Skip to main content

Tips for Healthy Cooking & Healthy Eating : 1



We all know that we have to eat healthy food to remain healthy. Here are some tips on how to cook healthy foods or vegetables and to eat healthy foods to keep our body fit:


● After washing vegetables if possible do not throw away the water. Use it in vegetable or flower plants in your garden.

● If you have any doubt while buying vegetables that the vegetables are of hybrid product that may contains some harmful chemicals, then soak the vegetables in salted water for 10 minutes before peeling or chopping.

● If you need to boil the vegetables, do not throw the remaining water because many vitamins may left back in it . So use it in making soups,  gravys or dough of chapati or roti.

● some vegetables have their nutrients in their skin. So peel them as thinly as possible. If possible cook vegetables like potato, cucumber etc. with skin. Boil potatoes with skin as it's nutrition is in its skin.

● chop vegetables in equal size, the dish will look great.  In some dishes where potatoes have to add, cut potatoes in a bigger size. Because people who do not like potatoes or diabetic patients could separate potatoes from other veggies.

● Donot boil eggs instantly after taking out from the refrigerator, the egg shells will break.  Add pinch of salt in the egg boiling water. It will increase the boiling point and the egg shells will not break.

● store leafy vegetables in a thick plastic bag tightly in a refrigerator.  It will keep the veggies fresh for long time.

● While boiling chowmin, noodles or pastas add pinch of salt and oil. After boiling instantly run it under cold watet, drain and transfer into a flat vessel.  The nooldles will not stick to each other.

● While making chapaties or rotis add pinch salt, oil and warm water into the flour and knead the dough. Rest  it at least for 15 minutes before making rotis. Make the round shapes and rub with dry flour and keep it in a air tight container for long storage (1-2 days).


● While boiling plain  rice add little oil in it. Rice will not stick after cooking.

● Always use heavy bottom pot to boil milk or making kheer. The milk will not burn.

● Donot make salad instantly after taking out the vegetables from refrigerator. And donot add salt instantly to it. Because water will come out from the veggies and it will spoil the look of the salad. So make salad after half an hour of taking out the vegetables from refrigerator.

● Do not eat sour and bitter together. Eat one by one. Eating together may cause poison sometimes.

● After eating too hot or too spicy food eat sweet or eat curd or raita.

● Always keep a sanitizer with you while going out. Because if no water is found in some places , specially while eating street food, you can use sanitizer to wash your hands before eating.

So these are few tips that I do follow . Hope everyone like it. In my next blog post I will provide some tips on cooking fish and meat.

Comments

Post a Comment

Most Popular Posts

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food. Get the answers on the bottom of the post. A.  Litti chokha is a famous food of which State Assam  Bihar  Maharashtra  Gujarat  B. A burger like fast food dish of Maharashtra Kathi roll  Samosa  Vada pav Dhokla  C. Which state is the largest producer of rice Assam West Bengal  Punjab Maharashtra  D. Which is not a sweet dish  Ghevar  Chikki  Shrikhand  Medhu vada  E. Which is not an Indian bread  Phulka  Parantha  Chapati  Concha  F. Rogan josh is a signature recipe of  Assamese cuisine  Kashmiri cuisine  Mughlai cuisine  Goan cuisine  G. Which of the following  is not a Bengali dish Misti doi Samosa Roshogolla  Sambar vara  H. Which of the following is not a south Indian dish  Sambar Upma  Dal makhani  Sevai  I. Who was the winner of MasterChef India season:1 Kirti Bhoutika  Pankaj Bhadoirua Nikita Gandhi  Abhinas Nayak 

Assamese Style Stir Fried Jute Leaves (MoraXaak)

 Hello everyone!  Hope you all are feeling well.  As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly. At this period of summer season traditional Assamese meal is really good to eat. Assamese food is less spicy and less oily and that's why is very healthy. One of the seasonal leafy vegetable found during summer is jute leaves .  Jute   is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called  Mora xaak .  There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as  Titamora . The other one which is not bitter is called  Mithamora . Today I'm going to share a simple and quick jute leaves recipe. In Assamese cuisine we knot 2-3 tender leaves of jute leaves with stems together, and

