Thursday, October 29, 2015

Diwali readymade faral - Wide variety of sweets for guests

Wide variety of sweets for guests

Any festive celebration is incomplete without sweets. With Diwali round the corner, sweetshops in the city are coming up with a variety of mouthwatering mithais for you and your guests.

From sugar-free to dry-fruit mithais, a wide range is available across sweets marts. Rohit Shah from a renowned sweet shop said, “Every year, we try to bring in something different for our customers. This year, we have not just arranged for a wide variety of sweets but have also tried to keep some options for customers with constrained budgets. Those looking to buy dry fruit sweets but not willing to spend much, can still have them because we have machine-made dry fruit mithais that are relatively cheaper.”

The shop has a variety of dry fruit katlis which include kaju, kesar, badam, anjeer and khajoor. Also, there are mawa mithais in different flavours like mango and strawberry.

Some of the new varieties available include honey crunchy dry fruit sweet which is made of honey, almond and cashew. The other is katli made of anjeer, pista and kesar.

“We have a wide range of sweets available for Diwali. Every year, we come up with a new variety of sweets and this time, we have honey crunchy, apricot mithai and fancy katli,” said Cikam Singh, owner of a mithai store.

Other sweets include anjeer roll, dry fruit sandwich and dry fruit paak.

Among the new variety of the dry fruit sweets are dry fruit rim jhim made out of kaju, badam and pista; dry fruit anmol, made from dry fruits with orange flavour; dry fruit badam roll with white chocolate filling; and dry fruit cassata made of roasted dry fruits.

“This time, we have dry fruit manthan which has paan and gulkand flavours, rajwadi dry fruit halwa, kesar ice halwa, moong and nachani ladoo,” said Nehal Chedda owner of a sweet and namkeen shop.

The Bharatiya 4:45 PM

Diwali special readymade faral

Diwali special snacks to travel London, America from Dombivli

Diwali special snacks are dispatched to the foreign countries from Dombivli

Dombivli: Diwali is incomplete without tradition snack items (popularly known as Diwali Faral) along with lights of lamps and lanterns. When everyone is busy in preparation for this festival of lights, the first parcel of snacks is all set to be parceled to America on 24^th October from Dombivli.

These Diwali special snacks are dispatched to the foreign countries by ‘Dombivli Kulkarni Brothers’ and ‘Suraj Foods’. They are sent to countries like London, Kuwait, Japan, Dubai, Abu Dhabi, Sharjah, Australia, New Zealand, and America etc in the packages of 3kg, 5kg or 7kg. The snacks are sent along with New Year calendar, perfumed body scrub (Utane), lantern, lamps and Rangoli stickers, informed Shripad Kulkarni of Kulkarni Brothers.

The orders have already started registering for parcels. The rates are hiked by 15 to 20 per cent this year due to rise in the rates of oil, pulses, packing and workers, said Sunil Shewde of Suraj Foods.

Ladoo, Chakali, Shankarpali more in demand

The demand for these snacks is more from London and America in comparison to other countries. Motichur Ladoos, Chakali, Chiwada, ShankarPali are found most favorite in the orders. Hence, the orders were started a month before Diwali.

Homemakers prefers readymade snacks

It has become really tedious for women to celebrate festivals in the run of home and job at a time. Around 60 per cent of Dombivli’s population is working. It has become difficult for working women to cook these snacks at home. Hence, they prefer to buy readymade snacks available in market. The stalls of these readymade snacks can be found all over the streets when Diwali is just 10 days away. But the number of stalls in comparison to the last year is seen decreased due to inflation.

Rates of packages dispatched in foreign countries

America:-

3 Kg – Rs 6000

5 Kg – Rs 7000

7 Kg – Rs 8000

London:-

3 Kg – Rs 5,500

5 Kg – Rs 5,500

7 Kg – Rs 7,500

Dubai, Abu Dhabi, Sharjah and Kuwait:-

3 Kg – Rs 5000

5 Kg – Rs 6000

7 Kg – Rs 7000

Thursday, October 22, 2015

The Bharatiya 9:10 PM

SHARBATS THAT WILL COOL YOU DOWN

Mumbai is currently reeling under the sweltering heat. Last Friday was the hottest day in the last 10 years in October, at a staggering 38.6 , degrees Celsius and it feels like the mercury has stayed the same. While you may look for respite with something cold, this time, forget the aerated drinks and artificially flavoured slushes and tank up on natural drinks. If plain coconut water and lime juice was all that you have tried so far, there's a lot more. And there's no need to break the bank for it. The ingredients are all affordable and carry a host of benefits.From watermelon juice with a little rock salt to tadgola with lime, chill out with these sharbats and coolers...

