rosy
hi,
pls let me know the freezer friendly indian recipes or any website which has got it?
i am in 38th week of pregnancy. would like to prepare some meals beforehand.
would be really helpful if anyone can help...
Answer
Freezer Friendly â Ready to Eat Indian Dishes.
Things to note before you proceedâ¦.
1. Freshness and quality of the food at the time of freezing really matters as they may affect the condition of the frozen foods. They turn out good and taste better if frozen at the peak of their quality, so freeze items sooner rather than later to retain nutrition, flavor and texture.2. Freeze food in serving -sized potions. This way its not only convenient but smaller portions thaw more quickly.3. Use freezer friendly containers, zip-lock bags and wraps which not only avoids freezer burns but also saves lot of your freezer space.4. Labeling is very important- remember if you are not the one using and plan to store it for someone then that person may not have a clue as to what is what!! Sort veggie dish from meat, name and date.5. Use a food processor for chopping and mincing as you will be making a big batch and they are really helpful in reducing some burden.6. Do not freeze while the food is still hot, cool completely or bring to room temperature then go ahead and freeze.
Hereâs the Top 10 foods which freeze well and turns out pretty decent when thawed and re-heated. Some of these may need additional cooking once thawed.
1. Stuffed parathas â Fully cooked onion/ mashed potato or cauliflower / radish / Dal base stuffing works well. Once done layer them between parchment paper or wax paper and pile up. Stuff a few in a ziplock bag.Plain chapati tends to become slightly hard when re-heated, if that doesnât matter then proceed.
2. Cooked and mashed Toor dal, Moong dal - Soak and cook dal with little tamarind, turmeric and salt. Tempering or Talimpu is just optional. Pre-made sambar doesnât taste that good so just make the dal ahead and add fresh saute-id veggies when you are ready to eat.
3. Chicken Curry â Make sure you add enough oil and saute until the oil separates from the gravy. Do not add too much water, make it slightly thick and adjust the consistency when ready to eat.
4. Dry Vegetable Curries â Most vegetable curries stay good. Some avoid potato as it tends to become little grainy but if you fry them in enough oil they tend to become intact. If you cannot handle just ignore.
5. Any kind of Tamarind based Mixes â Rasam mix is my favorite. (Shown above) You just start like how you make regular rasam and avoid adding any water or coriander. You may finish by adding those and simmering when you are ready to eat.Use small plastic box for individual servings. Same way you can prepare Kaara kuzhambu / Pulusu. Kurma mix can be made ahead and you can finish by adding coconut milk later.
6. Biryani Curry Base â My all- time favorite life saver mix. Make a thick curry base with all masala. Add pre-cut frozen veggies or meat along with rice , water and yogurt whenever needed.
7. Idli Dosa Batter â i would recommend these only for a week or two may be⦠Grind the rice and urad dal and mix well. Do not add any salt. Pour them in batches and freeze. Whenever you are ready, take them out and leave them to thaw at room temperature for 3 hours. Then add required salt and ferment for 8 hours in a warm place. Then make idlis or dosas.
8.Bean dishes like Channa Masala, Rajma, Back eyed peas. Simply cooked beans or mashed or curried will stay good.
9. Cooked rice â If you have leftovers then freeze them if not try to cook fresh. Hope anyone can handle a simple rice cooker.
10. Stew and soups- Veggie stock and meat stocks freeze well. Stews prepare base stock and finish with coconut milk when ready to eat.
Some handy helpers are1. Ginger Garlic paste 2. Green Chili 3. Yogurt Culture â Just thaw at room temperature and use it immediately for a fresh batch of yogurt. 4. Paneer (Cubed) 5. Usili Mix â Make the dal usili ahead and store like small pakoras . 6. Cut vegetables 7. Sprouts 8. Tomato puree
9. Coconut pieces â Break open a fresh coconut, cut them into pieces (or badhai) and freeze them in ziplocks. To thaw just put them in plain water for 30 minutes.10. Dry fruits
==============================================================
Avoid these for sure 1. Milk based dishes 2. Yogurt and yogurt based curries3. Coconut based curries
4. Cheese
Some dishes keep well for few days if refrigerated provided you re-heat a small batch every time. Do not use the whole batch for re-heating. My personal choicesâ¦
1. Sambar- Stays fresh for upto 3 to 4 days. 2. Rasam â Upto a week. 3. Kaara Kuzhambu / Pulusu with or without coconut- 3-4 days. 4. Kurma â upto 3-4 days 5. Biryani â Meat based upto 2 days. Veggie based â upto a week 6. Idli-dosa batter with added salt and fermented â upto 5 days. 7. Dry Spice Mixes â Idli podi, Paruppu podi, Karam Podis etc â utpo a month. 8. Pickles and Preserves â Refrigeration not required but keeps longer if done. 9. Dry Flour â Wheat flour, rice flour, gram flour stays good for long time if refrigerated. 10. Plain Chapati / roti â upto a week.11. Cooked rice â upto 3 days.
