3 quick and easy recipes using left-over rotis, each under 10 minutes cooking time

Dish # 1

Vegetable Roti Poha

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Ingredients:

Roti  (2)(left-over/ fresh)

Oil (2tsp+ 2 tbsp)

Peanuts (2 tbsp)

Cumin Seeds (heaped tsp)

Mustard seeds (1/2 tsp)

Ginger Paste (2 tsp)

Green Chili paste (1 tsp)

Chopped Onions (4 tbsp)

Chopped bell peppers (1 cup)

Turmeric Powder (1/3 tsp)

Salt ( 1tsp)

Kashmiri Lal mirch/deggi mirch (1/2 tsp)

Coriander Powder (1tsp)

Garam Masala (1/2 tsp)

Green Peas (1/2 cup)

Frozen corn (1/2 cup)

Chopped cilantro leaves

Lemon Juice (1 tbsp)

 

Method:

  1. Tear rotis in to small pieces.
  2. In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
  3. Warm a pan to heat at medium.
  4. Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
  5. Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
  6. Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
  7. Add ginger paste and green chili paste. Saute till onions turn pink.
  1. Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
  2. Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
  3. Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
  4. Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
  5. .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
  1. Cover with lid and cook for 2 minutes.
  2. Add chopped cilantro leaves and lemon juice. Serve hot!

 

Dish #2

ROTI CHIPSIMG_6393

Ingredients:

Oil (for frying)

Roti (2)

Salt (as per taste)

Crushed Red Pepper, chaat masala, garlic salt (as per taste)

Method:

  1. Cut each roti in 8 parts.
  2. Set a pan with oil to heat at medium.
  3. Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
  4. Fry till the pieces become crisp. (takes 4-5 minutes)
  5. Drain away excess oil
  6. Spice up the pieces as per your choice.

 

 

Dish #3

ROTI NOODLESIMG_6299

Ingredients:

Oil (1 tbsp)

Garlic (2 tsp)

Roti (2)

Sliced Onions (1/2 cup)

Shredded Cabbage (1/2 cup)

Shredded Carrots (1/2 cup)

Shredded bell peppers (1 cup)

Salt (1/2 tsp + 1/3 tsp)

Red Chili sauce (2 tsp) ( as per taste)

Soy Sauce (less than a tsp)

Vinegar/lemon juice (2 tsp)

 

Method:

  1. Cut rotis in to thin strips and cover. Put aside.
  2. Warm a pan to heat at medium.
  3. To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
  4. Fry till onions turn translucent.
  5. Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
  6. Add roti cut in strips.
  7. Add 1/3 tsp salt. Toss.
  8. Add red chili sauce, soy sauce and vinegar. Mix.
  9. Increase heat to high and toss.

Serve hot!

 

 

 

 

Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)

Method:

  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!

 

 

 

Spinach and Corn Rice

Ingredients:

Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing

 

Method:

  1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)

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18. Serve hot garnished with chopped walnuts/ almonds!

 

 

 

 

Pav Bhaji / Mumbai style pav bhaji/ Indian street food

Ingredients:

For 6 servings of bhaji

Potatoes, medium sized (7)

Tomatoes, bright red, medium sized (5)(chopped tomatoes 3 ½ cups)

Onions, chopped (2 cups)

Ginger-Garlic Paste (1 ½ tsp)

Butter (4 tbsp)

Water (310 ml, or as required)

Chopped Cauliflower (4 tbsp)

Chopped capsicum (Bell pepper) ( 2 tbsp)

Chopped carrots (2 tbsp)

Green Peas (2tbsp)

Cilantro Chopped, a handful

Spring onions, for garnishing

Lemon (1)

Salt (2 ½ tsp or as required)

Red Chili Powder (1/3 tsp)

Coriander Powder (1 tsp heaped)

Pav Bhaji Masala (1 ½ tbsp)

Kashmiri Red Chili (Kashmiri lal mirch) ( 1 tsp heaped)

Method:

  1. Set a big pan to heat at medium.
  2. Once the pan is warm, transfer 1 tbsp butter. Reduce heat to low.
  3. Melt butter at low heat.
  4. Add ginger garlic paste and sauté for few seconds.
  5. Add onions and sauté till pink (not brown)
  6. Add kashmiri lal mirch and fry at low heat.
  7. Add chopped carrots. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
  8. Add chopped cauliflower. Add 1 tbsp water. Cover with lid and cook at low-medium heat, till slightly tender (2-3 minutes)
  9. Add chopped capsicum. Add 1 tbsp water. Cover with lid and cook at low-medium heat, for a minute.
  10. Add green peas, and ½ tsp salt. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
  11. Mash the veggies lightly with a potato masher.
  12. Add chopped tomatoes, with ½ tsp salt. Add 2 tbsp water. Cover with lid and cook till tomatoes are tender (4-5 minutes)
  13. Mash nicely.
  14. Crush the potatoes in the pan over the veggies.
  15. Add remaining spices and ¾ tsp salt. Add ¾ cup water. Mix well. And cover with lid.
  16. Cook for a few minutes. Mash nicely while tossing frequently, till you see very tiny bits of veggies (do not make it like a paste).
  17. Add remaining butter, and more water if need to adjust consistency.
  18. If using salted butter, check for salt after melting the butter. Add more salt as required. (I added a total 2 ½ tsp salt)
  19. Add chopped cilantro leaves, and mix.
  20. Garnish bhaji with chopped cilantro leaves, spring onions, and lemon juice. Serve bhaji with pavs pan fried in butter and red chili.