KHUS-BASED DRINKS
Khus is an age-old nuskha or cooling remedy and has a pleasant taste, says MasterChef winner Shipra Khanna. “It is extracted from the roots of the khus plant and commonly consumed as a sharbat. The taste can be very refreshing. A single glass of this green drink quenches thirst, helps battle heatstroke, alleviates burning sensation, cures imbalance in the body due to excessive heat, redness in the eyes and more,“ she says. There are several interesting ways to consume it.“
She shares a few...

TADGOLA COOLER
Tadgola, also called palm fruit or numgu is an apt summer fruit, high in vitamin B12. It alleviates acidity , rashes and prickly heat and the juice prevents the body from dehydration. Chef Sudhir Pai prepares a drink with it...

THANDA TARBOOZA
Watermelon or tarbooza is over 90% water, no surprises then about its benefits. The fruit has an amino acid, which gets converted to arginine in the body . Arginine helps dilate blood vessels, which facilitates blood flow and thus leads to better temperature regulation. “You can blend it on its own or with cucumber (kheera) or milk. These will effectively cool the body down,“ says nutritionist Nimita Shah.

NARIYAL PANI DELIGHTS
Coconut water effectively replenishes electrolytes that are lost via perspiration.
CHILLED LASSI
Yoghurt is one of the most powerful foods that work to beat the heat. Says dietician Sheela Tanna, “Yoghurt is a multi-purpose healer. It should be included in the diet every day . Have it on its own, with fruit or in a lassi. It protects the bladder and is apt for ladies who get urinary tract infection due to heat. It strengthens immunity -it is proven that two cups live yoghurt a day guards the body against germs. It also builds strong bones and is excellent for those who are lactose intolerant and avoid milk. Yoghurt is an easy to digest alternative and has higher in calcium than milk -it has more than 400 mg in a single serving.“
She shares two easy-to-make yoghurt-based drinks to calm the soul and soothe your gut...

HAVE CHIA SEEDS
Chia seeds are one of the best ways to beat the heat. They are high in fibre, antioxidants and key minerals. To consume them, soak them in water for about 10 minutes so they expand. Mix this with water and add lemon to it.The drink helps retain electrolytes and regulate the body fluid level, to prevent dehydration during heat exposure.

ALSO TRY THESE
KOKUM:
Kokum is known to be a cure for intense heat. It is best had in water and is used to cure mouth-ulcers during hot temperatures.
THANDAI:
Ingredients for this milk-based drink ingredients are available at stores, but the drink can be made at home too. Heat milk and sugar. Add saffron and ground cardamom and cinnamon powder. Add a few drips of rose essence, too. Top with blanched almonds, pistas.
Enjoy cold. You can also make a falooda with milk, vermicelli and chia seeds.
SHIKANJI:
This is nothing but nimbu pani spiked with black salt, roasted cumin powder (or jaljeera) and mint leaves. You may also add ginger to it.
VARIYALI DRINK:
To make this, take fennel seeds and sugar and grind them. Add water to this and heat it for about 15 minutes till it thickens. Cool it, strain and refrigerate. When consuming, mix about a table spoon of this syrup in half a glass of water.

Khus lamanade sarbat

Tadgola with limbu sarbat

creamy kalingad

Bonda sarbat, naral and ananas sarbat

chilled mathha, apple-cinnamon lassi, keshar lassi

anar ka sarbat

sabja sarbat

fennel seeds

rose and kesar falooda

Wednesday, October 21, 2015

The Bharatiya 5:09 PM

MOVE OVER DIP TEA AND KULHAD CHAI, EXOTIC VARIANTS ARE HERE

As the morning air turns nippy , and the thirst for a steaming cuppa over a lively adda grows on you, give your good ol' milk tea a rethink. Yes, the Darjeeling, Assam and Nilgiri varieties will always be around, but when did you last sip international teas like Silver Needle, Smoky Chinese Lapsang, Mate and the likes? Now you'll say these are not available in Kolkata stores. True, but they can be easily bought online. So, here's a look at the options you have...

