Kuzhipaniyaram

Ingredients:

• 1 cup Dosa dough
• 2 tea spoons Rice Flour
• 1 Big Onion (optional)
• 2" Ginger
• 1 spoon Black pepper
• 2 - 3 Green chilies
• 1 spoon cumin seeds
• Salt

Method:

• Cut onion and green chilies in to small pieces.
• Mix all the ingredients in the dough
• Make them as appams in non stick appam maker.
• Serve hot with coconut chutney.

Images:

Utthappam - Tomato

Ingredients:

• 1 cup Dosa dough
• 2 tea spoons Rice Flour
• 1 Big Onion
• 2 - 3 Green chilies
• 1/2 spoon cumin seeds
• 1/2 cup Cut Tomato into small pieces.
• Salt

Method:

• Cut onion and green chilies in to small pieces.
• Mix all the ingredients in the dough except tomato.
• Make them as thick Dosa.
• After pouting dosa dough put cut tomato pieces on that.
• Turn it carefully.
• This is one type of Utthappam.

Chappate salad

Ingredients:

• Old Chapatti 5 - 6
• Grated carrot 1 cup
• Cut cucumber 1 cup
• Cut onion 1 cup
• Cut tomato 1 cup
• Pudina chutney 1/4 cup
• Dates chutney 1/4 cup
• Ghee 1/4 cup
• To make pudina chutney:
• One hand full pudina
• One hand full corinder
• Green chilly 1
• Cummin seeds 1/2 sp.
• Salt
• Lemon 1/2
• 1. Wash pudina and corinder.
• 2. Add all the other items and grind them finely.
• 3. Now pudina chutney is ready.
• 4. Keep aside.
• To make Dates chutney:
• Dates 10 - 12
• Kis Mis 10 - 12 (Dried grapes)
• Jaggery 4 Tes spoons
• Red chilly powder 1/2 Tea spoon
• Garam masala powder 1/4 Tea spoon
• Tamarind - A small lemon size
• Salt to taste

Method:

• 1. Clean dates and kis mis.
• 2. Pour some water in a deep pan and put the dates and kis mis.
• 3. Bring it to a boil.Grind the as paste.
• 4. Soak tamarind in a cup of water and take thick water from it.
• 5. Add tamarinds water in the pan. Add grind paste also.
• 6. Add red chilly powder, Powdered jaggery, garam masala and salt in it.
• 7. Let is boil of 10 min.
• 8. Remove it from the fire and keep aside.
• 9. You can also keep it for a month.
• How to make:
• 1. Put a thava in gas.
• 2. Re heat the chappates one by one by pouring ghee.
• 3. Make them crispy.
• 4. Make them into small pieces.
• 5. Take a big bowl.
• 6. Put carrot, cucumber, onion and tomato pieces.
• 7. Add chapate pieces and mix well.
• 8. Now add the chutney in the mixer as per your taste.
• 9. Mix well and serve.

Pazhaya thu vathal 2

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Pazhaya thu vathal

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• 1 Big Onion
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Add chopped onions.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Notes:

• If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
• Then make small balls out of that and sundry them.

Kofta Curry from Leftover Rice

Ingredients:

• For Koftas
• 1 1/2 cups leftover rice
• 1/2 cup grated bottlegourd
• salt to taste
• 1 tbsp chopped corriander
• 1 tsp rice flour
• 1/2 tsp chilli powder / 2 green chilly
• oil to to deep fry
• For Gravy
• 2 red chilli
• 8-10 cashewnuts
• 1 tomato
• 1 onion
• 2-3 garlic
• 1" piece ginger
• 1/4 tsp cinnamon powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 2 sp butter
• salt
• oil to fry

Method:

• Mix all ingredients for gravy and grind in a grinder.
• Keep aside.
• Squeeze water from the grated gourd.
• Add all other ingredients for Koftas, except oil.
• Make table tennis-ball sized rounds.
• Fry till golden.
• Used 2 tbsp butter in another kadai and heat.
• Add gravy and fry for 4-5 minutes till the oil separates.
• Add Koftas and bring to boil.
• Serve hot with chapatis or puris.
• Mm.. heavenly taste.

