Idli Upma (Tamil-Breakfast-Recipe)

Idli Upma (Tamil Breakfast Recipe)

I have always called this - best out of waste ! Well, the idea was to make use of leftover idli's and to have something as delicious.It just takes "2 minutes",check the clock as it ticks...
I always make the Idli's overnight if I need to have them for breakfast because they taste best when the Idli's are kept for few hours.Do not try making in fresh Idli's as they refrain from retaining the shape when we mix them with the spices.

Ingredients:

Idli- 4

Onion - 1 Chopped

Tomato - 1-2 Chopped

Curry leaves- few leaves

Mustard seeds - 1 tsp

Udad Dal- 1 tsp

Hing - pinch

Turmeric - pinch

Garam Masala - 1/2 Tsp

Gingerlly Oil- 1 tbsp


Method

1. Cut Idli in equal size

2. Heat Oil and saute with mustard seeds, hing and Udad Dal.

3. Put the chopped onions , tomatoes and curry leaves

4. Cook till the tomatoes are soft, add idli pieces and garam masala

5. Mix well. Garnish with coriander leaves and server hot.

Simple Pancake recipe

I personally like pancake with honey, but variations with fruits is an healthy option specially for the kids.Its an "Zatpat recipe" for sure, all you need to do is to blend together all the ingredients in a Chopper cum Belnder. Ofcourse, I do believe traditional need to fold gracefully all ingredients in a fashion similar to cake prepartion, but need of hour for me is certainly fast cooking,atleast most of the times.

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Dal Ghost (Mutton in Tangy Tuvar Dal Gravy) - Non Vegeterian

When the Delhi temperature dips, there is nothing more comfortable than a high spicy food.This adventure is only frequented on Sundays, when we have the time to experiment.

I have been reading a lot about Dal-Ghost but have been avoiding it as a " tangy lamb " was somehow not exciting my taste buds. With all courage, I was totally take for the surprise that was in store when I finally made it.Not sure, if its for novelty or its genuine existence, somehow its become a recent visitor at home.

The only thing to take care is to avoid adding the tamarind and salt in the initial stages. Tamarind slows the cooking process and salt removes the water content from the lamb which could lead to hardening of the lamb pieces.Its important that the water content is retained in them.Although when I first tried this I was sure to follow the procedure exactly,which means cook Dal and the mutton in turns and not together, but when you are running short of time, you can cook them together atleast I did not see any change in either the aroma or the taste.Only the display might show some change in consistency, but that acceptable.

To make the gravy thick, I generally fry chopped onions, tomatoes, ginger and garlic in little oil and leave it to cool. Then grind them to a paste. This query was long due!

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