Mr.Idly get a makeover

Mini idlis
Carrot Chutney
Idly Milagai podi (gun powder)

To make mini idlis

Beg, borrow or steal batter from mother/mother-in-law or South Indian friend.
Pour in mini idly plates and steam for about 10 minutes in a pressure cooker, without the weight.Let it cool, remove idlis with wet spoon & keep aside.

For the carrot chutney

2 medium sized carrot grated
3 red chillies
Coriander seeds (Dhania) – 2 tsps
2 to 3 garlic pods
Grated coconut – 2 tbsp
Peanuts – 1 tbsp
Mustard seeds

Fry the dhania seeds and red chillies in a little oil for about 3 to 5 mts. Remove. Fry the grated carrot for 2 mts. Grind with all ingredients to a rough paste. Add salt to taste and season with mustard seeds. This chutney can be stored in the fridge for 4 to 5 days.

The Makeover

Make a small cut in the mini idlis (without cutting into two).
Spread carrot chutney and close.
Place stuffed idlis in a bowl, gently toss with a little gingely oil and idli mulagapodi (gun powder)
Roast in a non-stick pan with a little oil.
Serve!

Pat-a-cake, Pat-a-cake Paneer Man!

You can make this recipe with leftover rotis/parathas.

1 medium sized onion - julienned

1 cup mushrooms - washed well and sliced very thinly

1 cup capsicum (any colour) - sliced very thinly

2 to 3 tsp Soya Sauce

1/2 tsp sugar

1 tsp ginger-garlic paste

100 gms paneer - cut into very thin strips

2 tsps - butter

olive oil

fresh pepper powder - to taste

Heat one tablespoon olive oil in a wok or heavy pan. Add the ginger-garlic paste and onions and sautee till transparent. Then add sugar and sautee till onions are golden brown. Add the mushrooms and capsicum. Stir for a couple of minutes, add the paneer strips, salt and the butter. Reduce heat, cover pan and cook for 5 minutes, till mushrooms are done. Stir in soya sauce and fresh pepper and toss on high heat for a couple of minutes.

Wrap in a roti/paratha !

* The paneer and onions become so crunchy and yummy, kids just lap it up. You could also sneak in some broccoli:)