Idly fry

Ingredients:

• Old and hard Idly 10 - 12
• Salt
• Red chilly powder
• Oil to fry

Method:

• Some times we will not get soft Idly and we will not be able to eat them as it is.
• So at that time you can make Idly uppma or Idly fry.
• To make Idly fry, Cut idly 12 - 16 pieces.
• Make all the idly like that and keep aside.
• Pour oil in a pan and deep fry them like PANEER PIECES.
• Remove the crispy idly pieces.
• Put some salt and red chilly powder on it and mix well.
• Serve with tomato sauce.
• Or Put salt, chopped onions, chopped green chilly,
• Fresh coriander leaves and mix well.

Images:

Bhel from left over bread

Ingredients:

• 4-5 slices bread.
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped boiled potatoes
• 2 tbsp finely chopped corriader
• 1/2 cup fine sev
• tamarind chutney
• spicy green chutney
• 2 sp ghee
• salt to taste

Method:

• Cut bread slices into small pieces.
• Fry them in a kadai by putting ghee.
• Fry them very crispy and remove.
• Keep aside.
• In small individual bowls:-
• First put a layer of onion then tomato then potato then bread crumbs, then sev.
• Sprinkle some of the chutneys.
• Sprinkle a pinch of salt.
• Garnish with coriander.
• Serve immediately with hot tea or coffee.
• Children like this very much.

Images:

Cutlets from Leftover Vegetables

Ingredients:

• 2 potatoes, boiled, peeled and mashed.
• 1 Cup leftover boiled or cooked vegetables.
• salt, chillies green as required.
• 2-3 slices bread
• 1/2 tsp ginger-garlic paste
• Oil to shallow fry.
• 1/2 tsp cornflour.

Method:

• Add all ingredients to the potatoes except oil and bread.
• Run the bread in a dry mixie to get fine bread crumbs.
• Keep aside.
• Mash the potato well.
• If required add more salt or green chillies.
• If too soggy add 1-2 tsp cornflour.
• Mix bread crumbs with cornflour.
• Shape the mixture into patties of desired shape.
• Roll in the crumbs.
• Heat tawa add some oil to shallow fry, place a few patties .
• When browned turn over to fry other side.
• Serve hot with chilled coke, tea or milkshake.
• Serve with tomato sauce.

Payasam with left over sweets

Ingredients:

• 8-10 leftover katlis (cashew and/or almond)
• 2 cups milk or
• 2 tbsp condonsed milk
• 2 tbsp. sugar
• 1 tbsp. leftover, steamed plain rice
• 3-4 sp nuts like almonds / pistachios / cashew nuts
• 8-10 strands saffron crushed
• 10 - 15 kismis
• 2 cardamoms peeled, crushed

Method:

• Crush katlis in dry grinder till crumbs or just cut into small pieces.
• Mix all ingredients in a large vessel.
• Put to heat, stirring continuously.
• Bring to a boil, simmer for 2 minutes.
• Serve hot, as a fresh, tasty, sweet Yummy payasam.

Spicy Chappati Crumbs

Ingredients:

• 3 - 4 old chapatis
• 1 onion finely chopped
• 1/2 tomato finely chopped
• 2 green chillies chopped
• 1/2 tsp. ginger grated
• 3 -4 garlic chopped
• 1 tsp. coriander leaves finely chopped
• 1 stalk curry leaves
• 1 tsp. coconut grated (optional)
• 1/2 tsp. red chilli powder
• 3 pinches turmeric powder
• 2 pinches asafoetida (optional)
• salt to taste
• 1/4 tsp. each cumin & mustard seeds
• 1 tsp. lemon juice
• 1 tbsp. oil

Method:

• Roughly break up chapati. Run in mixie to form crumbs.
• Spread in a plate, keep aside for half hour, to dry a bit.
• Sprinkle dry masalas, salt, over crumbs, mix lightly.
• Keep aside.
• Heat oil in a pan, add cumin and mustard seeds, allow to splutter.
• Add chillies, curry leaves, asafoetida, ginger and garlic stir.
• Add onions, stirfry till they turn transparent.
• Add tomatoes, lemon juice, coconut to onions, stir.
• Add crumbs, mix well.
• Take off fire when well heated.
• Garnish with chopped coriander.
• Spicy chappati crumbs are ready.

