Showing posts with label Leftover cooking recipes. Show all posts
Showing posts with label Leftover cooking recipes. Show all posts

Monday, November 14, 2016

Pineapple peel wine






Leftover pineapple peels and cores after making pudding, juice, or pulissery? Worry not. Pineapple tops can be planted to grow more pineapples. Pineapple peels and cores can be used to make homemade wine perfect for Christmas season. 

Recycling of food is a big thing now and it should be. My little one is into recycling and I am happy to note that they are made aware of it at this tender age. It takes a lot of practice to develop the habit of food waste management. Food waste management done in a proper way helps with our family budget as well as environment.

Cooking with skin and peels in your mind? 




Pineapple peel wine

Ingredients

Pineapple peel and core, cut into pieces - 1 big pineapple
Sugar - 3 cups
Water - 5 cups
Yeast - 1/8 tsp
Cloves - 3 nos.
Cinnamon - 1 inch piece




Method

Wash pineapple with peel on using clean water. Using a knife, remove the pineapple peels and core of the pineapple. Now, chop the pineapple peels and core.

Boil water in a pan. Set aside to cool.


Place the chopped peels and core in a glass jar or bharani. Add water, sugar, yeast, cinnamon, and cloves. Stir well. Close the lid of the jar. Now cover the lid with a cloth and secure tightly with a string. Keep the jar in a cool dark place. On the 3rd day, open the jar and stir well.  Again, on the 5th and 7th day, open the jar and stir well. On 10th day, open the jar and strain the wine and throw out all the peels and sediments accumulated on the strainer. Fill the wine in bottles. Wine will look cloudy at this stage. Keep it undisturbed for another 21 days. On 22nd day, open the jar, and you can see the cloudiness of wine is no more as the sediments have all settled down on the bottom of the jar. The wine will look clear. Serve the wine without disturbing the sediments, i.e, don’t shake the bottle.

Try more homemade Kerala wines


Sunday, September 18, 2016

Curried chicken tortilla wraps / Chicken tortilla wraps






A perfect bite for people on the go. Shredded chicken is sauteed with onion, pepper powder, garam masala, tomato sauce and soya sauce. Wrap this with some shredded lettuce leaves for a quick breakfast or lunch.

Ingredients

Tortilla - 4 nos

Lettuce leaves, shredded - 3- 4 nos

For filling

Chicken, cooked and shredded - 2 cups

Lettuce leaves - 2- 3 nos
Onion, chopped finely- 1 medium
Tomato, chopped finely - 1 small 
Carrot, chopped finely - 2 tbsp
Ginger, finely chopped - 1 tsp
Garlic, finelly chopped - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - a pinch
Garam masala powder - 1 tsp
Tomato sauce - 3 tsp
Soya sauce - 1 tsp
Coriander leaves, chopped - 2 tsp
Salt as needed












Method 

Heat oil in a pan. Saute onion, ginger and garlic. When onion turns light brown, add tomato, pepper powder and garam masala powder. Now add chicken, carrot and salt. Cook for 2 - 3 minutes in a low flame. Now add tomato sauce and soya sauce. Mix well. Add coriander leaves. Switch off the flame. 

In a nonstick pan, lay the tortilla on both sides. Wrap the tortillas with shredded lettuce and the prepared mixture.  












  

Saturday, May 7, 2016

Pasta payasam/Macaroni payasam






Pasta payasam is an easy to make dessert. When you have boiled pasta left on hand, this payasam can be made within minutes.

Ingredients

Cooked pasta/macaroni - 4 cups
Milk - 6 cups
Condensed milk- 1/2 cup
Sugar - 3/4 to 1 cup
Cashewnuts - 2 tbsp
Ghee  - 1 tbsp
Salt a pinch
Vanilla essence - 2 drops





Method

In a pan, boil 3 cups of milk and cooked pasta. Now keep this aside to cool down.

 Transfer this to a mixer and grind to a coarse paste.

In a pan, add 3-4 cups of milk, coarse paste of pasta and sugar. Allow it to boil. Now add condensed milk. When it is slightly thick in consistency, add vanilla essence. Switch off the stove.

Heat ghee in a pan. Fry cashewnuts. Pour this over payasam. This payasam can be served both hot or cold.







Sunday, September 13, 2015

Watermelon Rasam







Ingredients
Watermelon  - 3 cups of juice
Tamarind - gooseberry sized
Rasam powder - 2- 3 tsp
Chilli powder - 1/2 tsp
Turmeric powder - a pinch

Asafoetida powder - 1/4 tsp

Ghee - 2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves

Coriander leaves

Salt as needed







Method

Slice watermelon into pieces. Remove the seeds. Grind watermelon in a blender to get watermelon puree.

