Bread Masala

Let me start with a confession. I did not make this dish this time. This time around, it was my husband who made it. But I still shamelessly clicked the pictures. It makes an interesting blog entry you see.This is apparently a street food item that is sold in his native home town Manipal.

Manipal is loaded with students - it boasts of the finest medical, engineering and management schools. It is a favored destination by NRI students. Though it sounds like a sleepy hamlet, its abuzz with such kind of activities, stalls and night life. I've not yet tasted the bread masala sold on the streets, but my husband always makes a close replica (as certified by his family), so I am assuming the street food is yum as well. Here is how it is made.

Ingredients

• Bread - 6-8 slices
• Egg - 2
• Onion - 1 big
• Tomato - 2
• Green Chilly - 2-3
• Curry Leaves - 1 sprig
• Mustard Seeds - 1 tsp
• Ginger (Chopped) - 1 tsp
• Chilly Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Corriander Leaf - 1 handful chopped
• Salt - to taste
• Oil -  2 tbsp

Method:

• Remove the sides from the bread and cut into squares
• Beat the egg till fluffy,
• Chop onions, tomatoes, chillies into fine pieces
• Heat oil and splutter mustard seeds.
• Add the ginger and green chilly and fry well.
• Add the onions and fry till translucent
• Add the tomatoes and cook covered till tomatoes are done.
• Heat the dish till all the water from the tomatoes has evaporated.
• Add the beaten egg, turmeric powder, chilly powder and salt and scramble till half done.
• Add the cut bread slices and mix well.
• Cook till the eggs are fully done.
• Add chopped coriander leaves and serve hot.

Enjoy your Bread Masala! You could try variations in this by adding veggies of ur choice or Corn n Peas (My favorites). You could also try variations with the masala used - maybe chaat masala or Pav Bhaji Masala available in the market would be good as well. Not sure, haven't tried that yet!

Chinese Roti's

Yet another one from my left over make over series. Some one is having very little dinner - I practically have left over roti's every day. I know I'm not the one eating any lesser, so it probably has to be my husband. Well, I take efforts to feed him those roti's in yet another form. This time my attempt was at a Chinese variation. Just tore the roti's into small pieces, tossed it in a couple of sauces and it was ready... really, you have to believe me.

Ingredients

• Left Over Chapathi - 2/3 (obviously fresh ones are better)
• Onion - 1
• Green Chilly - 2 slit lengthwise
• Ginger - 1/2 inch piece, chopped into small pieces
• Garlic - 3 cloves chopped
• Soya Sauce - 1 tblsp
• Chilly Sauce - 2 tsp
• Tomato Ketchup - 2 tsp
• Any other sauce/seasoning you prefer
• Oil - 2 tsp
• Salt to taste

Method

• Tear the roti's into small pieces
• Heat oil in a wok
• Add garlic pieces and fry till smoked
• Add onions, chilly and ginger and stir fry.
• Add Soya Sauce, Chilly Sauce, Tomato Ketchup and othe sauces
• Mix well, add salt.
• Finally add the pieces of roti's you tore apart.
• Toss well and serve.

This is not something great or yummy - Just a change from the regular roti's we have and a good way to not waste left over food.

Egg Roll

This is pure left over make over. I had no clue what I was going to prepare for breakfast this morning. I was done with my Idly/Dosa batter, tired of Maggi/Foodles and wary of Upma. I had no clue what I wanted for breakfast either. Cornflakes and Oats are always alternatives and I ensure that I stock them up at home, but then I was in no mood for either of them.

I remembered then that I had some Chapathi's left over from last night. All I could think of then was an egg roll. I've lived for 6 years in Kolkata. My taste buds are honed to the aroma and taste of the Bengali Cuisine. Egg roll is hardly a Cuisine. It is more of a fast food, available at literally every street corner in Kolkata. The rolls in  Kolkata are made with mustard oil. That is something I do not use in my kitchen. Hence I made this with normal cooking oil.I vaguely remember insisting that my dad and uncle who lived with us then had to bring 1 egg roll each when they returned home. Ever since the Tibbs Frankie carts have started in Chennai, my orders would have atleast 1 egg frankie. When I last went to Kolkata for my cousin's wedding 3 years ago, my agenda had only one thing - EGG ROLL. Pity Me....I had a bad stomach and so could not relish the original Kolkata Egg Roll.

Here is how I made this morning's Egg Roll.

Ingredients

• Left over Chapathi's/Roti's - 2 (You could use freshly made roti's - that would obviously taste better)
• Egg - 1
• Onion - 1 chopped into small pieces
• Green Chilly - 1 chopped finely
• Salt - to taste
• Pepper Powder - as per taste
• Paparika Powder - as per taste
• Oil - 2 tsp

Method

• Beat the egg well with salt and set aside.
• Heat iron girdle/pan on high flame.
• Add 1 tsp oil and when it becomes hot, place 1 chapathi/roti over it.
• Toss twice almost quickly. You need to do this so that it becomes warm on all sides without browning further.
• Pour 1/2 the beaten egg onto the Chapathi/Roti.
• Turn the stove to low flame.
• Place 1/2 the chopped onions and chillies on the egg mixture
• Sprinke pepper powder and paparika powder
• Turn over so that the egg, onion and chillies are placed on the girdle.
• Cook for 2-3 minutes till the egg gets cooked.
• Remove from girdle and roll it up. Place something heavy on it as soon as it is rolled so that it retains its shape.
• Repeat for the other chapathi/roti with the remaining half of the ingredients.
• Your Egg Roll is ready!

Idli Upma

This is a quick fix dish that you can make from the left over idli's from breakfast. I usually make this for dinner if there are left over idlis at breakfast. Atleast husband dear cannot complain that he is being served the same dish 2 times a day.

Ingredients:

• Cooked idli's -  6-7
• Onions - 2
• Green Chilly - 1
• Frozen green peas - thawed - 1 cup
• Curry/Sambar Powder - 1 tsp
• Chicken Masala Powder - 1 tsp
• Red Chilly Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Mustard Seeds - 1 tsp
• Cashew Nuts - 3 tbsp
• Jeera -  1 tsp
• Urud Dal - 1 tsp
• Channa Dal - 1 tsp
• Curry Leaves - 1 sprig
• Cinnamon - 1
• Cloves- 2
• Corriander Leaves - Chopped
• Oil
• Salt to taste.

Method:

• Dip each idli in water, squeeze the water out and crumble.
• Heat oil in a kadai, splutter mustard seeds. 
• Add the cashew nuts and fry.
• Add Jeera, cinamon and cloves.
• Add red chilly, urud dal and channa dal
• When seasoning becomes brown enough, add curry leaves and cook.
• Add onions, chilly and peas and cook.
• Add salt, turmeric powder, chilly powder, chicken masala and curry powder and mix well.
• Add the crumbled idly and cover on low flame for 5 mins.
• Sprinkle corriander leaves and serve.

Note: You may add vegetables like carrots and potatoes if you want, but you will have to wait till it gets cooked before adding the idli.