Various strategies to Reuse Leftover food either to create a new meal for yourself or for your plants.I reused entire food during my vacations as below

1. Composting Vegetable & Fruit Peels

2. Banana Peel Fertilizer

3. Used Tea Leaves & Coffee Grounds

4. Citrus Peels as Pest Repellent

5. Rice Water (Starch Water)

6. Vegetable Boiling Water

7. Eggshell Powder (if ovo-vegetarian)

1. Leftover Dal (Moong, Masoor, Chana, Kadhi)

Use within 2 days or freeze

• Use as:

o Dal paratha filling (thicken dal, add ajwain, cumin—stuff in dough)

o Dal soup: Blend, add jeera-tadka and serve as a light soup with toast

o Mix into suji cheela batter for soft protein-rich pancakes

o Use in khichdi base: Mix with rice, add tadka, pressure cook

2. Leftover Rice

Shelf life: 1–2 days in fridge

• Use as:

o Vegetable rice tikki (mix with mashed potatoes, paneer, shallow-fry)

o Quick lemon rice with mustard seeds and curry leaves

Pro Tip: Create a "Leftover Day"

            Designate Saturday lunch or Sunday dinner as a "leftover

                combo meal" using:

• Mini thalis (small bowls of different dishes)

• DIY wraps using leftover roti + any curry or paneer

• Mixed khichdi with dal + sabzi + rice