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1. Most of the vegetables are covered with fertilizers and pesticides. To remove them, wash the vegetables in a sink full of potassium permanganate. Then rinse them with plain water. Cut and cook.
2. Milk purchased from a dairy which is not pasteurized should be boiled for at least 10-15 minutes at boiling temperature to eliminate the effect of any bacteria or other germs.
3. Vegetables should not be over-cooked. The more they are cooked, the less nutrition you will get from them.
4. To reduce the amount of oil absorbed by the food when fried, add a pinch of salt to the oil before frying.
5. Tamarind can be substituted with raw mango powder, lime juice, kokum etc. These are healthy alternatives.
6. Add salt at the very end of the cooking process to reduce the overall salt intake. Also, adding salt in the beginning dehydrates the vegetables and reduces its nutritional value.
7. Use half wheat flour for any recipes that call for refined flour (maida). This will improve the nutritious value of the dish.
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