Healthy Indian meal prep doesn’t need to mean bland or repetitive food. Your OTG can be your best tool for cooking in batches, roasting without oil, and making dishes that stay fresh for longer.
Chop vegetables, season lightly, and roast in the OTG. Use them through the week in sabzis or wraps.
Half-bake stuffed or plain parathas in the OTG and refrigerate. Finish them on a pan before eating.
Bake cubed paneer in basic tandoori masala and add to salads, rolls, or pulao through the week.
Use leftover dal to make healthy baked patties that are perfect for tiffins or midweek snacks.
Mix oats, jaggery, nuts, and seeds and bake for a healthy breakfast or snack option that stores well.
Make small casseroles using quinoa, rice, or millets with seasonal vegetables. Bake and store in portions.
Use the OTG for dry roasting nuts and seeds in bulk. Grind and mix with dates to make quick laddoos.