Category: More

  • Here’s all about HONEY!

    Here’s all about HONEY!

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    Normally, honey is consumed by every household and is considered to be better than table sugar. The disntictive sweet flavor of honey with so many health benefits is the reason that people consider it over sugar and other sweeteners. Honey has medicinal effects on our body is really best alternative to satisfy our sweet tooth. I really like the flavor of honey on almost anything; be it in milk, on buns or bread or on cookies or pastries. I like it ,actually love it. Its doesn’t give sweetness, but the rich look to the food when its drizzled and is just lovely.

    Honey is made by bees using nectar from flowers. The honey bees transform the nectar collected into honey by process of regurgitation and evaporation and then they store it as a primary food source in wax honeycombs inside the beehive. The sweetness of honey comes through monosaccharides fructose and glucose and has same degree of sweetness as granulated sugar. It can be a very effective replacement of sugar and must be consumed on daily basis. Just a spoonful everyday can do wonders.  Honey is nutritious food; it contains 21 calories in a teaspoon and contain vitamins and minerals in v ery trace amounts, because it mainly has high fructose and glucose content and little sucrose, maltose and has small amount of Vitamin C and folate and minerals such as magnesium and some water content while, white sugar is devoid of any kind of such nutrients. Yes, it may be recommended by nutritionists to replace table sugar with honey but it is not highly recommended for diabetic patients who are advised to limit their carbohydrate intake as honey has carb content in it. Honey even have antioxidant properties. However, the composition of honey depends on the flowers available to the bees that produced honey.

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    When reaching for honey, always prefer raw, organic honey for maximum perks. Now, Come, let’s take a defined and clear look at the nutritious and health benefits of honey;

    Antioxidant Function: Honey is proven to have powerful antioxidant properties which may slow down the cellular damage caused by unstable molecules or atoms called as free radicals, while sugar has no such nutrients and antioxidants. Though, honey has fewer antioxidant function as compared to other well known sources of antioxidants like blueberries, walnuts etc. but is still better than white sugar. Consume it.

    Best for Skincare: Honey can prove to be best for your skin and can make awesome skin facials and face masks. The antibacterial and antifungal constituents of honey make it a ultimate skincare poduct. Apply a dab of raw, organic honey on the blemish or scars on youir face and let it do its work overnight. Wash it off in the morning and see the wonder. Do it regularly and make your face glow like anything.

    Effective in cough, cold and fever: Many evidence have shown that honey is wonderful for treating cough and cold infection in children and help them to sleep. It soothes the throat and hlps in relieving the sore throat. It is recommended to give a teaspoon of honey half hour before bedtime is really effective in reducing coughs and inducing sleep.

    Boosts Immune system: Raw organic honey is full of vitamins, minerals and enzymes and it is antibacterial, antifungal and antiviral and thus protects the bosy from harmful bacteria and as a result contributes in boosting the immune system of a person. Many diseases like cold, cough, thrat infections and irriattions are kept at bay when honey has a major role play in your kitchen.

    Good for heart: Honey is really good for your heart health. Honey and cinnamon has long lasting positive effects on your heart, Honey mixed with cinnamon shows that it will revitalize the arteries and veins and reduce the cholesterol by certain levels. This mixture , when taken daily can reduce heart risk and prevnt it from occurring.

    Honey-Almond-cookies

    Some quick servings with Honey:

    Mix a spoonful in your morning milk or night milk and enjoy the exotic sweetness.

    Spread it on your cookies or marielite biscuits or toasts and sandwich them and then eat them or lick it . It will taste yum. I, myself do that.

    Put it in your cornflakes or oatmeal and will be great start for the day and keep you energetic the whole day.

    Drizzle it on your banana cupcake or toast spread with ricotta cheese and honey is best to serve or eat all by yourself.

    In your herbal tea or green tea dip a spoonful with lemon and it will do wonders for you , if consumed regularly and your tea will be tasteful than ever.

    On your chocolate coconut oat bars or peanut bars or sandwich on bread toast with peanut butter and honey. Just simply awesome.

    When ill, take a teaspoon of honey with raw minced garlic and swallow it. May taste horrible but is really healing for your body. Also, for losing weight you can drink warm lemon water with hoey every morning before eating anything.

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    Truly, with no doubts, we can say that honey is a superfood, a  nectarian delight and amazingly healing. Now, its upto you how to and when to consume honey and how to maximize its benefits in your life for your body.Use it as a sweetener while eating or as a face mask, either way its going to serve you well. So, Go on, enjoy the sweet, sweeter, sweetest Honey.

    Sweet. Healthy. Food. Called.Honey!

  • Miraculous ALOE VERA!

    Miraculous ALOE VERA!

    Aloe_Vera

    Yes, Aloe Vera! That green spiky edged, gel filled plant, almost every garden of every household have is incredibly awesome. This wonder plant is put to plethora of practical uses and its application is worldwide. Like Cleopatra, who applied the middle gel to her body as part of her beauty regimen, this plant and its juice is incredible natural remedy having internal and external applications. Aloe vera is a plant that thrives in tropical areas and can work as a houseplant in warm environments. Aloe vera, being antiseptic, anti-bacterial gel is proved wonderful in treating many infections, number 1 thing for skincare and the aloe vera juice is simply superb to keep many diseases in check and maintain the healthy body. Just simply splitting the leaf downwards lengthwise and take out the gel and use it. Aloe vera alone produces six types of natural antiseptics which are able to kill bacteria, virus, funguses and scientists are carrying out researches to find out its potential for diseases like AIDS and cancer.

    This health elixir can be put to versatile uses from beauty aid to health tonic and I’m enlisting the benefits of the miraculous, variety oriented aloe vera;

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    High content of Vitamins, Minerals, Amino acids and fatty acids: Aloe vera is rich in many vitamins like A,C,E, Vitamin B1,2,3 and Vitamin B12 and minerals like calcium, zinc, iron, magnesium, potassium, sodium, selenium, copper, manganese and many others. Many studies have proven the rich composition of vitamins and mineral in aloe vera. Estimates have found there are around 18-20 amino acids and all 8 essential amino acids. It also contains an impressive range of fatty acids which are helpful in reducing symptoms of allergies and acid indigestion. Having all the goodness of essential elements, aloe vera is just unexpectedly healthy.

    Adaptogen: It means that a thing that boosts the ability of the body to resist illness and adapt to external environment. It stimulates the adaptive and defensive mechansims of body. Aloe vera’s adaptogenic powers allows you an increased ability to deal with physical and emotional stress. Being adaptogen, it has gind so much popularity in health world.

    Antioxidant properties:  Aloe vera ia unique which is gelatinous and gives the benefit of absorbing toxins in your digestive tract and having antioxidant properties, it is helpful in proper elimination of toxins and waste from body and thus benefits the liver and helps in detoxification of body.