BUBBLE
This Taiwanese drink contains a tea base, mixed with froth or milk and chewy tapioca ballspearls or even fruit jellies. Usually served cold, this tea has a slushy consistency and is blended using ice. It is available in fruity or milk tea varieties. In India, however, this tea is popularly sold in flavours such as green apple, mango and tapioca.
PRICE: Rs.150 to Rs.200 for one sachet of a flavour plus tapioca pearls

SILVER NEEDLE
This Chinese variant of white tea is also one of the most expensive varieties. Lightly oxidised and best brewed in mild boiling water, it has a sweet, vegetal and delicate taste and is mostly opted by those who are not too fond of drinking strong teas. Silver Needle should not be brewed for more than five minutes and should be left in the water for about three minutes before poured into a cup.
PRICE: Rs.500 to Rs.900 for 10 tea bags

GENMAICHA
That’s the Japanese name for green tea, though this variant comes with roasted brown rice as an ingredient. Often referred to as ‘popcorn tea’, this variant is brewed in way slightly different from the usual green tea. It has to be boiled and not dipped, with the brewing time not exceeding 30 seconds.
The tea has a mild yellow hue and has several health benefits like improving skin texture and cardiovascular health.
PRICE: Rs.300 to Rs.500 (for 16 tea bags)

SOUTH AFRICAN RED
Also known as Rooibos, this herbal or bush tea is typically consumed in South Africa. The leaves are oxidised and thus get a reddish-brown colour.
Though it’s a variant of the popular green tea, it has a malty and slightly grassy flavour and is typically consumed without milk. Apart from tea, the South African Red also has its variety of coffees, which are served as red lattes or cappucinos.
PRICE: Rs.450 to Rs.550 for 250 gm

MATE
Mate or Yerba Mate, as it’s popularly known, this South American caffeine-rich drink that’s consumed especially in Argentina, is traditionally prepared by brewing dried leaves of yerba mate in hot water and is served with a silver straw. However, one can also prepare it by boiling it in water for about 20 seconds.
The health benefits of this hot beverage are many — it increases blood circulation and prevents gum and tooth decay.
PRICE: Rs.450 to Rs.800 for 250 gm

The Bharatiya 2:02 PM

WHEN APPETISERS BECOME THE MAIN COURSE!

The amuse-bouche is taking over the meal thanks to its presentation and style

Blame the waist watchers for this one! In a fad that has been on the rise in the city , folks are prefer ring to tuck into bite-sized dishes to satisfy their appetite. Starters are now being served with as much style and innovation as a main course. A restaurant at Bandra that serves Indian fare imaginatively , conjured up an amuse bouche in the form of a sev puri in a cycle rickshaw! “We used puffed rice salad made using California black rice as that is very nutritious,“ says Zamir Khan of the eatery . In parties too, bases with crackers, water thins, papads and rusks are the new canapes. Here's what else is whetting appetites in Mumbai...

