How to plan meals for the week?+
List 7 dinners + 7 lunches + breakfast options. Match to grocery list. Cook on weekends (Sunday meal prep). Variety: 2 dal, 2 vegetables, 1 paneer, 1 special, 1 light.
Indian meal planning tips?+
Plan dal varieties (toor, moong, masoor, chana). Rotate vegetables seasonally. 2 days non-veg, 5 veg. Keep emergency meals (khichdi, sandwich). Plan rotis vs rice days.
Sunday meal prep strategies?+
Cut vegetables, soak dal, make 2-3 sabzis (last 3 days), prepare ginger-garlic paste, boil eggs/lentils. Saves 10 hours/week. Reheat fresh-tasting.
How much food per person?+
Adult Indian thali: 2 rotis + 1 cup dal + 1 cup sabzi + 1/2 cup rice + curd. Lunch heavier than dinner. Kids: 60% adult portion.
Variety in vegetarian meals?+
Categories: leafy (palak, methi), root (potato, carrot), gourd (lauki, tinda), beans (rajma, chana), paneer dishes, dal, raita, papad. Mix daily.
Budget-friendly meal planning?+
Buy seasonal vegetables, use whole grains. Plan around dal/rice (50-80 rs/kg gives many meals). Eggs cheap protein. Avoid food waste.
Working professional meals?+
Tiffin-friendly: dry sabzis, paratha, lemon rice, biryani, sandwiches, paneer rolls. Avoid: thin curries (spill), salads (wilt). Pack chutneys separately.
Quick meals (under 30 min)?+
Maggi (5 min), poha (15 min), upma (15 min), sandwich (10 min), bhurji + roti (20 min), curd rice (10 min), pasta (20 min), khichdi (25 min).