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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

Ingredients
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

Preparation:
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

Ingredients
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

Preparation
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