    Great for skin: Because of its anti-healing properties, it is excellent for skin care and really popular among women. The gel part of aloe vera is really effective and provides glowing, healthy, supple skin when applied and even drinking aloe vera juice in morning can do miracles for skin. It is one of the primary compounds used in cosmetic industry. Having high water content, over 99%; it is a great way to moisturize, hydrate and rejuvenate you skin and it also increases the elasticity of skin through collagen and elastin repair. So, certainly aloe vera is best for skin maintenance.

    Boost for Immune System: the aloe vera juice contains polysaccharids which stimulates macrophages (white blood cells) of your immune system that fight against viruses. Also, because of its anti-oxidant properties, aloe is an immune enhancer. As it is antipyretic, it is also used in treating fever. Thus, the compounds and nutrients present in aloe vera helps in immune boost.

    Cardiovascular health maintenance: Aloe vera has potential benefits in treating heart disease and has positive effects on cardiovascular health. In a research, it was shoen that aloe vera extract injected into blood greatly enhances oxygen transportation. Also, consuming aloe vera gel regulates blood pressure, improving circulation and oxidation of blood and lowers the cholesterol. Blood sugar levels are also increased in diabetic patients.

    Aloe leaves with two flasks with oil as closeup on white background

    Aloe Vera Uses:

    Pamper yourself by using aloe vera as a soothing body scrub. Slice it lengthwise and and use inner sides as a body scrub in shower.

    Use it as an antidote for allergic skin infections or use is as a good moisturizer in place of creams and lotions.

    Treats acne and eczema.

    Speed up your hair growth by massaging aloe into scalp and also use it as a conditioner for silky, smooth hair and it also reduces dandruff.

    Take it orally to treat number of diseases from diabetes, asthma, inflammation, indigestion, ulcers, dental conditions, arthritis etc.

    Treat burns from minor mishaps or cuts or scars and also treat insect bites, itches and prevent stretch marks. Can make foot baby soft by preparing foot mask. Treat the sunburns and soothe the skin in good way.

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    Aloe Vera is a miraculous plant, a health supplement and a super food. Though plant is incredibly medicinal, there are little precautions that one must take. Its okay to apply it to your skin or drink aloe vera juice 3-4 times a week. If you cant cope with taking it straight as it has strong taste, you can add it in smoothie or mix it in your green juice. But Avoid taking aloe vera internally as consuming gel orally or as aloe juice during pregnancy, menstruation or degeneration of the liver and gall bladder.

    Well, be little cautious and Enjoy all the goodness and big benefits of aloe vera it has to offer and be healthy and beautiful always.

    Healthy Eating. Happy Life.

  • Foodie Dare- World’s most grotesque ‘delicacies’!

    Foodie Dare- World’s most grotesque ‘delicacies’!

    “Why, sometimes I’ve believed as many as six impossible things before breakfast.” ― Lewis Carroll, Alice in Wonderland

    An inspiration from this was taken by me and my friend, to exercise a daily routine of thinking out six impossible things to eat for breakfast and we both propounded the most disgusting, bizarre and seriously impossible things one could ever gulp in, forget about eating them for a meal. However, the term ‘impossible’ soon seemed problematized when a much unbelievable truth surfaced to our knowledge. Most of the food ( mostly inedible in our perspective) items that we had imagined and put forward in accordance with our morning mental exercise, to our dismay actually were beyond the scope of impossibility and they actually exist to this date!

    It was this idea that triggered us to delve a bit deeper into this context and discover a list of food items that seriously are beyond our scope of consumption, however,it seems like a lot many think unlike us, as the popularity of such weird ‘delicacies’, among the people of respective tribes, intrigues me.So, here’s a list of World’s creepiest and most eccentric vivers!

    *ALERT: Highly hideous, horrendous and taste-jeopardizing content. If you could survive beholding this grotesque gastronomic journey till the end, hats off to you; If you cannot…Well,goodluck!

    Baby Shark Curry

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    A star dish of the Goan cuisine, actually deserves to be called a delicacy, owing to its popularity and its price. However, having to eat a baby shark while contemplating on your experiences of the scenes from the movie ‘Jaws’ would be quite interesting.

    Eri Polu

    Eri-Polu

    A famed food ingredient of Assam, which is actually the eri silkworm pupa.Once the silkworm begins encaving the cocoon of eri silk, thus beginning the pupa state of its life cycle,the silk is taken out by boiling the cocoon in hot water, and this is when the ingredient,that is the leftover silkworm is brought to use. This,paired up with Khorisha,another ingredient,an aromatic exotic dish is made.

    Dog Meat

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    Ok, if you’re one among the brigade of doggy-lovers, I’m extremely sorry to let you know of this calamity that has befallen over the dogs of Nagaland and Mizoram, who consider dog meat, a much relished part of their cuisine. It’s even disgusting to think that they could fry, grill, smoke, or cook curries out of this poor thing!

    Note: The photos are extremely obnoxious, therefore I have chosen against putting them up here.

    Black Rice

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    Deemed to be extremely healthy,it is known by many names, Magic Rice, Forbidden Rice ,Purple Rice, and Black Rice,and is a loved food preparation in Manipur .This type,only found in India and China,is black in colour when harvested,but becomes purple,when cooked.It is also enjoyed with coconut milk in Kerela.

    Phan Pyut

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    Is anybody interested to have rotten potatoes for breakfast? Yes right rotten,it is.And, guess what,these people seriously love it to the extent that they do not harvest them when ripe, but leave them to rot, till they can use them for their beloved delicacy. These potatoes,then are pickled ,however some enjoy it raw,in the North East parts of India. And, I was under the impression, that odour of the rotten potatoes in my fridge would choke me to death (which drove me to throw them).

    Chaprah

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    You’re the kind,who likes it all spicy and hot? Bomb chillies and paprika had been your best friends all this time? Then,let me take you to the next level. In a tribe in Chattisgarh,the people make a very popular chutney that they consume on a daily basis,to add an edge to their meal,it’s called Chaprah.Now, the interesting part,it’s made of red ants and their eggs,yes literally. This preparation is made,by drying the red ants,and making it’s chutney,then spices and sweeteners are added to it,and it’s good to go.Just WOW!

    Black Ivory coffee

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    A coffee that’s the world’s most expensive, about at $1,1000 per kilogram, is made from beans that are eaten by Thai elephants and then plucked from their dung! Yuck!

    Fried Frog Legs

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    A Lepcha(Sikkim) tribe delicacy,it is said to be very healthy. However healthy it might be but,gulping in fried legs of the amphibian would seriously be a trest,isn’t it?

    Chicken Blood N Pig Intestines Soup

    Raw blood dish is displayed with cooked entrails at a restaurant in Hanoi

    Time for some bowl-full of real Halloween red soup that is made out of the blood of chicken and pig intestines.Jadoh is the name of this hideous soup that is consumed by the Jaintia tribe of North East.And yep,they even cook it with rice!

