Metro Plus
Chennai
Hyderabad
Queries on cooking answered
CHEF VERNON Coelho, (Chief Instructor of India's premier catering college, IHM Dadar) answers.
Q: Arti Janakiraman wants to know how many different types of pasta are available in the market and the correct method of cooking pasta.
A: There are a variety of pastas available in the market. These include macaroni, spaghetti, penne, farfalle and buitoni...to name a few. These pastas are basically the dry variety. To cook them, put a pot with plenty of water to boil and a tablespoon of oil. Add the pasta and bring back to a boil and cook till the pasta is 'al dente' this means...just done or 'to the bite'. As soon as the pasta is cooked.... drain it in a colander and rinse in plenty of cold water to remove the extra starch. This also ensures that the pasta does not become lumpy when it cools. Once the pasta is cooked it can be served with a variety of sauces, including tomato based and white sauces like cheese sauce.
Q: Shanti Venkatesh wants to know how to keep idlis soft?
Ans: To keep idlis soft...keep them in a casserole soon after cooking and when they are still hot. The trapped steam will keep the idlis softer for a longer time. You could also wrap them in a clean muslin cloth to retain the softness.
Q: Jyoti Parthasarathy wants the recipe for apple crumble.
A: Slice three to four medium apples after peeling and arrange in a fairly deep baking dish. Sprinkle brown sugar, lemon juice and sultanas and mix well. Now combine 1 part sugar, 2 parts butter and four parts flour and mix well into a sand like texture. Arrange this on top of the apples and smoothen the top. Bake in a medium oven until the top has browned lightly. Allow to cool and serve warm with custard sauce, ice cream or fresh cream.
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Rashmi Uday Singh
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