Detergent and fabric softener with Reetha (soapnuts) and Pudina (mint) with Kirti Negi Bajoria
Making your own personal hygiene products are easier than you think. Kirti Negi Bajoria, a professional who is on a sabbatical makes a lot of household and personal care products on her own. In this video, she demonstrates a simple recipe to make detergent and fabric softener using Reetha or soapnuts and mint and which is free of harmful chemicals. This detergent can be used in your washing …
These self-taught doctors treat over 2000 wild birds a month in Delhi
Brothers Mohammad Nadeem and Mohammad Saud, have been rescuing birds for over 14 years.…
Youngsters help Mumbai manage its waste better
A young group of environmental engineers has begun a startup to manage municipal solid waste in Mumbai. The company called Sanjeevani S3 is helping residential societies, school, eateries and hotels manage their waste in a sustainable and affordable manner.
DIY shampoo, body wash and dog wash using reetha or soapnuts with Kirti Negi Bajoria
Making your own personal hygiene products are easier than you think. Kirti Negi Bajoria, a professional who is on a sabbatical makes a lot of household and personal care products on her own. In this video, she demonstrates a simple recipe to make floor cleaners and dish-wash which is free of harmful chemicals
Make floor and dish cleaners at home using reetha or soap nuts with Kirti Negi Bajoria
Making your own floor cleaner and dish wash liquid is easier than you think. Kirti Negi Bajoria, a professional who is on a sabbatical, makes a lot of household and personal care products on her own. In this video, she demonstrates a simple recipe to make floor and cleaners that are free of harmful chemicals.
Sikya Kheer: A recipe from the Baiga tribes of Madhya Pradesh, made with wild crabgrass
Sikiya (Digitaria Sanguilanis) is a variety of wild millet harvested by the Baiga tribals of Dindori district in Madhya Pradesh. Its grains are even smaller than those of little millets and has a yellowish colour. The Baiga tribals prepare rice and kheer out of it.Currently, the Indian Institute of Millets Research (IIMR) based in Hyderabad is researching on Sikiya for nutritional analysis. …
Our Agenda for survival Ep3: I have a problem with illegal GM in my food
A recent study by the Centre for Science and Environment (CSE) found genetically modified ingredients in processed foods sold in India. Sunita Narain, director general of CSE and editor of Down To Earth raises questions on legality of these products in the Indian market and asks why Indian consumers are deprived of their right to make an informed choice about food they eat?
First Food recipes: Aloo ke gutke and Dawai Phool ki daal
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 flavourful combination
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.