Raipur: Popular Indian Chef Gunjan Goela taught the audience how to cook delicious millet dishes, at the Millet Carnival here on Friday evening. She prepared and served dishes including soup made from ‘bajra, matar and pudina’ (pearl millet, peas and mint), ‘bajra khichdi and ‘bajra roti’ with ‘gud churma’. People present on the occasion relished the delicious taste of these pearl millet dishes.
Meanwhile, Chef Gunjan Goela also answered people’s questions and addressed their concerns about millets.
Chef Gunjan Goela said “India has rich culinary heritage, which the younger generation needs to research. Millets have been our ancient food, which we can adopt once again and make India rich with the superfood of the future. Millets are rich in nutrients and fiber, and grow quickly. It is important to know why and how millets should be eaten before consuming them.”
She also stressed that it is important to know why and how millets should be eaten before consuming them. She explained that millets are high in fiber and nutrients, so more water should be used while cooking them. Gradually incorporating millets into your diet can lead to 80 per cent of your meal consisting of millets. This is very beneficial for diabetes and heart patients because it has a low glycemic index and is low in starch.
Replying to the questions of the audience, she said that kidney patients can eat kodo, sava as less ghee is used in its preparation. She told that tasty dosas can be made from sava. Bhelpuri can be made of puff millets. Pancakes, shakes and cakes can also be made from millets.
Meanwhile, three-day Millet Carnival is being organized under the joint aegis of Chhattisgarh State Minor Forest Produce Association and IIMR Hyderabad. A Millet Food Court has also been set up in this unique carnival where citizens can relish the delicious millet dishes. The purpose of the Millet Carnival is to include millet in the daily diet of the people and to create awareness about its nutritional value.
