Sep 9, 2012

Chulbuli Idli

This is an official entry for the Del Monte Blogger Recipe Carnival Contest  on Indiblogger.

Yeah I know the name sounds cute.i just coined the name. When I whip up dishes ,they are nameless. As  rightly said What’s in a name? The food must look palatable,yummy and must smell good. The chulbuli idli boasts of all these qualities.  Idli is one dish that turns out perfect if the proper quantity of rice and urad dal( black gram) goes into the grinder.There are days when the measure goes for a toss and you end up having not so soft and fluffy idlis. This happens to me at times and the idli becomes as hard as a disc and you can actually use it up for discuss throw. Ok such hard idlis can only be used to hit at people.
If you have left over idlis and they aren’t soft as they should have been don’t b e disappointed, we can make it chulbuli if not soft.

3-4 left over idlis
1 tbsp Mustard
1 tbsp Red Chilli Powder
1 tbsp Turmeric Powder
1/2 Tbsp Coriander powder
Chopped Coriander Leaves for Garnishing
1 pinch salt to taste

Quickest  Moves:

1)      Take  a cooking vessel. Add one tbsp of  Extra Virgin Olive Oil.

2)   Add mustard Seeds to it .As they start spluttering add to the oil Red Chilli Powder, Turmeric Powder, Coriander powder and cook in low flame

3)      Cut the idlis into pieces and add to the mixture in the vessel and mix it well. Add two tbsp of
Extra Virgin Olive Oil to it and let the idlis mix up well with the masalas. Add a pinch of salt as per taste. When the idlis become crispy turn off the gas and garnish with coriander leaves.

 Serve Hot with Del Monte Zingo


Optional: You can add Del Monte Arrabbiatapasta sauce  or go for DelMonte TomatoChilli Sauce to add that zing and spice to it.

Serves One.This is meant for people specially southies who are tired of the IDLI – SAMBHAR combo five days a week.I pity them because am one of them ;)

Read on 

CORN- E-SALSA for more recipes


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