More often than not, we engage in "storage time" after dinnertime. Transferring all the leftover dals and sabzis into storage containers to eat for lunch the next day. Although they're delicious, they can feel repetitive. So, here are 4 unique recipes using leftover veggies to beat the monotony!
Aloo Sabzi Cutlets
1 bowl leftover Aloo Sabzi
1/2 an Onion (chopped)
1/4 cup Paneer (optional)
1/4 cup Breadcrumbs
1 tbsp Besan
2 Green Chillies (fine-chopped)
Salt, as per taste
1 tsp Chilli Flakes
1/2 tsp Jeera Powder
Oil, as required (for shallow fry)
Step 1 - Mash up all the aloo sabzi, then add the onion, besan, breadcrumbs and optionally, paneer. Combine everything well.
Step 2 - Mould the mixture into cutlet shapes.
Step 3 - Add 2-3 tablespoons of oil to a frying pan. Add the cutlets to the pan when it's hot enough, and fry them till they're golden brown on each side.
Step 4 - Serve them with ketchup or any chutney of your choice!
Paratha Sabzi Spring Roll
4 leftover Parathas
1-1.5 cups any leftover Sabzi- Any
1/2 cup Fresh Coriander Leaves (finely chopped)
Salt, as per taste
1/2 cup onions (finely chopped)
2-3 Green Chillies (finely chopped)
1-2 tbsps Chilli-Tomato Ketchup
1/2-1 cup Cheese (shredded)
Oil, as required
Step 1 - Heat the parathas on a frying pan over medium flame. Then set them aside.
Step 2 - Add some oil to the same pan, wait for it to heat up a bit, then add the chopped onions and green chillies. Saute that for just a few seconds, then scramble the eggs in it.
Step 3 - Add the leftover sabzi and continue sauteing till everything is mixed well together, then switch off the flame.
Step 4 - Now, smear the ketchup on your parathas and add the egg-sabzi mixture. Roll them up as well as you can.
Step 5 - Add some oil to a concave tawa or frying pan, and shallow fry the rolls until they're golden brown on either side.
Step 6 - Enjoy your desi-style "spring rolls" with dips and sauces of your choice!
Mix Sabzi Biryani
1 cup leftover Sabzi
1/2 cup Dahi
1 tsp Ginger Garlic Paste
2 tsp Ghee
1 tsp Red Chilli Powder and Flakes
2 tbsp Fried Onion
Mint Leaves, as needed
2 cups Rice
1 tsp Garam Masala
Salt, as per taste
Step 1 - Add ghee to a pan, and let that heat up. Then add in ginger garlic paste, and stir that for a while. Add the curd, red chilli powder, flakes, and salt.
Step 2 - Add in the leftover veggies, mix well and cook for a minute.
Step 3 - Half-boil the rice with garam masala.
Step 4 - Add your vegetable concoction to a big kadhai, then add the rice, the fried onion and mint leaves in batches. Repeat this twice.
Step 5 - Now, cover the kadhai with a lid and cook on low flame for 30-40 minutes.
Step 6 - Relish your veg biryani with some raita or achaar!
200G leftover Sabzi
2 tbsp Dhaniya Patta
1 tsp Lemon Juice
Oil, as needed
Step 1 - Knead a dough with the maida. Then make dough balls and roll them into 4" circles.
Step 2 - Make the samosa stuffing with the leftover sabzi, lemon juice, and dhaniya patta. Mix everything up well!
Step 3 - Fill the rolled-out dough with the stuffing and mould it into a triangular samosa shape.
Step 4 - You can either deep-fry them in a kadhai or, air-fry them for 20 minutes at 180°C.
Step 5 - Enjoy with imli chutney, ketchup or other dips of your choice!
2 super-quick bonus recipes
Step 1 - Knead any leftover sabzi with some flour and water.
Step 2 - Roll out batches of the dough into parathas.
Step 3 - Cook it on a tawa till golden brown on both sides.
Step 4 - Add butter to your hot parathas and enjoy!
Step 1 - Spread butter on 1 slice of bread, add your leftover vegetables and spread green chutney on the other slice.
Step 2 - Add butter to the top and bottom of the sandwich and grill it on a pan, or in a sandwich maker!
There you have it! 4 unique and 2 bonus recipes using your leftover veggies. Now, give fresh veggies a chance too with a delicious paneer and veggie stir-fry!