Medicinal values of ash gourd
Being grown on creepers, ash gourd, popularly known in India as petha, has the highest prana or life force that helps in making meditation practice more effective, says Jyoti Gupta
Ash gourd, also known as Petha , is generally cultivated for its nourishing and medicinal values. Its mineral and vitamin contents are calcium, phosphorus, iron, thiamine, riboflavin, niacin and vitamin C. Its green in colour from outside and white inside. The pethais generally used for making sweets, preparing sambarand other curries in South India. Pethajuice is highly recommended for maintaining general good health and in curing many diseases.
Method:
Pethajuice can be prepared by crushing the pieces (without the seeds but with the peel intact) in the mixer-grinder . The pulp can then be wrapped in a fabric and the juice can be squeezed with the help of your hand. One should drink it daily in the morning in an empty stomach. The juice should be taken fresh and in small sips instead of gulping it down so that the saliva mixes with the juice. Some quantity of water can be added to facilitate smooth extraction of juice in the grinder.
Benefits:
Being extremely low in calories, the ashgourd is used to treat obesity as it promotes metabolism and prevents sugar from converting into fat
It is highly antacid and alkaline. It maintains the PH ratio in our system for the illeffects of excessive acidity created in our stomach because of lot of intake of acidic things like soft drinks, fried and denatured food
It helps in removing constipation and tones up the general digestive system
Cough, common cold, fever, influenza, bronchitis, sinusitis can be controlled without any side effects
Any kind of severe and chronic asthma can be cured with the regular usage of this wonderful vegetable
It can also cure mouth cancer and protect the life of teeth and gums when a mouth gargle of the juice is done regularly
It is also an effective cure for Pyorrhea ie bleeding of gums.
Being grown on creepers, it has the highest prana or life force which helps in making our meditation practice more effective
Monday, July 27, 2009
Sunday, July 19, 2009
A DIET FOR HEALTHY BONES
Nourish your bones!
Maintaining your bones with diet and excercise keeps you fit for longer!
Did you know that 90 per cent of the calcium in a human body is stored in our bones and teeth Calcium is an extremely important mineral as it helps in the development of a healthy body structure/ skeleton early in life. It minimises weakening of bones as one ages. A balanced and nutritious diet, rich in calcium and vitamin D, helps in absorbing calcium and is a must for maintaining healthy bones.
INSUFFICIENT DIETARY CALCIUM CAN BE HARMFUL I
It results in greater demineralisation which leads to further reduction of calcium from the bones. A calciumrich diet also helps in maintaining proper blood pressure, heart beat and nervous system. Research has also revealed that there is a positive correlation between calcium intake and the incidence of premenstrual syndrome. This mineral plays a vital role in controlling osteoporosis, a condition in which deficiency of calcium leads to weak and fragile bones, further increasing the incidence of fractures in elderly people. Excess weight, obesity also tends to worsen this condition.
CALCIUM IS RECOMMENDED FOR EVERYONE I
Including pregnant or breastfeeding women, who should include the specified quantity of calcium in their diets: Infants 300 mg Children 600-800 mg Adults 1000 mg Pregnant women 1300 mg L a c t a t i n g mothers 1300 mg Post-menopausal women 1200 mg
SOME FOODS THAT ARE A RICH SOURCE OF CALCIUM ARE I
Cheese, tofu, yoghurt, calcium fortified soy drink, orange juice, canned sardine and also fresh fish. Soy products are highly recommended for postmenopausal women as they help in building strong bones. Chinese cabbage, turnips, mustard greens, dried figs, soy nuts should also be included in regular diet. Avoid excessive intake of animal protein, as it obstructs the absorption of calcium.
VITAMIN D IS IMPORTANT FOR HEALTHY BONES I
It helps in calcium absorption. An hour of direct sunlight everyday is ideal for the human body. Fish oils and eggs are also a rich source of vitamin D and should be included in the daily diet. Excessive alcohol should be avoided as it reduces the ability of the bones to absorb vitamins and calcium. Regular exercise in any form, running, skipping, aerobics, tennis, weight training and brisk walking is a must for healthy bones. (
Jyoti Arora, team leader nutrition & dietitics, Artemis Health Institute, Gurgaon
Maintaining your bones with diet and excercise keeps you fit for longer!