     Stir fried Tarantula

    Fried-Tarantulas

    If spiders had been your greatest fear, then you ought to try this! In Cambodia, this stuff is literally sold on streets.Imagine biting on their eight stir fried legs?!

    Snake wine

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    Love anything scaly? How about try some slithery, pungent, exotic snake wine? A super expensive and popular beverage, snake wine is eulogized to possess restorative qualities and is widely consumed in countries like China and Vietnam. It is prepared in two ways, either by macerating a real snake in rice wine or by simply blending in the bodily fluids of a snake, such as is blood, along with the alcohol. Seriously Whoa!

    Urine-soaked eggs

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    Yes,no need to twitch your eyes repeatedly,you read it right.So,to end with the gruesome venture,I bring here upon the declaration of the most unpalatable,obnoxious and odious food item ever,the Urine-soaked eggs,popularly known as Tong Zi Dan,which literally means Virgin Boy Eggs . Prepared in Dongyang County which is in the eastern China’s Zhejiang Province, this delicacy is universally acclaimed. For this,vendors,early in the morning traverse the streets to the elementary schools,to collect the urine of young boys. It is then,that they soak the eggs in the urine overnight ,so that it can absorb the unmistakably pungent smell. And,the next day,happy customers barge into the stalls to stuff their bags with these eggs,that promise a radiated energy and prevention from ill- health. Well, despite its ‘believed’ medicinal value,would you ever afford to experience it’s taste?

    My quest, hasn’t yet come to an end, though a temporary halt is imperative. Myths of sautéed cockroaches and lizards, kebabed monkey-heads and many more have started to flicker into the realm of reality. Though I am not sure, if in near future I would ever be brave enough to get a taste of these vivers, however, if chance permits, an experience of witnessing these, would surely be intriguing!

  • Instant Noodles at rescue!

    Instant Noodles at rescue!

    This one’s on an inspiration from a friend who, much to his gastronomic tragedy, is leading an independent life with zero cooking skills in Bangalore. To worsen things for him, he has a staunch dislike for Kannada cuisine. Eating out is obviously an option, and my earlier article which was on the best eating-out places in Bangalore, did seem to help him lot, but that on a regular basis is not a healthy option I suppose.

    So, this friend of mine who, prior to his relocation, was a gluttonic persona, when it came to gulping in plethoric amounts of food, beyond the realms of simplicity and home. Expecting his mother to impersonate a chef, this man now broods at the thought of eating out, after having been seriously down with food poisoning for almost a week.

    Therefore, the dilemmic situation where nor his pocket or his health allowed regular meals from restaurants or fast-food centres, he had to take to take it upon himself to start cooking. Instant noodles the only prospective saviour, but that too would be extremely monotonous for every day. So, to start off with we found out a few recipes (some that I had invented out of my love for noodles) that are super easy, simple and divinely delicious. So treat yourself these quick tasty ventures as soon as possible!

     

    Maggi (Veg or Non-veg) Omelette

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    INGREDIENTS

    • Maggi Noodles (of course!) – 1 small packet
    • Semolina (rava) – 1 cup
    • Green chillies – 2-3
    • Onion (medium) – 2
    • Besan (Bengal gram flour) – 1 cup
    • Dhania or Coriander leaves
    • Sprouted moong (whole green gram )- ½ cup
    • Grated coconut- ¼ cup
    • Grated carrot- ¼ cup
    • Olive oil- ½ cup
    • Ginger-garlic paste- 1 teaspoon
    • Egg (optional) – 1
    • Grated Cheese
    • Pinch of salt

    METHOD

    • Boil the maggi in 2 cups of water. Drain and set aside. Drizzle a few drops of olive oil to prevent the noodles from sticking to one another.
    • In a bowl, mix besan, rava, and ginger-garlic paste, salt and keep aside.
    • Beat the egg,and put in the noodles,maggi masala, chopped onions,grated carrot and coconut,coriander leaves, green chillies, and mix it with the basen mixture,thouroughly,to make a batter with some water.
    • Take a non-stick dosa pan, and brush some oil onto it and heat it.
    • Pour and spread out the batter, on the pan, to make an omelette.
    • Sprinkle some moong sprouts over the omelette
    • Cover the lid and let it simmer on low heat.
    • Remove after 2 minutes,and garnish with cheese and coriander leaves! Voila!

    Noodles Upma

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    INGREDIENTS

    • Maggi Noodles- 1 packet
    • Finely chopped veggies (carrots, capsicum, beans, etc.)- 1 cup
    • Chopped onions – ¼ cup
    • Chopped green chillies- ½ cup
    • Chopped coriander for garnishing
    • Mustard seeds (rai/sarson) – ¼ teaspoon
    • Olive oil or vegetable oil- 1 tablespoon
    • Curry leaves (Kadi patta) – 5-6
    • Asafoetida (hing) – ¼ teaspoon
    • Salt to taste

    METHOD

    • Put 2-3 drops of oil in a small vessel of water and bring it to boil.
    • Add in the noodles into it and allow it to cook for 2 minutes
    • Remove from heat and drain the excess water
    • In a pan, heat oil and add the mustard seeds, curry leaves and asafoetida.
    • Once the seeds crackle, pop in the onions, and sauté for a minute
    • Add in the green chillies and the veggies. Mix well and sprinkle salt and let it cook for some 5 minutes, till the vegetables have softened.
    • Add the cooked noodles into it and mix.
    • Sprinkle the coriander leaves and serve with cheese (optional)

    Maggi Masala Tikka

    Tikki

    Now, so much of Maggi, might result in some plates of leftovers. For that too, we have a solution. The sticky heap of noodles can be transformed into a quirky evening snack in just 10 minutes.

    INGREDIENTS

    • Maggi noodles – leftover, of almost 1 packet amount
    • Boiled potatoes -2
    • Boiled carrot- 1
    • Chopped onions- 2
    • Chopped coriander leaves
    • Ginger-garlic paste- 3 tsp.
    • Olive oil or vegetable oil- 5 tbsps.
    • Chat masala- 1 tsp.
    • Bread crumbs (optional)
    • Biscuit(powdered)
    • Salt to taste

    METHOD

    • Boil a packet of Maggi in 2 cups of water, or simply use the leftover Maggi
    • Take a medium bowl and grate in boiled potatoes and carrots and bread crumbs into the boiled noodles and mix well. Don’t worry about breaking the noodles, that doesn’t really matter.
    • Add into it, the ginger-garlic paste, chat masala, Maggi masala (optional), salt and coriander, and mix.
    • Once the mixture is done properly, shape them into small flat balls, like tikkas.
    • Dip the tikkas in the biscuit powder for a crispy texture and deep fry or shallow fry them. Soak them in tissue paper to get rid of the excess oil ,sprinkle some more chat masala or Maggi masala and serve with tamarind or dhania chutney. I suggest garlic sauce or tarator sauce(recipe given in my another article)

     

    Baked Corn and Cheese Maggi

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    An inspired version of classic baked Macaroni and cheese, this is one of my favourites. Planning to dip into a silky, gooey and smooth delicacy while flipping through the pages of your favourite book, or while enjoying a film, this is the perfect Friday-evening companion!

