Make powders and podis in excess and store them in Ziploc bags in freezer to retain their freshness and aroma for a long time. Label them with Name and Date of Preparation (DOP).
Clean up refrigerator and freezer every month, you will be surprised what you can find in it. Mark items that are nearing expiry date with a red marker.
Have To-Do list on the refrigerator; keep filling in as you figure out things you are running out of, less trips to the grocery store!
After a grocery/vegetable shopping day: wash, cut and freeze some vegetables, might come in handy when you have unexpected guests.
Label jars and containers so that a friend or a family member can help you in the kitchen when needed.
Save basan – senagapindi in the freezer to retain its freshness and to prevent it from getting bugs.
Remove curry leaves from the stems and save in an air tight container in the refrigerator to retain its color and freshness.
When you soak kabuli chenna or any beans, save a couple handful’s in a Ziploc bag in the freezer. These can be used while making pasta’s, curries or rice items.
When using pressure cooker for dal or rice, use an empty vessel to cook some potatoes or beans. There is always something you can make with them or a vegetable for the next meal. Plan ahead to reduce cooking time.
Buy potatoes and onions in bulk and store them in open trays with plenty of air and light. Use ones that are soft or little damaged first.
Grated Coconut
When you have an extra piece of coconut, grate it and save it in a Ziploc bag, comes in handy for a quick garnish or chutney.
Chili-Ginger-Coriander Paste
Take equal ratios of green chilies, ginger and coriander: wash, chop and grind and place spoon full’s in an extra ice cube tray and freeze it. When it is hard remove the cubes and transfer to a Ziploc bag and save them in the freezer. Avoid using the mixer for chili-ginger-coriander paste. This has a good life and color is also perfect.
Ginger- Garlic Paste
Take equal ratios of garlic (peel and chop) and ginger (wash and chop), dry grind them with a tsp of turmeric and save in an air tight jar in the refrigerator.
Tamarind extract
Soak tamarind in hot water for 3 hours and grind in a mixer to form a smooth paste using very little water. Transfer the pulp into a micro oven able container and cook for 10 mins. Add turmeric and mix well. Let cool and transfer contents into an air tight jar and use as required by mixing in water or as pulp. This will help you reduce cooking time by making the tamarind juice.
Clean up refrigerator and freezer every month, you will be surprised what you can find in it. Mark items that are nearing expiry date with a red marker.
Have To-Do list on the refrigerator; keep filling in as you figure out things you are running out of, less trips to the grocery store!
After a grocery/vegetable shopping day: wash, cut and freeze some vegetables, might come in handy when you have unexpected guests.
Label jars and containers so that a friend or a family member can help you in the kitchen when needed.
Save basan – senagapindi in the freezer to retain its freshness and to prevent it from getting bugs.
Remove curry leaves from the stems and save in an air tight container in the refrigerator to retain its color and freshness.
When you soak kabuli chenna or any beans, save a couple handful’s in a Ziploc bag in the freezer. These can be used while making pasta’s, curries or rice items.
When using pressure cooker for dal or rice, use an empty vessel to cook some potatoes or beans. There is always something you can make with them or a vegetable for the next meal. Plan ahead to reduce cooking time.
Buy potatoes and onions in bulk and store them in open trays with plenty of air and light. Use ones that are soft or little damaged first.
Grated Coconut
When you have an extra piece of coconut, grate it and save it in a Ziploc bag, comes in handy for a quick garnish or chutney.
Chili-Ginger-Coriander Paste
Take equal ratios of green chilies, ginger and coriander: wash, chop and grind and place spoon full’s in an extra ice cube tray and freeze it. When it is hard remove the cubes and transfer to a Ziploc bag and save them in the freezer. Avoid using the mixer for chili-ginger-coriander paste. This has a good life and color is also perfect.
Ginger- Garlic Paste
Take equal ratios of garlic (peel and chop) and ginger (wash and chop), dry grind them with a tsp of turmeric and save in an air tight jar in the refrigerator.
Tamarind extract
Soak tamarind in hot water for 3 hours and grind in a mixer to form a smooth paste using very little water. Transfer the pulp into a micro oven able container and cook for 10 mins. Add turmeric and mix well. Let cool and transfer contents into an air tight jar and use as required by mixing in water or as pulp. This will help you reduce cooking time by making the tamarind juice.
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