#International Year of Millets

[organicsdhatu]

5 Benefits Barnyard Millet

In recent years, millet consumption has increased because of its various health-promoting aspects. Among all the millets (click here to know types of millets), Barnyard millet holds a special place for its dense nutrient characteristics. 

Other names for barnyard millets are Shyamka (Sanskrit), Oodalu (Kannada and Telugu), Sawa (Hindi), Samo (Gujarati), Kudiraivalli (Tamil), Sawa (Bengali), Samula (Marathi)

#Benefits Barnyard Millet #millet weight loss #millet diabetes #multi millet flour #International Year of millets #Dhatu Organics #Millets #Foxtail Millet #Little Millet #Barnyard Millet #Kodo Millet #Brown Millet #Proso Millet #Ragi #Ragi Flour #Sprouted Ragi Flour #Ragi Malt #Millet Flour

[general-knowledge-quiz]

#millets #International Year of Millets #sustainable and nutritious food

[suchananewsblog]

‘Garh Bhoj’: A social activist’s mission to popularise traditional Uttarakhand foods

At the peak of Uttarakhand’s statehood movement in the 1990s, the hills would often reverberate with the ” Kodo-Jhangora khayenge, Uttarakhand banayenge” slogan, remembers Dwarika Prasad Semwal, a social activist who has pioneered a mission to popularise the State’s traditional foods. The slogan appealed to Mr. Semwal, at the time a teenager helping his father run a small eatery that frequently…

View On WordPress

#india millet #india millet production #International Year of Millets #millet #millet health benefits #Uttarakhand #uttarakhand garh bhoj #uttarakhand millets

[benarersiya]

Traditional millet diet is beneficial in diabetes, obesity and host of other disorders

New Delhi: Union Minister of State (Independent Charge) Science & Technology; Minister of State (Independent Charge) Earth Sciences; MoS PMO, Personnel, Public Grievances, Pensions, Atomic Energy and Space, Dr Jitendra Singh, who is also a known Diabetologist and a medical professional, said that traditional millets diet is beneficial in diabetes, obesity and host of other disorders. Millets are…

View On WordPress

#CSIR #Dr Jitendra Singh #International Year of Millets #Millets

[merikheti]

IYoM: भारत की पहल पर सुपर फूड बनकर खेत-बाजार-थाली में लौटा बाजरा-ज्वार

भारत की पहल से यूएन में हुआ पारित

दो साल में 146% बढ़ी बाजरा की मांग

कुकीज, चिप्स का बढ़ रहा बाजार

“अयं बन्धुरयं नेति गणना लघुचेतसाम् । उदारचरितानां तु वसुधैव कुटुम्बकम् ॥”

महा उपनिषद सहित कई ग्रन्थों में लिपिबद्ध महा कल्याण की भावना से परिपूर्ण यह महावाक्य भारतीय संसद भवन में भी सुषोभित है।

इसका अर्थ है कि, यह अपना बन्धु है और यह अपना नहीं है, इस तरह का हिसाब छोटे चित्त वाले करते हैं। उदार हृदय वालों के लिए तो (सम्पूर्ण) धरती ही कुटुंब है।

”धरती ही परिवार है।” सनातन धर्म के मूल संस्कार एवं इस महान विचारधारा के प्रसार के तहत भारत ने अंतर राष्ट्रीय स्तर पर अन्न के प्रति भारतीय मनीषियों द्वारा प्रदत्त सम्मान के प्रति भी दुनिया का ध्यान आकृष्ट किया है।

”धरती मेरा कुटुंब है, प्राकृतिक कृषि से उदर पोषण कृषक का दायित्व है।”, इन विचारों से भले ही दुनिया पहली बार परिचित हो रही हो, लेकिन भारत में यह पंक्तियां, महज विचार न होकर सनातनी परंपरा का अनिवार्य अंग हैं। भारत में कृषि का चलन बहुत पुराना है।

हालांकि अंग्रेजी नाम वाली पैक्ड फूड डाइट (Packed Food Diet) के बढ़ते चलने के कारण युवा वर्ग अब इन यूनिवर्सल थॉट्स (सार्वभौमिक विचार) से दूर भी होता जा रहा है।

कोदू, कुटकी, जौ, ज्वार, बाजरा जैसे पारंपरिक अनाज की पहचान को आज की पीढ़ी, हिंदी के अंकों, अक्षरों की तरह भुलाती जा रही है। संभव है, कुछ दिन में कॉर्न, सीड्स जैसे नामों के आगे मक्का, बीज जैसे नाम भी विस्मृत हो जाएं!

भारत सरकार की पहल

प्रकृति प्रदत्त अनाज की किस्मों में निहित जीवन मूल्यों की ओर ध्यान आकृष्ट कराने, भारत सरकार ने साल 2018 को ईयर ऑफ मिलेट्स के रूप में मनाने का निर्णय लेकर, देसी अनाज की किस्मों की ओर दुनिया का ध्यान आकृष्ट कराया।

ईयर ऑफ मिलेट्स के तहत सरकारी स्तर पर मोटे अनाज की किस्मों की खेती के लिए किसानों को प्रोत्साहित करने तमाम प्रोत्साहन योजनाएं संचालित की गईं।

अब IYoM

इसके बाद संयुक्त राष्ट्र (United Nations) को, अनाज की बिसरा दी गईं किस्मों की ओर लौटकर, प्राकृतिक खेती से दोबारा जुड़ने का भारत का यह तरीका पसंद आया, तो वर्ष 2023 को अंतर राष्ट्रीय स्तर पर इंटरनेशनल ईयर ऑफ मिलेट्स – आईवायओएम (International Year of Millets – IYoM) अर्थात अंतरराष्ट्रीय पोषक-अनाज वर्ष के रूप में मनाने का निर्णय लिया गया।इंटरनेशनल ईयर ऑफ मिलेट्स (IYoM) 2023 योजना का सरकारी दस्तावेज पढ़ने या पीडीऍफ़ डाउनलोड के लिए, यहां क्लिक करें

नैचुरल फार्मिंग (Natural Farming) या प्राकृतिक खेती के दौर में ज्वार, बाजरा, कोदू, कुटकी जैसे मोटे अनाज अब मिलेट्स (MILLET) के रूप में सुपर फूड बनकर धीरे-धीरे फिर से चलन में लौट रहे हैं।

क्या आप इक्षु, उर्वास के बारे में जानते हैं। इक्षु अर्थात गन्ना एवं उर्वास यानी ककड़ी, वे नाम हैं जो मिलेट्स (बाजरा, ज्वार) की तरह समय के साथ नाम के रूप में अपनी पहचान बदल चुके हैं।

इस बदलाव की वजह क्या है ?

आखिर क्या वजह है कि दुनिया को अब मोटा अनाज पसंद आने लगा है, करते हैं इस बात की पड़ताल।

मोटे अनाज (मिलेट्स/MILLETS) के धरती, प्रकृति और मानव स्वास्थ्य से जुड़े फायदों पर अनुसंधान करने वाले भारत के कृषि विज्ञान विश्वविद्यालय एवं कृषि केंद्रों के शोध अंतर राष्ट्रीय स्तर पर विचार का विषय हैं।

इंटरनेशनल क्रॉप्स रिसर्च इंस्टीट्यूट्स (International Crops Research Institute for the Semi-Arid Tropics) भी मिलेट्स की उपयोगिता पर रिसर्च करने में व्यस्त हैं।

भारत की ही तरह विश्व के तमाम कृषि अनुसंधान केंद्रों का भी यही मानना है कि, बाजरा, ज्वार, पसई का चावल जैसे मोटे अनाज अब वक्त की जरूरत बन चुके हैं। इनके मुताबिक अनाज की इन किस्मों को खाद्य उपयोग के चलन में लाने के लिए अंतर राष्ट्रीय स्तर पर IYoM जैसे साझा सहयोग की जरूरत है। मतलब मोटे अनाज की किस्मों की न केवल व्यापक स्तर पर खेती की जरूरत है, बल्कि उपजे अनाज के लिए विस्तृत बाजार नेटवर्क भी अपरिहार्य है।

