Madhuri Dixit, the iconic Dhak Dhak Girl of Bollywood, is celebrated for her flawless screen presence and graceful dance moves that have shaped Bollywood dance for decades. However, her culinary skills were not always as polished. In an old interview with Simi Garewal, the Maa Behen star candidly shared her kitchen disasters. Read on to learn more about her cooking mishaps and how to avoid them.
Madhuri Dixit's Culinary Disaster
In the interview, Madhuri revealed that after moving to the US post-marriage, she was determined to become a competent chef for her husband, Dr. Shriram Nene. Despite carrying a cookbook to America to prevent mishaps, she still encountered culinary blunders. She admitted that she was unaware that prawns sold in the US were pre-cooked, leading her to overcook them.
How Did Dr. Nene React?
"It's an Indian book that I carried with me, and I made some masala prawns for him," she said. "I kept cooking them. They were so chewy, like rubber, and he ate them. He couldn't swallow them."
What Else She Did
She also offered a glimpse into her domestic life with the cardiothoracic surgeon. She revealed that she would wake up at 5:30 am to prepare breakfast for him, and after he left, she would take a nap.
4 Common Mistakes to Avoid When Cooking Prawns
Overcooking the Prawns
This is one of the most frequent errors. Prawns cook quickly, typically needing only 2-4 minutes depending on size. Overcooking makes them tough, dry, chewy, and diminishes their natural sweetness.
Tip: Keep a close watch on the prawns. Properly cooked prawns turn pink and opaque and curl into a loose "C" shape. If they curl tightly into an "O," they are likely overcooked.
Skipping Proper Cleaning
With seafood and meat, thorough cleaning is crucial. Failing to clean and devein prawns can affect both taste and texture. The dark vein along the back is the digestive tract and should be removed before cooking.
Tip: Always rinse prawns under cold water and remove the vein with a small knife or skewer. If using frozen prawns, thaw them completely before cleaning and cooking.
Not Patting Them Dry
According to experts, cooking wet prawns prevents proper browning. Excess moisture causes steaming instead of searing, resulting in a less flavorful dish.
Tip: After washing, gently pat the prawns dry with a paper towel before marinating or cooking.
Under-Seasoning or Marinating Too Long
Prawns have a mild flavor that benefits from seasoning but can absorb marinades quickly. Leaving them in acidic marinades (with lemon juice or vinegar) for too long can make the texture mushy.
Tip: Marinate prawns for 15-30 minutes and season just before cooking. Ingredients like garlic, ginger, herbs, and spices are enough to enhance their natural taste.
About the Author: The TOI Lifestyle Desk is a dynamic team of dedicated journalists who curate lifestyle news for The Times of India readers. They cover fashion, travel, food, wellness, and more.
