Is there any difference between the mineral water and ordinary drinking water?

Why do these kinds of water differ so much? Natural mineral water is definitely different from the ordinary drinking water.

Each of the world-famous manufacturers of mineral water boasts a long history of its own with proof of water purity printed on every bottle for many years. The goal of a manufacturer is to keep that original water purity intact when it is bottled.

The drinking water manufacturers stick to a different ideology. First and foremost, they value the artificial purity of water. To achieve the goal, they subject the water to a heavy purification method which sometimes renders it distilled. Then some salts are added.

The consumer gets even more confused due to that terminology that is more relevant to mineral water. You can take a guess and try to classify the tap water once it is cleaned from chlorine, filtered and softened. It is like cleaning it through the kitchen filter on an industrial scale.

Drinking water manufacturers have been pretty jealous of the success gained by the mineral water brands with medicinal properties. They have been trying hard to make an impression of their products as being medicinal, natural, ecologically pure etc. The mineral salts in drinking water do not always get along well in terms of physiology. Any school pupil who did ok in a chemistry course can calculate the salt dosages of calcium, magnesium and hydrocarbonate. For example, making mater by a technique that imitates its natural formation by filtering water with carbon dioxide through the marble and limestone. Then it could be enriched with dolomitic limestone, magnesium and calcium just like natural water. The content of chlorides and natrium would be significantly lowered. There have been a few attempts to stop the production of such water in the world, but to no avail due to low production costs.

Besides, specialists’ opinions on the water purification process vary greatly. While being purified of any toxic substances and various salts, water might as well to acquire some harmful properties. That is what exactly happened in the artificial case, carcinogens developed in the water following its ozonization.

The basic differences between the drinking and mineral are as follows:

· produced from natural springs or drilled wells, no external influence whatsoever is involved as to the chemical and physical properties of water
· certain amounts of mineral salts contained by water along with residues of other substances and components
· water collected under conditions that guarantee its original microbiological purity and stability of its components chemical makeup

P.S.

Any civilized country society holds mineral water as a sacred object created by nature itself.

I am 34 years old. I live in Russia.

While many years ago coffee was eaten as a whole bean, or eventually brewed into a strong drink, today it is served in a vast array of delectably doctored ways. From strong, straight black espresso to sweet, frothy mocha-lattes, today’s coffee choices have something to delight the palates of even the most discerning.

The recent growth of major chains, such as Starbucks, has given rise to a new movement in coffee that has truly raised the bar for what customers can expect. Gone are the days of a simple cup of joe, or a quick sip of mud, today’s coffee consumers are treated to an unprecedented number of interesting flavor combination options. Cafes and coffee retailers now regularly experiment with new flavors, including caramels, chocolates, white chocolates, and more. They also often offer seasonal variations of classic favorites, such as cinnamon spiced lattes during the holiday season, or pumpkin spiced mochas during the fall.

Today’s plethora of coffee drink customization options has helped to make coffee a favorite little daily indulgence of millions of Americans. In this troubled economy, in particular, many Americans are taking solace in enjoying some of the smaller, reasonably priced luxuries of life, while forgoing some more extravagant purchases.

Coffee has indeed become a fixture in the daily routine of many of these Americans, not only for its delicious flavor, but also because of the welcome morning pick-me-up it provides. In today’s fast-paced world, many of us are not always sleeping eight hours a night or exercising as regularly as we would like. A cup of coffee in the morning provides that little extra boost to help ensure that you have a better, more productive day at the office or at home with the kids.

Additionally as scientists begin to uncover the numerous health benefits of coffee, an increasing number of health-conscious Americans are considering a shift from sodas or teas to this time-tested, nutrition-laden drink.

Much of the focus on the healthful properties of coffee has been centered around the fairly recent discovery of the abundance antioxidants found in coffee beans. Coffee beans, which are dark brown in color, are said to be close to blueberries in richness of antioxidants. As a result they are believed to be beneficial in preventing premature skin aging, among many other benefits to the body.

Perhaps the most important role of antioxidants in human health, however, is their cancer-prevention property. Enjoying a simple cup of coffee every morning along with a bowl of fresh blueberries or broccoli every evening, could potentially go a long way in preventing illness later on. Thus more and more Americans are considering introducing coffee into their dietary regime in order to start reaping some of its numerous and significant health benefits.

Whether it is enjoyed for its health properties, its delicious flavor, or its ability to perk up one’s morning, coffee is quickly growing in popularity among Americans today.

