Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Showing posts with label LEFTOVERS. Show all posts
Showing posts with label LEFTOVERS. Show all posts

Friday, July 10, 2009

Chilled Idlis

Idli is one of the famous and popular dish in India and abroad. Many people's favourite and not favourite for some too...

Its different and with little variation to eat Idlis soaked in fresh thick yogurt...



Ingredients
Idlis - 10nos (It can be homemade or ready to eat)
I have used mini idlis which I made for my son and was leftover.
Thick Yogurt(Thair/Curds) - 1 cup

For tempering/seasoning
Cooking oil - 2 tspns
Mustard - 1/4 tspn
Bengal Gram/Urad Dal - 1/2 tspn
Jeera(Cumin seeds)- 1 tspn
Curry leaves - few
Asafotida(Hing) - a pinch
Chopped Green chilli - 1no(optional)
Salt to taste

Preparation Method
Cut Idlis in 2 (mini idlis) or 6 (normal idlis) as desired.
In a kadai, put oil mustard wait till it splutters. Then add asafotida and dals. Wait till its brown. Now add jeera, curry leaves and green chilli. Saute for a minute.
Slowly add yogurt and keep stirring. After a minute add chopped idlis and salt mix well. Remove from the stove.

Allow it to cool and keep in fridge for 1 to 2 hours. If you do not want to refrigerate you can keep for about half n hour so the yogurt is absorbed and serve.

Remove from the fridge stir once, garnish with chopped coriander leaves and Serve.
Chilled Idlis are ready to eat. This can be done with leftover idlis too. Bachelor's you can try this easy and simple recipe.
This recipe is going for Show me your Breakfast by Divya Vikram.

Thursday, February 5, 2009

Lemon Rice with Leftover Rice!

Lemon Rice is one of the Coloured Rice which is easy to cook. done on many occasions. The lemon(limon) gives tangy taste.



Ingredients
Rice - 1 cup
Groundnuts - 1/2 cup
Oil - 2 tspns
Mustard - 1 tspn
Bengal gram - 1 tspn
Green chilli - 2 nos - Chopped
Turmeric pwdr - 1/4 tspn
Lemon - 1 no Medium Size
Curry leaves
Salt
Preparation method:
Cook rice with water little less than the usual in order to avoid sticky texture. Allow the rice to come to room temperature.
In the mean while
Heat oil in a curved pan. Add mustard seeds. Once it splutters add bengal gram, groundnuts and turmeric powder. Saute till bengal gram turns light brown.
Add Chopped Green Chilli / Curry Leaves and stir fry a little.
Turn the stove off.
Add the above mixure to rice, Squeeze Lemon and Mix well and allow it to settle for a while so that the taste of Lemon/ Chilli and Salt to gets obsorbed into the rice .
Lemon rice is ready to serve. This can be served with fried papads and vadams.
Variations:
1. You can also add onions. Stir Fry finely chopped onions along with the above mixture prior to adding Rice.
2. Stir fry grated coconut and green chilli along with the spluttered mustard and Bengal Gram, Peanuts.

Monday, January 26, 2009

CURD RICE

CURD RICE IS VERY DELICIOUS. IN SOUTH INDIA MOST OF US END THEIR DINNER OR LUNCH WITH CURD RICE. THIS IS GOOD FOR REDUCING THE ILL EFFECTS OF SPICY FOODS.


INGREDIENTS
RICE - 1 CUP
CURDS - 1 CUP
MILK - 1CUP
POMAGRANATE - 1/2 CUP
MUSTARD - 1/2 TSPN
OIL - 2 TSPNS
SALT
METHOD
COOK RICE LITTLE SOFT BY KEEPING 1/2 CUP EXTRA WATER. ALLOW IT TO COOL.
SEASON THE RICE WITH SPLUTTERED MUSTARD SEEDS.
NOW MIX SALT, MILK AND CURDS, POMOGRANETS TO THE RICE AND MIX WELL.
BEFORE SERVING YOU MAY GARNISH WITH ADDITIONAL POMOGRANATE ON TOP.
TASTY CURD RICE IS READY TO SERVE.
ALTERNATE MIXINGS -
1. SEEDLESS GRAPES AND CASHEWS.
2. FINELY CHOPED RAW MANGOES
3. WITH GREEN CHILLI, GINGER, CORIANDER LEAVES AND CURRY LEAVES
TIP:
FOR RICH TASTE AND THICK CURD RICE, YOU MAY POUR THE HOME MADE YOGURT TO THE CLEAN WHITE CLOTH, MAKE A BALL LIKE, TIE IT TIGHT AND HANG IT INSIDE YOUR FRIDGE. KEEP A BOWL BELOW FOR THE EXCESS WATER TO GET COLLECTED. AFTER COUPLE OF HOURS THICK CURD WILL BE READY TO USE.

Tuesday, December 30, 2008

COCONUT RICE

COCONUT RICE IS A TRADITIONAL MIXED RICE DONE IN SOUTH INDIA.THIS DISH IS DONE WITH FRESH GRATED COCONUT.

IT CAN BE DONE WITH LEFTOVER RICE TOO.



INGREDIENTS

RICE - 1 CUP
GRATED COCONUT - 2 CUPS
URAD DHAL - 1 TSP
MUSTARD - 1/2 TSP
ASAFOTIDA - 1 PINCH
RED CHILLI(DRY) - 2 NOS
CURRY LEAVES
OIL - 2 TSPN
SALT



PREPARATION METHOD

COOK THE RICE AND KEEP SEPARATELY
IN A PAN PUT OIL AFTER ITS HOT PUT MUSTARD
ADD AESAFOTIDA
ADD RED CHILLIES
ADD SPLIT URAD DHAL AND WAIT TILL BROWN
ADD CURRY LEAVES
ADD GRATED COCONUT AND SAUTE FOR 5MINS
ADD SALT
THEN MIX WITH RICE

Another version of Coconut rice recipe click here 

SERVE HOT WITH FRIED PAPADS AND VADAMS

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

Headlines

Sara's Corner
Blog Widget by LinkWithin
d

Click here

Click here
Join
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner.

google.com, pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template