Category Archives: Leftovers

Leftover Roti Recipe 1

Leftover Roti Recipe

  • Servings: 1
  • Difficulty: easy
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Leftover Roti Recipe 1

 

 

 

 

 

 

Today, I would like to share with you a recipe which is my ultimate guilty pleasure.

It won’t win any beauty awards, it is not elegant, it doesn’t have that “wow” factor, it is not one you can boast about but it is one of THE most comforting foods I have eaten.

If you like slurpy or soft, mashable foods (think mac and cheese or a bowl of cheesy mashed potato or a hearty soup) than this one is for you.

The recipe has come into our family through one of my mum’s oldest and closest friends.

very simple and doesn’t require a well-stocked kitchen

This works best with a day old roti or chapatti which is kind of dry. But it is so good that, sometimes, it is worth making extra rotis just so that you can have this the next day.

I have tried this recipe with regular wheat roti as well as jowar (sorghum) bhakhri (photo above) and it is equally delicious with both.

The only caveat is the tartness of the yoghurt you use. It has to be really very sour. I tend to leave the yoghurt at room temperature for a few hours beforehand to ensure that it reaches the right piquancy.

If you are a fan of garlic and yoghurt, give this one a go.

Out of curiosity, how do you use up your leftover rotis?!

Ingredients

4 Wheat roti or 2 Jowar bhakhri (must be day old)

1.5 Cups very sour yoghurt

1 Large head of garlic

2-3 Dry red chillies

1 Teaspoon cumin seeds

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste

Method

  1. Peel and slice the garlic along its length.
  2. Crumble or tear the rotis or bhakhris with your hands. Set aside.
  3. Whisk the yoghurt.
  4. Add salt, turmeric powder and chilli powder to the whisked yogurt.
  5. Add about 1.5 to 2 cups of water to the spiced yoghurt and  mix well. Set aside.
  6. Heat the oil in a frying pan.
  7. Once the oil is hot, lower the heat and throw in the cumin seeds and dry red chilli.
  8. Add the asafoetida and stir for about 20 seconds.
  9. Add the garlic and cook it for a couple of minutes.
  10. Next, add the yoghurt mixture and bring to boil.
  11. Once it comes to rolling boil, add the roti/bhakhri pieces.
  12. Mix well, cover and cook for about 15 minutes. By the end of the cooking time, the roti will have absorbed a lot fo the yoghurt sauce and you will end up with a stew like texture.
  13. Transfer to a pasta bowl and enjoy piping hot.

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Penne with Butter Bean & Avocado

Penne with Butter Bean & Avocado

  • Servings: 1
  • Difficulty: easy
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Penne with Butter Bean & Avocado

 

 

 

 

 

 

 

Remember my recent post on Butter Bean & Avocado Spread? Well, I had some leftover so decided to use it as a stir-in sauce for pasta.

the creamy butter beans and avocado merge with warm penne beautifully for a sublime pasta experience

Like my previous pasta recipe, this time too, I used wholewheat (as opposed to white) penne and didn’t feel like I was eating something “boring healthy”.

And like my previous Maggi recipe, this is also a one-step cooking method (if you leave aside the pasta boiling step).

Ingredients

3-4 Tablespoons Butter Bean & Avocado Spread (or to taste)

1/2 Cup uncooked chunky pasta of your choice

1 Yellow Pepper

1 Large Onion

2 Ripe tomato

200 Grams mushroom

A handful of basil leaves

2-3 Bird’s eye chilli

Head of garlic

Juice of 1 lime or lemon

1 Tablespoon mixed herbs or Italian seasoning

1 Tablespoon olive oil

1-2 Tablespoons pine nuts

Grated Parmesan to serve

Salt to taste

Method

  1. Firstly, we need to marinade the vegetables for a few hours.
  2. Wash/wipe and halve or quarter the mushrooms (depending on their size).
  3. Wash, de-core, de-seed and chop the yellow pepper.
  4. Peel, wash and slice the onion.
  5. Wash and dice the tomato.
  6. Wash and slice the chilli.
  7. Peel and slice the garlic along its length.
  8. Combine the mushrooms, pepper, onion, tomato, chilli and garlic in a bowl.
  9. Add the olive oil, lemon juice, seasoning and salt to taste.
  10. Mix well, cover and refrigerate for 5 to 6 hours.
  11. When you are ready to prepare the dish, cook the pasta according to instructions on the packet. Drain and set aside.
  12. Dry roast the pine nuts till they tun a shade darker. Set aside.
  13. Wash and dry the basil leaves. Set aside.
  14. Heat a frying pan and add all the vegetables along with the marinade.
  15. Mix well, lower the heat, cover and cook for 10-12 minutes.
  16. Take the pan off the heat and stir in the boiled pasta, pine nuts, basil and butter bean & avocado mixture.
  17. Mix thoroughly and transfer to a pasta bowl.
  18. Sprinkle some parmesan and enjoy.

Note:

  1. This recipe can be enjoyed hot or at room temperature.

Fritters of Leftover Couscous

Fritters of Leftover Couscous

  • Servings: 1
  • Difficulty: easy
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Fritters of Leftover Couscous

 

 

 

 

 

 

 

Okay, so I was in two minds whether to write this post or not. I mean, this is not the most attractive photo of fritters you have seen and a food blog is supposed to be all about drool worthy images.

But it is not often that I find a leftover recipe as delicious (if not more so) than the original.

With ever escalating rise in food prices, throwing away leftovers is something I really try to avoid. Fortunately, most times, I manage to cook enough for one serving but at times, I end up with a bit more.

This was the case when I had made couscous with avocado and chickpea the other day.

One of my favourite food writer is the (in my opinion, at least) very underrated Lyndsey Bareham whose recipes almost always work. Several years back, when she had a column in the UK’s Evening Standard, I had read a recipe of hers for leftover pasta. From what I recall, you mix the pasta (and any sauce or vegetables it is paired with) with some cheese and egg, bung it in a loaf tin and bake it. Once cooked, take it out of the loaf tin, slice and serve.

This recipe has been sitting subconsciously at the back of my mind ever since although I have never had the opportunity to try it.

For today’s fritter recipe, I have adapted Lyndsey’s method, the difference being that instead of making a baked dish out of the leftover, I turned them into fritters.

The following is using leftover couscous but the basic principle (any leftovers mixed with egg and cheese) can work with the likes of rice, pasta, couscous, quinoa or an other grain/cereal.

It is also adaptable. For instance, you can add more vegetables or meat or lentils if the leftover falls a bit short. In my case, I added a small avocado and half cup of boiled chickpeas to stretch the quantity.

scrumptious with tomato ketchup, mustard or hot sauce

Ingredients

1.5 Cups leftover couscous

1/2 Cup boiled chickpeas

1 Small ripe avocado, mashed

1 Egg, lightly beaten

1 Tablespoon grated Cheddar

A pinch of salt

1 Teaspoon olive oil

Method

  1. Combine all the ingredients (except the oil) in a mixing bowl.
  2. Heat a non-stick frying pan.
  3. Add the oil and swirl it around so that the base of the pan is fully coated.
  4. When hot, lower the heat and add a spoonful of the couscous-egg-cheese mix and pat it down with the back of the spoon.
  5. Do the same with the rest of the mixture. Don’t overcrowd he pan.
  6. Cover and cook on low heat for about 8 to 10 minutes.
  7. Uncover, gently flip over the fritters and cook the other side for about 7 to 8 minutes.
  8. Serve hot.