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, 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.
Use of pesticides has made the Fruits and Vegetables toxic and they are the most polluted Food to-day.
Fruits and Vegetables, specially those with tender skins allow the pesticide to permeate into them.
As a general rule these are to be avoided.
As tot the rest, wash them at least thrice in warm water and wherever possible boil or steam them
Below are a host of fruits that are polluted. looks like the whole lot Fruits!
“Strawberries are very tender and very delicate and grown close to the soil,” says Chensheng (Alex) Lu, Ph.D., assistant professor of environmental exposure biology, Harvard School of Public Health. That’s also where insects live, so farmers often resort to pesticides. To prevent mold and extend shelf life, they also use fungicides, even after harvest.Celery. Buy organic or frequent farmers’ markets with small growers who can’t afford or choose not to use expensive pesticides, says Lu. (Don’t be afraid to ask the sellers about their use of pesticides.) Or try a cleaner green veggie alternative, like avocado or asparagus, both of which have low exposure to pesticides, according to the Environmental Working Group (EWG). Peaches.Nectarines.Apples.Blueberries.Sweet bell peppers,Spinach.Greens.Cherries.Grapes.
For two days there will be Vathal Kuzhambu(Sambhar like minus Dhal, this is a special recipe)
One day there will be the Menu of Morekuzhambu(made of thick butter Milk)
Thogaiyal(type of chutney made of Coconut/Brinjal/Dhal)
This completes a week.
South Indian Lunch.
These items will be rotated in such a way that the same type of dish will not be prepared the next day.
The vegetables used are.
Raw Banana, Brinjal,Pumpkin,Bitter Gourd, Snake Gourd Bottle Gourd, Ribbed Gourd,Cluster Beans,Lady’s Finger,Potato,Yam,Pumpkin,Curry leaves,Coriander leaves., Green chilies,Capsicum,Greens, Amaranth Stem(Stem of the Greens), Ash Gourd.Radish.
Tomato, Cola cassia, Cabbage,Lime,Mango, Goose berry,Banana,Cucumber’Plantain Stem,Vitis,Plantain Flower,Pumplemoses(பப்ளிமாஸ்), Green peas.Honey
The way of preparation is also varied , the spices change.
If one looks at the combinations one can understand the nutritious value of the Food.
And of course the taste.
This is for Lunch or Dinner.
Breakfast menu us different and equally varied .
No cold cuts, No fast food but tasty healthy Food.
This is routine cooking and does not take into account the special cooking with more dishes for festivals, Religious occasions, there will be usually three to four a month.
I will be posting on the special dishes and the way they have to be served.
Soak the raw rice(preferably Pacharisi) for 15 mins in water. After 15 mins, drain the water and spread the rice in the towel and let the rice dry completely. Grind the rice in the mixer and grind it like sooji (rawa) and keep it aside. Make sure that the rice is not grind completely like rice flour.
Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds starts to sputter add the urdhal, channa dhal, broken red chillis, curry leaves. Fry the above mixture till dhal turn into golden brown color.
Now add the water along with hing and salt .
When the water starts boiling add the ground rice and stir it well to avoid lumps.
Once the ground rice cooked completely add the grated coconutand mix it well.
Switch off the flame when the mixture gets thicker and there is no traces of water.
Spread the cooked upma in plate and allow it to cool.
Now make a small balls out of it and place it in a Idly plate and steam cook it for five minutes.
Soak the rice in water for 2 hours. Strain and spread in a cloth, allow the water to drain.
Then grind it in a mixer into a fine powder.Dry roast the flour for 5mins in a pan, then sieve it once to get a fine powder.Your puttu rice flour is ready.
Take the flour in a basin,add required salt to it. Add salt, sugar, elachi powder and start sprinkling water little by little, mix well.Keep a note that the flour should look like grated coconut or breadcrumbs.Do not add more water to make it sticky.
Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut. Do it till you reach the top of the rim of the puttu maker.
