I am noticing that some people are blatantly copying images as well as recipes from this blog along with exact text and description and posting on their blogs. This is seriously disappointing. Especially when thousands of readers have benefited and appreciated the effort that has gone in to developing, maintaining and creating content for AayisRecipes. So many of you have written to AayisRecipes appreciating efforts and time that is spent here. The testimonials in the form of emails and contents have been huge and I highly appreciate that gesture and feel encouraged to continue posting content on AayisRecipes. No one would want to discourage this effort, as far as one can think. Copying this effort would certainly be discouraging. It is neither respectful, nor appreciative of copying the content of this blog in any form without acknowledging or crediting the source. While this is not a claim for 100% ownership/copyrighting of the content here, I expect that the effort on AayisRecipes should be recognized,respected and attributed. It is a sincere request to those who copy content, to delete the copied images and text immediately and stop copying in future. This would also mean that I continue to work on improving and adding recipes you like to AayisRecipes. Please take copyright and attribution seriously.
Please stop blog piracy.
There are many ways to utilise the left over idlis . Sometimes we make upma from them . Sometimes we powder them and add coconut, chilies, ginger, salt, coconut oil and asafoetida water to make idli puddi (idli-hinga-udak) . Sometimes we shallow fry them with cumin and mustard seeds. All the three taste amazing. I have also seen some people deep frying the idlis or make an upma of deep fried idlis, I am yet to try this version.
When we were kids, Aayi prepared idli-sambar-chutney for breakfast frequently. At my home we all had different tastes. So sometimes she ended up making all idli upma, idli puddi and fry for evening snack.
This picture is sent to me by my brother and sis-in-law from Bangalore.
Ingredients: 10-12 idlis 1 tea spn mustard seeds 1 tea spn cumin(jeera) seeds Oil
Method: If the idlis are thick, cut them horizontally to get thin slices (2-3 pieces from each idli ). Heat tava and spread oil. Spread the mustard and cumin seeds. When they start popping, keep the idlis on it. Fry from both sides for 5-6 minutes (till they get slight brownish tinge).
Serve with chutney powder .
Serves : 3-4 Preparation time : 10mins
