Travel food ideas-6 Instant Premix Recipes for Complete Meal
Travel talk explore 6 instant travel premix recipes that will help you maintain a balanced diet wherever your adventures take you.Traveling can often throw a wrench in our usual eating habits, leading us to rely on fast food or unhealthy snacks. But with a little preparation, you can enjoy nutritious and satisfying meals on the go. Premix recipes are a fantastic solution for travelers, offering convenience without sacrificing flavor or nutrition. In this blog post,
1.Instant Oatmeal Primix
Ingredients
- 2 cups rolled oats
- 1/4 cup powdered milk
- 1/4 cup dried fruits (such as raisins, cranberries, or chopped apricots)
- 2 tablespoons brown sugar or sweetener of choice
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
In a large bowl, combine rolled oats, powdered milk, dried fruits, brown sugar, cinnamon, and salt.
Mix well until all ingredients are evenly distributed.
Transfer the mixture to a resealable bag or container for travel.
To prepare, simply add hot water to the desired amount of oatmeal mix, stir, and let sit for a few minutes until thickened. Enjoy a warm and hearty breakfast wherever you are!
2.Instant Noodle Soup Premix
Ingredients
- 2 packs instant noodles (any flavor)
- 1/4 cup freeze-dried vegetables
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional)
Instructions
- Break the instant noodles into smaller pieces and place them in a resealable bag or container.
- Add freeze-dried vegetables, soy sauce or tamari, sesame oil, and chili flakes (if using) to the bag.
- When ready to eat, simply empty the contents of the bag into a bowl and add boiling water. Let sit for a few minutes until the noodles are cooked and the vegetables are rehydrated. Stir well and enjoy a flavorful and satisfying noodle soup wherever you are.
3.Instant Pancake Premix
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Transfer the pancake mix to a resealable bag or container.
When ready to make pancakes, simply add water or milk to the desired consistency and cook on a hot griddle or skillet until golden brown on both sides. Serve with your favorite toppings such as maple syrup, fresh fruit, or nuts for a delicious breakfast or snack on the go.
4.Instant Soup Primix
Ingredients
- 1 cup dried vegetable flakes
- 1/2 cup small pasta or rice
- 1/4 cup dried herbs (such as parsley, thyme, or basil)
- 2 tablespoons vegetable bouillon powder
- Salt and pepper to taste
Instructions
In a large bowl, combine dried vegetable flakes, small pasta or rice, dried herbs, vegetable bouillon powder, salt, and pepper.
Mix well and transfer the mixture to a resealable bag or container.
When ready to eat, simply add the soup mix to boiling water and cook according to the pasta or rice’s instructions. Stir occasionally until the pasta or rice is cooked through and vegetables are tender. Adjust seasoning as needed and enjoy a comforting bowl of soup on the road.
5.Instant Upma Premix
Ingredients
- 2 cups semolina (sooji/rava)
- 1/4 cup peanuts, roughly chopped
- 1/4 cup cashews, roughly chopped
- 1/4 cup dried coconut flakes
- 2 tablespoons chana dal (split chickpeas)
- 2 tablespoons urad dal (split black gram)
- 2 tablespoons mustard seeds
- 2 tablespoons cumin seeds
- 1 tablespoon grated ginger
- 1 tablespoon curry leaves, chopped
- 1 tablespoon green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon turmeric powder
- Salt, to taste
Instructions
- Dry roast the semolina (sooji/rava) in a large skillet over medium heat until it turns golden brown and aromatic. Transfer it to a bowl and let it cool completely.
- In the same skillet, dry roast the peanuts, cashews, dried coconut flakes, chana dal, and urad dal until they are lightly golden and fragrant. Transfer them to the bowl with the roasted semolina.
- Heat some oil in the skillet. Add the mustard seeds and cumin seeds. Allow them to splutter.
- Add the grated ginger, chopped curry leaves, and green chilies. Sauté for a minute until fragrant.
- Add the asafoetida (hing) and turmeric powder. Mix well.
- Pour this tempering over the roasted semolina mixture in the bowl. Add salt to taste.
- Mix everything together until well combined. Ensure that the mixture is cooled completely before storing.
