EVEN the most fanatical of foodies will say that it is indeed a wise idea to stay off tempting biryanis and goshts under a malevolent sun. And switch to steamed stuff, which is light on the tum, full of texture and flavour, and arguably, the healthiest way to cook. ‘‘Steaming does a better job than boiling or poaching,’’ says chef Rakesh Sethi. Sethi, the executive chef of Intercontinental The Grand, Delhi, is also seen on television cookery show Mirch Masala, and has introduced steamed food as a healthy alternative. Steaming is used widely in traditional cooking too. Idlis, the Keralite breakfast staple puttu, dhokla from Gujarat, Parsi delicacy Patrani mach and Sorse chingri bhape (steamed prawns in mustard sauce) from West Bengal are just some of the better known steamed items.‘‘Earlier, bamboo baskets were used for steaming in parts of India and South East Asia,’’ says Sethi. The basket, made of bamboo strips, allowed steam to enter when placed in a wok filled with water.Modern day ovens, called combi ovens, are a combination of a convective oven providing dry heat, and a steam injection. To recreate one in your regular oven or microwave, place a small bowl of water along with the food you are baking. ‘‘This can be used even when baking bread, so the bread is steamed along with being baked, leaving the outer crust crisp and the inner part tender,’’ says Sethi. The simplest way to steam cook would be to place the food in a large vessel with 1/2 inch of water at the bottom. This will evaporate and provide the steam. Cover dish containing the food with a lid, and place it slightly elevated from the water, preferably over a katori. Cover your steamer with a lid. TIP If you fancy vegetable dumplings, fish or delicate meat steamed in banana leaves, wrap it in the leaf, secure with a toothpick and place in a bamboo steamer. In addition to imparting its own aroma, the banana leaf helps retain the flavour and juices of the food.
