Chappathi Chips (A Crispy snack with left over Chappathi)

Ingredients

Chappathi

Refined Oil

Method Of Preparation

Cut the left over chappathi’s into square pieces or any desired shape.

Heat oil in a pan, deep fry until reddish brown.  Do not over heat the oil, put in low flame when it is heated and add the chappathi pieces. Crispy n yummy snack is ready.

Serve with tea. 

Cilantro Dosha

I made this with the left over Dosha batter as evening snack. It was really a great flavorful dosha. So here goes the recipe.

Ingredients

Dosha Batter: 2 ½ cups

Coriander leaves: ½ bunch

Garlic: 2 cloves

Green Chilli: 2
Shallots: 5

Curry leaves: 1 hand full

Salt: needed

Method of Preparation

Grind coriander leaves, garlic, shallots, green chilli and curry leaves to a smooth paste.

Add this to the dosha batter and add salt.

Stir well.

Heat a nonstick pan, pour a ladle full batter and spread with the back of ladle to a round shape.

Close with a lid and take out when done.

Serve hot with coconut chutney.

Linking to EP Series Spices and herbs at julies space

Linking to GIMME GREEN EVENT at Rosh’s space

Idli Bhaji

Ingredients

Idli: 10

Thenga Chammanthi Podi: 2-3tbsp

Red Chammanthi: 3tbsp

Besan flour/Gram Flour: ¾ cup

Rice Flour: 3tbsp

Turmeric Powder: a pinch

Baking Powder: ½ tsp

Salt: needed

Oil: for frying

Method of Preparation

Take the idli and blend in a blender to make it powder.

Transfer to a bowl and add thenga chammanthi podi and red chammanthi to it.

Mix well with hand.

Make small balls out of it and flatten a bit and keep aside.

In another bowl add besan, rice flour, salt, turmeric powder and baking powder.

Add water to it to make a thick batter so that the batter will coat well on balls.

Heat oil in a pan dip each balls in the batter and deep fry in oil until both sides become golden brown.

Note: Click the link for recipe of thenga chammanthi podi, red chutney and idli.

Sending to WTML at gayathris space, Kerala Kitchen Event hosted by Roshan

Apple Stuffed Fried Chappathi

 Again here comes a new variety of snack with chappathi. This blogging made me think of new varieties or else I am sure that I will not think of these and will stick on to same items. So find the recipe below.

Ingredients

Chappathi: 10

Condensed Milk: 3-4tbsp (or as required)

Apple chopped: ½ cup (can grate the apple for easier stuffing)

Wheat flour: 2tbsp

Oil: for deep frying

Method of Preparation

In a small bowl, mix chopped or grated apple and condensed milk.

In another bowl, add wheat flour and add bit water to it to make a thick paste (for sealing)

Cut the chappathi with a glass or cookie cutter into round pieces.

Take one round piece of chappathi and add 1tbsp apple mix to it

and take other piece and keep on it. Seal the edges well with wheat flour mix. (I spread the wheat flour mix on the round chappathi piece and kept over the other)

Do the same till you complete the chappathi pieces.

Heat oil in a pan and deep fry it till both sides become golden brown.

Delicious snack is ready to serve.

Tips: This is not so simple to do it. The sealing part is a bit hard. I chopped the apples into big pieces, so I found it hard. I think so it is better to grate apple or chop into very small pieces. Seal well.

Sweet Chappathi Chips

Again here is a delicious crispy snack out of chappathi. Bringing out new varieties with leftovers has become a passion now and chappathi is the main item which is being left over mainly. This is a very crispy snack and frying after microwaving it makes it crispy, if we are frying chappathi as it is we will not get it crispy. It is not necessary to add powdered sugar to it, if you don’t want the sweet version you can just omit the addition of sugar. So try this recipe, I am cent percent sure that you and your kids will love it and will no more dump chappathi to the waste bin. So here goes the recipe.

Ingredients

Chappathi: 10

Sugar Powdered: needed

Oil: for deep frying

Method of Preparation

Cut chappathi into small pieces (as per your desire)

Keep the pieces in microwave for 3minutes in high power or till it becomes 80% crispy. (Be careful not to burn, the time varies in oven)

Heat oil in a pan, put in medium flame (if the flame is too high, it will burn fast, and Oil should not be too hot) and deep fry the pieces.

Take it out when done and sprinkle powdered sugar on it while it is hot itself.

Serve with tea.

