Tava Masala Idlis ~ Mumbai Style Street Food

Left over idlis?? Don't worry. Try out this healthy and chatpata snack with idlis. This is a Mumbai style street food style tava idlis that can be prepared quickly and can be served hot for an after-school snack or just like that anytime. I have already shared two very delicious snack recipes with left over idlis that I keep trying in between-baked idli snack & idli upma. Please check out if interested. 

Bored of idlis served with chutney ?? Then try out this recipe for a change. Am sure all would love this simple yet tasty recipe. This is a new hit at home and the recipe is quite simple. This gives a spicy and tangy idli mix. Enjoy !!

Check out the making here-

*YouTube #shorts on Tawa Idlis.

*Insta Reel on Tawa Idlis.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 4

Author ~ Julie

Ingredients

idli 8-10 

onion 2 medium-sized, fine chopped

tomato 3 chopped

capsicum 1 medium-sized

ginger-garlic paste 1 tsp

kashmiri chilly powder 1.5 tbsp

pav bhaji masala 2 tsp 

salt to taste

unsalted butter or oil 2-3 tbsp 

lemon juice 1.5 tsp or half of a lemon

coriander leaves 1 tbsp chopped

Method

• Prepare idlis as you normally do, use idli batter. Scoop out and keep aside. Cut the idlis in small pieces (I cut each idli in 6-8 pieces), keep aside.
• Make a paste by adding a little water to kashmiri chilli powder. Keep aside.
• Heat a pan and add butter.To this, add fine chopped onions when butter is melted. Add a little salt to fasten process.
• When onions turn translucent, add the ginger-garlic paste. Sauté till raw smell disappears.
• Then add in chopped tomatoes. Sauté till tomatoes are cooked and mushy.
• Toss in the fine chopped capsicum (green bell peppers). Sauté till lightly cooked, retain the crunchiness.
• Add in the kashmiri chilli paste and pav bhaji masala powder. Mix well.
• Slide in the cut idlis and combine well. Squeeze 2tsp of lemon juice over the prepared idlis. Finally, add in chopped coriander leaves. Switch off and serve warm.

NOTES

* Use oil instead of butter if calorie conscious. But butter tastes best for this recipe.

* You can soak red dry chillies (5-6) in warm water for half an hour and grind to a smooth paste instead of Kashmiri chilli powder.

* Add a tbsp of butter to make tava idlis more flavorful when serving, I omitted that.

* You can add more vegetables in this, but I feel this works good.

* You can add a pinch of pav bhaji masala to when serving for garnish.

If interested to try out recreating some good recipes with leftovers, check out this link for more LEFT OVER RECIPES.

Cakesicles (Step by Step Pics)

Cakesicles, anyone ?? 😀 Cake Pops or Cakesicles? 

So what's the big difference between cake pops and cakesicles? Cakesicles are a twist on the traditional cake pops, a little bigger and shaped like a popsicle, or you may call it a 'cake pop popsicle'.

My kids love cakesicles and cake pops a lot than the actual frosted cakes. So whenever there are cake crumbs from the frosted cakes, I do end up making cake pops or cakesicles.  Cake pops are already on the blog. Cake Pops or Cakesicles add an extra highlight to the party theme cakes. 

These cakesicles were made when I made the vancho cake. I had both vanilla and chocolate layer of the cake crumbs, and so these cakesicles had both flavours. I did have left over dark chocolate ganache too when I prepared the chocolate whipped cream layer in the vancho cake and so used that in making these cakesicles. All that I needed extra was the melted milk chocolate compound and white chocolate compound to dip the cakesicles. Do give these a try with your kids, it's a fun project, and they will surely enjoy !!

