1. Multigrain Lauki (bottle gourd) Muthiyas
- 2 cups – freshly grated bottle gourd (lauki/bottle gourd)
- 1⁄2 cup – chopped spinach/fenugreek (palak/methi- spinach/fenugreek) (as per availability)
- 1⁄2 cup – jowar/bajra flour
- 1 cup – sattu -roasted gram (chana) flour
- 1 cup – cooked leftover rice
- 1⁄2 cup finger millet (ragi flour) (optional)
- 1 tbsp – ginger-garlic paste
- 2 tsp – sesame (til) seeds
- 1 tsp – carom (ajwain) seeds
- 2 tsp – red chilli powder
- 1 tsp – turmeric powder
- 2 tsp – coriander powder
- 1-2 tsp lemon juice
- 2 tbsp – finely chopped coriander leaves
- 2 tsp – Himalayan pink salt
- 1 tsp – cold pressed coconut oil
- 1 tbsp – cold pressed coconut oil
- 1 tsp – mustard seeds
- 1 tsp – cumin seeds
- 1 tsp – fennel seed
- 10-15 – curry leaves
- 1⁄2 tsp – asafoetida
- Coriander leaves
- Dry or freshly grated coconut
- Mix all the ingredients to make muthiya and keep it aside for 15-20 mins.
- Due to the salt, bottle gourd, methi /palak, the mixture will start diffusing water in the
flour and the flour will become moist.
- Mix the ingredients to form medium-soft dough. There is no need to add water to dough
as the water diffused by the pumpkin/bottle gourd, methi/palak is enough.
- Make small muthiyas. Shape each portion into a cylindrical roll (approximately 5 inches-
long and 1 inch-diameter).
- Keep this muthiya in a greased plate and steam it for 20 – 30 minutes.
- You can either steam it in a pressure cooker without a whistle or in a pan with little water.
- You can check if the muthiya is done by inserting a toothpick or fork in it. If the toothpick
or fork comes out clean, it’s cooked.
- Let it cool for 5 mins and transfer it to a chopping board. Cut into half inch slices.
- Now heat 1 tbsp of oil for tempering. Add mustard seeds. When it crackles, add cumin,
sesame, fennel, asafoetida and curry leaves into the oil.
- Sauté on medium flame for a few seconds and add muthiya slices in it. Toss well and roast
the slices on medium flame until it turns light brown and little crispy.
- Serve hot with chutney of choice.
2. Leftover Rice Dhoklas (steamed cakes)
- 1 cup cooked rice
- 1 tbsp sattu flour
- 1/4 cup coconut or any leftover dry cooked mashed vegetables.
- 2 green chillies
- 1/2 tsp mustard seeds
- 2 tsp urad dal
- 3-4 curry leaves
- Coriander leaves for garnish
- A pinch of asafoetida (hing)
- Salt to taste
- 2-3 tsps any cold pressed oil
- Grind and mix rice, sattu flour, leftover vegetables (if any) and salt to make it a smooth batter.
- Spread it on a greased plate and steam cook, just like we cook idlis.
- Leave it for 5 minutes to cool and cut into pieces.
- Heat oil in a pan, add mustard seeds. When it crackles, add urad dal, curry leaves, slit green
- chillies, asafoetida.
- Add dhokla pieces and grated coconut and mix well.
- Garnish with coriander leaves.
3. Dal Uthappams
- 1 cup leftover thick dal
- 1 finely chopped onion
- 1/2 cup besan or sattu or jowar flour (as per availability)
- 1 finely chopped green chilli
- 4 tsp rice flour
- 1 tsp salt to taste
- 1/2 tsp chopped coriander or any greens (as per availability)
- Oil as required (any cold pressed, unrefined oil)
- In a mixing bowl, add any leftover dal, onion, green chilli, coriander or any fresh greens
- and salt.
- Whisk it all together to make a smooth pancake or dosa batter like consistency.
- Heat oil on a tawa and add a spoonful of batter, spread it into a circle like
- Drizzle oil around it.
- Cook both sides evenly and serve hot with chutney.
4. Vegetable Chapati Noodles
- 5 leftover chapati
- 3 tsp oil
- 3 clove garlic, finely chopped
- 1 green chilli, slit
- 1⁄4 onion, finely chopped
- 4 tbsp spring onion, chopped
- 1⁄2 carrot, julienne
- 1⁄2 cup cabbage, shredded
- 1⁄2 capsicum, sliced
- 2 tbsp tomato sauce
- 1⁄4 tsp pink salt
- Firstly, take 5 chapatis and roll them tightly and cut into thin strips forming noodles.
- Separate the chapati strips and keep aside.
- Now in a large kadhai (wok), heat oil and sauté garlic and green chilli.
- Also, sauté the onion and spring onion. Add carrot, cabbage and capsicum.
- Sauté slightly, till the vegetables shrink.
- Now add tomato sauce, vinegar, soy sauce and salt.
- Mix well, making sure all the sauces are combined well.
- Add prepared chapati strips, spring onions and mix gently.
- Finally, serve chapati noodles hot.
5. Vegetable Rice Cutlets
- 1 cup leftover cooked rice
- 1⁄2 cup sweet potatoes or boiled potato (boiled, peeled and mashed)
- 1 cup onion finely chopped
- 1 cup grated carrot, cabbage and boiled green peas
- 1 green chili chopped
- 2 tablespoons coriander leaves
- 1 pinch turmeric powder
- 1⁄4 teaspoon red chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon coriander powder
- 1⁄4 to 1⁄2 teaspoon garam masala powder/ Immunity boosting powder
- 3-4 tablespoon sattu (roasted gram flour)
- Pink Salt as required
- 1-2 tablespoons oil for shallow frying
Making the rice cutlet mixture:
- Take all the ingredients, except oil, in a mixing bowl.
- Mix well. Taste and add more spice powders or salt if required.
- Mix everything well. When you are mixing, the rice will also get mashed.
- Shape the mixture into small to medium sized patties or tikkis.
Roasting the rice cutlet:
- Heat oil in a frying pan or tawa (skillet).
- When the oil becomes medium hot, place the rice cutlets on the tawa.
- When the base is lightly browned, flip them and fry the other side.
- Flip again and fry till they are crisp and golden.
- When nicely crisp and golden, remove them and place them on a paper towel.
- Serve rice cutlets hot with coriander or mint chutney or tomato ketchup