Left Over Recipe - Left over Idly Idiyappa Upma / Idly Idiyappam Recipe

Left over Idly Idiyappa Upma

Ingredients :





Left over idly - 3 nos

Onion - 1/2 cup

Green chilli - 1 no

Chopped ginger - 1/2 tspn

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Curry leaves needed Oil needed

Left over idly - 3 nos

Onion - 1/2 cup

Green chilli - 1 no

Chopped ginger - 1/2 tspn

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Curry leaves needed
Oil needed

 

Method :

• Soak the left over idly in a boiled water.

• Drain it and using idiyappam maker press to form idiyappam.

• Cook it for 5 mints.

• Saute onion, chilli, ginger, mustard ,urud dhal and curry leaves.

• Add shredded idiyappam and saute well.

• Idly idiyappa upma is ready.

• Easy and quick recipe.

Left over Idly Idiyappa Upma

Ingredients :

Left over idly - 3 nos

Onion - 1/2 cup

Green chilli - 1 no

Chopped ginger - 1/2 tspn

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Curry leaves needed Oil needed

Method :

• Soak the left over idly in a boiled water.

• Drain it and using idiyappam maker press to form idiyappam.

• Cook it for 5 mints.

• Saute onion, chilli,ginger,mustard ,urud dhal and curry leaves.

• Add shredded idiyappam and saute well.

• Idly idiyappa upma is ready.

• Easy and quick recipe.

Note :No need to add salt to the dish as idly contains salt

Sending this to Left Over Make Over Event @ Cutchi Kitchen

  Sending this recipe to  Cook N Share What u Like Event & Giveaway.

 

Mutton Cutlet / Kari Cutlet / Valentine's Special

Dear Friends,Wish You All Very Happy Valentine's Day♥♥

Mutton Cutlet / Kari Cutlet

Ingredients :

Minced mutton -1/4 kg 
Chilli powder - 1tbspn
Bread crumbs - 1 cup
Ginger garlic paste - 2 tspn
Turmeric powder - 1/4 tspn 
Onion - 3 nos 
Potato -2 nos 
Curry masala -1 tbspn 
Egg - 2 nos
Maida flour - 2 tbspn
Pepper powder - 1 tbspn
Coriander leaves needed
Salt to taste 
Lime -1/2 
Oil / ghee needed 

Method :

Boil potato , peel off the skin and smash well. 

Add salt ,turmeric and lemon juice with the minced meat and cook it for 4 whistle.

Fry the cooked meat in a tawa till it becomes dry.

Grind the meat .

In a tawa saute onion, ginger garlic paste, coriander leaves. 

Add chill powder, curry masala powder and mix well. 

Now add potato and grinded meat.

Mix well and cool it sometime.

Meantime add egg, Maida, pepper powder, salt to taste in a bowl .

Beat the egg maida well.

The Coating for cutlet is ready. 

Prepare required shapes of cutlet with the above mixture.

Dip the cutlets in the egg maida batter and coat it with bread crumbs. 

Deep fry to golden brown.

Mutton cutlet is ready. 

Serve hot with sauce.

•  Boil potato,peel off the skin and smash well.

• Add salt ,turmeric and lemon juice with the minced meat and cook it for 4 whistle.

• Fry the cooked meat in a tawa till it becomes dry.

• Grind the meat .

• In a tawa saute onion, ginger garlic paste, coriander leaves.

• Add chill powder, curry masala powder and mix well.

• Now add potato and grinded meat.

• Mix well and cool it sometime.

• Meantime add egg, Maida, pepper powder, salt to taste in a bowl .

• Beat the egg maida well. The Coating for cutlet is ready.

• Prepare required shapes of cutlet with the above mixture.

• Dip the cutlets in the egg maida batter and coat it with bread crumbs.

• Deep fry to golden brown.

• Mutton cutlet is ready.

• Serve hot with sauce.

Mutton Cutlet / Kari Cutlet

Mutton Cutlet / Kari Cutlet

Mutton Cutlet / Kari Cutlet

Mutton Cutlet / Kari Cutlet 

Linking this to Starters & Soups

Sending this recipe to  Cook N Share What u Like Event & Giveaway.

