thanks alot for all your valuable suugestions. I'm going to implement them

hi ayesha

 for veggies, u can cut them during weekends, sprinkle a generous amt of water, put them in freezer bags, lock them and put it in freezer. This lasts for 2 months.

i grind ginger garlic paste,freeze them(in the cube tray), make cubes out of it, store it in freezer bags and use them when required.

chapathi dough made with little oil and water at room temperature, lasts for a week in the fridge, getting ready made chapathis(they do come without preservatives) is a good alternative..

i use to cut all the veggies daybefore that i prefer to cook next day...peel onions....(even cut it ).As per my mother style,i cook the veg first with few tbsp of water(drain the excess water after cooking)and then in a separate pan fry onion and finally add the cooked veggies in it.....by this way,u can save lot of time and also u can more dishes ....

with love

shanthikrishna

so many websites have exclusive slow cooker recipes. slow cookers are great time savers and can give warm one pot meal when u get back home from work. The best part is you can get a 4 quart sized slow cooker (enough food for 4 people quantity) for less than 20 dollars.
i tried almost any indian food item that i cook in slow cooker and turned out great.

poricha kuzhambu: a cup of moong dal, a table spoon sambar powder, a teaspoon red chili powder, pinch turmeric powder, salt, cut veggies like sweet peppers,beans,carrots a cup, a handful of edmame. keep the slow cooker setting in 'slow'. In the evening it'll be warm and fully cooked ,just do tadka and serve with rice.