How to Make Your Favorite Indian Foods 2× Healthier (Without Changing Taste)

How to Make Your Favorite Indian Foods 2× Healthier (Without Changing Taste)

Author Name:Dr Pal

Youtube Channel Url:https://www.youtube.com/@DrPal

Youtube Video URL:https://www.youtube.com/watch?v=Pidm4z9DpEI



Transcript:
(00:00) People see on camp you look so calm on TV thousand thoughts and my gut was going up and down every time we had a competition. You respect yourself first before eating other opinions. >> If you don't value yourself the world is not going to value you. Restaurants is a different ball game because somehow the moment you say healthy food people assume it's going to be bad.
(00:25) >> Many people wake up groggy >> just because of late night eating. Trust me, eating this food if it's bad and being in the hospital is even worse. When I went for my master chef audition south Indians only and dosa they don't know that we have five states. They think there's only one state and we all eat only it and dosas and we all are madas for them.
(00:46) >> People are so overhyped on protein protein protein. I'm the only one trouting fiber and they're saying he is cyber. [laughter] >> Don't compare hotel food with home food. It can never be the same. How much oil and ghee goes into a bungal? >> Once you know it, you will never eat it. You'll never even go near it.
(01:03) >> Seriously, what is this? What does this entail? >> As a Rajasthani, we have a sad Rasan is a dry state. >> Dry state is they don't drink alcohol. [laughter] You did not get lot of it's a desert. I meant it's a desert. Sorry, my bad. >> Hi, thank you so much for being here. >> Thank you so much Dr. Pal for having me.
(01:20) >> I've been following your work in the last couple of years. Similar to I think me you got uh into social media around the covid time as well. >> Exactly around time >> and u everybody is amazed including me that how you can picture south Indian cuisine especially Tamil Nadu cuisine uh to the entire nation that it is not only Italy and dosa.
(01:42) [laughter] >> So this is exactly what happened. So when I went for my master chef audition um I wanted to take something which is very close to my heart. Madur is a city I really love. So I my dish was my master chef audition dish was maduri on a plate. I took a jigard danda panakakota with a maduri mali cream and a kotup parota dumpling with an empty sala.
(02:04) >> Oh my god. >> So it is my take on maday food and they absolutely loved it. And when I went on the show one thing I clearly understood south Indians only and dosa. >> They don't know that we have five states. They think there's only one state and we all eat only and dosas and we all are madas for them.
(02:22) So the knowledge about the cuisine that we eat, they don't know that Kerala sambar is different from a Tamil Nadu sambar. That's not so much awareness in the north about our food. They kind of generalize all the cuisines of the five states and they thinkal dosa and meuada. >> Correct. >> That is all they know about our food.
(02:38) >> Correct. Actually if you look at from a medical standpoint the gut friendly food is fermented food. >> True. Um, South India is one of the uh has a peculiar future where every state has its own fermented dish. North India also has it you know asam >> uh northeast has amazing fermented food. >> Kissa is one dish.
(02:59) Manipur there is something called havai jar. >> Okay. >> And then uh see I'm teaching a chef. [laughter] >> And in Punjab they do kanji. >> Huh. The summers there summer is they do the kanji. And then in Gujarat it's dcla >> right. Yeah. >> Uh similarly for but if you look at the variety of fermented foods >> for Tamil Nadu, Kerala, Karnataka and Asia, Andra multiple.
(03:25) >> Yeah. >> And especially regional oriented. >> Exactly. That's the point that the awareness about it is very very low when you go up north and that's something I realized while being on the show. >> So they don't know that we eat this kind of cuisine. They don't know. I had a major issue with biryani. Ah >> except for south all other biryanis layered if you see all the biryani lakno biryanis are layered >> like they'll put the gravy then rice they'll put the gravy then rice only it comes to except for Hyderabadi all the
(03:51) other south biryanis are cooked together like a dona biryani the rice and the meat or the protein is cooked together >> and they say this is not a biryani you have made a pulab >> they would make fun of me for that so there's so much of variation people don't understand that everything differs when it comes to north and south and those simple things like most of the north cuisine use basma rice for biryani but we use jiraa samba or mapa samba for our biryani variety so that also small small differences but I think that's
(04:18) what makes our cuisine tamali cuisine so special >> so special and then you just presented so many dishes >> yes >> and you had some tough time right and I I was following that as well and the one thing I I'm not we don't have to go into the controversy in deep but I just really wanted to ask you >> what was the you come from a very conservative family yeah and um you have never been into social media before and uh cooking into in mach where millions of people are watching uh and then taking a decision that uh when a non-veg
(04:51) dish has been provided to you and you are saying that you know if you like my food I will cook. >> Yeah. >> If you don't like my food I will leave the competition. That's a bold statement to make. >> Yes. >> How did you make it and what is the mindset that you had? I like I believe that um you should have the power to change the world.
(05:11) If you think you're doing right, people will definitely change for you. They'll accommodate you. And that's exactly what I did on the show as well. >> I made myself such strong my food so strong that no matter what, I was only cooking vegetarian food. They couldn't throw me out of the show because I was doing the kind of food that people loved >> genuinely they loved.
(05:29) So I think u and second is my faith, my belief system. M >> I don't want to name any cast of religion here but the belief system that I come from we don't even touch eggs also >> and a mother-in-law doesn't even eat root vegetables so we come from such a family which is very very conservative in terms of our thinking and our belief system and I'm very proud of it not that it's anything bad or something and I'm proud of being a Jane and we don't eat eggs and I think uh when I did that on the show >> all the Janes across the world were with
(05:55) me money is always secondary >> your name your character is always the First, money loss can be gained, character loss can never be, you know, gained back. >> But I feel like a lot of selfanalysis that's happened throughout the course of your life. >> You respect yourself first before eating into other opinions.
(06:16) >> I somehow believe this that um if you don't value yourself, the world is not going to value you. If I don't think I'm uh you know, good at my work, I don't think you're going to respect me for my work. It's it's as simple as that. a lot of Indian women because I've been in homemaker for 15 years and I've been constantly asked it's not a big deal even today so many homemakers have been uh you know undervalued because they don't do anything at home we get assumed they don't do anything at home but they do the major chunk of work and we don't get
(06:47) valued so I somehow felt if I don't value my own work nobody else is going to do it for me >> so I started taking my work even very simplest thing is running the house going to school with the kids going attending the PTMs everything I did but I took that and I gave credit to myself I did this work for the kids and I've been part of the family and running the family so I feel giving credit to yourself is nothing wrong and being a little self- loveve is not being selfish >> yes yes thank you but that's not common
(07:13) correct >> it's not common >> common >> it only I think comes with age you kind of start I think 30s made a big switch for me the last decade has been a huge switch for me I started realizing myself better I understood myself better a lot of life lessons that you've learned in the Was there an incident or something that turned you on? >> You know, I always wanted to work.
(07:32) I come I agree. I come from a privileged background. I didn't have I didn't need to work. But then I always had it in me that I want to do something in my life. I have a very very supportive partner. But then I didn't know what I was good at. >> I studied media. That was like almost 15 years 20 years back now.
