Udupi Bread masala

New Year started on a pretty low note. Climate is amazing here in Dubai and so very apt for all sorts of infections! So after two weeks of medicines and rest, we are slowly getting back on track. 

Phew! finally food tastes like food! 

Two weeks almost made us forget what it was like to be foodies with our tongues absolutely losing its sense for taste. The beginning of a New Year went by and our third wedding anniversary too confined within blankets and cup after cup of ginger tea! Since it did not exactly feel like a New Year - we decided to postpone all our celebrations till we were fine and we are on the verge of recovery now. Now, I do wish we could have posted about a dinner date or romantic outing on our anniversary but never mind we did something special too! We took care of each other:) It is not easy having two sick people taking care of each other but we did tide through proving true the marriage vows we took three years back - 'In sickness and in health'! 

So while we are just beginning our new year celebration - why don't you guys quickly skim through the recipe we have for you. It has been a while since I have been to Udupi and in less than 3 weeks I am going to be there! So here is a Udupi recipe - made popular by the famous Diana Hotel.

Ingredients

(Serves - 3)

1. White Bread - 8 slices
2. Mustard seeds - 1/4 tsp
3. Onion - 2 medium sized finely chopped
4. Tomato - 1 big
5. Ginger - 1 tsp chopped
6. Garlic - 1 tsp chopped
7. Green Chilly - 1
8. Kashmiri chilly powder - 1 tsp
9. Cloves - 2
10. Cardamom - 2
11. Cashew nuts - 8-10 pieces
12. Milk - 1 cup
13. Coriander leaves 
14. Salt to taste
15. Ghee

Method

• Grind the ingredients listed from 4 to 11 into a fine paste.
• Chop the bread slices into smaller squares or any random sizes.
• Heat a tbsp of ghee in a skillet and add the mustard seeds. Once this pops, add the onions and saute until cooked.
• To this, add the ground paste and cook until the raw smell of the masala goes away.
• Adjust the salt at this stage and add milk. Bring it to a boil and simmer for a minute before switching off the flame.
• Add the bread pieces in batches and combine well. Sprinkle corriander leaves and drizzle a tablespoon of ghee before serving it.

You may also note - 

• Ideal for breakfast or evening snacks. You could make the gravy ahead of time and store it. Mix the bread pieces only before your serve else it may become too soggy and melt into the gravy.
• Alternatively, you could also toast the bread with a little butter before adding it to the gravy for the crunch.
• While serving it as snack you could garnish with finely chopped onion as well or even spring onions.