How do I manage excess cooked food? Freeze or not?


Freezing food is a good way to have meals on the go! Whether it be leftovers or extra big batches made for future consumption, it is important to know how to store different foods. Here are some steps to make sure that frozen/refrigerated food is safe to eat and the taste is well preserved for your next meal:

      1. Freeze any fresh cooked food only once it cools down and reaches room temperature. You can quicken the cooling process by placing food in a shallow container on a cooling rack to allow air to circulate all around the container. Limiting the depth of food in containers to 2 inches or less leads to quick cooling.
      2. You can refrigerate practically any recipe of fresh cooked food if you are not going to use it for the next 2-3 days. If you plan to use the cooked food within this time, it is perfectly safe to keep it in fridge, it does not need to take up freezer space!
      3. thumb_IMG_0290_1024Store/freeze excess cooked food in small differently sized containers or freezer bags (not storage bags) so that you only reheat/thaw the amount needed for that meal. thumb_IMG_0105_1024

If using freezer bags try to flattened the food into a thin layer. A lumpy or rounded shape takes longer to thaw through to the middle.
Flat packages are also better for stacking in your freezer.

4. If you had to freeze a large container but want to eat a part of it at a time, be careful when refreezing partly thawed food. The thawed food can be safely refrozen if it still contains ice crystals. Try to reduce the time between thawing and refreezing to ensure that the food to be refrozen does not thaw completely.

Also check- How best to thaw frozen food? and Facts to know with freezing and thawing cooked food.

Tested home remedy to fade scars


ubtanSome scars that result from measles or severe acne can be with you for life. I recall an easy home remedy that I tried and found very useful in my University days after I had an encounter with measles. For this scrub that takes away the scars and marks all you need is:

  1. 1/4 cup of rice, soaked overnight in water
  2. 1 teaspoon of turmeric powder (optional)
  3. milk-30 ml.


Here are the steps to follow:

  1. Coarsely grind rice in a grinder
  2. Add turmeric powder and milk
  3. Scrub affected area gently in circular motion for 3-4 minutes.
  4. You may want to spread the mix on all of your face and neck and leave it on for 5-10 minutes to get your skin glowing in addition to fading the scars you are working on.

Adding turmeric powder will bring glow to your skin. Turmeric is an antiseptic and is highly recommended all skin types to cure skin problems like acne, burn marks, psoriasis and much more. Its anti-inflammatory powers are used to reduce the signs of ageing, exfoliate dead skin, clear the skin and ease eczema.

Invigorating Lamb-नशीली गोश्त करी



Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker for this recipe will take 10-15 minutes for the meat to cook whereas it will take 30-45 minutes in a regular pan. 

This recipe saves you : more than 70% of fuel energy and 30 minutes of your precious time that is about 16 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to explore your creative side. For vegetarian options, substitute lamb with baby potatoes, baby pumpkins, cottage cheese or other veggies.



1 tablespoon oil
1 daal chini (cinnamon stick)
1 chakraphool (star anise)
1 brown elaichi (cardamom)
2 green elaichi (cardamom)
50 grams of khus khus (poppy seeds)
2 tez patta (bay leaf)
6 palm sized pureed or finely chopped onion
2 medium sized pureed tomatoes
1 inch frozen ginger
2 inch frozen garlic
2 teaspoons meat masala/ curry powder
1 kilo lamb shoulder cut to small pieces
1 teaspoon red chilli (if you like it hot)
1 inch frozen green chilli or 2 fresh green chilies
1 teaspoon garam masala (All spice)
2 teaspoons salt

STEP 1. Put daal chini (cinnamon), chakraphool (star anise), elaichi (cardamoms) and tez patta (bay leaf) in heated oil, after 30 seconds to a minute add pre sautéed onion and poppy seeds or if using freshly chopped onion, sauté until onion are light brown.
STEP 2. Add lamb and meat masala , Stir for 2-3 minutes, add frozen ginger, frozen garlic, green chilli, salt and red chilli powder .
STEP 3. Sauté for 5-7 minutes and then add pureed tomato, and stir it well, add half a glass of water before you close the lid of the pressure cooker.
STEP 4. Cook on low heat for 10-12 minutes (or for three whistles) in pressure cooker or for 30-45 minutes in pan with lid on and add garam masala before serving.

