tasty snacks from leftover food!!!

LEFTOVER NOODLES ( SNACK)


Ingredients
2 cups of leftover noodle dish
2 tbsp. cornflour
2 tbsp. rice flour
1 tbsp. wheat flour
2 cup bread crumbs
chilli garlic sauce as per taste


Method
Mix all flours, bread crumbs in a large plate. Break noodles a little, add to plate. Mix, check
taste, add sauces,chilli as required.
Mix shape into pingpong sized balls. Mix semolina and cheese in a plate. Roll balls in
cheese, press gently with palms, to secure cheese on balls.
Refrigerate for 30 minutes, or till required. Heat oil, add in a few balls at a time. Deep fry
in hot oil, till golden brown all over.Serve hot with tomato sauce or chutney!!


ALOO CUTLET 



Ingredients
2 cups leftover dry potato vegetable
green chillies to make filling spicier, if desired
salt to taste
oil to shallow fry
fine semolina or breadcrumbs


Method
Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies,
etc.
Make round pingpong sized balls, keep aside. Flatten and shape balls into heart or oblong
shapes.
Heat a flat bottomed pan or griddle, drizzle some oil onto it. Roll each cutlet into a plate of
crumbs or semolina to cover all over.
Place on heated griddle, shallow fry till golden and crisp, flip side and repeat till golden.
Drain, serve hot with chutney or sauce.


 POHA CUTLETS

Ingredients

1 cup leftover poha
1 onion finely chopped
1 tbsp. spinach leaves finely chopped
1/2 cup corn kernels crushed
1 potato boiled, mashed
3 green chillies finely chopped
salt to taste
oil to deep fry

Method

Squeeze out excess water from onion and spinach.
Add to poha, along with all other ingredients.
Bind into soft mixture. Drop small lumps of mixture in very hot oil.
Deep fry in hot oil, on low till golden and crisp.
Serve hot with tomato ketchup or chutney!!!


DAAL PANCAKE


Ingredients:

For stuffing-

• Leftovers dal 2 cup
• 2 chopped onion
• 2-3 chopped green chilli
• 1-teaspoon chopped ginger
• 1-teaspoon chopped garlic
• 1chopped tomato
• Salt & sugar to taste
• 2-tablespoon mustard Oil
• Lettuce for garnishing

For pancake-

• 100 gm white flour (maida)
• 200 ml milk
• 1 egg
• 1-teaspoon pepper powder
• Salt according to taste.
• Vegetable oil for fry
• Water if needed

Preparation:

1. Pancake - Make a thick batter with the whole pancake ingredients (if the batter become too tight then use the excess water for diluting) & keep it for 30 min.
2. Heat the oil in a frying pan and give 2-tablespoonful of mixture.
3. Fry both side of pancakes in low flame and keep aside.
4. Pancake is ready.
5. Stuffing - Heat the oil in a pan, add chopped onion, chilli, ginger, garlic, tomato and fry it for few min.
   Add dal, salt and sugar to taste and mix well.
6. Cook it for few min until the dal become dry.
7. Take the pancakes and pour the stuff & roll it finely.
8. Dal pancake garnishing with lettuce and serve hot

BREAD DELIGHT

Ingredients:-

 5-6 bread slices or as per requirement(cut them in any shape of your choice but do not remove the corners of the bread)
2-3tbsp of butter(Use the unsalted butter if you have.It taste better with this recipe)
2-3tbsp of sugar

Method and preparation:-

Step1-Take a pan and 1tbsp of butter in it and let it melt.

Step2-Add the bread slices and roast them till they get brown which will hardly take 2-3 minutes.Add more butter if you require.

Step3-Now when the bread gets little brown close the gas and add sugar in it and mix it properly.You can use powder sugar also if you want but crystal sugar works well too.

Your toasted bread with sugar is ready to be served.

RICE  MUFFINS

Ingredients:

1 Cup leftover rice

1 1/2 cup whole wheat flour

2tblspoon sugar

2tspoon baking powder

2eggs

1/2 cup skim milk

1/4 cup vegetable oil

1/4 tsp almond extract

Method:

Mix flour with sugar and baking powder.

Beat the eggs and add all the other ingredients, rice goes last.

Add the rice mixture to the flour mixture and blend well.

Spoon the mixture into 12 pre-greased muffin cups

Bake at 350 degrees F for 30 min.

Serve with tea, coffee.