Soak tamarind in one cup of water. Squeeze out the tamarind juice.

In a pan, add watermelon puree, rasam powder, chilli powder,  salt and turmeric powder. Boil. Now add squeezed tamarind juice.

Heat ghee in a pan. Splutter mustard seeds, cumin seeds, dry red chillies and curry leaves. Pour this over rasam. Serve hot with rice.





Tuesday, April 21, 2015

Raw banana peel and whole moong dal thoran/Kaya thondu cherpayar thoran






This thoran is often prepared with the leftover banana peels after making banana chips. Banana peels along with whole moong dal makes a nutrient rich thoran.

Ingredients

Raw banana peel/Pachakaya thondu - 250 gm
Whole moong dal/Green gram/ Cherupayar - 1/4 cup
Oil
Mustard seeds- 1 tsp
ginger chopped - 1 tsp
Green chillies, chopped - 2 nos
Shallots, chopped - 2 tbsp
Curry leaves
Turmeric powder -1/2 tsp
Salt as needed
Grated coconut-3/4 cup




Method

Clean and cut banana peels into small pieces.

Boil green gram dal and keep aside.

Heat oil in a pan, splutter mustard seeds. Saute chopped ginger, green chillies, onion chopped, and curry leaves.When onion turns light brown in colour, add turmeric powder, salt and banana peel. Mix well and close with a lid and cook.  When banana peels are cooked, add cooked green gram and grated coconut to this. After 3 minutes, switch off the stove.












Sunday, December 2, 2012

Kothu chapati/Chapati with scrambled eggs




Ingredients

1) Chapati     - 6 nos

2) Egg           -  4 nos

3) Onion        -  2 nos

4) Oil  as needed

5)  Tomatoes   -  2 nos

6)  Green chillies  - 2 nos

7)  Ginger            - a small piece

8)  Garlic             - 3

9)   Pepper          -  1 tsp

10)  Shallots         - 4 nos

11)   Cinnamon      -  1 piece

12)    Cloves            -  2 nos

13)   Cardamom        - 3 nos

14)   Chilii powder      -  1 tsp

15)  Coriander leaves    - 1 tsp

16) Chicken masala powder - 1/2 tsp

16)   Salt



Directions
Cut chapati into small pieces. Pound cinnamon, cloves, cardamom, ginger, green chillies, garlic, pepper, and pearl onions. Heat oil in a pan, saute pound ingredients well. Add tomato and chilli powder to this. Now add chopped onion. Once it is sauteed well, add scrambled eggs, chicken masala powder, and chapati. Mix well.  Add coriander leaves and salt if necessary. Serve hot with raita.












Sending this to the event hosted by Viya sheth  SpiceNFlavour . 

Saturday, August 4, 2012

Leftover biriyani fritters




Ingredients

Leftover vegetable biriyani - 1 cup
Onion chopped - 2 tbsp
Green chillies chopped  - 2 nos
Ginger chopped - 1/2 tsp
Rice powder - 1/4 cup
Boiled Potato - 1 no
Coriander leaves - 2 tsp
Turmeric powder - 1 pinch
salt as needed
oil for frying



Method

Mash biriyani well. Now mix mashed biriyani with boiled potato. After that, mix with rice powder, chopped onion, chopped green chillies, chopped ginger, coriander leaves, turmeric powder, and salt. Now make balls out of it. Heat oil in a wok and deep fry the balls till golden brown.

Saturday, February 11, 2012

Idli upma

 
Ingredients

1)  Idili  cut in  to small pieces -  4
2)  Ghee                                -   as  required
3)  Onion cut into  square pieces   -  1 cup
Green chilli                                -   3 no
Ginger  cut  into small pieces      -    1 tsp
4) Mustard                                -   1 /  2  tsp
    curry leaves
5)  salt                                      -    as required
6)  chili powder                        -      1 tsp
7)  Carrot grated                      -      1 no
8)   beans chopped                  -       4 tbsp
9)   Cashew nut , Raisins          -   Decoration

Method

Heat  ghee  in a pan  . Fry   cashew nut ,raisans   and keep  a side .
Then  splutter   mustard seeds  in remaining   ghee  and add curry leaves .
Now add   onion,  green chillies ,  ginger and saute  well  .add  carrot and beans and stir well .
Add  chilly  powder  and salt   and stir well  .
Add   idli   pieces  and  mix well.   Sprinkle some  water. serve   along  with cashews and raisins  .



LinkWithin

Related Posts Plugin for WordPress, Blogger...