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New dishes using LEFT OVERS

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Mar 28, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bread Tikkis

    Ingredients

    Left over salt Bread - 6 – 8 slices,
    (cut into 4 large pieces)
    Besan - 2 cups.
    Onion - 1 cut very finely.
    Chilly powder - 1/2 tea spoon
    Garam masala - 1/4 teaspoon.
    Coriander leaves - 1 tablespoon
    Salt
    Oil


    For Coriander Chutney

    1 bunch coriander leaves.
    2 tablespoon coconut gratings
    2 pods garlic
    2 green chilies (if you want it to hot you can add one more)
    1/4 teaspoon cumin
    Juice of 1/2 lemon
    Tiny piece of ginger
    Salt to taste
    1/4 teaspoon sugar

    Method

    Mix besan, cut onions, chilly powder, coriander leaves, garam masala and salt.

    Add sufficient water to make thick batter like slightly watery than the idly batter.

    Dip bread pieces one by one till nicely coated, and place them on the hot tawa.

    Add a spoonful of oil around the bread slices and cook on a low flame.

    When it turns golden colour, turn and cook the other side also in the same manner.

    You can shallow fry 4 pieces at a time if the tawa is large.

    Eat hot with coriander chutney.

    For Coriander Chutney

    Wash and drain the coriander leaves, and grind all the ingredients along with the
    coriander leaves...raw.




     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bread Chat

    Ingredients

    2 medium potatoes, boiled with salt and diced
    2 cup bread crumbs
    2 green chilies, finely chopped
    Coriander leaves, finely chopped
    ½ cup Omapodi/sev
    1 Onion, finely chopped
    1 Tomato (Optional) finely Chopped
    ½ cup cooked peas (optional)
    salt to taste
    green chutney
    sweet chutney
    2 to 4 tab sp. Ghee

    Method

    Fry bread crumbs in ghee. Keep aside.
    Mix the bread crumbs, green chilies, coriander leaves, diced potatoes, chopped onion and salt.
    Put Omapodi/sev on it. Toss it.
    While serving, pour one spoon green chutney and sweet chutney.
    If you want to add cooked peas and chopped tomatoes add while serving and toss again.
    A very nice chat with left over bread.

    Note: When ever you have left over bread, just cut into small pieces and just dry them and keep them in airtight containers. You can use them like this any time with out wasting the bread.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bread Kofta


    Ingredients

    Bread slice 8
    Milk
    Onion 1 (chopped)
    Potatoes 2 (boiled)
    Green Chillies 2-3
    Garam Masala powder - 1/2 tsp
    Coriander Leaves (finely chopped)
    Salt
    Oil for frying

    Method

    Dip the bread slices in the milk and smash the slices very well.

    Add the smashed potatoes, onions, Green chilies, coriander leaves and garam
    masala to the bread and mix it well.

    Make small balls of the mixture.

    Heat the oil in a kadai and fry the balls in the oil.

    Serve hot with Tomato Ketchup.
     
    1 person likes this.
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Curd Bread

    Ingredients

    Bread slices 5-6
    Chilies green 2-3
    Coriander leaves
    Tomato 1
    Curry leaves 4-5
    Butter 2 tbspn
    Curd 2 tbsp
    Salt to taste

    Method

    Cut the bread slices into square pieces.
    Put 1 tab. Sp butter in a pan and fry them.
    Keep aside.
    Take 1 tbsp of butter add mustard seeds when hot allow to splutter then add green
    chilies add curry leaves.
    Add tomato pieces allow it to heat to 3-4 min then add salt & chilly powder to taste.
    Then add the bread pieces mix it properly then add curd.
    Mix it well. Snacks ready to serve.


     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Garlic Bread

    Ingredients

    Left over bread, preferably hot dog rolls.
    Butter, (any spread will also do)
    Salt to taste
    Garlic paste


    Method

    Mix butter/spread, salt, garlic paste and keep aside (if butter, you
    may have to melt it for a few seconds in the microwave)

    Cut the rolls along their length and spread this mixture.

    Arrange this on a baking tray and keep inside a hot oven for a few minutes till crispy.

