What is the difference between Cheese (चीज़) and Paneer (पनीर)

- Harish Jharia

Cheese and Paneer are almost similar dairy products but quite different in taste, texture and other characteristics. The processes of preparation of cheese and paneer are also different. Paneer’s preparation is quite simple and it can be done at home with the tools and ingredients available in domestic kitchens; whereas, the preparation of cheese is a bit complex and needs specific tools, ingredients and expertize for making it. 

How is Paneer made: 

For making paneer out of 1 litre of milk, you need 3-4 spoonful of lemon juice, muslin cloth, strainer, and two- 2 litre cooking utensils (पतीले). 

Heat the milk in a cooking utensil, until it reaches its boiling point. Put off the fire and add 1 spoonful of lemon juice at a time and keep stirring the milk constantly. Add 2nd and 3rd spoonful of lemon juice at reasonable gaps and keep stirring the hot milk until the milk disintegrates into curds and whey (दूध का पानी).

Now, put the strainer on another utensil; spread muslin cloth on it and pour the disintegrated milk over it, straining out the whey into the utensil. Keep aside the whey and preserve it for future use in place of lemon juice.  

Then rinse the curds thoroughly with fresh water. Remove the curds along with the muslin cloth and wrap the cloth around the curds tightly into a desired shape and keep it pressed under a weight of approximately 2kg for 3 hours. Remove the weight when all the whey squeezes out and the curds become firm and solid. Finally, soak the block of curds in ice water for 5 minute and remove the paneer from the cloth. 

How is Cheese made:

There are many types of cheese and are prepared with as many methods. Although, cheese in its most basic form involves curdling milk and then separating the solids from the whey, some cheeses undergo additional steps and need more time for preparation. The variety of cheese, the taste, texture, color, and aroma depends on what process it goes through thereafter. 

1. Curdling:
Curdling (जमाना) milk is the first step for separating the milk solids from the liquid including whey protein and water. The milk is curdled by adding an enzyme (fermenter) such as rennet (जामन). 

Rennet is the oldest method of curdling milk as it is found in the stomach linings of ruminants (जुगाली करने वाले जानवर). Rennet is an enzyme that denatures the proteins in milk and forming curds (छैना). Curds formed with rennet have a gel-like consistency that allows them to be stretched and molded unlike curds formed as paneer. Cheeses with good melting qualities, such as mozzarella, are produced with rennet. Nowadays, rennet is produced in bulk by genetically modifying bacteria to produce the required enzyme. This allows for an unlimited amount of rennet to be produced at a much lower price.

2. Processing:

1. After curds are separated from the whey, they undergo processing eventually producing distinct varieties of cheese sold in the market.
2. Many cheeses are heated and salted for further squeezing out more moisture. The more moisture squeezed out of the curd, the harder would be the cheese. This also allows the longevity of cheese, when the salt will provide extra flavor.
3. Some cheeses such as mozzarella undergo stretching process for aligning the proteins and developing fibers giving the cheese a stringy texture.
4. Milder cheeses, such as Colby or Gouda are passed through several washings for reducing its acidity and proving mild and creamy flavor to shine through.

3. Ripening:
Ripening or aging process is applied to provide much different flavors for specific varieties of cheese. Cheese is stored under controlled environmental conditions in order to let natural microbes to transform proteins and other constituents into various highly flavored compounds. Many cheeses are applied with specific bacteria for producing desired flavor, color and texture. 

Gasses generated by bacteria in Swiss cheese get entrapped within the cheese and create the classic bubble texture. The distinct blue veining in blue cheese is also created by bacteria that get inoculated in the cheese.

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Gobhi Manchurian Chinese Recipe - गोभी मंचूरियन चाईनीज़ व्यंजन

Gobhi Manchurian is one of the most popular Indo-Chinese dishes, cooked and eaten in India. This cuisine is an adaptation of Chinese seasoning and cooking techniques to suite Indian spices, herbs and the tastes of Indians. It is believed to have been discovered by the Chinese Indians settled in Kolkata, India, for over a century. Being extremely popular among urban Indians, it is widely cooked and sold in major Indian cities such as Mumbai, Delhi, Kolkata, Chennai, Hyderabad, Bengaluru, Pune etc.  

