New dishes using LEFT OVERS

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

Fruits with Cake


Ingredients

2 – 4 thick slice plain sponge cake
Mango, Chickoo, <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:City><st1lace>Orange</st1lace></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.

 

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.

 

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.

 

"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.