Cauliflower Pakod(r)a

Ingredients:

Cauliflower - 1 - Make them into pieces
Besan(Gram) Flour - 4 tsp
Rice Flour - 1 and 1/2 tsp
Corn Flour - 1 tsp
Baking soda - a pinch (optional)
Chilli powder - 1/2 tsp or as per need
Turmeric powder - 1/4 tsp
Hing - A pinch
Kesar color - A pinch(optional)
Water - 1/4 cup
Salt - 1/2 tsp or as per need.
Oil - for frying


Method:

1. Mix all ingredients leaving oil. Add little more water if needed. Mixture should not be watery as like bajji.
2. Heat oil in a pan, fry adding little by litte.

Note:

-> Serve with hot sauce or tomato sauce or with chutney....
-> Same way we can prepare onion pakod(r)a. See pic below.

Onion Pakod(r)a:

Idly Upma

Ingredients:

Idly - 8 nos
Onion - 1 - chopped
Carrot & Beans - few - cut into small pieces
Ginger - 1 inch - finely chopped
Red Chilli - 2 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 3/4 tsp
Hing(Asafoetida) - A pinch
Oil - 2 tsp
Salt - 1/4 tsp or less
Coriander leaves - few



Method:

1. Try to smash idly using hand, you will get finely spluttered idly pieces.Watch the pic closely to find the desired state.
2. Heat oil in a pan, add mustard seeds, cumin seeds and urad dhal. Wait until they splutter.
3. Add onion, chopped ginger, red chillies and hing. Fry until golden brown in onion.
4. Add carrot & beans now and fry until they are cooked.(Simmer gas and close the lid of the pan to cook the vegetables.)
5. Add the spluttered idly pieces and mix well for 3 - 4 mins.(simmer gas now, or else it will stick to the bottom).Garnish with coriander leaves and it is ready to serve.

Note:

-> Serve hot with coconut chutney, sambar....
-> For better taste use the day before idly to prepare this. Even the dried corners will become soft after heating. So hear after there is no need to eat dry idly's, eat it hot as idly upma.
-> Fresh idlies will stick to hand and won't splutter well or leave 8 hours gap to prepare this.