Egg Cutlet

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Ingredients: 

 

Eggs  - 3 nos

Milk  - 50 ml

Ginger - Garlic paste  -  1/2 tsp

Onions - 1 no ( medium size ,  finely chopped) 

Onions - 1 no ( medium size , sliced)

Green chillies - 2 nos (finely chopped)

Garam masala   powder - 1 tsp

Fresh curry and coriander leaves - to garnish

Salt  to taste

Oil  as you need



Method:

Beat the eggs thoroughly with milk ,  chopped onion , green chillies, 

ginger garlic paste, curry leaves,  corriander leaves  and salt.

Steam cook this mixture in a pressure cooker until 3 whistles. 

You'll get a cake like structure.  Cut  the cake into  medium size pieces. 

Alternately you can put this mixture in idli plates (greased) and cook them like normal Idlis.

Keep these cutlets aside.

In a pan heat oil and saute the sliced onions till they turn transparent. 

Add the garam masala powder and mix well.

Place these cutlets in the pan and cook them for about 5 min. 

Fry well till the both sides  of the cutlets come into brown colour. 

Serve hot with sambar saadham or rasam saadham .....

LeftOver Idly Upma

 Ingredients:


  Leftover Idlies - 3 nos

 Onion - 1 no (Big size, Chopped)

 Green chillies -  2 nos (Chopped)

 Chana Dal - 1 Tbs

 Mustard seed - 1 tsp

 Cumin seed - 1/2 tsp

 Turmeric powder - 1 tsp

 Curry leaves - a few

 Coriander leaves - a handfull

 Salt - as you need 

 Oil - as you need


  Method:

                     Refrigerate  the leftover idlies atleast 6 hours in a closed container.

                                      Cut into 4 or 5  pieces and put into the mixie jar

                                                               Give 3 or 4 gentle stirs 

                In a pan heat oil and splutter the mustard , cumin seeds and fry the chana dal

                              Add the chopped onion , green chillies, turmeric powder , 

                                                             salt  and  curry leaves

                      Finally add the grinded idlies and stir well till it mix with the masala.


                                        Garnish with Fresh chopped coriander leaves.

Carrot Upma

   

Ingredients

Rava - 1 cup

Onion - 1 (Medium size, chopped)

     Carrot  - 2 nos (peeled , washed and shreded)

Green chillies  -  2 nos (chopped)

Mustard seed - 1 tsp

Channa dal - 1 Tbs

Salt - as you need

Oil - as you need

Ghee - 2 Tbs

 Curry leaves - a few

Coriander leaves a few

Method

 Roast the rava with ghee 

Chop the onion , green chillies, and shred the carrots

Boil 2 cups of water in a separate bowl

in a pan at medium heat put oil and 

splutter the mustard seed and add the channa dal

  

  

Then add the chopped onion , green chillies, and the shreded carrot

Put the hot water into the onion mixture and adjust salt.

Then add the roasted rava little by little 

 Stir well

Put the flame in sim condition and close the pan with a lid.

After 5 minutes add the remain ghee and fresh curry and coriander leaves.

Now the delicious and healthy carrot upma is ready to serve...

 

Rava Upma

Ingredients :

Rava (Rice) - 1 cup

Ginger - 1 piece (medium size , chopped)

Small Onion - 15 nos(chopped)

Green chillies - 4 nos(chopped)

Carrot pieces - 1/2 cup

Curry leaves - A handful

Coriander leaves - A handful

Coconut (Shreded) - 1/4 cup(opotional)

Mustard seeds - 2 tsp

Urad dal - 1 tsp 

Channa dal - 2 tbs

Oil - 2 tbs

Ghee - 1 tbs

Salt - to taste 

Method :

Boil 2 cups of water in a vessel. In another pan roast  rava  with 1 tsp  oil and  

transfer to the another vessel and keep it a side.  

Heat 2 tbs oil ,   add channa dal , urad dal. 

When the dal turns red in colour add mustard seeds and allow to splutter.

Then add  ginger , onion, green chillies, carrot pieces ,

curry leaves and coriander leaves one by one. 

Cook 2 or 3 minutes add the boiling water . 

Adjust salt and pour the roasted rava slowly in medium heat. 

Stir well . When it comes to the upma consistancy ,  stop add rava . 

Finally add  ghee and  the  shreded coconut. 


Note:

when we add the boilled  water in the onion mixture we get  the dals  crispy.