Pranam 1 from Ayurvedam and healthy food: Research paper: :"2. Grain-based traditional health foods
Grains are the primary staple food <https://www.sciencedirect.com/topics/food-science/staple-food> of India. Grains are a nutritionally rich product and deliver recommended nutrients to the body. Consumption of grains in different civilizations of India can be observed from the literature. In Indian history we can discover distinctive grains used by our ancestors. Beginning with Yajurveda, the three pulses urad (*Vigna mungo*), mung (*Vigna radiata*), and *masoor* (*Lens culinaris*) were the most commonly used grain legumes <https://www.sciencedirect.com/topics/food-science/grain-legume> [2] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib2>. All grains have good calorific value, largely from starch and proteins. Some of the grains exhibit antinutritional properties such as the presence of trypsin inhibitors <https://www.sciencedirect.com/topics/nursing-and-health-professions/trypsin-inhibitor> [14] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib14>. Traditional processing techniques such as fermentation, soaking, and cooking help to remove these antinutritional factors [14] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib14>. In view of health, resistant starch received attention because of its potential health benefits and functional properties. Many traditional Indian grain products may contain higher amounts of resistant starches because of higher proportions of whole grain <https://www.sciencedirect.com/topics/food-science/whole-grain-food> ingredients and less intensive processing [15] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib15>. Some of the traditional grain-based health foods with their functional and health benefits are discussed below. 2.1. Idli *Idli* is a fermented product prepared from rice and black gram batter by steam cooking [16] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib16> . *Idli* is a white colored, small, round, and spongy product (Fig. 1 <https://www.sciencedirect.com/science/article/pii/S2352618115000438#fig1>). In 1485 and 1600 CE, idli was compared to the moon, which suggests that rice was in use. Use of rice along with pulses is necessary as a source of mixed natural microflora needed for efficient fermentation [2] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib2>. Black gram (*Phaseolus mungo.* L.) is the primary ingredient having natural fermentation microflora and acts as the substrate for the fermentation of batter. Sour buttermilk is also used as a source of microorganisms [17] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib17>. Black gram and rice are used in the ratio of 1:2 during batter preparation. Fermentation of *idli* batter improves the nutritional and protein efficiency value [18] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib18>. Leavening is the primary objective of fermentation in *idli* preparation. The major microorganisms involved in the leavening process are heterofermentative lactic acid bacterium <https://www.sciencedirect.com/topics/food-science/lactic-acid-bacteria>, *Lactobacillus <https://www.sciencedirect.com/topics/food-science/lactobacillus>* mesenteroides. The acidity of the batter is regulated by homofermentative lactic acid bacterium *Streptococcus <https://www.sciencedirect.com/topics/food-science/streptococcus>* faecalis [19] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib19>. In addition to these, probiotic <https://www.sciencedirect.com/topics/nursing-and-health-professions/probiotic-agent> microorganisms such as *Lactobacillus plantarum* and *Lactobacillus lactis* are also present in *idli* batter. These microorganisms can produce vitamin B12 and β-galactosidase <https://www.sciencedirect.com/topics/nursing-and-health-professions/beta-galactosidase> enzyme, which enhances the probiotic activity and promotes health [20] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib20> . *Kadubu* (*plate idli*) is another type of *idli* prepared by steaming *idli* batter in a plate, hence the *kadubu* is large. *Idli* is suggested in all seasons and is used as a breakfast food. It adds good amount of protein to the daily diet. Due to the fermentation process, *idli* is more digestible and is recommended to all age groups. 