    Believe me, that tastes real good.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Shahi Milk Toast

    Ingredients

    milk - 400 ml
    Milk / sweet / fruit bread - 8 slice
    sugar - to taste
    saffron
    cardamom - 8 pieces
    cashew - 10 pieces
    badam - 10 pieces
    pista - 10 pieces
    ghee/butter

    Method

    Cut each slice of bread into 4 pieces.
    Deep fry bread pieces in ghee/butter till they are light brown in color.
    Add the other items in a mixer grinder and make like a paste.
    Add the paste in milk and boil it for 15-20 minutes.
    Pour milk in serving bowls and put the bread slices in them just before serving.





     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Fruits with Cake


    Ingredients

    2 – 4 thick slice plain sponge cake
    Mango, Chickoo, <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:City><st1:place>Orange</st1:place></st1:City>, banana etc., - 2 cups
    4 – 5 sp Sugar in 1/4 cup water
    1/2 cup each seedless 1/2 tsp - sweet black & green grapes
    chat masala
    1 tsp. lemon juice
    2 slices sweet pineapple; cut into small pieces
    1 sp sugar to toss.
    1 apple (peel and cut)
    1/2 pomegranate seedless
    2-4 tsp. cream

    Method

    Sprinkle sugar solution on cake slice. Keep aside for 20 mins.
    Take a big bowl and put all cut fruits; sprinkle lemon juice and salt.
    Toss and chill well.
    Before serving, add chat masala, pepper, sugar, cake pieces, toss.
    Put in individual serving bowls. Top with light cream. Serve immediately.

    Note: If you are having cream cakes, remove the cream and use those cakes.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala Roti


    Ingredients

    4 Rotis/ Chappaties Leftover
    2 medium sized Tomatoes; chopped
    7 cloves of Garlic (crushed)
    2 small Green Chilies (crushed)
    1/2 tsp Turmeric powder.
    1 1/2 tsp Coriander powder
    2 tsps chopped Coriander leaves
    1/2 tsp Red Chilly powder
    1 tbsp Oil
    Salt

    Method

    Cut each roti into 5-6 pieces and keep them aside.

    Heat oil in a pan.

    Add the crushed garlic and green chilies.

    Fry the garlic and green chilies for 10 secs.

    Add chopped tomatoes. Cook them till they become soft.

    Then add salt, turmeric powder, coriander powder and red chilly powder. Mix well.

    Finally add the Roti/chappati pieces and Mix well.

    Cover it for 4-5 minutes on low flame.

    Decorate it with coriander leaves. Serve hot.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chappati with tomato gravy

    Ingredients

    Chappati 3-4 or more
    Onion 1
    Cooked and diced potatoes 2
    Cooked peas ½ cup
    Tomatoes 2-3
    Green Chilies 3-4
    Garlic paste 1 tsp
    Coriander leaves
    Turmeric pwd 1/2 tsp
    Red chilly pwd 1/2 tsp
    Coriander pwd 1 tsp
    Garam Masala 1/2 tsp
    Salt
    Oil
    Mustard seeds 1/2 tsp
    Cumin seeds 1/2 tsp
    1 sp Butter for toping

    Method

    Cut the chappatis into small pieces. Take a tsp of oil and make seasoning with mustard

    and cumin seeds .

    Add the chopped onions & green chilies.

    Add the garlic paste & fry the mixture till the onion is pink in colour & loses its raw

    smell. Add potatoes and peas.Mix well.

    Add the chopped tomatoes & cook till it is smashed.

    Now add on the masalas powders & fry for 2 minutes.

    Next add 1cup of water & add salt (as per taste & be careful as the chappati

    already has salt in it) & allow the water to boil.

    Then add the chappati pieces & mix properly in the gravy.

    Cook in medium heat & keep mixing or else the chappati pieces might get stuck to

    the bottom of the pan.


    Once the water is absorbed; keep for 2 more minutes. Put the butter and mix well

    Remove from the fire. Put the chopped coriander leaves on top & serve immediately.
     
    Last edited: Mar 28, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    "kuthu" Parota (south style)

    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.
     
    Last edited: Mar 28, 2007

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