Geetha's Kitchen

Bread Upma is India's equivalent to the Holiday Bread Casserole - warm toasty cubes or crumbles of bread studded with assorted vegetables flavored with fragrant spices and herbs. Bread Upma could sub for the traditional Holiday Bread Casserole for the holiday meals! We didn't eat much bread (yeasted kind) while growing up in India. These days though, bread is ubiquitious even in rural areas and little villages. Although it has become quite common as a breakfast toast for a busy morning or a quick tea time toast/sandwich, often we ended up having leftovers as most family members enjoyed other breakfast and teatime treats. So leftover bread morphed into bread upma, a quick savory dish with onions, veggies, spices and herbs. Although a great recipe to use up stale bread, fresh bread may be used to make this absolutely delicious upma. Sometimes no one wants to eat the end slices of the loaf; those may be collected in the freezer until there is enough to prepare bread upma. ...

Succulent, saucy and pleasantly spicy Chili Tofu is an adaptation of the popular chili paneer and example of the Indo-Chinese fusion recipes. Flavored with tamari, ginger, garlic, coriander and cumin, it is the perfect blend of two distinctive world cuisines. Serve with rice, rice noodles, corn/rice tortillas for a delicious starter, lunch or dinner. Use Thai chiles or serranos without removing the core for spicy hot Chili Tofu. Roasted Tofu maybe used in this recipe; prepare it without the herbs and adjust the amount of spices as there is some in the roasted tofu also. 4-5 servings Ingredients: Marinade: 1 tsp Garlic paste 1 tsp Ginger paste 2 tsp Corn Starch 1 tsp Tamari/soy sauce Chili Tofu:  1 14-oz block extra-firm Tofu  1 large bell pepper (any color), diced 1 green Chile, like Serrano, cored and minced 1 tsp Oil 1/4 tsp Cumin seeds 2 tsp ground Coriander seeds 1/2 tsp freshly ground Black Pepper 1 large Onion, diced 1-2 c...