Tag Archives: Food

2023 International Year of Millets

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Millets have been an integral part of our diet for centuries. In addition to a plethora of health benefits, millets are also good for the environment with low water & input requirement. Millets are a group of small-seeded grasses that have been cultivated for thousands of years in many parts of the world, including Africa, Asia, and Europe. They are known for their tolerance to harsh growing conditions, such as drought and high temperatures, and are often grown in areas where other crops are not able to survive. Because their surface is rough, millets are known as coarse grains and include sorghum, pearl millet, finger millet, little millet, foxtail millet, proso millet, barnyard millet, and kodo millet.

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Millets contain higher amounts of protein than other cereals and are even considered nutritionally superior to wheat and rice. Millets are also known to have a more balanced amino acid profile and are a good source of phytochemicals, which possess anti-inflammatory and anti-oxidative properties. These coarse grains are abundant with nutrients like carbohydrates, protein, dietary fibre, good-quality fat, and minerals like calcium, potassium, magnesium, iron, manganese, zinc and B complex vitamins. The health benefits of eating millet include improving immunity and preventing infections, helping in detoxifying the body, reducing the risk of developing cardiovascular diseases by lowering bad cholesterol levels, supporting metabolism and helping in managing diabetes and obesity because they are low in glycemic index and high in fibre, aid in the regulation of blood glucose levels. Millets contain both fibres and phytonutrients, which may help reduce the risk of developing colorectal cancer. Millets, especially finger millet, contain a high amount of potassium that is essential for the proper functioning of the kidneys, brain and muscles. They are also gluten-free, making them a suitable option for people with celiac disease or gluten intolerance.

In addition to their nutritional benefits, millets also have the potential to improve food security in many regions. They have a short growing season and can be planted and harvested quickly, making them a reliable source of food even in times of drought or other natural disasters. Furthermore, they can be grown on marginal lands, which are often not suitable for other crops, and are able to fix atmospheric nitrogen, which allows them to be grown in low-fertility soils, and also helps to reduce the need for chemical fertilizers.

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Another important aspect of millets is their role in sustainable agriculture. These grains require less water and fewer inputs compared to other crops, making them more environmentally friendly. They also have a low carbon footprint and are able to sequester more carbon in the soil than other crops, which helps to combat climate change.

To create awareness and increase the production & consumption of millets, the United Nations, at the behest of the Government of India, declared 2023 the International Year Millets so that these ancient grains can become more mainstream.

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Millets are incredible ancestral crops with high nutritional value and can play an important role and contribute to the collective efforts to empower smallholder farmers, achieve sustainable development, eliminate hunger, adapt to climate change, promote biodiversity, and transform agrifood systems. Greater millet production can support the livelihoods of smallholder farmers and can provide decent jobs for women and youth and the revenue created can boost economic growth. The possibility of a health cereal alternative with millets, the risks associated with production shocks can be mitigated. The International Year of Millets 2023 and the push towards increasing millet production will contribute to the 2030 Agenda for Sustainable Development. IYM 2023 hopes to galvanise interest in millets among various stakeholders like farmers, the youth and civil society and push governments and policymakers to prioritise the production and trade in these cereals.

Despite their many benefits, millets are often overlooked in favour of other crops, such as wheat and rice. The international year of millets will be an opportunity to raise awareness of the potential of these grains to improve food security and nutrition, support sustainable agriculture, and combat climate change. The UN is encouraging governments, civil society organizations, and the private sector to take action to promote the use of millet in food and agriculture. This includes increasing research and development on millet cultivation and processing, as well as promoting their consumption through education and marketing campaigns.

Recipes: Vazhakai Podimas

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A very traditional tambram dish, Vazhakai Podimas is a healthy plantain stir fry which barely uses any oil. So this is a very good alternative for those who want to eat green bananas, but don’t want to fry them.

Vazhakai Podimas

Ingredients:

  • 4 medium-sized raw bananas
  • 4 tbsp grated coconut
  • 1 tbsp grated ginger
  • 1 tbsp oil or ghee
  • 1 tsp mustard seeds
  • 1 tbsp split urad dal
  • 1 tsp green chilli paste or 2 green chillies, chopped
  • 3-4 curry leaves, torn
  • 1-2 tsp lemon juice
  • Salt to taste

Method:

  • Wash the raw banana and discard the top and bottom. Cut the bananas into 2-3 large pieces.
  • In a large pan heat water and once the water comes to a rolling boil add the raw bananas and cook them for about 5-6 minutes until the bananas are cooked. You can also steam the bananas.  
  • Once the bananas are cooked evenly and the skin darkens, remove them from the water and peel the skin. Because it is fully cooked, the skin should come off easily.
  • Take out the cooked raw bananas from the water and allow them to cool completely. Peel the skin and grate them after peeling.
  • Now add the grated ginger, coconut and salt and gently mix so the grated raw banana does not get mushy.
  • Heat the oil or ghee in a pan. Once the oil is warm, add the mustard seeds and let them splutter. At this point, add the urad dal and let the dal slightly brown.
  • Then add the green chilli paste or green chilles and curry leaves and stir well.
  • At this point, add the grated bananas which has been mixed with ginger, coconut and salt and mix gently so the tempering is mixed with the vegetable.
  • Drizzle some lemon juice and serve hot with any south Indian meal like sambar or rasam.

