February is that time of the year, when pleasant winter mornings give way to the sun stamping its authority on the day. The evenings are breezy and romantic. And barely halfway into the month, Hyderabad has already gotten a taste of what the coming summer is going to be like — hot, hot, hot. It is during this transition period, from winter to spring and summer, when a lot of people fall ill.
With the body trying to adjust itself to varying temperatures, it is best to take it slow and ease yourself into summer by consuming a few, body-cooling food items.
Winters are usually about consuming foods that warm the body. And while they maybe tasty, continuing to eat those items could make one feel uneasy. Sujatha Stephen, chief nutritionist of a popular hospital in the city says to maintain body temperature, it is advisable to go slow while transforming food habits. "We need to shift our consumption of food from those that keep us warm to those that keep our body temperature slightly cooler. But this is not to say that you suddenly gorge on icecreams and sundaes, because that is a sure shot way of falling ill.
If you weren't having curd, now will be a good time to start. And instead of having tea or coffee, as would have become a habit during winter, start drinking coconut water and buttermilk," advises the nutritionist. Dishing out a few more tips on keeping the body temperature normal, she says, "Summer is a good time to gorge on squashes, salads and fruit juices. Also, slowly cut down on fried and spicy food. The metabolic rate too increases during summer, and fruits such as apple, watermelon and papaya help in keeping the metabolism high."
Going the more traditional route in keeping the body cool during the summers is CV Kumar, a former chemist, who recommends sabja seeds (basil seeds) to keep the body cool. "When you soak the sabja seeds overnight, they retain water and swell in size. When these seeds are added to buttermilk and consumed, it helps in keeping you hydrated. Khajoor, or dried dates, too help in retaining moisture in the body. Pound the dates and soak them overnight, and in the morning, drink this extract. Other ways of easing your body into the transition smoothly is to start avoiding oily and fatty food and consuming salads, especially cucumber," he suggests.
Shivaramakrishnan Vaidyanathan, a research and development chef, says it's best to include fruits and vegetables that have water content in our diet. Lauki ( bottle guard), watermelon, cucumber etc., are the best examples. "Consuming cereals like ragi, oats and jowar, which have lots of fibre content, also helps to restore moisture in the body. Basically, consuming anything that has salt and water content, naturally, is a good way to ease the transition," he adds.
TABBOULEH SALAD - BROKEN WHEAT SALAD
Tabbouleh is a Levantine Arab salad, traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using cous-cous instead of bulgur.
INGREDIENTS
Tomato - 1 large Chopped onion - 1 large Olive Oil - 4 tbsp Lemon Juice - 3 oz Green Onions - 3 Fresh Mint - 1 bunch Flat-leaf Parsley (chopped) - 2 Bulgur wheat daliya- 85 gms Garlic (chopped) - ½ tsp Cucumber (chopped) - ½ Lettuce - 1 Salt - to taste Crushed pepper - to taste
METHOD
Leave the bulgur in water for about two hours, then wash and squeeze it out. Wash and finely chop the parsley, mint and green onions. Dice the tomato. Combine all ingredients, including bulgur. Add salt to taste, lemon juice, and olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.
Recipe given by chef Sanjay Thumma
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