Sunday, December 28, 2014

Crunchy Veggie Idli



"Practice safe cooking........................................................................always use condiments."
(Author Unknown)


Christmas gorging usually goes on until a couple of days after Xmas...and then you long for simple dal-chaawal. How long can one eat Xmas left-overs! 

I go on a Christmas cake/gujiya/matar... Breakfast/ Tea/ and in-betweens, as long as cake lasts...and I bake enough for it to last well beyond the New Year. But main meals just have to get simpler for me.

So this afternoon my D-I-L cooked up an Id(ea)li vegetable lunch: light, fresh, crunchy and so good on the palate and tummy! It's easy and quick when you use ready-made Idli mix. Then chop any vegetable you like and cook...your Id(ea)l(i) meal is done.


Ingredients

Quantities according to requirement. You can add more spices like coriander pwdr, cumin pwdr and/or garam masala. We kept it low on spice.

Ready-made Idli Mix
Cabbage (green)..........................chopped into fine strips
Green, red bell peppers...............julienned
Carrot.........................................juliennes
Onion..........................................sliced
Tomatoes (optional)...................skinned and deseeded.
Peas(optional)
Green chili acc to taste
Red chili pwdr acc to taste
Turmeric (optional) a wee bit
Mustard seeds (a little), a little Cumin seeds, few Curry leaves {for tempering}
Green coriander.......................chopped for garnish
Tomato sauce (optional)..........little bit or acc to requirement
EVOO


Method 1

Make the idlis, following the instructions given.
Then heat a little Extra Virgin Olive Oil in a pan. Add the mustard seeds. When they stop sputtering add the cumin seeds. Allow to turn light brown then add the sliced onions and curry leaves.
When the onions become translucent add the vegetables.
Add salt, half of the chilli pwdr and saute on high heat, turning the vegetables over constantly. When cooked but still crunchy, remove from pan and keep aside.
Wipe pan and heat a little oil. Lower to medium low.
Add the tomato sauce, give a quick stir.
Add the turmeric and remaining chilli pwdr. Mix and now add the idlis...whole or cut into quarters.
Mix in the sauce gently turning them around and over so they get coated.
Add the sauteed vegetables and turn them over so that the idli and vegetables integrate.
Remove and serve hot with green chutney.


Method 2

Make idlis according to instructions given.
Heat a bit of extra virgin olive oil in a non-stick pan.
Add the mustard seeds and when they cease sputtering, add the cumin seeds.
When the cumin turns light brown add the sliced onions and curry leaves.
Allow the onions to cook until they become translucent. Add the tomato.
Cook, until the tomato becomes soft. Mash with the back of the spoon. 
Now add the vegetables.
Put in the chilli pwdr, salt. Mix well.
Now cook on high heat. Keep tossing and turning the vegetables around so that they 
cook but don't burn and don't brown.
The vegetables should be done but still retain some crunchiness.
When the vegetables are ready, add the idlis. You can keep them whole or cut into quarters.
Mix gently to combine the lot.
Sprinkle a bit of EVOO over the whole lot.
Garnish with chopped green coriander.
Drizzle a bit of ghee or EVOO over the lot.
Serve hot with spicy tomato sauce or green chutney.
Enjoy your Id(ea)l(i) meal.

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