#millets in kannada

[fair-minded]

A Good day starts with Good FOOD!

Right, isn't it? People start their day with their morning breakfast, there arises the topic of whether the day is fine or not. Nobody wants their day without food, as we people are rushing our day only for this. Food is the only thing that every living creature lives in this world wants. It is the only thing that has no discrimination on gender, birth, age, place, rich or poor, upper/lower class, Good/bad, and what else, there is no sincere love than the love towards food. But there will be a special love for regional foods as well. Being an Indian, probably, most of the people even outside India will have the desire to taste South Indian Foods as it has the versatility of its style.

Let's take a look at South Indian Foods

The food varieties with a special culinary style of tradition, special rituals, the culture of serving, exclusive history for various dishes, healthy ingredients, and much more. South Indian foods hold the top position in this. These foods are a combination of Andhra style, Malabar style, Chettinad style, and Kannada style recipes. Most traditional of these are Kali, Keppai, Ditch millet, and Ragi tiffin etc., These are the common foods usually preferred by Indian people during the 60s and 70s. Even today, these are the main foods in some of the regions like rural villages, tribal areas, and hilly areas.

Little Bite on Health Concern

In Today's lifestyle, it is hard to believe that people live for more than 70 years. But our great-grandparents and grandparents would have lived for so many years like 80 to 90 years… Right? How come they could be so? Only Because of these healthy South Indian foods. They lived true to the words "Food is the greatest medicine ever". This is one of the best examples to prove that food varieties made in South Indian style are among the world's healthiest and tastiest as well.

Food TODAY!

Since the 1980s, people from different countries wishes to explore new varieties of different origins and different cultures. Nowadays, it is common in India that people wanted to try new styles of recipes and unique styles of preparation. For example, Let's take a popular dish 'Biryani', as it has various styles of preparation like Andhra style biryani, Malabar biryani, Hyderabadi biryani, Dum biryani, Awadhi biryani, Ambur biryani, Thalassery biryani, Beary biryani, etc. Even Rice choices also there for Biryani preparation such as basmati, Seeraga samba, Jeerakasala/Kaima, and so on. Visit our website www.pasiout.com to explore more varieties.

So, Every person will have their own choice and love for their favorite style of preparation. Even, vegetarian people also wanted to try new recipes in South Indian foods. Different restaurants like multicuisine, Chettinad, and pure veg have their menu in Vegetarian as equal to Non-vegetarian dishes. Thus, we could say that the mindset of people keeps on engaging in new recipes.

#southindianfood #pasioutmulticuisine #love to eat

[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)

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[indianchillies]

Ragi Mudde Recipe in Kannada

Ragi mudde recipe in Kannada, or finger millet balls in English, is a traditional and popular dish in the state of Karnataka, India. This nutritious and delicious dish has been a staple in Kannadiga cuisine for centuries. Ragi mudde is not only cherished for its unique taste and texture but also fo...

[cmbengaluru]

CM #84 was a reminder of our own roots as a community and how we have become distant from what used to be the cultural rhythm of life! Folklorist Dr. S Balaji shared about his 30+ years engaging with Janapada life ways and artists. A takeaway from his talk was that [translated] for as long as we call our mother "mother", folklore will stay alive. It can never be lost, but will only transform over time. We thank Kannada Janapada Parishath for the knowledge sharing. A shout out to venue partner Artkhoj, snack partner Kiru Millet Snacks and souvenir partner Mudfingers for the support to making this talk a rich and eventful one!

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[byzerodigital]

Brown Top Millet [American Millet] is also popularly known as Markra or Murat in Hindi, Korle or Pedda Same in Kannada and Kula Samai [ குல சாமை ] or Pala pul [ பலா புல் ] in Tamil.

