Idli Fries | Baked Idli Fries | Idli Fry Recipe

Idli is a very commonly prepared breakfast in most of the south Indian households. Idli is so verstaile that one can make various recipes with the left over Idlis like Idli fries, Dahi Idli,Tawa Idli, Idli Upma, Chili Idli, Cocktail Idlis, Kaima Idli, Idli Manchurian etc. We usually would not have left over Idlis at my place but sometimes I make few additional Idlis just to turn them into simple snacks for the evening. 

Coming to today's post, I somehow never liked the idea of deep frying the Idlis for obvious reasons.Also when one can make delicious guilt free Oven baked fries why should I even think of frying it in oil and consume unnecessarily calories. But if you do not bother to add few more calories , please go ahead and deep fry them too, they taste delicious. But I would confess that these Oven baked Idli fries are delicious too, so do not under estimate them. Next time you have few left over Idlis, do give this recipe a try and I am sure you would end up making it often.

Check out other recipes here which can be prepared using left over Idlis:

• Masala Cocktail Idlis | Milagai Podi Mini Idlis
• Masala Idli Fries..from left over Idlies
• Tawa Idli | Spicy Tava Idli 
• Tri Color Cocktail Idlis
• Idli Upma
• Dahi Idli

Baked Idli Fries Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Baking time: 15 mins | Total time: 20 mins

Cuisine: South Indian | Category: Snacks

Ingredients:

4-5 left over Idlis

Red Chili powder or Idli Chili Powder(Milgai Podi), to sprinkle

Salt, to taste

Oil, to coat the idlis

Method:

• Refrigerate the left over Idlis for a couple of hours or you can even use left over idlis which sat for a couple of hours at room temperature for this recipe.

• Cut the Idlis into wedges like how it shown in the picture.Apply Oil evenly on both the sides using a brush.

• Line the Baking tray with aluminium foil and arrange the Idli wedges in a single layer and bake it in a preheated oven at 160 degrees for 15-20 mins until they turn golden brown in color. You can even turn them to the other side half the way and bake on the other side as well, I usually bake it one side until they turn golden brown.

• Sprinkle salt and red chili powder(or Idli chili powder) on them.

Serve the Idli Fries hot with Tomato sauce or Coconut Chutney or Tomato Chutney.

Notes:

1. You can deep fry the idlis instead of baking them or you can even shallow fry them in a flat tawa. If you are deep frying them make sure that you refrigerate the idlis otherwise they might start breaking up in oil.
2. One can follow this process and use them for Chili Idli,Tawa Idli or Kaima Idli for a guilt free version.
3. You can even sprinkle chaat masala or dunk the crispy idli fries in sambar and eat.

Technorati Tags: Idli fries, baked idli fries, idli fry recipe, left over idli recipes, tea time snacks, snacks recipes, south indian snacks recipes, idli recipes for kids

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Dahi Idli Recipe | Thayir Idli | Left over Idli Recipes

If you have ever visited any Mumbai Udupi hotel you would have seen this Dahi Idli in their menu. Mumbai has a very special touch for South Indian food especially the dosa varieties we get in Mumbai is completely different and unique. Idlis also have taken a new avatar in the form of  Podi Idli, Masala Idli,Tawa Idli, Dahi idli etc. If you have left over Idlis you can turn them into various snacks - Idli upma, Idli fries, Tawa Idli, Podi Idli, Chili Idli, Dahi Idli, Idli Manchurian etc. I must say that dahi idli is the easiest of all. Also the taste of it is very similar to Dahi vada and also has very less calories.

I am posting a South Indian version of Dahi Idli where as one can transform it into a North Indian style chaat by adding the chaat chutneys and spices. I have mentioned about it in the Notes section and prepare this simple yet delicious Dahi Idli according to your taste buds. The addition of coconut in the dahi mixture adds a nice taste and texture and makes it very south Indian but if you do not have it you can skip it and it still tastes delicious.

Check out various snacks recipes from left over Idlis.