Did you know that 90 per cent of the calcium in a human body is stored in our bones and teeth Calcium is an extremely important mineral as it helps in the development of a healthy body structure/ skeleton early in life. It minimises weakening of bones as one ages. A balanced and nutritious diet, rich in calcium and vitamin D, helps in absorbing calcium and is a must for maintaining healthy bones.
INSUFFICIENT DIETARY CALCIUM CAN BE HARMFUL I
It results in greater demineralisation which leads to further reduction of calcium from the bones. A calciumrich diet also helps in maintaining proper blood pressure, heart beat and nervous system. Research has also revealed that there is a positive correlation between calcium intake and the incidence of premenstrual syndrome. This mineral plays a vital role in controlling osteoporosis, a condition in which deficiency of calcium leads to weak and fragile bones, further increasing the incidence of fractures in elderly people. Excess weight, obesity also tends to worsen this condition.
CALCIUM IS RECOMMENDED FOR EVERYONE I
Including pregnant or breastfeeding women, who should include the specified quantity of calcium in their diets: Infants 300 mg Children 600-800 mg Adults 1000 mg Pregnant women 1300 mg L a c t a t i n g mothers 1300 mg Post-menopausal women 1200 mg
SOME FOODS THAT ARE A RICH SOURCE OF CALCIUM ARE I
Cheese, tofu, yoghurt, calcium fortified soy drink, orange juice, canned sardine and also fresh fish. Soy products are highly recommended for postmenopausal women as they help in building strong bones. Chinese cabbage, turnips, mustard greens, dried figs, soy nuts should also be included in regular diet. Avoid excessive intake of animal protein, as it obstructs the absorption of calcium.
VITAMIN D IS IMPORTANT FOR HEALTHY BONES I
It helps in calcium absorption. An hour of direct sunlight everyday is ideal for the human body. Fish oils and eggs are also a rich source of vitamin D and should be included in the daily diet. Excessive alcohol should be avoided as it reduces the ability of the bones to absorb vitamins and calcium. Regular exercise in any form, running, skipping, aerobics, tennis, weight training and brisk walking is a must for healthy bones. (
Jyoti Arora, team leader nutrition & dietitics, Artemis Health Institute, Gurgaon
Sunday, July 12, 2009
Papaya for health
Papaya for health
Papaya was called fruit of the angels by Conquistadors because of its heavenly taste. Papaya can be eaten for its digestive and hearthealth properties. It is an amazingly rich source of proteolytic enzymes. Externally , it is used in anti-ageing products and both the skin and pulp are valuable as healing agents. After a course of antibiotic therapy , papaya juice is supposed to help return the intestinal bacteria count to normal. It is especially rich in vitamin C and carotene. TNN
Papaya was called fruit of the angels by Conquistadors because of its heavenly taste. Papaya can be eaten for its digestive and hearthealth properties. It is an amazingly rich source of proteolytic enzymes. Externally , it is used in anti-ageing products and both the skin and pulp are valuable as healing agents. After a course of antibiotic therapy , papaya juice is supposed to help return the intestinal bacteria count to normal. It is especially rich in vitamin C and carotene. TNN
Saturday, July 11, 2009
G FOR GINGER, G FOR GOODNESS
G FOR GINGER, G FOR GOODNESS
Ginger might be indispensable to a lot of Indian cooking but are we passionate enough about it
Vikram Doctor
NOW THAT THE MONSOONS
are, however fitfully, setting in across most of the country, the season of fevers, colds and gastric problems is on us. Some people take shots or pills for this, some take medicated salts, some boil up jadi-buti in bitter beverages, but personally I go to Tambhe Arogya Bhavan, a small eating place near Dadar Station in Mumbai and stock up on their alepak.
Tambhes version of this Maharashtrian ginger fudge is not particularly different from whats available in the few other shops that stock it. Alepak consists of not particularly prepossessing looking greenish grey slabs divided into small blocks. The advantage of buying it at Tambhes is that it is one place that always stocks Tinas Ginger-Lemon , a pungent soft drink only made in Mumbai, and only sold in a few places in the city. Buying alepak is an excuse to stop for a plate of Tambhes excellent kothimbir vadi, delicious squares of besan cooked with coriander leaves, washed down with Ginger-Lemon .
