Freezable Indian-vegetarian meals for post pregnancy

crazymom · Mar 14, 2014

Ladies, I am not sure if I will have a big help after baby or not. I want to make meals ahead and freeze them so I can use it later on if I don't get any help during postpartum period.

Please suggest Indian meals that are easily freezable and also are good to eat during postpartum period.

Thank you.....

cooks2010 · Mar 16, 2014

I would check out " show me the curry" website, I am sure they have healthy freezable Indian meal ideas.

Cooks.

preethiitech · Mar 17, 2014

Most of the food stuff can be frozen..

Postpartum stuff - Use veggie curry with moong dhal, this can be frozen. After defrosting, just do a final tadka with ghee and cumin.

crazymom · Mar 17, 2014

Thank you Cooks and Preethi.

guesshoo · Mar 24, 2014

You could cook a big batches of dals; use single / double portion aluminium foil take away contains to freeze them as individual portions. You can defrost it in a normal oven or empty contents into a pan and heat is slowly.

Make me a big batch of curry base sauce - with ginger garlic onion tomato spices well cooked till mashed(or just whiz it in the mixie), and freeze it in portions. You can defrost that for making any curry quickly.
- add milk and cooked whole urad + whole mung and butter to make dal makhani;
- yoghurt and cashew paste to it could help you make a shahi curry;
- chop aubergine into small bits (grill it first if you like that) and cook till it is mashed with the sauce and you will have a baingan bhartha
- kasoori methi changes the flavour rather quickly for more variety
- coconut milk also quickly will transform it.
- you can even steam veggies in the microwave, mix with this sauce, layer and make a biriyani of sorts

Make thick coriander chutney - heat oil, add half spoon mustard seeds, 3 tbsp urad dal, red chillies as per taste and hint. Once the mustard has spluttered and dal has become light brown, add a roughly-chopped bunch of coriander. Let it remain on the heat for just a min. Add salt and a tiny bit of tamarind. Grind to a thick paste. Then make it into ping long sized balls and freeze. You can defrost a ball and either mix it with rice or add water and make a chutney.

Rotis freeze well. Paratas too. Dosa batter freezes well. Veg rices, biriyanis freeze well. except big lumps of potatoes, everything is brilliant out of the freezer, including namkeen.

preethiitech · Mar 24, 2014

Guesshoo,

Fantastic freezer ideas.. Guess I can use some tips even now after one year postdelivery to save time .. Thanks for sharing them

vini31 · Mar 24, 2014

guesshoo said: ↑

You could cook a big batches of dals; use single / double portion aluminium foil take away contains to freeze them as individual portions. You can defrost it in a normal oven or empty contents into a pan and heat is slowly.

Make me a big batch of curry base sauce - with ginger garlic onion tomato spices well cooked till mashed(or just whiz it in the mixie), and freeze it in portions. You can defrost that for making any curry quickly.
- add milk and cooked whole urad + whole mung and butter to make dal makhani;
- yoghurt and cashew paste to it could help you make a shahi curry;
- chop aubergine into small bits (grill it first if you like that) and cook till it is mashed with the sauce and you will have a baingan bhartha
- kasoori methi changes the flavour rather quickly for more variety
- coconut milk also quickly will transform it.
- you can even steam veggies in the microwave, mix with this sauce, layer and make a biriyani of sorts

Make thick coriander chutney - heat oil, add half spoon mustard seeds, 3 tbsp urad dal, red chillies as per taste and hint. Once the mustard has spluttered and dal has become light brown, add a roughly-chopped bunch of coriander. Let it remain on the heat for just a min. Add salt and a tiny bit of tamarind. Grind to a thick paste. Then make it into ping long sized balls and freeze. You can defrost a ball and either mix it with rice or add water and make a chutney.

Rotis freeze well. Paratas too. Dosa batter freezes well. Veg rices, biriyanis freeze well. except big lumps of potatoes, everything is brilliant out of the freezer, including namkeen.
Click to expand...

awesome tips

crazymom · Mar 26, 2014

Great tips, guesshoo. Thank you for all the wonderful ideas. DH can make chapati so I will ask him to make it. I can definitely make dals, lentils, and some vegetable subjis.

Thank you very much, your post was very informative.

guesshoo said: ↑

You could cook a big batches of dals; use single / double portion aluminium foil take away contains to freeze them as individual portions. You can defrost it in a normal oven or empty contents into a pan and heat is slowly.

Make me a big batch of curry base sauce - with ginger garlic onion tomato spices well cooked till mashed(or just whiz it in the mixie), and freeze it in portions. You can defrost that for making any curry quickly.
- add milk and cooked whole urad + whole mung and butter to make dal makhani;
- yoghurt and cashew paste to it could help you make a shahi curry;
- chop aubergine into small bits (grill it first if you like that) and cook till it is mashed with the sauce and you will have a baingan bhartha
- kasoori methi changes the flavour rather quickly for more variety
- coconut milk also quickly will transform it.
- you can even steam veggies in the microwave, mix with this sauce, layer and make a biriyani of sorts

Make thick coriander chutney - heat oil, add half spoon mustard seeds, 3 tbsp urad dal, red chillies as per taste and hint. Once the mustard has spluttered and dal has become light brown, add a roughly-chopped bunch of coriander. Let it remain on the heat for just a min. Add salt and a tiny bit of tamarind. Grind to a thick paste. Then make it into ping long sized balls and freeze. You can defrost a ball and either mix it with rice or add water and make a chutney.

Rotis freeze well. Paratas too. Dosa batter freezes well. Veg rices, biriyanis freeze well. except big lumps of potatoes, everything is brilliant out of the freezer, including namkeen.
Click to expand...