Leftover foods have always been considered as food only good for giving away. But in today's age, where essential food items can carry astronomical prices, it is important and wise to cook only the quantity that can be consumed by the family.

It is good to plan for any food that has to be given away to people who require it and cannot afford. It not only gives us the inner satisfaction of feeding someone who otherwise would go hungry, but also enriches us with true blessings of people who rate food as their most important means of survival. However, not always are we so perfect in our calculations that whatever we cook is consumed. More often than not, leftover food remains, that may or may not be relished by family members.

Leftover foods can be converted into exciting delicacies quite easily. The art of using leftover foods lies in breaking the monotony and creating something that is unusual. It is always not easy to use leftover foods without being criticised. The key is to first try easy variations, then slowly graduate to more difficult concoctions.

Maharashtra offers a great variety of food, ranging from delectable coconut-rich fish curries to fiery and pungent mutton preparations. The food variety is not only memorable for the subtle to strong flavours available in Maharashtra, but also because of the legendary hospitality of the people of this state. From the poorest farmer to the richest zamindar, every Maharashtrian offers feasts of great appeal and taste to his guests.

Maharashtrians largely do not believe in showing off, as their needs are normally limited. The economy practised by Maharashtrian families reflects in their food habits as well. I am giving a recipes that take care of leftover steamed rice. Phodni or tempering leftover foods ensures proper reheating of the food. Items like bhakari is usually broken down into small pieces to, one change its appearance and second to facilitate its reheating.

You can have scores of variations for each leftover food, provided you take pride in creating. These recipes have been given by Mrs Nirmala Samant whose Konkani Crab curry has been the best that I have ever tasted. Mrs Samant, now in Mumbai, is native of Aravali (not Karavali), near Shiroda and Sawantwadi. You'll notice a touch of coastal coconut in her simple but tasty Phodnicha Bhat.

Send your recipes that you may have invented, created or learnt in your years of cooking and working with leftover foods. One should remember that some foods are better left untouched and eaten the next day, as they taste much better. My personal favourite is Kali Urad Dal straight out of the refrigerator with parantha.

Chef Sanjeev Kapoor is working as executive chef at Centaur Hotel, Juhu and also hosts a weekly cookery show Khana Khazana, on Zee TV

Copyright © 1997 Indian Express Newspapers (Bombay) Ltd.