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Leftovers | Desi Spice World



Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea.

Recipe of Mint Chutney –

Recipe of Masala Tea –


  1. 1 Cup Sabudana / Tapioca Pearls
  2. 2 Potatoes
  3. 1 Green Chilly
  4. 1/2 Cup Fresh Coriander
  5. 1/2 Teaspoon Jeera / Cumin
  6. 1/2 Teaspoon Roasted Coriander seeds
  7. 1/4 Cup Roasted Peanuts (Optional)
  8. 1 Lemon Juice
  9. 1/4 Teaspoon Jeera/Cumin Grounded
  10. Salt to taste
  11. Black pepper to taste



  • Soak Sabudana pearls in water for about 4-5 hours.
  • Coarsely ground roasted Peanuts and keep aside
  • Boil potatoes, peel and mash them
  • Drain Sabudana Pearls and add them to mashed potatoes
  • Throw in chopped coriander and green chilly
  • Add Salt, Black Pepper, Jeera / Cumin Seeds, Coriander seeds and Cumin Grounded
  • Add grounded Peanuts and Lemon juice
  • Mix well till the mix is like a soft dough consistency
  • Make small cutlets, rolls or balls and set them on a greased tray
  • Apply a layer of oil on each roll and put it to bake for 40 minutes at 250 degree Celsius
  • Keep turning the sabudana cutlets and apply oil on other side as well
  • Let it bake until golden brown and crunchy from outside
  • Serve  healthy and hot Sabudana Cutlets with Mint Coriander Chutney at teatime or at parties
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 220.5 Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 0.7g 4%
Trans Fat 3.8g
Cholesterol 0.1mg 0%
Sodium 56.9mg 2%
Total Carbohydrate 43.5g 15%
Dietary Fiber 3.6g 14%
Sugars 1.6g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This is a ‘whatever is left at home’ kind of a savory cake recipe. I stumbled on it just combining various ingredients, but love it now. Also, hey, sweet potato and beans – two on two for super foods!


400 gms sweet potatoes shredded or ribboned

1 (450 gms) can black beans

1 cup grated parmesan cheese

1/2 cup flour

1 egg

2 teaspoons oregano

1 tablespoon cumin

Salt, pepper, paprika to taste


Preheat the oven to 450 degrees F. Roast the sweet potato until tender, about 10-15 mins.

Meanwhile, combine all ingredients beans, parmesan cheese, flour, egg. Add the spices.

Let the sweet potato cool down for a few minutes.

Now mix it into the mixture above, mash everything together.

Make small patties and pan fry until golden on both sides. Serve with salsa and guacamole OR a yogurt dip!

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.

Thali consists of –


  1. Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.

Main Course

  1. Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
  2. Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
  3. Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
  4. Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
  5. Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour


  1. Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.


  1. Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
  2. Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.

Now you can rustle up exciting and tasty dishes with leftover food without even investing much time and effort. Today in “Jai Ki Rasoi Se” used yesterday’s Aloo Gobi Tamator Ki Sabzi made in dinner and made “Crispy Puri with Leftover Sabzi”. This dish can be served with curd or pickle

1. Wheat Flour (Gehoon Ka Aata) – 250 Cup
2. Leftover Curry (Bachi Hui Sabzi) – 1 Cup
3. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 1 Table Spoon
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Finely Chopped Curry Leave (Barik Kata Curry Patta) – 15 to 20 Leaves
6. Finely Chopped Mint Leave (Barik Kata Pudina) – 10 to 15 Leaves
7. Chat Masala – 1 Table Spoon
8. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
9. Whole Spice Powder (Garam Masala) – 1 Tea Spoon
10. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
11. Oil – ¼ Cup to add in the dough
12. Oil (Tel) for Frying – As per your requirement
13. Salt to taste

1. In a bowl add wheat flour, oil, finely chopped green coriander, mint & curry leaves, finely chopped green chillies, red chilli powder, chat masala, whole spice powder, lemon juice and salt according to taste. Mix all the ingredients

