Tuesday, August 28, 2012

Bread Chilli in Chilli Parotta Style with step-by-step pictures!

We all know that it is not good to skip the breakfast. Even then, some of us miss it.I too was having minimal/no breakfast days. Thanks to my son's long summer holidays, I am not missing it anymore! I make elaborate breakfast for us & during one of the days, I made this bread chilli with the left over bread :)

My son coined the name bread chilli. Though he found it little spicy, he loved it to the core. He was sipping the water every other bite but never wanted to say "no" to it :)


Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: Me & my six year old ;)

Recipe Source: Loosely adapted from Cookery Corner

Ingredients:
For the bread chilli:

  • Bread slices: 8 nos, I used wheat bread.
  • Capsicum: 1/4th cup, cubed
  • Onion: 1/4th cup, cubed
  • Ginger-garlic paste: 1/2 tsp
  • Green chillies: 4 nos, sliced
  • Oil: 1.5 tbsp
  • Salt: As needed


For the spice paste:

  • Oil: 1 tbsp
  • Onion: 1 , small sized (around 1/3rd cup)
  • Tomato: 1, medium sized
  • Khus-khus/Poppy seeds: 1 tsp
  • Cashew nuts: 1 tsp or 5-6 nos
  • Coriander powder: 1/2 tsp
  • Red chilli powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Salt: 1/2 tsp


For the garnish:

  • Coriander leaves/cilantro: 1 tbsp, finely chopped




Method:
For the spice paste:
Roughly chop the onion & tomato. Keep it aside.
Heat oil in a medium sized pan. When oil is hot, throw in the onions.

Saute till the onion become transparent. Add in the tomatoes & saute till tomatoes become soft.

Add the poppy seeds, cashew nuts, coriander powder, red chilli powder, garam masala, salt & mix thoroughly.
 Cook on a medium heat for a couple of minutes. Let the mixture cool.
Once the mixture is cool, make a smooth paste out of it by adding couple of teaspoons of water. Scoop out the spice paste & keep it aside.

Toast the bread (either on a griddle or toaster). Cut them into 1/2 inch cubes & keep aside.

For bread chilli:
Heat oil in a broad wok. Once oil is hot, throw in the onion & ginger-garlic paste. Toss on a medium-high heat.

When the onion turns golden brown, add in the capsicum & green chillies. Saute on high heat.
Add in the spice paste, salt & saute again. Add couple of tablespoons of water,if needed.

Throw in the cut bread slices & toss well. Toss the bread on medium-high for couple of minutes.
Turn off the heat, garnish with coriander leaves & enjoy!

Notes:

  • It is important to toss the onion, capsicum & bread on medium-high heat.
  • Remember we added salt while making the spice paste. So, adjust the salt accordingly.
  • This dish could be garnished with spring onion greens too.