Featured Recipe
Strawberry
Milk Shake
Ingredients:
1 cup fresh strawberries
4 cups milk
Sugar to taste
Ice cubes |
An Indian tangy & delicious drink dish made with fresh
strawberries, milk, sugar and ice cubes. |
Method:
Keep strawberries and milk in a blender and blend for 30
seconds or till strawberries get crushed to a smooth paste.
Add rest of the milk, sugar and ice cubes. Mix for another 30
seconds.
Serve chilled in tall glasses.
Strawberry essence can also be used instead of strawberries.
|
 
Feature:
5 Ways To Healthier Cooking
Start by selecting low-fat ingredients:
Choose leaner cuts of meat and poultry, and trim off the fat before cooking. When you buy
ground beef, make sure that it is 90 percent lean. Most of the fat in poultry lies just
under the skin, so remove the skin before eating the meat. Switch to lower-fat dairy
products, and select from part-skim, nonfat, or reduced-fat cheeses. Yogurt is a good
alternative to cream and is available in nonfat varieties. Use reduced-fat sour cream and
evaporated skim milk in place of heavy cream. Oily fish contain more of the omega-3 fatty
acids, which have a protective effect on the heart, so you can eat any fish you like.
However, you should buy water-pack tuna--it contains just a trace of fat compared to 7
grams of fat in oil-packed.Cooking For Health: Fish - Health Benefits
Cooking:
The taste of fish depends on whether it is obtained from salt or fresh water, its fat
content, and whether it is eaten fresh or after preservation.
Steaming is generally assumed to be the best form of cooking, to retain calories,
vitamins and minerals. This is a fallacy, as a considerable loss in nutritive value occurs
during steaming.
The maximum loss occurs when fish is boiled and the water discarded. Cooking in vinegar
increases the available calcium, as the bones become soft and can be eaten.
Fried fish has a high calorific value due to the retention of fat; the flavour of fish can
also be preserved by frying. |
|
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Tip of the week
Cooking:
Make small quantities of many types of butters, so that with very little
extra effort, you can provide yourself or family with a wide choice and variety to cater
to many tastes.
Health:
Looking for a creamy but nutritious base for dips and spreads? Make your
own yogurt cheese by emptying a container of plain, natural yogurt into a fine mesh
colander lined with a coffee filter. Place a bowl under the strainer to catch the liquid
and refrigerate, covered, 8 to 24 hours. Discard liquid. The thick, creamy yogurt can be
used in place of cream cheese or mayo. For flavor, add fresh dill, chopped spinach, minced
onion and garlic or berries.
Cookery term
Beat:
A mix with a vigorous over and over motion with spoon, wire
beater or egg beater. To enclose air in the food. |