Here are some basic recipes and other lifesavers that make life in the kitchen easy..
As the name suggests...slice a pile of onions. Fry in peanut/ sunflower or any neutral oil. Store in a closed jar. No need to refrigerate. The trick here is to fry the onions slowly till they are dark brown and nearly caramelised. Add a bit of sugar to speed things up.
Chop a mountain of garlic. Deep fry in hot oil without burning. Store in a bottle or jar. No need to refrigerate!!
Ginger garlic paste-
Scrape skin off ginger. Chop into small pieces. Peel garlic. Usually I take more garlic and less ginger but you can vary the roportions, or you can grind them separately and use as required. Grind in the mixie. Refrigerate.
Or you can take the easy way out and buy a jar from your local store :)
Infact nowadays you not only get the basic garlic/ginger paste but you also get combinations with jeera, red chilli, green chilli etc., added to the basic mix. So go for it!! Pick up a variety and experiment :)
Very Easy Rice.
1 cup basmati (long grain rice)
Wash the rice well. Pour enough water to submerge the rice about an inch or so. Put to cook. As soon as it begins to boil reduce heat and let it simmer. Cover the vessel leaving a little room open. The rice should be perfectly cooked in about 10 mins or so. Keep a check. You can add a bay leaf (tej patta) or a star anise (badiyan phool) to the rice along with a bit of salt. It gives the rice a beautiful aroma.
A couple of attempts and you will be an expert…My hubby taught me how to cook rice. He used to call me his very own cereal killer!!
1 cup daal.
Masoor daal (the pink one) cooks the quickest. You can cook it without a pressure cooker. Just soak for a while after washing well. Put on stove with plenty of water and a teaspoon of haldi. Add salt after the daal is cooked. Adding salt during cooking process retards the cooking process and leaves the grains hard. So add it later.
Tuvar daal (large yellow grains) takes longer to cook. It’s better to use a pressure cooker for this.
Wash well. Put into cooker with approximately thrice the quantity of water. Add a teaspoon of turmeric and shut the cooker. Place on heat. After the first whistle lower the flame. Let it cook for another 5 minutes and switch off. Let the cooker cool on its own. DO NOT force open the cooker.
Once cooked, you can just add salt and ghee and mash up the daal a bit. It will taste lovely.
Or you can fry some onions, add some garlic, a green chilli or two and add this to the boiled daal with a spoon of ghee. Garnish with fresh chopped coriander (kothmir leaves) and you’re in business!!
You can make some of the easy accompaniments I've written about earlier...like fried potatoes or even fry a slice of fish to eat along with your Daal Chawal. A good spicy pickle is another great side.