Mixed vegetable rice with leftover rice

The biggest concern many days we have is how to utilize the leftover rice. 

Here is a leftover ka makeover idea.

Mixed vegetables rice.

Ingredients 

1 cup leftover rice 

2 cups Mixed vegetables thinly sliced. 

Ginger,garlic and green chilies thinly sliced

1/2 tsp crushed peppercorns 

1 tsp coriander leaves chopped 

1 tsp mint leaves chopped. 

2 tbsp oil or ghee

A few Cashews and raisins 

Salt as required 

Method 

Crumble the leftover rice and separate the grains. Set aside

Thinly slice mixed vegetable like capsicum,  carrot,  beans, onion, 

Wash and peel thinly slice garlic,ginger and green chilies 

In a pan pour oil, add ginger,garlic and green chilies,  let the garlic turn into bit brownish. 

Add rest of the sliced vegetables,  mix well, add salt  and crushed peppercorns. Let it become fork tender.

Mix in leftover rice. 

Mix well,  coat the cooked vegetables into rice, add coriander and mint leaves. 

Off the stove.

In a smaller pan, pour ghee add Cashews and raisins.  Let it turn into golden. 

Pour on top of the prepared rice.

Serve hot with bhindi raita or raita of your choice.

Palakkad style kozhakkattai with a twist

Palakkad-Style Kozhakkattai with a Twist 

Kozhakkattai in Palakkad homes is a hearty mix of rice, dals, and red chillies — a breakfast that’s rich in both carbs and protein. It’s traditionally served with sambar and chutney.  

I’ve given the classic a small twist. This version is aromatic, flavorful, and ready in under 30 minutes.

*Ingredients*  

- 1 cup roasted rice rava  

- ½ cup urad dal  

- ½ cup tuvar dal — dry roast both dals and coarsely grind  

- 1 dry Bedagi red chilli, non-spicy  

- Salt to taste  

- ∼4 glasses hot water — use the same cup you used for rava and dals  

- Few curry leaves  

*For tadka*  

- 1 tbsp coconut oil  

- ½ tsp urad dal  

- ½ tsp chana dal  

- ½ tsp mustard seeds  

*Method*  

1. Dry roast rice rava and set aside.  

2. Dry roast urad and tuvar dal, cool, then pulse to a coarse powder. Set aside.  

3. Heat coconut oil in a deep kadai. Add urad dal and chana dal. Roast for a few seconds until golden.  

4. Add mustard seeds and let them splutter. Toss in curry leaves and the Bedagi chilli.  

5. Add the roasted rice rava and coarsely ground dals. Mix well.  

6. Pour in hot water and salt. Stir continuously to avoid lumps.  

7. Cook on medium-low heat until the water is absorbed and the kozhakkattai dough  comes together. 

8. Make small oval shaped kozhakkattai,  approximately about 25 numbers, steam it in idli steamer for 15 minutes. 

8. Serve hot with sambar and chutney.