2.2. Dosa *Dosa* is another fermented dish like *idli* mainly found in the south Indian region. It is a highly seasoned pancake, contains rice and black gram as primary ingredients. To improve the nutritional quality <https://www.sciencedirect.com/topics/food-science/nutritive-value> of dosa, finger millet and horse gram can be used as primary ingredients [21] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib21>. During fermentation, the volume of the batter doubles and as fermentation time increases, the protein content of batter increases [22] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib22>. Regional names of *dosa* differ across India. In the state of Odisha, the dish called *chakuli* resembles *dosa*. Primary ingredients in *chakuli* batter are parboiled rice and black gram. Spices, such as ginger, and onion are added while seasoning [23] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib23> . *Susupe dosa*, another type of *dosa*, is prepared from the boiled red raw rice. Preparation of *susupe dosa* includes grinding boiled red raw rice with aniseed, palm jaggery, and salt followed by soaking for 4–5 hours in water. After soaking it is cooked in dosa pan. For the purification of lactating women's blood, it is advised to give at least three *susupe dosas* twice a day without rice gruel (*ganji*) [24] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib24> . *Dosa* is a breakfast food in south India. It is more digestible and nutritionally dense, and hence is recommended to elderly people and children younger than 10 years. It is consumed with *palya* or curry in all seasons. 2.3. Ambali *Ambali* is a finger millet-based fermented semi-liquid product of south Indian states, Karnataka and Tamil Nadu. Preparation method includes mixing of finger millet flour <https://www.sciencedirect.com/topics/food-science/millet-flour> with water to make a thick batter and followed by cooking and fermentation (Fig. 1 <https://www.sciencedirect.com/science/article/pii/S2352618115000438#fig1>). The fermentation process decreases the leucine <https://www.sciencedirect.com/topics/nursing-and-health-professions/leucine> to lysine ratio (from 3.6 to 4.1) and increases the concentration of thiamin <https://www.sciencedirect.com/topics/nursing-and-health-professions/thiamine> , riboflavin <https://www.sciencedirect.com/topics/nursing-and-health-professions/riboflavin>, and tryptophan <https://www.sciencedirect.com/topics/nursing-and-health-professions/tryptophan> and bioavailability of minerals. Leucine to lysine is an indicator of pellagragenic character of protein [25] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib25> , [26] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib26> , [27] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib27> , [28] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib28>. The dominant microorganisms responsible for the fermentation of finger millet are *Leuconostoc mesenteroides*, *Lactobacillus fermentum* (1.6 × 109 colony-forming units/g), and *S. faecalis* (8 × 108 colony-forming units/g) [29] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib29>. Ambali is considered a geriatric food because of the presence of high calcium and low resistant starch in finger millet [30] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib30> . *Ambali* is consumed as such, or with buttermilk for taste. Consumption of *ambali* in winter and rainy season should be avoided because it is very cold (endothermic) in nature. It consists of sufficient amount of calcium and is a healthy drink for elderly people. 2.4. Ragi hurihittu *Ragi hurihittu* is the flour of popped finger millet, rich in dietary fibers and nutrients (Fig. 1 <https://www.sciencedirect.com/science/article/pii/S2352618115000438#fig1>). Popping is a simple processing technique done by severe heat treatment. It improves the aroma and taste and decreases antinutritional factors and increases the digestibility <https://www.sciencedirect.com/topics/food-science/digestibility> and solubility of starch because of gelatinization <https://www.sciencedirect.com/topics/nursing-and-health-professions/gelatinization> [31] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib31>. Since finger millets are small in size and difficult to de-bran when popped, it increases the total dietary fiber content in the final product. The flour is used for the preparation of ready-to-eat malts (weaning foods). The major reason behind the high nutritional value of ragi hurihittu is the presence of high reducing sugar concentration and amylase <https://www.sciencedirect.com/topics/nursing-and-health-professions/amylase> enzyme activity of finger millet. *Ragi hurihittu* is composed of slow cell wall degradation components, which are useful in preparation of fiber-rich foods [32] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib32>. To enhance the nutritional value of *hurihittu*, finger millet is germinated, which improves the bioavailability of iron and zinc. It can be used for the preparation of dietetic foods <https://www.sciencedirect.com/topics/food-science/dietetic-food> for anemia patients and geriatric food formulation [33] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib33>. 