Diwali faral can be made healthy with healthy ingredients and healthy cooking methods. These tips and tricks will help you know how!
- Use alternatives to Maida: Wheat flour, Bhajani flour made with dry roasted
millets and pulses (Jowar, bajra, rajgira, ragi, whole brown chana, urad dal). These are
higher in fibre and contain minerals like calcium and iron.
- Avoid using Dalda/ Vanaspati as these are high in trans fats which are bad for the arteries
and heart health in turn. Ghee used in limited amount is a better option.
- Add nuts like walnuts, almonds, pistachios and seeds like chia, flax seeds, melon seed,
garden cresse seeds (Aleev). It will increase the content of proteins, essential fats, Magnesium,
iron and Calcium in the dish.
- Soluble fibres from Gondh (popped in a popcorn maker/ roasted with a little ghee) improves
the nutritional quality.
- Roast instead of deep frying Chiwda. Bake instead of frying chaklis.
- Have fresh refreshing desserts like thick yoghurt with some granola, fruits and
nuts. It improves the digestion due to probiotics and breaks the monotony of gorging on oily
rich food and keeps us satiated.
- Roasted and powdered oats flour can be added while making laddoos. It improves the fibre
content and reduces the glycaemic index of the sweet dish.
- Avoid using the same oil for frying again and again. Toxins are produced when oil is heated
and reused several times. Use small quantity and discard the oil when it becomes dark and
thick in consistency.