Shelf Life: 24 months Product Type: Whole / Unpolished / Hulled Pack size: 2 lbs

#Vayalfoods& #39; Kula Samai is a nutritious and delicious millet-based snack that is perfect for anyone looking for a healthy snack option. Made with al #Kula Samai is a guilt-free way to satisfy your cravings. Taste the goodness of millets Vayalfoods USA. Buy Brow top Millet online USA

[ambrosiafarms]

Kodo Millet: Nutrition, Health Benefits, Recipes

Are you looking for a healthy and flavorful alternative to regular rice pulao? Look no further than kodo millet pulao, also known as varagu pulao. This easy recipe is perfect for a healthy lunch box or a lazy one-pot meal idea. Just swap rice with millet in your favorite pulao recipe, and you have a nutritious and gluten-free dish that tastes just as good as the original.

Health Benefits of Kodo Millet

Kodo millet, also known as varagu in Tamil, kodra in Hindi, arikelu in Telugu, and harka in Kannada, is a nutritious and tasty grain that is a great substitute for rice or wheat. Here are some of the health benefits of kodo millet:

Rich in fiber and protein content, which helps to keep you feeling full and satisfied for longer.

Contains lecithin, which is good for your nervous system.

It is free of gluten, making it a wonderful choice for people who are gluten intolerant or have celiac disease.

Tasty and flavorful, with no compromise in taste when compared to regular rice or wheat.

Contains antioxidant properties that are beneficial for your overall health.

Instructions for Making Kodo Millet Pulao

To make kodo millet pulao, you will need a small pressure cooker and the following ingredients:

1 cup kodo millet (varagu)

1 onion, chopped

1 teaspoon ginger garlic paste

1 teaspoon fennel seeds

1 bay leaf

1 cinnamon stick

1 cup mixed vegetables (carrots, peas, beans)

2 tablespoons oil or ghee

Salt to taste

Water (1.5 cups)

Steps to make Kodo Millet  pulao:

Heat a small pressure cooker with oil or ghee. Fennel should not change colour as you add cinnamon, fennel, and bay leaf to a medium flame. Add the onion after that, then stir. After that, add the ginger-garlic paste and cook it over medium heat for a minute.

Add the chopped veggies, mint leaves, and fry on a medium flame for about 2 minutes. You can add a little salt to the veggies.

Add washed, drained millet to the mixture and mix well. Let it dry. The flame should always be in medium.

Add water, salt, and bring to a boil. Mix together and cook for a whistle on a medium or low temperature, or if possible, for 12 minutes on a low flame.

Serve hot with onion raita. Fluffy, tasty, and flavorful pulao that is sure to impress!

Serving Suggestions for Kodo Millet Pulao

Kodo millet pulao goes well with onion raita and salna. It is a delicious and healthy one-pot meal that is perfect for lunch or dinner.

In conclusion, kodo millet pulao is an excellent healthy alternative to regular rice or wheat pulao. It is easy to make, nutritious, and gluten-free. Try this recipe for a delicious and healthy one-pot meal that is sure to become a favorite in your household.

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[devidmash]

Benefits of Barnyard Millet Rice

Barnyard Millet Rice is a whole grain food which is low in calories and fat and higher in protein, iron, and fibre than common cereal grains like rice, wheat, and flour. It is also gluten-free and thus a healthy substitute for those who have gluten allergies or type II diabetes. It is also a good alternative for those who do not like the taste of white rice.

This nutrient-rich food can be fed to 6 to 8 month old babies as gruel, and to children above one year as dosa or idlis. It is rich in dietary fibre and therefore good for constipation and other digestive issues. It can also be used as a substitute for rice in pulav. It is easily available in markets and is a popular choice among the health-conscious millennial generation.

It is cultivated in large areas of Orissa, Maharashtra, Madhya Pradesh, Tamil Nadu, Bihar, Punjab and hills of Uttarakhand. It is a fast-growing annual summer crop with good drought tolerance and good forage value. It is an important staple and supplementary food for famine affected regions of India. It is an important source of protein, carbohydrate, iron, phosphorous, magnesium, and potassium. It is also a valuable fodder for livestock.

Improved

In the last few decades, a number of improved barnyard millet varieties have been developed through selective breeding and hybridization. But despite the improved cultivars, the current productivity is still low. This is because of several biotic and abiotic constraints. Moreover, it requires more water to grow than other millets and it is also susceptible to diseases.

