By Shikha Jamwal
There is a heatwave alert in large tracts of India. In Dogra households of Jammu, fermented curd-potatoes and brown mustard seeds are used to prepare the cooling Auriya. Easy to cook, the traditional dish is also considered a probiotic food.
There is a heatwave alert in large tracts of India. In Dogra households of Jammu, fermented curd-potatoes and brown mustard seeds are used to prepare the cooling Auriya. Easy to cook, the traditional dish is also considered a probiotic food.
By Shikha Jamwal
भारत के ज्यादातर क्षेत्रों में हीटवेव का अलर्ट है। जम्मू के डोगरा घरानों में खमीरी दही-आलू और सरसों का उपयोग ठंडी औरिया तैयार करने के लिए किया जाता है। पकाने में आसान, पारंपरिक व्यंजन को प्रोबायोटिक भोजन भी माना जाता है।
भारत के ज्यादातर क्षेत्रों में हीटवेव का अलर्ट है। जम्मू के डोगरा घरानों में खमीरी दही-आलू और सरसों का उपयोग ठंडी औरिया तैयार करने के लिए किया जाता है। पकाने में आसान, पारंपरिक व्यंजन को प्रोबायोटिक भोजन भी माना जाता है।
By Puspanjalee Das Dutta
A writer fondly recalls her grandmother’s special dish made with a special kind of tita phool (bitter flowers) that was carefully prepared to keep coughs, colds and fevers at bay from her beloved family members.
A writer fondly recalls her grandmother’s special dish made with a special kind of tita phool (bitter flowers) that was carefully prepared to keep coughs, colds and fevers at bay from her beloved family members.
By गाँव कनेक्शन
The government schools in Maharashtra will now have more variety of food in the menu. Apart from the regular khichdi which is the staple, children will also get to eat dishes made of eggs along with some local fruit.
The government schools in Maharashtra will now have more variety of food in the menu. Apart from the regular khichdi which is the staple, children will also get to eat dishes made of eggs along with some local fruit.
By गाँव कनेक्शन
By Manoj Choudhary
A group of rural women from Jharkhand run their catering business cooking tribal delicacies such as simjeel peetha, marhva laddu, hav chatni and rokoj to popularise their healthy cuisine and earn a living.
A group of rural women from Jharkhand run their catering business cooking tribal delicacies such as simjeel peetha, marhva laddu, hav chatni and rokoj to popularise their healthy cuisine and earn a living.
By Seema Kaintura
Humble but fresh ingredients form the basis of rich Indian culinary tradition, where every dish evolved, has a specific purpose, place and accompaniment. This Diwali try these traditional recipes
Humble but fresh ingredients form the basis of rich Indian culinary tradition, where every dish evolved, has a specific purpose, place and accompaniment. This Diwali try these traditional recipes
By Deepak Acharya
It has been roughly 20 years working with the forest dwellers and during this period I have hardly witnessed any forest dweller afflicted with heart ailments. When I asked them the secret behind this, they said they eat well-spiced food to keep the heart and liver healthy
It has been roughly 20 years working with the forest dwellers and during this period I have hardly witnessed any forest dweller afflicted with heart ailments. When I asked them the secret behind this, they said they eat well-spiced food to keep the heart and liver healthy
By गाँव कनेक्शन
By Shikha Jamwal
Winter and spring in Dogra households in Jammu are incomplete without the smokey 'kimb' chaat. Kimb is a citrus fruit that is locally grown there. The sweet mitthe chol adds to celebrations in Dogra weddings and festivals.
Winter and spring in Dogra households in Jammu are incomplete without the smokey 'kimb' chaat. Kimb is a citrus fruit that is locally grown there. The sweet mitthe chol adds to celebrations in Dogra weddings and festivals.