Myths of Indian Cooking

Myths of Indian Cooking


Myth 1: Indian food is really unhealthy!

FALSE – Indian food can be as nutritious as you want it to be.  Herbs and spices used in cooking have fantastic healing and digestive properties.
Ghee and butter can be replaced with oil, cream replaced with low fat Greek yogurt and many fried dishes can be baked, even samosas!

Myth 2: Indian food takes forever to cook!

FALSE – Yes if you are making lavish dishes such as biryani, but day to day cooking need not be time consuming at all.  Most beans come in pre-boiled tins so need to buy the packet varieties, soak overnight and cook for eternity.  Pressure cookers allow lamb to be cooked in 10 minutes, marinated poultry tenderises allowing for a faster cooking time.

Preparation time of ingredients can be drastically reduced, for example, use garlic and ginger paste rather than the fresh version (good to use the fresh version if time permits!), use liquidised tinned tomatoes instead of fresh ones.  If a dish requires onions, garlic, ginger, and green chillies, you can chop all of these in a food processor in a large quantities, freeze in an ice cube tray or foodbags and use when needed!

Myth 3: Indian food is complicated to cook!

FALSE – Agreed, certain dishes need a vast variety of ingredients, such as the  old favourite biryani, but most other chicken, vegetarian and fish dishes require the most basic of store cupboard ingredients.  The beauty being, you can mix and match and adjust spices to suit your taste buds.  Dishes like aloo matar are very quick to make as are tadka daals.  Even a healthy chicken curry can be prepared in less than 30 minutes.

Now these myths have been dispelled, go and make some quick, healthy indian food a la (excuse the French!) !!


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