How To Get Started Cooking Indian Food

Most people think that you can't possibly eat Indian food, if you're on a slimming diet. That's a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules.

Obesity in particular is quite harmful as the extra weight on you body means that your body organs have that much extra work to do. In addition this fact of obesity is also directly related to lack of exercise and the food you eat. Out of these, exercise is the most important.
 

 


Add the Desi Ghee mashed potatoes and some salt. When the mixture is hot and well combined, shape it into flat rounds. Shallow fry these until they are golden brown.

The best ghee can be obtained only in case you have best milk supply at home. The milk should have enough cream. Following procedure could help in obtaining the best clarified butter.

For example, most Indian food contains ghee which is a type of clarified butter. It makes food taste great but is one of the worst ingredients that you can use in cooking as it is terrible for your arteries.

 

 



Paint a bit more ghee over the top surface and allow to fry for about a minute. Turn the paratha over and paint the other side. The actual cooking process of each paratha only takes a couple of minutes. You will need to turn each paratha over a couple of times during cooking - adding a little more ghee each time you do.

1) Select a large bowl, ideally a metal bowl which won't stick to your flour, to mix your ingredients. Stir together your flour, salt and oil. Start pouring the water in the mixture, being careful not to add too much water at a time. Using your hands or a wooden spoon stir in the water. You want to website get your dough to be elastic and not sticky.

Any potato can be sauteed but firm-fleshed varieties are most suitable. Any Dutch, Egyptian or Cyprus variety, Pink Fir Apple, Charlotte, Cornichon, La Ratte, Kipfler or Belle de Fontenay.

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