Leftover Chapati Ladoo | Roti Churma Ladoo

Leftovers means the uneaten edible remains of a meal after the meal is over and everyone has finished eating. Most of us would admit that we throw out a lot of leftover food every week. Reusing leftovers and food scraps is safe and can be incredibly delicious which will definitely reduce the waste particularly the amount of money spent for that food. Many a times, the leftovers can be used as it is simply, or by reheating in stove or microwave, or to make a completely new dish along with some other ingredients.

If there is any leftover with me, then the next dish which I will prepare must be related to that, either the next dish is the whole leftover reheated or a completely another dish using those leftovers. I never prefer to store the leftovers more than 1 day 😊. Well, Today is Monday. And the Foodie Monday Blog Hop team has come up with their 142nd theme as 'Left-over Dishes'. So keeping that in mind, I have prepared some healthy ladoos using some leftover roti or chapati as 'Leftover Chapati Ladoo / Roti Churma Ladoo' for the theme contribution.

Roti or chapati or phulka is the staple food in each and every Indian household. Each day, this dish is a must in any meal of the day for an Indian. But many a times, there are some leftover rotis with us. Using those leftovers, a variety of dishes can be prepared or these can be simply reheated by applying some ghee or butter to have in next meal. Here in this post, using leftover roti or chapati or phulka some ladoos are prepared. I prefer first to roast the left over chapati to make crispier which will be then easier to make a coarse powder. But this step is optional. Then some sweetener like jaggery or sugar is added along with ghee, desiccated coconut and some chopped nuts and finally shaped into ball shapes, Ladoo. Though I have mentioned to use milk, but I never need milk, My ladoo takes shapes easily. 

These ladoos are much healthy, a perfect snack or tiffin box idea for kids and surely satisfy in between meal hunger pang of us as well. With simple ingredients, one can devour these more scrumptious dessert balls too in any time of the day. Also these can be stored in an air-tight container for 1-2 days. And one thing I can assure that, no one can guess from which actually these ladoos are made 😉. So do try these Leftover Chapati Ladoo / Roti Churma Ladoo and give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. Lets go in details. 

Preparation Time : 10 mins  |  Cooking Time : 20 mins

Ingredients :        

Ingredients	Measurements
Chapati / roti (leftover)	4 no
Powdered jaggery	½ cup
Desiccated coconut	2 tbsp
Milk (optional)	3-4 tbsp
Black raisin (seedless)	Few
Cardamom powder	1 tsp
Ghee	3 tbsp

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Method :

1. First tear the left-over chapati / roti into small pieces.
2. Spread evenly all the teared chapati over a baking tray and roast in a preheated oven at 200 deg C for 15-20 minutes or till the pieces turn crisp.
3. Take out from oven and allow to cool down completely.
4. Now put in a blender jar and make a coarse powder.
5. Transfer this coarse powder into a mixing bowl.
6. Add powdered jaggery, ghee, black raisin, cardamom powder, desiccated coconut and mix everything well.
7. Sprinkle milk little by little and then start making 1-2 inch size ball.
8. Serve these chapati / roti ladoos or store in an airtight container for later !

Notes :

• Milk is optional. If balls are easily shaped, then don't add milk. Otherwise sprinkle milk little by little to make balls.
• Any other chopped dry fruits can be used too.
• Adjust the sweetness in the ladoo as desired.

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Kiwi Pistachio Lassi | Kiwi Pistachio Yogurt Smoothie

Lassi - a cooling yogurt drink which is the most popular beverage in India during summer. Basically Lassi is a creamy, frothy yogurt-based drink, blended well with a varieties of fruits and seasonings. This beverage has its root from the state of Punjab in Indian subcontinent. Lassi comes in two distinct varieties as sweet and salty. The sweet version is often simply flavored with sugar, which balances the natural sourness of the yogurt. And the salty version is mixed with salt, spices typically cumin powder. The consistency of this drink is somewhere in between milk and milkshake. Traditionally, lassi is served in a handle-less clay cup named as Kulhar. The Lassi aids good digestion and is a healthy addition to any balanced diet. It is 100 percent natural and free from artificial colors, preservatives and flavorings. Also this can be enjoyed with or after meals.