Preparation time ~ 10 mins

Cooking time ~ 3 minutes

Serves ~ 7-8 cakesicles

Author ~ Julie

Ingredients

crumbled cake, both vanilla and chocolate 2 cups

dark chocolate ganache 1/3 cup

white chocolate compound 100gms

milk chocolate compound 100 gms

Sprinkles to garnish

ice cream sticks 8-10

Method

• Crumble the cake pieces to coarse grainy form. To this add melted dark chocolate ganache. Mix this well. 
• Now, scoop out small portions of this mixture and make popsicle shapes. Flatten the cylindrical mix to place on the tray like the shape of popsicles. Refrigerate the prepared for half an hour to set.

                                       

• Melt the white and dark chocolate compound separately in two bowls by double boiling method. 
• Remove the prepared cakesicles from fridge. Dip the ice cream stick in white chocolate and insert in each of the prepared cakesicles. Now set again for 5 minutes in refrigerator.
• Then, dip each of the prepared cakesicles in white or milk chocolate completely or pour using a spoon to cover all sides. Shake off excess and add sprinkles to decorate. Place in a tray with thermocol to stand, or place in a glass to set. If refrigerating, do only for 5 minutes, else the chocolate sweats or condenses on it (I left a little longer and so you can see condensation in pics). 

NOTES

* You can prepare any box cake recipes and try these out if you don't have any cake crumbs like I tried with leftovers.

* You can use white chocolate compound alone to make cakesicles or use all kinds of chocolate compound, whichever is feasible.

* You can try different variations, you may add condensed milk instead of ganache too.

RELATED POSTS

* Cake Pops

* Homemade Bounty Bars

A glimpse inside-

Mushroom Idli (Step by Step Pics)

Kids are confined to homes for the last one and half years, and they have nearly forgotten to play in groups. Though, kids have got used to the new pattern of online learning and are spending most of the time in front of gadgets. Still the chit-chats at school, the play ground time, the group works are all missed to a large extent. All of us have lost two important years in life, but I thank the almighty for keeping us safe. One small virus took a heavy toll of humans across the globe. And India especially Kerala is still striving hard to get rid of Corona and so this may still take months or even a year when things may seem normal to some extent. 

Anyway, back to today's recipe, it's a simple one to make with the leftover idlis. What do you do with leftover idlis ?? I have already shared two recipes with left over idli- Baked Idli snack and Idli Upma. Both are a hit at home whenever I prepare. Usually the breakfast idlis when served in the same form for the evening tea is a big 'no' and so these transformations to new forms are born. This is a nutritious remake with sliced mushrooms, and my kids love mushroom. The mushrooms have an earthy meaty kind smell and have a noticeable flavour in anything you add to. When mixed with cut idlis they add a perfect taste, and they totally loved it. The first time I made this was by chance as I had a few button mushrooms in hand and couldn't take pics either. But now I make it often whenever there are left over idlis and mushrooms ready at hand. Do give this a try and enjoy !!

TRANSFORM YOUR LEFT OVERS TO NEW RECIPES:

*Left Over Idlis-  Baked Idli Snack

* Leftover Idli Dosa Batter - Kuzhi Paniyaram, Punugulu

* Cooked Rice- Uthappam with left over rice

* Left Over Idli -Idli Upma

* Cooked Rice- Crispy Rice Balls 

* Left over idiyappam(string hoppers)- Idiyappam Upma

* Left over Dhokla-  Amiri Khaman

Preparation time ~ 10 mins

Cooking time ~ 12 mins

Author ~ Julie

Serves ~ 2 or 3

Ingredients

button mushroom 10 

idlis 5-6

onion 1 medium sliced

tomato 1 medium sliced

ginger-garlic paste 1 tsp

green chilly 1 sliced

mustard seeds 1 tsp

urad dal 1/2 tsp

kashmiri chilly powder 1/2 tsp

turmeric powder 1/4 tsp

oil 2tbsp

salt to taste

curry leaves

Method

• Wash the mushrooms under running water and wipe dry on a paper towel. If you see the covering is dirty then peel the outer skin like in pic and keep aside. Slice thin.
• Wash and cut the tomatoes, add in blender and grind smooth without adding any water.

