Simple rice patty

rice patty

prepration time- 10 min

cooking time- 10 min

INGREDIENTS

 rice ,

 boiled corn

  cheeese 

oil to fry 

 salt and pepper as per taste

METHOD

mix all the ingredient then form few small balls and fry them in pan and serve hot with sauce

dahi ke chawal

dahi ke chawal

prepration time- 10 min

cooking time- 10 min

INGREDIENTS

1 cup boiled rice 

1/2 cup curd 

1/2 tsp mustard seeds

 1 red chilly 

1 green chilly slited 

1 tbsp oil or ghee 

Corriander for garnishing 

Salt to taste

METHOD

Mix rice,curd and salt in a bowl. Heat ghee in a pan. Add mustard seeds,red chilly,green chilly. 

Now add the rice mixture and mix well and cook for 2-3 mintues and garnish with corriander and serve hot

Chicken Briyani Cutlet

Chicken Briyani Cutlet

Chicken Briyani

INGREDIENTS

1 ½ Cups Chicken Briyani 

¼ Cup Rice Flour 

¼ Cup Potatoes, boiled and mashed 

2 Onions, Finely chopped 

2 Tsp Chilli flakes 

Salt to taste ( if necessary ) 

1 Tbsp oil 

Few curry leaves, finely chopped 

Oil for shallow frying

METHOD

Discard the bones from chicken in briyani. Grind it to a paste along with the boneless chicken without adding water.

 Add finely chopped onions, curry leaves, mashed potatoes, chilli flakes, rice flour and oil. Add salt, if necessary. 

Mix well and add little water to form thick dough. Now make small balls using briyani dough and gently press them like cutlets. 

Heat oil in a pan and shallow fry these cutlets in a medium flame. Remove and drain the excess oil using kitchen towel. 

Serve hot with sweet chilli sauce ot Tangy Tomato sauce.

Rasam roti with Pickle pachadi

Rasam roti with Pickle pachadi

Rasam and pickle

INGREDIENTS

rasam, wheat flour, salt, kasuri methi, ajwain. pickle bottle with left over pickle that cannot be spooned out, curd.

METHOD

Mix rasam, ajwain, kasuri methi and salt with wheat flour and make a tight dough.keep aside for some time and roll it out into roti and 

make rotis in tava. Pour 3 table spoons of curd into the pickle bottle that is almost empty and shake well. transfer the raita or

 pachadi into a bowl. garnish with coriander leaves and boondi if available.

Trifling With leftovers

Trifling With leftovers

disaster/leftover baked cake, leftover fruit salad

INGREDIENTS

cake- crumbled in smaller bits lime juice+sugarsyrup strawberries leftover fruit salad with plums, pears, apples, oranges sugar

METHOD

1.cut some fresh strawberries and sprinkled a little sugar on top and let them stand for a few minutes to get the strawberries juicy.

 2.In the bowl Ist layer: cake, crumbled in smaller bits then lime +sugar syrup,then strawberries,then cake,then lime +sugar syrup 

leftover fruit salad with plums, pears, apples, oranges,then cake lime +sugar syrup strawberries

Special type Cutlets

Special type Cutlets

leftover poha/vermicilli/maggi

 

INGREDIENTS

leftover poha/vermicilli/maggi- 1 cup

 •Potatoes,boiled and mashed -3 medium

 •Oil -2 tablespoons + to deep fry 

•Cumin seeds- 1/2 teaspoon

 •Mustard seeds- 1/2 teaspoon

 •Onion ,finely chopped- 1 medium

 •Refined flour (maida)- 2 tablespoons 

•Red chilli powder -1 teaspoon

 •Green chillies,finely chopped -2

 •Turmeric powder- 1/4 teaspoon

 •Salt to taste

 •Fresh coriander leaves,finely chopped-2 tablespoons

 •Cashewnuts,chopped-10

 •Lemon juice-1 tablespoon

METHOD

Mix leftover poha/vermicilli/maggi, mashed potatoes, chopped coriander leaves, chopped cashewnuts and

 lemon juice,cumin seeds, mustard seeds, chopped onion, two tablespoons of refined flour , red chilli powder, chopped green chillies.

 Mix well. Divide the mixture into eight to twelve equal portions and shape each into a cutlet.

 Heat sufficient oil in a kadai and deep fry the cutlets till golden. Drain onto an absorbent paper and serve hot with green chutney.

Upma Pakoda

Upma Pakoda

Leftover Rawa Upma.

INGREDIENTS

Leftover rawa upma.

 Onion - 1 medium sized.

 Capsicum - 1 medium sized. 

Green Chillies - a few. 

Rice Flour - 1 cup. 

Salt to taste.

 Coriander and Curry Leaves a few.

METHOD

In a bowl, put leftover rawa upma, and add all the rest ingredients and mix thoroughly. As the onion leaves moisture,

 u need very little water to make the batter. 

