Kids are confined to homes for the last one and half years, and they have nearly forgotten to play in groups. Though, kids have got used to the new pattern of online learning and are spending most of the time in front of gadgets. Still the chit-chats at school, the play ground time, the group works are all missed to a large extent. All of us have lost two important years in life, but I thank the almighty for keeping us safe. One small virus took a heavy toll of humans across the globe. And India especially Kerala is still striving hard to get rid of Corona and so this may still take months or even a year when things may seem normal to some extent.
Anyway, back to today's recipe, it's a simple one to make with the leftover idlis. What do you do with leftover idlis ?? I have already shared two recipes with left over idli- Baked Idli snack and Idli Upma. Both are a hit at home whenever I prepare. Usually the breakfast idlis when served in the same form for the evening tea is a big 'no' and so these transformations to new forms are born. This is a nutritious remake with sliced mushrooms, and my kids love mushroom. The mushrooms have an earthy meaty kind smell and have a noticeable flavour in anything you add to. When mixed with cut idlis they add a perfect taste, and they totally loved it. The first time I made this was by chance as I had a few button mushrooms in hand and couldn't take pics either. But now I make it often whenever there are left over idlis and mushrooms ready at hand. Do give this a try and enjoy !!
TRANSFORM YOUR LEFT OVERS TO NEW RECIPES:
*Left Over Idlis- Baked Idli Snack
* Leftover Idli Dosa Batter - Kuzhi Paniyaram, Punugulu
* Cooked Rice- Uthappam with left over rice
* Left Over Idli -Idli Upma
* Cooked Rice- Crispy Rice Balls
* Left over idiyappam(string hoppers)- Idiyappam Upma
* Left over Dhokla- Amiri Khaman
Preparation time ~ 10 mins
Cooking time ~ 12 mins
Author ~ Julie
Serves ~ 2 or 3
Ingredients
button mushroom 10
idlis 5-6
onion 1 medium sliced
tomato 1 medium sliced
ginger-garlic paste 1 tsp
green chilly 1 sliced
mustard seeds 1 tsp
urad dal 1/2 tsp
kashmiri chilly powder 1/2 tsp
turmeric powder 1/4 tsp
oil 2tbsp
salt to taste
curry leaves
Method
- Wash the mushrooms under running water and wipe dry on a paper towel. If you see the covering is dirty then peel the outer skin like in pic and keep aside. Slice thin.
- Wash and cut the tomatoes, add in blender and grind smooth without adding any water.
- Heat oil in a pan and splutter mustard seeds. Add in urad dal and wait till lightly browned.
- To this add sliced onion, green chilli and curry leaves. Sauté until lightly browned and add ginger-garlic paste. Add chilli powder and turmeric powder on low heat and sauté.
- To this, add tomato paste and cook until the tomatoes get cooked and oil separates.
- Slide in the sliced mushrooms and cook for 4 minutes on low flame, add salt as needed. Don't add any water, as mushrooms leave out water.
- Then finally add the cut idlis, mix well and cook covered for another minute or two till the masala is dried up. Serve warm with tea.
NOTES
* You can add fried cashews or almonds for added crunch.
* Sprinkle sev or mixture on top to give another variation.
* Garnish with coriander leaves, too.
* For another variation, you can make the mushroom masala and stuff in idlis too. For that, pour half batter in idli mould and then place spoonful of mushroom masala and then cover with batter. Steam cook just like regular idlis.
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A really neat recipe to use up leftover! Looks very appetizing!
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