With kids at home, my early mornings can get really chaotic—packing lunch boxes, planning meals, and making sure everyone eats well. That’s why I like doing a little weekend meal prep. In this video, I’m sharing my simple, time-saving Indian meal prep routine that makes weekdays calmer and so much more stress-free—nothing fancy, just small preparations that truly help. I start with basics that support multiple meals: I soak millet + urad dal for idli–dosa batter (our staple at least 3 times a week), and I also soak moong dal for sprouts and kala chana for quick curries, patties, or even salads. While milk boils, I make fresh homemade paneer (this part is honestly so satisfying to watch!), and I never waste the whey—my mom always said it’s great for kneading dough or adding to curries, so I use it in dough, sambar, and even cakes. I also prep a green chutney that works for sandwiches, dosas, and parathas, plus a creamy avocado paneer spread that has become a family favorite. To save time, I boil kala chana and potatoes together in my electric cooker using a stainless steel separator—one of my best purchases because it cooks evenly, cleans easily, and keeps everything mess-free. And in the background, I follow my small tradition of collecting malai and churning it into homemade butter (and ghee for the kids), just like our moms and grandmoms used to do.