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Spicy Bread Salad with Mustard, Cumin and Tomato

Suvir SaranThis recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here

This recipe comes from Suvir and his co-writer, Stephanie Lyness, with whom he is writing a new cookery book. Stephanie Lyness is a very well respected food writer and editor in the US.


12 slices whole-wheat bread, each cut into 9 squares
2 tablespoons canola oil
1/2 teaspoons mustard seeds
1 teaspoon whole cumin seeds
1 large onion, cored and sliced, then slices cut in half crosswise
2 jalapeno peppers, stemmed, seeded and finely diced
1 teaspoon salt, or to taste
1 cup frozen peas
1/2 teaspoon cayenne pepper
1/3 cup whole milk yogurt, stirred until smooth
2 medium tomatoes, cored and chopped
Juice of 1/2 lime

  • Preheat the oven to 375º. Spread the bread squares out in a single layer on a baking sheet and toast in the oven until the outside of the bread is dry, 6 to 7 minutes. Remove from the oven and set aside.
  • Heat the oil in a large handled wok or frying pan over medium heat. Add the mustard and cumin seeds and cook, stirring, 1 minute. Add the onion, jalapeno and salt and cook, stirring every now and then, until the onion is softened but not brown, about 5 minutes. Then add the peas, cover and cook until soft, 3 to 4 minutes.
  • Stir in the cayenne pepper and then the yogurt. Add the toasted bread and gently stir to coat the bread with the oil and spices. Then stir in the tomato, cover and cook until the bread is juicy, 4 to 5 minutes. Stir in the lime juice and taste for salt. Spoon the salad into a serving bowl and serve.

Serves 4

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at