Ingredients for Gobhi Manchurian - गोभी मंचूरियन के लिए आवश्यक सामग्री

15 cauliflower pieces of lemon size - १५ नीबू की साईज के गोभी के टुकड़े 
3 tablespoons corn flour - ३ बड़ी चम्मच कार्नफ्लोर 
5 tablespoons all-purpose flour - ५ बड़ी चम्मच मैदा 
¼ cup water - १/४ कप पानी 
1 teaspoon black pepper powder - १ छोटी चम्मच पीसी काली मिर्च 
Salt to taste - नमक स्वादानुसार 
oil for deep frying - तलने के लिए तेल 

Cooking Method for Gobhi Manchurian - मंचूरियन बनाने की विधि 

• Heat up oil in a wok or in a deep fryer. - कढाई में तेल गरम करें. 
• In the meanwhile, dissolve the corn flour and all-purpose flour along with pepper and salt in water. - साथ ही, कार्नफ्लोर, मैदा, काली मिर्च और नमक को १ कप पानी में घोलें 
• Add the cauliflower pieces and mix until they get coated with the flour mixture. - गोभी के टुकड़ों को इस घोल में डाल कर अच्छी तरह मिश्रण में लपेट लें.
• Slide about 5 pieces at a time into the hot oil and fry them until golden brown. - इन लपेटे हुए गोभी कि टुकड़ों को तेल में सुनहरे होने तक ताल लें. 
• Remove from oil and drain them in paper towels. Keep aside. - तलने पर इन्हें निकालकर टिश्यू पेपर पर निथार लें और एक तरफ रखलें. 

Ingredients for Manchurian Sauce - सॉस के लिए आवश्यक सामग्री

½ cup chopped spring onions - १/२ कप कटी हरी प्याज 
1 tablespoon finely chopped garlic - १ बड़ा चम्मच बारीक कटा लहसुन 
2 teaspoons finely chopped green chillies - २ बड़ा चम्मच बारीक कटी हरी मिर्च 
2 teaspoons finely chopped ginger - १ छोटा चम्मच बारीक कटा अदरक
1 tablespoon corn flour - १ बड़ा चम्मच कार्नफ्लोर 
1 cup water or vegetable stock - १ कप पानी या वेजीटेबल स्टाक 
1 tablespoon soy sauce - १ बड़ा चम्मच सोया सॉस 
1 tablespoon tomato ketchup - १ बड़ा चम्मच टोमैटो कैचअप
1 teaspoon red chilli sauce (Asian style) - १ छोटा चम्मच रेड चिली सॉस 
1 tablespoon vegetable/sunflower oil - १ बड़ा चम्मच वेजीटेबल या सनफ्लावर आयल 
Salt to taste नमक स्वादानुसार 

Cooking Method for Sauce - सॉस बनाने की विधि

• Mix the corn flour with ¼ cup of water. - Add soya sauce, ketchup, chilli sauce and salt. कार्नफ्लोर को १/४ कप पानी में कार्नफ्लोर घोलें और ऊपर से सोया सॉस, चिली सॉस और नमक डालकर मिलाएं. 
• Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds. - एक कढाई में १ बड़ा चम्मच तेल गरम करें. ऊपर से अदरक, लहसुन, हरी मिर्च और हरा प्याज डाल कर कुछ सेकण्ड तक ज़रा सा भूनें. 
• Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked. - ऊपर से कार्न्फलौर का मिश्रण डाल कर मिलाएं और गाढा होने तक और पकने तक पकाएं.
• Turn off heat. Toss the Fried Cauliflower with the Manchurian Sauce and serve. - पकने पर गैस बंद कर दें फ्राई किए हुए गोभी मंचूरियन इस गरम सॉस में डालें और खाने के लिए प्लेट में डालें. 
• Garnish with spring onion leaves and extra green chillies if you like it spicy. - ऊपर से हरी प्याज और हरी मिर्च से गार्निश करे और परोसें. 

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Compiled by – Harish Jharia
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Indian food and recipes - what is chhaunk छौंक, baghar बघार, tadkaa तड़का

© Harish Jharia 

Indian foods, cooked in India, Pakistan, and Bangladesh are different from their counterparts prevalent elsewhere in the world. Most of the Indian foods are independent recipes cooked separately and cannot be eaten as single eatable items. At least two items or more are required to be eaten together each time (examples- daal, sabzi, curry, roti, boiled rice etc). This Indian style of cooking and eating is different from the recipes cooked in other countries in the world, where assortments or ready-to-eat single recipes are cooked and eaten (examples- chaomin, Chicken Enchiladas, Spinach-Feta Stuffed Chicken etc).  There are many ready to eat single recipes in Indian cuisines also like khichdi, biryani, pulaos, poha, upma etc; but they are not eaten as daily foods.

In this article we are going to discuss the most important and basic cooking action called chhaunk छौंक, baghar बघार, tadkaa तड़का; without which Indian recipes are incomplete and regarded as tasteless. I tried to find English synonym for this Indian terminology but could not find across the internet. The obvious reason for that is that chhaunk छौंक, baghar बघार, tadkaa तड़का are not used in intercontinental cooking. Nevertheless, we may consider tempering or seasoning as English equivalents for Tadkaa. 

