INDIAN FACT OF THE MONTH (April 2007): Indian Cuisine Health & Nutrition

Indians traditionally want meals that are high in carbohydrates, have ample amounts of a variety of vegetables and contain complete proteins and sparse amounts of Indian food provides this and more - it also has the health promoting properties of various herbs, ginger and spices. Yogurt, an accompaniment to Indian meals introduces good flora (acidophilus) into the digestive system. Many of our menus are vegetarian, which tend to be more alkaline than non-vegetarian menus. Fresh fruit follows Indian meals, which also contributes to an alkaline balance.

*To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it. *Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
*Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
*Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.