Mix leftover rice, dal and vegetables in wheat flour, add a little salt and ajwain. Knead into a dough and roll out puris or parathas. Serve with pickle and chutney.If leftover chappati dough ferments, add milk and sugar and make a batter of it. Add some dry fruit and coconut pieces to it. Heat oil in a pan, and deep fry spoonfuls of it. You will have instant malpoaus.Add wheat flour to leftover sugar syrup, mix to a batter consistency and make delicious pancakes.
Leftover idli batter will not turn sour if you place betal leaves on top.
Leftover sandwiches with fillings like green chutney, cheese can be cut into small squares, dipped in seasoned gram flour batter, and fry. Delicious pakodas are ready in minutes.
Don't throw away liquid leftover after making paneer. Knead into flour and make softer parathas and chappatis than ever before.Leftover chappatis can be kept in the fridge. Dip them in water and re-heat them in a covered frying pan. They will be fresh as ever.
Copyright © 1998 Indian Express Newspapers (Bombay) Ltd.
