Ragi/Nachni is also known as finger millet is grown widely in India. It has been an integral part of the Indian cuisine. Some of the famous dishes using Ragi include Ragi mudde, Nachni Bhakri, Shirvale etc. Nutritionally speaking, it is a good source of carbohydrates, calcium, potassium and other nutrients.
Most people these days love pizza but the pizza that we get is usually more of bread and less of filling/toppings. To top it if you are gluten intolerant consumption of pizza goes totally out of the picture and that’s exactly when the Gluten free pizza comes to the rescue.
Kothimbir Wadi is a Maharashtrian delicacy made from fresh coriander and besan (gram flour). It is consumed in steamed, shallow fried or deep fried form with food and even as a snack. It can be baked too (Though I still need to try out that version ).
Thalipeeth is a savoury flatbread made from a special combination of flours called Bhajani. It’s traditionally made in the regions of Maharashtra. It is consumed as a snack as well as at meals. I have slightly twitched the recipe to make it only millet based so its gluten-free.
Foxtail millets have been used from ancient times in India but I hadn’t heard of it until a while back. A couple of months back while discussing food and food ingredients the topic had suddenly turned to millets. But the one millet that caught my attention was the foxtail millet. Yes, it was the name …
Shirvale is a traditional recipe made in the Kokan villages (Maharastra, India) with Rice / Ragi or Nachni(finger millet) flour and served with sweetened coconut milk. It is one tedious recipe. Mainly made for special occasions.