Rice Paratha

Ingredients:

Whole wheat flour-1 1/4 cups

Salt-1tsp

Yoghurt-1/4cup

Ghee-2tbsp

Onion -1 medium sized

Leftover rice-1cup

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Green chilli-1,finely chopped

Oil for cooking

Method:

1.Mix whole wheat flour,salt,yoghurt and ghee with water into soft dough

cover with moist cloth and keep it aside for an hour.

2.Finely chopp the onion and green chilli.

3.Mix leftover rice with red chilli powder,cumin powder,chopped green

chilli,chopped onion and salt.

4.Knead again and divide into four equal parts.make balls and press

between the palms of your hand to make pedhas.

5.Roll out the pedha into 3 inch diameter disc.

6.Stuff the rice mixture on the disc and shape it into pedha again.

7.Roll out 7-8inch diameter disc using rolling pin.

8.Heat a tawa, place the paratha over it.cook well on both sides.

9.Serve hot with fresh yoghurt and pickle.

SOURCE:Khana Khazana

This recipe goes to EFM - Parathas and Gravies / Curries Series! hosted by Srilekha

Chappati Masala Upma

Ingredients:

Left over chapaties- 3-4

Onions-1big,sliced

Green chillis-1

Tomato-2

Curry leaves-1sprig

Oil- 2tsp

Lemon juice-1tsp

Mustard-1/2tsp

Cumin seeds-1/2tsp

Urad dal-1tsp

Channadal-1tsp

Chillipowder-1/2tsp

Cumin powder-1/2tsp

Salt to taste

Method:

Cut the left over chapaties with hand into small pieces,sprinkle

little water over torn chappatis and keep aside.

Heat oil in a pan and add mustard seeds, cumin seeds,when they begin to pop

Add dals sliced fry and then add onions,tomato,curry leaves and chillies fry till golden brown.

Add all powders,salt and little water and cook for 2-3minutes.

After that add the torn chapaties and stir well till it is soft,close the lid and cook on low flame

for 2-3minutes.Serve hot.

Papdi Chaat

For papdis

Cut leftover chappatis into triangles and deep fry them in hot oil.

Use this papdis to prepare chaats.




Ingredients:

Potato-1 big,boiled and cubed

Onions-1,finely chopped

Coriander-1tbsp

Nylon sev-1/2cup

Green chutney-1tbsp

Sweet tamarind chutney-1tbsp

Chaat masala-1tsp

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Papdis-10-15(i used fried leftover chappati pieces)


Method:

In a plate arrange papdi's evenly, put aloo pieces,onion, green chutney,tamarind chutney on each papdi. Then sprinkle red chilli powder, chaat masala,cumin powder and sev on top.Garnish with sev and coriander and serve immediatly.

Spicy Bread Pudding

Ingredients:

6-Slices whole wheat bread with crust removed

1tbsp-Polyunsaturated margarine/butter

1-Green capsicum,halved and seeded

1-Yellow capsicum, halved and seeded

2-Tomatoes,chopped

1-Red onion, finely chopped

2-Greenchillies,finely chopped

1/2cup-Low fat cheddar cheese,grated

2-Eggs,beaten

2cups-Skimmed milk

1tsp-Dried mixed herbs

Ground black pepper to taste

Salt to taste

Method:

1. Spread bread with the margarine and cut each slice into four triangles.
Place capsicum on a rack and broil for 10minutes under the grill until slightly blackened.
Place the capsicums in a polythene bag with tongs, seal and let cool.peel the skins and discard.
Slice the capsicum into thin strips.

2. Layer the bread, peppers,tomatoes,onion,greenchillies and half of the cheese in a large ,shallow ovenproof dish.

3. Mix the eggs and milk together with herbs, salt and pepper to taste and pour over the bread.Allow to sit for 30minutes.

4. Sprinkle the remaining cheese over the dish and season.

5. Bake in the oven at 160'c for 45minutes untill set and risen,serve hot.

NOTE: This can be prepared with leftover bread and vegetables

Spicy Masala Idli

Ingredients:

Leftover idlis -8

Onion sliced- 1large

Tomatoes-2medium

Green chillies chopped- 2

Dill greens-1cup

Coriander leaves- 2 sprigs

Curry leaves- 8-10

Ginger- Garlic paste- 1tsp

Chilli powder-1tsp

Garam masala-1/2tsp

Turmeric-1/4tsp

Cuminpowder-1tsp

Mustard seeds-1tsp

Urad and channadal 1tsp each

Oil-1tbsp


Method:

1.Cut idlis into four pieces each.keep it aside.

2.Heat oil in a pan add musturd,dals fry until brown.

3.Add onions,greenchillies,curryleaves fry untill onion become transparent.

4.Add ginger garlic paste, dill leaves and all masalas.

5.Now add tomatoes and little water to bring all masalas together,add salt and cook until it thickens.

6.Add idli pieces, mixwell with the gravy and close the lid for 2-3minutes,cook on alow flame.

7.Serve piping hot as evening chaat.