What I Meal Prep Living Abroad | Easy Weekly Food Prep | Meal Prep for the week 🥗

1. Homemade Ghee Ingredients 500 g unsalted butter Method: Add the butter to a pan and let it melt slowly. Once melted, it will start to foam. Continue cooking on low heat until the foam reduces, the ghee becomes clear and golden, and you get a light nutty aroma. Turn off the heat, let it settle for a couple of minutes, then strain into a clean, dry glass jar. --- 2. Dosa Batter Ingredients 2 cups rice ½ cup urad dal 2 tbsp chana dal 1 tsp methi seeds ½ cup poha Salt, as required Water, as required Method: Wash and soak the rice, urad dal, chana dal, and methi for 4–6 hours. Soak the poha separately for about 15–20 minutes before grinding. Grind everything into a smooth batter, adding water as required. Mix well and leave it to ferment overnight. Once fermented, add salt and adjust the consistency with water before making dosas. --- 3. Chickpea Tikki Ingredients 2 Cup Boiled chickpeas 1 boiled potato Finely chopped onion Chopped fresh coriander Coriander powder Cumin powder Chili powder or green chili Salt Other spices of your choice Method: Lightly crush the boiled chickpeas with a fork. Add the mashed potato, onion, coriander, and spices. Mix everything well and shape into tikkis. Store for meal prep and pan-cook whenever needed. These work really well in wraps for a quick weekday meal. --- 4. Peanut Chutney Ingredients Roasted peanuts Red chili powder Garlic Cumin Salt Method: Blend everything together until smooth, adding water to get your preferred consistency. Transfer to an airtight container and refrigerate. --- 5. Master Gravy Ingredients Onion Tomatoes Ginger Garlic Oil Cumin Coriander powder Chili powder Garam masala Salt Method: Cook the onion, ginger, and garlic until softened. Add tomatoes and spices and cook everything well until the tomatoes break down and the raw flavor is gone. Blend for a smoother consistency if you prefer. Let the gravy cool completely, transfer it to an airtight container, and freeze. It makes a handy base for quick curries during the week. --- 6. Garlic Cubes Ingredients Fresh garlic cloves Method: Peel the garlic and finely chop it in a chopper. Fill an ice-cube tray with the chopped garlic and freeze. Once frozen, you have garlic ready whenever you need it for everyday cooking. --- 7. Green Chutney Cubes Ingredients Fresh coriander Green chilies Lemon juice Ginger Salt Method: Blend everything into a chutney. Transfer it to an ice-cube tray and freeze. It’s convenient to have ready for chaat, parathas, sandwiches, or quick snacks. --- 8. Ready to eat Vermicelli Ingredients: Vermicelli, ghee/oil, cumin seeds, mustard seeds, curry leaves, peanuts, cashews, turmeric (haldi), and salt. Method: First, dry roast the vermicelli until lightly golden and keep it aside. In the same pan, heat a little ghee or oil, add cumin and mustard seeds, followed by curry leaves, peanuts, and cashews. Once nicely roasted, add turmeric and salt. Finally, add the roasted vermicelli back in and mix everything well. Let it cool completely and store in a clean, dry airtight container for up to a week.