Sausage From Baby Poop

Hinduism, in its Sastras , says that one should not look at while a woman is eating, sleeping and the Place where food is cooked.

Women tend(ed?0) to eat less after providing for the family depending on the availability of food cooked,a woman while sleeping may either arouse one or may be dresses up , well, not too attractive to look.
And the place where food is being cooked is because women at times make food available with ingredients(in poor families) which people in the house hold may not eat or at times the place would not look too clean.

But would they have imagined that one day people would eat Feces!

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Hinduism, in its Sastras , says that  one should not look at while a woman is eating, sleeping and the Place where food is cooked.

Women tend(ed?0) to eat less after providing for the family depending on the availability of food cooked,a woman while sleeping may either arouse one or may be dresses up , well, not too attractive to look.

Baby Poop for Sausage
Sausage from Poop

And the place where food is being cooked is because women at times make food available with ingredients(in poor families) which people in the house hold may not eat or at times the place would not look too clean.

But would they have imagined that one day people would eat Feces!

 

Read On.

Bacteria from baby poop can help make delicious sausages, which could transform savory meats into health foods much like probiotic yogurts, according to new research.

 

For millennia, cultures across the globe have relied on microbes to help create a dazzling variety of foods and drinks. The most familiar examples are the yeasts used to make wine, beer and other alcohol.

Bacteria and yeast ferment sugars in foods, generating acids, gases and alcohols. Bread gets its spongy texture from bubbles of carbon dioxide released by fermenting yeast; cheese, pickles and kimchi traditionally often got their sharp taste via fermentation as well.

 

In addition, many types of sausages — including pepperoni and salami — are made with the aid of bacterial fermentation, which helps give these sausages their characteristic tangy flavor and, in many cases, their chewy texture and intense red color. [Poop Sausage & Pee Drinks: 7 Gross ‘Human’ Foods]

Source:

http://www.livescience.com/43465-baby-poop-sausage-probiotic.html

 

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Some Orissa Food Recipes

Orissa, in the East and North East part of India has a varied food fare.

It is known for subtle tastes of Spices.

On the Vegetarian side one can taste various delicacies different from the other parts of India.


Orissa, in the East and North East part of India has a varied food fare.

It is known for subtle tastes of Spices.

On the Vegetarian side one can taste various delicacies different from the other parts of India.

Food from Orissa, India.
Odisha Food.

 

The oil base used is mostly mustard oil, but in festivals ghee is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Odias are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Festivals and fasts witness a cuisine without onion and garlic, whereas other days witness an aroma of garlic and onion paste in curries. One can find restaurants serving food without onion and garlic in major places like Puri and other coastal area, which is run by Brahmin owners..

Rice, breads and lentils

Havisha dalma during the Kartikamonth containing plantain, arum, grated coconut and Dillenia indica fruit

Generally people use many kinds of rice. One is Arua (sun dried and milled paddy) and another is ushuna (half boiled and milled paddy).

The former is more popular in urban areas and Brhmin villages whereas Ushuna is popular in coastal and western, Northern Odisha villages. In southern Odisha Arua is popular even in villages. Generally scented rice varietis are used for kheeri/payas.

  • Chuda -Flattened rice.
  • Dali
  • Dalma(ଡାଲମା/ଡାଲେମା/ଡାଲଣା) – Mixed lentils with various vegetables, is popular due to the high nutritional value and consumed as a complete food.[1]
  • Khechedi(ଖେଚେଡ଼ି)- Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals.
  • Mandia Jau-Boiled Ragi cooled overnight
  • Chhatua – There are various kinds of Chhatua eaten as daily breakfast. Its a paste that has flour made from fried whole grain or wheat or rice and then mixed with sugar, banana, milk or curd.
  • Luchi (ଲୁଚି)- Unleavened flour bread deep fried in oil.
  • Mitha Bhata (ମିଠା ଭାତ), Kaanika (କାନିକା) – Mildly sweetened rice with assorted spices
  • Mudhi (ମୁଢ଼ି/ଭୁଜା)- It is puffed rice.
  • Pakhala (ପଖାଳ)- Rice soaked in water with yogurt and seasonings.
  • Paratta (ପରଟା)- Layered wheat bread rolled out in triangular or round shape and tawa-fried
  • Palao (ପଲଉ)- Rice in clarified butter with raisins, nuts, vegetables, whole spices
  • Poda Pitha is a cake made of rice and other spices which is eaten during the Raja festival.
  • Puri(ପୁରୀ) – Unleavened whole wheat flour bread deep fried in oil.

