CHAPPATI PEA'S CURRY PIZZA

Pizza are the one that attracts specially kids :) Here I have used my creativity to finish up off my leftover foodies just like the way kids loves and also something unique for adults as well:) I had leftover chappati and curry so ended up preparing and making in a pizza model which was a superhit dish for my little one :) This is the best way to impress and attract kids to have healthy food. The best in their own way ;)

There no particular measurement for this. Add more or less according to your choices :)

INGREDIENTS

Leftover Chappati
Leftover Peas curry or any other curry (thick )
Tomato ketchup
Red chilly flakes.
Cheese slices or Mozarella cheese
Onion slices
Capsicum slices (optional)

METHOD

Place one chappati on a plate. Spread tomato ketchup and above that place another chappati followed by spreading ketchup again. Upon that spread the curry, onion slices, capsicum and red chilly flakes. Cover them with sliced cheese or shredded cheese and micro till the cheese melts on top.

Serve hot

Enjoy!!

BATATA HINGA RANDEY (Potato in Asafoetida curry)

This is very popular konkani recipe in Mangalore. I tasted first time during sambradan(temple feast) at our kuladeva temple. Potatoes cooked in hing gravy with a bite of fresh coconuts are just heavenly. Its really important to get the smell of hing in the gravy. Its simple and very delicious in taste and very easy to cook in no time. Its goes well with chappathi or phulka or also with kanji as well :)

NOTE: Use only Coconut oil for this recipe :)

INGREDIENTS

3 Boiled Potatoes

1/2 Cup Grated Coconut (fresh)

1/2 tsp plus pinch Hing

1 tbsp Coconut oil

2 tsp Mustard seeds

2 1/2 tsp Urad dal.

3 Green chilly

Few Curry leaves

Water as needed.

Salt to taste.

METHOD
Cut the boiled potatoes into small pieces and keep it aside.
Heat oil in a pan, Add mustard seeds and allow to splutter. Add urad dal and fry till the dal turns slight brown. Drop in green chillies and curry leaves and hing. Add potatoes with adequate amount of water as per ur consistency. Season with salt and allow them to boil. Then cover it and reduce the flame and let it flavours incorporate well. Once its done, mix them well and switch off. Top the gravy with fresh grated coconut and serve hot with chappati or phulka :)

Enjoy!!

FRUIT PAYASAM

Fruit payasam is unique and very delicious and also a quick way to end up leftover fruits. The ingredients are of the same as you prepare for normal basic payasam. Adding coconut milk gives the payasam a special richness so, that's must. This was a great idea from my hubby R and he himself prepared it which was too tasty and too yummy as its filled with different types of fruits :) As always I repeat and proud to say my hubby R is one of my inspiration and always will be :) mu aah !

NOTE: Dissolve the jaggery pieces in required amount of water and boil them and filter it to remove the impurities. You can refrigerate for about 1 month or more and can be used whenever required :)

INGREDIENTS

1 1/2 Cup cutted Fruits (Yellow banana, Ripe Plaintain, Apple, Mangoes, Black grapes )

1/2 Cup Thick Coconut milk

1 Cup Second extract coconut milk

1/2 Cup Jaggery extract ( more or less )

Pinch of elachi powder

Fried dry fruits (optional)

METHOD
In a kadai, add all types of cutted fruits, with a cup of second extracted coconut milk. Allow the fruits to cook till it becomes tender and release its own flavour. Then add jaggery extract and mix well. Now finally add the thick coconut milk and cardamom powder and switch off the flame. Make sure you don't boil after adding coconut milk. Garnish with fried dry fruits if needed and serve hot.

ENJOY!!