Then after that as I walk to Dadar station I unwrap a packet of alepak and put a block in my mouth. At first I only taste the sugar, but then as the block begins to crumble, the full heat of the fresh ginger is unleashed, searing my palate and throat with a surge of raw power , before the sugar and coconut in the alepak manage to bring it back in check. Between Ginger-Lemon and alepak Im so glowing with ginger goodness that no monsoon bug will dare come near. Its not surprise that ginger has always been hugely valued in countries where its cold and wet more often than just seasonally. We value ginger in India, of course, growing more of it than anyone else and consuming much of this, both green (adrak) and dry (sunth), as an indispensable ingredient in our cooking. Its interesting how different the effects of ginger can be when used at different points in the cooking of a dish. Fried with garlic at the start, it gives the warm savoury base essential to many North Indian dishes, while used near the end, it brightens a dish with fresh-tasting , citrusaccented , spicy heat. Yet being indispensable is not the same thing as idolising it, as Europeans have done, ever since Roman times. They found the pungency of ginger irresistible, strong, yet different from the dry heat of pepper. Gingers heat starts slow, but then builds up strongly, before fading to leave an almost sweet taste. This difference, and the fact that it was physically unlike other spices, larger and sometimes even moist, because it lasted better in transport, gave it special value in the medieval medical theory of humours.
Like Ayurveda, this gave the body different physical humours or states, which could be altered by eating certain foods. As a heating spice, like pepper, ginger was good for raising the amorous ability of the body, but because, unusually for a spice, it was also moist, it was considered good for increasing the moist secretions of sperm it both stimulated and was productive. Whatever the truth of this, ginger unquestionably has many medical benefits. It is particularly good for combating nausea, and Chinese sailors carried pots of growing ginger onboard for sea-sickness , while ironically perhaps, given its sperm producing reputation, its often recommended to pregnant women to deal with morning sickness.
Gingers origin is probably in the great biodiversity hub of Eastern India to South-east Asia, but it spread easily across India and grew well in Kerala. Along with pepper, it was one of the mainstays of the spice trade from there, particularly popular in the West because, apart from its unique taste, it was a bit cheaper than other spices. Ginger requires little effort to grow, yields more by weight and due to chemical changes while processing, it is even stronger dried than fresh.
Western chefs soon found it indispensable, as Elizabeth David notes in her book Spices, Salt and Aromatics in the English Kitchen: By the fifteenth century the popularity of ginger must have been tremendous, at least if one is to believe the cookery books. Nearly every recipe called for copious amounts of ginger, and while this applied to the kitchens of the rich, a parallel trade in ginger flavoured sweets and beverages made it available for even the poor. Ginger was candied, put in beer and baked in cakes. David says it was customary to sprinkle ginger power on melons, which is a nice idea for firing up their occasional insipidity.
During the Raj the British brought some of this ginger passion back to the land from which the spice came. Mumbais Ginger-Lemon is probably one descendent , as is the Ginger Ale proffered at Parsi weddings , which is too medicinally strong for me to take. At Auroville you can buy excellent ginger syrup, somehow more delicate, yet fiery, than any other Ive tried. Koreans, those lovers of strong flavours, have an excellent drink made of ginger preserved in honey, which used to be sold at Barista both as cups for immediate consumption, or jars to take home; sadly, they seem to have stopped this.
Yazdani Bakery, where I buy my bread, advertises its Fiery Ginger Biscuit, and the newly set up and cute little Kala Ghoda Caf has an excellent sticky ginger cake. The problem with making this at home is that it needs either molasses or golden syrup which are both strangely hard to get in India. There are several branded ginger flavoured sweets in the market, but I find their taste too harsh and artificial. This is why alepak is the form of ginger I most favour. Similar ginger sweets are made elsewhere, but Ive never found anything to match Maharashtrian alepak in its combination of melt in the mouth texture, sweetness and ginger heat. With the sadly limited rains this year I havent yet felt sick, but I still have a pack of alepak in my bag, ready just in case.
Ginger might be indispensable to a lot of Indian cooking but are we passionate enough about it
Vikram Doctor
NOW THAT THE MONSOONS
are, however fitfully, setting in across most of the country, the season of fevers, colds and gastric problems is on us. Some people take shots or pills for this, some take medicated salts, some boil up jadi-buti in bitter beverages, but personally I go to Tambhe Arogya Bhavan, a small eating place near Dadar Station in Mumbai and stock up on their alepak.
