Idli Chilli

When it comes to Indo-Chinese dishes, we have such unique recipes that we Indian's prepare using this fusion which are not only healthy but lip-smackingly delicious!! Ofcourse nothing beats a roadside chinese stall taste but when it comes to health its better to make these easy fusion recipes at home without using MSG and still they taste scrumptious. 

Idli Chilli is one such dish which you will find only in our India :) 

Tasty, crunchy with beautiful colours and delicious taste will make you wanna prepare this dish again and again. 

Ingredients: (serves 2) 

• 4-5 nos. Leftover Idlis

• 2 tbsp Garlic finely chopped

• 2 tbsp Ginger finely chopped

• 2 nos. Green Chillies cut lenght wise

• 1 Onion cut in sqares and layers seperated

• 1/2 Capsicum cut in squares   

• 2 tbsp Green OR Red Chilli Sauce

• 2 tbsp Tomato ketchup 

• 1 tbsp Soya Sauce 

• 1 tbsp Vinegar 

• 1 tsp Black Pepper Powder

• Salt if needed

• 1 tsp Sugar

• 1/4th cup Spring onions finely chopped

• 2 tbsp Oil

 Method: 

• Cut idlis into quarters and deep fry till they turn nice brown & crisp. 

• In a bowl add green or red chilli sauce, tomato ketchup, vinegar, soya sauce and mix well. Keep this mixture aside.

• In a non-stick pan or wok, heat oil and add finely chopped garlic, ginger & green chillies.

• Saute till raw smell of garlic fades away. Do not brown the garlic.

• Add onions and capsicum and saute on high flame for 2 minutes.

•  Now add the sauces that we mixed in the bowl, sugar, black pepper powder and salt if needed. 

• Add fried idlis and mix well. If the mixture is too dry sprinkle little water and cook for a minute on high flame.

• Now add finely chopped spring onions and toss so that everything mix well.

• Idli Chilli is ready. 

• Garnish with some spring onions and serve hot as a starter or as an accompaniment to noodles or fried rice.

Note: 1) For Me, I did not have to use extra salt as already all the sauces contained it. So be sure to taste first before adding salt.

2) I already put all the sauces in a bowl first, so that while preparing the dish it saves times as compared to adding every spoonful individually.  

Moong Dal Dhokla - Split Yellow Gram Savoury Cake

Soft, spongy & nutritious dhokla's enjoyed during breakfast or evening snack. 

Ingredients: (Serves approx. 4)

For Dhokla Batter: 

• 1 Cup Yellow Moong Dal (Split Yellow Gram)

• 3 Green Chillies

• 1" Ginger Piece

• 1/2 tsp Hing (Asafoetida)

• 1 1/2 tsp sugar 

• Salt to taste

• 1 tbsp oil

• 1/2 tsp Turmeric Powder

• 1 tbsp Besan (Gram Flour)

• 2 tbsp Dahi (Yogurt)

• 1tbsp Lemon Juice

• 1 1/2 tsp Fruit Salt

• Water approximately 1/2 cup

For Tempering:

• 2 tbsp oil

• 1 tsp Mustard Seeds

• 1 tsp Hing ( Asafoetida)

• 1 Slit Green Chilli

To Garnish:

• 1/4th Cup Coriander Leaves finely chopped

• 1/4th Cup Freshly Greated Coconut

Method:

• Wash and soak moong dal in water for 4 hours. After soaking, remove the water and keep the moong dal aside.

• In a blender, add a piece of ginger, chillies and soaked moong dal. Using 1/4th cup of water grind the dal to a fine paste

• Transfer the moong dal paste into a mixing bowl, add salt, sugar, turmeric powder, oil, besan (gram flour), Lemon juice, yogurt, 1/2 cup water and mix well.

• Grease the dhokla tin with oil. Keep your steamer ready to place the dhokla tin.

• Now add fruit salt to the moong dal batter and mix gently. 

