The thought of eating yesterday's dinner for lunch today may not sound all that appetising, but what if we said you could create a while new dish with your leftovers? Plus, you won't even have to put in too much effort. Intrigued? Ahead, we're listing five easy recipes that you can make with staples like bread, rice and rotis, to give your leftovers a scrumptious makeover.
South Indian Style Bread Upma
A quick and simple recipe by Hebbar's Kitchen, this delicious bread upma can be made for breakfast or even as a snack. It has the right amount of spice and completely transforms your leftover bread.
6 slices bread
3 tsp oil
½ tsp mustard seeds
½ medium sized onion, finely chopped
1 green chilli, slit lengthwise
½ tsp ginger paste
2 medium sized tomatoes, finely chopped
½ tsp turmeric
1 tsp Kashmiri red chilli powder
½ tsp sugar
½ small sized capsicum, finely chopped
3 tbsp coriander leaves, finely chopped
Toast your bread slices and cut them into squares.
In a large kadai, heat oil, add mustard seeds and curry leaves. Saute till the mustard seeds start to splutter.
Add onions, ginger paste and green chillies. Saute till the onions turn translucent.
Next, add tomatoes and sauté until they are soft.
Add turmeric, chili powder, sugar and salt.
Sauté for a minute on low flame till the spices are cooked well.
Now add capsicum and continue to sauté.
Do not over cook and make sure to retain the crunchiness of the capsicum.
Add 2 tbsp of water and mix well.
Add toasted bread pieces and mix gently without breaking the bread pieces.
Cover and simmer for 2-3 minutes, making sure the bread absorbs the spices.
Finally, serve bread upma garnished with coriander leaves and lemon wedges.
Craving something sweet? This bread pudding recipe by Chef Tarika Singh from Get Curried is just what you need.
50gm brown sugar
2-3 drops vanilla essence
6-8 slices of bread
3 gm cinnamon powder
10 gm red currants
10 gm blue berries or raisins
Cut the edges of the bread and cut into squares and set aside for later.
In a mixing bowl, crack 3 eggs. Add in a pinch of salt. Next add in the brown sugar and cinnamon powder. Whisk till combined.
Add the vanilla essence. Add in the milk gradually while whisking simultaneously
Line a baking tin with butter and layer with the bread pieces. Pour the pudding over the bread pieces and add some blue berries and red currants. Repeat this process until the ¾ of the tin is filled.
Garnish with red currants, blue berries (or raisins) and brown sugar.
Fill a baking tray with water and place the tin in the centre of the tray.
Bake for 20-30 minutes at 180°C.
Allow it to cool and then cut into pieces.
This recipe by Sanjeev Kapoor is one of the easiest ways you can use your leftover rice. It's simple, easy and highly nutritious as well.
3 cups cooked Basmati rice
Juice of half a lemon
1 tbsp oil
1 tsp mustard seeds
5-6 curry leaves
1 tsp split skinless black gram (dhuli urad dal)
1 tsp split Bengal gram (chana dal)
1 green chilli finely chopped
¼ tsp asafeotida (hing)
2-3 dried red chillies
5-6 cashew nuts (halved)
¼ tsp turmeric powder
1 tsp ginger-garlic paste
Salt to taste
2 tsp chopped fresh coriander leaves
Fresh coriander leaves for garnishing
Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add curry leaves and when they crackle, add split skinless black gram, split Bengal gram, green chillies, asafoetida and broken dried red chillies and sauté for 30 seconds.
Add cashewnuts and sauté till light golden brown. Add turmeric powder and ginger garlic paste and sauté for 30 seconds.
Add cooked rice, mix and cook for 1 minute. Add salt and mix. Add lemon juice and mix. Add coriander leaves and mix well.
Line a serving platter with banana leaf, put the lemon rice and serve hot garnished with lemon wedges and coriander leaves.
Rice Potato Cutlets
These rice cutlets serve as a delicious snack and they're easy to make as well. This recipe from the Home Cooking Show should definitely be on your list.
1 cup cooked rice
¼ cup chopped onions
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chilli
1 boiled potato (grated)
1 grated carrot
Chopped mint leaves
Chopped coriander leaves
1 tsp chilli powder
1 tsp cumin powder
½ tsp garam masala
Ghee and oil
Take a bowl, add 1 whole cup of cooked rice, some finely chopped onions, chopped ginger, chopped garlic, chopped green chili, medium sized grated boiled potato, 1 small grated carrot, some chopped mint leaves and some chopped coriander leaves.
Now, add series of spices - Season it with some salt, a pinch of turmeric powder, 1 tsp of chili powder, 1 tsp of cumin powder, 1/2 tsp of garam masala and juice of 1 lemon.
Mix everything together and mash it well with your hand.
Grease your hands with ghee or oil, roll them into small patties.
Take a wide sauce pan and pour some oil. Shallow fry the rice patties till it gets golden brown. They are now ready to serve.
Spice up your roti with this super quick recipe by Sanjeev Kapoor. a simple roti couldn't taste any better than this.
4-5 leftover chapati
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
5-6 chopped garlic cloves
1-2 chopped green chillies
1 chopped medium onion
1 chopped medium tomato
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 tsp lemon juice
2 tbsp yogurt
2 tbsp chopped fresh coriander
Toasted sesame seeds
Break the chapati into small pieces, heat a nonstick pan with oil.
Add mustard seeds and let them crackle, add cumin seeds and sauté until they change their colour.
Add garlic , green chillies and sauté well, add onion, mix well and sauté till it goes translucent.
Add tomatoes and sauté until they go soft and pulpy, add turmeric powder, red chilli powder, coriander powder and sauté well.
Add yogurt, mix well and sauté for 2 minutes. Add chappati pieces and toss well.
Add salt and mix well, add chopped coriander and remove from heat.
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