L.during this week i experienced something i had feared since my daughters were born: my firstborn left the house for the first time. I’ve experienced such a mix of emotions. Of course, I’m incredibly proud of Reet that she did so well in her exams and made it to the university of her choice, but I’m also sad that I’ll see her less, nervous about how she will feel and be concerned about it how she will deal with it.
Leaving their children at home is a rite of passage for all parents, whether they are starting college, moving in with a partner, or leaving their hometown to find work. For me, too, it put things into perspective and made me aware of how my parents must have felt when I “flew the nest”.
Leaving the family teaches a teen so many vital life skills – a first foray into the independence they need to develop in order to cope with anything life throws at them. For many it will be the first time that they do their own laundry, manage their finances, buy their own food and of course cook for themselves.
“Moving away teaches a teenager so many life skills”: Romy Gill with her daughter Reet. Photo: Courtesy Romy Gill
Some teenagers will feel more confident in the kitchen than others – they may have cooked with their parents at a young age, took cooking classes, or simply had a passion for creating and eating delicious dishes. For others, the idea of cooking may be more of a chore, a necessity to strengthen the body and mind, than an exciting and rewarding activity. Whatever category your teen falls into – or whether they’re somewhere in between – a few good basic recipes can make all the difference. We all know how important it is to stay well nourished, not just for a healthy body, but also for a healthy mind – especially important for student success! Then, by showing that they can prepare delicious, nutritious food easily, quickly, and more cheaply than buying junk food or ready-to-eat meals, you will successfully prepare them for a lifetime and give them a good starting point to build more confidence in evenly the kitchen in the years to come.
With that in mind, I’m sharing three of my favorite recipes that are great for college days – recipes that require simple ingredients and equipment but produce fantastic results. The first recipe I learned early in my life is very affordable, the second is great for batch cooking and freezing, and the third is great for college students looking to impress a friend or partner. I hope your own student children enjoy the new challenge of cooking something different!
My first recipe: roti
Flatbreads played a huge role in my early life, whether with chutneys as a snack or as part of a main meal. Growing up we ate all kinds of flatbreads: parathas stuffed with spices and other ingredients; fried flatbreads like poori that puff up into balls; and of course roti. Also known as chapatti, we make them fresh every day in India. This was the first recipe I learned from my mother. While she cooked them over an open fire, she taught me as a child how to cook them so that I wouldn’t get burned. These are perfect for students as they can be eaten as an accompaniment to curries, soups or as a wrap with a filling of your choice. Power 8
Atta (chapatti) flour 300 g, plus extra for dusting (use normal or wholemeal flour if atta flour is not available)
water 200ml
Canola or sunflower oil 1 teaspoon
Ghee or vegetable oil to brush
Put the flour in a large mixing bowl and make a well in the middle. Pour in some water while bringing the flour together. Continue to slowly add the water and stir until a batter is formed. If you use whole wheat flour, depending on the consistency of the chapatti flour, you will need more or less water than stated, which is why it is so important to add the water slowly.
Knead the dough in the bowl for 5-6 minutes until it is smooth and elastic. Brush the top of the dough with a little vegetable oil, cover with a tea towel and let rest at room temperature for 15-20 minutes.
Divide the dough into 8 equal sized balls. On a lightly floured board or work surface, roll each into a 3 mm thick disc with a 7-8 cm diameter. Repeat with the remaining dough balls.
Set a dry pan over medium heat. Once it’s hot, fry one of your roti on one side for about a minute until bubbles form on top. Turn the roti over and cook the other side by gently pressing the dough with a piece of kitchen towel for about another minute until it rises. Repeat with the remaining roti.
Brush each flatbread lightly with ghee or oil and wrap it in a clean dry tea towel or kitchen paper to keep it warm before serving. If you have leftovers, you can freeze them to enjoy later.
For batch cooking: onion paste
The most important part of many Indian dishes is the base. “Sauce” here refers to a base rather than a sauce for a Sunday roast – something to which you can add your choice of meat, fish, paneer, or vegetables and something that you can easily cook in bulk and freeze in portions. Use it as a base for a number of Indian dishes if you’d like. Makes 500g
Canola or sunflower oil (or ghee / butter) 100ml
red or white onions 600g, roughly chopped
ginger 60g fresh, peeled and chopped
garlic 1 large onion, peeled and roughly chopped
tomatoes 2 cans, chopped
Chili powder 2 Tea spoons
salt 2 Tea spoons
garam masala 3 tsp
turmeric 1 teaspoon
Heat the oil, butter, or ghee in a large, deep saucepan over medium heat. Add the onions and cook for 10 minutes, stirring regularly. Add the ginger and garlic and cook for another 15 minutes, stirring so that they don’t stick or burn.
Stir in canned tomatoes and cook for another 5 minutes. Add the remaining ingredients and cook for another 5 minutes. Remove from heat and let cool, then stir the paste with a hand blender until smooth. When completely cool, divide into 6 portions and freeze in suitable containers.
When ready to use, thaw a serving of onion paste and cook it with 250 g of meat, fish, a packet of diced paneer, or about 400 g of any vegetable of your choice. You can also add 100 ml of cream, coconut milk or yogurt if you prefer a creamier dish.
Impress your friends: simple butter chicken
I taught this recipe to my daughter Reet. It’s one of her favorite recipes to cook with and share with friends as it’s simple and tasty but tastes very decadent! Since all ingredients are simply mixed in a casserole dish and cooked in the oven, it is also washable and ideal for those who are short on time. Serves 3-4
Chicken breast 500g, diced into 2cm pieces
Tomato puree 50 g
single cream 200ml
salt 1 teaspoon
powdered sugar 2 Tea spoons
Chili powder or flakes 1 teaspoon
Tandoori masala (available in the supermarket World Food aisles) 2 tsp
garlic 6 cloves, peeled and grated
ginger 15g fresh, peeled and grated
Cashews 50g, ground
Oil of your choice 3 tsp
coriander 2 teaspoons, ground
lemon ½, juiced
water 200ml
Preheat your oven to 180 ° C convection / gas level 4. Put all the ingredients in a large baking dish with a lid and mix everything together well. Cover with the lid, place on the middle rack of the oven and bake for an hour. After cooking, remove from the oven and let rest for at least 15 minutes before serving with rice or flatbread, if you like.
Romy Gill is a cook, food writer and presenter. Her book Zaika: Vegan Recipes from India (Orion for £ 20) is available for £ 17.40 at guardianbookshop.com
