Left over pulao paratha

Hello friends! My today's dish is again very simple and easy to make and we make good use of left over rice. Earlier I had made left over rice chilla. Click on the name to see the recipe.  This time I am making paratha or roti using left over pulao. 
Pulao has lots of vegetables as per our choice and here I had bit of boondi raita also left and so I got thinking what to do with it and hence this idea came. Kids and adults all liked this in my home.

Ingredients:

• 1 cup wheat flour
• 1/2 cup left over pulao
• 1 tsp  turmeric powder
• 1 tsp red chilli powder
• 1tsp dry mango powder
• 1tbsp coriander powder
• salt to taste
• 1tbsp ghee+ more for cooking
• 1tbsp chopped coriander leaves
• water as required.

Method:
Mix all things mentioned above and add water gradually to make tight dough. Be careful with salt and spices as pulao already has enough of them. I had some boondi raita left so i had added that too in the dough.

Heat tawa. Make medium size balls of the dough and roll the chapathi thick.  Cook on tawa as we normally do with chapatis on both sides. Drizzle required ghee or oil for uniform cooking.

Remove and serve it hot with curd, tomato sauce or chutneys.

Hope you enjoy this quick dish.

Sending this to  COOKING WITH SAPNA

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Rajma tikki/cutlet...

Hello friends! How have you all been? My  today's recipe was just one of those brainstorming sessions and the end result was awesome. I had made rajma some days back and I thought this boiled rajma seems  more than what we can eat. So, just took some out and rest cooked normal. Looking at left over boiled rajma I racked my brains to think what to make and I just got the idea after my masoor dal tikkis. You can read about that recipe here.

So I ended up making just that with some modifications and I got the surprise next day. Would let you know the surprise right at the end of this post. Lets get on with this delicious and perfect any time snack.

Ingredients:

1 cup boiled rajma 

 maida as needed

sooji/rawa as needed

salt to taste

2tbsp crushed peanuts

1/2tsp red chilli powder

1/2 tsp garam masala powder

1/2tsp amchur powder

1/2 tsp coriander/cumin powder

few coriander leaves cut

oil to shallow fry  or more if you want to deep fry.

Method: 

Take boiled rajma and mix  maida and sooji as needed  and add all the dry masala items along with salt and peanuts and mix well. The entire mixture would be sticky  because of boiled rajma. Heat a pan and pour some oil in it. Give shape to  rajma cutlets and shallow fry in pan till its cooked on both sides. Remove from pan on tissue paper to drain excess oil.

Serve hot with chutney or sauce of your choice. Hope you liked this recipe and over to you for your lovely comments.

                                                       Close up view of rajma tikkis

Note: Since rajma mixture would be sticky you can adjust with maida and  sooji and quickly make tikki or cutlet shape. I had shallow fried in pan but you can try deep fry or bake method.

My surprise as I mentioned above was that next day I was watching tv show and in one of the food programmes chef made same rajma tikki but he had  pulsed rajma and used corn flour to bind it. He even included peanuts to make it healthy and I was  wondering what a co incidence. I made rajma tikki using my brain to add things and here chef made same thing in bit of different way. 

Linking this to Minnie's  Weekend gala dinner extravaganza

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