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Showing posts from November, 2024

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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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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Nepali vs Indian panipuri: The differences

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Everyone enjoys Pani Puri; the rich, the poor, the elderly, the aged, young people, and children irrespective of caste, religion or creed. Even overseas it is relished.  I will not go into the history of it. It spoils the whole fun of the delicious food dish.  But having tasted Pani Puri in several places, both national and international, I have found that they are made to cater to local taste buds. Hence, they are different everywhere in the world.  Let's talk about India and Nepal and the differences in Pani Puri at both places.  1. Puri - The Puris in India are made of maida, atta or suji. You have the option. But in Nepal, it is only maida Puris. I have yet not seen anywhere there suji Puris.  Nepali Pani Puri  2. Fillings - In India, the fillings are made of boiled and mashed potatoes with powdered spices. At times, there may be some green or yellow peas (boiled) in it. At some places, they add ragda (white or yellow peas that is boiled and mashed in s...
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Moong dal lassi kheer (Lentil sweet dish)

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 I saw on one of the food channels recipe on how to make chana dal kheer. They said to add boiled channa dal, nuts, milk and jaggery.  I wanted to make it immediately. But I did not have the all the ingredients. Taking the idea from the channel, I invented my own food dish. I called it moong dal lassi kheer or Lentil sweet dish. Here is its prepration method and ingredients.  Ingredients : Split  green gram without skin (yellow moong dal) Plain lassi or plain buttermilk  Jaggery  Nuts Method   Boil the moong dal and mash it.  Add buttermilk and jaggery and stir well. Your dish is ready. Simple and easy to make anytime. Healthy too. Enjoy it. 
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