Festivals are the season of togetherness, laughter, and plates filled with love. For most of us, celebrations are incomplete without indulging in our favorite festive delicacies. But for those living with heart conditions, high cholesterol, or chronic kidney disease (CKD), this joy often comes with a silent worry—“Will this food harm my health?”
The truth is, food is more than just fuel; it is an emotion, a memory, and a way of bonding with loved ones. No one should feel left out during celebrations because of dietary restrictions. The key lies not in giving up your favourite dishes but in rethinking how they are prepared. With mindful ingredient swaps and healthier cooking techniques, even traditional festive recipes can be made safe for the heart and gentle on the kidneys—without losing their festive flavour.
This season, let your table hold not just tasty dishes, but also the assurance of health and happiness.
Understanding Fats and Cholesterol
Not all fats are harmful. Here’s a simple guide:
- Vegetable oils are not sources of cholesterol. They can be safely used in moderation. Even butter and ghee may be consumed occasionally, but only within limits.
- Animal fats (meat, fatty fish, poultry, eggs, full-fat milk, and milk products) are the primary sources of cholesterol. Yet, these foods can still be included in the diet—with the right modifications.
Smart Choices for Festive Cooking
- ✅ Fish: Choose varieties within 2 kg size, especially belly portions that are lower in cholesterol.
- ✅ Chicken: Go for lean cuts like the breast pieces.
- ✅ Milk & Milk Products: Use toned or double-toned milk instead of full-fat options.
- ✅ Eggs: Use egg whites; limit yolks to once a week.
- ✅ Red Meat: Limit mutton to once a month in small portions.
Healthy Festive Recipes
1. Paneer Pasanda
Ingredients: Paneer (from double-toned milk), chickpea flour (besan), ginger, hung curd (double-toned), cumin & coriander powder, coriander leaves, green chilli, garam masala, oil, water.
Process:
- Mix hung curd with spices, green chilli, ginger, and coriander leaves.
- Stuff this paste between paneer slices.
- Prepare a besan batter with water and salt.
- Dip paneer slices in batter and fry lightly in oil.
- Place on tissue paper to remove excess oil.
For CKD Patients: Replace coriander leaves with onion, cabbage leaves, or carrot; use cornflour/wheat flour instead of besan; avoid powdered spices.
2. Dry Chilli Chicken
Ingredients: Lean chicken, egg white, garlic, ginger, onion, bell peppers, tomato, spring onion, cornflour, wheat flour, sauces (tomato, chilli, soy), oil, salt.
Process:
- Marinate chicken pieces with ginger-garlic paste, egg white, flours, and salt. Rest for 30–45 minutes.
- Fry marinated chicken until crisp.
- Sauté garlic, ginger, onions, and bell peppers.
- Add sauces, a little water, and combine with fried chicken.
- Garnish with spring onion and serve.
For CKD Patients: Use tomato puree instead of sauces and leach moderate-potassium vegetables.
3. Chicken Biryani
Ingredients: Basmati rice, lean chicken, black pepper, cumin, coriander powder, biryani masala, bay leaves, cloves, cinnamon, cardamom, lemon juice, tomato, chillies, onion, ginger-garlic paste, oil, salt.
Process:
- Marinate chicken with lemon juice and turmeric.
- Boil rice (80% cooked) with whole spices.
- Fry onions until golden (baresta).
- Prepare gravy with oil, onion, tomato, ginger-garlic, and spices. Add chicken.
- Layer with rice, biryani masala, and baresta. Cook on low flame for 20 minutes.
- Serve hot.
For CKD Patients: Use only whole spices for tempering; avoid heavy spice blends.
4. Mixed Fried Rice with Chilli Chicken
Ingredients: Basmati rice, whole spices, lean chicken, carrot, beans, bell peppers, onion, vinegar, ginger-garlic paste, chilli paste, egg white, cornflour, turmeric, spring onion, salt, sugar/stevia, oil.
Process:
- Marinate chicken with ginger-garlic, chilli paste, egg white, and cornflour.
- Cook rice with spices.
- Stir-fry vegetables with egg white. Mix with rice, add seasoning.
- Fry chicken pakoras.
- Sauté onion, garlic, bell peppers, then add sauces, vinegar, and make a light gravy with cornflour.
- Combine with chicken, boil for a few minutes, and garnish with spring onion.
For CKD Patients: Leach moderate-potassium vegetables, skip whole spices, use tomato puree instead of sauces, and avoid coriander.
Conclusion
Festive eating doesn’t mean saying goodbye to taste. A healthy diet isn’t about strict avoidance but about smart modifications in ingredients and cooking methods. By making small changes, patients can celebrate the season with joy, flavor, and good health.