• Heat oil in a pan and splutter mustard seeds. Add in urad dal and wait till lightly browned.
• To this add sliced onion, green chilli and curry leaves. Sauté until lightly browned and add ginger-garlic paste. Add chilli powder and turmeric powder on low heat and sauté.
• To this, add tomato paste and cook until the tomatoes get cooked and oil separates.

• Slide in the sliced mushrooms and cook for 4 minutes on low flame, add salt as needed. Don't add any water, as mushrooms leave out water.
• Then finally add the cut idlis, mix well and cook covered for another minute or two till the masala is dried up. Serve warm with tea.

NOTES

* You can add fried cashews or almonds for added crunch.

* Sprinkle sev or mixture on top to give another variation.

* Garnish with coriander leaves, too.

* For another variation, you can make the mushroom masala and stuff in idlis too. For that, pour half batter in idli mould and then place spoonful of mushroom masala and then cover with batter. Steam cook just like regular idlis.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

 

Idiyappam Upma ~ Quick Healthy Snack

There are many around the world who don't even get a one full meal. I always remind my kids about the immense shower of His blessings upon us. I don't like wasting food at any cost and I don't like the buffet system in hotels/ restaurants too. The wide range of food items displayed in the buffet and what do you think they do with the leftovers in these class hotels. Do they give this to the needy or just dump off ? I have heard a few restaurants who give it away to the hospital caregivers and others in need. But that's just the tip of the iceberg and the others in each city counts to n numbers. Secondly, the amount of food people devour in the name of 'unlimited' is like putting your own health at risk which I feel is another stupidity. Do you also feel the same ? It's always better to make limited food to make sure we aren't wasting any may that be home or hotels. Also, if at all you end up making more, then it's better to recreate something more tasty and healthy.

Watch YouTube #shorts on this recipe here.

Back home, I make use of all leftovers in one or the different form to just make sure it's better than the packed junk and also to feel good that am not wasting any food. Kids always need something filling when they are back from school. So most of the breakfast recipes are recreated to make a new dish with the leftovers. I have seen my kids totally enjoying the new item. Left over idlis gets converted to idli upma, baked idli snack, left over dosa batter to kuzhi paniyaram, punugulu, left over rice as crispy rice balls, left over idiyappam dough as kozhukatta, ammini kozhukatta or peechappam, left over bread as bread upma, bread pakoras, left over dhokla as Amiri khaman. The same goes with the left over idiyappam which can be made into upma and can be enjoyed by garnishing with a little homemade sev or crunchy kerala mixture. Do give any of the recreated breakfast items a try and let me know too.

Preparation time ~10 minutes
Cooking time ~ 10 minutes
Serves ~ 4 
Author ~ Julie
Ingredients
idiyappam / string hoppers 10

to temper
mustard seeds 1/2 tsp

cashews broken 1 tbsp
onion 1 medium chopped
ginger chopped 1 tbsp
green chillies 2 chopped
curry leaves 1 sprig
carrot grated 1 medium size (optional)
green peas 2 tbsp (optional)
coconut oil 3 tbsp
*grated coconut 1/3 cup
lemon juice 2 tsp
salt to taste

to garnish
kerala mixture / homemade sev 3 tbsp

Method

• Crumble the left over idiyappams and keep aside.(Learn how to make idiyappams in this link here).
• Heat oil in a pan and splutter mustard seeds. Add in the chopped onion, curry leaves, green chillies. Sauté until translucent and then slide in the chopped ginger and green chillies. Sauté until the raw smell disappears.
• Add the green peas and grated carrots. Add salt as needed and cook covered for 2 minutes on low flame. Add in turmeric powder and mix well.

• Add in the crumbled idiyappams and sprinkle few drops of water. Add in salt if required. Steam cook on low flame so that the idiyappams turn soft, and the masala gets combined (takes a minute or two). Switch off flame and add the lemon juice. Give a quick stir.
• Serve warm with Kerala mixture or sev. Enjoy immediately else the mixture will turn soft and may not taste good.

