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.
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………….
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
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.
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.
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 !! 😀
Pingback: Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener
This looks better than most of the leftovers available in my refrigerator these days! A dish as delicious looking as this one is MOST welcomed at Fiesta Friday! Thanks for bringing it along to share. 🙂
thankyou for your kind words 🙂 Happy FF !
Wow Andy, this is a wonderful dish made from leftovers? Welcome to Fiesta Friday and for bringing your leftover platter. Tell me, will you be devouring those chillies with your meal? :)Enjoy your weekend.
Aaah ! We will share them 😉
You are my kind of gal, Andy!! Love you and miss you!
I miss you too Su 🙂
Love the idea of using left overs. .. :)👍 🙂
thank you 😀
You have some delicious leftovers in your refrigerator. I do too and try to use them up – my big thing is veggies and I always try to make up a stir-fry 🙂
i love stir fried veggies ❤ 😀
Love your fried rice and the raita looks very yummy, Andy ❤
thank you Linda 🙂 Hugs !
Yum, it looks like a delicious way of cooking leftovers! And what lovely left overs to find in a fridge! 🙂
thank you 😉
What an Idea Sirji!! 😀
Sometimes, I spent so much time thinking what to do with leftovers. But when you can think of something, it will make you a new, delicious dish. ❤ This looks amazing.
thank you Jhuls 🙂 Hugs
Hi Andy, my sister in law gave me a jar of fried chilies, they were so good that half a jar was gone in couple of days. So I decided to make some myself…I purchased some elegantly looking finger chillies. I deep fried them whole as not to destroy their charm. They exploded! Luckily the oil did not spatter on my not so elegant fingers. I see here in your post that you supposed to slit them. And you said not to cut them in half..which I dd after the aforementioned explosion! Your recipe looks lovely to try with the spices. When you said fry you meant deep fry right? Thanks
shallow fry them. I am glad you liked something from my blog !!
Happy cooking, my friend 🙂
thanks! I will try again. BTW your potato recipe requires asafoetida, how necessary to have this for taste? I can’t find it at the Asian Market. I may need to go to an Indian store.
Ohhh ! Well it is a flavoring agent, but you can skip that, if not available 🙂 The taste will be fine.
i love fried rice and raita…I would love to cook over the recipe you have provided in the post as i love to cook as well….thank u for the recipe and keep posting with lots more….
thank you for stopping by ! 🙂 Happy cooking !!
Pingback: Winter Platter 2 – Peas pilaf, Boondi raita, Fried egg with Ivy gourd pickle | acbistro