Rice cutlets

This is the fabulous and healthiest way of using your leftover rice,in minutes you can fix this cutlets.Rice is very common and staple food in our everyday meals but sometimes when we happen to make some extra  rice ,its kinda boring to consume the leftover rice ,we try and cook some other variety of rice,using some veggies or yogurt etc..but to make a yummy snack out of it is highly pleasing our taste,when i made them for the first time i really used the leftover rice but now i purposely make more rice and use the remaining rice specially to make this cutlets .I and my hubby crave for it very often now.I had bookmarked this when i saw preety's post on her left over wonders on her relishing recipes food blog,please do visit her space for more spectacular dishes.

Linking this to priya's Every tuesday-bookmarked recipes event ,now hosted by aipi.

Ingredients :
1-1/2 cups of cooked rice ( preferable leftover ones )
3 tbsps cornflour
1/4 cup finely chopped onions
1-2 finely chopped green chillies
1-2 tsps of garam masala  ( adjust acc to ur taste)
1/2 cup vegetables (grated carrots ,peas , grated beetroots..etc ..  optional )
1-2 cloves of garlic,grated
1 small piece of ginger,grated
handful of chopped corriander leaves
lemon juice to taste
salt to taste
oil for shallow frying
1/2 cups of breadcrumbs for coating ( i used  coarse semolina / rava   )
method :
Mash the cooked rice till soft and mushy,add all the other ingredients except breadcrumbs / semolina and oil and mix well.Take lemon size mixtures and flatten them like a tikki or a circular disc and dust each of them with bread crumbs or semolina and shallow fry them and serve hot with ketchup  or corriander chutney.
pls note :
you can deep fry the cutlets as well .Here i have not shallow or deep fried but used only few spoons of oil and fried on a non-stick pan which was little time consuming but was more healthy .

spicy veg kothu roti using leftover tortillas

I had few leftover store bought tortillas which i ended up in making kothu roti,  those tortillas were actually not properly sealed  after using them ,ofcourse becoz of my laziness ;) ...they turned little crisp and i also had some leftover frozen veggies which i wanted to use before their expiry date so this dish took birth ,also this is actually not the authentic kerala style kothu roti ,as those are made up of chopped strips of fresh homemade kerala parothas,but since i used the tits -bits of rotis and it turned out quite chilli friendly i thought of naming it as kothu roti ,it turned out quite hot and we had them with a glass of water :-) but the taste was simply delicious,so beware before trying and adjust the masalas/spices according to your taste buds.I really thought it was somewhat near to kothu roti style.Sending this to pj for her scrumptious  delights from left overs event.

serves for 2-3 ppl
ingredients :
3-4 big size store bought tortillas,roughly torn into small pcs or cut into thin strips
1 cup chopped mix veggies  ( carrot,beans,cauliflower,peas,corn,broccolli,etc )
2 tbsp cubed paneer
1 onion chopped
1 tomato chopped
1-2 chopped green chillies
2-3 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 tsp red chilli pwd (adjust acc to taste)
1/4 tsp turmeric pwd
12 tsp garam masala
1-2 tsp sambhar pwd ( adjust acc to your taste )
salt to taste
lemon juice to taste
chopped corriander leaves to garnish
method :
Heat oil,splutter mustard seeds,cumin seeds,add broken curry leaves,saute onions,add green chillies,add rest of the veggies and paneer and fry till veggies are tender.Add chilli pwd,turmeric pwd and sambhar pwd and mix well ,add the tits bits of tortillas and mix well,sprinkle some drops of water,cover and cook for few mins on a low flame so that the tortillas are well flavoured,drizzle some lemon juice and garnish with corriander leaves and serve hot.

shakarpare using rasgulla sugar syrup

Shakarpara is yet another favourite and common snack amongst all, we usually make this during diwali festival which can be stored for end number of days.I have the original recipe of shakarpare already in my archieve but i had to use my rasgulla sugar syrup and so i invented this easy method ,i remember whenever we use to buy rasagullas in india,we use to squeeze them completely and then consume,so all the leftover syrup i would give it to my maid and she use to happily take it away,but here i dont have any maids and on top of it i didnt wanted to waste so i thought of using it this way,this one is more or less the same except that instead of making sugar syrup i used directly the sugary syrup which i had in my hands.The quantity here is too much,i purposely made as we all love it with our tea/coffee and nothing like home made snacks,you can reduce half the quantity and try.This recipe is my last and final entry for the event " leftover delicacies "

ingredients :
1 cup rasgulla sugar syrup
3/4 cup ghee
21/2-3 cups plain flour / maida  (approx 500 gms )
method :
Heat sugar syrup and ghee together in a pan,let it come to boil,take off the flame and let it cool down for sometime ,but it should still be little warm .Mix in the flour and make a tight dough.Roll out the dough into half cm thickness,cut into diamond or square shape and deep fry on medium flame till brown in colour,let it cool down and store in airtight containers,serve with tea or coffee.

