Chawal ke Pakode (Rice Fritters)

rice pakora

Rice pakora or chawal ke pakode makes tasty evening snack and can be made really fast if you have cooked rice on hand. You can use leftover rice for making rice pakora.

Recipe of rice pakora (fritters)

2 cups cooked rice (chawal)

1/2 cup besan (gram flour/chickpea flour)

1 big onion- chopped

3 green chillies- chopped

Chopped coriander leaves (cilantro)

Salt to taste

1 inch piece ginger- chopped

Oil to deep fry

1. Take besan in a bowl and add all the ingredients except oil. Add 1/4 cup water to make thick batter.

2. Heat oil in a kadhai/wok or deep frying pan. When the oil is hot enough, turn the heat to medium. Drop small portions of the batter in the kadhai.

3. Deep fry rice pakora till golden, turning as needed. Drain pakode on an absorbent paper. Fry in batches.

4. Serve rice pakora hot with chutney or tomato sauce.

Roti ki Sabzi

roti ki sabzi

If you have some leftover rotis from last night’s supper, then you can put them to good use by making roti ki sabzi.

Recipe of roti ki sabzi

5 sookhi (dry) roti

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tbsp oil

Salt to taste

2 tomatoes- chopped

1. Heat oil in a pan and add cumin seeds. When they change color, add hing.

2. Add tomatoes and all the spice powders and salt. Cook till tomatoes get mushy.

3. Break sookhi rotis into small pieces and add to the pan. Cook till rotis become soft. Serve roti ki sabzi hot.

Masala Khichdi Paratha

khichdi paratha

Masala khichdi paratha is a delicious paratha with which you don't need any side dish. It tastes great by itself. You can also serve khichdi paratha as a breakfast. It’s also a great way of using leftover khichdi.

Recipe of khichdi paratha

1 cup leftover khichdi

1 1/2 cup atta (whole wheat flour)

1/4 tsp turmeric powder

Salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1. Take leftover khichdi in a bowl and add salt and all the spices. Add flour and knead into pliable dough. There is no need to add water. Use khichadi to knead the dough. Adjust the quantity of atta required to knead. Set aside for 20 minutes.

2. Take a ball (peda) out of the dough and roll out into a 5-6 inches round dusting with dry flour while rolling.

3. Heat a tava (griddle) and cook this round or paratha on it from both sides brushing with oil. Cook till golden brown from both sides. Similarly cook other khichdi parathas. Serve hot masala khichdi paratha with curd and pickle.

Gobi ke Danthal ki Sabzi (Spicy Cauliflower Stalks)

gobi ke danthal ki sabzi

Gobi ke danthal ki sabzi is mainly made in Punjabi households. It’s full of nutrition since it has high fiber content. It’s like putting vegetable waste to good use since most people throw away the stalks. I find it as a nice side with rotis.

Recipe of gobi ke danthal ki sabzi

Danthal of 1 or 2 gobi (stalks of 1 or 2 cauliflowers) - depends on how much stalk cauliflower has

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp garam masala powder

1 tbsp oil

gobi ke danthal

1. Peel the hard outer covering of gobi danthal. Wash and chop them into pieces.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing.

3. Add gobhi danthal, salt and all the spices except amchoor and garam masala. Mix well.

4. Cook covered on a low heat till danthal or stalk pieces turn tender. Add amchoor and garam masala and mix. Turn off the heat. Serve hot danthal ki sabzi garnished with coriander leaves. Serve with roti or paratha.

Chawal ka Paratha (Left Over Rice Flatbread)

chawal ka paratha

Chawal ka paratha can be made from left over rice and that too straight out of fridge. No need for heating chawal. So chawal ka paratha can be categorized as 'make over from left over'.

Recipe of chawal ka paratha

Dough

1 & 1/2 cup atta (whole wheat flour)

1/2 tsp salt

Filling

1 cup cooked chawal (rice)

3 green chillies- chopped

1 medium onion-chopped

1/2 tsp cumin powder

Salt to taste

Oil for shallow frying paratha

1. Mix salt to atta and add water to knead it into pliable dough.

2. Mix all the ingredients under filling.

3. Take a ball from the dough and flatten between your palms. Roll it into a 3 inch round dusting with dry flour.

4. Take a portion of the chawal filling and place it at the centre of the round. Gather the edges and shape it into a ball. Flatten between your palms.

5. Roll out into a 6-7 inch round parantha.

6. Heat a tawa (griddle) and place this paratha on it. Cook from both sides applying oil till golden brown with brown-black specks on it. Similarly make rest of the parathas with remaining dough and filling.

7. Serve chawal ka paratha hot with curd and pickle.