Try and use skim milk if you don't like the taste of reconstituted powdered skim milk. Heat whichever milk you get (cow's milk has less fat content than standard or whole milk) and refrigerate it for 24 hours. Remove the malai from the surface, strain the rest of the milk and use. Curd, too, should be made from this milk. If you find the curd is on the thin side, thicken the milk with some skim milk powder.
In the 1890s and early 1900s chemists Wilbur Atwater and Russell Chittenden began the research of measuring food as units of heat that could be produced by burning it. This is how the calories in food are determined; by how much heat can be made by burning the food. So, the calorie count in a particular food is the amount of energy (heat) that the food makes in our bodies.
The first time this information was used in relation to a healthy diet was in 1917 when a physician named Dr. Lulu Hunt Peters published a revolutionary book entitled Diet and Health, with a Key to the Calories. In this book readers were introduced to the concept of thinking of calories as a unit of measurement and so began the world’s fascination with counting calories.
When making sweet dishes, use artificial sweetener wherever possible. Or use part sugar and part sweetener. You can use the product you are familiar with, saccharin, aspartame, either liquid or tablets. In any case, it is better for health to avoid sweets: substitute with lots of fresh fruit which are healthier and lower in calories than say for instance halwa, ice-cream or other high calorie desserts.
Here are also ways of cooking foods that can lower their calorie count. Baking, broiling, brazing and boiling can produce a much lower calorie food when used instead of frying. This is because there is no need to add extra fats to make the meat tender. If fats have to be used, low calorie margarines and oils can be used to replace their higher calorie counterparts. There are many different kinds on the market that offer up to half of the calories as their original counterparts and still work well as a cooking fat.
Using a mix of these techniques can produce foods that are not only lower in calories, but also taste just as good as the original.
Low calorie cooking - Part II
