Remember those moments when you had some leftover bread crusts that eventually went to waste because they didn’t fit in with your current recipe?
Well, it doesn’t have to be that way anymore. Check out these simple and delicious recipes that make your leftover bread the centre of attention on the plate.
- Bread Upma
The bread version of the classic sooji upma is delicious to eat and fun to create. Once you try this upma, you’ll never go back to classic sooji upma again.
- 16 bread slices
- 3 tomatoes, chopped small
- 2 onions, thinly sliced
- 2 green chillies, finely chopped
- 1 teaspoon sambar powder
- 1 teaspoon Healthy Alternatives Organic Turmeric Powder
- 1 teaspoon mustard seeds
- 3 sprig curry leaves
- Healthy Alternatives Lake Salt, to taste
- butter, for cooking
- 2 sprig coriander leaves, finely chopped
- Toast the bread slices in a pan over medium heat
- Now apply the softened butter to the bread and cut the bread into small dices
- In a kadhai, heat 1 tablespoon of oil on medium heat and add in the mustard seeds
- Once they start to crackle, add in the onions and green chillies and saute until the onions are soft and tender
- Now add in the tomatoes, curry leaves, turmeric powder and sambar powder. Cook until the tomatoes soften
- Finally, add in the salt and the toasted buttered bread pieces. Stir fry on medium-high heat for a couple of minutes and make sure the spices have covered the bread dices
- Serve with a sprinkle of chopped coriander leaves
2. Bread Dhokla
While a good plate of dhoklas is definitely a fan favourite, the twist that the bread brings to the dish will always have you craving for more.
- 4 Slices Bread Slices
- 1/4 Teaspoon Red Chilli Powder
- 2 Medium Green Chilies
- 3 Teaspoon Healthy Alternatives Organic Ghee
- 1/2 Teaspoon Dry Mango Powder
- 1 Handful Coriander Leaves
- 1 Handful Curry Leaves
- 1/2 Teaspoon Ginger
- 1/2 Cup Yoghurt
- 1/4 Teaspoon Mustard Seeds
- Healthy Alternatives Salt as required
- Start by chopping the green chillies and coriander leaves. Grate the ginger and keep it aside
- In another bowl, mix the yoghurt, chopped green chillies, dry mango powder, red chilli powder, ginger and salt
- Slice the leftover bread crust into 4 squares
- Spread the yoghurt mixture onto each square and sandwich them together
- Clean off the sides with a knife to prevent any spilling
- Heat ghee in a frying pan over a low flame and add the mustard seeds and curry leaves to it
- When the seeds start to crackle, place the sandwiches in the pan and fry them on both sides for 30 seconds each
- Make sure that you don’t fry the bread too much
- Garnish with chopped coriander leaves and serve hot!
3. Crunchy Garlic Croutons
Croutons are the delicious, crunchy additions that we can’t help resist eating with soups and salads. With them being a big part of our salads why don’t we give them a healthy twist this season?
So let’s see how we can make them at home!
- 4 Slices Bread- White
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Cup Virgin Olive Oil
- ½ TablespoonOrganic Healthy Alternatives Garlic Powder
- ¼ tsp. Healthy Alternatives Oregano
- Healthy Alternatives Salt as Required
- Start by dicing the leftover bread pieces into 1 by 1-inch pieces
- Sprinkle salt, garlic powder, oregano and ground black pepper over the crumbs and mix well
- Preheat the oven to 175 degrees Celsius
- Spread the cubes onto a baking sheet and lightly brush them with olive oil
- Bake for 15-20 minutes or until golden brown
- Set aside to cool and enjoy!
With these yummy fixes, your bread will never go to waste! For all the other ingredients, just step into Nature’s Basket.