“Some things are meant only to be deep fried” is what my mother constantly says. Not just her, there’s a very interesting theory that is mentioned by leading nutritionist Rujuta Diwekar, both in her books as well as her online workshops. The reason I feel the need to write about it here is that very often we look at diets in extremes instead of following a ‘fit for life plan’. The French believe in eating everything in moderation and that’s one reason why despite the croissants, baguettes and pastries most of them look fit enough to walk the runway!
“Some things are meant only to be deep fried” is what my mother constantly says. Not just her, there’s a very interesting theory that is mentioned by leading nutritionist Rujuta Diwekar,both in her books as well as her online workshops.The reason I feel the need to write about it here is that very often we look at diets in extremes instead of following a ‘fit for life plan’. The French believe in eating everything in moderation and that’s one reason why despite the croissants, baguettes and pastries most of them look fit enough to walk the runway!
Getting back to the theory on deep fried foods. Rujuta encourages us to eat normal, wholesome meals that consist of our traditional un-refined foods and local, seasonal ingredients. While she talks about the importance of ghee in the diet, she does not encourage eating foods that contain a lot of oil.But she does stress on the once in a while indulgence. "It’s ok to eat a murukku or two rather than eating a dozen of the same just because they are baked". When food is deep fried it does tend to feel heavy, so the best way to treat yourself is to have them on occasion and to eat it when freshly made. Another great way of enjoying fried goodies is to share it with family and friends. That way the quantity per person is limited and there are no leftovers to tempt greed.
The rains, cloudy weather, the nip in the air and the need to wrap our fingers around a mug containing a hot beverage offers the perfect setting. It’s also an occasion for a chat with loved ones, curled up in a comfy fashion on the couch. As Indians we love tucking into piping hot bajjis, particularly when it drizzles. As kids we came home to vengayam and vazhaikkai bajjis to be eaten with coconut chutney, after school. But one that was my absolute favourite was what we called the pazham bajji or pandu bajji in telugu. Interestingly this isn’t something that is commonly made in these parts. It was taught to mom by a dear gujarathi friend who made even the simplest dishes taste quite spectacular. She passed on a few years ago and this quick bajji made with ripe bananas is one of the many ways that help me remember her kind and loving ways.
The deliciousness of this particular snack is the way the sweet is balanced by the savoury. The batter is a mix of rice flour, gram flour (kadalai maavu), salt and pinch of red chilli powder. Unlike the pazham pori made in Kerala, these are cut into circles and no sugar, egg or maida is added. They taste best when the bananas are ripe. We like to use an organic rice flour which makes it all golden and puffy. The first bite yields a crunch from the rice flour and gives away to a soft, melting mouthful of banana. It must be eaten hot, soon after draining any excess oil on a paper towel.
In the olden days of our grandparents when joint families made up for most of the community, snacks like these would be made in abundance but each member would eat just a handful and be done with it. Unlike today where nuclear families out source innumerable packets of deep fried snacks and eat it for days on end without a break.
So when you actually think about it, it’s not really the cooking technique that leads to long term health damage but the manner and frequency of the consumption. We are after all human beings, meant to make the most of time on earth not just to set a good example but also to focus on simple pleasures that make each day worth living.
Enjoying the monsoons while counting many of life’s daily blessings and spreading positive vibes is truly the way forward. Sleep well, laugh heartily, exercise with a passion, think uplifting thoughts and go ahead… eat a few of those scrumptious bajjis!
Getting back to the theory on deep fried foods. Rujuta encourages us to eat normal, wholesome meals that consist of our traditional un-refined foods and local, seasonal ingredients. While she talks about the importance of ghee in the diet, she does not encourage eating foods that contain a lot of oil.But she does stress on the once in a while indulgence. "It’s ok to eat a murukku or two rather than eating a dozen of the same just because they are baked". When food is deep fried it does tend to feel heavy, so the best way to treat yourself is to have them on occasion and to eat it when freshly made. Another great way of enjoying fried goodies is to share it with family and friends. That way the quantity per person is limited and there are no leftovers to tempt greed.
The rains, cloudy weather, the nip in the air and the need to wrap our fingers around a mug containing a hot beverage offers the perfect setting. It’s also an occasion for a chat with loved ones, curled up in a comfy fashion on the couch. As Indians we love tucking into piping hot bajjis, particularly when it drizzles. As kids we came home to vengayam and vazhaikkai bajjis to be eaten with coconut chutney, after school. But one that was my absolute favourite was what we called the pazham bajji or pandu bajji in telugu. Interestingly this isn’t something that is commonly made in these parts. It was taught to mom by a dear gujarathi friend who made even the simplest dishes taste quite spectacular. She passed on a few years ago and this quick bajji made with ripe bananas is one of the many ways that help me remember her kind and loving ways.
The deliciousness of this particular snack is the way the sweet is balanced by the savoury. The batter is a mix of rice flour, gram flour (kadalai maavu), salt and pinch of red chilli powder. Unlike the pazham pori made in Kerala, these are cut into circles and no sugar, egg or maida is added. They taste best when the bananas are ripe. We like to use an organic rice flour which makes it all golden and puffy. The first bite yields a crunch from the rice flour and gives away to a soft, melting mouthful of banana. It must be eaten hot, soon after draining any excess oil on a paper towel.
In the olden days of our grandparents when joint families made up for most of the community, snacks like these would be made in abundance but each member would eat just a handful and be done with it. Unlike today where nuclear families out source innumerable packets of deep fried snacks and eat it for days on end without a break.
So when you actually think about it, it’s not really the cooking technique that leads to long term health damage but the manner and frequency of the consumption. We are after all human beings, meant to make the most of time on earth not just to set a good example but also to focus on simple pleasures that make each day worth living.
Enjoying the monsoons while counting many of life’s daily blessings and spreading positive vibes is truly the way forward. Sleep well, laugh heartily, exercise with a passion, think uplifting thoughts and go ahead… eat a few of those scrumptious bajjis!