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Masala idlis are prepared using left over idlis,onion and tomatoes sautéed with spices.It is delicious and easy to make this evening snack.

Ingredients

1. leftover Iddlis(cut into cubes) – 5
2. Onion(chopped) –2
3. Tomato(cut lengthwise) –1
4. Green Chilly –1
5. Ginger(chopped) –1 tbsp
6. Turmeric powder –1/2 tsp
7. kashmiri Red Chilly powder – 1 1/2 tsp
8. asafoetida powder – 1/4 tsp
9. Garam Masala – 3/4 tsp
10. Coconut Milk – 1/2 cup
11. Mustard seeds –1/4 tsp
12. Urad daal(uzhunnu parippu)– 2 tsp
13. Dry red Chilly –2
14. Curry leaves
15. Coriander leaves
16. salt
17. Oil

Preparation

1. Cut iddlis into cubes.
2. Heat oil in a pan.Splutter mustard seeds,urad daal.once it changes color,add dry red chilly,curry leaves,ginger,green chilly,chopped onions and saute.
3. Once onion turns brown in color,add turmeric powder,red chilly powder,asafoetida powder,chopped tomato and salt. Mix well.
4. Once tomato turns soft,add garam masala and coconut milk(or you can add 1/2 cup of water).
5. When it becomes thick,add iddlis and coriander leaves.Mix well and let it cook for 1more minute to get the masala coated evenly.Remove from fire.
6. Garnish with coriander leaves.
7. Serve  with hot tea as evening snack or you can have it for breakfast.

Recipe Source : Magic Oven by Lakshmi Nair

Gothambhu Appam

Ingredients

1. Wheat flour – 1 1/2 cup
2. Baking powder -  1 1/2 tsp
3. Egg -  2
4. Sugar -  3 tbsp
5. Salt -  to taste
6. Milk -  1 cup

Preparation

1. In a Bowl,Beat egg and sugar.
2. Mix wheat flour with baking powder and add it to the egg mix.
3. Add milk to it and stir well to avoid forming lumps.Keep aside for 2 hr.
4. Heat a non stick pan or vellappam pan. Pour one ladleful of batter into it.
5. Take the pan into both your hands and rotate in one direction to spread the batter all around the vessel with more batter in the middle.
6. Cover it with a lid and let it cook for 2-3 mins until the edges of the appam turn slightly brown in color or crispy.
7. once it is done,Slowly take out the appam with a spatula.
8. Serve hot with Green Peas curry or Egg stew

Baby corn in Palak Gravy

Ingredients

1. Spinach(palak) – 2 bunch
2. Baby Corn – 10
3. Onion(chopped) – 2
4. Ginger-garlic paste – 1 1/2 tbsp
5. Tomato – 2
6. Green chilly(chopped) – 3
7. Cumin(jeera) powder 1/4 tsp
8. Red chilly powder – 1 tsp
9. garam Masala powder – 1/2 tsp
10. Cashew nuts – 5
11. Salt
12. Oil

Preparation

1. Soak cashew nuts in warm water and grind it to a fine paste.
2. Clean and blanch spinach .make a paste of it.
3. Heat oil in a pan. Add chopped onions,ginger garlic paste,green chilly and saute well
4. Add tomato paste and red chilly powder to it and mix.
5. once it is done add spinach paste,cumin powder,garam masala powder, salt to it add boil with required amount of water.
6. once it starts boiling, add baby corn to it .cover and cook for 5 minutes.
7. once gravy becomes dry add cashew nut paste to it and boil again for 5 more minutes on low flame.
8. Serve with roti.

Recipe courtesy:Lakshmi Nair