Submitted by Brinda on Sun, 01/18/2009 - 06:59
Posted in
ummm........Do you make a menu? Do you buy grocery according to that? Do you freeze some of what you cook?
Ever since I started working, I find it so hard to cook after I come back. I cook during the weekend which lasts till Wednesday....and I cook for the kids everyday. I was wondering how you all do it. I also try to freeze some for next week, and this is a big savior for me in times of need. And ofcourse, there is that unbeatable take-out every now and then!
Ohhhhhhhh The.....Cookingggggggg....
Yeah...I was also cooking on the weekends last year. Usually I plan the weekly menu so that we have a daal, a veggie and and a non veg item everyday. But after I started working part time...I cook every day..but you are so right its becoming a pain in the neck... So I am thinking of cooking on the weekends again...and groceries yeah I buy according to the menu...like if I make cabbage this week...then I'll buy cabbage..and not cauliflower..something like that..I try not to make the same veggies every week...Freezing is a good idea..I have never done that though..One of my friends used to freeze the masala pastes ( ginger, garlic,)in the ice tray...that was quite inovative! I would say!
you can use any air tight
you can use any air tight bottle or container for ginger or garlic pastes and can keep it for at least a week. I used to do that before but now I simply buy ginger and garlic paste bottles / pouches separately.
Mix salt with the ginger garlic paste
Before keeping the ginger garlic paste mix some salt and keep it freezer for one week.Generally I keep the paste in deep fridge in small containers and mix up while cooking.U can use the ice cube tray also.