Leftovers Platter

Do you sometimes see too many of leftovers crowding the fridge ?? 😉 I do frequently 😀

What do you do ??  – I feed it to myself 😛 interestingly and finger -lickingly good 😉 and that’s called ‘Blowing your own ………………’ 😀

It has been a hectic fortnight And i have already confessed to be becoming a lazy lump……….

So instead of cooking up a storm 😉 I placated the storm in my tummy by concocting this platter.

fried rice, fried chillies, boondi raita and some crunchy tomato slices

There were leftover mutton seekh, spinach and sweet corn gravy, braised french beans, boiled rice and some fresh green chilies.

Presenting here a tangy, spicy and lip -smacking Leftover platter.

Here’s what i did………….

INGREDIENTS 

For the fried rice :

2 cups – cooked rice

1/2 cup – spinach and sweet corn gravy

2 nos – mutton seekh kebabs

1 tbsp – chopped braised french beans

1 tsp – chopped green chilies

1 nos – large sized onion

1 tsp – ginger and garlic paste

2 tsp – oil

1 tsp – lime juice

salt to taste

For the raita :

1 cup – yogurt

1 tbsp – boondi/ fried pearl -sized chickpea flour balls (market bought)

1/2 tsp – raita masala powder

1 tsp – chopped fresh coriander /cilantro

salt to taste

For the raita masala powder :

1 1/2 tsp – cumin seeds

1/2 tsp – peppercorns

1/4 tsp – dried mint powder

1/4 tsp – black salt/ rock salt or common salt

1 nos – star anise

1/2 tsp – fennel seeds

1/4 tsp – carom seeds

For the fried green chilies :

7-8 nos – fresh mildly hot chilies

1/2 tsp – dried mango powder

1/2 tsp – roasted cumin powder

1 tsp – lime juice (optional)

1 tsp – oil

salt to taste

METHOD

Fried rice : 

Peel and thinly chop the onion, lengthwise. Slice the seekh kebabs.

Heat oil in a wok and saute the seekh kebab pieces. Keep aside. In the remaining oil, fry the onions till translucent. Add the ginger- garlic paste, chopped green chilies, french beans and fry for 1 min. Add the cooked rice and mix well. Add the leftover spinach and sweet corn gravy and salt to taste. Toss well keeping the flame high. Toss in the sauteed kebabs and add the lime juice. Take it off fire. It is ready to serve.

fried rice

Boondi raita :

Beat the curd well. Add a little water, if too thick. Toss in the boondi, chopped coriander/ cilantro and mix well. Refrigerate. Add the raita masala before serving.

Raita masala :

Dry roast all the ingredients, except the mint powder and salt. Cool and grind it to fine powder. Mix in the mint powder and salt. Store this powder in an airtight container for future use.

Fried green chilies :

Wipe whole chilies with a soft, wet cloth. Slit the chilies from the end, leaving the top intact. Do not halve it. De -seed, if you like. Heat oil in a pan and toss in the chilies. Fry them till they a soften, yet crunchy. Take them off fire. Cool and sprinkle salt, dried mango powder, roasted cumin powder. Toss well.

This can be refrigerated and used for a week.

Assemble the platter, by arranging the fried rice, fried green chilies, sliced tomatoes with a wedge of lime.

Sprinkle the raita masala and mix the raita well. Serve chilled, separately in a bowl.

boondi raita

I am sceptical about taking this platter over to Angie’s for Fiesta Friday #41

and two lovely co -hosts – Nancy and Loretta. 🙂

Joining you all because I didn’t want to miss out on the fun and other goodies 😀 😛 Kindly bear this lazy lump of a friend

 

Happy cooking !! 🙂

Cheers !! 😀

 

 

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