• Tawa Idli | Spicy Tava Idli 
• Idli Upma - using left over Idlis 
• Masala Idli Fries
• Tri Color Cocktail Idlis

Dahi Idli Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chaats/Snacks

Ingredients:

4 left over Idlis(cut into 9 or16 cubes) or 20 mini Idlis

2 tbsp grated Carrot

1 tbsp Coriander leaves

Boondi,to garnish,optional

for curd mixture:

1 cup fresh Curd, nicely beaten

3 tbsp grated fresh/frozen Coconut

1 tsp grated Ginger

1/2 tsp Sugar,optional

Salt to taste

to temper:

4-5 Curry leaves

1 Red chili, broken

1 green chili,slit

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

2 tsp Oil

Method:

• Cut the Idlis into pieces and grate the carrot and cut the coriander and keep it ready.

• In a small pan heat oil and crackle mustard and cumin seeds and add slit green chili and red chili and fry for a bit and add curry leaves and switch off the flame.
• Beat the curd nicely with salt and sugar and then add ginger paste and grated coconut to it and mix well.I used frozen coconut which has very fine texture hence I added it directly.You can even grind coconut and ginger and add it to the curd mixture.

• Arrange mini idlis or idli cubes in two separate shallow plates or a big bowl if serving for a crowd.

• Add curd mixture on it evenly taking care it covers all the sides.Be generous to add it as the idli pieces absorb a bit.
• Sprinkle grated carrot, chopped coriander and pour the tempering evenly over the curd layer on idlis.

• Leave it for half an hour.If you are in hurry set aside atleast for 10 mins for idli to absorb flavors.
• While serving sprinkle boondi over the dahi idli.

Serve it immediately and Enjoy!!

Notes:

1. The addition of coconut and ginger adds a south Indian touch to it. If you want you can avoid it completely but I like it for extra flavor and texture.
2. It is best to make with left over idlis than the fresh idlis.If you are using fresh idlis let them cool completely before adding the curd mixture.
3. Once the curd is added try it leave it for half an hour for idli to absorb the flavors from spices and dahi.Add the remaining ingredients like carrot, coriander and boondi just before serving.
4. If you want to turn it into North Indian style Dahi Idli avoid coconut in the recipe, top the dahi mixture with green chutney and sweet chutney and sprinkle a generous pinch of red chili powder, cumin powder,chaat masala and black salt and garnish with coriander and sev.Even this tastes very nice.

Technorati Tags: dahi idli recipe, mumbai style snacks, how to make dahi idli, left over idli recipes, recipes with idlis, kid friendly recipes, snacks recipes, chaats recipes

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Pulusu Annam | Puli Sadam | Tamarind Rice with Left over Rice

Pulihora or Puliyogre is one of the most famous and common rice varieties of South India and every south Indian state has its own version to prepare it.I have already posted Andhra style Chintapandu Pulihora and an easy version of Karnataka style Puliyogre before and today I am posting a version of Pulihora which can be prepared with left over rice or with freshly cooked rice.The addition of onions makes this rice quite distinct when compared to the traditional Pulihora. Its very rare to have left over rice at my place as mine is a nuclear family and I usually end up making exact quantity of rice needed for my family. But if you have left over rice you can prepare this delicious 'Pulusu annam' or 'Talimpu annam/Phodnicha Bhaat' and both the rice varieties tastes delicious and it is the best way to consume the rice.

Also check out other Pulihora Recipes in my blog:

• Aava Pettina Pulihora
• Cranberry Rice | Cranberry Puliyohora
• Chintapandu Pulihora - Andhra style
• Dabbakaya(Indian Grape fruit/Herelikayi) Pulihora
• Gongura Pulihora
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maamidikaya Pulihora
• Puliyogre - Karnataka style
• Sabsige Soppu(Dill leaves) Chitranna
• Usirikaya Pulihora | Gooseberry(Amla) Rice 

Pulusu Annam | Tamarind Rice with left over Rice Recipe:

Serves 2

Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

Ingredients:

1 cup Sona masura rice(or equivalent) or left over rice

1 big lemon size Tamarind

2 medium Onions or 15-20 Shallots, roughly chopped
4-5 Garlic cloves,chopped(optional)

