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Frozen Foods, Indian Freezer Recipes recipes


Last Updated : May 20,2020



भारतीय फ्रोजन फूड्स वेज फ्रीज़र - हिन्दी में पढ़ें (Frozen Foods, Indian Freezer Recipes recipes in Hindi)
ફ્રોજ઼ન ફૂડ / ફ્રીજ઼ર - ગુજરાતી માં વાંચો (Frozen Foods, Indian Freezer Recipes recipes in Gujarati)

Indian Frozen Foods Recipes

When one says frozen foods, it need not necessarily be a fully cooked and frozen food that you defrost and eat. All said and done, this will not taste as good as a freshly-cooked meal. Indian cooking offers a wonderful workaround. Here, we can just prepare and freeze some of the basics like chutneys, gravies and pastes, so that we can fix a meal within minutes. Just boil veggies and cook them with the appropriate pastes or gravies to make a tasty main course in a jiffy. Even if you do not have time to cook veggies, you can simply toss cubes of paneer with tangy and spicy frozen gravy and voila, you have a mouth-watering dish ready to place on the table. But, what do you serve these with? You can make and freeze some sumptuous parathas, which can be cooked swiftly on a tava and served with these quick and easy subzis and gravies. Likewise, when you are in need of a quick snack, you can use delicious chutneys from the freezer to make sandwiches and chaat.

That said, frozen Indian food is a grey area for many – not just amateurs but even experienced folks – because they are unsure about what Indian foods and ingredients can be stored in the freezer, how long they will last, how they are to be used later, and so on.

We are all set to dispel your doubts now, by introducing you to a world of Indian frozen foods and ingredients. We have tried and tested these and are sure about their shelf life, so go ahead and try them out. However, if you have long power cuts in your neighborhood, then it is likely that the shelf life of the foods will be reduced drastically. The shelf life mentioned by us is subject to the fact that there is relatively uninterrupted power supply (short cuts of a few minutes or even up to half an hour will not be a problem because the freezer will remain cool for such small periods).
 

7 Indian Basic Recipes to Store in the Freezer

How often have you started preparing a dish and then realized that you need grated coconut or garlic paste for it, and you do not have any! It takes time to prepare each ingredient, and sometimes it can just put you off, especially if you are running on a very tight schedule. However, when you have all the basic stuff readily available in the freezer, all you need to do is assemble the required ingredients on the kitchen counter and start cooking.

So, we suggest that you stock up your freezer with the following basic recipes, which are essential for Indian cooking. These last for a long time if stored in the freezer. However, you must not stuff too many things into your freezer, as it will reduce the efficiency of the appliance and lead to spoilage.

1. Green Peas
Fresh green peas are available only in the winter months from December to February. But, they are so tasty that we wish to have them all year long. So, when green peas are in season, buy a large batch, peel and dry them completely, place in Ziploc bags and freeze. You can use them all year long.
2. Sweet Corn Kernels
Sweet corn kernels can be preserved for at least three months by storing them in the freezer in Ziploc bags.
3. Coconut
Grate the coconut and freeze it in an airtight container. It lasts for at least three months.
4. Mango pulp
Mango is indeed the King of Fruits, but it makes its grand appearance only for a few months in the summer! So, while you can catch hold of mangoes, make some Aam Ras (mango pulp) and store it in the freezer. It lasts for a whole year.
5. Green Chilli paste
Roughly chop the cleaned green chillies and blend in a mixer with a little salt till it is smooth. Make sure you do not add any water. Store the paste in an airtight container in the freezer. It lasts for at least 3 months.
6. Ginger Paste
The ginger should be peeled, roughly chopped and blended in the mixer along with a little salt and no water till smooth. Store the paste in an airtight container in the freezer. It will last for at least 3 months.
7. Garlic Paste
Peel, roughly chop and blend the garlic in a mixer along with a little salt and no water till smooth. Store this paste in the freezer in a clean airtight container. It keeps well for at least three months.
 

Indian Ingredients to Store in the Side Compartment of the Freezer

Indian Ingredients to Store in the Freezer Door Compartments

Some raw ingredients tend to spoil if stored at room temperature. In order to increase their shelf life, these can be stored in the side compartments of the freezer. First place these ingredients in clean and dry airtight containers or Ziploc bags. Then make sure you store them in the side compartments or drawers (that is, on the door of the freezer). These are better not stored in the main section of the freezer.

