Head Over Coin

Indian recipes and culinary adventures

Bread Upma with Tomato Sauce: Your Quick & Yummy “Jugaad” Breakfast!

|

Chef Curry Do’pyaza

Bread Upma with Tomato Sauce: Your Quick & Yummy “Jugaad” Breakfast!

Namaste Doston! Sat Sri Akal! Kem Chho?

Chef Curry Do’pyaza here, back with another recipe that’s sure to tickle your taste buds and make your mornings brighter! Today, we’re diving into a dish that’s close to my heart – Bread Upma with Tomato Sauce! It’s a fantastic “jugaad” (quick fix) recipe, perfect for those busy mornings or when you’re craving something comforting and flavorful.

This dish is a popular choice in many Indian households, especially in Maharashtra, Karnataka, and Tamil Nadu. You’ll often find it gracing breakfast tables during festivals like Diwali, Holi, or even just a regular Sunday brunch. It’s a dish that brings people together, a warm hug on a plate.

A Little History Lesson

Upma, in general, has ancient roots in South Indian cuisine. While the classic version uses semolina (rava), bread upma is a more recent innovation, born out of the need to use up leftover bread. The addition of tomato sauce is my own little twist, adding a tangy and vibrant layer to this already delicious dish!

Let’s Get Cooking!

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

  • 6 slices of Bread (Any kind, but white or brown works best)
  • 1 medium Onion (Pyaaz), finely chopped
  • 1 Green Chili (Hari Mirch), finely chopped (adjust to your spice level!)
  • 1 inch Ginger (Adrak), grated
  • 1/2 teaspoon Mustard Seeds (Rai)
  • 1/2 teaspoon Cumin Seeds (Jeera)
  • A pinch of Asafoetida (Hing)
  • 1/4 teaspoon Turmeric Powder (Haldi)
  • 1/2 cup Tomato Sauce (Any brand you like!)
  • 2 tablespoons Cooking Oil (Any neutral oil, like sunflower or vegetable)
  • 2 tablespoons chopped fresh Coriander Leaves (Dhaniya)
  • Salt (Namak) to taste
  • Optional: 1/4 cup chopped Vegetables (Carrots, peas, bell peppers – whatever you have on hand!)
  • Optional: A squeeze of Lemon Juice (Nimbu ka Ras)

Instructions:

  1. Prep the Bread: Cut the bread slices into small, bite-sized cubes. You can also tear them into pieces if you prefer a more rustic texture.
  2. Temper the Spices: Heat the oil in a pan or wok over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and asafoetida.
  3. Sauté the Aromatics: Add the chopped onions and green chilies. Sauté until the onions turn a beautiful golden brown. Then, add the grated ginger and sauté for another minute until fragrant.
  4. Add the Veggies (Optional): If you’re using vegetables, add them now and sauté for a few minutes until they’re slightly tender.
  5. Spice it Up: Add the turmeric powder and sauté for a few seconds. Be careful not to burn the spices!
  6. Tomato Sauce Time! Pour in the tomato sauce and mix well. Cook for a couple of minutes until the sauce thickens slightly.
  7. Add the Bread: Add the bread cubes to the pan and gently mix everything together, ensuring that the bread is evenly coated with the tomato sauce mixture.
  8. Cook and Stir: Cook for 5-7 minutes, stirring occasionally, until the bread is heated through and slightly crispy.
  9. Garnish and Serve: Garnish with fresh coriander leaves and a squeeze of lemon juice (if using). Serve hot!

Chef Curry’s Top Tips:

  • Don’t Overcook: Be careful not to overcook the bread, or it will become mushy.
  • Adjust the Spice: Adjust the amount of green chilies to your preference. If you like it spicier, add more!
  • Use Fresh Ingredients: Fresh ingredients will always give you the best flavor.
  • Toast the Bread: Toasting the bread lightly before adding it to the pan can help prevent it from becoming soggy.

Cooking it Your Way:

  • Gas Stove/Induction Stove: Follow the instructions above using a pan or wok on medium heat.
  • Pressure Cooker: Not recommended for this recipe. The bread will become too soft.
  • Oven: Not recommended for this recipe.
  • Microwave: You can microwave this dish for a quick reheat, but it won’t have the same texture as cooking it on the stovetop. Microwave in 30-second intervals, stirring in between, until heated through.
  • Air Fryer: This is a fun option! Toss the bread cubes with a little oil and air fry them at 350°F (175°C) for 5-7 minutes, or until golden brown. Then, proceed with the recipe on the stovetop.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 5-7g
  • Carbohydrates: 40-45g
  • Fat: 8-10g

Serving Suggestions:

  • Serve hot as a breakfast dish or a light snack.
  • Pair it with a cup of hot chai (tea) or coffee.
  • Add a dollop of yogurt (dahi) for a cooling effect.
  • Serve with a side of crispy fried papadums.

So there you have it, folks! A simple, delicious, and versatile Bread Upma with Tomato Sauce recipe that’s sure to become a family favorite. Now, go on and try this recipe at home. Cook it with love and share it with your friends and family. I’m sure they will love it!

Happy Cooking!

-Chef Curry Do’pyaza