RIGHT WAY TO USE LEFTOVERS

Left with a load of leftovers and don’t know what to do? Don’t despair. Leftovers are something that every cook has to deal with unless she is a particularly adept planner. How often have you been faced with extra chapattis or rice at the end of the day and tucked them into the refrigerator with resignation? And despite your best intentions, have you left them there, only to finally dispose of them in the garbage?

Most of us can’t seem to stretch our imaginations when it comes to making innovative use of leftovers. The trick is to convert them into something that not only looks but also tastes different from the original.

Go ahead, experiment – no one will even realise that your salad wraps and pizza uttapas have their origins in mundane leftovers!

SALAD WRAP

Crispy golden brown croquettes wrapped in whole wheat chapatis.

Preparation time: 15 minutes. Cooking time: 30 minutes. Makes 4 wraps.

4 chapatis
2 tbsp Hot and Sweet ketchup
Oil for cooking

For the salad
½ cup shredded cabbage
½ cup shredded lettuce
½ cup grated carrots
½ cup eggless mayonnaise
Salt to taste

For the paneer croquettes
1/2 cup boiled tender corn kernels, crushed
1 cup boiled and grated potatoes
½ cup grated paneer (cottage cheese)
2 tbsp chopped coriander
2 green chillies, finely chopped
¼ teaspoon garam masala
2 teaspoons lemon juice
2 to 3 tbsp bread crumbs
Salt to taste
Oil for cooking

For the salad
Combine all the ingredients for the salad. Divide into 4 equal portions and refrigerate to chill.

For the paneer croquettes
1.Combine all the ingredients in a bowl and mix well.
2.Divide the mixture into 4 equal portions. Shape each portion into even sized croquettes (cylindrical shapes).
3.Heat a non-stick pan and cook each croquette over a high flame, using a little oil until both sides are golden brown in colour.

How to proceed
1.Place one chapati on a clean dry surface.
2.Spread an even layer of the hot and sweet ketchup on it.
3.Put a portion of salad in the centre of the chapati.
4.Place a paneer croquette on top and roll up tightly.
5.Grill on a sandwich griller using a little oil .
6.Repeat to make 3 more wraps.
Serve immediately.

UTTAPA PIZZA

Pizza gets an Indian makeover and it can also be made on the gas without an oven!

Preparation time: 10 minutes. Cooking time: 20 minutes. Makes 2 uttapa pizzas.

1 cup leftover dosa batter
¼ cup tomato ketchup
2 tbsp tomato chilli sauce
1 cup grated mozzarella cheese
Oil for greasing and glazing

For the topping
6 capsicum rings
6 tomato slices
6 onion rings

1. Heat a non-stick pan on a medium flame and grease it with a little oil.
2. Pour ½ cup of the batter on it in such a way that it forms a 150 mm. (6”) diameter circle.
3. Lower the flame and allow it to cook for 2 to 3 minutes.
4. Spread some tomato ketchup and tomato chilli sauce on it.
5. Top with 3 slices of each of capsicum, tomatoes and onions.
6. Sprinkle half of the cheese on top.
7. Cover with a lid and cook on a low flame 10 to 15 minutes or till the base is evenly browned and the cheese melts.
8. Repeat with the remaining ingredients to make another uttapa pizza.
Serve hot.

SIZZLING STIR-FRIES

There is no denying that this is a fast-paced world. Stressful and demanding jobs, erratic work hours, rush-hour traffic… in short, people no longer have too much time to spend in the kitchen, yet they want a healthy and well-balanced diet that will enhance their productivity. For those of you in search of such healthy alternatives, stir-frying is the best option.

Stir-fries are filling and wholesome one-pan dishes that can easily replace calorie-packed meals! They are usually made by tossing, cooking or sautéing ingredients in a wok or pan, with very little oil on a high heat for a very short time. Stir-frying is essentially a cooking technique, and contrary to the misconception that stir-fries are synonymous with Thai or Chinese cooking, the cooking technique can be applied even to our own subzis, making them healthier and more interesting in taste.

Stir-fries score high on the health factor. Since they are cooked fast and with very little oil, there is minimal nutrient loss. The nutrients and flavours of the ingredients are retained just as the colour and texture are preserved.

Stir-frying is not only a healthy method of cooking but also a very creative one, as it allows the use of a variety of ingredients like vegetables, fruits, paneer, tofu, sprouts etc. and various flavouring agents like sauces, ginger, garlic etc. Almonds, peanuts, just use your imagination and toss in whatever you think will taste good! There really is no limit to what you can do with a wok, and an assortment of vegetables, spices and sauces.

Here’s a collection of well-chosen and well-tested recipes just right for you to kick-start a new, healthy and tasty cooking routine. So, put on your aprons, fire your imagination, toss in the ingredients and stir up a delightful fare for your family and yourself!

CAPSICUM AND BEAN SPROUTS STIR-FRY SOUP

A simple yet healthy and refreshing soup with capsicums and bean sprouts.

Preparation time: 5 minutes. Cooking time: 6 minutes. Serves 4.

1 tbsp oil
½ cup thinly sliced onions
½ red capsicum, cut into thin strips
½ cup bean sprouts
2 tbsp finely chopped coriander (dhania)
Salt and freshly ground pepper to taste

1.Put 3 cups of water to boil.
2.Heat the oil in a wok, add the onions and sauté on a high flame for a couple of minutes.
3.Add the red capsicum and bean sprouts and sauté for a couple of more minutes.
4.Add the hot water, coriander, salt and pepper. Mix well and cook for a few more minutes.
Serve hot.

STIR-FRY INDIAN RICE

Mildly spiced rice, with select vegetables, curds and cheese, which can be made very quickly.

Preparation time: 10 minutes. Cooking time: 10 minutes. Serves: 4.

3 tbsp oil
½ cup sliced onions
4 cloves crushed garlic
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
½ cup sliced capsicum
½ cup chopped tomatoes
3 cups cooked long grain rice
2 tbsp fresh curds (dahi), beaten
¼ cup grated cheese
Salt to taste

1.Heat the oil in a wok, add the onions and garlic and stir-fry for a couple of seconds.
2.Add the chilli powder, turmeric powder, capsicum and tomatoes and stir-fry for a few minutes.
3.Add the cooked rice, curds, cheese and salt and stir-fry for a few more minutes.
Serve immediately.

PINEAPPLE STIR-FRY

Often, just the aroma of pineapple is enough to get your taste buds revving so enjoy this spicy combination of pineapple and mixed vegetables.

Preparation time: 15 minutes. Cooking time: 5 minutes. Serves 4.

2 tbsp oil
1 tsp dry red chilli flakes
½ cup pineapple cubes
½ cup carrot cubes, boiled
½ cup zucchini cubes, boiled
½ cup bean sprouts
½ cup blanched baby corn, cut into 25mm. (1”) pieces
½ cup shredded cabbage
½ red capsicum, cut into cubes
½ cup thinly sliced spring onion whites
Salt to taste
½ cup finely chopped spring onion greens
½ cup fresh pineapple juice
2 tsp soya sauce
1 tsp sugar

1.Heat the oil in a wok on a high flame, add the chilli flakes, pineapple, carrot, zucchini, bean sprouts, baby corn, cabbage, capsicum, spring onion whites and salt and stir-fry on a high flame for 3 to 4 minutes.
2.Add the spring onion greens, pineapple juice, soya sauce and sugar and stir-fry for 3 to 4 more minutes.
Serve immediately.