Microwave Cooking Tips
you famished and think you'd faint if you did not grab a bite in minutes?
Help is at hand with microwave that guarantees a highly nutritious and
tasty meal within minutes!
You just can't think of a kitchen without a microwave oven. Microwave
is one of the greatest kitchen tools that adorn almost all modern-day
households across the globe. You can cook all kinds of recipes ranging
from simple, everyday recipes to specialized gourmet recipes within a
very short time in your microwave.
The biggest plus point of microwave cooking is that you use extremely
little or no oil/fat and do not have to add much water while cooking.
The microwave basically steams your vegetables, fruits, fish or meat by
utilizing the trapped natural water molecules in the food as well as pulls
off excess fat from the meat items too. So you are serving tastier, healthier,
highly nutritious and low-fat meals cooked in the microwave.
To make your microwave cooking experiences more satisfactory and exciting
here are a few useful tips that you can keep in mind while cooking your
favorite dishes in the microwave.
When you use aluminum foil to shield various parts of your food from
getting overcooked while cooking in the microwave make sure that the amount
of food is always greater than the amount of foil used to cover the food
to avoid arching of the foil. The percentage ratio of food amount to foil
amount must be generally 80%: 20%.
Make use of round dishes while cooking in the microwave to facilitate
uniform heating and thus better cooking of food.
Always add salt to the
microwave cooked food after the cooking is complete. Salt tends to draw
out the trapped water from food if added before the completion of cooking
and hinders the microwaves from cooking your veggies or fruits or meat
optimally.
If your microwave does not have a carousel feature to automatically
rotate your foods while cooking then you must stir, rotate and rearrange
larger amounts of food such as turkey, beef steaks, whole vegetables,
fish, etc. occasionally while cooking in the microwave to prevent 'cold
spots' in your microwaved food and facilitate even cooking.
Food items must be arranged in an appropriate manner for even cooking
in the microwave. When you are cooking several pieces of food together
arrange all the pieces in a single circular layer leaving a gap of 1 inch
between each piece. Avoid cooking food in a pile. Also try to keep the
food pieces more or less equal in size and shape so that they cook more
uniformly.
While cooking in the microwave make sure that the dish is covered properly
with a lid or plastic wrap. Always make provisions for the steam to escape
from the covered dish. So you can make holes on the plastic wrap or loosen
the lid while cooking.
A thumb rule in microwave cooking that you must follow is the'6 minutes
per pound rule'. According to this rule 6 minutes per pound will cook
most foods including meat, poultry, fruits and vegetables. Fish and other
seafood take lesser time to cook in the microwave. So set the cooking
time of the microwave according to the type of food you are cooking.
Do not overlook the importance of standing time in microwave cooking.
You can expect your foods to continue cooking even after the food is taken
out of the microwave for say about another 5-20 minutes or so. This should
be taken into consideration especially while cooking large and thick or
dense foods.
From-Ms.Leena Mahajan
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Is chocolate good for your health?
As you hear the name 'chocolate' your mouth waters! You are allured by
the delicious and stimulating taste of chocolates. At the same time you
are worried about the harmful effects of eating too much chocolates. But
you must know that recent studies have proven that chocolates high in
cocoa solids provide potential health benefits. So toss up good health
and nutrition by treating yourself with chocolates!
Presently scientists are beginning to disapprove some of the myths related
to the dangerous effects of eating too much chocolate. It is not true
that too much intake of chocolate will rot your healthy teeth. Neither
it triggers migraine headaches nor does it cause acne or makes it worse.
In fact researches
have proved that chocolates have properties to work against sugar's tendency
to produce oral bacteria that can cause dental decay. Present researches
have proved that chocolates are helpful to you in many ways. Chocolates
release endorphins in the brain that acts as a pain reliever. It will
boost your appetite without causing weight gain. It reduces the risk of
heart disease and cancer. It will make you live longer. Besides sugar
in chocolate reduces stress and enable you to have a calm and pain relieving
effect. So chocoholics it's time to feel less guilty about your choco-addiction!
Chocolate which is rich in cocoa solids are now regarded as having the
qualities that are beneficial to health.
Cocoa
is an excellent source of Polyphenols
of the flavanol group. Polyphenols are very good antioxidants that destroys
free radicals in a body. Free radicals are dangerous to a human body and
can cause some serious diseases like cancer and heart diseases.
Chocolates that are rich in flavanol have a large amount of nitric oxide.
