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Living with Multiple Myeloma in Hyderabad , India . Random musings .


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Health , Nutrition and South Indian Recipes with Korralu (Foxtail Millets)

Rice is a staple food of a majority of South Indians. Most of us cannot imagine life without rice . Craving for rice begins after 24 hours of not eating rice:)) . I too belong to South India 🙂 and a major part of my diet used to comprise of rice. Rice is an ingredient in our Breakfast, lunch and dinner.

The kind of rice that is usually available in most stores is highly polished and hence deprived of nutrients and is left with carbs. After learning about how cancer cells feed on sugars and carbs , I started my research on ways to minimize consumption of rice . Rice is an ingredient in several traditional South Indian dishes like Dosa , Idli , pongal , pulihora etc. Plain rice is eaten with other ‘curries’.

I came across ‘millets’ a couple of years ago and gradually started incorporating these in my diet.

Millets are a group of food grains grown in semi arid areas. These are ancient grains which have not undergone selective breeding.There are several varieties of Milliets. Pearl, Foxtail, Finger, Sorghum etc. Millets are gluten free, they are alkaline, have low GI and are anti-inflammatory. Inflammation is the major cause of a lot of chronic diseases. Millets are usually not attacked by pests and hence are relatively free of pesticides. Millets have higher amounts of minerals and fiber than wheat and rice. Good for putting a check on Diabetes, cholesterol etc

I will be focussing on Foxtail Millets in this post. They are called ‘Korralu’ in Telugu.
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These are a very close substitute to rice and can be used in the preparation of a variety of traditional South Indian dishes.

Korralu (whole grain) can be cooked just the way we cook rice. Replace rice with korralu , for rice preparations like Pulihora, Kichdi, Sweet pongal etc.
Batter for idli and dosa is prepared by substituting rice with foxtail millets. Brown rice, foxtail millets and Urad Dal  can be added in equal proportions to make a batter for Idli and dosa.

Korralu ravva is also available in a few supermarkets and organic stores. Idli and Upma can be made using this ravva.

You might have to experiment a bit with the quantities. The taste , colour , texture might differ slightly from what you are normally used to . The idlis may be harder than the usual stuff  when you make them for the first time . The texture of dosas  too might vary. Think of the nutrition rather than the look , feel and taste. With experience you will be able to do a better job 🙂

Add cooked Foxtail millets to your favourite salad . You can include foxtail millets in moong dal dosa. Get creative and adventurous !!

Lots of recipes are available on youtube. Check them out !

~~ You are what you Eat !! ~~

 

 

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Stir fried Bell peppers, Leeks and Brussels sprouts

My experiments with some of the exotic vegetables, that are not usually grown in India, continues.

I had ordered Leeks via Bigbasket.com . Leeks are not grown commercially in India. The temperature here is too high for them to sustain.

These plants belong to the Onion and Garlic family. They don’t have a bulb but their shoots are very much similar to Onion and Garlic but much more thicker. The have a mild oniony smell and taste.

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The white part of Leeks are tender and can be used for cooking. The lower light green part of the leeks can also be used if they are tender.

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This part can be chopped into various sizes as per your choice.

Time to prepare another variation of stir fired veggies using Leeks , Red Bell peppers and Brussels sprouts.

Recipe : ( serves two)

Ingredients :

Leeks – 100 gm

Red Bell Pepper – 1

Brussels Sprouts – 100 gm

Salt and Pepper as per your taste

Lemon Juice – one tsp  ( or Balsamic Vinegar – 1 or 2 tsp)

Olive oil – 1 tbsp

garlic – 3-4 pods

Procedure :

1. Chop one Red bell pepper into one inch size pieces . Cut Brussels sprouts  into half or quarter them if they are very big.

Cut Leeks into one inch size pieces.

2. Boil all of them in water to which salt (1/4 tsp) is added , for a couple of minutes.

3. Strain and keep aside.

4. Add 2 tsp of olive oil into a pan and add the veggies.

5. Add salt and pepper as per your taste and stir once in a while for 5-6 minutes or more, until they caramelize.

6. Add chopped garlic and stir for a minute.

7. Switch off the stove and add lemon juice or Balsamic vinegar and serve.

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You can replace Leeks with Onions by cutting them into one inch size pieces.

You can also replace red bell pepper with yellow or green peppers but Red ones would make the dish colorful and appetizing.

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