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Indian Cuisine
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Amalaki (Emblica officinalis)

Detoxifies the body and regulates digestion. Helps to increase lean body mass & reduce fats. A natural source of Vitamin C.

Amla is perhaps the single most often mentioned herb in the Caraka Samhita. It has a reputation as a powerful rejuvenating herb. The fruit is reputed to have the highest content of vitamin C of any natural occurring substances in nature. It promotes ojas and the reproductive fluids, and is useful in the treatment of ulcers and hyperacidity.

A research team discovered that when amla is taken regularly as a dietary supplement, it counteracts the toxic effects of prolonged exposure to environmental heavy metals, such as lead, aluminium, and nickel. These metals are prevalent in the environment of industrialized countries. In the studies the pro-oxidant or oxygen radical scavenger qualities of amla suggest that it is also very effective in lowering the risk of many cancers. Other studies indicate that it is much more effective than Vitamin C alone in reducing chromosomal abnormalities. Amla juice has twenty times more vitamin C than orange juice, and natural tannins prevent oxidation of the vitamin content in a dry condition – in other words, it is heat stable. Studies indicate that the naturally occurring vitamin C is easier for the body to absorb than synthetic vitamin C. This and other studies indicate that naturally occurring vitamin C may be ten times beneficial to the body than synthetic vitamins. The Vitamin C content of amla is between 625 mg – 1814 mg per 100 grams!

Other studies show that amla increases red blood cell count and hemoglobin percentages, and patients started their anabolic phase (metabolic processes involved in protein synthesis) sooner. The dried fruit reduced cholesterol levels, indicating that amla is safe to consume on a long term basis.

Amla reduces unwanted fat because it increases total protein levels; this is due to its ability to create a positive nitrogen balance and it also significantly reduces the levels of free fatty acids. In addition, amla, in a raw or natural form, reduces cholesterol and  cholesterol induced atherosclerosis (Obstruction of the arteries), making it a useful natural product to fight obesity. One study shows that it prevented atheroma (degeneration of the artery walls due to fat and scar tissue). Furthermore, amla has exhibited considerable effect in inhibiting the HIV virus which ultimately results in the disease AIDS.

Therefore, one can draw the conclusion that amla is good for almost everyone on a regular basis. It reduces or eliminates the risk of environmental pollutants, normalizes cholesterol, reduces unwanted fat, cures ulcers, reduces or prevents cancer, has the highest content of vitamin C of any natural source, detoxifies the body, regulates digestion, has inhibiting effects against the HIV virus, promotes metabolic function and can produce these results in a dried, natural, unprocessed form. The only thing that could possibly be better than amla for a daily herbal supplement is the Triphala formula, of which amla constitutes one third.

Bhumi Amalaki (Phyllanthus Niruri)

It is a safe lipotropic drug and its primary action is on the liver. Blumberg showed an inhibition of DNA polymerase of Hepatitis B virus and a viral-agglutinating activity.

The fresh root is used for the treatment of viral hepatitis. The plant is also used as a diuretic in oedema. It is also used to increase appetite and locally to relieve inflammations.

With the formulations and dosage used no adverse reactions have been reported

Sunthi / Ginger (Zingiber officinale)

It is used for abdominal pain, anorexia, arthritis, atonic dyspepsia, bleeding, cancer, chest congestion, chicken pox, cholera, chronic bronchitis, cold extremities, colic, colitis, common cold, cough, cystic fibrosis, diarrhoea, difficulty in breathing, dropsy, fever, flatulence, indigestion, disorders of gallbladder, hyperacidity, hypercholesterolemia, hypergly -cemia, indigestion, morning sickness, nausea, rheumatism, sore throat, throat ache, stomach ache and vomiting. Ginger form an important constituent of many Ayurvedic formulations.