NOTES 
* Grated coconut if added in idiyappam then you can omit adding again. In case, idiyappam is made without adding coconut then you should definitely add grated coconut. I made idiyappams with grated coconut in it so haven't mentioned adding coconut in the recipe. Add when you slide in the crumbled idiyappams.
* You can even garnish with grated coconut at the end like we do when making dhoklas.
* You can use your choice of vegetables when making this upma, but I feel carrots and peas compliments well in the upma. You can even leave out the vegetables too.
* Alter the amount of oil used in sautéing depending on the amount of idiyappam.
* You can add a dash of amchur powder instead of lemon juice. Add in chat masala to make it even more interesting.

Amiri Khaman (Khamani) | Gujarati Savory Snack | Left Over Dhokla Snack

The other day I was watching a video in National Geographic where they show the Haitians making 'dirt cookies' and feeding themselves on those just to fight hunger.These dirt cookies are nothing but mud,salt stirred in with some shortening which are flattened as cookies and left in the hot sun to dry for 2-3 days.This then dries up and they sell it in the near by towns and feed their family.The dirt has all parasites and toxins and has no nutritional value.That's the plight of human beings in that part of the world where they don't even get one full healthy meal a day.I really hope for a better tomorrow for them with a healthy balanced diet.I'm thankful to God for providing us a better place to live.I hate wasting a morsel of food and so always try out ways to use up left overs.
Today's snack is all about left over dhokla.Amiri Khaman(Khamani is also the name of this snack as per my gujju frenz) is a Gujarati snack made with left over Dhokla.I usually don't end up having left overs with dhokla but that day,kids had a birthday party and so they were full and so weren't in a mood to have snacks and that's how I ended up having left over dhokla.Just like any other food blogger would agree with me,my search began which finally gave results too.To be frank,I knew nothing about this snack unless I saw it here.Am glad that I gave that a try and its really a great remake of dhokla and kids really loved more than dhokla like upma sprinkled with sugar.I think next time kids would definitely ask for making dhoklas just to convert to amiri khaman.This is a simple guilt free snack that you can make with very less oil and enjoy !!

Preparation time~10 mins
Cooking time~2 mins
Serves ~2-3 adults
Recipe source~here
Ingredients
dhokla 8-10
grated coconut 2tbsp
pomegranate seeds  2tbsp
sev 3tbsp
chopped cilantro/coriander leaves chopped 2tbsp
powdered sugar 1tbsp

to temper 
oil 1tbsp
mustard seeds 1tsp
green chillies finely chopped 2
garlic sliced 1clove/1 tsp
asafoetida powder/kayam podi/ hing 1/8 tsp

Method

• Crumble the dhokla in a bowl,keep aside.(If you are using left over refrigerated dhokla then steam the dhokla first and then crumble.Helps to soften the dhoklas)
• Heat oil in a kadai and splutter mustard seeds.Add in the sliced garlic and green chillies.Saute until green chillies gets wilted.Switch off flame.
• Mix the tempering with the crumbled dhokla.Add in pomegranate seeds,grated coconut and chopped cilantro and powdered sugar.
• Add the sev finally(I haven't used) when you serve as it may turn soggy.

NOTES
*The original recipe calls for 1tbsp each of pomegranate seeds and grated coconut but I used more as I didn't use sev.
*I used sugar only for kids and tastes great without sugar too as dhokla has mild sweetness.

If you have any of the below mentioned left overs,remake them in a healthy snack -
*overcooked rice-crispy rice balls
*left over dosa batter-kuzhi paniyaram, Punugulu
*left over idlis-idli upma, Baked Idli fry
*left over cooked rice-lemon rice, egg fried rice

Baked Idli Snack | Crispy Idli Fry | Healthy Snack

Idli is a common South Indian breakfast or tiffin item that every household makes atleast once a week.They are considered world's healthiest foods as well.They are easy to digest,steam cooked and perfect for all age groups.I make idlis once or twice a week and kids love this breakfast too.But at times,if you have left over idlis from morning breakfast and kids don't wish to have the same in the evening,then go ahead and make some idli upma or make this super tempting snack.Idli upma was a frequent one at home since my childhood, but this one was an interesting snack they loved.The wedges are nicely baked,crispy ones.We love having it with guacamole but you can always have with ketchup too.Above all,this is baked and so uses very less oil and you get a yummy snack ready in minutes !!

