Chili Idli

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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.

Ingredients –

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
6-8 idli
2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
Salt to taste
Coriander leaves to garnish

Method –
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!

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Sweet corn vegetable noodle soup

No onion no garlic version

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    A very happy new year to all of you out there! Wish 2014 is a year full of good health, safety and prosperity for each one of us.

    This being my first blog entry in this new-year – I thought I will start with a healthy dish. And this healthy dish is none other than a soup!

    Sweet corn veg soup is my favourite. Tried adding a twist to my favourite – spaghetti noodles to Sweet corn veg soup – and ta-da, I have my twisted new dish ready.
    This is a no onion no garlic version for those who avoid them, and also for those festive days when we can’t have onion no garlic. Without further ado, let’s get to this healthy recipe !!

    Ingredients –

    1 cup sweet corn kernels (fresh or frozen)
    1 Carrot – peeled and finely chopped into small pieces
    3-4 beans -de stringed and finely chopped
    3-4 cups water
    1-2 tablespoon corn flour plus 1/2 cup water
    6-10 spaghetti sticks broken into thin strips
    1 teaspoon black pepper powder
    a drop of oil (to avoid spaghetti sticking to each other)
    Salt to taste

    Method –

    1. Boil water in a heavy bottomed pan. Add to this – carrot, beans and sweet corn. Let it cook for a while till tender.
    2. To the same pan, add broken spaghetti and let it cook with veggies till soft.
    3. Add a drop of oil to avoid sticking of spaghetti and salt to taste.
    4. Once veggies and spaghetti turn soft (don’t let it become mushy though), add corn flour paste – and mix it.
    5. Add a teaspoon of black pepper powder and adjust salt to taste if needed. (Remember you have already added some salt earlier)
    6. Bring to boil such that raw corn-flour smell fades away.
    7. Once boiled, switch off and serve hot.

    Your healthy soup is ready to enjoy.
    Hope you all liked this recipe.
    Your comments and suggestions are welcome. Will soon come with another recipe!.