2.5. Enduri pitha *Enduri pitha* is a flavoured cake, native to Odisha state, prepared during the prathamastami festival. It is prepared by steaming of the fermented batter of parboiled rice and black gram in a turmeric leaf and folding the leaf through the mid-vain (Fig. 1 <https://www.sciencedirect.com/science/article/pii/S2352618115000438#fig1>). The batter-filled folded leaves are then cooked over steam. Black gram proteins are deficient in methionine <https://www.sciencedirect.com/topics/nursing-and-health-professions/methionine> and cysteine amino acid, this lowers the biological value of proteins and fermentation seems to enhance the nutritional quality of the blend of black gram and rice [34] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib34>. Other ingredients such as coconut, curd, and sugars are added. It is recommended to all age groups. The extracts of turmeric leaves through this traditional food in winter season increase the immune system of the body [23] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib23>. 2.6. Dhokla *Dhokla* is indigenous probiotic breakfast food found mainly in Gujarat state. *Dhokla* is prepared from the fermentation of Bengal gram and rice. The method of preparation is the same as idli, but it is steamed openly rather than covered as is done in idli preparation [35] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib35>. During fermentation, lactic acid bacteria contribute to the acidity of the product and make it sour in taste and improve the flavor. Yeast is used for the culture since it produces folic acid <https://www.sciencedirect.com/topics/nursing-and-health-professions/folic-acid> and helps in making food spongy by increasing the batter volume [36] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib36>. Compared with the unfermented batter, the antioxidant property of fermented batter is high. Intake of free fatty acid <https://www.sciencedirect.com/topics/food-science/free-fatty-acids> and hyperglycemia <https://www.sciencedirect.com/topics/nursing-and-health-professions/hyperglycemia> condition in diabetic patient causes increase in oxidative stress [37] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib37>. the antioxidant property of *dhokla* helps in curing age-related diseases and oxidative stress-induced degenerative diseases <https://www.sciencedirect.com/topics/nursing-and-health-professions/degenerative-disease> [38] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib38>. Hence *dhokla* can be a good food item in the diet menu of diabetic patients. 2.7. Hawaijar *Hawaijar* is an alkaline-fermented soybean product consumed daily as a source of protein in Manipur. It is nonsalted and has a characteristic flavor and stickiness [39] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib39>. The organism mainly involved in the fermentation of this product is *Bacillus* spp. [40] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib40>. During the preparation of *hawaijar*, bamboo baskets, banana leaves, or healthy fig leaves are used, which helps in fermentation and results in better quality of product. *Hawaijar* consists of soluble proteins ranging from 26% to 27% [41] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib41>. Presence of *Bacillus* spp. gives high fibrinolytic <https://www.sciencedirect.com/topics/nursing-and-health-professions/fibrinolytic-agent> activity to the product [42] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib42>. Since hawaijar is rich in proteins, it is recommended for adults and children older than 10 years. 2.8. Selroti *Selroti* is a rice-based fermented food <https://www.sciencedirect.com/topics/food-science/fermented-food>, which is spongy and ring shaped (Fig. 1 <https://www.sciencedirect.com/science/article/pii/S2352618115000438#fig1>). It is consumed in Sikkim and Darjeeling. A local variety of rice is used for its preparation. Rice or rice flour is soaked overnight in cold water and then water is decanted. Soaked rice is pounded into small powder using wooden mortar and pestle. Then the rice is mixed with wheat flour, sugar, butter, and condiments <https://www.sciencedirect.com/topics/food-science/condiment> such as cloves, cardamom <https://www.sciencedirect.com/topics/food-science/cardamom>, coconut, nutmeg and cinnamon. Milk or water is used for kneading the powder into soft dough for easy flow. The batter is left to ferment at ambient temperature for 2–4 hours followed by molding into a ring and fried. It is served as a confectionary product [43] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib43>. The nutritive value of *selroti* is similar to idli and has good amount of digestible proteins <https://www.sciencedirect.com/topics/food-science/digestible-protein>. *Lactobacilli*, *Pediococci <https://www.sciencedirect.com/topics/food-science/pediococcus>*, *Enterococci*, and *Leuconostocs* are the principal microorganisms present in *selroti* [44] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib44>. 