Sabzi From Leftover or Hard Rasogollas

Ingredients:

• 10 -15 rasogollas
• 2 onion chopped
• 2 tomato
• 2 capsicum
• 1 cup cabbage chopped
• 1 tbsp. coriander leaves finely chopped
• 1 tbsp. grated cheese or paneer (optional)
• 1 tsp. ginger
• 3 flakes garlic
• 1 tsp. red chilli powder
• 1 tsp. coriander seed powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala powder
• salt to taste
• 1-1/2 tbsp. oil

Method:

• Squeeze out excess syrup in rosogollas.
• Just cut them into four. Keep aside.
• Heat oil, add onion and fry till soft.
• Add all the ingredients one by one and stir.
• At last add the cut rasogollas and mix well.
• Your new side dish for chappati is ready.
• This is dry dish.
• If you want gravy subji, then do as below.
• Grind tomatoes, ginger, garlic, grind to a smooth paste.
• Heat remaining oil, add chopped onion, capscium,stir for two minutes.
• Add dry masalas, ground paste, stirfry for 2 minutes.
• Once oil starts to separate, add rasogollas and 1/4 cup water.
• Mix gently, bring back to a boil, simmer till gravy thickens.
• Garnish with chopped coriander, grated paneer.
• Serve hot , with chappatis, rice, or tandoori roti, etc.

Poha Pakodas

Ingredients:

• 1 cup leftover poha
• 1 onion finely chopped
• 1 tbsp. spinach leaves finely chopped (optional)
• You can use coriandar or methi leaves too.
• 1/2 cup corn kernels crushed
• 1 potato boiled, mashed
• 3 green chillies finely chopped
• salt to taste
• oil to deep fry

Method:

• In a big bowl put onion and spinach.
• Add to poha, along with all other ingredients.
• Mix them into a soft mixture.
• If you need add some drops of water.
• Drop small lumps of mixture in hot oil.
• Deep fry in hot oil, on low till golden and crisp.
• Serve hot with tomato ketchup.

Kuzhi Paniyaram - Spicy

Ingredients:

• Finelly chopped Onion -1
• Finelly chopped Green Chillies - 4
• Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
• Mustard seeds - 3/4tsp
• Urad dal - 1tsp
• Finely chopped tomato 1 (optional)
• Pepper and cumin seeds 1/2 sp (optional)
• Left over Idly dough. (you can use fresh dough also)

Method:

• Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel.
• Then add the chillies and onions and fry for a few minutes.
• Add this mixture to the idli batter and mix well.
• Heat the Kuzhi Paniyaram Chatti / Appa Karal and add little oil in each hole and pour 1 spoon of batter in each hole.
• Cook them on both the sides.
• Serve as evening snack.

Images:

Kuthu Parota

Ingredients:

• 4 rotis/Chappati leftover
• 2 medium sized tomatoes (optional)
• 2 Potatoes; boiled with salt and diced
• 2 Onions - Chopped
• ½ cup cooked peas with salt
• ½ cup cooked cauliflower
• ½ beans cooked with salt
• 5 – 6 Cashew nuts
• 2 – 4 green chilies chopped
• 1/2 tsp turmeric powder
• Oil to fry
• ½ sp cumin seeds
• salt
• agno moto optional

Method:

• Cut each roti into pieces and fry them in oil.
• keep them aside.
• Heat oil in a pan.
• Add the cumin seeds, cashew nuts and green chilies.
• Add chopped tomatoes and onions.
• Cook them till they become soft.
• Then add salt, turmeric powder, Potatoes, cauliflower, peas and beans.
• Mix well.
• Cook them all for a while.
• Finally add the Roti pieces and Mix well.
• Cover it for 4-5 minutes on low flame.
• Decorate it with coriander leaves. Serve hot.

