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The Financial Express

Frozen foods on weekend: Make your daily cooking easy


Frozen foods on weekend: Make your daily cooking easy

Whether employed or a student, the main problem for bachelors living alone in urban society these days is meal management. 

It is easy to say “Don't miss the breakfast,” however, those who live alone and go through the hassles of office or classes every day know that it isn’t actually easy. 

Hence, cooking at home becomes difficult for many, say it for breakfast or for dinner after coming back from a long working day. 

However, if you have a refrigerator at your home, your problem is solved already. There are many foods that can be processed and stored in the refrigerator for weeks and can be used later on. Besides, their taste and nutritional value also remain intact.

Here are some foods or food elements that you can prepare in bulk amount conveniently and store for daily usage.

Steamed Vegetables

There are many vegetables including carrot, green pea, raw papaya, raw mango, asparagus, bean, etc. which take time to cut and process for cooking. 

These vegetables can be cut and half-steamed in a little water. After draining out the water, they can be stored in the deep freezer for later usage. 

Afterwards, it can be instantly mixed in any cooking. For instance, instant noodle is a popular dish among bachelors and neo-cooks. While it is easy to make it nutritious by mixing a few vegetables, many people do not want to take the extra pain or simply do not have that time always. 

For them, steamed vegetables can come in handy. Delicious sandwich stuffing can also be made for breakfast within a short time with these ready-to-cook steamed vegetables.

Fish Kofta

Many children do not want to eat fish; even many adults are reluctant of having fish because of fins. For such fish-curry reluctance, what could be a better option than fish kofta? 

However, the problem is, it takes a long time to prepare. If you want to have its unique taste, you have to invest that time. 

Taking out the fins, thorns and bones, preparing Keema, then frying it with preferable shape to store in the deep freezer-- the process takes time. However, once prepared, it can be used for many purposes.

You can make a gravy of your choice and boil a few frozen pieces of kofta in it for 10-15 minutes to make delicious kofta curry. In addition, variations in recipes can make you interested in fish, which can meet your nutrition needs, including vitamins and minerals. 

For those who don’t like to eat farm chicken, they can also make chicken kofta curry by following the same recipe which will add variety to their conventional taste bud.

Tomato-Onion Gravy

Chopping onions before cooking is a nuisance to many, as well as time-consuming. On the other hand, most of the local curry items in Bangladesh requires onion. Many people also add tomatoes to increase their thickness and tanginess. 

A common base spice is made by sautéing chopped onion, onion paste, tomato paste, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, etc. in the oil to make a variety of veggie and non-veggie curries. 

But is it possible to maintain the consistency of all the ingredients in a hurry every time? 

This common step of every Desi cooking can be done easily. Once all the ingredients are properly set and the oil is released from the gravy, it can be stored in the refrigerator kept in a glass jar after cooling down. 

At the beginning of any cooking, just heat this gravy in a pan and fry with a little oil, well done! You are halfway done with your cooking! 

Afterwards, add chicken for chicken curry, beef for beef curry, as well as fish, eggs and vegetables for any curry you would like to cook. A blissful dish is ready to satisfy your Desi tongue.

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