(07:48) I'm not in touch with an industry anymore. >> I didn't for me to understand my strength. It took me so many years. >> I was a full-time homemaker. But what can I do? I don't know this. I don't know that. I I'm not good at math. I don't know which industry to go back to. So only thing I was confident was cooking. >> And so when Master Chef was I think truly a God's gift for me, I think he opened the doors for me and I think it everything after that was just magic in my life.
(08:11) >> Wow. Wow. >> I think I just give it to God for that. >> A person listening to this uh can we say that you know there is have your opportunities open. >> At 36 if I can start a career into content creation knowing anything about it like zero knowledge into it I think anybody can do it.
(08:27) And uh what made you apply for Master Chef? What was that? [laughter] >> There's a random DM on Instagram that postco Master Chef is back. Do you want to apply? [laughter] Let's apply. It was that's it. >> I didn't think so much. But one thing I knew that whenever I walk into a room, your food people cannot taste your food on TV. >> Ah.
(08:48) >> So what matters most is you. How you present yourself, your confidence, how it you know gets transferred on screen that is more important. So whenever I walk into room I try to be very confident. People see on camp say you look so calm on TV like I had a thousand thoughts and my gut was going up and down every time we had a competition.
(09:08) It was different but I you know how you present yourself that's what matters. >> So I think that really helped me >> and um at that time there were a lot of negative comments. >> Yes. >> Handling that how did you handle it? >> It was very very tough. In fact, there were parts in the show when I told my husband, "Come and take me back home.
(09:24) " Because four months we were stationed in Mumbai for the shoot and um I couldn't handle the negativity and all the trolling that happened because the people assume that you're a vegetarian. How can you be a chef? You can't taste half the things in the world. How can you be a chef? There's so many people in the world today turning vegan.
(09:39) There are Michelin star restaurants turning vegan today. And just because I'm a vegetarian, I'm not taken seriously. I think that part did affect me. But chef Vikas Khana on the show really like gave me a pep talk. He said all the strolling will be there. The moment you succeed in life, all this just disappears.
(09:55) Nobody even talks about it later. >> So just leave all this behind. Once the show is over, all the strolling also ends. I think that gave me a little confidence to stay till end of the show. And um >> no, I think I think you are an example of every person who's listening to hear this podcast.
(10:11) You can prove yourself when the talent is matter. >> Yeah, I think >> that's the only thing that matters. >> So it's also hard work. >> Hard work. >> I did a lot of prep work. I took the entire co two years that I had at home. I took a lot of online classes from different mentors. Learned more about food.
(10:28) Took different cooking classes from all the other people online. Learned about different cuisines. Read a lot of books. >> I didn't know master chef was coming but I found a passion in food. I started reading more about it. I started you know researching more about it. >> I accumulated a lot of knowledge which is very very important.
(10:42) People don't read nowadays. Of course I read food books. You can read whatever you like. But then I read a lot of recipe books to understand. Okay. this cuisine has this ingredient. So I think I took the two years time off to understand uh food better. >> Nice, nice, nice. And then you know you briefly mentioned about Janism.
(10:59) >> I'm a huge fan of Janism. >> Okay. My mother will be very very happy to meet you. >> I'm not religious but I'm very spiritual. In Janism they say don't eat after 6 p.m. Correct. Or 7 p.m. after sunsets. We don't eat underground vegetables because the reason for not eating green leaf vegetables when you pluck the plant and it's draining is a lot of insects growing at the time in the water.
(11:19) You plucking the plant you end up killing lot more of insects that's there in the soil along with the plant that you're plucking. Two things really that was impressed about uh Janism culture is not eating late at night and the second one is lots of vegetables lot >> a lot of fasting also sir >> that's a fasting as well >> we do a lot of fastings we have this periodical fasting that we do like in this chamasa it's a it's a four months very religious months for janism people stay in one place they go to the gurujis we fast for 8 days 10 days
(11:46) >> we do a lot of fasting in the next four months >> so that um you know like there's other controversy I'm just going to be very upront with you. So I'm not going into whether it is vegetarian is better, non which is better while you're plucking the plant you know there is argument that you know even plant has life that kind of thing but uh scientifically speaking when you rest your gut overnight by similarly exactly what you're following where not eating after sunset >> is that is where the sunlight stimulating your circadian rhythm and
(12:16) your gut hormones play a role. >> Okay. when the sun sets down all the digestive hormones >> goes to sleep. >> Okay, >> that is how powerful sun is. >> Okay, >> so um in we have we did a multiple research you know this was at Stanford University in California. So all what we did was okay so you know you eat whatever you want but overnight >> don't eat anything as soon as the sun sets >> as you ready it could be 5:00 p.m.
(12:42) or it could be >> could be 6 p.m. different >> the amount of melatonin secretion after the sun sets. >> Melatonin is a sleep hormone and the melatonin secretes when the melatonin secretes >> the gut hormones everything goes down inversely proportional. >> Oh, >> inversely proportional. We were we were quite surprised.
(13:01) >> So I'm surprised the research is saying now that this has been said thousand years I don't know how many years back. >> Correct. Correct. So when the melatonin goes up the gut hormone goes down, right? So what do we do? We eat around like 9:00 p.m. 10 p.m. >> So the hormones are sleeping. You are waking the hormones up.
(13:19) >> Okay. >> And it is it is going up. >> You're making it sound very scary right now. [laughter] >> All right. So what happens with melatonin? Melatonin thinks oh so this patient is not ready to sleep yet. >> Okay. >> So it drops down. >> Oh your sleeping time also increases. >> Correct.
(13:34) Correct. Then it takes two to three hours for the digestion to happen. Right after then it comes down. >> Then the melatonin goes up again. So that is why in my opinion many people wake up groggy >> just because of late night eating. >> Okay. I think that's been happening a lot. In fact in Chennai there's this midnight biryani, midnight tea, midnight bun butter masala. I don't know what.
(13:55) There's a huge queue on the roads people to eat this [laughter] and that really scares me. Extra sa next day I'm bloated. I'm having pimple if I eat one you know lot of sugar today. >> [laughter] >> No doubt. I think I should ask my doctor. Doctor, you don't tell them anything. >> No, I think uh few people say that you know you eat whatever you want but they are uh nothing happens to them.
(14:19) >> Huh? How is that a magic? How is that nothing happens to them? >> Only few percentage very very rare patients are genetically gifted where the metabolic rate is very low. >> Definitely one of not one of them. >> Not one of them. But majority of them the damage is happening inside. >> They don't know about it until it reaches a point.
(14:36) >> Exactly. Correct. Usually it will happen only at 45 46. Now we are seeing a 35 36. >> If this trend continues we'll be seeing a 25 26. It's you are a big proponent of ve you are vegetarian. >> I'm a vegetarian. We don't eat eggs also. >> Why is vegetarian diet considered like a very bland diet >> you know in in the US they will have two separate buffet.
(14:59) One is nonveg and the other one is veg. >> Only one person will be in [laughter] the veg. Is it because people are not willing to try different tasty between dishes or is it just a general uh conception that okay you know all vegetarian dishes are not that tasty. >> I think it's a con it's just a general notion that vegetarian dishes are not tasty and they just make it a thing.
(15:23) You you're a nonve you're eating gasboo they say in Hindi it's like you they treat you like a cow or a goat. You won't believe I pack salads for my kids for break. I mean for their school snack. >> Are you serious? >> Yes. Wow. >> They want healthy meals. They ask me where is the protein in this meal? Why am I giving them plain idli and chutney? Where is the protein in this? >> Your kids like vegetables right from the childhood.
