3 Premix Recipes for Students & Travelers I बस गरम पानी डालो और खा लो I Pankaj Bhadouria
Sharing today a solution to so many problems! Here are 3 Premix recipes for that are ideal for all students, bachelors, even travellers! These 3 Premix recipes are a very filling sevayin pulao, a very comforting masala khichdi and a very tempting mug cake premix!
These 3 premix recipes are good for breakfast, lunch, dinner, evening snacks or even for midnight snacking! All you need is an electric kettle or if there is a microwave in the hostel or PG, these 3 premix recipes work very well!
These 3 Premix Recipes will stay good for 3 months! So you can rest assured that your kids who carry these premixes with them will enjoy them for long!
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Recipes :
Sevayin Pulao Premix
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4
Ingredients:
400g thick vermicelli
3 tbsp ghee
½ cup minced carrots
½ cup minced beans
1 tbsp minced ginger
1 tbsp minced green chilies
12-15 cashew nuts
1 tsp mustard seeds
1 sprig curry leaves
1 tbsp chana dal
1 tbsp urad dal
Salt to taste
½ tsp red chili power
Method:
Spread the carrots and the beans on the microwave plate and microwave on high for 3 minutes (Or Dehydrate the by veggies by sun drying). Allow to air dry for 15 minutes.
Heat the ghee. Roast the vermicelli over low heat till golden. Remove from the ghee. In the same ghee, add the cashew nuts and fry till golden. Remove from the ghee. Take 1 tbsp ghee in the pan. Add the mustard seeds, and allow to splutter. Add the dals and sauté till golden. Add the curry leaves and then the green chilies and ginger. Cook over low heat till the ginger and chilies dry out completely. Add the dehydrated vegetables and cook over low heat for 4-5 minutes. Remove from heat. Add in the turmeric powder, red chili powder and mix.
Mix in the vermicelli, cashews and toss well,. Cool and store in an airtight container.
To cook, just add to kettle with double the amount of water. Cover and stand for 5 minutes and enjoy.
Masala Khichdi Premix
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4
Ingredients:
1 cup moong dal
1 cup rice
¼ cup ghee
1 tsp cumin seeds
4-5 cloves
4-5 green cardamoms
4-5 whole red chilies
½ tsp turmeric powder
Salt to taste
Method:
Wash and dry the dal and rice separately.
Heat half the ghee. Roast the dal and rice till the dal is fragrant and lightly golden and rice is white.
Grind the dal and rice to a coarse powder.
Heat the remaining ghee. Add the cumin seeds and then the whole spices. Allow to splutter. Add the broken red chilies and remove from heat. Add the turmeric powder, mix and add to the dal and rice. Add salt to taste and store in an airtight container.
To cook, just add to kettle with triple the amount of water. Cook with lid open for 3-4 minutes. Cover and stand for 5 minutes. Mix well and enjoy.
Mug Cake Premix
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4
Ingredients:
1 cup flour
1 cup powdered sugar
¼ cup milk powder
1 ½ tsp baking powder
¼ cup coco powder
Method:
Mix in all the ingredients well and store in an airtight container.
to half cup premix, add 3 tbsp ewater, 1 tsp oil/ butter and mix.
Microwave for 2 minutes and serve.
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