This weekend, I was intent on cleaning out the refrigerator. Period! Every time I ask my significant other for a particular ingredient, he meaningfully looks at me as if to say “Well, the pantry is bursting on its seams…And you want more spaghetti?”
“Well”, I answer, “what I have is Penne, but what I need for that delicious Mushroom Lasagna is definitely Lasagna Sheets….!!”
But no, this time I was intent on my single minded goal, to clean out the refrigerator,,,,that pepper left over from my simple Capsicum Subzi, the mushrooms from the Mushroom Butter Masala, that I made on friday night along with parathas…and the Speckled Butter Beans in the freezer, which I love, to add to my protien zing! I also remembered Nupur`s event on Using Up all the ingredients lurking in the kitchen pantries. Although she wanted the recipe from a fellow blogger`s site, I liked the intention of cleaning up the pantry/fridge. The simple aim is to Use it or Lose it.
Here goes my simple summer salad with roasted veggies…Tons of flavour and loads of vitamins and protein packed goodness..all in one!!
1 Bunch Romanie Lettuce.
3 Carrots sliced long.
1 Green Bell Pepper sliced long.
Handful of Black Olives.
Red Onions sliced long.
3 zucchini sliced in to thin pieces.
1/3 Cup Mushrooms.
1 Cup Speckled Butter Beans.
Parmesan Cheese to Garnish.
4 Tbsp Dijon Mustard.
4 Tbsp buttermilk.
1 Tbsp Honey.
- Wash all the vegetables well to remove grit, dirt and any traces of wax or pesticides.
- Cook the butter beans in the pressure cooker for 2 whistles. Pour just enough water to cover the butter beans inside the cooking vessel. Set aside to cool.
- Chop the carrots, zucchini , Bell Peppers, Yellow Squash and Onions in to long pieces.
- The zucchini, peppers and squash are all vegetables are can be easily roasted. The carrots on the other hand would take a little more time, so it makes sense to chop the carrots slightly more thinner than the other veggies.
- Place on a cookie sheet tray. Season with salt, black pepper, basil and drizzle Olive Oil and give it a quick mix with your fingers.
- Roast in the oven at 375F for about 10 minutes or until the aroma of the roasted veggies wafts in the air.
- Remove from the oven and allow to cool for a few minutes.
- Take the salad bowl and first add chopped Romanie lettuce.
- Next add the roasted and cooled veggies ,add chopped olives, and mushrooms.
- Season with a little more salt and pepper and give a quick whisk.
- Combine Buttermilk Ranch, Dijon Mustard and honey( which is at room temperature) . Incorporate all the ingredients with a whisk or spoon and pour over the salad.
- Serve with grated parmesan cheese.
In my school days when I was a little girl, one of the things I used to hate was Idlis. I guess, I always felt that the Idlis by themselves have no taste whatsoever and derive the overall effect, by what goes on the side. Even today I feel its true. So whenever Amma used to pack idlis for lunch, some how she would find that the would come back completely untouched,with a nice sprinkling of sand on them!!! Whenever she would ask me, It seems I would tell her that when my friends were playing, the sand got in to the box!!! Now when I think about it, I realize how naive I must have sounded. Did I assume her also to be so naive??? This would happen ever often, that finally she stopped giving me Idlis for lunch.
Much later, when I was at the hostel for my post graduation, I realised how heavenly Idlis can be!!! There used to be this “Mobile” Idli Shop near my college hostel. He would simply take a plastic plate, grab a piece of banana leaf and place three piping hot idlis on them and serve them with a side of sambar and coconut chutney. My joy knew no bounds and I was so tired of the hostels spicy greasy food, I welcomed simple Idlis. I knew that they could never upset my stomach. It was always a safe bet. Many days,we would pack a few extra idlis and bring them to the hostel to make Idli Upma the next day. As I was making them for breakfast this morning, I remembered lessons that life had taught me , with the humble “Idlis” over the years….
3-4 Leftover Idlis.
1/2 Onion Chopped fine.
1/2 spoon of Red Chilli Powder.
1 1/2 – 2 spoons of Idli Gunpowder or Idli Molagapodi.
1/4 spoon of Karuvepalai Podi or Curry Leaves Powder.
A spoon of oil, mustard seeds, broken urad dhal, curry leaves, hing.
- Crumble the Idlis in to little bite sized pieces and set aside spread out on a plate. If you feel that the Idlis are a little dry and rough, sprinkle a teeny bit of water and pop it in the microwave for 2 minutes.
- When the Idlis are still hot, sprinkle a tad more of salt, red chilli powder and hing.
- In a kadai, add a spoon of oil and when its hot, add the urad dhal, mustard, hing and curry leaves.
- When the mustard splutters, immediatelyadd the chopped onions and give it a quick stir and allow to slightly become a pinkish brown.
- Add the the crumbled and spiced pieces of Idlis.
- Allow to stir well and let the powders mix well.
- After a few minutes, add the spoon of Idli Molagapodi as well as the Karuvepalai Podi and mix in it.
- Allow 2 minutes for them to mix well and switch iff heat.
- Serve Hot garnished with curry leaves and a dollop of ghee for the kids!!!
Another version is to saute onions after seasonings, before adding the crumbled Idlis. Personally, I dont prefer it as I add the Molagapodi to it. But that gives a completely different tryst to the taste.
Easy N Tasty Idli Upma being sent to Divya`s Show Me Your Breakfast Event at her blog.