    INGREDIENTS

    • Maggi Noodles- 2 packets
    • Shredded mozzarella cheese- 2 ½ cup
    • Water- 1 ½ cup
    • Butter- 2 tbsps.
    • Semi boiled corns- ½ cup
    • Salt to taste

    METHOD

    • In a vessel, pour 2 ½ cups of water and bring it to boil.
    • Add the Maggi noodles into it along with the masala.
    • Pop in the corns and sprinkle the Maggi masala and let it cook. Don’t overcook the noodles, or even leave it too watery.
    • Take a flat baking tray and grease it with few stokes of butter
    • As you see the noodles half cooked, pour it all into the baking tray
    • Level it all and cover the top surface with shredded cheese
    • Sprinkle some fresh herbs (coriander, rosemary or parsley) onto it.
    • Now, slide in the baking tray in a preheated oven and let it bake for some 4- 5 minutes.
    • Once the cheese starts melting, and you can glimpse a light brown crust on top, it’s time to take the take tray out. Serve and dig!

    Bon appetite!

  • Sweet Dishes For Eid-ul-Fitr-

    Sweet Dishes For Eid-ul-Fitr-

    Eid-ul-Fitr is the religious festival of Muslims that marks the end of the holy month of Ramadan during which they fast for 29 or 30 days from dawn to sunset. It is celebrated with great zest around the world and the greeting of “Eid Mubarak” (“Blessed Eid”) is exchanged between the merry-makers. According to some traditions, it is believed to have been initiated in Madinah after the migration of Muhammad from Mecca.

    Eid-ul-Fitr is known for the variety of delicacies prepared especially sweets earning it the name of “sweet Eid”. Depending on the region, the types and forms of the cuisine vary but always include sweet dishes. While local sweets such as Gulaab Jamun, Ras Malai etc have been promptly absorbed in the Eid cuisine in South Asia, Baklava and other types of pastry type sweets are eaten in Turkey. After a month of continuous fast, we believe people have earned this. So let us have a look at some of the wonderful desserts that are prepared in this amazing festival.

    1. SHEER KORMA 

    Sheer Korma is a popular vermicelli (saviyaan) dish which is almost synonymous with Eid-ul-Fitr in India and Pakistan. It is served during the Eid morning after the prayer and then to the guests who arrive throughout the day.  Sheer is Persian for milk and Khurma is Persian for dates. It is simple and easy to prepare.

    1

     

    Ingredients

    1. 1 Packet vermicelli
    2. 500 ml Milk
    3. 1 cup sugar
    4. 1 tbsp butter
    5. ½ tsp flavoring agent like vanilla or rose water
    6. ½ cup raisins
    7. 20 whole cardamom pods
    8. ½ tsp cardamom powder
    9. 1 cup dry fruits like almond, cashews and pistachios
    10. ½ cup fresh cream
    11. ½ tsp saffron strands
    12. Dates cut in small pieces

     

    Method of preparation

    1. Melt butter in a pan and fry vermicelli in it till it turns beautiful brown. Make sure that you keep the heat low so that the vermicelli is not burnt. Once ready, the vermicelli will absorb all the butter. Alternatively, fried vermicelli is also available in the market.

    2. Mix ¼ cup sugar in it and then slowly add milk to it while constantly stirring the assembly. Increase the heat to bring the milk to boil.

    3. Now add the raisins, dry fruits, dates, cardamom pods and the remaining sugar and mix everything properly.

    4. Let the milk boil until it is reduced to half its original volume. Reduce the heat and thicken the korma to three-strand consistency.

    5. Quickly add your favorite flavoring agent and fresh cream. Cover it and let it simmer for 10 minutes.

    6. Garnish with saffron strands, and cardamom powder and serve it to the delight of friends, family and guests.

    2. BADAM PHIRNI

    Phirni is a very popular Indian dessert that is prepared on a variety of occasions including Eid, Diwali etc. There are more than a few versions of Phirni varieties available, for example, Gur aur Badam ki phirni (Jaggery and Almond Phirni), Sugar Badam Phirni etc. Here we will discuss the phirni that uses Sugar.

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    Ingredients

    3 cups Milk
    ¼ cup Rice
    2 tbsp Sugar
    1/4th Cup Blanched Almonds (sliced)
    ½  tsp Green Cardamom (crushed)
    1/2 tsp rose water

    Method of preparation

    1. Soak the rice in water few hours before the commencement of preparation. Grind the drained rice into a smooth paste and add a little boiled milk to it.

    2. Boil milk in a non-stick saucepan and bring it to boil. After boiling for a few minutes, reduce the heat to simmer.

    3. Increase the heat to moderate and add cardamom, sugar and rice paste to it while stirring constantly.  Allow it to thicken.

    4. Remove heat and add almonds.

    5. Put it in serving bowls and let it cool. Refrigerate it for some time and then serve.

    3. SUFI MALPUA

    The delectable Sufi Malpua is somewhat irresistible and that explains it popularity among the Muslim community around the world. It is not only served on the occasion of Eid but also throughout the holy month for iftar (meal to break the fast).  It is easy to prepare and requires but few ingredients.

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    Ingredients

    1 liter Milk
    1/4 cup Maida
    1/4 cup Suji
    Ghee
    Water

    Method of preparation

    1. Boil the milk till it reduces to half its original volume.

    2. Roast the suji on a pan on low heat till it turns brown. Take special care so that it does not burn and turn black.

    3. Add the roasted suji and maida to the milk while constantly stirring the mixture. Make sure that no lumps are formed and assembly is of smooth pouring consistency. Pour this batter in a big round bowl.

    4. Boil water in a separate saucepan and bring it to boil. Add sugar to the boiling water and let it brew till it transforms into syrup of 1 thread consistency.

    5. Heat ghee in a pan and pour the batter in it in the form of small pan cakes. Let it cook for a few seconds and then turn it over. Make sure that the Malpuas retain their fluffiness and softness and not turn too hard or crisp.

    6. Dip the Malpuas in the sugar syrup and leave them in it for few minutes so that they absorb the syrup completely. Finally take them out of the syrup and serve!!

     

  • Forget love, I’d rather fall in Chocolate!!!

    Forget love, I’d rather fall in Chocolate!!!

    From children to elderly people, everyone LOVES chocolate. It can be in the form of a bar, syrup, cake, candy, even hot, molten chocolate; the craving is insatiable. I know people who still dream to be able to go to Willy Wonka’s Chocolate Factory one day, just to be able to experience the magic that it takes to transform a single, bitter cocoa bean into a bar of sweet, glossy and silky chocolate.

