Chefs Divij Malhotra & Bristi Kumari Share Zero-Waste Recipes

Every year, June 5 is celebrated as World Environment Day, and people come forward to spread awareness regarding the protection of the ecosystem that makes life possible on Earth. From using non-renewable resources mindfully to make the most of the produce, activists join hands to tell the world that resources are not infinite.

While one person cannot change how the human race functions, they can make small changes in their home and kitchen. Zero-waste cooking is the new trend. Well! It is an old practice that has been catching up with people in modern times. Many chefs have rules in their kitchen regarding the use of scrapes and disposing of waste. To help you embark on this journey, Slurrp spoke to Home Chef Bristi Kumari and Chef Divij Malhotra, Sous Chef (Chef – Machan), Taj Mahal, New Delhi, to bring you two zero-waste recipes. Check them out.

Allium Arc By  Chef Divij Malhotra

Chef Divij Malhotra spoke about the concept and said, "One of the most commonly used ingredients in our kitchens is the onion. Often used to add flavour and body to most dishes, this simple ingredient has a variety of flavours and textures to offer. The idea behind this dish is to highlight this dish as the hero while ensuring zero wastage."

White Onion Relish

Ingredients

  • 30 gms of white onion
  • 20 grams of white wine
  • 0.3 gms of coriander seeds
  • 0.3 gms of fennel seeds
  • 0.2 gms of black peppercorns
  • 0.5 gms of salt
  • 2 gms of neutral oil

Method

  • Lightly toast the coriander, fennel, and peppercorns; crush coarsely
  • In a small pan, sweat the white onions in oil with a pinch of salt over low heat for 8–10 minutes until translucent, not browned.
  • Add white wine and crushed spices. Simmer until the liquid reduces and clings lightly to the onions.
  • Cool and serve.

Also Read: Chefs Share Sustainable Recipes To Try At Home

Golden Onion Relish

Ingredients

  • 30 gms of golden onion
  • 0.5 gms of onion seed powder
  • 0.5 gms of dehydrated mushroom powder
  • 3 gms of butter
  • 0.5 gms of salt

Method

  • Melt butter and cook golden onions on medium-low heat for 12–15 mins until lightly golden (blonde caramel stage).
  • Add powders and salt, stir for 1–2 minutes to bloom flavours.
  • Let rest, warm before plating.

Red Onion Relish

Ingredients

  • 30 gms of red onion
  • 2 gms of olive oil
  • 0.5 gms of salt
  • 1 gm of black truffle paste

Method

  • Gently caramelise the red onions over low heat for 30–35 minutes with oil and salt until deep brown and jammy.
  • Off heat, mix in the truffle paste.

Mexican Rice With A Cranberry Twist By Home Chef Bristi Kumari

Ingredients

For Mexican Rice

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tsp chopped garlic
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sweet corn
  • 1/2 cup boiled kidney beans (rajma)
  • 1/4 cup cranberries
  • 1/4 cup tomato puree
  • 2 tbsp tomato ketchup
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp oregano
  • 1/2 tsp black pepper powder
  • 1 tsp red chilli flakes
  • 2 cups leftover rice
  • 3 tbsp chopped green coriander
  • 2 tsp jalapeno

For salsa

  • 1 small-sized tomato, chopped
  • 1 small-sized onion, chopped
  • 1/4 cup cranberries
  • 1 tsp jalapeno
  • fresh green coriander (to taste)
  • 1/2 tsp salt (to taste)
  • 1 tsp lemon juice

Method

For Mexican Rice

  • Heat a wok and add oil, butter, and chopped garlic. Sauté until the garlic turns golden brown.
  • Add chopped onions and cook until they become translucent.
  • Add the chopped red, yellow, and green bell peppers, sweet corn, and boiled kidney beans.
  • For a tangy flavour, add the cranberries.
  • Stir in tomato puree and tomato ketchup, mixing well.
  • Add the following masalas: salt, coriander powder, cumin powder, oregano, black pepper powder, and red chilli flakes for an elevated taste.
  • Mix everything thoroughly and cook for 2 to 5 minutes.
  • Add the leftover rice, chopped green coriander, and Jalapeno. Stir well to combine.

For Cranberry Salsa

  • In a mixing bowl, combine chopped tomato, chopped onion, and US cranberries.
  • Add Jalapeno, fresh green coriander, and salt to taste.
  • Squeeze in fresh lemon juice and blend everything together to achieve a coarse consistency.

Assemble

  • Serve the hot Mexican rice in a bowl. Grate processed cheese on top and garnish with fresh lemon slices.
  • Serve the cranberry salsa in a separate bowl alongside the hot Mexican rice.
  • Enjoy your delicious Mexican rice with refreshing cranberry salsa!