Monday, 10 August 2015

Celebrating leftovers

Long before up-cycling became cool, we in India have been doing wild and wonderful things to our leftovers, to make them not just palatable, but absolutely delicious!

In fact, there are times when we make extra food, just so that we can up-cycle it the next day! And what’s great is that since there are no fixed recipes, every home has its own version of up-cycled food.

Here’s a tangy stir fry made with leftover rice. I’ve listed down the proportions and ingredients I used, but don't be restricted by these. Have tomatoes in the fridge? A sprig of mint? A handful of almonds? Just toss them in, as long as the consistency remains like that of fried rice.


1 cup cooked rice, straight from the refrigerator
The juice of half a lemon
A handful of peanuts
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
A handful of chopped coriander leaves
Salt to taste
A pinch of sugar
Half a chilli (optional)
Roughly chopped onions (optional)


Stir the lemon juice, turmeric, coriander leaves, salt and sugar into the rice, breaking clumps if any.

Heat the oil in a large wok or saucepan, and add the mustard seeds. Add cumin and green chilli pieces (if using it) and then the onions (optional) and peanuts.

Sauté until the onions turn translucent.

Add the rice and stir for a couple of minutes to coat the grains. Reduce heat and cover for a couple of minutes. 

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