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    Just imagining me with my favorite chocolate instantly uplifts my mood. However, for now let us learn something about the history of chocolate. Earliest usage of chocolates, dates back to 1900 BC in the form of chocolate beverages. Usage of chocolates was prevalent in the Mayan and Aztec civilizations, where chocolate beverages under the name of Xocolatl were popular. Xocolatl literally means bitter water and was named so because t e beverages were drunk without sweetening. In fact, cocoa beans were so important to the Aztecs that it was used as a form of currency.

    In the later 16th century, when Henry Cortes invaded the Aztec empire, he was acquainted with cocoa beans and introduced it to Europe. The Spanish added sweeteners to it to counter its bitter taste and soon chocolate started gaining popularity amongst the European nobility.

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    There are various types of chocolates, some of which are mentioned below:

    • White chocolate:  White chocolate does not contain any cocoa beans but contains milk solids, sugar and cocoa butter. For this reason, it does not contain theobromine and is safe to be consumed by animals.
    • Milk chocolate:  Milk chocolate is sweet chocolate that contains milk in the form of powder or condensed milk. Throughout Europe the minimum amount of cocoa solids present in this chocolate must be 25%, with the exception of UK and Ireland where it is 20%.
    • Dark Chocolate:  Dark chocolate has added fat and sugar to the cocoa mixture and has a distinct bittersweet taste to it. European standards specify that the chocolate must contain at least 35% cocoa solids.
    • Bittersweet chocolate: Sugar (typically a third of the total quantity) has been added along with cocoa butter, vanilla and sometimes lecithin to chocolate liqueur.
    • Semi-sweet chocolate: It is another variation, which is dark chocolate with low sugar content.
    • Unsweetened chocolate: Also known as baking chocolate it is mainly chocolate liquor without any sweetening agent. It imparts a deep, rich, strong flavour when added to food stuff
    • Raw chocolate: Raw chocolate is dark, has a minimum of 75% cocoa, and is a more nutritive than any other form of chocolate.

    All of us have a sweet memory of digging into a bar of chocolate that our fathers might bring when they came home from work. The brands were numerous, the products countless. From Kit-Kat to Perk, from Dairy Milk to the little Chocolate Éclairs, everyone has a favourite kind of chocolate.

     

    The list of the most famous chocolate producers from around the world includes Cadbury, a name known to and loved by every kid. The most famous chocolates given to us by Cadbury include Dairy Milk, Crème Egg, Bourneville, Perk… the list goes on. This British company is also the largest manufacturer of chocolate in the world. We also have names like Guylian, which makes its famous chocolate Sea Shells and Lindt, known for its Chocolate Truffle and Chocolate Easter Bunnies, not to forget its sophisticated packaging.

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    Then we have our very own The Hershey Company, the largest chocolate manufacturer in North America.  The most loved products include Hershey’s Bar and Hershey’s Kisses. The milk chocolates produced by this giant chocolate manufacturer often have nuts such as almonds and raisins, which add to their unique taste. Mars Incorporated is a large privately owned chocolate manufacturer and produces M&M’s, Mars Bars, Milky Way, Twix and Snickers, all of which featured in our childhood fantasies. Nestle has a special place here as it owns Rowntree’s and thus markets Kit-Kat and Smarties. However, it has made its own place in the Indian market by bringing out products like Munch, Milky Bar, Bar-One and Classic.

     

    Talking about Indian Market, India has now become the fastest growing market for adult consumption of chocolates and candies. The chocolate market in India is estimated at around Rs.3000 crore. The surprise factor here is that the organised confectionery market is around Rs 2,000 crore. The overall chocolate market is growing 15% a year, while the growth in modern retail is almost double of that.

    This has caught the attention of many well-known chocolate brands like ITC, Mondelez, Mars, Nestle, Perfetti Van Melle and Parle, with the result that they are launching many new products designed keeping in mind not only children but also adults. We now have sugar-free chocolate for the calorie conscious, lollipop that help people combat depression, chocolates known to boost immunity, and so on.

    Chocolates also have health benefits, as opposed to the popular notion that they just adversely affect our bodies. Consumption of chocolate not only positively affects our circulatory system but also helps in maintaining blood pressure and reduces the risk of cardiovascular problems. It can help lower BMI and cholesterol in adults and produce anti-oxidants in our body. Eating dark chocolate can instantly uplift your mood and relieve you of stress.

    So what are you waiting for, go ahead and buy your favourite chocolate. Unwrap it and revel in the joy that it brings to you. After all, you deserve it. 🙂

  • The Wonder Ingredient that is Jaggery!

    The Wonder Ingredient that is Jaggery!

    With just a few days left for my college to reopen and consequently me having to leave home for hostel, I am being treated to a multitude of Bengali cuisines. And since, we hail from the City of Joy, happiness comes to us in the form of food and more than that desserts and sweets. So, my mom made this, what I call her best work till date, ‘Patishapta’ or Indian crepes with a coconut and jaggery stuffing. This brings me to the note that jaggery forms one of the most inevitable ingredient of most Indian desserts.

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    Jaggery, or ‘gud’ as most of us would know it as in India, is a traditional unrefined form of sugar. This un-centrifuged derivative of sugar is a concentrated product of date, cane syrup or palm sap without separation of molasses and crystals. The color varies from a golden brown to a dark brown hue. Jaggery is used widely in Asian and African cuisine, sweet as well as savoury! The taste of this ingredient will remind of you of the ashy flavor of cooked sugar while the mild sweetness of the melting rocks of this product will make you fall in love with it immediately. Gud is available in the markets in the form of blocks or in a liquefied form, packed in jars.

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    Jaggery is produced extensively in all sugarcane growing areas. West Bengal, South India, Bangladesh, Sri Lanka and Pakistan use coconut palm to produce the best quality jaggery. Maharashtra is the largest producer and consumer of jaggery (called gul here). The Kolhapur district here in the Maratha-land is a paradise for jaggery-fans, owing to the quality of jaggery found here. Muzzafarnagar in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapali in Andhra Pradesh. Mandya in Karnataka is also known for its’ jaggery production.

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    Jaggery is made of products of sugarcane and the palm tree. The sugar made from the date palm sap is highly prized and is claimed to make the most flavorful and best quality gud, often called as ‘nolen gud’ or ‘patali gud’ in Bengali. Preparation of jaggery is a long process, right from the cultivation of the sugarcane crop to the final product packaging. The cut and cleaned sugarcane is put into power driven crushers and the juice is extracted in large containers. Some quantity of the juice is transferred to a smaller vessel for heating it over a furnace. Some lime is added to the juice while boiling it, so that the wood particles of the crushed sugarcane collect on the top in a froth. The froth is skimmed off time to time during this entire process. After over an hour of heating, the juice thickens and is reduced to approximately a third of its initial volume. The hot syrup thus formed is golden brown is color. The thickened syrup is then poured into shallow flat-bottomed concrete tanks to cool down and solidify. The tanks are large enough to let the hot liquid spread out in a very thin layer over a large area to facilitate quick cooling. After cooling down, the jaggery turns into a soft solid that can be molded into desirable shapes and packaged to be sent into the market.