The other names of tadkaa used in different languages of India are: Nepali- jhaneko; Punjabi– tadkaa (ਤਡ਼ਕਾ, تڑکا); Gujrati– vaghaar (વઘાર); Bengal – bagar (বাগার; Tamil- Thaalittal (தாளித்தல்); Kannada- Oggarne ( ಒಗ್ಗರಣೆ ); Telugu– Thalimpoo (తాలింపు), Marathi– Phodni (फोडणी); Urdu– tadkaa (تڑکا ), baghaar (بگهار ) and  Konkani- fonna फोण्ण.

The contemporary style of applying tadkaa तड़का: Tadkaa is a cooking action done by tossing dry spices / herbs in smoking hot oil in the beginning or at the end of cooking of most of Indian recipes. By doing so the aromatic flavors of the spices / herbs are extracted from the seasonings for flavoring the cooking food. For giving tadkaa, a couple of tablespoonful of vegetable cooking oil or rectified butter (ghee घी) is poured in a frying / cooking pan. It is than heated to smoking hot state. 

The seasonings of few of the dry spices / herbs like asafetida हींग, Cumin Seeds जीरा, Mustard Seeds राई, dry red chilies सूखी लाल मिर्च, black peppercorn काली मिर्च, Bay leaf तेज पत्ता, cinnamon दालचीनी are kept ready before heating the oil for tadkaa. The raw material of the recipe like cut and washed vegetable, chicken, meat should also be kept ready before heating the oil for tadkaa. 

Once the oil comes to smoking hot state, the seasonings should be tossed into the hot oil spontaneously. The seeds of the seasonings will soon start spluttering. The cut and washed raw material of the recipe should be tossed in the pan well before the spices start burning. This entire tadkaa process takes less than a minute and you need to act as fast as possible to achieve optimum results. 

The traditional style of tadka given to Rayta रायता: Here is an exciting traditional way of applying tadkaa to an accompaniment dish cum appetizer- Rayta रायता, made of curd or buttermilk, mixed with grated cucumber or boondies बेसन की बूंदी. This style of tadkaa is followed for community cooking of Rayta with huge quantity of about 5 litres and more.

Preparation: Keep all the following items ready:

1. Prepare Rayta रायता of your choice and keep it aside in a pot with narrow neck and covering lid.  
2. A miniature earthen urn called small kullhad कुल्ल्हड़ / डबुलिया of about 50 ml size.
3. A pair of tongs संडासी for holding and carrying the hot earthen pot. 
4. Seasonings of spices /  herbs: Dry red chilies साबुत लाल मिर्च, mustard seeds राई, cumin seeds जीरा, Asafetida हींग, curry leaves कढी पत्ता

Procedure:

1. Hold the earthen urn with the tongs and heat the same on fire.
2. Pour vegetable cooking oil in the hot earthen pot on fire unto ¾ of it.
3. Toss the seasonings of spices / herbs when the oil starts smoking.
4. As soon as the seeds of spices start spluttering, carry the hot earthen pot held in the tongs to the Rayta and drop it in the Rayta. 
5. Close the Rayta pot with its lid and you are done.

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Caution: The above procedure of tadkaa is quite adventurous and risky. Children should be kept away from the place of this cooking action. Proper care and precautions should be taken by the cook while performing various acts of this procedure; lest, severe burns and / or injuries may be inflicted.  

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Sabudana Recipe: Tasty and nutritious vegetarian snack (Hindu fasting diet फलाहार)

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Sabudana is a pure vegetarian food ingredient... 
साबूदाना एक शुद्ध शाकाहारी भोज्य पदार्थ है...
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               Sabudana Khichdi (साबूदाना खिचड़ी): 

Compiled, edited and translated by: Harish Jharia

Sabudana Khichdi is a central Indian favorite delicacy, typically eaten in Madhya Pradesh and Maharashtra during Hindu fasting. It is preferred during religious fasting because it is a pure non-cereal vegetarian dish. Not only a non-cereal dish it also makes a good snack, and can be eaten as breakfast and evening refreshment as well. 

Ingredients:

1. 1½ cup sago साबूदाना
2. 1 large potato, आलू 
3. 1 tsp cumin seeds जीरा 
4. 3-4 green chillies finely chopped बारीक कटी हुई हरी मिर्च
5. 1/2 cup roasted peanuts भुनी मूंगफली 
6. ½ cup grated coconut कसा हुआ नारियल
7. 2 spoon lime juice नीबू का रस 
8. 3 spoon green coriander leaves हरा धनिया 
9. 3 spoon ghee घी 
10. 1 spoon sugar चीनी 
11. Salt to taste नमक स्वादानुसार 

Method:

• Wash and drain sago pearls and keep them covered overnight or at least for 3 hours. साबूदाने को धोकर निथार लें और रातभर या कम-से-कम ३ घंटे तक ढँक कर रखे 
• Chop potato in small pieces. आलू छोटे-छोटे टुकड़ों में काट लें 
• Heat ghee in a pan and toss cumin seeds (जीरा) in hot ghee. फराईंग पैन में घी गरम करें और ऊपर से जीरा डालें
• Add peanuts and Roast on a low flame until the peanuts become brown. जीरा चटकने के बाद मूंगफली डालें और हलकी आंच पर सुनहरा होने तक भूनें.
• Add the chopped potato and green chilies and stir for a minute. फिर कटा आलू और बारीक कटी हरी मिर्च डाल कर एक मिनट तक चलाएं 
• Add sago pearls (साबूदाना), salt and sugar. अब फूला हुआ साबूदाना डालकर ऊपर से नमक और चीनी डाल कर चलाएं 
• Stir occasionally until cooked. बीच-बूच में चलाते जाएँ जब-तक कि पाक नहीं जाए 
• Add lemon juice a minute before taking it off the heat. आग से उतारने से एक मिनट पहले नीबू का रस डालकर चलाएं 
• Garnish with coriander and coconut and serve with sweetened curds or sweet tamarind chutney as accompaniment.  आंच से उतारकर हरी धनिया और कसे नारियल से सजाएं और दही या चटनी के साथ परोसें 

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Click here to read more about Sabudana: 

What Is Sabudana / Tapioca / Sago (साबूदाना): Is Sabudana a Vegetarian Food?

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Indian delicacies: How to cook fish biryani

Compiled, edited and translated by: Harish Jharia

1. Cut fish fillets (boneless dressed fish) into medium size pieces. मछली के फ़िले (कांटे निकाली हुई साफ़ की हुई मछली) मध्यम आकार के टुकड़ों में काट लें.
2. Marinade fish with lemon juice, fish biryani masala, ginger garlic paste. मछली के टुकड़ों को नीबू के रस, बिरयानी मसाला और अदरक लहसुन पेस्ट में मिश्रण में मिला कर मैरीनेड करें.
3. Thinly slice onions using grater. प्याज को पतले-पतले स्लाईस में काटें
4. Heat oil, put ginger garlic, onions, 1 green chilies and sauté. तेल में अदरक, लहसुन, प्याज औए हरी मिर्च डालकर चलाएं.
5. Sprinkle some Fish Biryani masala and sauté. ऊपर से बिरयानी मसाला डालें और चलाएं.
6. Add finely chopped green coriander leaves and sauté. बारीक कटा हुआ हरा धनिया डाल कर चलाएं.
7. Add marinated fish and sauté. ऊपर से मैरीनेट की हुई मछली डाल कर चलाएं.  
8. Add whipped curd and gently sauté. अब फैंटा हुआ दही डालकर चलाएं.  
9. In a separate pan, bring water to a rolling boil. एक अलग पैन में पानी खौलने तक  उबालें.
10. Add washed rice, salt, ghee/butter, bay leaves, laung, lemon juice and boil till rice is about 75% done. उबलते पानी में धुला चावल, नमक, घी / मक्खन, तेजपत्ता, लौंग और नीबू का रस डालकर उबालें जबतक ७५% तक पाक ना जाएँ.
11. Drain and save some starch. Mix ghee in that starch and set aside. Use this later - only if needed. फिर पानी निथार लें और कुछ मांड बचा कर रख लें. इस मांड में घी मिला कर अलग रख लें और बाद में आवश्यकता पड़ने पर इस्तेमाल करें.
12. Gently pour rice on the fish making sure all fish is covered by a uniform layer. सावधानी पूर्वक निथारा हुआ चावल इस तरह डालें कि पूरी मछली चावल की बराबर सतह से ढँक जाए.
13. Sprinkle garam masala, fried onions and cover and cook for about 15 minutes. ऊपर से गरम मसाला, तली प्याज छिड़क कर ढँक दें और १५ मिनट तक पकाएं.
14. Leave the cover on till ready to eat. फिर ढक्कन को लगा हुआ छोड़ दें जबतक कि खाने के लिए तैयार ना हो जाए.

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Indo-Pak recipe: Sindhi Chicken Qorma / Korma (सिंधी चिकन कोरमा)

         Sindhi Chicken Qorma / Korma (सिंधी चिकन कोरमा)

संकलित और अनुवादित: हरीश झरिया
  
आवश्यक सामग्री:

1. चिकन रेगुलर कटा हुआ- १ किलो 
2. तेल- ½ कप 
3. अदरक-लहसुन पेस्ट- १ चम्मच 
4. लाल मिर्च पाउडर- २ चम्मच 
5. हल्दी पाउडर- ½ चम्मच 
6. तेज पत्ता- १ 
7. दालचीनी- १” पीस  
8. साबुत गरम मसाला: ३-४ लौंग, ८-१० काली मिर्च के दाने, ५-६ हरी इलाइची, २ बड़ी इलाइची 
9. नमक 1 ½ चम्मच 
10. दही १ कप 
11. तली प्याज- ½ कप 
12. गरम मसाला- १ चम्मच 
13. जायफल-जावित्री पाउडर- ½ चम्मच 
14. केवड़ा- कुछ बूँद 

