Tipping Point by Chef Amey Marathe

The Vice President of the Telengana Chef’s Association, Amey Marathe who has been in the F & B industry for more than two decades believes in zero food wastage and sustainability. He brings us a few valuable kitchen tips, that help revive leftover food like rotis/chapatis which can be a hassle otherwise, as most of us are usually unable to figure out what could be done with them.

Here’s how:

1.  Use leftover roti and grind it to a coarse mixture, adding jaggery and ghee. Mix them well and shape them into laddus.  A healthy option to satiate those dessert cravings is ready in a jiffy!

2.  To prepare a different version of Poha, make tiny pieces of leftover roti and set aside.

a.  Pour a little oil into a pan; add mustard seeds, cumin, curry leaves and red chilli. Then add peanuts, finely chopped onions and sauté well.

b.  Once the onions turn translucent add chopped tomatoes, cook till they turn pulpy.

c.   Add red chilli powder, turmeric powder, garam masala powder; cover and cook for a while. Now add salt, a pinch of sugar and lemon juice, covering and cooking it for a couple of minutes again. When the mixture leaves a little water around, add the broken chapati pieces, mix it and cover & cook for a couple of minutes.

d.  Once it’s cooked, serve the poha by squeezing a dash of lemon juice along with fresh coriander leaves. You have the most sustainable & delicious poha ready!

Featured Image Courtesy: Envato Elements

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