Good news for Hyderabadis who are looking for excellent authentic Punjabi food. The Yellow Chilli Hyderabad is celebrating its Second Anniversary with a grand menu of pure Punjabi dishes…for your reservations contact Mr Tushar at 64645411. The Festival is on till 3rd of October so make the most of it.
Cook with non-stick cookware. They are good for baking, grilling, sautéing and even for soup. Non-stick pans allow you to cook with no oil, or just a brush of grease or substitute fats with water or juice. You can change the cooking methods. If you tend to deep-fry a lot, change the mindset. Either bake, broil, grill, poach or sauté foods. Microwave is a blessing for those who want to cook using minimal oil. Learn the art of subtracting. Read the recipe and simply subtract the amount of fats and sugars. For example, replace half the butter with fruit puree for an equally moist cake; use one-third less sugar in cakes or cookies and use dried fruit, not sugar, to add sweetness to cereal. Eat lean meats and trim all visible fat before cooking. Go for white meat than red meat. For example, chicken breasts are lower in fat than drumsticks. Choose the skim milk, yogurt and cheese. Avoid use of condensed milk as it is very high in sugars. Eggs are the best protein source and also cholesterol! When cooking, just substitute two egg whites for one whole egg (the fat, cholesterol and most of the calories from eggs are in the yolks).
Most important is to downsize portions. Do this and half the battle is won. Make the servings in smaller size. Use smaller plates, and make any cake serve twelve instead of eight!
Here are some healthy snacks for you!
Till I write again
How wonderful it would be if we were able to eat right without thinking? Small daily habits are what add or subtract calories. Let us look at the subtraction tactics very seriously! If you follow these regularly they can help you incorporate foods you need into your daily diet while removing those you do not need. As time goes, you will be in total control of your nutritional intake. And all the better for it!
You must have heard about Indo Chinese Chilli Paneer and now we cooked Chilli Chana in our kitchens recently. Chana is one popular pulse that seems to have crossed the northern frontier and made its way to other regional cuisines! Be it the small and red (kale chane) and large buff-coloured chickpeas (kabuli chane), these are essential pantry items in most homes.
It’s time to pick up the knives and ladles again and take you on an adventurous journey into the world of discovering the wealth of India food recipes! Indian food is famous all over the world and foods like Darjeeling tea, Tirupati ladoo, Goa’s feni and Hyderabadi haleem are in the list of protected species with the Geographical Indication (GI) Certification. This certification ensures that makers of these foods, outside of the region and within the region, will not be able to put the tag of (Darjeeling, Tirupati, Goa, Hyderabad…) unless they meet strict quality and production standards. The more recent addition of Hyderabadi haleem means that the haleem must be made only with goat meat, the ratio of meat to wheat must be 10:4, the ghee used must be certified by a lab as 100% pure and the haleem must be cooked for 12 hours in a copper vessel over firewood. This is a stringent way to preserve Indian traditional recipes.
Indian food for many, many years has been identified by , let’s look at just 2 examples, the more popular succulent and flavourful grilled chicken called Tandoori chicken and the creamy sweet preparation called kheer which is a nutritious blend of whole milk with rice laced with the fragrance of saffron and dotted with nuts. The origin and evolution of India food recipes is truly blessed with the influences of multifarious cuisine from the dynasties that ruled in the past. The delicacies of yore offer a surprisingly large number of Mughal, Persian (take haleem for example), Zoroastrian and Portuguese recipes. The final distinctive stamp of the region is given according to the climate, ingredients available and the needs of that particular region.
One case in point would be the influence of the north-west frontier cuisine till date in the collection of India food recipes. The delicious tandoori recipes which are immensely popular all over the world have been passed on with all the specifications of how to marinate the meats and vegetables and cook them in the special clay oven to juicy perfection. Breads like rotis and paranthas cooked in the tandoor professionally are specialised fare that are difficult to emulate in a household oven.