Food companies and their misleading labels

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Food is for nutrition and to provide the body with energy and vital nutrients. Names of foods help us to know what the likely ingredients might be in it. But often, we notice that food names are misleading. They can fool a person into buying only to realize that it did not meet their expectations and imagination. For instance, take the example of samosa. An ideal samosa is refined wheat flour (maida) wrap with mashed potatoes and boiled peas inside. And when we say paneer samosa (cottage cheese stuffed fried dumplings), the picture that comes to our mind is of a wrap of refined wheat flour dough with paneer inside. But to your disappointment, you will find that these samosas are nothing but the normal samosas with mashed potatoes with or without boiled peas and just 1 small piece of cottage cheese at one corner!!! If we talk about rusks, most of these are made of refined wheat flour or maida which is not healthy. Maida is stripped of all the vital nutrients such as fiber, vitamins,

Pallar drink: What are its ingredients and recipe?

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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