- Fireless cooking: So many wonderful items can be made without using the chula. For instance, salads can be made using snake gourd and curd, with tomato or carrot in raw form; ridge gourd or chow chow can be eaten this way too (for recipes to make such salads, see next page). Similarly, wonderful dishes can be made using sprouted wheat.
- Baking: Even though baking is not commonly used in India, it is possible to make excellent dis way, and this is healthier than other forms of cooking especially if butter, soda, etc., are avoided or minimized.
- Steaming: Among cooking methods already prevalent in South India, this is the healthiest of all. It is possible to make the items even more healthy by simple innovations, e.g., idlis made with urad dal whose chilka (peal) has not been removed along with rice that is unpolished results in a very healthy form of idly, which also tastes very nice.
- Boiling: Vegetables tend to lose their nutritional value when over boiled. Cut the vegetables as big as possible, so that the least amount of water is lost, and then boil them for the least amount of time.
- Roasting on the fire pan: When this has to be done, using the least amount of oil, or ghee is advised which is healthier than oil. It is always better to add ghee separately with the dosai than make it with lots of oil: this is better tasting and healthy too.
- Frying: This is best enjoyed once in a while and especially when one is young.
Whatever said here is based on our belief. We do understand that there is no universal order, way, chart or method to classify or cook food. You are your best judge. Please try for yourself and if you feel there is value in what is written, make use of ft accordingly – Navadar-shanam.