Quick And Easy Lunch Ideas Using Leftover Rice, Roti, And Idli

Transform last night’s dinner leftovers into delightful lunches for your kids with these quick and easy recipes. With a little creativity, you can reduce waste and save time in the morning. Here are some innovative ways to repurpose leftover rice, roti, and idli into delicious meals:

Rice Cutlet

Ingredients:

– Cooked rice
– Boiled potatoes
– Onion
– Green chillies
– Coriander leaves
– Red chili powder
– Cumin powder
– Coriander powder
– Garam masala powder
– Besan (gram flour)
– Salt

Method:

1. In a mixing bowl, combine 1 cup of cooked rice with ½ cup of mashed boiled potatoes at room temperature.
2. Add ⅓ cup finely chopped onions, 1 chopped green chili, and freshly chopped coriander leaves.
3. Mix in ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala powder, 2 tablespoons of besan, and salt to taste.
4. Knead everything well, crumbling the rice with the spices.
5. Shape into small balls and flatten them into cutlets.
6. Heat oil in a frying pan and cook the cutlets until golden brown on both sides.
7. Serve with sauce or chutney.

Roti Sandwich

Ingredients:

– Oil
– Onion
– Ginger garlic paste
– Chilli
– Carrot
– Cabbage
– Capsicum
– Sweet corn
– Pav bhaji masala
– Salt
– Turmeric powder
– Kashmiri red chilli powder
– Paneer
– Tomato sauce
– Chilli sauce
– 6 rotis
– Green chutney
– Cheddar cheese
– Butter

Method:

1. Heat 2 tablespoons of oil in a kadai over medium heat. Add ½ cup finely chopped onions, 1 teaspoon ginger-garlic paste, and 1 chopped green chili. Sauté until the onion turns golden brown.
2. Add 1 grated carrot, 1 tablespoon finely chopped cabbage, ½ cup chopped capsicum, and 3 tablespoons sweet corn. Stir briefly.
3. Mix in 3 tablespoons crumbled paneer, 2 tablespoons tomato sauce, and 1 teaspoon chilli sauce.Spread ½ teaspoon green chutney on a roti and sprinkle grated cheddar cheese.
4. Add the veggie stuffing on one half of the roti and fold it in half.
5. Toast the roti on medium heat, applying butter on both sides.

Idli Wedges

Ingredients:

– Leftover idli
– Gun powder masala
– Curry leaves
– Oil

Method:

1. Chop the leftover idlis vertically and place them in a mixing bowl.
2. Add 2 teaspoons gun powder masala and chopped curry leaves.
3. Air-fry the idlis until crispy and savory.

Gun Powder Recipe:

1. Roast chana dal on medium flame until golden brown.
2. Dry roast urad dal on low flame until it smells nutty.
3. Roast white sesame seeds until they change color and start to pop.
4. Heat 1 teaspoon of oil to sauté dry red chilies and curry leaves until the chilies puff up and the leaves become crispy.
5. Once cooled, blend everything with hing and salt to a powder-like texture. Store in an airtight container.

Try these simple recipes to give your kids a nutritious and exciting lunch using leftovers!