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    The chemical composition of jaggery indicates that it is comprised of 50% sucrose, around 20%  invert sugars and up to 20% moisture with the remainder containing wood ash, proteins and bagasse fibers. The quality of jaggery is determined by the color and texture. A good quality pure jaggery will be golden brown in color and will be relatively softer to cut through. A deeper brown indicates presence of impurities. So make sure you get those golden yellow blocks of jaggery that would melt in the mouth, next time you plan to buy some.

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    Jaggery is widely used in many South Asian delicacies. Bengalis use it in their desserts and world-famous sweets, be it the humble ‘roshogolla’, ‘payesh’ (rice pudding) or ‘naadu’ (coconut or til laddus), we like to have that delectable flavor of ‘gud’ in all of these. Similar preparation of sweets have been practiced in the neighboring states like Assam. In some villages of Assam, people drink salty reed tea with a cube of jaggery, more popularly known as cheleka-chah (licking tea) in the local language. In Odissa, cakes or ‘pithas’ contain jaggery.

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    South-India is a fan of this delicious ingredient too.  Tamil Nadu’s biggest festival Pongal offers a plethora of sweets and interesting dishes to taste. A dish called ‘chakkarai pongal’ uses jaggery as one of the main ingredients. Payasam (sweetened milk) and fruit salads are some other dishes where jaggery is used as a sweetener. In many rural areas across South India, palm jaggery is still used to sweeten beverages. It is sometimes added to sambhar or rasam to add mild sweetness. In Andhra Pradesh, it is used to make ‘Arisalu’, an authentic dish of the state during Sankranthi. Gujarati cuisine uses this ingredient to add sweetness to balance the spice and salty flavor of lentil soups (dal). Puran Poli is a famous Maharashtrian dish made with ‘gul’. Burmese and Sri Lankan dishes also use jaggery extensively as a flavoring agent and sweetener. Jaggery is combined with nuts, peanuts, spices to make toffees or even alcoholic beverages like palm wine.

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    Jaggery is not just a mere food-ingredient for most Indian cultures. It is also used as a home-remedy for various ailments. It is used to stir body-heat and stimulate sweating so as to cool down the body. It is also said to aid digestion and is thus consumed in a small amount after meals by many. It also minimizes asthma, joint pains and purifies the blood thus keeping skin problems at bay. It is a great energy booster and can be a healthy source of energy in the middle of a busy day! It even has its own share of religious significance. Jaggery is considered auspicious and is eaten raw in many parts of India, before the beginning of an important work. The ‘kuchh meetha ho Jae’ notion in India is often celebrated using jaggery in many parts of India. It is also offered to deities in various festivals.

    Before I leave, I would definitely like to share the simple yet interesting recipe of the mouthwatering Patishaptas that I had.

    kheerer_patishapta

    PATISHAPTAS

    Ingredients:

    For the crepe-batter:-

    1 cup refined flour (maida)

    1/2 cup semolina (sooji)

    1/4 cup rice flour

    1.5 to 2 cups milk

    Oil, to cook the patishapta

    For the filling:-

    3 cups grated coconut

    2 Tbsp.  Date-palm jaggery

    3-4 green cardamoms

    8-9 pistachios for garnishing.

    Procedure:

    For the filling:-

    1.)    In a wok, mix the grated coconuts with jaggery and place it over low flame.

    TIP: you could also use ‘khoya’ instead of grated coconuts. While making the stuffing using khoya, remember to add milk while cooking it with jaggery.

    2.)    Add cardamom to the mixture and keep stirring till it becomes sticky.

    3.)    Keep the stuffing aside for around 20 minutes, to let it cool.

    For the crepes:-

    1.) Put the semolina in a large bowl. Sift the maida and the rice flour into it.

    TIP: you could add a small amount of sugar as per your taste if you wish to.

    2.) Add milk part by part and mix carefully making sure, no lumps are formed. Keep the batter aside for around 30 minutes.

    3.) Heat some oil in a non-stick pan and pour a thin layer of the uniform mixture on it and spread it carefully before it sets.

    4.) Put the prepared filling at the centre of this crepe lengthwise. Roll the crepe and let it cook till it turns light brown in colour.

    5.) Garnish with the crushed pistachios. Serve it hot or cold.

    TIP: You could serve these with a drizzle of condensed milk over it, especially if you did not add any sugar in the crepe-batter.

    Try this simple recipe and you’ll surely have some lip-smacking ‘patishaptas’ to eat and offer to the guests too.

     

  • Feng Shui! Some know-about-it facts!

    Feng Shui! Some know-about-it facts!

    Wikipedia defines Feng Shui as a Chinese philosophical system of harmonizing the human existence with the surrounding environment. It strikes up a correlation and creates a perfect balance between these elements of nature. The term Feng Shui literally translates into ‘wind-water’ in English. The practice of Feng Shui is one of the Five Arts of Chinese Metaphysics, among Chinese Astrology Bazi (Four Pillars of Destiny), Divination, Mian Xiang (Face reading) and the science of Chinese Medicine. It explains and discusses architecture along the lines of metaphorical terms of “invisible forces” that bind the universe, earth, and man together, known as Qi. This ancient art based on the principles of mathematics, geology, philosophy, psychology, intuition, astronomy and astrology, draws together an ideal mix of aesthetic and moral ideas. It can help you grow physically, morally, intellectually and spiritually in fields of profession/ career, academics, personal life, health etc.

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    The principles of Feng Shui have existed for millions of years and can be observed in cultural practices of Taosim, Buddhism, Shinto, Confucianism and Vaastu Shastra. As a matter of fact, India and China both lay claim to Feng Shui’s ancestry and origin. Archaeologists have found evidence that date around 5500 years ago to reinforce the presence of Vasstu Shastra (building science). As of present claims, Yangshao (a Neolithic culture that existed extensively along the Yellow River in China) and Hongshan (a Neolithic culture in northeastern China) cultures are said to have evidence of the earliest use of Feng Shui. Astronomy forms the basis of early practices of this ancient art. In 4000 B.C. during the Zhou Era, a constellation called Yingshi (the then Ding) was used to indicate the appropriate time to build a capital city. A grave at Puyang that contains mosaic which actually is a Chinese star map of the Dragon and Tiger asterisms and the Beidou (the Big Dipper) is oriented along a north south axis. The presence of both round and square designs in the Chinese architecture of these times suggest the presence of gaitian cosmography (the belief that Heaven was round and Earth was in the shape of a square) in the Chinese society and its’ influence on ancient Feng Shui.

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    The organized body of knowledge of Feng Shui was first studied and practiced in the Tang Dynasty in around 888 A.D. Another exemplary application of Feng Shui was seen during the Han Dynasty (206B.C. to 220A.D.) wherein the expansion of this empire incorporated a multitude of geological zones and climates keeping in mind the principles of Feng Shui. The Great Wall of China was built during 771-476 B.C. keeping in mind the ideas of Feng Shui.

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    One of the most famous Feng Shui masters is Master Yang Yun Sang, who left a legacy of many classical Feng Shui texts. He is said to be the founder of what is called the Landscape school of Feng Shui. In the nineteenth century AD, Yang Yun Sang collated the first ever physical compilation of Feng Shui principles, systematically describing the characteristics of land and water formations which then became the standard text of the Landscape (or Form) School of Feng Shui. His writings suggest the importance of selecting an auspicious site that has the dragon’s energy or the dragon’s breath and hence emphasizes on careful examination of land formations like hills, mountains, valleys and even water formations. This is because the vital energy or Qi (‘Ch’i) contained in specific parts of the Earth was described as finding the Dragon and it lair. The Form school is the oldest school of Feng Shui.

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    Almost a century later, another school of thought called the Compass school of Feng Shui became popular. Master Wang Chih was the main influence in this school and he developed his teachings during the Song Dynasty (960 A.D.-1279 A.D.). The ideologies of this school of thought are based on the compass directions and the I-Ching trigrams arranged in the octagonal symbol of the Feng Shui energy map (the Bagua, meaning 8 areas). The Yin-Yang theory and the Theory of Five Elements are some of the other theories that were developed under this school of Feng Shui.

     

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    The theory of Yin and Yang in Chinese philosophy indicates how opposite or contrary forces are actually relative and complementary to each other. Yin (the Moon; feminine) and Yang (the Sun; masculine) are the two opposing cosmic forces of nature that interact to form a dynamic environment of existence where the assembled model is greater than the individual constituents. Another basic principle of Feng Shui is the Theory of Five Elements viz. Wood, Fire, Earth, Metal and Water. These elements interact among themselves through processes what are known as the Productive and Destructive cycles. Colours (derivation of Light) are assigned to each elements and they are said to be identified as the expression of each elements. The colour correspondence of each elements is as follows:

    WOOD: Green, Brown

    FIRE: Red, Strong Yellow, Orange, Purple, Pink

    EARTH: Light Yellow, Sandy/Earthy, Light Brown

    METAL: White, Gray

    WATER: Blue, Black

    Some theories also identify the elements with shapes. The correspondence is as follows:

    WOOD: Rectangular

    FIRE: Triangular

    EARTH: Square

    METAL: Round

    WATER: Wavy

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    Some other widely popular concepts of Feng Shui are the Lo-Shou square and the Kua number concept to name some. The Kua number concept was used to determine the most auspicious positions or directions based on the persons’ date of birth. The Lo-Shou square is an ancient theoretical and conceptual tool applied by Feng Shui practitioners till date. The square so mentioned is a 3×3 symmetric square with numbers 1-9 written in the unit squares as shown in the diagram below. Among various stories of the origin of this tool, also called the Magic Square, one of them is the most popular. It is said that Emperor Yu was walking along the river Lo, thus lending it the name. Lo Shou Square literally translates into the Scroll of River Lo. This legend dates back to 650 B.C., when the great floods had hit China.A turtle that emerged from the river had an unusual 3 x 3 pattern on its shell. This thus became the core idea of the Lo Shu Square, a mathematical grid where the sum of numbers from each row, column or diagonal is the same and equals 15 in any direction. As we see from the pattern of the numbers the even numbers (representing the Yin energies) are at the 4 corners of the square and with 5 in the centre, the odd numbers (the Yang forces) form a cross. Each number has a specific energy correspondence to it, say for instance, the number 9 carries a strong fire influence while 1 is a water-associated number.

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    This art has thus influenced Asian architecture for millions of years and has now even reached the West. Some basic Feng Shui tips are:

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    1.)    Declutter!

    If you can get rid of even half the unnecessary stuff in your home and office, it eases the flow of energy in the premises. This is the first step that should compulsorily be followed.

    2.)    Avoid working with your back facing a door.

    If your desk is positioned in a way that your back has to be towards a door, or if there is no way to alter the position, put a mirror above your desk or a reflective surface on your desk that enables you to see the door in the reflection. This fills the work or study atmosphere with positivity and moral strength and security. Also, it lets you concentrate better.

    3.)    Flora Cure!

    Plants symbolize culture, growth, freshness and life besides performing an excellent role in air purification. They also beautify the place. No harm in letting the plants grow where you stay. They always do you good!

    4.)    Keep the Toilet Seat covered!

    The Feng Shui perspective says that a toilet seat is a drain and it lets the good energy in your homes flow away through it. So, keep it covered. There is nothing appealing about an exposed toilet seat!

    5.)    Fix what’s broken!

    Broken things should not be kept at home or in the office as they would neither serve their purpose nor look good. So, try repairing them or if they are beyond repair, I’d suggest discarding them off and getting them replaced.

  • Maple Syrup: Is It Healthy or Unhealthy for your Body?

    Maple Syrup: Is It Healthy or Unhealthy for your Body?

    Maple syrup is one of the widely used sweeteners today. The manufacturers claim that it is 100 % natural and is in fact far healthier than the regular sugar that we use. They also claim that maple syrup is also better in terms of the nutrition provided to the human body. Believing these claims, people have started to use it in their day to day life without even making any efforts in authenticating if the claims made are genuine or not. Maple syrup is actually manufactured using the sap of the maple trees. These saps are actually sugary fluid which comes out of the maple trees. Its use has been mentioned in various history books making it one of the food items consumed for many centuries now. Currently Canada is the country which produces almost 80 % of the total maple syrup used in the whole world.

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    There is a two-step process involved in the manufacturing of the maple syrup. Firstly a hole is made in the trunk of the maple tree and the sugary fluid circulating is collected in these holes. Then the next step involves the process in which this syrup is boiled till the water present in it evaporates and sugary syrup which is thick in nature is left behind. Then with the help of the filtration, the impurities present in them are removed. Now depending upon the color of the final syrup obtained, the maple syrup is then classified into Grade A and Grade B. In the Grand A variety, we further have the Light, Medium and Dark Amber category. The Grade B category maple syrup is the darkest syrup obtained and so they have the strongest flavor. This is the reason they are generally used for baking while the Grade A category ones are directly used as the syrup. The darker maple syrup or the Grade B maple syrup is generally manufactured using the sap obtained in the harvesting seasons. It is very important to have prior knowledge before buying the maple syrups from the market. You should select the actual maple syrup and not the flavored maple syrups as they offer more health benefits. Moreover the flavored maple syrup is loaded with the fructose corn syrup or the refined sugar which not only affects your health but also invites various diseases towards your body.