Tambhes version of this Maharashtrian ginger fudge is not particularly different from whats available in the few other shops that stock it. Alepak consists of not particularly prepossessing looking greenish grey slabs divided into small blocks. The advantage of buying it at Tambhes is that it is one place that always stocks Tinas Ginger-Lemon , a pungent soft drink only made in Mumbai, and only sold in a few places in the city. Buying alepak is an excuse to stop for a plate of Tambhes excellent kothimbir vadi, delicious squares of besan cooked with coriander leaves, washed down with Ginger-Lemon .
Then after that as I walk to Dadar station I unwrap a packet of alepak and put a block in my mouth. At first I only taste the sugar, but then as the block begins to crumble, the full heat of the fresh ginger is unleashed, searing my palate and throat with a surge of raw power , before the sugar and coconut in the alepak manage to bring it back in check. Between Ginger-Lemon and alepak Im so glowing with ginger goodness that no monsoon bug will dare come near. Its not surprise that ginger has always been hugely valued in countries where its cold and wet more often than just seasonally. We value ginger in India, of course, growing more of it than anyone else and consuming much of this, both green (adrak) and dry (sunth), as an indispensable ingredient in our cooking. Its interesting how different the effects of ginger can be when used at different points in the cooking of a dish. Fried with garlic at the start, it gives the warm savoury base essential to many North Indian dishes, while used near the end, it brightens a dish with fresh-tasting , citrusaccented , spicy heat. Yet being indispensable is not the same thing as idolising it, as Europeans have done, ever since Roman times. They found the pungency of ginger irresistible, strong, yet different from the dry heat of pepper. Gingers heat starts slow, but then builds up strongly, before fading to leave an almost sweet taste. This difference, and the fact that it was physically unlike other spices, larger and sometimes even moist, because it lasted better in transport, gave it special value in the medieval medical theory of humours.
Like Ayurveda, this gave the body different physical humours or states, which could be altered by eating certain foods. As a heating spice, like pepper, ginger was good for raising the amorous ability of the body, but because, unusually for a spice, it was also moist, it was considered good for increasing the moist secretions of sperm it both stimulated and was productive. Whatever the truth of this, ginger unquestionably has many medical benefits. It is particularly good for combating nausea, and Chinese sailors carried pots of growing ginger onboard for sea-sickness , while ironically perhaps, given its sperm producing reputation, its often recommended to pregnant women to deal with morning sickness.
Gingers origin is probably in the great biodiversity hub of Eastern India to South-east Asia, but it spread easily across India and grew well in Kerala. Along with pepper, it was one of the mainstays of the spice trade from there, particularly popular in the West because, apart from its unique taste, it was a bit cheaper than other spices. Ginger requires little effort to grow, yields more by weight and due to chemical changes while processing, it is even stronger dried than fresh.
Western chefs soon found it indispensable, as Elizabeth David notes in her book Spices, Salt and Aromatics in the English Kitchen: By the fifteenth century the popularity of ginger must have been tremendous, at least if one is to believe the cookery books. Nearly every recipe called for copious amounts of ginger, and while this applied to the kitchens of the rich, a parallel trade in ginger flavoured sweets and beverages made it available for even the poor. Ginger was candied, put in beer and baked in cakes. David says it was customary to sprinkle ginger power on melons, which is a nice idea for firing up their occasional insipidity.
During the Raj the British brought some of this ginger passion back to the land from which the spice came. Mumbais Ginger-Lemon is probably one descendent , as is the Ginger Ale proffered at Parsi weddings , which is too medicinally strong for me to take. At Auroville you can buy excellent ginger syrup, somehow more delicate, yet fiery, than any other Ive tried. Koreans, those lovers of strong flavours, have an excellent drink made of ginger preserved in honey, which used to be sold at Barista both as cups for immediate consumption, or jars to take home; sadly, they seem to have stopped this.
Yazdani Bakery, where I buy my bread, advertises its Fiery Ginger Biscuit, and the newly set up and cute little Kala Ghoda Caf has an excellent sticky ginger cake. The problem with making this at home is that it needs either molasses or golden syrup which are both strangely hard to get in India. There are several branded ginger flavoured sweets in the market, but I find their taste too harsh and artificial. This is why alepak is the form of ginger I most favour. Similar ginger sweets are made elsewhere, but Ive never found anything to match Maharashtrian alepak in its combination of melt in the mouth texture, sweetness and ginger heat. With the sadly limited rains this year I havent yet felt sick, but I still have a pack of alepak in my bag, ready just in case.
