CULTURAL QA 12-2023-01A Allthe BELOW VERYSIMPLE QA are from Quora DIGEST to me on 01-12-2023. It is a longtime I posted verysimple and interesting QA.i
QUORA ANSWERS NEED NOT BE 100%CORRECT ANSWERS. Compiled and posted by R. Gopala Krishnan, 80, on 01-12-2023. Q1 What'sthe difference between decoction and espresso, in South Indian coffee? A1 BhuvanaRameshwar, Born and bred a S. Indian 3y Decoction is what we get when hot water slowly passes through coffeepowder in an almost air tight vessel of a coffee filter . The hot steam and hot air together push the coffeedecoction or liquor extracted. This seeps from the top vessel to the down vessel through the tinyholes. In some it moves from lower to the top vessel depending on the typeof coffee filter. This is a slow process, takes about half to an hour. Here the coffee powder may be or may not be a blend ofcoffee powder and chicory powder in a ratio of 80:20 or lower. My note- The roasted coffee seeds must not be ground fine. It must bevery small particles. Normally Peebree alone or Peebree and Plantation seeds are mixed. Robusta islower quality. Coffee decoction Expresso is made from high quality purecoffee beans, the coffee powder is ground, then packed into tight cakes andhigh pressurized steam is sent through it. This immediately sends out the coffee liquid , within 20 to30 seconds. Thecoffee is higher in caffeine and has a frothy upper layer which floats on thetop of coffee liquid. The froth is due to aeration by theforce of hot water and due to the fat (coffee oil) content in coffee beans. Arabica coffee is best for thisaccording to coffee lovers. It also has lots of suspended coffeeparticles, making it quite bitter. Usually no chicory is added in this. My note- In railway stations we haveespresso coffee stalls. Coffee is priced above 30 rupees Q2 Howdo the teas from the Nilgiris (South India) compare to those from Assam orDarjeeling (East India)? A2 ShyamSoni, Experience of professionally tasting 2,50,000+ cups of Tea.7y The major factors affecting the quality ofa tea are the elevation of the garden, soil, climate, season of the year, typeof tea bush, grade of the tea and the process ofmanufacturing. Selling price of teas from a singlegrowing region could vary between rupees 100/- per kg to 25000/- per kg based on the characteristics mentioned above. In order to answer your question, letus take into consideration 3 medium-better medium quality type Orthodox(WholeLeaf) Teas from each region produced at the same time of the year. i. Assam Tea produces a liquid which is golden bright in appearance giving a very strong taste(levelsranging from slightly brisk to highly pungent) on the palate and resembles afull bodied(gutty) mouth feel. ii. The Nilgiris teas produce a liquud which is flat golden in appearance, it feelsthin bodied on the palate however tastes spicy(clove,nutmeg, licorice, cinnamom) and leaves a nutty(almond, walnut, peanut)aftertaste. iii.Darjeeling Tea(considered to be the finest by the Tea Connoisseurs across world with varieties fetching more than a lac rupeesper kg, thanks to its unique climate, soil characteristics and superior varietyof the tea bushes). Imagine a colour denoting the pale-golden rays of therising sun combined with an aroma which would bring the most fragrantjasmines/violets/orchids to shame. Finally, top it up with a taste that startswith a citrusy note and fading out leaving a sweet aftertaste which lingers onyour tongue for a long time. Now that's pretty orgasmic...eh??? Q3 Howmany saffron stands are used in pregnancy? A3 Ambika,Works at Medicine and Healthcare6y Pregnantwomen can start taking Kesar or saffron from second trimester… Just put a pinch of saffron over theglass of milk .. and feel the difference. Even when you are cooking for the pregnantlady, put some stands of saffron in it. You must not consume more saffron inyour diet …Just a pinch will beideal. There is a great risk of complication in delivery as wellas miscarriage of the pregnant lady. Since a small amount of kesar wouldinitiate the movement of baby in the fetus, it is good to consume it in small quantity. Someexperts also advise the pregnant lady to consume kesar during the up to 5th monthof pregnancy period … Q4 IsMakke Ki Roti harmful in diabetes? A4 MukeshKhurana, M.Sc in Kurukshetra University & Kurukshetra University, DAVPublic Schools, India (Graduated 2010)Nov 9 Makke ki roti, which is a type of Indian unleavened flatbread made frommaize flour (cornmeal), is a traditional food often enjoyed in North India. When it comes to diabetes, whether ornot makke ki roti is harmful depends on several factors, including portion sizeand overall dietary choices. Here are some points to consider if you have diabetes: Carbohydrate Content: Makke ki roti is a source of carbohydrates, which can affect blood sugar levels. Maizeflour is relatively high in