Cornflakes Chocolate Brownies/Cereals Choco Brownies

You might already tried cornflakes cookies, but today's recipe is completely a different one.Cornflakes chocolate brownies is definitely a must to try if you have leftover cornflakes sitting sadly in your pantry to get finished.  Yes i used leftover cornflakes for baking out some chocolate loaded brownies instead of trashing them. I grounded cornflakes as coarse powder and used them in a brownie batter to bake out some incredible brownie out of it. I hate trashing, obviously i will think twice to make use of anything which is leftover aside for many days before their expiry date. Even my H used to blame me that i dont trash anything easily than giving them a second life.

Lemon Rice Sevai/Vegan Lemon Sevai/Lemon Idiyappam

Sevai/Idiyappam/String hoppers, is a steam cooked gluten free noodles prepared with rice flour. You can dish out many lipsmacking dishes out of this fantastic nutritious sevai. I have already posted variety of dishes with this string hoppers but still i have many to post and my today's post was sitting in my draft since a while, today i have a reason to post it as this dish suits absolutely prefect for this week's blogging marathon. Yes am running this week's blogging marathon with Vegetarian Dinner dishes as this week's theme. This tangy Lemon sevai will definitely please your tastebuds,

Vegan Black-eyed Peas & Rice Cutlet/Lobia Tikki

Today's post is going to be an another nutritious evening snacks to enjoy thoroughly with your favourite sauce. Served even as appetizers, this protein rich patties aka cutlets makes an excellent crowd pleaser.This recipe is very simple and definitely a wholesome patties to give a try. Black-eyed peas have many vital nutrients such as Vitamin B, Vitamin E, iron and potassium. Half a cup of cooked black-eyed peas have only 80 calories obviously if you want to loss some weight dont hesitate a second to have your dose of this beans for your snacks or in your meal.Not to forget that one of the main health benefit of these beans is their high fiber content which helps a lot to regulate our digestive system.

Ragi Chappathi Rolls with Spicy Potato Masala/Potato Stuffed Fingermillet Chappathi Rolls

Ragi, this grain is very versatile and you can dish out many tremendous dishes with it, i have been using this grain as flour, vermicelli, semolina and as whole. Thank god i get this grain very much easily in Indian stores here in Paris, i can get ragi rava, flour and whole easily in Indian provisional stores. Still ragi vermicelli is not easily available here but i dont forget to carry them or ask my relatives to send a parcel from India. Obviously my pantry is now loaded with varieties of millets,you might have noticed that most of my recent posts are with millets, yes am cooking with them atleast thrice a week and i couldnt stop myself to create different dishes with these incredible grains,one of my recent addiction. Ragi chappathi is one among the rotis i make quite often for our dinner, if there is some leftover i'll pack them carefully and freeze it for further use. Last time when i made ragi chappathis, i freezed a couple of them to make rolls with paneer or potato masala for my kids snack as they love chappathis very much at anytime of the day.

Peppered Idli Upma

Idly upma is usually prepared with leftover or a day before prepared idlies, i make it very rarely and whenever i prepare idly,i'll definitely keep aside few idlies just to make idly upma with it specially for me. This time i prepared this usual idly upma with pepper powder and cooked split yellow moongdal to give a nutritious twist. They turned out simply awesome and delicious. This idly upma gets ready in less time eventhough you need to soak the yellow moongdal and cook it aside. Dont forget to make this peppered idly upma next time if you want to give a twist to usual idli upma, am sending this dish to Kalyani's Magic Mingle.

6nos Idlis

1/2tsp Mustard seeds

1tsp Channadal

1/2tsp Urad dal

Few curry leaves

1no Onion (big & chopped)

1/2cup Yellow split moongdal (soaked for half an hour)

1/2tsp Pepper powder

2nos Green chillies (slit opened)

1/2tsp Grated ginger

A pinch Asafoetida powder

1/4tsp Turmeric powder

Salt

Oil

Take the idlis in a mixie jar, give a quick pulse to get a coarse mixture of idli,meanwhile cook the moongdal until they gets partially cooked in a vessel, drain the excess of water and keep aside.

Heat enough oil, fry the mustard seeds, channadal,urad dal,curry leaves, asafeotida powder,add immediately the chopped onions,slit opened green chillies and curry leaves, saute until the onions turns transculent..