विधि:

• बर्तन में तेल गरम करें; चिकन-पीस डालकर सुनहरा होने तक भूनें  
• भूनते समय ही अदरक-लहसुन का पेस्ट डालें और चलाते जाएँ
• अब लाल मिर्च पाउडर, हल्दी, तेजपत्ता और नमक डालें और भूनते जाएँ   
• अब थोड़ा-थोड़ा दही डालते जाएँ और पूरा भुनने तक भूनते जाएँ. 
• सारा दही एक-साथ नहीं डालें, नहीं तो सारा चिकन गड-मड (cuddle) हों जायगा
• इसके बाद गैस को लो हीट पर करके पकने के लिए छोड़ दें 
• पकते हुए चिकन-कोरमा को ढंकना नहीं चाहिए; वरना चिकन पानी छोड़ देगा और खुश्क हों जायगा. चिकन कोरमा को बिना ढक्कन ढांके ही पकने दें 
• जब ग्रेवी गाढ़ी हों जाए और और नीचे लगने लगे तब ¼ कप पानी डालें 
• चिकन अच्छी तरह पक जाने पर तब तली प्याज क्रश करके डालें और चलाते जाएँ  
• जब ग्रेवी गाढ़ी हों जाए तब गरम-मसाला पाउडर, जायफल जावित्री पाउडर और केवड़ा डालें 
• अंत में ताज़ी अदरक की पतली-पतली स्लाइस डालकर ‘दम’ पर लगा दें 

सुझाव और सावधानियाँ: 

• यदि यह सब मसाले नहीं हैं तो शान कोरमा मसाला या कोई अन्य पैक इस्तेमाल कर सकते हैं. लाल मिर्च पाउडर, हल्दी, नमक, साबुत गरम-मसाला, अदरक-लहसुन पेस्ट और दही डालने के बाद दो चम्मच पैक्ड कोरमा मसाला डालें. फिर, जब चिकन लगभग बन जाए तब तला प्याज क्रश करके डाल दें तो ग्रेवी गाढ़ी होजाएगी. फिर गरम मसाला पाउडर और ताज़ा अदरक डालकर दम पर रख दें. (बाक़ी बनाने की विधि वैसी ही रहेगी)
• चिकन कोरमा बनाते समय ज़्यादा चम्मच-कड़छी नहीं चलाएं. इसके बदले बर्तन को ग्लव्ज / कपड़े से पकड़ कर चिकन को हिलाते जाएँ. 
• दही एक-साथ नहीं डालें, नहीं तो सारा चिकन गड-मड (cuddle) हों जायगा
• चिकन कोरमा मसाला डालते समय ध्यान रखें कि बाज़ार के मसाले में नमक भी हो सकता है. अतः नमक डालते समय इस बात का ध्यान ज़रूर रखें. 

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What Is Sabudana / Tapioca / Sago (साबूदाना): Is Sabudana a Vegetarian Food?

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Sabudana is a pure vegetarian food ingredient... 
साबूदाना एक शुद्ध शाकाहारी भोज्य पदार्थ है...
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© Harish Jharia

What is sabudana? 
This is a question that struck in my mind in my school days during 1950s. Ever since, for over 50 years I was in search of the answer to this question, until I got it on the internet. Being a curious child I got different answers from my elders and teachers. They were “I don’t know”; “it is made of flour of water chestnut आरारोट (सिंघाड़े का आटा)”; a senior doctor went to the extant to say that “If you come to know the reality about sabudana, you would hate to eat it”.  In all, I was told by my elders that it was really a mysterious food in spite of its rampant use among Indian consumers.  

Nevertheless, the reality is quite different. In fact Sabudana / Tapioca / Sago (साबूदाना), available in the shape of granules / globules of 2 to 4 mm, is  a natural vegetarian food made out of the milk of a root resembling sweet potato (शकर कन्द).

Sabudana (साबूदाना) is called Tapioca Sago in English and Javarishi in tamil.  Sago is a produce, prepared from the milk of Tapioca Root. Its Botanical name is ‘Manihot Esculenta Crantz Syn Utilissima’. It is a highly nutritious food that contains Carbohydrates and appreciable amount of Calcium and Vitamin-C. 

There are varieties of dishes made out of sabudana including papad,  kheer, vadas and the most popular Sabudana Khichdii (साबूदाना खिचड़ी) that is used as a phalahaar (fruity food / फलाहार) and eaten as a non-cereal refreshment during Hindu religious fasting. 

