Unhealthy Indian society and it's implications

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 Health of Society is equally important as that of an individual. But outdated cultures and negative mindsets of people can affect the society's health and cause it to deteriorate. Take for instance, the love and worship of a male child in Indian society worldwide. This has not changed over the years despite laws being laid for gender equality under British colonial rule as well as self-rule.  Love and worship of male children In the regressive Indian culture, male child is valued while female children and women are just taken as a symbol of sex and reproduction. Despite women of today pursuing higher education and taking up important roles in the society and workforce, nothing substantial has changed for them at the home front.  Read here: How human milk banks in India are exploiting women in the name of nobility? Besides, such independent women in India are a minimum and cannot put forth their points assertively. And at home, they still continue to follow culture laid g...
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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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