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1 - Onion , chopped finely
2 tsp - Ginger-garlic paste
2 - medium-sized tomatoes, pureed
1/4 cup - Green peas
1 - Green Capsicum, cubed
2 tsp - Kashmiri Chilli powder
1 tsp - Coriander powder
1 tsp - Garam Masala powder
2 tsp - Coriander leaves
1 tbsp - Lemon juice
Salt - to taste
Oil - to deep fry
2 tsp - Oil
1 tsp - Fennel seeds powder
1 sprig - Curry leaves
1 - Green Chilli, chopped finely
5 - one day-old Idlis
How to Make Kaima Idly
Cut the idlis into small cubes and deep fry them in oil till they turn dark golden brown , keep aside.
Heat oil in a pan - add fennel seeds, curry leaves and green chilli and allow it to splutter.
Then add onions and ginger-garlic paste and saute till onions turn light brown.
Then add tomato puree along with red chilli powder, coriander and garam masala powders.
Add required salt and mix well.
Cook till raw smell of tomatoes leave.
Meanwhile pressure cook peas for 2 whistles and add peas and capsicum together to the dry gravy.
Give a quick stir and add 1/2 a cup of water and allow the gravy to boil for 3 minutes on simmer.
Finally add the deep fried idlis and toss it well.
Don't mash it, just turn over so that the masalas coat on all sides of the idlis.
Finally garnish with coriander leaves, switch off the heat and add lemon juice.
Serve hot with wedges of lemon and onion raita.
Recipe courtesy: Sharmi's Passions
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