Crispy Potato Fingers

Ingredients
left over dosa batter - 2 cup
green chili - 1, sliced
ginger - small piece, chopped
curry leaves - 2-3, chopped finely
potatoes - 2, medium size
oil - to deep fry

Method
Crush green chili with ginger.
Add to dosa batter with curry leaves.
Peel and cut potatoes into fingers.
Dip in dosa batter and deep fry in hot oil till golden brown.
Drain on kitchen paper.
Serve hot with chutney as a tea time snack.
Serves 2-3.
Dal Parathas
Ingredients
left over dal - ½ cup
whole wheat flour - 2 cups
salt and chili powder - to taste
mint leaves - 1 tbsp, chopped
coriander leaves - 1 tbsp, chopped
oil or ghee - to cook the parathas

Method
Mix whole wheat flour with salt, chili powder, mint and coriander leaves.
Add the dal and mix. Add enough water and make soft but not sticky dough.
Divide the dough into 6 balls.
Roll out to ¼ cm thick rounds and cook both sides on a hot tawa with oil or ghee.
Serve with a raitha.
Chapathi Scramble
Ingredients
chapathis - 4
eggs - 4
oil - 1 tbsp
ginger - ½ tsp, minced
onion - ½ cup, chopped
green chili - 1-2, chopped
mint leaves - 1 tbsp, chopped
coriander leaves - 1 tbsp, chopped
tomato puree - 1 tbsp
salt - to taste

Method
Break the chapathis into small pieces.
Heat oil, lightly fry onion, ginger and green chili.
Add mint and coriander leaves, and tomato puree.
Reduce the heat, add lightly beaten egg , salt and chapathi pieces.
Stir well till the eggs are cooked. Serve hot.
Idly Upma - II
Ingredients
left over idlies - 8-10
oil - 2 tbsp
mustard seeds - 1 tsp
cloves - 2
cinnamon - 1 piece
green chili - 2, slit
curry leaves - few
onion - ½ cup, chopped
turmeric powder - ½ tsp
salt - to taste
grated coconut - ½ cup
lime juice - 1 tbsp
coriander leaves - 2 tbsp, chopped

Method
Crumble the idlies.
Heat oil in a kadai.
Season with mustard, cloves, cinnamon, green chili and curry leaves.
Add onion, fry till light brown.
Add turmeric powder
Lower the heat, add crumbled idlies and salt.
Add rest of the ingredients, mix well, and remove from fire.
Serve hot or at room temperature.
Idly Upma - I
Ingredients
idlies - 8-10
oil - 2 tbsp
mustard seeds - 1 tsp
green chilies - 2, slit
curry leaves - few
asafetida - ¼ tsp
grated coconut - ½ cup
salt - to taste

Method
Crumble the idlies.
Heat oil in a kadai, season with mustard, green chili, curry leaves and asafetida.
Lower the heat, add crumbled idly, sat and grated coconut. Mix well.
Keep covered on very low heat for 2-3 minutes.
Serve hot or at room temperature.
Idly Koottu
Ingredients
idlies - 6
oil - to deep fry
oil - 2 tbsp
fennel (saunf) - 1 tsp
cloves - 2
cinnamon - 1 piece
green chili - 1, slit
curry leaves - few
onion - ½ cup, sliced
ginger - garlic paste - 1 tsp
chili powder - ½ tsp or to taste
turmeric powder - ½ tsp
coriander powder - 1 tsp
tomato - ½ cup, chopped
salt - to taste
coriander leaves - 1 tbsp, chopped

Method
Cut each idly into 6 pieces. Deep fry in hot oil till golden brown.
Heat 2 tbsp of oil and add fennel, cloves and cinnamon. Fry for few seconds.
Add green chili, curry leaves and onion. Fry till onion is light brown.
Add ginger garlic paste and all the powders. Fry for 1/2minute.
Add tomato and simmer till it is reduced to a pulp.
Add idly pieces and salt. Mix well and remove from fire.
Serve hot garnished with coriander leaves.
Okra Pachadi
Ingredients
left over coconut chutney - ¼ cup, approx
curds - 1 ½ cup
okra (bhendi) - 250 gm
oil - to deep fry
oil - 2 tsp for seasoning
mustard seeds - 1 tsp
curry leaves - few

Method
Mix chutney with curds.
Wash okra, wipe dry. Cut into 2 cm slices. Deep fry in hot oil till crisp.
Add the fried okra to curd mixture. Taste and add salt if needed.
Heat oil, season with mustard and curry leaves.
Add to the pachadi and serve as a side dish with rice and sambar.