Images:

Spicy poha

Ingredients:

• 1 cup beaten rice (poha)
• 1/4 cup crushed groundnuts
• 2 onions, chopped finely
• 1 potato, peeled chopped into small cubes (boil with salt)
• 1/2 tsp mustard seeds
• salt to taste
• 5-6 green chillies, chopped
• 1 1/2 tbsp oil
• 1/4 cup coriander leaves
• 1 stalk curry leaves chopped
• 1 tsp lime juice

Method:

• Wash poha till clean.
• Drain water sprinkle a handful of clear water and keep aside.
• After 15 minutes loosen the poha gently, and break lumps with fingers.
• Do these steps if you are using new poha.
• If you are having soaked poha already just follow the following steps)
• In a heavy saucepan, heat oil
• Add mustard seeds and chopped onions.
• Add chillies and curry leaves.
• Now add potatoes and fry for 2 - 3 min.
• Low the flame and add poha and all other ingredients except coriander leaves.
• Adjust salt and lime as per taste.
• Stir gently every now and then.
• Transfer to serving dish and garnish with coriander.
• Serve hot with coffee or tea.

Cooked Rice Payasam

Ingredients:

• 1 cup cooked rice
• 1 1/2 cup sugar
• 1/2 cup cashew nuts
• 1 cup milk
• 1/2 ts. cardamom powder or
• a pinch pachai kalpuram
• 10 - 12 kis mis
• 10 - 12 strings saffron
• 2 sp ghee

Method:

• Put cooked rice, cashew nuts, sugar and milk in a mixer grinder.
• Grind well. Remove from it.
• In a deep pan, pour 2 sp ghee and fry kis mis.
• Add the groung mixture.
• Stir well. If you want add water to get the "payasam" consistency.
• Add cardamom powder and saffron and bring it to a boil.
• Remove from the fire and use it.
• Your delicious cooked rice payasam is ready.

Notes:

• You can make this in hot and fresh cooked rice instead of left over.
• Very Yummy payasam.

IdlyUppma another type

Ingredients:

• 10 Idlies
• 2 – 4 Green chilly
• 2 Big Onion
• 2 – 4 Tea spoons oil
• 1 sp Cumin seeds
• ½ sp. Mustard seeds
• ½ sp. Udad dal
• Salt
• Curry leaves
• Corainder leaves

Method:

• Mash idlies by hand and make like Uppma.
• Keep aside.
• In pan pour oil, put mustard seeds, Cumin seeds and udad dal.
• Put chopped green chilies and chopped onions.
• After that put the mashed idlies add salt and mix well.
• Add curry leaves and Corainder leaves.
• Switch off the stove and mix well.
• Serve hot.

Marie Biscuits into Cream Biscuts

Ingredients:

• marie biscuits – 15 - 20
• butter - 6 tbsp/Cream
• castor sugar (finely powdered) - 6 tbsp
• drinking chocolate powder - 2 tbsp
• Or any other essence + colour as per your taste.

Method:

• Cream butter and sugar until fluffy.
• Or mix castor sugar with cream.
• Blend in the chocolate powder.
• Or add essence drops and colour with the mix.
• Place these biscuits on a flat tray.
• Spread a little of the butter, sugar, chocolate mixture evenly on these biscuits.
• Put another biscuit on that and just press.
• Keep aside.
• Repeat the process till all the biscuits are over.
• Just keep the biscuits in the fridge for ½ an hour.
• After that you can use your cream biscuits.

Notes:

• You can use any essence as per your taste and if you want ‘coconut cream biscuit’ means, add coconut powder with cream and powdered sugar; without adding any essence.

Chocolate Biscuit Cake

Ingredients:

• marie biscuits - 1 packet
• butter - 6 tbsp
• castor sugar (finely powdered) - 6 tbsp
• drinking chocolate powder - 2 tbsp
• coffee dicoction - 1 cup
• nuts & dry fruits - (optional)

Method:

• Cream butter and sugar until fluffy.
• Blend in the chocolate powder.
• Dip four biscuits in coffee dicoction.
• Place these biscuits on a flat tray.
• Spread a little of the butter, sugar, chocolate mixture evenly on these biscuits.
• Add another layer of coffee soaked biscuits.
• Repeat the process till all the biscuits are over.
• Spread a layer of butter, sugar, chocolate mixture on the last layer of biscuits.
• Decorate with nuts or dry fruits (optional).
• Place the tray in the freezer and freeze for 30 to 45 minutes.
• Cut into pieces and serve.