Take curd in a bowl and add turmeric powder, chilli powder and salt with 2 tbsp of water and mix well. Add cubes of bread and mix well till the bread is coated with the curd mixture. Next, heat oil in a non-stick pan and add cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds. Add onion slices and sauté till they turn brown. Add the bread mixture and sauté over low heat, stirring occasionally till the bread browns lightly. Serve hot, garnish with coriander and more curd.
8. Kheema Parathas
Knead the dough for parathas. Take one rolled bread. Put some water over the edges of the dough. Spread some keema over the dough leaving the edges. Place another roti (flat bread) over it. Now press the edges on all sides. Take a frying pan and place on high heat. Place the stuffed roti over the hot pan. Spread some clarified butter over the sides. Fry until golden specks are visible. Serve hot with sauce or chutney. Repeat the same with the rest of the dough.
9. Rice Kheer
Heat 1 litre of full fat milk in a wide pan or saucepan and let it boil. Add the leftover rice to it. Add 5-6 tbsp of sugar. Then add cardamom powder, almonds and cashews. Keep stirring. When the mixture becomes thick, switch of the flame. Serve hot.