HANDY TIPS:lambcurry

  1. You can replace lamb with pork, chicken, beef and baby potatoes or vegetables for vegetarian option.
  2.  Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.
  3. Add a few drops of Kewra essence (a floral essence) to get that unique rich muglai flavour.

Guilt Free, Gluten free, no carb Pizza




Why this recipe? 

A similar conventional recipe for a home made flour based pizza base would take considerable time for yeast to work its way. Nutritional benefits of cauliflower and goodness of eggs adds to the dietary value of the pizza base. 

Vegan Option (no eggs, no dairy, no sugar)

For the vegan option replace eggs with chia/flax seeds and almond meal mixed with water. (see recipe below) 

How is it green? How am I contributing to making this earth green by following four steps or less recipes?

This recipe requires minimum cooking time, you save fuel energy and your precious time. You can also make 2-3 pizza bases with the same oven baking time and save them for future use.

15 minutes for no flour pizza base
20-30 minutes for vegan pizza base
8-10 minutes for pizza toppings

Flour free Pizza (with eggs)

1 medium sized cauliflower (400 grams)
2 eggs
1 teaspoon salt (optional)
1/2 teaspoon Red chilli flakes (optional)
1 table spoon dill weed or oregano(optional)
Pizza toppings and cheese to taste

guilt free pizzaSTEPS:
1. Chop/grind cauliflower and squeeze all water out of it.
2. Beat eggs and add all ingredients to it (squeezed cauliflower, salt, chilli flakes and oregano).
3. Spread/pat down the mixture on parchment paper and bake for 10 minutes at 400F or until the base turns lightly brown. It usually take 10 minutes.
4. Add toppings and cheese to the pizza to your taste and bake for another 5-10 minutes.

For Vegan Option:

1 medium sized cauliflower (400 grams)
3 tablespoons of ground chia or flax seeds
1/2 cup of almond meal
3 to 6 tablespoons of water
1 teaspoon salt (optional)
1/2 teaspoon Red chilli flakes (optional)
1 table spoon dill weed or oregano (optional)
1 teaspoon olive oil
Pizza toppings to taste

Preparation For Vegan pizza base:

Mix ground chia or flax seeds with 3 tablespoons of water and leave for 10 minutes for the mixture to look like thick vegan egg

1. Chop/grind cauliflower and squeeze all water out of it.
2. Add all other ingredients squeezed cauliflower that is chia mix, almond meal, salt, chilli flakes and oregano). You may need to add more water for the mixture to be able to spread like dough, but add as little to make the crust crispy.
3. Spread by patting the mixture on parchment paper and bake for 20 minutes at 400F or until the base is lightly brown.
4. Add toppings to the pizza to your taste and bake for another 5-10 minutes.

1. Spread or spray some olive oil on the pizza just before putting it in the oven. This will make it more crisp and yummy.
2. You can make more than one pizza base as per your choice of thickness of the base and save them when they cool down. Wrap the base in a cling wrap and freeze for future use.

Chickpea Fish or Eggplant with Oats -अमृतसरी मच्छी या बैगुन और ज्वार का पोहा




Why this recipe? 

A similar conventional fried fish recipe would take considerable oil and time to deep fry the fish. Nutritional benefits of chickpea flour and goodness of veggies in the oats as a side, add to the dietary value and palate. 

How is it green? How am I contributing to making this earth green by following four steps or less recipes?

This recipe needs only 10 minutes of cooking time, you save fuel energy and your precious time.

