Sukhi Roti Ki Khichdi#SundayFunday

Sukhi Roti Ki Khichdi is a healthy, tasty meal delicious way to use leftover roti/phulka's. Suhki mean dry, here the phulkas are dried wrapped in a cloth and kept in a basket to dry , till they are crisp.

I have kept them for nearly 6 - 7 days. These do not spoil or mildew since they are kept open. You place the basket on fridge top or on the dinning table. This is a healthy meal of Rajasthani/Jodhpur's cuisine, even veggies like cauliflower, cabbage, potato, peas are added along with rice and roti. 

This is quick and easy to prepare using fewer easily available ingredients. This has a nice flavor of whole spices like bay leaf, cloves, black cardamom. You can serve this as a lunch and dinner to your family. It is a one-pot meal you can have with curd or as it is. Everyone will love this one pot meal. 

Serves 2 - 3
Ingredients 
3 Dried Phulka's
½ Cup Basmati Rice
1 Medium Potato - diced
½ Cup Cauliflower Florets
1 Green Chilly - chopped - optional
1 Medium Carrot - diced
¼ Cup Green Peas - can use frozen 
½ Teaspoon Turmeric powder
½ Teaspoon Heaped Red Chilly Powder
1 Teaspoon Coriander Powder
1 Teaspoon Level Salt or to taste
2 Tablespoons Coriander Leaves 
Juice Of One Lime
4 Tablespoons Oil
Whole Spices
2 Bay Leaves
1 Black Cardamom
4 Cloves
4 Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Cumin seeds
Method

Heat oil in a pressure pan, add all the whole spices, when they crackle add the onions and sauté till they are translucent.

Add sliced potato, cauliflower florets, carrot and peas. Sauté it for a couple of minutes. Add turmeric powder, red chilly powder, coriander powder, mix well, cook on low flame for 2 minutes. 

Then add 2 cups water, washed and drained rice , salt and lemon juice. 

Mix well and let it come to a rolling boil.

Once the water is boiled, Add dried roti pieces. Mix well. Cover with the lid and let it cook on high flame for 2 whistles. Then switch off the flame. 

When the cooker cools, garnish it with coriander leaves.
Delicious 'Sukhi Roti Ki Khichdi' is ready to be served. 

Enjoy with salad and yogurt.
Labels: Main course, One Pot Meal, Pressure Cooker, Phulka, Rice, Mixed Veggies, Sunday Funday, Indian, Vegetarian, Vegan, Leftover series

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and our theme is One Dish Meals
• Bean and Kielbasa Stew by A Day in the Life on the Farm
• Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
• Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love
• Sama Pulao by Mayuri's Jikoni
• Sukhi Roti Ki Khichdi by Sneha's Recipe

Leftover Grilled Chicken Patties#SundayFunday

Got bored of having the same grilled chicken in lunch, dinner or in sandwiches, then this recipe is for you.  

I, usually do not have leftover grilled chicken, it's always over in two days.  But this time since we had to many outings, this was lying in my refrigerator.  

Converted the leftover into patties and they tasted very good. Make them is so easy since it's a mixture of chicken, eggs, bread crumbs,  onion, etc., with extra addition of seasoning make patties  you'll  love it! My mother used to make  these with leftover meat from the curry,  I made these to use leftover grilled chicken.

These patties can be frozen and stored in an airtight container in a single layer, fried without thawing directly whenever required. 

Ingredients
2 Cups Leftover Grilled Shredded Chicken
1 Cup Fresh Bread Crumbs
2 Eggs - lightly beaten
1 Medium Onion  - finely chopped
1 Tablespoon Coriander Leaves - finely chopped

1 Teaspoon  Black pepper powder

1/4 Teaspoon Garam Masala Powder

1 Tablespoon Lemon Juice

1 Tablespoon Rice Flour - optional

Salt  to taste 

Method

In a food processor add the chicken, onions  and run  it till the chicken is finely chopped. 