Now add the pulsed idlis,cooked moongdal,pepper powder,turmeric powder and salt, cook everything simmer for few minutes, serve warm.

Vegetable Tortilla Noodles

If you have some storebought tortillas sitting sadly in your pantry, give them a second life by making this interesting and delicious vegetarian noodles, i have already tried noodles with chappathis here with eggs..This time i simply prepared this tortilla noodles as vegetarian version using veggies, cutting down the tortillas as long strips will take a bit time when compared to the cooking time, my lil chef enjoyed and had loads of fun while cutting the tortillas as noodles..Its quite a super filling and satifying lunch or dinner, you can carry them very well in your lunch box, kids will definitely love this tortilla noodles...Sending this healthy vegetable tortilla noodles to my own event Healthy Diet-Easy & Healthy Lunch guest hosted by Jaya of Spice and Curry..

12nos Tortillas (cut as long strips)
1no Onion (sliced)
1/4cup Carrots(chopped)
1/4cup Cabbage (shredded)
1/4cup Capsicum (chopped)
1/4cup Green peas (frozen)
1tsp Garam masala powder
1tsp Red chilly powder
1tsp Soya sauce
1/2tsp Cumin seed powder
Salt
2tbsp Coriander leaves (chopped)
Sesame oil

Heat sesame oil, add the sliced onions and saute for few seconds, add the carrots,greenpeas and saute for few minutes now add the cabbage,capsicum and saute again, the veggies should be crunchy, add the tortillas noodles along with garam masala powder, red chilly powder, soyasauce, cumin seed powder with enough salt and cook again for few minutes..toss everything gently until the noodles gets well coated with spices,put off the stove..

Add the coriander leaves to the noodles, serve hot with ketchup..

Corn Idli Upma

I was breaking my head for our yesterday's dinner, coz none at home wanted to have salads or either soups,finally i decided to prepare this quick and simple easy breezy upma with canned sweet corns and leftover idlis..This upma gets ready within few minutes, also vanish within few minutes too...Crunchy mildly sweet corn kernels gives a wonderful taste to this simple dish prepared with leftover idlis..Just enjoy this upma with some coconut chutney or either with sugar, the choice is yours...Sending my own event CWS-Corn guest hosted by Shylaja of South Indian Recipes..

5nos Idli
1/2tsp Mustard seeds
1tsp Channadal
1/2tso Urad dal
Few curry leaves
1no Onion (big & chopped)
1/2cup Sweet corn kernels
2nos Green chillies (slit opened)
1/2tsp Grated ginger
A pinch Asafoetida powder
1/4tsp Turmeric powder
Salt
Oil

Take the idlis in a mixie jar, give a quick pulse to get a coarse mixture of idli..Heat enough oil, fry the mustard seeds, channadal,urad dal,curry leaves, asafeotida powder,add immediately the chopped onions,slit opened green chillies and curry leaves, saute until the onions turns transculent..

Now add the pulsed idlis,sweet corn kernels,turmeric powder and salt, cook everything simmer for few minutes, serve warm..

Steamed Chickpeas & Methi Dumplings Kurma

I was planning for making some sundals with chickpeas yesterday for our snacks,finally i decided to make  them as a guilt free snacks,yep as a steamed dumplings with soaked and grounded chickpeas along with fresh methi leaves and few spices, after having some dumplings for evening snacks with hot chilly sauce, there were some leftovers, instead of having again for snacks those leftover dumplings i simply prepared this super tempting kurma with those chickpeas and methi dumplings..This kurma suits prefect as a side dish for both rice and rotis, we had them for our lunch with rice and bhindi fry, everyone at home enjoyed thoroughly this super delicious healthy kurma...Sending to my own event CWS-Chickpeas guest hosted by Sukanya of Saffronstreaks,Cooking With Leftovers guest hosted by Veena,event by Kalyani,&Vardhini's U event..
 ..

For Dumplings:
3cups Soaked chickpeas

1cup Methi leaves (chopped)

3nos Garlic cloves

1/4tsp Asafoetida powder

1no Onion (chopped)

1/2tsp Grated ginger

4nos Dry red chillies

Salt

Few coriander leaves (chopped)

Grind the soaked chickpeas,garlic cloves, asafoetida powder,dry red chillies as a coarse paste, finally add the chopped onions,chopped coriander leaves,chopped methi leaves,grated ginger and salt, mix everything well..

Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker..

For Kurma:

10-15nos Steamed chickpeas & methi dumplings

1no Onion (chopped)
1no Tomato (chopped)
3nos Green Chillies (slit opened)
1/2tsp Garam masala powder
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves
1tsp Ginger garlic paste
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut
1tbsp Poppy seeds

 Grind all the ingredients from the list 'to grind' as fine paste and keep aside...

Heat enough oil in a kadai, add the bay leaves and fry until they turns brown, add immediately the chopped onions, chopped tomatoes,slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away... cook everything in simmer for few minutes with coriander powder,garam masala powder,turmeric powder;grounded paste with lid closed...finally add enough water to the kadai and cook in medium flame for few minutes..once the kurma turns thickens,drop gently the steamed balls,cook for few more minutes,put off the stove and add the coriander leaves..

Serve hot as rotis & rice..

Quick Peas & Bellpepper Rice

Actually this quick rice is simply prepared with leftover rice with frozen green peas and green bellpepper, needless to say that this wonderful looking flavourful rice just need few spice powders to turn out the leftover rice as an incredible flavourful one pot meal..I simply served with spicy potato fries for our today's lunch and we just loved it..Sending to my own event CWS-Peas & to Kalyani's HLI-Peas guest hosted by Veena...

2cups Cooked rice
1cup Frozen green peas
1no Green bellpepper (cubed)
1no Onion (chopped)
Few curryleaves
1tsp Pav bhaji powder
1/2tsp Cumin powder
1/2tsp Garam masala powder
Salt
Oil
1/2tsp Cumin seeds

Heat enough oil, let crack the cumin seeds, add the chopped onions,curryleaves,sauté for few minutes until they turns transculent, now add the frozen greenpeas,cook until they get partially cooked, add the cubed bellpepper,pav bhaji powder,cumin powder,garam masala powder and salt,cook everythin medium flame until the veggies gets coated well with the spice powder..

Finally add the cooked rice, toss everything gently for few minutes and serve immediately with any side dish..

Greengram Idli Upma

Its been ages i prepared upma with leftover idlis,i simply prepared this wonderful looking upma last week with some leftover greengram idlis sitting sadly in my fridge..This upma goes for a quick,simple preparation..This delicious upma with those protein packed steamed idlis turned out simply addictive...This idli upma doesnt need any side dish to enjoy and we loved it..Definitely a filling upma to have either for breakfast or simply for a quick dinner..Sending my own event CWS-Moongbeans..

5nos Greengram Idli
1/2tsp Mustard seeds
1tsp Channadal
1/2tso Urad dal
Few curry leaves
1no Onion (big & chopped)
2nos Green chillies (slit opened)
1/2tsp Grated ginger
A pinch Asafoetida powder
1/4tsp Turmeric powder
Salt
Oil

Pulse the leftover idlis in mixie until they turns as a coarse powder like texture..Heat enough oil, fry the mustard seeds, channadal,urad dal,curry leaves, asafeotida powder,add immediately the chopped onions,slit opened green chillies and curry leaves, saute until the onions turns transculent..

Now add the pulsed idlis,turmeric powder and salt, cook everything simmer for few minutes, serve warm..

Pumpkin Oatmeal Smoothie

Do you remember my Pumpkin oatmeal bar i have posted few days back, i tried out a thick breakfast smoothie with those leftover crumbled pumpkin oatmeal bar along with mixed fruits, thick yogurt and honey...After having those delicious and healthy oatmeal bar, none at home wanted to finish some leftover crumbled bar either with milk for their breakfast or to have as a snacks, i dont want to trash those leftovers and prepared this super thick delicious smoothie with few fruits chunks, my teddies just loved it and finished immediately their smoothie when i served them for their breakfast, needless to say that this thick smoothie was quite filling,satisfying,definitely healthy and a prefect drink to enjoy when you are in hurry...We just loved it...Today is our 7th and last day of blogging marathon, do check out other marathoners running this 9th edition here, am finishing my one week of dressing up leftovers for kids as theme and from tomorrow onwards do check up my varieties of salads and soups for one more week of blogging marathon..

