When you’re in no mood to cook but have enough material to whip up something for dinner in just a few minutes and about two steps, it’s time for makeovers for leftovers. Remember my kori sukka from a few days ago? In that post I mentioned I was saving the curry for something else. Here it is. One lazy night I turned it into an egg gassi. I could have made it easier by just cracking open the eggs into the curry but I hard boiled a few eggs and dunked them in the gassi.
Be it Koshy’s in Bangalore or Kyani & Co. in Bombay, the masala cheese omelette that these old school folks make is simply amazing. It’s just eggs, chillies and cheese. But the comfort it gives is what makes it so good. Add the nostalgia factor and you have a winner. The cheese slice sitting right in the centre of the omelette with little specks of green chilly scattered around..sigh. I wanted to replicate it, but instead turned it into masala cheese bhurji. Works brilliantly and made effortlessly.
I must admit, this plate of food looked so gorgeous it was hard to run a knife through it. When I’d think of waffles I always picture them with loads of fruits and syrup dripping down the edges. But this time around I wanted to make some savoury ones. I didn’t do much except for add grated cheese in the batter along with some paprika and thyme. It tasted great but I should have made smaller ones so it’d crisp up better. Anyway, I topped each of them with a fried and a side of cherry tomatoes.
Egg dosae because I’ve moved on from sweet breakfasts every Sunday like waffles, French toast and the likes. I wouldn’t mind the sugar rush occasionally but I sure don’t want it every Sunday. That’s why I’ve been on a dosae streak of late. Every Sunday we have dosae with chutney or leftover curry. I for one go on to have dosae for lunch as well. Why wouldn’t I, when it goes perfectly well with any kind of chicken or mutton curry? But I must admit, I don’t make the batter at home from scratch. There are plenty recipes online and you don’t need one more repeating the same thing, trust me. But no, I don’t use ready to use powders. Instead, I get my batter from the local shops. They’re nothing short of what we make at home.
This hot and sweet curry noodle bowl is the result of yet another “makeover for leftovers”. Leftovers are great to work with because most of the work has already been done. In this case, I already had cooked chicken and the chilli honey paste in my fridge. All I had to do was cook some noodles (which takes just about 5-7 mins), make a curry style broth and assemble it all together.
This one turned out to be a lot more delicious than it looks, trust me. It truly validates my faith in simple cooking. And don’t worry about what you have or don’t have. If you don’t have noodles, make this with rice. If you don’t have chicken use leftover cooked veggies or even just a potato will do.
Yield: 2 servings
Prep + cooking time: 15-20 mins
Leftover cooked chicken (or meat or veggies) – 1 cup shredded
Cooked noodles – enough for 2 portions (I had Ching’s hakka noodles in the pantry and used one packet of it)
Garlic – 3-4 cloves crushed
Chilli honey paste – 1 tbsp or more (recipe here)
Any herbs like basil or lemongrass – handful crushed/torn
Chicken/veggie stock cube – 1 (omit it if you don’t have it or don’t like it, but it adds a lot of flavour to the broth)
Oil – 1 tsp
Coriander leaves – handful chopped
Fried egg – 1 for each bowl
Water – 3 cups
Heat oil in a pan and add garlic with the chilli honey paste and cook till it turns aromatic.
Add chicken and saute for a minute. Now add water along with the stock cube, herbs, some salt and let it come to a simmer.
Turn of the heat and keep it aside.
Place noodles in the bowl and pour the broth over. Top with fried egg and lots of coriander leaves.
A sweet Sunday began on a savoury note. Just on my plate, though. It’d been a while since we had bacon for breakfast. And bacon goes best with carbs and fat – bread and cheese! I just turned a sweet French toast into a savoury one by adding oodles of cheese to it and lots of thyme. I’d forgotten about some fresh thyme in the fridge and I’m glad I did. It dried out a little and smelled even better that what it would fresh.
The 90s take me back to Mangalore, where I spent most summer holidays. I also stayed there at granny’s place for 5 years to finish school and college. My favourite and my best years, of course. There was this petty shop in the neighbourhood where the owner, Vinayaka, treated his customers like family. Well, those were such times. There was this sense of belonging to a place, to its people and its food. That shop didn’t have a name. He said he’d have to pay extra taxes and rent if he got it commercialized (or something to that effect). He anyway sold things like newspaper, cigarettes, chocolates and other small things.
These are the result of leftover hummus from the previous day. There was pita bread and eggs as well. So breakfast seemed like the ideal makeover for these leftovers. Hummus has become so popular today that most restaurants are serving it with chicken, veggies and more. I made a hummus a couple of ways – beetroot and Peri Peri. Peri Peri is easy. Just swirl regular hummus with some of the sauce and you have Peri Peri hummus. It’s easily spreadable inside pita and with some eggs, it makes for a great breakfast!
Chilli honey noodles recipe
Yesterday’s lunch was noodles with green curry and it was fabulous, if I say so myself. But as always I had some leftover cooked noodles that I wanted to use for dinner so it doesn’t go to sleep overnight in the fridge. I quickly made a chilli honey paste and stir fried the noodles in it with some sesame oil. You could add leftover chicken and veggies to make an even bigger and heartier meal out of it. This chilli honey paste though is the best. It’s sure to work great with all kinds of stir frys as well.
Yield: These were from leftover noodles and I could make one portion
Cooked noodles – One portion/serving
Chilli honey paste – 2 tsp
Sesame oil – 2 tsp
Regular oil – 1 tsp
Salt to taste
Veggies and egg – Optional
Heat the oils and cook out the paste in them for about 2-3 mins.
Toss the noodles in and stir around till all of them have a been painted with the chilli paste. You won’t miss it since it takes on a lovely colour.
At this point you can add veggies and cooked chicken if you’d like. I just added a finely sliced capsicum for crunch.
I also added a fried egg on top while serving because it goes so well with the spicy noodles.