Meal Prep Ice Cubes|Weekly Meal Prep

After the weekly grocery shopping, I spend a few hours prepping for the week ahead which includes some of the basic preparations which are needed no matter what is in the weekly menu. Weekly meal prep is now a habit and I go in an autopilot when I am doing these meal preps which are so easy to do and save so much of my time during the week.

Making ice cubes of my meal preps is the fun part. Rainbow of colors and although they are an incomplete dish, I love the aroma in my kitchen when I do these meal preps. These are completely healthy and are super time savers.

Although they usually don’t come with an expiration date since they are frozen, I make sure I make only as much as I can consume within the next week or a week after that at max. Depending on what’s on the menu, take a few ice cubes out in a container and place them in the refrigerator section the night before and see the magic. If you don’t love cooking after these, then what will??

Here’s a quick video of the fun I have while making these. No rocket science but I have shared my recipe below the video. Tweak as you like.

Tomato Puree Ice Cubes

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Ingredients

  • Fresh ripe tomatoes, medium – 500 gms
  • Oil – 1 tbsp

Direction

  1. Wash, cut them into coarse pieces and grind them to make a puree.
  2. Heat oil in a pan and add the puree.
  3. Let it simmer on low heat until it thickens and reduces to almost half.
  4. Let it cool and then put in an ice cube tray.
  5. Freeze and transfer to a zip lock bag. Use when required.

Tamarind Pulp Ice Cubes

DSC_0076

Ingredients

  • Tamarind – 50 gms
  • Water for soaking

Direction

  1. Wash tamarind to get rid of the dirt and grit.
  2. Soak in drinking water (till it’s just covered) until soft and pliable.
  3. Now with your hands, mash the pulp in water.
  4. Pass everything through a sieve to separate the pulp from the skin and seeds.
  5. Put the pulp in an ice cube tray.
  6. Freeze and transfer to a zip lock bag. Use when required.

Pressure cooked Dal

DSC_0092

Ingredients

  • Tuar or Arhar Dal – 1 cup
  • Water – 2 cups
  • Salt to taste
  • Turmeric powder – 1 tsp

Direction

  1. Wash dal and soak in water for almost half an hour.
  2. Pressure cook dal with double the quantity of water, salt and turmeric powder.
  3. Switch off as after three whistles.
  4. It will be thick. Let it cool and then put in an ice cube tray.
  5. Freeze and transfer to a zip lock bag. Use when required.

Coriander Mint Chutney

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Ingredients

  • Fresh coriander – 2 cups
  • Mint – 1 cup
  • Cumin seeds – 1 tsp
  • Salt
  • Lemon juice – 1 tsp
  • Green chili – 1

Direction

  1. Wash coriander and mint thoroughly.
  2. Place them in a grinder jar along with other ingredients and grind into a smooth paste.
  3. Put in an ice cube tray.
  4. Freeze and transfer to a zip lock bag. Use when required.

Ginger Garlic Paste

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Ingredients

  • Ginger, skin removed and coarsely cut – 1/2 cup
  • Garlic, skin removed – 1/2 cup

Direction

  1. Place ginger, garlic in a grinder jar and grind into a smooth paste.
  2. Put in an ice cube tray.
  3. Freeze and transfer to a zip lock bag. Use when required.

Red Chili Paste

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Ingredients

  • Red chilies (fresh or dry) – 1 cup [I used fresh]
  • Oil – 1 tbsp

Direction

  1. If using dry red chilies then soak them in warm water till a little soft. For a milder paste, you can remove the stem and the seeds.
  2. Remove from water and grind into a smooth paste.
  3. If using fresh red chilies, wash them well and remove half the seeds as they are very very hot. Grind them into a smooth paste.
  4. Heat oil in a pan and add the paste.
  5. Let it cook on low heat for a 3 to 4 minutes. Switch off the gas.
  6. Let it cool and then put in an ice cube tray.
  7. Freeze and transfer to a zip lock bag. Use when required.
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4 Comments Add yours

  1. Meenu Todi says:

    This is so helpful Thanks

    Sent from my iPhone

    >

    Like

    1. Nand says:

      Thanks Meenu!

      Like

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