Hello, fellow food enthusiasts! Ritzzy and Ratzz, your CauldronSisterss, are back to share insights into a topic that tugs at our culinary hearts – the journey from sumptuous feasts to the wasteland of kitchen scraps and the ingenious ways to redeem these overlooked treasures.
India, with its kaleidoscope of flavors, spices, and culinary traditions, provides an endless playground for our taste buds. From the soul-warming curries of the North to the fiery delights of the South, every dish is a testament to the richness of our gastronomic heritage. As CauldronSisterss, we revel in the magic of Indian cuisine and seek to elevate it at every turn.
Shocking Reality of Food Wastage in India
Yet, amidst the culinary escapades, we find ourselves face to face with a stark reality – the staggering amount of food wastage in India. According to UNEP, about 50 kg of edible material is wasted annually per person. The realization that a significant portion of everyday food goes to waste ignited a spark within us to explore sustainable alternatives.
Discovering the Goodness in ‘Scraps’
Our journey led us to the world of kitchen scraps, often deemed unworthy of attention. The leaves of vegetables like radish and beetroot, the rind of watermelon, along with citrus fruit peels, emerged as unsung heroes in our quest to transform waste into culinary gold.
Infused with Freshness
Take the leaves of radish and beetroot, for instance. These often-neglected greens became the muse for our winter sabjis. Blending them with garlic, ginger, green chilies, and a touch of mustard oil resulted in concoctions that not only added freshness to our dishes but also served as a sustainable alternative to traditional recipes.
Zesty Pickles from Citrus Peels
Citrus fruit peels, typically tossed aside, became stars in our pickling experiments. By infusing these peels with sugar, lemon juice, salt, and red chilies, we crafted pickles that were not just zesty but also a flavorful testament to the untapped potential hidden in the kitchen ‘scraps.’
A Nutrient-Rich Marvel
The seemingly overlooked peel, usually destined for the bin, became the star of our kitchen. Sautéed with aromatic spices, it transformed into a nutrient-rich sabji bursting with flavors. This creation not only reduces food waste but also adds a wholesome dish to your table.
Three Culinary Creations from Kitchen Scraps:
Sweet Citrus Peel Chutney:
Simmer the peels in sugar syrup until they turn soft.
Squeeze fresh lemon juice for a zesty twist.
Infuse a hint of chili and salt for a subtle kick.
Pea Peel Sabji:
Collect pea peels, usually discarded.
Sauté with mustard seeds, cumin, garlic, and spices.
Enjoy a nutrient-rich sabji that transforms pea peels into a delicious dish.
Bitter Gourd Chutney:
Save bitter gourd peels.
Blend with tamarind, jaggery, and spices.
Elevate your meals with a tangy chutney, turning bitterness into a flavorful experience.
Cauldron Sisters 