Damian Papworth loves drinking coffee made from one cup coffee makers. When he has guests over though, he uses his krups 4 cup coffee maker

By

VIKRAM KARVE

I love tea.

You too love a cup of invigorating tea, don’t you – but tell me do you know how to make a good cup of delicious tea?

Okay, let me tell you the time-tested simple way of preparing the best cup of invigorating tea.

Get some good Assam CTC Tea [CTC is an acronym for Crush, Tear and Curl].

CTC teas have a granular appearance and the fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea, Orthodox Leaf Teas [the OPs, the BOPs, et al] just don’t fit the bill – you need CTC tea to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour, not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

Take two cups of fresh water [one for you and one for me!] in a stainless steel vessel. Add four teaspoons of sugar. Put on the stove, cover with a lid and boil. Once the water starts boiling, remove the lid and boil for one and a half minutes – yes, exactly one and a half minutes!

Now briskly add two teaspoons of CTC Tea leaves – the boiling water will suddenly erupt, and surge up, like a volcano, so smartly switch off the flame before it spills over and quickly cover tightly with the lid.

Brew for five minutes till the liquor is full-bodied and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk – yes, fresh creamy buffalo milk is a must – in Pune, I prefer Chitale’s.

First pour in some hot milk in the cup, and through a strainer, pour in the rich tea brew and till you get beautiful reddish orange colour.

Remember – always pour tea into milk, never pour milk into tea.

This is the secret of the appetizingly attractive bright lively carroty red colour as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now, go ahead, relish every sip, and enjoy your cup of ambrosial divine rejuvenating tea.

And do tell us how you liked your delicious cup of tea.

VIKRAM KARVE

Copyright © Vikram Karve 2009

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm
VIKRAM KARVE educated at IIT Delhi, ITBHU and The Lawrence School Lovedale, is an Electronics and Communications Engineer by profession, a Human Resource and Training Manager by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book “Appetite for a Stroll”. Vikram lives in Pune with his family and pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.

[A Simple recipe for the ultimate Mughlai dish]

By

VIKRAM KARVE

If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous “Punjabi” Butter Chicken-Naan routine!

“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.

Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name “Do” [“Two”] Piaza, or Pyaaza, spell it whichever way you like.

Come Dear Reader and fellow Foodie; let’s together cook a Chicken Do Piaza. It takes time, but it’s easy.

THE FIRST PIAZA

First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.

Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.

This is the first “Piaza”!

THE SECOND PIAZA

In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – during both the first and second “piazas”.

EATING THE “DO PIAZA”

Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.

Happy Eating.

VIKRAM KARVE

Copyright © Vikram Karve 2009

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

http://vikramkarve.sulekha.com

vikramkarve@sify.com

VIKRAM KARVE educated at IIT Delhi, ITBHU and The Lawrence School Lovedale, is an Electronics and Communications Engineer by profession, a Human Resource and Training Manager by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book “Appetite for a Stroll”. Vikram lives in Pune with his family and pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.

Chocolate is a natural, plant based product. Therefore it contains many valuable ingredients. Polyphenols believed to counteract free radicals in addition to B-complex, D and E vitamins. Consumed in moderation, it has its place in a balanced diet. It is believed that an ounce of dark chocolate per day will provide the most benefits and not increase your waistline. And while chocolate may be high in calories it compensates for energy loss due to physical exertion. The main reason it is a favorite with athletes and students alike.

Chocolate also does not harm teeth. Milk and white chocolate are rich in vitamins A and B12 which, among other things, contribute to the growth of healthy teeth and bones. These vitamins also aid the absorption of calcium and phosphorous needed for the creation of red blood cells and the growth of muscles and tissues. Cocoa butter also helps sticky, sugary foods from sticking to your teeth helping to prevent tooth decay.

While chocolate may contain sugar it is absorbed slowly into the blood stream. This is in part thanks to the natural fat, cocoa butter. The caffeine-like substance, theobromine is also in such small amounts that many of us will feel no affect from it at all.

More and more information becomes available about chocolate and good health. Studies are being done by some very credited instituions on the benefits chocolate. Maybe one day we will adopt the saying “A chocolate a day will keep the doctor away” but until then we chocolate lovers will just have to keep preaching.

The author is owner of Van Holten’s Homemade Chocolates and Candies located in Kearny, NJ and on line at: http://www.vanholtens.com. Also a chocolate and candy enthusiast, I have been in the business for over 30 years. Now trying to spread the word on the benefits of chocolate and how it can be part of a healthy and balanced diet.

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