Thursday, July 29, 2010

How to use up Stale Bread - Part 2

Part Two /:) … it’s not a series going on here, just that I prepared couple of dishes using up few of stale slices of expensive Multigrain Bread which was lying in my refrigerator for a more than a week. And I  posted one here followed by Part Two now:P

I had bookmarked Nupur’s soup which used up the stale bread ,on similar lines I prepared this Tomato Bread Soup. Using up stale bread is different from the bread crumbs,as the first one gives the thickness to the soup while the other one crunchiness.


The Foodie had been suffering from cold n cough for quite a long time, so this was a good reason for me to try out this soup (so what if it had “stale” bread..its a secret between US.. let him realize it when he reads this.. if he would :P)

You Need:

  • Stale Bread: 2 slices– Cubed IMG_3786
  • Tomato: 2 - Pureed
  • Onion\green onion: 1-2 small - grinded
  • Garlic cloves: 2 - grinded
  • Spring Onion: 2 stalks - shredded
  • Chilli flakes: 2-3 tsp – I used Pizza deliverable – 2 sachets.
  • Oregano: 2-3 tsp – I used Pizza deliverable – 2 sachets.
  • Cheese: grated – as per taste
  • Water \Vegetable Stock: 1 – as per the liquidly you need – I used ½ cup drinking water
  • Salt and Pepper: to taste
  • Butter: to sauté

You Do:

  1. Sauté Paste of Onion + garlic in the butter, till it softens and loses its raw smell.
  2. Add Chilli flakes + Oregano, follow with tomato Puree and vegetable stock\water.
  3. Let it simmer for couple of minutes. Add spring onion + salt+ pepper.
  4. When the soup is done add the bread slice cubes.

Serve hot with grated cheese. IMG_3787

Monsoon Evening and a hot soup…what else would we need :D

Monday, July 26, 2010

How to use up Stale Bread – Part 1

Part One /:) … it’s not a series going on here, just that I prepared couple of dishes using up few stale slices of expensive Multigrain Bread which was lying in my refrigerator for a more than a week. And I plan to post them in two posts so Part One :P

So how do you use up Stale Bread?

If by any chance you throw it, please do not do it the next time. Bread is a good adherer so I normally use it in a Tikki, tomato omelette or thalipeeth.

I experimented with this weird dish which can be christened as “Omelette Thalipeeth”, as the final output looked like a hybrid between Thalipeeth and Omelette. Ignore the prehistoric snap of my poor omelette but this is my regular omelette. I crumbled the stale bread along with the other ingredient in this and so newborn “Omelette Thalipeeth” was born. 8->IMG_3788

You Do:

  1. Mix Capsicum +Onion+ Green chillies + Crumbled bread+salt + Pepper + Egg.
  2. Beat Vigorously – Mostly it should look like sticky dough.
  3. Heat the pan and add butter. Spread the Mix evenly into a round shape with spatula.
  4. Cook both the sides till light brown. IMG_3789

Done! Have it simply with ketchup. If you are a cheese fan then garnish with whole lot of cheese. I loved this experiment and knew it should go on my blog.

It always gives a great deal of gratification when I use up something which was supposed to be a leftover or a waste. When I prepared Jackfruit Seeds Sabzi or ridge gourd peel chutney or Snake gourd Seeds chutney, gave me immense satisfaction that I avoided throwing stuffs.

On similar lines my cousin G has posted Bitter gourd and Pumpkin Peel chutney. Do check out.

Wednesday, July 21, 2010

Jackfruit Seeds

How do you feel.. when you are the LAST ONE to Know that

One of your common friend had an affair with one of your other friend


Team member resigned couple of weeks back and today is his last day

Yes, whenever I belong to this “LAST to know” group I feel .. I feel … I feel the same way I felt couple of days back when :-q

I thought only I knew what that those weird-almond looking seeds Are…and No-one can guess my complicated Guessing game and Guess What ?? All of the foodies who commented Guessed Right !!! =D>

Yay !! So I do declare all of you as the Ardent Foodies … dhan tana ….. >:D<

These are insides of jackfruit seeds, Crush the seeds remove the while part and they look like this.


I had no idea that these are edibles, so when one of my colleague mentioned that we can prepare a sabzi with these I planned to buy the jackfruit just to prepare this. She mentioned that you can cook these as any potato side dish.

