Guest Post: Noshing with the Nolands, Savory Indian Bread

It is summer and that means I’m chillaxin! So while I relax, Tara from Noshing with the Nolands is nice enough to guest post for me! Please be sure to visit her site as you will be inspired daily with fabulous new creations!

Tara, thank you!!!! – Mama

I am so happy to be guest posting here today. I have met Amber through our #SundaySupper group and as you already know she has a fantastic site. I am always excited to come over here to see all of her wonderful creations.

I wasn’t quite sure what I wanted to share with you but after chatting with Amber I decided that this beautiful Indian Bread Pudding would be what I wanted to share. This makes a very unique and enticing side dish to accompany so many Indian dishes or have it on its own like we did for a vegetarian meal with a salad. You could also add cooked chicken to the layers if you want to bulk up the meal but I do like my vegetarian dishes.

This recipe is from a book I am reviewing called “Easy Indian Cooking”. It is a second edition featuring 30 new recipes and 8 additional photos. A delicious assortment of recipes from Street Foods, to Appetizers, Breads, Meat, Poultry, Fish , Vegetarian, Chutneys and so much more. A cookbook filled with lovely pictures, guidelines, common ingredients of Indian cuisine, hints and tips and basic techniques. Also there are insightful cooking tips throughout the book.

This recipe is by Suneeta Vaswani, I have not adapted it as this is a review. ENJOY!!!

Savory Indian Bread Pudding

Preheat oven to 400F.

13×9” (3L) baking pan, coated with vegetable spray

Ingredients

1 Tbsp. oil

1 tsp. mustard seeds

4 cups finely sliced onion

1 tsp. minced green chile

6 cups roma tomato wedges, ½” thick

½ cup cilantro, coarsely chopped, divided

½ tsp. turmeric

1 ½ tsp. salt or to taste

1 ½ cups buttermilk

In a large saucepan, heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds start popping in a few seconds, add onions and chile. Mix well. Reduce heat to medium and cook, stirring, until onion are soft, 6-8 min. Do not brown.

Stir in the tomatoes, ¼ cup of cilantro, tumeric  and salt. Mix well. Cover and cook until tomatoes are soft, 6 to 8 min. Coarsely mash mixture. There should not be any liquid separating from mixture.

Spread a thin layer of tomato mixture on bottom of prepared pan. Dip bread in buttermilk to soak both sides. (Do not leave in buttermilk longer than 1 min. as bread will get too soft.) Arrange bread in a layer on top of mixture. Spread generous layer of tomato mixture over bread. Repeat with remaining bread slices dipped in buttermilk. Spread remaining tomato mixture on top. Sprinkle with remaining cilantro. Bake, uncovered in preheated oven until golden, 25-30 min.

Excerpted from Easy Indian Cooking, 2^nd Ed. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Thank you Tara! I can’t wait to explore this cookbook!