REGIONAL AND STREET FOOD WITH A TWIST
An eatery at Lower Parel is serving `Pav Bhaji Pizza' as part of the appetisers. “Creating a newness in what is existing is what keeps the interest,“ says owner Kekin Dedhia. “When we dished up this classic with a twist, people loved it.“
The idea borders on being playful and yet keeping it real.Of late, traditional desi dishes are being adapted, tweaked and made fun. Says chef Manu Chandra of an Indian gastropub at Bandra, “Creating a wide variety of regional cuisine to make it more popular with the young generation of pub-goers is quite big now. As part of the pre-meal fare, we served a Goan meat dish in little jam pots.There is also a prawn pickle -Mrs Yvonne Pinto's Masala Prawn Pickle (fresh prawns pickled in Mrs Pinto's secret blend of spices and vinegar; served with brun pao) -in a more contemporary avatar.“
Something as basic as a bhel has got an innovative twist at a café cum bar at Colaba and Lower Parel. It comes in a jar with rice puff granola, pomegranate, malta orange and assorted greens with a tamarind chutney . And pani puri gets a twist too. At an eatery at Andheri West you get pani puri in power packed shot glasses. “It's been very well received so far,“ says Aditya Sawant of the place.
DRAMA TO THE BITE
Considering that `you eat with your eyes', aesthetic appeal is also big when it comes to presentation of the appetiser, now more than ever before. Chef Irfan Pabaney serves up an entrée of Cajun spiced prawns in a skillet to be had with pav, while Farrokh Khambata has come up with another visual delight in the way of an Apple Wood Smoked Barbecue Chicken, presented on a platter with the chicken under a dome casing. Says Khambata, “ Apple wood smoke is introduced in the dome, using a smoke gun and the smoke doesn't escape into the air but seeps into the chicken. It gives it a smokiness that would not be achieved with simple barbecuing.“
Chef Kshama Prabhu of a bar that functions like a stock exchange, has come up with an Aloo Chat Martini with fried baby potatoes seasoned with spices, yogurt and sev served in a martini glass. “What's also popular is to present bar foods which are Indian and add fusion to them. Plating them innovatively brings out a wow factor, which people like.“
A STUDY SAYS STARTERS CAN AFFECT THE MAINS
A study in Philadelphia found that those who enjoyed their appetisers weren't as pleased with their mains. In this, two bruschetta dishes were given to 64 people, followed by a main dish of Pasta Aglio e Olio (pasta with garlic and oil). It was found that the pasta dish was rated as less enjoyable if eaten after the tasty bruschetta. It proved that a delicious appetiser can make the main course less enjoyable and thus could change the overall experience of the meal.
DINING IN A GROUP?
Try the Ultimate Dipper, which is a shareable appetiser at a Tex-Mex eatery at Powai.“The idea to it is not just for variety but also to entertain requirements of groups who can taste different sauces on a single platter,“ says chef Abhijeet Gomare.

Tuesday, October 20, 2015

The Bharatiya 4:06 PM

Saatvik Sushi for your Navaratra fast, anyone?

Hard core non-vegetarians might not relish the idea of Navra tri -a festival when most people go veg for nine days. But `go veg' no longer has to mean `go boring'. Restaurants in many states celebrating Navratri are ready with their cooking gear and are whipping up traditional vrat ka khaana with a global twist. So, you have banana pizzas, arvi nachos with avocado dips and even fast-appropriate sushi for your Navratri (aka Navaratra) thali! Now, you don't have to think of a bahaana when mum calls up and reminds you to fast on all nine days. Just head to one of these restaurants and gorge on these yummy Navaratra treats. FOR THE SUPER BUSY, SINGLE YOUNGSTER
“People are enthusiastic about fasting on all nine days, but hardly have the time to cook. Our menu offers an entire range of special dishes for the festive season. We have used ingredients that are ideally allowed to be consumed during vrat. We have sweet sama rice pudding and kuttu and fig parantha,“ says Ashish Singh, executive chef.
Says Vikrant Batra, a restaurant owner, “We are serving a Navaratra-special thali, which is also pocket-friendly . People lead hectic lives nowadays, and also like to exper s iment with their food. So, we have some r traditional dishes like saboodana khich t di and phalahari kheer that will be served during Navaratra.“ For single youngsters, eateries offering vrat ka khana save them from the hassle of making Navratri food at home. “I live alone and my mum's been pestering me to observe the fast.She doesn't understand that I don't have the time to make a special meal. Thankfully , restaurants are offering Navaratra food, so that's my best option. Besides, the Navaratra food at eateries will taste better than what I make at home. So, even though it'll be a little expensive, I'm going restaurant-hopping this Navaratra,“ says Ankita Sethi, 26, who works in a BPO.
EXPERIMENTING WITH GLOBAL CUISINES
Taking the love for fruits to another level, some restaurants offer fruit pizzas for this month. Says Priyank Sukhija, “We have come up with special fruit pizzas like apple caramelized pizzas and banana pizzas, which will be served on these nine days, along with fruit mocktails.“
Restaurateur Sumit Goyal adds, “We have taken a key traditional ingredient pumpkin and made a soup. The whole concept of the fast is that you can't eat onion and garlic or any grain. The only thing we can eat is Sumac rice, so, we have made a Sumac rice risotto. Next, we Sumac rice risotto. Next, we have arbi (colocasia root) na chos with avocado dip and jalapeño and tomato salsa.
We also have honey-roast ed pumpkin kuttu aata tortellini with caramelised walnuts. For dessert, we have the sago (sabudana) and coconut pudding served with seasonal fruits.“
A Japanese restaurant has also come up with a range of vegetari an sushi, which will be available till the end of the festival, while a Span ish restaurant is offering a fast menu called the Tapas Fasting Trio. Says Chef Sushmit Daniels, “The Trio comprises potato bravos, eggplant caviar cheese and fruity sangria (made from fresh fruits & juices). We have also come up with a Spanish meal.“
NAVARATRA KITTY PARTIES!
One restaurant has introduced a special Kit-Kat Navaratra menu. Naveen Sachdeva, director, says, “Kitty parties are pretty common during Navaratra. So, we've come up with a Kit-Kat Navaratra menu, which includes dishes like fruit chaat, shahi paneer, kuttu ki puri, sabudana tik ki and kheer.“
Smita, 34, a teacher, says,“It's vacation time in school and all my friends are in town. It's the ideal time to catch up with friends, and what's better than a kit ty party? Even though it's N av a r a t r a , we'll figure out some place which serves good vrat ka khaana.“

