Bread manchurian

Ingredients:


2-3 bread slices
4 tbsp all purpose flour (maida)
4 tbsp corn flour
4 tbsp gram flour
Salt to taste
1 tsp red chilli paste
1 tsp soya sauce
1/2 tsp green chilli sauce
1 onion cut lengthwise
1 capsicum cut lengthwise
Oil to fry
Finely chopped coriander leaves



Method:

Make a thick batter of cornflour, all purpose flour, gram flour, 1/2 tsp red chilli sauce and a bit of salt. Cut the bread into small pieces, dip in the batter and fry them in hot oil till golden brown. Drain out the excess oil using a tissue paper.

Heat 1 tsp oil, add onions and fry them for a minute. Add capsicum and fry it as well for another minute. Add soya sauce, red chilli sauce,green chilli sauce and a pinch of salt. Add the fried bread pieces and mix well to coat it with the sauce.

Garnish with coriander leaves and serve immediately.

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Bread Gulab jamun

Ingredients:

6 milk/sweet bread slices

1/2 cup milk

1/2 tsp cardamom powder

3/4 cup sugar

1 cup water

Oil/Ghee to fry

Method:

Dip the bread slices in milk and squeeze it out completely. You can either cut out the corners of the bread or let it remain. Knead it into a dough and make balls of it. Add milk if required to make the dough. I opted for the less fat version by frying it in the paniyaram pan with few drops of oil. If you are not calorie conscious you can deep fry the balls in oil/ghee.

                        Heat the sugar and water to a sticky consistency. Add cardamom powder to the syrup and soak the bread balls in it for about 1/2 hr. Serve

                         

Bread halwa

Ingredients:


3-4 slices of bread
4 tbsp sugar
2 tbsp ghee
1 cup boiled milk
1/2 tsp cardamom powder
Few roasted nuts.


Method:

Roast the bread slices in 1 tbsp ghee till golden brown. Cut into small pieces..It is optional to remove the corners. Heat the milk and add the bread pieces to it. Keep stirring till the bread absorbs the milk and becomes soft. Add sugar, cardamom powder and mix well till sugar melts. Add ghee and stir for a minute.

Garnish with roasted nuts and raisins.

The halwa would be the best if sweet bread is used. Other variations would be adding some fruits or some cocoa powder and choco chips.

Toasted Tofu sandwich

Ingredients:


2 TBS olive oil
1 cup onion, chopped
14 oz. package Tofu (EXTRA FIRM)
1/4 cup coriander, finely chopped
1 cup diced tomato
1TSP chili flakes
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
6 Sliced whole wheat bread
1 TBS butter.



Method:

In a large pot, sauté chopped onions in olive oil over medium heat.

Open the tofu package and drain away the water. With a sharp knife, cut the tofu into small segments. Once the onions turn translucent, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. The pieces should be smaller than 1/4" cubes.

Stir the crumbly mixture with a wooden spoon. When there is little water left at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to get dry or brown.

When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and for one more minute.

Toast the bread slices. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while it’s hot. Any kind of hot chutney, sauce or fries can be served along with it.

Eggless French toast

Ingredients:

2 tbsp Vanilla flavoured custard powder
1/2 cup Milk
2 tbsp Sugar
Bread slices
Oil/butter as required

Method:

Mix the custard powder in little milk and make a smooth paste. Add it to hot milk and stir for a minute. Add sugar and let it dissolve. Allow it to cool.

Cut the bread slice vertically or diagonally as required. Dip the bread slices in the custard powder milk for a second and immediately transfer it to a hot tava greased with little oil. Cook till brown spots appear and slowly turn over and cook on other side as well.

Serve as a quick and easy breakfast.

KULCHA ( Plain )

Ingredients:

Maida - 4 cups

Dry yeast - 2 tsp

Oil - 2 tsp

Salt - 1 tsp

tepid water - enough to mix the dough

( Tepid - luke warm )

Method:

Dissolve yeast ina half a cup of tepid water and keep in a warm place for 10 to 15 minutes.

Mix salt and oil with flour.

Pour dissolved yeast mixture and gather dough with finger tips, using more water for mixing the dough.

Close with a wet muslin cloth and allow the dough to doublein its volume ( nearly 3 to 4 hours )

Make even sized balls and roll into thick round chappathi using maida for dredging.

Puff up and serve hot.

Yeild: 11 to 16 kulchas

Caloric value:

1 kulcha - 133 = calories.

GHATIA

Ingredients:

Wheat flour - 1 cup
Oil - 5 Tbl.sps
Salt - optional
Water - just enough to mix the dough.

Method:

Mix oil to the flour till it blends well with the flour and resembles bread crumbs.

Sprinkle little Water and knead to a stiff dough.

Pat and knead well several times.

Make even sized chappathis using wheat flour for dredging.

Heat a tawa and place one chappathi.

Using clean nails prick all over the chappathion top ( or with a fork )
Roast without using any oil till crisp on one side.

Turn over to direct heat and brown the other side.


Yield: 7 chappathis

Caloric value:

1 ghatia : 169 calories.