3-4 light colored(less spice) Green chillies,slit

1/2 tsp Mustard seeds

2 tbsp Chana dal

1 tbsp Urad dal

3-4 dry Red chillies

1 tsp Turmeric powder

a pinch of Asafoetida

a sprig of Curry leaves

2-3 tbsp Sesame Oil

Salt to taste

Method:

• Wash the rice and add 2 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
• Once the rice is done,cool it completely by spreading it over wide plate smear with 1 tsp of oil and 1/2 tsp turmeric powder.If you are using left over rice,add 1 tsp sesame oil and turmeric powder to it and  run your hands in the rice to keep the granules separate.I added turmeric to the tamarind mixture instead of rice here,you can follow either ways.
• Soak tamarind in 1/2 cup of water for 10-15 mins or microwave the tamarind mixture for 1 min.Microwave method is quite quick when u have lack of time.After it is cooled down remove the pulp and keep it ready.

• In a kadai heat oil and crackle the mustard seeds.Add chana dal,urad dal,red chillies,chopped garlic and fry for a couple of minutes until done.
• Add curry leaves,green chillies,asafoetida and chopped onions and fry until they turn translucent.

• Add tamarind pulp mixture and turmeric powder and mix until the mixture thickens completely for at least 5-6 mins.Add enough salt to it and mix.

• Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste sour when you taste it as the sourness will reduce and blend well along with the time it sits.

• Let it sit for 5-10 mins before serving.

Serve it at room temperature.

                                         

Notes:

1. Use rice varieties like sona masuri, ponni, jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
2. Always make it bit tangy so that it will taste nice once it settles down.
3. You can add a tsp of roasted cumin and fenugreek powder to the boiling tamarind mixture for more fragrant version. If you have time you add it otherwise you can skip it. 
4. If you like you can even add roasted sesame powder at the end and give a nice mix to the rice.
5. Sesame oil works best for this rice, if you do not have use regular cooking oil.

Technorati Tags: pulusu annam, puli sadam, tamarind rice, tamarind rice with left over rice, tamarind rice with onions, left over rice varieties, south indian rice varieties, pulihora varieties, andhra recipes, karnataka rice varieties

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Talimpu Annam | Tempered Rice | Phodnicha Bhaat

It is rare to have left over rice at my place and whenever it does, it is usually when guests come over and I end up making more rice than required. I am sure many of us do not prefer to reheat left over rice, instead we can convert it into a simple Rice variety which is more interesting to eat. Left over rice works like a charm to prepare Chinese Veg Fried Rice, Garlic Rice and this Simple Tempered Rice.But there are no hard and fast rules that one should prepare this rice from left over rice, you can even prepare it with freshly cooked rice,but make sure you have cooled down the rice before preparing this, otherwise it will become mushy.

In South, we prepare this tempered rice in a way similar to lemon rice but we use onions in the recipe which adds a nice taste to the rice.Tempered Rice can be called as 'Talimpu Annam' in Telugu and 'Chitranna' in Kannada,you can even call it simple Fried Rice.In Maharasthra,they prepare a similar version called Phodnicha Bhaat with few minor variations in tempering. One can improvise the recipe with the addition of vegetables to the recipe but I love it when it is made very simple with lot of onions. The crunch of onions and the tangyness because of the addition of lemon juice makes this rice extremely tasty.If you have left over rice,do give this simple rice recipe a try,I am sure you will love it.

Talimpu Annam | Phodnicha Bhaat Recipe:

Serves 2

Prep time:5 mins | Cooking time:10 mins | Total time:15 mins

Category:Indian | Cuisine:Rice - Main course/Breakfast

Ingredients:

3 cups Cooked Rice(left over rice)

2 medium Onions,finely chopped

1 big Lemon

3-4 Green chillies,slit

2 tbsp chopped Coriander

a sprig of Curry leaves

2-3 tbsp Groundnuts

1/4 tsp Turmeric powder

1 tbsp Chana dal (optional)

1 tsp Urad dal (optional)

1/2 tsp Mustard seeds

Salt to taste

2-3 tbsp Oil

Method:

