How to use apple cider vinegar in Indian cooking

Apple cider vinegar has so many uses in Indian cooking and Indian recipes!

Apple Cider Vinegar has been known since ages as a healing tonic for a lot of ailments. Studies have shown that apple cider vinegar (ACV) with the mother (which contains the enzymes) helps reduce blood sugar levels making it very vital for Type 2 diabetic people. It is an excellent natural potion for improving digestion and promoting weight loss. The presence of acetic acid and many other minerals and enzymes lends it many health benefits.

Many of us Indians want to introduce apple cider vinegar in our everyday cooking but the lack of knowledge about how to use apple cider vinegar in daily Indian cooking and Indian recipes limits us. Here we bust some apple cider vinegar myths. In terms of taste, apple cider vinegar is not as acidic and sour as other vinegars. Its taste is far mellower than others and has a very lovely fruity note. When combined with healthy sweeteners like honey, maple syrup, brown sugars etc., this is an excellent combination for any drink, recipe or even as a preservative. Here, Rajneesh Bhasin, MD, Borges India, explores ways in which apple cider vinegar can be used in Indian cooking.

As a salad dressing

Apple cider vinegar is ideal for salad dressing because of both, its taste and health quotient. A concoction of ACV with herbs and spices sprinkled over a salad could do wonders to the salad's taste. Make a quick dressing by mixing olive oil, ACV, a little bit of honey, salt and herbs.

As a detox drink

Dilute a tablespoon of apple cider vinegar in a full glass of water: drink this first thing in the morning. You may consider adding honey, maple syrup or other healthy alternatives to refined sugar, for a bit of sweetness. Also, add cinnamon so you get the health benefits of cinnamon too, with this drink. have this mixture at least three days a week. It is aids in weight loss, improving digestion, regulating sugar for diabetic people and maintaining overall fitness.

To lend a tangy taste to sauce/chutneys

ACV has a tangy yet fruity distinct flavour which will enhance the sauces, jams and chutneys and at the same time, act as a preservative. It also helps soften the fruit while cooking besides helping it last longer.

For marination

Marination for meats or cottage cheese is essential not just to infuse more flavour but also to kill the bacteria. ACV acts as a perfect base as it not just adds that perfect tinge to the marinade but also helps kill the harmful bacteria which might be thriving on it. Just mix cup of ACV with the mother and add your spices, salt and herbs for marination and let the paneer/meat rest in it for a couple of hours.

As a food preservative

Adding just a few tablespoons of ACV to any recipe can help store the food for longer and keep it fresh.

To kill germs on vegetables and fruits

Washing the vegetables and fruits in a mixture of water and ACV can help kill bacteria and pests from fruits and vegetables. Soaking in ACV with the mother also prevents cut fruits from turning black. In fact, a spoonful of cider vinegar added to boiling vegetables helps retain their colour too.

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