Fun time is almost here...its almost Christmas and New Year's is around the corner! More importantly school vacation is almost here and Kids will be home 24/7 for 2 weeks.
Well one more week for that to happen, but I need to get prepared before vacation starts...sound proof my ears, increase voice pitch, increase in high energy and decrease on sleep!!! Isn't that the way to go?...How much we like our kids spending a few days at home hoping that we will have a well spent vacation together with quality time, things such as above have to be taken care of ;)) We do enjoy all the things and have lots of fun in the end (by breaking up fights between brothers)....how fast do these kids grow up really...cant they slow down a bit??
So as long as they are at home, I love to cook for them, make a variety of eatables, some which they enjoy, some which I want to cook :). Keep them filled and happy.
Here is a quick and easy twist on the regular idlis, steamed rice cakes. I am sure all of us at one point of time must of ordered this in the South Indian Vegetarian restaurants, so we are familiar with it.
The recipe which is a sharing with you is surely much tastier and different from the ones you get in the restaurants, I should say much more spicier and yummier too..:)
This can be quick breakfast or a mid-day snack!!
I use the mix of Kandi podi and Dhaniyalu podi (coriander spice mix powder), but you are welcome to use which ever powder you have stocked at home.
If using only single powder, don't hesitate to add a little jeera powder and coriander powder to give it a lift in taste.
Leftover idlis are best for this prep, but if using fresh ones, use ones which are cooled down completely, to avoid them breaking apart or falling apart when tossing.
Ingredients: (for single serving)
3-4 leftover or well cooled down idlis, cut into bite sized pieces
1-2 tbsp kandi podi and dhaniyalu podi mixed
1/4 red onion, sliced
2 green chillies, sliced
1/4 tsp chana dal
1/4 tsp urad dal
pinch of mustard seeds
pinch of cumin seeds
2 dry red chilies, broken
few curry leaves
chopped coriander leaves for garnish
1 tsp olive oil or if you prefer neyyi or ghee
Heat the oil in a kadai or a pan.
Start tempering with urad dal, chana dal. When they are about to turn brown, add in the mustard seeds and cumin. When they splutter add the curry leaves.
Add the onions, red chillies, green chillies and saute till they are almost translucent, but not completely!
Add the pieces of idlis along with the lentil spice mix powders or kandi podi and dhaniyalu podi. Toss the idlis so that they get completely coated with the podi.
Garnish with chopped cilantro leaves and Serve!!
Enjoy with some delicious chutney or plain! Yum!!!
Linking this to Srivalli's Snacks Mela.
Linking this to Sweet Heat Challenge -Let's rock Indian on Michelle's bog!