2. Add the leftover curry and by adding water as per requirement knead a tight dough. Rest the dough for 20 minutes

3. Divide the dough in equal portion. With the rolling pin make puri of medium size

4. Heat oil in a non-stick pan or kadai. Once the oil is hot add puri. Fry them till they turn golden brown.

5. The dish is ready to be served hot with curd, raita and pickle

Fried Rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. But today in “Jai Ki Rasoi Se” used very simple ingredients like Paprika Powder & Lemon Juice and made “Paprika Lemon Fried Rice”. This dish can be served with curd or raita

1. Cooked Rice (Paka Huwa Chawal) – 250 grams
2. Finely diced Potato (Barik Kata Aloo) – 1 Medium Size
3. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
5. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
6. Black Cumin Seeds (Shahi Jeera) – 1 Tea Spoon
7. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
8. Turmeric Powder (Haldi Powder) – ½ Tea Spoon
9. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
10. Oil – As Per Requirement
11. Salt (Namak) – According to Taste

1. In a bowl add cooked rice, red chilli powder, lemon juice and season it with salt according to taste. Mix all the ingredients and keep it aside

2. Heat oil in frying non-stick pan or kadai, once the oil is hot add the black cumin seeds and cook them till the oil get its flavour

3. Add finely diced potatoes, very little salt and mix them. This will help potatoes to get cooked fastly. Cover and cook for 3 to 5 minutes or till potatoes become soft

4. Now add ginger garlic paste turmeric powder and slit green chillies. Mix and cook till mositure from the paste gets evaporated.

5. Add the mixed rice that you kept aside. Mix gently and cook for another 3 to 5 minutes

6. Finally add finely chopped green coriander. Mix and cook for one more minutes

7. Now the dish is ready can be served with curd or raita

Shakshuka is by far the most often cooked brunch meal at our home. There are some essential ingredients, but I make a whole lot of variations based on whatever I have at home – Italian inspired with sun dried tomatoes, spinach, and basil or Indian inspired with garam masala. This one even has beans in it because it is what I had at home – just have fun with it!


  1. 2 Tablespoons Olive Oil
  2. 1 Large Onion Sliced
  3. 1 Bell Pepper/ Capsicum Sliced
  4. 2-3 Garlic Cloves Crushed
  5. 1 Cup Tomato Puree/ Sauce
  6. 1 Teaspoon Cumin Powder
  7. 1 Teaspoon Dried Basil or Few Fresh Leaves Torn Into Smaller Pieces
  8. ½ Cup Crumbled Feta
  9. 6 Eggs
  10. 1 Cup Beans or Spinach (Optional)
  11. Salt, Pepper, Paprika to taste
  12. Chopped Cilantro and Mint



  • Heat oil in a heavy bottomed pan. Add onions and cook for 5 mins
  • Add garlic and peppers. Cook for another 5 mins
  • Add spinach and beans (optional). Cook for another couple mins
  • Now add the tomato puree and all the spices, salt, and pepper. Cook for a few mins. Add a pinch of sugar if you don’t like a tomatoey taste
  • Create holes in the curry and break an egg into each
  • Cover and cook for 10-15 mins or until the eggs are cooked
  • Top with the crumbled feta, cilantro, and mint


1) 500gms Empty Pea Pods/Matar Chilka
2) 1 Tablespoon Cumin/Jeera Seeds
3) 1 Tablespoon Mustard/Rai Seeds
4) 1 Tablespoon Fennel/Saunf Seeds
5) 2 Teaspoon Fenugreek/Methi Seeds
6) 1 Tablespoon Vinegar
7) 1/4 Teaspoon Asafoetida/Hing
8) 1 1/2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Turmeric powder
10) Salt to Taste
11) 2 Tablespoon Mustard oil


* Take pea pods and de-seed them, Collect all empty pods in a bowl
* Hold one end of the pod and gently peel away the membrane or skin covering it
* After skinning take 2 bowls of pods for the pickle
* Dry roast cumin, mustard methi and fennel seeds
* Once aroma starts coming take off heat and grind it into powder form
* Rub this dry roasted powder on the matar chilkas or pea pods
* Add in salt, asafoetida, turmeric and red chilly powder and mix well
* Pour in vinegar and mix well
* Finally heat the mustard oil and pour it on the matar chilkas
* Mustard oil locks in all the flavours and keeps the pickle going for long time
* You can use the same ingredients except red chilly powder for green chilly pickle
* Keep for 2 days in sun and its ready to consume

Tamarind Rice or Puliyogare is one of the famous common rice recipes prepared in all South Indian states. Puli here refers to “sour taste” in food. Its easy to prepare and can be categorised into bachelor or simple recipes. You can reuse leftover rice for this recipes. Puliyogare is one of the Best and quick Lunch and Dinner Ideas.