• Use left over rice for the recipe.In case if you are cooking the rice fresh,pressure cook rice(1 cup rice: 2 1/4 cups water) or how you cook your regular rice until it is soft and fluffy.The rice should be comparatively softer to eat and it should not be like how we do for pulav/biriyani. Cool the rice completely.
• Squeeze the lemon and separate the seeds and keep it aside.
• Heat oil in a kadai and crackle mustard seeds and add ground nuts and fry over medium flame until they are golden brown.
• Add chana dal, urad dal and green chilies and fry until they turn golden brown and green chillies wilt.
• Add curry leaves and onions and fry until the onions turn pink in color.
• Add turmeric powder and add the rice(left over or cooled rice) and salt and mix nicely and fry for 1-2 mins until the rice becomes hot.Switch off the flame.
• Add squeezed lemon with out seeds and coriander to it and mix well.

Serve it hot with chips or fryums.

Notes:

1. In South India, we add urad dal and chana dal in the tempering. In Maharasthra, they do not add urad dal and chana dal for Phodnicha Bhaat and if you like you can add 1/4 tsp Cumin seeds and a pinch of asafoetida in the tempering.
2. If you like garlic you can roughly chopped garlic in the tempering or 1 tsp Ginger-Garlic paste for a variation.
3. You can avoid ground nuts in the recipe and green peas can be used instead. 

Technorati Tags: talimpu annam, phodnicha bhaat, how to use left over recipe, simple fried rice, onion lemon rice, onion fried rice, left over rice recipes, easy rice varieties

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Garlic Rice | South Indian Rice Varieties

There are rare instances when I have left over rice at home and if I have it, I usually turn it into a variety rice or fried rice.While the most common rice variety with the left over rice is the Talimpu Annam (Seasoned Rice or Phodnicha Bhaat),I like to prepare this garlic rice as well.One can prepare it with fresh rice but make sure it is cooled nicely.In fact my mom always prepares this with fresh rice and she used to pack it for my lunch box.This recipe requires lot of garlic and if you are a garlic lover I am sure you will love this rice.

Typically for South Indian rice varieties, we use either Sona masuri rice or equivalent varieties like Ponni or Surti Kolam etc based on the availability in that area.However I do not suggest Basmati rice for few south Indian recipes as it does not bring out the exact taste of rice.For south Indian rice varieties the rice needs to be soft and fluffy and should not have any fragrance and hence Basmati rice is not ideal for a few Rice based preparations.

Garlic Rice Recipe:

Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian | Category: Rice Varieties - Main Course

Ingredients:

1 cup Raw Rice (Sona masuri or equivalent)

18-20 small Garlic pods

8-10 Cashew nuts,slit into halves

4-5 Red chillies,broken

8-10 Black Pepper corns,coarsely ground

juice of 1/2 Lemon(optional)

a sprig of Curry leaves

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Oil

1 tbsp Ghee

Salt to taste

Method:

• Cook Rice and spread it in a plate to let it cool down and make sure that the rice grains stay separate.You can use 2 1/4 cups of water for 1 cup of sona masuri and cook it in pressure cooker or rice cooker.
• Heat oil and ghee in a deep kadai/pan and crackle mustard seeds.
• Add chana dal, urad dal and cashew nuts and fry until they turn slight golden in color.
• Now add garlic pods and fry until they turn slightly brown.You do not need to fry until crisp,the garlic pods should be soft but cooked well.
• Add red chillies,curry leaves and freshly ground pepper powder and fry again for a minute.
• Switch off the flame and add the tempering to the spread cooled rice.Add salt and lemon juice(if adding) to it and mix it nicely.Now taste it and adjust the seasoning according to your wish.

Serve it with Chips/Fryums.