Tulsi / Basil (Ocimum sanctum)

Develops real strength in the body & gives protection against stress & common ailments. It clears the aura and strengthens the immune system.
Next to the Lotus, Basil is perhaps the most sacred plant of India. Basil opens the heart and mind. Basil gives the protection of the divine by clearing the aura and strengthening the immune system.

It contains natural mercury, which, give the seed power of pure awareness. Basil is an effective diaphoretic and febrifuge in most colds, flus and lung problems. It removes excess Kapha from the lungs and nasal passages, increasing Prana and promoting sensory acuity.

It also removes high Vata from the colon, improves absorption and strengthens the nerve tissue, increasing memory. Basil contains eugenol, carvacrol, methyl eugenol and caryophyllene. It has the property of destroying bacteria and insects. Basil is regarded as an adaptogen or antistress agent. Recent studies have shown that it affords significant protection against stress. It is good for maintaining dental health counteracting bad breath.

Vasa (Justicia adhatoda)

It is a small tree which flowers in cold season. There is a saying is Sanskrit about this drug meaning of which is that as long as Vasa will remain, patients suffering from spitting of blood, phthisis and common cold and cough need not despair. The physicians confidently proclaim that no death can take. place from cough of any kind if Vasa can play its role and find time to display its healing properties. Traditionally it has long been used as a great remedy for respiratory disorders.
Traditional Ayurvedic Uses: intestinal parasites, intestinal worms, skin fungal infections, obesity, sore throat, digestive strengthener.

While an excellent "deworming" remedy, it is a safe and invaluable herb to strengthen the body, especially the digestive system if it has been chronically stressed. Keeps the intestines free of toxins.

Bilva (Aegle Marmelos)

In chronic dysenteric conditions, accompanied by loose stools alternating with occasional constipation, the ripe fruit is widely used in different formulations. Chronic diarrhea or dysentery responds well to bilva, this therapeutic effect being included in the British Pharmacopoeia. It is also been used for treating giardiasis. The bark and leaves are used in medicated retention enema. The root improves appetite and relieves nausea. It is also used as a mild sedative. The extract of leaves is used in diabetes mellitus. The root is administered with other plants during post-partum period. The oil is used as ear drops.

Bilva has been used very widely for thousands of years in India. Occasionally constipation has been reported with larger doses of root bark. The extract of leaves has shown isotropic effects on the heart in experimental animals. Hypoglycemic effects have been reported.

Haritaki (Terminalia chebula)

Various extracts have been prepared from the powdered fruits. It contains a constituent which has a wide anti- bacterial and antifungal spectrum.  The most common organism responsible for urinary tract infection. The oil in the kernel increased the motility, of the gastrointestinal tract of the mouse. The action was comparable with castor oil. The oil by itself is non-irritant but releases an irritant principle when incubated with lipase. The laxative activity of Triphala has been tested on albino mice. The laxative activity is also exhibited by the fruit pulp.
The plant is used extensively in the preparation of many ayurvedic formulations for infectious diseases such as chronic ulcers, leucorrhoea, pyorrhoea and fungal infections of the skin. Short term clinical trials have been carried out on patients with simple constipation. Haritaki increases the frequency of stools and has got the property of evacuating the bowel completely. The total response of the drug is excellent in 90% cases and good in 80% cases. No side effects were noted. Triphala is an important formulation in the ayurvedic pharmacopoeia containing haritaki. Triphala and each of its constituents are well known rasayana drugs. They are used to prevent aging and impart longevity, immunity and body resistance against disease. They have beneficial effects on all the tissues.