carbohydrates, so portion control is essential. Bemindful of the size of the roti and the total carbohydrate intake in your meal. Fiber: Maize flour is a good source of dietary fiber, which can be beneficial for people with diabetes. Fibercan help slow down the absorption of carbohydrates and reduce blood sugarspikes. However, the overall glycemic impact also depends on what you eat withthe roti (e.g., vegetables, curries, or condiments). Balanced Meal: To better manage blood sugarlevels, it's important to consume makke ki roti as part of a balanced meal.Include protein-rich dishes, plenty of non-starchy vegetables, and healthy fatsto help stabilize your blood sugar. Portion Control: Monitor your portion sizes and consider the total carbohydrate content of your meal.Smaller portions of makke ki roti may be a better choice for people withdiabetes. Glycemic Index: Maize flour has a moderate glycemicindex (GI), which means it can have a moderate impact on blood sugar levels.Combining it with low-GI foods can help mitigate its effects. Consult a Dietitian: If you have diabetes, it's beneficialto work with a registered dietitian or a healthcare professional who can helpyou create a personalized meal plan that takes your dietary preferencesand health goals into account. In summary, makke ki roti can be apart of a diabetes-friendly diet when consumed in moderation and as part of a balanced meal. Portioncontrol and choosing low-GI foods to accompany it can help manage blood sugarlevels. However, it's essential to individualize your dietary choices based onyour specific health needs and work with a healthcare provider or dietitian forpersonalized guidance. Q5 Whatare the benefits of triphala? A5 SharathAchar, MS(Engineering) from Annamalai University, Annamalai Nagar, Chidambaram,Tamil Nadu, India (Graduated 2023)6y TRIPALA CHURNA is one of the important medicines prepared by ancientvydyas.it was mentioned in charaka samitha of charakamaharshi who is known as father of Ayurveda also the author of charakasamitha.babikati,,haritaki,amla are the three ingredients used in thepreparation of tripala churna. TRI means three,pala means fruit. Amla is known as amrita pala it has manybenifits...,it helps to maintain good eyes and its vision.it helps in growth ofhairs also it helps to keep good health since amla is very rich in vitamins. Amlahas good anti ageing problems it delays ageing and also it maintains vataand pitha balance in the body, OTHERBENIFITS: If you have decided to reduce weightthen tripala is boon to you it will help to decrease your unhealthy weight. Tripala helps to maintain propersugar level in the body so it is goof for persons suffering from diabitiesmelitus. Tripalachurna helps in the purification of blood. It minimizes problems likeindigestion, constipation with all these benefits without any or least sideeffect unlike western medicines tripala is well known as NECTOR OF LIFE. Usage: Take 1/4th tea spoon of tripalachurna with luke warm water or milk once in a day or use it with refined honeyfor better results. At first you may get side effect likedysentery gradually it stops with daily usage. Q6 Whatis the difference between Moong and Urad Dal? A6 SheetalRawat, Lives in New Delhi (2022–present)1y Moong dal and urad dal are two different types of lentils. Moong dal is smaller and green in color, whileurad dal is black and slightly larger. Both lentils are used in Indian cuisine,but they have different flavor profiles. Moong dal is sweet and nutty, whileurad dal is earthy and slightly bitter. Q7 Whatis the authentic recipe of appalam? A7 Ashwini.lAshu, Self Employee (2020–present)2y Ulundu Appalam also known as Urad Papad is Hindi is a popular dish in India. You can find it in every riceplate offered in typical Indian dhabas and restaurants. It is made from Black Urad Dal, cumin seeds and asafoetidapowder. It is deep fried in boiling oil to serve hot and crispy Appalamsto the guests. Other variants include those having red chili flakes or powderin order to give them a spicier taste. You will easily find readymade Ulundu Appalam in grocery shops and malls. However, it is better to makethem in your own kitchen since homemade Appalams are healthier and fresher thanthe packaged ones. Also,you will be able to alter the taste of homemade Urad Appalams whereas most ofthe packaged ones taste the same. Ensure that the Urad Appalams arenice and dry before frying them as wetter ones taste plain and a bit soft evenafter frying. Also, do not store the fried Appalams in wetplates and utensils as they will become soft and tasteless. Chilli powder and sesame seeds canalso be added if you prefer a spicier Appalam.However, they tend to get a black color while frying if you add chili powderand sesame seeds in the recipe. -- 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/465573646.6383068.1701436121639%40mail.yahoo.com.
