Benefits of steamed cooking

Steaming is one of the healthiest cooking methods. As food is not immersed in water, nutrients that can leach into water are preserved and food cooks without the need for fats. This is an energy-efficient method, which uses only a small amount of water. Water expands enormously when it turns to steam, and contains energy called “latent heat” , released when it strikes the cool food.

Here food is positioned above water rather than in it, and heat is transferred to the food via steam. This cooking is best for vegetables, fish steaks and fillets, chicken breasts, breakfast dishes like puttu, rice flour dumplings, idli etc. If using a steamer with more than one tier, place meat or fish on the bottom tier to avoid dripping onto food below.

Heat a small amount of water in the bottom pan of steamer. When heated, the movement of water molecules quickens, energy increases, and the water temperature rises to 100°C. When the water starts boiling, steam is produced and gets distributed evenly. Place the vegetables in the steamer basket above the water. When the steam comes in contact with the vegetables, it cools and condenses back to water releasing vast amounts of latent heat. Then remove the steamer basket from the pan and take off the lid to prevent the vegetables from becoming too soft.

Steaming can be done with minimum amount of water as rising steam condenses back into droplets. Food in a steamer should be loosely packed so that steam can circulate around it freely. Cooking time is slightly longer than boiling as food is surrounded by a film of condensed water. Steaming preserves sweetness and texture of food. Steaming can also retain the vitamins and minerals in food.

So, choose steamed cooked food in your diet and lead a happy and healthy life.

Shredded Beef

Shredded beef

Each pieces of meat are different. The thickness, water content, fat density, the position of bones, all affects cooking time. Fatty cut of beef takes longer time to cook. In this recipe of beef thoran, we should take only the meat portion. Beef is a red meat. A properly cooked red meat is dark and firm to touch. So, cook till the meat is firm.

Here, beef pieces are shredded using mixer. Masala is prepared and is mixed with shredded coconut along with fennel seeds. This recipe can be used serve for 10 persons.

Make sure to keep the flame in medium level, so that the prepared masala, coconut and beef gets sync with each other and provides a delicious taste to our taste buds. If you want to try out a variety and easy recipe using beef, here is a simple recipe for you.


  • Beef (cut into small cubes) – 500 g
  • Grated coconut – 1.5 cups
  • Chopped onion – 2
  • Ginger – 1 inch piece
  • Garlic pods – 6
  • Fennel seeds – 1/2 teaspoon
  • Green chillies – 2
  • Dry red chillies – 2
  • Turmeric powder- 1/4 teaspoon + 1/4 teaspoon
  • Kashmiri chilli powder – 2 teaspoon
  • Pepper powder – 1 teaspoon
  • Salt – to taste
  • Curry leaves- 1 sprig
  • Coconut oil – 2 tablespoon

Method of preparation :

  • Cook the beef in a pressure cooker by adding 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder
  • Heat oil in a kadai and add onions and dry red chillies
  • Add 1/2 teaspoon of salt and saute till the onions become translucent
  • Now add chopped ginger and garlic
  • Further add turmeric powder, kashmiri chilli powder and pepper powder
  • Saute them till the raw smell goes off
  • Grind the grated coconut along with fennel seeds and then add it to kadai
  • Crush the beef using mixer grinder and further mix it with the prepared masala
  • Adjust the salt and pepper
  • You can serve it with boiled rice, Chappathi, etc.

Cashew nut chutney

Let us see the ingredients required to make this dish

 Raw cashew nuts 1 cup

 Lemon juice ¼ tbsp

 Salt 1 tbps

 Ginger half inch piece

 Green chilis 1 – 2 nos

 Water ½ cup

 Coriander leaves chopped 2 tbsp

Now let us see the method of preparation.

Mix cashews, lemon juice, salt, ginger and chillies with a quarter cup of water. Blend it together in a mixer until it is smooth paste. Add more water as necessary to produce a loose paste. Now transfer it to a bowl. Add fresh coriander and keep it refrigerated for 2 days. The paste will get thick. After that add water as required and serve.