Bibhitaki (Terminalia bellirica)

'Triphala' and each of its three constituents- Haritaki, Bibhitaka and Amalaki are well known Rasayana drugs (rejuvenating agents). They prevent aging and impart longevity, immunity, enhance body resistance against disease and improve mental faculties. The beneficial effects are studied on all seven dhatus. Unripe fruit is purgative. Dried ripe fruit is astringent and employed in dropsy, piles and diarrhoea. It is also used in fever, applied to the eyes, and is useful in sore throat and bronchitis. Clinical trial of Bibhitaka phala churna in 137 cases suffering from kasa, swasa and mixed cases of kasa-swas a indicated that the drug has bronchodilatory, antispasmodic, antiphlegmatic, expectorant and sedative activities. Kernel is narcotic and astringent and is used as an application to inflamed parts. Fully ripe or dried fruit mixed with honey is used as an application in conjunctivitis. It is a constituent of Triphala and is prescribed in diseases of liver and gastrointestinal tract and in a large variety of diseases as a rasayana.

Methika / Fenugreek (Trigonella foenum-graceum)

This plant has been mentioned in early literature as a hypoglycaemic and anti-inflammatory agent. Its effect as an oral hypoglycemic has been evaluated. In rats trigonelline counteracts the hyperglycemic effect of cortisone given 2 hours before or simultaneously. Antiulcer property has been studied in rats. Hypocholesterolemic effects, and anti-inflammatory effects have been observed.
The ether extract of the seeds had an effect on inflammation induced in rats by cotton - pellet insertion, or formalin or carrageenin exposure, comparable to that of salicylates.

The antiarthritic property of methi seed powder is widely known in many parts of India. It forms an important medicinal use of the plant in rheumatic disorders and spondylosis. The drug is also used for chronic bronchitis and hepato and splenomegaly in the unani system of medicine. The seeds and leaves are also used in obesity.

Neem (Azadirachta indica)

A powerful blood purifier. Excellent antiseptic for teeth, gums & skin. Lowers levels of blood sugar and cholesterol.

Neem has strong antiparasitisic qualities & is a powerful blood purifier. As such it also clears the digestive tract of parasites and toxins. It has a long history of outstanding results for all kinds of skin problems, even leprosy. Neem leaf powder helps to prevent diseases like diabetes and hypertension. It is an excellent antiseptic for the teeth & gums. It is analgesic and antipyretic. It cleans away all foreign and excess tissue, and possesses a supplementary astringent action that promotes healing.<!--QuoteEnd--><!--QuoteEEnd-->
Kerala says cheers to 'healthy beer'
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Ladybird Bio Beer contains aloe-vera extracts as well as the normal ingredients of barley malt and hops, said its inventor B Srinivas Amarnath. <!--QuoteEnd--><!--QuoteEEnd-->

The nature of food consumed as also its quan tum has definite impact on the physical and mental well-being of people. Many cannot get on without food even for one day. The Tamil saint Avvaiyar laments over the fact that the belly cannot store food for a couple of days at a stretch nor can it forego meals even for a day. Though all human beings eat food day in and day out, man has still not learnt what to eat and how much to eat. Weight conscious people observe diet restrictions or even skip a regular meal to stay trim and healthy. Experts on nutrition, however, say that overweight may not be due to overeating but due to consumption of unbalanced food with either too much carbohydrate or high-fat food items. The tragedy of the world is that a very high percentage of people in the developed nations suffer from obesity or overweight while an equally sizeable percentage of population in the underdeveloped countries suffer from either malnutrition or even death from starvation.

Nobel laureate Dr. Alexis Carrel in his pioneering work entitled "Reflections on Life" published by his wife posthumously, says that innumerable observations have revealed that diet makes a deep imprint on the intellectual and moral side of human personality. He observes that diet affects the physical size, longevity of life and the natural immunity to diseases. In the course of experiments conducted on animals it has been observed that in the case of one group that received a diet excellent in quality but insufficient in quantity, the size of the animal became smaller but their intelligence increased remarkably. On the contrary, another group that was given seawater along with the food, diminished both in size and intelligence. In Dr. Carrel's view, by a wise blend of physical, chemical and physiological factors, it should be possible to effect a spiritual improvement of the human being. He, however, laments over the fact that the science of balanced nutrition confines its focus only on the physical aspect of the human personality and does not pay any attention to the development of robust nervous system for balanced disposition, courage, moral sense and intelligence to prevent mental degeneration. Dr. Carrel feels that intuition is one of the essential factors in a man's superiority.