Friday, July 10, 2009
SAUNF
FIDA ON FENNEL
A lot of stuff in your kitchen can
I do more than you imagine... Consider fennel or saunf. Its not just an aromatic after-dinner chew... It can also keep many health troubles at bay!
Saunf is quite a sought-after herb, especially to sweeten your mouth after a lavish meal. Or to counter the odour of the ciggies you huffed and puffed at! But you know what, this humble herb does a lot more than just sweeten your mouth. It also aids in digestion and acts as a blood purifier. Rich in vitamin C and essential minerals such as calcium, sodium, phosphorus, iron and potassium, it is strongly recommended in the Unani system of medicine. A very effective remedy for stomach ailments such as cramps, pain and gastric disorders, saunf also strengthens your memory and eyesight, cures coughs and checks cholesterol levels. Eating a spoonful of saunf after about 30 minutes of a meal keeps a tab on your cholesterol level. A mixture of equal parts of dry roasted and raw saunf taken after a meal boosts the digestive process and makes you feel light. Also, if you boil 1 tsp saunf in 2 cups of water and take this decoction 23 times a day, your digestive tract will feel great and any cough that you have will vanish too! Saunf leaves help you get rid of respiratory troubles like asthma and bronchitis. Eating saunf with figs is also a good medicine for cough and bronchitis. Having saunf with jaggery regulates menstruation. Saunf is great for treating colic in kids. Boil 1 tsp of saunf in a cup of water. Let it steep for 20 minutes. Strain and cool. Give 1 tsp of this decoction to the colicky kid, every 30 minutes. Hello, happy babies! Mix 10 gm saunf powder with equal amount of sugar. Eat to reduce burning sensation in feet/hands. Chewing saunf after meals also helps counter foul breath.
A lot of stuff in your kitchen can
I do more than you imagine... Consider fennel or saunf. Its not just an aromatic after-dinner chew... It can also keep many health troubles at bay!
Saunf is quite a sought-after herb, especially to sweeten your mouth after a lavish meal. Or to counter the odour of the ciggies you huffed and puffed at! But you know what, this humble herb does a lot more than just sweeten your mouth. It also aids in digestion and acts as a blood purifier. Rich in vitamin C and essential minerals such as calcium, sodium, phosphorus, iron and potassium, it is strongly recommended in the Unani system of medicine. A very effective remedy for stomach ailments such as cramps, pain and gastric disorders, saunf also strengthens your memory and eyesight, cures coughs and checks cholesterol levels. Eating a spoonful of saunf after about 30 minutes of a meal keeps a tab on your cholesterol level. A mixture of equal parts of dry roasted and raw saunf taken after a meal boosts the digestive process and makes you feel light. Also, if you boil 1 tsp saunf in 2 cups of water and take this decoction 23 times a day, your digestive tract will feel great and any cough that you have will vanish too! Saunf leaves help you get rid of respiratory troubles like asthma and bronchitis. Eating saunf with figs is also a good medicine for cough and bronchitis. Having saunf with jaggery regulates menstruation. Saunf is great for treating colic in kids. Boil 1 tsp of saunf in a cup of water. Let it steep for 20 minutes. Strain and cool. Give 1 tsp of this decoction to the colicky kid, every 30 minutes. Hello, happy babies! Mix 10 gm saunf powder with equal amount of sugar. Eat to reduce burning sensation in feet/hands. Chewing saunf after meals also helps counter foul breath.
Sunday, June 28, 2009
Bulls are running away with our food
Bulls are running away with our food
Nidhi Nath Srinivas
FOOD will get more expensive in the coming weeks. One reason is the tense monsoon situation , which is making trade volatile because no one knows where things are going. Two, Raksha Bandhan, Janamashtami and Ganesh Chaturthi are in August itself, a month before schedule. Id and Navratri follow in September.
Festivals mean higher demand for cooking oil, rice, sugar, besan, maida, dry fruits, milk and spices. Can India cope That is the question bulls are punting on. And what does it mean for your wallet I did a bit of crystal ball gazing to help you get a fix.
