Bread Poha

I got this recipe from a website years back and cannot recall the name of the website. This is a great recipe if you want to make a quick delicious breakfast. It only take 15-20 minutes to make.

Ingredients:

6 big bread slices cut in 1” squares (brown bread for health conscious guys. I think it does not taste as good if made with brown bread.)
3/4 cup yogurt beaten well (Use non-fat variety if you want to skip exercise today)
1 big tomato finely chopped (core it)
1 teaspoon each of mustard and cumin seeds
½ teaspoon each of turmeric powder and chilli powder (can use less or more depending upon your taste.)

2-4 green chillies finely chopped (please use mirchi based on your taste)
6-10 curry leaves
2 tablespoon oil (less will do fine for health junkies)
Salt to taste (salt substitute for those who desire to live long)
Finely chopped coriander leaves to garnish.

Cooking Method:

1. Soak bread pieces in yogurt for about 4-6 minutes.

2. Heat oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till seeds splutter fully. Add curry leaves, chopped green chillies and tomato. Stir fry on medium level for about 2-3 minutes or till the tomatoes are cooked and soft.

3. Add bread, salt, turmeric and chilli powders. Mix well. Cook for 5-8 min. I like to cook until it is quite dry and bread pieces are slightly brown.

4. Garnish with finely chopped coriander leaves. Eat warm with “Garam Chai.”

Enjoy!

Sharad

Ma's Yellow Kadi Recipe

This is one of my favorite Indian dishes that my mom makes. It is so easy to make.

Ingredients:
- Plain yogurt
- Gram Flour (besan)
- Vegetable oil
- Hing
- Huldi (turmeric)
- Jeera (cumin seeds)
- Mehti (Fenugreek seeds)
- Spinach leaves
- Salt

1) Mix 1 cup of plain yogurt and 2 cups of water in large bowl (use wire whisk to mix well so no yogurt clumps remain)
2) Mix 1 tablespoon gram flour (besan) with 1 teaspoon of water in a separate bowl
3) Mix the besan mixture with the yogurt/water combination (mix well)
4) Put this mixture in a saucepan and boil.
5) On a separate frying pan, place one teaspoon of oil. Heat oil. Add 1 pinch of hing and 1 teaspoon each of huldi, jeera, and mehti. Cook until jeera is slighlty brown.
6) Add #5 to the boiling yogurt/water mixture and mix well.
7) Add 2 cups of cut spinach leaves to this and 1/2 teaspoon of salt.
8) Lower the heat and allow it to simmer (mixing it on occassion) for 15-20 minutes.
9) Once done, you can add more salt if needed.

Tastes great with plain basmati rice.
Enjoy!
Ma and Mona