So I turned to my favourite potato dish – Kaptyachi bhaji, prepared this too on similar lines with couple of changes. Can check the detailed recipe there.


As this was a total experiment from my side I’m not mentioning any exact proportions but I did the following:

  1. Crushed the bowlful of jackfruit seeds and separated the white crust and brown almond shaped inner seeds. These brown seeds are edible.
  2. Pressure cook these seeds for couple of whistles or till they are soft. (is there any apt culinary word for Shiiti = whistle?? if so do let me know :P )
  3. Cut these into small pieces and now I used these as the replacement of potatoes in my Kaptyachi Bhaji or as follows.
  4. Heat Oil in an open Kadai – temper with Asafoetida, Mustard Seed, Curry Leaves. Follow with dry masalas Red Chilli powder, Turmeric Powder and Sambhar Powder.
  5. Add the Jackfruit seeds to this and cover and cook till soft.
  6. Add some jaggery + salt at the end, sauté till jaggery melts. Cook till pieces are light brown and covered with masalas.

Garnish with coriander leaves. Serve with hot chapatis or phulkas. We had it with masala rice and kadhi.IMG_3781


These seeds blend quite well with the masala taste, quite similar to potatoes but on a sweeter side.

(Normally I don’t have extra notes for the recipe but as this was my experimental dish and I had an observation which needs a separate mention as Note or P.S .)


P.S.:Though I pressure cooked the seeds there still were few hard or uncooked ones, and I realised that later. So do consider this, and I would suggest either you can pressure cook it the way I did with couple of whistles more or you can also directly cook in the pressure cooker.

Do tell me how you prepare these, as I’m quite new to these seeds. ;;)

Monday, July 19, 2010

Guess What ?

With so many guessing games going on… let me try one … Guess this !



No prize but if you do.. I will declare you an Ardent Foodie, cos this is not at all Easy.


I prepared something that looked liked this with that :


It is a simple dry sabzi which we had it with simple Masala Rice and Kadhi.


So put on your thinking caps and tell me … what do you really think is this.

Thursday, July 15, 2010

Desert to Savoury – Indianized Toast

Did you know…. French Toast was formerly a Desert, or for that matter it still might be a sweet dish in many parts of this world. And I got to know this nearly after two decades of my life when I was working at the other corner of the world. I was amused when a whole lot of sugar syrup was served with my favourite breakfast. I personally prepare our savoury style Toast and as that's how I’ve know French Indian Toast for long. ;)IMG_3771

Yes, this is how we ADAPT a foreign recipe and Indianize it as our own !

You Need:IMG_3767

  • Eggs: 2
  • Slice Bread: 4
  • Green chillies: 2 medium – chopped finely
  • Onion\ Spring Onion: 2 small – chopped finely
  • Cheese: grated – qty as per taste
  • Turmeric and Red Chilli powder: 1/2 tsp if required
  • Salt to taste

You Do:

  1. Beat both the eggs vigorously. Mix everything in BLUE. french toast
  2. Dip the slice breads in the mix and shallow fry on a pan with butter. Light brown it from both sides.

Serve with ketchup\sauce.IMG_3772

Happy Cooking and Posting about it.

Tuesday, July 13, 2010

SHA – SHO or CHA – CHO uKa

Internet still ON-OFF.. :(, will trying to be back fulltime soon, till then one of my long lying draft :)

After you start food blogging you tend to bookmark too many recipes and always plan to try them sometime soon. I bookmark recipes for various reasons, most of the times to try out the innovative flavours of the dish but there are other reasons too; like if I get fond of the drooling visual snaps or even if the write-up of the post interests me or if I’m amused with the name of the recipe.

Yeah, I’ve handful of recipes bookmarked only cos of its witty names.

One of such was ShakShouka, nothing weird about this but to many SHA – SHO or CHA – CHO while pronouncing, which pleased me enough to bookmark this African dish. I found it initially @ Yasmeen later @ Faiza… it’s a Tunisian dish - quite a new area for me. IMG_3729

I followed Yasmeen’s recipe, Faiza has added Potatoes and eggplant which I didn’t have else both the recipes are on similar lines.

I loved the Onion, tomato and Green Pepper base sauce for the eggs.  I added green chillies and black pepper to it, which made the overall dish quite spicy.

We had it with Toasted Slice Bread; it was supposed to be Brunch but turned much heavier than a normal weekend Lunch. IMG_3730

Thanks girls for sharing such a diverse and appetizing recipe.

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