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Food

Peepal power

Issue Date: Apr 30, 2014
Asking tribals for a recipe is one of the dumbest things to do. The request is often met with a puzzled look, followed by an answer so brief and off hand that it is over before you even thought it had begun.

Blossoms with benefits

Issue Date: Mar 31, 2014
With the rabi crops almost ready for harvest, the farms in Maharashtra have little else to offer in February. The moisture in the soil dries up, and new vegetables stop growing. Wadis, or large kitchen gardens, where some of the traditional vegetables are grown, also become barren. While farming households get busy drying the harvest in the sun, there is little variety in food to tickle the taste buds.

Fruity delight

Issue Date: Feb 15, 2014

Taste of sting

Author(s): Shalini Dhyani
Issue Date: Jan 31, 2014

Flower of wellness

Issue Date: Jan 15, 2014
See also:  Food book Biodiversity on a platter  

Sweet and sticky

Issue Date: Dec 31, 2013
Many rice varieties are on the verge of getting lost forever. One of them is saathi, a coarse rice with a mild sweet flavour grown in the catchment areas of rivers in Uttar Pradesh, Madhya Pradesh and Haryana.

Jack of all traits

Author(s): Shalini Dhyani
Issue Date: Dec 15, 2013
It turns from green to dull yellow to pinkish brown as it ripens. It looks like a misshapen papaya that can fit in a hand. And in its taste it is a cross between an orange and a custard apple.

Power packed green

Issue Date: Nov 15, 2013
Poi saag is a favourite in most Bengali homes. Lip-smacking dishes and snacks are prepared with this leafy vegetable. Mong toi in Vietnam, shaan choi in China and remayong in Malayasia, Malabar spinach quickly creeps along garden hedges or in pots and so is also called vine spinach. Its Basella alba variety has green stems and Basella rubra variety has red stems, making it a beautiful edible landscaping vine. See also:  Food book Biodiversity on a platter  

A touch of powder

Issue Date: Oct 31, 2013
See also:  Food book Biodiversity on a platter  

Butter fruit

Author(s): Shalini Dhyani
Issue Date: Oct 15, 2013
See also:  Food book Biodiversity on a platter  
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