Notes:

1. I have mentioned standard Indian size garlic pods in the recipe.If you are using the big sized ones reduce the number to 6-8 pods and slice them into fat bits,do not slice them thin.
2. Use spicy variety red chillies as the main spice we used here is red chillies.Also use freshly ground coarse pepper corns,it is added for the flavor.
3. This rice tastes nice if it is prepared spicy.But you can prepare it according to your spice levels.
4. I mentioned lemon juice as optional but it balances the taste,so I recommend to use it.But add it accordingly to balance the flavors of rice.
5. You can even use left over rice to prepare this.
6. Do not use Basmati rice for this rice,use sona masuri or ponni or surti kolam or any equivalent variety to prepare this.

Technorati Tags: garlic rice recipe, south indian rice varieties, lunch box recipes, left over rice recipes, poondu sadam, vellullipaya annam, rice varieties, tellagadda annam, andhra recipes

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Vegetable Fried Rice Recipe - Indian style

I prefer to prepare Pulao or Fried rice varieties for a one pot meal as they are not only easy to make but also allow us to use many vegetables in a single dish.Fried rice is very quick to make if we have left over rice handy.I prepare various fried rice varieties apart from the famous Indo-Chinese Veg fried Rice and Indian style Fried rice.I plan to post some other varieties soon.

I learnt this recipe from my MIL a few years back.When she mentioned that she would prepare fried rice for lunch, I had no clue that she would make this version of fried rice.I had thought that she would prepare Chinese style fried rice(that was the only fried rice I was aware of in those days) and I was surprised to see the Indian style fried rice and I really liked the taste of this masaledar Indian fried rice.Later when I tasted the famous Tawa Pulao in Mumbai I realized that her fried rice tastes something similar to Mumbai's Tawa Pulao.You can try this Indian style fried rice for your kids by keeping the spices minimal.This is a nice lunch box option and also a good way to use vegetables in our diet.

If you are interested check out mix vegetable rice recipes like Indo-Chinese Vegetable Fried rice,Mixed Vegetable Pulav,Tawa Pulao and Coconut Milk Vegetable Pulav in my blog.

Indian Style Vegetable Fried Rice Recipe:

Serves 2

Prep time:10 mins | Cooking time:40 mins | Total time:50 mins

Cuisine:North Indian | Category:Rice-MainCourse

Ingredients:

1 cup Basmati Rice

1 medium Carrot,peeled finely chopped

10-12 French Beans,finely chopped

1 small Capsicum,finely chopped

1/4 cup fresh/frozen Green peas

2-3 tbsp Cabbage,finely chopped

1 large Onion,finely chopped

1 large Tomato,finely chopped

1 tbsp Ginger-Garlic paste

1/2 tsp Home made Garam masala or 1 tsp store bought Garam masala

1/2 tsp roasted Cumin powder

3/4 tsp Red chili powder

1/2 tsp Turmeric powder

1 tsp Cumin seeds

1 Bay leaf

Salt to taste

Coriander leaves,to garnish

1 1/2 tbsp Oil

1 tbsp Ghee/Butter

Method:

• Wash and soak rice for 10 mins.Cook it in rice cooker or pressure cooker with 2 cups of water until done.gently fluff it with fork and spread it on a wide plate to cool completely.
• Heat oil and ghee/butter together in a thick kadai/pan and crackle cumin seeds.Add bay leaf and fry for half a minute.
• Add chopped onions and fry until they turn translucent.Add ginger-garlic paste and fry well for a minute.
• Now add finely chopped carrots,french beans and green peas and fry them for 2 mins and cover it cook on low flame for 4-5 mins until they are half cooked and taste still crunchy.
• Add cabbage,tomato and capsicum and fry again for 2-3 mins.You should maintain the crunch of all the vegetables.Let the tomato become slightly mushy.
• Add turmeric powder,red chili powder,garam masala and coat the vegetables with the masalas and fry for a minute.
• Add the cooked and cooled rice and enough salt and gently mix so that the rice would not break.Mix and let it cook for 2-3 mins on low flame,stir it occasionally.
• Now add chopped coriander and mix well.

Serve it hot with Onion-Tomato raita or Tomato sauce and chips/papad.

