Doi Fulkopi and tips to stop food wastage10:36 PM
Enough has been said about minimising your carbon footprint, eating local, cooking seasonal and going for fresh ingredients. if you haven't understood the fact yet after all these years...here's the bottom line for you. Eating and cooking fresh local and seasonal produce is the best that you can gift your body, not only it's nurturing in all it's true senses but its very very comforting.
Our ancestors dint have access to ingredients grown beyond their vicinity yet the food they plated up day after day, meals after meals were the best. They valued what they had and used till the last grain. unlike today when we buy exotic ingredients, cook a meal out of it and then forget all about it. A plum shrivelling into the size of a date or expensive breads getting stale in some forgotten corner of the fridge is a reality in many houses. I myself have learnt the hard way and now have my own rules to stop food wastage.
|Here is one more Crochet Cap that I knitted for the Sonny boy.|
Here is my two cents to help you stop wasting your hard earned money.
1.Its always better to make a master list of your monthly staples like rice, lentil, flour, oil etc. Not only buying in bulk saves money but also provides you with a full pantry to plan your meals.
2. Always always always make a list before going for your grocery.
3. Before making the list take account of what is left in the pantry, it hardly takes 5 minutes but saves you money, space and headache.
4. If time permits make a weekly menu plan and do your vegetable and fruit shopping accordingly.
5. Leftovers are a great thing to have, play with them, use them up and make a great meal out of them in almost no time.
6. Invest in good airtight, fridge safe, microwave safe containers to keep your food fresh.
7. Fresh fruits are best enjoyed fresh...dont always look for ways to cook or bake with them. Baked food with fresh fruits gets soggy very soon, Not good to keep for long.
8. Good quality ziplocks are must if you are big on using fresh herbs. They keep it crisp and locks the flavour.
9. when fresh herbs start to dry hang them upside down with newspaper wrapped wround. These will dry soon and then store in air tight containers. Mint, basil, Parsely all could be dried and used like this.
10. Learn how to store kitchen ingredients to get more out of them.
Here is one simple recipe that will make you believe in eating freshest local produce. There is nothing like tender cauliflower that announces the arrival of winter. Cook this simple yet very flavourful curry to soothe your soul. This recipe is adapted from the famous Bengali cookbook called Ranna'r boi by Lila Mojumdar. A must have for all girls who loves cooking.
Cauliflower: 1 small
Potato: 2 medium (please see the note below)
Onion: 2 medium
Ginger Paste: 1 tsp
Garlic paste: 1 tsp
Yogurt: 3/4 cup
Cloves: 3 pieces
Cinnamon: a small piece
Peppercorns: 1/3 tsp
Green chilies: 2
Red chili powder: 1/3 tsp
Oil: 4-5 tbsp
Garam masala powder: 1/3 tsp
Separate the big florets from the cauliflowers or cut them in medium chunky pieces. To help the spices penetrate make a cut at the stalk of the cauliflower florets. Wash and soak these in salted water for 10-15 minutes.
Peel, wash and cube the potatoes.
Peel and very finely chop the onions.
Steam, boil or microwave the cauliflower for 4-5 minutes in salted water. Heat 1 tbsp oil and fry the cauliflower florets with salt and turmerric for 4-5 minutes or till lightly golden on all sides. Keep the flame medium.
Drain and mix with whipped yogurt, Ginger garlic paste, salt, crushed green chilies and a pinch of turmeric. Keep aside for sometime (30 minutes to an hour).
Once ready to cook Heat oil and fry the potaoes with salt till golden. Take out and mix in the cauliflower.
In the same oil add lightly pounded cloves, cinnamon and peppercorns. Once they start to splutter add the chopped onion. Sprinkle a pinch of salt and sugar and cook them on low heat for 6-8 minutes or till the onions are cooked through and start to release oil. Pour in the cauliflower mix and mix thouroughly.
Now comes the difficult part of cooking this on medium flame. You need to cook for at least 8-10 minutes. During the first few minutes cover the pan to let the veggies cook in its own juice. Check the seasoning at this stage. If needed add more salt, sugar or chili powder to balance the taste.
Uncover and mix well to let it cook evenly. once you see bubbles of oil separating at the sides add 3/4 cup warm water. cover and cook for few more minutes till it all comes together and a thick gravy coats the veggies. The veggies should be cooked by now.
Sprinkle the garam masala powder and cover. Let it stand for 5 minutes and then enjoy with rice or Rotis.
A Homemaker's notes:
- If you are using starchy potatoes then after frying them keep it separate. Once the Cauliflower is 3/4 done then add the potatoes for them not to get mushy.
- Please use good quality fresh yogurt. I use homemade yogurt. Adjust the quantity of yogurt as per the tartness.
Sending this to Simply food's Cook with yogurt.