Re-inventing Leftovers: Idli Upma

Leftover Idli's cut into chunks.

Mustard seeds, Urad dal seeds, dried red chillies and curry leaves tempered in coconut oil.

Finely chopped onions sauted in coconut oil and the Idli chunks stir fried with salt and a pinch of turmeric powder.

Re-inventing Leftovers: Chicken Pulao and Raita

Raita

1/2 Cup thick Yogurt

3tbsps- finely chopped red onions

1-green chilli, finely chopped

1/4 tsp grated ginger

1/4 tsp Dry Roasted Cumin

Salt

Method

Combine salt, grated ginger and yogurt into a smooth mix. Add onions and green chillies and garnish with dry roasted cumin.

Steamed Chicken from the Chicken Soup,  and Leftover Basmathi rice was re-invented  into  simple pulao.

Since this depends on the amount of leftover rice,  and was a quick dish, did not take the proper measurements. any chicken recipe will do!

Pulao

Cooked Basmathi rice

Chicken cooked with Garam Masala [which included black pepper, star anise, cumin, corainder, black cardamom and green cardamom], ginger garlic paste and tomato paste. Used about 2 tbsp of evaporated milk to finish the sauce for the chicken. This was in lieu of ghee/ butter/oil over the rice. The rice was kept simple with just a dash of salt and lime juice.

Layer the rice and meat,

garnish with fried green chillies and onions,

sprinkle a few tablespoons of water over the rice,

cover tightly with foil and bake for 30 minutes in 350 F oven.

Fried Bread Rolls

For the RCI Mumbai Event...

One keeps away from this snack, since it absorbs a  large amount of oil and should be had hot off the wok! However this was a common  evening snack among friends and family. Slices of Modern Bread which came wrapped in the distinctive blue and white chequered waxpaper and any leftover dry curry containing potato, served with tomato sauce and green coriander chutney. This also became part of the re-inventing process from today's breakfast, mild Potato curry, deep fried hot green chillies and very lightly sauted  baby spinach leaves  stuffed inside, regular store-bought slices of sourdough bread.

Method

 The crusts were taken off the rectangles.

Sprinkle water on the bread slice.
Do not soak in water.
Quickly dip in the edges in a bowl of water.
Fill with the potato mixture, laying down a fried green chilli in the middle and gently fold over/bring together the long sides of the rectangle!
Hands in 'namaste' position will help close the seams, a little bit of water will work too!
 :-)
Make a sausage shape with fairly tapering ends.
Deep fry in very hot oil.
I have also made this in the oven: brush generously with melted butter or oil and bake at 350 F for about 10 -15 minutes until the crusts start turning golden brown.

Potato Masala

2- Yukon Gold potatoes, boiled

2 tbsps- finely chopped onions

Handful of baby spinach leaves, finely chopped

1/2 tsp ginger garlic paste

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/2 tsp Srilankan Curry Powder [ one can use any garam masala for this recipe]

1 green chilli, deep fried

Using very little oil, about a tsp or so, saute the onions, ginger garlic paste and the spinach. Add all the spice powders and mix well. Add it to coarsely mashed potatoes. Cool before using as stuffing.

Re-inventing Leftovers- Peppery Egg Fried Rice...Indian-Chinese?

Not much inspiration, with special dinners looming ahead tomorrow and on Friday... this was an easy way out! Reminders that Saturday was Guruvayur Ekadashi and a 'no-rice' day, prompted this mix of leftovers: cooked and uncooked!

Ingredients

Cooked Sona Masoori Rice- 2cups

Egg-1

Capsicum- 1 small, sliced thin

Spring onions- 1/4 cup finely chopped

Green Chillies, non-spicy cayenne-1

Finely minced garlic-1tsp

Ground Black Pepper Powder- 3/4 tsp or more

Soy Sauce-1 tsp

Tomato Paste-1tsp

Salt

Chopped coriander for granish

A dash of lime juice

Method

Heat about a tablespoon or vegetable oil, fry the onions, green chillies and capsicum on high heat for a few minutes.

Turn down the heat, add garlic and saute.

Turn up heat again and add tomato paste and soy sauce. 

Add the Black Pepper Powder. Saute for a  couple of minutes and turn the heat to medium.

Add the egg to the mix and gently mix it in.

Mix the rice  thoroughly and stir fry it until the egg is well coated and the rice is cooked through.

Add the chopped coriander and a dash of lime juice.

Re-inventing Leftovers: Idli's

I have been meaning to put up this picture from our trip to Canada during the Summer of 2008. Will figure out a recipe and see  how it works! 

 The dressed up version: Idli Manchurian from Udipi Palace in Gerrard Street, Toronto, Canada!

The place had other gems like: Idli Chaat and Jum Jum Dosa: Sada Dosa smeared with Mixed Fruit Jam!

It had the feel of a spare, fast-serving Indian Canteen,  with formica tables.The waiters all wore red kurtas and blue jeans.

Re-inventing Leftovers: Butter Fish Cutlets

As usual, spelling mistake with the fried fish = not spicy enough! Even though the fish was cooked NRI-Mallu shtyle, in an electric skillet outdoors, the inability to stomach the lingering smell of cooked-fish made us air the house, spray room freshners, brew fresh ground coffee and leave one cup out in the open, simmer vinegar with water, scrub down the sink with scouring powder and vinegar, microwave water bowls with lime wedges in them, take out the trash immediately and be extra pious this morning: lighting an extra agarbathi! The light drizzle moved the cooking space to the garage today. So far no fishy smell inside!!

Butter Fish Cutlets

Ingredients

Cooked Butter Fish: 1/2 cup

Red potatoes: 5 small ones

Green chillies: 2, not the hot ones

Chopped green coriander: 2 tbsps

Black Pepper Corns: 1/4 tsp or more according to your heat level

Red Chilli powder: 1/2 tsp or more

Turmeric: 1/4 tsp

Garam Masala:  1/2 tsp

Garlic cloves: 3

Chopped Ginger: 1tsp

Coriander seeds: 1/4 tsp

Saute the onions until soft,            

Grind/crush the garlic, ginger, coriander and pepper

Add to the onions,

Add chopped green chillies,

Add chilli powder, turmeric powder and the garam masala,

Saute for a few minutes,

Add boiled lightly mashed potatoes and salt and mix well.

Make smaller sized cutlets : about 2 inches in diameter!!!

:-)

Dip in a light batter of flour and water,

Dip in spicy bread-crumbs*

And pan-fry!

No, it will not break apart,  but I have not tried this recipe 'deep fried'.

* Later!