1. A Versatile Masala Base
The foundation of countless Indian dishes is a well-cooked onion-tomato masala. Making a large batch ahead of time is a game-changer. Simply sauté chopped onions, ginger, and garlic until golden, then add pureed tomatoes and cook until the oil separates.
Season with turmeric, red chilli powder, and coriander powder. Cool it completely and store it in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer storage. When a craving hits, you can have a quick matar paneer, chana masala, or a robust vegetable curry ready in minutes. Just add your main ingredients to the pre-made base and let it simmer. This single prep step cuts down daily cooking time by more than half.
2. An Assortment of Chutneys
Chutneys are the soul of any snack platter. Having a couple of options ready can elevate simple foods instantly. A classic mint-coriander chutney is a must; blend fresh mint, coriander, green chillies, ginger, and a little lemon juice for a zesty kick. It pairs perfectly with everything from pakoras to sandwiches. Another excellent choice for the season is a sweet and tangy plum chutney, as plums are often in season during the monsoons. These can be made in 20 minutes and stored in glass jars in the fridge. They turn a simple meal into a flavourful experience and are perfect for impromptu snack sessions when guests arrive to shelter from the rain.
3. Dry Snacks That Last
Deep-fried snacks are a monsoon staple, but frying daily is a chore. Instead, prepare a batch of dry snacks that store well. Roasted makhana (fox nuts) are a healthy and delicious option. Simply dry roast them in a pan until crunchy and toss with a little ghee, salt, and your favourite spices like cumin or chaat masala. Once cooled, they can be stored in an airtight container for days. Similarly, you can make a large batch of savoury oats or a puffed rice mix. These snacks are ready to eat the moment hunger strikes, providing that satisfying crunch without any of the last-minute effort.
4. Ready-to-Use Doughs and Batters
Imagine having fresh parathas or moong dal chillas without the mess of mixing flour and dal every time. You can prepare the dough for parathas or the batter for chillas and store it. For parathas, simply knead the dough, wrap it tightly, and refrigerate. For moong dal chillas, soak and grind the dal to a smooth paste, which can be kept for a couple of days in the fridge. When you're ready to cook, just take it out, add any finely chopped vegetables, and make hot, protein-rich pancakes. This is especially useful for a quick, wholesome breakfast or a light dinner on a damp evening.
5. A Hearty Soup Base
Nothing says comfort on a rainy day like a warm bowl of soup. Instead of starting from scratch, have a base ready to go. A simple tomato soup, seasoned with Indian spices, or a pre-cooked dal can serve this purpose perfectly. You can prepare a large quantity of boiled dal or a simple tomato puree flavoured with ginger and pepper. Store it in the refrigerator. When you need a quick meal, just heat the base, add some sautéed vegetables or cooked rice, and you have a nourishing soup or a simple rasam ready in minutes. It’s a comforting and healthy way to stay warm during the downpour.
