Healthy Subzis Introduction
No Indian meal is complete without at least one subzi. Unfortunately traditional methods of cooking use oodles of oil, which as we know is not the best route to good health! Very often the goodness of vegetables gets drowned in rich gravies or too much fat and we receive less benefit from eating them. It is this thought that motivated me to create some subzis for those who want to enjoy good health and good food at the same time. Vegetables are nature’s gift to us - low in calories and containing innumerable vitamins, minerals and antioxidants to fight disease. Nutritionists suggest that we should eat at least three to five servings of vegetables daily to fulfill our nutrient requirements. This book teaches us how to make a range of nutritious, low calorie and appetising subzis.
The recipes here are clubbed into four interesting sections: Sukhi Subzis, Subzis with Gravies, Leafy Veggies and Subzis Using Pulses. They feature a variety of vegetables, from the most commonly available ones like potatoes, onions, tomatoes, french beans, spinach, and peas to more uncommon ones like round gourd, chawli bhaji, turai, mushrooms, etc.
I have used cooking methods like steaming, roasting, baking, and pressure-cooking, not only to cut down on the amount of oil required for cooking but also to reduce the cooking time. A nutritional value table highlighting the nutrients it contains also accompanies each recipe.
Get ready to alter your cooking habits so that you make nutritious, wholesome subzis that will help you stay fit and healthy.
Happy and healthy cooking!
Recipes
Subzis With Gravies
Subzis With Leafy Vegetables
Subzis With Beans Or Sprouts
Semi-Dry Subzis
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