PRAWNS AND SHRIMPS LOOK SIMILAR TO AN UNTRAINED EYE, BUT are they the same, if not, how are they different?
Prawns and shrimps may look similar, and they are closely related and often confused. Biologically speaking they are actually different species and have different anatomies. Prawns are larger in size and have larger legs with claws on three pairs. They have branching gills. Shrimps are smaller, have shorter legs and claws only on two pairs of legs. But what people call prawn or shrimp is according to region and countries they live in. Prawns and shrimps have the same texture and taste much the same. Therefore prawns and shrimps are often used interchangeably in recipes. Though shrimps are the undeniable all-star of any coastal kitchen.
NOW THAT THE MONSOON SEASON IS GOING ON PLEASE TELL US how we can beat the infections and enjoy the rain?
Wash your hands frequently with soap and clean water. Avoid eating outside food especially raw food. Always wash your fruits and vegetables thoroughly before cooking. Use herbs and spices like garlic, turmeric, nutmeg, lemongrass and black pepper. Sip green tea or warm water instead of cold drinks. Sleep is also very important, so sleep well for better immunity.
GIVE US A FEW TIPS TO STORE EGGS IN A REFRIGERATOR.
If you think about washing the eggs before storing them in a refrigerator, you are wrong. Never wash them as this would remove the natural protective coating around the shell. Always store them away from strong smelling foods, as egg shells have thousands of pores through which odours can be absorbed.
Also always store them with the narrow ends down in the main body of the refrigerator and not in the door to ensure that they keep a consistent and cool temperature. Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately.
N OW THAT THE WINTER OR THE STUFFED PARANTHA SEASON IS approaching, please tell us how we can make a filling of radishes.
This is a good question as the grated radish releases a lot of water when salt is added to it which makes the stuffing soggy and difficult to stuff in the dough. To make a stuffing which can be stuffed in a parantha easily – wash, peel and grate the radish. Mix in the required amount of salt and keep aside for some time. Squeeze out the water and then add the other spices and mix well. An easy to use stuffing is ready.
PLEASE TELL US WHICH IS THE BEST SEASON FOR HOT soups and why?
Winter season is the best time for soups. Besides being delicious, they are very healthy and helps prevent several winter – related health problems. Also, it is the best time for vegetable juices, which not only taste good but are also great rejuvenators.
M OST CHILDREN AND YOUNGSTERS THESE DAYS ARE IN A hurry all the time, and want to spend the least time for a sit down healthy and wholesome meal. Can you suggest some alternatives?
The simple answer to your problem is SOUP. Soups are the most healthy way to consume a wide variety of vegetables, because the vitamins and nutrients are not lost, as in overcooked vegetables. Kids also prefer soups over cooked vegetables. So a mixed vegetable soup containing herbs like ginger, garlic, onion, coriander and black pepper and mashed dals or chicken becomes a complete food in itself. Top with little butter, cream or malai and serve.
ARE THERE ANY DOS AND DON’TS WHICH WE MUST KEEP IN MIND while preparing soups?
Yes, there are a few points which we should always keep in mind while preparing any type of soup. For a really healthy soup, no milk or cream should be added. Although it makes the soup tastier, it adds a lot of calories. Moreover, it binds and locks the nutrients in the soup which then cannot be used by the body. Also avoid adding refined flour or cornflour to the soup to make it thicker, instead use tofu or boiled or mashed lentils. Avoid using packet soups, as only fresh soups help to prevent the various winter- ailments.
I T IS VERY DIFFICULT AND MESSY TO SEPARATE EGG WHITES FROM yolks for various recipes. Kindly suggest a simple procedure.
Yes this is difficult, but necessary for some recipes. A small funnel comes in handy for separating egg whites from yolks. Open or break the egg over the funnel. The white will run through and the yolk will remain. A tea strainer can also be used instead of a funnel.
FTER I COOK MEAT, I SET IT ON A PLATTER, COVER IT WITH A A foil and let it rest at least 10 minutes as chefs recommend. But I always end up with a platter full of juice. Why does this happen?
It’s normal for meat to give off a little juice while it rests. . However, if your meat is swimming in liquid, you might be covering it too tightly and causing the meat to steam. Be sure to tent the meat loosely with foil or just leave it uncovered, about 10 minutes for steaks and other small cuts and 20 minutes or more for larger roasts. You might also want to buy a cutting board with a groove for collecting liquid.