This is a quick recipe that can be made with some leftover Idli. In fact, I made these for breakfast using the Idlis that were left from the day before. Just to let you all know, I did not invent this recipe, it was something that I first had a couple years ago at a restaurant nearby and was quite impressed with the flavour then and also the usage of leftover food (I wasn't even studying culinary then, that's how old this dish is to me).
Anyway, you can also make these using freshly made idlis but as the fresh ones are a bit delicate, leftovers are preferred, never the less, let's begin with the recipe.
Leftover Idlis - 6-7 pcs (cut them into quarters)
Oil - 2 tbsp
Garlic Chopped - 2 tbsp
Ginger Grated - about 1/2 inch
Green Chillis Chopped - 2-3 chillis will do the work, but you can adjust it as per your taste
Onions Cubed - 1 whole
Bell Peppers Cubed - 1 cup of mixed peppers.
Schezwan Sauce - 2 tbsp
Vinegar - 1 tbsp (maybe a dash more, keep tasting because tasting is very important at every step)
Soy Sauce - 2 tbsp
Cornflour Slurry - 3 tbsp
Chilli Sauce - 1 tbsp
Spring Onions Chopped - for garnish
Salt - To taste
Pepper - To taste
Once you have all the ingredients ready, let us begin cooking. (Just to let you all know, I am a bit hungry as I am writing this blog/recipe, so we will do it quickly so that I can go and cook something for myself)
Step 1 - Heat up oil in a wok and add in the garlic and let it turn golden brown because burnt garlic is better than normal garlic.
Step 2 - Once the garlic is almost done, in goes the vegetables, chilli and also the grated ginger (a small note about that below) and mix them up well. Let the vegetables cook before heading for step 3. This should take about 2 mins or so.
A fact about me - now there is a reason why I added grated ginger instead of chopped, is that I don't like pieces of ginger when I eat. But you can surely chop it up and add it, it will still be the same.
Step 3 - Now that the vegetables are cooked, its time to spice things up and add the sauces and the other flavourings. Go ahead and put in all the sauces mentioned in the ingredients list and also black pepper and salt. Mix it up nicely and cook it for a min or so. Pour some water and bring the mixture to a boil before adding in the cornflour slurry (note about this is given below)
Note - Cornflour Slurry is basically a mixture of cornflour and water which helps in thicking up the liquid and is widely used in chinese cooking.
Step 4 - Its time to add in the idli which has been waiting for us and was staring at the pan while we cook the rest of the things up. Toss the idlis properly making sure that everything is coated well and you get the spiciness in every bite you eat later.
Note - When my mom cooks, sometimes she fries the idli before adding it for a simple fact that it adds a good crunch and texture and also it holds all the tossing around.
With that, we come to the final step and that includes
- Checking for the seasoning.
- The garnish and it's done.
You can also try making it with Mushrooms, Paneer or chicken (but fry the paneer/chicken first).
Before we end this, a little bit of self-promotion is also needed and want to let you all know that you can follow me on Instagram - @hungrybawarchi.
In case you make the dish and happen to upload it, do tag me in it, I would love to see the same.
That's it for this article, please stay safe and indoors. This too shall pass and we will overcome this period of being under lockdown.