3. Fruit and vegetable-based traditional health food Fruits are good sources of flavonoids <https://www.sciencedirect.com/topics/nursing-and-health-professions/flavonoid>, minerals, vitamins, carotenoids <https://www.sciencedirect.com/topics/nursing-and-health-professions/carotenoid>, electrolytes and other bioactive compounds <https://www.sciencedirect.com/topics/food-science/bioactive-compound> that have impact on human health. Some of the traditional health foods prepared in India using fruits and vegetables and their health impact are discussed below. 3.1. Banana Banana is a delicious fruit used in India mostly as prasada (spiritual food). The different parts of banana plant used are fruit, flower, and stem. Ripe banana fruit is used for treating gastric problem, since it is alkaline in nature, neutralizes the acid conditions and helps in formation of thick protective mucus layer [45] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib45>. Banana fruits are rich in iron, hence it can be recommend to women who are suffering from anemia [46] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib46>. Banana leaves are traditionally used for serving other foods in south India. They add good aroma to hot foods during eating and are good source of antioxidant such as epigallocatechin gallate <https://www.sciencedirect.com/topics/nursing-and-health-professions/epigallocatechin-gallate> [47] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib47>. Idli made by steaming on banana leaves is common in south India, especially in south Karnataka. In north Karnataka and Kerala region, food products such as leafy vegetables and small fruits and vegetables are kept between banana leaves of live plants to maintain freshness [48] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib48>. Traditionally, the Pundits of villages use the leaf and banana stem extract for treating different ailments. The main health dishes made from banana plant parts are *bale dandu palya*, *vazhai poo poriyal*, and banana stem juice, which are used mainly for diabetic treatment. 3.1.1. Bale dandu palya *Bale dandu palya* is a food made from the stem of banana plants (Fig. 2 <https://www.sciencedirect.com/science/article/pii/S2352618115000438#fig2>). It is mainly consumed in Karnataka and Tamilnadu regions. The stem is cut into pieces and made into cubes and boiled, followed by seasoning with chili, salt, coriander, curry leaves, grated coconut, and turmeric powder. It is taken directly or with *dosa*, *chapati*, or *idli*. It is good for diabetic patients and also those who are suffering from stomach problems [49] <https://www.sciencedirect.com/science/article/pii/S2352618115000438#bib49>. 2 Another research paper: "Most translators depended on Sayanacharya’s commentary and accepted yava as the Sanskrit word for barley; however, the word yavagoo means rice gruel, sour gruel made from rice or any other grain, such as barley (Apte, 1965). Although I have often wondered whether these translators wrongly translated the word yava as barley only, Some of the ruchas (verses) from Rigveda (RV) below for the purpose of discussion. 1.16. 2 RV: ima dhaanah ghrutasnuwo hari ihop’ vakshatah|Indre sukhatame rathe| Sayana: |dhaanah bhrashtya yavatandulanuddish’ sukhatame rathe Indram avasthapya … This verse has the word dhaanah that could mean roasted rice or barley (Apte, 1965), though Amarsimha (c. 200 BC) mentions dhaanah as roasted barley. In fact the commentary of Sayanacharya mentions both yava and tandula. Why? If it was roasted barley only, dhaanah and yava would have been adequate. The word tandula normally means rice grain that is ready for cooking. 