Corn Tortizza

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An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.

Ingredients:

For Corn Tortillas:

1/2 cup maize flour

1/3 cup plain flour (maida)

2 tsp oil

1/2 tsp salt

Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled

1/2 cup sliced onion

1/2 cup chopped green capsicum

1/2 cup mozzarella cheese, grated

Pizza sauce

Dried herbs and chilli flakes

Method:

• Shift both the flours and add oil and salt. Mix well.
• Make smooth dough using enough warm water, keep aside for 20 min.
• Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
• Cook lightly on a tava (griddle) and keep aside.
• Preheat oven at 200 deg C.
• On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
  grated cheese.
• Bake for 5-7 min or till cheese melts.
• Sprinkle dried herbs and chilli flakes and serve hot.

Whole Wheat Noodles

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Enjoy your tea-time with healthy Whole wheat noodles, made from left over chapatis/Indian flatbread....

Serves: 2

Ingredients:

5 whole wheat chapatis / rotis/Indian flatbread

1 medium onion, chopped lengthwise

1/2 capsicum, chopped lengthwise

1/2 cup cabbage, shredded

4-5 garlic cloves, finely chopped

1 tsp vinegar

1 tsp pepper powder

1 tsp soy sauce

3-4 tsp tomato sauce

2 tbsp olive oil

Salt to taste

Method:

• Roll chapatti into thin cylinder shape and then cut into thin strips lengthwise
• Heat oil, add onion and garlic saute until light browned. Now add cabbage and capsicum, cook them for a minute.
• Add soy sauce, tomato sauce, vinegar and pepper powder and mix well.
• Cook till the vegetables turn slightly soft and add salt to taste.
• Now add the chapathis and mix well. Simmer for a min or two and turn off flame.
• Enjoy hot with tea/coffee.

Breakfast Buns

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Enjoy breakfast with buns stuffed with vegetables and cheese....

Ingredients:

2 leftover buns

1 potatoes, chopped

1/4 cup peas

1 onion, finely chopped

1/4 cup carrots, chopped

1/4 cup green onion

1 green chilli, chopped

1/2 capsicum, chopped

8-10 olives

Cheese, grated

1 tbsp cornflour in 1/4 cup water

¼ tsp chilli flakes

½ tsp black pepper

Salt to taste

3 tsp tomato ketchup

1 tbsp butter

Method:

• Chop vegetables in small cubes and keep aside
• Heat butter in a pan, add onions and green chilli and sauté onions to light pink color.
• Now add all chopped vegetables and salt, chilli flakes and pepper.
• Cover and cook for 2-3 min then add tomato ketchup and mix.
• Add cornflour mixture and cook for 4-5 min till vegetables turn soft.
• Scoop out buns and fill vegetable mixture and cover with grated cheese.
• Grill in a preheated oven for 5 min or till cheese melts.
• Serve hot with tea or coffee.

Cooked Rice Pancakes

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Delicious pancakes made from left over rice, can make breakfast special.

Ingredients:

2 cups leftover cooked rice

3/4 cup besan (Bengal gram flour)

2 tbsp curd

A pinch baking soda

1 tsp green chillies, finely chopped

1 onion finely chopped

1/4 cup rice flour

1/4 cup coriander, chopped

1/4 tsp asafoetida

Salt to taste

Oil for cooking

Method:

• Combine rice, besan, curd, rice flour, salt and asafoetida with enough water and grind in mixer to make a coarse batter. (Don’t make fine paste, just blend for few seconds)
• Now mix baking soda, chillies onion and coriander leaver to batter, mix well and keep batter aside for about 10 - 15 min. (You can add other vegetables also like cabbage, capsicum, grated carrot…)
• Heat a non-stick griddle (tawa) and pour a ladleful of the batter onto it.
• Cook on both sides using a little oil.
• Repeat with the remaining batter to make small pancakes. (Can make around 10 -12)
• Serve hot with ketchup or chutney.

Rava Idli in Tomato Gravy

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Another recipe from leftover idlis -  great for breakfast, tea-time snack and lunch box.

Ingredients:

8 -12 leftover Idlis, cut in cubes

2 onion, chopped

3 Tomatos

1 tsp Garam masala

1 tsp Sambhar powder

1 tsp Urad dal

1/2 tsp Mustard seeds

1/2 tsp Red chilli Powder

A pinch Turmeric powder

Few Curry leaves

Salt to taste

3 tbsp Oil

A pinch asafetida

Few Coriander leaves

Method:

• Grind tomatoes to a fine paste without adding water and keep aside.
• Heat up oil in a pan; add mustard seeds, when they splutter, add urad dal, asafetida and turmeric powder.
• When golden brown, add chopped onions and sauté till translucent.
• Now add the tomato puree, mix and cook till the raw smell is diffused.
• Add all masalas and curry leaves. Mix well. Cook for 5 minutes.
• Add the cubed idli pieces. Cook till all the mixture is coated over idli pieces evenly.
• Add chopped coriander leaves and serve hot. 

Achari Idli

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A very tasty snack of left-over idlis and it is quite easy to prepare.

Prep & Cooking Time: 15 mts

Serves 4 persons

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Ingredients:

8 -10 left over idlis

1 onion, finely chopped

1 green chilies chopped

1 large tomato, finely chopped

1 tbsp coriander leaves, finely chopped

½ tsp red chili powder

½ tsp coriander powder

½ tsp onion seeds

pinch of garam masala powder (optional)

½ tbsp lemon juice

1 tbsp oil

Salt

For tempering:

1 tsp mustard seeds

Few curry leaves

  

Method:

• Heat oil in a cooking vessel, add the mustard seeds, onion seeds and let them splutter. Add the curry leaves and saute well.
• Add the chopped onions, green chilies and saute on medium heat for 3-4 mts.
• Add the chopped tomatoes and saute for 5 mts till oil separates.
• Add red chili pwd, coriander pwd, salt and garam masala pwd. Mix well.
• Add the crumbled idlis and mix. Saute for 2 mts. Add lemon juice and mix. Turn off heat.
• Garnish with chopped coriander leaves. Serve warm.