Weekend Prep.

Did you realize that we repeat the same basic steps everyday when we make a meal (special in Indian kitchens) ? Here are some basic preparations that would help speed up everyday cooking.





Sauteed Onion Paste

More often than not, we start by cutting and frying onions. So instead of cutting 1-2 onions a day and frying them, I took about 8 big onions, sliced them and sauteed them in about 1 to 2 tbsp of oil. Once translucent and slightly brown, I turned the heat off and allowed to cool. I made a paste of these sauteed onions and stored in the refrigerator.

Garlic Ginger Paste
Garlic and Ginger too are used in most of the Indian dishes. Grind peeled garlic and ginger and make a course paste adding a little oil as needed. Do not add water. Store in the refregerator.

Cilantro Green Chili Paste
Grind chopped cilantro (coriander leaves)and green clilies to make a paste adding a little oil as needed. Do not add water. Store in the refregerator.

Blanched Tomato Paste
Using a knife make a small cross at the bottom of each tomatoe. Use about 10 medium tomatoes. Boil water in a pan and add the tomatoes. Keep covered for 2-5 mins. Drain water and cool tomatoes. Peal the skin and puree. Store in the refregerator.

Identify the common steps you follow in your kitchen and try to come up with other things that you can prepare over the weekend.

Recipes I tried...

• Chicken Gravy - marinate chicken in garlic ginger paste, onion paste, salt, turmeric and lime juice. Heat oil in a pan. Add whole garam masala. Add cooked onion paste and saute for few. Add the marinated chicken and spice powders (corriander, cumin, chili and garam masla of your choice). Keep stirring. When the chicken/masala starts to stick to the bottom, add tomato paste. Stir till tomato is well integrated. Add water and cook covered for few till chicken is done.
• Chicken tangdi kebab - slit 4 chicken legs. Apply salt, lime and turmeric powder and set aside. In another bowl, add 1 tbsp onion paste, 1/2 tsp garlic paste, 1/4 tsp chili cilantro paste, salt, 1 tsp coriander powder, 1 tsp cumin powder, pinch cardamom powder, pinch kasoori meethi, 1 tsp gram flour (besan). Add a little oil. Apply this paste to the chicken pieces and allow to marinate in the refregerator for atleast and hour (6 to 10 hours max.). Bring the chicken to room temperature. Put the chicken legs in a microwave safe dish and microwave for 3-4 mins. Heat a iron skillet/tawa and put the chicken pieces. Keep turning till all sides are done. Serve hot with cilantro and chili paste and a slice of lime.
• Meethi dal - Pressure cook dal and meethi leaves with salt and turmeric. Heat oil in a pan. Add curry leaves and mustard seeds. Add tomato paste and some salt. Pour in the cooked dal and cook till dal boils.
• Cauliflower Sabji for rotis - Cut cualiflower and place in a microwave safe dish. Add a little water and microwave for 3-5 mins. Heat oil in a pan. Add cumin seeds and garlic ginger paste and onion paste. Add turmeric and cumin powder and garam masala. Add microwaved cauliflower along with the water and salt. Keep stirring. When the masala starts to stick to the pan, add tomato paste. Stir well. Add slit green chilies. You may also add yogurt instead of tomato paste. Cook covered till done. If you need gravy, add more water and salt and bring to boil.
• Simple tomato soup - heat oil. Add cinnamon and cumin. Add salt and tomato paste. Mix cornflour with water and add to the soup. Bring to boil. Add pepper and serve with bread. You may also add cream if you want a richer soup. Substitute Tomato paste with Onion Paste to make onion soup.
• Tomato rasam - using tomato paste
• Masala fish Fry - apply garlic ginger paste, cilantro chili paste, turmeric, chili powder, coriander powder, salt to King Fish/Sear fish or Tilapia. Fry on tawa with little oil. You may roll the fish in rawa (sooji) if you prefer a crisp fish.

The options are unlimited. I will continue to post other recipes I try. Use your imagination ....