 

Some Dishes.

Dalma

Ingredients:

100gm pigeon pea /arhar dal (harada dali)

50gm raw papaya (kancha amrutabhanda)

50gm striped pear gourd / parwal (potala)

50gm potato (alu)

1 big onion (piaja)

3-5 dry chili (sukhila lanka)

½ teaspoon mustard (sorisha)

1 teaspoon cumin seeds (jeera)

2 bay leaves (teja patra)

½ teaspoon turmeric powder (haladi gunda)

3-teaspoon of any refined cooking oil (refain tela)

½ teaspoon cumin seeds powder (jeera gunda)

½ tea spoon chili powder (lanka gunda)

salt to taste (luna)

 

Method: 

Wash the vegetables thoroughly. Cut them into small pieces. Put the vegetables, arhar dal, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and boil on medium flame. After one whistle switch off the gas. A little later as the pressure of the cooker is released, open the lid. Now heat 3 teaspoon of oil in a frying pan. Add jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies. Fry till they turn golden brown. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well. Add jeera powder and chili powder. Close the lid and heat further for 2 minutes. Your dalma is ready. Tastes best when served hot. May be served with rice or chapati also.

Variations:

What’s mentioned above is a simple recipe of Dalma. You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain, and yam etc.  A little scrubbed coconut  may also be added. Using desi ghee (gua gheea) instead of refined oil lends subtle flavour to dalma. If you feel that the arhar dal is not getting boiled properly it may be soaked in water for about 30 minutes before putting the same in pressure cooker. Also find another variety of dalma elsewhere on this page, where moong dal is used instead of arhar dal..

 

Sources:

http://www.oriyanari.com/id2.html#name17

http://en.wikipedia.org/wiki/Cuisine_of_Odisha#Typical_meals

Indian Food Cuisine Unity In Diversity

1.Seasoning in Oil is mandatory for food preparations.

2.Spices are used in every dish.

3.Pepper,Mustard,Fenugreek,Cumin seeds,Coriander are the three elements that are used daily in all the Sates.

4.Curry and Curry leaves are the most used in preparations.

5,Dhals ,Ghee,Papads,Pickles and Curds are essential .

South indians especially the Tamils love Fire roasted(direct roasting) Papads.

4.In Sweets Kheers,Mysorepak,Jilebi are common.

5.Use of Pulses.


With Twenty-eight States and Seven Union Territories(2013), India has a wide yet distinguishing Vegetarian cuisine .

Cuisine of India
Indian Foods

The Food in India is varied ,at the same time there are certain elements that are common.

Let us look at what is common among these Cuisine.

1.Seasoning in Oil is mandatory for food preparations.

2.Spices are used in every dish.

3.Pepper,Mustard,Fenugreek,Cumin seeds,Coriander are the three elements that are used daily in all the States.

4.Curry and Curry leaves are the most used in preparations.

5,Dhals ,Ghee,Papads,Pickles and Curds are essential .

South Indians, especially the Tamils love Fire roasted(direct roasting) Papads.

4.In Sweets Kheers,Mysorepak,Jilebi are common.

5.Use of Pulses.

The South uses more Thur dal, the North prefers Moong dal and Bengal Gram.

Now to the differences.

1.Rice is used as staple food in the South,East and North east while Wheat is used in the north and north-east.

West(Maharashtra and Gujarat) use a combination of Rice and Wheat.

