We grew up eating local bread from City Bakery, Vas Bakery and Ganesh Bakery. Later PR Bakery, Famous Bakery and GI Bakery bread also became popular. Our ways of eating bread were, either with fresh home made butter/ghee applied on the bread slices and table sugar sprinkled on them, or just dip them in hot coffee or tea and relish them. My father was innovative with his witty cooking tips(Though he never cooked anything) like making Green Chilli masala toast, which I will post some days later!
Then we came to know the use of Pineapple and Mixed Fruit Jams, mainly marketed by Kissan and Presto. Making egg omelet was restricted at home till 1974 because we were tenants of Jains and making anything against their belief was considered a sin those days. Later, we shifted to our own house and started eating bread and omelet. Later in the Eighties, Modern Nilgiris and other brands of merchandised bread flooded the market.
Not having a fridge those days to store bread, called for making bread usli and mother made only traditional GSB style usli with leftover bread chunks, basic seasoning of mustard seeds, urad daal and curry leaves. Of course she added green chillies to the seasoning and added lots of asafotoeda(hing) and freshly grated coconut which made the bread upkari as she called it, very tasty and addictive. My habit was to eat the usli and fish out the last remains of mustard seeds and urad daal in the seasoning settled at the bottom of the plate with my index finger and taste them one after another!
This saatwik(Without onion or garlic) bread usli can also be made to suit the palates of younger generation by adding one chopped onion in the seasoning. I like this without onions but of course with lots of hing in it. The flavours binding the bread chunks with the unmistakable aroma of coconut oil, hing, mustard seeds, curry leaves, grated coconut and urad daal highlight bread usli as one of the best low fat quick n easy to make snacks by GSBs.
Ingredients:
Plain or milk bread - 10 slices cut into 1/2 inch chunks
Coconut Oil - 2 Teaspoon
Mustard seeds - 1/2 Tsp
Urad Daal - 1 Tsp
Curry leaves - A sprig
Green Chillies - 3 small Chopped
Sugar - 2 Tsp
Salt - 1/4 Tsp(Adjust according to taste)
Asafotoeda - A pinch dissolved in 10ml water
Grated Coconut - A handful
Variation:
You can also add 1/2 Tsp cumin seeds and a pinch of turmeric powder to the seasoning.
You can add a small piece of chopped ginger and one chopped onion to the seasoning.
You can add a handful of chopped coriander leaves for garnishing.
Then we came to know the use of Pineapple and Mixed Fruit Jams, mainly marketed by Kissan and Presto. Making egg omelet was restricted at home till 1974 because we were tenants of Jains and making anything against their belief was considered a sin those days. Later, we shifted to our own house and started eating bread and omelet. Later in the Eighties, Modern Nilgiris and other brands of merchandised bread flooded the market.
This saatwik(Without onion or garlic) bread usli can also be made to suit the palates of younger generation by adding one chopped onion in the seasoning. I like this without onions but of course with lots of hing in it. The flavours binding the bread chunks with the unmistakable aroma of coconut oil, hing, mustard seeds, curry leaves, grated coconut and urad daal highlight bread usli as one of the best low fat quick n easy to make snacks by GSBs.
Ingredients:
Plain or milk bread - 10 slices cut into 1/2 inch chunks
Coconut Oil - 2 Teaspoon
Mustard seeds - 1/2 Tsp
Urad Daal - 1 Tsp
Curry leaves - A sprig
Green Chillies - 3 small Chopped
Sugar - 2 Tsp
Salt - 1/4 Tsp(Adjust according to taste)
Asafotoeda - A pinch dissolved in 10ml water
Grated Coconut - A handful
Method:
Heat oil in a thick bottomed deep pan or kadai.
Prepare a seasoning with mustard seeds, urad daal and curry leaves.
Add chopped green chillies and fry till they turn whitish.
Add sugar, salt and asafotoeda solution and stir fry.
Now add the bread chunks, mix well and allow the juices to infiltrate into the bread, at the same time roasting the pieces by tossing them over high flame.
As the bread chunks start to get a golden colour, add grated coconut and stir fry for a minute and serve with hot coffee or tea.
Heat oil in a thick bottomed deep pan or kadai.
Prepare a seasoning with mustard seeds, urad daal and curry leaves.
Add chopped green chillies and fry till they turn whitish.
Add sugar, salt and asafotoeda solution and stir fry.
Now add the bread chunks, mix well and allow the juices to infiltrate into the bread, at the same time roasting the pieces by tossing them over high flame.
As the bread chunks start to get a golden colour, add grated coconut and stir fry for a minute and serve with hot coffee or tea.
You can also add 1/2 Tsp cumin seeds and a pinch of turmeric powder to the seasoning.
You can add a small piece of chopped ginger and one chopped onion to the seasoning.
You can add a handful of chopped coriander leaves for garnishing.
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