Several of us associate Indian food as being unhealthy. This is
correct if the curry in query is ordered from an Indian restaurant menu.
On the other hand, a household produced curry can be a fantastically
balanced meal, irrespective of whether it is a meat dish or a vegetarian
recipe.
Although curry is the nation's favourite dish, Brits are
shunning away from hot curries. Most curry lovers are opting for a korma
or a mild-spiced curry like a bhuna. Kormas are usually associated with
being creamy and mild and not necessarily nutritious. The reason for
this is that most korma recipes are created with ghee, cream and at
times, nuts. However a korma can be a balanced curry recipe if made with
yogurt. Even the type of yogurt can be varied to be certain you are
whizzing up a reduced excess fat curry recipe. For a very low fat curry
use very low fat yogurt rather as opposed to total fat Greek yogurt.
Another
great and easy tip to consider for a healthy curry is to saute your
onions in the curry base with olive oil rather than ghee. A middle of
the road compromise would be to use 1-2 tbsp of sunflower oil.
A
lot of folks ask me about healthy snacks for children. Most of the time I
inspire my kids to eat what I have cooked as the major family meal. Do I
definitely have time to churn out various dishes to suit everyone's
taste buds, No! On the other hand, I never want to deprive my little
ones of snacks such chicken nuggets and fries so I cleverly adapt the
recipe to make it a nutritious snack for young children. Here's how:
1. Marinade chicken strips with salt, pepper, lemon juice and a modest pinch of chilli powder.
2. Toss in plain flour, dip in beaten free range egg, then toss in wholemeal breadcrumbs.
3. Grease an oven tray with olive oil.
4. Arrange these nuggets aka goujons onto a tray and place into a hot oven (180 degrees) for 25 mins.
Your
young ones will delightfully devour these chicken nuggets in no time at
all, whilst at the same time you can be content that you've served them
a healthy meal.
If you want you can replace the chicken with
fish. Any fish will do, be it white fish, e.g. cod, haddock, coley or
Alaskan pollock or an oily fish such as salmon. Coley and pollock tends
to be more cost-effective. I often have a tendency to wait for the half
cost fish gives from primary supermarkets and obtain a kilo or two,
split into food bags for one meal and then freeze. Alternatively you can
buy frozen white fish fillets or frozen salmon for nuggets using the
same technique above.
Either way, your little one will be
receiving their Omega three fatty acids, a fantastic source of protein
as effectively as generating them smarter in the method!
Fish include nutritious fats that will lower cholesterol and increase health.
Typically
nuggets should be accompanied with chips. Not fried, of course. To
carry on the theme of nutritious snacks for youngsters, chips need to
hardly ever be fried. Wash and cut a handful of potatoes lengthways into
long wedges. Try to leave the skin on as potato skins are an excellent
supply of fibre, iron and vitamin C.
Then in a large bowl, add 2
tbsp of olive oil a pinch of sea salt, some crushed black pepper and a
sprinkle of garam masala (optional).
Add the potatoes and use your
hands to lovingly coat every wedge. Alternatively, you can add all this
marinade in a large polythene bag, add the potatoes and give it an
excellent toss ensuring every single wedge is coated evenly.
Next
arrange the wedges on a tray lined with foil and place into a hot oven
for 45 mins on 180 degrees. Note, there is no need to have to par boil.
If
you want, the potatoes can be substituted for sweet potatoes, parsnips
or even carrots. You can even create a medley of these vegetables.
