STORY TELL­ERS

We in­vite read­ers to share thoughts, anec­dotes, views or sto­ries on a par­tic­u­lar sub­ject. Last week we asked: How do you avoid food waste at home? Here are your replies.

Friday - - Contents -

A page for read­ers to share their views, thoughts and sto­ries.

Left­over white rice can be made into a veg­etable pu­lao or egg-fried rice. Left­over cha­p­atis or ro­tis, bread and idlis can be bro­ken into very small pieces, and after tem­per­ing with mustard seeds, curry leaves, onions, toma­toes and salt for taste, can be made into a de­li­cious upma, gar­nished with co­rian­der leaves. Left­over dal can be mixed with wheat flour to make nu­tri­tious ro­tis. Left­over cooked chicken and mut­ton can be minced or shred­ded and added to boiled pota­toes to make de­li­cious kababs. Left­over curd can be used for mar­i­nat­ing chicken and mut­ton. Gir­ija Menon

The day’s left­over food is summed up to a small com­plete meal, pack­aged and hap­pily given to the build­ing se­cu­rity guard on night duty. Ad­di­tion­ally, I give ex­cess por­tions at times to the lo­cal visit­ing laun­dry man. Nina Misquitta Lo­hale

Left­over bread is al­ways a sad waste of food; there­fore be­fore it gets stale, I put it in the fridge and grind some of it in bread­crumbs, which I use in my gratin once a week. I also cut left­over bread in cubes for crou­tons and oven-toast them with some but­ter and thyme. I freeze them and re­move a big hand­ful of them when­ever I am mak­ing soup or salad. Fi­nally, I some­times make pud­ding out of left­over bread by slow­cook­ing bread with milk, cus­tard, su­gar, vanilla essence and al­monds. The whole fam­ily just adores my bread pud­ding. I sug­gest that each fam­ily makes it a must to sit and dis­cuss once a week how to re­use food and other things in the house so as to re­duce wastage and pol­lu­tion. We can do­nate to poor people and we can pro­duce com­post out of per­ish­able food from the kitchen. Preety Para­hoo

How­ever much we try to make the right amount, there are days when I have left­overs. I never throw them. I re­mem­ber my mum mak­ing us re­alise the ne­ces­sity and im­por­tance of food dur­ing my child­hood. She says it’s God’s gift. What I do usu­ally is to re­frig­er­ate the left­overs and use them the next day. At times, I knead left­over veg­eta­bles to make parathas. I don’t re­mem­ber hav­ing wasted food – thanks to my mum for that. Sheena Jishu Thomas

Ev­ery one of us eats rice. But I have seen people throw­ing left­over meals, es­pe­cially rice – they sim­ply dis­card it. Please don’t waste food. Rice is a multi-pur­pose meal and you can make so many new recipes with left­over rice, like curd rice or lemon rice or even you can mix in some gram flour and spices with rice and make tasty cut­lets called bha­jiya. Seema Is­mail My fam­ily and I have re­duced food wastage to a min­i­mal level. If the food is half-cooked to save the nutri­ents, then we make sure that we fin­ish the food that day it­self. But if we are sure that the left­over food will stay safe to eat for some time, then we make sure to store it prop­erly after it is com­pletely cooled. We never re­frig­er­ate foods that are re­heated once. And we al­ways cook only what is re­quired. Don’t waste food! Not only be­cause there are many who don’t have enough food to eat, but also be­cause it con­trib­utes to in­creased CO2 lev­els. Sud­ha­rani Rami­neni

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