Milk in Nepal and India: the difference!

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 I have observed that whenever milk ferments when I am in India, the paneer or cottage cheese does not come out easily. Even if I boil it and add lime juice to it, the cheese formed is quite little and more powdery than cheesy.  But when the same happens in Nepal, the cheese formation is immediate, dense and cheesy. I do not have to do more efforts to get cottage cheese out of the milk in Nepal. What is the reason? I checked internet and found some factors that can affect the quality and amount of cheese  1. Freedom from pathogenic bacteria - Good cheese forms of milk is free from pathogenic bacteria. Differences between Nepali vs Indian panipuri  2. Different milk quality with different amounts of fats and proteins  3. Ultra-pasteurization can destroy vital enzymes and bacteria that are required for cheese formation  4. If temperature of milk is less when it ferments, cheese formation will be less.  5. If milk is rancid, it means it's fats are also br...
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Pallar drink: What are its ingredients and recipe?

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Pallar or Mattha is a local beverage of the Indian subcontinent. It is spiced buttermilk and in some states such as Bihar, UP, Tripura, and West Bengal even plain buttermilk is called Mattha. Common ingredients that are used to spice up buttermilk are cumin seeds, cut coriander leaves, cut mint leaves, mustard seeds, curry leaves, salt, and sometimes asafoedita (hing or devil's dung). At some places, sugar is also added. In Nepal, the term Mohi is used for it. It is a good summer drink. It quenches the thirst and also gives one the much-needed salts that are lost with increased perspiration in hot weathers. This is also consumed in Pakistan and Bangladesh. 

Uses of Pallar or mattha

It is good for hydration especially in hot climate. It can be consumed before, with, or after a meal and is saud to aid digestive process. It is similar to Chaas but is more spicier. It can be called masala chaas. 

Pallar drink (Courtesy: Self)

Recipe of pallar

Usually pallar is made from curd that is more sour. The curd is beaten or churned to a smooth consistency. Water is added to it and salt is dissolved well into it. After that, take a little cooking oil in a vok. Add asafoetida powder, cumin seeds, red chillies (dried), methi seeds or mustard seeds and let it crackle. Add red chilli powder and the finely cut coriander, curry, and mint leaves. Turmeric adding is optional. Add this to the curd mixture and mix well. It may be chilled for better taste and cooling effect. 

Kiwi fruit: its origin and benefits

In urban areas, pallar has been replaced by fizzy soft drinks but in the villages, it continues to occupy an important place in daily food of the people. Even during weddings or other feasts, it is common to serve pallar drink to the guests. In villages, after preparation it is kept in an earthern vessel and covered with a cloth. It is consumed after 3 days. 


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