Indo Chinese Idli Fry - Leftover Idlis

Have leftover idli's and you are tired of having them with Sambar or chutney then try this quick Indo Chinese fusion recipe. Quick, easy and delicious. We had this for a quick Sunday brunch, can pack this as your kid's  tiffin as they are moist and not dry to eat.

Ingredients
10 Leftover Idli's - cubed.
2 Tablespoons Oil
1 Onion - finely chopped
1 Capsicum - chopped
3 Garlic cloves - finely chopped
3 Tablespoons Tomato ketchup
2 Tablespoons Soya sauce
1 Teaspoon Vinegar
1/2 Teaspoon Red chilly powder or to your taste
1/2 Teaspoon Sugar
Salt
1 Spring Onion - chopped for garnishing

Oil for deep frying
For the batter 
1 Cup All Purpose Flour
1/4 Cup Rice flour
1 Teaspoon Red Chilly powder
Salt to taste

Method

Cut the idlis into big cubes. 

In small deep frying pan heat oil.

As the oil is heating let's prepare the batter -
Take all the ingredients for the batter in a bowl , add water to make a thick coating consistency. 

Dip the idli pieces in the batter and fry on high flame till golden.

Remove on a absorbent paper to remove any excess, fry all the remaining pieces and keep aside.

In a another pan heat the 2 tablespoons oil and add the onions, garlic , fry till translucent. Then add capsicum and toss,  it should remain crunchy. Add the tomato ketchup, vinegar, soya sauce, chilly powder,  salt, 2 tablespoon water, sugar and stir well,  let it come to a boil. Now add the fried idli's toss them well till coated with the sauce on high flame. Garnish with chopped spring onions and serve hot. 

Enjoy hot idli fry.

Labels : Breakfast, South Indian, Leftover series, Idli, Indo Chinese, Kids delight, Brunch,Vegan 

Quick And Easy Milk Pedas In Microwave - 3 Ingredients

I am, sharing a quick and easy method of making peda. That is with milk powder and condensed milk. Condensed milk gives the pedas, a nice chewy texture. Since these are so easy and quick to make.

I am sure you will never hesitate to make this detectable pedas whenever the need arises, be it Rakshabandan or any other festival or offering. It takes just 3 minutes are they are done. Can make them in different shapes you desire.

Makes around 10 - 15 depending on the size and shape.

Ingredients

1 Cup + 2 Tablespoon Milk powder
3/4 Cup Sweetened Condensed milk
1/4 Teaspoon Cardamom powder
1.1/2  Tablespoon Butter
Extra Ghee / Oil for greasing  as required

Method

Take butter in a microwave safe bowl and microwave it for 15 to 20 seconds on high powder till just melted .

Whisk the butter a little, add condensed milk and milk powder.
Mix well , ensure that there is no lumps.

Microwave it for 1 minute on high power.
Stir with a spatula, add cardamom powder and mix well.
Again microwave it for 1 more minute, stirring once in between.
Depending on the microwave, you may need to microwave for another 20-30 seconds more.

If you notice air bubbles appearing all over, then its done.

Remove for microwave. Mix it well.

Let it  cool for 3 minutes .

Grease your hand and a plate with ghee/oil.
Transfer the mixture from the bowl to greased plate.
Gently knead the mixture and make a dough.

Now divide into equal size balls (  I used a spoon ).

Grease your palm with oil or ghee then give them desire shape .  These are packed  and ready.  Enjoy  !!

My Notes
Saffron can be added to it -  soaked  it in a tablespoon of  warm milk and can be added to the mixture.

Labels : Sweets & Desserts, Festival Sweets, Milk powder, Condensed Milk, Milk Peda, Microwave

Aloo Tamatar Jhol - No Onion No Garlic

Aloo jhol is a dish from the North Indian cuisine of Uttar Pradesh, this is a no onion no garlic gravy dish which can be had with puris, luchis or chapatis and also goes well with steamed rice.

Jhol means a thin gravy, wherein  the potatoes are first boiled  and then add them to the gravy.  This gravy does thicken when it cools a little.    This is another vrat recipe.

