Tuesday, 19 May 2015

Udupi bread masala- soft bread slices topped with rich red gravy








Some of you had requested recipes for rich gravies like paneer butter masala.
Cooking them without kitchen is little challenging.

I have adapted one such recipe for you all. It is an unique snack found in restaurants around the temple city Udupi.
Soft milk bread slices is covered with  red mild tomato gravy  and garnished with bits of  onion and cashews.
You can use this gravy to make other curries. Add bits of paneer or boiled eggs or mixed boiled vegetables or grilled chicken into the gravy and heat it.
If you want to make gravy, soups and milkshakes it is better to buy a hand blender. This is also known as immersion blender. Some of these come with a chopper attachment too. Chopping  or grinding becomes easier in this chopping jar.
If you do not have this chopper... no problem! I have given a easier version down here for cooking in the rice cooker.


Ingredients

For the gravy-
1-2 tbsp oil
200 ml - sliced onions
1 tbsp ghee (2 tbsp fresh cream)(2 tbsp milk pd mixed with water into a thick paste)

For the tomato masala- grind all this into a paste
6 red juicy tomatoes chopped fine
3 tbsp cashew nut
3-4 cloves
1 tsp sugar
4 garlic cloves
1 tsp ginger paste
3 kashmiri chilli
1-2 green chilli (optional)

For garnish-
1 onion sliced thinly lengthwise
1 tbsp cashew pieces
1 tbsp chopped coriander (small pinch of crushed  kasuri methi)

Method


Grind tomatoes, cashew, garlic, ginger, kashmiri red chilli, green chilli and cloves into a thick paste.
Heat oil in a thick bottomed pan.
Fry the sliced onions in this oil.
When the onions are golden brown, add the ground paste and fry for 5-8 mins over low heat.
Add garam masala, ghee or fresh cream, sugar, salt.
Cover and cook for 5 mins.
Add water if the gravy is very thick.


Assembling-



Place 3 slices of bread on a plate. Cut it roughly into cubes but do not separate them.





Pour a few ladle of the above tomato gravy over this so that it covers the bread completely.
Garnish with coriander leaves and cashew bits.

To make this in electric rice cooker-
For the gravy-
1-2 tbsp oil
200 ml - sliced onions
1 tbsp ghee (2 tbsp milk pd mixed with water into a thick paste)

Tomato masala- Mix every thing and keep ready.
3 tbsp tomato puree (  4 tomatoes finely cut)
2 tbsp instant Indian dessert pd
1/2 tsp garlic pd
1/4 tsp ginger pd
1.5 tsp kashmiri chilli pd

Making the gravy-
Place the onion and oil in the rice cooker pan, cover with the lid and switch on the cooker.
When the onions become slighty translucent add tomato masala.
Cover and cook for another 5 mins.
Lastly add fresh cream or ghee or milk pd paste.
Assemble the bread masala as above.
Garnish with chopped onions, green coriander or kasuri methi and cashew pieces.



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