Innovative ways to make food the best use of leftover
You don’t have to worry about all the extra food taking up refrigerator space as chefs suggest healthy ways to use them in most productive ways
Many people are switching to home-cooked meals instead of dining out or ordering in amid the pandemic. However, when we prepare a meal, there’s a chance that some food is left over. And if you think that is waste, think again! Chefs share tips to use leftover food items in a most productive and healthy way:
■ Rice: One can make fried rice with minimum oil, rice soup, rice dumplings or even rice cakes.
■ Bread: Breadcrumbs can be used as coating. Try bread and butter pudding or panzanella salad, where old bread and mixed with vegetables and dressing.
■ Dal: One can make dal soup, dal dhokli, rasam and dal pakwan. All are healthy options when prepared with minimum masala.
■ Pasta: Just chop and toss it with basil and chili flakes or even minced meat to make pasta salad.
■ Lemongrass: After brewing in tea, it can be added to rice for fragrance and flavour. It boosts oral health.
■ Paneer: Kadhai paneer, paneer makhani or paneer bhurji can be used as toppings for pizza.
■ Vegetables: Squash, broccoli and cauliflower can be used to prepare pureed soup. Leftover cooked beetroot can be used in beetroot raita. It reduces toxic cells from the blood.
■ Chapati: Make burrito with sweet, spicy and tangy fillings such as cooked rajma, chhole and chicken.
■ Cooked chicken: It can be used chopped, shredded or slivered in salads, wraps, sandwiches, rolls and soups. It can be added to pastas, noodles, rice and biryani. Panini with leftover chicken, crunchy lettuce, sliced tomatoes and vegetables is another option. Try using chicken to prepare murgh ki barfi or halwa. Anyone who consumes it will never be able to guess that you have used chicken in the dessert!