Kerala Diaries part 1
My
this year’s vacation to Kerala can be expressed as “foodcation” ha.. ha…
ha….. It is usually 28 days long family
vacation that I take annually. My this
year’s vacation focus was to explore more on the regional cuisines of Kerala
and possibly use the ingredients organically grown at home. In my journey of
Kerala regional recipes, I have added twist to some of the original recipes to
make it healthier.
As my kids are growing up, they have started to explore their
taste buds and this was a great encouragement for me. Hence every evening I would be trying out
something new that I have never done before and my parents would taste and give
me their feedback. Simultaneously, I
would click pics of my food and send it to my hubby to temp him, as he was away
from us due to work.
It was during this time I heard of a Cookery contest sponsored
by #M3Kitchen and the contest team was based on Monsoon Recipe. Then I wondered why not make use of the pics
that I have clicked and write down the recipe for the contest. That’s how the whole process started and in two
days’ time I submitted 5 of my recipes with pics. When I was announced as one among the winner for
this contest, my parents were surprised as they never knew that during my
vacation I was actually working on my food craziness.
So coming to my 1st recipe - Crispy
Fried Vegidlis
In my journey to regional cuisine I tried out
my hands on modifying the good old steamed Idlis. Idli or idly, are a type
of savoury rice cake, popular as breakfast foods throughout the south of India.
The cakes are made by steaming a fermented batter consisting of raw black
lentils and rice. We South Indians love our Idlis with Sambar and
chutney.
I knew about Fried Idlis but never wanted to
try them because for me the original steam idli tasted better than the Fried
Idlis. Fried Idlis are a great way to
make use of the leftover idlis and idli finger is a modern take on French
Fries. Hesitantly today we had many
leftover idlis and I was wondering should I steam it again for the next day’s
breakfast. Surprising, we had some
guests for evening tea and I eventually thought to makeover the steamed Idlis
into Crispy Fried VegIdlis adding with my twists. This trial recipe was very much welcomed by my
family and guest. It’s a perfect snack
for tiffin or appetizer or for any occasion.
So here comes my yummy recipe of “Crispy Fried
Vegidlis”.
Ingredients:
- 8 Idlis
- 1 Egg
- 1 Onion sliced
- 1 Carrot sliced
- ½ cup Capsicum, chopped
- 1 tbsp Tomato Ketchup
- 1/4 tbsp Turmeric powder
- 3/4 tbsp Chilli powder
- 1/2 tbsp Coriander powder
- ½ tbsp of any Masala (garam masala, meat masala)
- Few curry leaves
- Salt as per taste
- Oil for frying
Procedure:
Beat the egg until fluffy with salt.
Cut the Idlis into 4 equal pieces.
Gently soak the Idli pieces into the egg, without breaking them. (Adding egg to this recipe is completely optional. I have added to enhance the basic flavour of
Idli, add a better even texture while frying).
For Vegetarians and Vegans using of egg can be avoided.)
Take a non-stick pan on medium high flame and add oil for deep frying or
shallow fry. Drop into the oil, pieces
of Idli and fry until golden brown.
Drain and place it on tissue paper.
Ideally, the fired Idli should be crispy from outside and soft from
inside.
Remove the excess oil from the pan and saute onions, curry leaves and carrots. Add to it chilly, coriander powder and salt
and saute for 1 more minute. Add into it
Capsicum, tomato ketchup and then last the fried Idlis. Finally add the masala powder. Reduce the flame and gently give a good mix,
so that the Idli is coated with the spices.
If needed add a spoon of water to avoid the spices to burn.
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