Things to do in Denver when you're Stale Bread.

My mum used to make this curried rotli (rotli / chappatis) where she would tear up stale rotli, temper some cumin seeds in oil, then add the pieces to the pan with spices and yogurt and cook it all up. It was lovely and a good way of using up food which had lost the appeal of freshness.

I tried a variation on this recently with some stale bread. It doesn't work as well with the crusts on, as they are less absorbent, but lack of waste was my priority.
I wish I had recorded this on the day. I can hardly remember what I did.

I fried a bit of chopped garlic in a little bit of oil. Then I added cubes of stale bread and chopped mushrooms, letting them cook until the oil had gone.

Now comes the amnesiac bit. I think I added water, but depending on what kind of flavour you want, you could add milk. I think I did choose water over milk because I added some creamed coconut, tamarind paste and chilli. As well as salt and pepper, I might have added other vegetables. I'm sure you could add stock for the liquid. It's variation on pasta, grain or even a sandwich, so use your imagination.

I would cook this down until all or most of the liquid had been absorbed. It should look quite amorphous, and be almost in one lump, like a thick porridge.

You expect me to be so organised as to have pictures?!