Schezwan Idly - Trendy Makeover for Leftover Idlies

A Tasty Make-over for Leftover Idlies. Try this and you will definitely keep some idlies specially for making this!!!!

Ingredients
4-5 Idlies
2 Green chillies, finely chopped or 1/2 tsp Pepper
2 medium Capsicums, thinly sliced
1 medium Onion, thinly sliced
2 tbsp Schezwan Sauce
2 tbsp Spring Onions for Garnishing

Method

• Cut the idlies into Cubes. Pan Fry the idlies with a tsp of oil. Do this in a Low Flame. The Idly pieces should roast well. Turn the sides and Fry. 
• Heat oil in a pan, Add onions, chillies  Saute until translucent
• Add Capsicums and Saute. 
• Follow it with Schezwan Sauce and half cup of Water.
• When the liquid almost dries up, add the fried idly to it and give a good stir.
• If you are using pepper, add it now, give a quick stir.
• Take it off the stove, garnish with spring onions and Serve Hot.

Sending this to Snack Mela, Happening @ Cooking 4 all Seasons, Event by Srivalli.

Chocolate Pumpkin Pie Bar

Hmm....what to tell about this recipe.....I made this during the Halloween month and could not post it, now I got time to post it. Anyways, this is a pie bar recipe which can be eaten any time of the ear, or can be eaten even after Halloween, as you can make this using the leftover pumpkins. :) I got this box mix from the store and loved it, it was very new to me and it tasted so good too.

Ingredients:

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1/4 cup Semi sweet Chocolate Chips

1 box Pumpkin Pie Bar mix

Method:

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1. Mix and bake according to the package instructions. Later when the pie is almost baked add the chocolate chips over the top and finish baking. This recipe is so simple and easy that can be made instantly and tastes so good.

2. Allow it to cool and cut to bars or any desired shape.

Sending this to Pranati's Event - Yummy Desserts.

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Fudgy Rocky Road Bars

When I was in high school, it was cool to cruise the mall. It had a movie theater, an arcade and a Baskin Robbins store across from a circular fountain ringed with seating. I often made my way there with a friend on Friday nights. We would treat ourselves to ice cream at the end of the evening


Despite the choice of 31 flavors, my friend always ordered a single scoop of vanilla. I, on the other hand, was slowly working my way through every concoction they offered. Pink bubble gum, strawberry cheesecake, orange sherbet. Admittedly, there were some doozies along the way (thankfully nothing with bacon). But I believed all great adventures come with some missteps.



Exasperated, one night I urged her to try something new.

When we got to the counter she paused for a moment.

"Could I have a scoop of French vanilla?"

I have no memory of French vanilla, but over the years I delighted in cone after cone of Rocky Road.



I loved uncovering the squishy marshmallows and crunchy almonds buried beneath the decadent chocolate. When I saw this recipe for Fudgy Rocky Road Bars, I found myself longing for the mall and mullets and the gentle give of marshmallows.



My two cents worth on this recipe...

I swapped a bar of Ghirardelli semisweet chocolate for the chocolate chips and it was delicious.

I had trouble spreading the marshmallow cream over the almonds and graham crackers and advise dolloping it on top instead. The recipe calls for swirling the marshmallow cream and chocolate at the end so you'll have a second chance to spread it out evenly.

This is a rich fudge-like dessert. (It calls for nearly a pound of chocolate so I made half the recipe to test it out). I suggest cutting the bars into small pieces. Heat a sharp knife by dipping it in warm water, dry it and then use it to form the bars.