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Four ways to use your left-overs

December 23, 2006

To use left over sabji (vegetables) and dal (lentils) or in fact anything
Method: Liquidize leftovers in a mixer and use this mixture to knead flour. Avoid using water. Just add enough flour to make a good, firm roti (Indian bread) dough. You can also add chopped green chillies, coriander and even a little finely chopped onion to this dough. Add salt if necessary and any other masala (optional).
Knead well and roll out into flat rounds. Shallow fry to make into paranthas.(Fried rotis)It is also possible to make plain dry rotis with this dough.
Serving suggestion: With dahi (curds/plain yogurt).

To use left over rotis
1. Chop them into large pieces and add to boiling dal or in fact into any curry, including stew.

The two recipes given below are traditional Maharashtrian recipes – dishes that are made in almost Maharashtrian household. However they are so simple that they are rarely found in recipe books.

Phodnichi Poli (Fried Roti)
Chop the rotis finely (or break with fingers into small pieces) and make as you would make any sabzi.
Method: Shallow fry, using any tadka and any spices that you like. My personal favorite is the typical Maharashtrian tadka (In two tablespoons of heated oil add half a teaspoon of Rai (mustard seeds), and after the seeds splutter, add a pinch of Hing (Aesophetida), a few Kadhipattas (curry leaves) and chopped green chillies). A chopped onion added immediately after gives a nice taste. Fry until the onion is soft and then add the chopped roti. The mixture should be fried well, until a little crisp. However, not everybody likes it this way, so you will have to experiment to see what suits you. If a little extra oil is used, this roti chiwda (mixture) makes a good snack to take along on a journey. Peanuts can also be added to make it more nutritious.
Policha Ladu (Roti balls)
Chop the rotis finely (or crumble with fingers into very small bits) and add pure ghee (clarified butter) and crumbled jaggery. You need enough ghee to be able to shape the roti mixture into laddoos (firm round balls). As to the amount of jaggery that is required – this depends entirely on taste…kids like it very sweet. This dish is nutritious and a favorite with small children.

2 Comments leave one →
  1. December 23, 2006 9:59 am

    The other thing you can do with leftover rice is – ‘Phodnicha bhaat’, typically found in all marathi houses. Let me tell you. Its awesome as I am having it right now…We need to market it as ‘marathi fried rice’. I am sure people will love this.. 😀

  2. December 23, 2006 11:42 am

    Thanks Harshad. I’ll add this recipe by and by…

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