The Bharatiya 4:03 PM

DAL PRICES HIT THE ROOF

The relief common man felt with the onion prices coming down was short-lived as dal prices have skyrocketed now. Tur is in the range of `180190 per kg, and urad dal is quoted at `190200 per kg. If the situation continues, pulses and lentils which is a staple Indian diet might soon become a luxury item. THE PRICE RISE WAS EXPECTED
The unseasonal hail storms and damage to crops due to erratic monsoons in the lentil producing areas like Nagpur, Latur, Dhule, Jalna and pockets of South India like Karnataka and Marathwada, saw very less production . The next crop is due only by the end of December and till then the rise in price is imminent with no relief expected.
Food grain merchants and retailers say that they had already anticipated the price rise couple of months back since it has been a steady rise for the past few months and the lack of remedial measures at the right time lead to this situation.
Manikbhai, a retailer from Andheri says, “The price rise started in July this year with a steady increase leading to this day. If proper measures would have been undertaken to control the price rise at the early stages it would not have blown to this proportion.
DIFFICULT TIMES FOR FESTIVAL
While the daily serving of dal can be avoided, it is impossible to avoid it during festivals to make traditional sweets like moong dal halwa and puran poli amongst others. “During festivals we have guests at home and some of the festive dishes also include dal as an ingredient but now with the rise in prices I think we will have to do without them or just bear the burden,“ says Shanta Kumari expecting a further increase in prices.
A CHANGE IN MENU
While there is no replacement for dals, housewives have found a solution by replacing it with eggs, chicken or paneer so that the family gets the required amount of protein. “One kilo chicken costs as much as a kilo of tur dal, so I try to make chicken or fish more often these days as it is highly cost effective. We have now adapted to having it just twice a week,“ claims Shanta Kumari, a housewife from Goregaon.Bachelors who could do with cooking the easy dal-chawal daily have replaced it with egg and paneer. “We like to have a homemade meal at least once a day and making different dals with chawal was an easy option to cook for dinner. But now we make egg curry which turns out to be a much cheaper and tastier option than dal,“ says Ankit Jha from Bandra who shares an apartment with two other bachelors.Urad dal is an essential ingredient for making dosas. While restaurants have not yet resorted to any change in prices, shops selling dosa batter have made a marginal increase per kilo and small time dosa makers too have decided to increase the price of dosas for the time being.

Saturday, October 3, 2015

The Bharatiya 3:44 PM

Bombay Barbeque restaurant

Multi-cuisine delicacies at this restaurant

Bombay Barbeque has come up with its newest outlet in Thane and the classy interiors and vast menu make it a delight to visit. With great hospitality and polite staff, the décor, grilling equipment, scrumptious food and overall ambience is as classy as the brand's other outlets. Signature dishes include Cajun Potatoes, Roasted Corn, Paneer Tikka, Barbeque Pineapple, Fish Tikka, Barbeque Prawns and Chicken Tangdi Kebab just to name a few. The Mongolian Wish Grill is a unique addition to this place and with a little help from the chef, one can cook up their choice of exotic veggies, meats or seafood with a sauce to match their respective palate. There is also a Chaat Counter that has Paani Puri and other delicacies. The freshly made hot jalebis and gulab jamuns at a live counter should also not to be missed. Other live counters include the Vegetarian Tawa Counter, Pasta Counter and Dal Counter. The stewards ensure that patrons have a memorable dining experience at the restaurant, which is an ideal place to even host birthdays, anniversaries and other special occasions. The restaurant will soon be opening an outlet in Andheri (W). Where: Bombay Barbeque, Shop 3-5, Dev Corpora, Cadbury Junction, Thane (W).
Om Palace Building, Ground Floor , Dr Ambedkar Road Junction, Pali Hill, Khar (W).
Call: 07710064413 14 21 22, 07718808751 52 53 54.

