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Red garlic chutney: • Atom Bomb Chaat | NO F...
Full written recipe for Leftover idlis 3 ways
Idli chilli
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Ingredients:
Leftover idlis 4-5 nos.
For batter:
Maida (refined flour) 1/4th cup
Cornflour ½ cup
Salt to taste
Black pepper powder a pinch
Ginger garlic paste 1 tbsp
Water as required
For tossing:
Oil 2 tbsp
Onions 1/4th cup (chopped)
Garlic 4 tbsp (chopped)
Ginger 1 tbsp (chopped)
Green chillies 3-4 nos. (slit)
Vegetable stock / hot water 250 ml
Light soy sauce 1 tbsp
Dark soy sauce 1 tsp
Green chilli paste 1 tbsp (paste of 2-3 chillies)
Vinegar 1 tbsp
Spring onion bulbs 1/4th cup (chopped)
Onions ½ cup
Capsicum ½ cup
A small handful of fresh coriander
Sugar a pinch
Salt to taste
White pepper powder a pinch
Cornstarch 1 tbsp + water 50 ml
Spring onion greens a handful
Method:
Cut the leftover idli in strips and keep aside.
For batter, take a mixing bowl & add, maida, cornflour, salt & black pepper powder to taste, ginger garlic paste, add water in batches as much as required, mix well to make a lump free batter, the consistency of the batter should not be too thick or too thin, it should be thick enough to coat the idlis well.
Set oil for frying, coat the idli with the batter and drop in hot oil, deep fry on medium high heat until crisp & light golden brown in colour. Fry in batches do not over crowd while frying.
Set a wok on high heat, add oil and let it heat nicely, now, add onions, ginger, garlic & green chillies, stir & cook on high heat for a minute.
Add the vegetable stock & stir well on high heat.
Further add the sauce, capsicum, onions & spring onion bulbs, stir and cook for a minute.
Add freshly chopped coriander leaves, sugar, salt & white pepper powder, stir and cook for a minute.
In a separate small bowl, mix cornflour and water to make a smooth lump free slurry, add the slurry, mix well and cook until the sauce thickens.
Now add the crispy fried idlis and stir gently so it gets coated well with the sauce.
Finish by adding some freshly chopped spring onion greens.
Idli chilli is ready, serve immediately with some schezwan sauce on side.
Idli tawa masala
Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
Ingredients:
Leftover idlis as required
Butter 2 tbsp + oil 1 tbsp
Jeera (cumin seeds) 1 tsp
Hari mirch (green chillies) 1-2 nos. (chopped)
Onions 1-2 medium size (chopped)
Red chilli paste 4 tbsp
Garlic paste 3 tbsp
Turmeric powder 1/4th tsp
Red chilli powder 1 tbsp
Pav bhaji masala 1 tbsp
Garam masala ½ tsp
Capsicum 1 medium size (chopped)
Tomatoes 3 medium size (chopped)
Hot water as required
Tomatoes 1 cup (chopped)
Salt to taste
Lemon juice 1 tsp
Fresh coriander leaves a small handful (chopped)
Kasuri methi 1 tsp
Method:
Cut the idlis in quarters and keep aside.
Set a pan on medium heat, add butter & oil, further add jeera and allow it to crackle, further add, green chillies & onions, stir & cook until the onions are translucent.
Further add, red chilli paste, garlic paste, turmeric powder, red chilli powder, pav bhaji masala & garam masala, stir & cook well on medium flame until the oil is released.
Add capsicum, tomatoes & salt to taste, cook nicely for 3-4 minutes or until the tomatoes are mushy, add some hot water if the masala tends to dry. Stir well and cook for 1-2 minutes.
Add the idlis and mix gently, make sure the masala coats the idli well.
Add some lemon juice, kasuri methi and finish with some freshly chopped coriander leaves, stir once and the idli tawa masala is ready to serve. Serve immediately.
Idli chaat
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Ingredients:
Curd 1 cup
Powdered sugar 2 tbsp
Black salt ½ tsp
Leftover idlis as required 4-5 nos.
Ghee 1 tbsp
Rai (mustard seeds) 1 tsp
Urad dal 1 tsp
Chana dal 1 tsp
Green chillies 2-3 nos. (chopped)
Kashmiri red chillies 1-2 nos.
Curry leaves 8-10 nos.
Hing ½ tsp
Kashmiri red chilli powder 1 tsp
Salt to taste
Toppings:
Meethi chutney
Red garlic chutney
Hari chutney
Chaat masala
Masala chana dal
Sev
Fresh coriander (chopped)
Pomegranate seeds
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