It should be neither soggy nor thick. The batter should be soft. 

Then keep a pan and add oil in it and make it hot. 

Make small small balls of the batter, and put it in the oil. Deep fry it with medium heat and remove once a little golden brown. 

Then it is ready to serve. Serve with Coconut chutney or Tomato Sauce. Both goes well with it.

DAL CHAPATI

DAL CHAPATI

YELLOW DAL

INGREDIENTS

onions(chopped) green chillies(chopped) coriender(chopped) wheat flour salt red chilly powder ghee

METHOD

add all the ingredients including dal to wheat flour now make a dough from it and makr rotis or paranthas out of this dough

 and serve with curd

Rice tikki

Rice tikki

Leftover rice boiled or steamed 1 cup.

 

INGREDIENTS

2 boiled and mashed potatoes. 

Fresh coriander finely chopped.

 Chopped green chillies 1 tblspb

 lime juice. 

Salt to taste. 

Red chilli powder half tspn

. A pinch of black pepper powder. 

Fresh roasted cumin seeds.

METHOD

Take out the leftover boiled rice and reheat in microwave for 2 mints so it becomes tender.

 Now add mashed potatoes to boiled rice and the rest of the ingredients.

 Mash it well and make flat tikkis you may deep fry of shallow fry it and serve it with ketchup or coriander chutney.

dahi-fulawadi

dahi-fulawadi

roti ka aata

INGREDIENTS

leftovr wheat aata, 

dahi,

 salt,

 green chillies 4/5,

 ginger 1 med.

 pic, ajwayan 1 pinch,

 saboot kali mirch 4/5,

[ kothmir, chaat masala , fried peanuts, sev-boondi,imli ki chutney, pomegranate(optional) , zeera powder , lal mirch for garnishing ]

METHOD

spread d leftovr aata , add little water and keep it aside for 1 hr, it will get fermented, add finely chopped green chilles and ginger,

 ajwayan, kalimirch and salt, see to it dat consistency of dis batter is like dat of dahi-bhalla, fry vada frm dis batter and 

put dem in cold water bowl for 5 min , den drain it and refrigerate it for 30 min., 

den add salted curd to it and garnish it with zeera, lal mirch powder add peanuts, sev-boondi, , imli ki chutney, corriender and

 pomegranate, it yummy in taste as well as light to digest

Spicy Roti Noodles

Spicy Roti Noodles

Chapatis / Rotis

INGREDIENTS

Chapatis - 5-6 Sliced 

Onions - 2 medium / 1 big 

Vegetables (Cabbage, Carrot, Capsicum) - all cut in thin

 strips Green Peas -

 Boiled Oil - 3 tbsp 

Tomato Sauce - 2 tbsp 

Garam Masala - 2 tsp 

Chilli powder - 1 tsp 

Oregano (optional) -

 a pinch Salt - to taste 

Coriander leaves / spring onions (chopped) - for garnishing

METHOD

Cut the chapatis in strips. Heat oil in a pan. Saute the onions until its translucent. Add vegetables (including green peas) and

 toss for a minute. Make sure the vegetables are not boiled completely as they will lose their crunchy texture. 

Add tomato sauce, garam masala, chilli powder, oregano (optional) and salt and toss again till the salt and masalas are 

blended well with veggies. 

Now add chapati strips and mix once. Garnish with coriander leaves or spring onions. Serve hot. Additional flavor - You can also add pomegranate seeds and sev if you like. It tastes best

moong dhal Puttu

moong dhal Puttu

INGREDIENTS

Moong dhal 100 gram
Sugar 200 gram
 Salt pinch
Coconut half
 Ghee 100 gram

METHOD

Step 1 : Measure 100 moong dhal keep separately. Soak moong dhal, in water atleast 2 to 3 hours.
Step2 :Then drain water from moong dalseeds and add it to the grinder.
While adding moong dhal take care the grinder doesn’t get stuck. Sprinkle water then and there and grind it for 20mins in total.
Its always better to stand near at least during the final stage of till the proper consistency is reached.
Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy and pinch of salt.
Step3 :Take a ladle full and add it to the idly pan and steam it for 10-12mins.
Sprinkle little water and carefully slide around the edges to take the idly.
Step 4 :If you want to check out whether it is done, just wet your finger and insert it in a idly and it is not sticky just switch off the flame
and take the idly plate out After a few seconds dip a spoon in water and carefully take out the idly and transfer them to the serving plate.
 Do not take out when the idly are hot as it will not come out properly.
Step 5 : Blend each moong dhal idly add sugar ingredients together on medium speed in a blender;
 blend until the mixture has a smooth consistency.
Step 6 : the mixture into a bowl add ghee and coconut powder and serve.
  Step7 : Enjoy the taste