It’s been a month since I started my blog, and coincidentally this is also my 50th post. I am so happy that I started this blog and its been a blast since then. This has helped me discover myself in so many different ways, through food and more importantly in expressing myself, through writing. Many thanks to all my dear visitors. If there was no one visiting me, I would not have had the motivation and encouragement. So, here’s to many more interesting stories and delicious recipes…..
I had some leftover mini idlis that I had made for dinner, and I decided to make ‘Kaima Idly’. This is one of my favorite dishes from ‘Saravana Bhavan’. Whenever I go there, I always have this, and today I decided to recreate this dish, my way. And the main reason I am posting this as my 50th post, is that is turned out awesome! Even better than how I remember it at the restaurant. And I just threw these ingredients together and did an experiment. I am very proud of the outcome and I wanted it to share it with all of you.
1 cup of mini idlies or cut up regular idlies
2 tsp oil + more oil to deep fry
1/2 red onion chopped
1 tsp ginger garlic paste
1 tomato chopped
1 green bell pepper, sliced into julienne
1 tbsp tomato paste
pinch of turmeric
1/2 tsp garam masala
1/2 tsp chilli powder
2 tsp lemon juice
salt to taste
cilantro for garnish
Deep fry the idlies until golden brown, set aside – resisting the temptation of snacking on them, as is. (You may notice that the fried picture, has a little less pieces than the original.. 🙂 )
In a small pan over high heat, add the oil. Let it get really hot – you should see it ripple. Reduce the heat to medium and add the onions and bell pepper. Saute until a limp. Add the ginger garlic paste and turmeric. Fry until the raw smell of the ginger and garlic disappears. Add the chopped tomatoes and salt. Saute until soft and saucy. Add the tomato paste and mix well to incorporate. Add the spices – chilli powder and garam masla, and cook for another couple of minutes. Add the idly pieces and coat it in the masala. Add the lemon juice and toss it so that the idlies absorb the masala. Remove and sprinkle with the cilantro. Serve hot.
Verdict: We loved it! I showed it to my husband only after taking the picture, and gave him a fork to sneak a taste. With one fork and not even serving it up onto a plate, we polished off the entire dish. We were literally fighting for the last piece. If that is not a testimony to good cooking, then what is :). It was spicy and tangy and totally wonderful. Above all, I am happy I don’t have to drive all the way to Vancouver to eat this Saravana Bhavan specialty when I crave it.Pin It