1. Using frozen vegetables can cut short the cooking and process time by 70 to 80%. Frozen veggies lock in both fresh taste and nutritional value. QFP (Quick Freezing Process) retains all nutrients, colour and flavour. It’s good to get fresh vegetables in season but most veggies by the time they reach from the farm to the grocery shelf have lost nutrients and have been ingested with chemicals to make them look fresh.
2. Some frozen veggies that you do not get off the shelf and that take time to peel, grate, or grind for complex and delicious recipes can be readied in advance. Adding ginger, garlic and green chillies takes time when we are preparing a dish and if these are ready in the shape, size, and form that they need to be used, meals can be prepared in a flash.
3. Use whole spices that give original and select flavour quickly to food.
4. A few basic ground spices like red chilli powder, coriander powder, mango powder and a homemade all spice (garam masala) can go a long way.