Healthy Oils For 2015

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Research conducted in 2014 reveals that natural oils derived from nuts are full of nutrients when ingested and provide a host of benefits when applied topically.

Here are three healthy oils you should stock up on in 2015: 

Water Grown Veggies

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Growing food indoors need not mean pots of compost to be invaded, as they often are, by ants and other creepy-crawlies as, you will be pleased to know, compost/soil is not necessary for some plants to thrive: water will suffice.

The simplest edibles to grow in shallow containers of water placed on a bright – not hot – indoor window ledge are those that can be re-grown from vegetable ‘waste’ with the following being ideal.

The bottom one inch of green onions with a little root intact, the bases of bok choy, celery, garlic, lettuce and onions, all grow, usually quite fast. This makes for a nice crop of tasty greens which are perfect for use in salads, stir fries, omelettes and plenty of other dishes too. The top half inch of a carrot sends up feathery green shoots in a matter of days when placed in a shallow container of water, and these are great for salads, sandwiches, garnish and even in raita. Remember to top up the water regularly and, in the case of spring onions, ensure that they do not fall over.

Oodles Of Noodles

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Chewy, nutritious and nourishing, not to mention delicious, Chinese handmade rice noodles have been a popular staple in China for at least 4,000 years. They are most commonly used in stir fries, soups, spring rolls, salads and curries.

In addition to being delicious, rice noodles also bring several health benefits.

The ‘It’ Cheese

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For those of you who are looking to lose weight, you should incorporate dairy products in your diet, such as a glass of skimmed milk or yoghurt along with an improved lifestyle.

However, what about people who are lactose intolerant? The ideal options for them should be yoghurts and cheeses, especially those made with rennet, a complex of enzymes that help digest milk.

Halloumi cheese is one such cheese. It has fewer calories and fat content than other cheeses, making it a good option for weight conscious people. The high protein content in halloumi means that not only is it good for your hair, bones and nails, it also does not melt when heated; in fact it becomes soft and chewy which makes it a very versatile ingredient.

Native to the Mediterranean island of Cyprus, this textured, white cheese is intrinsically different from the more well-known cheeses as it is made from a combination of goat’s and sheep’s milk (many other cheeses such as cheddar are made from cow’s milk). No wonder then, it is becoming very popular in Pakistan and is appearing on the menus of most fine dining restaurants. So do try it the next time you are dining out.

You can also buy a packet of halloumi at the supermarket and experiment with it at home. It can easily be adapted to our desi cuisine too, to make paneer koftas, kababs, palak paneer and other curries.  You can also simply cut it up and serve with fresh fruit, salads and on canapés. You can have a thick slice of fried halloumi with warm bread and roast beef. Or you can grill chunks of it on skewers. Either way, I am sure you will find it to be as delicious as I do.

However, because halloumi is preserved in brine with mint leaves, it is salty, so remember to soak it in water for at least an hour before digging into it. n

– Dr Nezihe S Hussain
The writer is a surgeon by profession and foodie by passion.

First published in the Health Advertiser Section of The DAWN National Weekend Advertiser on October 30, 2011.

Keeping Foodie Magic Alive In Ramazan

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Ramazan makes me nostalgic; the tastes and aromas of piping hot pakoras, tangy chaat and sticky sweet jalebis fill my senses. When I was a child, I would patiently wait for iftari time, in my mind elevating it to a moment of pure magic.

Even now, I find Ramazan incredibly exciting and I plan iftari menus with great detail. Iftari for me is not only the culmination of a day dedicated to discipline and self control, it is also symbolic of unity among people who break their fast at the exact same moment.

As a child I remember wondering: is iftari all over the world the same? Did everyone eat the same food? These questions would fill my head as I broke fast with my favourite spinach pakora dipped in imli chutney.

As an adult and a culinary professional I now know that the expanse of the universe of cookery is near infinite, and like the night sky dotted with starry beacons, it is filled with wonderful dishes and recipes. I love experimenting with new dishes in Ramazan; it keeps the magic alive and makes iftari more exciting.

Middle Eastern cuisine is my favourite. Simple, elegant and rich in flavours and textures; it is the perfect balance of herbs, spices and of course the triumvirate of garlic, olive oil and lemon.

Falafel – the Middle Eastern favourite – made from chickpeas blended with tahini, olive oil and a squeeze of lemon and then deep fried is almost like a pakora. However, the flavours are a revelation to the taste buds: coriander, cumin and a dash of red chilli. This blend of spices has me enamoured.

Middle Eastern cuisine also offers a variety of dips, spreads and salads such as baba ghanoush and moutabbel; served with falafel, bread, olives and dates these can add an interesting twist to iftari. So this Ramazan, try something new and spread the magic created by good food.

— Poppy Agha
The writer is a celebrity chef and runs a culinary institute.

First published in the Adbuzzzz Section of the DAWN National Weekend Advertiser on August 14, 2011.