Old Wine in new bottle.

Left overs form an integral part of our Indian Cuisine. Not that it does not exist elsewhere. But Indian housewives have this innate ability to recycle the leftovers. Over years it has become a part  of our DNA transmitted inheritance, rather than bequeathed down the maternal lineage. This DNA transfer was inherited by the female offspring only. The male offspring however was taught how not to eat the leftovers and demand fresh food as every meal. 

This puts the wives into a fix. How do you coax husband or kids to eat the leftovers? Well, you don't. Just masquerade it so that it metamorphosizes into something new and exciting. And I feel I am pretty good at it. Sometimes, when I dig into the fridge to find the leftovers and plan the daily menu, my mind goes whirring around. Like a magician doing the  pail trick, I too keep switching the bowls as to what would combine with what to give the best of the results. A bit of sabzi here a bit of daal there. And when I come up with an eureka, I warn my crew,  not to even remotely mention that this has been made out of left overs. Once I called out to my cook from the dining table asking her to get the masala Chapatis from the kitchen. She goes, "The same ones you made by mixing the leftover Daal? " If looks could kill, my cook would have died a thousand deaths by now. She then bites her tongue sheepishly, and everyone exchanges cautious glances. When the Chapatis arrive, suddenly everyone's stomachs are full, and they start scurrying off... Some of them, not wanting to take a chance, offer to carry the dinner plate to the washing area. 

But I being an extremely proficient alchemist, out smart all these people. If it weren't for my absent minded cook, no one would have an inkling that they are eating my creations that I so adroitly dish out of these left overs. 

 But Idly-Dahi Bhalla  is one of those dishes which is very palpable. And, since it takes these tasteless bland remnants to a whole new level,  no one minds eating this revamped version ever so eagerly.....

Ingredients for Idly Dahi Bhalla:

Few left over Idlys.

Wrap them in a wet thick Napkin, and Micro them till soft. Cool thoroughly. In a shallow pan, pour in some thin Buttermilk, and soak these Idlys for a good 1/2  hour, or till they really soak up the Buttermilk.

In the meanwhile prepare the Curd.

Whisk thick non- sour Curds till smooth.( add some cold Milk if the Curd is sour)

Add Jeera powder, Salt, Heeng powder( optional), chopped fresh Corainder.

Add a small pinch of Sugar if you feel the Curds is sour. 

For Tadka, heat Oil in a pan, and splutter  Rai and Jeera. Add few dry red Chillies. After it cools thoroughly, add it to the Curds. Remove the Idlys from the buttermilk, arrange them in a serving dish. Pour the Curd mixture on it. Dribble some sweet Imly- khajoor chutney. Sprinkle red Chillie powder, Jeera powder, and some chopped fresh Coriander. Chill thoroughly before serving.