Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Don't throw that out....


Recommended Posts

Things that normally get thrown away but in fact taste pretty good:

Cauliflower stalks (the outer green ones): My mom puts them in Ghashis (Konkani curries), although they do have to be cooked properly. Undercooked they taste like cowfeed, overcooked they taste really horrible.

Cauliflower stalks(The inner white ones ):My mom fries some jeera, green chillies, haldi, add the chopped stalks and fries them until tender, but not too soft. She then adds coriander leaves and lemon juice. It should be hot and sour.

My friend from Andhra makes a chutney with it (I love the way they make chutneys with any vegetable imaginable)- she lightly fries them and grind them with chillies, roasted gram and tamarind and then adds a tadka of garlic and urad dal. Wonderful!

Yellow cucumber peel upkari: In our family this is known as koira upkari, which translated means a stir-fry of kachra (rubbish). But that is such a misnomer, because it is a lovely and nutritious way to use up all the yellow melon peels. Heat ghee, add mustard and crushed red chillies, then add the finely chopped peels and fry until done.

Ridge-gourd peel chutney: jeera, green chillies, coconut, tamarind and roasted ridge-gourd peels. I've also heard of chutney being made out of okra trimmings.

Tamarind seeds: I've seen them being roasted, shelled and chewed on like supari. It is sometimes soaked in yogurt to soften it and add flavour.

Kharbooj seeds: Charmagaz is one, but we love them washed, dried, roasted in a bit of oil, then seasoned with salt and chilli powder. Goes very well with any good book.

That's my list - now let's hear yours!


Link to comment
Share on other sites

I always put the cauliflower leaves and stalks into whatever cauliflower dish I am making, like gobhi ki bhaji. In fact that is dinner tonight.

Many people throw away broccoli stems, but I like them more than the florets. I peel them and cut them into thick fingers and cook them with a little kalonji and green chilies fried in mustard oil. Then I add a little water and when halfway done I add a paste of mustard seeds or a paste of half mustard and half white poppy seeds. This is cooked until the stems are tender and the paste is thick. Yum.

Edward Hamann

Cooking Teacher

Indian Cooking


Link to comment
Share on other sites

I always use the broccoli stems. Sometimes in casseroles, sometimes in soups, sometimes in broccoli salads, but most of all in stirfries.

At work I'm becoming recognized as the king of utilization. Overshipped on tomatoes? No problem: I printed Suvir's tomato chutney recipe and brought it in (had to bring a few ingredients from home, but what the heck). Cherries getting tired? Bald guy pits them and makes cherry pie filling for the bakery to make tarts with. Zucchini and summer squash starting to look like your granny's neck? Shred 'em in the RoboCoupe and bake 'em into the coffee cake. Stock boy put two cases of cabbage on top of the flat of raspberries? No problem! Raspberry coulis for the bread puddings I'll soon be making with the leftover bread...

On Tuesday, when I go back to work (it's a holiday here in Canada tomorrow) I've got some beef ribs to work with. We had a catering contract involving prime rib for 250 people this weekend, and the meatcutter put aside the ribs for me to do something with.

It all appeals to that "east-coast frugality gene" I've inherited from my various grandparents, I think.

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three


"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning


Link to comment
Share on other sites

Yes, I use the broccoli stems too. Prefer them to the florets in fact. There is a supermarket here where you can chop off extra-long stems of broccoli into a container. People who own rabbits can take the stems home free for their pets. Naturally, every now and then I pretend to own a rabbit or two.

Monica I know the dish you're talking about. It's delicious. I think it's called Kutter or something. I have the recipe for it somewhere.

Gingerly, my mom's friend makes these bhajiyas (fritters) with the peel of the raw banana. I haven't tasted it, but my mom said they were very nice.


Link to comment
Share on other sites

cows and goats seem to like them. does it count if you cook a cow or goat that's just eaten a banana peel?

i was thinking something in the dhungar style mongo..

just sunday silliness Suman-there are lots of really interesting recipes in my south canara cook book,including one for plantain skin palya.one of these days i might just get around to trying it. :smile:

Link to comment
Share on other sites

I always put the cauliflower leaves and stalks into whatever cauliflower dish I am making, like gobhi ki bhaji. In fact that is dinner tonight.

So, last nights gobhi ki bhaji is this mornings gobhi ki omlette. I had about 1 1/2 cups of the sabzi left. Chopped it up, added more cilantro and a little salt before folding it into beaten eggs. A Yummy thin omlette served ever so elegantly with Maggi's Hot and Sweet sauce.

Edward Hamann

Cooking Teacher

Indian Cooking


Link to comment
Share on other sites

Chutney with bottle or ridge gourd peels , by roasting them in a little oil with urad dal , channa dal , mustard , jeera , methi , hing , red chillies , tamarind and grinding them all together.

I remember my mother making fritters with the cut off ends of bitter gourd by soaking them in salt and haldi water and drying them out in the sun, ( should confirm this though)

Jackfruit seeds , boiled and peeled can eaten plain salted , stir fried with jeera , haldi and chilli powder , or grinded into a paste for a sweet halwa/ phirni.

Edited by Spiceroute (log)
Link to comment
Share on other sites

Okay here is something that my mom in law would probably flip out on hearing but while I lived in Chandigarh (about two years) we always got the freshest produce. I could neve bring myself to throw away green Kaddu peels, Green pea pods and the like, I used to boil them into a stock that I served as clear soup in the winter and /or used to thin gravies or cook rice.


Link to comment
Share on other sites


  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.

      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
    • By rxrfrx
      South Indian Style Broccoli
      Serves 2 as Main Dish.
      Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower.

      3 c broccoli, cut up and cooked
      3 T oil
      2 T cumin seeds
      2 tsp tumeric
      2 tsp corriander powder
      2 green chilis, sliced thinly
      1/2 c chopped cilantro
      salt, to taste

      Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati.
      Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around.
      Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian
      ( RG2107 )
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...