Leftover idli – This is rare as my husband loves idli. But when it does happen, what you do with leftover idli? I have seen people transforming it into idli upma. But I don’t fancy upma (just like idli). So, this make-over is chili idli, which I love because of its colourful appearance and tangy taste. It is a very simple recipe and the ingredients are available across the year in every pantry.
So, what are we waiting for – Let’s cook chili idli which can be a great starter or can be enjoyed as a meal in itself. Without further ado let’s get to the recipe.
1 onion sliced lengthwise
2 small tomatoes sliced lengthwise
2 tablespoon oil
1 teaspoon garlic paste
1 tablespoon sweet chili sauce
2 teaspoon soya sauce
2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
Salt to taste
Coriander leaves to garnish
1. Heat oil in a pan, add mustard seeds for tempering
2. Add sliced onions and fry till they change colour
3. Add sliced tomatoes. Stir till oil gets to sides.
4. Now add all the sauces, and pastes. And stir it evenly.
5. Add the turmeric powder, coriander powder and red chili powder. Adjust salt to taste.
6. At the end, add the chopped idli pieces and mix evenly such that idli pieces get coated with the mixture evenly.
7. Once done, switch off the gas. Serve it in a plate and add chopped coriander leaves to garnish.
Your chili idli as a starter or as a meal is ready!! Enjoy.
Wish to get your comments to help me write n cook better. Will get back soon with another interesting recipe. Happy cooking!
Do you plan before you cook? I am sure you do. But do we plan for a leftover rice? Nah! It happens and especially when we have guests over; where we feel it’s better to have more food than less. So, what you do with the leftover rice? Before knowing about this “kebab” idea, I just made curd rice or onion-garlic rice.
Last week, I was talking to my very good friend – Jagriti. We discussed interesting ways to reuse leftovers. She said that it’s a little boring to have leftover rice just like that and it’s better to give a revamp. I agreed with her on this. She introduced me to her recipe – Rice Kebab.
I liked the idea. So the next time I had leftover rice, I got to try my hands on my friend’s recipe – Rice Kebab.
I have followed her instructions completely with just a small addition. I added bread crumbs at the end to give it a crisp and crunchy coating.
Let’s get to the recipe and I hope you would love it just the way I did while making it.
Makes: 12 to 14 kebabs (or tikkis)
2 cups leftover rice
2 tablespoons besan (chick pea flour)
1 tablespoon rava (semolina / sooji)
1 teaspoon red chilli powder
1 teaspoon black pepper powder
1 teaspoon chaat masala
2 tablespoons roasted groundnuts – powder it in a mixer grinder and use it. (Helps in binding the mix)
Salt to taste
Oil to shallow fry.
1 bread slice – crumbled in mixer grinder into bread crumbs
1. Take a bowl, crush the leftover rice by hands.
2. Add besan, rava, and spice powders like red chilli powder, black pepper powder, chaat masala and salt to it. Mix it evenly.
3. Add roasted ground nut powder to this and bind it properly.
4. Divide the mix into small lemon size balls. Take a lemon sized ball in your hand, and flatten it lightly. Similarly make other kebabs or tikkis.
[This yields around 12 to 14 kebabs]
5. Take a plate with bread crumbs, roll over the flat shaped kebabs over bread crumbs.
6. Heat a pan with oil to shallow fry. Drop the flat kebabs into it and fry till both sides become golden brown in color.
7. Take out and drain in oil absorbing towel or tissue paper.
8. Keep it in the hot case, and serve it with tomato ketchup or chutney of your choice.
Your Rice Kebabs are ready for you to enjoy!!