CAULIFLOWER FRY FROM PODI MASALA

The podi masala is ground masala, made from raw rice, dried red chilli, tamarind, asafoetida and salt. Soak half cup rice for 1 hour, drain and grind along with 6-7 dried red chilli, a small piece of tamarind, piece of asafoetida and salt to fine paste. Add very little water. The masala should be thick. After making podis of Jack fruit a few days ago, the remaining masala I kept in the fridge. Normally I use this leftover masala for making Sanna Polo/ Spicy vegetable dosa. This time I used it for Cauliflower Fry.

WHAT YOU NEED:

CAULIFLOWER - 1 SMALL, CUT IN FLORETS

PODI MASALA - 1 CUP

GINGER GARLIC PASTE - 1 TBSP

CHANA POWDER / BESAN - 3-4 TBSP

MINT LEAVES - 1 HANDFUL, CHOPPED

CAULIFLOWER FRY

HOW TO MAKE:

IN A MIXING BOWL ADD IN PODI MASALA, GINGER GARLIC PASTE, CHANA POWDER AND MINT LEAVES. MIX WELL. 

NOW ADD WASHED, CLEANED CAULIFLOWER FLORETS AND MIX WELL SO THAT THE MASALA COATED WELL. KEEP ASIDE FOR 10 MINUTES.

HEAT ENOUGH OIL IN KADAHI. WHEN HOT PUT FEW FLORETS IN HOT OIL, REDUCE THE HEAT TO MEDIUM, FRY THEM TILL THEY ARE BROWN AND CRISP. REMOVE AND PLACE THEM ON TISSUE PAPER.

FRY THE REMAINING CAULIFLOWER SAME WAY.

CAULIFLOWER FRY

SERVE CAULIFLOWER FRY AS STARTER / SNACKS OR AS SIDE DISH.

IDLI FINGERS

IDLI FINGERS

WHAT YOU NEED:

Left over Idlis - 4-5

Red chilli powder - 1 tsp

Salt - 1/4 tsp / to taste

MADE FROM LEFTOVER IDLI 

IDLI FINGERS

HOW TO MAKE:

Cut the idlis lengthwise with knife. ( about 4-5 fingers from one idli)

In a mixing bowl add red chilli powder and salt. Mix well.

Now add Idli fingers in the bowl and mix well. Keep aside for 15 minutes.

Heat Dosa pan, when hot place the idli fingers on the pan and fry adding enough oil over the fingers, over a moderate heat till crisp. 

You can even deep fry them till they are golden and crisp.

Flip the idli fingers, fry crisp.

Serve Idli Fingers with Tomato ketchup as a snack.

RICE ONION ODI / SANDIGE

This method is very simple and easy. My Mom's recipe. I tried it for the first time and it came out so well, Crisp and nurnuri :)

RICE ONION ODI

WHAT YOU NEED:

Cooked rice - 4 cups
Water - 1 cup
Onion - 1, chopped
Red chilly powder - 1 tsp
Salt - to taste

THE DOUGH ALONG WITH CHOPPED ONION

SUN DRYING....

DRIED ODIS...READY TO FRY...

HOW TO MAKE:

I made Odi with leftover rice. 

First make paste of rice in Mixer. 

Transfer the paste in a big kadahi.

Keep the kadahi on fire.

Add water, salt and red chilly powder. mix well.

Keep stirring till the dough becomes thick. Put off the fire.

Now add chopped onion and mix well.

Now spread a plastic sheet to the sun light.

Sprinkle some mixture of oil and water and spread over the sheet.

Now drop little dough on the sheet, continue this process till all the dough is over.

Allow the Odis to dry under the hot sun.

Flip the Odis next day and again keep under the hot sun for drying. 
( Needs 4 days for drying it completely).

Store the Onion Odis in a air tight container.

Deep fry them when ever you wish to have them.

Odis can be served as a side dish.

TOMATO RASAM - 4

There are many ways of making rasams. Recently I made rasam from leftover dalitaoy (dal). 

Here is the recipe..

TOMATO + DAL RASAM

WHAT YOU NEED:

Dalitoy - 1 cup

Tomatoes - 2-3, chopped

Garlic cloves - 3-4

Turmeric powder - 1/4 tsp

Rasam powder - 2 tsp

Tamarind paste - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Coriander leaves stems - a few, cut in 3" long pieces

Salt - to taste

HOW TO MAKE:

Grind tomatoes, garlic and turmeric together to a fine paste. ( makes 1 cup )

Take Dalitoy in a vessel and pour 2-3 cups of water.