Recipes: Sweet Aval or Poha

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During the last Krishna Jayanthi festival, while I was speaking with my mum, she told me that Lord Krishna loves aval or poha which are flattened rice flakes and that I should include this dish when I make my neividhyam to the Lord. I had not made this recipe before so I asked her the recipe and this is what she told me. The result was a sweet dish which was not too rich and once that took me barely 15 minutes to make. All the ingredients are usually pantry staples, so if you are in a hurry and have these ingredients on hand, you can make a quick offering to God in 15 minutes or less. The colour of your dish will depend on your jaggery, so try and get the darkest jaggery you can find.

Sweet Aval or Poha

Ingredients:

  • 1 cup aval or poha
  • ½ cup powdered jaggery
  • ¼ tsp cardamom powder
  • 1 tbsp grated coconut
  • 1 tbsp ghee
  • 5-10 cashew nuts

Method:

  • Wash the poha well, drain and keep it aside
  • In a pan, heat the ghee and when the ghee heats up, fry the cashew nuts to a golden brown colour. Drain into a kitchen towel and keep aside.
  • In the same pan, add the powdered jaggery and 1 tbsp of water and bring the jaggery to a nice rolling boil.
  • When the jaggery has completely melted, add in the washed and drained poha and mix well.
  • Add the cardamom powder and coconut and mix well.
  • Add in the fried cashew nuts, mix well and switch off the gas.
  • Remove to a serving dish and serve hot.

Note: I used organic powdered jaggery, so I didn’t have to strain it. If you are using the lump jaggery, chop enough to make ½ a cup and heat it with a tablespoon of water. Once the jaggery syrup has cooled down, strain it to remove any impurities and continue with the recipe.

In My Hands Today…

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Appetite for Life: The Biography of Julia Child – Noël Riley Fitch

Julia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking.

In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia’s private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals.

Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.

Recipes: Dal Darbari

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In a vegetarian diet, lentils or dals are a very important source of protein and most Indian households, especially those who follow a vegetarian diet try to incorporate some lentils in their diet daily. But then the problem comes that we end up eating the same three or four types of lentils daily. Fed up, a couple of weeks back, I tried a new recipe which was surprisingly easy to make and very yummy to boot. The addition of yoghurt and milk elevated the recipe and make it special.

Dal Darbari

Ingredients:

  • ½ cup Yellow Moong Dal
  • ½ cup Masoor Dal or Orange Dal
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp ghee
  • ½ tsp green chilli paste or 1 finely chopped green chilli
  • ¼ tsp ginger paste or 1 inch finely chopped ginger
  • ½ tsp turmeric powder
  • 2 to 3 tsp red chilli powder
  • ½ tsp garam masala Powder
  • 1 tbsp kasuri methi
  • 3 tbsp beaten yoghurt
  • 3 tbsp milk (either skimmed or full cream)
  • Salt to taste
  • 1-2 tbsp finely chopped coriander leaves

Method:

  • Wash and soak masoor and moong dal in warm water for about 20 minutes.
  • After that, add half the turmeric powder and pressure cook the dals for about 3-5 whistles until the dals are very soft and mushy. This can also be done on the stovetop.
  • When the cooker has cooled down, open it and whisk the dals until they become a homogenous mass.
  • In a pan, heat half the ghee and add in the cumin seeds and let them splutter a bit.
  • Now add the green chillies and ginger and saute for a few seconds.
  • Then add the onions and saute till the onions become translucent in colour.
  • Once the onions are translucent, add in the tomatoes and saute till the tomatoes become soft and mushy.
  • At this point, add ½ the red chill powder, the balance turmeric powder, salt and garam masala and saute till the masalas are incorporated.
  • Pour this masala over the cooked and whisked dals and mix well.
  • Add the yoghurt and milk and water to bring it to the desired consistency. Keep it on a slow to medium flame until the dal comes to a rolling boil.
  • In the same pan that you made the masala, heat the balance ghee and once it heats up, crush the kasoori methi in the palms of your hands and add it as well as the remaining red chilli powder and saute for a few seconds before pouring it over the dal.
  • Cover for about 10 minutes before serving so that the flavours get time to infuse.
  • Enjoy with rice or any flatbread

Notes: The recipe called for fresh cream which I substituted with skim milk. It didn’t detract from the taste and you can add in 1-2 tbsp of cream instead of milk.