Hope my regular readers might be thinking where "Happyscook" had gone over the past few months. Few well-wishers and blogging friends personally emailed me asking about my disappearance from this lovely space. And, this is a well deserving break according to me, Yes!! we have moved to Sydney in February. To set everything in our new home and sending Happy to a new playschool took almost two months. Though I had taken 70+ recipes in my draft from India, I was very lazy to compose a post again.
Finally, I am back with a new recipe. Let's go to today's recipe and it is a recipe for using leftover Idly. I had Kaima Idli 4 years back in Saravana Bhavan restaurant which was inside my office campus. I liked it very much and I was having it frequently until I was bored. Three months back after a long break I tried chilli Idly in a local restaurant which was very similar to the Saravana Bhavan Kaima idly. Jany liked it and Happy too was interested, but it was very spicy for her to handle. Hence, the next week I tried this Kaima idli in the home for her sake with the spice level according to her preference. We all loved it and here I am with the recipe:
Ingredients:Left Over Idli's - 4
Onion - 1 (chopped lengthwise)
Tomato - 1 (medium sized tomato)
Green Peas - 1/4 cup(frozen or Fresh)
Green Capsicum - 1/2 (cubed)
Ginger garlic paste - 1 tsp
Green Chilli -1
Coriander Leaves - few (Chopped finely)
Chilly Powder - 1 tsp
Coriander Powder - 1/2 tsp
Tomato Sauce - 1 tsp
Salt - as required
Oil - to deep fry
To Temper:
Oil - 2 tsp
Mustard - 1 tsp
Curry leaves - 1 spring
Method:
1.Slice the onions lengthwise and cube the capsicum to small pieces. Also, chop the tomato finely. Cut the idli's into bite sized small pieces and deep fry them in hot oil until golden brown.
2. Remove and drain it on a paper towel. In a pan, add some oil and allow the mustard seeds, curry leaves to crackle. Then add the onion and saute it until it is transparent. Add required salt. Along with that add the chopped green chilli and ginger garlic paste.
3. Now add the tomato and cook until it is soft. Then add the chilli powder and coriander powder. Once the raw smell of the masala leaves add the green peas. Saute it for few mins until the peas is cooked and then add the chopped capsicum. The capsicum should be crunchy.
4. Add a little water and bring the masala to a boil. Adjust the salt at this stage. Now add the tomato sauce and the fried idli. Gently mix it until the masala coats with the fried Idly. Garnish it with chopped coriander leaves and switch off.
The yummy hot and spicy kaima idli is ready and it goes well with onion raita.
- Refrigerate the Idli's for few hours before deep frying. Refrigerating gives clean pieces while slicing the idli and also it absorbs less oil while deep frying. Refrigerate a batch of Idli in the night. So that you can make kaima idli the next morning.
- You can skip adding tomato sauce, but kids will love it.
- Mine is a very less spicy kaima idli hence the color is not very bright red as in a restaurant. You can add kashmiri red chilli powder to get that bright red color.
- Before adding the fried Idli, the masala should be semi runny so that it coats the fried Idli. The masala should not be very dry.
- If you serve soon the Idli's will be more crunchy.
Happy's Cook - Divya
That sounds yumm...never tried it with left over idli...will try it soon
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