Egg white-pepper Dosa

Ingredients:

Dosa batter - enough for 2 people
Egg whites - from 3 eggs
Pepper powder - 1 tsp
Cumin powder - 1 tsp (optional)

Method of Preparation:

1. Beat the egg whites till frothy and add to the dosa batter. Mix well with a beating motion.
2. Add the pepper powder and cumin powder to the batter and mix thoroughly.
3. Pour a big ladle full of this egg dosa batter on to a hot griddle and make fluffy dosas without spreading the batter much on the griddle.
4. Drizzle a few drops of oil here and there in the corners of the dosa.
5. The dosa will fluff up like a bun.
6. Once golden brown on both the sides remove from the griddle and serve hot with any kind of chutney.

Variation: Spread the dosa batter like a regular dosa on the griddle and make the dosas.

Happy cooking :)

Egg idli upma

Ingredients:
Left over idlis - 6 (crumbled)
Eggs - 2
Onion - 1 (finely chopped)
tomato - 1 (diced)
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Dried red chilies - 4
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp
Salt to taste

Method of preparation:
1. Heat oil in a wok. Add the mustard seeds.
2. Once they splutter add the urad dhal and red chillies.
3. Add the onion and curry leaves and saute till the onions change color.
4. Add tomatoes and cook covered till they turn pulpy.
5. Add the beaten eggs and scramble till dry.
6. Add turmeric powder and salt and mix well.
7. Add the crumbled idlis and saute for a while.
8. If you want it to be more spicy add some pepper powder at this point.
9. Add the coriander leaves and remove from fire.
10. Serve hot.

Happy cooking :)

Potato Sagu

Ingredients:

Potatoes - 3 (boiled and mashed)
Tomato(small) - 1 (diced)
Onion(large) - 1 (finely chopped)
Green chillies - 2 (cut into roundels)
Curry leaves - a sprig
Coriander leaves - a handful
Wheat flour / atta - 1/2 tsp(mixed with 2 tsp of water without lumps)
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil for frying
Salt - As required

Method of Preparation:

1)Heat oil in a kadai.

2)Splutter the mustard seeds.

3)Add the chopped onions and curry leaves.

4)When the onions become transparent, add the diced tomatoes and stir cook until the tomatoes turn pulpy.

5)Add the mashed potatoes, turmeric powder, salt to taste and the atta water.

:- DO NOT add too much of atta, since it would spoil the flavour. Just half a tsp would do. This is to get the thickness and glazed look.

6)Add a little water to just cover the potatoes and cook covered until the mixture becomes a gravy.

7)Check for salt and remove fire.

:- Serve with puris and chapathis.

:- You can thicken the gravy to a dry consistency and use this as masala for masala dosas too.

Happy cooking :)

Egg Puffs

Ingredients:

Puffs pastry sheets – 2
Eggs - 2(hot boiled, shelled and cut in half)
Egg - 1(beaten)
Onion(small) - 1(finely sliced lengthwise)
Tomato(small) - 1 diced
Ginger-garlic paste - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/4 tsp
Curry leaves - 1 sprig(roughly chopped)
Coriander leaves - handful(roughly chopped)
Salt - As reqd
Sugar - 1 tsp
Oil - 2 tbsp

Method of Preparation:

1)Remove the puff pastries from the freezer half hour prior to preparation.

2)Heat oil in a pan.

3)Add the onions and curry leaves and sauté till the onions turn golden brown.

4)Add ginger-garlic paste and sauté till a nice aroma arises.

5)Add the tomatoes and cook covered on low heat till the tomatoes turn pulpy.

6)Add the chili powder, coriander powder, turmeric powder, garam masala and salt to taste.

7)Mix well and cook covered till the raw smell of the powders disappear.

8)Add the coriander leaves and mix well and remove from fire.

9)Cut the pasties lengthwise in half.

10)Spread the masala on one end of the pastry sheet which is cut in half and place half an egg on top of it.

11)Fold the puff pastry over the egg and seal it by pressing the corners firmly.

12)Using a pastry brush rub the beaten egg evenly on top of the puffs.
:-This gives the professional glossy appearance to the puff.

13)Repeat the procedure for all the pastries and arrange on an oiled baking tray with 2 inches gap between the pastries to allow room for raising.

14)Preheat the oven to 350°F and bake the pastries for 30 minutes or until they are golden brown on top.
:- If you keep the temp hotter then the puffs will change color very soon but they won't puff up well.

15)Egg puffs is ready and serve hot with Mint chutney and ketchup.

