Millet Mania has been developed keeping in mind the need of highlighting the benefits of millets and their uses in kitchens. It gives an insight into various types of millets, their health benefits and their use in modern cooking. This book helps common man to understand millet cooking techniques and clears the myths about millet.
With climate change, millet is turning out to be one of the most important grains for the whole world. Being a rain-fed crop, millets put minimal stress on our delicate, already overloaded water system. They can survive on soil where rice and wheat cannot grow. They can grow well without fertilizers and other soil-enhancing chemicals in slightly saline and acidic soil. Also, millets are not susceptible to pests and do not need the spraying of pesticides. Millets strengthen food security since they are less likely to fail than other cereal crops.
Millets have low glycemic index and its nature doesn’t cause the huge spike in blood sugar that is caused by eating other polished rice or cereals. People have found enormous health benefits, especially in controlling weight, cholesterol and diabetes, by switching from a rice and wheat diet to a millet-based diet.
Millets are anti-acidic, gluten free, and detoxify the body. It contains vitamin B3 that helps to lower cholesterol, prevents breast cancer, and helps to prevent type 2 diabetes. It is effective in reducing blood pressure and heart diseases, and acts as treating respiratory conditions such as asthma. It lowers the risk of kidney, liver and boosts the immune system. Continued consumption eliminates problems like constipation, excess gas, bloating and cramping.
Cooking with millets
There is no need to give up the food you love. Just replace one or two of the ingredients with millets and you will end up eating a tasty and balanced diet. To prepare it, just add 2 cups of water per 1 cup of raw millet. Bring it to a boil, and then simmer it for 20 minutes. Also toasting the millets before cooking enhances its nutty taste. Millets are not only available as a whole grain but also flour. You can use it in a variety of dishes, including porridge, salad, and cookies. Nowadays this grain is processed to make snacks, varieties of pasta, noodles, cookies, and non-dairy probiotic beverages. This is the need of the time that we must include millets in our diet and stay positive and healthy.
Some varieties of millets require soaking for 2 to 6 hours before cooking. Soaking these millets improves the probiotic quality of food and reduces the cooking time. Millets can replace rice completely or partially. Ragi millet dosa instead of rice batter dosa , Pearl millet payasam with jaggery. Proso and little millet with nuts instead of cereal for breakfast. Sorghum pops, Kodo burger, Bajra Tehri, Barnyard upma, Sorghum khichdi, Bajre ki chikki and Jowar ki mohanthal are examples of a few dishes which can be created with millets.
Why MILLET MANIA –
Millet Mania offers a vast range of recipe ideas created with different types of millet. This book features dishes like Foxtail biryani, Proso cutlet, Millet Munchies, Ragi & Matar shorba, Millet salad Ragi cannelloni, Lillte millet upma, Barnyard cottage pie, and more. Most of these recipes have been curated with positive millets. I believe this recipe will act as a guide and provide alternative ways to cook millet-based food. This book is dedicated to all homes – chefs who are always looking to adopt new ways to recreate the healthy food into tasty and innovative healthy food in modern styles. This book will be a friendly guide for health-conscious people who have a keen interest in cooking and looking for healthier lifestyle foods without compromising the taste and flavor.
