LET’S DO DESI!

By DR CHANDRAKANT SHAH

 Recently, a friend came to see us, bearing a container of kheer. I asked her how long it took to make it, and she looked surprised.

“You know how long it takes to make kheer – cooking and stirring for nearly an hour is part of the process! But I had help!” she said, pointing to her husband.

When I told them I program my microwave to make kheer with only occasional stirring, they were astonished and said they did not know you could program a microwave. I then discovered that a majority of people in my circle do not know a microwave can be programmed! I also realized that many did not know that one can cook so many things in the microwave. They use the microwave for heating up their leftovers, boiling water for making a cup of tea or defrosting. Some said microwave cooking is injurious to health and causes cancer.

I thought sharing some basic information about microwaves is called for.

I think of a microwave oven as a modern stove which uses microwaves instead of electricity or natural gas to cook food quickly and efficiently. A computerized program enables unique functions – especially useful for reheating leftovers, defrosting or quickly cooking prepackaged meals – which are not available in traditional stoves. Being a relatively newer technology even though it has been in existence for over fifty years, microwave cooking is speedy, efficient and convenient to use, and requires minimal supervision.

Just like on a gas or electric stove, one can adjust the power level to high, medium or low which many users are unaware of.

Here are some common settings and their uses:

Use High (100% power) for cooking or reheating most foods, including vegetables, meats, and leftovers.

Medium-High (70-80% power) for simmering foods like soups, stews, and sauces, or for cooking foods that require longer cooking times, such as rice or pasta.

Medium (50% power) is used for defrosting delicate foods like fish or for cooking dishes that require gentle heating, such as custards or sauces.

Low (30-40% power) setting is used for melting chocolate, butter, or cheese, or for keeping cooked foods warm without overcooking them.

There are built-in settings for reheating, defrosting and making popcorn. Some advanced microwave ovens come with sensor cooking technology, which automatically adjusts the cooking time and power level based on the moisture or steam emitted by the food. This ensures that the food is cooked evenly without overcooking or undercooking. When the button indicating sensor cooking is pressed, it may ask whether you want to cook vegetables or potatoes and it automatically adjusts time and power level.

To me the most versatile and unique feature microwaves have is that one can program them for time and power level in such a way that you can cook certain foods for four minutes at say, 100% power followed by ten minutes at 60% and so on up to three or four phases and not worry about over or undercooking or burning the food.

When I mention this feature, I almost universally hear that this function does not exist in their microwave. I suspect that many people somehow miss/ignore this feature as they do not read the accompanying product guide.

Some people are concerned about its safety. Microwave cooking is generally considered safe, and there’s no conclusive evidence to suggest that microwave-cooked foods have adverse health effects including cancer when consumed in moderation.

Like any cooking method, there are a few considerations to keep in mind:

Nutrient loss: Overcooking food in the microwave or cooking it for too long can lead to nutrient loss. Microwaves can break down certain nutrients, such as vitamin C and some B vitamins, especially when food is exposed to high temperatures for extended periods. To minimize nutrient loss, it’s best to cook foods for the shortest time possible while still ensuring they are thoroughly cooked.

Harmful compounds: Some studies suggest that microwave cooking may produce certain harmful compounds such as acrylamide and heterocyclic amines (HCAs), especially when cooking high-protein foods like meat at high temperatures. These compounds are also formed during grilling, frying, and baking. However, the levels of these compounds produced during microwave cooking are generally lower compared to other methods.

Uneven heating: Improperly cooked microwave foods may not reach safe cooking temperatures throughout, which can increase the risk of food-borne illness. It’s essential to follow proper food safety guidelines, such as stirring food halfway through cooking and allowing it to rest after cooking to ensure even heating.

Hot spots: Microwave ovens can create hot spots in food, which can lead to burns if not handled carefully. It’s essential to use microwave-safe cookware and utensils and to handle hot food with caution to prevent burns.

To ensure safety and optimal cooking results, avoid:

Metal containers or utensils, plastic containers not labeled microwave-safe, styrofoam and certain types of plastic wrap, sealed containers, dry foods without adding moisture, cooking whole eggs in the shell, and cooking large or dense foods without proper preparation. Liquids heated in the microwave can superheat, meaning they can reach temperatures above their boiling point without actually boiling. This can cause the liquid to erupt violently when disturbed, potentially causing burns. To prevent this, always stir liquids before and after heating and use a microwave-safe container with a handle and wooden spoon to stir.

Microwave cooking is fast, energy-efficient, and safe provided it is cooked in a microwave-safe container and one has thoroughly read the microwave guide and used it accordingly.                             

KHEER IN A JIFFY!

First learn how to program your microwave oven using the guide.

Then, in a microwave-safe pot put the desired amount of milk or cream and cook for 20-25 minutes (until it boils). The trick here is to take a large pot so the milk does not spill over when it boils.

Add the desired amount of presoaked rice slowly and stir it with a wooden spatula.

Adjust the power level to medium-high (50% power level) boil for another 30-50 minutes or longer with stirring every 15 minutes and stop when preferred consistency is acquired.

Add sugar when it is warm, so it does not become more liquid.

Add nuts and saffron as your usual practice.

CRISPY PAPADS IN SECONDS!

Spread or even stack 3 -5 papad in a microwave-safe plate or dish and cook for 60 - 90 seconds.

To achieve the taste of fried papad, apply 2 or 3 drops of cooking oil to each papad and cook 3-5 papad for 60-90 seconds.

If papad is too dry and stored in your pantry for a long time, it will not cook properly. For microwave cooking, substances must have some moisture so put your dry papad under running water for ten seconds, shake all the water and then cook.

Presto, you will have nicely roasted papad!