Happy cooking :)

Sarkarai Pongal / Sweet Pongal

Ingredients:

Raw Rice - 1 cup
Milk - 1 cup
Water- 4 cups
Jaggery (Sarkara) - 2 cups(grated)
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Ghee - 3 tbsp
Cardamom - 6
Salt - a pinch

Method of Preparation:

1)Wash and soak rice in 4 cups of water for half hour.

2)Pressure cook rice for 5 whistles. Let the pressure settle by itself.

3)In the meantime, heat jaggery with 1/2 cup of water till the jaggery melts completely. Filter the jaggery syrup through a clean cloth to remove impurities.

4)Once the pressure settles down, open the cooker and add the melted jaggery to the cooked rice and mix well.

5)Add milk and cook till the mixture is well cooked taking care not to let the pongal overflow from the vessel.

6)Meanwhile heat ghee in a wok and fry the cashews and raisins and add to the pongal. Add the cardamom powder and a pinch of salt and mix well.

7)Sweet pongal is ready and serve hot.

Happy cooking :)

Pineapple Payasam

Ingredients:

Ripe pineapple – 2 cups (Remove the skin and chop finely)
Sugar – 1 cup
Milk – 1 litre
Sabudana / Sago – ½ cup
Coconut milk – ½ cup
Condensed milk – ½ cup (optional)
Raisins / kishmish - ¼ cup
Split cashew nuts – ¼ cup
Cardamom - 5 (crushed)
Ghee – 2 tbsp

Method of preparation:

1. Soak sago in 1 cup of water for about 1 hour.
2. Pressure cook pineapple pieces in ¼ cup of water till done.
3. Keep aside 1 cup of milk and heat the remaining milk on a thick bottomed vessel.
4. When milk comes to a boil add the soaked sago and boil till they are well cooked.
5. Add sugar to the boiling mixture and stir till it dissolves and continue to boil till the milk reduces a bit.
6. Add the condensed milk and continue stirring.
7. Meanwhile heat ghee in a small wok and fry cashew nuts and raisins and add to the payasam along with cardamom powder.
8. Now add the cooked pineapple and stir.
9. Once the payasam is well blended add the coconut milk and remove from fire.
10. After 5 minutes add the remaining milk to the payasam and give it a nice stir.
:- this is to maintain the payasam in the same consistency even when cold.

Happy cooking :)

Semiya / Vermicelli Payasam

Ingredients:

Vermicelli / Semiya - 1 cup
Milk - 1 litre
Sugar – 1 cup
Salt - A pinch
Pineapple essence – 5 drops
Cashew nuts(split) - 10 nos
Raisins(Kismis) - A few
Cardamom - 5 (crushed)
Ghee – 2 tbsp

Method of preparation:

1. Keep aside 1 cup of milk and heat the remaining mil in a thick bottomed vessel.
2. Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.
3. In the remaining ghee fry the vermicelli to golden brown and keep it aside.
4. When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.
5. Once the vermicelli is well cooked add sugar and stir till they dissolve completely.
6. Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.
7. After 5 minutes remove from fire.
8. After 5 minutes add the remaining milk and give it a stir
:- this is to make sure the payasam doesn’t change consistency when its cold.
:-Serve hot or chilled.

Variations: Instead of pineapple essence add different other essence each time you make payasam to have variations in your dessert. You can use essence like vanilla, rose, mango etc.

Happy cooking :)

Aval Payasam

Ingredients:

Aval/Beaten rice - 1 cup
Sugar - 1/2 cup
Milk - 2 cups
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamoms - 6 nos
Ghee - 1 tbsp
Milk - 1/2 cup(at room temperature)
Water - 2 cups

Method of Preparation:

1)Heat a tbsp of ghee in a vessel and fry cashew and raisins in it.

2)Remove cashews and raisins from the ghee and keep aside.

3)In the same vessel with the remaining ghee, fry the aval/beaten rice till it turns reddish brown in color.

4)Remove aval from the vessel and keep aside.

5)Boil milk in a heavy bottomed vessel and add the fried aval, stirring occasionally until well cooked.

6)Now add sugar and keep stirring till the sugar is completely dissolved payasam becomes semi thick.

8)Once the desired consistency is reached, add the fried cashews, raisins, and cardamom powder. Stir thoroughly.

9)Remove from fire and add 1/2 cup of room-temperature milk.

10)Aval payasam is ready and serve hot.

