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Sausage comes of age

A German peddler, Antonoine Feuchtwanger, sold hot sausages in the streets of St. Louis, Missouri in 1880. He would supply white gloves with each purchase so that his customers would not burn their hands while eating the sausage. He saw his profits going down because the customers kept taking the gloves and walking off with them. His wife suggested that he put the sausages in a split bun instead. He reportedly asked his brother-in-law, a baker, for help. The baker improvised long soft rolls that fit the meat, thus inventing the hot dog bun. When he did that, the hot dog was born. He called them red hots.

The 1893 Chicago World's Fair, brought thousands of visitors who consumed large quantities of sausage sold by vendors. People liked this food that was easy to eat, convenient, and inexpensive.

Noodle sauce

How does one make sauce for Fried noodles?

Tirumala
Moulali

For fried noodles sauce is as follows:

For garlic sauce: Chopped garlic: 10 gms, chopped ginger: 5 gms, soya sauce: 5 ml, salt to taste, corn flour: 20 gms, oil to sauté, veg stock or water: 100 ml.

Method: Saute garlic and ginger in oil, till golden in colour. Add stock to it and season with salt and soya sauce. Cook for two minutes and thicken with corn flour. Par boiled veggies can be added to the sauce (optional).

Sauce can be poured over as topping for the fried noodles.

Pongal Vs Khichidi

Is Pongal, the south Indian breakfast different from khichidi?

Hashim
Kachiguda

The difference lies in the spices used. In pongal mustard seeds, black pepper, cashew nuts and curry leaves are used as tempering and in khichdi cumin seeds and garlic is used. Pongal is eaten at breakfast with chutney and sambar whereas khichdi goes well with curd.

Basmati blues

When we use Basmati rice, the pulao becomes sticky and doesn't become `grainy'? What is the secret to make it look like the hotel biryani?

Suhasini
Balkampet

First of all use good quality basmati rice and soak it for 30 minutes.

The most important thing is to cook it at the right degree .It should be more than 60 per cent cooked and then add ghee on top, coat the grains with ghee and give it a dum till meat is cooked. It comes with experience the stage at which rice should be taken out and given dum. Dont lose heart and happy cooking!

Write in to Metroplus Foodline column to clarify all your doubts on food. The queries can be mailed to hydphoto@thehindu.co.in

or snail mail to Foodline, Metroplus desk The Hindu, Begumpet Road, Hyderabad - 500016 Or call between 12 noon and 6 p.m. on23403902

PRADEEP KHOSLA

Executive Chef, Taj Krishna

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