khakra

Khakras are one of the most common and favourite gujarati snacks  i ever had since my childhood.Its quite healthy and handy too,usually all kids and adults love the crunchy,munchy,crispy taste of it,its very tempting also.Generally khakras are made up of wheat flour adding lots of different varieties like masalas/spices (chiili pwd ,garam masala ),methi leaves,spinach paste ,pudina leaves etc but here i have just added carom seeds , very plain wheat flour khakra without using even a drop of oil ( totally fatfree ) as i had only 1 ball of dough left and wanted to finish that portion of dough,so i rolled them into carrom seeds and divided into 2 small portions and made 2 khakras out of it which we three finished after our meals in seconds just like we eat papads :),i had seen my mom doing this when we were small ,if 1 or 2 portions of the dough was remaining she use to make khakras and distribute among us, still we siblings use to fight over it,we all wanted to have some more of it.This leftover one ball of my chapati dough which turned into khakra flies to the event " leftover delicacies " hosted by dear Daisy. 

ingredients :
2 cups wheat flour  /atta/regular chapati flour
2 tsps carom seeds
1/2 cup kasthuri methi /spinach paste/finely chopped pudina leaves ( optional,can add for the flavour ,though i didnt use here )
1 tsp chiili pwd ( optional )
salt to taste
oil ( optional )

method :
Mix flour,salt,chilli pwd,kasthuri methi,carrom seeds together,add enough water and make the dough.Divide the dough into small equal balls ( half of your regular size chapati ball )roll the balls  very thin almost transparent chapatis using dry wheat flour very carefully so that it doesnt tear ,heat the tava/griddle,slap the chapati on it and roast both the sides till half done,then apply very little oil ( i usually dont put oil )on both the sides,flip over and with the help of clean kitchen towel press the chapati in circular motion moving on the tava on a low flame till it is evenly browned,this is very important step so that the chapati doesnt puff up and it will get more crisp and stiff,then turn over and roast the same way till it becomes crisp and brown.Let it cool down for few mins ,repeat the same process for all the portions of the dough and then you can stack it up and store in air tight containers.Khakras are usually eaten with pickles/ground peanut dry chutney/phutane chutney ,also i luv to apply little ghee/oil all over the khakra sprinkling little salt and red chilli powder and having with hot coffee/tea.

rasgulla with icecream

Actually on the weekend i had called my friend and her family on dinner and had really planned in a very short time,so didnt had much time in my hands,so thought of buying a ready made sweet dish and as usual when if i am busy with cooking in my kitchen ,all the grocery and outside work is loaded on my dear hubby and finally he ended up with buying a can of rasgullas,somehow he wanted to have it ,so he started giving excuses that there were no other sweets left and bla..bla...bla...hmmmm.okie i said,thats fine, now that rasgullas are at my home we will definately use them,but ohoh these are the tin ones...i just dont like them,i feel they are too sweet and not so fresh but for my guests i had to offer some sweet dish and we were running out of the time so i quit arguing and finally after the dinner ,the sweet dish was served,i was glad  they liked the rasgullas very much as they had a sweet tooth they did not find it very sweet,phew !! great ,was really relieved with the guilt of serving them extra loaded sugary sweet dish...;),but i saw still few of them ,yeah actually exactly 4 of them are left,so as usual i dumped them in my refrigerator.3 days have already passed and still the rasgullas are lying  and i am just not liking them so finally i called my co-sister and seeked her advice and there she gave me this wonderful idea of  the leftover rasgullas which turned out to be a droolling dessert .This will be my another entry for the event "the leftover delicacies" hosted by Daisy Blue of  spicy lounge and soon will have to make something out of the leftover rasgulla syrup,which i hope will be my last entry for this event ;)

ingredients :

4 rasgullas  ( homemade/ready made from sweet mart or tin ones any rasgullas will do )
4 scoops plain vanilla icecream

1/2 cup dark chocolate grated/shavings ( i used mix dairy milk and dark chocolate )
method :
Remove the rasgullas from the sugar syrup and squeeze the rasgullas gently under the running water tap taking care it does not break,take off from the tap and make sure there is no water and syrup in the rasgullas,keep it aside.Take the icecream scoops and put them in a mixing bowl and beat them with your hand mixie or an electric beater or a spoon or an egg beater for 2-3 mins.Dip the rasgullas in the melted ice cream and mix gently so that all the rasgullas are covered nicely.Place all the rasgullas in the serving bowl with the icecream all over,sprinkle grated chocolate on top ,cover with a cling sheet or a lid and place it in freezer to set for an hour,please see that the rasgullas doesnt turn hard like ice cream,so you have to make an hr before serving it.