This is a well-known crop that is recognized by several names in various regions across the world wherever it is consumed. It is known as Yuca, Rumu or Manioca in Latin America; Manioc In French-Speaking Africa and Madagascar; Cassava In English-Speaking Africa, Sri Lanka and Thailand; Mandioca Or Aipim In Brazil; Tapioca And In India and Malaysia And Bi Ketella Or Kaspe In Indonesia. 

Tapioca Sabudana / Sago (साबूदाना) root has a high resistance to plant disease and high tolerance to extreme tropical conditions such as drought and poor soils.

The cassava or manioc plant has its origin in South America. Amazonian Indians used cassava instead of or in addition to rice/potato/maize. Portuguese explorers introduced cassava to Africa through their trade with the African coasts and nearby islands. 

Tapioca was introduced in India during the latter part of 19th Century, Now, mainly grown in the States of Kerala, Andhra-Pradesh, & Tamilnadu. Products from Tapioca like Starch & Sago were introduced in India only in 1940s onwards. 

Tapioca plant on Seychelles 5 cents  coin

Process of making Sabudana / Sago (साबूदाना):

In India, Sago was produced first in Salem (Tamilnadu) somewhere in 1943-44.  Sago sabudana production started as a cottage industry in India by pulping the tapioca roots, extracting and filtering the milk-extract, forming globules and drying these globules in sun.
Subsequently, advanced process of mass production was developed that continues until today. 

Sago Roots, received from the farms are hygienically cleaned in water and after peeling it is crushed, for extracting its milk. The milk is then filled in tanks to settle for nearly 3 to 8 hours.  All the residual impurities float at the top of the juice settled in the tanks and the same are drained out of the settled milk. 

From this concentrated settled milk globules are prepared with the help of typically designed unique manufacturing plants consisting of very simple indigenous machines and modules. These globules or small balls are then sorted in proper sizes by passing through different sieves.  Finally, the globules are roasted on hot plates or heated in steam, depending upon the desired final product Sabudana / Sago (साबूदाना) in globular shape & than dried under direct sunlight spread over huge platforms.

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Click here to read more about Sabudana: 

Sabudana Recipe: Tasty and nutritious vegetarian snack (Hindu fasting diet फलाहार)

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Rajasthani delicacy 'Ker Sangri' : The Leafless Colorful beautiful Bush ‘Ker’... Desert Shrub Capparis Decidua

         Rajasthani delicacy 'Ker-Sangri'

© Harish Jharia 

The term desert always fascinated me since my childhood days, when I read and heard stories from the Arabian Nights series. I really wanted to visit a desert and see it all by myself. I specifically wanted to see the sand dunes, the storms, the lifeless endless uneven earth’s surface and an oasis situated somewhere at a far off distance with water bodies, green foliage and date palms. 


'Ker' Fruits that are cooked to make 'Ker Sangri' Rajasthani delicacy

I visited the desert in Rajasthan, India many times. I had been to the Thar Desert in 1993 on an official visit. Thereafter, a part of my family shifted to Jodhpur about 3 years back and now I make frequent trips to this place.  Nevertheless, when I went to the real desert and saw the environment and the people living in that unpopulated and arid world, all those fascinations vanished. I was simply disillusioned when I saw the hard life of the people in the desert, their sun burnt skin and the rampant poverty they lived in.  

                                    The 'Ker' Bush

In this article, I am not going to discuss the problems faced by the desert people. I am writing this article to share information about a wonderful desert tree called Ker. It is a thick green bush that attracted my attention. It can rather be called a tree or a shrub because some of them are about 15 feet tall. Whereas, most of them spread over huge area of sand in 5 to 6 feet high heaps of green foliage. 

It is called a Ker or Kair shrub that has no leaves on it. It is simply a huge bunch of thin branches with triangular thorns. It produces a green berry like fruit called Ker or Kair that is used for cooking curries. Ker or Kair is a thorny bush (capparis decidua) found in the arid region of Rajastnan, India. Ker bush is a small moderate sized evergreen thorny tree. It has brilliant light bluish-green slender branches armed with conical thorns. Looking at this beautiful green tree with no leaves on it is a real wonderful experience. Growth of brilliant green colored foliage (bunches of thin branches) in a desert land is a natural miracle. 

'Sangri' beans that are cooked to make 'Ker Sangri' Rajasthani delicacy 

‘Ker Sangri’ is one of the greatest dishes in the menu of Rajasthani cuisine when Ker is cooked along with another desert vegetable called Sangri beans. This is a simple piquant and tangy vegetable preparation but it is cooked in all the hotels and restaurants with extra pride. Ker  and sangri are not exotic vegetables, but are wild berries and beans that grow independently and abundantly in the vast desert areas specifically in Western Rajasthan that is Jaisalmer and Barmer. 