COOKING TIME: 8-10 Minutes
PREPARATION: 10 minutes (Marination)


For Main Recipe
400 grams fish (or Zucchini/Eggplant for vegetarian option)
1 teaspoon of oil
50 grams frozen or fresh ginger
50 grams of fresh or frozen crushed garlic
cut coriander leaves
2 chopped fresh or frozen green chillies
2 pinches of orange food colour
1 tea spoon of salt
100 grams of chickpea flour

200 grams of rolled oats
2 teaspoon of oil
1/2 cup frozen green chickpeas or peas
1/2 cup of frozen sweet corn
3-4 nuggets of frozen spinach
10-15 craisins
10-15 pieces of pecans
3/4 glass of water

STEPS -Main recipe:
STEP 1. Mix all ingredients except oil and chickpea flour and marinade fish or Zucchini/eggplant pieces with it, leave it for 10 minutes.
STEP 2. Add chickpea flour and oil and smear all pieces well with the flour. before putting them on a non-stick heated pan. Leave it with lid covered on high flame for 2-3 minutes and turn it over once before it is ready (will be a total of 5-6 minutes).
STEP 3. Put all pieces on a non-stick heated pan. Leave it with lid covered on high flame for 2-3 minutes and turn it over once before it is ready (will be a total of 5-6 minutes).

IMG_1154STEPS for side :
In another pan sauté rolled oats in heated oil for 3 to 4 minutes.
STEP 2. 
Add all ingredients including water. Let it simmer with lid closed for 3-5 minutes.
STEP 3.  
Serve fish with oats.  You can add all spice to oats before serving.

1. Cooking on high flame with lid covered will leave the fish/zucchini/eggplant juicy and tender while the chickpea flour will make it crisp from outside.
2. Be creative and replace fish/zucchini/eggplant and or marination herbs with your choice of flavour/aroma.

Is your freezer empty? Save energy- fill it up!


Did the title surprise you? I am sure it did, but it is a fact that it is more economical and energy efficient to have a full freezer. Getting rid of empty space ensures that the cold air doesn’t need to circulate as much, so less power is needed and consumed!

Consider filling up all this free space with anything you can freeze. Everyday items such as frozen herbs/vegetables or breads are good options, as well as course chopped garlic, ginger and green chillies. If you do not have much to freeze though, you can also fill plastic bottles half full of water and use them to fill gaps.

It may sounds crazy, but a third option is to fill the freezer with your unwashed jeans! They would need to be properly wrapped in plastic covering, with all the air released from the plastic bag. This is actually the latest method of washing jeans that Levi’s CEO Chip Bergh advises. Freeze your jeans to kill the germs that make them smelly! People are getting on board with this whacky technique, and you can too!

Whether it’s everyday food items, space fillers or unwashed jeans, get that freezer filled up and save on energy!


Spicy Sweet Tomato Chutney-खट्टी मीठी टमाटर चटनी


Why this recipe?

GLUTEN FREE- loaded with vitamins and minerals

QUICK TO MAKE- Takes less than 10 minutes to cook to tingle your taste buds.

This recipe can replace canned and preserved tomato dips/sauces/salsa with a freshly made nutritious accompaniment.

You can be creative -add other ingredients like spring onions, nuts, raisins, berries, mushrooms or green pepper to further enhance flavour.

Cooking Time: 7-10 minutes

Serves- 3-4


2 big ripe tomatoes chopped
2 teaspoon of cumin seeds
1 teaspoon of red chilli powder or chilli flakes
1 pinch asafoetida powder (optional)
1 teaspoon salt
1 teaspoon sugar
½ teaspoon garam masala
1 inch of frozen grated ginger or 25 grams of fresh ginger
1 teaspoon of oil

Step 1. Heat oil, add cumin seeds and hing (asafoetida) and let it brown for 30 seconds.
Step 2. Put all ingredients except garam masala and keep stirring until chutney becomes thick to the density of ketchup.
Step 3. Add garam masala and serve warm or cold.