(15:45) >> No, they haven't. We developed it over the years. Uh they started liking it and more awareness that they have. In fact, I have Gen Z kids and Gen Alpha different generations. Okay. And they have so much knowledge. >> My son comes telling ma this has about seven grams of protein. Uh this is not good for the gut.
(16:03) He's telling me all this >> that's because he follows my channel [laughter] self-promotion >> but I'm saying they're so much aware about everything happening around um but I like like you said you have to start young >> what you preach >> how do you start young >> like I said I brought the change for myself they would see me eating different food your food looks much better than our food >> I said yeah take it >> so you don't force them to eat >> no I didn't >> I because I eat gluten-free roties I said, "You're not eating gluten. Why
(16:34) are you giving us gluten?" I said, "You also eat this >> like I would have a hummus or something." I said, "I we also want hummus. It's tasty." Then regular >> gluten-free just because you >> No, I'm allergic. Allergic. >> This is like I said, I did take professional help after a point. Uh I went to the doctor.
(16:48) >> It's not like gluten-free is healthy. >> No, no, no. I have certain allergies. I didn't know as a kid I was lactose intolerant. I would drink four glasses of milk. I love my milk. >> I grew up in a small village outside Chennai and then we came to Chennai and we had cows there. like four glasses of milk every day.
(17:05) I didn't know that till I was 25 that I was lactose intolerant. >> Usually lactose intolerance kicks around like 25 30 years of age. >> You know, luckily it's uh for Indian community, we have evolved in a way that it hits actually later. >> In the US community, it hits very early. >> Okay. >> Around like 2022, they become lactose intolerant.
(17:26) >> Um and the most important reason for that is breast milk. Oh okay. >> Uh kids fed with breast milk for more than a year they have a stronger gut lining. >> Okay. >> So the lactase enzymes uh so lactase is an enzyme in the gut >> you produce to digest the lactose and the uh breast milk. >> Breast milk >> and usually it is supposed to wean down.
(17:50) >> Yeah. >> Okay. Around uh in third decade or fourth decade. >> Uh but in US community it beans down less much earlier. >> Okay. Now with all these modern technologies even in Indian community we are seeing lactose intolerance creeping in around like 25 30 years which was never >> this I did a proper testing and genetic testing which I came to know that I'm highly lactose intolerant and moment I stopped milk and I think all the issues that I had with my fle and cold is just disappeared like magically disappeared.
(18:21) >> So I think that really changed. >> So seeing you your kids changed. >> Yes they have changed. Ah, that's what >> they say me see me eating all the healthy food and you know because I also cook. >> Tell me how a salad looks like for your kid in the morning. >> Today morning I gave them a peanut carrot and cucumber salad with a sesame seed and a soy sauce dressing along with some pan roasted tofu.
(18:43) So some protein, there's some fiber and a dressing. >> And you're telling me they're eating this? >> They they love it. I in fact I have a picture. He's like I'm going to show it to my friends. We also took a picture. We have it. >> Amazing. >> So he likes and that's what even I eat. Like my breakfast today was chia seed pudding with mango and pomegranate and a cup of sauteed veggies.
(19:01) That's my standard breakfast for every breakfast. Every day I have sauted veggies for the breakfast. >> What veggies? >> Carrot, beans, uh depends on what was seasonal. >> It could be chow chow, it could be baby corn, broccoli, cauliflower. >> When you say sauteed, you cut >> just cut oil, salt, pepper. >> Along today, I added moon sprouts.
(19:20) Someday I would add a little bit of black chennana because I don't want to increase my carbs also there. I want to keep lean. So I'll just add like little bit of moon sprouts and rest all veggies. That'll make up to good one cup of sauteed veggies every single day. That's my standard breakfast. So one hot breakfast, one salad, one filter coffee.
(19:39) >> I don't have a very heavy lunch. I don't eat a heavy lunch. >> I stick it with protein shake and a salad. Again, that's a cold salad for lunch. >> I see. >> I prefer to have because as a chef, I keep tasting a lot of food throughout the day. Then I get full. I don't want to eat a lot of food.
(19:54) Then again a heavy lunch. So I keep my lunch light. Again 6:30 I finish I have a good dinner. >> But you have two salads a day. >> Yeah I have two salads a day. >> So you know at least in the western community the dressing is the main problem with the salad. Correct. Because of the increased calories. What do you do for dressing? >> I don't I like I said I'm a very boring person.
(20:12) For me it's just salt, pepper and lemon juice. I can just add this little bit sometimes a little bit of soy sauce maybe if I'm sorting veggies. >> Otherwise it's just salt pepper and thing. So it's just how you make the salad interesting is what matters. Like you add a fruit to any salad. >> How do you make salad interesting? >> Like I always add a fruit.
(20:28) >> Anything a little sweet now you feel like eating more of it. >> Like good one pear you cut and add a little bit of pear, pomegranate, apple, grapes, all these fruits when you eat with a cucumber and tomato it feels good for you. Or sweet nut lava it feels good. Or sometimes just add some raisins or cranberries.
(20:46) So it's how you build your salad that you know that really matters. What is your favorite fruit to add in the salad which elevates the >> le doesn't matter for me I just I also add chaob in my salad chow actually tastes very good raw we only cook chao into k and pural but I just cut it thinly and add it to salads it doesn't have any taste >> in English is >> it's called chao only it's so I add whatever I have and my I'll all my both my kids love cauliflower and I love cauliflower so just one head of cauliflower each >> pand and roasted in the oven with oil
(21:20) and salt and pepper and each can have one one head of cauliflower. >> Just a question on this uh oven part. Uh sorry to interrupt. >> No, no, no. >> Oven is not that common in India. >> It was it is it comes as a part of the integral kitchen cooking setting in the US. >> US. Yes. True. >> Um you buy a separate oven over here.
(21:39) How does it work here? >> Yeah, we do buy a separate oven. We invest in a small. We don't have those big ovens inbuilt that you have in US because there most of the cooking happens because they use lot of meat and meats cooks better in oven you know it's it's easy to cook it retains the moisture and all that because we don't use that kind of cooking it again differs most of the Asian countries if you travel to they would not have a built-in oven >> because that's not how we eat our food >> but I feel we have changed so much with
(22:04) technology and there's nothing wrong in adapting new technology just because something is new doesn't mean it's bad >> change sometimes can be good I think this is one of them and I I love to use my oven especially to make all these roasted veggies and soups and all these things. >> So it's a it's a convection oven.
(22:20) >> Yeah, it's a convection oven. >> Convection oven. It's a small thing. >> A small thing. That's separate unit that we buy and we have it. >> What's the average price? >> What's 67,000? >> 67,000. >> And then uh when you said the pan roasted veggies is you put that on the oven. >> Oven salt, pepper, a little bit of olive oil. Saute. Leave it for 20 minutes.
(22:39) The cauliflower gets beautifully cooked and charred. And we love to eat that as one full full ball. Sometimes I finish 30 grams of fiber in my breakfast itself. >> Are you serious? Oh my god. >> Because we have that full full cauliflower and then we'll have a regular fruit, one fruit and one salad for breakfast.