More of wheat and Jowar.Maize in the northern parts of Karnataka.

2,Vegetable cooking come under to broad heads, one dry,deep-fried

Deep fried Ladies Fingers,Potatoes,Baingan are common to all the States

There is yet another type of cooking vegetables, making vegetables as a sort of Gravy, Koottu in the South.

3.Eating Rice with Curds is popular in Tamil Nadu,Kerala and Karnataka, to a limited extent in Andhra.

Rice is used extensively in West Bengal ,Orissa,Assam and the North east.

Kerala  and North Karnataka,abutting Kerala uses Coconut Oil extensively,North Groundnut oil ,the East and North east, Mustard Oil and Tamil Nadu Sesame oil.

West ,Maharashtra and Gujarat uses more of ground nut Oil.

Here I have excluded the use of Sun Flower oil as I am posting on traditional cooking.

4.North indian foods have more of fat and Protein while the South has more of Carbohydrates to suit the climate.

5.Normally in the South people take a full meal in the morning and, in the North breakfast(now the South has changed by switching over to meals at noon)

6.In North India chillies, saffron, milk, yoghurt, cottage cheese and ghee (clarified butter) are hot favorites while in the South, folks love pepper, tamarind and coconut.

First Computer Created Recipe Indian Turmeric Paella

Cooking involves Creativity of the highest order.

I have often remarked to my children about the dishes we eat.

Human beings have to first eliminate what is not poisonous.

Choose what is tasty,then what is Healthy.

Find the various ingredients.

Arrive at mixture that is both tasty and nutritious.

Imagine how many Mann Years are needed to arrive at the complex dishes Indian Cuisine offers!

Now the Computer designed recipe is out.

One of the first, which is acknowledged is a Dish involving Turmeric and Spices Combination ‘Indian Turmeric Paella.


Cooking involves Creativity of the highest order.

I have often remarked to my children about the dishes we eat.

Human beings have to first eliminate what is not poisonous.

Choose what is tasty,then what is Healthy.

Find the various ingredients.

Arrive at mixture that is both tasty and nutritious.

Imagine how many Man Years are needed to arrive at the complex dishes Indian Cuisine offers!

Now  the Computer designed recipe is out.

One of the first, which is acknowledged is a Dish involving Turmeric and Spices Combination ‘Indian Turmeric Paella.

Story:

First Computer Designed Recipe
First Computer Designed Recipe, Indian Turmeric Paella.

“If you look at chess, it’s a deductive problem. All the pieces are on the board and you deduce what to do,” project lead Lav Varshney tells Co.Design. But cooking isn’t chess. A chef must choose their own pieces to construct not an objective goal (a checkmate), but a complex and highly subjective interplay of flavor, texture, and presentation to delight our senses. It’s inductive reasoning, something IBM began to explore with Watson (a system that had to reason Jeopardy answers that weren’t on a chess board).

“We’ve been interested in pushing computing to a new direction, computational creativity. We’re trying to draw on data sets, not just to make inferences about the world, but to create new things you’ve never seen,” Varshney says.

And somewhere amidst the seemingly infinite possibilities, sheer numeric processing gives way to a seemingly magical, entirely human process: Creativity.

http://www.fastcodesign.com/1672444/try-a-recipe-devised-by-ibms-supercomputer-chef

Head Aches Relief Effective Home Remedy


 For Head Ache relief.

External Application.

  Take a  handful ofகற்பூரவல்லி –Plectranthus amboinicus leaves ,clean and extract its juice.

Karpooravalli Leaves
Karpooravalli Leaves

Mix it with 50 to ml of Gingelly Oil , Sugar, prepare a paste and apply to the forehead.

The quantity of the ingredients may be adjusted to ensure that the paste is even and easy to apply.

Apply till you get relief.

2.Take Spanish Cherry (leaves),Dry Ginger,Cumin,Fennel,Cardamom,, Liquor ice,Alpinia officinarum ,Rose petals.

Chitarathai,Alpinia galanga
Chitarathai,Alpinia galanga

Prepare a Powder of these.