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    The reason why maple syrup is preferred over the refined sugar is the presence of many essential nutrients, minerals and antioxidants. A fresh and pure 100 grams of maple syrup contains the following minerals. Potassium: 6% of RDA, Zinc: 28% of RDA, Calcium: 7% of RDA, Iron: 7% of RDA and Manganese: 165% of RDA. Further the 100 grams of pure maple syrup also has 67 grams of table sugar. This high percentage of the sugar is not at all appropriate as they can lead you to type 2 diabetes, obesity and heart related diseases. If you go for the maple syrup considering that it has good amount of minerals in it and ignore the sugar content, then it is not a wise step and you need to think again on your decisions. The only other healthy way by which you can get the right quantity of minerals is by eating the real foods as they are not adulterated and are perfectly natural. Choose a balanced diet of both the plants and animals and you will surely be protected against the diseases.

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    But if you are anyway going to eat the artificial sweeteners  then maple syrup is the best option in front of you as they have about 1/3rd sugar content compared to the refined sugars available these days. Another good thing about the maple syrup is that its glycemic index is 54 which is less than the table sugar and is a good sign. The table sugar has the glycemic index of 65. This low level of glycemic index helps in maintaining the blood sugar level inside the human body. The less the glycemic index, the better it is for your health. Another advantage of using the maple syrup is the presence of the 24 different varieties of the antioxidants. Yes, this is absolutely right. They have 24 varieties of antioxidants. The oxidative damage inside the human body makes it prone to the diseases and also fastens the process of aging. Actually there are some of the unwanted chemical reactions which happen inside the body involving the free radicals that harms you severely and these chemical reactions are called by the name of the oxidative damage. The antioxidants present in the maple syrup helps in neutralizing these free radicals which eventually helps in getting rid of these oxidative damages. The darker maple syrups have more percentage of antioxidants in them than the lighter ones and so you should opt for the darker ones.

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    The final verdict is that although the maple syrup contains the nutrients and essential antioxidants, it also has the high amount of sugar content in it which is not good for your health. You can call maple syrup as slightly better than the actual sugar. So its use should be limited so that you stay protected. Do not use it regularly as it may harm your health.

  • Culture of Mizoram

    Culture of Mizoram

    Mizoram is one of the north-eastern sate of India.Aizawl is the capital city of Mizoram.The name Mizoram is derived from the words “Mi which means people” , “Zo which means hill” and “Ram which means land”.Thus the name itself conveys that it is a land of hill people.It has three bordering states namely Tripura, Assam and Manipur.The state acts as a border for two countries Bangladesh and Myanmar.According to census 2011 the state had a population of about 10,91,014.It is one of the least populous state in the country.It covers an area of approximately 21,087 square kilometer.Before 1987 it is an integral part of Assam.After 1987 it it formed as a 23rd state in India.In Mizoram most of the people are tribal and many of them belong to Christianity.Most of the people took Christianity during 20th century.It is one of the three states in India that is having majority of the people are Christians.People of Mizoram practice shifting cultivation and the crop yields are poor.In recent years, the jhum farming practices are being replaced with horticulture and bamboo products industry.About 20% of the Mizoram’s population lives below poverty line.

    villagers of Mizoram
    Villagers of Mizoram

    Geography:

    MIzoram consists number of hills and valleys.Being on the hills and valleys all the villages are located on the hills itself.About 21 hills are present with an average height of 1000 meters above the sea level.The highest peak in Mizoram is Phawngpui Tlang with a height of 7,250 feet.Most of the area is covered by forests and only eight percent is land.The sate is having the highest risk of getting earthquakes compared to other parts of India.

    Geography of Mizoram villages
    Geography of Mizoram villages

    Climate:

    Mizoram experiences very low temperatures in any season.During summer the temperature ranges from 20 to 29 °C and in winter temperatures ranges from 7 to 22 °C.In monsoons this region experiences heavy rainfall.The average rainfall in Mizoram is about 254 cm in moist tropical to moist sub-tropical regions.Whereas in the capital city Aizawl it is about 215 cm.It is better for the tourists to visit during November to March.

    Most of the time the climate is cool
    Most of the time the climate is cool

    Ethic groups:

    Different types of groups and languages can be seen in Mizoram.As most of the people are tribal, they are known as hill men.Bengali’s who had settled in Mizoram during 16th century are called as Kukis.In Mizoram there are many tribes who are further divided into clans.These clans are again are sub divided into sub-clans.

    Ethic groups of Mizoram
    Ethic groups of Mizoram

    Languages:

    Mizo is the important language widely used by the local people of Mizoram.Along with that English is used in education and other interactions officially.Duhlian dialect was the first language of Mizoram and later it is known as Mizo.It is a mixture of few other languages.The Christian missionaries resided in Mizoram developed the Mizo script.The Writing of this language is a combination of the Roman script and Hunterian transliteration methodology with prominent traces of a phonetics based spelling system.In Mizo there are 25 alphabets they are A, AW, B, CH, D, E, F, G, NG, H, I, J, K, L, M, N, O, P, R, S, T, Ṭ, U, V, Z.In this state Hindi is a compulsory subject for all the students up to eighth standard.Besides Mizo Nepali is also spoken by many of the Nepali immigrants in the state.

    Religion:

    About 87 % of the population in Mizoram are Christians.Among the population of Mizoram, the largest minority is Buddhists.They are followed by Hindus.Apart from them several thousands of people who have converted to Judaism.Muslims in the state are about 1.1% .The remaining 3,000 people in Mizoram state belongs to Sikhs, Jains and other religions.

    Mizoram religion wise population
    Mizoram religion wise population

    Industries:

    In bringing the advancement to the industries Mizoram faces few difficulties.The main drawback for the industries is lack of proper transport.The other problems that are faced by the state are shortage of electricity, capital, telecommunication and export market access. Mizoram is having two industrial estates and one software technology, that is being established in Mizoram university.The state government has acquired 127 acres of land in Khawnuam for development of the Indo-Myanmar border trade township.

    There are two industrial sectors in Mizoram
    There are two industrial sectors in Mizoram

    Educational Infrastructure:

    The christian missionaries have established the primary school in Aizawl during the year 1898.The state has higher literacy rates than average literacy rates for India.In India Mizoram is having the second highest literacy rate.There were about 3,894 schools in Mizoram.There were many educational institutions establishment under the umbrella of the Ministry of Education.It also includes universities, colleges and other institutions.In the Mizoram university there are 29 undergraduate departments including 2 professional institutions affiliated with the university.

    Mizoram university
    Mizoram university

    Traditional festivals:

    The traditional festivals in Mizoram are celebrated around various stages of jhum cultivation.In the local language they are call it as Kut.There were many major and minor Kuts such as Chapchar Kut, Thalfavang Kut, Mimi Kut and Pawl Kut.The Chapchar Kut was the festival of spring.Thalfavang Kut was the festival celebrated after the completion of weeding of the jhum crop fields.Mimi Kut was the festival dedicated to ancestors after first maize crop was collected.Pawl Kut is celebrated at the end of harvest i.e., at the start of new year.Later after the Christianity has spread these festivals have slowly vanished.

    Traditional festivals of Mizoram
    Traditional festivals of Mizoram