The major disease of barnyard millet is grain smut caused by Ustilago panici-frumentacei Brefeld, a fungal pathogen. Infected plants produce gall-like swellings in the panicles, stem axils, nodes, and leaf axils. The disease results in enlargement of the flower ovaries, which is usually observed late in the season. It is a serious problem which can result in poor crop yield and reduced quality of forage.

To improve grain quality, genetic resistance to disease, and drought tolerance, breeding programs should be intensified for a rapid and sustained improvement in barnyard millet. For this, priority should be given to the development of CMS line in barnyard millet, similar to what has been done for foxtail millet. Molecular markers such as SSRs can be used for population structure and diversity studies in barnyard millet to exploit the natural variability for targeted breeding and genomics applications.

Healthy Alternative

Barnyard Millet Rice is a healthy alternative to rice and has numerous health benefits. It is high in protein, calcium, iron and dietary fibre and can help reduce cholesterol levels. It is also low in carbohydrates and gluten-free making it a great choice for people with diabetes, celiac disease and other gluten allergies. It is also a good option for weight loss.

Traditionally, barnyard millet was used to make flour or roti but nowadays it is widely used as a substitute for rice in dishes like upma, dal khichdi, biryani, etc. This nutritious grain is also a great source of fibre which is essential for your digestive system. It contains a lot of soluble and insoluble fibre, which helps to reduce constipation, cramps and excess gas.

The glycemic index of this grain is quite low, which means that it is digested slowly and doesn’t raise your blood sugar too much. This is important for diabetics because it can help to prevent blood sugar spikes and keep your glucose level stable. Barnyard millet rice is also rich in protein, which can help with muscle development. It can also boost your immune system and help you fight fatigue.

This grain is known by a variety of names including shyama in Bengali, moraiyo in Gujarati, sanwa rice in Hindi, kuthiraivali in Tamil, and koodalu in Kannada. It is a small-sized white-shaped seed that grows naturally in the bumpy regions of Uttarakhand, India. When cooked, it tastes similar to broken rice and is a healthy substitute for rice. It is often given as a porridge to six to eight-month-old babies and as cheela, dosa, and idlis for children above one year.

Improve

Researchers have found that adding bacteria to the barnyard millet seed can improve its germination and growth properties. The microbes inhibit the proliferation of harmful pathogens, increase uptake and translocation of less-available minerals and promote plant growth and vigour (Olanrewaju et al., 2017).

The dietary fiber in barnyard millet is very high, which makes it an excellent addition to a healthy diet. It is also gluten free and a good choice for diabetics or those with a history of heart disease. It can also lower your cholesterol, help you lose weight and increase your energy levels.

Although barnyard millet is an underutilized crop, there is a need for more research to harness genetic variability for improved yields, nutritional quality and disease resistance traits. The global collection of barnyard millet needs to be expanded by collecting new germplasm, identifying and delimiting desirable traits and developing adapted cultivars.

In addition, more breeding programs need to be designed to develop varieties and hybrids with farmer/consumer preferred traits. This will require concerted efforts to characterize germplasm resources, identify trait-specific donors, establish mapping populations and discover QTL/genes. This will make the crop more productive and appealing to farmers and consumers.

#Barnyard Millet Rice #Millet Nutrition

[sharuadugerecipe2767]

[lastevia]

The Ultimate Glossary of Terms About Buy Healthy Sweets Online

You might be one of those people who love sweets. There’s no need to feel guilty about indulging in a sweet treat every now and then, but for your overall health, it’s important to make sure the majority of your snacks come from nutritious sources. Filling up on sugary snacks can lead to weight gain, cavities, and the risk of developing diabetes, but by choosing to buy healthy sweets online that are high in healthy fats, fiber, and protein, you can actually help improve your health.

Diabetics Can Also Eat Delicious Sweets

Eating sweets can be very difficult if you have diabetes. One day of unbalanced sugar can cause weeks of struggle to balance sugars back to normal, whether you have very basic or mild diabetes. For severe diabetics, sweets are completely absent. These people need an alternative recipe that balances their sugar levels while giving them equal amounts of fun. LaStevia delicious Bajra Laddu, Moong Laddu, Ragi Laddu are available online to suit you, so you can have as many sweet laddus as you want.

