Cook residency: Indian food doesnt have to swim in fat curry-house style to taste wonderful. With three vibrant recipes, our resident reveals how she made her cooking healthier without compromising flavor …
My two girls, Reet and Neev, were both born in Britain. We feed a huge various forms of foods at home: some British, some Indian, and some that riff on both cuisines. Food is an important part of our lives, and as a mother Im conscious of my responsibility to teach them how to feed themselves. That entails setting a good example.
The Asian community is in the major at risk group for heart disease, and, nine years ago, I worried about my own heart health. Appearing in the mirror, I insured a woman who had never lost her baby weight and who, fuelled by curries induced with creamy sauces and pounds of ghee, continued to get fatter. I decided to do something about it, combining exercise with a change in my cooking practices.
Many people will believe Indian food and image curries swimming in oil. And this is often the occurrence. The clarified butter we call ghee is a staple across the country; oils are utilized abundantly in marinades and many recipes involve deep frying, too, such as the unleavened bread known as puri, jalebi( a sweet, deep-fried wheat batter ), Keralan banana chips, samosas the listing goes on.
But Indian food doesnt have to be bad for you! Its easy to accentuate it with spicing and powerful flavours, without excessive sums of fat or sugar. Im still enjoying all the same dishes I used to, but have modified my ingredients and methods, deconstructing Indian cuisine to suit my wants. Where standard recipes call for tablespoons of ghee, I instead select teaspoons of rapeseed oil( lower in saturated fat and a good source of vitamin E) and often build intense stocks in a pressure cooker to heighten flavour.