"I kept cooking...they became chewy, and he..." Madhuri Dixit shares her culinary disasters after marriage and Dr. Nene's reaction

Madhuri Dixit, the Dhak Dhak Girl of Bollywood is known for her flawless screen presence and her gracious dance moves that have refined Bollywood dance for decades. But when it comes to her skills in the kitchen, the scenario looked very different. In an old interview with Simi Garewal, the Maa Behen star revealed her culinary disasters. Scroll down to read the details.

Madhuri Dixit's culinary disaster

In the interview, she mentioned that she was determined to be a competent chef for her husband, Dr. Shriram Nene, after she shifted to the US post-marriage, but she still whipped up some culinary disasters. She revealed how she had carried a cookbook with her to America to prevent such mishaps, but they still occurred. She revealed that back then she was not aware that the prawns sold in the US were “pre-made,” so she overcooked 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 and added, “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 shared a sneak peek at her domestic life with the cardiothoracic surgeon. She revealed she used to get up at 5:30 am in the morning to prepare breakfast for him. After he left, she took a nap.

4 common mistakes to avoid when cooking prawns

Overcooking the Prawns: This is one of the most common mistakes. They cook very quickly and usually need only 2-4 minutes, depending on their size. When you overcook them, they turn tough, dry, chewy, and lose their natural sweetness.

Tip: Keep a check 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, proper and even cleaning is very important. Failing to clean and devein prawns can affect both the taste and texture of the dish. The dark vein running along the back is the digestive tract and should be removed before cooking.

Tip: Always rinse prawns thoroughly 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 can prevent them from browning properly. Excess moisture causes the prawns to steam rather than sear, 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: According to chefs, prawns have a mild flavor that benefits from seasoning, but they can also absorb marinades quickly. Leaving them in acidic marinades containing lemon juice or vinegar for too long may cause the texture to become mushy.

Tip: Always marinate prawns for 15-30 minutes and season them just before cooking. Using ingredients such as garlic, ginger, herbs, and spices is often enough to enhance their natural taste.