1.

MASALA IDLI FRIES

Ingredients:
● Leftover idlis
● Cornflour
● Breadcrumbs
● Green Chutney
● Oil
● Peri peri seasoning
● Salt
● English mustard mayo
● Ketchup/Chipotle.
Recipes:
● Cut the idlis in fries shape.
● Coat the idlis in the cornflour batter
● Fry them
● Then coat it with peri peri seasoning
Serve it with: Green chutney/English mustard/Chipotle.

2. Leftover cheese burst roti pizza

Ingredients
● Mota Rotis/Tandoori Rotis
● Pizza sauce- Tomatoes
● Readymade puree - 5
● Cheese-mozzarella/Amul
● Olives
● Capsicum +Bell peppers
● Jalapenos
● Oregano
● American corn
● Onion
● Chilli flakes
● Salt
● Butter/oil

Method
● Take two rotis and put some mozzarella cheese in between.
● In a pan, toast this roti on both the sides and allow for the cheese to melt.
 ● When it’s done, put some pizza spread/ ketchup on it, some olives and
jalapenos, some oregano, chili flakes and some salt.
● Put lots of cheese on top and microwave it for 2 more minutes.
● One veg and one non veg
● Serve hot!!

Note: Which roti to use tandoori ki chapati?

3. Butter Chicken Popper

Ingredients:
● Jalapenos – Bottled/ Fresh (for show)
● Leftover butter chicken
● Oregano
● Chilly flakes
● Vermecelli
● Salt
● Pepper
● Maida
● Amul cheese
● Mozarella cheese
● Egg White

Method:
● In a medium bowl, mix the cream cheese, Cheddar cheese and chcicken
bit and chopped jalapenos. Put the milk and flour into two separate
small bowls. Dip the stuffed jalapenos first into the milk then into the
flour, making sure they are well coated with each. Allow the coated
jalapenos to dry for about 10 minutes.
● Dip the jalapenos in milk again and roll them through the breadcrumbs.
Allow them to dry, then repeat to ensure the entire surface of the
jalapeno is coated.
● In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep
fry the coated jalapenos 2 to 3 minutes each, until golden brown.
Remove and let drain on a paper towel.

4. Tandoori chicken spring roll

Ingredients:
· ​ Leftover Tandoori chicken
· 1 cup flour
· ​Rice paper
· 1/4 tsp salt
· ¾ cup water
· Chopped cabbage
· Chopped carrot
· Chopped capsicum bell pepper
· Oil for deep frying

Method:

1. Add oil to a hot pan and saute spring onion whites.

2. Add the veggies and chicken except onion greens.
3. Fry on a high flame until half done yet crunchy.
4. Add soya sauce and vinegar. Mix well.
5. Add onion greens, pepper and very little salt. Mix and off.
6. Cool this completely.
1. Spread one spring roll sheet, place a spoonful of stuffing.
2. Roll one edge towards the inner side covering the stuffing. Bring the sides
to the center. Dampen the left over edge and roll the wrapper to seal.
3. Keep them covered otherwise they will dry up..
4. Heat oil until hot enough.
5. Add the rolls in hot oil and fry evenly by stirring until golden. Drain them on
kitchen ​tissue.
Note: Steam them, Cold Vietnamese rolls

5. Beer Batter chicken mirchi Pakoda

Ingredients:
● Besan Flour (Chick pea flour)
● Coriander
● Pepper
● Long mirchis
 ● Red chilli powder
● Chenna / Paneer
● Milk
● salt.
● Chaat masala (as you want it flavoured)
● Leftover butter chicken
● 1 can of Beer.
Method:
● Season the shredded butter chicken
● Mix it in the besan beer batter
● Fry it.
6. Leftover Pizza Lasagna
Ingredients:

● Leftover pizza- veg

● Pizza puree
● Mozarella & Amul
● 1 tablespoon dried oregano
● Basil
● Salt and pepper to taste
● Brinjal
● Zuchini
● Bell peppers
Note: Sliced layers of mushrooms, Zucchini slices, eggplant slices, cheese-
Margherita pizza

Directions:

● Cut cooled pizza into squares or strips. Reserve ½ cup pizza sauce. In a
9-by-13 pan spread a scoop of the spaghetti sauce to thinly cover the pan.
Arrange pizza strips on the bottom of the pan.
● In a food processor or high-powered blender, mix ricotta, egg, and
seasonings. Blend to combine completely. Spread half the ricotta mixture
over the pizza strips, add half the sauce, half of any additional fillings you
are using, and half the mozzarella.
● Top with another layer of pizza strips, then repeat previous layer. Add a
final layer of pizza and top with the reserved ½ cup of spaghetti sauce and
the Parmesan cheese.
 ● Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes
more until heated through. Allow to set for 10 to 15 minutes before slicing.

7. Leftover cake pops

Ingredients:
● Britannia cakes
● Dark compound
● Sprinkles
● Sticks
● Leftover cake

Method:
● Mash the Britannia cakes
● Make them into small balls
● Dip them in melted chocolate
● Sprinkle some sprinkles on top
● Put it on a stick.

8. Rice burger:
https://www.youtube.com/watch?v=BGVmFZ9o_Zc​ - recipe no. 3

Ingredients:
● Leftover fried rice
● Manchurian (Dry)
● Gravy manchurian
● Maida/cornflour
● Boiled potatoe
● Lettuce
● Bbq sauce
● Tomato
● Onion
● Amul cheese slice

Method:
● Make patties out of leftover rice
● Cook them till golden brown on a pan
 ● Drizzle a bit of worchester sauce on it to give them some taste/seasoning.
● Make patty out of potato/beef/keema.
● Fry them
● Saute some mushrooms
● Assemble the above 3 things. Voila! You have your rice burger

Note: Chinese burger fried rice manchurian

9. Stuffed Peppers:
​https://youtu.be/BGVmFZ9o_Zc?t=4m12s​ ​ recipe 5

Ingredients:
● Leftover Rice
● Leftover Rajma
● Bell Peppers
● Keema
● Onions
● Corn
● Salsa Sauce
● Mozarella
● Chaat masala
● Salt

Method:-

1. Cut top of Bell peppers and empty the seeds to turn them into a bowl
shape.
2. In a pan, put oil and cook keema.
3. Add onions and cook until brown.
4. Add the masalas, leftover rice and cook for a while.
5. Add Rajma, corn, salsa sauce, cheese and mix well until the cheese is
melt.
6. Fill the mixture inside the bell peppers. Top it with shredded cheese and
bake.

Note​: rice and cholle, drain the cholle/What can we stuff inside.

10. ZUCHINI ENCHILADAS:

Ingredients:

● Leftover Paneer bhurji

● Salt
● onion, diced
● bell pepper, diced
● jalapeño, diced
● shredded cheese (mozarello amu)
● garlic powder
● Paprika
● chili powder
● Salt
● Pepper
● lime, juiced
● Red pizza puree
● Leftover brinjals
● Coriander
● Baking tray- flat
●
Method:
1. Preheat the oven to 400˚F (200˚C).
2. In a bowl mix together paneer (or if you have paneer bhurji then mix and
season it well) , onion, red bell pepper, jalapeno, cheese, enchilada
sauce/pizza sauce , lime juice, garlic powder, chili powder, salt, pepper. Mix
thoroughly and set aside until ready to use.
3. With a peeler, peel slices of zucchini vertically. Once you can no longer
peel a whole slice of zucchini peel the rest into smaller strips and save for
zoodles!
4. Spread the mixture on to a slice of zucchini and roll into a tight spiral.
5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with
the rest of the cheese and bake for 10 more minutes until cheese has
melted.
6. Transfer to a plate and sprinkle with cilantro.
7. Serve immediately.

Note: