Power Failure

A very rare feeling feel crippled to a great extent today. A power failure that lasted approx. 4 hours in the student block on campus. Well worth writing a blog about considering its the second that has happened in my last two years of stay.

Everything in the house runs on electricity except the ventilation system and water supply. From the wireless modem for the internet which many people in the block are sharing with me right now, to the cooking stove (halogen filament). One couldnt get his breakfast ready, or check his email before leaving to class, take his clothes off the washing machine (stuck in mid wash cycle), dry them and have a shower in th dark. These three hours lacking power showed the block mates how dependent we are on electricity. There was chaos in the block- people knocking on each others windows to find out if they were the only ones with the cut. A number or contact that older dwellers had of the maintenance team, so that its sorted asap. Considering it was saturday, the response was quicker than quick. Thats how the Swedes are. They couldnt be in time to avoid the minifridge from defrosting the old school way- water puddle. For those who had to go to school, might have come across to their friends as a walking talking stick of deodorant (A joke).

Not a challenge for most in India who are used to long lasting power cuts. For example, my grandparents house in India has a back up power generator from heavy duty serial battery. But we do have stoves that run on LPG (Liquidised petroleum gas) and a cauldron on a furnace that uses dry twigs and flora (and pretty much anything that burns). The reason why this struck me is the contrast in lifestyle. Swedish system is prevalent on energy efficiency and continous production to maintain their high standard of living. While most parts in India even today, have it relatively crude (self sustainable in its own sense). I cant help these thoughts as I am in an agricultural university in one of the greenest countries on Earth. Plus, something new for blog readers.

Chapati Renaissance

Thanks to a mini cook book that came along with ad paper from a Swedish supermarket, ICA, I was re-introduced to this long lost healthy food from India- chapathi. A pan roasted disc rolled to resemble a thick crepe made from whole wheat flour and simple ingredients like butter/oil, yoghurt, salt and water. Another way to describe it would be as the Indian tortilla made out of whole wheat.

All thanks to ICA. There was a recipe of this bread on their seasonal brochure with an Aubergine curry.

Whole wheat flour or "Atta", pronounced "aah-tah" is expensive and only available in exotic grocery stores in Sweden. However, I ve circumnavigated myself to a cheaper solution. I make the base flour mix from vetemjol (white wheat flour) and vetekli (bran isolate of wheat) in a 70-30 % or 60-40% depending on the dish (curry) it will accompany. Mix it in a cake bowl with salt to taste, and add yoghurt (natural full fat) (a cup or two) and half a cup of butter or cooking oil. Mix it in a food processor or by using clean hands to a a lump of dough. I add luke warm water as I mix to attain the right moisture for the dough. Then, roll them to uniform, thin discs using a rolling pin.

Something like this-

It helps if the final shape is close to circular. If it resembles the map of china, I d say that you are getting close. To avoid dough from sticking to the pin, or the surface you are rolling on, keep white flour handy. Sprinkle it as you go.

Cooking them is the easiest part- HOT nonstick pan, no oil/grease as it fumes the place and then place the chapatis on it. Flip them once they fluff up. An ideally cooked chapati surface should have darkened spots on it like that of a Leopard (refer to the picture above).

Add butter once you laid it out on a plate so that it melts and preserves the moisture. Enjoy with the curry of choice, although, for my western freinds it was fun/challenging. When in Rome.....

A video that may help here- by "Show me the curry"
http://www.youtube.com/watch?v=3gDlUh43kOc
 

The bottom line

Done with my masters thesis presentation. All work put in over the months summend up with one presentation and feedback provided. The topic was "Effects of extrusion cooking on Beta-glucan and fructan in wheat and rye bran".

The idea was to investigate if food processing, extrusion, could increase these two components of the total dietary fibre content in grains. Usually, during production of white flour from wheat and rye, the exterior of the grain is milled out to form a by product that is classed as animal feed. Working in collaboration with Lantmannen, the thesis results would help unveil new range of products for human consumption, with better eating attributes to it and with added value.

Without making this another presentation of my work, I would like to highlight the presentation part in this blog. Naturally with pictures.

The picture on the right shows one of the cue cards I had to help remember the results. Not the best handwriting but it served the purpose. The picture also is a reflection of my attempt at being a hand model.

 The concluding slide with the words, "...and this is the part when we clap at the presentation".
:)

The ladies around me with the Champagne that they had with them, that was generously shared with me and a friend. Louise, in the orange coat was my opponent who didnt have many questions (relatively less for her reputation) :). Ellen, in yellow who is her house-mate and supported her thesis work. One would think that drinking Champagne would not be allowed to be consumed in the building (canteen). So, I suggested that we had it in the balcony seperated from the large lunch hall by crystal clear glass walls. We were on high horses that day and no one bother to stop us.

All is well that ends well but I remain with 15 final little steps (credits) to graduate with masters.

Already awaiting results for queued courses.

In wise words of Borat, "GREAT SUCCESS!!"