How to make bread halwa twice

What do you do, when you find a loaf of bread staring at you solemnly for two days straight and no one in the house wants to eat a toast or sandwich? Google the ways to use it up of course 🙂

I came up with two interesting finds – bread pakoda and bread halwa. The general mood in the house was to have something sweet, so I went in for the latter. Now what happened is I wanted to follow the recipe to the T, but midway I saw the consistency was getting a bit too thick and added more milk. It came out very tasty nevertheless.

What you will need –

Bread slices – 10 to 12

Milk – 1 cup

Ghee – 2 tbsp

Sugar – start with one cup, add more if you want it to be sweeter

Assorted dry fruits – a handful

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How I did and then redid the halwa –

In a pan or kadai, heat the ghee and fry the bread cut into small pieces. Once they turn slightly brown and give of a nice aroma, remove them in a plate and throw in the dry fruits. Repeat process.

Now add milk and wait till it starts boiling. Add the bread pieces, stir for a minute or two and then add the sugar. Here is where I ‘redid’ the almost perfect done dish. I thought the halwa was a bit dry and sticky and added half a cup of milk. Instantly, everything muddled up. I kept the flame on high and started stirring vigorously. In the end, it was a lumpy mass, but it tasted good 😀 Topped it with the dry fruits and everybody ate it up yay.


A different love

How is it that I tire of watching tv or reading books, but I do not tire of cooking a full meals in the Indian summer noons? Weekends, I plan menus and cook meals for our family of 4. That I am given a free rein to decide whats to be cooked, courtesy Moo should be conveniently overlooked.

I was never actively into cooking before marriage happened. I had lots of cooking disasters post marriage but a year later, I was satisfied by my cooking, as were the ones who had to eat them. Here and there I invented some mix and match, tweaked the traditional measures and substituted what all I had available in my kitchen for some basic foolproof recipes. Since an year, I started looking into the science behind it. Some of my tried and tested experiments –
Salt water fishes need not have too much lemon in their marination.
When you substitute salt with lemon juice while making poha, you really cannot tell the difference.
Chicken oozes lots of oil, so need to use too much of the same while making chicken dishes.
Coconut gratings if you add on vegetable stir frys, they taste awesome.

These sudden food thoughts brought to you in association with the awesome lunch I had today – phulkas + beet root stir fry + cauliflower masala, rounded off by the sweetest mango slices, the season’s first at our home.

Easy chicken curry recipe

Over the time, I have started cooking non vegetarian dishes my way rather than the MIL’s way. Just that she uses too much of oil which I absolutely do not agree to. So there is her version of biryani and my version of biryani. People eating both do not find any difference in taste, though I have got some comments like mine smells better 😛

This is how I do the chicken curry, I do not vouch for the authenticity of it – but this is one easy recipe which does not take much effort and time in the kitchen.

This dish made with the following proportions serves 3.

Marinate 300gms of chicken in 1 tsp of turmeric, 1 tbsp of ginger garlic paste, 1 tsp of red chilli powder, 3 tbsp of curd,1 tsp of salt. Mix well and keep it covered for 20 minutes.

In a pressure cooker, add 1 tbsp oil, 1tsp of garam masala and 2 chopped onions and sauté it for 5 minutes.

Once the onion starts browning, add the chicken with 1/2 glass of water, add 1 tsp pepper powder and a handful of chopped coriander leaves.

Pressure cook it for 2 whistles or until chicken is tender, check for salt and again garnish it with coriander leaves.

That’s it! Chicken curry is ready to be served with phulkas or hot rice.