Moms spend a lot of time trying to figure out what to cook every day so that they can put a smile on their family’s faces. And I can tell you from my personal experiences, that this is not only extremely time-consuming but mentally exhausting. There is always someone not happy with what’s been served. I am sure it has happened to you. Enter meal planning.
Meal planning can mean different things to different people.
For instance, it could mean planning, shopping, prepping, and cooking all the meals over the weekend so that you just reheat and serve. The other way of doing it would be to plan, shop and prep over the weekend so that you can churn out fresh meals every day. This is the KSP way mostly.
I’ve always believed that anyone can thrive in the kitchen if given the right tools, recipes, and resources. Whether you’re a beginner, an expert, or somewhere in between, we’re a resource you can count on to give you what you need.
We want to empower all cooks with the knowledge to cook better meals. This is why week after week I put together a meal plan that keeps things interesting.
Get Your Family To Enjoy the Meals You Cook For Them – Sign up to get access to a FREE Meal Plan, a Seasonal Grocery List & a Recipe
When you sign up for the KSP Meal Plans Subscription programme, besides the 52 meal plans that come to your inbox every week for a FULL YEAR, we have tons of recipes on the website and our YouTube channel.
Get a peek at what’s in store for you
every week for 52 weeks!
Recipe Of The Week
This week I am sharing my favourite high protein snack. Kala Channa Tikkis. If you are a non-vegetarian let me tell you, you will think you’re eating Shammi Kababs and not a vegetarian snack. These are super healthy, really tasty and can be stored in the freezer. Which is what I do. I make a batch and put it in the freezer.
So when I’m hungry or have unexpected guests, instead of ordering from outside, I just put these tikkis straight from the freezer into the frying pan. Let’s get cooking! I promise you won’t be disappointed even if you are a hardcore non-vegetarian like me. They taste just like shammi kebabs.
Kala Chana Kabab
- 3 Katoris Kala Chana
- 100g Paneer/Tofu
- 2 Green Chillies finely chopped
- 1 Onion finely chopped
- 1 Tsp Crushed Garlic (optional)
- Asafoetida/ Hing
- Salt to taste
- Red Chilli Powder
- Fresh Coriander
- Boil the kala chana in a pressure cooker till soft – approximately 6-7 whistles on medium flame
- Grate the tofu or paneer
- Saute the onions to get the raw taste out.
- Mixie the kala chana, green chillies and the sauted onions together to get to thick paste
- Put the kala chana mixture in a bowl with the paneer and mix in the salt, hing, garlic if using, amchur powder, red chilli powder and the hara dhania.
- Pan Fry with little oil till it’s cooked and brown.
Note: I would highly recommend adding a touch of ghee on the tikki when you shallow fry it. Not only does it give it an amazing flavour, but ghee is also a good fat that we should definitely add to our daily diet. (in limited quantities of course)
Did You Know
Ghee has its roots in the ancient tradition of Ayurveda, where it was considered a sacred, medicinal and nourishing food. From treating burns and ulcers to keeping your skin healthy, ghee has a plethora of health benefits.
Unfortunately in today’s world where everything needs to be fat-free to be healthy, ghee – the golden elixir- is struggling to prove that our bodies need the good fat it contains.
Benefits Of Adding Ghee To Your Meals
- Ghee is considered a superfood rich in fat-soluble Vitamin D, Vitamin A and Vitamin E.
- This saturated fat has a smoking point of 450° F making it safer than butter, peanut oil, soyabean oil and vegetable oil.
- It’s also lactose-free making it an alternative for people who are lactose intolerant.
- Ghee is rich in butyric acid which helps the gut and the immune system.
Hack of the Week
Does your garlic tend to burn when you add it to the hot oil? The slices you cut from the clove should always be identically-sized. Keeping them consistent in thickness and length means that, should you use slices rather than diced garlic in your recipe, they’ll be less likely to burn during cooking.
Just as you should never throw garlic in the pan for long enough that it’ll be allowed to burn, nor should you cook it on high heat. Instead, you’d be best off starting at a low heat and gradually increasing as and when it’s needed.
Some say put garlic in cold oil and not hot oil if you want the full flavour and not get burnt garlic in your dish. Try it next time you cook and tell me how it turns out!
Meal Plan This Week
Recipes To Help You This Week
- 1 1/2 Cups Cauliflower Florets
- 1 Cup Almond Milk
- 2 Dates (Use As Needed)
- 1/2 Banana
- ½ Tsp Cinnamon Powder
- 1 Tsp Vanilla Extract
- 1 Tbsp Cocoa Powder
- Pinch of Salt
- 1 Tbsp Peanut Butter
- Chia Seeds
- Coconut Flakes
- Cook cauliflower florets in almond milk until soft along with dates.
- Add the cocoa, vanilla, cinnamon, a pinch of salt and banana and blend it until creamy. Refrigerate this for a couple of hours.
- Stir in a tablespoon of peanut butter, sprinkle some chia seeds, coconut flakes and berries and serve.
Have a great weekend