1. Handy Kitchen Tips that You cannot Miss : Solutions for all your Problems
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Do not waste foods. Tips to reuse.

Discussion in 'Spotless Kitchen' started by srilavanya, Feb 1, 2008.

  1. SreeSri

    SreeSri Gold IL'ite

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    Oh!! this is one of my fav thread.. since I hate to waste the food.
    I always demand my wife not to cook extra food then required.
    I dont mind in eating the old food as long as its holds the taste and not spoiled.

    When even I throw some food, I remember those who look for food with hunger.
    My mom used to make pulihora or Daddojanam the next day morning for the breakfast if there is previous day rice was left.
    She used to make Sambar with the last day's Daal
    Wow!! mom, Wow!! I missed your food...
     
  2. Chitra29

    Chitra29 Moderator Staff Member Platinum IL'ite

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    Hi Ilites,:)
    Nice thread. But I don't think it is advisable to eat the leftovers the next day in another form?!.. Anyway here is an idea or suggestion.:idea Suppose you have a big tablespoon of rice is left after lunch here u go: Take 1 cup of Raw rice & soak it for 1 hour.now grind soaked rice,1/2 cup of grated coconut,1 heaped table spoon of cooked rice(or whatever the amount of leftover rice but shouldn't be more than1/3 cup) into a thin paste. Add 1tsp of salt & 1 tsp of sugar. Let it ferment for 4 to 6 hours.Then make dosa on a tawa covering it with a lid like appam.Note: this dosa should be cooked on one side only don't turn it over. Now ur dinner is ready! Eat it with coconut chutny or red garlic chutny...
    Happy cooking!!!!... Regards.:cheers
    chitra
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi neha,

    I liked your idea of using aluminum sheet / foil to make rice parathas. :clap:clap:clap Surely I will use this technique. Bow

    Now a days we should not waste food at all. I also gave many recipes regarding that. and also gave one link. Just pay a visit to that thread also.
     
  4. aharia

    aharia Silver IL'ite

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    nice theards ya, i made a coconut chatney a butter milk curry, add one green chilli ground the chatney add butter milk & yellow powder,kept slow flame & switch it off
    porriyals - dry curry i made sandwich, cut the bread insert all vegetables, eat with tomato sauce
    rice - i made lemon rice or crud rice
    chicken fry- cut the chicken in a small piece , add onion with this, when the onion become brown add the chicken pieces with this it's give nice taste, add pepper & salt
     
  5. mailmepets

    mailmepets New IL'ite

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    Srilavanya, Very useful thread
    great job!!!
     
  6. Shilpa Pratheep

    Shilpa Pratheep Bronze IL'ite

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    [FONT=Arial,Bold][FONT=Micro,Bold]
    Pakoras From Biryani
    [/FONT]Ingredients​
    [/FONT]
    1 cup sesame seeds (white or brown)
    2 tbsp. semolina
    2 tbsp. cornflour
    3 cheese cubes
    salt to taste
    1/2 cup boiling water
    oil to deep fry​
    [FONT=Arial,Bold]
    Method​
    [/FONT]
    Remove any whole bay leaves, cloves, etc. from biryani. Run it in a small mixie, with short
    spurts, till rice is crushed a little.
    In a heavy frying pan, dry roast semolina, stirring continuously. When aroma exudes, add
    boiling water, stir till the mixture is cooked.
    Add more water if required to make a soft mixture. Add crushed biryani, salt and spices if
    required after checking taste.
    Add cornflour,cool mixture, form into pingpong ball sized rounds. Press in palm, place a
    small piece of cheese cube in center.
    Bring up sides, shape again into a ball, with cheese tucked inside. Keep oil to heat in a
    frying pan.
    Roll each ball in a plate of sesame seeds. Press seeds in place by enclosing with palms.
    Let into hot oil, to deepfry till golden and crisp.
    Cut into halves with a sharp knife. Serve hot with ketchup, chutney , etc​
     
  7. Shilpa Pratheep

    Shilpa Pratheep Bronze IL'ite

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    Kofta Curry From Leftover Rice