Are these sweet laddus suitable for diabetics?

Laddus made with LaStevia have a sweeter taste. But it can be eaten by diabetic patients without suffering. The main reason for that is the stevia leaves that are added to it to give it a sweet taste. Stevia is a zero-calorie natural sweetener. It does not raise blood glucose levels, making it a perfect choice not only for people suffering from diabetes but also for other non-diabetic health conscious people.

Nature’s gift to mankind

Stevia is 300 to 400 times sweeter than regular sugar

It has zero glycemic index and glycemic load

Stevia can be consumed by people of all ages

Each type of sweet latte made at Lastevia has a unique taste and nutritional value. Its taste gives a sweet taste to our tongue and plays an important role in providing the necessary nutrients to our body. And children in our home often refuse to eat nutritious foods but keep on eating sweets without telling them enough to buy healthy sweets online. From kids to adults, Lastevia makes delicious laddus with Stevia leaf as an ingredient. Here, know the benefits of eating Bajra Laddu, Moong Laddu, Ragi Laddu and if you want to buy Indian sweets bulk order, LaStevia is one of the best platforms.

Bajra Laddu — Zero Sugar Stevia sweetened gluten free Laddu

Benefits Of Eating Bajra Laddu

Zero sugar, bajra laddu (pearl millet) is a rich source of magnesium, potassium and omega-3 fatty acids.

Bajra is rich in proteins, which helps in strengthening muscles and repairing tissues.

High dietary content helps control blood glucose levels.

Rich in iron and fiber, bajra reduces visceral fat around the abdominal area, thereby helping to control menstrual cycles, PCOS, etc.

Pearl millet aids in digestion, prevents constipation and promotes a healthy gut.

The catechins in bajra, quercetin cleanses the liver, and kidneys and detoxify our body.

Rich in vitamin A, bajra helps improve eyesight and vision-related problems.

Pearl millet is called bajra in Hindi and Bengali, sajjalu in Telugu, kambu in Tamil and Malayalam, sajje in Kannada and bajri in Gujarati.

Moong Laddu from Lastevia is an excellent source of protein and vitamin B, an added benefit of zero-sugar, zero-calorie natural stevia sweetener, which is great for diabetes, weight loss and obesity management. Moong Laddu from Lastevia is packed with magnesium and anti-oxidants.

Rich in iron, protein and B-complex vitamins. Folate in bamboo helps in healthy pregnancy.

Lastevia Moong Latu is rich in antioxidants and fiber, which helps in heart health and lowers bad cholesterol (LDL).

Because of the potassium and magnesium in whole bamboo, our latte helps lower blood pressure and blood sugar.

Whole mung also supports nerve function and brain health.

Moong helps reduce inflammation and helps build the body’s defense mechanisms, thereby preventing infection.

Green lentil is also known by many names as pacchi paru in tamil, serubayar in malayalam, besara paruppu in telugu, hesaru kalu in kannada and moong dal in hindi.

Ragi Laddu — Zero Sugar Stevia sweetened gluten free Laddu

Benefits Of Eating Ragi Laddu

Lastevia Ragi Lattu is high in protein and iron and has high mineral and calcium content compared to all whole grains.

Ragi contains thiamin, riboflavin, niacin and folic acid as well as calcium, magnesium, iron and phosphorus, thus justifying a truly healthy breakfast.

Our product is rich in calcium and iron, which helps strengthen bones and effectively treat anemia.

Ragi balances hormonal functions and stimulates milk production in lactating mothers.

The phenolic acids and flavonoids found in ragi have excellent anti-aging properties.

Rich in tannins, ragi reduces pimples, boils and acne and is good for the skin.

In India, its local names include “Ragi” in Kannada, Hindi and Telugu, “Nachini” in Marathi, “Madua” in Bengali and “Kelvaraku” in Tamil.

You can now freely eat your favorite desserts even if you are diabetic and pregnant women can eat delicious desserts made with this stevia leaf as an ingredient. Not only you, but you can give these sweets to everyone in your house, from children to adults. Yummy desserts are one thing that everyone loves and there is no need to avoid them anymore.