- Transfer the prepared upma pre-mix to an airtight container or resealable bag for travel.
- When you’re ready to prepare upma, simply take the desired amount of pre-mix and add hot water or boiling water to it. Stir well and cover the container. Let it sit for a few minutes until the semolina absorbs the water and becomes fluffy.
- Fluff up the upma with a fork and serve hot with a side of chutney or pickle for a delicious and satisfying meal on the go.
6.Instant Idli Premix
Ingredients
- 2 cups idli rice
- 1 cup urad dal (split black gram)
- 1/4 cup flattened rice (poha)
- 1 teaspoon fenugreek seeds (methi seeds)
- Salt, to taste
Instructions
- Begin by washing the idli rice, urad dal, and flattened rice (poha) separately under cold running water until the water runs clear. Then, soak them in enough water for at least 4-6 hours or overnight.
- After soaking, drain the water from the rice, dal, and flattened rice. Transfer them to a blender or wet grinder.
- Add fenugreek seeds (methi seeds) to the blender or wet grinder.
- Grind the mixture into a smooth batter, adding water as needed to achieve a thick yet pourable consistency. The batter should be smooth and airy.
- Once the batter is ground, transfer it to a large mixing bowl. Add salt to taste and mix well.
- Grease the idli molds with oil or ghee.
- Pour the idli batter into the molds, filling each mold about three-fourths full.
- Steam the idlis in a steamer for about 10-12 minutes or until they are cooked through. You can insert a toothpick into the center of an idli to check if it comes out clean, indicating that the idlis are done.
- Once cooked, remove the idli molds from the steamer and allow them to cool for a few minutes.
- Carefully unmold the idlis using a spoon or knife and transfer them to a plate.
- Repeat the process with the remaining batter until all the idlis are steamed.
- Let the idlis cool completely before storing them in an airtight container or resealable bag for travel.
To use the premix while traveling
- Take the desired amount of idlis from the premix and reheat them by steaming or microwaving until heated through.
- Serve the hot idlis with your favorite chutney, sambar, or idli podi for a delicious and comforting meal on the go.
Conclusion
- With these four instant travel premix recipes, you can ensure that delicious and nutritious meals are always within reach, no matter where your travels take you. By taking a little time to prepare these convenient mixes in advance, you can avoid unhealthy fast food options and enjoy satisfying meals that fuel your adventures. So, the next time you’re packing for a trip, don’t forget to include some of these pre-mixes in your bag for a stress-free and delicious dining experience on the go. Happy travels and happy eating!
FAQ
Premix recipes are convenient and time-saving meal solutions that involve combining dry ingredients in advance, which can later be quickly prepared by adding liquid or other required components. These pre-mixes are handy for travelers, busy individuals, or anyone looking for quick and easy meal options.
Premix recipes can be healthy depending on the ingredients used. By choosing nutritious ingredients like whole grains, legumes, vegetables, and lean proteins, pre-mix recipes can offer balanced and wholesome meals. Additionally, you can control the amount of salt, sugar, and additives in your pre-mixes, making them healthier alternatives to processed foods.
The shelf life of premix recipes depends on the ingredients used and how they are stored. Typically, pre-mixes made with dry ingredients like flour, grains, and spices can last for several weeks to a few months when stored in airtight containers or resealable bags in a cool, dry place. However, pre-mixes containing perishable ingredients like dairy or fresh vegetables may have a shorter shelf life and should be consumed within a few days or frozen for longer storage.
Yes, pre-mix recipes can be easily customized to suit individual preferences and dietary needs. You can adjust the ingredients, spices, and flavors according to your taste preferences or dietary restrictions. For example, you can add different herbs and spices to pre-mixes for variety, or substitute ingredients to make them gluten-free, vegan, or low-sodium.
Using premix recipes is simple and straightforward. Just follow the instructions provided for each specific pre-mix, which typically involve adding liquid or other required ingredients to the pre-mix, mixing well, and cooking or preparing according to the recipe’s directions. Whether you’re making pancakes, soups, or idlis, pre-mix recipes offer quick and convenient meal solutions for busy days or when you’re on the go.