Recent research studies on the impact of packed food on the human mind have revealed that processed and ready to use food items disturb the balance of mind giving rise to violent thoughts. In fact, the intake of pungent and hot food articles causes irritation and quick loss of temper that rises the blood pressure and quickens the heartbeat and breathing. Sound health, good physical strength, freshness of mind and longevity of life can be attained only through balanced and well-regulated diet. For the people suffering from obesity and excess weight, nothing can be harder than to rid themselves of their intemperance by resisting the impulse to indulge in the immediate gratification of their appetite. It is common knowledge that overeating can lead to obesity while undernourishment can weaken the body and mind. The great question at this critical hour of population explosion is how to improve the physical and mental health of the civilized humanity inhabiting this globe?

Temperance, self-mastery, moderation, renunciation, sacrifice etc. are meaningless words in the modern free society provoking only contempt and derogation. People desire unrestricted freedom and uninhibited autonomy to behave, as they like. They do not realize that in the name of freedom and liberty they become slaves to their senses and physical body. Enjoyment of life and living in freedom do not lie in lack of restraint over the palate or in overeating, which is injurious to health. The rich and the well-off section of society should be made to realize that intemperance and laxity in food habits would, in the long run, be detrimental to their physical and mental well- being and they should, in their own interest, restrict their food consumption and spare the excess to the poor and the needy.

India is perhaps the one and only country in the world to have closely studied the effect of food on the mind, from very ancient times. Just as charity begins from home, the spiritual discipline starts with strict control over the palate. According to Sri Ramanuja, the very first requisite for the development of Divine love or Bhakti is Viveka or discrimination in food. Food nourishes the body, mind and soul. The physical and mental growth depends almost wholly on the quality and quantity of food consumed. The type of food eaten affects not only the physical body but also the nature of thoughts and feelings that surface on the conscious mind. A heavy meal induces sleep and exotic food makes the control of the thinking process of the mind very difficult if not impossible. Empirically it is observed that the herbivorous domestic animals are found to be docile and submissive whereas the carnivorous wild animals are agitated and violent. It is also our common experience that alcoholic drinks, tranquilizers and psychedelic drugs impair the normal functioning of the neuronal networks in the brain causing drowsiness or altered states of conscious perception.

Sri Ramanuja advises us to keep in view the following three aspects relating to food:

1. Jati or nature of food i.e. food should be fresh and not stale; the procurement of food should not cause any harm to living creatures and the food should be bland and not exciting. In recent times, many in the West have turned to vegetarianism. Incidentally, one is reminded of the famous reply Bernard Shaw furnished for adopting vegetarianism that he did not favour his stomach to become the cemetery for the carcasses of dead animals.
2. As raya or the character of the person who serves the food. It is believed that the intake of food served by criminal can lead to the emergence of criminal tendencies even in noble persons. It may not be out of place to mention in this context an interesting anecdote from the Mahabharatha. Sage Vyasa and Lord Sri Krishna urged Yudhishtira to approach Bhisma Pitamaha who was lying in the bed of arrows and seek from him the knowledge about the various Dharmas or codes of conduct. Bhishma expounds in detail the Raja Dharma (king's duties), Varna Ashrama Dharmas (duties of people belonging to different castes and in various stages of life), Moksha Dharma (means to attain salvation) etc. While he is telling all this, Draupadi interferes and asks Bhishma. "Now your are talking so much about righteousness and ideal codes of behaviour but what made you to remain an idle spectator in the royal court at the time when wicked Dussasana was attempting to disrobe me in public? "In other words, Draupadi was questioning the very moral authority of Bhisma to talk on the subject of ethical behaviour to Yudhishtira. Understanding her wounded feelings, Bhishma replied with a serene and smiling face. "My dear child. My intellect was totally eclipsed at that time by the food that was served to me by the cruel Duryodhana. Now, in the ten days of battle, Arjuna has removed all the bad blood from my body and my mind has become calm and clear to tell all that I know about the eternal moral law to those interested, before I breathe my last."