(22:55) >> No, no, no. 30 grams of fiber breakfast is not possible. >> You can try it. One full head of cauliflower, one cup of sauteed veggies and one bowl of papaya. >> Even if you put it with only 10 grams. >> No. >> No. That's you. Can you eat that much? >> Yeah. Yeah, I mean >> it don't mind. When you cook cauliflower, it becomes this much.
(23:14) It shrinks. >> It could be a full tree of cauliflower. When you cook it down, it'll come up to a bowl. >> But but a bowl of cauliflower is only three g of fiber though. >> No, I'm talking the bowl is what it becomes. I'm saying one full head of cauliflower we can eat. I can eat one full. >> You can eat just a Sriracha sauce on the top.
(23:29) Some spicy sauce on the top >> because most of the time what happens is when people are including they will feel bloated. >> Oh, luckily no. I'm glad I love my cauliflower and my broccoli. >> I can eat all of that. I mean nothing wrong if you feel bloated you just decrease the amount your gut is trying to adapt to this new routine. >> So when somebody listening to this podcast let's say they try this pan roasted oven I remember that >> yeah pan roasted cauliflower you can do any pan roasted veggies for that matter >> huh and then when they start eating if
(23:54) they have never tried veggies before >> they will start to have bloating >> so cooked veggies are always better than uncooked now. So if you're starting with salads I always suggest them start with cooked veggies cooked veggies >> or sauteed or steamed. Now a lot of people are okay with their gut eating raw veggies. They can't digest that.
(24:10) But so I always start with when I say somebody's veggies always told them you know start with sauteed veggies or steamed veggies. You adapt to that much better than uncooked ones. >> So in the western community they will have spring mix >> and lettuce. >> We don't see that much over here. Spring mix and lettuce. Right.
(24:25) What is the base then? >> Just our own vegetables. >> Whatever we get here I use cabbage, carrot, beans. Like I said, even karamani sauteed uh tastes very nice. You just just looks like beans when you saute it. >> You can't see a lot of it. Then I add paneer tofu. Then lobia. I have like six days, six things I soak every day.
(24:43) >> What is loia? >> Sorry question. [laughter] >> Cow peas. Cowi. Cow pei. >> Oh okay. Okay. >> It looks like a small kidney bean. The small ones. >> So I soak every day one one legume or a pulse like a piece moon. Black chennana, one day white chennana, one day green mut, the green peas, right green peas, one day white green peas.
(25:02) >> Then we soak six days little bit of that with sauteed veggies. >> Oh, nice. >> And this veggies also will change. If it's the sundal, I'll add more carrot and more raw m raw mango and white sundal. White batani sundal. >> Wow. >> Less of the batani and more of the veggies. >> More of the veggies. Nice. Nice. Nice.
(25:19) So all this will come with practice, right? A person listening to this who never had this before, start slowly. Is that what your recommendation is? >> Yeah. Start slowly and sometimes I always feel getting don't go by any of the Instagram and WhatsApp follows that you get don't believe in any of that I would suggest always take a professional guidance >> go to a good nutritionist that you know of that you you know of in your range >> and get the suggestion understand your body first I think that person will know
(25:45) your body better >> so like I went I now I know that what suits me what doesn't suit me after hearing to all the guidelines from a professional I think you don't want chat GPD doctors >> [laughter] >> Don't ask chad GPT for help. I think >> there are lots of Chad GPT guidance is going to happen and that's why you say prevention is better than cure.
(26:04) >> Yeah, I say we should go to them. You study for 15 years to become a doctor and we just go to Chad GP for suggestion. What's the point of you studying for 15 years? Might as well come to you. No. [laughter] >> So you're saying that your kids will not have dosa? >> No, they will eat. They love. But I make sure if I make a dosa like I have to add some kind of protein for me.
(26:26) >> So I'll like like because I'm lactose intolerant. I blend about 25 grams of small chunk of dosa in two kuri karandi of dosa batter. That's what I can eat. No two curry kari is what I can eat. >> I blend it. >> 20 g of uh tofu. >> Tofu >> two laddle of dosa batter in a mixy jar. Blend it. >> There's no taste difference.
(26:46) Then I add carrot, cucumber, onion everything and make udap pams for me or dosa for me. That means some some kind of protein I've added. Even I'm eating only Italy and dosa or dosa and chutney. Some protein has gone there for me. >> This sounds like a simple trick. >> Yeah, it is. >> I just blend my paneer and make chapati ma with ma with that.
(27:04) >> I've seen people adding spinach and beetroot to the batter. Have you done that? >> Yeah. Yeah. >> My kids anyway like it like that. So I don't have to work so hard. [laughter] But adding spinach, beetroot and the tofu, you still get the same taste as >> Yeah. Yeah. Put some malagap puri on the top and make a nice utap you would they wouldn't know itself.
(27:22) >> They know itself. Then why is this not being practiced in restaurants? >> Restaurants is a different ball game because somehow the moment you say healthy food people assume it's going to be bad. I think it's just a mental state of mind for Indians that the moment we say it's going it's a healthy food is good for your gut and health they assume.
(27:45) We just assume it it's going to be bad. Taste bad. >> But I think um taste is personal. I might like it, you may not like it. It's of course it's taste food is very very personal thing. >> But it's not that bad. That's what we're trying to >> It is not. I think you just have to prepare your mind. >> Trust me, eating this food if it's bad than being in the hospital is even worse.
(28:05) So just uh compare these two scenarios and you'll see okay this is kipa better. Let me start with this. Because any doctor that I would go to he'll say correct your diet vitamin D. So once you correct all these things then half the problem is solved. >> Half the problem is solved. I think the uh the diet clearly makes your not only your gut your health.
(28:27) >> It does. It does like you you say in all your heels what you eat and how to eat and all that you that definitely makes a difference. But I think uh all my patients I have a lot of uh Indian community patients in the US and then the moment I say you know healthy food they are not as put off as people here in India >> because healthy diet is has been picturized as a tasty option over there >> over here I think they need to attempt and trial and do a little bit of an effort initially >> there are people who don't take sugar in
(29:00) their coffee >> by mistake sugar they'll get very upset. Yay. Sugar pudding. I will tell them biscuit has the same amount of sugar that you could have added at least half teaspoon in your tea and enjoyed your good morning tea. Half teaspoon of sugar is not so bad than eating that two toast biscuit or a Mary biscuit whatever you want to eat.
(29:20) So these are the small things that we start. People here start an empty stomach with coffee or tea. >> One mistake I feel a lot of people start their day with a lot of fruits. They think it's healthy. Start my day with fruits. I feel that's going to give you a sugar spike because I haven't eaten for the last 14 hours.
(29:35) >> First thing in the morning if I'm, you know, you're a doctor, you know better. First thing in the morning, if I'm going to eat one full mango, is it going to give me a sugar spike? >> So, I'll tell you the medical angle to that. You know, we talked about the overnight fasting. Correct. So, all your gut hormones are sleeping >> sleeping.
(29:49) >> But when you wake up, you are right that you know you don't have to load it up with too much amount of cups. >> It's okay if if you take like 180, one dosa or something like that, it's totally okay. Uh but even better would be just breaking with protein and fats. Yeah. >> As much as possible.
