Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts

Friday, February 10, 2017

BROCCOLI GARLIC RICE


INGREDIENTS:
1) 2 Cups Rice or leftover cooked rice
2) 1 Broccoli
3) 4-5 Garlic Cloves Chopped
4) 1-2 Onion
5) Salt to taste
6) Black pepper to taste
7) 1 Tablespoon Clarified Butter/Ghee
8) 2-3 Eggs

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Cook the rice in 5 times water and salt, when cooked drain water and keep aside
* Wash and Chop the broccoli very finely and keep aside
* Finely chop garlic cloves and onions too
* In a wok heat up butter, add in the garlic and saute for few seconds
* Add onions and saute till onions turn translucent
* Add in chopped broccoli and mix well, let the broccoli cook for a few minutes
* Add in Cooked rice or leftover rice and mix well till everything turns green
* Sprinkle salt and black pepper according to ur taste
* Prepare a sunny side up egg for each member
* Serve the rice hot with sunny side up on the bed of broccoli rice



Friday, April 29, 2016

CURD RICE


Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

INGREDIENTS:
1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe


Tuesday, September 16, 2014

KHICHDI KE PAKODE



INGREDIENTS:
1) 1 Cup Khichdi/Cooked Rice Dal mix (Leftover)
2) 1 Onion chopped
3) 1 Green Chilly Chopped
4) 1/2 Cup Spinach Leaves Chopped
5) 1/2 Cup Besan/Chickpea flour
6) 1 Teaspoon Ajwain/Carom seeds
7) 1 Teaspoon Garam Masala
8) 1/2 Teaspoon Red Chilly Powder
9) 1/4 Teaspoon Chaat masala
10) Salt to Taste
11) Coriander Leaves Chopped
12) Oil to fry

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Take Khichdi in a bowl, Add onions, green chilly and spinach leaves
* Add salt, red chilly, garam masala, ajwain and chaat masala
* Add few Coriander Leaves as well
* Add besan and mix well till its a thick paste
* Heat oil in a wok for frying
* Make balls of the mixed batter and put them in boiling oil
* Fry till they turn golden brown
* Take them out on a kitchen napkin to soak extra oil
* Sprinkle some chaat masala on these pakodas
* Serve Hot with tomato sauce or green chutney
* Best serve at tea time


Monday, September 1, 2014

COCONUT RICE



INGREDIENTS:
1) 2 Cup Boiled Rice or Leftover rice
2) 1 Cup Fresh Coconut grated
3) 2 Potato Sliced
4) 2 Onions Chopped
5) 2 Tomato Chopped
6) 2 Tablespoon Oil
7) 1/4 Teaspoon Mustard Seeds
8) 1/4 Teaspoon Nigella Seeds
9) Few Curry Leaves
10) 1 Teaspoon Urad dal
11) 1 Teaspoon Chana Dal
12) Pinch of Asafoetida
13) 2 Green Chillies
14) Salt to taste
15) Red Chilli to taste
16) 1/4 Teaspoon Turmeric Powder
17) 1 Teaspoon Lemon Juice

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a Wok, heat oil, crackle mustard seeds, nigella seeds, Urad dal and Chana dal
* Add in Turmeric powder, Asafoetida, green chillies and curry leaves
* Add in chopped onions, tomatoes and potatoes
* Cook till potatoes are soft
* Add Salt and red chilly powder and mix well
* Add Cooked Leftover Rice and fresh grated coconut
* Mix well, add a little water and cook covered for 2 minutes
* Done! Add Lemon juice, mix well and serve hot !

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Sunday, August 3, 2014

ALOO GOBHI LEFTOVER PARATHAS



Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used leftover aloo gobhi sabzi and it really tasted heavenly! Thought of sharing with everyone so that all my friends can make use of leftovers!

INGREDIENTS:
1) 2 Cups Wheat flour/Atta
2) Water to knead the flour
3) Aloo Gobhi sabzi (leftover)
4) Salt to taste
5) Red Chilly powder to taste
6) 1 teaspoon dried Mint Powder
7) 1 Green Chilly chopped
8) 2 Teaspoons of oil to knead
9) Ghee/Clarified butter for parathas
10) Butter/ Curd to serve with

PREPARATION TIME : 15 Minutes

HOW TO PREPARE:
* To prepare aloo gobhi(Potato Cauliflower) vegetable you can follow link below
* http://me-as-chef.blogspot.in/2013/12/aloo-gobhi.html
* I used leftover aloo gobhi ki sabzi
* In a big bowl take flour, add salt and 2 teaspoon oil
* Add little by little water and knead it into a ball
* Keep it in fridge for half an hour before using it
* In a separate bowl take aloo gobhi, add salt, red chilly and mint powder
* Add Chopped green chillies, mix and mash the vegetable a little
* Make balls of the kneaded flour and roll each ball in circles of 5" diameter by rolling pin
* Put 1 tablespoon aloo gobhi mix on the circle, Bring the edges together and press down
* Dust the working place with flour and roll the dough into a 7 - 8" diameter
* Place the parathas on tava or griddle and cook both sides for 2 - 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 - 2 mins
* Take it off from tava and serve hot with butter or curd

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Monday, July 21, 2014

SALTED IDLIS


IDLIS is a traditional breakfast/Savory cake in south Indian households. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.


INGREDIENTS:
1) 5-6 Idlis
2) 2 Tablespoon oil
3) 1 Teaspoon Mustard seeds
4) Few Curry Leaves
5) 1/4 Teaspoon Turmeric powder
6) Salt to taste
7) Red Chilly powder to taste
8) 1 Onion chopped
9) Fresh grated coconut (optional)
10) Fresh Coriander

PREPATION TIME: 10 mins

HOW TO PREPARE:
* Cut the idlis into small pieces and keep in a bowl
* Sprinkle salt and red chilly on idly and mix well, keep aside
* In a wok, add oil and crackle mustard seeds
* Add turmeric, onion and curry leaves, cook for a minute
* Add salted idlis and mix well
* Serve hot in a dish, garnished with fresh grated coconut n coriander


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