Wednesday, January 10, 2018

Apple Cider Vinegar

                       Vinegar, in general, is thought to be good for health. That is why it is used in salad. It has a sour (खट्टा) taste. You may have seen small peeled onions in a bowl of vinegar placed on the table in restaurants.
 
Apple Cider Vinegar
with Mother
                        Vinegar is chemically known as 'Acetic acid'. It is made mostly of fruits, grains, or sugarcane. Example: grapes, apples, rice, barley-corn, palm, etc. The sugar in fruit juice is fermented to form ethyl alcohol, which is further fermented to form vinegar. Out of all the kinds of vinegar, Apple Cider Vinegar is thought to have the most beneficial health effects. Just as in our Indian culture, we believe that "Tulsi" leaves have medicinal properties and are used as natural remedies for cold, cough, and many other ailments, similarly in western culture, apple and its products are considered natural remedies for many ailments. "Tulsi" is related to the Hindu religion, and apple is related to Christianity. According to the Bible, God had prohibited Adam and Eve from eating the fruit of the knowledge in the Eden. It is widely believed that this fruit of knowledge was the apple. So this natural remedy of apple cider vinegar is a Western thing. Some decades ago, hardly anyone in India had known of this thing, but as the internet spread, we knew many things about each other. Now, people in India know about apple cider vinegar.
                       Though it is claimed that it has numerous healing properties ranging from simple anti-aging to cancer treatment but modern science hardly approves of these claims. If you try to know the comments of people using it regularly, it is surprising that most people claim positive things about its health benefits. In the Western world, some people have been consuming apple cider vinegar for generations, and they claim it has a role in their longevity. The most common health effects of apple cider vinegar are for weight loss, sugar and blood pressure control, freedom from acne, good shiny skin, dandruff treatment, and benefits in breast cancer. 
                       The variety of apple cider vinegar to be used as a natural remedy is labeled as "with the mother". This "mother" thing in the golden brown vinegar is formed during the fermentation and left in the liquid, for it is believed to have beneficial bacteria.
                      Apple Cider vinegar was not available in the local markets a few years ago, but it was available on online marketing sites. Last month I saw a few of them in some big "Kirana" stores. At the same time, a friend of mine said that he has started using apple cider vinegar and feels good. So, I too decided to use it primarily for weight loss and blood pressure control. I am taking a spoonful of it with warm water on an empty stomach twice daily. Surprisingly, it is having its good effect on me. Within a month, I have lost 2.5 kg. What I feel about its working is that it reduces your diet without giving weakness. In general, if you reduce the daily intake of your regular quantity of food, you feel weak and hungry. But not if you take apple cider vinegar (ACV) regularly. I will take it regularly for two more months and see if the good effect of it continues. Then only I will decide what to do about it next. 
                         Whatever its effects, one must not take it in excess quantity, but take it judiciously. For example, it is also claimed that ACV makes the teeth white. But I will not advise rubbing it on the teeth because, after all, it is an acid and our teeth are made up of Calcium. Acids react with Calcium. So it is possible that rubbing of ACV may erode the enamel of teeth, which do not regenerate. 
                   In Western countries, "Bragg" is an old and famous brand of ACV. Since they sell it on a large scale, it is obvious that they will say a lot about its benefits. They sell a book on it - Bragg Apple Cider Vinegar Book. This vinegar is also available at Amazon as Bragg Apple Cider Vinegar.
                   Another thing about it is its taste. It is not only sour but strong too. Some people may not drink it even after dilution in water.
                 While one may find one or two varieties of ACV in local "Kirana" stores, the online marketing sites have a lot of varieties other than "with mother". If you want to check it, you may visit the following links.

BRANDS

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Tuesday, May 23, 2017

Acceleration of one block is half of other




You can see in this arrangement that if block A moves a distance x, then block B moves a distance x/2.
Velocity of A, v=dx/dt
Velocity of B = d(x/2)/dt =½dx/dt =v/2
Similarly, acceleration of A, a=dv/dt
and acceleration of B =d(v/2)/dt =½dv/dt=a/2

 So the acceleration of block B is half that of A. Of course, its direction is opposite. But one can always change directions in such systems, adding extra pulleys.