    Igredients
    1 1/2 cups leftover rice
    1/2 cup grated bottle gourd
    salt to taste
    1 tbsp chopped coriander
    1 tsp wheat flour
    1/2 tsp chilli powder
    oil to to deep fry

    Gravy:
    1 whole red chilli
    8-10 cashewnuts
    1 tomato
    1 onion
    2-3 pods garlic
    1" piece ginger
    1/4 tsp cinnamon/clove powder
    1 tsp red chilli powder
    1/4 tsp turmeric powder
    1/2 tsp garam masala
    1 cup water
    2 tbsp oil (used for frying)

    Method
    Mix all ingredients (of the gravy) for gravy and grind in a grinder. Keep aside. Squeeze
    water from the grated gourd. Add all other ingredients for Koftas, except oil.
    Make table tennis-ball sized rounds. Fry till golden.Used 2 tbsp of remaining oil in another
    kadai and heat. Add gravy and fry for 4-5 minutes till the oil separates. Add Koftas and
    bring to boil. Serve hot with chapattis or puris.
     
  8. Shilpa Pratheep

    Shilpa Pratheep Bronze IL'ite

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    Spicy Rasam from Leftover Tomato Soup

    Ingredients
    2 cups tomato soup warm
    6-7 peppercorns, 1tsp cumin seeds
    1 sprig curry leaves
    1 sprig mint leaves
    1 whole red chilli
    1 marble sized piece jaggery
    1 sprig coriander leaves
    salt to taste
    1 bay leaf, 1" piece tamarind
    4-5 cup water
    2 tsp ghee, pinch asafoetida, pinch cinnamon powder

    Method
    Roast the pepper and cumin seeds together. Grind under stone or in grinder. Add to soup.
    Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to
    crush the ingredients.
    Or run a hand mixie for a few seconds.
    Add water, bring to boil. In a small crucible heat ghee, asafoetida and cinnamon powder.
    Add a few cumin seeds. When they splutter add to rasam. Boil for 2 minutes.
     
  9. Shilpa Pratheep

    Shilpa Pratheep Bronze IL'ite

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    Croquettes From Upma

    Ingredients
    1 cup leftover upma
    1 cup mixed vegetables chopped fine (in chopper)
    (capsicum, carrot, peas, onions, cabbage, etc.)
    1 cup boiled mashed potato
    5 green chillies
    5 flakes garlic
    1" piece ginger chopped
    2 sprigs mint leaves
    salt to taste
    2 tbsp. dry semolina
    1 tsp. cornflour
    oil to deep fry

    Method
    Crush ginger,garlic, chillies, mint together in small mixie.
    Mix together all ingredients, except cornflour and semolina.
    Shape into 3" long cylindrical croquettes or cutlets.
    Refrigerate for one hour, if soft.
    Run semolina and cornflour in a dry mixie till fine and blended.
    Just before frying, wet each croquette by wetting your palms.
    Roll in powdered mixture.
    Deepfry in hot oil, till crisp and golden all over.
    Serve hot with tomato ketchup, sweet chutney or jam.
     
  10. Shilpa Pratheep

    Shilpa Pratheep Bronze IL'ite

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    Roti Saag

    Ingredients
    3 rotis
    1/4 tsp each cumin and mustard seeds
    1 tsp ghee
    1/2 tsp red chilli powder
    1/5 tsp turmeric powder
    1/4 tsp lemon juice
    3-4 curry leaves 1 tbsp coriander leaves (finely chopped)
    1 cup water
    salt - to taste

    Method
    Break Chappatis into 1" squares roughly.
    Mix all the masalas in the water and stir.
    Heat ghee in a sauce pan, add seeds to splutter.
    Add curry leaves .Add the masala water, and bring to a boil.
    When it starts boiling well add the chappati pieces, coriander and lemon juice.
    Cook on low to soften the chappati and allow most of the water to soak.
    Do not make too dry. It should be mushy to eat. Serve hot.
     

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