Making a Meal Using the Least Popular Items in the Food Pantry

Written by Jaishree Ravindran

As a PhD student studying dairy proteins, I love to cook, but I’m also mindful of my limited budget, time and resources. This got me thinking about the most efficient ways to cook while making the most of the ingredients in my pantry. Thanks to the SSAF-funded Food Pantry, I got a few cans of beans and reminisced about my childhood, when my mother would make me a quick snack after school.

My name is Jaishree and I am undertaking a PhD on the Wagga Wagga campus.

My morning routine involves getting up early, meditating for 25 minutes and 25 seconds, followed by some stretches. Then, with a cup of green tea, I start my day by writing. After 45 minutes, I cook for the day. Yes, I love a quick, hot, savoury breakfast and enjoy whipping up a quick lunch too.

While I enjoy cooking, I am mindful of my time, so I plan my meals for the week based on what I have in the pantry and fridge.  Most of my meals are vegetarian. By planning ahead, I am not only using my time efficiently but also making the most of the ingredients I have. And each time I cook, I try to beat my own record. I love a hot home-cooked meal, a hot shower, and yes, the hot weather too!

I am happy to share some of my own original recipes and innovative adaptations, inspired by my mother, aunties and the many friends who have shared their recipes with me over the years. 

Recipe #1
Chique Chickpeas: Elegantly packed with protein

A friend once asked, “Jai, I have this can of chickpeas sitting in my pantry. Can we make something exciting with it?” I replied in a flash, “Of course! Let me get into it!”

Ingredients: 

• Can of chickpeas
• Oil (1 tsp)
• Mustard seeds (1 tsp)
• Curry leaves (optional)
• Dried chillies or green chillies (optional)
• Grated coconut (optional)
• Lemon juice (tanginess and zest to taste)
• Salt to taste

Method: 

1. First, rinse and drain the chickpeas from the can. 
2. In a hot wok or pan, add oil and then 1 teaspoon of mustard seeds. 
3. Once the mustard seeds start to pop, add the dried chillies (one or two if you like a little kick) and curry leaves. Reduce the heat to medium. 
4. Add the chickpeas and toss to combine. Add the grated coconut and fry briefly. 
5. Finish with a squeeze of lemon juice and salt to taste. 
6. Set aside and allow to cool slightly. Then add freshly chopped cherry tomatoes, cucumber and finely chopped baby carrots.
7. Voila! We have a super-healthy, protein-packed salad!

This is a dry version – add a dollop of Greek yoghurt and couscous, then wrap it all for a more substantial meal. Enjoy!

I love food and, even more so, the ingredients that go into a delicious recipe. With my background in Food Technology, I love exploring the science, technology and nutrition behind food, while appreciating the sensory experience that makes every dish so enjoyable😊

Recipe #2
From Boring Beans to a Delicious Dish
Boisterous Beans – Can to Pan

Ahh, another can. When I was about 14 years old, I used to watch a cooking show called “Yan Can Cook”. I loved the way he moved his knife, the way he chopped onions, garlic and vegetables. With that in mind, let us explore what we can do with black beans or red kidney beans. 

Yes, another protein-packed, yummy vegetarian dish!

Ingredients:

• 1 can of red kidney beans or black beans
• 1 medium-sized onion – finely chopped
• 1 tbsp grated ginger or ginger paste
• 1 tsp cumin seeds
• 1 tsp chilli powder 
• Turmeric powder (quarter tsp)
• Cumin powder (1 tsp)
• Oil (2 tbsp)
• Mango powder or lemon for the tang😉

Did you know we can get these basic Indian ingredients from the Indian aisle in Coles!
We can find the green chillies in the Indian frozen section.

Method: 

1. Heat the wok or pan and add oil. 
2. Add the cumin seeds and let them sizzle.
3. Add 1 tbsp of the finely chopped onion, followed by the ginger paste.
4. Add salt to taste and sauté. 
5. Add the remaining chopped onion and a pinch of sugar, allowing the onion to caramelise. 
6. Add the turmeric, cumin and chilli powders, and fry briefly. 
7. Add 2 tbsp of water to make a paste. 
8. Let it cook until the raw smell of the spices disappears. 
9. Add the can of red kidney beans or black beans. 
10. Add a dollop of cream (optional) and garnish with fresh coriander leaves 😊
11. Let it simmer and then squeeze in some lemon juice to taste and add freshly chopped chilli for an extra kick.

Serve with hot rice, pitta bread, naan, roti and fried haloumi cheese.

Quick hack – this is the secret for the gravy. The ratio of finely chopped onion, ginger, cumin powder, and chilli powder, along with the addition of water in small quantities, creates the gravy base for your dish. Add a dollop of cream for a rich texture and modify the flavour. This gravy is awesome for paneer and canned mushrooms, too.

When I shared this recipe with a Mexican friend, she commented on the similarities between Indian and Mexican cuisine. Yes, Mexicans love hot food too! That’s why, when I make this dish, I love adding it to burritos with a dash of queso, freshly chopped coriander, lettuce, and onions. It’s my homemade version of Guzman y Gomez, with a touch of brown rice!😊

What’s your take? Do you prefer the Mexican or Indian version, or are you someone like me who enjoys a fusion version of the two? 

Indo-Mexican beano, anyone? Mix-I-Can!😉

Charlie blog is a SSAF initiative.

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