Friday, September 18, 2015

The Bharatiya 2:36 PM

COOKING WITH SEEDS

Roasted, pureed or plain, seeds add flavour and health to dishes. Here's more on the culinary trend everyone is dabbling in...

It's almost like the ingredient we've all been ignoring for so long now. Tiny seeds have been used in savoury and festive sweet preparations in India and they've been part of your grandmother's `nuskhas' or remedies for years now. Yet, it's only of late that seeds are increasingly finding their way into culinary preparations. Chock full of protein, healthy fats, dietary fiber, vitamins, minerals and more, seeds can add flavour and crunch to everything from breakfast dishes to salads, deserts and yoghurts. Here's more on these tiny powerhouses...

HOW TO USE THEM IN THE KITCHEN
Commonly used as toppings for biscuits or in bread, they're also an increasingly smarter choice for cooking now, believes city-based chef Joel D'Souza. “Seeds literally have no limits,“ he starts. “They give dishes a wonderful texture. Earlier, you used just used them in breads and maybe a pulao, but now they're in syrups, smoothies, cookies, in fact, everything. Did you know ground seed can also replace fat? And something as simple as pomegranate seeds in a leafy salad can be delicious,“ he says.
Food blogger Assad Dadan has a quick fix. “I have added sunflower seeds to my regular salad, which has iceberg lettuce, carrots and grilled chicken with some lemon vinaigrette. It tastes great. I also had a sandwich recently -a tuna sandwich in sunflower seed bread. The seeds added a keen taste to it along with a likeable, slightly raw-ish, grainy texture.“

HEALTH BOOSTER
It's not just for the taste, seeds are also a serious source of nutrition, says dietician Sheela Tanna. “Seeds like pumpkin, sesame and flax can be used in day-to-day cooking.These seeds have cold pressed oils, so those people worried about their weight and cholesterol can safely eat them. lesterol can safely eat them.They increase HDL (good cholesterol) which acts as a vacuum cleaner and lowers LDL (bad cholesterol), the biggest villain today. Seeds also have good fat that improve skin tone and hair,“ she adds.

P KEY SEEDS AND BENEFITS PUMPKIN SEEDS
Pumpkin seeds are said to benefit sleep, help lessen the recurrence of kidney stones and bone loss. A rich source of zinc, some studies say they are also effective at beating depression.The seeds also have tryptophan, an amino acid that converts to an amino acid that converts to serotonin and finally to melatonin, known as `sleep hormone'.BEST HAD: Boil seeds in salt water and wipe them. Drizzle them with oil and salt and roast them in an oven at 320F for 10 minutes. 1 cup of roasted pumpkin seeds = 168 mg magnesium, over half of the 310 mg that adult women should consume daily

FLAX SEEDS
Hailed as the `ultimate powerhouse' of nutrition, flax seeds are rich in Omega-3 fatty and fiber (prevents constipation) as well as lignans (naturally occurring forms of the female hormone estrogen). It also has alpha linolenic acid which can protect blood vessels from damage.BEST HAD: Ground, roasted flax can be added to smoothies, soup and juices.

SESAME SEEDS
Sesame seeds are rich in iron, calci um, manganese and vitamin E and sesame oil has a high amount of antioxidants. While the white seeds have more iron, black sesame seeds have more flavour and aroma. Since, they are rich in fibre, they promote a healthy digestive system.BEST HAD: In til laddoos, chikki and you can also add them to bread and cookie batter or your Oriental stir-fry.

CHIA SEEDS
Called a `superfood', tiny chia seeds are packed with high amounts of fibre, omega-3 fatty acids, zinc, proteins and other minerals and can help the joints function better. Did you know per gram chia seeds have 8x more omega-3 than salmon, 3x more iron than spinach and 5x more calcium than milk! BEST HAD: Grind them into flour, sprinkle them into your yoghurt, salad or dessert. They can even uses as an egg substitute in baking as they can get gelatinous.

