A Penny for Food

I realized that I have been neglecting this blog for a long time. Forgive me for that, but I return not empty-handed. A bit of a news first. I wrote two recipes for the college magazine . I will post them here once the magazine gets published. Until then, I present to you "The Humble Rice". Comprised primarily of starch and fiber, rice is a source of vitamins B1 and B2 and minerals like potassium and phosphorous also, while being low in sodium content. The carbohydrates in rice are digested slowly, which allows for the body to utilize the energy over a longer time. Rice contains only traces of fat and absolutely no cholesterol, making it an extremely healthy food. Rice is a staple food in India and most of the eastern nations, with each nation having its typical dishes made from rice. The variety of dishes that can be made with rice is astounding. These grains can be used in any course of the meal, be it appetizer or soup or entrée or a side or dessert. It can be had fo...

I have been eyeing a couple of handy gadgets for the Dorm Culinaire kitchen. They are not essential but are just something that I would really like to have on hand, for they would make life so much easier without occupying too much space in the room or digging deep into your pockets: two constraints that every college student has. I do not in any way advocate filling up your room with every little gadget that you can possibly lay your hands on, but some well thought out purchases can go a great way to filling up those ever hungry student stomachs or whipping up something to quieten that midnight growling while studying for that all-important test you have next morning. The first one, a handheld blender. It is so useful in any kitchen. And it increases the scope of what you can prepare to include drinks (smoothies, juices, shakes). Tired of those chumky soups, I can puree it up now. This is top of my wishlist at the moment. The other gadget is a Sandwich Press or Panini Press, whateve...

Now who doesn't like omelets. Light, fluffy, well-made sheet of eggy goodness. As I have mentioned earlier , the modest egg is the most versatile ingredient that one can work with. The Omelet is yet another display of its power to hold the sway of humans from the time it is served till the last bite vanishes down the throat and a moment more. Making this doesn't even take that much time. The key to to making a fluffy omelet: Beat the eggs, don't stir them . Stirring just mixes up the materials. Beating incorporates air into the mixture and if the material is capable, like eggs are, the air gets trapped. Stirring at this point will only aid in removing the trapped air. You can beat the eggs using a fork or an egg-beater, in case you have one. The beater just gets the job done quicker for it allows for more air to come in contact. The white and the yolk have different capacity for trapping air. For really fluffy omelets, beat the yolk and the white separately. Beat the whites...

One of the most delectable ways of feeling the love between all the vegetables and meats is to throw them all in to a pot and let them all bubble away. It might sound a very sappy thing to say, but it is in fact quite "soup"y. A well made soup brings out the flavors of the ingredients composing it in such a burst of sensation that plays a merry jig on your taste buds all over your tongue. And as with everything that I instruct my readers about, it is a really simple thing to do. Just a matter of choosing your vegetables, your meat (Optional, in case you are one of the poor, hopeless souls inhabiting the earth and calling yourself Vegetarian just so that you can be Green, like a Martian perhaps!) and the garnish. There are three vegetables that are almost omnipresent in every soup. The three great aromatics: Onion, Carrot and Celery. If not directly present, they are present in the form of the stock (or flavor concentrated water, if you please). Add to these, a few herbs and...

Vegetables contain texture, flavor and loads of nutrients, thus making them a really necessary part of the diet. This is especially true in the case of college going students for the regular dose of fast food is unable to completely fulfill our body's requirement for nutrition even though it might fill up the stomach. But, admit it, none of us really like eating vegetables. Given a choice between a healthy salad or a heart stopping bacon explosion, I would definitely choose the latter. But veggies are good, tasty and easy to make. And it does no harm to that wonderful piece of meat that has been making your mouth water. Good side dishes always add to the experience of the meal. And even simple Pan-Roasted or Sautéed Veggies will add the texture to every mouthful along with a burst of varying flavor. Some vegetables that you might consider using are: Root vegetables of various kinds, like Potatoes, Carrots, Beets etc. Beans of various kinds, like French Beans, Broad Beans, Soybeans ...

Cooking doesn't always involve heat and all that goes with it. Sandwiches are a great way to satisfy the midnight hunger attacks. All you require is: Some slices of bread Something to put in between With just these two components, there are so many variations possible that the world is still not tired of discovering new recipes, be it for those summertime picnics or the sophisticated tea parties. Choose a bread that you like. I prefer simple Brown Bread for my sandwiches, but you can even get yourself a Baguette and slice it up. For the inner layer I would give the following suggestions: Tomatoes Cucumber Lettuce Onions Salami Bacon Buy want you want and only as much as you need. For these stuff won't last long without proper storage which is difficult to attain outside of a refrigerator, which I am assuming that you don't have. In case you have one, go ahead and stock it up. Just have a few jars of jam or peanut butter or mayonnaise or mustard and ketchup on hand and a who...

Eggs are, perhaps, the simplest of proteins that you can manipulate to satisfy your appetite. And the simplest act of cooking that can be performed on it, Boiling. Eggs can be boiled up to different stages of the setting of the yolk. Runny, soft, medium or hard. A runny yolk is in no way unfit for consumption for it is still cooked to the temperatures where Salmonella does not remain a problem. Choosing eggs: Choose eggs without cracks. Eggs should be about 3 to 5 days old. (Stored hygienically, of course.) To boil eggs: Place eggs at bottom of the vessel and cover with cold water to cover an inch above. Heat to boil the water. When it comes to a rolling boil, remove and set aside with a lid on. Keep for 3-5 mins for soft yolk, 5-7 mins for medium-cooked yolk and 12-20 mins for hard yolks depending on size of the eggs. Remove from the water and quench the eggs into cold water to stop them overcooking. De-shell and enjoy. Whats Cooking America has a good set of tips, techniques and ho...