Idlizza ( Idli + Pizza )

             Idli is a traditional South Indian steamed cake of rice. It is most often eaten at breakfast or as a snack. Pizza is an Italian dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked.             
         Idlliza is a combination of South Indian and Italian dish. { South meets Italy :) } I have made this from all the left-over vegetables and left over idlis of breakfast.

Ingredients:

• 10 Steamed Idlis
• 1 cup onion chopped
• 1 cup capsicum chopped
• 1 cup tomatoes chopped
• 1/2 cup carrots
• Oregano
• Chilly flakes
• Salt to taste
• Pizza Sauce

Method:

• Take 1 idli and remove the half- center portion of idlis with the help of a cutter.
• In a pan, heat 2tbsp oil. 
• Add onions and fry till translucent. 
• Add capsicum and fry for 1/2 min.
• Add tomatoes and carrots.
• Turn off the heat immediately. Add spices and salt.
• In a pan heat oil for frying. Deep the fry the idlis till crisp and golden. Soak on a tissue paper.
• Fill the center of the idlis with the pizza sauce and stuff with toppings.
• Serve hot.

Cheesy Potato Balls

This is the most mouth watering side dish or it can be even eaten as an evening snack.  As the name says it is made out of cheese and potatoes with some herbs to enhance the taste.

Ingredients:

2-3 large potatoes, boiled and grated

4 cheese cubes, grated

1 tsp chilly flakes

2 tsp dried herbs

1/4 tsp garlic powder or 1/2 clove garlic finely crushed

1/2 tablespoon cornflour

1/2 cup bread crumbs

Salt to taste

Oil to deep fry

Method: 

• Boil the potatoes until tender. peel the skin and grate the potatoes.
• add all the ingredients to the potato except cheese. mix it well with your hands. If the mixture is wet or loose add a little cornflour.
• Add the grated cheese to this mixture and mix well.
• Rub some oil to your palms. Now make small sized balls out of this mixture.
• Place a deep kadai Or wok on fire. Once oil is hot reduce the heat to low Or medium. Spread bread crumbs on a dish. Roll the cheese potato balls over it. Coat the balls nicely with the bread crumbs.
• Deep fry the balls until golden brown from all sides. Remove the fried balls with the help of slotted spoon. Place on absorbent napkins to absorb excess oil. 
• Serve hot with green chutney Or sauce.

Tips:

You can make them in any size and shape.

You can use ready-made packs of mixed herbs instead of using chilly flakes, garlic powder and dried herbs.

Mushroom Bruschetta

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper. Bruschetta is usually served as a snack or appetizer. There are many variations in bruschetta. This recipe was originally of mushroom pav (Indian bread) which was invented by my father. But here is one of my variations.

Ingredients :

4 medium onions (chopped)

1 medium capsicum (chopped)

1 large tomato (chopped)

2 cups coriander finely chopped

200 gm mushrooms (approx 8-10) (chopped)

2 tsp pav bhaji masala

1 tsp garlic paste

1 french bread

cheese to garnish

salt to taste

oil

Method:

• Heat 3-4 tsp oil in a pan. Add onion and sauté till transparent.
• Add garlic paste, salt and pav bhaji masala and sauté for half a minute.
• Add capsicum, tomato and mushoom and saute till mushrooms turn soft.
• Turn off the flame and mix coriander.
• Cut the French bread into long slices and toast on a grill pan till they become golden brown.
• Place the bread on a plate, and either serve the toasts plain with a bowl of the mushroom mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the mixture. If you top each slice individually, do it right before serving.
• Garnish with cheese for better taste.

Garlic Bread

Garlic bread is an Italian appetizer. Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled until toasted, or baked in an oven.

Ingredients:

1 loaf of French Bread

2 tablespoon Butter

5-6 Minced Garlic

2-3 Minced Green Chillies (optional)

Salt to taste (if using unsalted Butter)

Pinch of Black pepper powder

Dried herbs

Method:

• Cut the French bread in slices.
• Add melted butter, minced Garlic, Green Chillies, salt and herbs.
•  Brush some of the mixture on one side of the bread.
• Toast both the sides either in an Oven (350 degrees F until golden, approx 5-6 mins) or a gas tandoor on medium flame for 5minutes.
•  Serve hot with tea.

*Tips:

-You can also use any type of cheese for better taste.

-Instead of French bread you can also use Indian bread i.e. bread.

-If you are cooking in microwave, brush the baking tray and arrange all the bread on it. Preheat the microwave at 180 degrees and cook bake/grill for 10 minutes or less.

HONEY CHILLY POTATOES

Crispy Potato Wedges tossed in honey with a touch of spice.

Ingredients:

Potatoes(cut into wedges & blanched)  :   5-6 medium

Garlic paste   :  1 teaspoon

Red chilly paste   :  2 teaspoons

Red chilly sauce  :  2 teaspoons

Cornflour/corn starch    :  5 tablespoons

Garlic,chopped   :  5-6 cloves

Red chilly flakes    :  1 tablespoon

Vinegar   : 2 teaspoons

Honey  :   2 tablespoons

Sugar  :  1/2 teaspoon

Spring onion greens,chopped   :  2 stalks

Oil  :  1 tablespoon + to deep fry

Salt to taste

Sesame seeds for garnishing(roasted or raw)

Method:

• Heat sufficient oil in a non-stick pan. Deep fry

• potato wedges till crisp and golden. Drain on an absorbent paper.

• Heat two tablespoons oil in another non-stick pan.

• Add garlic and ginger. Saute for a minute.

• Add spring onion bulbs, mix well and saute till

• onions are translucent.

• Add red chilly sauce, vinegar, red chilly flakes,

• sugar. Mix well and cook for half minute.

• Add salt and mix well. Lower the heat and add fried

• potato wedges. Mix well, add half of the spring onion greens and mix again.

• Turn off the flame, add honey and little of sesame seeds. Mix well.

• Garnish with the remaining spring onion greens and sesame seeds. Serve Hot

*Tips:

For more crispy wedges-

Blanch the potatoes a day before or at least 2-3 hours prior. Let it cool. Cut them into wedges and coat with a little of olive oil. Store it in freezer.