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Living in a hostel can be a challenging experience, especially when it comes to cooking your own meals. Limited time, resources, and ingredients can make it difficult to prepare healthy and satisfying meals. However, with a little planning and creativity, you can master the art of quick cooking. Here, we will present six delicious breakfast, lunch, and dinner options with easy-to-follow steps. These recipes are specifically tailored for Indian hostel students, ensuring that they are both accessible and tasty.
Breakfast Meals
Masala Omelette
Ingredients:
- 2 eggs
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chilli, finely chopped
- Salt to taste
Method:
- In a bowl, beat the eggs until well combined.
- Add the chopped onion, tomato, green chilli, and salt to the bowl.
- Mix everything together.
- Heat a non-stick pan over medium heat and pour the egg mixture onto the pan.
- Cook for 2-3 minutes or until the bottom is set.
- Flip the omelette and cook for an additional 1-2 minutes.
- Remove from heat and serve hot with bread or roti.
Poha (Flattened Rice)
Ingredients:
- 1 cup poha (flattened rice)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chilli, finely chopped
- 1/2 teaspoon turmeric powder
- Salt to taste
Method:
- Rinse the poha in water and drain well. Keep it aside.
- Heat oil in a pan and add the chopped onion, tomato, and green chilli.
- Sauté until the onions turn translucent.
- Add the turmeric powder and salt to the pan.
- Mix well and cook for a minute.
- Add the rinsed poha to the pan and gently mix everything together.
- Cover the pan and let it cook for 3-4 minutes on low heat.
- Remove from heat and serve hot with a garnish of coriander leaves.
Lunch Meals
Rajma Chawal (Kidney Beans with Rice)
Ingredients:
- 1 cup cooked rajma (kidney beans)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- Salt to taste
Method:
- Heat oil in a pan and sauté the chopped onion until golden brown.
- Add the ginger-garlic paste and cook for another minute.
- Add the cooked rajma, garam masala, and salt to the pan.
- Mix well and cook for 5-6 minutes on low heat.
- In a separate pan, reheat the cooked rice.
- Serve the rajma with the hot rice and garnish with chopped coriander leaves.
Vegetable Khichdi:
Ingredients:
- 1/2 cup rice
- 1/4 cup split yellow moong dal (lentils)
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small potato, diced
- Salt to taste
Method:
- Rinse the rice and moong dal together and soak them in water for 30 minutes.
- Heat oil in a pressure cooker and sauté the chopped onion until golden brown.
- Add the chopped carrot and potato to the cooker and sauté for another 2-3 minutes.
- Drain the soaked rice and moong dal and add them to the cooker.
- Add salt and 3 cups of water to the cooker and mix well.
- Close the pressure cooker and cook for 3-4 whistles on medium heat.
- Allow the pressure to release naturally before opening the cooker.
- Serve the khichdi hot with a side of yoghurt or pickle.
Dinner Meals
Aloo Paratha (Potato-stuffed Flatbread)
Ingredients:
- 2 cups whole wheat flour
- 2 medium-sized potatoes, boiled and mashed
- 1 teaspoon cumin powder
- Salt to taste
- Ghee or oil for cooking
Method:
- In a bowl, combine the whole wheat flour, mashed potatoes, cumin powder, and salt.
- Gradually add water and knead the mixture into a soft dough.
- Divide the dough into small portions and roll each portion into a circle.
- Place a spoonful of the potato filling in the centre of each circle and fold the edges to seal it.
- Roll out the stuffed dough carefully into a flatbread.
- Heat a tawa (griddle) and cook the paratha on both sides, applying ghee or oil as needed, until golden brown.
- Serve the aloo paratha hot with yoghurt or pickle.
Egg Curry:
Ingredients:
- 2 boiled eggs
- 1 small onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- Salt to taste
Method:
- Heat oil in a pan and sauté the chopped onion until golden brown.
- Add the ginger-garlic paste and cook for another minute.
- Add the tomato puree, turmeric powder, and salt to the pan.
- Mix well and cook for 5-6 minutes on low heat.
- Cut the boiled eggs into halves and gently add them to the pan.
- Coat the eggs with the curry sauce and simmer for a few minutes.
- Remove from heat and serve the egg curry with steamed rice or roti.
With these simple and nutritious recipes, you can easily create delicious and filling meals while staying in a hostel. By using a maximum of five ingredients and following the easy-to-understand methods, you can master the art of quick cooking. Remember to be creative and add your own variations to these recipes. Happy cooking!