Ain’t these Cocktail Idli Kebabs good looking? A nice way of transforming left-over idlis into a cool party snack.
There are two meanings to the word “Inspiration”. The first one says it is the process of being mentally stimulated to do something creative. The second is the drawing in of breath or inhalation. Woah! This coincidence is too profound! The thing you do to stay alive physically and mentally being called the same?
May be, that is the reason one can draw inspiration from almost anything. A tragedy or an awe-inspiring beauty can inspire you the same way. The end result could sing different tunes, but they both inspire a person.
If cooking is an art, then a recipe comes from an inspiration. It could be something you ate, saw or feel. While some recipes stem from one’s love for a particular food/taste, some stem from a dislike. This cocktail idli kebabs recipe of mine stems from my dislike for idlis (I know! First I told you about my dislike for watermelons here and today, I confess to my idli-dislike! Being a south Indian from where the idli originated! Blasphemy!) !! 😛
Let me clarify. Idlis are amazing. They are made of fermented rice and lentil mixture and are steamed. Could there possibly be anything healthier?? Especially when served with Sambar (a veggie-lentil stew). However, I ate a life-time’s quota of idli’s as a kid (so much that I was nick-named idli! But that’s another story for another day). So, I really do not enjoy them anymore. A bowl of hot sambar? Sure, I’ll have a teeny idli with it because I like sambar but…. Not my choice of breakfast! Nachiket? He can eat his weight in Idlis! 😀
Considering what I just told you, I am sure you understand how left-over idlis are a big no-no for me! Here it is –inspired by my dislike, a makeover for leftover idlis, Cocktail Idli Kebabs. Here is the recipe for
Cocktail Idli Kebabs