Geetha's Kitchen

Leftover idlis got a fabulous make-over by reinventing them as Kaima Idli, Idli Chaat, Podi Idli, and Idli Upma, etc.  Although typically made from leftover  idlis , they are amazingly tasty and make great starters, snacks, or even meals. My family loves Kaima, Chaat, Podi, and Upma variations and make a meal of them! Kaima Idli was apparently popularized in a South Indian restaurant; now they are not only made and served in many Southern as well as Northern Indian restaurants everywhere in various avatars including Idli Chaat. I have eaten different versions and all were delicious. Notes: Make the tomato suace first and when ready to serve, you can fry the idlis and mix with sauce. The tomato sauce is absolutely delicious and may be served as a sidedish with any meal; I like to make double or triple the amount to have extra. Kaima Idli C old idlis are best for frying/baking. When there are lots of leftover idlis, one of these recipes can come in very han...

Here is another Rasam recipe! Mysore Rasam is another delicious rasam but with the fragrance of roasted coconut. Rasams are typically served clear after letting it settle a bit ending up with a thick sediment at the end from the dal and spices called "Mandi"; don't discard it - it is absolutely delicious mixed with plain rice or served with Yogurt Rice ! Mysore Rasam Rasams are usually served along with rice in most homes for the second round after another dish like Sambar, Mor Kuzhambu, etc; but others serve it first with rice and then move on to the rest of the meal. Serve this rasam as you would the other types with rice and other accompanying simple vegetable curries, and Papadams. Enjoy it any way you like! Notes:  It is easier to make this and other rasams if you save a little dal when making other dishes like one of the Authentic or Simple Sambars,  Pitla , Simple Dal , Molakootal , etc; usually about 1/3 to 1/2 cup of the cooked dal would be plenty...