Notes:

1. You can even use pav bhaji masala instead of garam masala in the recipe.
2. Add 1 tsp lemon juice to the rice at the end and mix well,it is optional.I like it with out lemon juice.
3. You need to cool the rice completely otherwise it will become mushy.
4. I use home made Garam masala which is quite strong and hence use less quantity.If you are using stor bought masala increase the masala according to your taste buds.
5. It is important to maintain the crunchiness of vegetables for a good fried rice.

Technorati Tags: indian style vegetable fried rice, veg fried rice recipe, north indian pulao recipes, lunch box recipes, easy pulao varieties

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Tawa Idli | Spicy Tava Idli Recipe

Mumbai Street food is mostly fusion recipes and I just love to try everything which sounds interesting .Though I am an ardent fan of Bangalore style Idli and Dosa ,I would take a bow for the creativity of Mumbai when comes to street food especially for their innovations in the south Indian food.

Here in Mumbai you can get dosa with literally any flavor - like Pav Bhaji Dosa or Spring roll Dosa or Chinese Chopsuey Dosa or Schezwan Dosa etc to name a few and I am a fan of Schezwan dosa. Even the south Indian Idli has got a make over with few variations like Tawa Idli, Chili Idli, Dahi Idli , Idli Chaat etc.

I usually do not have left over Idlis at my place but in order to prepare these yummy snacks I prepare more Idlis on weekends so that I can turn few of them to a simple and delicious evening snack. Tawa Idli is a closer cousin to Chili Idli but prepared with Indian spices. I prepare Tawa Idli in a way similar to how I prepare Chilli Parotta with just a few modifications and the addition of the special spice- Pav Bhaji Masala, which takes this Tawa Idli to a whole new level.

Tawa Idli makes a nice snack for Kids Tiffin box and it is also an ideal recipe to turn those Idli haters to Idli Lovers.

If you are interested check out few interesting recipes with left over Idlis -

• Idli Upma - using left over Idlis
• Masala Idli Fries 
• Masala Cocktail Idlis

For Idli recipe - refer either Idli Recipe using Idli Rawa or Idli recipe using Idli Rice. You can use any of the recipes to prepare Idlis.

Tawa Idli | Spicy Tava Idli Recipe:

Serves 2

Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins

Cuisine: Indian | Category: Snacks/Light Meals

Ingredients:

4-5 left over Idlis(Idli recipe- here and here)

1 medium Capsicum,finely chopped

1 medium Onion,finely chopped

1 medium Tomato,finely chopped

1-2 Green chillies,finely chopped

1/2" Ginger,grated

1 tbsp Coriander leaves

juice of 1/2 Lemon

1 1/2 tsp Pav Bhaji masala

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

4-5 Curry leaves(optional)

1/4 tsp Cumin Seeds

2 tbsp Oil

Salt to taste

Method:

• Cut idlis into medium cubes and keep it ready.Use left over idlis which are best for this.If you are using fresh Idlis make sure you cool them before you cut.

• Heat oil in a pan and crackle cumin seeds.Add grated ginger, chopped green chillies and curry leaves and fry for a minute.

• Add finely chopped onions and fry until they turn slight pink in color.Now add chopped capsicum pieces and fry for a  couple of minutes.

• Add chopped tomatoes and fry until the mixture becomes pulpy,it takes 3-4 mins.
• Now add all the masalas - red chili powder, pav bhaji masala, turmeric powder and salt and fry for 1-2 mins.If the mixture turns dry sprinkle a tsp of water and mix nicely.

• Add the chopped idli cubes and mix well until the masalas coats the idli pieces nicely.
• Increase the flame now and fry for 2-3 mins until the idli pieces get roasted slightly.
• Switch off the flame.Add chopped coriander and lemon juice and mix.

Serve it hot just like that or with Coconut Chutney.

Notes:

1. Adjust the spiciness according to your requirements.If you are preparing it for kids avoid green chillies in it.
2. It tastes best when made spicy and served hot.
3. You can follow the same process and use chopped pav buns or parottas instead of idli pieces in the recipe.

Technorati Tags: tawa idli, how to make tawa idli, left over idli recipes, chili idli, idli recipes for kids, make over with idlis,f usion recipes, idli recipes, kids recipes, kids tiffin box recipes

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