Healthy Cooking Tips From Experts

Healthy cooking is the key to good life. Know what ingredients and cooking style can add nutrition to the food you eat. Follow these simple healthy cooking tips and feel the difference in your health and well being.

A handful of well

A handful of well soaked moong dal added to any salad will increase the proteins and make it extra nutritious.

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A little bit of

A little bit of kesari powder added to beaten egg will greatly improve its appearance and make it more palatable.

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A little oatmeal added

A little oatmeal added to soup will not only thicken it but also add flavour and richness and fiber.

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Add 50 grams methi

Add 50 grams methi dana to every kilo of wheat while grinding to make flour. Chapatis are easily digested and also cooling for the stomach.

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Add few drops of

Add few drops of lemon juice while preparing sugar syrup. The impurities will collect on the surface of the syrup.

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Adding a cupful of

Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring.

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Adding a little almond

Adding a little almond powder to boiling kheer thickens it well and enhances the taste and Vitamin E content.

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After rice is boiled

After rice is boiled, strain off the water and use it in soups and gravies. This kanji is extremely nourishing.

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Apples with crisp peels

Apples with crisp peels should ideally not be peeled. Eat them whole as they are a good source of vitamins and fiber.

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Boil whole unpeeled potatoes

Boil whole, unpeeled potatoes, for they retain more nutrients than the peeled ones.

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Coconut milk when kept

Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying.

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Cut your salt down

Cut your salt down by half in your favourite recipes by replacing the salt with a herb or a spice, flavoured vinegar, citrus juice.

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Do not discard melon

Do not discard melon seeds. Grind with some water. Now strain the juice and add to gravies for a nutritious gravy.

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Do not reheat oil

Do not reheat oil too many times as it will make it more saturated, which is harmful to health.

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Do not throw away

Do not throw away the water in which vegetables have been boiled, since it is quite nutritious and can be used to knead dough.

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Do not throw out

Do not throw out the whey or water after making paneer at home, use it for making soups.

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Don t cook tomatoes

Don’t cook tomatoes on high flame. They will burst and turn acidic. For sweet, mellow tomatoes, simmer slowly.

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Fresh coconut milk turns

Fresh coconut milk turns rancid quickly. It is better to use it as soon as it is extracted.

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Fresh yeast should be

Fresh yeast should be stored in the refrigerator or consumed within a week.

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Green leafy vegetables should

Green leafy vegetables should be bought only when they are needed as they tend to decay and lose their freshness if kept for long.

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Grind onion garlic and

Grind onion, garlic and ginger to paste and cook in pressure cooker. Will need less oil to brown them for gravies.

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If vegetables are cut

If vegetables are cut uniformly, they not only cook evenly and impart a good flavour but also retain their nutritional value.

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If you add a

If you add a carrot to tomatoes while making soup, it will not only reduce the sourness but also increase the nutrient value.

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It is healthier to

It is healthier to garnish soups with popcorn in place of fried croutons.

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Lemon is a natural

Lemon is a natural preservative. Instead of using vinegar you may use half the quantity of fresh lemon juice as a substitute.

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Make low fat banana

Make low fat banana bread, muffins, cup cakes by swapping half the oil or butter with unsweetened apple sauce.

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Many vegetables and fruits

Many vegetables and fruits, like potatoes and apples, retain many of their nutrients in the skin. Whenever possible, cook them whole.

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Many vegetables and fruits

Many vegetables and fruits, like potatoes and apples, retain many of their nutrients in the skin. Whenever possible, cook them whole.

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Peas cooked in a

Peas cooked in a microwave with only a spoonful of water are more nutritious than those boiled in water.

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Place rolled puris in

Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.

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Sev or fried papdi

Sev or fried papdi used in chaats can be replaced with cornflakes, which are healthier. They taste delicious and crunchy as well.

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Skimmed milk is better

Skimmed milk is better suited for patients. It can also be used to prepare curd and several other dishes.

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The water in which

The water in which you boil eggs or potatoes may look murky but can do wonders for your plants. It is rich in essential minerals that facilitate plant growth.

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To cut calories use

To cut calories, use prune puree or apple sauce in place of shortening or butter in brownies, muffins and simple cakes.

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To increase the nutritive

To increase the nutritive value of idlis, add grated carrot, finely cut French beans or any vegetables of your choice.

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To reduce fat in

To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.

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To remove excess fat

To remove excess fat from soups and stews, add ice cubes to the pot and as you stir, the fat will cling to the cubes. Discard the cubes.

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Use finely chopped spinach

Use finely chopped spinach in dals and vegetable curries instead of chopped coriander. Adds more nutrition and iron content.

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Use leftover dal water

Use leftover dal water to make rasam or sambar.

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Use the dark outer

Use the dark outer leaves of cabbage soups and stews as they are rich in vitamins and mineral salts.

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Use the whey drained

Use the whey drained from curdled milk to knead chapati dough. They will turn out softer, whiter and most importantly more nutritious.

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Vegetables cooked with their

Vegetables cooked with their skin retain a larger part of vitamins.

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Vegetables should be cooked

Vegetables should be cooked till they are just tender. This way they will have a better flavour and retain more food value.

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Wash rice under running

Wash rice under running water till clear water is obtained. This removes the starch content.

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When cooking veggies cover

When cooking veggies, cover pan with lid, on it pour a little water. Fewer nutrients are lost this way.

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When making tomato soup

When making tomato soup, add a carrot. It reduces sourness, increases the nutrient value and enhances the colour.

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When serving home made

When serving home made ice creams, smaller helpings are sufficient, as they are richer than those prepared commercially.

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When using salted butter

When using salted butter in a recipe, go slow on the additional salt. Always taste before adding any more salt to the food.

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While deep frying anything

While deep-frying anything ensure the oil is heated properly, otherwise the food will absorb a lot of fat and become greasy.

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While making wheat flour

While making wheat flour rotis or paranthas, add a little rice flour to the dough. They will be easier to digest.

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