Leftover 2

Crispy Potato Fingers Ingredients left over dosa batter - 2 cup green chili - 1, sliced ginger - small piece, chopped curry leaves - 2-3, chopped finely potatoes - 2, medium size oil - to deep fry Method Crush green chili with ginger. Add to dosa batter with curry leaves. Peel and cut potatoes into fingers. Dip in dosa batter and deep fry in hot oil till golden brown. Drain on kitchen paper. Serve hot with chutney as a tea time snack. Serves 2-3.

Dal Parathas Ingredients left over dal - ½ cup whole wheat flour - 2 cups salt and chili powder - to taste mint leaves - 1 tbsp, chopped coriander leaves - 1 tbsp, chopped oil or ghee - to cook the parathas Method Mix whole wheat flour with salt, chili powder, mint and coriander leaves. Add the dal and mix. Add enough water and make soft but not sticky dough. Divide the dough into 6 balls. Roll out to ¼ cm thick rounds and cook both sides on a hot tawa with oil or ghee. Serve with a raitha.

Chapathi Scramble Ingredients chapathis - 4 eggs - 4 oil - 1 tbsp ginger - ½ tsp, minced onion - ½ cup, chopped green chili - 1-2, chopped mint leaves - 1 tbsp, chopped coriander leaves - 1 tbsp, chopped tomato puree - 1 tbsp salt - to taste Method Break the chapathis into small pieces. Heat oil, lightly fry onion, ginger and green chili. Add mint and coriander leaves, and tomato puree. Reduce the heat, add lightly beaten egg , salt and chapathi pieces. Stir well till the eggs are cooked. Serve hot.

Idly Upma - II Ingredients left over idlies - 8-10 oil - 2 tbsp mustard seeds - 1 tsp cloves - 2 cinnamon - 1 piece green chili - 2, slit curry leaves - few onion - ½ cup, chopped turmeric powder - ½ tsp salt - to taste grated coconut - ½ cup lime juice - 1 tbsp coriander leaves - 2 tbsp, chopped Method Crumble the idlies. Heat oil in a kadai. Season with mustard, cloves, cinnamon, green chili and curry leaves. Add onion, fry till light brown. Add turmeric powder Lower the heat, add crumbled idlies and salt. Add rest of the ingredients, mix well, and remove from fire. Serve hot or at room temperature.

Idly Upma - I Ingredients idlies - 8-10 oil - 2 tbsp mustard seeds - 1 tsp green chilies - 2, slit curry leaves - few asafetida - ¼ tsp grated coconut - ½ cup salt - to taste Method Crumble the idlies. Heat oil in a kadai, season with mustard, green chili, curry leaves and asafetida. Lower the heat, add crumbled idly, sat and grated coconut. Mix well. Keep covered on very low heat for 2-3 minutes. Serve hot or at room temperature.

Idly Koottu Ingredients idlies - 6 oil - to deep fry oil - 2 tbsp fennel (saunf) - 1 tsp cloves - 2 cinnamon - 1 piece green chili - 1, slit curry leaves - few onion - ½ cup, sliced ginger - garlic paste - 1 tsp chili powder - ½ tsp or to taste turmeric powder - ½ tsp coriander powder - 1 tsp tomato - ½ cup, chopped salt - to taste coriander leaves - 1 tbsp, chopped Method Cut each idly into 6 pieces. Deep fry in hot oil till golden brown. Heat 2 tbsp of oil and add fennel, cloves and cinnamon. Fry for few seconds. Add green chili, curry leaves and onion. Fry till onion is light brown. Add ginger garlic paste and all the powders. Fry for 1/2minute. Add tomato and simmer till it is reduced to a pulp. Add idly pieces and salt. Mix well and remove from fire. Serve hot garnished with coriander leaves.

Okra Pachadi Ingredients left over coconut chutney - ¼ cup, approx curds - 1 ½ cup okra (bhendi) - 250 gm oil - to deep fry oil - 2 tsp for seasoning mustard seeds - 1 tsp curry leaves - few Method Mix chutney with curds. Wash okra, wipe dry. Cut into 2 cm slices. Deep fry in hot oil till crisp. Add the fried okra to curd mixture. Taste and add salt if needed. Heat oil, season with mustard and curry leaves. Add to the pachadi and serve as a side dish with rice and sambar.