Sunday, 15 March 2015

IDLI CHILLI DRY



IDLI CHILLI DRY

INGREDIENTS

Idli preferably 1 day old
6 nos
Cornflour
1 tbsp
Ginger garlic paste
½ tbsp
Spring onion sliced + greens shredded
1 no
Green chilli cut in 3 – 4 pieces
1 no
Capsicum  cut in chunky cubes
1 no large
Soya sauce
1 tbsp
Vinegar
½ tbsp
Salt
T.T.
Sugar
½ tsp
Pepper pdr
¼ tsp

METHOD:


1.       Cut each idli into 8 cubes.



2.       Sprinkle some cornflour onto it.



3.       Heat oil and deep fry the idlis till golden brown and crisp.

4.       Remove on to a kitchen paper and allow to drain oil.

5.       Remove out the excess oil and keep just 1 tbsp oil in the pan.


6.       Add the ginger garlic paste and fry till the raw aroma goes off.


7.       Add the sliced onion and again fry on high heat till the onion starts to colour at the edges.


8.       Put in the green chilli, soya sauce, vinegar, salt, sugar and pepper pdr, mix.

9.       Be sparing with the salt as the idlis too have salt in them.

10.   Now put in the capsicum and stir fry for a min.


11.   Do not cook it, leave it crisp but little browned at the edges.


12.   Add in the idlis and toss well.


13.   Usually I prefer it without any gravy or sauce.

14.   In case you want a little sauce / gravy then before adding the idli, pour 1 tbsp cornflour dissolved in ½ cup water into the pan.

15.   Allow it to boil and thicken. Then add the idlis and coat them with the sauce.

16.   For thicker or thinner sauce just reduce or increase the amount of water.

17.   Adjust your seasonings accordingly. Sprinkle over with the spring onion greens.


18.   Serve hot with fried rice or noodles.







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