Add tomato paste, coriander leaves stems and tamarind and boil it.

Now add rasam powder and salt and boil for few more minutes.

Heat a small pan with 2 tsp oil.

Splutter mustard seeds, add curry leaves.

Pour this seasoning over the Rasam.

Serve hot Tomato rasam with steaming rice.

VEG APPO

Prepared these Veg appos with left over dosa batter.

APPOS WITH VEGGIES 

WHAT YOU NEED:

Dosa batter - 2-3 cups
Carrot - 2, small (grated)
Curry leaves - 2-3 sprigs, chopped
Green chilly - 2, finely chopped

APPO TAWA...

MY DTR TOOK THESE APPOS FOR HER LUNCH!

HOW TO MAKE :

Mix chopped green chilly in Dosa batter.
 Heat Appo Tawa. Put 1 tsp oil in each hole, When it is hot add a little chopped curry leaves and grated carrots in each hole.
Now pour dosa batter in all the holes.
Adjust the heat. Cover and cook crisp.
Now flip the other side and fry / cook again.

Remove.

Serve hot Veg Appos with any chutney.

ALOO RICE

I just had my breakfast, Aloo rice. Most of the time I make Nuchi from the left over rice. Today, I made something different and it came out really really yummy! I loved the pieces of potatoes and the aroma of coriander leaves in it! Wonderful! Easy and quick to prepare.

ALOO RICE

WHAT YOU NEED:

Cooked rice - 1 cup
Aloo - 2 tbsp, sliced thin and cut in small pieces
Onion - 1/2, chopped
Coconut - 1/2 cup, grated
Ginger - 1/2 tsp, chopped finely
Green chilly - 2, slit
Mustard seeds - 1/2 tsp
Turmeric powder - a little
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp, finely chopped 
Lemon juice

EASY N QUICK PREPARATION...

TRULY YUMMY ALOO RICE...

HOW TO MAKE:

Put salt in grated coconut and mix well.
Add this to cooked rice and mix again. Keep aside.

Heat oil in kadahi and splutter mustard seeds.
Add ginger, onion, green chilly, curry leaves, potato and turmeric powder.
Stir well. Allow it to cook till the potatoes are tender. Stir in between.
The add cooked rice and combine well with the seasoning and potatoes.
Add coriander leaves, mix well.

Finally Squeeze little lemon juice over the Aloo Rice.

Serve hot Aloo Rice for Breakfast or lunch.

ONION UTTAPAM

ONION UTTAPAM

WHAT YOU NEED:
(makes 6-7 uttapam)

Dosa batter - 1 cup
Maida - 3/4 cup
Green chilly - 2-3, finely chopped
Onion - 2, big finely chopped
Tomatoes -2 finely chopped
Coriander leaves - 1 tbsp, finely chopped 
Salt to taste

 ON THE TAVA.....

HOW TO MAKE:

Mix maida, salt and green chilly in a little water.
Add this to dosa batter and mix well.
Add required to water to make the right consistency of dosa batter.

Now heat Dosa Tava, put 2-3 tsp oil.
Add chopped onion and tomatoes and stir till soft.
Take a little coriander leaves and spread over the onion.
Pour a ladle full of dosa batter over it and spread a little.
Reduce the heat to medium and fry.
Once it is done flip to the other side and fry well, if needed put a tsp oil around the uttapam.

Serve Onion Uttapam with any chutney or sauce.

CAPSI NUCHI

Sometimes we do not know what to do with the left overs. These days maids are not accepting and also you can not simply throw away the left over food. So I made a different Label for What we can make and how we can make a tasty stuff with this!

CAPSI NUCHI

WHAT YOU NEED:

Cooked rice - 1 1/2 cups
Grated coconut - 3/4 cup
Capsicum - 1/2 cup, finely chopped 
Red chilly - 2
Green chilly - 2, slit
Mustard seeds - 1/2 tsp
Fenugreek / Methi seeds - a few
Asafoetida - a little, diluted in little water.
Curry leaves - 2 sprigs
Salt - to taste

FOR CAPSI LOVERS!

JUST LOVE THE CRUNCHY CAPSI!

HOW TO MAKE:

First mix salt in grated coconut, then add this to cooked rice and add asafoetida, mix thoroughly and keep aside.

Now heat 4-5 tsp oil in kadahi.
When it is hot put mustard seeds to splutter.
Add fenugreek seeds, broken red chilly, chopped capsicum and curry leaves. Stir for a while.
Then add cooked rice and stir well till the seasoning coated well to the rice.
Cover for few minutes.

Serve Capsi nuchi for Breakfast.