How to Create a Complete Meal in a Jiffy: How To Cook Everything In A Jiffy, #1

By Prasenjeet Kumar

Presenting a Cookbook Like No Other Cookbook in the World

From the popular website cookinginajiffy and the author of a number of Best selling cookbooks comes a cookbook that doesn't focus on recipes. 

Instead, it shares the secret of creating a Full Meal in around 30 minutes.
How is that possible? 

With just Proper Sequencing and Parallel Processing of your actions, is author Prasenjeet Kumar's answer. 

So if till now you didn't know (or hadn't thought about) as to how with proper sequencing and parallel processing you can reduce your drudgery by many, many fold, you have come absolutely to the right place.

In that background, the Book presents around 40 dishes grouped into 10 Full Meals consisting of: two "concepts" of breakfasts, four Indian meals, one Thai meal, one Japanese meal, and two Western meals. 

 

• Language: English
• Publisher: Cooking In A Jiffy
• Release date: Apr 21, 2015
• ISBN: 9781513039961

Book preview

Chapter 1: How to set up your very basic Kitchen

It is a common saying that your body is made in the kitchen. So if you want to develop a strong and a healthy body, you should first set up a sensible kitchen.

This chapter is relevant only if you are living in an apartment by yourself and don’t really know what kitchen utensils and equipment you must invest in.

So please skip this chapter if you already have a functional kitchen that you are comfortable with.

I have categorized the implements and utensils that you may like to procure, into two categories: absolute essentials and optional (as your needs expand).

Absolute Essentials

Stove/Heat source: The first thing you would need in your kitchen would be a stove/heat source which could run on electricity or gas. If your kitchen is bare (as in many countries like India), you naturally have to first invest into this device. At the simplest level, you may have to choose among a four burner, two burner or even a single burner model. The price difference between the various models may not be much but in my experience, it is always advisable to pick up at least a two stove version if you intend to cook a full meal. Otherwise for making simple one dish items, even a single stove should suffice.

A deep non-stick pan: You need this for sautéing vegetables, boiling/ poaching chicken and fish or even for boiling water.

Shallow non-stick pan: This is suggested as it is easier to make omelettes, scrambled egg, fried eggs in a shallow pan.

Grater: This is required for grating cheese and some vegetables which might require grating.

Two wooden spatulas: For stirring and taking out the cooked stuff from the pan. Remember if you use a stainless steel one, you will scratch the non-stick/Teflon coating of the pan and spoil it.

Two sharp knives: Preferably in two different coloured handles, one for cutting vegetables, including onions and garlic, and a separate one for cutting fruits. I am suggesting this because onions and garlic leave such a pungent smell that even after the knife has been washed, the smell can get transferred to the fruit or nuts you may be cutting for your dessert. Unless you love having your cut apples with a garlic smell (ha,