Meanwhile add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10mins. Check by using the stick given through the hole, the stick should come out clean then ur puttu is ready. Now careful push the puttu from the botton using the given stick. Cut into slices and enjoy with kadala curry
“Making dim sum isn’t easy,” says chef Mak Gui-pui. “There are many factors that can influence the taste. Take barbecued pork buns – even the weather can affect the outcome,” he adds.
He is talking about how higher external temperatures can hasten the process of fermentation, making it easier for baked goods to turn sour in hot weather.
As the founder of Tim Ho Wan, one of Hong Kong’s most popular dim sum restaurants, Mak, 50, knows what he’s talking about.
“Yum cha”, or “dim sum” brunch is the most popular and well-known form of Cantonese cuisine. Eating dim sum is usually a happy and boisterous occasion, when family and friends gather to sip tea and eat a great variety of dishes.
These are usually exotic snacks served in bamboo containers or on small plates. The great popularity of the southern Chinese cuisine is a source of pride for many Hong Kongers, but also an expression of their unique cultural identity.
Mak says going to “dim sum” remains an important ritual for people.
I have seen elders seeking the Doctor out for Vitamins to treat them for fatigue ;if slightly informed, as the imagine themselves to be, even ask for B12.
Vitamin K
What is basic is that the necessary Vitamins for the Body comes from the natural foods, like Vitamin D from Sunlight ,C from Lemon,Citrus Group,B from Milk, liver, eggs, peanuts,A from Carrots.
Vitamins from Natural food.
Follow the Link at the end of the post.
This has been taught to us in the school.
Yet there is a craze for Vitamin Tablets and injections and Doctors oblige, even unasked for the get their commission from the Pharmaceutical Companies.
Has the efficacy of the Vitamins , especially B12 , been proved?
The answer is No.
Vitamins are not Effective.
‘Primary-care practitioners have been fielding such requests about this reputedly potent fatigue-fighter for at least a half-century. So you would think the revitalizing properties of vitamin B12 for healthy individuals would be well established by now. Well, think again. And you might also be surprised by how many people truly are vitamin B12 deficient.
The oversized reputation of vitamin B12 probably stems from long-ago research at Boston City Hospital that established the vitamin’s importance in relieving the fatigue associated with pernicious anemia, a disease that impairs the absorption of vitamin B12 from food.
The injectable red liquid quickly gained a reputation as a magic antidote for everyday fatigue in otherwise healthy people with normal vitamin B12 blood levels. This belief has persisted despite the lack of good scientific evidence for its use as an all-purpose energizer. In 1985 a National Ambulatory Medical Care Survey recorded about 2.5 million vitamin B12 injections, of which less than 400,000 were for diagnoses compatible with B12 deficiency disorders…
It wasn’t until 1973 that the first randomized controlled clinical trial—involving 29 subjects and lasting only six weeks—took place. The participants, all with normal vitamin B12 blood levels, were given either a twice-weekly dose of the vitamin or a placebo for two weeks, followed by a rest period of two weeks, and a final two-week phase in which the vitamin and placebo recipients were secretly switched.
The study was flawed because only the group that received the vitamin first was analyzed. No statistical differences were noted in appetite, sleep patterns, and fatigue, but those initially given vitamin B12 were “happier” and “felt better.”
In another small randomized controlled study from 1989, five people with chronic fatigue syndrome were given a mixture of liver extract, folic acid, and B12, or a placebo, at different phases of the month-long study. Their fatigue levels were the same regardless of which phase they were in.
The role of vitamin B12 has been much better established as replacement therapy for people who are really deficient in the vitamin, which is essential for DNA synthesis, red blood cell development, peripheral nerve integrity, and cognitive function. B12 is not made in our bodies and can be obtained only from animal proteins (or artificially fortified grains). Once it’s ingested, stomach acid is necessary to pry it from food, after which the vitamin combines with something called intrinsic factor, a substance made in the stomach, before eventually being absorbed in the small intestine.”
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