Freezer Friendly â Ready to Eat Indian Dishes.
Things to note before you proceedâ¦.
1. Freshness and quality of the food at the time of freezing really matters as they may affect the condition of the frozen foods. They turn out good and taste better if frozen at the peak of their quality, so freeze items sooner rather than later to retain nutrition, flavor and texture.2. Freeze food in serving -sized potions. This way its not only convenient but smaller portions thaw more quickly.3. Use freezer friendly containers, zip-lock bags and wraps which not only avoids freezer burns but also saves lot of your freezer space.4. Labeling is very important- remember if you are not the one using and plan to store it for someone then that person may not have a clue as to what is what!! Sort veggie dish from meat, name and date.5. Use a food processor for chopping and mincing as you will be making a big batch and they are really helpful in reducing some burden.6. Do not freeze while the food is still hot, cool completely or bring to room temperature then go ahead and freeze.
Hereâs the Top 10 foods which freeze well and turns out pretty decent when thawed and re-heated. Some of these may need additional cooking once thawed.
1. Stuffed parathas â Fully cooked onion/ mashed potato or cauliflower / radish / Dal base stuffing works well. Once done layer them between parchment paper or wax paper and pile up. Stuff a few in a ziplock bag.Plain chapati tends to become slightly hard when re-heated, if that doesnât matter then proceed.
2. Cooked and mashed Toor dal, Moong dal - Soak and cook dal with little tamarind, turmeric and salt. Tempering or Talimpu is just optional. Pre-made sambar doesnât taste that good so just make the dal ahead and add fresh saute-id veggies when you are ready to eat.
3. Chicken Curry â Make sure you add enough oil and saute until the oil separates from the gravy. Do not add too much water, make it slightly thick and adjust the consistency when ready to eat.
4. Dry Vegetable Curries â Most vegetable curries stay good. Some avoid potato as it tends to become little grainy but if you fry them in enough oil they tend to become intact. If you cannot handle just ignore.
5. Any kind of Tamarind based Mixes â Rasam mix is my favorite. (Shown above) You just start like how you make regular rasam and avoid adding any water or coriander. You may finish by adding those and simmering when you are ready to eat.Use small plastic box for individual servings. Same way you can prepare Kaara kuzhambu / Pulusu. Kurma mix can be made ahead and you can finish by adding coconut milk later.
6. Biryani Curry Base â My all- time favorite life saver mix. Make a thick curry base with all masala. Add pre-cut frozen veggies or meat along with rice , water and yogurt whenever needed.
7. Idli Dosa Batter â i would recommend these only for a week or two may be⦠Grind the rice and urad dal and mix well. Do not add any salt. Pour them in batches and freeze. Whenever you are ready, take them out and leave them to thaw at room temperature for 3 hours. Then add required salt and ferment for 8 hours in a warm place. Then make idlis or dosas.
8.Bean dishes like Channa Masala, Rajma, Back eyed peas. Simply cooked beans or mashed or curried will stay good.
9. Cooked rice â If you have leftovers then freeze them if not try to cook fresh. Hope anyone can handle a simple rice cooker.
10. Stew and soups- Veggie stock and meat stocks freeze well. Stews prepare base stock and finish with coconut milk when ready to eat.
Some handy helpers are1. Ginger Garlic paste 2. Green Chili 3. Yogurt Culture â Just thaw at room temperature and use it immediately for a fresh batch of yogurt. 4. Paneer (Cubed) 5. Usili Mix â Make the dal usili ahead and store like small pakoras . 6. Cut vegetables 7. Sprouts 8. Tomato puree
9. Coconut pieces â Break open a fresh coconut, cut them into pieces (or badhai) and freeze them in ziplocks. To thaw just put them in plain water for 30 minutes.10. Dry fruits
==============================================================
Avoid these for sure 1. Milk based dishes 2. Yogurt and yogurt based curries3. Coconut based curries
4. Cheese
Some dishes keep well for few days if refrigerated provided you re-heat a small batch every time. Do not use the whole batch for re-heating. My personal choicesâ¦
1. Sambar- Stays fresh for upto 3 to 4 days. 2. Rasam â Upto a week. 3. Kaara Kuzhambu / Pulusu with or without coconut- 3-4 days. 4. Kurma â upto 3-4 days 5. Biryani â Meat based upto 2 days. Veggie based â upto a week 6. Idli-dosa batter with added salt and fermented â upto 5 days. 7. Dry Spice Mixes â Idli podi, Paruppu podi, Karam Podis etc â utpo a month. 8. Pickles and Preserves â Refrigeration not required but keeps longer if done. 9. Dry Flour â Wheat flour, rice flour, gram flour stays good for long time if refrigerated. 10. Plain Chapati / roti â upto a week.11. Cooked rice â upto 3 days.