                              The 'Sangri tree'

It is believed that that ker and sangri were discovered ages ago by Rajasthani villagers during times of a great famine when all other scarce natural vegetation had died and vanished away. Nevertheless, ker (small, radish berries) and sangri (longish beans) flourished abundantly even during the famine. 

Attracted with the green and pinkish shining berries on brilliant green branches, delighted by their abundant availability, the villagers collected them and carried to their homes. In times of famine there was no water for cooking. Therefore, the villagers dried the berries and cooked them in vegetable oil along with chilies and other spices. 

         The dried vegetable kair, Kumita and sangri 

The famine stricken people of the desert found something wonderful to eat with their bajra (millet) rotis (breads) and survive.

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Why Children Do Not Eat Food: Poor Appetite Makes 5-7 Year Kids Weak

Teach them to chew the food-bites thoroughly and feel its taste...

(Applicable to 5-7 year old children)

               “Why my child does not eat?”

© Harish Jharia 

“Why my child does not eat?”

 …is a common unanswered question in the minds of all the parents about their 6-7 year old children. All of them complain that their kids do not eat food, do not drink milk, hate green vegetables, avoid moderate spicy food and dislike fresh fruits. This condition simply results into children’s weak body and poor growth associated with their frail body language and embarrassing behavior.  Most of the parents neither know the real reasons of children’s poor appetite nor do they have any idea about remedial measures for this problem. 
  
The frustrated parents resort to force-feeding and shouting at the reluctant kids. The children in turn, stuff their mouths with huge chunks of food and swallow it with mouthful of water. Gulping of un-chewed food, results in undesirable excessive load on the delicate digestive systems of children. In turn they acquire health disorders like indigestion, vomiting, constipation and stomach ache. These ailments eventually disturb their day-to-day life and even affect adversely on their sleeps at night.  

Most of the parents are not aware of the reasons for this widespread problem, whereas the reasons are quite very simple as follows:

1. Children use to eat lot of snacks and sweets prior to their meals.
2. Children do not chew their food and do not feel its taste.
3. Children do not get adequate exercise due to prolonged viewing of TV and playing computer / mobile games.

Children eat snacks and sweets before meals:
In this corporate world, parents have limited or no time to spend with their children. They find shortcuts to keep their children under control by filling up their refrigerators with plenty of snacks, chocolates, cookies, ice-creams and candies. The children know well that all that stuff is meant for them and they eat the same as and when they feel hungry. 

They eat these heavy snacks usually before their meals; that means at about 10am to 12am (prior to 12:30pm* lunch) and somewhere at 6pm to 7pm (prior to 8:30pm* dinner). Children also refuse to take breakfast at 9am* in the similar situations because parents feed them with cookies, biscuits and glassfuls of milk at 7:30am to 8:30am in the morning. 

Children do not feel taste of food as they do not chew it well:
I have seen children stuffing their mouths with lumps of food and gulping it with the help of plenty of water. Detailed information about this is furnished in the 2nd paragraph above. While eating, they are usually put in a tensed situation as the parents keep shouting at them for forcing them to eat. Eventually, the children have to swallow the stuff through their dry mouths as their taste buds do not release saliva for creating ‘mouthwatering’ ideal eating conditions. We should remember that the saliva would only be released in the mouth if the food is chewed well. 

The parents should teach their children how to chew their food in a proper way. They need to guide the ways the kids should use their tongue to move the semi-chewed food between the grinding teeth. The children should know the utility of chewing by convincing them that they need to chew their food well and by doing so they will feel the real taste of it. 

In addition, parents should make the food specially tasty and mouthwatering by adding aromatic mild spices, herbs and lemon juice to them. The children should feel the aroma of the warm fresh delicacies that may initiate the mouthwatering process in their taste buds, well before eating.  

Children to get adequate exercise and reduce viewing TV and playing computer / mobile games:
Parents should not have misconceptions about their children that they get adequate workout and exercise in their schools. The children should rather have compulsory evening sessions of outdoor sports or games like soccer (football), cycling, and running at least for an hour at home.  By doing workouts the children will generate strong appetite and will ask for food all by themselves. 

The parents would have to control their diet immediately after their evening workout. The child can be given fruits, fruit juices or some other nourishment rather than going for heavy snacks like cookies, biscuits or high sugar candies, chocolates and ice-creams. 

The parents will have to remember that the children should have their food after 2 hours of workout. They will have strong appetite at that time and will eat their food without any extra motivation from their elders. 

How to make the food appetizing and tasty for 6-7 year children?
Parents always consider their children as small babies. Even children are found reminding their parents that they have become big.  That is the reason why the parents keep feeding their grownup kids with the diet recommended for smaller ones.  The 6-7 year children should not be given food recommended for babies of 3-4 years. They should rather be given food prepared for other members of the family. These grownup children would like to eat food that their parents and other elders eat.