(30:06) But the sugar spikes that people are talking about, I think they're overhyping it. >> Okay. >> It is not as bad as what people think. >> You know, they have the CGM machine. >> I know a lot of people have that. >> Ah okay. So that machine that is being wrapped up in the >> It's only for diabetic people. >> Only for diabetic people.
(30:21) >> Oh, today everybody is wearing it like it's one um I don't know like a style thing. Everybody is wearing it. I I get really angry and annoyed that this company has blown up normal things as an out of proportion. >> So for example, an Instagram influencer comes in the CGM and puts the idli >> after anything you eat will give you a spike.
(30:41) >> Anything the spike, right? The reason that his spike is not coming down is not because of the idli. He didn't pair it with the right kind of fiber and protein. >> Protein and also because of the previous abuse that the insulin has had for his body over the period of years >> like your exit has also history.
(30:58) >> Correct. [laughter] Correct. So just because you abused it with late night eating, not sleeping well, no physical activity and now you're saying that glucose spike is high because of the idli. >> If I my face is on the Italy, I'll bite him. [laughter] >> I think he will cry. >> That's why this glucose spikes are just overhyped. Okay.
(31:19) But Indians starting the day with tea and two biscuit or coffee and two biscuits. >> To be honest, I don't think it is. A biscuit is a problem. But the coffee with the sugar, I I completely agree. If you have a filter coffee with two to three spoons of palm jaggery is much worse than one filter coffee with one tbsp of white sugar.
(31:36) >> Yeah, >> people are making white sugar enemy. White sugar is not the enemy. >> It's not at all. It's not. >> It's just the quantity that is wrong. >> It's the quantity. It is all directly proportional to the amount of abuse that your instant has had in the past. Let's say you're a software engineer. You didn't sleep for a year.
(31:50) >> Year. Yeah. >> Okay. Maybe the damage is not that bad. Maybe all you need is to just streamline yourself for 6 months. Your hormone might come back to normal. But you've been doing this for like years and years. It takes lot of effort to bring it back. >> One more thing I've learned with my kids when you asked about things, ask them to read labels.
(32:09) >> That is definitely correct. Correct. Correct. So once you start reading labels that also makes a lot of difference of course like not that we don't cheat we don't eat healthy we don't eat all we do all of that we all want to eat like a drink a soft drink we'll just buy one tin of it all four of us will share in that one tin >> nice >> so render and a sip because we all crave for it but no none of us want to overdo with one one tin each rather just buy one tin and all four will share >> beautiful >> not that it's a good thing I'm saying
(32:37) but then >> you don't want to have that guilt that you had one full tin of a soft drink or a full bottle of it So I think portion control and then you know small small habits like this definitely change. >> You know we talk about this Indian cooking. >> Uh what is the one thing that you wish they change in Indian cooking in general in terms of health aspect? >> You follow a lot of people online like I said they start their video with that one kuri kand is easily three tablespoons of oil.
(33:05) >> Correct. >> And you saying I just had takali chutney in Italy for breakfast. But that one ki curry 3 tbsp you should know like about 200 calories that's easily one tsp. So about that then you don't realize how much you're adding there. Indian mothers feel adding more ghee and oil is love. It's a form of love.
(33:24) It's like their way of showing love to their kids. I think the love is going to come back as one something else few years later. They don't know about it now. So I think the small small things and not eating enough veggies. I think south Indian food is the best when it comes to the kind of veggies that they eat and how less oil we use in our cooking.
(33:44) So >> actually less oil can be used in the cooking. Correct. >> Definitely. >> Uh it doesn't compromise on the taste that much. >> It doesn't. >> Like I said it all starts here. If you correct your brain then your body is going to listen. >> But that's not true because you know I spoke with Bangesh right? [clears throat] He's saying that he said that uh look I pour a lot of ghee.
(34:02) his recipe. >> See hotel we go for tasty food. >> Don't compare hotel food with home food. It can never be the same. We go hotel how often we go? Once a week. Sunday means I will go to maybe sang or something to eat one nice ghee roast >> that that's once a week thing but you can't keep eating ghastro 7 days a week at home.
(34:21) No, >> that is the difference. When you're cooking at home, you do mindful cooking. That is a luxury. Luxury is not you don't take holiday every day. Holiday is supposed to be once in 3 months, once in six months. How often do you we take holidays? Summer break, winter break. So I think eating out should be like that.
(34:35) >> That is for hotel leave it. I'm sure what s said is right because people come to their hotel to enjoy good food. Definitely fat do carry flavors. That's what he said is true. >> Yeah. Now what what he said was yes the taste is amazing but you just need to taste a little bit one complete plate.
(34:55) How much ghee and oil? >> So that's mindful eating. Even if you're going to a restaurant though Italy you can eat two but pungal if you're taking the share because we know there's a lot of oil and ghee going into making a pungal. >> How much oil and ghee goes into a pungal? >> Vanda once you know it you will never eat it. You'll never even go near it.
(35:10) >> Seriously? >> Yeah. At least in restaurants that's how they make. >> So tell me how much. I really want to know because >> they put they put partly oil not even ghee. They put partly oil and partly ghee. >> Partly oil. You'll say like two tablespoon. >> No. Are they four? >> Easily. >> Four. >> Yeah. easily. Oh my god. That's why.
(35:33) [laughter] So that's why it is that good. Like my mom is also dancing. >> Yeah. Insulin is dancing. Like my mom when we go to Bangalore, you get this raw which is very popular. My mom will say I'm a direct packet. [laughter] So you can't do the same cooking at home. At home we cook with love. We cook with care.
(35:57) uh we see what is important for my family. I would think okay my kids had this for breakfast or my husband had this for breakfast I have to give this for lunch if you have had this okay we need lunch we didn't find time to cook an elaborate lunch we'll compensate that for dinner >> we'll try to add more things in dinner so when we are cooking or at least have a cook at home we cook more mindfully we think of the family's health we think all these things while we are cooking >> you talk a lot about this emotion going into cooking >> uh uh I think it is being
(36:24) underappreciated you know Indian community in [clears throat] terms of how much love that is being poured into each and every dish. >> Yeah, it is. I think a lot of Tamil saying also you go how your emotion is carried in your food. When you cook in anger, they say the food also becomes poison. >> It is very true.
(36:40) I'm sure a lot of there are sayingings that say when you cook in anger on the food of vashamari, I don't you never cook or eat in anger also >> to those those things. So I think you cook with love for your family. Like when I'm cooking for my husband and kids, I make sure everything is neat and clean.
(36:54) I'll not even double wash the vessels. >> I'll rinse it with one more time with water even though it's washed. It's just my satisfaction that I've done the best for my family. >> So these small small things definitely when we cook or we haven't helped to cook for us. When we cook at home it's definitely more healthier. >> Taste see taste like I said is very very personal. It's how you grown up eating.
(37:13) For you your food is the best for me. My food is the best. So taste is very personal. But again with age you also have to change your eating habits. >> Correct. Correct. >> My mom will say because your body is that good. You can eat what nonsense you want. Your body is very very kind to you. [snorts] Your body is not kind the moment you start touching 25 30 35 40 >> the kindness comes down with body.
(37:35) You also have to change >> because the connection slows down from the brain to the gut. The connection slows down. >> So the peristalis the movement of the intestine slows down. >> Yeah. >> And you will not be able to digest the same amount of food. >> Yeah. >> What you had at the age of 10 or 15. >> That's what people don't do.
