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Quick, easy and delicious recipes with leftovers
It is not possible to make the perfect quantity of food. Leftover food is very common, especially if you have had guests the previous day. Don’t break your head trying to think what to do with leftover rice, idli, bread or dal. They can be used to churn out tasty dishes. Try these three recipes at home.
By
migrator
migrator
Chennai
Got leftover rice from lunch, but don’t feel like having rice again for dinner. Try out this adai recipe with leftover rice. The adai will have a crunch to it and yet will be soft. The only important thing you should know is that this adai would take some time to cook and it should be cooked on medium flame. Here is the recipe
ADAI WITH LEFTOVER RICE
Ingredients:
Leftover Rice: 1 cup
Besan: 3 tbsp
Rava/Semolina: 1 tbsp
Onion: 1 no
Chilly powder: ¼ tsp
Eno (original flavour): ¾ tsp
Curd/Yogurt: 3 tbsp
Asafoetida: ¼ tsp
Salt to taste Oil: for frying
Method:
- Mash the leftover rice with your hands, be sure there should be no lumps.
- Add in rava and besan, mix all these together.
- Pour in the curd/yogurt and Eno powder, mix them well together.
- Pour in little water, mix it well and bring them to a dosalike consistency.
- Sprinkle asafoetida, salt and add the onions, curry leaves. Mix well.
- Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
- Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
- Drizzle little oil along the sides and cook until it turns golden brown. Serve hot with chutney, podi or sambar.
What do you do when you have leftover dal fry, poriyal and rasam at home? Don’t worry you can now prepare a yummy sambar with all of these. If you don’t have rasam, it's okay. You can substitute rasam with little tamarind extract.
SAMBAR WITH LEFTOVER DAL, PORIYAL
Ingredients:
Dal fry: 1 cup
Rasam or tamarind extract: 1 cup
Sambar powder: 1 ½ tsp
Turmeric powder: ¼ tsp
Leftover dry poriyal (optional): ½ cup
Coriander leaves: 4 stalks
Salt to taste
Preparation:
- Clean and finely chop the coriander leaves, keep it aside.
- Add in the dal fry along with ½ cup of water in a kadai, stir it well, so that no lumps should be formed.
- Keep in medium flame, let it boil, add in the leftover poriyal and pour in rasam or tamarind extract.
- Sprinkle sambar powder, cover and cook.
- Stir well, let it boil and wait until it thickens.
- Remove from fire, transfer it to a bowl and garnish with coriander leaves.
- Serve hot. Goes well with i dly, dosa or adai /lentil dosa for breakfast or dinner.
RECIPE: DEEPA OF THE FOOD BLOG, MADRAASI - TAMILIAN TALES
Nothing like warm gulab jamuns to satiate your sweet cravings. But what if these sweet delights can be used to get rid of leftover bread slices. No need for gulab jamun mixes any more, right! And the best thing about these bread gulab jamuns is that it will absorb the syrup very fast.
GULAB JAMUN WITH LEFTOVER BREAD
Ingredients:
Leftover bread slices: 8
Milk: 1/2 cup
Milk powder: 2 tablespoons
Baking soda: 1/4 teaspoon (optional)
Oil: 1 cup
For Syrup:
Sugar: 1 cup
Water: 1/2 cup
Cardamom pods: 3 pods
Rose water/ essence: 1/2 teaspoon (optional)
Method:
- In a pan add sugar with water and make the sugar syrup by constantly stirring till the sugar get dissolved well forming sticky consistency just before the single thread stage.
- Take the bread slices and trim out the brown edges.
- Take milk in a broad bowl and dip the bread slices one by one. Squeeze the wet slices to remove the moisture from it.
- Add the squeezed bread slices in a blender jar and add the milk powder with it and grind as a paste to get a uniform mixture.
- The mixture will be slightly sticky but if you roll them on your palm it should not stick to your palm.
- In case it sticks, tear a bread slice into small pieces and add without dipping into milk then pulse again to grind well.
- Take a small gooseberry sized ball of mixture and roll as small smooth surfaced balls without any cracks on surface.
- While rolling on your palm roll smoothly do not give pressure else your jamuns will get hard.
- Likewise make 10 big sized or 15 medium-sized jamuns.
- Heat oil in a pan on medium flame till hot. Reduce the flame to low and start frying the jamuns.
- Heat the sugar syrup and put off the gas. Immediately transfer the warm jamuns into the sugar syrup and soak for around 4-5 hours.
RECIPE: ELIZA LINCY OF LINCYSCOOKART
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