Obsidian Metadata
| source | https://www.reddit.com/r/DesiKitchenGear/comments/1md0hzq/the_lazy_persons_guide_to_making_a_smarter/ |
| author | Infamous_Way7878 |
| published | 2025-07-30 |
| description |
If you’re the kind of person who doesn’t want to plan every meal down to the last roti but still wants to avoid wasting food or money this guide is for you.
Let’s be real: rigid meal plans rarely survive our busy schedules, last-minute dinner invitations, or random cravings. Instead, here’s a simple, flexible system to keep your kitchen stocked, reduce food waste, and spend smarter without giving up the freedom to cook what you feel like.
Why bother with a grocery list?
Even if you don’t want to plan every meal, a running grocery list:
- Keeps your kitchen ready for everyday meals and quick snacks
- Reduces food waste by reminding you to use what’s perishable first
- Saves money by stopping repeat purchases
- Makes shopping trips faster and less stressful (no wandering through Smart Bazaar or DMart aisles wondering if you have atta at home)
Step 1: Choose your list format
Go digital if you can:
- Free tools like Google Keep, Google Docs, Notion, or WhatsApp notes are great you can update them anytime, even at the kirana store.
- Grocery list apps like AnyList or Out of Milk help if you like extra features (barcode scanning, shared lists for family).
If you prefer paper:
- Keep a notebook on your fridge or kitchen shelf.
- Just remember it’s easy to misplace and harder to update when you’re outside.
Tip: Most people find a shared Google Doc easiest your spouse, kids, or flatmates can add items when they finish them.
Step 2: Structure your master list
Instead of one messy list, use categories that suit Indian kitchens:
- Running Low / Out of Stock – e.g., rice, oil, atta, dal
- Bulk Store Items – things you prefer to buy from DMart, or online in larger packs (e.g., basmati rice, whole spices, dry fruits)
- Use Up Soon – perishable items like paneer, coriander, milk, fruits, leftover sabzi
- New Recipes / Treats – special ingredients you want to try only after finishing perishables
- Staples – your must-have basics (tea, salt, onions, ginger-garlic paste, eggs)
Step 3: How to use each category
1. Running Low / Out of Stock
Add items here as soon as you notice they’re low: e.g., sugar, chana dal, Maggi.
- Check your kitchen quickly before you go shopping.
- Group by store section: vegetables, dairy, dry goods makes shopping faster.
2. Bulk Store / Online List
For items you buy cheaper or in better quality from bulk shops or online:
- Basmati rice, flour, pulses, ghee, dry fruits.
- Check if you really need them before planning a trip or big order — bulk buys can save money but cause waste if you overbuy.
3. Food to Use Up
This helps cut food waste:
- Note perishables nearing expiry or looking sad in your fridge (half packet of palak, leftover rajma, paneer).
- Plan meals around them first: e.g., leftover rice → fried rice; soft tomatoes → tomato chutney.
Tip: Check your fridge every two days, and update the list.
4. Ingredients for New Recipes
Want to try butter garlic mushrooms or make sushi? List special ingredients here — but buy them only after checking perishables.
- Cross-check if you already have similar items.
- Helps control impulse buys (do you really need another type of sauce?).
5. Pantry / Fridge / Freezer Staples
Your always-needed items:
- Pantry: rice, wheat flour, masalas, oil
- Fridge: milk, curd, butter, lemons
- Freezer: peas, frozen chapatis, ready-to-fry snacks
Before each shop, check these to avoid “oh no, no jeera!” moments mid-cooking.
Step 4: Practical tips for Indian homes
Buy less fresh produce than you think
Leafy greens wilt fast — buy smaller quantities, use frozen peas, or hardy vegetables like cabbage and carrots.
Plan meals around perishables first
Got paneer? Make paneer bhurji today.
Got leftover dal? Make dal paratha tomorrow.
Don’t plan every meal
Keep 1–2 days flexible: use leftovers, order in, or cook something quick.
Use your freezer
Freeze leftover gravy, chopped veggies, bread — saves time and cuts waste.
Avoid quick store runs
Substitute instead: no fresh coriander? Use kasuri methi.
Buy seasonal produce
Cheaper, tastier, fresher: e.g., mangoes in summer, oranges in winter.
Organize your list by store layout
Makes DMart, Smart Bazaar, or kirana trips faster: vegetables first, then dairy, dry goods, snacks.
Step 5: Build your first list
Spend 10–15 minutes checking:
- What’s missing (tea, rice)
- What’s about to spoil (half pack of mushrooms)
- What you’d like to cook soon
Update as you cook and shop. Over time, it becomes almost automatic.