Cut Mirchi (Cut Bajji)

What I used:

Prepared Bajjis : 10
Onion : 1/2 (finely chopped)
Lemon juice : 1 to 2 tbsp or as required
Rock salt : 1/4 tsp
Coriander powder : 1/4 tsp
Chopped coriander : 1 tbsp
Oil : for deep frying

How I did:

• Cut the bajjis into 1" pieces horizontally.   We may get 3 to 4 pieces out of each bajji.
• Heat oil in a wok on medium heat till sizzling, add 10 to 12 pieces of bajji and fry for about 2 minutes till they are crisp and the green chillies inside are well fried. 
• Transfer them to a paper towel to absorb excess oil and then to a serving bowl.
• Sprinkle rock salt, coriander powder, chopped coriander and onions.
• Drizzle some lemon juice on top and serve.
• Additionally could serve few thin onion slices and lemon wedges aside.

Note:  If you are making cut mirchi with the leftover bajjis then its fine.  But if you've planned to make them  before even making bajjis, then while frying the bajjis, take them off from the oil as soon as they are just cooked.  Bajjis doesn't have to be cooked completely from inside as you'll be frying them for second time any way.

Idli Manchurian

What I used:

Cooked Idlis : 8
Onion : 1/2 (chopped)
Green Chillies : 1 or 2 (finely chopped)
Ginger garlic paste : 1/4 tsp
Garlic pods : 3 to 4 (finely diced)
Tomato ketchup : 3 to 4 tbsp
Sri Racha hot sauce : as needed
Soy sauce : 1 tsp
Salt : as required
Chopped coriander : 2 tbsp

How I did:

• Cut each idli into 4 pieces. Take a tbsp of oil in a pan and roast the idli pieces until light brown on all sides and transfer to a plate.
• Take 1 more tbsp of oil add onions and fry till golden brown.
• Add ginger garlic paste, chopped garlic and green chillies and saute for few seconds.
• Add soy sauce, tomato ketchup, sri racha sauce and salt. Mix well.
• Bring to a boil and add the idlis and mix so as to coat them well with the sauce.
• Serve hot garnished with coriander.

Rice Pakodi - Cooking with leftovers

What I used:

Cooked rice : 2 cups
Besan (senagapindi) : 1 cup
Onion : 1 (cut into thin slices)
Green chillies : 6 or 7 (chopped into tiny bits)
Garam Masala powder : 1 tsp
Salt : as required
Oil : for deep frying

How I did:

• Take chopped onions in a vessel and mix some salt to them.  Close the vessel with a lid and keep aside for a minimum of 15 minutes.
• This will release some water from onions and reduces the necessity of adding water to the batter.
• To the onions, add rice, green chillies, garam masala, besan and salt.   Mix throughly.
• Try to avoid water if you want them really crispy and more water absorbs more oil.    If required to add water, add a tsp of oil and that's completely optional.
• Adjust the salt.
• Heat oil in a deep Kadai and scoop a spoon full of batter and drop into the hot oil. 
• Fry on medium high flame for 2 mins turning around so that all the sides are well fried. 
• When turned to golden brown, drain to a kitchen towel. 
• Serve with ketchup or just plain.