Hi Friends, As we are in this year's rainy season..would like to know what are the cooking tasks that you are simplifying by making staples. please share what are the staples ready so as to keep the cooking easy and to prepare fresh food irrespective of current cuts or late wake up and rainy evenings. Thanks in advance
I heard Chennai is parched. So the rest of the state is doing better ? That is good. I read about water trains are coming in to supply water to the city; and water trucks are doing brisk business in pretty much all neighbourhoods.
Enough rains are there but the problem is where ever it is, the water is not saved .. till it happens, water scarcity will be there
From your first post, I thought there was some potential flood situation (like 2015), shortages of foods, etc.. All is well now, it seems. That is the most positive news for this thread, isn't it ? Having foods, and semi-finished preparations stored at home to last through a winter season, versus letting the shops store the food until we need them (and the local transportation/shopping logistics are good enough) could be a useful analysis.
It is intermittent shower ey or later part of the day but average day temperature is 34 xev centigrade in Chennai city. In my home we prepare same type of food freshly cooked . Weather has not changed warranting shift in regular food. We use can water for drinking and cooking . Corl supply used for other purposes. But the whether it rains here or not o e ca happily discuss style food one can choose to cook keeping in view rainy season , bacteria., e coli etc. God bless spouse with better ideas that can last rain or shine.
With such a lot of us being Engineers, bankers, ERP-folks, etc.. there has to be some level of quantitative analysis on whether it makes sense to buy foods, prepare and store semi-finished dishes, and keep at home ....OR let the shops, mandi's and malls keep the whatever we need, until we need them I think that is what the OP is getting at. The weather is not a variable in the logistics-cost of getting food items to the home. The key is the inventory holding cost, and whether the consumer assumes it, or lets the store have it.
there wont be any variations for the people who is having grown ups. keeping two school goers at home, the me in me itself not waking up at 5:30 in that drizzling climate. How to wake up the little ones. today i enjoyed for sometime - the cool sleeping gestures of the little kiddos and weather , small raindrops thru balcony.. thought of going upstairs but alas ! its 6:30 already and only 30 more mins for my elder son to get the bus.. Then the home suddenly became a war zone ,, boys get up ... mom where is hot water... pack me foods for breakfast and lunch .. wait till the whistle settle epdi pa elarum manage pandringa
In the above context, List of semi prepared stuff, 1. Boiled potatoes for aloo bhaji or poha or other stuff requiring it 2.Boiled potatoes mashed for preparing cutlets/stuffed paratha etc 3. Am sure you have idli batter on standby always 4. I make toasted sandwiches with certain vegetables prepared the previous evening 5. Keep veggies cut for fried rice, along with ready rice,... which i mix i n the morning to make 'fresh' fried rice 6. Maybe some other stuffed paratha or dal paratha 7. Am assuming you would keep dough for chapatis/parathas also prepared earlier 8. Mint/coriander chutney for making sandwiches etc Will add up if i recall more stuff