SUNFLOWER SEEDS
Sweet, nutty sunflower seeds have vitamin C and can aid cardiovascular health. They also have vitamin E and selenium which prevents cell damage as well as dietary fibre. The magnesium in these seeds helps nerves relax. they are said to promote a healthy digestive system. BEST HAD: Raw or roasted. You can also add them to pesto or make some sunflower seed butter.

KALONJI
Also known as Nigella Sativa, kalonji has a lot of medicinal value too and is hailed as a cure for everything from flu to indigestion, allergies and high blood pressure. It is also said to improve eyesight, alleviate toothache and joint pain. BEST HAD: Sprinkle it over savoury biscuits, add it to your rice, dal or even pickle. Its also a part of the Bengali panch-phoran (five-spice mix). Mix it a little in hot water and inhale the fumes to get relief from nasal congestion.

WATERMELON SEEDS
These are probably the most ignored seeds. So, next time don't throw them away. Watermelon seeds are a rich source of magnesium, iron. The seeds also have protein and amino acids and strengthen hair. In addition, they make for a low-calorie, protein-rich snack.BEST HAD: Bake them with olive oil and salt or with some cinnamon-sugar.

Friday, September 11, 2015

The Bharatiya 2:12 PM

DIY tips to spice up your vegetable garden

The concept of terrace farming is taking the country by storm, especially with even celebs getting involved in organic farming on a large scale. The changes have been quite visible, and you see at least one vegetable plant in every other terrace. However, there are many vegetable garden enthusiasts who are unaware that following certain simple steps can make a huge difference to the yield. We visited some of the organic vegetable growers, who shared some simple methods to reap a good harvest. Nirmala, a homemaker and terrace gardener says that for about two weeks, the grow bags should be kept in a shaded area and watered daily . “Later, the bags can be shifted to the terrace.Make sure that the floor of the terrace is painted so that water does not seep through the roof,“ she says.
Here is a do-it-yourself (DIY) plan for seven days of the week that will give you optimum yield. Happy farming!
WHERE TO GET GROW BAGS FROM?
Grow bags are available at the various nurseries around the city and also with some private entrepreneurs. Grow bags are normally supplied with the sapling planted in the potting mixture. An organic vegetable grower says that one can get 25 bags for `500 at a subsidised rate or `2500; it varies according to the place one buys it from.
MONDAY
According to John Shery, an official at a veg etable and fruit promotion council, Monday's star is organic manure. Mix 10 kg of cow dung with one kg of powdered peanut oil cake and one kg of oil cake from neem seeds. Mix one kg of bone powder and dissolve it in water or cow urine. Keep it in a closed vessel and stir daily. After four days, the manure will be ready to use. Use this manure in the proportion 1:10 (one cup manure with 10 cups of water) and pour it, preferably during the evening, under the sapling.
TUESDAY
John adds that Tuesday can be considered a holiday and except watering the plant, nothing is required on this day.
WEDNESDAY
The speciality of this day is that one should use a friend ly bacteria, pseudomonas fluorescens, as the manure.
This is available in stores and costs about `70 per kg. John explains, “Mix 20 gram pseudomonas fluorescens in one litre water and pour it to the sapling base.The friendly bacteria help the growth and ensure more strength for the roots of the plant.“
THURSDAY
This day is meant to do some anti-pest activities, says Geetha Gopalakrishnan, a teacher, who is also an enthusiastic terrace farmer. She says that neem extract is an ideal biological pesticide. The ex tract is available in the market and costs about `50 for 100ml.Add 2ml of the extract to one litre of water and spray on the plant leaves.
FRIDAY
Fish amino acids can also be used to control pests. It can be made by mixing one kg of dried fish and one kg of jaggery. Mix well and keep in a closed container. Do not open it for 15 days and you will get a wine-like liquid.
Filter the liquid and add 2ml of the extract into one litre of water and spray it on the plant.
SATURDAY
Is a rest day and only watering is needed.
SUNDAY
The final day of the schedule is meant for sharing and caring. Just spend some time with the plants and try communicating with them.John and Geetha concur that like taking care of kids, plants too need affectionate care.They say that caressing and conversing with the plants will help reap a good yield.