|
|
|
Healthy Subzis
|
Use fresh vegetables instead of frozen ones to benefit the maximum from the nutrients.Wash vegetables before cutting them and as far as possible avoid peeling them unless required.Sauté or steam vegetables instead of boiling. If you must boil, use a minimum amount of water, because when you pour away excess water after cooking, you throw away most of the nutrients with it!Use cooking methods like steaming, roasting, baking, microwaving and pressure-cooking as opposed to boiling and deep-frying as shown in the recipes Baked Doodhi Kofta Curry and Healthy Oondhiya.
|
|
Reduce the amount of oil used. Never pour oil directly out of the dispenser or oilcan; use a spoon to measure out the exact amount of oil you need.If oil dries up when tempering spices or when frying a paste for gravy, don’t add more oil; add some water instead.Replace high calorie foods like full fat milk and milk products with their low fat counterparts as given in the recipe Paneer in Spinach Sauce, Baby Corn Paneer Jalfraize.Opt for special ingredients like soya beans, soya granules, soya chunks, and sprouts to make healthier subzis. Soya Spinach Delight, Tendli aur Matki ki subzi are excellent examples of this.
To thicken a gravy use a mixture of milk and corn flour instead of cream, like I have done in Corn Capsicum and Palak Methi Chaman.To add volume to a gravy replace coconut with grated cauliflower or a vegetable puree as in Bread Koftas in Pumpkin Curry and Hara Bhara Khumb.
Also in this Section
Introduction
|