Ingredients

2 Tablespoons Oil
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1 Inch Piece Ginger -  finely chopped
1 Green Chilly -  finely chopped
2 Tablespoons Tomato paste
5 Medium Potatoes - boiled
A Pinch of Asafoetida
1 Teaspoon Heaped Coriander powder

1 Teaspoon Heaped Red chilly powder

½ Teaspoon Turmeric powder

½ Teaspoon Sugar 

Salt to taste

Water as required
1 Tablespoon  Coriander leaves - finely chopped

Method

Chop the potatoes into thin triangle slices.

Grind the green chilly and ginger to  make a fine paste. keep aside.

Heat  oil in a kadai, add  cumin seeds and  mustard seeds,  when they crackle them add the ground paste and tomato paste, fry till oil surface, then add the turmeric, chilly and coriander powders, with a little water and saute  till oil surfaces. 

Add the  potatoes and continue to fry for a minute, add salt, sugar, two cups of water  or more and bring it to a rolling boil.  When it comes to boil, cover and let it simmer on low flame for 10 to 15 minutes till oil surfaces.  Keep stirring off and on and mash the potatoes lightly.   Adjust the gravy consistency is accordingly by adding more water.

When done then garnish it with coriander leaves and serve with puris, luchi or chapatis or steamed rice.

My Notes

Can use 2 medium tomatoes blended instead tomato paste . Blend the tomatoes with the ginger and green chilly.

Labels: Aloo, Tomato, No Onion No Garlic, Vrat, Uttar Pradesh

Cream of Chicken Soup #soupswappers

This is a Copy Cat Restaurant Style Cream Of Chicken Soup, a tasty and a delicious basic cream of chicken soup.  A very popular recipe, perfect for monsoon season.  It's raining heavily and you are enjoying a steaming bowl of Cream of Chicken Soup.. yum..

We enjoyed this soup and had it with steamed veggies, like cauliflower, broccoli, french beans or carrots.  This becomes a healthy and complete dinner with all necessary nutrients required.

Serves 2

Ingredients
4 Cups Chicken stock
1 Chicken breast - cut into small cubes
1 Spring Onion -  chopped
1 Celery stalks -  chopped
1 medium Leek-  chopped

1 Tablespoon Parsley leaves1 Tablespoon Butter
1 Tablespoon  Plain Flour

1/2 Cup Milk
2 - 3 Tablespoon Fresh cream

Salt and Pepper powder to taste

Method

Take the basic Chicken stock ,   in a large sauce pan add onion, celery, parsely and leek , over medium-high heat, bring to the boil. Reduce heat to medium-low. Simmer, covered, for 30 to 45 minutes or till it reduces to 2 cups. Strain it into to a bowl when cooled slightly.   Discard solids.

Melt butter in pan over medium  heat, add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and whisk till  form a smooth mixture add the stock, and whisk again till well mixed and bring it to a boil, now add the chicken mix well and bring to the boil.   Cover and  cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper add the cream and  let it simmer for a minute.  

Serve hot with steamed veggies and a sprinkle of pepper  powder ...Enjoy

My Notes
You can use cornstarch instead of flour to make the roux.

The texture can get lumpy really quickly, I,  suggest keeping the flame as low as possible and whisking continuously for a more smooth consistency.

Labels : Chicken Soup, Soup, Soup Swappers, Healthy, Chicken, Fresh Cream, Restaurant Style

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Brinjal with Dried Baby Shrimps / Zavla Vanga #FishFriday

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February  or March wherein you get fresh dried fish.  This is a most easy quick and delicious dry / side dish.

Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

Ingredients

2 Cups Zavla / Baby Shrimps
2 - 3 Baby  Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Method

Clean the  dried baby shrimps well to remove any dirt, stones or any other dried fish.  Wash the zavla / dried shrimps well in a bowl of water taking only what come  on top ( at the bottom will be all the dirt that settles down)  and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first).  After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water.  Keep aside.

Slice the brinjals and keep in the water to avoid darkening.

In a vessel/ pan  heat oil add chopped onions, green chilly, ginger  and garlic, saute for 5 minutes.

Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals. 

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done.  Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.

Serve hot with  Handbreads (Apas)

My Notes
If you do get bottle masala then use Kacha Masala and garam Masala powder to taste.

Can use any type of brinjals in this dish.. the quantity also varies according to you.

Labels:  Zavla, Dried Baby Shrimps, Brinjal, East Indian,  Bottle Masala, Side Dish, Fish, Fish Friday, Indian Fish Curry

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