COOKING OIL:
Prices will go up by at least Rs 2/kg in August to cope with festival demand. MRP, which is what you and I pay, will rise proportionately too. This figure is valid only if the monsoon eventually turns out to be okay; and the government does not impose customs duty on imported crude palm oil in a moment of madness. If the monsoon fails, and the rain-fed soya and groundnut crops get decimated, India would become even more dependent on imports . The only limit would be the Indian consumers ability to pay for it. Expect to pay at least Rs 55/kg.
SUGAR:
We are reeling under a short supply . Yet prices havent risen as much as TV channels would have you believe when they discuss sugar equity stocks because of the governments decision to clear out local godowns before importing. Now these godowns are virtually empty. As Indias new crushing season starts only by October, imports will have to gain pace. But international prices are much higher than Indian prices. So Indian prices will have to rise too for importers to get into action. The rule of thumb: you will pay the international price of raw sugar plus Rs 3/kg for processing and transportation . If you use Equal, this may not bother you now. But think of cola, chocolate, ice cream, biscuit and bread companies. They will make you pay. Eventually.
MAIDA:
Maida will remain affordable, thanks to abundant wheat. Demand for maida rises in July when school tiffins again get stuffed with bread, noodles, and biscuits. But this year plenty of wheat and competition will keep things in check, festivals or not. Maida is selling now for around Rs 13/kg. Expect it to be at Rs 14.50/kg in August.
CHANA AND BESAN:
They are affordable but wont stay that way. India needs to import chickpeas and the world market is rising . So, local prices would have to keep pace too. Expect besan to become more expensive between July-end and Diwali. That means higher cost for halwais and namkeen makers.
RICE:
Like me, if you love the finer varietiesbasmati , ponni, sona masuri, you must already be paying through your nose for them. Alas, things wont get any better. This is not because of the rains, by the way. Instead blame it on the governments hugely successful procurement programme. The MSP for basic varieties of rice is now so attractive that farmers prefer them over superior varieties bought exclusively by traders and rice mills. Lower production of the finer varieties means higher prices for you, me and NRIs who cant bear to eat any other kind.
PULSES:
Pulses are hardy crops and can make do with very little water and inputs. So unless there is a drastic failure of rains across entire western and central India even after July 15 (highly unlikely), prices wont be astronomical . Even so, urad, moong and tur will become at least 10% more expensive in August to bring India at par with world prices and accelerate imports. Expect to pay not less than Rs 50/kg for tur to your grocer, if he is an honest fellow.
MILK:
This one is a no-brainer . Poor rains have left cows and buffaloes with little to eat. There is hardly any fresh green grass, so vital for optimum milk production. Fodder crops are also affected. In major milk producer Gujarat , fodder is 25% more expensive. That has forced dairies like Amul to pay farmers 20% more for milk. Ghee is already 40% more expensive than last June. But I cant see a respite. Ditto for paneer and khoya.
DRY FRUITS AND CONDIMENTS:
Cashews are expensive because the world has produced less this year and we import 6 lakh t from Africa every year as desi cashew meets just half of total Indian demand. So, international prices play a hefty role. Cardamoms are significantly more expensive because poor rains have hit local crop. Cloves could touch an amazing Rs 400/kg here because major exporter Brazil has a smaller crop. Thank god a little of all this stuff goes a long way.
MEAT AND EGGS:
An egg now costs Rs 3 because poultry farms are producing less. At the same time, Gulf countries such as Oman have lifted a ban on Indian egg and live chicken . This means a lot of eggs will get converted to powder for export. Chicken and buffalo meat are expensive because animal feed is soaring.
In short, carbs, proteins, fats and sugar are all set to become costlier. At a time when most of those deep discount grocery chains have shut shop and left your neighbourhood. Poor rains will be only part of the problem. A far bigger reason will be the rise in international prices to which we are now inextricably linked. Rising incomes and population, coupled with stagnant farm yields, have left India increasingly dependent on foreign farmers to supply it with food. It is a reality from which there is no escape as the demand genie is unlikely to go back into the bottle. A good monsoon only affects the degree of our dependence . The bulls know this.