If you need to buy healthy sweets online, find us inside LaStevia at 144, By-pass road, First Floor, Fathima Nagar, Madurai — 625016, Tamil Nadu, INDIA, or call us at [phone] you will be able to browse our website at https://steviala.com/ to know more details.

Also read: Celebrate Special Occasions with Best Indian Sweets

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[dato-georgia-caucasus]

 Bhakti (bhakti, bhakti, bhakti, bhakhri, bhakhari) is around flatbread (roti) often used in the cuisine of the state of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakti can be either soft or hard in texture, unlike khakhra in respect to hardness.

 Different types of millets (jowar, bajra, ragi) are the more common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri.

 Jowar bhakri - Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand.

 (Jowar - Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo,is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley, with 59.34 million metric tons of annual global production in 2018. S. bicolor is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter. Sweet sorghums are sorghum cultivars that are primarily grown for forage, syrup production, and ethanol; they are taller than those grown for grain.)

 Bajra bhakri - Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris.

 (Bajra - Pearl millet (Cenchrus americanus, commonly known as the synonym Pennisetum glaucum; also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC.)

 Makai bhakri- Cornmeal bhakris commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati & "Makyachi Bhakri" in Marathi.

 Ragi bhakri - Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similar to other bhakris.

 Rice bhakri - Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region.

 Wheat Bhakri - Wheat bhakris are like wheat rotis, but bigger in size and depth with proportionally more oil.

 Pulse Bhakri - Prepared from urad dal or mix flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.

 (Urad - Vigna mungo, the black gram, urad bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, Uddu (in Kannada) or black matpe is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the Phaseolus to the Vigna genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (Lens culinaris).

 Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular daal (legume) side dish in South Asia, that goes with curry and rice as a platter. Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, Myanmar and Africa.)

 The dough for bhakri prepared by mixing the flour with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water The dough is split into little balls. The ball is then flattened using one's palms. There are 2 types by which is made. It is either flattened in the plate by palm by pressing or it is made thin by holding the ball in both palms which requires a lot of skill. The tava (pan) is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of the cook's fingers. The other side also cooked on the tava. Once it is prepared, it is roasted in the direct flame on both the sides. A bhakri an be of two types soft or hard. the hard bhakri is basically with hard outer layers to ad a crunch re.

#კულინარია

[fiveelementfoodfromheaven]

7 Amazing nutritional benefits of Kezhvaragu | Five Element "Food from Heaven" | Best Online Organic Store

Ragi is a millet that resembles mustard seeds in appearance and is very nutritious. Finger millet is especially valuable as it contains the amino acid methionine, which is deficient in the diets of the poor who rely on starchy foods like polished rice or maize meal, finger millet is particularly valuable.

As a result of the grain's head having five spikes and resembling the five fingers on the palm of the hand, Ragi is also known as finger millet in English. Its local names include “Ragi” in Kannada, Hindi and Telugu, “Nachni” in Marathi, “Madua” in Bengali and “Kezhvaragu” in Tamil. Crops of finger millet are drought-resistant and also tolerant of slightly acidic to alkaline soils.

Here are some nutritional benefits of finger millet:

Supplies Essential Amino Acids

Ragi is a distinctive plant-based source of high-quality proteins because it contains a number of essential amino acids. It provides methionine, an amino acid based on sulphur to restore the health of skin and hair, valine, and isoleucine to heal damaged muscular tissues, and threonine to promote the development of teeth and enamel and guard against gum disease.

Fortifies Bone Density

Finger millet, a wonderful source of natural calcium, helps in strengthening bones in growing children. Additionally, it helps older individuals regain their ideal bone density, easing the symptoms of osteoporosis.

Keeps Blood Sugar Levels in Check

Finger millet contains a lot of phytates, tannins, and polyphenols, which are plant compounds that slow down digestion even though it is heavy in calories and carbohydrates for quick energy. Ragi is a helpful addition to a diabetes diet since it decreases high blood sugar in people with diabetes mellitus. Ragi is also the food for adults to speed up weight reduction and manage other lifestyle conditions like diabetes and obesity because of its high fibre content and limited digestion.

