Health Fitness Food

If you're buying ragi (finger millet) flour from the market because making it at home isn't an option, there's still a way to improve its nutritional value — simply **knead the dough with whey or buttermilk** instead of plain water. Whey, the liquid left behind after curdling milk, and buttermilk are both known to **reduce anti-nutrients** such as phytic acid and tannins naturally present in millets like ragi. These anti-nutrients can hinder the absorption of essential minerals like iron, calcium, and zinc. While soaking millets before grinding is the ideal traditional method to lower these compounds, most store-bought flours are **not soaked before processing**. Since commercially sold ragi atta usually skips this step, **using whey or buttermilk during dough preparation is a practical and effective workaround**. It mimics the benefit of soaking by creating a more acidic environment that helps neutralize anti-nutrients — all without any extra effort. So the next time you p...

Ragi (finger millet) has earned its place as a nutritional powerhouse, but its natural dryness can pose challenges, particularly for North Indians who might be less familiar with its traditional preparation methods.  Understanding Ragi's Dry Nature and How to Balance It The astringent and dry properties of ragi are well-documented in Ayurvedic texts, which classify it as having "ruksha" (dry) and "kashaya" (astringent) qualities. This traditional knowledge has been validated by modern nutritional science, explaining why careful preparation of ragi is essential for comfortable digestion and maximum nutrient absorption. The Science Behind Ragi's Dryness Ragi's dryness stems from its unique composition that sets it apart from other grains commonly used in North Indian cuisine. Understanding these properties helps explain why particular food pairings are recommended. High Tannin Content and Astringency Scientific studies have confirmed that ragi contains 0.6...

Do you love mud? If so, you are almost going to fall for ragi - finger millet! I crave for mud. In fact, all of my siblings love the aroma and taste of mud. But I do not advise you to do so. Rather, buy a packet of ragi flour and indulge in this iron-rich goodness. Perhaps, it is your iron deficiency that tempts you to taste mud. Thankfully, my iron levels are perfect. Coming back to ragi nankhatais, I have been baking wholesome cookie batches ever since I started experimenting with simple cookie recipes at home. ragi nankhatais This ragi nankhatai recipe is another trial that went successfully for this cookie lover. Ragi nankhatais/ bombs for one and all! Why choose ragi nankhatais? Well, these have: Low saturated fat    - some of my friends often wonder why I add oil instead of ghee or butter- well, the reasoning is quite simple- ghee/butter is loaded with saturated and trans fat, which does not dissolve in your body and rather accumulates as fat deposits, r...