Whole wheat Bread spiced just right- And stir fried!

Alright ! I confess I get cravings for the spicy , tangy kind. It could be midnight masala or an afternoon -I-want -something -different – crave.

I simply blame them on my genes of course. You see, I have heard from my mom that she often craved for spicy, tangy food during her life enduring phase with me. I beg to differ, I often though the traffic through the placenta was one way kind. After all, genetic makeup of a fetus is heavily influenced by the chromosomal contributors ­čÖé Not the other way around!

Either way , I cannot simply endure toast for too long a time. So out pops this creation, to fulfill the craving of a spice deprived palate.

Be warned : this recipe is born out things available at hand , and can be made definitely healthier by addition of veggies. But once in a while, I would love to indulge in guilty bites:-)

Feeding the guilt :

  • Whole wheat bread –  6- 8 slices. Sliced into one inch squares.
  • Red/White/Yellow Onion – 1 Large – diced finely or as per viewer’s choice.
  • GreenThai chillis – 4-5 – chopped finely or slit lengthwise.
  • Turmeric powder – A pinch
  • Curry powder  – 1 tsp
  • White split Urad Dal – 1/4 tsp
  • Black mustard seeds  – 1/4 tsp
  • Asafoetida – A pinch
  • Curry Leaves  – A few
  • Handful of coriander leaves – chopped finely.
  • My open secret ingredient : Maggie hot and sweet tomato chilli sauce – 2 tsp
  • Olive oil : 2 tsp
  • Salt  –  to taste. I used about a 1/4 tsp for this recipe.

And your mouth begins to water …

  • Heat oil in a wok and add in the mustard seeds and pinch of Asafoetida. Add in the urad dal and when it turns brown in color add in the green chillis and curry leaves.  Add  in the pinch of turmeric powder.Saut├ę for a min or two.
  • Add in the chopped onions and cook them till them are fine and translucent.
  • Add in the curry powder and stir it in for about 30 seconds.
  • Now gently toss in the sliced bread squares. The idea is to coat in the flavors and spices evenly.
  • Now add in the pinch of salt and 2 tsp of maggie tomato chilli sauce.
  • Stir it in gently once again.(By now the aroma wafting from the stove should make your tummies rumble :-))
  • Add in the freshly chopped coriander and serve it right up!

 

Order up!

A fabulous trip down the memory lane !  Serve it with a cup of ginger chai. Life is Jil-Jil Jiga ( according to a very dear friend of my husband !)

Notes:

  • Make a healthier version of this by adding in freshly grated carrots, sprouts and sliced bell peppers
  • Tamarind sweet and sour chutney is a great substitute for the chilli sauce called for in the recipe
  • Bread a little over the shelf life ?? This recipe rescues it ! In fact this one of the  best ways to use it. My craving of course can warrant the use of the freshest bread when required.
  • Whole wheat dinner rolls could be substituted for bread as well.
  • Dont feel like eating chunks of bread?  leave the bread out on the counter aka airing it out for a couple of days. Finely crumble them and use it in the recipe ­čÖé
  • Feel the need for protein – Add in a few peanuts and you are in:-)

Happy indulging!

Hummus in a Hurry !

Oh this is one is going to be such a quick post…

Want a low fat spread?

Want a yummy one at it?

Want spicy, tangy, yummy and not the bland kind?

And one that can be made in a jiffy and not the store bought one?

Oh did I emphasize the yummy , tasty lip smacking part again…???

Alright then off we go on to this journey about how this one came about. Well North Carolina’s sweltering heat can make even the best of the well intentioned people not to venture into the cooks creation place aka kitchen.

Impromptu awesome company..check

Hungry tummies..check

red wine .. check

Take out..meh.

Near bare pantry .. check..

But rummaging through yielded …

  • Garbanzo beans  – small can
  • Sundried tomatoes
  • Dried garlic – yes dried up garlic .. sigh !!
  • Jalape├▒os – preserved kind
  • red pepper flakes
  • tahini paste

Simple becomes exotic 

  • Drain the can of cooked garbanzo beans. and reserve the water as a just in case requirement.
  • Add 2 tbsp of sundried tomatoes with the some of the oil it has been preserve din.
  • Add about 4 garlic pods – even though mine were sort of dried up and in sorry looking state, it just dry roasted them and added it in to give in the flavor.
  • Add in 2 tbsp of the of sliced Jalape├▒o  preserves
  • Blend it .Simply blend it.The idea is for this to be fine ground as much much as possible to infuse the hummus with their flavors.
  • Add in the drained garbanzo beans, 2 tbsp of tahini paste and blend till it smooth and creamy.  ( real creamy = faster consumption in my house )
  • That’s it . No seriously that’s it. Adjust the salt level if required before the final spin in the blender.
  • Dump content s in a bowl,add in a dash of olive oil and red pepper flakes ( or anythings else of choice ) .
  • And watch it disappear with a bowl of Pita chips or or bread. Seriously good! Beats the pants off any store bought hummus ..

 

Prep time : 10 min      Process time : 10 min      Consumption time : 10 min  ( ha ha told ya!)

Shelf life : should stay for a week , but I have never got the opportunity to test it. Serves : 4-6

Signing off