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Bhindi (Okra) is a favourite across Indian cuisine. Paired with roti or rice, this nutritious sabzi is also a childhood tiffin staple. However, digital creator Dr Purnima Bahuguna shared a reel on Instagram claiming that bhindi is a “slow poison” during winters, meant to gradually kill us owing to the fungal content on okra leaves in cold climate and the pesticides used to keep them safe. Intrigued, we decided to ask an expert for clarity. Veena V, chief clinical dietician, Aster Whitefield Hospital, Bengaluru, said that there is no study or data that proves consuming okra or bhindi during winters is bad. In fact, it is rich in fibre, vitamins, and antioxidants beneficial at any time of the year. Dr Veena, however, said that excessive consumption of okra can lead to gastrointestinal problems as it contains fructans, a type of carbohydrate that can cause diarrhoea, acidity, and bloating, especially in people with existing bowel problems. Okras are also high in oxalates, a major element of kidney stones. What are the health benefits of eating okra/bhindi? …
Tadka with hing and jeera is one of those special touches that elevate even the simplest of Indian dishes. Popular for adding a burst of tang and flavour to our regular old dal, tadka- or the practice of tempering dates back centuries, with our mothers and grandmothers figuring out this master stroke of bringing out some extra taste along with some added nutrition. But what exactly makes hing and jeera the popular choices for tempering? Indianexpress.com spoke to health experts and found out. What does Ayurveda say? According to the traditional holistic medicine system of Ayurveda, the benefits of Jeera (cumin) and Hing (asafoetida) are myriad and essential to one’s well-being. “The word jeera itself comes from jeernam which means digestion, and jeera is thus used heavily for promoting gut health. Hing, which came to India from its native Afghanistan, is even more renowned for its action in promoting gut health,” said Dr Biju KS, Senior Medical Officer, Vieroots. He shared that both spices are renowned for their anti-diabetic, weight loss, calming, anti-worm and microbiome-enhancing …
Chef Pankaj Bhadouria’s social media is full of tips and tricks for one and all — be it a kitchen newbie or a seasoned cook. In a recent post, the MasterChef India Season 1 winner shared how the way onions are chopped can alter the taste of your final dish. Curious, we reached out to experts to find out why that happens and what do the various shapes and sizes of onion indicate about its taste. Jayraj Chandani, Chef de cuisine 689, The Quorum said that onions belong to the allium family along with garlic, scallions, leeks and others. The thing noticeable about onions is that they’re barely aromatic before cutting them open and the intensity of the flavour is based on the way you cut them. “The aroma and the flavour comes from a reaction between an enzyme called alliinase and its amino acids. And since they’re stored in separate parts of an onion, these two come in direct contact only when the cell walls are ruptured. The more cell walls are ruptured, the …
