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New dishes using LEFT OVERS

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

  1. balamotwani

    balamotwani Bronze IL'ite

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    Nice thread Krishnamma.

    If you have left over rasam/kuzhambu/kootu/curry, you can do the following

    Add in i spoon hot oil, mustard, dry red chilli, asafoetida, then add slice onion and when it is golden brown add chopped tomatoes and add sambar powder and after few min add all the left overs and cook it till the gravy becomes thick. No need to add salt as all the leftovers have salt, add if u want. It is good side dish for dosa, idli and can also be mixed with rice and eaten. We call it Erycha Kuzhambu.


    Try it and u will luv it.

    Bala
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Bala,

    Thanks ya. I know 'eracha kuzhumbu' my paati used to prepare it. I forgot to put it in the list. Thanks for sharing it.:clap
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Spicy Kuzhi Paniyaram

    Ingrediants:

    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.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kheer/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 kheer / payasam.

     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.

    Note: Instead of bread you can use left over chappati.:thumbsup
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    "bhel" from left over bread


    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.
     

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