Nitric oxides are very important for human health. They resist cardiovascular
diseases and help in maintaining a healthy blood pressure. Also flavanol
rich chocolates act similar to low dose aspirin. They promote a healthy
blood flow. They even reduce the risk of heart attack and blood's ability
to clot in the arteries and veins.
Chocolate contains some essential trace elements and nutrients that are
good for health. Chocolate made from cocoa is the richest source of magnesium.
Magnesium is necessary for you, as deficiency in magnesium may lead to
hypertension, diabetes, heart disease, joint problems and also pre menstrual
tension. Chocolates are also rich in iron, calcium, potassium and vitamins
A, B1, C, D and E.
Before you grab a chocolate bar you must know what chocolate is good for
your health! When cocoa is processed into chocolate products it undergoes
several processes to reduce its pungent taste. The pungent taste is due
to the presence of flavanols. The more chocolate is processed more flavanols
are lost. Dark chocolate is reported to have highest level of polyphenols.
So it is better to choose dark chocolates over milk chocolates.
Always choose the chocolates that are from reputed brands. Cheap chocolates
are usually low in chocolate solids and high in sugar content and saturated
fats. These chocolates can be harmful to your health.
Therefore chocoholics leave all your worries behind and boost your health
by grabbing your favorite chocolate bar right away!
From-Ms.Sayali Shah
On the way to their hearts:
Ever asked anyone what one misses most about one's home especially when one is far away? Well, no marks for guessing that nine times out of ten the answer is going to be ' Home cooked food made by my mother'. Now this food doesn't have to be made exotic looking with exotic sounding ingredients and the end result doesn't have to appear like an offering from another world.
Bookshelves in stores the world over are brimming with cookbooks which promise the world and yet one yearns for that simple morsel which reminds one of one's home and hearth.
With this article and those to follow ,I propose to take you down nostalgia lane and place on recall simple recipes which can be put together in no time and at minimal expense because great cooking is a combination of instincts and a sense of balance added to a penchant for the right presentation. I guess I am right? So , here we go.
Balle balle dahi bhalle !
Bhallas is the ethnic Punjabi name of what we call Dahi Wadas.
Ingredients
1 kg curd,11/2 tsp sugar,? tsp red pepper powder
For the bhallas
1 small cup udad dal{white},1/2 cup chana dal,1/2 cup moong dal,
1/4th cup white chaoli
Saunth { tamarind chutney}
100 gms Tamarind,200 gms jaggery,1tsp red pepper powder
1tsp roasted and coarsely ground cumin seeds
Salt as per taste.
Mix tamarind pulp and jaggery,boil and strain and then add dry ingredients.
To garnish
A watery paste made of a cup of coriander leaves and 4 nos deseeded green chillies.
Method
Soak the four pulses in water for about 6/7 hours.
Grind them together to get a semi fine batter.
Add salt to taste and a few chopped green chillies and some coriander leaves.
Heat oil in a karai and put small portions of the batter in hot oil to make small round bhallas . Allow the excess oil to drain on an absorbent tissue. Soak bhallas in water for about 15 minutes and then press each one gently between the palms to drain excess water and oil.
Beat the curds well along with 1 ? tsp of sugar and 1 tsp of salt. If the beaten curd appears thick add some milk or water as desired. Gently put the bhallas in the curd one by one. It is a good idea not to crowd the curd with bhallas as they are likely to absorb a lot of curd.
Top it generously with Saunth, followed by roasted cumin powder,red pepper powder and coriander leaves.
Just before serving add a dash of green with the chilly and coriander paste and tap your feet to the beat of bhangra with balle balle dahi bhalle !!
From-Uma Nagpal-- vhi10uma@yahoo.com |
Cooking Tips
Avoid Sticky Rice
1. Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate
2. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate |
For Crispier Puris
Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading. |
Quick Tomato Paste Cubes
Spoon tomato paste into ice cube trays. Freeze overnight. Transfer into plastic bags and freeze. Frozen cubes can be dropped right into curries. |
Eggplants(Baingan) Retaining Color
When cooking eggplant (Baingan)add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant (Baingan)will retain their color without becoming black |
Remedy for Salty Curry
Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt. |
Ready To Use Masalas
Indian cooking requires a lot of pre-preparation. Make wet and or dry the masalas ahead of time making extra portions. Divide the masala into the desired portions according to the recipe. Place the portions in Ziploc Freezer bags and freeze till the next time. A great time saver....for next time you make the same recipe ! |
How to cut an onion without crying ?
