Thursday, August 30, 2007


Salad Wrap

Left with a load of leftovers and don’t know what to do? Don’t despair. Leftovers are something that every cook has to deal with unless she is a particularly adept planner. How often have you been faced with extra chapattis or rice at the end of the day and tucked them into the refrigerator with resignation? And despite your best intentions, have you left them there, only to finally dispose of them in the garbage?

Most of us can’t seem to stretch our imaginations when it comes to making innovative use of leftovers. The trick is to convert them into something that not only looks but also tastes different from the original.

Go ahead, experiment – no one will even realise that your salad wraps and pizza uttapas have their origins in mundane leftovers!


Crispy golden brown croquettes wrapped in whole wheat chapatis.

Preparation time: 15 minutes. Cooking time: 30 minutes. Makes 4 wraps.

4 chapatis
2 tbsp Hot and Sweet ketchup
Oil for cooking

For the salad
½ cup shredded cabbage
½ cup shredded lettuce
½ cup grated carrots
½ cup eggless mayonnaise
Salt to taste

For the paneer croquettes
1/2 cup boiled tender corn kernels, crushed
1 cup boiled and grated potatoes
½ cup grated paneer (cottage cheese)
2 tbsp chopped coriander
2 green chillies, finely chopped
¼ teaspoon garam masala
2 teaspoons lemon juice
2 to 3 tbsp bread crumbs
Salt to taste
Oil for cooking

For the salad
Combine all the ingredients for the salad. Divide into 4 equal portions and refrigerate to chill.

For the paneer croquettes
1.Combine all the ingredients in a bowl and mix well.
2.Divide the mixture into 4 equal portions. Shape each portion into even sized croquettes (cylindrical shapes).
3.Heat a non-stick pan and cook each croquette over a high flame, using a little oil until both sides are golden brown in colour.

How to proceed
1.Place one chapati on a clean dry surface.
2.Spread an even layer of the hot and sweet ketchup on it.
3.Put a portion of salad in the centre of the chapati.
4.Place a paneer croquette on top and roll up tightly.
5.Grill on a sandwich griller using a little oil .
6.Repeat to make 3 more wraps.
Serve immediately.


Pizza gets an Indian makeover and it can also be made on the gas without an oven!

Preparation time: 10 minutes. Cooking time: 20 minutes. Makes 2 uttapa pizzas.

1 cup leftover dosa batter
¼ cup tomato ketchup
2 tbsp tomato chilli sauce
1 cup grated mozzarella cheese
Oil for greasing and glazing

For the topping
6 capsicum rings
6 tomato slices
6 onion rings

1. Heat a non-stick pan on a medium flame and grease it with a little oil.
2. Pour ½ cup of the batter on it in such a way that it forms a 150 mm. (6”) diameter circle.
3. Lower the flame and allow it to cook for 2 to 3 minutes.
4. Spread some tomato ketchup and tomato chilli sauce on it.
5. Top with 3 slices of each of capsicum, tomatoes and onions.
6. Sprinkle half of the cheese on top.
7. Cover with a lid and cook on a low flame 10 to 15 minutes or till the base is evenly browned and the cheese melts.
8. Repeat with the remaining ingredients to make another uttapa pizza.
Serve hot.


madhuri said...

hello mem,i like ur all recipes and regular visitor of ur site.this recipes is very good in taste and yummy also.infact kids also like is very good way to give all vegetables and salad.thank u so much for sharing recipes with us.hope t see more recipes ike this.........

Mansi Desai said...

Great ideas for leftovers...I made bhajiyas out of leftover rice and parathas out of mung dal last week:) you can find these recipes on my blog


Learn Speaking English said...

Very good ideas to save the leftovers.