Don’t throw it, cook it!

The man behind the launch of Sanjeev Kapoor’s restaurants across the world is also keen to get people experimenting with food - and making better use of it.

Harpal Singh Sokhi - a celebrity chef in his own right as anchor of ‘Turban Tadka’, the most popular cookery show in India - is keen to do his bit in addressing the world’s food shortage and he believes a little bit of creativeness and imagination can go a long way to doing that.

“My show is about being innovative, using ingredients we would generally throw away,” explains Sokhi.

“In ‘Turban Tadka’ I try to value the gift of nature to us - the abundance of vegetables and produce should be carefully used.

“Just to share examples, I have used cauliflower stems, coriander roots and flowers of red pumpkins in my cooking.”

He adds: “I feel there are three things people should try to be innovative with at home and not throw away because they are rich in minerals and in vitamins.

“These are apple skins, vegetable leaves - e.g. cauliflower leaves and radish leaves - and the leaves of the drumstick flower plant, which are especially beneficial for people who are on a diabetic diet.”

INNOVATIVE RECIPES FROM HARPAL SINGH SOKHI

Mooli ke paraathe (Radish parathas)

INGREDIENTS

2-3 radishes, grated and leaves, finely chopped

2 1/2 cups wheat flour

Salt to taste

2tablespoons oil

1 inch ginger piece, finely chopped

2 green chillies, finely chopped

1/2teaspoon carom seeds

1tablespoon coriander seeds, crushed

1teaspoon red chilli powder

2tablespoon fresh coriander leaves, finely chopped

4teaspoons ghee or butter

METHOD

Add salt to the grated radish and keep aside. Heat oil in a non stick pan. Add ginger and green chillies and sauté. Add carom seeds, coriander seeds and radish leaves and sauté. Squeeze out the water from the radish in a plate and add the radish to the pan and sauté. Add red chilli powder and mix. Transfer this mixture into a bowl. Add fresh coriander and mix well. Add wheat flour to the plate. Add water as required and knead dough. Cover with a damp cloth and set aside for 10-15 minutes. Make equal size balls of the dough. Heat a non stick tava. Take 2 balls and roll out small rotis. Add wheat flour to the plate. Add water as required and knead a dough. Cover with a damp cloth and setaside for 10-15 minutes. Make equal size balls of the dough. Heat a non sticktava. Take 2 balls and roll out small rotis. Spread the stuffing on one roti. Cover with another roti and seal the edges. Roll out into a paratha with the help of dry flour. Place the paratha on the hot tava (frying pan) and roast it on both the sides. Apply 1/2 teaspoon ghee or butter on both the sides and cook till golden. Transfer onto a serving plate and serve hot.

Sajjan phalli ke phool ke pakode (Fritters made from drumstick flowers)

INGREDIENTS

1 cup drumstick flowers

1 cup drumstick leaves

1 1/2 cups gram flour

2 green chillies, finely chopped

1/4teaspoon tumeric powder

1/4teaspoon carom seeds

A pinch of soda bicarbonate

1tablespoon ginger-garlic paste

Salt to taste

Oil for deep frying

A sprinkle of chaat masala

METHOD

In a bowl mix together drumstick flowers, drumstick leaves, green chillies, turmeric powder, carom seeds, soda, ginger, garlic paste, salt and gram flour. Add water as required to make the batter. Apply little oil to your fingers and palms. Make small pakodas (fritters) of the batter and slide them in the hot oil. When the pakodas are half done, remove them from the oil. Reheat the oil and deep fry the pakodas in the hot oil till golden and crisp. Drain on a tissue paper and sprinkle chaat masala. Transfer onto a serving plate and serve hot.

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megha@7days.ae