Khao (Eat) Rice

Khao Rice

Indian kitchens are the Ayush Centres of our health. The ingredients used in cooking (turmeric, coriander seeds, fenugreek seeds, black pepper, curry leaves, bay leaves, cumin seeds, black cumin, mustard seeds, poppy seeds, sesame seeds, carom seeds, black cardamom, cinnamon, cinnamon buds, fennel, garlic, ginger, nutmeg, mace, asafoetida, tamarind, garcinia, etc) are the great medicines to our good health. Each has a value, but where, when and how much to be used is an art of cooking the new generation doesn't know. 

India is predominantly a rice eater Country where more than 1100 varieties of rice are grown. There were 1.2 lakh varieties of rice in the world, of which 43,000 belonged to India. CRRI, Cuttack, Orissa has preserve 30,000 varieties. RRI, Manila is holding 83000 varieties. Now 90% of the paddy production comes from 25-30 varieties. However, tribals of India still consume 300 varieties. We the modern, are fond of refined, polished, hybrid varieties, good in look but poor in nutritional values. Our method of cooking rice is very poor. We eat more of a starch than the nutritive rice. South and East India use parboiled rice, carry more nutritional value. South Gujarat still eat roti made of rice. 

Till recent past, when India was Bharat, people used to eat unpolished rice made in home. Each house used to have kandaniyu fitted in the varanda (drawing room) and the house wife will remove the bran (it is also used as medicine, bran and rice bran oil) by preserving and nutrition value of rice using Sambelu. Have you seen Sambela dance garba in Navratri of Gujarat. Sambelas are left for Navratri dance. Sambela, home flour mill and churning curd to make butter and ghee with the help of wooden instrument (ghammar valonu) were the strength of the health of Indian family. The female folk were able to maintain the fitness of their body with better breasts (no sagging).

100 grams of rice has Starch (78 gm), Protein (8.5 gm), Fat (0.6 gm), Calcium (14 mgm), Phosphorus (18 mgm), Iron (2.6 mgm), Vitamin B (4000 national unit), Vitamin B1 (170 micro gm), Vitamin B2 (118 microgram), Nikotin Acid (3 mgm), Potassium (280 mgm), calories (118). It carries many essential Amino Acids. It is a food easy to digest. Polishing removes 15% of Protein, 85% of fat, 90% of calcium, 75% of phosphorus, 80% of thiamine, 70% of riboflavin, and 68% of niacin besides major part of minerals like iron, zinc and fibre.

Rice is a great medicine. It cures diseases of tridosha (imbalance of Vata, Pitta and Cough). It has less sodium therefore good for the patients of edema. It is called Akshat in Sanskrit, means immortal, used in all religious rituals. It has given lifeline to humans and it had played great role in controlling IMR in Asia. Rice is good for semen production, a major reason for population explosion in Asia. It is a tonic for women after delivery. Rice can give fast and instant energy. Rice increase the metabolism, aid in digestion, reduce high BP, help weight loss efforts, improve immune system, and provide protection against dysentery, cancer and heart disease.

Wisdom of Rice eaters v/v Wheat eaters always in discussion when people compare the two population. Wheat eaters have strength, while rice eaters have more stamina. Strength can lift higher weight but stamina can work for longer hours. Wheat is hard in digestion. It creates Aamdosha (indigested fluid) in the body. The gluten of wheat is causing headaches to many and it is the major contributor of cholesterol humans. Those who have weak digestion power and facing cholesterol problem can shift to rice. There are experiments to cure piles with only rice diet for a fortnight. 

The Bangalo rice of Dangs is the most flavourful variety of the State. Krishna Kamod of central Gujarat is popular variety but khichadi of Gujarat 17 is more popular in majority houses of Gujarat. Katarni rice of Jagdishpur (Bihar) can be stored for decades. I bought Katarni katta in 2005, still enjoying the taste till date. Indian Basmati, Jasmine of Thailand and Waxy of China are popular known varieties in the world. Amritsari, Sukhdas, Kaki Rekhalu of AP; Badshabhog, Prasadbhog of Assam; Ramtuli, Tulsimanjari of Bihar; Kamod, Pankhari, Jeerasar of Gujarat; Muskh Budji of J&K; Jeerakasala, Gandhakasala of Kerala; Dubraj, Adam chini, Kalimooch, Chattari, Kalikamod of MP; Ambemohar, Pankhari, Kamod Jeerasar of Maharashtra; T812, Badshahbhog of Orissa; Duniapet, Kalanamak, Tilakchandran, Sakharchini, Ramajuvain, Kanakjeera, Badshahpasand, Adanchini, Hansraj of UP; and Badshahpasand, Badshabhog, Randhuni Pagal, Kataribhog are the popular rice varieties of India. Red and Black rice are the health rice. The Khir made of black rice of Manipur is really unique.

If you celebrate 52 weeks of the year with 52 varieties of India, the heaven of Indian Cuisine is yours only. 

Punamchand

21 September 2017

NB:

1) 1/2 cup of Cabbage Juice everyday in the morning cures the colon of the intestines. 

 2) There are 3500 varieties of Brinjal and 1100 varieties of Mangoes in India.