Dishes were made with millets in many different cuisines, like many other cereal grains. As we rediscover and experiment with millet based cooking, it would help to have an idea of what are some of characteristics and cooking qualities of millets. In this session, we shall share some of our understanding about these grains, their nutritional benefit, how different types of cooking changes their taste, texture and bio availability of nutrients. The influence of cultivation practices on nutritional content and cooking quality shall also be discussed briefly.
https://www.youtube.com/playlist?list=PLw4jroI0AKyC9avNj1fLKQc78UWAr8sVj Here are a series of short clips giving a brief overview of community scale small millet processing. This was put together in 2016 for the DHAN Foundation and the Small Millets Foundation with support from IDRC, Canada.
If one can digest each variety of millet rice separately, why is it said that a mix cannot be digested? This is an often asked question when we see a group of people discuss about introducing millets into their diets. In fact the more general version, is it ok to eat a mix of different … Continue reading Mix or not mix
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No prize for guessing who typically looses when buyers pull out an uncalibrated moisture meter
A few tips for identifying quality of small millet rice and to address consumers' price concerns.