Sunday, July 29, 2018

Rugra, (रुगड़ा), Phutka, Puttu - A type of mushroom - vegetable - Food Blog

Fresh Rugras from the ground, Phutka, Puttu
       Rugda is a type of mushroom that is found in the rainy season in the Chhotanagpur area of Jharkhand. Unlike other mushrooms, it remains underground. Sal tree is abundant in Jharkhand, and Rugda is found near it. It is available only in the rainy season, which is the Hindu Months of Aashadh, Sawan, and Bhaado. When it rains continuously for three to four days, the spores of the Rugda develop quickly underground. Due to the increase in volume underneath the surface soil develops small cracks. This is found by the expert locals. They dig the soil and take out the Rugras. At this time, they look like small potatoes mixed in the wet soil. Most of them are sold unwashed like this because cleaning them is a tedious job. Washed Rugras fetch a good price. 
                Rugra vegetable is considered a delicacy in Jharkhand. It is known by other names also, like Phutka or Puttu. You will find it being sold during the Monsoon near the Kutchery in Ranchi. 
Cleaned and washed, Rugras look like
white Pebbles
            Ask any local resident about it, and they will say that it tastes like mutton. The Rugra vegetable recipe is just like other Mushroom recipes, but the difficult part is the selection and washing of Rugra. Good ones are those that are firm under light pressure between the fingers. So select it one by one, otherwise you cannot guess among the soil-clad pieces which are good and which are rotten. Next comes the washing of Rugras. Submerge them for one to two hours in water so that the clay on them is washable. Wash them many times, changing the water and rubbing between your fingers. If satisfied with the cleaning of the soil, then ok; otherwise, you may need a toothbrush to completely remove the clay from it. Washed Rugras look like white round pebbles.
Futka recipe
              Now that you have washed and cleaned Rugra, the recipe is easy. First, fry it in oil and keep aside. In a pan, take oil and heat it. put a bay leaf, a piece of cinnamon, some cloves, and small cardamom. Next, add the onion pieces and fry till golden. Add ginger-garlic paste and green chilies and saute. Add turmeric, meat masala, and fried Rugra - saute for a few minutes, then add tomato puree or chopped tomato. After a few minutes, add water and salt to your taste. Mix lightly and bring to a boil. Reduce the flame and cover it. After half an hour, check them if done ok otherwise cover again and cook till it is done. Add some Garam Masala and a teaspoonful of Ghee, and cover it for five minutes. The recipe is ready. Garnish it with chopped green coriander leaves.
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Sunday, May 13, 2018

Jatadhari Bull - जटावाले ऋषभ (सांड़)

          The Cows and Bulls have a special place in Hindu society. They are religiously revered. While the cow is believed to have all types of Gods in its body, the Bull is a representative of Nandi, the carrier of God Shiva. Nandi is not just the carrier, but it has some special powers given by Shiva. He is also the doorman of Shiva. It is said that the prayers or calls to Shiva, if said to Nandi, go directly to the heart of Shiva. I have seen many devotees coming out of the Shiva temple, going to the Nandi statue, and whispering their desires (मनोकामना) in his ears. 
           Though most of the male calves (Indian breed) are converted to bullocks to do heavy work in fields, oil-extraction machine (Kolhu), and bullock-cart but some are donated to society by well-to-do farmers during religious occasions. These donated calves grow to mighty bulls that roam freely in the villages and contribute to the breeding of cows in the villages.
             Surprisingly, among tens of thousands of male calves, a few have a few inches of extra skin hanging from some part of their bodies. This extra skin is called "Jata". A calf having Jata is never made an ox (Never castrated). It is the holiest Bull and called a 'Jatadhari Bull' {जटावाले ऋषभ (सांड़)}. It is revered as if Nandi himself. Mostly, such calves are taken by Sadhus who decorate them with red clothes, bells, and Ghunghroos (Anklet bells). The Sadhus take them door to door, and inmates having Darshan (View) of the Jatadhari Bull give them some money or cereals.
A Jatadhari Bull outside the temple of Baba Basukinath at
Basukinathdham, Jarmundi, Dumka, Jharkhand.