(37:55) Because your body cannot take that you had at 10 years of age at 40 years of age. You have to reduce the quantity little bit. >> In janism there's one more concept. We never eat till 100% full. >> Ah >> we always only eat till we 75 to 80% full. So that's a very even Japanese follow this concept.
(38:11) That's why they have a very very long life expectancy. >> So eating 80% full is because it takes 20 minutes for you to hit the satiety hormone. >> Oh okay. After that only it will hit. >> Correct. So you eat and actually that's why I promote actually drinking water right after food. I know >> lot of people Yeah says apparently not to drink water but there is no scientific evidence.
(38:33) >> They will say water and food will float inside the stomach. >> So it is there's no scientific evidence to it because when you drink water it distends the stomach whenever the stomach is distended the satiety hormone will think that okay so this guy is full. So it takes 20 minutes and that's why when you eat 80%.
(38:49) You will leave the 20% for the 20 minutes to be completed you will not feel hungry for the next 20%. >> Yeah. So this is something very Janism preaches that we don't never eat till 100% full. You can't able to get up to never eat that kind of food. >> You know you have you have little hunger left in your thing. It's okay stop eating.
(39:07) >> Okay. [laughter] >> You know you have space for two more ities but you can stop there at four ities. You don't have to eat six itlies. That's something I think people should start with age. Your diet should change I think. >> Yeah. No, it should. It should definitely should. >> I have seen that with my body.
(39:18) It has the acceptance level has been different. Earlier I could finish one full sapad. No, I can't even eat half. Me and my husband share one. I think that's a kind of it comes down with age. I think that uh >> so I always tell my patients you need to do either one of these two. One either cut down the portion of the food or cut down the timing of the food >> right? Either you cannot keep on eating intermittently and a lot more as well.
(39:39) So either one you should focus initially and then the second thing we'll follow upon right away. >> Um a quick take on curd. So I'm a big fan of promoting cur because you know it is it is fermented everybody knows >> but the good thing about the fermentation is it is natural fermentation.
(39:58) I'm not I I'm completely against the synthetic probiotic supplements. >> Okay. >> See that is not going to happen. >> What about Greek yogurt that they sell in market? >> Yes. Greek yogurt is very good because the protein concentration is really high. really high. A normal curd will have three grams. Greek yogurt will have 10 grams. >> Yeah. Eight nine grams in India.
(40:14) >> Nice. N gs in India. And also they have fruit mixed and everything as long as there is no added sugar. [snorts] Uh >> that is the culprit. >> But even then when you start you can start with added sugar. >> Uh you will get at least some benefit out of it. But eventually after the habit kicks in then you can go down to >> trust me once you leave sugar you can never go back to it.
(40:35) >> Like I have left sugar. I mean I eat very minimal sugar. I don't have any sweet cravings at all. I never have. >> For me if I eat little extra sugar I feel that it's >> Have you been like this throughout? >> For me my only weakness is homemade sweets. >> I have never had this craving for desserts and pastries.
(40:51) >> I've never had for me it's wheatless and palagam especially during Diwali when they make all these homemade sweets. My mom makes this Indian sweets that is my weakness >> that 10 15 days I just leave everything aside and we really enjoy the food that she makes. >> Right. Right. But then you come back to eating normal food after that.
(41:06) >> So many people will crave for sweets. >> Why is that? Is it a any problem inside your body? >> Yeah. Yeah. You know it's because you have not set your brain get connection properly. That is what it means. Which means that something has happened in the past >> where the bacteria in the gut is craving for these food which is not good for you.
(41:27) >> Which you have grown this bacteria with your habits. >> Yeah. And that is why the craving happens and that can be easily compensated uh by as you said introducing healthy dishes slowly to a point that you readjust the balance of the bacteria. >> Um that is going to be uh fulfilled by including curd. >> Um I just >> I think curd is the best thing.
(41:51) I also like to eat a cup of curd. Though I'm lactose intolerant. My doctors advise that I can eat about half cup of curd is fine for me. And buttermilk. Ah >> that is even better for my gut because uh like I said I don't eat lot of milk and milk products but buttermilk thin near more like we say good with ginger and little bit of that >> a good thin mo is also a great thing >> buttermilk is extremely good >> one of the best summer trick yeah so we can have also we can >> quick recipe for buttermilk >> it's just ginger little bit of finely
(42:23) chopped green chili some kotamali and little bit of water and then blend That's it. >> Iced? >> No. >> No. >> I think panatani is good. >> Paran. >> I don't drink ice water. So I wouldn't say >> I see. In one of the reals you mentioned how to set curd. Educate us on that. >> So the kind of curd you will get depends on the kind of milk you use.
(42:44) >> Um lot of people here use packet pal. Packet pal already has um >> milk powder mixed in it. >> That will always give you thick curd only because they've already added everything that they have to add. M >> so that will also give you a thick curd and the color that you buy I mean green packet we have orange packet you know all those that's amount of fat percentage the more the fat in the milk the thicker your curd is going to be but if you're using cow's milk sometimes I add a little bit of milk powder to give
(43:10) the thick consistency >> that's it so it's basic warm milk till you can feel the temperature you can put your finger then half teaspoon of old curd and just mix it in overnight let it set and that's it >> do you have your own culture >> yes >> the repeated culture >> yeah if we don't have we take from a neighbor Right.
(43:28) [laughter] >> But in some culture it is not uh allowed to transfer the cultures. >> Yeah. >> Right. >> Yeah. Yeah. Yeah. You can just set it also with a green chili stem. You can just put a green chili with the stem inside the curd. Two, three green chilies with the stem. Break the stem and put it.
(43:43) It will still set overnight without any culture. >> Oh, is that right? >> Yeah, >> it works. >> Just two or three pieces. >> Three chilies with the stem. Chili stem. Chili stem. And then you will see it will set. >> Nice. >> You can use that culture. >> Beautiful. Beautiful. Super. I'm going to show you a couple of reels that you have made.
(43:58) [laughter] >> The dishes that I think it's wonderful. I think everybody should know about it. The first one that you made is my favorite. Okay. It's uh the grilled idli. >> I got trolled for it. They said, "Why did you kill us Italy?" A lot of people got offended by my grilled idli videos. >> This one right? >> It actually tastes good. Yeah.
(44:16) >> Yeah. It's not so bad. It's just Italy. But just like barbecue. It's called Italy. America tonight [laughter] Dr. Pal. It's just like that only. >> Oh my god, this is really good. >> It's just basic malauri with nal and >> right. >> Yeah. This is a different variety. Uh how can we do this in uh at home >> on the gas directly in the open flame? You can char it is how you do paneerika >> on the gas.
(44:50) Yes, you can you can do you can do this >> and then it has to be mini. >> Yeah, >> a small size. >> Yeah, it has to be small size better. >> And then uh the oil that you use also is not that bad. >> Yeah, we have used nalen. >> Ah, >> we have used nal [clears throat] >> for the pi. >> Do you use that? Uh do you have the habit of making a hole in the Italy to pour ghee? >> No.
