Food occupies a unique place in the hearts of Indians. There are countless aspects that make Indian food unique and nutritious. Although India's eating practices are well-known around the world, few individuals are aware of the benefits of our ancient traditions. Even we don't appreciate our historical customs for the significant health benefits they can provide.
Even in development and fall of civilizations, food habits have played a significant role. In this article, examples that showcase the pure genius of Indian cooking you will be amazed to know how intelligently the various ingredients in our kitchens are used that not only make the dish tasty and flavorful, but also increase the health quotient of the food. Here are some of the traditional food practices that we should adopt in our life.
Turmeric
To begin with, turmeric gives the curry a distinct brilliant yellow colour. To test this, cook a curry with and without turmeric. You will feel drawn toward the curry with turmeric, and as a result, digestive juices will be generated more effectively. The truth is that our ancestors were well known that our eyes consume before our mouths do. It then eliminates dangerous germs in vegetables and minimizes inflammation in the body thanks to its antibacterial and anti-inflammatory qualities. Instead of adopting the artificial road of adding synthetic colours, we used natural herbs and spices that also added to the food's medicinal properties. Another amazing feature was the blend of turmeric and black pepper, which stimulates turmeric absorption.
Many curcumin-based remedies are now on the market, attempting to imitate this effect. This suggests that if we keep to our Indian diet, we won't need these medicines. The detoxifying benefits of bitter guard, also known as karela, are extensively observed. But, let's face it, as healthy as bitter guard is, it's also difficult to digest. Our forefathers, on the other hand, were fully aware of the effects, which is why they used to marinating the bitter guard in salt for at least 30 minutes. The bitter components of the fruit would be effectively drawn out, making it much easier to eat. The bitter guards are then coupled with sour foodstuffs, such as unripe mango, to further hide the bitter flavour. Smart isn't a word that comes to mind. Not only that, but fennel seeds are an essential element of bitter guard curry, and you may have noticed that they are frequently roasted in a large amount of oil. This is a clever strategy to balance the drying and cooling capabilities of the material. So remember to appreciate the customary wisdom that go into preparing that bitter guard the very next time you eat it.
Black gram
Dal makhni and black urad dal are easily understood as the same thing. Yet, why is this so? Although black gram gives strength, it is difficult to digest, which may result in abdominal gas. This recipe is being followed even today in every Indian kitchen. Bay leaf is added to balance the drying effect of asafoetida and prevent gas leakage. Don't restrict yourself to butter just because it has calories, as they serve a greater purpose in southern Indian cuisine, which is their myriad of dosas and idlis.
Fenugreek seeds
When assembling the batter, a south Indian would have to include fenugreek seeds. Do you have any clue why fenugreek has this remarkable property? Fenugreek seems to have a great affinity for certain wild yeasts, making the fermentation process simple and easy. And there is no need for those commercially available artificial fermenting agents.
All recent research acknowledges that methi seeds contain beta glucan-rich substances. They promote in the absorption of carbon dioxide, making idlis fluffy and soft. Methi seeds impart viscosity to the batter and give the dosa its crispy texture. It should make us proud that our forefathers' masterfully constructed recipes have lasted the test of time. Isn't that so? Indian cuisine is defined by the use of only one's hands when making food. Isn't kneading the dough to make chapatis or ladoos unpleasant and unsafe? This is far from the case; rather, the basis of this behaviour is out of the norm.
When preparing food using
bare hands is unhygienic?
Every other finger on our hand represents one of the five components that make up our body. When we touch food with our bare, clean hands, it becomes adequately charged, making it more energetic and easy to digest when consumed, as our forefathers knew.
Scientists have discovered that our fingertips are a main source of physical sensations that are processed by the mind, the brain's most developed region. So the next time you see your mother cooking with her bare hands, remember that she's adding flavour to the food.
You've actually heard that vegetarian food is deficient in protein because it lacks the nine essential amino acids. Even if this is true, according to our forefathers, it does not apply to Indian vegetarians who consume the good old staple of rice and dal on a regular basis.