3. Nimitta or avoidance of dirty or foul food. The Chandogya Upanishad declares ahara suddhou satva suddihi, satva suddou dhruva smritihi i.e. pure food gives rise to pure thoughts and the purity of thoughts in turn lead to ceaseless remembrance of the goal to be achieved in human life.

Srimad Bhagawad Gita also contains several good advices in regard to the consumption of food. In verse 16 of Chapter VI, the Lord says that Yoga (meditation) is not for him who eats too much or for him who consumes too little. In verses 7 to 10 of Chapter XVII the Lord declares that the food that is dear to all is of threefold nature. The food that augments vitality, energy, vigour, health, joy and cheerfulness and that is delicious, bland, substantial and most agreeable are dear to the pure minded. The passionate and the restless prefer food that is bitter, sour, saline, hot, pungent and burning, that produces pain, grief and sickness. The ignorant and the lethargic prefer food that is stale, putried and even unclean. In the Ramayana, we find Kumbhakarna who was given to gluttony was notorious for his very deep slumber.

The control of the palate is as important as the control of the mind and the other senses of perception. In fact, the control of the other senses begins with the control of the tongue. Unlike all other senses of perception, the tongue performs two very important functions viz. speech and taste. Control over both speech and food is equally important. Though the tongue is held in check by an army of 32 teeth, it often revolts and exceeds the permissible limits landing the whole body in trouble. The ancients, therefore, accorded topmost priority to the control of the palate. In fact, the very first lesson in spiritual discipline begins with the control over the sense of taste.

The Five-Star cuisine culture, the fast food restaurants, the packed ready to use food items etc, are the products of Western minds who do not have even an elementary knowledge of the effect of food on the human mind. Modern generation can learn several important lessons about food from the most ancient heritage whose findings are wholly based on the scientific techniques of keen observation and intelligent inference. These lessons can only help find ways to improve the physical and the mental health of humanity.
<!--QuoteBegin-->QUOTE<!--QuoteEBegin--><b>Turmeric douses chemo agent's killer effect </b>
Meenakshi Rao/ New Delhi
Turmeric is all set to rest its case as the ultimate healer and protector, not just in Ayurveda but in modern medicine too. If all goes well, within some years, turmeric will be used aggressively to prevent spread of breast cancer to the lungs of women on chemotherapy.   

According to a top level study by researchers at the University of Texas MD Anderson Cancer Centre, curcumin, the main ingredient of turmeric and the compound that gives curry its mustard-yellow colour, inhibited metastasis to the lungs of 60 mice with breast cancer.

The study funded by the US Department of Defence, reports that the spice shuts down a protein active in the spread of breast cancer to the lungs. The nontoxic natural substance also reverses the effect of paclitaxel (Taxol™ ) which triggers the spread of cancer. Taxol is the frontline chemotherapy agent for breast cancer.

Because Taxol is so toxic, it produces the inflammatory response triggering metastasis and curcumin suppresses it by causing cell death.Researchers, who experimented on 60 mice with breast cancer, found that adding curcumin to Taxol enhances its effect. Curcumin breaks down the dose, making the therapy less toxic and just as powerful while delivering the same level of efficacy. "We are excited about the study results and the possible implications for taking the findings into the clinic," says Bharat Aggarwal, PhD, professor of cancer medicine in Anderson's Department of Experimental Therapeutics.

"As of now, advanced breast cancer is a difficult foe to fight with few proven treatments available after surgery, chemotherapy and radiation," he says.

Curcumin is prescribed in Indian medicine as a potent remedy for liver disorders, rheumatism, diabetic wounds, runny nose, cough and sinusitis. Traditional Chinese medicine uses curcumin as a treatment for diseases associated with abdominal pain. Ancient Hindu medicine used is a sprain and dislocation pain-killer. Curcumin belongs to the ginger family.

