interesting recipe from new cookbook

Hi All! Sorry to see this group is so inactive, and I thought I'd post
to try to break this dry spell.

Today I found a splendid Indian grocery store. (Sorry. It won't do you
UK folks any good, because it is in the Boston, Massachusetts area.)
Not only was it spacious, bright and well-stocked, but it also had a
number of cookbooks! I was just going through the first of four that I
acquired and thought the following sounded somewhat interesting. I
think I'd make sure even a single serving had a nice amount of turmeric
in it. It looks like this would lend itself to many variants!

Bread Bhurji (4 servings)
Healthy Breakfast by Tarla Dalal, pp. 76-77.

10 slices whole wehat bread, cubed
1 c low-fat curds (yogurt)
1/4 tsp turmeric powder
1 tsp cumin seeds
1 green chile, slit
3-4 curry leaves
1 tsp grated ginger
1/4 c sliced onions
2 tsp oil
salt to taste
1/4 c chopped coriander [cilantro], for garnish

Combine curds, turmeric and salt [not mentioned before] with 2 Tbsps
water and mix well. Add bread cubes and mix well until bread is coated
with curd muxture.

Heat oil in nonstick pan and add cumin seeds. When they crackle, add
the chile, curry leaves, and ginger and saute for a few seconds. Add
onion slices and saute until lightly browned. Add bread and saute over
low heat, stirring occasionally, until the bread browns lightly.

Serve hot, garnished with coriander.

--
Jean B.

have you tried this, does the bread not remain soggy? Wonder which
bread is intended. Looks a bit made up to me.
Wazza

No. It just looked interesting. Now my mind has turned to
another bread-based dish, this one sweet: shahi turka. Hence the
query re the quick rabdi. Now in that dish the bread retained
some crispness, which was most intriguing.

--
Jean B.

I always thought Shahi tukra very westernised, as it uses slices of
white yeast bread, definitely not typically Indian, though a good
Indian friend of mine in Bangalore invented a triangular shaped loaf
tin that makes a triangular shaped loaf (obviously!) for sandwiches!!
I have never tried to make tukra, which is similar to bread and butter
pudding. There are several 'Indian' dishes that seem very untypical,
until you find out they originated outside of India (like samosa and
scotch egg (nargisi)) both from Persia, like so many dishes (and
words!)

Quoting from message
<55552bbd-52ec-46c7-82f8-b7dbe718d453@m73g2000hsh.googlegroups.com>
posted on 25 Jul 2008 by wazza I would like to add:

I have "Food in HIstory" (think that's the title without digging it
out to check) by Reay Tannerhill but I'm sure there was another,
published in the 1970s, which gave more detail on ingredients and
recipes through the ages - anyone aware of this?

--
..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at
..Virtual. http://www.users.zetnet.co.uk/ejones/ufdi/index.html
StrongArm Under construction, FAQ, recipes, tips, booklist, links
..RISC PC. Questions and suggestions please, email or to the newsgroup

But at what point does an adopted food become a legitimate
component of another country's cuisine? Think of Italy and
tomatoes (sorry that's OT, but it's the example that came to
mind). Or, on topic, of Indian cuisine without the chiles...

--
Jean B.

In message <6f6afvFa24q3U4@mid.individual.net>, Jean B. <jbxyz@rcn.com>
writes

Think of UK and potatoes ... which are in *some* Indian cuisine ...

surely chili also (being related) is a New World species?

?Is 300 - 400 years long enough :-) ??
--
Rex M F Smith

Quoting from message <gwhsWeBy$gjIFwkL@gehena.demon.co.uk>
posted on 28 Jul 2008 by Rex M F Smith I would like to add:

ditto tomatoes in Indian cuisine.

--
..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at
..Virtual. http://www.users.zetnet.co.uk/ejones/ufdi/index.html
StrongArm Under construction, FAQ, recipes, tips, booklist, links
..RISC PC. Questions and suggestions please, email or to the newsgroup

That's the question!

--
Jean B.

Those too. Now I am really wondering about "authenticity"
especially as it related to the introduction of nonindigenous
foods. Of course, one can then go back to antiquity with this....

--
Jean B.

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2 19th August 12:59 wazza External User Posts: 1	interesting recipe from new cookbook have you tried this, does the bread not remain soggy? Wonder which bread is intended. Looks a bit made up to me. Wazza

3 19th August 12:59 jean b. External User Posts: 1	interesting recipe from new cookbook No. It just looked interesting. Now my mind has turned to another bread-based dish, this one sweet: shahi turka. Hence the query re the quick rabdi. Now in that dish the bread retained some crispness, which was most intriguing. -- Jean B.

6 19th August 13:00 jean b. External User Posts: 1	interesting recipe from new cookbook But at what point does an adopted food become a legitimate component of another country's cuisine? Think of Italy and tomatoes (sorry that's OT, but it's the example that came to mind). Or, on topic, of Indian cuisine without the chiles... -- Jean B.

7 19th August 13:00 rex m f smith External User Posts: 1	interesting recipe from new cookbook In message <6f6afvFa24q3U4@mid.individual.net>, Jean B. <jbxyz@rcn.com> writes Think of UK and potatoes ... which are in some Indian cuisine ... surely chili also (being related) is a New World species? ?Is 300 - 400 years long enough :-) ?? -- Rex M F Smith

9 19th August 13:00 jean b. External User Posts: 1	interesting recipe from new cookbook That's the question! -- Jean B.

10 19th August 13:00 jean b. External User Posts: 1	interesting recipe from new cookbook Those too. Now I am really wondering about "authenticity" especially as it related to the introduction of nonindigenous foods. Of course, one can then go back to antiquity with this.... -- Jean B.