3.56.3 Sayana: prajavana|prakarshena jaayant iti vrihyadyaaha p r a j a h | p u r u d h n a n a p r a k a re n a vidyamanvrihiyavadirupaprajavaan| bahuvrihau ‘udhasos nang’ … The above quote is from the commentary of Sayanacharya. The word vrihi appears at three places. Translators have interpreted vrihi and bahuvrihi as barley, wheat, etc. but not rice (Sharma, 1991). Why? 4.24.7 RV: ya Indraya sunvatsomamadya pachatpktirut bhrujyati dhaanah| Sayana: Tatha yah paktihi paktavyanshchya purodashadin pachat pachet pachanam kuryat|uta api cha yah dhanah bharjanyogyan yavan| Even if we concede dhanah as roasted barley, the word purodasha in Sayanacharya’s commentary should make us wonder if the word dhanah meant rice. KR IRS 29421 On Wed, 28 Apr 2021 at 15:59, 'gopala krishnan' via Thatha_Patty < [email protected]> wrote: > *ORU NAZHI ARIKKU VENDI* > > *FOR ONE MEASURE OF RICE* > > Dear Friends, > > There is saying in Malayalam, we all work for a measure of rice, as told > above. Local modifications may be there for the same in different states. > If the stomach is not there telling us to feed it at every 4th hour (or > at definite intervals) and it has to be complied immediately, the word work > would not have been there for humans. It is not my words, *I read it > elsewhere. *This posting is a thinking about rice in general. > > Sincerely, > > Gopala Krishnan 28-4-2021 > > *1 Importance of food* > > All other comforts are NOTHING before satisfaction of food. *We can > satisfy a person only with food*. > > Nobody would say anything else other than food is sufficient, I don’t want > more. *That is why we say Andaman Maha danam.* > > Kunjan Nambiar has sung” Pattukettakkal Aarkku Soukyam Pattiiniyai > Kitakkumumbol” (Music would not be relishing when one is hungry). > > It is told in olden days Brahmins have come to Trivandrum from Tiruneveli > *since > one time food was sure from Anantha pureeswaran*. > > *2 Temples offering food* > > I am not sure what brought the change, in almost all major temples in > Kerala a restarting has been made offering food to public after afternoon > Pooja for the last few years. Mainly it is aimed at devotees and surely 90% > devotees partake. Some temples keep a figure they can afford with a token > system. Recently I have partaken in such an offering in Ambalappuzha > temple. > > Some temples have the food arrangements in larger scale like *Vaikam, > Guruvayur and Sabarimala in Kerala. *Large scale food arrangements are > there in Mookambika, Dharmasthala in Karnataka. > > *3 Free ration* > > In Tamilnadu ration card holders are given FREE rice and wheat. In Kerala > a small charging is there. This is a great thing done by the government. It > ensures family is not starved on account of food. > > A few days back there was an announcement by our Prime minister that > each individual would be given 5 kg rice/wheat free. > > When talking about the price rice in normal shops one of my colleague, one > Daniel of telegraph side told me- Sir, it is not high. If we are having > little salt one can enjoy porridge with rice. One can fill the stomach. > > *4 Food offering to crows* > > Annam is rice cooked. I read elsewhere first offering of rice to crow > need not be started as a simple or just feeding to bird. > > *There can be other aspects like testing the prepared rice for its safety > earlier and later changed to recalling as daily pithru bhojanam.* > > However in no Brahmin home we partake food without offering to crow even > today. A guilty conscious is created if done in the minds of everybody. Crows > eat rice nowadays, if they are too hungry. In many areas like Tutucorin, > sasthrikals used to ask the bhokthas to get up after offering pinda to > crow. It may rarely make appearance other than in sea side there. > > *5 Importance of rice* > > A person can take rice alone if it is semi liquid especially when he is > hungrier. Dishes are only secondary. For a hungry man Liquefied rice > itself is sufficient. When a person is not well it is suggested to take > liquefied rice called Kanji. > > Recently I am taking wheat rice. I find it is tasty to eat without side > dishes. Many times I eat half the rice without side dishes. > > *6. Karkitaka kanji in Kerala* > > So what come to my mind when talk of Kanji is *Karkitaka Kanji of Kerala*. > It is prepared adding medicinal ingredients and would be available in all > Ayurvdeic outlets in Trivandrum during the month of Karkitakam. Similarly > in other places*. There will be big Queues and bookings for it at > Vasudeva Vilasam Nursing home at Trivandrum*. It rejuvenate the body. Rather > than normal expectation, the price is more (about Rs 75-00 to 100-00 in > 2004.) > > *7. Kanji kappa in sabarimala route* > > *Another thing coming to my mind is Kanji and Kappa (tapioca curry) > supplied in the Sabari mala route. I* have gone to Sabarimala more than > 25 times. I was always for Kanji and kappa than rice. For climbing the > hill, kanji is more comfortable. > > *8 Morning Prathal and night food as porridge* > > In Nampoothiri families the morning food used to be Kanji with dish > earlier. They used to call it prathal. > > A few years ago I was listening to an interview of Travancore Maharaja. > They still have morning food as Prathal > > My aunt’s late son by name Ramanatha Iyer, who was headmaster in Pandalam > NSS High school for long time and next to my home used to say *“Chutta > parpadavum Kanjiyum- Athanu sukam rathriyail*.” (Dry roasted on oven > papad (and Kanji are best for night. *(He had the honour of first > Graduate from my home.)