Happy cooking :)

Fish fry - Tamil Nadu Style

Ingredients:

Fish pieces - 6 (any kind; cleaned and washed)
:- If using small full fish, then make some slits breadth wise on the fish on both sides.
Chili powder - 4 tbsp
Turmeric powder - 1 tsp
Ginger-garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow frying

Method of preparation:

1. Mix all the powder ingredients along with ginger-garlic paste and lemon juice.
2. Rub the mix nicely on the fish pieces pushing the masala nicely into the slits and crevices.
3. Keep this in the fridge and marinate for long as possible.
: - you can fry the fish immediately also.
4. Heat 3 tbsp oil in a shallow pan or a tawa.
5. Place the fish pieces on the hot oil.
6. Flip one its done on one side.
7. Once its reddish brown on both the sides remove onto an absorbent paper.
8. Serve hot with sliced onion and lemon wedges.

:- You can apply the masala on fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just shallow fry. This fish fry would be really tasty as the fish would have absorbed the masala nicely.

Happy cooking :)

Fish curry - Mix of Kerala and Tamil Nadu Styles

Ingredients:

Fish - 1/2 Kg (cleaned and washed) :- any kind that you like
Tamarind - 1 big lemon size (soaked in hot water for 15 minutes)
Curry vadam - 2 tbsp (optional)
Tomato - 1 big (diced)
Shallots / sambar onions - 1 cup (peeled and crushed)
Shallots / sambar onions - 1/4 cup (finely chopped into roundels)
Green chilies - 4 (slit)
Curry leaves - 2 sprigs
Coriander leaves - a fistful (roughly chopped)

Kerala-Tamil Nadu Fish curry

Garlic cloves - 5 (crushed with skin)
Black pepper - 1 tbsp (crushed)
Chili powder - 4 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Salt to taste
Cooking oil - 3 tbsp
Gingiley oil - 4 tbsp

Grind together to a fine paste:
Grated coconut - 1 cup
Ginger - 1 inch piece

Method of preparation:

1. Add some salt and turmeric power to the cleaned fish and keep aside.
2. Extract pulp from the soaked tamarind.
3. To the Tamarind pulp add tomatoes and crush well.
4. To this add crushed onion, green chilies, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
5. Heat oil in a vessel or an earthen pot.
6. Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
7. Add the coconut paste and mix well.
8. Cook covered till the curry reduces a bit.
9. Add the fish pieces and cook covered till they are well cooked.
10. Pour one tbsp gingiley oil and crushed garlic and pepper and the roughly chopped coriander leaves and remove from fire.
11. Heat the remaining gingiley oil in a small kadai.
12. Add the finely chopped onion and fry till they are browned and nice aroma arises.
13. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.

Happy cooking :)

Fish curry - Tamil Nadu style

Ingredients:

Fish - 1/2 Kg (cleaned and washed)
:- any kind that you like
Tamarind - 1 big lemon size (soaked in hot water for 15 minutes)
Curry vadam - 2 tbsp (optional)
Tomato - 1 big (diced)
Shallots / sambar onions - 1 cup (peeled and crushed)
Shallots / sambar onions - 1/4 cup (finely chopped into roundels)
Green chillies - 4 (slit)

Kerala-Tamil Nadu Fish curry

Curry leaves - 2 sprigs
Coriander leaves - a fistful (roughly chopped)
Garlic cloves - 5 (crushed with skin)
Garlic - ½ inch piece ( chopped and crushed)
Black pepper - 1 tbsp (crushed)
Chili powder - 4 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Salt to taste
Cooking oil - 3 tbsp
Gingiley oil - 4 tbsp

Method of preparation:

1. Add some salt and turmeric power to the cleaned fish and keep aside.
2. Extract pulp from the soaked tamarind.
3. To the Tamarind pulp add tomatoes and crush well.
4. To this add crushed onion, green chilies, crushed ginger, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste. Keep aside.
5. Heat oil in a vessel or an earthen pot.
6. Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
7. Cook covered till the curry reduces a bit.
8. Add the fish pieces and cook covered till they are well cooked.
9. Pour one tbsp gingiley oil, crushed garlic, crushed pepper and the roughly chopped coriander leaves and cook for a minute. Remove from fire.
10. Heat the remaining gingiley oil in a small kadai.
11. Add the finely chopped onion and fry till they are browned and nice aroma arises.
12. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.

Happy cooking :)

Garlic Rasam

Ingredients:

Black pepper - 3 tsp
Cumin seeds(Jeerakam) - 3 tsp
Garlic pods - 5 nos
Ripe tomatoes - 2 nos
Green chillies - 3 nos
Curry leaves - 1 sprig
Coriander leaves - 1/2 cup
Grated jaggery(Sharkkara) - 1 tsp
Red gram(Thoor dhal) water (optional)
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Asafoetida(Kayam) - 1/4 tsp
Tamarind(Puli) - 2 lemon sized balls
Salt - As reqd
Oil for seasoning

Method of Preparation:

1)Heat 2 cups of water in a vessel.