The Bull's Jata (Extra hanging skin) is near his eye.
             In the holy cities of important Shiva temples, the bulls roam freely near or inside the temple. The temples of Basukinathdham, Baidyanathdham, and Lingaraja are examples. The bulls living near the temples are very gentle in comparison to the bulls roaming in villages. I saw a Jatadhari-bull outside the Basukinathdham temple, having its hanging skin near one of its eyes. 
            This Jata (Extra skin) is a sign of holiness. Even in normal talks, if someone expects undue special treatment, he is asked a humorous question - "Why do you have a Jata?" Though Jata generally means the lock of hair on the heads of Sadhus, in the context of a bull, it is the extra hanging skin.
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Monday, April 16, 2018

Chutney -The Impulse of Taste

The fruit-bearing Mango Tree
          Chutney is an item of Indian veg thali (Veg-Lunch). You may find its name in English as a sauce, but the Chutney is simply Chutney. Chutney is pronounced as Chat-nee (चटनी), which means "the thing which is licked". It is touched with the tip of the finger, and the finger is licked. The reason for licking is that the Chutney is intense in taste because of hot green/red chilly and sour ingredients like Tamarind, Lemon, or Raw Mango. The licking of Chutney during food eating is like throwing a stone in the tranquil pond of taste. Its quantity in the "Thali" is small, like pickles.                           
Raw Mango for Chutney
आम की चटनी के लिए बढ़िया कच्चा आम 
Usual homemade Chutneys are -Mango Chutney, Tamarind Chutney (इमली की चटनी), Gram Pulse Chutney (चने दाल की चटनी). "Amda" Chutney, Mint Chutney, Raw Banana skin Chutney, etc. From the month of March, Raw Mangos are available in the market. So the Raw Mango Chutney becomes a regular item in the "Thali".  
Jeera-Aam ki Chutney
Mango-Cumin Seed Chutney
        It is easy to prepare. You can make it in two varieties. One with adding cumin seeds and the other with adding mint leaves. For both varieties, you need to peel off the green skin of raw mangos and deseed them. Make the fleshy (गूदा) part into small pieces. For the Mango-cumin-seed Chutney (जीरे -आम की चटनी), you should put the mango flesh in a mixie jar along with dry red chilies, roasted cumin seeds, salt, and a small quantity of sugar. Make it a coarse pulp and your Mango-cumin-seed Chutney (जीरे -आम की चटनी) is ready. It has a sweet, sour, and salty taste along with the aroma of cumin seeds.
           For the Mango-Mint Chutney (पुदीने -आम की चटनी) you have to add chili, Mint leaves, and salt to the mango flesh and make a coarse pulp in a mixie jar, and your Mango-Mint chutney is ready to add taste to your food. 
           Some people prefer a mortar-pestle to make Chutney instead of a mixie. Mango chutney is a seasonal item. Similarly, the "Amda" Chutney can be prepared. Just replace the mango flesh with raw "Amda," which is yet to be fibrous. "Amda" is called 'Hog plum' in English. Some people also call it "Jungli-Mango".
           Other types of Chutney, like Tamarind Chutney, can be made year-round because of the availability of Tamarind throughout the year. Tamarind Chutney has a divine combination with "Dahi-vada".
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Monday, April 2, 2018

