MY BROWN SUGAR ALWAYS TURNS ROCK HARD. CAN YOU HELP?
Of course I can, place the dried- out brown sugar in a plastic container, add a slice of bread, seal it up and wait. In a couple of days, the moisture from the bread softens the brown sugar, and it’s usable again. In a pinch , you can always put some sugar in a bowl, top with a damp paper towel and microwave on high for 20 seconds or so.
PLEASE TELL US WHICH IS THE BEST OIL TO COOK WITH I. E THE slimmest thing to cook with?
As far as calories go, it doesn’t matter- 1 tsp of any oil or butter has about 40. But the one you pick affects your overall health. Choose plant-based, mostly unsaturated oils, because it is important to cook food in a healthy oil as oil plays an important role in your health and wellness. From olive to coconut to flax, it’s no secret that oils are having a major culinary moment. Good thing too, since most of them are rich in unsaturated fats that’ll help keep our body in tip top condition. Don’t spoil your culinary skills in confusion as the wrong oil.
DO YOU HAVE ANY TRICKS THAT YOU CAN TELL US TO BRING OUT THE flavour of veggies.
If you consider yourself a healthy eater, you’ve probably come to rely on a few nutritious standbys like lean protein, steamed veggies and whole grains. Nothing beats a hot, steamy vegetable dish when you’re hungry. High heat roasting ( the dry heat of the oven) concentrates vegetables’ flavour, caramelises their sugars and proteins, creating a deeper, more delicious flavour profile. To maximise flavour and minimise cooking time, you don’t need to add a lot; you just want to enhance the flavors of the veggies, not cover them up.
One of the simplest ways to prepare fresh or even frozen vegetables is to steam them over simmering water containing any of the following; fresh herbs, garlic, ginger, salt and pepper. As long as you do not overcook them, steamed in– season vegetables often taste perfectly wonderful as they are.
WHAT IS “ENO”? WHAT ARE IT’S USES AND PLEASE TELL US IF WE can make it at home.
“ENO” is a fruit salt, though no fruit is involved as such in it’s composition. The main ingredients being sodium bicarbonate and citric acid. This fruit salt is composed of 60 per cent baking soda and 40 per cent citric acid.
Eno fruit salt is commonly used both in the first aid box and also in the kitchen. Used for treating acidity and the same eno salt is used for instant fermentation of food items such as idlis and dhoklas. Just mix baking soda and lemon juice and home made ENO fruit salt is ready for use. For 200 grams of semolina, 1/ a 2 teaspoon of baking soda mixed with juice of 1/ 2 a lemon is required to get the same bubbles and fluffiness without the pungent smell of baking soda.
MY PROBLEM IS; I SNACK WHILE COOKING AND STILL eat a full dinner.
The solution to your problem is; don’t fight the urge. Instead make sure you have good grazing foods on the counter like cucumbers, peppers, tomatoes, carrots, celery, cauliflower, beans and peas. (Dip them in salsa for some flavour). As compared to snacking on cheese and crackers.
WHAT IS THE DIFFERENCE BETWEEN VEGETARIAN, NON- VEGETARIAN and veganism cuisine?
Vegetarian and non-vegetarian cuisine (cooking) are two completely different jobs. With vegetables, the touch, or hand of the cook, is like that of a painter with different mediums- it is completely different from meats. The cooking time is shorter, the seasoning is subtle, and you have to be very careful when cooking vegetables. There are many choices and you can do anything you want to do wit vegetables. It gives you an immense potential for creativity. Even in vegan cooking you have immense potential for learning. You have to invent new solutions when you have to cook without butter, milk, paneer, cheese or eggs.
IN THE SUMMER SEASON OUR ELDERS TALK ABOUT HOW WE CAN keep cool by including “sattu” in our diet. Please tell us more about the so called “antidote” to the summer season.
As the summer season starts, we tend to consume what all looks appealing like ice- creams and sodas, neglecting the traditional cooling foods like “sattu” which is a mixture of several pulses and flours. It is a humble looking versatile powder mix.
Sattu has countless health benefits; it has a lot of fibre, provides instant energy and an excellent source of vegetarian protein and a good source of calcium, manganese, magnesium, iron and vitamins like C and A. It has a low glycemic index together with low sodium. It has a long shelf life.
WE ARE ALWAYS BEING TOLD TO AVOID ALL WHITE COLOURED foods, but are all of them harmful for us?
Some colourless foods- squishy bread, pastries, refined flour and low nutrient refined sugar-deserve their lessthan-stellar reputations. But pale varieties like the choices here are packed with goodness.
Add cream-coloured veggies and legumes to salads and stews, and low–fat dairy in dressings and toppings. Other things you can try: cauliflower, kohlrabi, jicama, parsnips and celery root.