ECHO 2016 COLLEGE MAGAZINE

peer speak
Rohith Ravuri, 1st year BHMCT
Tips and tricks while cooking
• To retain the white color of Cauliflower
Add a tbsp of milk while cooking cauliflower.
• To get fluffy rice
Add a tbsp of fresh lemon juice or oil while
cooking rice to get fluffy and white grains.
• How to store leftover chapatti dough
Store leftover dough in the refrigerator in an
air tight container after applying a little oil
over it to prevent it from drying.
Sprinkle water over the rice and then reheat
it to get softer.
• To prevent tears while chopping onions
Cut off both ends, peel the onions and wash
the onions under cold water.
• To retain the green color of peas;
Add a pinch of sugar when boiling green
peas to retain their green colour.
• For easy digestion ;
Add a pinch of hing when cooking any dhal,
legumes, potato or any dish to aid in
digestion.
• For perfect cooking;
When a curry or gravy is kept in pan in a
simmer, just cover it with a lid and pour
some water on top of the lid. So that the
gravy or curry which is in pan doesn’t stick
the bottom.
Raghavendra, 1st year BHMCT
Vegetables Hurt Ecology More Than Meat
A study claims growing vegetables require more resources than live stock.
In a striking new study, vegetarian foods are considered to be more harmful
to the environment than non-vegetarian.
Lettuce (vegetable) is “over three times worse in green house gas emissions
than eating bacon(processed meat)”according to researchers from the
Carnegie Mellon university ,United States, who analyzed the impact per
calorie water use and emissions published in the environment systems and
decisious journal, the study goes against the grain of recent calls for
humans to quit eating meat to curb climate change.
Researchers did not argue against the idea people should be eating less
meat or the fact that live stock contributes to an enormous proportional of
global emissions – up to 51 percent according to some studies, but found that
eating only the recommended foods prescribed in recent advice from the US
department of agriculture increased a precious impact on the environment
across all three factors even over all calorie intake was reduced. The experts
examined how growing, processing and transporting food; sales and
services; and house hold storage and use all took a toll on environment for
different foods.
Paul Fischbeck , study co- author and CMU’s professor of social and
decisious sciences said, “Lots of common vegetables require more
resources per calorie than what you think”. “Egg plant, Celery and
Cucumbers look particularly bad when compared to pork or chicken”, he
said. According to the authors, the study analyzed the impact on the
environment from changing the average US diet to three new “dietary
scenarios”.Simply reducing the number of calorie consumed, without
changing the proportion of meat and other food types , cut combined
emissions , energy and water by around 9 %. Perhaps understandably
maintaining calorie intake but completely shifting to healthy foods increased
energy by 43%, water by 16% and emissions by 11%.
V. Ganesh
V. Gyaneshwar
Call : 93477 33661
96030 13030, 040-24516549
Ganesh & Co.
WHOLESALE VEGETABLE SUPPLIERS
MARRIAGE & ALL TYPES
OF FUNCTIONS
58 ECHO - 2016
Madannapet Market,
Saidabad, Hyd - 59