Treats Anemia

Every year, many Indian men, women, and children are affected by anemia due to Iron deficiency, which causes extreme weariness and low levels of productivity. Ragi is a powerful source of iron that is a blessing for persons with low blood hemoglobin levels, effectively treating anemia.

Boosts Nervous System Function

Due to elevated quantities of the amino acid tryptophan, eating ragi in moderation on a regular basis helps to improve nerve impulse transmission, activate memory centres in the brain, and calm the mind. As the tryptophan brings about an equilibrium in the levels of serotonin – a neurotransmitter, ragi helps in treating anxiety and insomnia, by maintaining good moods and promoting sound sleep.

Augments Heart Health

People with heart ailments can safely eat meals cooked with ragi flour because ragi is entirely free of salt and cholesterol. Additionally, dietary fibre in abundance and vitamin B3 (niacin) aid to raise good HDL levels and lower bad LDL levels. This prevents plaque and fatty buildup in heart arteries, enhancing cardiac health and cardiac muscle function.

Antioxidant rich

Ragi has many antioxidants which help the body to fight against infections. Antioxidants prevents oxidation and thus may help in reducing risk of cancer.

You're only a few taps away to enhance the healthiness of finger millet from five element “food from heaven”.

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[organicsdhatu]

Jowar Flour

Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support helathy circulation, and iron plays a role in immune function. Diabetic friendly and gluten free. When consumed regularly in diet, it promotes cardiovascular health better than other cereals.

#Jowar Flour #Bajra Flour #Gluten Free Flour #Millet Flour #Pure Almond Oil #Buckwheat Flour #Ragi Dosa Mix #Popped Ragi Flour #Ragi Malt #dhatu organics

[muskan99654]

Is fox tail millet noodles easy to digest ?

Foxtail millet is a common food in some parts of India. It has many vernacular names such as Kakum in Hindi, Navane in Kannada, Tenai in Tamil, and Korra in Telugu. Foxtail millet is a powerhouse of energy and hence it can easily substitute rice with its delicious taste. This healthy foxtail millet is incorporated with noodles to form extremely delicious foxtail millet noodles which have grabbed the attention of the people with their extremely delicious taste and its goodness to health.

A cup of cooked foxtail millet noodles contains calories, carbohydrates, fiber, protein, and fats. It is loaded with minerals and vitamins such as phosphorus, magnesium, iron, zinc, sodium, copper, potassium, folate, thiamine, niacin, and riboflavin. As it has ample nutrition, it has a handful of benefits. Foxtail millet noodles are good at maintaining the nervous system. It supplies oxygen to the brain and the protein content in foxtail millet noodles helps in maintaining the nervous system. The presence of thiamine in foxtail millet noodles enhances concentration and memory power.

The antioxidants in the foxtail millet noodles give a feeling of fullness and prevent carving. This leads to weight loss and prevents overeating. This also helps in enhancing the enzymes that are used to ease out digestion. Hence consuming foxtail millet noodles increases your digestion and prevents issues in the digestive tract. Foxtail millet noodles from the online grocery store in Chennai are a good source of vitamins and minerals that makes the immune system strong. Vitamin B1 in foxtail millet noodles helps to safeguard the heart and prevents the improper functioning of the heart. It regulates blood sugar and blood cholesterol levels.

This immense goodness of foxtail millet noodles makes it more favorable for people planning to adopt a healthy lifestyle. Including it regularly helps you to get rid of many hazards related to your body.

[yaanachannel]

Jeeni millet health mix, All natural millet and multi grains. 100% organic and natural product.

Please support this organic product. Produced in village and by the village people of Karnataka.

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[officialtripper]

Unusual Destinations-1

In recent few years, I had a good opportunity to travel a lot on work. I am not an outright extrovert; I do love observing people but a part of me doesn’t allow me to kick start conversation with strangers easily. I watch people and picturize a portrait of them in my mind merely by watching them and their behavior. I have been enjoying doing this and you might call me judgmental for doing that, well maybe I am. However, I am only referring to the strangers here.