Since summer is going on, so Lassi is a must to be prepared beverage at my place during these days. Well this time, I have used a sour fruit Kiwi to make a slightly sweet lassi, Kiwi Pistachio Lassi. Also some pistachios are added to this drink. The process is so simple and easy to prepare. Within few times, the cold exotic beverage will be ready to refresh our soul on these hot summer days. Just chop the fruit and blend along with rest ingredients to make a smooth puree. Also depending upon the individual sweetness desired, adjust the honey or sugar amount. So do try this Kiwi Pistachio Lassi and give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. Lets go in details method of preparation of this refreshing drink.

Preparation Time : 5 mins  |  Cooking Time : 0 mins 

Ingredients :        

Ingredients	Measurements
Kiwi	3 no
Yogurt	2 cup
Honey	2 tbsp
Pistachio	8-10 no
Ice cube	few

Method :

1. First peel the kiwi and then roughly chop those.
2. In a bender jar take yogurt, honey, chopped pistachio and roughly chopped kiwi.
3. Blend to make a smooth puree.
4. Add the ice cubes and blend again for about 30 seconds.
5. Pour into serving glass, sprinkle some finely chopped pistachio and serve immediately !

Notes :

• Adjust sweetness as per desire.
• Instead of blending the ice cubes, these cubes can be served as it is while serving the lassi.

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This 'Kiwi Pistachio Lassi' is contributed for 47 Healthy Wellthy Cuisines where the theme is 'Summer Bliss with Lassi'. Here are more similar recipes shared by our Healthy Wealthy Group members as Thai Lassi, Cucumber Lassi with Chia Seeds, Pineapple Banana Lassi.

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Bael Panna | Bael ka Sharbat

Bael is a spiritual, religious and medicinal plant. This is one of the few Ayurvedic plants whose entire parts from root to leaves are used for different diseases. The bael fruit is a large but dull orange in color. It has a hard shell and has to be cracked with hammer or machete to open up. The pulp inside the fruit is fibrous yellow type and has very aromatic flavor. It turns from a greyish green color to a dull yellow. Bael is also known as Bengal quince, stone apple, golden apple, Japanese bitter orange, wood apple etc.

Since wood apples or baels are loaded with nutrients, vitamins, organic compounds including tannins, calcium, phosphorous, fiber, protein, iron etc so there is a vast array of health benefits related to this fruit. Bael tender leaves are used as salads. The leaves are also used as offerings to lord Shiva. The extract oil is used to cure many respiratory problems. The pulp of the fruit is used in the preparation of squash, pulp powder and many other eatable products. Its juice is used to make many flavorful and refreshing drinks especially in summer season because of its sweet and pleasant nature. Some benefits of bael juices are :

• Gives a great comfort in heartburn, acidity, hyper-acidity,indigestion
• Always advisable to drink bael juice if suffering from intestinal parasites
• Rich in vitamin C
• Useful in curing of constipation because of its laxative properties etc.

Well, here I have come up with a simple panna using the bael juice as Bael Panna or Bael ka Sharbat. Summer, this is the season of this fruit Bael. The aroma of a fully ripe bael is a divine. The pulp of the ripe bael is sweet in taste, so there is no need of any extra sweetener while using this fruit in any dish. Still, if more sweetness is desired, one can add too some sweetener. Just scoop out the pulp, strain through a strainer, mix with some freshly crushed pepper, adjust the consistency by adding water and voila !!! The much refreshing and divine flavored drink is ready. The drinks can be served along with some ice cubes or can be kept in refrigerator to use later.  So do try this Bael Panna or Bael ka Sharbat and give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. Lets go in details.