Indian food requires a lot of onions sometimes. Use sweet onions. Peeling and cutting under running water, chopping near a gas flame, and refrigerating onions before chopping, all methods for reducing the volatility of the sulfide that causes the irritation. |
Alternative to Fresh Coconut
Ever try to break open a fresh coconut for making Indian chutney? Well, here is a great alternative. Out here in the US look for UNSWEETENED dry grated coconut. Make sure it is not the sweet kind. Add just enough water so that the coconut is covered with water. Use as directed in the recipe instead of freshly grated coconut. Making chutneys will be a breeze |
Using Kitchen Scissors
Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess |
Buying Lemons and Lime
Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice |
Skinning a Chicken with Ease
Have you tried skinning a chicken? Well, always peel off a little part of the skin to start with and hold it tightly with a paper towel. The skin latches on to the paper towel and skinning the chicken...even the tough skin on the chicken legs becomes a breeze ! |
Overripe Tomatoes
Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day. |
Tips for Making Dosa
To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag or half a raw onion and proceed |
Tip for making soft chappati dough
While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals |
Retaining the "whiteness" of white rice
While cooking rice add a few drops of lemon juice. The color of the grains become bright white |
Reheating left-over Rice
Refrigerate leftover cooked rice in a well-sealed container. Reheat cold rice with a sprinkling of water in a microwave oven or in a covered pot over low heat. Left over rice is great to have on hand for stirring into soups and broths and for making fried rice — it's perhaps the world's best vehicle for turning leftovers into something fresh and new |
Peeling a whole Garlic
To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed. |
Peeling or scraping Ginger
Peeling or scraping ginger with the back of spoon is an easy way to peel ginger. Scrape the ginger with the inside of a spoon, getting the edge of the spoon into the crevices of the ginger. The skin will come off with a gentle scrape |
Dicing Onions
The best way to avoid crying when dicing an onion is to use a very sharp knife and to move as quickly as safety permits.
1. Cut off the end of the onion end with the small roots sticking out.
2. Cut it into half lengthwise, so that the end that is still together is cut into half.
3. Now remove the skin and may be one of the layers to clean the onion.
4. Holding your knife parallel to the cutting surface slice the onion parallel to the cutting surface so that you are making slices that are 1/4 inch from each other. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end.
5. Turn the onion. Make lengthwise slices remembering not to cut all the way to the end . The onion will still be in one piece and look like half an onion.
6. Turn the onion and chop the onion all the way to the back of the part that is still together.
7. You will have perfect small dices of onion.
8. Now chop the other part of the onion the same way.
Finely chopped onion is a very important ingredient for many Indian curies. |
Avoiding over-spilling milk when boiling
Before pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter |
Removing the garlic skins
Use 'Jar Openers'- round flat pieces of rubber. Put the clove of garlic in the center of the jar opener and fold it in half over the garlic. Then press down with your hand while rolling it back and forth over the garlic |
Instead of Onion
If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe |
Storing Potatoes
Store potatoes in a cool dark place. To prevent potatoes from budding, place an apple in the bag with the potatoes! This will prevent the potatoes from budding. Change the apple every week |
Avoid Staining Tupperware
Before storing tomato-based sauces or Indian curries with lots of turmeric powder or other foods that can stain, spray your plastic storage container with nonstick cooking spray |
Cleaning Tips
Cure Garlicky Hands
Immediately after chopping raw garlic or after a marinating process, rub your fingers thoroughly with the bottom of a stainless steel spoon under running water. Then wash your hands with soap. The metal magically neutralizes the garlic fumes! |
Quick BBQ Grill Clean Up
Spray the cooking grill with non-stick spray before placing the grid over the coals. Food won't stick nearly as much as it does on an untreated grill |
Cleaning A Messy Blender
To clean a blender, add a cup of warm water, run for a few seconds. Now add a drop of dishwashing detergent and another cup of water and blend. Let is sit for a few seconds. Rinse clean |
Strong odors on your hands (such as onions or fish)
can be removed by lightly wetting your hands and then sprinkling on baking soda. Rub the soda all over the hands, then rinse the soda away -- along with the odors. |
Cleaning Cilantro
Plunge into a sink full or pot full of cold water. Swirl around a few times and let sit for a while. The sand, dirt, and other debris will settle to the bottom, and the leaves will float to the top and can be removed. Repeat the procedure if the cilantro is very dirty |
Cleaning scratches on wood furniture
Rub the same color crayon as the wood on to the scratch. This will fill the scratch. Then clean with mayonnaise. The scratch will disappear. |
Cleaning a coffee pot
Pour a handful of table salt into the dirty coffee pot. Use a dish towel or sponge to rub it around and on the stains. Rinse clean |
From-Ms.Pramila Katdare
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