Sehat Ki Rasoi enters the 5th week with a variety of recipes, both modern and traditional, from Indian home secrets to modern super foods, from East Indian cuisine to Punjabi dishes. The week promises to showcase once again the traditional super grains of India -Millets, out of which are particularly foxtail millet seeped in antiquity, which is profusely used both in India & China in several parts of the country and in unique ways and the Barnyard Millet or ‘Samvat Chaval’.Millets are one of the oldest cultivated foods known to humans. This millet is primarily used now for fasts and religious purposes in India, where it is also called ‘Sama’, ‘Shyama’ or ‘Vrat Ka Chaval’. It is not a grain but a wild seed which has an outer layer which needs to be taken out to make soft dishes out of it. Not only is it low in calories & glycemic level, it is also gluten free, rich in fibre and calcium and also high in protein. The recipe made by Pallavi Upadhyay is ‘Samvat Chaval Pullao’, a delicate rice preparation, which is flavoured with spices, peanuts and ghee and served as a full meal replete with good health.
Then comes, Foxtail locally called Kangni or called various names in different States of India, Kavanakki in Tamil, Kang in Gujarati, Kauni in Bihar, Korallu in Telugu and Kaon Dana in Bengali which is an ancient super grain, popular in Tamilnadu since Sangam period. It is associated with Lord Murugan there. The dish being cooked by Pallavi Upadhyay, who promotes Millets in cities, is “Kangni Kheer”, a delicious dessert, that is not only thick & creamy and easy to make, but very nutritious.
Sehat Ki Rasoi FoodBlog 