Nidhi.srinivas@timesgroup .com
Nidhi Nath Srinivas
FOOD will get more expensive in the coming weeks. One reason is the tense monsoon situation , which is making trade volatile because no one knows where things are going. Two, Raksha Bandhan, Janamashtami and Ganesh Chaturthi are in August itself, a month before schedule. Id and Navratri follow in September.
Festivals mean higher demand for cooking oil, rice, sugar, besan, maida, dry fruits, milk and spices. Can India cope That is the question bulls are punting on. And what does it mean for your wallet I did a bit of crystal ball gazing to help you get a fix.
COOKING OIL:
Prices will go up by at least Rs 2/kg in August to cope with festival demand. MRP, which is what you and I pay, will rise proportionately too. This figure is valid only if the monsoon eventually turns out to be okay; and the government does not impose customs duty on imported crude palm oil in a moment of madness. If the monsoon fails, and the rain-fed soya and groundnut crops get decimated, India would become even more dependent on imports . The only limit would be the Indian consumers ability to pay for it. Expect to pay at least Rs 55/kg.
SUGAR:
We are reeling under a short supply . Yet prices havent risen as much as TV channels would have you believe when they discuss sugar equity stocks because of the governments decision to clear out local godowns before importing. Now these godowns are virtually empty. As Indias new crushing season starts only by October, imports will have to gain pace. But international prices are much higher than Indian prices. So Indian prices will have to rise too for importers to get into action. The rule of thumb: you will pay the international price of raw sugar plus Rs 3/kg for processing and transportation . If you use Equal, this may not bother you now. But think of cola, chocolate, ice cream, biscuit and bread companies. They will make you pay. Eventually.
MAIDA:
Maida will remain affordable, thanks to abundant wheat. Demand for maida rises in July when school tiffins again get stuffed with bread, noodles, and biscuits. But this year plenty of wheat and competition will keep things in check, festivals or not. Maida is selling now for around Rs 13/kg. Expect it to be at Rs 14.50/kg in August.
CHANA AND BESAN:
They are affordable but wont stay that way. India needs to import chickpeas and the world market is rising . So, local prices would have to keep pace too. Expect besan to become more expensive between July-end and Diwali. That means higher cost for halwais and namkeen makers.
RICE:
Like me, if you love the finer varietiesbasmati , ponni, sona masuri, you must already be paying through your nose for them. Alas, things wont get any better. This is not because of the rains, by the way. Instead blame it on the governments hugely successful procurement programme. The MSP for basic varieties of rice is now so attractive that farmers prefer them over superior varieties bought exclusively by traders and rice mills. Lower production of the finer varieties means higher prices for you, me and NRIs who cant bear to eat any other kind.
PULSES:
Pulses are hardy crops and can make do with very little water and inputs. So unless there is a drastic failure of rains across entire western and central India even after July 15 (highly unlikely), prices wont be astronomical . Even so, urad, moong and tur will become at least 10% more expensive in August to bring India at par with world prices and accelerate imports. Expect to pay not less than Rs 50/kg for tur to your grocer, if he is an honest fellow.
MILK:
This one is a no-brainer . Poor rains have left cows and buffaloes with little to eat. There is hardly any fresh green grass, so vital for optimum milk production. Fodder crops are also affected. In major milk producer Gujarat , fodder is 25% more expensive. That has forced dairies like Amul to pay farmers 20% more for milk. Ghee is already 40% more expensive than last June. But I cant see a respite. Ditto for paneer and khoya.
DRY FRUITS AND CONDIMENTS:
Cashews are expensive because the world has produced less this year and we import 6 lakh t from Africa every year as desi cashew meets just half of total Indian demand. So, international prices play a hefty role. Cardamoms are significantly more expensive because poor rains have hit local crop. Cloves could touch an amazing Rs 400/kg here because major exporter Brazil has a smaller crop. Thank god a little of all this stuff goes a long way.
MEAT AND EGGS:
An egg now costs Rs 3 because poultry farms are producing less. At the same time, Gulf countries such as Oman have lifted a ban on Indian egg and live chicken . This means a lot of eggs will get converted to powder for export. Chicken and buffalo meat are expensive because animal feed is soaring.
In short, carbs, proteins, fats and sugar are all set to become costlier. At a time when most of those deep discount grocery chains have shut shop and left your neighbourhood. Poor rains will be only part of the problem. A far bigger reason will be the rise in international prices to which we are now inextricably linked. Rising incomes and population, coupled with stagnant farm yields, have left India increasingly dependent on foreign farmers to supply it with food. It is a reality from which there is no escape as the demand genie is unlikely to go back into the bottle. A good monsoon only affects the degree of our dependence . The bulls know this.
