The current lockdown imposed across all states in India until May 3, is indeed making many of us learn the basics of cooking, if not try some elaborate desi recipes as well. More so, as only essential goods are being sold in markets and many restaurants remain shut during this challenging phase, wherein the government and health officials are striving to curtail the spread of the coronavirus disease.

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But alas, rice being a staple food in all parts of India, be it the east, west, north or south, often you find that quite a bit of rice cooked on the previous day still remains the next day.

Yes, it can be boring to have the same old dal chawal, sambar saadham or fried rice dishes over and over again. And if you are wondering what new recipes you can whip up with leftover rice, look no further.

Leftover rice is in fact, a powerhouse of nutrients. It meets your calorie requirements and helps to boost metabolism. It may be surprising to note that, this staple food is also a rich source of vitamin B6, magnesium and other minerals.

So, next time think twice before expressing your displeasure over every morsel of cooked rice.

In this article, we bring you two easy-to-prepare, nutritious and tasty recipes of pakodas and parathas with leftover rice, for you to enjoy with family while staying indoors amidst the COVID-19 lockdown. Also Read: Evening Snacks For Kids: Healthy Snacking Options To Prevent Boredom During This Period Of Lockdown

Rice Parathas

Ingredients:

1 cup cooked rice 

1 cup wheat flour

2-3 green chilli, chopped

1 tsp red chilli powder

A pinch of hing

½ tsp turmeric powder

1 tsp cumin powder

Oil, for cooking

Freshly chopped coriander leaves

Salt to taste

Method:

Take cooked rice and mix chopped green chilli (optional), red chilli powder, turmeric powder, cumin powder, 2 tsp oil, hing and salt to taste, to prepare the paratha dough.

Add enough wheat flour to knead into a dough.

Knead into a stiff dough using the required water.

Cover the dough and set aside for 15 minutes.

After 15 minutes knead the dough again and make medium sized balls from them. 

Start rolling the Parathas into circles, using a rolling pin and rolling board.

Heat the tawa on medium flame. When the pan is medium hot, place Paratha on it. 

Roast the paratha, turning sides and basting with oil, till it turns golden brown from both sides. 

Serve the rice parathas hot with pickle and some curd. 

Nutrition:

Leftover rice abounds in calories for energy requirements, as well as carbohydrates for regulating metabolism in the body. Wheat flour is a rich source of dietary fibers, that aid in digestion as well as curb untimely food cravings, thus promoting weight loss. Coriander leaves are packed with ample antioxidants to enhance liver functions as well as calcium, magnesium to fortify bones. Also Read: Coriander Leaves: 5 Excellent Health Benefits Of Adding These Aromatic Leaves To Your Daily Diet

Rice Pakodas

Ingredients:

2 cup cooked rice

1 medium-size finely chopped Onion

1 medium-size finely chopped capsicum

1/4 cup finely chopped carrot

1/4 cup chickpea flour

1 tbsp red chili powder

1/2 tsp turmeric powder

1/2 tsp garam masala

1/2 tbsp chaat masala

4-5 crushed green chili

1 & 1/2 tbsp ginger garlic paste

1/4 tsp hing

2 tbsp finely chopped coriander leaves

1 tbsp finely chopped mint leaves

Salt to taste

Method:

In a large mixing bowl pour in the rice and with the help of a spoon mash it well.

Next add chopped onion, capsicum, carrots, coriander leaves, mint leaves, green chilies, and ginger-garlic paste. Now carefully mix all ingredients blending them well together.

Add gram flour, semolina, garam masala, red chili powder, turmeric, chaat masala, asafetida, and salt to taste. Mix well again.

Heat the oil for deep frying, make small balls that are oval-shaped from the rice and veggies mixture that we prepared.

Once the oil is hot gently place the oval balls into it. Flip them over and cook until they have turned light brown in color.

Switch off the stove, take out the fried pakodas and serve hot with mint and tamarind chutney.

Nutrition:

Leftover rice contains profuse amounts of vitamin B6 for optimal brain function as well as calcium, magnesium for strong bones and joints. Onions are inherently rich in quercetin, a potent antioxidant that eliminates toxins and free radicals from the body, thus boosting metabolism and lowering the risk of chronic diseases like diabetes. Carrots are a treasure trove of vitamin A, for healthy eyesight as well as other carotenoid antioxidants that enrich skin texture.