Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:Rice balls

Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:
Sometimes we have left over rice which we never feel like eating again. Let’s play with the leftover stuff. We can call rice balls also. Its very healthy because there is no frying in it and I have used whole grain for the base. You can eat steam ball also.

Ingredients: 
Rice base leftover 2 cups
Wheat grained flour (wheat crumbs) - 2 cup
TiP: It is not easy to get wheat crumbs so in the market you will get bansi suji or regular rava or you can use Oat also. 
Use ENO -1/2 tsp I don’t use oil
Tip: Oil- 2 tbsp instead of use less oil (1tbsp) or no oil and
Yogurt- 3 tsp
Red chili powder- 1-2 tsp
Turmeric- 1 tsp
Sugar / jaggery- 2 tbsp
For seasoning
Mustard- 1 tsp
Cumin- 1 tsp
Asafetida- 1 tsp
Sesame seed – 2 tsp
Curry leave- 4-5
Oil- 2 tbsp
Lemon juice- 1 tbsp for dressing

Method: 
Take the left over rice/khichdi in a big bowl. Add some wheat flour/bansi suji/ rava/ oat. 
Add salt, jaggery, turmeric powder, chili powder and yogurt and ENO or oil. 
Mix it well. Add water as necessary. You should be able to make long rolls out of it. (Tip: 3- 4 inches in length). 
Divide dough into 7 -8 parts & make a long roll. Place all roll in preheated steamer for 15- 20 min. Cut roll in ½ inch.
Heat 2 tbsp oil in a small pan. Splutter mustard, cumin, sesame seed, curry leave and asafetida.
Pour over steamed muthia in pieces. 
Garnish with coriander and lemon juice. Serve hot

Appetizer: Steamed Patra

Appetizer: Steamed Patra :

A tall-growing variety of taro is extensively used in the western coast of India to make patrode, patrade or patrada, literally "leaf-pancake". In Dakshin Kannada district in the state of Karnataka this is used as a morning breakfast dish. It is either made like fritters, or steamed. In the state of Maharashtra the leaves, called alu che paana, are de-veined, rolled with a paste of gram flour, tamarind paste, red chilli powder, turmeric, coriander, asoefotida, salt and steamed. These can be cut into pieces, eaten as such or shallow fried and eaten as a snack known as alu chi wadi. Alu chya panan chi patal bhaji, a lentil and colocasia leaves curry, is also popular. In the Indian state of Gujarat the leaves of the plant are to make patra, a dish with tamarind and other spices. Sindhis call it kachaloo; they fry it, mash it and re-fry it to make a dish called took which complements Sindhi curry.
Patra (Patarveliya) is most popular in Gujarati people. This is a savory steamed leaf roll recipe, made from arbi or colocasia leaf. This patra with Arbi leaves rolled with a gram flour and spice powders is simply mouth-watering. With its spicy, tangy and slightly sweeter flavors, it’s getting popular in other parts of India. 

Ingredients:
3 for making one roll - black stemmed colocassia leaves (Arbi patta) you will need total 15 leaves
120 gms gram flour (Besan)
1-2 tsp chili powder
1 tsp ginger chili paste 
2 tsp jiggery or sugar
3 tsp tamarind or lemon juice
Salt to taste
6 -8 clove of Garlic (optional)
½ sp "ajwain", carom seeds

Tempering: 
Pinch of asafetida powder (hing)
1 tsp sesame seeds
1/2 tsp mustard seeds
2 tbsp oil

Garnish: 
Chopped coriander leaves
Grated coconut
Lemon Juice 1 tsp

Method:
Wash the colocasia leaves, remove the stem if they have.
Grind the green chilies, garlic and ginger and set aside. 
Make a pulp with the tamarind and the Jaggery. Mix this pulp with the gram flour and make a thick batter. Season the batter and add the grinded green chilies, ginger, garlic and salt as per your taste.
Take one colocasia leaf and place it on the wrong side. (See in the picture)
Spread the batter evenly on the leaf. Place another leaf on top of it and spread more batter. Same way one more leaf. 
Fold from both sides. Roll tightly. 
Place in a steamer for 15 -20 mins. Leave until quite cool. 
Slice in to ½" thick pieces. 
Now heat the oil for tempering in a pan.
Add the mustard seeds and once they start crackling, add sesame seeds, Pinch of asafetida powder, and then add the patra slices.
Mix all to gather and let it get little crispy. 
Garnish with chopped coriander leaves, lemon juice and grated coconut, server hot. 

Tips:
Use the biggest patra leaf first. Then the medium and then smaller should be on the top. If you use small leaf first, you won’t be able to make a proper roll.
Do not use more than 3 leaves to make a roll. It will become too big and difficult to handle.
Roll should be nice and tight. It will keep the patra round and whole after slicing and shallow / deep frying.
Below you can see old post of my healthy recipe :-)

Main Course Dish: Beet root Paratha and Beet root Raita

Beet root Paratha and Beet root Raita (Curd dip): 
બીટ રૂટ 

Food- Beets(cooked, sliced)
Portion- 1/2 cup
Calories  Fiber (grams)- 2.5
Ingredients:
Beet root 2 pcs grated
Whole wheat flour 2 cups
Chili-ginger paste 1 tsp
salt to taste
turmeric - 1tsp
red chili powder 1 tsp
oil 1tbsp
curd -1/2 cup
water 1/2 cup

Method: 

1. Take a wide mouthed container, Take grated Beet root and mix with 1 tbsp oil, curd, green chili- ginger-paste, red chili powder, turmeric, ½ cup water, the whole wheat flour in a large bowl to make dough.
2. Divide dough into 7 -8 parts & make a round balls enough to roll like chapatis. you can give it different shapes also. For ex:Triangle, square or round.
3. Roll each ball like chapatis and put on the pre-heated pan on the stove. When one side becomes brown put little 1/4 tsp of oil on it, then flip on the other side and same way apply 1/4tsp of oil on it.
4. When both sides are done, Your hot beetroot parathas are ready. Serve them hot with Yoghurt and any pickles.
Beet root Raita: 
Ingredients:
Curd 2 cups
beetroot grated (raw) 1
chat masala 1 tsp
salt to taste
sugar 2 tsp (optional)
red chili powder 1 tsp (optional)
Method: 
Take grated beetroot in one big glass bowl.
Stir the curd with hand mixer.
Add beetroot to curd and mix well. If curd is thick mix little milk or water.
Now add salt, chaat masala and chili powder, sugar, mix well.
Keep in refrigerator for an hour or so.
Serve beetroot raita chilled.

Tips: Beetroot can strengthen the nerves of our body. It can be had raw or cooked. Beetroot is a very good quality laxative which helps with the roughage. Have a little part of beetroot every day as a salad or soup what ever suits your palette for maximum benefits. Beetroot is beneficial for skin diseases. Boil some pieces of Beetroot in some water and this water is useful for pimples, inflammation & boils on the skin.