Steamed rice balls

NEEDED
 cook rice 🍚- 2 cup
 chopped onion 1 big
Gram flour - 2 tbsp
Green chilly chopped 2
Salt
Kasuri methi - 1 tbsp
( adjust  ingredients to ur taste)

Take a  big bowl. Add  all the above  said items. Mix well  using ur hand.
Make small ovel shaped balls.
Arrange in a plate and  steam it, in a cooker.
Remove  and serve with pickle or chutney. 

(ADAI mAVU) KULI APPAM

NEEDED
ADAI batter / adai mAVU

( After making adai little batter was left , so next day made this kuliappam with this batter)

Little salt , chilly powder, hing , chopped onion  , pinch garam masala ( opt)
Add this to the batter ,mix well.
Heat a non stick KULI APPAM mould , add little oil in the hole , and fill with this batter.
Cook on medium flame.
Then turn the other side .
Remove and serve hot with  spicy chutney.

MOCHAI ALOO SUBJEE

NEEDED
pressure cooked mochai / vaal - 1/2 cup
potato /aloo - 1 big [peel skin and chopped]
salt
3 tsp oil
haldi / turmeric
hing
1/2 tsp mustard
1 /2 tsp garam masala
1/2 tsp sugar

TO GRIND TO A PASTE
1 big tomato
1/2 the lemon size ginger
1 tsp corriander seeds
1 tsp jeera

METHOD
in a pan temper musterd in 3 tsp oil.
add the chopped pototo. fry till brown .
[if using boiled potatoes , u can add with mochai .]
add the ground tomato paste.
add salt , haldi, hing , garam masala .
cook till the oil seperates.
add 1 cup water,add  1/2 tsp sugar .
add the boiled mochai .
cook for few minutes ,and little fresh cream .
MIx well , remove and garnish with corriander .
[I USED THE REMAINING MOCHAI SUNDAL IN THIS SUBJEE]

NOTE ;
If using dry mochai  , soak very night . pressure cook adding enough water ,along with potato, leave 5  -6 whistle.

HAKKA ROTI

NEEDED
 roti - 2 - cut to thin strips
vegetables - cabbage , capsicum, carrot , onion .- cut thin strips
hing
turmeric
garam masala
salt
chilly powder
2 tsp oil, mustard , jeera
chat masala (opt)

METHOD

• in a pan temper mustard , jeera in 2 tsp oil .
• add the vegetables , salt , chilly powder, garam masala , hing turmeric .
• fry for few minutes ,then add the roti . 
• mix well and  remove .
• sprinkle some chat masala  and serve.

NOTE
do not over cook the vegetables , let it be crunchy .

DAL ROTI

 
NEEDED
left over yellow dal  ( prepared in the morning,)
wheat flour
salt as required
1 tsp oil

Add the dal to the wheat flour , add little salt and knead well to a soft dough.
(U may not require water.)
Then make roti s.

NOTE
check the dal , whether its in good, before preparing.
If there is green chilly,  etc in the dal , no need to discard.

SUJI ROTI (SWEET)

This is a tasty and an easy sweet roti with the leftover suji puran.
 (puran: suji/ rawa, jaggery,  water , elachi powder).

NEEDED :

suji puran ( left over , I kept in fridge)
Wheat dough
Ghee

METHOD

• Make a small roti. 
• Keep the suji puran  in the middle of the roti.
• Fold from all the sides. 
• Dust it with little wheat flour.
• Then again make roti.
• In a tawa cook the roti on both sides, on a medium flame.
• When the red spot comes remove and then apply ghee.

NOTE
If u apply ghee 1st and make roti , it will be little hard.

KULI APPAM with dosa batter

NEEDED:
dosa batter

cabbage little - chopped
onion - chopped
green chilly
channa dal - 2 tsp (soak for 1 hr)then drain the water and add to batter.
curry leaves  or corriander
add little salt

METHOD:

• mix all the above said ingredients in the dosa batter.
• grease the appam mould with oil, and fill the batter in every hole.
• add little oil on top . 
• then turn carefully the other side.
• cook for 2 min and remove.
• serve with any chutney.

NOTE:
easy to make in non stick mould.
 

IDLY UPMA

NEEDED:

Left over idlies - crumble using ur hands
onion - finely chopped
red chilly 1 or green chilly
1 tsp urad dal
1 tsp mustard
2 tsp oil
salt

METHOD:

• temper mustard , urad dal , red chilly in 2 tsp oil and add the crumbled idly ,
• add salt , mix well and cook for 2 min. 
• remove and serve .

RICE TIKKI

NEEDED:

cooked rice - 2 cups
chopped corriander - 1 - 1 1/2 tbsp
chat masala
salt
to grind & add: green chilly, ginger , little curry leaves (6)
gram flour / besan -  2  - 3 tsp
1 tsp lemon  juice

METHOD:

• slightly mash the rice & add all the above said items.
• squeeze the lemon & mix well
• make small balls & slightly flatten each rice ball.
• place it in a tawa 4- 5 at a time .
• keep on a medium flame.
• add 1 tsp oil & fry on both sides till light brown .
• serve hot with ketchep................

NOTE:
instead of green chilly can use chilly powder, chopped curry leaf.
make it chatpata....................spicy...........

semiya upma balls / vemicelli balls

Needed:

leftover vegetable semiya upma

FOR BATTER:
maida -1/2 cup
water as req
 make a thick batter

METHOD:

• take the semiya upma in a bowl &  gently mash using ur hands.( it shd come to make balls)
• make small small balls  with the upma & keep aside.
• take kuli appam moulds & keep in medium flame.
• add 1 tsp of oil in all the holes.( if non stick mould, add  1/2 tsp oil.)
• now dip this semiya balls in the maida batter  & place it in the kuli appam mould.
• cook on both sides till golden brown. 

NOODLES TIKKI

Needed:

 leftover - maggi( cooked}
1 carrot-grated
cabbage - finely chopped -little
boiled peas
besan/ gram flour- 2tsp or as req( for binding)
salt
chilly powder
oil- for shallow frying

 Method:

• tranfer the remaining maggi in a bowl and add the vegetables, besan.
• mix well using ur hands.
• first  make small balls with this noodles mixture.
• then slightly flatten it.
• shallow fry on a tawa ,applying oil on both sides, till light brown .
• serve with ketchep.

CHAWAL ROTI

This a Rajastani recipe and generally the roti is made with leftover rice.Preparation is very easy and the result u get is a soft and tasty parathas.

Ingredients:

Leftover Cooked Rice

wheat Flour/Atta - According to Rice quantity

Redchilly powder - 2tps

dhaniya jeera powder - 1- 2 tsp

Tumeric powder/ haldi - 1tps

garam masala powder - 1/2 tsp ( optional)

saunf - 1 tsp

green chilly -2 - finely chopped

corriander - 1 tbsp - finely chopped

Salt to taste

Oil - to make parathas

Water - if required ,to make dough

method:

combine all the above ingredients and  knead well to make a soft dough.

Make medium balls of dough and roll like roti.

The difficult part is to roll the roti as it tends to break while rolling, for which we need to keep dusting the roti with flour.

make small size roti , so that it will be easy to take.

(If the roti keeps breaking or difficult to roll then add atta to make the dough firm).

In hot tawa cook the paratha both sides until golden brown and applying little oil.

serve hot with a spicy pickle or any subji.