Take half a teaspoon  twice a day.

Organize Your Kitchen, Cooking

In India Meals are not ‘rustled up’ or assembled in jiffy by by adding some packaged foods, at least in the traditional Homes.

An Organised Kitchen would make even the most elaborate preparation can take only the cooking time if the kitchen and the ingredients are well organized.

In Indian Homes, especially in the South, we have a five partitioned container called ‘அஞ்சறைப்பெட்டி ‘ ,meaning Five partitioned Container.

They contain Pepper, Mustard , Fengureek ,Cumin ,pigeon-pea(துவரம் பருப்பு ).

Depending on usage these might vary.

No Indian cooking can be done with out these ingredients.

Keep this and other ingredients like Red Chilies, Bengal Gram ,Salt , Chilli powder,Asafoetida and Tamarind.

And keep the cooking utensils handy .

Read the Info-graphics.


In India Meals are not ‘rustled up’ or assembled in jiffy by adding some packaged foods, at least in the traditional Homes.

An Organised Kitchen would make even the most elaborate preparation can take only the least cooking time if the kitchen  and the ingredients are well-organized.

In Indian Homes, especially in the South, we have a five partitioned container called ‘அஞ்சறைப்பெட்டி ‘ ,meaning Five- partitioned Container.

Anjarai Petti.

They contain Pepper, Mustard , Fengureek ,Cumin ,pigeon-pea(துவரம் பருப்பு ).

Depending on usage these might vary as also the number of Compartments.

No Indian cooking can be done with out these ingredients.

Keep this and other ingredients like Red Chilies, Bengal Gram ,Salt , Chilli powder,Asafoetida and Tamarind.

And keep the cooking utensils handy .

Read the Info-graphics.

http://blog.visual.ly/14-infographics-to-help-organize-your-kitchen/?utm_campaign=website&utm_source=sendgrid.com&utm_medium=email

Kitchen Guide.
Arrange your Kitchen for Functionality.

Indian Pepper Gravy,Cereal Paste Milagu Kuzhambu, Paruppu Thogaiyal


These dishes are specific to Tamil Nadu.

Soth Indian Delicacy. Milagu Kuzhambu.

They have the characteristics of curing stomach problems , especially indigestion.

The custom is to have these prepared the next day after being administered castor Oil (to be Swallowed).

Other than this these dishes are prepared on the Day when one takes Oil Bath.

Oil bath is taken on Saturdays by Men and on Fridays by Women.

Milagu Kuzhambu.9for 4)

Take  Tamarind without seeds, the size of an average sized Lemon

Take a vessel for sauteing.

Add One teaspoonful of Gingelly Oil and just before it starts smoking add Three Teaspoons of Pepper,One of Toordal,Four Red chillies.

These should be added in the order and take them away from the Pan when they are brown.

Have this mixture and the Tamarind ground in the Mixer to a paste by adding the water gradually.

Have this mixture boiled, adding Salt to taste.

Allow this to boil for 15 minutes and it should not be watery,it has to be in between a solid and being watery.Remove from the pan.

Now Milagu Kuzhambu/Pepper Gravy is ready to serve.

This can be kept for a couple of Days.As it gets old it tastes better .

Mix it with Rice ,add ghee and it will be delicious.

This is  delicious as a side Dish for Curd Rice.

Paruppu Thogaiyal/Cereal Paste.

South Indian Delicacy. Paruppu Thogaiyal.

Take Two palmful of Toor Dal and one teaspoon of Bengal Gram.

Saute these in a pan with three Red chillies.

Drop these in a Mixer , add Salt to taste and Grind.

This mix must not become too smooth or watery.

Remove this from Mixer when this is ground to a level of being well ground.

Paruppu Thigaiyal/Cereal Patste is ready.

This can be mixed with Rice after adding ghee to rice and Milagu Kuzhambu can be used as a side dish and vice versa.

One can have Pappad roasted in Direct fire along with these

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