The pandemic is pushing residence cooks to look at their larders and backyards extra intently, as they discover ingenious, sensible methods to make use of up all the pieces within the fridge, thus limiting each waste and the need for yet one more grocery run.
“Who can possibly have idli three days in a row?,” asks Krishnaraj PS, a software program marketing consultant from Kochi, who’s giving a brand new twist to leftover batter with his appakkara (skillet used to make unniappams). He smears it with oil, and pours batter into every mould to get pleasant golden paniyarams. “These made for a great lockdown snack,” he says.
Shreya N, a Kochi-based entrepreneur says the lockdown is taking us again a number of many years, in a constructive manner. “This is how our grandparents lived. No eating out, growing and cooking our own food. In a way, I would say we are evolving, food-wise,” she says. “It makes me think of ways to create something fancy out of the mundane,” she says. For somebody who used to order in each weekend, Shreya has stopped ordering meals, owing to security considerations.
For those that miss consuming out, digital advertising skilled Najiya Sheejish from Kollam, has an answer: “You eat with your eyes. As long as it looks good, half the eating is done and it helps cure lockdown blues,” she says. Najiya makes a “mocktail” out of black tea, lemon spritz, a drizzle of honey and a handful of ice cubes. She additionally makes batter-fried, crisp hen that resembles and tastes like its retail-chain counterpart.
Businessman Mathew M Joseph has determined to solar dry beef as a way to keep away from a number of journeys to the market. “Especially for those who don’t get it delivered at home, it is ideal,” he says. He cleans the meat completely, salts it and dries it within the solar. “This preserves the meat, which can be powdered and stored. It can be used whenever needed, sautéed with a handful of shallots, grated coconut and chilli powder,” he says. “Sun-drying tomatoes too are a great idea during lockdown,” says Mathew.
Balram Menon, businessman and meals fanatic from Kanjiramattom, Ernakulam, made chips out of uncooked papaya, with a lavish sprinkling of chilli powder and curry leaves. “I upload the videos of my exploits with food on Instagram to inspire others,” he says.
When Aysha Abel from Kollam revived an nearly forgotten conventional snack and posted it on Instagram, the video was shared over 2,500 occasions. The “ethakka ball”, which routinely graced tea-time residence menus, has been pushed off tea tables by retailer purchased snacks over the previous few many years. The easy and healthful dish, says Aysha, will be made with probably the most primary of substances — banana, coconut, rice flour, sugar and ghee. “The ingredients are thrown in together, mixed and steamed in a banana leaf,” she says.
- Mango leaves (tender)
- Wash the leaves completely earlier than grinding them in a mixer alongside with a chunk of ginger. Strain the juice and add lemon juice and sugar. For those that desire a spicy model, add a few inexperienced chillies earlier than grinding the leaves within the mixer with ginger, and add a pinch of salt.
“Traditional snacks don’t need fancy ingredients. Almost all of them can be made with basic home supplies,” says Krishnaraj, whose meals movies have quite a few viewers. “We are acquainted with the aval kuzhachathu (flattened rice with jaggery shavings and coconut peels), however a savoury dish will be made too, when you combine flattened rice with a bit of little bit of water, slit inexperienced chillies, a pinch of salt and grated coconut. All you want is tea to go with it,” he says.
Of course there are additionally loads of experiments that border on the adventurous now that individuals are spending extra time within the kitchen — ice cream product of wheat, inexperienced juice product of mango leaves and milkshakes product of jackfruit seeds. “It tastes so much better than it sounds,” says Shanti MS, a home-maker, who tried these with “great results”.
Making probably the most of sources and minimising wastage is without doubt one of the takeaways from COVID-19, as a ladies’s FaceBook group says. The discussions of late have been round ingenious methods of cooking with no matter is on the market.