Lentils
Lentils have the amino acid lysine, which rice lacks, as well as all of the sulfur-based amino acids that lentils lack. Together, they make a meal that is not only protein-rich, but also flavorful, satisfying, and simple to digest. This is also true of legumes, which is why our country's farmers, who have such shredded bodies, never consume protein shakes, preferring instead to eat lentils, grains, and vegetables.
Probiotics
Probiotic products that strengthen gut friendly bacteria have established a little industry. Ask a few questions of your grandmother about probiotics. She might not be familiar with the term. She would, on the other hand, know how to take them through food, and she would do it much more efficiently. The key is fermented foods, which are eaten in India regardless of where you live.
Idli, dosa, dhokla, curd, paneer, bhatura, kanji, gunduk, zinki, pitha, and a variety of certain other foods are high in probiotic bacteria, which sit in your stomach and help with processing, absorption, assimilation, and elimination. So make fermented foods a regular part of your diet and you'll get the benefits that you never get from synthetic meals.
Moong dal
Remember when you were sick and your mother fed you warm khichdi? This substantial comfort food is made with equal parts rice and green moong lantern. Have you ever wondered why India's soil surface generates so many different lentil varieties? Moong dal is the only lentil used in khichdi because it is the only lentil that suits essentially every body type and can be eaten of year.
The challenge for the sick is to prepare a meal that provides nutritious food while leading to the possibility and easy to digest. The pairing of moong dal and rice is a difficult one to master, but it works excellently. It's topped with a teaspoon of ghee and a squeeze of lemon to lower the glycemic index and enhance nutritional digestion. Isn't it clever and straightforward?
Tadka
Isn't tadka the first thing that comes to mind when considering of an Indian curry? Because high-calorie oils are used, the west may look down on it. However, the foundation of this technique is our grandparents' thorough awareness of food and how tempering has nutritional benefits. The power of heated oil to extract and concentrate the essential fragrance and texture of spices and herbs is astonishing. Then, when it's added to a dish, it preserves the essence. Tadkas in Indian curries vary greatly on the region.
There is more cumin in the north and more curry leaves in the south, reflecting the use of natural spices. Our grandmothers believed that spices have medicinal characteristics, and that the easiest way to get the most out of them was to use a high-quality cold-pressed oil from their region or ghee. So don't be fooled by oil-free curries. They may be low in calories, but they aren't as high in chronic benefits.
Pickle and Pappad
An Indian dinner is generally accompanied by a small piece of delicious pickle chutney and that crunchy papad. Have you ever wondered why pickles have a poor reputation, although in little amounts, they are a probiotic-rich benefit to the digestive system? It's so well-prepared that it can last for years without needing to be refrigerated. Sweet and savoury chutneys not only offer depth and taste to every bite, but they also aid digestion.
A delicious appetiser is papad. Simply staring at it in your plate can cause your body to secrete the appropriate enzymes. Now, before I go any further, I want to talk about several dishes that have the same name, but the procedure of creating them has changed over time. For example, sugar that has been sulphur washed, oils that have been chemically refined, and salt that has been chemically treated to make it free-flowing.
Why Cast iron kadai has been cherished as a essential possession in Indian kitchen?
Indian mothers have long regarded cast iron kadais as a precious
item for use in the kitchen. There are number of advantages to utilising it.
The cast iron kadai has the unusual feature of keeping a uniform temperature
throughout the entire surface area. As a result, it is every confectioner's
ideal equipment for deep frying. Cast iron is ideal for keeping food warm since
it preserves heat for a longer length of time.
In general, a tiny quantity of iron is absorbed into the food when it is cooked in an iron kadai. Not to mention, iron is durable, and it's hard to destroy it after it's been purchased. Make puris in an iron kadhai the next time you would really like to eat them. I have handpicked a few statements that give us the impression that traditional Indian cuisine is an art form.
When it comes to creating a great cultures and
traditions, there are no rules. Some humans are born with them, while others
acquired them later on in life. The purpose of writing this article was to
acknowledge the efforts put in by our ancestors and to motivate ourselves to
stick to our traditional practices.
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