कृषि प्रधान देश भारत के नेतृत्व में आयोजित यूएन के IYoM 2023 मिशन के तहत लोगों को मोटे अनाज के लाभों के बारे में जागरूक किया जाएगा। इस तारतम्य के तहत हाल ही में भारत में मिलेट्स पाक उत्सव आयोजित किया गया। इसमें मोटे अनाज से बनने वाले व्यंजनों एवं उसके स्वास्थ्य लाभों के बारे में लोगों को जागरूक कर उनकी जिज्ञासाओं का समाधान किया गया।ये भी पढ़ें: IYoM: मिलेट्स (MILLETS) यानी बाजरा को अब गरीब का भोजन नहीं, सुपर फूड कहिये

मिलेट्स फूड मेले में लोगों की मौजूदगी ने साबित किया कि, लोग मोटे अनाज के आहार के प्रति आकर्षित हो रहे हैं। इससे पता चलता है कि, मिलेट्स फिर चलन में लौट रहे हैं। मोटे अनाज की फसलों के लिए इसे एक सार्थक संकेत कहा जा सकता है।

मोटे अनाज की कृषि उपयोगिता

मोटा अनाज या बाजरा (मिलेट्स/MILLETS) आम तौर पर किसी भी किस्म की गुणवत्ता वाली मिट्टी में पनप सकता है। इसके लिए किसी खास किस्म की खाद, या रसायन आदि की भी जरूरत नहीं होती। तुलनात्मक रूप से इन फसलों को कीटनाशक की भी आवश्यकता नहीं है।

इसलिए स्मार्ट फूड

मोटा अनाज तेजी से चलन में लौट रहा है। इसमें खेत, जमीन, पर्यावरण के साथ ही मानव स्वास्थ्य से जुड़े लाभ ही लाभ समाहित हैं। ये अनाज धरती, किसान और इंसान के लिए लाभकारी होने के कारण इन्हें सुपर फूड कहा जा रहा है।

और अधिक खासियतों की यदि बात करें, तो मोटे अनाज को उपजाने के लिए किसान को ज्यादा पानी की जरूरत नहीं पड़ती। यह अन्न किस्में तेज तापमान में भी अपना वजूद कायम रखने में सक्षम हैं।

मिलेट्स फार्मिंग किसानों के लिए इसलिए भी अच्छी है, क्योंकि दूसरी फसलों के मुकाबले इनकी खेती आसान है। इसके अलवा कीट पतंगों का भी मोटे अनाज की फसल पर कम असर होता है। कीट जनित रोगों से भी ये बचे रहते हैं।

मोटे अनाज (मिलेट्स/MILLETS) मानव के स्वास्थ्य के लिए काफी सेहतकारी हैं। मिलेट्स में पौष्टिक तत्व प्रचुर मात्रा में मौजूद रहता है।

अनुसंधान के मुताबिक, बाजरे से मधुमेह यानी शुगर को नियंत्रित किया जा सकता है। कोलेस्ट्रॉल (cholesterol) लेवल में भी इससे सुधार होता है। कैल्शियम, जिंक और आयरन की कमी को भी बाजरा दूर करता है।ये भी पढ़ें: ऐसे मिले धान का ज्ञान, समझें गन्ना-बाजरा का माजरा, चखें दमदार मक्का का छक्का

स्वास्थ्य विशेषज्ञ भी मोटे अनाज को आहार में शामिल करने की सलाह लोगों को दे रहे हैं। मीडिया रिपोर्ट्स के अनुसार भारत में डायबिटीज के लगभग 8 करोड़ मरीज हैं।

देश में 33 लाख से अधिक बच्चे कुपोषण का शिकार हैं। इनमें से आधे से अधिक गंभीर रूप से कुपोषित श्रेणी में आते हैँ। भारत के प्रधानमंत्री नरेंद्र मोदी (Prime Minister Narendra Modi) कुपोषण से मुक्ति के लिए मिलेट्स रिवोल्यूशन (Millets Revolution) की दरकार जता चुके हैं।

प्रधान मंत्री नरेंद्र मोदी के अनुसार पौष्टिक आहार और अच्छे स्वास्थ्य को सुनिश्चित करने के लिए भारत को बाजरा क्रांति (Millets Revolution) पर काम करने की आवश्यकता है।

विशेषज्ञों की मानें तो भारत के लिए मिलेट्स रिवोल्यूशन इसलिए कठिन नहीं है, क्योंकि मक्के की रोटी, बाजरे के टिक्कड़, खीर आदि के रूप में मोटा अनाज पीढ़ियों से भारतीय थाली का अनिवार्य हिस्सा रहा है।

एक तरह से जौ और बाजरा को मानव जाति के इतिहास में खाद्योपयोग में आने वाला प्राथमिक अन्न कहा जा सकता है। सिंधु घाटी की सभ्यता संबंधी अनुसंधानों में बाजरा की खेती के प्रमाण प्राप्त हुए हैं। भारत के 21 राज्यों में मोटे अनाज की खेती की जाती है।

ये मोटे अनाज राज्यों में प्रचलित मान्यताओं के अनुसार अपना स्थान रखते हैं। राज्यों में मोटे अनाजों (मिलेट्स/MILLETS) को उनकी उपयोगिता एवं जरूरत के हिसाब से उपजाया जाता है। गौरतलब है कि मोटे अनाज प्रकारों से जुड़ी अपनी-अपनी मान्यताएं भी हैं।

भारत में बाजरा पैदावार

भारत प्रतिवर्ष 1.4 करोड़ टन बाजरे की पैदावार करता है। भारत दुनिया का सबसे बड़ा बाजरा उत्पादक देश माना जाता है। हालांकि बीते 50 सालों में इससे जुड़ी कृषि उत्पादक भूमि घटकर कम होती गई है। यह भूमि 3.8 करोड़ हेक्टेयर से घटकर मात्र 1.3 करोड़ हेक्टेयर के आसपास रह गई है।

1960 के दशक में उत्पन्न बाजरा की तुलना में आज बाजरा की पैदावार कम हो गई है। तब भारत खाद्य सहायता पर निर्भर था। भारत को उस समय देशवासियों के पोषण के लिए अनाज का आयात करना पड़ता था।ये भी पढ़ें: बाजरा देगा कम लागत में अच्छी आय

क्यों पिछड़ा सुपर फूड

खाद्य मामलों में आत्मनिर्भरता हासिल करने एवं कुपोषण पर लगाम कसने के लिए भारत में हरित क्रांति हुई। इसके परिणाम स्वरूप 60 के दशक के उपरांत भारत में गेहूं एवं चावल की अधिक पैदावार वाली किस्मों को खेत में अधिक स्थान मिलता गया।

भारत में 1960 और 2015 के बीच गेहूं का उत्पादन तीन गुना से भी अधिक हुआ। चावल के उत्पादन में इस दौरान 8 सौ फीसद वृद्धि हुई। गेहूं, चावल का दायरा जहां इस कालखंड में बढ़ता गया वहीं बाजरा, ज्वार जैसे मोटे अनाज की पैदावार का क्षेत्रफल सिमटता गया।

गेहूं अनाज को प्रोत्साहन देने के चक्कर में बाजरा और उसके जैसे दूसरे पारंपरिक ताकतवर मोटे अनाज की अन्य किस्मों की उपेक्षा हुई। नतीजतन मिलेट्स की पैदावार कम होती गई।

दरअसल बाजरा और मोटे अनाज को पकाना सभी को नहीं आता एवं उसको खाद्य उपयोगी बनाने के लिए भी काफी समय लगता है। इस कारण दशकों से इनका बेहद कम उपयोग किया जा रहा है। बाजार ने भी मोटे अनाज की उपेक्षा की है।

समझ आई उपयोगिता

प्राकृतिक अनाज आहार के प्रति जागरूक होती आज की पीढ़ी को अब समय के साथ-साथ मोटे अनाज की उपयोगिता समझ आ रही है।

भुलाई गई अनाज की इन किस्मों को चलन में वापस लाने के लिए चावल और गेहूं की फसलों की ही तरह सरकारों को खास ध्यान देना होगा।

भारतीय कृषि वैज्ञानिक ज्वार, बाजरा जैसे मोटे अनाजों की किस्मों पर व्यापक शोध कर रहे हैं। इनके द्वारा दिए गए सुझावों से किसानों को लाभ भी मिल रहा है। एक रिपोर्ट के अनुसार पिछले दो सालों के दौरान बाजरा की मांग में उल्लेखनीय रूप से 146 प्रतिशत तक की वृद्धि हुई है।

बाजरा में बाजरा

बाजार में अब बाजरा जैसे मोटे अनाज से बने तमाम प्रोडक्ट्स उपलब्ध हैं। मिलेट का आटा, कुकीज, चिप्स आदि पैक्ड आइटम्स की खुदरा बाजार, सुपर मार्केट एवं ऑनलाइन प्लेटफॉर्म पर खासी डिमांड है।ये भी पढ़ें: बाजरे की खेती (Bajra Farming information in hindi)

पीडीएस प्रोसेस

भारत में पब्लिक डिस्ट्रीब्यूशन सिस्टम – पीडीएस (Public Distribution Service – PDS) यानी सार्वजनिक वितरण प्रणाली के माध्यम से हितग्राहियों को 1 रुपया प्रति किलो की दर से बाजरा प्रदान किया जा रहा है।

कुछ राज्यों में मोटे अनाज से बने व्यजनों को दोपहर आहार (मिड डे मील – Mid Day Meal Scheme) योजना के तहत परोसा जा रहा है।

मतलब सरकार और बाजार को बाजरे की मार्केट वैल्यू पता लगने पर इसकी हैसियत लगातार बढ़ती जा रही है। गरीब का भोजन बताकर किनारे कर दिया गया बाजरा जैसा ताकतवर अनाज, सुपर फूड मिलेट्स (MILLETS) के रूप में फिर नई पहचान बना रहा है।

Source IYoM: भारत की पहल पर सुपर फूड बनकर खेत-बाजार-थाली में लौटा बाजरा-ज्वार

#International Crops Research Institute #International Year of Millets #IYoM #इंटरनेशनल ईयर ऑफ मिलेट्स #ईयर ऑफ मिलेट्स #संयुक्त राष्ट्र (United Nations)

[jobsbuster]

#Indian Mission #Christmas celebration #carols #millets #Indian High Commission #diaspora organisations #Kimberly Rodrigues #Choir of King’s College #Gandhi Hall #Christmas season #India House #decorations #trees #Oscar Castellino #Hindi composition #Silent Night #International Year of the Millets 2023 #Khamosh Hai Raat #Baluji Srivastava #Mark Troop #operatic baritone #rising star #UK #Choir of King’s College London #Dr Joseph Fort #traditional set #popular carols

[priyastandon]

Bask in the Sun’s benevolence upwards and onwards

Benevolent Sankranti

Most of the festivals we celebrate are calculated in accordance with the Lunar calendar. Hence their dates are not fixed. However the Makar Sankranti festival is celebrated as per the Solar calendar and falls on January 14/15 every year. We offer obeisance to the Sun on Makar Sankranti. Why is that so? It seems that when man sought to find proof of God, he found it in the Sun. The Sun is said to be a Pratyaksh Devta because we can see it and feel its warmth and energy. We chant the Gayatri Mantra while praying on Makar Sankranti. Emulating the Sun’s benevolence towards all, we donate food, clothes, milk etc. The Sun doesn’t emit light for itself, plants don’t bear fruit for themselves … let us follow suit!

The Sun provides sustenance to all forms of life. It provides energy to plants for  photosynthesis. We get our food from the plants. So the Sun is an inexhaustible powerhouse of abundance and energy for all forms of life.

Makar Sankranti is considered most auspicious as it marks the upward movement of the Sun away from the Tropic of Capricorn; from the Southern Hemisphere, towards the Northern Hemisphere. It is also called Uttarayan i.e. the Sun moving towards Uttar Disha (North direction). It marks the entry of the Sun into Makar-Rashi i.e. Capricorn. This being the harvest festival in many states, the farmers celebrate their new crops and offer them to the Gods as thanksgiving and also share them with each other.

Makar Sankranti is also called Maghi, Bihu, Pongal, Shishur Saenkraat, Suggi Habba, etc. 

The celebrations vary slightly from state to state all over India. But they centre around prayers, feasting, dancing and singing. In the North, Makar Sankranti day is the day next after Lohri. We usually consume a lot of Til, Bhugga, Peanuts and Gacchak on Lohri as we huddle around a bonfire, sing and dance with family and friends. My mother would always make Chane ki dal ki khichdi and serve it with curd for breakfast on Maghi day. Til-Bhugga etc. generate a lot of heat in the body. And khichdi acts as a coolant thereafter!

This year being the International year of Millets, you can experiment with Bajre (pearl millet) ki khichdi which is definitely the yummiest khichdi in the world! Temper it with hot ghee and red chilli powder and have it with curd! Delicious!

In the run up to Makar Sankranti kite flying is another tradition. Besides the fun in flying kites, it compulsorily exposes us to the Sun. Having stayed indoors in the cold, foggy days of the North Indian winter, kite flying on a sunny Sankranti day is like applying balm on a wound! In the garb of culture and tradition, our health is also taken care of!

The best explanation of the word Lohri is Lo-Hari (Take Lord!), which translates to a prayer written by Sri Sathya Sai Baba, “Oh Lord! Take my Love and let it flow in fullness of devotion to Thee. Oh Lord! Take my hands and let them work incessantly for Thee. Oh Lord! Take my Soul and let it be merged in One with Thee. Oh Lord! Take my mind and thoughts, and let them be in tune with Thee. Oh Lord! Take my everything and let me be an Instrument for Thee.”

Our culture is designed such that after every few days/months there is a festival that brings an opportunity to celebrate life as well as thank God for His bounties and contemplate on the purpose of our Earthly sojourn.

The North is considered to be the direction of everything auspicious, so we celebrate the Sun journeying towards the North. Moving northwards means moving towards positive thoughts, good deeds etc. If man too starts moving towards thoughts of God, it amounts to the same thing. The real northward journey happens inside us!

What do you think? 

This article is published in Hindustan Times on 15.01.2023.

#makarsankranti #sankranthi2023 #pongal #sri sathya sai #SriSathyaSaiBaba #SathyaSaiBaba #Sathya Sai #lohri #uttarayan #indian culture #International Year of Millets 2023

[krishak-rastra-sandesh]

International Year of Millets: देश में मोटे अनाजों के लिए स्थापित किए गए 3 नए उत्कृष्टता केंद्र

International Year of Millets: देश में मोटे अनाजों के लिए स्थापित किए गए 3 नए उत्कृष्टता केंद्र

International Year of Millets के अवसर पर भारत सरकार की तरफ से देश में मोटे अनाजों के लिए 3 उत्कृष्टता केंद्र स्थापित किए गए हैं. जिसके तहत ज्वार, बाजरा और अन्य छोटी श्रेणी के मोटे अनाजों के लिए उत्कृष्टता केंद्र स्थापित किए हैं. संयुक्‍त राष्‍ट्र वर्ष 2023 को इंटरनेशनल ईयर ऑफ म‍िलेट के तौर पर मनाने जा रहा है. Image Credit source: File Photo दुनिया में भारत मोटे अनाजों का गढ़ है. मसलन मोटे…

View On WordPress

#International year of millets 2023 #Millet Research Center #millets farming #Millets Promotion Policy

[cognitivejustice]

From ancient fertilizer methods in Zimbabwe to new greenhouse technology in Somalia, farmers across the heavily agriculture-reliant African continent are looking to the past and future to respond to climate change.

Zimbabwe

A patch of green vegetables is thriving in a small garden the 65-year-old Tshuma is keeping alive with homemade organic manure and fertilizer. Previously discarded items have again become priceless.

“This is how our fathers and forefathers used to feed the earth and themselves before the introduction of chemicals and inorganic fertilizers,” Tshuma said.

He applies livestock droppings, grass, plant residue, remains of small animals, tree leaves and bark, food scraps and other biodegradable items like paper. Even the bones of animals that are dying in increasing numbers due to the drought are burned before being crushed into ash for their calcium.

Somalia

Greenhouses are changing the way some people live, with shoppers filling up carts with locally produced vegetables and traditionally nomadic pastoralists under pressure to settle down and grow crops.

“They are organic, fresh and healthy,” shopper Sucdi Hassan said in the capital, Mogadishu. “Knowing that they come from our local farms makes us feel secure.”

The greenhouses also create employment in a country where about 75% of the population is people under 30 years old, many of them jobless.

Kenya

In Kenya, a new climate-smart bean variety is bringing hope to farmers in a region that had recorded reduced rainfall in six consecutive rainy seasons.

The variety, called “Nyota” or “star” in Swahili, is the result of a collaboration between scientists from the Kenya Agricultural and Livestock Research Organization, the Alliance of Bioversity International and research organization International Center for Tropical Agriculture.

The new bean variety is tailored for Kenya’s diverse climatic conditions. One focus is to make sure drought doesn’t kill them off before they have time to flourish.

--------

Other moves to traditional practices are under way. Drought-resistant millets, sorghum and legumes, staples until the early 20th century when they were overtaken by exotic white corn, have been taking up more land space in recent years.

Leaves of drought-resistant plants that were once a regular dish before being cast off as weeds are returning to dinner tables. They even appear on elite supermarket shelves and are served at classy restaurants, as are millet and sorghum.

This could create markets for the crops even beyond drought years

#solarpunk #africa #indigenous knowledge #community #climate smart agriculture #knowledge weaving #cultural interface

[organicsdhatu]

International Year of millets

UNGA declared 2023 as the International Year of Millets in March 2021. India pushed for recognising the importance of millet and creating a domestic and global demand along with providing nutritious food to the community.

#International Year of millets #dhatu organics #buckwheat flour #millet flour #popped ragi flour #ragi malt #ragi flour #barnyard millet #brown millet #foxtail millet #ragi dosa mix

[sustainabilitythoughts]

International Year of Millets

According to the article below, the United Nations has declared 2023 the International Year of Millets.  Millets are ancient grains that are among the earliest domesticated plants. There are around 6000 different kinds of millets, and they have numerous health and environmental advantages. Millets provide a healthy base for sustainable meals in many different food cultures.  Millets are a very low-impact crop, with a lower carbon footprint than wheat and can grow in dry climates with little or no water beyond rainfall. They have a natural resistance to pests so fewer chemicals are needed when growing millet. 

Millets are gluten free, and most varieties have more protein than rice. Millets are among the most nutritious of all grains and are gluten free.  The article gives some ideas on cooking with millets and lists cookbooks with recipes for using millets and other ancient grains. I plan to buy some millet flour and millet whole grains later today. 

#sustainability #environment #environmental

[norelationtodonkeykong]

month and a half left in the year and im notice a lot of y'all still haven't done shit for International Year Of Millets 2023.

[suchananewsblog]

‘Garh Bhoj’: A social activist’s mission to popularise traditional Uttarakhand foods

At the peak of Uttarakhand’s statehood movement in the 1990s, the hills would often reverberate with the ” Kodo-Jhangora khayenge, Uttarakhand banayenge” slogan, remembers Dwarika Prasad Semwal, a social activist who has pioneered a mission to popularise the State’s traditional foods. The slogan appealed to Mr. Semwal, at the time a teenager helping his father run a small eatery that frequently…

View On WordPress

#india millet #india millet production #International Year of Millets #millet #millet health benefits #Uttarakhand #uttarakhand garh bhoj #uttarakhand millets

[khancrackers]

2023 is the International Year of Millets

[osk419]

India is an ancient nation with a youthful population. India is known for its traditions. But the younger generation is also making it a hub of technology. Be it creative reels on Insta or real time payments, coding or quantum computing, machine learning or mobile apps, FinTech or data science, the youth of India are a great example of how a society can embrace latest technology. In India, technology is not only about innovation but also about inclusion. Today, digital platforms are empowering the rights and dignity of people, while protecting privacy.

In the last nine years, over a billion people got a unique digital biometric identity connected with their bank accounts and mobile phones. This digital public infrastructure helps us reach citizens within seconds with financial assistance.

माता भूमि: पुत्रो अहं पृथिव्या:

This means -the Earth is our Mother and we are her children.

Indian culture deeply respects the environment and our planet. While becoming the fastest growing economy, we grew our solar capacity by Two Thousand Three Hundred Percent! Yes, you heard it right – Two Thousand Three Hundred Percent!

We became the only G20 country to meet its Paris commitment. We made renewables account for over forty percent of our energy sources, nine years ahead of the target of 2030. But we did not stop there. This is a way to make sustainability a true people’s movement. Not leave it to be the job of governments alone.By being mindful in making choices, every individual can make a positive impact. Making sustainability a mass movement will help the world reach the Net Zero target faster. Our vision is pro-planet progress. Our vision is pro-planet prosperity. Our vision is pro-planet people.

And this year, the whole world is celebrating the International Year of Millets, to promote sustainable agriculture and nutrition alike. We reach out to others during disasters as first responders, as we do for our own. We share our modest resources with those who need them the most. We build capabilities, not dependencies.

That I think is the most humble and propatriotic way 😅

#Growing india #narendra modi #self defense #sociology #blog #blogger #study blog #77thindependenceday #india #indian #g20summit #millet

[indianfoodinusa]

INDIAN FOODS IN USA

Hi Readers, welcome to indianfoodinusadotcom, Here you can learn all about Indian foods, recipes and all about INDIAN FOOD like {ABOUT INDIAN FOOD}

{HISTORY}

{VEDIC AGES}

{ANTIQUITY}

{FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE}

{MIDDLE AGE OF 16th CENTURY}

{COLONIAL PERIODS}

{INGREDIENTS}

{RECIPES}

LIKE (a) chicken Biryani (b) mutton biryani (c)Butter chicken (d) chicken tikka masala (e) veg biryani (f) Palak paneer (g) Matar paneer (h) chutneys, AND  Many more.

ABOUT INDIAN FOOD in USA

You will get know more about the best restaurants Around the world

INDIAN FOOD consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

INDIAN FOOD has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.

Spices were bought from India and traded around Europe and Asia. INDIAN FOOD has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

HISTORY OF INDIAN FOOD NON-VEGETARIAN

INDIAN FOOD reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to a diversity of flavors and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse INDIAN FOOD.

After 9000 BCE, the first period of indirect contact between the Fertile Crescent and Indus Valley civilizations seems to have occurred due to the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame and humped cattle were domesticated in the local farming communities.

 Mehrgarh is one of South Asia's earliest sites with evidence of farming and herding. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non-Indo-European and non-Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.

By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.

From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.

VEDIC AGE

VEGETARIAN

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

ANTIQUITY

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.

Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices.

Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.

PICKLES

FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.

Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India

Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste

Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala

Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji

Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk

Figs —cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World

Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals

Grape wine —first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya

Honey —the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts

Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree

Mustard —brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today

Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)

Rice—cultivated in the Indian subcontinent from as early as 5,000 BC

Rice cake—quite a variety are available

Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)

Saffron —almost all saffron grows in a belt from Spain in the west to Kashmir in the east

Salt —considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried

Sesame oil —popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean

Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition

Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass

Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts

Turmeric —used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th Century

VEG DUM BIRYANI

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe.

The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of INDIAN FOOD in the United Kingdom.

INGREDIENTS

Staple foods of INDIAN FOOD include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu, Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India, Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, Butter-based ghee, or deshi ghee, is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in INDIAN FOOD are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South INDIAN FOOD.

#restaurants #restaurant #foods #recipe #recipes #food blog #food recipes #today on tumblr