In a large bowl combine the chicken mixture, bread crumbs, rice flour,  eggs, garam masala and pepper powder, salt, lemon juice and  coriander, mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. 

Mix well and form into  a nice dough.  

Form small patties, arrange them in tray. At this stage you can freeze these and then store in an airtight container to use whenever required.

Heat oil in a large skillet / pan over medium heat and fry patties in oil until golden brown.  Serve these with Sweet Chilly Sauce.  These make a great appetizer for a party too.

Labels : Chicken, Leftover series, Patties, Appetizer, Chicken Patties, Snacks, Party pleasers

You might also like to check these recipes:

Cheesy Chicken Patties

Grilled Sumac Chicken - Middle Eastern Cuisine

Chicken Schnitzel With Garlic Mayo
Chicken Fries

Chicken And Cheese Box Patties

Brown Sauce Grilled Chicken - Spain

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Chicken Steak with Mashed Potatoes & Buttered Vegetables
Chicken Pizzas - Gluten Free, Grain Free 

For Sunday Funday we are celebrating National Grilling Month. Let's see what everyone grilled up..

• Grilled Stuffed Squid by Culinary Cam
• Grilled Tandoori Chicken by A Day in the Life on the Farm
• Leftover Grilled Chicken Patties by Sneha's Recipe
• Neapolitan Pizza by Amy's Cooking Adventures
• Tender Grilled Octopus by Food Lust People Love 

Leftover Chocolate Cake Shake#SundayFunday

When you live in a two-person household, you always end with leftovers. Had Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  This is perfect for summer a drink that will keep you cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream.. makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake
Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream, Sunday Funday

Sunday FunDay  - Leftover Valentine Day Candy 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Jolene’s Recipe Journal: Easy Ziti Bake 
• Culinary Cam: Zabaglione alle Mandorle 
• Karen’s Kitchen Stories: Zuppa Toscana 
• Blogghetti: Baked Ziti with Ground Beef 
• Food Lust People Love: Zucchini with Bacon Pangrattato 
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto 
• A Day in the Life on the Farm: Kolokithipites 
• A Messy Kitchen: Zucchini Jam 
• Magical Ingredients: Zhoug Zalouk Paratha Pockets 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers 
• Mayuri’s Jikoni: Za’atar Swirls 

Red Velvet Parfait#SundayFunday

Red velvet cake is so pretty and the perfect dessert to take to any party. These Red Velvet Parfait so easy to make and taste so good you’ll be going back for more. This is delightfully easy, mouthwateringly delicious

Dessert Parfaits are fun and easy to make. It’s literally just layers of dessert components. Parfait layered dessert served in a clear glass. You can add whatever you want to like cake, brownies, cookies, ice cream, whipped cream etc. 

Ingredients 
Leftover Red Velvet Cake
For The Cream Cheese Frosting 
10 Grams Unsalted Butter 
10 Grams Icing Sugar 
50 Grams Whipping Cream 
For The White Chocolate Ganache 
10 Grams White Chocolate 
1 Tablespoon Fresh Cream 
A Drop Vanilla Essence 
Method 

Make white chocolate ganache by melting the chocolate and fresh cream on a double boiler.

In a large bowl whip the cream till stiff peaks form. Then add the white chocolate ganache and fold in well. Keep aside. 

Beat the butter and icing sugar till smooth and fluffy. Add in the cream cheese, vanilla essence , cream this well. Now fold in the whipped cream, white chocolate ganache till nicely incorporated. 

Place half of the leftover cake cubes in a glass. Pipe the cream cheese icing on top and continue to layer. Top each parfait with chopped walnuts. Chill this and then Enjoy!!