 

Egg - Cauliflower Omelette / Cauliflower Egg Omelette

Egg - Cauliflower Omelette

Ingredients :

Cauliflower - 1 no 
Egg -5 nos
Onion - 2 small 
Green chilli - 1 no
Pepper powder - 1 tspn
Turmeric powder - a pinch 
Salt to taste
Coconut oil needed
Coriander leaves needed 

 Method :

Cut the cauliflower into small florets and soak for 5 mints in lukewarm water, add little salt and turmeric .

Chop onion, green chillies and coriander leaves in to small pieces.

Add egg, pepper powder,salt,onion,green chillies, coriander leaves and beat well.

Add cauliflower florets to the mixture and mix well.

Spread the mixture in a tawa and toast well. 

Finally sprinkle pepper powder and serve hot. 

Egg cauliflower omelette is ready to serve.

Serve hot with sauce.

• Cut the cauliflower into small florets and soak for 5 mints in lukewarm water, add little salt and turmeric .

• Chop onion, green chillies  and coriander leaves in to small pieces.

• Add egg, pepper powder,salt,onion,green chillies, coriander leaves and beat well.

• Add cauliflower florets to the mixture and mix well.

• Spread the mixture in a tawa and toast well.

• Finally sprinkle pepper powder and serve hot.

• Egg cauliflower omelette is ready to serve.

Egg - Cauliflower Omelette

Egg - Cauliflower Omelette

Egg - Cauliflower Omelette

Karunai kizhangu roast Recipe / Yam Roast

Karunai kizhangu roast

Ingredients : 

Karunai kizhangu - 1/2 kg
Tamarind water -100 ml 
Chilli powder - 1 tspn 
Coriander powder - 1 tspn 
Turmeric powder- 1/4 tspn
Garam masala - 1/2 tspn 
Salt to taste 
Coconut Oil needed.

Method : 

Peel off the skin.
Slice the kizhangu in to thin round pieces. 
Blanch it in a cooker.
Mean time prepare a paste by mixing chilli powder, coriander powder,garam masala,salt and turmeric powder with tamarind juice. 
Coat the blanched slices with the paste. 
Refrigerate for 10 mints. 
Fry to golden brown using coconut oil. 
Tasty yummy karunai kizhangu is ready.
Ideal for rice varieties.
 

Peel off the skin

• Slice the kizhangu in to thin round pieces.

• Blanch it in a cooker.

• Mean time prepare a paste by mixing chilli powder, coriander powder ,garam masala, salt and turmeric powder with tamarind juice.

• Coat the blanched slices with the paste.

• Refrigerate for 10 mints.

• Fry to golden brown using coconut oil.

• Tasty yummy karunai kizhangu is ready.

Karunai kizhangu roast

Karunai kizhangu roast

Karunai kizhangu roast

 

Sending this recipe to  Cook N Share What u Like Event & Giveaway.

Carrot Poriyal Recipe / Carrot Stir Fry

Carrot Poriyal  / Carrot Stir Fry

                     

                         Carrot Poriyal Recipe / Carrot Stir Fry

                                               

Ingredients : 

Carrot - 1 cup 
Onion - 1/4 cup 
Green chilli - 1 no 
Grated coconut - 4 tspn 
Mustard- 1/4 tspn
Urud dhal - 1/4 tspn 
Salt to taste 
Oil needed 
Curry leaves needed


Method :

Heat a pan add little oil and saute mustard, urud dhal, curry leaves.

Add chopped onion, green chillies and saute well. 

Add grated carrot,sprinkle salt and little water and cook for 10 minutes till the raw smell goes off. 

Add raw grated coconut and mix well. 

Saute for few minutes in a low flame and serve hot. 

Carrot poriyal is ready to serve.

• Heat a pan add little oil and saute mustard, urud dhal, curry leaves.

• Add chopped onion, green chillies and saute well. 

• Add grated carrot, sprinkle salt and little water and cook for 10 minutes till the raw smell goes off.

• Add raw grated coconut and mix well. 

• Saute for few minutes in a low flame and serve hot. 

• Carrot poriyal is ready to serve.

Carrot Poriyal  / Carrot Stir Fry

Carrot Poriyal  / Carrot Stir Fry



Linking it to the event cooking with red @ MerryTummy

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Linking this recipe to the event “Lets cook with green vegetables”

    Sending this recipe to In my veg box carrots 

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