These leftover rice recipes will tempt your mouth like never before..check here……

If you have leftover rice, or rice leftovers, no need to worry. Each recipe is simple and distinct, made with available ingredients in the home. You can make these recipes as tiffin or breakfast or as a snack.

Rice Cheese Balls


1.Cooked Rice/leftover Rice - 2 Cups.
2.All Purpose Flour - 1/2 cup.
(1/4 cup for Rolling)
3.Onions -2.
4.Carrot - 2 (grated)
5.Capsicum - 1/2.
6.Corn Kernels - 1/2 Cup.
7.Cheese - 1 Cup.
8.Green Chillies - 7.
9.Salt - to taste.

Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels.

1.Take a Mixing Bowl add Cooked Rice, mash it well with a masher, till it turns Mushy.
2.Now add Chopped Onions,Capsicum,Grated carrot, Cooked Corn Kernels,Grated Cheese, Chilli Paste & 1/4 cup of All Purpose flour. Mix well with your hands without adding any water into a dough.
3.Take pinch of dough to make  small tiny balls & roll each balls in remaining 1/4 cup of All Purpose flour. Repeat the procedure for remaining balls.
4.Heat the oil in a pan, when it is hot, drop a pinch of dough into hot oil, if it pops up immediately it is an indication that oil is hot.Now keep the flame to medium.
5.Slowly drop 4 to 5 balls in hot oil, flip and cook it it turns Golden on all sides.
6.Drain it in a kitchen towel or kitchen tissues.
7.Serve hot with Tomato Ketchup.



    1.Tamarind - Lemon sized
    2.Coriander seeds - 1 tsp
    3.Dry red chilies - 5-6
    4.Chana dal - 1 tsp
    5.Urad dal - 1 tsp
    6.Black chana (chikpea) - 1 tsp
    7.Turmeric powder - 1/4 tsp
    8.Asafoetida - less than 1/4 tsp
    9.Salt - to taste


    1.Soak the tamarind in hot water for half an hour.  Extract the pulp, strain and keep aside.
    2.Dry roast the coriander seeds, dry red chilies, chana dal, urad dal and grind it to a coarse powder.
    3.Soak the black chana for 8 hrs.
    4.In a kadai, add the tamarind pulp, turmeric powder, asafoetida, salt and bring to boil. 
    5.Once it boils, add the ground powder and cook again till it thickens.
    6.When it reduces to half, add the soaked black chana dal and mix well. Fill it in a glass jar and keep. The chana dal will absorb the masala and will taste good.  
    7.Make a tempering of mustard seeds and curry leaves and add to the pulikachal.  



      1.Cooked rice / Old bread pieces/ Old cake pieces- 1 cup
      2.Eggs - 3 (beaten)
      3.Milk - 2 1/2 cups (or use coconut milk)
      4.sugar - 3/4 cup 
      5.salt - a pinch (optional)
      6.vanilla essence - 1 tsp
      7.Lemon Zest - 1 tsp (optional)
      8.Raisins - 1/2 cup 
      9.Nutmeg powder- 1 tsp
      10.Cinnamon powder - 1 tsp


       1. Mix all the ingredients in a large mixing bowl.

      2. Pour into a buttered baking dish.

      3. Place the baking dish in a big baking pan filled with water.

      4. Bake for 45 minutes in the oven preheated to 350 degrees.

      5. Check if the pudding is set by inserting a clean knife in the center. The pudding is done if the knife comes out clean with nothing sticking to it. If not, keep it in the oven for another 5 - 10 minutes and check.

      6. Serve warm or cold. Some whipped cream added on top while serving will be good.


       Vegetable Rice Cutlets


      1.2 cups cooked rice
      2.1 small potato peeled and cut into small pieces
      3.1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
      4.2 teaspoon ginger chopped
      5.1/2 teaspoon red chili powder, adjust to taste
      6.1-1/2 teaspoons salt
      7.1 teaspoon cumin seeds
      8.1 tablespoon cornstarch
      9.Oil to fry


      1.Pat dry all the vegetables.
      2.Put all the ingredients in food processor and mix for about half a minutes. The mix should not become like paste and you should be able to see all the vegetables.
      3.Remove from the food processor, rice mix will be textured with chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
      4.Heat the oil in a frying pan over medium-high heat. Drop the cutlets slowly into it, taking care not to overlap them.
      5.Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
      6.For best taste serve them hot. Cutlets taste great with pudina chutney.


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