Idli Wedges – A Crispy Snack

 

 

 

 

 

 

 

 

We often convert leftover Idlis into Idli Upma/ Chilli Idli..And now try this method for a yummy crispy snack which I am sure would be liked by all.  All you need to do is cut Idlis into cubes and deep fry in oil till golden brown. If you want it spicy, you may marinate the idli  pieces in chilli powder, pepper powder and lil salt and deep fry.  The yummy snack is ready in minutes. Serve hot with Tomato Ketchup!!

Mung (Green Gram) Curry

Ingredients

• 1 cup husked green gram
• 2 large onions, finely chopped
• 2 green chillies, slit lengthwise
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp salt or to taste

Tempering

• 2 tbsp oil
• 1 sprig curry leaves

 

Ground to a smooth paste

• 2 green cardamoms
• 3-4 cloves
• 1 inch stick cinnamon
• 2 tsp coriander seeds
• 3 tsp poppy seeds, powdered
• 1 1/2 inch piece ginger, grated
• 1/2 tsp cumin seeds
• 3-4 cloves garlic (optional)
• 1/4 cup water

 

Garnish

• 2 tbsp finely chopped coriander leaves

Method:
1. Wash dal and soak in 2 cups water for 30 minutes.
2. Heat oil for tempering in a frying pan over moderate heat. Add curry leaves, onions and green chillies and fry till onions are golden. Sprinkle in chilli powder, turmeric powder and salt. Fry for another 30 seconds.
3. Add 4 cups water and bring to boil. Drain dal and add to pan. Lower heat and simmer for 25 minutes till dal is tender, taking care it does not turn mushy.
4. Mix spice paste with 1/2 cup water and stir into dal. Simmer for 4-5 minutes, stirring occasionally till well blended.
5. Garnish with coriander leaves and serve hot with rice or roti.

Inji Thogayal (Ginger Chutney)

For those who love the flavor of ginger, it is a pure bliss to eat this thogayal or dip…Great for digestion and goes too good with curd rice.

 

Ingredients:

• Fresh ginger – two pieces (1” length)
• Red Chilli – 2
• Bengal gram dhal – 1 tableslpoon
• Urad dhal – 1 teaspoon
• Asafoetida – a pinch
• Tamarind – a small gooseberry size
• Jaggery – a small piece
• Salt – ½ teaspoon
• Oil – 1 teaspoon

Method:

Put the oil in a pan and fry the dhals, red chillies, asafetida. Add the ginger chopped in the same pan. Fry for a while. Add tamarind, jaggery and salt and grind to a coarse paste.

Vegetable Stew

This is a very simple and a healthy dish made by boiling the vegetables in cocunut milk along with few spices. It’s a very famous dish in kerala and some other parts of  South India..  It’s a very light dish which is easy for the stomach as no much masalas are added & the thick & creamy coconut milk enhances the flavor of this dish. This goes very well with Aappam & Idiappam( String Hoppers).. I strongly recommend you to give this combo a try.

Ingredients

• Cubed Carrot, Potato, Beans, Green Peas – 1/4 -1/2 cup
• Onion – 1
• Green chilly – 4-5
• Ginger & garlic – 1 tbsp each, crushed
• Whole black pepper – 1/2 tsp
• Cinnamon – 1 piece
• Cloves – 3
• Cardamom – 3
• Thin coconut milk – 1 1/2 cup
• Thick coconut milk – 1/2 – 3/4 cup
• Curry leaves
• Salt
• Coconut oil

Stew with Aappam

Method

Heat oil in a deep bottom pan & splutter the crushed spices. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent. Dont make the onions brown. Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx. Add thick coconut milk and cook for 5 more minutes & remove from fire. Garnish with curry leaves fried in coconut.