2)Add the tamarind and tomatoes diced into big pieces to it.

:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.

3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.

:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.

4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.

5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.

:- Jaggery is the secret ingredient that most caterers use.

6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.

7)Splutter the mustard seeds.

8)Add the fenugreek seeds and the asafoetida.

9)Pour the prepared rasam mixture into the vessel.

10)Add 2 more cups of water or as desired.

11)Check for salt.

12)Keep an eye on the rasam because it just takes about 5 - 6 minutes to be done.

13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.

:- You get the best flavor of rasam only if it has not boiled. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

Tips:-
1)Serve hot with rice.

2)It is very good for digestion.

3)Since there is no turmeric powder added to it, this rasam will have a natural color.

Happy cooking :)

Healthy Cauliflower poriyal / Cauliflower Stir-fry

Ingredients:
Cauliflower - 1 (Separated into florets)
Garlic cloves - 4 (Crushed with skin)
Curry leaves - 1 sprig
Cumin seeds - 2 tsp
Urad dhal - 1 tbsp
Oil - 1 tsp
Salt to taste
Multi-purpose mix - 3 tbsp (Refer my "Ready mix" label for the recipe)

Method of Preparation:
1. Steam the cauliflower florets in microwave till done.
2. Heat oil in a wok and add the cumin seeds.
3. Once they splutter add urad dhal, curry leaves and the garlic cloves.
4. Once a nice aroma arises from garlic add the cooked beans followed by the multi-purpose mix and give it nice stir till the mix evenly coats the vegetable.
5. Saute for two minutes and remove from fire.
6. Serve hot.

Variation: You can make similar recipes with any kind of vegetable.

Happy cooking :)

Healthy Kothavaranga Poriyal / Cluster beans Stir fry

Ingredients:
Kothavaranga / Cluster beans - 1 cup (chopped into 1 inch pieces)
Garlic cloves - 2 (Crushed with skin)
Curry leaves - 1 sprig
Cumin seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 1 tsp
Salt to taste
Multi-purpose mix - 2 tbsp (Refer my "Ready mix" label for the recipe)

Method of Preparation:
1. Steam the the Kothavaranga in microwave till done.
2. Heat oil in a wok and add the cumin seeds.
3. Once they splutter add urad dhal, curry leaves and the garlic cloves.
4. Once a nice aroma arises from garlic add the cooked beans followed by the multi-purpose mix and give it nice stir till the mix evenly coats the vegetable.
5. Saute for two minutes and remove from fire.
6. Serve hot.

Variation: You can make similar recipes with any kind of vegetable.

Happy cooking :)

Multi purpose podi

Ingredients:

Dry Red Chillies / Varamilagai - 10
Channa Dhal/Kadala Paruppu - 1/2 cup
Whole Urad Dhal/Uluttam Paruppu - 1/2 cup
Hard aesafoetida / Getti Perungayam - a small berry size
Coriander Seeds / Dhania - 1/2 cup

Method of Preparation:
1. Dry roast the above ingredients individually and spread in a plate or news paper till they cool down.
2. Grind to a little coarse powder and store in a air-tight container.
3. Use this powder in any kind of vegetable stir-fry.

Using Multi-purpose mix:

1. Just microwave the veggies till they are tender.
2. Heat 1 tsp oil and temper mustard seeds or cumin seeds and curry leaves.
3. Add the microwaved vegetable followed by the multi-purpose mix and more salt if needed and stir fry for a couple of minutes. The vegetable stir fry is done.

:- This is a simple and healthy way of making vegetable stir fry.

Happy cooking :)

Snake gourd Koottu / Podalangai Koottu

Ingredients:
Snake gourd / Podalangai - 2 cups
Channa dhal - 1 cup
Ripe tomato - 1 (diced)
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Castor oil - 1 tbsp

For grinding:
Shallots / Sambar onions - 1/2 cup (peeled)
Green chillies - 3 (slit)
Grated coconut - 1/4 cup
Cumin seeds - 2 tbsp
Coriander leaves - a handful
:- Fry the above ingredients in 1 tsp of oil and grind to a coarse paste adding minimum water.

Method of preparation:
1. Soak the channa dhal for an hour. Pressure cook the dhal along with turmeric powder, tomato and 1 tbsp castor oil for upto 5 whistles. Once the pressure settles mash the dhal fairly well with a ladle and keep aside.
:- Castor oil will aid in the cooking process of the dhal.
2. Heat oil in a pressure cooker. Add the mustard seeds and let it splutter.
3. Add the chopped podalanga pieces and saute for a while.
4. Add the cooked dhal and the ground paste and pressure cook for 2 whistle.
:- Koottu should be of a gravy consistency.
:- Serve hot with rice and pappad.

