Barnyard Millet

Millets are Climate-Resilient & a Gift from Mother Nature. Staple Food of Marginal Farmers. Sourced from Small Scale Farmers practising Natural Farming. Barnyard Millet grows in less Fertile Soil & Low Rainfall, solution for Food-Security Globally. Sourced from Guntur, Andhra Pradesh.

Harvested, Manually Cleaned, Quality Monitored by Women Small Scale Farmers.

Breakfast Porridge ,Millet Rice, Pizza, Risotto, Khichdi, Chapati, Dosa, Idli, Upma, Cutlet, Salad Mix, Khakra, Gluten Free Breads & Noodles, Cakes, Desserts eg. sheera, laddoo, kheer.

Barnyard Khichdi
Soak 1/2 cup barnyard millet, 1/2 cup dal for 1 hour or more. In pressure cooker/clay or iron pot/handi add 2 tsp Taru A2 Desi Cow ghee. Add Cumin Seeds, Chopped Vegetables. Allow to splutter . Add Chopped Ginger. Sautee on medium flame for 3 mins. Add Turmeric , Chilli , Garam Masala/Curry Powders & Salt. Saute until mushy. Add soaked Millets & Dal. Now add the water in which they were soaked. Cook for 2-3 whistles in pressure cooker/covered container, on medium flame. Garnish with Green Coriander/Herbs & Serve.

 

Rich source of protein, excellent source of dietary fiber & recommended for gluten intolerance & celiac disease. Highly digestible, ideal for modern sedentary lifestyles. Effective in reducing blood glucose & lipid levels, reducing diabetes & cardiovascular disease. (Dayakar Rao B)

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.