I am limited to a handful of people in my personal life and I don’t trust people easily to allow them to walk into my life. This is partly out of my insecurity of being taken advantage of. And the flip side to having limited people in life is that you expect a lot from these few people close to you. And you are always highly protective about them and constantly insecure about losing them. The world seems to end when you learn that they have made new friends and to avoid that sort of pain, I tend not to befriend many people. So, you see it’s a vicious cycle of confusion on my mind. Practically thinking I might rather have more friends and be prepared to lose one or two from time to time while the conscious part of me wants to keep my social circle as small as possible.

Anyway, too much about me, the reason I thought of begin this writing is to describe about the numerous places I have visited to. Well most of these places are not the ones you would find on the top travel destination list. But I would like to share few things which I found interesting about these places and worthy of sharing. Wherever I visit, I do a bit of personal research on things like history of the place, about the local culture and of course about the food. I am a foodie, if that’s a legitimate word.

I somehow want to start with the town of Belgaum in Karnataka, my instinct has been strongly forcing me to begin with this place.

 1.       BELGAUM: (Belagavi)

A good two hours drive from Hubli through a highway sided with vast stretch of lush fields and scattered human habitation takes you the town of Belgaum. The region has been center of geo political drama between the states of Karnataka and Maharashtra for decades now. The region has a sizeable Marathi speaking population and therefore should have been a part of Maharashtra state as per one faction. However in 1956, with the passage of States Reorganization Act, the district of Belgaum was incorporated in to Karanataka (Mysore State back then). Ever since both the states and the local populace have been polarized about the affiliation.

The sign of which stands firm as soon as you are about to enter the town.  A massive construction called Suvarna Vidhana Soudha ( Golden Jubilee Assembly House) built by Karnataka Government as a reiteration of its control over Belgaum dots the landscape significantly. However this cosmetic gesture doesn’t mean much since the building lies unused most of the time.

The main bazaar area of the town is a typical picture of what you would read in a Rudyard Kipling novel dated almost a century back. The hundreds of narrow alleys cris crossing the bazaar with shops giving out sharp aroma of spices and hawkers seated on ground with their neatly arranged stuffs for sale is a visual treat for someone who romanticizes the idea of vibrance. You see beautiful Marwari women with deep cut blouses and sarees tuck way below navel exposing their upper backs and tummies in just right proportion riding mopeds and honking incessantly demanding their space in congested alleys. The farmers from surrounding villages who have sold their products to the whole sellers can be spotted near wine shops and sweet shops waiting to buy their quota of celebration after weeks of efforts. The young Muslim lads who love to adore their eyes with dark mascara can be seen roaming around trading anything from cell phone sim cards to plastic toys and socks. And of course, you can’t miss seeing the hundreds of small and big shrines finding their space in between the shops and houses. Each alley has a different name and it can be very confusing as to where one ends, and another begins. “Galli” as they call it locally mostly derive their names from the deity of the shrine that guards the respective area.

Behind the lines of shops are the age-old houses which probably have been there for centuries in very same fashion and clutter as we see them today. Classification amid chaos is clearly visible, as we see ghettos segregated based on caste and religious lines. The Muslims mainly small traders or auto rickshaw drivers love to commemorate their glorious past of martialism, by furling green flags with image of their hero, Tipu Sultan on top of their houses, shops and auto rickshaw stands. On the other side, you can spot saffron flags with face of brave warrior Shivaji imprinted on them waving high over Maratha households. The Kannada speakers mainly belonging to the Lingayat community probably don’t have a flag yet, but you can find a picture of their founding father, Basavanna hanging on the walls inside their shops and houses.

It is the linguistic difference that left this place vulnerable to political scuffle for years and therefore the localities found their middle ground by adopting Hindi as a common medium of communication on streets. It is very common to find people switching from Kannada to Marathi to Hindi in flow of their conversation. Kannadigas feel it’s a natural right to speak Kannada as a primary language as they are a part of Karnataka while vast majority of Marathis are a bit reluctant to converse in Kannada. A local version of Hindi is therefore used as a neutral means of communication. The Muslims who anyway speak Deccanean Urdu (an adulterated variant of modern Hindi) obviously seem to be the happiest lot when it comes to language controversy.

