How to take Baking to a Healthier Level ?

Baking has always been preferred over deep frying in modern times to maintain a slim and trim figure and also regulate the cholesterol level of the body. Baking does not mean putting the ingredients into the oven or microwave or OTG.

The choice of ingredients is very important. What you choose and how you mix them is the priority before baking. Quality, taste and nutritional value should be kept in mind while preparing any baked dish.

For example before baking or grilling pomfrets, if they are soaked in lime and ginger juice for half an hour, it enhances the taste and preserves the nutritional value. The fish have to be fresh of course and when they are cooked and eaten in such a way it keeps us healthy and slim.  

Desserts like pudding, cakes and brownies have always been a favorite among children and youngsters. Even sweet tooth oldies like me have an inclination towards them. The flour, eggs and chocolate that we choose have all to be chosen cautiously. Self-rising flour that's not too refined; fresh eggs from the poultry and raw chocolate are the best. 

Finger chips, fried ladies finger are delicious but when fried in an oxy-fry or baked consumes less oil but keeps the taste intact. Boiled vegetables are bland, yet when baked with sprinkled spices like cumin, coriander and mixed some ginger garlic paste gives us a yummy dish.   

Baking needs some oil or butter as a medium. Choice of the medium is also a major factor. Cake batter whisked with butter, definitely, makes the cake tasty and soft. To make the recipe healthier use refined oil like rice bran oil. However, the use of oil should be optimum. Batters or dough mixed with too much of oil to cook baked food can increase the fat level in our blood stream. Patties and rolls can be made less oily and have some healthy stuffing that makes them tastier and healthier. 

Boiling and baking have to go hand in hand.