Logic Behind Indian Foods | Science |

Logic Behind Indian Foods | Science behind Indian foods|

You will be amazed to know how intelligently the various ingredients in our kitchen are used that not only make the dish tasty and flavourful but also increase the health quotient of the food.

Top 10 examples that showcase the genius of Indian cooking.

#1 Turmeric

Wonder why turmeric is used in almost every Indian curry. First of all turmeric provides a peculiar bright yellow colour to the current. Experiment this, make a curry with and without turmeric. Instinctively you would be drawn more towards the one which has added turmeric and as a result digestive juices will be secreted better. Fact of the matter is that our ancients knew very well that our eyes eat before our mouth has fallen. Then due to its antibacterial and anti-inflammatory properties it kills harmful microbes in the vegetables and also reduces inflammation in the body. Basically instead of going for an artificial route of adding synthetic colours. We use natural herbs and spices that also added their healing value to the food and other genius thing about it was the combination of turmeric and black pepper which amplifies the absorption of turmeric. You can today see many curcumin based supplements trying to replicate this effect. This gives an example that if you stick to our Indian died we need not depend on these pills.

#2 Bitter gourd

Bitter gourd  is well known for its detoxifying properties. But let's face it as nutritious as it is bitter gourd is equally difficult to eat. However our ancients understood the limitation very well that is why they practiced marinating the bitter gourd with salt for at least 30 minutes. This would effectively draw out the bitter juices of the fruit making it much more easy to eat. Then bitter gourds are combined with sour food generally unripe mango to mask the bitter taste. Even further smart isn't it not just this fennel seeds are an integral part of bitter gourd curry and you might have also noticed that they are generally fried in generous quantity of oil. This is an intelligent way to balance its crying and cooling properties. So the next time you eat that bitter gourd don't forget to acknowledge the traditional wisdom that has gone into making it.

#3 Dal Makhni

When we say dal makhani. It is readily understood as Black Black urad dal. Have you wonder why?  Black gram is among the most strength giving pulses out there. However it is not easy to digest and may become the reason for abdominal gas to overcome this our grandmothers considered two spices mandatory for it preparation. They are Asafoetida(Hing) and Bay leaf(Tej pattar).  This recipe is being followed even today in every Indian kitchen. Coming to its affinity with fresh butter. It is added to balance its drying effect and avoid gas. So don't say no to that butter just because it has calories. It serves a higher purpose in there.

#4 Doses and Idlies

The centre point of South Indian cuisine are there are myriad variety of doses and idlies. A South Indian will never miss out on adding fenugreek seeds while preparing the batter. Do you know the reason behind this? An interesting property of fenugreek is its affinity for certain wild yeast which make the fermentation process fast and easy. So no need for those synthetic fermenting agents. Today even modern research agrees that meethi seeds contain compounds high in beta glucans. They helpful hold carbon dioxide which makes idlies fluffy and soft. Meethi seeds also give viscosity to the batter and are also responsible for giving the dosa a crispy texture. It should make us proud and the recipes carefully prepared by our ancestors have stood the real test of time isn't it.

#5 With Bare Hands

Using bare hands while preparing food is intrinsic to Indian cooking. Be it kneading the dough making chapatis or ladoos but isn't it dirty and unhygienic well it's far from it. Rather the basis of this practices beyond ordinary. Each finger on other hand represents the five elements of which our body is made of. Our ancestors understood the importance of touch. When we touch food with our bare clean hands the food gets appropriate charged making it more lively and easy to digest when eaten. Scientists have confirmed that our fingertips are a major centre of tactile sensations which are processed by the most advanced part of the brain the contacts. So the next time you see your mother using her bare hands for cooking know that she is making the food more lively.

#6 Lentils and Rice

You must have heard that vegetarian food is an incomplete source of protein as it does not have the 9 essential amino acids. Even though it's true but thanks to our ancestors in does not apply to Indian vegetarians who regularly savor the good old stable combination of rice and dal. Lentils have an amino acid call leasing which rice does not have and rice has all the sulphur based amino acids that lentils don't have. Together they form a meal which is not just complete in protein but is also tasty feeling and easy to assimilate. This applies to legumes as well. No wonder the farmers of a country who have such ripped bodies never take any protein shakes rather their staple is lentils grains and vegetables.

#7 probiotic meals.

Probiotic supplements that increase the gut friendly bacteria has become an industry of its own. Ask your grandmother what probiotics are? Well she  might not be aware of the term. However she would new how to take them through food and that too much more effectively. The secret lies in fermented foods which are consumed no matter what part of India you live in. Idly, dosa, dhokala, curd, paneer, bhatura, kanji, gundhuk, zinki, pita there are many many more which are rich in what is now popularly called probiotic bacteria that sits in your gut and insurance good digestion, absorption, assimilation and excretion of food. So make sure to include fermented foods in your regular diet and you will never need those synthetic probiotic meals.

#8 Khichdi

Remember that time when you were sick and your mother served you warm khichdi. The whole some comforting meal is prepared with equal amounts of rice and green moong lentils. The rich soil of India produces countless varieties of lentils but have you wonder why only moong dal is used in khichdi. This is because moong dal is one lentil which suits almost everybody type and can be consumed in any season. For the sick the challenges to serve a meal that gives proper nourishment yet it should be light and easy to digest. A tough combination to crack that is where the combo of moong dal and rice fits in perfectly. It is served with a teaspoon of ghee and lemon juice to reduce the glycemic index and improve the assimilation of nutrients. Smart and simple.

#9 Tadka

What is the first thing that comes to mind when we think of an Indian curry. Isn't it? Tadka, well the west might look down upon it has high calorie oils are used. However the basis of this practice is the deep understanding of food that our ancestors possessed. Tempering has nutritional benefits. The hot oil has an amazing ability to extract and retain the essence aroma and flavour of spices and herbs. Then carry the essence with it when it is added to a dish. Tadka in Indian curries vary depending on the area of a region reflecting the use of local spices. For example, there is more cumin in the north and more curry leaves in the south our grandmothers understood that spices have therapeutic properties and it was the high grade cold pressed oils specific to one's region or ghee which were generally used to extract the best out of them. So never fall for those oilless carries. They might be low in calories but also rich in chronic value.

#10 Pickle, Chutney and Papad

A small piece of Savory pickle, little chutney, and that crunchy papad often accompanies an Indian meal. Ever thought why pickel might have had a bad name but in small quantities it is boon for the digestive system. Rich in probiotics it is prepared so smartly that it can stay without a refrigerator for years on end. Chutneys both sweet and Savory not only adds depth and flavour to every bite but also help in smooth digestion. Papad is a great appetizer. Just looking at it in your plate can make the body secretes the right enzymes. It is these small small addons in a meal that make a mundane looking meal magical.