Due to the fast-paced life, people have now moved away from the use of traditional cooking methods in a bid to make cooking faster. And yet, the older cooking methods enhance the flavour, and retain nutrients. Read on to know more.
In the 21st century, people have engaged themselves in the fast-paced world where traditional cooking methods are quickly getting out of style and use. Like any other activity, cooking is a time-consuming activity which can be mastered with patience and hard work. Traditional cooking methods in India have been passed down through generations, but people often tend to overlook the rich culinary heritage that our ancestors left behind.
In India, traditional cooking methods not only preserve the culinary identity of communities but also offer several health benefits. Although modern cooking techniques and appliances have made lives easier, people have forgotten the charm of age-old methods. Some of the ancient cooking methods add to the diet - a touch of tradition, more pronounced flavours, and more health benefits. Revisit some of the ideal traditional cooking methods that people should go back to.
Take a look:
These days, instant meals and microwave dinners seem to be served on the table. Slow cooking may come like a luxury that people find difficult to afford nowadays. However, the Indian traditional version is worth it. Simmering ingredients over low heat over a period of time helps in tenderising the tough cuts of mutton, intensifies the flavour, and enhances nutrient absorption. It allows flavours to melt together resulting in a richer and more satisfying dish. Traditional pots can be used for best result.
Fermentation is an age-old method in India that not only enhances flavours but also benefits health. Moreover, fermented foods like pickles, kimchi, yoghurt, and dosa are rich in probiotics which are healthy gut microbiomes. These foods help in digestion, boost immunity, and improve nutrient absorption. By reintroducing fermented foods into the diet, people can move over processed food.
Everyday and occasional cooking marks the use of a whole lot of spices and people are blessed that these masala powders are readily available in the market. However, in the time of grandparents, people used to crush whole spices at home and make masalas. A large mortar and pestle or stone grinder were used to make these powdered spices which were much more flavourful and aromatic druing early ages in India. This is the reason why people still use mortar and pestle to crush the spices for added benefits.
People have forgotten the use of open fires and hearths with the invention of gas or electric stoves. Grilling and roasting over open flames and hot coals were not only practical but also imparted smoky flavour. This traditional cooking method allowed dripping of excess oil away from the food, making it healthier alternative to frying. Whether meat or vegetables, this ancient cooking method elevates the taste and nutritional profile of the food. Indians have used this technique for centuries and has been adopted by Britishers later.
It is a gentle and versatile cooking technique that has been utilised in traditional cooking worldwide. This method involves exposing the ingredients to the moist heat of steam where the nutrients remain intact, colours remain vibrant and flavours are enhanced. Unlike boiling, steaming does not let go of vitamins and minerals, making it the ideal method for preserving the nutritional value of foods like vegetables, seafood, and grains. These are not only healthier but also retain their natural texture.