Sometimes I just get tired of cooking or doing the dishes and would rather do something else. But when I think about it, these mundane activities are wayyy better than dealing with kids’ mood swings! Most often than not, it’s on seeing staple fare like roti-subzi or dal-chawal that kids make their ‘yucky’ faces. While they get hungrier and crankier, you get angrier – after all, no one wants to waste food!
But you don’t have to! If your kids’ fussiness have resulted in quite a few rotis leftover and you dare not serve them again, then you need to get creative. You need to reinvent the roti! And we have the perfect way to do it, by turning plain, boring rotis into roti noodles!
Roti Noodles – Recipe with Leftover Rotis
Ingredients:
- Roti – 2
- Onion – 1
- Tomato – 2
- Capsicum – ½
- Cabbage – 1 bowl
- Curry Leaves – 5-6
- Tomato Pure or Tomato Sauce – 1 bowl
- Oil – 1 table spoon
- Jeera / Cumin seeds – 1 tea spoon
- Salt as per taste
Method:
1. Cut all the vegetables into thin strips. Tear the roti into strips as well.
2. Heat oil in a kadai. Add jeera and curry leaves. Fry for a few seconds and then add the onion and capsicum strips. Sauté for a minute, then add the cabbage. Sauté all the veggies for 2-3 minutes.
3. Once the capsicum and cabbage begin to soften, add the tomatoes and tomato puree or tomato sauce. Season to taste.
4. Toss in the roti strips and mix it thoroughly with all the ingredients. Cover the lid and let it cook for 2 minutes.
Your innovative roti noodles are ready! Trust me, reinventing regular dishes in this manner works wonders! Now even my husband deliberately leaves behind extra rotis and demands roti noodles instead!
- Roti - 2
- Onion – 1
- Tomato – 2
- Capsicum – ½
- Cabbage – 1 bowl
- Curry Leaves – 5-6
- Tomato Pure or Tomato Sauce – 1 bowl
- Oil – 1 table spoon
- Jeera / Cumin seeds – 1 tea spoon
- Salt as per taste
- Cut all the vegetables into thin strips. Tear the roti into strips as well.
- Heat oil in a kadai. Add jeera and curry leaves. Fry for a few seconds and then add the onion and capsicum strips. Sauté for a minute, then add the cabbage. Sauté all the veggies for 2-3 minutes.
- Once the capsicum and cabbage begin to soften, add the tomatoes and tomato puree or tomato sauce. Season to taste.
- Toss in the roti strips and mix it thoroughly with all the ingredients. Cover the lid and let it cook for 2 minutes.