Meal Planning and Me

My approach towards meal planning mostly is non-fussy; I like the practical approach – my practical approach towards meal planning depends on my mood i.e. Am I really interested in spending my time in the kitchen? If not, then I decide on spending minimum amount of time; the second factor depends on what I would like to eat on that particular day – a vegetarian meal or a non-vegetarian meal, mostly non-vegetarian meal that includes seafood/fish requires more amount of time in preparation so I opt making seafood when I am in a relaxed mood; the third factor are the ingredients available in my kitchen – all these three factors combine that’s emotion, time and ingredients for meal planning.

This meal looks extensive however the time factor required for preparing this meal is approx. 1 hour.

The food types of this meal:

๐Ÿ’ต Cooked Rice: For cooking the rice, pour the rice in a thick bottom, medium-size, handi  or saucepan; rinse the rice for about 2โ€“3 times, then immerse rice in water โ€“ filled almost up to the utensilโ€™s  brim, add a tsp. of salt, keep the rice for cooking in medium heat, when a thick layer of cooked rice floats on top โ€“ switch-off  the stove, and  completely drain the water, reheat the cooked rice at low-heat for about 1 second, and cover the utensil for few minutes.

Quantity of Kolam Rice or Basmati Rice: 250 gm

Serving size: approx. 4

๐Ÿ’ฐ Raw Vegetable Salad: Slices of Green Capsicum

๐Ÿ’ถ Chicken Gravy: Marinate the chicken meat pieces with spice powders i.e. turmeric powder, chilli powder (optional), garam masala – any garam masala according to preference of flavour, vinegar and salt. Cook the marinated chicken meat in adequate quantity of any mild-flavour vegetable oil, add adequate quantity of water for saucy texture, cook the chicken meat until tender.

For half kg chicken meat, the quantity of ingredients for marination: 1/4 tsp. of turmeric powder, 1/4 tsp. of chilli powder, 1/2 to 1 tsp. of garam masala, 2 tsp. full of vinegar, salt – according to preference of flavour

Serving size: approx. 4

๐Ÿ’ท Turkish Gram/ Matki or Dew Bean Gravy: This gravy was a leftover gravy from the previous day

Cook the Turkish gram in a pressure cooker in adequate quantity of water for up to 4 pressure cooker whistles. Add tempering/tadka of mustard seeds (optional), asafoetida powder, turmeric powder, garam masala, chilli powder (optional), handful of coriander leaves (optional), salt – blended in adequate quantity of warm, any mild-flavour vegetable oil, in the cooked Turkish gram gravy.

For 125gm of Turkish gram, the quantity of ingredients: 1/4 tsp. of asafoetida powder and turmeric powder, 1/2 tsp. of garam masala, salt – according to preference of flavour

Serving size: approx. 5- 6

Drink of Buttermilk: Plain and fresh buttermilk is easily accessible in Indian grocery store

Thus, this meal was quite easy to prepare and inclusion of all the food types make this meal complete and nutritious.

Balanced Diet Meals for You in MA$ALAHEALTH.IN


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