Food types based on way of eating!

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Foods provide us with nutrition and are fuels for our daily activities and movements. This includes thinking and such mental activities as well.  Foods have varying amounts of carbohydrates, proteins, fats, vitamins, minerals, and trace metals. These are basic components of food and should be in right proportions in daily diet for health and prevention of diseases. Diseases result from shortage of food, excess of food, as well as deficiency and excess of any of the above components of food.  Also, read Ways of eating idlis  Humans learned to cook food after fire was made using stones. They also use sun for drying and fermenting of foods. Some vegetables and fruits are eaten raw such as in form of salads. Spices were discovered and cultivated and humans started using them in their foods to enhance flavour, taste, and aroma of foods.  Foods are cereals, pulses, vegetables, oils and fats, fruits, nuts etc. These can be made into different dishes by combining or alone. M...
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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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