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Milletflour – Curry Patta
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Making the maximum out of natural foods is an art we are rediscovering.
In a way, we are going back to our roots where traditional foods were given
importance in the style of food served on plates at homes.

A lack of time nowadays and also perhaps a lack of information,
has kept some really great food away from kitchens.

That is why I have consciously made an effort to start offering Sprouted Jowar Atta.

Jowar or Sorghum as it is known as, offers great nutrition when ground
into fine flour to make rotis or traditional flat bread called bhakri.

However it can get a bit heavy on the digestive system. But knowing that the
right way to get the best out of this great millet is to sprout it, I started to
sprout the jowar and make nutritious flour out of it.  Sprouting increases the
nutritional content and makes it really easy for the body to digest and
absorb vital nutrients.

With eating healthy now a top priority for the trendy millennial, the student,
the office goer, the business man and even the homemaker, creating recipes
that offer convenience plus nutrition is a challenge for a chef.

This is where I started to experiment with ragi.

Finger millet or ragi, by itself is a wonderful nutritional source.
However, having learnt of the many benefits it can offer,
I also knew that there are more ways to consume it and get the
best out of this super food.

That is how I started to use sprouted ragi to make ragi flour or ragi atta as it is called.
First we sprout organic ragi, dry it and then cold mill the dry sprouted ragi grains
into a fine, smooth textured flour.

This process offers two advantages; one is that sprouted ragi enhances the nutritional value
and two is that cold milling ensures every bit of nutrition is retained. The flour is many
times healthier, gluten free, low in fat and densely packed with good carbs, fibre, protein and high in calcium and iron. It is also easy to absorb and digest.

Imagine all that goodness in just one flour! What’s more the flour can easily be used as a base for a variety of everyday meals.


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