• Transfer the batter into the greased dhokla tin and place it in the steamer immediately. 

• Steam dhokla for 15-20 minutes or till dhokla is cooked through.

• Once dhokla is cooked, keep it aside to cool. By that time prepare the tempering.

• In a small kadhai / pan, heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (asafoetida) and turn of the flame. Now add one slit green chilli. Be careful as the green chilli splatters.

• Pour this tempering over the dhokla and spread evenly. 

• Garnish with finely chopped coriander leaves & freshly grated coconut

• Cut the dhokla into square or dimond pieces.

• Moond Dal Dhokla - Split Yellow Gram Savoury Cake is ready.    

• Serve as it is or with green chutney. 

Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread

One of the most popular Maharastrian breakfast that brings back all My childhood memories is Phodnichi Poli or Kuskarleli Poli as I used to call. Its a comfort snack prepared using leftover Poli spiced up and tempered in onions! 

A perfect option for a lazy holiday breakfast. Quick..easy made in jiffy!!

Ingredients:

• 1 Cup Leftover Poli (Chapati / Roti / Flatbread)

• 1 Onion finely chopped

• 3-5 Curry Leaves

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds (Optional)

• 1/4th tsp Hing (Asafoetida)

• 1 tsp Turmeric Powder

• 1 tbsp Red Chilly Powder

• 1 tsp Sugar

• Salt to taste

• Coriander Leaves finely chopped for garnish

• Scrapped Coconut for garnish

• 2 tbsp Oil

Check out MORE RECIPES on thespicycafe.com

Method:

• Crumble the leftover poli by hand or food processor.

•  In a Pan heat oil. When oil is hot add mustard seeds, when mustard seeds crackle add cumin seeds, hing, curry leaves & finely chopped onions.Cook onions till translucent. 

• Now add turmeric powder, red chilly powder & leftover crumbled poli, mix well.

• Add sugar & salt. Check for seasoning.

• Cover the pan with a lid and let the poli get heated through for 5 minutes on low flame stirring occasionally till all the spices gets nicely incorporated.

• Sprinkle splash of water over the poli so that they won't dry out and become little moist.

• Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread is ready.

• Garnish with chopped coriander leaves, scrapped coconut and serve hot.

Quick Rice Kheer - Rice Pudding

Rice Kheer is a very popular Indian dessert prepared in many households across India.This quick and easy version made by using sweetened condensed milk, gives it the desired thickness and sweetness in a jiffy!

Ingredients: (Serves One)

• 1 Cup Milk

• 1/4 Cup 90% cooked Rice 

• 2 tbsp Milk Masala Powder

• 4 tbsp Condensed Milk

• 2 Pods Green Cardamom seeds crushed

• Pinch of Saffron (Optional)

• Pistachio Flakes for Garnish

Method:

• In an deep thick bottomed pan, heat the Milk and bring it to boil. Once the milks starts boiling, add the cooked rice.

• Now add the condensed milk, crushed cardamon seeds and milk masala powder.

• Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

• Quick rice kheer is ready.

• Garnish with Pistachio Flakes and serve hot.

Aloo Paratha - Potato Stuffed Flat Bread

I was never fond of aloo paratha since my childhood. I tasted so many version of this famous aloo paratha in restaurants but never seemed to like it, no matter what.

That's the reason I never tried it until now as I was so confident that I would hate it anyways. But now after playing with different spices everyday and able to determine the taste before hand, I ultimately gave it a try!!!! & I could'nt believe I was eating aloo paratha made by Me Myself and loving it!!!

I just used everyday spices without adding ginger, garlic or onions which I used to hate while having it in restaurants. 

Ingredients: (Serves approx. 3)

• 2 Cups Wheat Flour

• 4 Potatoes (boiled, peeled, mashed)

• 2 Green Chilies finely chopped

• 1 tsp Red Chilly Powder

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