1cup Leftover Pumpkin Oatmeal Bar
1cup Mixed fruits (i used banana,apple and pear)
3cups Thick yogurt
Honey as per need

Take everything together in a blender and blend until they turns thick and smooth, serve chilled or immediately for your breakfast or for a lazy sunday morning brunch...

Mini Oats Idli Fry

Usually if i have leftover idli batter, i'll make them either as uthappams or else i'll make idlis and turn them as upma, for a change i tried adding coarsely grounded rolled oats to some leftover idli batter and prepared this cute looking mini idli fry yesterday for our dinner which i simply spiced up with sambar powder and garam masala powder along with onions and simple tempering..This simple idli fry was quite addictive, they turned out  super delicious and everyone at home just loved it,especially my younger son enjoyed a lot coz he started loving these mini idlis since ever he discovered this cuties in a famous Pondicherry restaurant while we were in India..Now i can feed him with anything as anything with these mini idlis..

2cups Leftover Idli Batter
1/2cup Rolled oats (grounded coarsely)
Water (if needed)
1cup Onions (chopped lengthwise)
1tsp Sambar powder
1/2tsp Garam masala powder
1tsp Mustard seeds+urad dal
Few curry leaves
Oil
Salt

Mix the grounded rolled oats to the idli batter, add water if needed and keep aside for few minutes..grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10minutes in idli cooker, once done remove carefully with a spoon and keep aside..

Heat enough oil,let splutters the mustard seeds,urad dal and curry leaves, add the onions and saute until they turns transculent, now add the idli,sambar powder,garam masala powder and salt, cook everything in simmer until the idlis gets well coated with the spice powder..

Serve hot!

Rice & Mixed Veggies Pakoda

If you bored of reheating leftover rice and eating, do give a trial to this super crispy pakodas,its tooks seriously very less time to get ready and get vanished very much quickly and easily..An interesting pakoda to finish out leftover rice, i have added few veggies and cooked chickpeas in this pakoda to feed easily my teddies, you can very well skip it and make out this pakodas simply with smashed cooked rice...Anyhow i love to add veggies in pakodas, these pakodas are quite addictive and my teddies couldnt stop enjoying these crispies with ketchup..You can also prepare these pakodas even in a paniyaram pan with less oil...Today is our 5th day of blogging marathon,do check out my other blogger buddies running this 9th edition here..

1/2cup Cooked rice (mashed)
1/2cup Mixed Veggies
1/4cup Cooked chickpeas(mashed)
2tbsp Gram flour
1tsp Ginger garlic paste
2tbsp Cornflour
1tsp Red chilly powder
1/2tsp Garam masala powder
Chopped coriander leaves
Salt
Oil for deep frying

Take the cooked rice, mixed veggies,chickpeas, gram flour, corn flour, ginger garlic paste, red chilly powder, garam masala powder and chopped coriander leaves with enough salt..Springle some water and turn everything as a thick batter..Heat oil for deep frying, make small balls from the batter and drop gently to the hot oil, fry until they turns crispy and golden brown..

Enjoy hot with a cup of coffee..

Channa Masala Dosa

Since ever i choosed dressing up leftovers for kids as this week's theme for running blogging marathon, am just breaking my head to come with kid's friendly dishes,but fortunately my small brain works out wonder...Who will say no to masala dosas, definitely not me,whenever i go to Indian restaurants here,my first ever order will be definitely masala dosas eventhough i make quite often at home..Here comes my one of the new creation with leftover channa masala i prepared yesterday for our dinner which i served along with chappathis.. There were some leftovers channa masala, usually i'll have them next day with rice,but this time for a change i prepared as filling for making these special masala dosa, i cooked those leftover channa masala again for few minutes and added few scrambled paneer to make the masala bit more thick, by god's grace they turned thick and super delicious..My teddies had a wonderful dinner with this super crispy and fantastic channa masala dosas with mixed veggies sambar...Do check out the other blogger buddies running blogging marathon with me here..

2cups Idli Batter
1cup Channa masala
1/4cup Scrambled Paneer

Bring boil the channa masala and add the scrambled paneer to them,put the flame in simmer until the channa masala gets thicken,keep aside and let them cool completely..