Sending this to simply.food’s, Kitchen Chroinics VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER

 

Pathiri in Coconut Milk

This is sweet recipe with leftover ari pathiri. It was our childhood favorite.  It is very simple recipe and a good way to make use of it. The addition of shallots and curry leaves makes its taste heavenly.

I thought I already posted Ari Pathiri recipe. But when checked to link it up only I realized I have missed it. Anyways I will post it soon.

Ingredients

Ari Pathiri: 10

Coconut Milk (Fresh & thick): 1-2 cups

Sugar: 3tbsp

Shallots/pearl onion: 5

Curry leaves: few

Oil: 2tbsp

Method of Preparation

Roll together the pathiris and cut into small pieces (can make into thin strips). Keep aside.

Heat oil in a pan, add chopped shallots.

When it turns brown add curry leaves and simmer the flame and add coconut milk and sugar to it.

Stir well, when it slightly heats switch off the flame and add chopped pathiris. (do not bring the coconut milk to boil)

Stir and serve hot.

Note: If you keep it long time pathiri will get soaked in coconut milk, the better way is to keep chopped pathiri and coconut milk separate and at the time of having, mix it up.

Sending this to simply.food’s

Kitchen Chroinics sending to VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER

Jam Stuffed Dumplings

This again is an interesting recipe. I just tried and it was really a tasty snack. Kids will surely love it. It is out of left over dosha batter. Here goes the recipe.

Ingredients

Idli/Dosha batter: 1cup

Maida: needed

Baking powder: ¼ tsp

Salt: needed

Apricot Jam: needed (can use any)

Oil: for deep frying

Method of Preparation

Take the idli/dosha batter in a bowl and add baking powder and salt (if needed) to it.

Stir and add maida to it to make smooth dough. (Do not make the dough hard by adding more maida, u may not get soft dumplings)

Apply some oil on your palms and take small ball from the dough and flatten it a bit. (It may be sticky still can adjust by applying oil on your palm)

Take ½ tsp jam put on the flattened ball. Roll again to a ball. (Be careful that jam won’t come out, roll/seal well)

Do the same procedures till you complete the dough.

Heat oil in a pan and deep fry the balls till all side becomes golden brown or till it is cooked well.

Note: Don’t make the dough so hard by adding more maida, the more soft the dough is you will get the dumplings soft. Seal well after putting the jam then shape into a ball.

Sending this to simply.food’s

Kitchen Chroinics sending to VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER

Wheat Ada Payassam

I was so happy and satisfied when I prepared this payassam. This was made out of left over chappathi. I kept this has suspense and served to the whole family but nobody came to know that it was made out of chappathi. After having it I asked my husband, do you know with what I made this? Of course this is paalada, and I started laughing and told that it was not? So he told then it will be with kubboos, bcoz recently only I gave him two new snacks with kubboos, that too he didn’t come to know. He was so surprised when I told him it was made out of chappathi.

I usually prepare thin and dry chappathi. With thick and oiled chappathi I don’t know how it will be. But with thin, dry chappathi it came out so well. We can go for the recipe now.

Ingredients

Chappathi: 4

Milk: 4cups

Condense milk: ½ tin

Sugar: ½ cup (you can adjust according to your taste)

Cardamom crushed: 4

Roasted raisins and cashews: few

Ghee/butter: 1tbsp

Method of Preparation

Keep chappathi in microwave in full temperature for 1 ½ minute or till it becomes crispy. (be careful not to burn it).

Then when it is cooled crush it to small pieces that resemble paalada. Keep aside.

In a bowl add milk and 2cups water. Bring it to boil and put in low flame. Keep stirring occasionally. (Be careful that it won’t spill, adjust the flame accordingly)

When it comes to about 5 cups add the crushed chappathi pieces and sugar.

Stir frequently and when it becomes soft and becomes around 3 ¾ cup add condense milk.

Keep stirring until you get the consistency of payassam, add crushed cardamom and roasted cashews and raisins and switch off the flame.

Add 1tbsp ghee/butter to it.

Serve hot or chilled.

Sending this to ABC series Desserts event hosted by Ramya

Sending this to Kerala Kitchen Event hosted by Kaveri

Sending this to simply.food’s

Kitchen Chroinics sending to VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER

 

Kubboos Dumplings

Here comes another recipe with left over kubboos. I prepared dumplings out of it and they were soft and the whole family loved it. Here goes the recipe.

