Wellcure
Wellcure
09:05 AM | 16-07-2019
Whether you are looking to save some money, or improve your overall health – cooking at home is the first step. A few simple kitchen skills can help you up the health quotient of you and your family. You don’t have to be a culinary expert to learn this. What you will learn in this article is quite basic, yet quite useful. Read on.
You are set to being a “Healthier You.” Just learn these three simple kitchen skills:
1) Chop your fruits and veggies in different ways
Bored of eating veggie salads? Want to add more variety to them? Want to introduce new fruits to your child? Want your child to eat more fruits? Try chopping your fruits and veggies in different ways and shapes. They taste differently based on which way you cut & eat them. All you need for starters is a scraper, grater and a knife.
Here are a few tips:
2) Learn the art of steaming
Did you know that vegetables and other foods lose their nutritional values when cooked at high temperatures? This is why cooking with steam is considered one of the best ways to preserve the nutritional values of your food.
Here are some of the benefits of steam cooking:
Foods that can be steamed: vegetables, momos, sprouts, idlis, dhoklas, idiyappam, patra, steamed rice, and more.
What to make with steamed foods: Steamed veggies can be used in salads, soups, cutlets, sambhar, rotis. Steam sweet potato for chaat. There are plenty of creative ways to use steamed foods. Play around with your regular recipes to find out innovative steamed dishes.
A few do’s and don’ts of steaming
3) Try your hands at oil-free cooking
As Indians, the thought of cooking without any oil feels strange to us. Though many oils are advertised as healthy, remember it’s similar to the fruit juice syndrome. Just like apple juice doesn’t contain the nutrition of a whole apple; oils don’t contain the nutrition of the whole nuts and seeds from which they are made. Read our blog Do you need oil to get oil to know more. So instead eat whole fruits and nuts to get the right nutrients.
Image credit:manfredrichtervia Pixabay.com
But how to cook without oil? Here are a few tips:
Few tips to help you get started with oil-free cooking:
You can cook- healthy
The journey to a “healthier you” begins at your kitchen. Practice these simple and healthy techniques, to enjoy home cooking and create healthy meals, for you and your family.
Recommended Read:
Title image credit: Steve via Pixabay.com
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Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.
06:06 PM | 16-07-2019
I cook oil free. We absolutely don’t need any oil in the cooking. If you can’t see oil floating on the food, that dish does not need any oils. Taste does not change absolutely. I used cold pressed oils for a long time and since 3 months I am absolutely oil free in cooking. It helps in cleaning your insides when you stay oilfree . My maid also has learnt this and is practising. Where there is a will, there is always a way. I felt that sautéing or using clay vessels is even better and user friendly in an oilfree cooking. Iron makes some dishes black which even if I try to console myself, I can’t wrap my head around that it’s ok. If enzymes and minerals in the food reacts to iron, then it has already changed. So I mostly use clay for all and mandatorily use it where iron tends t change the color - raw mango/ brinjal etc. if you need any specific tips and details, feel
Free to ask .. happy to help.
04:36 PM | 06-02-2019
Hi Ulka! Regarding cookware, I mostly use stainless steel (vinod / prestige) wok. I also cook some veggies in an iron skillet. To prevent the veggies turning dark, I empty the veggies into a stainless steel vessel as soon as they are completely cooked. I have observed them turning dark in colour only when left in the iron kadhai for some time.
Aluminium with ceramic coating isn't safe as the ceramic soon tend to chip off resulting in leaching of harmful chemicals into the food. If its ceramic cookware it should be 100% ceramic (completely natural).
05:11 PM | 05-02-2019
hey ulka. you should not worry about ironware leaving iron while cooking. It is in fact a great source of natural dietary iron & non-toxic compared to many other cookware such as non-stick or aluminium.
Reply06:53 PM | 04-02-2019
I mostly use stainless steel only. There are many heavy bottomed steel pans available now. Iron kadhais have to be seasoned and stored. Google for it, you will get all the info. But I agree it is a hassle. That is why I use mainly stainless steel. For tava, I use earthen tava,
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04:13 PM | 04-02-2019
hi ulka. there are many options in cold pressed oil - mustard, sunflower, sesame, peanut. You can use any.
Reply09:56 PM | 02-02-2019
Which ceramic pans to use ..mostly all pans have aluminium with ceramic coating
Which heavy weight stainless steel company you recomend
Does cooking in iron kadhai makes the veggies dark ...as it leaves ..iron while cooking .and how do you protect from rust?
Which cold press oil you recommend for making curries ..besides coconut oil ,,?
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