Some ingredients that can be stored in the side compartment of the freezer are:

1. Semolina
2. Plain flour
3. Oats
4. Kabuli chana
5. Green chana
6. Jowar flour
7. Bajra flour

It is obvious that by storing the appropriate ingredients and foods in the freezer, you can fix a meal within minutes without any hassles. Moreover, it also helps to improve the shelf life of both raw ingredients (like semolina) and processed ones (like grated coconut or garlic paste), making sure that the right ingredients are available when you need them to cook up a delicious treat!

However, as mentioned earlier, the shelf life is subject to the availability of reasonably good uninterrupted power supply. If you have long power cuts every day, the foods are likely to spoil, so you have to prepare only in small quantities.

Likewise, you can also try and freeze the chutneys and gravies in small portions (depending on the average quantity you will need each time). When you need that particular frozen ingredients, gravy, chutney or basic recipe, you can just take out the required quantity without having to thaw the whole batch every time. This is not only faster but also helps improve the shelf life further. How do you do this? You can use small containers if you have. Else, you can first fill the prepared food or ingredient into an ice-cube tray. Leave it to freeze for a day or two, then take all the cubes out and store them in an airtight container or Ziploc bag in the freezer. When you want to use it, take out only the required number of cubes, thaw and use in the recipe. The rest is untouched and remains good for a really long time!

Hacks like these will help you to feast on tasty home-cooked food every day, however busy you are. You can also surprise sudden guests with a sumptuous meal cooked in a jiffy with no sweat, only smiles!

Try Our Other Frozen Foods / Freezer Recipes…
12 Frozen Foods Basic Recipes
17 Frozen Foods Chutney Recipes
18 Frozen Foods Curry Recipes
Frozen Foods Gravies Recipes
13 Frozen Foods Paratha Recipes
Frozen Foods Roti Recipes
12 Frozen Foods Sabzi Recipes
Frozen Foods Tikki / Cutlets Recipes
Happy Cooking!


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Masala Cauliflower and Green Pea Subzi
Recipe# 37807
30 Oct 15

  This recipe has an associated video
 by Tarla Dalal
A semi-spicy paste of coconut, green chillies and other ingredients perks up with the all-time favourite combination of cauliflower and green peas, giving it a rather masaledar identity! Common spice powders, onions and coriander also do their bit in enhancing this dry subzi. Serve the Masala ....
Subzi Dal ( Indian Cooking)
Recipe# 1962
30 Oct 15

  This recipe has an associated video
 
by Tarla Dalal
Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a tradi ....
Rajma and Urad Dal
Recipe# 5574
15 Nov 19

  This recipe has an associated video
 by Tarla Dalal
A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just two teaspoons of oil. Apart from delighting you with its lip-smacking flavour and aroma, Rajma and Urad Dal also boosts your iron, fibre and vitamin C levels. To make a sumptuous meal, serve this dal hot and fresh with a ....
Basic Pasanda Gravy, Restaurant Style Pasanda Gravy Recipe
Recipe# 33496
21 Oct 12

 
 by Tarla Dalal
Basic Pasanda Gravy, this unique gravy is made using browned onions and boiled onion paste, thus giving it a pale whitish colour. It is enriched with cashewnuts which masks the mild spicy taste of the gravy. It is a versatile gravy and can be used with other vegetables besides the classic “paneer” c ....
Masala Rotis (  Low Cholesterol)
Recipe# 5287
17 Nov 10

 
 
by Tarla Dalal
Made with a dough of wholesome whole wheat flour and besan bound together with calcium-rich curds, this sumptuous roti is made all the more tasty and healthy by the addition of exciting and nutritious veggies like sweet corn, potatoes and spinach. It is so tasty, you do not even need a dal or subzi ....
Mooli Dhania Parathas
Recipe# 4779
08 Mar 11

 
 by Tarla Dalal
The perky flavour of coriander and the sharp notes of radish go very well together, as you will note in this preparation. Mooli Dhania Parathas are a great option for breakfast, lunch or dinner, as they are wholesome, tasty and quite filling. It is made of common ingredients and involves very little ....
Nawabi Curry
Recipe# 8656
15 Jun 12

 
 by Tarla Dalal
Truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil.
Basic Hydrabadi Paste (  Popular Restaurant Recipes )
Recipe# 33497
21 Oct 12

 
 by Tarla Dalal
Basic hydrabadi paste, characterised by the liberal use of select condiments and spices like sesame, peanuts etc. , hyderabadi gravies are famous for their delicious taste and aromatic nature. The basic gravy gets its unique flavour because of the roasted sesame and peanut powder combination. The re ....
Palak Chole
Recipe# 38490
15 Jan 19

 
 by Tarla Dalal
Kabuli chana or chick peas are often served at “gurudwaras”. Simply prepared they are cooked in a blend of masalas and served with puris. This just shows that the tasty chana requires almost no effort as it can taste brilliant when combined with any other ingredients. Here the kabuli chana has been ....
Ginger Green Chilli Paste
Recipe# 33529
13 Aug 19