Ingredients

Kubboos/ Arabic bread powdered: 2cups (.blend in blender to get it powdered)

Milk Powder: ¼ cup (optional)

Milk: needed

Baking powder: a pinch

Ghee/butter: 1tbsp

Sugar: 1cup

Water: ½ cup

Cardamom pods: 2

Lemon Juice: 1tbsp

Oil: for frying

Method of Preparation

In a bowl add kubboos powder, milk powder, baking powder and mix well with hand.

Add butter and add milk little by little to get smooth dough. (Consistency of gulab jamum)

Roll into small lemon sized balls out of it. Deep fry in oil till all sides becomes golden brown and cooked well.

Meanwhile prepare sugar syrup

Heat a pan and add sugar, water and cardamom pods to it.

When sugar dissolves and you get one thread consistency add lemon juice and switch off the flame.

Put the prepared dumplings in warm sugar syrup.

Sending this to ABC series Desserts event hosted by Ramya

Sending this to simply.food’s

Kitchen Chroinics sending to VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER

Scrambled Egg Roll

Here is yet another snack from my sisters. This is prepared with left over chappathi with scrambled egg filling. This is really a good way to use left over chappathi. You can change the filling to chicken, fish or any of your choice. Find below the recipe which they send to me and we can wait for another sweet recipes from them.

Ingredients

Chappathi: 6

Plain Flour: 1 tbsp (Make a very thin paste by adding 5-6tbsp water or egg can be replaced)

Plain flour: 3tbsp (make thick paste by adding little water, for sealing)

Bread Crumps: needed

Oil: for deep frying

Egg: 3

Onion: 1

Tomato: 1 big

Ginger garlic paste: 1tbsp

Green Chilli: 1

Curry leaves chopped: 1tbsp

Chilli powder: ¼ tsp

Turmeric powder: a pinch

Salt: needed

Oil: 2tbsp

Method of Preparation

Heat 2tbsp oil in a pan, add chopped onion, when it turns slight brown color, add ginger garlic paste and chopped chilli.

Stir for a minute and add tomato and curry leaves.

When tomato gets cooked add chilli powder, turmeric powder and salt.

Break the eggs and add to it and stir continuously till it gets cooked.

When it gets cooked, switch off the flame. Keep aside. Let it cool a bit.

Take a chappathi, add little egg mix in it length wise.

Fold the other two sides inside and roll it length wise and seal the edges with the thick maida paste.

In a bowl take thin maida paste/ can use beaten egg and another bowl take bread crumps.

Heat oil in a pan.

Take the folded chappathi dip well in thin maida paste/egg and roll well in bread crumps.

Deep fry in oil till both sides turn golden brown.

Sending this to simply.food’s

Sending to Kerala Kitchen Event hosted by Roshan

Sending to ABC Series Egg Recipes at Ramyas Space

Arabic Bread/ Kubboos Vada

I don’t know, this month is meant for left over I think. There are so many recipes lying in my drafts. Any way today I will post one. Trying anything innovative with left over is really interesting, when this part comes we think too much….Really enjoy it. Today I tried with Arabic bread/kubboos. Occasionally only we buy it. If we buy 1 pack, will not be able to finish it. My husbands don’t like to take it next day. I powdered, roasted and preserved as bread crumbs and kept some. I have 1 bottle full. So I have to try something else, isn’t it? So I powdered and made vada out of it. Just go through the recipe and try it out.

Ingredients

Kubboos/ Arabic bread powdered: 2 cups (just blend in a blender, u will get it powdered)

Rice flour: 2tbsp

Baking powder: a pinch

Onion chopped: 2

Green Chilli chopped: 3

Ginger chopped: 2tbsp

Curry leaves chopped: few

Coriander leaves chopped: few

Salt: a bit (kubboos already contains salt)

Oil: deep frying

Method of Preparation

In a bow, add powdered Arabic bread, rice flour, baking powder, chopped onion, ginger, chilli, curry leaves, coriander leaves and salt.

Add little water to it. To get the consistency that you can make a ball out of it (parippu vada, pokkavada consistency)

Take a lemon sized ball from it and flatten a bit by placing on the palm. Do the same with the full dough/batter)

Heat oil in a pan, deep fry until both sides turn golden brown.

Delicious snack is ready.

It is really very tasty snack.

Sending this to simply.food’s

Kitchen Chroinics sending to VEENA'SSTARTES BY KALYAANI ---COOKING WITH LEFTOVER