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5 Meal Premixes for Students & Travelers I 5 Min Meals I गरम पानी डालो और खा लो I Pankaj Bhadouria This video is a problem solver today. One of our major concerns for our children who study or word away from the family, is regarding their meals. We are often worried that they may not be cooking for themselves or eating unhealthy takeaways. That is why I have shared with you 5 meal premix recipes that are ideal for students, working professionals and even travelers! These home cooked meal premixes are preservative free, palm oil free and are basically dehydrated meals that can be reconstituted by just adding boiling hot water and setting them away for 5 minutes. They can be prepared in a microwave and an electric kettle too, both of which are easily available in hotels as well as hostels, therefore making them an ideal solution to get homecooked meals away from home. These are 5 min meals! These meal premixes can be stored up to 3 months easily. These 5 meal premixes are: 1. Dal fry premix 2. Sevayin pulao premix 3. Masala khichdi premix 4. Bhaji premix 5. Sambar premix. Check out how you can make these 5 Meal Premixes for Students & Travelers just like the store bought ones, easily at home! 1. 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 carrots and beans on 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 ghee. Roast vermicelli over low heat till golden. Remove from ghee. In same ghee, add cashew nuts and fry till golden. Remove from ghee. Take 1 tbsp ghee in pan. Add mustard seeds, and allow to splutter. Add dals and sauté till golden. Add curry leaves, green chilies and ginger. Cook over low heat till they dry out completely. Add tdehydrated vegetables and cook over low heat for 4-5 minutes. Remove from heat. Add turmeric powder, red chili powder and mix. Mix in 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. 2. 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 ghee. Roast the dal and rice till dal is fragrant and lightly golden and rice is white. Grind dal and rice to a powder. Heat remaining ghee. Add cumin and then whole spices. Allow to splutter. Add broken red chilies and remove from heat. Add turmeric , mix and add to dal and rice. Add salt to taste and store in an airtight container. To cook, add to kettle with triple amount of water. Cook with lid open for 3-4 minutes. Cover and stand for 5 minutes. Mix well and enjoy. 3. Dal Fry Premix Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 3-4 Ingredients: ½ cup moong dal ½ cup masoor dal 2 tbsp ghee 1 tsp cumin ¼ tsp hing 4 dried red chilli 1 tsp kasuri methi ½ tsp turmeric 2 tsp chilli powder 1 tsp cumin powder 3 tsp salt Method: Dry roast dals on low flame until dal turns aromatic. Cool completely, transfer to the mixi jar and grind to a fine powder. Heat ghee, add tempering. Saute on low flame until it turns crisp. Add in powdered dal, powdered spices and salt. Mix well.Cool completely, and transfer to a jar. Bhaji Premix Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 3-4 Ingredients: 5 Cashew nuts ½ tsp Ginger Powder 1 tbsp Onion Powder 1/ tsp Garlic Powder 2 1tsp Kashmiri Red chili powder 1 tbsp pav bhaji masala 2 large potatoes, dehydrated 1 cup dehydrated carrots & beans 1 tbsp corn flour 1 tsp Salt ¼ cup Brown onions (fried) Method: Grind cashew nuts to a powder. Add in all powdered spices, crushed crisp brown onions. Dehydrated vegetables Mix well. Store in airtight containers for up to 3 months. Sambar Premix Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 3-4 Ingredients: 1 cup toor dal ¼ cup chana dal ½ cup urad dal ¼ cup coriander seeds 10 dried red chilli few curry leaves 2 tbsp pepper corns For tempering: 2 tbsp ghee 1 tbsp mustard 4-5 dried red chilli 1 tsp turmeric 1 tbsp salt 2 tsp dry mango powder ¼ tsp hing Method: Dry roast dals, coriander seeds, whole red chilies & pepper corns on low flame. Cool completely and grind to the fine powder. Heat ghee, add mustard seeds, curry leaves and dried red chilli, hing and add to the powder. Mix well and store for 3 months.

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