Tofu and Egg Fried Rice – Makeover for leftovers
Remember that tofu scramble I made the other day? No? Go read that first and then talk to me. Anyway, I had a bunch of leftovers from that so as the leftovers queen that I am, I made fried rice with it. I had just about half a cup of the tofu scramble so I decided to add eggs to the mix to increase the quantity. I had cooked rice from the night before. Looks like I was all set, no? No. I ran out of soy sauce and fish sauce. My two essentials for Indian-Chinese cooking. But I needed a sauce. So I mixed char siu, rice vinegar, and chilli sauce together and stirred it into the fried rice.
Tofu Scramble with Vegetables and Vermicelli
This recipe, like most recipes, doesn’t come with a backstory like how I saw the tofu and lightning struck along with the idea of scrambling it with vegetables. No. It was simply out of sheer laziness and stomach rumbling hunger that made me cook at lightning speed. And once I cooked the tofu scramble and veggies together in some randomly mixed sauce, I realized I needed to eat it with something or else I’d get hungry soon after I’d wash my plate. What cooks faster than regular noodles? Vermicelli. 5 mins. Done.
Spicy Egg Curry / Anda Curry Recipe
Remember I made that bowl of delicious and comforting spaghetti in marinara and fresh basil? There was a cup worth of marina leftover from it. Instead of throwing it away or making a round of pasta, I turned it into a spicy egg curry. Everyday anda curry is one of my favourite dishes. Very easy to make and is ready in a matter of minutes. By adding chilli powder and meat masala or garam masala, the marinara isn’t marinara anymore. A great way to use up leftover sauce is to turn it into something completely different.
One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.
This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.
Learn how to make zucchini corn fritters that you can pack for lunch the next day. This recipe is very simple to follow, too. Working moms know how difficult it is to prepare dinner, especially when coming from work. I’ve been there before; rushing home after work and thinking of what to prepare for my kids and husband not just for dinner but also for breakfast and lunch the following day. It can be very, very exhausting. Are you the type of mom who would cook 1-2 meals in the evening, so there’s extra food that can be packed for lunch? If so, then you would likely be interested in the zucchini corn fritters recipe that I am to share with you.
Got any leftover rice? A raw mango? Some coconut? There’s your lunch in a jiffy. Absolutely effortless and utterly delicious this rice dish is. Years ago, a colleague in Bangalore brought this box full of raw mango rice his mother had made using leftover rice. I hadn’t had anything like that before. And being a sucker for anything sour, I loved it. Having no recipe in hand and with no intention of looking up one either, I tried making some myself. This time around I added freshly grated coconut. This is a new favourite. It takes just about 10 mins to put it together. It took me longer to grate the damn mango actually. I paired this with Udupi style curry leaves thambuli and a cheat mango gojju.
Got stock? Make soup.
In my previous post about mutton roast I mentioned how I saved the stock to use it in another dish. That’s how this soup came about. This soup can also double as a stew. With a very few ingredients, you can whip this up in under 15 minutes. No chopping, cutting or any big prep work needed here. But the stock is a must. If you don’t have chicken or meat stock, use a stock cube with water. Won’t match the real deal, but close enough.
When you’re in no mood to cook but have enough material to whip up something for dinner in just a few minutes and about two steps, it’s time for makeovers for leftovers. Remember my kori sukka from a few days ago? In that post I mentioned I was saving the curry for something else. Here it is. One lazy night I turned it into an egg gassi. I could have made it easier by just cracking open the eggs into the curry but I hard boiled a few eggs and dunked them in the gassi.
This should ideally be named cleaned-out-my-fridge-salad. It consists of leftovers from my chilli basil chicken stir-fry and my sweet chilli pineapple sauce. I had some old broccoli, sweet corn and basil. Throw in an apple and lettuce, and you have a great lunch. That’s the great thing about leftovers, just a couple of tweaks and bring it all together with a dressing and you’ve recycled your pantry stock quite well.