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Tuesday, November 15, 2016

Mohanji's "Samose"- मोहनजी के समोसे !


         
Samose, Singhara,समोसे, सिंघाड़ा- call it by any name !
 Who does not like "Samose" - the famous Indian snack? But the taste of a 'Samosa' varies from shop to shop, just like mangoes, which have different tastes from region to region with many varieties. Its main ingredient is boiled potato cooked with spices and vegetable pieces, which is filled into a wrap made of "Maida" (all-purpose flour) chapati. The filling is also known as "Masala". It is this filling with a different combination of spices that gives different tastes. Its tetrahedral shape is followed everywhere with slight differences from shop to shop due to the different hands that make it.
           It is also known by the name "Singhada-सिंघाड़ा" in the eastern part of India due to its resemblance to a fruit with the same name, and it grows hanging from its plant under water. Though "Singhada-सिंघाड़ा" is loved in the Indian Sub-continent but many health-conscious people resist consuming it because it is deep-fried in oil. But most people occasionally eat it as an evening snack. It is better to avoid its regular use, and when buying, take it from shops where good quality oil is used. Most of the roadside shops use cheap oils and fry them in reheated oil---in fact, they do not change the oil, only add to it when needed. It is this oil and leftover fillings more than 24 hours old that make an attack on the digestive system. So go for it at reputed shops or at those roadside vendors who you know use good ingredients. 
          I have tasted "Samosas" of famous sweet shops, eg, Madhulika at Dhanbad; Rajsthan Kalevalaya, Punjab Sweets & Saraswati Mistanna Bhandar at Ranchi, Sweet Home &Sweet Hut at Patna, and many popular roadside vendors at different places. All different and tasty. But till now, the taste of "Samosas" of the sweet shop "Mohanji" at Patna tops them all. It is awesome! A few weeks ago, I was in Patna after a long time, and only for the "Samosas" we turned off the route to "Mohanji" in West Boring Canal road near "Panchmukhi Hanuman Mandir". Without using onion or garlic, they create such an awesome taste that I ate three "Samosas" and digested them normally. Each "Samosa" is filled with a piece of "Paneer". 
             Eat "Samosas" at your favorite shop, but be careful about the Quality, Quantity, and frequency of "Samosas".
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Saturday, October 29, 2016

