Idli Upma

-
Idli is really healthy as it uses almost no oil, as it is steamed and makes a great breakfast.
Sometime you run into a situation where you make one too many idlis. You can always reheat then and enjoy.
Here is a recipe that will help you incorporate this healthy breakfast item to your evening snack or another breakfast from left overs.

Ingredients:
  1. left over idlis: 8 
  2. green chilies: 2 slit 
  3. Mustard seeds: 1 tsp
  4. onion: 1 medium thinly sliced
  5. turmeric powder: 1/4 tsp 
  6. red chili powder: 1/2 tsp 
  7. tomato: 1 small chopped
  8. 3/4 tbsp oil
  9. salt to taste
  10. curry leaves: 5-6
  11. coriander leaves: 1 1/2 – 2 tbsps  finely chopped
Procedure:
Heat oil in a cooking vessel, add the mustard seeds. 
As they stop spluttering add curry leaves and sauté for 1 min.
Add the green chilies and chopped onions along with a pinch of salt and saute for 3-4 mins.
Add the turmeric pwd, red chili pwd, and half of the fresh coriander leaves and mix well. 
Add tomato and cook till tomato is mushy and saute for 4 -5 mts on low to medium flame.
 Add the crumbled idlis and mix. Saute for 2 mts. Turn off heat.
Garnish with fresh coriander leaves.
Serve it hot with coffee or tea and enjoy.
You can always add veggies of your choice, like thinly sliced carrots, beans and small florets of cauliflower. 
Till then Happy Blogging 
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Aloo Bharta ( Orissa Style Mashed Potato)

-
Image
As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared. Ingredients: Potatoes: 2 large boiled with the skin Green chillies: 2-3 chopped finely Dry Red Chillies: 2 chopped Onion:1 large chopped Mustard Seeds: 1/2 tsp oil: 1 tea spoon Salt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop splutt
Read more