Preparation Time : 15 mins  |  Cooking Time : 0 mins

Ingredients :        

Ingredients	Measurements
Bael fruit (ripe)	1 no
Black pepper (crushed)	½ tsp
Sugar (optional)	As needed
Black salt	¼ tsp
Water	As needed
Ice cube	few

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Method :

1. First break the hard outer surface of the fruit, bael.
2. Using a spoon, take out all the pulp into a bowl.
3. Gently start mashing the pulp using hand.
4. Then pour water and continue to mash all together.
5. Strain the pulp-water mixture through a strainer into another bowl, discard the seeds and fibers.
6. Now add black salt and freshly crushed black pepper.
7. Give a good mix till everything incorporated well.
8. Keep in refrigerator for 30 minutes.
9. Pour into serving glass along with some ice cubes and serve !

Notes :

• The fruit, bael used here is more ripe one, so the pulp is already naturally sweet. Hence I have not added any sugar. But if the pulp is not much sweet, then add desired amount of sugar along with black salt and pepper. Mix everything till sugar dissolves. Then serve.
• Also depending upon the consistency of the panna, add more / less water.

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Dry Fruits Yogurt Bites

Yogurt is a healthy choice regardless of whether you choose Greek yogurt or regular yogurt. Greek yogurt has surged in popularity in recent years and with some good reasons. What differentiates Greek yogurt from the regular yogurt is that Greek yogurt has been strained to remove the whey. As a result, Greek yogurt has a creamier, thicker texture and rich flavor. In addition, the removal of whey results in a healthier yogurt with less sugar, less sodium and more than twice the amount of protein than the regular yogurt. So Greek yogurt is high in protein, vitamin B12, yet low in sugar and lactose. This also promote a healthy digestive system.

Well the 141th theme for Foodie Monday Blog Hop is decided as 'Yogurt dishes'. So I have prepared some easy peasy bite sized dessert using Greek yogurt as my contribution for the theme, Dry Fruits Yogurt Bites. Some other yogurt based dishes which are already posted in my blog as :

• Madra - Chickpeas in Yogurt Gravy 
• Masala Bhapa Doi | Spiced Tea Flavored Steamed Yogurt 
• Coriander and Pomegranate Raita 
• Dahi Baingan | Doi Begun | Eggplant in Spiced Yogurt 
• Sun-dried Raw Mango Raita | Ambula Rai 
• Tropical Fruit Greek Yogurt Parfait 
• Dahi Pakhala | Water Rice with Yogurt or Curd 
• Strawberry Smoothie - 3 Ingredients Smoothie 
• Chickpea Slaw 

This dry fruit yogurt bites are so simple and easy to make. Even kids also can be involved to prepare this. No cooking is needed to make these bites. Just mix yogurt, honey and chopped dry fruits, pour in ice cube trays and freeze until frozen well. Since Greek yogurt is used, hence this is a healthy dessert. Hot sunny days are here, so this is a perfect option to grab without any cooking, just pop out from ice cube trays and gulp 😉. The dry fruits used can be varied depending upon choice, even any chopped fruits can be opted as well. So do try these dry fruit yogurt bites and give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. Lets go in details. 

Preparation Time : 10 mins  |  Cooking Time : 0 mins  |  Freezing Time : 2-3 hrs

Ingredients :        

Ingredients	Measurements
Greek yogurt	1 cup
Honey	As per taste
Dry fruits (chopped) (cashew, pistachio, almond, walnut)	½ cup

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Method :

1. In a large mixing bowl, take yogurt and honey.
2. Mix using a hand whisk / spoon till everything well incorporated.
3. Then add chopped dry fruits and again give a quick mix.
4. Pour into ice cube trays and keep in freezer for 2-3 hours or until frozen.
5. Pop out from ice trays and serve immediately !

Notes :

• Choose dry fruits as per choice.