1) 1 1/2 Cups Rice
2) 1/2 Cup Dried Tamarind
3) 4 Teaspoons Chana Daal
4) 4 Teaspoons Urad Daal
5) 1 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Asafoetida
7) 1 Teaspoon Coriander Seeds
8) 1/2 Teaspoon Fenugreek Seeds
9) 2 Dried Red Chillies
10) 2 Green Chillies
11) Few Curry Leaves
12) 1/2 Cup Peanuts
13) 1 Cup hot water
14) 1 Teaspoon Turmeric
15) Salt to taste
16) 3 Tablespoon oil


* In a pan dry roast the peanuts and keep aside to cool
* In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder
* In a bowl add hot water to tamarind and keep soaked till soft
* Once its soft, mash it and take out the tamarind pulp
* In a deep vessel, cook rice till done and strain extra water and keep aside
* In a wok, heat oil and add chana daal and saute it
* Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida
* Saute till mustard seeds crackle, add curry leaves and turmeric powder
* Finally add in peanuts, and half of coriander and fenugreek powder
* Add in the tamarind pulp and cook for a minute till it boils
* Add in Cooked rice and salt and give it a good mix
* (Optional) – Add in more chillies according to your taste
* (Optional) – Add in more tamarind pulp if more sour taste
* (Optional) – Garnish with Fried brown onions
* Garnish with fresh coriander leaves and lemon wedges


1) 2 Cups Rice
2) 1/2 Cup Peas
3) 1/2 Cup Carrots Diced
4) 1/2 Cup Boiled Potato Diced
5) 1/2 Cup Broccoli Florets
6) 2 Tablespoons oil
7) 1 Teaspoon Mustard Seeds
8) 1 Teaspoon Grated Garlic
9) 2-3 Cloves
10) 1 onion Chopped
11) 1 Teaspoon Black Pepper
12) 1/4 Teaspoon Jeera Powder
13) Salt to taste
14) Fresh Coriander Leaves
15) 10-12 Cashew Nuts
16) 2-3 Lemon Wedges



* Half the cashew nuts n toast them in little oil in a pan
* Boil the rice, when done then drain water
* In a wok, heat oil, crackle mustard seeds, cloves and grated garlic
* Add chopped onions and saute till onions turn translucent
* Add peas, carrots and diced potatoes, saute for few minutes
* Add Broccoli florets and saute till potatoes get a golden brown
* Sprinkle Salt, black pepper, jeera powder n add cashew nuts
* Finally add boiled rice and mix properly
* Sprinkle coriander leaves and it a final mix
* Serve hot with lemon wedges and ketchup

1) 1 Cup Rice (Serves 4)
2) 1 Bunch Spinach
3) 1 Cup Corn
4) 8 Garlic Cloves
5) 1 Onion
6) 4 Large Eggs
7) 1/2 Teaspoon Cumin seeds
8) Salt to taste
9) Red Paprika to Sprinkle
10) Black Pepper to taste
11) 3 Tablespoon Oil/Butter


* Chop Onion, Garlic and Spinach and keep seperately
* Puree chopped Spinach and Keep aside
* Cook rice and drain water and aside to cool
* In a wok, Heat Oil and add chopped garlic and Cumin, saute till golden
* Add in Chopped Onions and Corns, Saute till Onions turn translucent
* Pour in the Spinach Puree and let it cook till puree is a little thick
* Sprinkle salt, Black Pepper, and little paprika if required
* Keep Mixing in between
* Add in the Cooked Rice and mix everything well
* Now in a flat pan, heat oil and crack one egg
* Sprinkle Salt and paprika and let it cook, do not turn
* Serve the egg hot, on the plate of rice
* The Egg yolk turns out to be a very yummy sauce with the Spinach rice!

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