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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Gud vich umba or Gudumba recipe: a traditional Punjabi sweet dish

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Gud vich umba or Gudumba is a sweet recipe of Punjab. It is a traditional dish made in that fertile state of five rivers. It is easy and simple to make and one can easily do it at home.

The mango season is in and raw mangoes are now available in the market. If you have some mango trees in public places in your neighborhood, you can also pluck the mangoes from there. Some would be reminded of their childhood days while doing it. In rural areas, children use long sticks or stones to make the raw mangoes fall to the ground or climb up the tree and pluck it. 

Gud vich umba or gudumba (Source: Self)

For this dish you need:

Raw mangoes, washed from outside

Jaggery

Water

If you take 500 gms of mangoes, you will require around 300 gms of jaggery (Gud in local language). You can increase or decrease the amount of jaggery depending upon whether you want the dish to be more or less sweet. 

Read here: Easy pani puri or Gol gappa recipe with jaljeera powder

Recipe:

Place the raw mangoes in a pressure cooker and add around 500 ml.of potable water. Close the lid and cook for 1-3 whistles depending on the hardness of the mangoes. Usually in 3 whistles the mangoes get soft enough. 

When the steam gets released and the cooker cools down, open the lid and remove the cooked mangoes. Puncture the mangoes and squeeze out the pulp and seed. There will be some pulp attached to the skin of the mangoes as well. Keep it as well. 

In a separate pan take jaggery (cut into smaller pieces) and water and boil it until all the jaggery dissolves into it. Strain this water to remove any impurities. 

Place the peeled mango skins, pulp, and seeds into this jaggery water and immerse them inside it properly. You can cook this together to one boil. And your Gudumba is ready to be consumed after cooling. 


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