(45:09) >> No. Have you ever heard of this? >> No. Why? >> This is very common. >> At least when I grew up, >> the idli is there now. We will make a small hole on the top of the idli >> where my mom can pour two or three cups of ghee [laughter] not cups spoons of ghee >> was pretty big before. >> Yeah. >> Yeah.
(45:29) Yeah. I weighed like 100 kilos before. >> Oh my god. >> All this gut feeling is because it started with my gut only. >> Okay. >> That's how all the social media thing my personal >> I know I've seen this couple of 100 day challenge I followed. But you didn't look like >> no no 100 day challenge is only now. >> Okay.
(45:46) I challenged my body for thousand days before [laughter] >> okay from co >> you know before co uh while I was graduating here in PH medical college and I went to the US all I focus was only career education everything I ate a lot become secondary food secondary physical activity become secondary so it was pretty big I was like0 kilos >> 230 lbs >> oh my god one point of time [laughter] >> so grill Italy is wonderful Oh, okay.
(46:14) Super. So, everybody can do it. And we're going to put the recipe. >> Yeah. Yeah. Please go try it. And u Yeah. Stop trolling me, man. It's a good recipe. >> It is a good recipe. [laughter] How do you add protein to the idli? >> I love to just blend my paneer tofu to the idli batter in the mixie and then make regular idlies.
(46:31) >> Similar to the dosa thing. >> Yeah. Similar to >> and it it ferments well and >> Yeah. Yeah. Yeah. It happens. Nothing will happen. >> You will not know. >> You'll not know. >> Little malagapuri on the top will do all the magic. [laughter] So you are you have two you have told two or three times about the malagap puri on the top that camouflages the taste that much.
(46:51) >> Yeah it's it's spicy it is nutty. So malagapuri is our way of protein it's all lentils it's Indian way of adding protein to everything. >> It's nothing what is malakapuri it's all we use chana dal we use urad dal we use sesame seeds still which is good in calcium. So all these things are Indian ways of adding more nutrition to your diet.
(47:10) >> Nice small small things. That is wrong. But as such is a very good thing. Oh, >> nice. Nice. So I So the person listening to this can take this important tip where we can actually grind the tofu and >> add it to your dosa batter also. Grind tofu paneer and make a chapati ma with that. >> That's also a good way of adding.
(47:33) I grate a lot of my paneer and tofu and put it in all my cutlets. Like I have leftover rice from morning. I just grate lot of paneer and some veggies and shape it into cutlets. My kids will not know that this is a leftover rice cutlet and they actually enjoyed it. Tastes very good. I serve it little fancy. >> I'm a chef so the kids have that little advantage.
(47:52) Everything goes very well plated. So that also makes a difference. But star hotel style and dressing ka they are very very impressed. >> Oh nice. >> That is the magic. >> Ah so tofu any particular tofu like you know the in the US >> Indian you we do not get silken tofu very easily here. So whatever we find on our online stores is what I pick up on the insta mart.
(48:12) >> What is the super firm tofu? Extra firm tofu in the US. >> Yes. Yeah. You get to here you get only firm tofu and silken tofu. >> Silken tofu. >> There are places very gourmet places that you find all that. Silken tofu is extremely expensive. That's about 400 rupees a box. >> Why is that expensive? >> Because I think it is very difficult to set or something. I don't know.
(48:29) >> I see. I see. >> But firm tofu is what's easier to make. Silken tofu panal it will break and you don't have to cook silken tofu. that can be consumed directly just by cutting [snorts] and adding a dressing. >> This you have to cook or you know add something. >> I see. I see. So you said tofu and then paneer is the same thing.
(48:45) >> Paneer is the same. >> Paneer is better with a lot of Is there any different kinds of paneer? Lowfat paneer is better. >> Low fat paneer. I would prefer homemade for any day with all the controversy going around paneer. I would suggest it takes 15 10 minutes to make your paneer at home. >> Can you teach us how to make homemade paneer? >> Just boil milk till it's warm enough.
(49:02) You can put your finger slightly warm. Switch off the gas. Squeeze about one lemon juice or if you don't have lemon juice about 2 tbsps of vinegar mixed with two uh tablespoons of water. Slowly start adding in the milk and keep rotating your current. You will see the way separating the greenish water separating and the paneer is separating.
(49:20) Transfer it in a strainer and rinse it again with cold water to remove that acidity smell from the lemon or the vinegar that you've used. It'll rinse it till it's cold. Tight it with a cloth and then keep some weight on it. 20 minutes your paneer is set exactly like how we get from the market is not so difficult like people assume it to be and it's much more cheaper also.
(49:39) >> Wow that's a good point that's a very good point. All right. This recipe I absolutely love. High protein oats curd rice. >> This is the best for people who are working who say I can't eat healthy. This is for them. >> This is for them. Huh? Yeah. >> Wow. This is wonderful. Wonderful. Tell us how to do this.
(49:55) >> We just soak cur oats overnight with some curd. If you can add chia seeds also it's good. I've used Greek yogurt here for that added protein like you said. And then morning I've added grated carrot, cucumber and then made a tempering of basic curd rice tempering. And then peanuts for that little extra again protein and that crunch.
(50:15) >> Nothing very fancy. You just have to mix everything and keep it in the fridge in the night. Morning just add your grated veggies of your choice and one tka. You can take it to your office for lunch. >> For lunch. Wonderful. Wonderful option. >> It's a very easy option and a very viable option for a lot of people who are working >> working just needs a little bit planning. That's it.
(50:33) >> I think I'm somebody who preaches meal prep. Not like how abroad did I don't make my food and keep but I love to chop my veggies and keep. Lot of people have this controversy that chopped veggies loses nutrition. What do you think? >> Absolutely not. [laughter] >> No, let me tell you. Thankfully you asked the question.
(50:50) See chopped veggies, refrigerated food and frozen food. Yes, people are very afraid that they lose the nutrients. What I'm saying is the amount of nutrient loss is so minimalact that the benefits that you get is like so huge you don't even have to think about it >> when you open in my fridge you will not find veggies you'll find all the veggies chopped and kept at least for four to five days that is why I can eat salad two times a day >> because for me see cutting is a very difficult part for anybody who's cooking cut is the most difficult part
(51:22) >> so once a week I take about two hours I chop my all the veggies and keep so morning when I eat a hot salad I already have chopped carrot, chopped beetroot, baby corn, broccoli, cauliflower, everything cut one one hand of everything I toss it. >> Oh, nice. >> That is why I'm able to eat more fiber. >> Wow. Wow.
(51:39) >> Meal prep is not bad. I would really suggest everyone little bit of planning. Meal prep really helps >> with this diet. You will never see me as your patient. [laughter] >> Only as a guest. >> God's grace. I hope God is being kind. I'll tell you if somebody can take fiber or 25 grams per day, I'm telling you not only gastrontologist, the visits to all the other doctors will be decreased.
(52:02) >> Okay. >> That's how powerful fiber is. People are so overhyped on protein protein protein. >> Yeah, they don't actually. Yeah, I have seen that people don't talk about fiber much >> much at all. >> I'm the only one touting fiber and they're saying he is cyber. [laughter] >> All right.
(52:20) One last thing which I absolutely love is um Rajasthani miri. >> This I think I should have put a disclaimer below. Eat this at your own risk. Next day morning I cannot guarantee. See this is a pickle. If you read it as a pickle next day morning I cannot guarantee. [laughter] >> So what is this? What does this entail? >> As a Rajasthani we have a Rajasthan is a dry state.