Nidhi.srinivas@timesgroup .com
Know your fruit
Know your fruit
Different fruits are rich in vitamins, minerals and fibre. Take your pick
APPLE l
Key nutrients:Vitamin C, iron, potassium, sodium, phosphorus, calcium, sulphur.
BENEFITS l
Apples detoxify, help intestinal infections and acidity.
BANANA l
Key nutrients: Potassium, folate, sodium, chlorine, iron, glucose, amino acids.
BENEFITS l
Bananas detoxify; treat constipation, ulcers, enhance immune system.
ORANGE l
Key nutrients:Vitamin C, folate, potassium, sodium, citric acid, iron, manganese, calcium .
BENEFITS l
Orange improves weak digestion, immunity.
PAPAYA l
Key nutrients : Vitamins A, E, silicon, potassium, calcium, copper, folate, fructose.
BENEFITS l
Papaya improves digestion , rids intestinal worms, eases inflammation and constipation .
WATERMELON l
Key nutrients: Phosphorus, potassium, sodium, calcium, iron, sucrose, vitamins B and E.
BENEFITS l
Watermelon is a diuretic, helps weight loss, treats kidney and urinary tract problems.
PINEAPPLE l
Key nutrients: Vitamin B, C and E, phosphorus, potassium, iron, folate, sucrose.
BENEFITS l
Pineapple is a diuretic , detoxifies, purifies blood, prevents blood clots and increases circulation.
POMEGRANATE l
Key nutrients: Calcium, phosphorus, iron, sodium, vitamin C
BENEFITS l
Pomegranate aids digestion , destroys intenstinal worms.
GRAPE l
Key nutrients: Iron, potassium , phosphorus, glucose, salicylates, vitamin B and E.
BENEFITS l
Grapes are a good source of energy.They purify the blood (useful for anemia, liver malfunctions such as hepatitis and jaundice).
GRAPEFRUIT l
Key nutrients: Potassium, folate, iron, amino acids, zinc, vitamin B and C.
BENEFITS l
Grapefruit protects arteries , aids digestion, and boosts the immune system. (
Different fruits are rich in vitamins, minerals and fibre. Take your pick
APPLE l
Key nutrients:Vitamin C, iron, potassium, sodium, phosphorus, calcium, sulphur.
BENEFITS l
Apples detoxify, help intestinal infections and acidity.
BANANA l
Key nutrients: Potassium, folate, sodium, chlorine, iron, glucose, amino acids.
BENEFITS l
Bananas detoxify; treat constipation, ulcers, enhance immune system.
ORANGE l
Key nutrients:Vitamin C, folate, potassium, sodium, citric acid, iron, manganese, calcium .
BENEFITS l
Orange improves weak digestion, immunity.
PAPAYA l
Key nutrients : Vitamins A, E, silicon, potassium, calcium, copper, folate, fructose.
BENEFITS l
Papaya improves digestion , rids intestinal worms, eases inflammation and constipation .
WATERMELON l
Key nutrients: Phosphorus, potassium, sodium, calcium, iron, sucrose, vitamins B and E.
BENEFITS l
Watermelon is a diuretic, helps weight loss, treats kidney and urinary tract problems.
PINEAPPLE l
Key nutrients: Vitamin B, C and E, phosphorus, potassium, iron, folate, sucrose.
BENEFITS l
Pineapple is a diuretic , detoxifies, purifies blood, prevents blood clots and increases circulation.
POMEGRANATE l
Key nutrients: Calcium, phosphorus, iron, sodium, vitamin C
BENEFITS l
Pomegranate aids digestion , destroys intenstinal worms.
GRAPE l
Key nutrients: Iron, potassium , phosphorus, glucose, salicylates, vitamin B and E.
BENEFITS l
Grapes are a good source of energy.They purify the blood (useful for anemia, liver malfunctions such as hepatitis and jaundice).
GRAPEFRUIT l
Key nutrients: Potassium, folate, iron, amino acids, zinc, vitamin B and C.
BENEFITS l
Grapefruit protects arteries , aids digestion, and boosts the immune system. (
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