Idli Upma / Seasoned rice cakes / Tadka Idli

I don't think there is anyone, who can predict the number of Idlis/Chapati/Appam/Pancake or anything that would be just sufficient for the family. Atleast, I can't. I go by the thought that it is better to make a little extra rather than going by a fixed number to just suffice the need. In short, I am scared to let anyone stay hungry. Result, I end up having leftovers, which I hate.

Leftovers are very difficult to feed my Janta. So I try to turn them into something else so that my crowd is happy having it and I am happy to have used up the leftover :).

Idli Upma is something that we usually end up making with the leftover idlis. Jordan loves it. If he catches us having it, then he would attack us and keep saying, "Thanne Thanne"  meaning "Give it to me". We are trying to correct it to Tharamo meaning Can you give it to me?  But still, we are so much relieved that now the number of meaningless cries to get something while we break out heads to understand what he wants, is going to reduce once he starts to communicate. Ahh, he is a big boy now. I donno if I am happy or sad about it. Anyways, coming back to Idli Upma, try it for your kids and family as tea time snack or breakfast. These are amazing.

Ingredients

1. 6 idlis - cut into four
2. 1 tbsp of oil
3. 1/2 tsp of mustard seeds
4. 2 tbsp of finely chopped onions
5. 1 tsp of finely chopped ginger
6. 1 strand of curry leaves
7. 1 green chilly, chopped 
8. 1/4 tsp of turmeric powder
9. A pinch of asafoetida
10. 1-2 tbsp of chopped coriander leaves
11. Salt to taste
12. 2 tbsp of water

Method

• In a pan, heat the oil. Once hot, add the mustard seeds and let it splitter. Now add the chopped onion, ginger, curry leaves and salt. Stir it untill the onions turn tender.
• Add the turmeric powder and asafoetida. Stir it. Add 2 tbsp of water to it. Now drop in the idli pieces. Mix it well so that the masala mixture coats each idli piece. Cover it and cook for about a minute or two. Switch of the heat. 
• Sprinkle the chopped coriander leaves over it. Serve it hot.

Tips

1. If you love cumin/jeera, you could add jeera while the mustard seeds pop. It would add flavour to it.
2. A tbsp of water is added to dilute the masala mixture, so that it would be easy to coat the idli pieces with it. Do not add too much water else the idli would get soggy.

Semiya Upma / Vermicelli upma

Yup, I am back as I had told in the earlier posts that I would be. For the time being I have some drafts which I had been delaying in posting for a while now. Those drafts are gonna feed my blog untill my baby gets settled down in our crazy world. He still has got his nights and days mixed up. So while he is sleeping through the day, I thought I could do something else other than starring at him :). Anyways, this time it is Semiya Upma. Lazy morning breakfast option is what I would describe these to be.

During college days, when we used to attend camps, Rava Upma used to be served quite often. No complaints from my end, because I love Upma. But Upma is not very well accepted by all. Atleast that is what I have seen while I was in hostel or while attending camps. Even my man does not like it. But this semiya upma is well appreciated by him. So this is like a life saving breakfast option for me when we would get up late and have to quickly make something up for breakfast while I would be juggling with the options for lunch, to pack for him.