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Little Millet Fenugreek Chapathi (Sama Methi Chapathi)

SAMALA METHI CHAPATHI
INGREDIENTS
Sama Flour : 250 gm
Urad Dal Flour (Minapindi) : 25gm
Fenugreek leaves (methi leaves) : 1cup
Sesame seeds(Nuvvulu) : 2 tsp
Jeera : 1tsp
Green chilli paste :  1tbsp or as required 
Water for kneading
Salt : As required
PROCEDURE
Mix sama flour, urad dal flour and salt together.
Add the washed fenugreek leaves, green chilli paste, sesame seeds, jeera to the flour mixture.
Pour required water and knead into dough.
Rest for 10-15 minutes. 
Roll the dough into chapathis and fry on a tawa with some oil.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Simple Millet Soup

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
SIMPLE MILLET SOUP
INGREDIENTS
Any millet :  1 cup
Water : 10 cups
Green chilli: 1 slit
Black pepper: 3-4 crushed
Salt : As required
Jeera powder: 1tsp
Ghee : 2 tsp
      
PROCEDURE
Soak the millets for a minimum of 2 hours.
Bring the water to boil and then add the soaked millets.
Boil till the millet is cooked and add salt.
Heat ghee and add slit green chilli, crushed black pepper and jeera powder.
Add the tempering in the soup and boil for 2 minutes.
Serve hot.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Little Millet Chapathi(Samala Chapathi)

SAMALA CHAPATHI

INGREDIENTS
Sama Flour : 250 gm
Urad Dal Flour (Minapindi) : 25gm
Water for kneading
Salt : As required
PROCEDURE
Mix sama flour, urad dal flour and salt together.
Pour required amount of water to form chapathi dough.
Roll the dough into chapathis and fry on a tawa with some oil.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Foxtail Millet Upma (Korra Upma)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
KORRALA UPMA
INGREDIENTS
Korra Ravva (Foxtail Millet) : 1 Cup (Soaked for atleast 2 hours)
Green chillies : 4
Onions: 2 small 
Carrots, beans, potato: 1/2 cup (cut into small pieces)
Water: 3 cups
Oil : 1 ¾ tbsp
Curry leaves : 6-7
Tempering (Popu dinusulu): 1 tsp
Salt : As required
      
PROCEDURE
Heat oil in a pan and add tempering. After it splutters add green chillies, onions, curry leaves.
Stir fry for 2 minutes and then add the vegetables.
Close the lid for 2-3 minutes and stir till the vegetables become little soft.
Add the water and bring it to boil with lid closed.
Add the ravva and salt and simmer till it is cooked. (takes about 5-7 minutes) 
Note: Any type of millet ravva (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Little Millet Dosa (Sama Dosa)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
SAMALA DOSA
INGREDIENTS
Urad Dal (Minapappu) : 1 Cup
Samalu (Little Millet) : 3 Cups
Fenugreek seeds (menthulu) : 2tsp
Salt : As required
      
PROCEDURE
Soak urad dal and fenugreek seeds together for 6 hours. Soak samalu separately for 6 hours.
Grind the urad dal, fenugreek seeds and samalu in a grinder and ferment it for atleast 6 hours.
Pour the batter with a ladle on a tawa add some oil and fry on both the sides.
Serve with coconut chutney or as desired.
Same batter can be used to make uttapam or pongadalu
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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11 December, 2018

Little Millet Idli (Sama Idli)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****

SAMALA IDLI
INGREDIENTS
Urad Dal (Minapappu) : 1 Cup
Samalu or Sama Ravva (Little Millet) : 2 Cups
Salt : As required
      
PROCEDURE
Soak urad dal and samalu separately for 6 hours.
First grind the urad dal then add soaked samalu and grind coarsely.
Let it ferment for atleast 6 hours.
Steam the mixture in idly plates and serve with coconut chutney or as desired.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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11 December, 2018

Reasons for Organic food being expensive

Organic agriculture is a holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasises the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using, where possible, agronomic, biological, and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system.

Why Organic Food is Expensive then counterparts

  • Organic food supply is limited as compared to demand;
  • Production costs for organic foods are typically higher because of greater labour inputs per unit of output particularly with weed removal and because greater diversity of enterprises means economies of scale cannot be achieved;
  • Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation;
  • Marketing and the distribution chain for organic products is relatively inefficient and costs are higher because of relatively small volumes.
  • Higher costs of storage of the produce and also loss due to Pests.
  • Fungal Infections -even the fungi knows which is good food and they too like Organic food
  • Low shelf life -Organic products can perish sooner then chemically grown food.
  • Protecting the seed is difficult as they are not commercially made  in labs and thus require continous sowing-harvesting cycle to protect.
  • Packaging - Organic food needs to be specially packed in airtight packs to avoid damages from climate changes.

As demand for organic food and products is increasing, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.

Prices of organic foods include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:

  • Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution). For example, higher prices of organic cash crops compensate for low financial returns of rotational periods which are necessary to build soil fertility;
  • Higher standards for animal welfare;
  • Avoidance of health risks to farmers due to inappropriate handling of pesticides (and avoidance of future medical expenses);
  • Rural development by generating additional farm employment and assuring a fair and sufficient income to producers.
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13 May, 2018

A Balanced Organic Diet

Eating a healthy, balanced Organic diet is an important part of maintaining good health, and can help you feel your best.This means eating a wide variety of foods in the right proportions, and consuming the right amount of food and drink to achieve and maintain a healthy body weight.

Advantages of Organic Food

  • Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods.
  • Organic produce contains fewer pesticides
  • Organic food is often fresher because it doesn’t contain preservatives that make it last longer. 
  • Organic farming is better for the environment. 
  • Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts.
  • Organic meat and milk are richer in certain nutrients. 
  • Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.

Ideal Balanced diet

There should be a minimum of 5 to 6 small meals daily.

  • Your diet should have 50-60 % of carbohydrates like Organic oats, chapatti made of Organic Atta, Organic rice, bread, and potatoes, etc.
  • Your diet should have 25-30 % protein.
  • Your diet should have 10-15 % of fats which should be a combination of unsaturated as well as saturated fats (oil + ghee).

CarboHydrates

Carbohydrates are your body's main source of energy. In India, 70-80% of total dietary calories are derived from carbohydrates present in plant foods such as Organic cereals, Orgabic millets and Organic pulses.
Recommended dietary allowance-
Men: 2320 Kcal/day
Female: 1900 Kcal/day

Proteins

Proteins: Wellness and Nutrition expert, Dr Shikha Sharma tells me, "About 30 to 35% of your diet should consist of protein. This could be in the form of Organic pulses, milk, leafy greens, eggs, white meat or sprouts.
Recommended dietary allowance -
Men: 60 grams/day
Female: 55 grams/day

Fats

Fats: Fats provide energy, store vitamins and synthesize hormones. According to NIN, about 1/5th of your diet or 20% should be devoted to fats all three kinds -polyunsaturated, monosaturated and omega-3 fatty acids. 
Recommended Dietary Allowance of Calcium  -
(100 grams milk and milk products)
Men: 600 mg/day
Female: 600 mg/day
Recommended Dietary Allowance of Iron -
Men: 17 mg/day
Female: 21mg/day
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12 May, 2018