Chapati Upma (Leftover Magic :))

This is one of the leftover dish my son (and me too :)) loves.

Ingredients:

3 leftover chapatis

1/4 cup chopped onions

3 chopped green chilies

1 tsp lemon juice

salt to taste

vaggarane (tadka)

Method:

• Break chapati into pieces. Rub chapati pieces with both hands till the pieces are small and soft.
• Prepare vaggarane. Add green chilies and chopped onions. Saute onions till completely cooked.
•  Add chapati pieces, add salt and mix well while keeping the heat on low medium.
• Add lemon juice, mix well.
• Serve hot.

Note: You have to have leftover chapatis to prepare this dish. Since fresh chapatis are soft, they cannot be broken into pieces.

Onion Uttappa

Ingredients:

2 cups of Dosa Batter
1/2 cup finely chopped onions
4 finely chopped green chilies (opitonal)
3 tbsps finely chopped cilantro
1 tsp cumin seeds
salt to taste
2 tbsps oil or oil spray

Method:

1. Mix all the ingredients together. Heat the skillet and spread as you would spread dosa but not as thin.
2. Bake for 2 minutes on medium flame. Flip the uttappa and bake on the other side till it turns slightly brown.
3. Serve hot with Coconut Chutney and butter.

Just an update!

Hi Friends,

Thank you for all your support and comments. Life has been really hectic for past two months (new job, deadlines and the mundane stuff) and I am unable update my blog on a regular basis. I havent seen the updates I got from cooking blogs I have subscribed to and leaving a comment or trying the dishes seems impossible for now!

I will try my best to keep my blog updated and read the recipe updates by many of my friends (including you) :).

Thanks for your support again.

Rashmi

Shyaavi Dindina Bhajji (Taro Stem Raita)

Shyaavi dindina bhajji is one of my favorites. It goes both with Rotis and Rice.

Ingredients:

8 Taro leaf stems

1/4 cup plain curds

salt to taste

1/2 tsp salt

Vaggarane

Method:

1. Peel the skin of the stems and break the stem into equal parts.
2. Heat oil in a pan and fry the stems till they are completely done. Let cool.
3. Mash the sauted stems well, mix with salt and curd.
4. Garnish with Vaggarane.