If the idly batter is thick, add water to turn them little bit thin..Heat a pan, brush the pan with oil..Pour a ladle of the idli batter,drizzle oil and cook on both sides..

Place enough channa masala in the middle of dosa,roll it and serve immediately with spicy chutneys or sambar..

Black-eyed Peas Potato Bonda

Its always a real pleasure to give a second life to leftovers na, actually we have to break our head to turn them as an interesting dish eventhough sometimes none at home like them, fortunately this time all my leftover creations are rocking, here comes one more recreation of leftover black-eyed peas sundal as bonda...I simply added cooked and mashed potatoes to the already tempered black -eyes peas sundal and spiced up with garam masala and chilly powder, else i went for the usual bonda batter..For my surprise, this bonda vanished within few minutes and everyone enjoyed having this crispy beauties for their snacks with green chutney and ketchup, i was really happy to create something quite different to feed my teddies for their snacks eventhough its deepfried...Do check the other bloggers running blogging marathon with me here...

1cup Black-eyes peas sundal
2nos Potatoes (large,cooked & mashed)
1/2tsp Garam masala powder
1/2tsp Chilly powder
Salt (if needed)

For bonda batter:

1/2cup Gram flour
1/4cup Rice flour
1/2tsp Baking powder
1tsp Ginger garlic paste
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Oil for deep frying

Take the sundal,mashed potatoes,garam masala powder,red chilly powder and salt (if needed) in a bowl, mix them well by smashing the black-eyed peas, make them as small balls and keep aside..


Heat the oil for deep frying...Take all the ingredients for batter in a bowl,add enough water and turn as a thick batter, dip gently the already prepared balls in the batter..Drop them to the hot oil, fry until they turns golden brown, fry them as small batches..

Serve hot with green chutney or else with a cup of tea or coffee..

Kesari Poli

Today its our 2nd day of blogging marathon,do check my other blogger buddies running this wonderful blogging marathon with me here, am gonna a share one of my mom's signature dish whenever there were some leftover kesaris after some parties or relative's visits, she usually turn them the next day as these polis..Its been ages i had them,since this weekend we had some visits to our home i was very much busy in cooking,preparing sweets and home made chocolates for kids.. For sweets i prepared  rava kesari which everyone loved it very much, we planned to recieve 10 peoples but finally two of them couldnt able to come to our small get together, obviously few kesaris were sitting in my fridge sadly, yesterday i prepared them as this delicious polis for our evening snacks and my teddies enjoyed thoroughly having this delicious and quite addictive kesari poli..

I thought i have already posted my kesari recipe in my space but while going to the recipe index,i was surprised to see that i have nt still posted my version of rava kesari,so here comes both the kesari and kesari poli post, enjoy friends..

Rava Kesari:

1cup Roasted rava

2cups Milk

1cup Sugar

2tbsp Ghee

Few cashew nuts

1/2tsp Cardamom powder

Orange food colour

Bring boil the milk and sugar both together, gradually add the roasted rava,food colour and stir continously in medium flame until they turns thick..meanwhile heat the ghee, fry the cashew nuts until they turns slightly brown and pour the roasted cashew-ghee mixture to the cooking kesari,add the cardamom powder and stir until the kesari get off from the vessel..

Spread the kesari in a greased plate and cut as desire..

Kesari poli:

2cups Maida

2pinches Turmeric powder

Salt

1tsp Oil (for kneading)

Ghee or oil (for cooking)

2cups Leftover kesari

Knead the maida,turmeric powder,oil and salt with enough water as a soft and stiff dough,keep aside with a wet towl for few minutes..Roll out golf sized medium sized balls from the dough..Grease a plastic sheet, roll the dough and place the kesari,wrap the dough around the kesari,roll it as a round pancakes..

Heat few drops of oil or ghee, drop gently the rolled polis and cook on both sides until they get well cooked..Enjoy warm..

