Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Very impressive!

+1. PP, how did you learn how to make the sauces and masalas?

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

I’m not OP, but pretentious people like you just set my eyes a-rolling.

You are such a superior diner!! Ha.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

I could never eat that much curry and spices in a given week. I like more variety in flavors.

LOL! I am Indian. I live for the spices and I love to cook all kinds of cuisines. But, yeah, I can live my while life without eating Thanksgiving food and I will be happy.

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Very impressive!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

I could never eat that much curry and spices in a given week. I like more variety in flavors.

These all have different spices and flavors. Not a good look for you.

That said, if 10 minutes doesn't include hours spent prepping components on a previous day, yeah, I make tons of 10 minute meals too. Like tonight I made homemade pizza and creamed spinach by warming up the leftover homemade pizza I made Monday and spinach from yesterday.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Hi adopt me please

And me?

Ha ha! Sure! It will be my pleasure. I am recent empty nester. Come over and I will feed you and pack food for you to take home.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Hi adopt me please

And me?

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

I could never eat that much curry and spices in a given week. I like more variety in flavors.

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Hi adopt me please

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

I could never eat that much curry and spices in a given week. I like more variety in flavors.

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

I’m not OP, but pretentious people like you just set my eyes a-rolling.

You are such a superior diner!! Ha.

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.