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Showing posts with label LEFTOVER SPECIALS. Show all posts
Showing posts with label LEFTOVER SPECIALS. Show all posts

Saturday, November 5, 2011


My kids absolutely love this dish, it’s not spicy and tastes yummy and the best part is it can be cooked in a jiffy. Bombay is very famous for its stalls selling bread and anda burji (scrambled eggs).
The way you cook Paneer burji is similar to the way anda burji is made is what my dear hubby says.
Since we don’t eat eggs we enjoy the richer version of the burji, “scrambled cottage cheese”. Anything which has cheese does sound luxurious doesn’t it? LOL!!!!!
Paneer Burji
Paneer – 500 gms
Onions – 2 small or 1 big
Tomatoes – 1 ripe and big
Green chillies – 2-3
Turmeric powder – ½ tsp
Mustard seeds – 1 tsp
Cumin seeds - 1 tsp
Salt as per taste
Oil – 1 tbsp
Coriander leaves 1-2 tbsps for garnish
Close up
Soak the Paneer chunks/cubes in hot water for 15-20 minutes. Rinse well and crumble the paneer using your hand. Keep this aside. Meanwhile finely chop the onions, tomatoes, green chillies and coriander leaves.
In a wok(kadhai). Add 1 tbsp oil, add the mustard seeds and cumin seeds and when they start to splutter, add in the green chillies and when they are fried add in the onions and sauté until transparent, now, add in the tomatoes and some salt and sauté until you see the oil comes out of the masala. Now add the crumbled paneer, add salt, turmeric powder and toss everything well till you see the masala is mixed well with the crumbled paneer. Now keep the flame of the gas low and cook it covered for about 5-7 minutes. The paneer gets further softened and the masala enters into it during this time. Garnish liberally with finely chopped fresh green coriander leaves. Toss well and serve hot with fulkas/ parathas.

Leftover specials
If Paneer burji remains until the next day.
  • Just make a Frankie (Recipe coming soon) out of it or
  • Make a paratha with the mix and it becomes Paneer paratha and a tastier version of Paneer paratha at that.

Monday, August 25, 2008


I had made Khichdi (Also known as Pongal down south) and a lot got leftover, since we are not supposed to eat leftovers on festival days(It was Janmashtami the next day), we couldn’t finish eating it the next day and the khichdi was kept in the refrigerator.
Rice has become so expensive these days in Singapore that I didn’t have the heart to throw the khichdi, it was so tasty.
So on Day 3, I took out the khichdi and invented this new recipe Khichdi Vada,
You can make this with plain leftover rice also. The khichdi already has some spices, as it is already cooked and ready to eat, so when adding the salt etc, taste and see how much is required.
Leftover Khichdi /Rice – 2 bowls(Can serve 2 people)
Gram Flour – 1 cup
Bread crumbs – 2 tbsp
Onion – 1 medium size
Ginger paste – ½ tbsp
Green chillies- 2 finely chopped
Red Chilly powder – ½ tbsp
Cumin powder – 1 tsp
Freshly chopped coriander leaves – 1 tbsp
In a bowl, Take the khichdi, add all the ingredients and mix well. Khichdi is usually soft and overcooked so the texture is a bit gluey unlike Pulao rice etc. This vada can be made with slightly overcooked rice only as that can be mashed to mix with the rest of the ingredients.
Heat oil in a frying pan and when the oil is hot, drop small balls of the batter, while dropping spread your fingers so they drop unevenly and look shapeless, this makes it more crispy. Fry the Khichdi vadas till golden and crisp on a slow fire. Remove and drain on a kitchen towel to remove excess oil. Serve hot with green chutney/ coconut chutney or tomato sauce.
Believe me the vadas were so tasty that no one at home could believe that it was made from leftover khichdi.
This taught me a lesson that its not necessary that we must throw leftover food, we can always make something so interesting that no one would be able to guess what it was just like in the Comic I had made earlier.

Saturday, August 23, 2008


I would like to pack this tasty and sumptuous breakfast to WBB–Combi Breakfast hosted by Masala Magic
I had about 2 ladles of leftover dosa batter, so I decided to make Tomato Omelette. Tomato Omelette is a spicy pancake. This is one Omelette that is made without eggs. This dish can be rustled up quickly for breakfast or on a day when you are lazy to cook.
Tomato Omelette is usually served with a slice of bread. You can either place one Omelette between two slices of bread or eat it with one slice of bread spread with butter.
In my recipe I use some rice flour also, so it won’t be sticky and easy to spread on the tava (flat pan)
Gram flour (besan) - 2 cups
Rice flour – 1 cup
Left over dosa batter – 2 ladles (optional)
Onion – 2 medium size
Ripe Red Tomatoes – 2
Ginger – a small piece
Green chillies - 4
Chilly powder - ½ tsp
Cumin powder – ½ tsp
Asafetida – ½ tsp
Salt to taste
Freshly chopped coriander leaves – 1 tbsp
Mix the gram flour, rice flour and dosa batter with some water. Put in a mixie/blender, this
batter, one onion chopped, one tomato chopped, ginger chopped, 2 chillies and the Cumin powder, chilly powder, asafetida and salt as per taste. Blend all this well into a fine paste. This ensures that the batter doesn’t have lumps and also the essence of the onions, ginger, chilly and tomato have entered the batter. This also ensures an even mixture.
Now chop the other onion and tomato into small pieces and add it to the batter. Also chop the other 2 chillies into small pieces and add to the batter. This you won’t grind, as when you make the Omelette you want to get some pieces of onions and tomatoes to bite upon. Add the finely chopped fresh coriander leaves and mix well.
Now take a tava (a flat pan), Heat on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly. Pour one ladle full of this batter onto the pan. Cook until you see the sides turning golden. At this point flip over and cook on the side. Once it is golden on both sides. Remove from pan and serve. This is eaten hot with a slice of bread, tomato sauce and green coriander chutney.


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