breakfast menu

Bread Boo

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Bread BooBread Boo is a tasty dish made from, as you might have guessed it already, bread. It is a savory item and is very easy to make. I have had this dish made by my mom and my MIL. Bread Boo involves minimum ingredients and I would categorize it as a quick-fix breakfast; something prepared in minutes with less effort.

Bread BooBread BooIt had been quite a while since I had eaten Bread Boo until when my MIL made it for me recently. And all my childhood memories came back when I had it. When I was a kid, I was not a big fan of sweetness in general. I always preferred spices and savory items (I still do!). So whenever it was bread and jam for breakfast at our home, my Mom used to prepare Bread Boo for me (my mom tries to make us eat by keeping these different kinds of names 😀 ).

Bread BooFor those who don’t prefer sweet dishes and for those who want variety in their breakfast, Bread Boo is an ideal choice. Also, you can substitute any type of bread in this recipe like raisin bread, wheat bread, oatmeal bread etc. Try this tasty and easy Bread Boo in your kitchen and let me know if it is a tasty breakfast indeed 🙂

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Bread Boo
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 3
 
Bread Boo is a tasty dish made from bread. It is a savory item and is very easy to make.
Ingredients
  • Oil – 1 tbsp
  • Onion, medium, chopped – 1 no
  • Ginger garlic paste – 1 tsp
  • Tomato, small – 1 no
  • Salt as required
  • Homemade sambar powder – ½ tbsp
  • Red chilli powder – ¼ tsp
  • Garam masala – a generous pinch
  • Bread slices – 6 nos
  • Cilantro, chopped – 1 tbsp
Instructions
  1. Toast the breads slightly, either in a toaster or on a flat pan. Cool them down to room temperature and break or cut to bite size pieces.
  2. Heat a tawa with oil and add finely chopped onions. Sauté until they turn translucent.
  3. Add ginger garlic paste and fry till the raw smell disappears.
  4. Add in tomato and sauté until they turn mushy.
  5. When the tomatoes are well cooked add in all the masala powders ( sambar, red chilli and garam masala) .
  6. Finally add all the toasted bread pieces. Mix well until the masalas are well coated.
  7. Switch off the flame and garnish with chopped cilantro. Enjoy!
Notes
You could also add beaten eggs to this dish just after the tomatoes are well cooked and before the masala powders are added.

Bread Boo

VEN PONGAL

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Ven Pongal literally means white Pongal (Ven – white). It is a Tamilian dish very popular in my home state in India. Ven Pongal is a rice dish that is always served as a breakfast item (and occasionally for lunch). It is the opposite to Chakara Pongal (sweet Pongal) and is common in the sense that it is served on all days unlike Chakara Pongal which is mainly served on holidays and during festivals. venpongal Ven Pongal is one of my Mom’s and HB’s favorite dishes. He really gets excited when it is prepared at our home. Ven Pongal with Sambar (another south Indian dish), coconut chutney and Medu Vadai makes an awesome combination and the taste is to die for! In our family, we also refer Ven Pongal as sleeping dose 🙂 since it fills your appetite quickly and makes you feels lazy and drowsy, in a good way. I would suggest Ven Pongal as a weekend breakfast dish. venpongal Back in my home, my Mom always makes Chakara  Pongal and Ven Pongal during Pongal festival. Pongal is a Tamil festival that is celebrated during the month on January in honor of farming and cows. I do miss those days where we celebrate this festival wearing new dress and having lip smacking servings of Pongal and sugarcane (called as Karumbu in Tamil). VenPongal Here is the recipe for Ven Pongal, a popular dish from my beloved state. Do try it in your home and experience the same pleasure that I have every time when I make this dish 🙂 ven pongal

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VEN PONGAL
Recipe type: Breakfast
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2
 
Ven Pongal literally means white Pongal (Ven - white). It is a Tamilian dish very popular in my home state in India. Ven Pongal is a rice dish that is always served as a breakfast item
Ingredients
  • White raw rice – ¾ cup (I used sona masoori)
  • Moong dal – ¼ cup
  • Ghee – 3 tbs
  • Asafoetida – a pinch
  • Ginger, minced – 1 “ (optional)
  • Salt as required
  • Water – 3 (for 1 cup of rice add 3 cups of water)
  • Cumin seeds – 1 tbsp
  • Crushed pepper – 1 tbsp
  • Curry leaves - a sprig
  • Cashews – 1 tbsp
Instructions
  1. Wash the rice and dal thoroughly in water and drain it completely.
  2. Heat a tbsp of ghee in a pressure cooker, add the rice and moong dal and stir for a minute until the aroma spreads. Add asafoetida, salt, ginger and water. Mix well and pressure cook for 4 to 5 whistles. When the pressure is down, mash the rice well adding a tbsp of ghee.
  3. Heat a tbsp of ghee in a small kadai and temper with cumin seeds, crushed pepper, curry leaves and cashews. Add the tempering to the mashed rice and mix well.
  4. Serve hot with sambar, coconut chutney and medu vada. Enjoy!