dal paratha

The other day i made dal fry and jeera rice in my lunch,so rice was over and around 1 cup of dal fry was leftover which as usual i kept in my refrigerator thinking will have to use it in my dinner.Evening when i bugged my hubby calling and asking what should i make for the dinner as usual he yelled on me saying " dont bother me asking this rubbish question in middle of my important work " :(( ...he rarely says or demands  anything for our regular food  and eats whatever i make ,he is not etall fussy in his food habits ,this is what i like in him,may be his best quality ;),but still i dont know why i ask him ,simultanaeosly he said he wont be eating much as he had some hot cross buns in the office with his evening coffee.Then i peeked into my refrigerator so as to what should be finished first and there i remembered yeah my dal fry,but the amount was really less which was not sufficient for us so i kept the dal out in my kitchen counter and thought what next ..??  actually i have seen my husband's naani ( grand ma) using leftover potato vegetabe or cabbage vegetable to make parathas out of it,but she never used leftover dal  ,i thought why not dal fry,lets give it a try,i really didnt wanted to throw or waste as it was quite yummy,so finally this recipe i invented.I am sending this recipe for the event
" leftover delicacies " hosted by Daisy Blue.

ingredients :
1 cup dal fry ( i only had that much in my hand )
11/2-2 cups wheat flour ( regular aata /chapati flour,pls adjust according to the quantity u have )
salt to taste ,please see salt is already in the dal so be careful while adding
1 tsp red chilli pwd (it is  optional ,i had added as my dal fry was not spicy  )
method :
In a mixing bowl add the dal fry,red chilli pwd,salt and mix the flour ,add the flour accordingly so that you dont need to add water ,so be careful while adding flour,you can add little at a time till it forms a soft dough.Drizzle few drops of oil all over the dough and cover and let it rest for 5-10 mins.Then make lemon size balls out of it and roll out chapati shape with the help of dry flour and slap them on heated tava/griddle,sprinkle some oil both the sides and cook till it gets brown spots all over.serve hot with pickles.

roti ka upma

This recipe is my mom's recipe which i have exactly written over here,when we were small and  if she had to go somewhere or was tied up with some other work she  use to make chapatis and keep for the dinner which was less time consuming and only she had to make some side dish ,but also sometimes if her grocery stock was over she use to make this dish with the leftover chapatis and we use to just cherish like anything.Even after my marraige i continued making this dish as my husband also finds it very tempting,sometimes i purposely make some extra dough during lunch and make few chapatis and keep and i make this upma in our dinners :),and at times in my dinner if i have some dough left i make the chapatis instead of keeping the dough and next day morning i use the leftover chapatis for this upma in my breakfast as well.This recipe goes for the event  " leftover delicacies " hosted by Daisy Blue of spicylounge.

ingredients :
7-8 chapatis/rotis/phulka (made with regular wheat flour or aatta)
1 large onion finely chopped
1-2 green chillies finely chopped
3-4 curry leaves chopped
1 tsp mustard seeds
1 tsp red chilli pwd
1/2 tsp turmeric pwd
salt to taste
lemon juice to taste
finely chopped corriander leaves
2 tbsp oil

method :
Break the chapatis in very small unequal pieces or simply crumple with your hands or else break them in 3-4 large pieces and grind them in mixer taking care it doesnt form a powder ,it has to be very coarse ,heat oil in kadhai,add mustard seeds,let it splutter,add curry leaves,green chillies and onions.Saute onions and add red chilli pwd,turmeric pwd and salt and crumpled roti ,mix well,sprinkle little ( around 2-3 tsps ) of water all over and mix again,spread lime juice and mix well,cover and let it cook for 3-5 mins.Garnish with corriander leaves and serve hot.

idli fry

The other day i had made idli,chutney and sambhar perfect meal for our dinner and as usual i made some idlis and kept in my hotpot.We started our dinner and fortunately sambhar and chutney got over though had few idlis left over,i kept them in the refrigerator in a covered container.The next morning i took them out only to see that they have become little hard and so i kept out under room temperature for some time,then i used them inventing this dish which was just awesomely yummy and quite tempting ,i was really happy to have in my  breakfast .This is my entry for " leftover delicacies " hosted by Daisy Blue of spicylounge.

ingredients :
3-4 idli's cut into 4 equal pieces
1 small onion chopped
1 green chilli chopped
1 tsp red chilli pwd
3-4 curry leaves chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp turmeric pwd
salt to taste
11/2 tbsp oil
chopped corriander leaves for garnishing

method :
Heat oil,add mustard seeds,cumin seeds,let them splutter,add curry leaves,green chillies,fry for a min,add onions ,fry till it turns transculent,add turmeric,chilli pwd ,add idli pieces and sprinkle salt all over ,mix well on high flame and fry them stirring continuosly for a while.take off the flame and garnish with corriander leaves and serve hot.