Despite strong linguistic differences, the staple diet remains same for both Kannada and Marathi speakers. You will find umpteen number of houses doubling as mess, serving chapatis made of either maize flour, wheat flour or millet combined with sabzis made of pulses along with sambhar-rice. As humble it may sound, the food from these Khanavalis can be highly soothing to your soul if you have a palate for Indian home cooked meals.

The signature dish for the town is a sweet preparation called “Kunda” made from milk and caramel by curdling the former into a thick paste with several hours of boiling. I personally feel the dish is a bit over rated but since it has earned its reputation, I wouldn’t undermine it and leave it to the individuals’ taste buds to rate this local delight.

Although not by the coast itself, Belgaum is just three hours drive from Goa and therefore is well supplied with some tasty fishes from the Arabian Sea. However seafood not being the essential part of traditional local cuisine, you need to go exploring a bit to find shacks serving good fish preparations. And if you find one, don’t miss to order the “Rawas” or Indian Salmon.

The proximity to Konkan- Malvan region gifts this town with yet another boon. My personal favourite and I call it a pink nectar, if you haven’t guessed it already; I’m referring to “Sol Kadhi”. This pink colored thick beverage has coconut milk as its base, the tangy Kokkum (Mangosteen) flavor synergizes with strong garlic essence to pacify your throat and stimulate your adrenaline more sensously than any packaged energy drink.

There is no significant place to hang out or visit in town. There are few renowned educational institutes and an Army school both of which attracts students from distant parts of the country. All in all, Belgaum is not very different from the hundreds of smaller towns scattered across India, however like every bit of India it has a distinct charm of its own.

#indiantowns belgavi karnataka maharashtra indianbazaar indianfood

[taste-of-south-india]

Ragi Little Millet Porridge | Ragi Saamai Porridge | Baby Food | Best Sick Day Food https://youtu.be/5JI_tbyGgkM Ragi or Finger millet is well known most nutritious millet and is an excellent source of calcium.... regular consumption of ragi helps to maintain good bone health.... Little Millet (Panicum miliare), one of the small millets, is called kutki in Hindi, sava (Marathi), gajro (Gujrati), same (Kannada), samai (Tamil), and samalu (Telugu). It is high in minerals like iron, magnesium, phosphorous and potassium. It is a smart carbohydrate with lots of fiber and low simple sugars. Little millet is a good source of protein for vegetarians. This recipe is an excellent baby food from six month onwards...Start any baby food with a spoonful and gradually increase quantities. Millet porridge is an easy to make and most healthy dish for your baby. It is recommended to start millets as porridges after six months and it is always a good practice to follow the 3 day rule while introducing new foods for babies. Also, it is good to continue the breast feeding as long as possible along with the staple family food.. Millets are a gluten-free, nutritious, rich in fiber and highly digestible grain that is both healthy and easy to prepare. Millets are considered one of the least allergenic foods available today. Millets are also considered as superfoods because it is additionally rich in Vitamin B, Protein, Potassium, Iron, Magnesium and Phosphorus. There are number of varieties of millets and you can prepare many dishes from this most nutritious grain... #Soup #HealthyLiving #healthyfoods #Vegan #Veganism #healthyrecipe #indianfood #breakfast #drink #traditional #foodlover #foodies #foodloversindia #foodstagram #vegans #veganrecipes #foodporn #indianfood_lovers #southindianfood #veganfood #veganfoodshare #healthydrink #healthyrecipes #tamil https://www.instagram.com/p/BtXz7E1BykY/?utm_source=ig_tumblr_share&igshid=woo3lre8aqr7

#soup #healthyliving #healthyfoods #vegan #veganism #healthyrecipe #indianfood #breakfast #drink #traditional #foodlover #foodies #foodloversindia #foodstagram #vegans #veganrecipes #foodporn #indianfood_lovers #southindianfood #veganfood #veganfoodshare #healthydrink #healthyrecipes #tamil