In an effort to give leftover food a new and delicious twist instead of throwing it away, Mukti Bhargava from Ghaziabad has shared an easy and creative leftover food recipe.
Leftover Food Recipes in Hindi: Crispy Punugulu
Crispy Punugulu is crunchy on the outside and soft on the inside. Paired with coconut chutney and green chutney, this delicious snack makes evening tea and family time even more special.
Ingredients: 2 cups idli dosa batter, 2 tablespoons rice flour, 1 green chili, 1 tablespoon grated ginger, 1 tablespoon chopped curry leaves, 1 tablespoon chopped coriander leaves, 1 onion (finely chopped), 1/2 teaspoon salt, 1/2 teaspoon cumin seeds, 1/2 teaspoon black pepper, and oil for frying.
Method: Take the idli dosa batter in a bowl and add the rice flour and salt. Now add the cumin seeds and black pepper. Then add chopped curry leaves. Add chopped coriander leaves, green chilies, grated ginger, and chopped onion, mixing well. Mix the mixture thoroughly. Heat oil in a pan. Using your hands, pour the mixture into the oil like pakodas. Fry the punugulu until golden and crispy. Prepare all the punugulu in the same manner. Hot punugulu are ready. Serve with coconut chutney or coriander chutney.
Crispy and delicious pakodas made from leftover roti
Enjoy hot samosas and tea while sitting on your balcony during the pleasant rainy season.
Ingredients: 2 rotis. For the masala: 3-4 boiled potatoes, 1 tablespoon grated ginger, 1 tablespoon chopped coriander leaves, 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala powder. For the batter: 1/2 cup gram flour, 1/2 cup semolina, 1/2 teaspoon salt, 1/2 teaspoon celery, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and water as needed.
Method: To make the masala, peel and grate the boiled potatoes. Add grated ginger and chopped coriander leaves. Add all the spices and mix. Mix the gram flour and semolina. Add the spices and coriander leaves. Now, spread the potato masala on the roti, cut it, dip it in the batter, and fry it in oil. Crispy roti pakodas are ready. Serve them hot.
Crispy Rice Balls Manchurian Made from Leftover Rice
Enjoy restaurant-like taste with homemade hot veg Manchurian.
Prepared with mild spices, crispy rice balls, and spicy Manchurian sauce, this dish is the perfect blend of flavor and creativity.
Ingredients: For the rice balls: 2 cups leftover rice, 2 boiled potatoes (mashed), 2 tablespoons cornflour, 2 tablespoons breadcrumbs, 1 green chili, finely chopped, 1 teaspoon ginger-garlic paste, salt to taste, black pepper, finely chopped coriander leaves, oil for frying.
For Manchurian sauce: 1 tablespoon oil, 1 tablespoon finely chopped garlic, 1 teaspoon chopped ginger, 1 chopped onion, 1 chopped capsicum, 2 tablespoons tomato sauce, 1 tablespoon red chili sauce, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon cornflour, 2 tablespoons water.
Method: Mix the leftover rice with potatoes, cornflour, breadcrumbs, green chilies, ginger-garlic paste, salt, and pepper and form into small balls. Fry them in hot oil until golden and crispy. Heat oil in a pan. Fry the garlic, ginger, onion, and capsicum. Then add tomato sauce, red chili sauce, soy sauce, and vinegar. Add the cornflour slurry and thicken the sauce slightly. Finally, add the fried rice balls and toss well. Serve hot.
Crispy and Delicious Croquettes Made from Leftover Upma
Make these crispy and tasty semolina cutlets for breakfast.
A new and delicious twist to your simple homemade upma. Now, leftover upma will become even more special.
Ingredients: 1 cup upma, 2 tablespoons rice flour, 1 teaspoon grated ginger, 1 green chili, finely chopped, ½ teaspoon salt, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder, ½ teaspoon dry mango powder.
For garnishing: Carrots, onions, tomatoes, cabbage, sauce, green chutney.
Method: Place the upma in a bowl. Add the rice flour, salt, red chili powder, coriander powder, garam masala powder, and dry mango powder and mix well. Add the grated ginger and green chilies. Now, make small croquettes from this mixture. Heat oil in a pan and shallow fry the croquettes. When serving, garnish with green chutney, sauce, carrots, cabbage, onions, and tomatoes.
Kaju Mawa Pak
Enhance the sweetness of festivals with this delicious and pure Mohanthal Barfi.
Ingredients: 1 cup mawa, 1/2 cup paneer, 1/2 cup milkmaid, 3 tablespoons ghee, finely chopped almonds, chopped cashews, and cardamom powder.
Method: Put mawa in a non-stick pan and cook over medium heat. When the mawa begins to melt, add the paneer and mix well. Add the milkmaid and mix everything well. Cook the mixture for 5-10 minutes. Then add ghee and cardamom powder. When the mixture starts to leave the pan, spread it on a greased plate. Garnish with dry fruits and let it set. Once set, cut into desired shapes.
Note: Sugar powder can also be used in place of milkmaid.
FAQ
Q.
Why do rice balls disintegrate in the oil when making them from leftover rice?
A.
When making rice balls, if the rice has too much moisture or too little binding (cornflour and boiled potatoes), they tend to disintegrate in the oil. Add 2 teaspoons of breadcrumbs or rice flour to the mixture.