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Dry Chilli Jackfruit

Jackfruit is an exotic fruit grown in tropical regions of the world. Jackfruit has a spiky outer skin and is green (unripe) or yellow (ripe) in color. One unique aspect of jackfruit is its unusually large size and also this is the largest tree fruit in the world. This makes an excellent meat alternative in vegetarian and vegan recipes due to its texture, which is comparable to shredded meat. Particular season of jackfruit is during the summer. The consumed part of jackfruit is the flesh and the seed which are edible both when ripe and unripe. It can be used for sweet as well as savory dishes. Also jackfruits are high in nutrients and antioxidants and have a number of health benefits including improved blood sugar control, reduced the risk of heart disease, reduced the risk of viral infections etc.

Among all the varieties of dishes prepared using jackfruits, today I have come up with an Indo-Chinese version of Jackfruits as Dry Chilli Jackfruits. This is almost similar to any Indo-Chinese chilli recipe, prepared with raw jackfruit pieces. I have prepared this chilli variation as a dry one without any gravy. The key ingredient here is the shallow fried jackfruit pieces. These can be deep fried too 😉 But before shallow frying, first the raw jackfruit pieces are cooked a bit till soft, coated with a batter which is neither thin nor thick consistency and then shallow fried. 

Then the fried jackfruits are tossed in a sauce consisting of finely chopped ginger, finely chopped garlic, soy sauce, tomato sauce, chili sauce, sugar, onion and capsicum cubes. The whole dish overall gives a sweet and spicy flavor. This dry chilli jackfruit can be served as a starter or appetizer. Also this tastes ideal when served along with fried rice or noodles or plain roti too. So do try this dry chilli jackfruits and give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. Lets go in details.

Preparation Time : 15 mins  |  Cooking Time : 25 mins

Ingredients :        

Ingredients	Measurements
Jack fruit (chopped and deseed)	2 cup
Maida (all purpose flour)	4 tbsp
Corn flour	2 tbsp
Ginger garlic paste	¼ tsp
Onion (1 inch cube)	½ cup
Capsicum (1 inch cube)	¼ cup
Green chili	2 no
Garlic (finely chopped)	1 tsp
Ginger (finely chopped)	½ tsp
Spring onion (chopped)	2 tbsp
Red chili powder	¼ tsp
Black pepper powder	¼ tsp
Tomato sauce	2 tbsp
Chili sauce	1 tsp
Soy sauce	1 tbsp
Sugar	¼ tsp
Oil	As needed
Salt	As needed
Water	As needed

​
Method :

1. First in a deep non-stick pan, heat enough water. 
2. Add the chopped jack fruit, salt and cook over medium heat for 12-15 minutes or till jack fruit pieces turn a bit soft. Do not over cook, the pieces should cook till soft.
3. Drain the water using a strainer and transfer the jack fruits into a plate. Keep aside.
4. In a mixing bowl take maida, corn flour, ginger-garlic paste, red chili powder and salt.
5. Add water and make a smooth lump free batter which will be neither thick nor thin consistency.
6. Add jackfruit pieces and mix gently so that these are coated well with the batter. Keep aside for 5-10 minutes.
7. Now in a pan heat oil and shallow fry these coated jackfruit pieces tossing in between.
8. Fry till the jackfruits turn golden and crisp. 
9. Transfer to a plate and keep aside.
10. Now into the same pan, add oil and turn on heat.
11. Add the finely chopped garlic and saute for a few seconds.
12. Add the finely chopped ginger and saute on high for a few more seconds.
13. Next add onion cubes, capsicum cubes and stir fry for 2-3 minutes over high heat.
14. Then add shallow fried jackfruit pieces and mix everything well.
15. Now add tomato sauce, chili sauce, soy sauce, pepper powder, sugar and salt.
16. Saute over high heat till everything incorporated well.
17. Sprinkle some chopped spring onions and give a quick mix.
18. Turn off heat and serve hot along with roti or fried rice or noodles !

Notes :

• Do not over cook the raw jackfruit pieces, the pieces should cook till soft.

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