Noodles pakoda

Noodles left over 1 cup, can be/non-veg. Besan 2-3 tbsp. hing pdr. 2 pinch, salt wee bit. mix the noodles with besan, hing, salt, then if needed sprinkle wee bit of water, heat oil, make small pakodas & deep fry in hot oil & drain on paper.

Baked Macaroni

Cook macaroni as per instruction.To make baked macaroni with spinach, you can put one layer of spinach blanched,one layer of macaroni, one layer of slightly roasted potatoes with chilli pdr & salt, followed by macaroni, tomato slices on top ( optional), pour white sauce & sprinkle grated cheese on top & bake till cheese melts.

To make white sauce- 1 tbsp of butter, heat it add 2 tbsp of wheat flr./atta, roast it, add 2 cups of water, mix well without any lumps, add salt & pepper pdr. or chilli pdr. to taste & let it cook till it thickens, if you think the sauce is too thick add some more water & let it boil. You can reduce the quantity of flr. you can add some milk & water to enrich it. I make it this way, as refined flr. is not good for health.

Spicy veg. pudding !!

There is no hard & fast rule for this. All you’d need is blanched veg. of your choice, I made with blanched spinach, potatoes, lightly fried onion with minimum oil, added 2 small carrots sliced fine with it, along with chillies to taste. Maida as per need, 1 egg optional, 2 tbsp of butter, beat butter & egg well, add maida, along with 1 heaped tsp. of baking pdr., add 2 tbsp of curd & water as per need to make a batter like idle batter, add the veg. & salt to taste. Pour in greased dish & bake in pre-heated oven( 150-180 deg. C) & bake till the knife comes out clean. This can vary slightly depending on each oven. You may sprinkle some grated cheese on top. Or instead of curd u can use buttermilk too.

Banana, nuts uttapam

Banana, nuts uttapam

1 cup each maida( all purpose flr.), rice flr., sugar. 3 small or 2 big bananas. Mash the bananas & sugar well, add the flours, mix well & kee aside for 30 min. add ¾ cup nuts & raisins. Heat a tawa , make small uttapams after semaring some ghee/ oil, turn & cook on both sides till golden. I think for richer & those who eat can add 1 egg when they mix the dough for softer ones.

Ginger Tonic & Garlic milk !

Ginger tonic- very good for allergy. Ginger is good for digestion. Pepper strengthens your immune system, fights against allergens.
10 gms pepper roast it well, to it add 2 tbsp of sugar, caramelize it, then add 3 glasses of water, add crushed 20 gm ginger/ can grate it, mix it well, as that sugar crystals aren’t in the corner & getting burnt. Let is boil well for some time. Strain it & drink it twice a day as warm as possible. If taken for 2 days, you may not need antibiotics for your allergy cold & cough. If this drink is taken regularly it is good for digestion, then you may add some limejuice to it.
Garlic milk helps one to control cholesterol, for joint aches, helps one to reduce if taken regularly. This should be taken after dinner, before going to bed. One can see the result in 3 months!
In one cup of milk, add 5-6 pearls of garlic, keep it sim & let it boil well, till garlic is well cooked & the milk reduces in quantity. Then crush the garlic with a spoon & have it, you don’t have to add sugar, it tastes quite good, you can’t get the smell of garlic, so don’t worry.

Left over idli & vadai recipes

Left over Idli recipes-

Idli upma- crumble the idlis, depending on the no. of idlis, one will need 2-3 onions cut fine, green chilies to taste, salt to taste. For seasoning- ½ tsp. mustard seeds, 2 tsp. each of udad & chana dal, hing 2 pinch, curry leaves 1 sprig. In about 2 tbsp oil , add the seasoning, once it brown slightly, add the hing, curry leaves cut fine along with green chilies, onion, fry the onion till transparent, with little salt, then add the crumbled idlis, roast for a while.

Idli gulabjamuns- idlis 4, maida 2 tbsp, elaichi pdr. ½ tsp/ sugar syrup should be watery one, not like one string, oil to fry. Crush the idlis well, add maida mix well along with elaichi pdr. elaichi pdr. will remove the sour taste of idlis. Sprinkle few drops of water if you can’t roll the mixture. Make soft balls & fry in medium hot oil. You may put some nuts or sugar candy in between the balls before frying. Once light brown remove & put in sugar syrup, bring to boil, simmer for 3-5 min. let it soak for 30 min.

Idli rasgullas- idlis 3, rice flr 1 tbsp, ealichi pdr ½ tsp. mix all these well, adding few drops of water. Don’t make the balls too hard. Put in hot sugar syrup ( not too thick), while it is cooking, keep putting syrup on the balls to soak well. Let it simmer for 5-7 min.

Idli kulambu- idlis 4-5 cut into ¼ each to fry lightly in oil. 1 big onion cut fine, 2 tomatoes cut fine, green chilies to taste, dhania pdr. 2 tsp, chilli pdr. tot aste, haldi ¼ tsp. after frying idlis in little oil, remove, in the same oil do the seasoning- with mustard seeds, udad dal , chana dal, methi seeds, hing, ginger & garlic paste. Then fry the onion, add the tomatoes, add salt & fry, add the pdrs. & fry well. Add enough water ( 2 –3 cups), let it boil well & thicken slightly, add the fried idlis, remove & garnish with fresh dhania.

Idli fritters- idlis cut into 1” long pieces. Besan 1 cup, hing 2 pinch, salt to taste, omam & ginger pdr ½ tsp each/ make a batter with all these, heat oil. Soak the idli pieces in the batter for 10 sec. & then fry golden on both sides.

Vadai kulambu- paruppu vadai ( not medu vadai) 3-4, cut into small pieces & fry crisp in little TIL oil. Remove & keep, this can be stored long too if fried well. Left over sambar 3-4 cups. In the same oil, add the sambar 2 cups water let it boil well, adding little salt. Once it boils, add the vadais, let it cook for some time. Garnish with fresh dhania.

Idli bonda Morkulambu

Idlis 3, green chilies to taste, rice flour 1 tbsp, green coriander little cut fine, bind all these well, add few drops of water if necessary. Grind together grated coconut 2-3 tbsp, 1 tsp jeera, 3-4 green chilies. g For seasoning mustard seeds, udad dal, once the dal is golden, add the ginger garlic paste 1 tbsp, fry well, add the ground masala fry well, add curd 2 cups, water 1 cup, mix well, let it boil, add salt to taste, simmer, add the idli balls, let it boil for 2-3 min. remove.