NOTE : Apart from pavs, bhaji tastes good with sliced bread, burger buns, and dinner rolls as well.

Use could add small quantities of any seedless veggies to the bhaji, like cabbage, red, orange and yellow bell peppers, bottle gourd (lauki), pumpkin.

 

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36 layer Masala Paratha/ Multi layered Masala Paratha

36 layer Masala Paratha is a flaky, crispy, spicy paratha with 36 layers. Not only eating this is fun, making it is also very interesting. Kids might just want to help you layer this up!

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Ingredients: For 5 parathas

Whole Wheat Flour (1 cup + for layering,  dusting and rolling)

Cooked Dal (1 cup) (optional)

Water (as required)

Salt  ( ¾ tsp )

Turmeric Powder (1/3 tsp)

Red Chili powder (1/2 tsp)

Coriander Powder (1/2 tsp)

Garam Masala (1/3 tsp)

Cilantro leaves (finely chopped) (optional)

Carom Seeds ( ½ tsp)

Oil/ Desi Ghee for layering and pan frying

*If using boiled dal, or making masala paratha without dal,  add ginger paste and finely chopped onions, along with other ingredients.

Method:

  1. In a mixing bowl, add flour, and all spices. Mix well.
  2. Transfer dal and knead in to a soft and smooth dough.
  3. Apply little oil on the ball of dough and transfer to an air tight container.
  4. Refrigerate for 30 minutes
  5. Knead the dough again and divide in 5 parts.
  6. Toss a ball of dough in dry flour and roll in to a big roti.
  7. Apply generous amount of oil on the roti.
  8. Sprinkle dry flour on the roti.
  9. Mark 5 vertical and 5 horizontal cuts on the roti. It will get divided in 36 smaller pieces.
  10. Arrange the pieces one on top of the other, in increasing order of their size. Place the smallest piece on the top, and largest piece at the bottom.
  11. Toss this pile of pieces in dry flour and roll in to a roti 5-6 inches in diameter. Make sure that the side with smaller pieces is facing the rolling board.
  12. Place on a hot tawa, the side with smaller pieces facing the tawa.
  13. Cook and fry on both sides with oil.
  14. Hold the fried paratha in your hands and press gently to expose all layers.

img_6003Your crispy flaky spicy paratha is ready! Enjoy with butter, yogurt, or a cup of tea/coffee!

 

 

Whole Wheat Naan (on a tawa)(with pillow trick)

Ingredients:
Whole Wheat flour (1 cup)
All purpose flour (1/4 cup)
Salt (¼ tsp)
Sugar (1 tbsp)
Baking soda (¼ tsp)
Yogurt (1/4 cup)
Oil (1tbsp)
Water (as required)
Method:
1. Mix together all dry ingredients in a mixing bowl.
2. Add oil and yogurt, and mix in to get a crumbly mixture.
3. Using lukewarm water, knead a soft and slightly sticky.
4. Apply some oil on ball of the dough.
5. Cover with a damp cloth, and allow to rest for 30 minutes.
6. After 30 minutes, again knead the dough, a quick knead.
7. Divide dough into 5 equal sized balls.
8. Cover with a damp cloth, and allow the balls to rest for 15 minutes.
9. Heat a tawa (not a non stick tawa) at high heat (450deg F)
10. Roll a ball of dough into a slightly thick disc (thicker than usual tawa roti)
11. Transfer the rolled disc on to the pillow.

snapshot-naan

Apply some water on the back side of the disc.
12. Transfer the disc on to the tawa, as shown in the video.
13. When bubbles appear on the top side, reduce heat to low, and invert the tawa.
14. Adjust the heat and the position of the tawa, so that it gets cooked from the top side as well.
15. Remove from the tawa and apply butter.
Serve hot whole wheat naan with any curry of your choice!

 

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Gobhi Paratha (3 different ways)

Ingredients:

Grated cauliflower

Whole wheat flour dough ( 1 1/2 cups of flour will make 6 parathas)

Dry whole wheat flour for tossing and rolling

Ghee/oil

Ginger paste

Salt

Carom Seeds (Ajwain)

Red Chilli pwder

Garam Masala

 

Method 1

  1. Toss a ball of dough in dry flour, and roll in to a disc of 4-5 inches in diameter.
  2. Apply some oil in the center.
  3. Transfer 2-3 tbsp spiced grated cauliflower to the center.
  4. Pick up the dough from the edges and seal at the top.
  5. Toss this stuffed ball in dry flour and roll to a diameter 6-7 inches.
  6. Transfer to hot tawa. Cook and fry on both sides.

Method 2

  1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
  2. Roll each ball to diameter 6-7 inches, one disc slightly bigger than the other.
  3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
  4. Cover with the larger disc, and seal edges all over.
  5. Cook and fry on hot tawa at medium heat.

Method 3

  1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
  2. Roll each ball to diameter 3-4 inches, one disc slightly bigger than the other.
  3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
  4. Cover with the larger disc, and seal edges all over.
  5. Press the stuffing to spread all over the paratha.
  6. Roll to a big paratha 6-7 inches in diameter
  7. Cook and fry on both sides, at medium heat.

 

Options for a healthier version:

You could avoid frying paratha made any of the 3 ways.

You could avoid applying oil inside the paratha.

You could make paratha without frying with oil, and serve with a dash of oil/ghee smeared on the paratha after removing from the tawa.

If using method 2, you could take a small ball of dough and a heavier stuffing without any problem rolling it.