2 Stock Preparations In Your Fridge That Can Change Your Cooking Game Forever

Try these quick cooking tips – here are 2 stock preparations you can keep ready, and turn out an (almost) gourmet meal in a few mins!

In today’s busy life when every single minute counts we should focus on recipes that are going to take less amount of time and let us stay away from kitchen. So wouldn’t it be a great idea to cook more than one dish from a single preparation?

Stir fry vegetables

Sliced ‘stir-fry’ vegetables like carrot, beans, cabbage, capsicum, cauliflower, mushrooms.

The stir fry vegetables tossed with soya sauce, finely chopped garlic,lots of green chillies, scrambled eggs, black pepper and mixed with cooked long grain rice. Here your Chinese fried rice is ready.

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Gravy masala stock

Put some oil in a pan and fry some sliced onions with a teaspoon of cumin. Now add onion-ginger-garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala powder, chopped tomatoes. Fry until oil separates.

1. Take some amount of this fried paste in a pressure cooker and put some chicken/lamb pieces in it. Cook for few minutes and close the lid for one whistle. Serve with steamed rice or bread.

2. Take some amount of the fried mixture, add deep fried catla fish pieces and few deep fried potato slices, and let bubble for 2 mins. Your fish kalia is ready. You can also cook egg curry and paneer curry like that.

3. Take some amount of the fried mixture and add some deep fried small pieces of fish head. Now smash some boiled mung dal and add with it, bubble for 2 mins. Fish with mung dal is ready.

4. Take some amount of the fried mixture and add some semi fried prawns, cubed pointed gourd, fried potato cubes, and let cook for 2 mins. Your parwal chingri is ready.

5. Take some amount of fried mixture and add some small pieces of deep fried fish head with cubed vegetables like potato, pumpkin, beans, carrot, cauliflower, Malabar spinach (pui shaak) and cook the delicious fish head mixed curry. One of the all time favourites in a Bengali household.

Here are some kitchen tips

1. Running out of noodles? No issues. Roll out a roti and cut into as thin strips as possible. Take some water in a bowl and bring it to boiling temperature, toss in those roti strips for two minutes and atta noodles are ready. Now cook like store bought noodles.

2. You don’t want to run to a store for a fancy dessert. Not enough expertise and time to make sweet yogurt? Don’t have enough milk for kheer? Running out of custard powder? Add four teaspoons of corn starch in warm milk and keep stirring to avoid lumps. In another vessel pour some milk and start boiling, add green cardamom powder, starched milk, sugar to taste, and stir thoroughly. When it starts to thicken turn off the heat and put into small cups. Top with more cardamom dust and nuts. Cardamom custard is ready. Same way make your own chocolate custard garnish with some choco chips, rose custard by adding a few drops of beet root extract and rose essence and garnish with some rose petals, vanilla custard from vanilla essence.

Cooking is fun. Enjoy it and utilise well the time you have inside the kitchen. Ladies and gentlemen, there is much more to see other than the view from your kitchen window.

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