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Chennai
Ramen soup bowl with leftover noodles
Ingredients
500 ml chicken stock
1 tbsp soy sauce
½ tsp Worcestershire sauce
1 red chilli, sliced into rounds
1 garlic clove, crushed
1 tsp Chinese five spice
200 gm noodles
100 gm spinach
100 gm baby sweetcorn
100 gm leftover chicken, cut into strips (optional)
2 spring onions, sliced
1 hard-boiled or fried egg
Salt to taste
Method
- Take a large pan and fill with the stock, soy sauce, Worcestershire sauce, chilli, garlic and five spice powder (grind cinnamon, cloves, fennel seeds, star anise and Sichuan peppercorns together). Bring to the boil and taste to see if the flavour is to your liking.Â
- When the flavoured stock is ready, divide it into two or more bowls. Divide the raw spinach, baby sweetcorn, leftover chicken and noodles among the bowls.
- Add some salt and wait for the spinach to wilt. Top with the sliced spring onions and egg and serve.
Junglee pulao with leftover mutton curry
Ingredients
250 gms leftover mutton curry
1 cup Basmati rice
1 large onion
2 large tomatoes
2 tbsp garlic paste
1 tbsp ginger paste
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 green chillies slit lengthwise
1 tbsp garam masala powder
1 cup mixed vegetable (beans, peas, carrots, cauliflower, potato, etc.)
2 1/2 cups hot water
3 tbsp cooking oil
Method
- Wash the Basmati rice well and soak in a bowl of water for 15-20 minutes.
- Heat the oil in a deep, heavy-bottomed pan and add the onions. Fry till golden.
- Add the garlic and ginger pastes and fry till light brown.
- Add all the powdered spices, tomatoes and green chillies. Fry till the oil begins to separate from the masala.
- Add the rice, leftover meat curry, veggies, and water and mix well. Add salt to taste.
- Bring the rice to a boil, simmer, cover and cook till all the water dries up. If the rice is still slightly uncooked add half a cup of water to it and continue to cook.
- Serve piping hot with fresh yogurt and a pickle.
Deli-style salad with leftover pasta
Ingredients
200 gm tricolour spiral pasta
150 gm salami, julienned
1/2 cup slices green/black olives
1 onion, thinly sliced
1 zucchini, thinly sliced
1 cup mixed bell peppers (green, red, yellow)
1 tbsp parsley, minced
2 tomatoes, cut into wedges
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
Salt to taste
A dash of pepper
Method
- In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
- In a large bowl, place the other ingredients except tomatoes. Pour the dressing over the salad.
- Cover and chill for eight hour or overnight. Add the tomatoes and toss before serving.
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