traditional indian cuisine Archives - Page 8 of 8

Tomato Saar (2)

Though tomatoes are rich in fiber and antioxidants, we get more lycopene from cooked tomatoes when compared to raw. Lycopene helps fight depression, heart disease and cancer, and gives tomatoes its bright red color. Adding fat to your meal when eating foods such as tomatoes maximizes the body’s absorption of fat-soluble phytonutrients. So, this saar (soup) with coconut ticks all the boxes. Tomatoes have an anti-inflammatory effect that protects muscles and may help athletes recover after exercise, and also helps reduce asthma. Supplements cannot replace the phytonutrients in tomatoes effectively.

Tomato Saar (3)

Indian Spinach Curry (Malabar Spinach)

Indian spinach (Malabar Spinach) is mostly available during the monsoon. It is very easy to clean and cook and tastes more or less like spinach. This green leafy vegetable is rich in all the nutrients in most green leafy vegetables like calcium, potassium, magnesium, iron, and vitamin A. It’s especially good for women and children who have iron deficiency. It is low in calories and high in fiber. This miracle green leafy vegetable originated in Asia but is now grown in most tropical regions. It is usually cooked but can also be used raw in salads as well as in smoothies.

Red Rice Poha with Vegetables

Eating plenty of vegetables may be one of the simplest ways to improve health and well-being. They provide energy, vitamins, minerals and fibre and additional health benefits from phytonutrients. Vegetables are also naturally low in fat, salt and sugar, making them an excellent food choice. Starchy vegetables such as potatoes, yams and sweet corn contain higher levels of carbohydrates and are higher in energy (kilojoules) because of their carbohydrate content. Vegetables lose a lot of their nutritional value when cooked so it’s best to eat them in their original form as far as possible or at least cook them the least degree that you can.
Red rice poha is also rich in fibre, carbohydrates and iron. It’s a great ingredient to add to a meal to give the feeling of satiety along with nutrients.

Red Coconut Chutney

Ingredients 1 cup (½ coconut) grated fresh coconut 4-5 dry beydgi red chillies 4-5 garlic pods A small lime sized ball or 1″ ball of

Indian Spinach Soup (Malabar Spinach Soup)

Indian spinach (Malabar Spinach) is mostly available during the monsoon. It is very easy to clean and cook and tastes more or less like spinach. This green leafy vegetable is rich in all the nutrients that are present in most green leafy vegetables. These are calcium, potassium, magnesium, iron, and vitamin A. It’s especially good for women and children who have iron deficiency. It is low in calories and high in fiber. This miracle green leafy vegetable originated in Asia but is now grown in most tropical regions. It is usually cooked but can also be used raw in salads as well as in smoothies.

Indian Vegan Cookbook

Posts tagged: traditional indian cuisine