Author: Sagar
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BIO ENZYME
This video will teach you how to make your own bio enzyme, a natural soap, a detergent, toilet cleaner, etc. This soap is an ecological solution to the pollution of our water and earth. It is easy to make and uses the waste lemon peals, water and jaggery in a proportion of 3:10:1. This soap…
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Sweet Ragi Porridge
There are times when the prospect of whipping up a breakfast can be intimidating: just for those mornings when the clock seems to be ticking quicker than usual for everyone at home, and there isn’t much time left before school is meant to start for the children. There is one superhero that I am fain…
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Hibiscus popsicle
“Flowers are the prayers of the vegetable world” said the Mother, and ‘Dynamic Power’ is the name given by her to this species of Hibiscus. She remarked it to be a quality that is “indispensable for progress”. The Hibiscus shrub personifies this quality in the ease with which it takes root from a cutting. A…
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Introduction to permaculture through local foods Simply being aware and knowing what grows around us provides us with the opportunity to live a healthy, environmentally aware lifestyle. Here is a glimpse of a mini-workshop held in Solitude farm, making farm-to-plate vegan sushi as part of the “Introduction to permaculture through local foods”. The video also…
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Sweet Lime
Citrus limetta ‘Satthukudi’ Mousambi, also known as Sweet Lime is a local orange, notwithstanding it is green!! So for many people that is a bit challenging because they miss knowing its value, but Mousambi, or Satthukudi as it is known in Tamil, has a lot of nutritional and medicinal value. Packed with vitamin C among…
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Guava Leaves in Salad
Perhaps lesser well known, but just as beneficial if not even more so is the consumption of Guava leaves! In the Solitude Farm Cafe, we harvest the tender leaves and add them to salads, as well as some of our chutney recipes – they can make the whole dish acquire an uplifting & refreshing Guava…
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Green Mango Cooler
‘Aam Panna’ A traditional Indian drink made of ripening Green Mangoes, Aam Panna is claimed by some to have originated in the kitchens of Babur the Mughal Emperor. Yet there is evidence of it being present in Ayurvedic literature. This laying of claims on its origin can be attributed to the fact that it is…
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Banana Flower Vadai
Vazhaipoo Vadai Earlier on, we had illustrated how the Banana flower can be prepared for use as a vegetable. Here is a recipe that incorporates this nutrient rich and delicious ingredient – a crispy banana flower-lentil fritter (Vadai)! This is a wonderful take on the more common Paruppu (Dal) Vadai, making it more nutritious on…
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Cooking Millets
Millets are commonly referred to as “small-seeded grasses”. They are gluten-free & rich in fibre, proteins, minerals and vitamins. In fact, their high fibre content is best known for helping prevent bowel disorders which may well be one of the greatest banes of modern mankind. Millets have been grown and consumed since the dawn of…
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Banana Stem
Vazhaithandu The Banana is botanically a part of the Musa genus and is actually the flower-stalk of a large, herbaceous plant – which means it is actually a grass. All parts of the Banana plant are useful, whether for consumption of the fruit, flower, and stem or for other culinary applications of the leaves and…