Leftover Dhokla Crust Pizza

Leftover Dhokla Crust Pizza step by step instructions:

Sooji Dhoklas itself tastes great. But this time I had quite a few extra and hence thought of making a crust out of dhokla and then using this crust as the base for the pizza. It is as tasty or I can say even better than the normal pizzas we make.

Let us start cooking!!!

Ingredients:
Leftover sooji dhokla: 8-10 pieces
Tomato ketchup: 2-3 tbsp
Onion: 1 small (thinly sliced)
Capsicum: 1 small (thinly sliced)
Processed cheese cube: 1 (grated)
Oregano: 1 tsp
Chili flakes: 1 tsp

Method:
1. Grind the dhokla in a grinder.

2. Take a baking dish and grease it.
3. Spread the powdered dhokla evenly on the baking dish.

4. Meanwhile, preheat the oven to 200° C.
5. Keep the baking dish inside the oven and bake for 15 minutes at 200° C.
6. Take out the crust. It must have turned crispy and crunchy.

7. Spread tomato ketchup evenly on the crust.

8. Spread onion and capsicum slices evenly on the crust.

9. Put cheese upon it.

10. Bake in a preheated oven for 12-15 minutes on 200° C.

11. Sprinkle oregano and chili flakes.
12. Cut into slices and serve hot.
13. Super yummy “Leftover Dhokla Crust Pizza” is ready!

Tips:
1. The crust needs to be baked nicely. If you find it to be soft then bake for some more time.
2. I took a pie mold to bake my pizza. I found it more convenient.
3. Toppings can be changed as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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Leftover Makhni Dal Cutlet Sandwich

Leftover Makhni Dal Cutlet Sandwich step by step instructions:

Makhni dal is filled with many flavors and is super tasty. I had a bowl of this dal left. Many things were coming to mind of what to make and finally ended up with making cutlets. They turned out to be super yum. I kept the cutlets in the between the slices of bread and the multi layer sandwich was simply awesome.

Let us start cooking!!!

Ingredients:
Leftover Makhni Dal: 1 cup
Besan: 2 tbsp
Ghee as required
Bread: 3 slices
Hung curd: 3-4 tbsp
Tomato ketchup: 2 tbsp
Green chutney: 2 tbsp
Salt: a pinch
Black pepper: a pinch

Method:
1. In a kadai pour the dal and add the gram flour (besan). Mix well and let cook until it thickens up.

2. Let the mixture cool. Apply oil on hands and make tikkis out of the mixture.

3. Heat a tawa and put some ghee.
4. Keep the cutlets on the tawa and cook on both the sides.

5. Cut the bread into roundels (size bigger than that of the cutlets) with the help of a bowl or a cutter.

6. Add salt and black pepper to the hung curd and mix well.
7. Take one bread roundel and apply tomato ketchup on it.

8. Keep on cutlet on it.

9. Take another bread roundel and apply green chutney on it.
10. Keep this bread on the cutlet. Again apply green chutney on the top of the bread. Keep another cutlet on it.

11. Take another bread roundel and apply tomato ketchup and keep it on the cutlet.

12. Take the hung curd and apply it evenly all over the multi layer sandwich.

13. Garnish with tomato slices and serve immediately.
14. Yummy “Leftover Makhni Dal Cutlet Sandwich” is ready!

Tips:
1. The layers of sandwich can be increased as per ones choice.
2. Along with the cutlet, you can keep some other veggies also.
3. The quantity of besan can be increased or decreased depending upon the consistency of the dal.

See you soon with a new recipe till then Happy Cooking!!!

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Leftover Baati Choorma Laddoo

Leftover Baati Choorma Laddoo step by step instructions:

Baatis are always made extra; especially at my home ;-). Whether it be a rainy season or winter season, I love preparing baatis on weekends for our lunch! With steaming hot urad dal and kadhi with a variety of chutneys and sugar, it is a perfect finger licking meal.

My husband is very fond of choorma laddoos which involve a lot of work. So sometimes going off the traditional way of making choorma I make use of leftover baatis and make those lip-smacking laddoos.

This is one way of using the leftover baatis. You can even make “Baati ka Choora”, which is sweet, spicy, and tangy in taste and I am sure you gonna love this variation too.

Let us start cooking!!!

Ingredients:
Leftover Whole Wheat Baatis: 4-5
Powdered Sugar: ¾ cup
Green Cardamom (elaichi): 6-7 (peeled and powdered)
Almonds: 10-12 (crushed)
Gond: 2 tbsp
Ghee: ¼ cup

Method:
1. Break the baatis and grind them into a grinder.

2. Sieve them so that the big pieces can be ground again.
3. Heat a tbsp. of ghee in a kadai. Fry the gond until it puffs up nicely.

4. In a plate take the baati powder, almonds, elaichi powder, sugar, and gond.

5. Mix well.
6. Heat the remaining ghee. It should be very hot. Pour it immediately into the mixture.
7. You will see a mesh ceated (just like that of ghevar).

8. Carefully mix together the mixture and start to make laddoos.

9. Prepare all the laddoos.

10. Relish them during any time of the day.
11. They store well in an air-tight container for upto a month.
12. Delicious “Leftover Baati Choorma Laddoo” is ready!

Tips:
1. When the mixture becomes cool it becomes difficult to make laddoos. Hence make sure that the mixture is always warm to hot.
2. Never heat the ground baati powder. It will be very difficult to make laddoos then.
3. Laddoos require loads of ghee so we need to be a bit liberal in using ghee.

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Leftover Masala Makkai Baati Appams

Leftover Masala Makkai Baati Appam step by step instructions:

Now since rains have started, we enjoy eating baatis. Baati is a traditional Rajasthani food. Masala makki baati is one of my favorite among the various versions of baatis. In the happiness of making baatis, I cooked a few extra baatis. Now what?

Next day I had one with my hot cup of tea what about the remaining ones? Well, it’s then I decided to make appams out of the baatis.
They were out of the world. I enjoyed eating them a lot with my evening tea. And yes, of course, the rains played an important role to relish those appams.

Let us start cooking!!!

Ingredients:
Leftover masala makkai baati: 7-8 (small size)
Potatoes: 2 (boiled and mashed)
Coriander leaves: 2-3 tbsp (finely chopped)
Chili powder: 1 tsp
Chaat Masala: 2 tsp
Oil as required
Salt as per taste

Method:
1. Grind the baatis into a fine powder.

2. Sieve the powder to remove the bigger particles and grind them again.

3. Repeat procedure until you are left with no more bigger particles.
4. Add mashed potato, coriander leaves, chili powder, chaat masala, and salt. Mix well.

5. Make small balls from the mixture.

6. Heat an appam pan.
7. Put some oil into each cavity.
8. Keep the balls inside each cavity and let cook. Flip after some time and let cook.

9. Similarly, cook the remaining balls also.
10. Serve hot with chutneys, ketchup, and yes hot tea.
11. Delicious “Leftover Masala Makkai Baati Appam” is ready!

Tips:
1. Since the baatis we are using to make the appams already have the masalas, so add the masalas wisely.
2. These baati balls can even be fried but making appam is a healthier option.

See you soon with a new recipe till then Happy Cooking!!!

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