<b>Haldi fight</b>
60 mice with breast cancer put in 4 groups. After tumours grew to 10 mm (size of a pea), they were surgically removed and mice fed curcumin diet.

Control group: Macroscopic lung metastasis was seen in 96 per cent mice.

Taxol only: Treatment only modestly reduced the incidence of metastasis

Curcumin only and Taxol plus curcumin: Significantly reduced both the incidence and numbers of visible lung metastases.

Microscopic metastasis was found in the lungs of 28% mice treated with curcumin-Taxol combo and there was no macroscopic disease present. The micrometastasis present consisted of only a few cells, suggesting that the combination inhibited the growth of breast cancer tumour cells that were in the lung before the tumours were removed.
Went to tirupathibhimas over the weekend..


Good food.
<!--QuoteBegin-rajesh_g+Oct 17 2005, 11:30 AM-->QUOTE(rajesh_g @ Oct 17 2005, 11:30 AM)<!--QuoteEBegin-->Went to tirupathibhimas over the weekend..


Good food.

I think the original Krishna Sweets is in Chennai. Some of the best sweets I've eaten.
Changes in Indian Menu Over the Ages

I stumbled upon this link quite accidentally. Its very old issue of Sci-Tech from The Hindu.

The essay is by Dr. D. Balasubramaniam from L.V Prasad Eye institute.

I felt the essay may be relevant here, but my question here is rather political.(so if admins feel its irrelevant here, they may move it where it fits).

<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->As we move further down to the period of the Ramayana and Mahabharata (probably around 1400 BC, though Valmiki and Vyasa are regarded to have written them around 400 BC), we find a far richer fare. <b>Lords Rama, Lakshmana and Devi Sita ate a vast menu that contained fruits, leafy vegetables, rice and meat</b>. Achaya quotes a book stating that <b>Rama and Lakshmana, while in exile at Dandakaranya, hunted animals for the pot, and that a favourite of Sita was rice cooked with venison, vegetables and spices (the dish called Mamsabhutadana)</b>. Of course, Lord Rama enjoyed eating the fruit ber (zizyphus) that Sabari tasted and gave him.

The reference given here is

Dr. K.T. Achaya. His books — Indian Food, A Historical Companion, The Food Industries of British India, and A Historical Dictionary of Indian Food (all published by Oxford University Press, India).

Now, my question is Did Rama really ate Venison (Deer meat)? I know it infuriates? but, who is this food scientist K.T. Acharya.

He quotes extensively from historian D.D Kosambi who is a self proclaimed marxist.

<!--QuoteBegin-bengurion+Oct 17 2005, 12:47 PM-->QUOTE(bengurion @ Oct 17 2005, 12:47 PM)<!--QuoteEBegin-->The essay is by Dr. D. Balasubramaniam from L.V Prasad Eye institute.

Dr. D.Balu is a scientist with leftist leanings and incredulity regarding the Hindu past, like many Indian scientists who have been disconnected from their tradition in the apparent drive to acquire Western "rationality".

This said there is hardly any doubt that rAmachandra aikShvAkava and his family in the rAmAyaNa relished meat and drank a variety of beers and liquors. As kShatriyas there is nothing particular forbidden in these acts for them. Incidentally rAma's favorite liquor appears to have been maireya.

In the mahabhArata too, balabhadra was described as a liquor enthusiast and meat dishes were rather routine.
<!--QuoteBegin-Hauma Hamiddha+Oct 18 2005, 02:50 PM-->QUOTE(Hauma Hamiddha @ Oct 18 2005, 02:50 PM)<!--QuoteEBegin-->Incidentally rAma's favorite liquor appears to have been maireya.

<b>Hauma</b>: Can you provide any more info on this <i>maireya</i>?

