The weekend has arrived, and your culinary creativity is reigniting. An Instagram Reel has claimed that you can prepare creamy garlic hummus in just 15 minutes. Additionally, BlinkIt promises to deliver all the necessary ingredients for carbonara and bibimbap within half an hour. Hidden within your phone is a folder labelled I Can Make This, containing 30 screenshots of various recipes. Does your kitchen resonate with your aspirations? Culinary experts provide tips to transform a simple roti-sabzi kitchen into an innovative cooking environment for the weekend. Embrace the opportunity to grill!

Establish a plan. To prevent issues such as overstocking, understocking, or the dreaded decision fatigue, consider using a whiteboard or notebook to outline your culinary desires. Chef and documentary filmmaker Tahin Ojah Sharma maintains a to-do list on her refrigerator, specifying everything from the date to purchase ingredients to the vegetables that need preparation. This level of planning facilitates longer processes like marinating, fermenting, or soaking overnight, ultimately simplifying the experience for those eager yet time-constrained weekend chefs.

Prepare the pantry. Tushar Malkani, chef at The Yellow House in Goa, recommends keeping rice paper, phyllo sheets, and a selection of pasta in your pantry. It is advisable not to stock up on pulses, as they are best purchased fresh. Additionally, maintaining a variety of grated cheeses in the refrigerator is essential, as they complement numerous dishes. Malkani notes that purchasing a block of cheese may lead to less frequent use, as it requires time to cut and grate.

Organize the seasonings. Reetu Uday Kugaji, chef, advises considering the long-term when stocking condiments. To avoid stress during meal preparation, store ginger and garlic pastes in the freezer. Employing restaurant techniques can also be beneficial; garlic powder, bouillon cubes, and onion powder serve as effective time savers. Malkani emphasizes the importance of having versatile sauces that can be utilized in pizzas, pasta, and gravies, such as Schezwan sauce, hot garlic sauce, and various pasta sauces. Another useful tip is to arrange spices and sauces by cuisine rather than by bottle size, which can streamline the cooking process.

Organize the freezer efficiently. Ground meat, curry cuts, and fish are versatile ingredients suitable for various culinary traditions. Niriksha Reddy, sous-chef at ITC Grand Central in Mumbai, advises, “Purchase fresh vegetables during a leisurely evening each week, chop them into your desired sizes and shapes, and freeze them.” She notes that vegetables such as cauliflower, cabbage, carrots, broccoli, green peas, American corn, and green beans can be preserved for several weeks. Thus, when the desire for a popular recipe arises, these ingredients are readily available for dishes like Penang curry, shakshuka, pies, or dumplings. Restock strategically: place items with longer shelf lives at the back of the freezer, ensuring that those requiring prompt use are easily accessible.

Reconsider the necessity of an air fryer. Malkani asserts, “Unless you are particularly health-conscious, it is not essential.” It does not serve as a replacement for every frying recipe. Instead, prioritize acquiring high-quality grill pans and sturdy cookware, which are ideal for slow cooking and creating reductions and rich sauces. A variety of food processors is also unnecessary. A hand blender is sufficient for small tasks, complemented by a set of quality knives. Kugaji emphasizes her reliance on her smoothie maker, coffee frother, and traditional grinding stone. “While it may initially seem cumbersome, using it enhances the flavour and texture of any dish, igniting a passion for cooking from scratch.”

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