* > > *9 School noon meal scheme* > > On those days Payar (cereals) and Kanji were served in schools free, and > milk prepared from milk powder supplied from the US to India. Later > these things stopped or lost importance in Kerala. Later period it was Uppuma > (salt mango tree!!!) > > *10 Importance of porridge/rice* > > When a person is unwell normally doctor advice to take light food like > Kanji or bread. > > Probably our first preparation could be rice as Kanji and later it got > modified to Padachhor (Served in temples where raw rice is used and water > is not dried out after rice got prepared.) There would be about be 25-50 > Padas in a/n pooja and after Neivedyam, it will be divided among Potti, > Elayathu, warier, marar, thoopu and all. *On those days in all these > families only some dishes used to be prepared to consume the Padachor*. > On those days we too could offer Padachor as Neivedyam and collect. Now > Padachor is limited to one Pada in most temples. > > I have not touched Tamilnadu temples since I am not very sure of the > practices except in Nanganallur Anjaneyar temple where with a pleasing face > the purohits *ask everyone not to miss the venponkal and thair sadam. * > > In our local Sudarsan Nagar temple which functions on co-operation of > local people offering, every day afternoon, Thayirsadam, Puliyodarai, > Kesari etc. are served to all who are there for Darsan. > > *The serving of food in the temple would have been practice generations > before* to indicate all importance of Annadanam. Only raw rice is given > in temples. In Siva temples and Krishna temples paddy is offered after > harvest by many. This is prevalent in many places. *In fact the origin > of Ambalappuzha Palpayasam is based on a paddy issue.* > > 11 First agricultural produce-Rice > > So in all probabilities, the first agricultural product and food prepared > would have been paddy by the humans. *This is because in almost all > countries Rice is produced and still continues to be the prime food*. If > the homosapiens have origin in Africa, African rice is there. If further > settlement was towards Egypt, still rice is produced along Nile river > delta. If it was later in India, at Saraswathy riverbank was fertile for > rice production. > > *Probably paddy would have been grown on its own accord and finding it is > good for consumption,* cultivation would have started observing new plant > coming up from left out seeds. > > There are many varieties of rice sometimes make us wonder. A lot of > research is done from the very beginning on rice with cultural development > in later centauries. *The first research centre came to my notice was at > Philippines*. Cultivation methods have changed. Varieties found to give > better taste have special preference in star hotels. Many such varieties > and their cultivation areas are specific. > > So very early in the civilisation, we started producing paddy and methods > of hulling it as rice. We found different varieties had different tastes. > > *12. Rice varieties* > > In Alleppy we have Kuttanad rice different from Nanchinad rice of > Trivandrum areas. When I came to job in Chennai in hotels they used to > serve raw rice telling it is *Nellore ric*e from Andhra. This rice tasted > varies different from the raw rice we used to get in Kerala and was of > better quality. > > When I had my posting I had a new name there for the rice called *Arcot > Kichili at Ran*ipet. There they started serving a new variety called Semi > boiled kichili. The paddy will be half boiled. It was still more tasty > and yellowish as if a small quantity of turmeric powder is added. > > Now in Chennai there are rice shops, sell only rice of different varieties > with varying price. From Rs. 50-00 to 150-00 per kg or more. While I was in > Dubai I was getting Egyptian rice in packets of 2-4 Kgs. > > We were served Basmati rice while I was in Delhi for trainings. Now in > supermarkets we get all types of rice either packed or in large bags. We > have to select the one we like. > > > > > > > > -- > You received this message because you are subscribed to the Google Groups > "Thatha_Patty" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/thatha_patty/336821251.1174093.1619605782618%40mail.yahoo.com > <https://groups.google.com/d/msgid/thatha_patty/336821251.1174093.1619605782618%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/CAL5XZoqjyUqMUc7h2DjmWEvUcw%3DZYr-Yx6sH9h1N646R60ingA%40mail.gmail.com.
