6 RECIPES TO TRY IF YOU’VE LEFT­OVER RICE

Try these easy recipes to trans­form left­over rice into delicious del­i­ca­cies

Hindustan Times (Patna) - Live - - Lifestyle - Pr­erna Gauba

Every night af­ter a whole­some meal there’s al­ways a left­over. Don’t throw it in the bin or give it away. Re­use and cre­ate some­thing mouth-wa­ter­ing. If you made dal-chawal, and have boiled rice left, try these easy recipes to trans­form them into a delicious del­i­cacy.

RAW MANGO RICE

Dry roast peanuts in a pan and re­move. Now in a pan heat oil, add mus­tard seeds, dry whole red chilli and curry leaves. When they start splut­ter­ing add red chilli pow­der, turmeric pow­der, salt and half tsp of sugar. Add grated raw mango and cook till the wa­ter evap­o­rates and the raw mango is cooked. Add boiled rice and peanuts. Gar­nish it with fried onions and serve with raita.

CO­CONUT RICE

Heat ghee or oil in a pan. Add cumin, mus­tard, hand­ful of moong dal and cashews. When the dal turns golden, add ginger, and slit green chili, curry leaves and red chili. Sprin­kle hing. Then add co­conut, rice and salt. Stir ev­ery­thing well. Serve co­conut rice with a sim­ple curry or yo­gurt. You can gar­nish it with grated co­conut as well.

PAO BHAJJI RICE

In Mum­bai, this form of rice is called tawa rice. Heat oil in a kadai. Add red chilli dry, bay leaf and cumin seeds. As the seeds crackle, add onions. As onion turns pink, add ginger paste. Add pav bhajji masala, turmeric, salt and red chilli pow­der (op­tional), bell pep­pers, pota­toes and car­rot. Af­ter the veg­gies are cooked, add boiled rice and stir. Squeeze lemon and re­move from heat. Gar­nish with grated raw mango and co­rian­der.

SWEET KESARI RICE

Heat desi ghee in a pan and sauté some mixed nuts in it and re­move. Now add some more ghee, add crushed green car­damom, now add boiled rice mix and add 1 cup of milk and few strings of ke­sar. Bring it to a boil and add sugar. Add some or­ange zest for some zing. Now add grated khoya and fried nuts, mix well. Fry till all the milk has evap­o­rated. Serve warm.

CHILLI GAR­LIC RICE

Who doesn’t love some chilli rice? In a kad­hai add oil, chopped or grated gar­lic and ginger. Once the smell of gar­lic takes over your kitchen and it turns light brown add boiled soya chunks. Stir and add rice. Add 2tbsp of chilli gar­lic dip. Stir well till it mixes with the rice. Gar­nish with co­rian­der or fried gar­lic and serve.

SCHEZWAN FRIED RICE

Heat oil in kad­hai, put whole dry red chilli, black mus­tard, curry leaves. Now add chopped gar­lic and onions and a tea­spoon of sugar. Once onion turns pink add cap­sicum, car­rots and cab­bage. When veg­eta­bles are ten­der add schezwan masala, soya sauce, ketchup and drops of vine­gar. Add left­over rice and cook on high flame for two min­utes.

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