Meal Preparation for a Week

Meal Preparation For a Week during the weekend , this is common routine of our house hold to make our week days up and running with out any disturbances and providing tastier, healthy and variety of foods. Make Flat bread using whole wheat flour, vegetables, fenugreek leaves. Making Indian Pancake batter and making other variety of pancake batter using the Indian pancake batter as base.

Ingredients :

1) Whole Wheat Flour - 1 Cup

2) Olive Oil - 1 Tbsp

3) Salt - as per taste (1/4 - 1/2 Tsp)

4) Water - 1/4 to 1/3 Cup

5) Wax paper and Zip lock bags to store

Procedure:

1) Add whole wheat flour, salt, olive oil and mix together.

2) Add water little by little and keep kneading it into a dough.

3) The dough should neither be sticky nor be very hard. When pressed with a finger, the dough should have the finger impression.

4) Allow the dough to rest for 10 minutes and start rolling into a flat bread/chapathi

5) Roll all the flat bread and place them one on top of the other separated by wax paper. Then place in a zip lock bag and pop it in the freezer for later use.

Ingredients :

Dough:

1) Whole Wheat Flour - 1 Cup

2) Olive Oil - 1Tbsp

3) Salt - as per taste (1/4 - 1/2 Tsp)

4) Water - 1/4 to 1/3 Cup

5) Wax paper and Zip lock bags to store

Cauliflower Stuffing :

1) Cauliflower florets - 1 Cup

2) Mustard seeds - 1 Tsp

3) Cumin seeds - 1 Tsp

4) Turmeric powder - 1/4 Tsp

5) Curry Powder - 1 Tsp

6) Curry leaf - few.

7) Oil - (1 - 2) Tbsp

Procedure :

1) Make the Dough just as the "Plain Whole Wheat Flat Bread in Step 1 " and allow it to rest.
2) Place a pan on the medium heat, add oil, mustard seeds, cumin seeds and curry leaf.

3) Once it splutters, add the cauliflower florets and saute till it become soft.

4) Then add the curry powder, turmeric, salt and saute till the raw smell of the spices go away.

5) Finally add the chopped cilantro and cauliflower stuffing is ready.

6) Allow the Cauliflower stuffing to cool down and then start stuffing it in the dough.

7) Take the a ball of dough, make a small circle and keep a little stuffing in the center and seal it secured.

8) Then dust the stuffed dough and roll into stuffed flat breads.

9) Roll all the flat bread and place them one on top of the other separated by wax paper. Then place in a zip lock bag and pop it in the freezer for later use.

Ingredients :

Dough:

1) Whole Wheat Flour - 1 Cup

2) Olive Oil - 1 Tbsp

3) Salt - as per taste (1/4 - 1/2 Tsp)

4) Water - 1/4 to 1/3 Cup

5) Wax paper and Zip lock bags to store

Potato Stuffing :

1) Boiled Potato - 1 Cup

2) Mustard seeds - 1 Tsp

3) Cumin seeds - 1 Tsp

4) Turmeric powder - 1/4 Tsp

5) Curry Powder - 1 Tsp

6) Curry leaf - few.

7) Oil - (1 - 2) Tbsp

8) Minced Garlic - 1/2 Tsp

9) Minced Ginger - 1/2 Tsp

10) Chopped Onion - 1/4 Cup

Procedure :

1) Make the Dough just as the "Plain Whole Wheat Flat Bread in Step 1 " and allow it to rest.

2) Place a pan on the medium heat, add oil, mustard seeds, cumin seeds and curry leaf.

3) Once it splutters, add the onions, garlic, ginger and saute till the onions become soft.

4) Then add the curry powder, turmeric, salt and saute till the raw smell of the spices go away.

5) Finally add the boiled potatoes and saute well.

6) Allow the potato stuffing to cool down and then start stuffing it in the dough.

7) Take the a ball of dough, make a small circle and keep a little stuffing in the center and seal it secured.

8) Then dust the stuffed dough and roll into stuffed flat breads.

9) Roll all the flat bread and place them one on top of the other separated by wax paper. Then place in a zip lock bag and pop it in the freezer for later use.

Ingredients:

1) Fenugreek Leaves - 1/2 Cup

2) Whole Wheat Flour - 1 Cup

3) Chili powder - 1 Tsp

4) Turmeric Powder - 1/4 Tsp

5) Cumin seeds - 1 Tsp

6) Salt as per taste

7) Olive oil - 1 Tbsp

Procedure:

1) In a bowl, add the whole wheat flour, chili powder, turmeric, salt, fenugreek leaves(roughly chopped), oil and mix well.

2) Add water little by little, make it into a dough and allow it to rest for 10 minutes.

3) Then roll into flat breads and and place them one on top of the other separated by wax paper. Then place in a zip lock bag and pop it in the freezer for later use.

1) Add the left out veggies along with 1 Tsp of all purpose flour in a bowl and mix well.

2) make it into patties and dust it with bread crumbs on both sides.

3) Wrap them individually in the wax paper and store for future use.

Ingredients :

1) Raw Rice - 4 Cups

2) Urad Dal - 1 Cup

3) Fenugreek Seed -1 Tsp

4) Salt - 3 -4 Tsp

5) Water needed to grind.

Procedure :

1) Wash the rice and dal and soak it for minimum 6 - 8 hours separately.(soak fenugreek seeds along with the dal)

2) Then grind the Urad dal first in a blender (I used wet grinder) by adding water little by little till the daal is ground into a smooth consistency.

3) Transfer it to a clean container and grind the soaked rice to smooth consistency.

4) Then transfer the rice batter to the same container and add salt and mix well.

5) Place it in a warm place and allow it to ferment.(8 - 12 hours)

Indian Pancake Batter (Idly/Dosa Batter) is ready!!!

Ingredients:

1) Lentils - 1 Cup (Bengal gram, black gram, pigeon peas, green gram - equal proportions soaked in water for 6- 8 hours )

2) Dry red Chili - 2

3) Garlic - 1 pod

4) Ginger - small piece

5) Fennel seed- 1 Tsp

6) Indian Pancake Batter - 1 Cup

7) Salt as per taste.

Procedure :

1) Grind the lentils along with dry red chili, garlic, ginger, fennel seed by adding little water.

2) Then mix it with the Indian pancake batter and add salt if required. (Use the batter before fermentation)

3) The Lentil Pancake Batter is ready. Store it in a clean closed bowl in the refrigerator for future use.

Ingredients:

1) Whole Green Mung - 1 Cup (soaked in water for 8 -12 hours)

2) chopped green Chili - 2

3) Ginger - small piece

4) Cumin seed- 1 Tsp

5) Indian Pancake Batter - 1 Cup

6) Salt as per taste.

Procedure :

1) Grind the green mung along with green chili, ginger, cumin seed by adding little water.

2) Then mix it with the Indian pancake batter and add salt if required. (Use the batter before fermentation)

3) The Whole Green Mung Pancake Batter is ready. Store it in a clean closed bowl in the refrigerator for future use.

Ingredients:

1) Finger millet Powder - 1/2 Cup

2) Indian Pancake batter - 1 Cup

3) salt - as per taste.

Procedure:

1) To the Indian pancake batter add the finger millet powder, salt and water and mix well. (Use the batter before fermentation)

2) Finger Millet Pancake Batter is ready. Store it in a clean closed bowl in the refrigerator for future use.