Importance of permaculture for Indian agriculture
Clea Chandmal is the founder of Permaculture Ways. She teaches permaculture to …
Good Food: Flavourful Sohphlang Curry
Sohphlang is a tuber which is native to khasi hills in Meghalaya. It tases like water chestnut is very popular among the tribal communities. It is harvested from November-December. The local comminities use sohphlang to treat parasitic infections and the tuber is also rich in Phosphorus and proteins.
First Food Recipies: Simple recipe Makhane Ka Raita
This is the easiest way to incorporate Makhana or lotus seeds a super food into you diet. Health benefits of Makhana include good for the heart, cures leucorrhoea, enhances blood circulation and good for post-delivery care. It is also helpful for weightloss.
First Food Recipes: Beat the heat with Palash Sherbet
Palash or Flame of the Forest is a flowering tree native to the Indian sub continent. Palash flowers were traditionally used to make dyes for Holi celebration. Many do not know that Palash Flowers can be made into a sherbet which is particularly healthy during the Indian summer.
First Food Recipes: Uncommon Indian recipe Peepal Ki Bhaji with Kokum
Peepal or Ficus Religiosa is a native tree to India. Hindus and Buddhist consider peepal a holi tree. Leaves of peepal have an unique place in Indian system of medicine called Ayurveda and is helpful in curing disorders such as asthma, diabetes, diarrhoea, epilepsy, gastric problems, inflammatory disorders and infections. Young and tender peepal leaves can be incorporated in to your diet by …
First food Recipes: Uncommon recipe Pepaal Ka Raita
Peepal or Ficus Religiosa is a native tree to India. Hindus and Buddhist consider peepal a holy tree. Leaves of peepal have an unique place in Indian system of medicine called Ayurveda and is helpful in curing disorders such as asthma, diabetes, diarrhoea, epilepsy, gastric problems, inflammatory disorders and infections. Young and tender peepal leaves can be incorporated in to your diet by …
First Food Recipes: Unique and simple recipe Bhang Ke Pakode
Bhang has its place in the Ayurveda, it is used to improve digestion, irritable bowl syndrome, insomnia, and alleviates muscle pain. Here is a simple recipe from the book called First Food on how to make bhang pakodas or marijuana fritters. Because Bhang is an intoxicant, it should be used in moderation and care should be taken before consuming 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 …
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 …
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 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: 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.
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 …
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 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.
Why Diesel Vehicles should be regulated in Delhi
Diesel vehicles are allowed to pollute more and their exhaust is directly linked to cancer. This is a good enough reason to regulate the sale and use of diesel vehicles, especially in cities like Delhi which has a perpetual problem of air pollution.
Will India lose one of its last patches of Jurassic forest?
Kathalekan, in Uttara Kannada district of Karnataka, is a relic forest with Myristica swamp ecosystem. It has remained unchanged for over 100 million years. It is spread across an area of 25 square kilometres. Today, this ancient forest is under severe threat from human interventions in the region.