Meanwhile a great blog: http://naughtycurry.com/
There was an editorial in the Times of India by some commi type.. first name was Anand I think. He was talking about the consumption of meat, and was saying that Beef and meat consumption is up in India and used that to attack Vegetarians, Hindus and the BJP.

I think losers like this are prime examples of weak minded fools. In China and East Asia people eat dogs, cats, bears etc.., but they don't in the west.
This guy's reaction shows that he is weak minded and caved into westernization.

In other words, he did not make a logical decision to eat meat in general because he could easily have gone for a delicious dog or a cat, but those are holy animals in the west, so the scumbag picks beef because he is anti-Hindu, and is using that as propaganda.

I am a vegetarian myself, and in pretty good shape, I bet I could kick his behind in running or lifting weights.
Why Indian cooking is not based on baking? Any clue...????
<!--QuoteBegin-Mudy+Nov 16 2005, 05:29 PM-->QUOTE(Mudy @ Nov 16 2005, 05:29 PM)<!--QuoteEBegin-->Why Indian cooking is not based on baking?   Any clue...????
<!--emo&:blink:--><img src='style_emoticons/<#EMO_DIR#>/blink.gif' border='0' style='vertical-align:middle' alt='blink.gif' /><!--endemo--> What about idlis? Dhoklas? They categorized as baked or steamed?
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->What about idlis? Dhoklas? They categorized as baked or steamed?<!--QuoteEnd--><!--QuoteEEnd-->
they are steamed. They are not oven based cooking.

All Indian cooking are based on "over stove" concept but middleeastern and European are mixed based on over stove and baked (controlled fire).
What about tandoori stuff ? Also daal baati ?
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->What about tandoori stuff ? Also daal baati ? <!--QuoteEnd--><!--QuoteEEnd-->
Tandoor came from middle east with invaders in Punjab.
Daalbaati, let me find its origin.
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Mix ghee in the flour, knead between palms of the hand, make a soft dough with water. Break in balls-tennis ball size. Flatten in the centre by pressing with the thumb. Keep aside covered for an hour. Roast on hot coal or hot oven till pink in colour. Place on a kitchen cloth and press to lightly flatten. Heat some ghee in a small pan, dip the Baati and remove. Serve with hot Dal.<!--QuoteEnd--><!--QuoteEEnd-->
This Dal Bhati receipe, basically it is roast on hot coal, now it seems people have started using oven to speed up process.
<!--QuoteBegin-Viren+Oct 26 2005, 04:28 PM-->QUOTE(Viren @ Oct 26 2005, 04:28 PM)<!--QuoteEBegin--> Can you provide any more info on this <i>maireya</i>?

The maireya drink, of rAmachandra and other great kShatriya heroes was made thus:
1 measure of dhava (Grisea) flowers was mixed with 2 measure of sugar and smaller amounts of barley grain, and the red sorrel flowers. They were ground with a stone grinder in water, filtered and buried under secret conditions to ferment till it formed an intoxicating drink.

The maireya drink has been banned by manu for the brahmins. Having drunk it a cause a pAtaka for the brahmin. However, as per the mahAbhArata and rAmAyaNa it is stated that kShatriyas routinely enjoyed it. E.g. rAmA gave sItA the maireya to drink with his hand.
The statement from rAmAyaNa:
sItAmAdAya haste madhu maireyakaM shuchiH
It adds further: pAyayAmAsa kAkutsthaH shachImiva purandaraH
A Mouthful Of India
Mouth watering report.
I have been instructed to cook the Hyderabadi Bagara baigan at a temple function. Major difference I can see from cooking at home and cooking for this function is the use of garlic and onions. Does anyone have exprience of cooking Bagara baigan without onions and garlic? Onion and garlic really only adds to the taste because sauce will consist of shredded coconut, ground poppy and mustard seeds etc and therefore be pretty thick anyway.

Anyone with experience of cooking this dish w/o onions and garlic please share some pointers. Thanks.

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