Healthy food substitues and smart eating.

Twelfth set:-

36. Curry leaves are the best among the greens. If we temper them as it is, most of the people have the habit of picking it or wasting it. Better we make it into pieces and temper in the intial stages so that it gets blended. making a paste is a better option but the smell is more dominating which most of the kids hesitate to try.

 

nice thread.....hope everybody making use of this....keep going..

 

Nice thread, thanks for sharing

 

Thirteenth Set :-

37. Onions,tomatoes,ginger and garlic too fall in the same category. Some pick it out before they start eating. For dry curries it is better we chop them finely. Tomatoes easily juices up, so less strain is required. For gravies we can make a paste and saute. It helps the gravy to thicken and the nutrient is also absorbed.

38. Cabbage can be used as an alternative for onions.Sure will not alter the usual taste.

 

Very useful tips. Thanks for sharing.

 

Fourteenth Set:-

39. potatoes and sweet potatoes can be steamed well, cut into desired shapes and fried with very little oil to make the outer portion alone crispy. Kids have a feel of eating fried items also oil is consumed less.

 

Fifteenth Set :-

40. If you don't have time to make extra curries or veggies...steam up vegetables with little salt and pepper(optional) and mix it along with idli/dosa batter or layer veggies and batter one after another...peas,carrots,beans and corn are apt for these protein and fiber rich

41. while making omlette add little gram flour and dilute to desired consistency..Add enough onions, pepper salt and green chillies ..mix well and poach them..Feels full and neglecting yolk will not be identified in this case..the flavor is too good due to the flour and raw onion combo..people who love double omlettes can go for this by adding or neglecting yolk

 

Sixteenth Set :-

42. Edges of the bread are more nutritious..but few breads are very dark in color...so kids and sometimes adults avoid eating them..those days trim the edges dry under sun or roast lightly in MW, crumble and stock them..sprinkle this in omlettes or dry curries in the end..sometimes sprinkling over podi dosai just before turning the sides enhances the taste.

43. include flaxseed powder or flaxseed oil in routine menu. Sprinkle them in salads or sandwich or while kneading dough for rotis.

 

Seventeenth Set:-

44. If you don't have time to make payasams or traditional sweets with healthy ingredients like raisins,nuts and spices...make your routine meal a quite different..heat very little ghee add raisins and nuts and a pinch of cardamom finally add grated coconut/ desiccated coconut remove from fire just stirring once top it over your dosa and sprinkle little sugar and turn the sides or fold it and serve it. If sweetened coconut is used sugar can be avoided..can be used as a stuffing for poori too..in that case sugar can be substituted with filtered jaggery.