It is better not to impose dietary restrictions on the children that are followed by other members of the family who are suffering from diabetes, hypertension, obesity, or any other disease. If the parent is a ‘size-zero’ enthusiast and has imposed qualitative and quantitative diet restrictions on him or herself then their child should be spared of this diet regime. The children should be given everything that is required for their growth, strength, immunity, body and bones etc. 

Following are some of the important points that should be remembered for devising good tasty food for 6-7 year children: 

1. Let the multigrain breads or Atta for preparing Indian roties be used for elders. The children should be given food prepared from pure natural wheat flour that has better taste. 
2. Do not use artificial sweeteners in children’s dish. Give them the real natural sugar. These artificial products like ‘Splenda’ have a different taste that can only be tolerated by adults.
3. The children deserve natural pure butter. Keep the lite-butter made of vegetable oils for the other members of the family.
4. ‘Less salt syndrome’ may be fine for the patients of hypertension. Let the children enjoy the taste of natural salt that they like.
5. Mild aromatic spices and herbs like ginger, white pepper, green coriander, green mint leaves, fresh lemon juice etc should be added for enhancing appetizing fragrances of fresh dishes. 

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*timings of meals and breakfast differ from family to family
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Indian Food: How to make Hyderabadi Chicken Biryani

Authentic Indian Chicken Biryani, a speciality of Hyderabad by renowned Chef Harpal Singh Sokhi

Indian Food: How to make Chicken Biryani - Indian Pakistani Biryani Recipe

A fruit New to India: Avocado Recipes

Avocado were probably originated in southern Mexico but later on cultivated from Rio Grande to central Peru before the arrival of Europeans on that land.

Know more about the South American fruit... Avocado: Why Eat Avocados?

Common Name: Avocado, Alligator Pear (English); Aguacate, Palta (Spanish)


Origin: Avocado were probably originated in southern Mexico but later on cultivated from Rio Grande to central Peru before the arrival of Europeans on that land.

Fruits: The fruit of Mexican varieties are small (6 - 10 ounces) with paper-thin skins that turn glossy green or black when ripe. The flesh of avocados is deep green near the skin, that turns yellowish towards inedible big hard spherical seed. The flesh is hard when harvested but softens to a buttery texture. 

Medicinal Values: Leaf and seed extracts of Avocado are used for a variety of medicinal applications in diarrhea and dysentery and as an antibiotic.

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Health and Nutrition: How can I Gain Weight and Look Healthy…?

© Harish Jharia

For gaining weight you need to take nutritious food and for taking adequate food you need to feel hungry. In other words you enhance your appetite and then have an intake of lot of nutrients and rich food. Here are some suggestions for you:

How to enhance appetite:

1. Exercise / physical work generate hormones that trigger our appetite
2. Exercise / physical work improve our digestive system and triggers our appetite
3. Do 45min cardiovascular workout or go for brisk running daily
4. Have regular sound sleep for 8hrs in 24hrs
5. Make your daily life regular and organized
6. Do not eat or drink anything before your lunch / dinner time
7. Follow a hygienic and clean way of living
8. Follow fixed timings for going to toilet in the morning and in some case in the evening (aged people use to go in the evening also)
9. Do not have a habit to worrying being touchy
10. Keep happy and cheerful

What to eat and drink:

1. Eat your breakfast, lunch and dinner at a fixed time
2. Eat rich food… everything that is cooked at your home
3. Take milk regularly
4. Chicken, fish and eggs would be quite effective if you are a non-vegetarian
5. Eat in adequate quantity
6. Avoid fasting and skipping any of the three food intake
7. Eat plenty of seasonal and local fruits
8. Do not take packed / sealed fruit juices
9. Better extract juice at home and drink. It is advisable to eat fruits rather than going for its   juice
10. The fibers in fruits are also beneficial for you
11. Do not go for dieting except junk / fast food
12. In your case Ghee in moderate quantity and pasteurized butter as much you like would be an added supplement
13. Don’t drink water during eating and immediately after eating
14. Drink plenty of water throughout the day
15. It is a good habit to have a bottleful of chilled water on your working table and taking a gulp or two every now and then

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Disclaimer: 
This article is written based on my personal observations. My intention for publishing the same is to provide healthy reading and intellectual entertainment and not for educating the visitors. No literature or authentic books have been referred for writing the contents of this article. The visitors are advised not to refer the contents of this article for any research or testimony on scientific, geographical, political, civic or legal purposes. The visitors are further advised to consult relevant experts before adapting any information from this article. The author or the website are not responsible for any errors, mistakes, or omissions there in.
- Harish Jharia 
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