importance of millets on slogans
Answers
Explanation:
They are healthy, hardy and they are versatile. Including millets in our diet is the best thing we can do for our wellbeing
In the last two years, R. Rajamurugan has conducted 60 workshops on millet cooking in Tamil Nadu. He is also the author of Nalla Soru, a recipe book that revives some of the tried and tested recipes made from thinai, varagu, saamai, kudiravaali, panivaragu, kambu, cholam and kaelvaragu. Books on the health benefits of millets, TV cookery shows and millet-based food festivals have contributed to the demand, he says. “People are aware that they are packed with vitamin B, omega 3 fatty acids, are high on fibre, have low glycemic index and are gluten-free. Now, they want to know how to use millets in every day cooking,” he says.
Thinai, the yellow coloured millet can be used to make sweets including halwa, adirasam, pongal, and payasam, says Rajamurugan ( 098426-72439). “Millets are easily available to us. They have no side effects and are a healthy food choice for our well being,” he says.
Even caterers are going the millet way. “Idlis, dosas, paniyaaram, and kozhukattai made from ragi, kambu, cholam, and varagu are selling fast”, says R. Hairpriya of Foodoo Catering ( 098430-90559). “Along with our regular fare, we introduced millet items, and the young and the old are liking it.” Foodoo has tried to be creative and has come up with offerings such as kuzhi paniyaaram with kambu and sweets from thinai and varagu. “Our ingredients are 90 per cent organic,” says Haripriya
Advertising
Advertising
Food kiosks and regular cooking demos are important to spread the word, says Saravanan Varadarajan, owner of Iyal that stocks organic produce ( 098427-01947) “There has been a considerable increase in our customer base. The walk-ins have increased by 20 per cent. We educate our customers on millets regularly through demos and workshops. It’s a matter of getting used to the new taste and flavours. This can happen only when they incorporate new recipes in every day cooking. Millets grow everywhere; need very little water and no manure. It packs more proteins and minerals than white rice. We source our produce from a network of 12 farmers,” says Saravanan.
Millets have made the presence felt on online retail stores too. At www.snacksbazzar.com that sells traditional Indian sweets made in an organic way, there is dedicated page to millets. “People can buy cookies made from ragi, cholam and kudiraivaali, thinai murukku and all varieties of millets,” says G. Vengudupathi, director of the website ( 088704-55955)
Rajamurugan says people are willing to spend extra money to invest in good health. “They invest 25 per cent more while moving to a millet-based lifestyle. But the health benefits are immense. Once people start buying more, the production increases and prices will naturally come down. Farmers prefer to grow produce that gives good returns. The government should step in and give subsidies to such farmers in areas such as procurement of seeds, cultivation methods or processing.”
Dr.Eswar Iyyappan of Genius Nature Herbs Ltd ( 099423-22222) that makes and exports millet-based cookies, ready-to-eat mixes, soups, teas and health supplements says the changes are apparent in the last two years. “Doctors now recommend millets for patients who are diabetic, and have hyper tension. This has also contributed to a change in food consumption. The area under millet cultivation ahs almost tripled in the last three years which is a good sign. People now know that bamboo rice or kavuni rice is healthier than white rice. We should give food that is healthy for the next generation. That is the thought behind our company.”
His company’s R& D is currently working on making millet- based nutrition bars. “We want to approach schools and educate students on food. Our R& D team is constantly innovating with millets. Currently, we are trying to use millets in a health drink. We are working on this along with Indian Institute of Crop Processing Technology in Tanjore. We have given inputs to PSG college of Technology in Coimbatore too. We have 20 millet-based products and want to keep adding two every month. We also want to experiment with millet noodles without preservatives.”
He says millet-based foods helps in weight control and keeps blood glucose level at check. “You have sense of fullness after having two millet-based dosai. This avoids overeating”
Says Rajamurugan, “Cooking millets is not difficult. Avoid ready-to-eat foods, pizzas and burgers. They are full of preservatives. Children especially should be educated about how the food on our table came about. They should be encouraged to buy food that builds stamina and energy, and not just looks pretty.”
Millets are very rich in fiber and nutritious. It is very good for health too as it keeps controls of the weight of the body and helps in diabetic control as comparison to rice. It can be used in various south indian dishes like in idli, dosa, rava etc in the place of rice.