Roti-Roti

Don't discard leftover chapatis, especially if there are quite a lot left uneaten(this is for fulkas). They can be used in a number of ways as snacks.
1 Cut them in to thin strips and deep fry till golden and crisp. Sprinkle salt pepper/chat masala for a chatpata snack.
2 Sprinkle castor sugar on them as soon as they are out of the kadhai, nice and hot. This will make the sugar stick to the fried strips.This makes a sweet snack.
3 Dry grind the chapatis to coarse crumbs, and eat with sugar and milk/cream or dahi and have it as a hearty breakfast.
4 Spread some leftover dry sabzi which has been spiced up with some chat masala, tomato sause, chilli sauce etc to your taste. Fold in half, then shallow fry on a tawa till golden and crisp. Eat it hot
5 Dry grind chapatis to coarse crumbs. Heat some oil in a kadhai. Throw in some mustard seeds, dry chillies, curry leaves and chopped onions. Add some chopped adrak and green chillies.
S tir till onions are slightly cooked Add the chapati crumbs and salt to taste. Stir and mix well. Garnish with chopped corriander, and finely chopped tomatoes from which the seeds have been removed. Makes a good tea-time snack

Kathiawadi Kadhi

Mix buttermilk with little besan according to reqd consistency till no lumps remain
Add Dhaniya-jeera powder, chillies powder, little haldi, adrak-green chillies ground together, curry leaves,salt to taste, and gur or sugar. Whole or bits of green chillies may also be added.
Heat ghee and add jeera, rai, laung, dalchini, hing and dry red chillies. In this baghar pour in the above mixture.
Boil. Serve hot with steamed rice
Chillies and sugar/gur may be adjusted according to taste.

Easy Shahi Tukra ( Moghalai sweet)

Prepare one thread chashni with sugar and flavour it with cardamum, kesar and rose essence
Trim off sides from slices of bread and cut into triangles. Deep fry to a dark golden colour. Put into the chashni and remove almost immediately. Keep aside.
Whip up some double cream. When the slices are cold, arrange them on a flat dish. Spread the cream on top of each slice. Garnish with thinly sliced almonds, pista, kaju, chironji and kishmish. Serve at room temperature, Silver warq may be used to decorate.