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 

Lemon Pepper Rasam with Stuffed Rice Roti - Tamil Nadu

My hubby is  not a fan of South Indian food, where as my daughter and me like eating South Indian food at least once in  a week for a change.  Even if I, make South Indian food, my hubby will want at least one chappati and little sabzi to have for his meal, then only he's satisfied.

I, made this Lemon Pepper Rasam with Stuffed Rice Roti for our Sunday lunch, also prepared, regular chappati and sabzi thinking that he will not be happy with rasam and rice roti.    But to my surprise, he had only this,  ate this to his heart content. After his meal he said this was really delicious, very good. 

I am a fan of rasam and make  it as a soup for dinner very often.  This Lemon Pepper Rasam is very flavorful and not spicy, I would say just right. I wanted to make something different instead of steamed rice to go with the rasam. So I made this stuffed rice roti, which  is a complete meal with veggies too. So let's go to the recipe.
  
Ingredients

2 Tablespoons Moong dal - soaked , boiled and mashed
2 Tablespoons Tomatoes - finely chopped
1/4 Teaspoon Asafoetida
2 Tablespoons Lemon Juice
1 Teaspoon  Pepper powder - crushed roughly
1/2 Teaspoon Roasted Cumin powder
A pinch of Turmeric
1 Green chilly - finely chopped
1 Teaspoon Rasam powder
1 Tablespoon Ginger - finely chopped
1 Tablespoon Coriander leaves - finely chopped
1.1/2 Cup Water
Salt to taste

For the Tadka

1 Tablespoon ghee
1 Teaspoon  Mustard seeds
1 Teaspoon Cumin seeds
A Spring Curry  leaves
2 Red chillies

Method

Bring the water to rolling boil in  a pan , then add the pepper and cumin powder, asafoetida, turmeric, green chilly, ginger , salt and rasam powder, stir  and let it boil for 3 minutes.  Then add moong dal, stir well and let this boil for 3 minutes,  add the tomatoes and little coriander leaves and stir and let it boil for 3 minutes, then add the lemon juice stir and switch off flame. Keep aside

For the tadka : Heat ghee in small pan, add the mustard and cumin seeds, when then crackle, add the red chillies, take off flame add the curry leaves , pour ovef the  rasam, add remaing coriander leaves. 

If you find the rasam thick then add boiling water to adjust the consistency.

Stuffed Rice Roti

Ingredients

1 Cup Rice Flour
1 Cup Water
1 Teaspoon Cumin seeds
Salt to taste
1 Green chilly - finely chopped
1 Tablespoon Capsicum - finely chopped 
1 Tablespoon Cabbage - finely chopped
1 Tablespoon Oil

For the Stuffing
Grind to rough paste without adding any water

2 Tablespoons Coconut - grated
1 Tablespoon Sesame seeds
8 - 10 Curry leaves
1 Green chilly
1 Teaspoon Sambar powder
Salt to taste
1 Teaspoon Coriander leaves

Method 

Add the cumin seeds, chilly, capsicum, cabbage and salt, to the water and bring it  to a rolling boil.  Add the rice flour little by little and keep stirring till it forms a dough, if necessary add more flour to make a dough, add oil and keep stirring for a minute . Take off flame. cool and knead to a smooth dough.

Divide the dough eaqually into  small balls.Oil a rolling board and roll into small, but  thick rotis and keep aside.

Take one roti put a little stuffing in the center.

Cover with a another roti.

Cut with cookie cutter or bottle lid . Make all rotis and keep side.

Then heat a griddle/ tawa with little oil and fry these rotis till light brown on each side.

Serve rice roti with rasam.  Enjoy  !!!!

This is Week 2 Day 7 of the Marathon theme Indian States.

Lables : South Indian, Rasam, Rice, Rotis, Main course, Vegetables,Blogging Marathon, Tamil Nadu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Drumstick Curry In Coconut Sauce - No Onion No Garlic#Sunday Funday

Sudha Menon is known for her books which explore the ambitions, achievements and accomplishments of people from various walks of life through stories narrated by them.

In one of her interviews she talks about her memories of her mother and aunts preparing sumptuous meals using fresh, seasonal produce from their farm, plucking drumsticks from the tree to make sambar and plantains to make a quick ‘thoran’ when unexpected guests dropped in.

Taking inspiration from this, made a  very delicious and yummy drumstick curry in coconut sauce.