Bhunja-Roasted Cereals, भूंजा

 
Bhunja combination of Chana(Gram), Mungfali(Groundnut) and Chuda(Flattened rice)
                          Bhunja (Noun) means roasted cereals, which is very popular in the eastern part of India. These cereals are dry-roasted over hot sand. A variety of cereals are used for roasting, like rice, Bengal gram, groundnut, Bajra, corn, etc. 
             Rice is an amazing item that produces different types of "Bhunja" with different processes. For example, with a salt treatment, if rice is roasted, it gives "Mudhi-मुढ़ी" which is very much liked in Bengal and eastern Bihar and Jharkhand. It is also used in "Bhelpuri," which is a popular snack in Maharashtra. There are two more very popular snacks in Bengal and Bihar/Jharkhand containing "Mudhi-मुढ़ी" - 1. 'Mudhi-Gughni' and 2. 'Jhal-Mudhi'.
          'Mudhi-Gughni' - Ghughni is in fact "Chhola" made with Bengal Gram (चना, बूँट). The combination of 'Mudhi' and 'Ghugni' is awesome in taste. People like to take it as breakfast or evening snacks. In some popular shops, they serve it in a green Sal-leaves plate with added items like 'Aloo-pakodas',' Pyaji', and a mixture called 'dalmoth'. 
          'Jhal-Mudhi' - If you have ever traveled in a Non A/C bogie of a train in Bengal, Bihar, Jharkhand, and adjoining areas, you must have seen hawkers selling it in trains. It is like 'Bhelpuri' and also known as "Barah-maja" (Twelve enjoying tastes). The hawkers hang an open box of 'Mudhi' around their belly with the help of a belt around the neck. On the outer sides of the box, there are twelve smaller containers (Dabba-डब्बा) with different items. 'Jhal' means pungent taste of green or red chilies. So 'Jhal Mudhi' essentially contains red chili powder and pieces of green chilies in 'Mudhi'. Small pieces of red onions, boiled potatoes, and ginger are added to it. Next comes the mustard sauce (Sarson ki chatni) and a bit of green coriander sauce (Dhaniya ki chatni). A few sprouted 'Mung beans' are also added. In a tumbler, it is mixed speedily with the help of a spoon. The hawker will give this 'Jhal-Mudhi' in a small paper container called 'Thonga' and top it with a slice of fresh coconut.
                     Let us know about the other dry-roasting (Bhunja) of rice. If rice is roasted with its husk on, another type of 'Bhunja' is produced, which is called 'Lawa' or 'Dhaan ka Lawa'. 'Dhaan' is the rice with husk. Though it is not so popular but it is traditionally used in some worship in the Hindu religion. It is an essential item in "Nag-Panchami" and "Lakshmi-Puja" festivals. Some people like to eat the 'Lawa-Bhunja' by soaking it in hot milk made sweet by adding sugar. It is also believed that 'Milk-Lawa' is a favorite of the 'Nag' Snake. 
                    If rice is dry-roasted without salt treatment, the 'Bhunja' we get is called 'Chawal Bhunja'. It does not grow in size as much as 'Mudhi' does, and is also not so puffy. 
                    Another very popular 'Rice-Bhunja' is "Chuda-Bhunja". "Chuda" is also known as flattened rice and known as "Poha" in some parts of India. "Chuda" is itself a popular item in Mithila and Angika regions of Bihar, but its interesting story will be discussed at some other time. Poha or the flattened rice, when roasted, gives "Chuda-Bhunja," which is also very tasty.    
                     Other cereals roasted are Bengal gram (Desi Chana), groundnut, Bajra, and corn. Roasted corn bursts into the popularly known "popcorn" worldwide and is eaten separately. In Hindi, it is known as "Makai-Bhunja". If the corn does not burst on roasting, it is called "Makai-Bajdi," which is also popular in western Bihar and Eastern UP. It is ground to get "Makai-Sattu". Another type of corn roasting is called "Makai-chuda" (Corn flakes), which is flattened corn.  
                    'Bhunja' of Desi Chana (Gram) is also very popular in western Bihar and Eastern UP. It is eaten with its skin on. "Chana-Sattu" (Gram flour), a popular food of Bihar, is prepared by grinding skinless "Chana-Bhunja".  
                   Groundnut is roasted in their shells. Then it is separated from the shells. Roasting enhances its taste. 
                  Roasted 'Bajra' is not so popular, but it is used in "Lakshmi-Puja" along with "Dhaan-Lawa". 
                 With so many 'Bhunjas', there are different combinations which is liked by different people in different regions. In these combinations, the "Mudhi" is liked mostly in the Bengal region, which is gradually replaced by 'Chana' as we proceed westward. Different Bhunja combinations are either liked without adding anything or by adding onion, green chili pieces, or roasted cumin powder. As people are growing more health-conscious popularity of Bhunja is increasing. Near the offices and the Court/Kutchery, you will find Bhunja stalls. Workers who are unable to bring lunch happily take Bhunja.
These Bhunja stalls have brisk sales on Saturdays, as it is believed that eating Bhunja on Saturdays keeps away enemies and the ill effects of the Saturn Planet astrologically.  
                If a dry Bhunja combination is chosen, the Bhunjawala gives masala-salt, green chili, a piece of onion, and a thin slice of ginger in a separate paper wrap.    
Some Popular (without oil) combinations of Bhunja       
1. Simple Mudhi with green gram (Hara Chana/Gada)  
2. Simple Mudhi with "Mung" sprouts 
3. Groundnut (मूंगफली), Chana (चना) and Chuda (चूड़ा)Bhunja. (As in the picture at the top) 
About Bhunjawala 
   The Bhunja-seller is called Bhunjawala, but traditionally, the person who roasts cereals is called "Bhadbhunja" (भड़भूँजा), and the earthen pot in which it is roasted is called "Bhad" (भाड़). I remember a Hindi saying (कहावत) - Akela chana bhad nahin fod sakta par Bhadbhunje ki aankh to fod sakta hai (अकेला चना भाड़ नहीं फोड़ सकता पर भड़भूँजे की आँख तो फोड़ सकता है). Means a single gram can not break the roasting pot, but it can definitely puncture the eye of the roaster. 
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