The Path of Self-Development You bring thin poha (flattened rice) from the shop and make chivda (a dry snack) out of it. Then, you take the same poha, dry it in the sun for two days, and make chivda again. Which chivda would you prefer? And think about this — after eating Colocasia (Alu/Arbi) curry, have you ever felt an itchy or irritated throat? You might wonder why I begin with these seemingly simple questions about cooking and food. Even though poha from the shop is dry, sun-drying it removes any remaining moisture and makes it crispier. The inherent quality of crispness is enhanced by this simple sun drying process. Similarly, Colocasia contains calcium oxalate crystals in its leaves, stems, and tubers, which can irritate the throat. Washing it thoroughly before cooking and using tamarind or another souring agent reduces these crystals, minimizing irritation. Ingredients like peanuts and coconut, which enhance taste, are added later — but first, tamarind r...
'अभ्यास देशस्थितीचा समतोल चलो' ज्ञान प्रबोधिनीच्या कामाच्या निमित्ताने झालेल्या प्रवासात शिक्षण विश्वाचे झालेले दर्शन व त्या निमित्ताने झालेला विचार मांडण्यासाठीचे लेखन