Showing posts with label Leftover. Show all posts
Showing posts with label Leftover. Show all posts

Idli Usili / Idli Upma

ONE IDLI MANY TASTES :) -- Whenever the Idli gets leftover not to worry.... you can prepare next day breakfast dish as Idli usili/Idli upma. This upma is very easy and quick to prepare. Keep the leftover idlis in refrigerator for easy crumbling. If you have more in quantity, use the blender for crumbling. Just one churn is enough otherwise it will be soggy. You can prepare Idli usili in many flavors like Lemon, Coconut, Plain, Molagapodi and for Tamarind taste add pulikachal mix (Pullikachal is made using  Tamarind, red chili and peanuts)

Here is Molagapodi (It is spicy powder - mostly prepared in southern part of India) To do other versions simply add the preferred flavor in step 2. Enjoy the varieties tastes of Idli.

Check the below quick and easy breakfast Upma Varieties:

  • 2 cups Idli crumbled
  • 1 onion chopped
  • Tumeric powder - 1/2 tsp
  • 2 tbsp oil
  • salt to taste

For Seasoning:
  • 1 tsp each urud dal / White Lentils (grown in Indian subcontinent- Available in Indian Store)
  • 1/2 mustard seeds.
  • 3-4 green chilies
  • Few Curry leaves

For Garnishing:
  • Fresh Coriander Leaves
  • Molagapodi Powder - 2 to 3 tsp (Mixture of many Indian Spices) Available in Indian store




Step 01) Crumble the leftover idli and keep it aside

Step 02) In a saucepan, heat oil, add seeds allow them to crackle, add chillies and curry leaves and saute for 1 minute then add onion, turmeric powder and salt stir  fry till onions turns tender

Step 03) Add crumbled idli powder and mix well

Step 04) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and molagapodi powder

Serving: Enjoy the upma/usili with hot brewed coffee or tea :)

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Restaurant Style Fried Rice


Is your family is fan of restaurant fried rice? Now, no need to take out after you try this one!  It's a quick and easy way to use left over rice and you really can make fried-rice with whatever you have on hand. Keep ingredients all chopped and ready to go and then just had to stir-fry everything. DH loved this & asked me to make again with egg in it :)

  • 1 cup Uncooked Rice
  • Spring onion - 1 bunch
  • String Beans - 10 to 15 no.
  • Carrot - 1 no. 
  • Capsicum - 1 no.
  • Green Chilies - 2 to 3 nos.
  • Garlic  - 2 flakes crushed/chopped

> Other Spices:
  • Salt to taste
  • Black Pepper Powder - 2 tsp
  • Chili Sauce - 1 tsp
  • Soya Sauce - 2 tbsp
  • Vinegar - 1 tsp (Optional)
  • Sesame seeds Oil - 2 tbsp

Cutting Method of vegetables:

The Chinese style of cutting vegetable is based on the principle of exposing maximum surface area so that food gets cooked quickly, retaining the natural flavor and color.

How to Boil Rice:
1. Clean, wash 1 cup of rice. Soak for 10 minutes
2. Boil 4 cups of water with 2 tsp of salt. Add rice
3. Cook, uncovered, over medium flame, stirring occasionally, until the rice is tender but not over cooked
4. Drain out the water from the rice and let it stand in the strainer until absolutely cold. Then transfer the rice into big plate for 20 mins.

Step 01) Heat a oil in a big pan in medium flame splutter green chilies, garlic. Stir fry spring onions, leaving the green part


Step 02) Add string beans, then carrots, stir fry for about 3 to 4 mins. Add capsicum and stir fry for 2 more mins.


Step 03) Add salt, black pepper powder then add rice. Add soya sauce, vinegar and chili sauce and mix well.


Step 04) Add the green onions and stir fry the rice for 3 more minutes and serve hot.


Serve with extra soya sauce :)

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Coconut Rice


Instead of slogging in the kitchen for long time to prepare a dish, sometime you should know the quickest recipe too so that you can enjoy the time with your family. This recipe works great with left over rice and if grated coconut is in handy this can be prepared in 10 minutes. Coconut aroma and spicy chili seasoning simply make this dish special :) If you are using frozen coconut then keep the coconut at least for 15 minutes from the fridge before using.

  • Cooked Rice - 1 Cup
  • Grated Coconut - 1/2 cup
  • Dried marinated chili/ Mor Molaga - 4 to 5nos.
  • Few Curry Leaves
  • Few Cashew Nuts (Optional)
  • Mustard Seeds - 2 tsp
  • Urud Dal / White Lentils- 2 tsp
  • Hing/Asafoetida - a Pinch
  • Salt as per taste
  • Oil - 2 tbsp

Time Required: 10 Minutes ( Excluding the Rice cooking time)


1) Cook the rice in the pressure cooker as the same way you do. Cool it in a plate so that grains can be separated nicely.  It works great with left over rice

2) Put a reasonable size heavy bottom pan on the range and heat oil.

3) Fry the mor molaga/dried chili, once they are done remove it from the oil and keep it aside

4) In the same oil, temper the seeds. Once they start popping add cashew nuts, curry leaves, salt, Hing, coconut grated and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Switch off the flame.

5) Add the rice and mix well. Crush some mor molaga and mix it nicely. 

6) Serve extra mor molaga for more spicyness

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