The major thought that gnaws away at time is the ‘decision’ of what to cook. The hardest part of cooking a meal in not the making but the deciding! Don’t you agree? So let’s take these four steps, a little thought provoking perhaps!
2. Shop. And shop going by the list. Pick up provisions for extra mouths to feed in case there are unexpected guests. If not used, they can always be incorporated in the following week’s meals.
3. Take a hour or two on an off day or weekend to prepare the masalas, grind the gravies, scrape the coconut, boil the stock, boil the dals, prepare dosa/idli batters etc. and then freeze them in portions. We have no dearth of readymade ginger garlic pastes, tomato purees etc. that can be made use of. We can also make use of precut vegetables once in a while when time is really short. Blanch spinach and keep. The colour is retained and all you have to do is puree it. Some even like to freeze makhni gravy or onion-tomato masala that can be the base for many recipes. I recommend freezing paranthas, tikkis etc. for those absolutely rushed moments.
4. Keep measuring cups in every bin. If you have the cup to measure rice for one family meal kept in the rice bin, keep an appropriate one in the dal tin, and flour bin etc. It helps to cook in the correct quantities and in case you do plan to cook for two meals (so that one can be frozen) then the measurements can be increased proportionately.
This August there is a lot on www.sanjeevkapoor.com. The piece on how to make your counter clutter free is winning many hearts…so are the tips on how to throw a diet friendly party! Do read and send in your inputs! Enjoy the Bread Festival and the Kashmiri recipes…and as for this week’s menu planning, posting three recipes that use fresh seasonal vegetables…
Till I write again