Moringa, Drumstick (Vegetable) - सहजन, मुनगा, सोजिना

Drumstick (Vegetable) - सहजन, मुनगा, सोजिना
                Drumstick is a popular vegetable in India. Locally it is known by different names - Sahjan (सहजन), Munaga (मुनगा), Sojina (सोजिना), Sutti (सुट्टी), etc. In South Chhotanagpur, it is known by the name Joki (जोकी). The scientific name is Moringa oleifera.  Moringa is derived from the Tamil name Murugai, meaning twisted pod. It is native to the Himalayan Foothills and has its Sanskrit name as Surajana (सुरजन). It is a drought-resistant tree and requires minimal care. It grows rapidly and gives fruit within a year or two. It's plantation is easy. Since the fruits are not plucked directly from the tree but the fruit-bearing branches are chopped off. Next year, fruits come in new branches that grow near the chopping place. The chopped-off branches are used for the plantation of new trees. Just dig a hole about one foot deep in the ground and put the lower portion of the branch in the hole, pack the earth around it, and keep it moist for a few days. If it is not disturbed, then buds begin to grow over it, and the new plant is ready.
            The ease of plantation, low care of the tree, short waiting time for fruits, and good rate in the market make it ideal for plantation by lower-income group people even if they have a minimum land available. 
             The doctors advise taking green vegetables, but in modern-day cities, the available green vegetables have a risk of residual pesticides on them. And those vegetables have higher pesticide risks, which grow in the offseason, or those that are generally prone to pests. So it is better to search for such vegetables that have the minimum or no pesticides used. Drumsticks are one of such vegetables. That is why I am writing this article. 
              Not only pesticide-free it is also regarded as a medicinal vegetable and generally termed as Neerog Sabji -(Good for health,  नीरोग सब्जी) in Hindi. It is a seasonal tree. From mid-January, Sahjan-flowers (सहजन फूल) begin to come in the vegetable market. These flowers are boiled and then cooked with potatoes to make a curry, or the boiled flowers are mixed with Besan (Bengal gram-flour), red chilly powder, green chilly pieces, and salt, then sprinkled with breadcrumbs and deep-fried to make Pakodas. 
              A week later, thin Sahjan vegetables (सहजन की सब्जी) will be available in the market, first prices may be between Rs. 200 to Rs. 250 a kilogram. But it is worth its price - soft and without hard fibers (which develop as it grows). No pre-cook preparation hassles, just clean with water and cut with a knife. But be careful, as it is the stage when I once found the trace of pesticide in it. In fact, due to the high price, the commercial vegetable growers may use such pesticides that increase the percentage of fruit-bearing. It was a lesson for me, and then on I never bought small Munagas from permanent vegetable vendors, but I always purchase them from local farmers who come to the market only in the morning with one head basket full of vegetables, and after three to four hours return to their home.
                     In the next 15 days the size of the drumsticks increases, and so does their thickness and stiffness. With the hardening of fibers, it cannot be fully eaten; instead, you will have to take out residual fibers (सिट्ठी). 
           As time passes, thickness and stiffness, along with the size of seeds, increase. Triangular seeds are edible. Till the time of March-end, fibers become so hard that you will avoid taking their pieces whole in the mouth. The best way to eat it is by holding the one end and sucking the soft parts and seeds with the help of front teeth and pulling the fibers out of the mouth. Another notable thing is the reduction in its price. At this time, the rate of drumsticks falls drastically to Rs. 10 a kilogram. 
             The tasty drumstick curry needs mustard and tomato as spices. Another recipe is putting the pieces in the pulse (दाल). This recipe is best when the drumsticks are hard as described above. Generally, 10-15 pieces are tied with a thin cotton thread and put in the boiling pot to prevent them from breaking when fully cooked. It is also used in the South Indian recipe of Sambhar. 
                 The green Munaga tree leaves are also edible and beneficial for health. Munga leaf tea, boiled for at least 10 minutes, is taken to reduce the increased blood pressure. The green leaves are also cooked as Saag (साग) just like Spinach. Even oil is extracted from its mature seeds, which is called "Ben Oil". 
                    Though there are innumerable benefits of Drumsticks, it is advised not to be taken by pregnant women. Some people are allergic to drumsticks. Also, the roots and bark of the tree are not edible and can even prove to be poisonous.
    

Problem with Drumstick plant

Though the plant of the Drumstick requires nearly no care, it should be kept in mind that this tree is a host of an insect that looks like a caterpillar and has stinging hairs on its body like a brush (hairy caterpillar). If you come in contact with it, some hairs will pierce into the skin and detach from the insect. The place on the skin will itch and swell, and the problem may continue for twenty-four hours before the effect reduces. These insects, which are called Bhua Pillu (भुआ पिल्लू) in the local language, breed on the bark of this tree and eat the leaves of this tree, which may affect the production. But it has a simple remedy - At the time of breeding, the stem of the tree is whitewashed with lime. 
             
              This tree provides a source of income for poor people, just like poultry and goats. For other people, it is a healthy vegetable.  
                  
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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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