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Little Millet Fenugreek Chapathi (Sama Methi Chapathi)

SAMALA METHI CHAPATHI
INGREDIENTS
• Sama Flour : 250 gm
• Urad Dal Flour (Minapindi) : 25gm
• Fenugreek leaves (methi leaves) : 1cup
• Sesame seeds(Nuvvulu) : 2 tsp
• Jeera : 1tsp
• Green chilli paste :  1tbsp or as required 
• Water for kneading
• Salt : As required
PROCEDURE
• Mix sama flour, urad dal flour and salt together.
• Add the washed fenugreek leaves, green chilli paste, sesame seeds, jeera to the flour mixture.
• Pour required water and knead into dough.
• Rest for 10-15 minutes. 
• Roll the dough into chapathis and fry on a tawa with some oil.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Simple Millet Soup

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
SIMPLE MILLET SOUP
INGREDIENTS
• Any millet :  1 cup
• Water : 10 cups
• Green chilli: 1 slit
• Black pepper: 3-4 crushed
• Salt : As required
• Jeera powder: 1tsp
• Ghee : 2 tsp
      
PROCEDURE
• Soak the millets for a minimum of 2 hours.
• Bring the water to boil and then add the soaked millets.
• Boil till the millet is cooked and add salt.
• Heat ghee and add slit green chilli, crushed black pepper and jeera powder.
• Add the tempering in the soup and boil for 2 minutes.
• Serve hot.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Little Millet Chapathi(Samala Chapathi)

SAMALA CHAPATHI

INGREDIENTS
• Sama Flour : 250 gm
• Urad Dal Flour (Minapindi) : 25gm
• Water for kneading
• Salt : As required
PROCEDURE
• Mix sama flour, urad dal flour and salt together.
• Pour required amount of water to form chapathi dough.
• Roll the dough into chapathis and fry on a tawa with some oil.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Foxtail Millet Upma (Korra Upma)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
KORRALA UPMA
INGREDIENTS
• Korra Ravva (Foxtail Millet) : 1 Cup (Soaked for atleast 2 hours)
• Green chillies : 4
• Onions: 2 small 
• Carrots, beans, potato: 1/2 cup (cut into small pieces)
• Water: 3 cups
• Oil : 1 ¾ tbsp
• Curry leaves : 6-7
• Tempering (Popu dinusulu): 1 tsp
• Salt : As required
      
PROCEDURE
• Heat oil in a pan and add tempering. After it splutters add green chillies, onions, curry leaves.
• Stir fry for 2 minutes and then add the vegetables.
• Close the lid for 2-3 minutes and stir till the vegetables become little soft.
• Add the water and bring it to boil with lid closed.
• Add the ravva and salt and simmer till it is cooked. (takes about 5-7 minutes) 
Note: Any type of millet ravva (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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12 December, 2018

Little Millet Dosa (Sama Dosa)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****
SAMALA DOSA
INGREDIENTS
• Urad Dal (Minapappu) : 1 Cup
• Samalu (Little Millet) : 3 Cups
• Fenugreek seeds (menthulu) : 2tsp
• Salt : As required
      
PROCEDURE
• Soak urad dal and fenugreek seeds together for 6 hours. Soak samalu separately for 6 hours.
• Grind the urad dal, fenugreek seeds and samalu in a grinder and ferment it for atleast 6 hours.
• Pour the batter with a ladle on a tawa add some oil and fry on both the sides.
• Serve with coconut chutney or as desired.
Same batter can be used to make uttapam or pongadalu
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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11 December, 2018

Little Millet Idli (Sama Idli)

****IMPORTANT MILLETS TO BE SOAKED FOR A MINIMUM OF 2 HOURS BEFORE USE. BEST WHEN SOKED FOR 6 HOURS****

SAMALA IDLI
INGREDIENTS
• Urad Dal (Minapappu) : 1 Cup
• Samalu or Sama Ravva (Little Millet) : 2 Cups
• Salt : As required
      
PROCEDURE
• Soak urad dal and samalu separately for 6 hours.
• First grind the urad dal then add soaked samalu and grind coarsely.
• Let it ferment for atleast 6 hours.
• Steam the mixture in idly plates and serve with coconut chutney or as desired.
Note: Any type of millet (korralu, andu korralu, arikalu, vudarlu, samalu) can be used.
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11 December, 2018

Reasons for Organic food being expensive

Organic agriculture is a holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity. It emphasises the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using, where possible, agronomic, biological, and mechanical methods, as opposed to using synthetic materials, to fulfil any specific function within the system.

Why Organic Food is Expensive then counterparts

  • Organic food supply is limited as compared to demand;
  • Production costs for organic foods are typically higher because of greater labour inputs per unit of output particularly with weed removal and because greater diversity of enterprises means economies of scale cannot be achieved;
  • Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation;
  • Marketing and the distribution chain for organic products is relatively inefficient and costs are higher because of relatively small volumes.
  • Higher costs of storage of the produce and also loss due to Pests.
  • Fungal Infections -even the fungi knows which is good food and they too like Organic food
  • Low shelf life -Organic products can perish sooner then chemically grown food.
  • Protecting the seed is difficult as they are not commercially made  in labs and thus require continous sowing-harvesting cycle to protect.
  • Packaging - Organic food needs to be specially packed in airtight packs to avoid damages from climate changes.

As demand for organic food and products is increasing, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.

Prices of organic foods include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:

  • Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution). For example, higher prices of organic cash crops compensate for low financial returns of rotational periods which are necessary to build soil fertility;
  • Higher standards for animal welfare;
  • Avoidance of health risks to farmers due to inappropriate handling of pesticides (and avoidance of future medical expenses);
  • Rural development by generating additional farm employment and assuring a fair and sufficient income to producers.
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13 May, 2018