Idli Manchurian - leftover Idli recipe



Ingredients


Leftover idlies                 : 10 nos
Spring Onion                 : 1/2 bunch
Tomato sauce                  : 1 tsp
Chilly sauce                     : 1 tsp
Soya sauce                       : 1 tsp
Chopped Garlic                : 1 1/2 tbsp
Green Chilly                     : 2 nos
Capsicum                          : 1
Oil
Salt

Method

Cut the idlies into 4 pieces.
Fry the idli pieces one by one, sprinkle little salt ,  deep fry and keep aside.
Heat 2 tbsp oil in a frying pan, add chopped garlic and fry.
Add chopped green chilly, white part of the spring onion and fry.
Add soya sauce, chilly sauce, tomato sauce, chopped capsicum and fried idlies.
Lastly add salt and chopped spring onion, mix and fry on a high flame for few minutes and remove from fire.
Serve hot & enjoy..


Adai recipe / அடை




Ingredients


Idli Rice                       - 1 cup

Raw rice                       - 1/4 cup
Toor dal                        - 1/2 cup
Channa dal                   - 1/2 cup
Red chillies                   - 5
Salt
Curry leaves
Asafoetida
Oil

Method

Wash and rice and dals togetherand grind together coarsely with salt and red chillies.
Add curry leaves,asafoetida and mix everything well.
Heat dosa tawa, pour 1 ladle of batter ,  spread as round and make holes
Put oil on sides and cook both sides till crispy.
Serve hot with coconut chutney , jaggery & Idli podi... 



Quick Arisi Upma / அரிசி உப்புமா செய்யும் முறை / Broken Rice Upma



Ingredients

Raw rice                                        : 1 cup
Toor dal                                         : 1 tbsp
Black Pepper                                 :  1/4 tsp
Grated coconut                              : 1/2 cup
Red chilly                                      : 3 
Asafoetida                                      : a pinch
Curry leaves                                   : few
Water                                              : 2 &1/2 cup
Mustard seeds                                : 1 tsp
Urad dal                                         : 1 tsp
Salt
oil

Method

Add raw rice , toor dal , black pepper in a blender and grind it for few seconds. ( coarsly grind)
Transfer, sprinkle some water on it and keep aside.
In a Vengala paanai ( Bronze pot - Traditional cooking vessel) , heat 2 tbsps oil , temper with mustard seeds.urad dal , red chilly , curry leaves ,asafoetida , grated coconut one by one.
Add water,salt and let it boil.
When water just comes to a boil,put the rice mixture and,mix well ,lower the flame.
Close with a lid and let it cook on low flame.
This takes under 10 minutes to cook .
Once the water is absorbed and the rice rava is cooked , switch off the flame and let it sit for few more minutes.
Serve hot with Sambar & Coconut Chutney...
Enjoy... 😋







my First Cookbook

Received My First Cookbook today & feeling awesome.... Thank you so much BetterButter team for publishing this book...