Paneer Bhurji Samosa

We are starting today our 9th edition of Blogging marathon, a wonderful event started by Srivalli of Spicing Your Life, i'll be running for two weeks with two different themes, for the first week i have choosed  an incredible theme for this blogging marathon..'Dressing up leftover for kids' wat a theme na, suits well for me coz i never trash anything that much quickly and usually i turn them as a different dishes with those leftover foods..Since  this theme was to dress up leftovers for kids, this week gonna be something different from other week..I'll be posting kid's friendly dishes during this whole week of Blogging marathon..Check out the other bloggers running this blogging marathon here..

Here comes my first kid's friendly deep fried samosas with leftover paneer bhurji, i prepared this paneer bhurji saturday for our dinner to enjoy along with rotis, but finally there were some leftover paneer bhurji which i turned out as this super delicious samosas along with some cooked potatoes and chaat masala for making the filling eventhough paneer takes an important place in this filling..Needless to say this samosas was a big hit among the kids and they really enjoyed having this super crispy samosas with ketchup for their snacks.

2cups Paneer Bhurji

2nos Potatoes (large & cooked)

1/2tsp Chaat masala

2cups All purpose flour

1/8tsp Baking soda

Salt

Sieve the flour,baking soda together and knead with enough water as a smooth and soft dough, cover the dough with a damp cloth for half an hour and keep aside..

Mix the paneer bhurji,cooked & mashed potatoes and chaat masala, mix everything well and keep aside

Make tiny balls from the dough, dust with  flour and roll them as circles, cut in the middle of the circles, make two demi cricles, just fold the sides to make a cone, now gently put some already paneer bhruji-potato mixture inside the cone, press the sides tightly until they gets sticks or use water to stick the edges..continue the process until the masala and dough get finished..

Heat enough oil for deepfrying, gently drop the samosas, fry until they turns golden brown,enjoy with ketchup or with a cup of tea..

Crustless Mushroom & Spaghetti Quiche

Quiche is kind of open pie prepared mostly as savoury version with most of the time with veggies or else with meats or seafoods..You can have this sort of quiche anytime of day,they can be eatern for breakfast,lunch or for dinner..They can be served very well chilled,warm along with salads or soups..Quiche is quite a famous dish here in France, most of the time these quiche goes for simple crust which i completely skipped here and prepared as healthy version just by avoiding cream and replaced the cream by low fat milk..Also i used some leftover already cooked spaghetti with finely chopped mushrooms to prepare this super delicious filling quiche..We enjoyed having this super delicious quiche for our dinner with a simple tomato and sweet corn salad, both together turned out our dinner super filling,satisfying and prefect..

1cup Button Mushrooms (chopped finely)
1cup Spaghetti (cooked & cut as small pieces)
1no Onion (large & chopped)
2cups Milk
2nos Eggs
3tbsp All purpose flour
Grated cheese (as per need)
Salt
Pepper powder
1/2tsp Dry herbs (parsley,thymn leaves)
Olive oil

Heat enough oil, saute the onions until they turns bit transculent, add the chopped mushroom,salt and pepper powder,cook for few minutes and put off the stove..Preheat the oven to 350F...meanwhile whisk the eggs,milk,flour,dry herbs in a bowl..add the cooled onion-mushroom mixture, sphagetti pieces to the whisked egg mixture and pour in a greased mould,sprinkle the grated cheese as per need..Bake for 15-20minutes in middle rack..

Serve warm with a soup or salad..

Cornmeal Uthappam

Actually this cornmeal uthappam goes immediately to leftover magic list, i prepared this uthappams using some leftover dosa batter sitting sadly since few days, i just added roasted cornmeal to this uthappams and cooked as thick uthappams topped with some chopped tomatoes and chopped onions..A wonderful filling suits prefectly for both dinner or breakfast,just serve this uthappams with some spicy chutney , am damn sure you will have a wonderful filling breakfast with a cup of coffee or tea..Those mildly sour dosa batter turned out as a fabulous delicious cornmeal uthappams and everyone at home enjoyed it a lot..

2cups Idli Batter
1/2cup Cornmeal (roasted)
1/2cup Onion (chopped)
1/2cup Tomatoes (chipped)

Mix the cornmeal to the idli batter,add enough water and make a thick batter, pour the batter over a hot tava and spread as a circular disc,as we do for dosa, sprinkle some chopped onions and chopped tomatoes..Drizzle enough oil and cook on both sides..

Serve hot with spicy coconut chutney..