Mastering The Art Of Quick Cooking: 6 Simple Meals For Hostel Students

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.

Also Read: Cooking With Electric Kettle? Recipes To Make Hostel Life Easier

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:

1. In a bowl, beat the eggs until well combined.
2. Add the chopped onion, tomato, green chilli, and salt to the bowl.
3. Mix everything together.
4. Heat a non-stick pan over medium heat and pour the egg mixture onto the pan.
5. Cook for 2-3 minutes or until the bottom is set.
6. Flip the omelette and cook for an additional 1-2 minutes.
7. 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:

1. Rinse the poha in water and drain well. Keep it aside.
2. Heat oil in a pan and add the chopped onion, tomato, and green chilli.
3. Sauté until the onions turn translucent.
4. Add the turmeric powder and salt to the pan.
5. Mix well and cook for a minute.
6. Add the rinsed poha to the pan and gently mix everything together.
7. Cover the pan and let it cook for 3-4 minutes on low heat.
8. 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:

1. Heat oil in a pan and sauté the chopped onion until golden brown.
2. Add the ginger-garlic paste and cook for another minute.
3. Add the cooked rajma, garam masala, and salt to the pan.
4. Mix well and cook for 5-6 minutes on low heat.
5. In a separate pan, reheat the cooked rice.
6. 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:

1. Rinse the rice and moong dal together and soak them in water for 30 minutes.
2. Heat oil in a pressure cooker and sauté the chopped onion until golden brown.
3. Add the chopped carrot and potato to the cooker and sauté for another 2-3 minutes.
4. Drain the soaked rice and moong dal and add them to the cooker.
5. Add salt and 3 cups of water to the cooker and mix well.
6. Close the pressure cooker and cook for 3-4 whistles on medium heat.
7. Allow the pressure to release naturally before opening the cooker.
8. 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:

1. In a bowl, combine the whole wheat flour, mashed potatoes, cumin powder, and salt.
2. Gradually add water and knead the mixture into a soft dough.
3. Divide the dough into small portions and roll each portion into a circle.
4. Place a spoonful of the potato filling in the centre of each circle and fold the edges to seal it.
5. Roll out the stuffed dough carefully into a flatbread.
6. Heat a tawa (griddle) and cook the paratha on both sides, applying ghee or oil as needed, until golden brown.
7. 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:

1. Heat oil in a pan and sauté the chopped onion until golden brown.
2. Add the ginger-garlic paste and cook for another minute.
3. Add the tomato puree, turmeric powder, and salt to the pan.
4. Mix well and cook for 5-6 minutes on low heat.
5. Cut the boiled eggs into halves and gently add them to the pan.
6. Coat the eggs with the curry sauce and simmer for a few minutes.
7. 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!