Eves Times

COOKERY TIPS FOR Salt ‘n’ Pepper Corner

Eve’s Times readers have exciting news! Watch out forcompetitions on cookery tips and recipes. Dig out exotic recipes and innovative tips and win prizes! Send your recipes/tips with your colour pix to Eve’s Times, #18/1, Second Cross St, Dr.Radhakrishnan Nagar,Tiruvanmiyur, Chennai 600 041 or by e-mail to editorevestimes@gmail.com.

What is the difference between Gotsu and Vathal kuzhambu? What is the correct method of making Vengaya Gotsu?

Saraswathi Ramanathan, Tiruvanmiyur

Both are two entirely different recipes. Gotsu is used as a side dish for Pongal whereas Vathal Kuzhambu is used to mix with rice during meals. To make Vengaya Gotsu boil Thuvaram paruppu or Payatham paruppu. Take oil in a pan and add mustard seeds. After it splutters, add ulutham paruppu and red chillies and then finely cut onions. Cook onion till it is brown. Mixed the boiled dal, add turmeric powder and salt and remove from fire.

How can we get home made badushas that are crisp and come in layers like you get in the sweet stalls?

S. Sashikala, CPWD Qtrs. Besant Nagar.

While making badusha, the most important factor to consider is the proportion of the flour and the fat. You have to mix exactly half the quantity of fat with one portion of maida taken. Melt the dalda and mix it well with the maida. Add two pinches of cooking soda and knead well. Kneading is very important, the more you knead the better the badusha. This is what will give you the layers. Keep the sugar syrup ready. The syrup should be hot. Make balls out of the maida, flatten them on your palms and fry them till golden brown. Remove from oil and add to the sugar syrup. After immersing for 2-3 minutes in the syrup, you can remove the badushas and serve.

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Make your kitchen experience exciting using Mallika Badrinath’s wise counsel. Mallika has recipes for everyone; even bachelors and children can turn out a delectable meal using her guidance. So go ahead with your kitchen queries and prepare healthy, tasty meals with the help of the Cuisine Queen of South India.

What is the right method to make good cutlets at home? My family complains that they do not taste like the ones you get in hotels. I too feel that sometimes I get the smell of gram powder. What is the mistake I am committing?

Rohini Chandran, Madurai

There is no need to add gram flour in cutlets. Steam cook all the grated vegetables like carrot, beetroot and potatoes. Heat oil, fry onions and then add mashed potatoes with steam-cooked vegetables, squeezing them out properly to remove excess moisture. Add salt, chilli powder and garam masala. Fry well and allow cooling thoroughly. Mix maida with little water to make a paste. Keep dry, fine breadcrumbs separately in a plate. Prepare balls from the vegetable mixture, roll on breadcrumbs, shape like cutlets and shallow fry using oil.

Whenever I try to make dhokla from Dhokla mix available in the market, they come out flat. Why does this happen?
Suseela Geetakrishnan

Before mixing dhokla batter, pour water in the cooker, heat it and keep it ready. Do not over heat the mixture. While preparing the better, measure the water and mix gently and evenly in one direction only (clockwise). Pour into greased cooker plate and steam cook for 7-10 minutes. Do not open cooker in between. All these steps if followed properly give best results.

My daughter who had thick and good hair has been losing hair badly once she entered teen age. The reason according to me is that she shampoos her hair frequently, changing her shampoo often and eats only junk food. Can you suggest the food that will help her regain the health of her hair?

-Sheetal Mistra, Chennai

Regular protein intake and iron are essential to maintain good hair. Shampooing the hair often may also matter because some of the shampoos contain harsh chemicals. Proper diet and a healthy intake of vegetables in large quantities help maintain good hair. Also a few almonds (4 to5) along with 1 teaspoon of honey, early in the morning everyday improve the growth of hair.

I am a person with rheumatoid arthritis and more or less confined to my home. I have cut down on my food because my physical exertion has gone down. What kind of food can I have that will give me energy and still ensure that I do not put on weight?

-Chitra Sampath, Chennai

Arthritis may cut down the workload of a person and increases the chance of putting on weight. Hence it is important to consume the right amount of protein. Dhal, pulses, legumes and a lot of vegetables provide the required energy level. Limited intake of carbohydrate and fat intake is also necessary. Also the usage of refined flour, sugar and salt should be restricted. The intake of oxygen is essential, hence breathing exercises and yoga, in whatever manner you can do everyday help burn extra calories.

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Cook ‘n’ Smile Easy Recipes

Brinjal Bhaji

Ingredients

Brinjal ( Egg Plant) 500 g
Onion, thinly sliced 1
Garlic cloves, sliced 2
Ginger, grated 2.5 cm/1 inch
Ground turmeric ½ tsp
Dried Red chilli 1
Salt To taste
Oil/ghee 2 tbsp
Canned tomatoes/puree 425 gm/14 oz
Garam masala 1 tsp
Fresh coriander ( cilantro) sprigs to garnish

Method

Cut the eggplant slices into finger-width strips using a sharp knife.

Heat the ghee in a saucepan and cook the onion over a medium heat for 7-8 minutes, stirring constantly, until very soft.

Add the garlic and eggplant, increase the heat and cook for 2 minutes.

Stir in the ginger, the turmeric, chilli, salt and the contents of the can of tomatoes. Use the back of a wooden spoon to break up the tomatoes. Simmer uncovered for 15-20 minutes until the eggplant is very soft

Grind fresh garam masala or add the ready made one and stir. Simmer for 4-5 minutes.

Serve garnished with fresh coriander sprigs.

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Currying F(l)avour

Fusion of Flavours

Prepare exotic ‘five-star’ recipes in your homes. Leevin Johnson, Executive Sous Chef in a Star Hotel in Chennai, will tell you how. Leevin is a successful, hands on Chef with a 12 year career in food preparation and kitchen, Banquet and a la carte for leading hotels, restaurants, Pubs, Gastro Pubs, Bistro’s, Contract Catering, Speciality Restaurants and Fusion Restaurants with strong continental and multi cuisine experience across the world. In this regular column Leevin Johnson will bring to you exotic global recipes with a dash of Indian spices and condiments that will bestow the exclusive ‘Indian’ flavour to your delectable dishes.

STANDARD RECIPE CARD

CHICKEN LIVER PATE WITH MELBA TOAST, ORANGE & FIG MARMALADE

INGREDIENTS	QUANTITY	UNIT
Chicken liver	120	Gm
Melba toast	3	Nos
Orange & Fig marmalade	30	Gm
Orange slices ( oven dried )	3	Nos
Tossed salad	75	gm

PROCEDURE:

1. Place tossed salad on the plate.

2. Rest oven dried orange slices on the salad.

3. Clean chicken liver . Cook chopped onion in oil. Add Chicken liver and continue to cook. Season with salt and pepper Place in a blender and make a fine paste to get chicken mousse.

4. Pipe the chicken liver mousse on the orange.