Do Good, Be Good
No-Flame Cooking
You can make yummy snacks without a stove or a knife! But first, let's discover some surprising secrets hiding in everyday foods.
Did you know?
Peanuts are not really nuts! They belong to the bean and pea family. After the flower fades, a stalk pushes into the soil, and the peanut pods grow underground.
Makhana (fox nuts) are the seeds of a water lily that grows in ponds. The Indian state of Bihar grows about 90% of the world's makhana!
Curd is made by tiny helpful bacteria! When a spoonful of old curd is mixed into lukewarm milk, the bacteria turn the milk's sugar into an acid. In 5 to 10 hours, the milk sets.
Try this: Banana Curd Cups
Do this with an adult
Wash your hands first. With an adult, peel a ripe banana and mash it in a bowl with a fork. Stir in 4 spoons of thick curd and 1 spoon of honey. Spoon it into two small cups. Put two biscuits in a closed bag, crush them with your hands and sprinkle the crumbs on top. No knife, no stove, just a tasty snack!
Go further: Fermentation Fun
Turning milk into curd is called fermentation, which means tiny living things (microbes) slowly change a food. It happens in idli batter too! The batter is left overnight, and helpful bacteria make gas bubbles, so the batter puffs up to about double its size. It also turns slightly sour. Next time idli batter is made at home, ask to see it before and after the night.