Dinner Cooking Tips
It’s summer which means that lotus stem, pumpkins, okra, litchi and watermelons are in season. The market bristles with sun-kissed mangoes and deep-green vegetables, so all you need is an expert to guide you through what to cook. According to Dr. Shalini Singhal, founder & chief nutrition consultant at Diet and wellness clinic, Delhi says “Make sure to eat a light and early dinner in the summer. Include a whole lot of vegetables, some proteins like beans and pulses for vegetarians and meat or fish for non-vegetarians.”
Keep it Cool
Certain foods help you cool down and hydrate you during the summer months. Cucumber, tulsi seeds in your food, coconut water, pineapples, watermelon, sprouts, lemon, coriander, mint leaves and the likes. Try and add these to whatever you cook. You can also use a whole lot of yogurt which helps bring a light and cool element to your dish.
A rich gravy made of khus khus, coconut and milk that tastes best with koftas made from khoya. This velvety and creamy recipe will leave you licking your fingers. Makhmali kofte can be your go-to dish for dinner parties as this is quite different from other kofta recipes and extremely delicious.
3 Make sure you’re using the right wine for the right recipe and that the wine you’re cooking with actually tastes good.
When following a recipe that calls for a specific type of wine, don’t just use any wine you have in your fridge. This could affect the flavor and the acidity level might be way too high or way too low. To be safe, always stick to the recipe — and, of course, only cook with wine that tastes good. “The wine doesn’t need to be crazy expensive,” says Stam, “but make sure it has enough flavor.”
“Nothing will impact a dish more weight loss something last minute, or garnishing with fresh herbs,” says Stam. They add instant brightness to dishes and transform dull flavors into fresh. “And stay away from dried herbs,” says Stam. “They’ll never taste the same. Instead, buy fresh herbs and start adding them to your dishes.”
Butter + water = the easiest way to glaze your veggies.
An easy way restaurants cook veggies is by simply cooking them on the stovetop in a three-ingredient glaze. “All you need is butter, water, and seasoning,” says Stam. Just combine all three ingredients in a pan (a few tablespoons of butter and water, and a pinch of salt) with your veggies and slowly cook them on a stovetop health the vegetables are tender and the butter and water have emulsified into a glossy glaze. “Cook your veggies on the stovetop, just rolling them around in the glaze — and add a little water if the pan starts to look greasy.” Your veggies will turn out glossy and flavorful.