(52:45) You do not get a lot of veggies there. >> Dry state is they don't drink alcohol. >> Shut up. >> [laughter] >> You did not get lot of it's a desert. I meant it's a desert. Sorry, my bad. >> It like now things have changed. You get everything is easily available. Earlier >> they didn't have any fresh produce. Not much of fresh produce.
(53:03) Very seasonal produce they had. >> So Rajasthani food has a lot of condiments along to enjoy with their roti. They'll have any maybe one fresh subji or something. They'll have garlic chutney. They'll have like this diimiti. They'll have papa churi. So we have a lot of condiments that we serve along with our food and which is supposed to be touched and eaten like this not like a subzi.
(53:22) If we eat like sabzi then like I said I'll put a disclaimer eat at your own risk. >> So that is the thing. >> So this is used as a like a >> condiment like how you would a lemon pickle with a curd rice. Curd rice >> that's how you should eat these as condiments otherwise >> but it look beautiful. [laughter] come and meet me next morning. >> See, you know the other thing I wanted to bust the myth spicy foods will not cause ulcer.
(53:52) >> Is it >> that's a lot of people say spicy food return burp for the >> huh spicy foods will not cause ulcer. Spicy foods may increase the acid production in the stomach and if your sphincta muscle is weak that acid production can go up into your foot pipe causing acid reflux and regurgitation symptoms.
(54:11) One more reason I know why people eat like andra food is very spicy. >> Why? Because andra is a very very hot state. Again, when you eat spicy food, you sweat. Sweating brings on your body temperature. >> And that's why they're able to, you know, bear that heat. >> That is also one of the reasons that people eat spicy food. Andra gongura.
(54:30) >> Gungura chutney. >> No, that is not so spicy. But anyway, Andra food is generally gour chilies are the most one of the spiciest. >> Spiciest one. Okay. Super. All right. Beautiful. We're coming to the last segment. >> Just rapid fire questions. You can answer whatever comes to your mind. >> Okay. Done. >> Okay.
(54:51) [laughter] [laughter] Okay. Ready? All right. So, rapid fire questions with Master Chef Arun. One ingredient you cannot live without in your kitchen. >> Coconut. >> Coconut. >> I love it. >> Literally in everything I want to add my coconut. >> It for the taste. >> Yeah. >> Okay. calories a little more. >> Yeah, a little bit.
(55:11) But then I love when in everything that I make, I love to add like coconut generously. >> Beautiful. A dish you love to cook when friends come home. [laughter] >> But I think I love to cook south Indian food. Like a full-fledged South Indian meals is what I love to cook. >> Oh, nice, nice, nice. Um, one dish you can cook blindfolded.
(55:33) >> Cook blindfolded. I think south most of the South Indian dishes. >> Huh. It could be anything from sambar to rasam to po sambar can cook blindfolded. >> Yeah, I can. >> Exact amount. >> I I can I can >> nice a popular food trend that you wish that it disappears. >> Eating late at night only. >> Okay. Thank you.
(55:51) >> Mount night. I don't want to name but people here will know when you walk across Mount I don't know if you know there's a store >> at least 100 people are I think one of 50 members closing his eyes. I think he goes there very often. [laughter] There's 100 people standing in line to get their I think it's bun or something that they serve there. You will see.
(56:08) >> Oh, is it right? A bun. I'm going to >> I think it's a bun. Is it a bun or a biryani? Biryani. >> Biryani and biryani. [laughter] Okay. All right. If your cooking style were a movie genre, >> what would it be? Thriller, mystery. >> Oh, it'll be nice. Romantic comedy. >> Romantic comedy.
(56:32) Yeah, I love cooking with some fun around because I when I cook, I have my kids around, they'll keep saying something. They'll come and help me sometimes. My husband comes and helps me. >> So, I think it's going to be a nice romantic coffee that you can enjoy. >> Oh, nice. Nice. Okay. If you had 10 minutes and hungry kids at home, what would you whip up? >> My kids love rice paper sheets stuffed with tofu and veggies.
(56:53) You know these Vietnamese rice paper sheets? >> Rice paper sheet. Yes. >> Yeah. So, just you just dip it in water. It becomes very soft. And then I just crumble some tofu, carrot, onion, everything in my chopper. Just toss it with little soy sauce, salt and pepper, stuff it in this rice paper roll and pan fried and they have it with a dipping sauce.
(57:10) >> Super super nice. If you had to impress Gordon Ramsey with one vegetarian dish, what would you cook? [laughter] >> But again, I think I would make some very nice South Indian, maybe a good msur masala. >> Msur masala. >> I'm a dosa lover. I can eat dosa all three meals in any form. >> Is that right? >> So I think I'll make him a nice msur masala dosa.
(57:34) >> Why is it called msur masala you know? >> So I think they invented that in msura the masala maybe that part the chutney that they make the spicy chutney. >> Spicy chutney. >> But actually dosa itself came from udupi only. >> Udupi. Okay. All right. So most overrated and underrated south Indian dish. >> Overrated >> biryani.
(57:55) >> No sir. There a lot of biryani fans. I get hate comments, but I personally don't like biryani. [laughter] So, but I don't know. I think South Indian food can never be overrated, man. I'm very partial to South Indian. >> Okay. [laughter] >> No. And underrated is pal. >> Pural. Yes. >> Yeah.
(58:11) People think there's no masala, there's no oil, it's very bland, but if you made it the right way, it definitely tastes amazing. >> So much fiber, less calories, it'll keep you full. >> Yeah. >> I always eat piral. >> Yeah. You willy me later. >> [laughter] >> No, you know I used to do this uh uh curry all the time. >> So you don't call if you just call it stir fry veggies with some grated coconut, people will enjoy.
(58:34) [laughter] The moment you say purel, they don't enjoy it. >> But puriel is such a wonderful dish. I think you can replace salad. >> Yeah, it's a sign of salad only. >> Kind of salad only. Correct. It is salad. Correct. >> Your cooking style in three words. No overthinking. >> Simple, homely and with lots of love. >> Beautiful. Beautiful. Wonderful.
(58:54) Wonderful. Thank you so much for all your work. >> Thank you so much Dr. Pal. Thank you so much for having me. Dr. Pal or Dr. Pal Manikum. [laughter] >> Dr. Palani Aan Manik. >> Oh, it's Palani Aan. Okay. >> Lord Mura name >> that time. >> Ah my mom is very angry. I caught it to Dr. Pal. [laughter] But anyways people who are listening to this, thank you so much for all your love and I'm sure that you learned a lot from this podcast.
(59:20) Small small tips and tricks that our chef master Aruna Vijay told us. So I want you to write on the comment section in terms of what you learned from this. You know what I learned is puriel can be a salad and you can teach your kids if you eat properly they will also eat properly. So I want you to uh show that tips uh in the comments as well.
(59:37) So uh if you think this podcast will be helpful for somebody else please share that with us and don't forget to subscribe and share as well. I'll see you in the next podcast. There's also another channel called Gut Feeling with Dr. pal podcast where we just release smaller clips of this longer podcast episode so that if you don't have time if you're pressed for time all the high salient futures will be released on that gut feeling with Dr. PAL podcast channel.