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif

Boiled Jute Leaves

 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe.  Also try : Stir fried jute leaves Jute leaves fritters Boiled Jute Leaves : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGREDIENTS:  A bunch of  tender jute leaves picked from the tip with stems   1 tbsp grated and fermented bamboo shoots (khorisa)    2-3 cups of water  2 green chillies  1/2 tsp mustard oil *  salt to taste  * If you don't like mustard oil, use olive oil.  METHOD: Wash jute leaves with stems under running water.  Cut the chillies lengthwise.  Boil 2-3 cups of water in a pan. Add jute leaves and green chillies.  Add salt and bring to boil.  When the jute leaves become soft and tender, add fermented bamboo shoots and musters oil.  After 5 minutes, switch off the gas.  Serve hot. 

10 Souring Agents in Assamese Cuisine

Souring agent is very important in Assamese cuisine. As Assamese people like to eat masor tenga or sour fish curry, it is very important to make the curry sour by using different souring agents available in this region.  Following are 10 souring agents used in Assamese cuisine to make different tasty recipes including masor tenga.  1.  Ou tenga(ঔ টেঙা) : English name:  Elephant apple   Scientific name : Dillenia indica Elephant apple  Cook with Elephant apple :  Fish Curry with elephant apple 2. Modhuxulung(মধুসোলেং) : English name : Scientific name : Polygonum microcephalum Modhuxulung  Cook with modhuxulung :  Modhuxulung chutney 3. Tomatoes(bilahi/বিলাহী) : There are many varieties of tomatoes used in Assamese cuisine. Kon bilahi(কণ বিলাহী) : English name : Cheery tomato Scientific name : Solanum lycopersicum var Mirika bilahi(মিৰিকা বিলাহী) : English name : Grape tomato Scientific name : Tomatoes  Cook with tomato :  Fish curry with p

Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor)

  Jute  is an edible leafy vegetable, rich in vitamins and fiber. Jute in  Assamese  called Mora xaak . There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora . The other one which is not bitter is called Mithamora . The difference between these two jute plants is that the stem of the bitter plant is black in colour while the colour of the other variety which is not bitter is white.   Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make  Khar recipe with jute leaves. Today I'm going to share a fritter recipe of jute leaves. You can use any variety of jute leaves for making fritters. I have used mithamora in this recipe. Also check : Malabar Spinach Fritters Pumpkin leaves fritters  Night flowering jasmine leaves fritters Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) : 📎Cuisine :  Indian 🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes INGR

Poita Bhat | Paani Bhat | Watered Rice : The smart solution for leftover rice (with instant poita bhat recipe)

Assamese call it poita bhat , Bengalis call ponta bhat , pakhala in Odisha, geel bhat in Bihar, pazhankanji in Kerela and palaya sadam or palayathu or neeragaram in South India. Known by different names in different regions in the Indian subcontinent, fermented rice is a dish consumed by different communities of India in their own style since ancient times. The leftover cooked rice is soaked in water for overnight for fermentation. The next day it is served in  breakfast.  Traditionally Assamese poita bhat is served with mashed potato ( aloo pitika) or mashed grilled fish ( pura masor pitika) .The fermented rice is served in bell metal bowl and little raw mustard oil,  chopped chillies, chopped onions, few drops of lemon juice and pinch of salt is added to it before serving. As water is added to the cooked rice, we also call it paani bhat . Paani means water and bhat means rice which means watered rice .  Poita bhat   was known as "the poor man's breakfast" in an

How to make KHAR of Assamese Cuisine

Khar  is an alkali prepared from sun dried skin of some varieties of banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. Therefore it is also called kolkhar (kol means banana). It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach.  A traditional Assamese meal begin with khar recipe.  A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower,  doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient.  One or two tablespoons is enough to prepare khar recipe.  Khar can also be consumed as raw by just adding chopped garlic,  few drops of mustard oil and salt. •  Doron Bon Khar •  Papaya Khar Khar  Recipe of making khar from banana peels : Ingredients : • Dry peels of 2 banana • 2 cups of water. Method : Khar is g