Idli Tikka (A Delicious Way to Use Leftover Idlis)

Who would have thought that leftover idlis could be transformed into such a tasty evening snack? Idli Tikka is a healthy, almost fat-free alternative to traditional tikkas and makes a perfect tea-time treat. Crispy on the outside, soft on the inside, and packed with aromatic spices, this recipe is sure to become a family favourite!

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Ingredients Required

• 4–6 leftover idlis
• 2 teaspoons hung curd
• 1 teaspoon tandoori masala
• 1 teaspoon ginger-garlic paste
• A pinch of black salt
• Salt, to taste
• ½ teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala
• A pinch of turmeric powder (haldi)

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Method

1. For this recipe, it is best to use slightly firm or overcooked idlis rather than soft, spongy ones. Softer idlis tend to become soggy during marination.
2. Cut the idlis into bite-sized squares.
3. In a bowl, combine hung curd, tandoori masala, ginger-garlic paste, black salt, regular salt, chilli powder, coriander powder, garam masala, and turmeric powder. Mix well to form a smooth marinade.
4. Add the idli pieces and gently coat them with the prepared masala.
5. Cover and marinate for 5–6 hours to allow the flavours to penetrate.
6. Thread the marinated idli pieces onto skewers. Alternatively, you can shallow-fry them on a tawa if you do not have skewers.
7. Grill in a preheated oven at 200°C for 15–20 minutes, turning once halfway through, until lightly crisp and golden around the edges.
8. Serve hot with mint chutney.

Very yummyyyyyy indeed!  

Tangy Mint Chutney Recipe | Refreshing Pudina Coconut Chutney

A fresh and flavourful chutney can instantly elevate any meal, and this tangy mint chutney is one such versatile accompaniment. Made with fresh mint leaves, coriander, coconut, and curd, this chutney has the perfect balance of freshness, creaminess, and spice.

The addition of amchoor powder gives it a mild tangy twist, making it an excellent side dish for snacks, sandwiches, dosa, idli, pakoras, or even chapathi rolls. This quick and easy chutney comes together in just a few minutes and adds a burst of flavour to everyday meals.

Ingredients Required

• 1 big handful of mint leaves
• ½ onion
• 1 medium-sized piece of coconut
• 2 green chillies
• ½ cup coriander leaves
• ¼ cup curd
• Amchoor powder (optional)
• Salt to taste

Method

1. Wash the mint leaves and coriander leaves thoroughly.
2. Add mint leaves, coriander leaves, onion, coconut, green chillies, curd, salt, and amchoor powder to a mixer jar.
3. Grind everything into a smooth and creamy paste by adding little water if required.
4. Transfer to a serving bowl and serve fresh with snacks or meals.

This tangy mint chutney is a quick and refreshing recipe that pairs beautifully with a variety of Indian dishes. The freshness of mint and coriander combined with creamy coconut and curd creates a delicious balance of flavours. Whether served with breakfast, snacks, or main meals, this easy homemade chutney is sure to become a regular favourite in your kitchen.

Restaurant Style Grilled Pomfret with Mint Chutney | Easy Indian Fish Recipe

    “Good food brings people together… Have you ever tried pomfret at home?”

Pomfret (called Vavval Meen in Tamil) was something I had never tried before in my life. This recipe is inspired by an old cookbook from Morphy Richards that my mother owned. The original version used baked fish with vegetables and mild spices, but I decided to enhance it with a flavorful Indian spice blend and serve it with a spicy, tangy mint chutney.

The result? Absolutely amazing! My husband said it tasted just like a restaurant-style dish — and that made me sooo happy 😊

This grilled pomfret is first coated in a rich curd-based masala, lightly pan-cooked to lock in flavors, and then oven-grilled to perfection. The final dish is crisp on the outside, juicy inside, and packed with flavor.

                                 

🐟 Ingredients

• 3 medium pomfrets (approx. 300g), cleaned
• ½ cup hung curd

Spice Mix:

• ¼ tsp turmeric (haldi)
• 1 tsp chicken tandoori powder
• ½ tsp red chilli powder
• 1 tsp ginger-garlic paste
• 1 tsp coriander (dhaniya) powder
• ¼ tsp amchoor powder
• 1½ tsp salt
• Pinch of food color (optional)
• 2 tsp oil
• Vegetables (optional): cabbage, capsicum, carrot 

  

👩‍🍳 Method

1. Make 3 deep cuts on each pomfret for better masala absorption.
2. In a bowl, mix hung curd with all spices. Whisk well.
3. Add 1 tsp oil and mix again.
4. Coat the fish well in the marinade.
5. Add vegetables if using and refrigerate for 3–4 hours.

👉 Pre-cooking step:

      6. Heat a pan and lightly cook the marinated fish for 5–10 minutes.
      7. Flip once and add 1 tsp oil. Cook until excess moisture dries.

👉 Grilling:

      8. Preheat oven to 150°C.
      9. Place fish on grill tray and veggies on skewers.
     10. Grill for 30–45 minutes (depending on thickness of the fish).

And your delicious grilled pomfret is ready! 😍

  

 

This grilled pomfret recipe is perfect if you want to recreate a restaurant-style seafood dish at home with simple ingredients. The combination of smoky grilled fish and fresh mint chutney makes it incredibly satisfying.

If you’re trying pomfret for the first time like I did, this recipe is a must-try — simple, flavorful, and absolutely worth it!