 
 
by Tarla Dalal
Ginger Green Chilli Paste is an essential addition to the Indian kitchen, as it readily lends a zingy flavour to many a savoury dish like Nylon Khaman Dhokla,
Basic Chettinad Paste
Recipe# 33512
21 Oct 12

 
 by Tarla Dalal
Chettiars, the natives of Chettinad, are a very successful trading community, and history speaks of the key role they played in trading Indian spices with other countries like Burma. Perhaps because of their expertise in spices and the abundance of these goods in the region, Chettinad cuisine is ....
Healthy Coconut Chutney
Recipe# 22303
24 Oct 19

  This recipe has an associated video
 
by Tarla Dalal
healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with amazing 25 pictures Here we have given a twist to the South Indian coconut chutney ....
Basic Coriander Green Gravy
Recipe# 223
30 Oct 18

 
 
by Tarla Dalal
The Basic Coriander Green Gravy is a peppy green gravy with a tangy and herby taste, which goes well with potatoes and a lot of other veggies. It has a luscious texture and a vibrant taste, thanks to flavour enhancers like onion, garlic, green chillies and ginger. You can make this gravy and use it ....
Coriander Parathas,  Kothimbir Paratha
Recipe# 37753
08 Mar 11

 
 by Tarla Dalal
Plenty of fresh coriander together with besan and spices go into these Parathas making them irresistibly tasty and aromatic too! Easy and quick enough to prepare on a rushed morning, these Coriander Parathas will mean a good star ....
Red Paste
Recipe# 22527
23 Mar 13

 
 by Tarla Dalal
A fiery-looking spice paste made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices. The red paste can be used to pep up a ....
Bajra Kand Rotis
Recipe# 3593
26 Nov 12

 
 by Tarla Dalal
Bajra flour combined with purple yam, curds and garlic paste makes an interesting variation to plain bajra rotis which we often eat. Protein and iron are two important nutrients provided by these rotis. Like all bajra rotis, they tend to get chewy if they are served cold without a brushing of ghee ....
Coriander Rotis ( Recipe To Boost Immunity)
Recipe# 5637
16 Jun 08

 
 by Tarla Dalal
Coriander not only lends a delicious flavour to these rotis but also increases its vitamin a and c content.
Rajma Tikki Satay with Spring Onion Dip
Recipe# 35031
11 Sep 19

 
 by Tarla Dalal
A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer. As a cross-cultural touch, i have included my favourite spring onion dip in ....
Basic Green Paste, Coriander and Green Chilli Paste
Recipe# 33507
21 Oct 12

 
 by Tarla Dalal
Basic green paste, this is a coriander-based gravy, which is pale green in colour. It is a little spicy and sour in taste compared to other gravies because of the green chillies and the lemon juice. Ensure that the stem portion of the coriander is not used much since the stem may impart a bitt ....
Nutritious Green Chutney
Recipe# 4698
17 Sep 19

 
 
by Tarla Dalal
A light chutney prepared with coriander and mint leaves, with onions for flavour and volume, this Nutritious Green Chutney is used widely in Indian cuisine, as an accompaniment for snacks, as a topping for
Green Peas Chutney
Recipe# 5258
17 Sep 19

 
 by Tarla Dalal
No reviews
With its nutty texture and flavour, green peas chutney is further enhanced with green chillies, coriander, and such ingredients that make it a vibrant spread for breads and buns.
Lachha Parathas ( Swadisht Subzian )
Recipe# 4395
16 May 13

 
 by Tarla Dalal
No reviews
A crispy paratha, with many, many layers which gives it the name "lachha"
High Fibre Chutney
Recipe# 5557
23 Aug 11

 
 by Tarla Dalal
No reviews
The inclusion of this chutney may come as a surprise to some. The fibre in this chutney comes from green peas, which are added to the coriander. Garlic, lemon and as little as 1 teaspoon of sugar are added to perk up its flavours.
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