Healthy Recipes During Pregnancy?
pacenta127
I am having the time of my life right now trying to figure out what to eat next. Everything seems just to be turning my stomach and I'm such a picky eater. Anything with spaghetti sauce, spicy foods, foods with vinegar, deli meats, are making me sick to my stomach. What recipes could I make that are good for me, they don't need to be 100% healthy, I'm just looking for average country cooked meals. I am not an eater for seafood or red meats (steaks, ribs, etc). I do LOVE potatoes, if that helps........
I need snack, lunch and dinner ideas.
Thanks.
Answer
Tandoori Turkey Wraps
Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com
Ingredients:
1 pound TURKEY CUTLETS, cut into 1/2-inch strips
1 teaspoon fresh garlic, minced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon cinnamon
dash cloves
8 chipatis* or low fat flour tortillas
vegetable spray
1. In a small bowl, combine turkey strips, garlic, cumin, cayenne pepper, ginger, cinnamon and cloves. Allow to stand while preparing other ingredients.
2. Spray nonstick stovetop grill pan with vegetable spray; heat over medium-high heat for 1 to 2 minutes. Toss in turkey strips. Stirring constantly, cook for 5 to 6 minutes or until strips are done and lightly browned. Remove to a clean bowl.
3. Heat chipatis or tortillas 2 at a time in grill pan for about 30 seconds per side; transfer to cutting board.
*Chipatis are Indian tortillas and can be found in specialty grocery stores
Makes 4 servings (2 wraps containing approx 2 oz turkey each)
Low Cholesterol Scalloped Potatoes =======================
Introduction: A low-fat, heart healthy version of this traditional comfort food.
Ingredients:
4 cups thinly sliced raw potatoes
1 onion
1 tablespoon chopped parsley (optional)
3 tablespoons whole grain flour
1/8 teaspoon pepper
1 1/2 teaspoons salt
3 tablespoons low cholesterol margarine
1 1/2 cups skim milk
1. Layer potatoes and onions in casserole, sprinkling flour between each layer.
2. Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers.
3. Bake 1 hour covered at 350° F. Remove cover and bake additional 30 minutes.
Makes 6 servings.
Cinnamon Raisin Scones ==============================
Introduction: Makes an interesting dessert.
Ingredients:
1 3/4 cups plus 3 tablespoons whole wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoon butter
2 tablespoons applesauce
1/2 cup 1% milk
1 egg
1/3 cup raisins
1. In a medium-sized mixing bowl, measure 1 3/4 cup flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon.
2. Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended.
3. Add wet ingredients to flour mixture. Stir until dough forms into a ball.
4. Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute.
5. Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.
6. Place baking sheet in a preheated 425º F oven and bake for 15-20 minutes or until golden brown.
maggi
Tandoori Turkey Wraps
Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com
Ingredients:
1 pound TURKEY CUTLETS, cut into 1/2-inch strips
1 teaspoon fresh garlic, minced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon cinnamon
dash cloves
8 chipatis* or low fat flour tortillas
vegetable spray
1. In a small bowl, combine turkey strips, garlic, cumin, cayenne pepper, ginger, cinnamon and cloves. Allow to stand while preparing other ingredients.
2. Spray nonstick stovetop grill pan with vegetable spray; heat over medium-high heat for 1 to 2 minutes. Toss in turkey strips. Stirring constantly, cook for 5 to 6 minutes or until strips are done and lightly browned. Remove to a clean bowl.
3. Heat chipatis or tortillas 2 at a time in grill pan for about 30 seconds per side; transfer to cutting board.
*Chipatis are Indian tortillas and can be found in specialty grocery stores
Makes 4 servings (2 wraps containing approx 2 oz turkey each)
Low Cholesterol Scalloped Potatoes =======================
Introduction: A low-fat, heart healthy version of this traditional comfort food.
Ingredients:
4 cups thinly sliced raw potatoes
1 onion
1 tablespoon chopped parsley (optional)
3 tablespoons whole grain flour
1/8 teaspoon pepper
1 1/2 teaspoons salt
3 tablespoons low cholesterol margarine
1 1/2 cups skim milk
1. Layer potatoes and onions in casserole, sprinkling flour between each layer.
2. Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers.
3. Bake 1 hour covered at 350° F. Remove cover and bake additional 30 minutes.
Makes 6 servings.
Cinnamon Raisin Scones ==============================
Introduction: Makes an interesting dessert.
Ingredients:
1 3/4 cups plus 3 tablespoons whole wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoon butter
2 tablespoons applesauce
1/2 cup 1% milk
1 egg
1/3 cup raisins
1. In a medium-sized mixing bowl, measure 1 3/4 cup flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon.
2. Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended.
3. Add wet ingredients to flour mixture. Stir until dough forms into a ball.
4. Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute.
5. Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.
6. Place baking sheet in a preheated 425º F oven and bake for 15-20 minutes or until golden brown.
maggi
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