First Food recipes: Aloo ke gutke and Dawai Phool ki daal
Jakhiya or Cleome Viscosa comes from the tribes of Garhwal, Uttarakhand. Also known …
Spicy and sour pomelo salad
Pomelos are giant citrus fruits. They are native to Southeast Asia and are commonly known as jambura is Bengali, robab tenga is Assamese, babloos naranga and kambili naranga in Malayalam, bablimaas in Tamil and chakotra in Hindi-speaking states. Pomelos are used to make pickles, chutneys and salads and make for a delicious treat during the winter time.
Biopesticide: an organic and eco-friendly alternative to chemical pesticide
Harendra Singh Lodhiyal is a farmer who promotes sustainable and eco-friendly farming in Ramgarh block of Nainital district, Uttarakhand. He makes this biopesticide with locally available leaves and wild grass.
Crunchy purple bites
Perfect for a evening snack or as part of a meal, purple potatoes make for a delicious and nutritious dish. Rich in Vitamin C and micronutrients, these almond shaped potatoes are found in Bihar, Assam and other northeastern states. Cook them till they turn crunchy and serve hot. Recipe by Chitra Balasubramania.
Spicy and minty Chulu chutney
Chulu or apricots are grown in almost every home garden across Uttarakhand and Himachal Pradesh. These fruits are rich in Vitamin A, Vitamin C and rich in calcium, iron and phosphorous. Due to their short growing season, people dry the chulu fruits and use it for the months to come. This chutney is a mix of subtle spices and fresh mint that will enhance your appetite and add flavour to your …
Why farmers in Uttarakhand prefer indigenous seeds over hybrids
In Uttarakhand, farmers are slowly shifting away from hybrid seeds to traditional varieties. They find the traditional seeds better resilient to climatic conditions of the region and well suited to organic cultivation. These seeds produce better fodder as well.
First Food Recipe: Spicy, sweet and sour Karanda Pickle
Karanda or karonda is cultivated in parts of Rajasthan, Gujarat and Uttar Pradesh. As the fruit's sour taste makes it difficult to eat it raw, it is often processed into jellies, pickles and chutneys.This Karanda pickle can be made in under 15 minutes and can be consumed for upto a week's time. It is rich in iron, Vitamin C and acts as a good antioxidant.
'Kisan Ekta' – voice of the farmer: In conversation with Devinder Sharma
Kisan Ekta Manch held their 3rd National Convention of Farmers Organization in Shimla from June 18-20, 2016. Down To Earth travelled to Shimla and met the leaders of various farmers’ movements across the country, who are coming together to discuss a national agenda for farmers in India. We spoke to Devinder Sharma, national coordinator of Kisan Ekta Manch
First Food Recipe: Healthy and easy Makhana Breakfast
Makhana (Euryale ferox) or fox nut is traditionally known to be eaten during a religious fast in India, but due to its immense health benefits, it is now relished across the country. Makhanas are rich in iron, phosphorus and calcium. It is low on fat, rich in antioxidants and helps treat palpitation and insomnia. A perfect combination of taste and nutrients, Makhana for breakfast is the …
First Food Recipe: Delicious Dessert Mango Curd with Ramdana (Amaranth Seeds)
Ramdana are the seeds of chaulai or amaranth. These seeds are a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C. Ramdana is an integral part of Hindu fasting diet. Here is summer recipe which is both nutritious and healthy.
First Food Recipes: Aloo ke Gutke and Dawai Phool ke Daal
A confluence of different cultures on a plate Jakhiya or Cleome Viscosa comes from the tribes of Garhwal, Uttarakhand. Also known as wild mustard or dog mustard, they are found in tropics throughout the world. When cooked with potatoes, they make a flavorful combination. Dhawai phool or dried flowers of Woodfordia fruitcosa, a flowering bush, grows on the wastelands of Chhattisgarh and is …
Clean cook stoves and climate mitigation: Tara Ramnathan explains
Down To Earth is at COP 22 in Marrakech, Morocco. We speak to Tara Ramnathan, prgramme director at Nexleaf Analytics, a company making clean cooking stoves to combat indoor air pollution in rural homes of India and Africa. These stoves come with a monitoring technology for users to find how much they have mitigated. They shall also be rewarded for it
First Food Recipe: Tamil Karuveppilai Podi or curry leaves powder with rice
Curry leaves are more than just a common seasoning. This leaf is a storehouse of carbohydrates, fibre, calcium, phosphorous, iron, vitamin C, vitamin A, vitamin B, and vitamin E. Curry leaves are a tonic for the heart. They fortify you against infections and are a boon to the skin and hair. Here is an easy recipe from Tamil Nadu called karuveppilai podi or roasted curry leaves powder from the …