7 Creative Recipes Using Leftover Kitchen Scraps

Do you often find yourself staring at a pile of leftover ingredients in your kitchen, wondering what to do with them? Instead of letting those scraps go to waste, why not get creative and turn them into delicious dishes? Here, we will explore seven exciting recipes that make use of common Indian kitchen leftovers, transforming them into mouthwatering meals. These recipes are not only sustainable but also a great way to add a twist to your culinary adventures. So, let's dive in!

Also read: Sustainable Eating: Tips for Reducing Food Waste in Your Kitchen

Leftover Chapati Chips

Ingredients:

• Leftover chapatis (4-5)
• Oil for frying
• Salt and pepper to taste
• Chaat masala (optional)

Method:

1. Cut the leftover chapatis into small triangular pieces.
2. Heat oil in a pan and deep-fry the chapati pieces until they turn golden brown and crispy.
3. Remove the chips from the oil and place them on a paper towel to absorb excess oil.
4. Season with salt, pepper, and a sprinkle of chaat masala for an extra burst of flavour.
5. Serve these crunchy chapati chips with a tangy tomato chutney or yoghurt dip.

Vegetable Peel Chutney

Ingredients:

• Peels from various vegetables (carrots, potatoes, bottled gourd, etc.)
• 1 small onion, roughly chopped
• 2-3 garlic cloves
• 2 green chillies
• 1 tablespoon oil
• Salt to taste
• A pinch of turmeric powder
• 1 teaspoon mustard seeds
• Curry leaves (optional)

Method:

1. Wash and clean the vegetable peels thoroughly.
2. In a blender, combine the peels, onion, garlic cloves, and green chillies. Blend until you get a coarse paste.
3. Heat oil in a pan, add mustard seeds and let them splutter.
4. Add curry leaves (if using) and the vegetable peel paste.
5. Add salt and turmeric powder. Cook on low heat until the mixture thickens.
6. Allow the chutney to cool and store it in a clean, airtight container.
7. Enjoy this flavorful chutney with dosas, idlis, or as a spread for sandwiches.

Banana Peel Stir-fry

Ingredients:

• Banana peels from 2-3 ripe bananas
• 1 onion, finely chopped
• 2 green chillies, slit lengthwise
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (optional)
• Salt to taste
• Fresh coriander leaves for garnish
• Oil for cooking

Method:

1. Wash the banana peels and remove any fibrous strings. Cut them into small pieces.
2. Heat oil in a pan, add mustard seeds, cumin seeds, and asafoetida. Let them crackle.
3. Add the chopped onion and green chillies. Sauté until the onion turns golden brown.
4. Add the banana peels, turmeric powder, red chilli powder (if using), and salt. Mix well.
5. Cook covered on low heat until the peels are tender (around 10-15 minutes), stirring occasionally.
6. Garnish with fresh coriander leaves and serve this unique stir-fry as a side dish with rice or chapatis.

Leftover Rice Pancakes

Ingredients:

• Leftover cooked rice (1 cup)
• 1/2 cup besan (gram flour)
• 1/4 cup rice flour
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• A handful of coriander leaves chopped
• Salt to taste
• Oil for shallow frying

Method

1. In a mixing bowl, combine the leftover rice, besan, rice flour, chopped onion, green chili, coriander leaves, and salt.
2. Mix well to form a thick batter. Add water if needed to adjust the consistency.
3. Heat a non-stick pan and drizzle oil on it.
4. Take a ladleful of the batter and spread it evenly on the pan to form a small pancake.
5. Cook until both sides turn golden brown, adding more oil if required.
6. Serve these crispy rice pancakes with mint chutney or tomato ketchup for a delightful breakfast or snack.

Leftover Dal Paratha

Ingredients:

• Leftover dal (any lentil curry) - 1 cup
• Whole wheat flour - 1 cup
• Salt to taste
• Red chilli powder - 1/2 teaspoon
• Ghee or oil for cooking

Method:

1. In a mixing bowl, combine the leftover dal, whole wheat flour, salt, and red chilli powder.
2. Knead the mixture into a soft dough, adding water if necessary.
3. Divide the dough into small balls and roll them into parathas using a rolling pin.
4. Heat a tawa (griddle) and cook the parathas on both sides, applying ghee or oil.
5. Serve these dal parathas hot with yoghurt, pickle, or a side of fresh salad.

Stale Bread Pudding

Ingredients:

• Stale bread slices (5-6)
• 2 cups milk
• 1/4 cup sugar
• 2 tablespoons ghee
• A handful of raisins
• A pinch of cardamom powder
• Chopped nuts for garnish (almonds, pistachios, cashews)

Method:

1. Break the stale bread slices into small pieces and soak them in milk for 10-15 minutes.
2. Heat ghee in a pan and add the soaked bread along with the milk.
3. Stir in the sugar, cardamom powder, and raisins. Cook on low heat until the mixture thickens.
4. Remove from heat and let it cool. Garnish with chopped nuts.
5. Serve this rich and comforting bread pudding warm or chilled as a dessert.

Vegetable Stock from Scraps

Ingredients:

• Vegetable scraps (onion peels, carrot tops, celery leaves, etc.)
• 8 cups water
• Salt to taste
• Whole spices (optional): bay leaf, peppercorns, cinnamon stick

Method:

1. Collect vegetable scraps and rinse them thoroughly.
2. In a large pot, add the vegetable scraps, water, salt, and whole spices (if using).
3. Bring the mixture to a boil and then reduce the heat to a simmer.
4. Let it cook for at least 1-2 hours, allowing the flavours to infuse.
5. Strain the stock and discard the scraps.
6. Use this homemade vegetable stock as a base for soups, stews, or any recipe that calls for stock.

With a little creativity, leftover ingredients can be transformed into delectable dishes that not only reduce food waste but also tantalize your taste buds. These seven recipes provide a glimpse into the diverse possibilities of utilizing common Indian kitchen scraps. So, the next time you find yourself staring at those leftovers, don't hesitate to experiment and create something extraordinary. Happy cooking and bon appétit!