Ingredients
250 Gram(4) Drumsticks - cut into 2" pieces
½ Cup Packed Freshly Grated Coconut
4 Green Chillies - chopped or as per your spice level
½ Teaspoon Mustard Seeds
2 Teaspoons Rice or Rice Flour
Salt to taste
For Gravy
3 Tablespoons Coconut Oil
½ Teaspoon Cumin Seeds
A Sprig Curry Leaves
A Pinch Of Asafoetida
A Marble Size Tamarind
1 Teaspoon Palm Sugar

Method 
Soak the tamarind in warm water. 

In a small blender jar add the coconut, green chillies, mustard seeds and rice flour, grind to a very fine paste using little water. Keep aside. 

In a large pot/kadai, heat coconut oil, add the cumin seeds, when they splutter add the curry leaves and asafoetida. Add the drumstick pieces and fry on high flame for 2 minutes, then add the ground paste and mix well. Wash the blender jar with water and add that to the pot, give it a good stir, add salt to taste, cover and cook till the drumstick are cooked. Add hot water to make a thick gravy if necessary.  

Add the tamarind juice and give it good stir, let this come to a rolling boil, add the jaggery and stir. When the jaggery melts, switch off the flame. Drizzle a little coconut oil on top. 

Serve with rice or rotis. Enjoy this delicious curry!! 
Labels: No Onion No Garlic, Drumstick, Vegan, Gluten free, Main course, Vegetarian Curry, Indian

• Basil-Dressed Chicken Salad with Tomatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Drumstick Curry in Coconut Sauce - No Onion No Garlic from Sneha’s Recipe
• Irio, Kenyan Style from Mayuri’s Jikoni
• Philly Cheesesteak from Amy’s Cooking Adventures 
• Rosalynn Carter’s Baked Cheese Grits from Food Lust People Love

Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method

In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.

In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.

Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free

Palatable Pastime: Blueberry Biscuits 

A Day in the Life on the Farm: Bisque of Lobster 

Blogghetti: 20 Minute Bean and Beef Tostadas 

Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 

Sneha’s Recipe: Beetroot Mezhukkupuratti 

Food Lust People Love:: Spicy Braised Ginger Pork Belly 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 

Culinary Cam: Börek with a California Twist 

Mayuri’s Jikoni: Beetroot Tomato Soup 

Magical Ingredients Beet Fennel Paratha 

Jolene’s Recipe Journal: Brooklyn Blackout Cake 

Sizzling Tastebuds: Barley Karamani Adai (Barley Cowpea Savoury Pancake)

French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala

Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 

Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 

Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 

Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.

Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

• Sneha’s Recipe: French Beans Fry - Andhra Style 
• A Day in the Life on the Farm: Chicken Fajita Bowl 
• Jolene’s Recipe Journal: Fruity Baked Oatmeal 
• Mayuri’s Jikoni: Turkish Fig Pudding 
• Blogghetti: Homemade Fajita Seasoning 
• Palatable Pastime: Fake Fatty Pastrami 
• Food Lust People Love: Baked Chicken and Feta Meatballs 
• Magical Ingredients: Fava Fennel Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Soup with French Herbes

Kerala Style Egg Stew With Idiyappam#Soupswappers

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.

Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
Ingredients
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste
Method

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.

Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.

Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.

Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.

Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame. 

When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.

Open and serve.

We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
Ingredients 
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Method

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.

I have used this brand of rice flour.

Boil Water and coconut milk in a pressure cooker along with salt and coconut oil. 

When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes. 

Then open the cooker and transfer the dough to a big bowl or thal and continue kneading. 

When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist. 

Take the Idiyappam maker and put the dough and press into greased idly moulds or any flat plate. 

Steam it for 7 minutes and take it out and transfer into a casserole or wide bowl and cover with a cloth.

Repeat the same procedure for rest of the dough. 

So the tasty and soft the Idiyappam is ready to serve . My favorite combination is with Egg Stew or Kadala Curry.

My Notes

Idiyappam  can be made with only water too

I have tried without coconut milk, prefer with coconut milk since it makes the Idiyappam softer and tastier.

Labels: Breakfast, Egg, Spicy, Coconut Milk, Main course, Homemade, Kerala, Vegan, Gluten free, Soup, Soup Swappers

For this month's Soup Swappers event the theme is "Egg" and our host is Wendy Klik of A Day in the Life on the Farm.  

• Chicken Noodle Egg Drop Soup from Making Miracles 
• Hot and Sour Egg Drop Soup from Karen's Kitchen Stories 
• Kerala Style Egg Stew With Idiyappam from Sneha's Recipe 
• Polish Whole Beet Soup (Botwinka) from zestysouthindiankitchen 
• Salmorejo Cordobés from Culinary Adventures with Camilla  
• Stracciatella with Chicken from A Day in the Life on the Farm