Preparation time~5 minutes
Baking time~20 minutes
Serves~ 32 wedges
Ingredients
idlis 8
chilly flakes 1/2-3/4 tsp
cumin powder 1/4 tsp
chaat masala 1/2 tsp
asafoetida /hing/kayam a pinch
salt a pinch
oil(preferably sesame oil) 2tbsp

Method

• Cut the made idlis in four pieces or wedges(as in pic).Mix the spices,salt and oil in a bowl and add the idli pieces or wedges in the bowl to coat the spice masala.

• Pre heat oven to 375 degrees F or 190 degrees C and arrange the pieces or wedges as a single layer.
• Place in oven and bake for 10 minutes on one side or slightly browned.Then flip and turn the other side and bake for another 10 minutes or until crisp on all sides(The browning can be increased as per personal preference.Increase the baking time to another 2 or 3 mins more).
• Remove on a plate and cool slightly,serve with ketchup or guacamole.

NOTES
* If you don't have chaat masala,add few drops of  lemon juice works good.
* You can add any of the chutney powders like idli milagu podi or chammanthi podi and make too.
* Add chilly flakes as per tolerance.
* Idli has salt in it so just add a pinch or as per tastes.
* If you don't have an oven,then shallow fry them in non stick pan and enjoy.


Related Posts
Ammini Kozhukattai
Idli Upma 
Guacamole

Punugulu | Quick snack using left over Idli batter

Punugulu is a deep fried snack originated from one of the southern states of India.Any guesses about the state?? Yes..Its Andra Pradesh.This is a great recipe to get over left over idli/dosa batter.These are crispy vada like snack and believe me,they are quite addictive and delicious.This is one of the quick snacks that you can make without much preparations and can be served hot.Enjoy making this on a chill day to warm you up !!

Adapted : viruunu unna vanga 
Ingredients

idli batter  1 ¼ Cup

onion 2 small or 1 large, finely chopped

cumin seeds  2 tsp

rice flour  1 tbsp

semolina/rava 1 tbsp

curry leaves  1 sprig

cilantro/coriander leaves  few

hing /asafoetida ¼ Tsp (Optional)

salt  to taste

green chillies  2-3, chopped

oil  to deep fry 

Method

• Chop all the veggies as listed and add in a wide bowl and the idli batter,spices too.Mix well and leave covered for 30 minutes.
• Heat oil in a wok to deep fry and wait till the oil is hot(check by dropping a spoonful of batter.If it floats to the surface of oil immediately,then oil is ready.
• Pinch out small amount of batter and drop in oil or use a spoon to drop a tbsp of batter.Don't overcrowd the wok and fry in batches.
• Keep turning all sides to evenly cook and brown.Drain using a slotted spoon and place on paper towel.
• Repeat the frying step till the batter is done.
• Serve hot !

NOTES
* You can add a tbsp of besan /kadala mavu to the batter too.I haven't added that.

LEFTOVERS RECIPES

LEFTOVER DOSA BATTER

Kuzhi Paniyaram

Potato Stuffed Paniyaram

Chettinad Egg Paniyaram

Punugulu

LEFTOVER IDLIS

Idli Upma

Baked Idli Snack

LEFTOVER RICE

Crispy Rice Balls

LEFTOVER DHOKLA

Amiri Khaman

LEFTOVER BREAD

Bread Upma

Bread Pakoras

LEFTOVER IDIYAPPAM DOUGH

Peechappam

Kozhukatta

Ammini Kozhukattai
Idiyappam Upma

LEFTOVER NOODLE
Baked Bird's Nest