Cooking with leftovers - Paneer Undhiyu Frankie

Ingredients
Multiply quantities by number of frankies you wish to make
1 tbsp  Paneer jalfrezi - recipe by Sanjeev Kapoor (Substitute with any leftover Paneer dish that doesn't have much gravy)
2 tbsp Undhiyu - subsitute with any vegetable  that has a little bit of thick gravy
1 tbsp Maggi Tomato ketchup (hopefully no MSG or lead)
1 tsp Frankie roll masala
1 tsp Parmesan cheese (substitute with any cheese)
2 tbsp chopped capsicum / onion mixture
1 tsp chopped coriander leaves
1 Chapatti or roti or plain parantha
A little cooking oil and/or little butter

Heat oil on medium high flame. Add the chopped capsicum onion mixture and give it a char ,If the flame is high enough , you should still have a crunch factor(a minute or two). take it out and then Heat the Undhiyu and Paneer on the same pan so that they are warm, then take it out.
add a little bit of butter to the pan and place the chapatti over it. Once the chapatti is warm , add a little bit of butter to the other side and turn it over. Assemble the below quickly if you dont like the Frankie crisp (I do , so I can take my time). Sprinkle the frankie masala over the chapatti. Then add the undhiyu / paneer mixture in the center as a  thick vertical diameter. Add the chopped capsicum  and onion and spread the Maggi sauce over the mixture. finally add the coriander leaves and sprinkle the cheese over it. Hopefully the cheese melts a little bit when you fold the chapatti and helps the frankie remain closed. Heat till desired level of crispness. Fold the chapatti over from both sides over the mixture and take it out of the pan.

Bachelors Recipe - Challenge

Use 1 tsp chilli powder, 1/2 tsp turmeric powder, 1 tsp cumin cumin powder, 1 tbsp coriander powder, 1/2 tsp tamarind concentrate, 1 1/4 tsp salt, and any other ingredient in normal quantities along with any vegetable of your choice and come up with a totally bland and tasteless curry.
Go!

Bachelors Recipe - 2 - Barbecue Flavored Aloo Bhindis

a) Step 1 Find a suitable recipe invoving aloo and bhindi using google. Bonus points for entries with terms like 'no recipes that require a lot of effort and hardwork' (http://thelaidbackcook.wordpress.com/2007/06/05/aloo-bhindi/)
b) Follow the steps in the recipe to the letter except use less oil and a slightly screwed up non stick pan.
c) Keep cooking till a thick black layer forms at the bottom. This will give the Bhindi its smoky barbecue flavor.
Enjoy!

A Bachelors Recipe

If Recipes were written by single (albeit committed) bachelors then I guess they would look like the following
Moong Curry
Ingredients
Sprouted Moong (Mandatory) as much as you feel you can eat * number of times you want to eat it, Coconut(optional), Dhania Jeera powder(optional), Red chilli powder (or green chillies or red chilly whole), Turmeric powder(optional), 1 small onion (optional), salt(mandatory), curry leaves (optional), mustard seeds(optional), hing(optional),oil(mandatory)
Also a mixer and othere cooking utensils

Steps
1. Confirm recipe from mom.
2. Cross check with recipe site(e.g. food.sify.com)
3. Add the moong and salt to pressure cooker, and add enough water. Hint If the salt is less you can add more later, if the salt is too much you have to order from Pizza Hut.
4. Cover and cook for 2 whistles (slight hard) or 3 whistles(mush)
5. Simultaneously grind to fine paste scraped coconut(or frozen and defrosted ) , chopped onion, dhania jeera, red chilli powder and turmeric powder.
5. If in hurry cool the cooker under water else wait till the steam goes away. Ignore mom's tip that the skin of the moong will now be floating as a. It isnt and b. It is too much work.
6. Now heat oil in a pan (use in inverse proportion to your health consciousness). Add the paste (the coconut , not the overdone moong) and heat till you run out of patience (or till it starts sticking to the pan and makes you spend half an hour cleaning it later). Add the tamarind water. Damn forgot the tamarind. Quickly heat water and tamarind microwave till warm, squeeze out the water and add the tamarind water to pan.
7. Now add the moong(with the water it was boiled in). Keep stirring sometime , taste.
8. Separately heat oil , add mustard till crackle, curry leaves and a pinch of hing
9 Add to the moong , stir.