mayurisjikoni

Include Millet In Your Diet Theme: Cookies For Your Sweet Tooth BM#81 Week 2 Day 3    Today has been such a horrible day for me. I wait till 9a.m. for the maid to turn up. I had planned so many Diwali cooking and baking items but didn't get even one done. She turns up after 9 and goes and sits down. I was a bit annoyed so didn't say anything. After a few minutes I hear long sighs... what a brilliant way to attract attention. I go to her and she tells me she is sick. So I tell her to go back home and rest and come back when she is well. She continues to sit there. The softie me asks her if she needs a cup of tea. She says yes. So I make some tea for her. She sips on the tea and then asks for money as she needs to go to the doctor. I really was mood spoilt by now... its not the end of the month and already she owes me quite a bit of money. She leaves.     I start tackling the housework. By mid morning I am so annoyed and lit...

very nutritious - grandmother's remedy          What is raab? Raab is like a soup or porridge made from millet flour. I remember my grandmother having this when she would not feel like eating a normal meal. Lactating mums are given raab everyday, its a remedy for sore throats and colds. Its given to people recovering from an illness. Its a filling dish for elderly people who don't feel like eating a normal meal or cannot eat spicy food. Raab has loads of benefits. Its a comfort food and wards off cold. Prepare it when you feel like having something sweet and hot. Its nutritious so you can sip through it without any guilt.I love raab and find any excuse to make it. Here are some of the benefits of the ingredients used in making raab: Millet flour : easily digested, has alkaline properties, rich in magnesium, rich in protein and niacin, gluten free, the serotonin in millet has a calming effect on ones mood, it has low glycemic index, good for the heart, keeps chol...

remembering the children Getting young kids to eat fresh fenugreek and millet flour is not an easy task. When we would make bajri na dhebras (millet flour parathas) my kids would just screw up their nose and make yucky sounds. However, the fried version went down very well. Was it because it was fried or because they were able to fill the puffed up dhebras or vadas with yogurt, I really don't know. But at least we got them to eat some gujarati food and millet flour. My mother in law came up with the brilliant idea of frying them. the kids loved these dhebras and would sometimes carry them to school to share with their friends. I made these dhebras after a very long time and they stayed soft for a couple of days unlike the maizemeal dhebras which tend to become a bit hard after a few days. Patels tend to call the bajri parathas and vadas dhebras. The rest of Gujarat tends to call them vadas. They are quite different from the vadas of the south. Whatever they are called, they are yum...

Travel food Bajri dhebras (millet parathas) is a common snack for Gujaratis. Train, car, plane, bullock cart or ship, however one travelled, bajri dhebras were carried to have on the way. I remember my mum packing a pile of the dhebras for our train journey to Mombasa. We would take them along for picnics and sometimes instead of handvo had dhebras while watching a movie at the drive- in cinema. The very first time I made bajri dhebras was when I was around 14. My mum had gone to Kericho for a wedding and my grandmother insisted that she wanted to have some dhebras for dinner. I did try and convince her that she could wait till my mum got back but she was pretty adamant. 'I will teach you how to make them', she insisted. So under her watchful eye and guidance, I made horrible dhebras. They were shapeless, broken and a few got stuck on the tawa. Basically granny dear walked away with thick, thin, raw, overdone dhebras and I was left to clear the mess I had created in the kitche...

yet another gujju snack   Whenever any of my blog followers want a recipe, they just write to me and I am glad that I get all these requests. It gives me the opportunity to bring out the old recipes and wipe out the cobwebs. Fried snacks are hardly ever made in my house considering we are just 2. Its only when I have guests that I make fried snacks. My cousin requested for the dhebra recipe and sorry it took a while. I had the recipe but had to make it to photo the end product. Now that took a while. In the meantime the maize flour, millet flour were all patiently sitting on my kitchen counter. Finally got down to making them yesterday and they brought back a lot of memories especially of my mum. She would make tonnes of dhebras for our huge family all by herself. Its my favourite snack, but then I love all fried snacks or farsan as we call it. Some gujarati communities call them vada but we Patels call them dhebra. How do you distinguish them from the other methi dhebras we make.....