Скачать или смотреть Cocktail Idli Kababs | Left over Idli Recipes | Fusion Recipes | Niru's Kitchen

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Cocktail Idli Kababs
Ingredients:
Boiled Potatoes (Mashed) – 1 cup
Boiled Veggies (Your Choice) – ½ cup
Mini Idlis – 7-8 pieces
Kashmiri Chilli Powder – 1 tbsp
Dhaniya Powder – 1 tbsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Ginger Garlic paste – 1 tbsp
Green Chillies – 1 tsp
Salt to taste
Black pepper – A pinch
Curd – 1 tbsp
Gram Flour – 2 tbsp
Rice Flour – 1 tbsp
Coriander – Handful
Mint Leaves – 1 tbsp

Method:
In a bowl, mix everything together. Grease your hand with oil and make as many roundels as you
can.
Grease oil in a pan and place all the kababs. Toast upside down until golden brown. Add oil if
required for toasting.

Garlic chutney recipe:

Ingredients:
Whole red kashmiri chillies - 10-15
Garlic cloves - 15-20
Ginger - 1 piece
Cumin seeds - 1 tbsp
Coriander seeds - 1 tsp
Salt to taste
Oil for cooking

Directions:

In a pan heat oil and add all the red chillies, toss them for a minute and add the garlic cloves(do not over cook). Add the remaining ingredients and toss for 2 minutes. Cool down the mixture. Grind into a fine purée and it’s ready to serve.
Tip : This garlic chutney is for multi purpose usage, it can be used in any of your stuffed dishes, side starters, etc. You can also make mayo garlic dip with this chutney! Goes really well with street food recipes such as vada pav, bhajiya, dosa, etc.

Serve with onion rings and doll up with garlic/mint chutney.