Happy cooking :)

Ennai Kathirikkai

Ingredients:
Small tender brinjals - 8
Curry leaves – a sprig
Mustard seeds - 1 tsp
Tamarind pulp - from a small lemon sized ball of tamarind
Turmeric powder – 1 tbsp
Salt to taste
Oil – ¼ cup

For the masala paste:
Peanuts - 2 tbsp
Coriander seeds - 1 tbsp
Channa dhal - 1 tbsp
Sesame seeds - 1 tbsp
Cumin seeds - 1 tsp
Urad dhal - 1 tsp
Black pepper - 1 tsp
Cloves - 2
Red chillies - 8
Grated Coconut - 1/2 cup
Asafoetida – ½ tsp
Salt to taste

Method of Preparation:
1. Dry roast peanuts and sesame separately. Keep aside.
2. Heat 1 tsp of oil in the same pan and fry the rest of the ingredients for masala paste one by one except coconut and keep aside to cool.
3. Grind all the fried ingredients along with grated coconut and a little salt to a little coarse paste.
:- You may sprinkle a little bit of water if required.
4. Slice brinjals criss-cross till 3/4th with the stalk intact. Immerse them in a bowl of water containing turmeric and salt and keep aside for 10 minutes.
5. Remove the brinjals from the turmeric water and stuff them with the masala paste and keep the left over masala aside.
6. Now heat ¼ cup of oil in the same pan.
7. Add mustard seeds and after they splutter add the curry leaves and wait till they stop sizzling.
8. Now add the stuffed brinjals and fry covered on low heat till the skin changes color and the brinjals are almost cooked.
9. Now add tamarind pulp and cook covered for a couple of minutes.
10. Add the remaining masala paste, more salt if necessary, ½ cup of water and mix well.
11. Cook covered till oil starts floating on top of the gravy.
12. Serve hot with plain rice and papad or curd rice.

Happy cooking :)

Vada Kari

Ingredients:
Small onions - 1 cup (peeled and chopped finely)
Green chilies - 3 (slit)
Big tomato - 1 (diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Cinnamon sticks - 1 inch piece
Cloves - 4
Poppy seeds - 1 tsp
Bay leaves - 2 (torn in half)
Kuzhambu milagai thool - 2 tsbp (or according to taste)
or
Chili powder and coriander powder - 2 tsp each
Garam masala - 1/2 taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil as required

Grind together:
Channa dhal - 1/2 cup (soaked atleast for 2 hours. Soak overnight if making for breakfast)
Fennel seeds/Saunf - 1 tsp
Ginger-garlic paste - 2 tsp
Salt - 1 tsp

Method of preparation:
1. Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
2. Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
3. Heat 2 tbsp oil in a wok.
4. Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
5. Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
6. Add the tomatoes and cook covered on sim till they turn pulpy.
7. Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
8. Add about 3 cups water and cook covered till it reduces a little.
9. Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
10. Add the coriander leaves and remove from fire.
11. Serve hot with idli or dosa.

Happy cooking :)

Podi idli

Ingredients:
Leftover idli - 6 (diced into 1 inch squares)
or mini idli - 20
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1/2 tsp
Curry leaves - 1 sprig
Idli podi - 4 tbsp
Oil - 3 tbsp

Method of preparation:
1. Heat oil in a deep vessel.
2. Add mustard seeds. Once they splutter add the urad dhal, asafetida and curry leaves.
3. Add the Idli podi and mix thoroughly for a few seconds using a wooden ladle.
:- Its easier to mix the idlis with wooden ladle without breaking them.
4. Now add the idlis and mix thoroughly.
5. Once the idlis are nicely coated with the idli podi mixture saute for a few more minutes and remove from fire.
6. Serve hot with curd as a dip.

:- You can also finely chop an onion and saute till they become pink then add the idli powder. Garnish with coriander leaves if adding onion.

Happy cooking :)

Idli upma

Ingredients:
Left over idlis - 6
Big onion - 2 (finely chopped)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Method of preparation:
1. Crush the idlis with hand and then with finger tips as much as possible to loosen them up.
2. Heat oil in a wok/kadai.
3. Add mustard seeds. Once they splutter add urad dhal and asafetida. Give it a nice stir.
4. Add turmeric powder, salt to taste, onions, green chilies, and curry leaves. Saute till the onions turn pink.
5. Now add the crushed idlis and mix thoroughly.
6. Add the chopped coriander leaves and give it a nice stir.
7. Serve hot as an evening snack.

Happy cooking :)