Labels: Parfait, Sweets & Desserts, Leftover series, Serves One, Sunday Funday

The theme is Parfait

Rhubarb Breakfast Parfait from Amy's Cooking Adventures

Red Velvet Parfait from Sneha's Recipe

Figgy Breakfast Parfaits from Food Lust People Love

Eton Mess from Karen's Kitchen Stories

Peaches & Cream Parfaitt from Mayuri's Jikoni

Savory Chickpea Avocado Lunch Parfait from Cook with Renu

Savory Grits and Mushroom Parfait from Culinary Cam

Banana Cream Pudding Parfait from A Day in the Life on the Farm

Keto Pork & Chicken Mexican Lasagna#SundayFunday

This easy Keto Pork & Chicken Mexican Lasagna is so rich and tasty it will be sure to warm you on a cold day. Full of cheesy Mexican flavor, you can throw this low carb dinner together in minutes and then just bake it. This is real comfort food that has only 6g net carbs per serving. 

I had so much of leftover mince, pork & chicken, store bought Mexican salsa, roasted bell peppers, egg white tortillas different cheeses these all needed to be used. Created this delicious clean out the fridge recipe which is has the right spice level that anyone will enjoy. The only carb that is in the jarred salsa. If you have a homemade low carb salsa then use it.

Serves 6
Ingredients
300 Grams Chicken Mince
300 Grams Pork Mince
9 Egg White Tortillas
1 Small Onion - chopped
1 Teaspoon Chilly Flakes
¼ Teaspoon Garlic Powder
½ Teaspoon Cumin Powder
½ Teaspoon Mexican Oregano
½ Teaspoon Pink Himalayan Salt or to taste
For The Sauce
2 Roasted Red Bell Peppers
1 Roasted Green Bell Pepper
4 Cloves Roasted Garlic
½ Teaspoon Mexican Oregano
½ Cup Heaped Mexican Salsa
1 Cup Mixed Cheese - Brie, Sheep Cheese, Blue Cheese
4 Slices Cheddar Cheese
1 Teaspoon Butter - for greased the baking dish . 

Method
Preheat oven to 180°C

In a pan add the pork and chicken mince sauté till brown then add the onion and sauté for 2 minutes, then add the all seasonings and salt to taste, mix well. Cover and cook till the mince is tender. Drain out the excess fat from the pan. Keep aside to cool.
For The Sauce

Grind the roasted garlic, bell peppers, Mexican oregano and salsa in mixer jar till well blended.
In a another pan add the drained fat from the mince and the blended sauce, cook on medium flame till it comes to boil. Let is cool. Taste for salt if necessary add, I did not add any salt since the Mexican salsa had enough salt in it.
For Assembling The Lasagna

Grease an 8" x 8" a baking dish with butter well.
Add 2 -3 tablespoons of the sauce in the bottom of the baking dish. 

Keep aside ½ cup heaped of the sauce and mix the remaining to the cooked mince.

Then add a layer of egg white tortillas.

Add a layer of the mince & sauce mix.

Now sprinkle the cheese.

Again repeat the same process.
When all the mince is used up.

Add the layer of egg white tortillas, then the remaining sauce, a good amount of cheese, then a layer of slice cheddar cheese.
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes. After 25 minutes remove the foil and put it under the broiler for a few minutes or till the cheese is golden brown on top.

Let is cool a bit before serving. Serve with side of salad or you could also use your favorite toppings like sour cream, guacamole, avocado, etc.
This is the perfect recipe to freeze for a low carb lunch. Just portion out the leftovers and place in a freezer container. Microwave for a few minutes to reheat.

This low carb meal was so easy and comforting and sure to be a family favorite. It would be perfect for a busy weeknight meal.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1 about 6g net carbs

Labels: Lasagna, Keto, Egg White Tortillas, Pork, Chicken Mince, Leftover series, Sunday Funday, Baked, Cheese, Mexican 

Leftover Pork Roast Ragu from A Day in the Life on the Farm
Maple Sausage, Sliced Fennel, & Gouda Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Overnight Dinner Roll French Toast Bake from Amy's Cooking Adventures
Keto Pork & Chicken Mexican Lasagna from Sneha’s Recipe
Turkey and Cranberry Grilled Cheese Sandwich from Blogghetti