Nutritional well-being is a sustainable force for health and development and maximization of human genetic potential. The nutritional status of a community has therefore been recognized as an important indicator of national development. For solving the problem of deep-rooted food insecurity and malnutrition, dietary quality should be taken into consideration. Diversification of food production must be encouraged both at national and household level in tandem with increasing yields. Growing of traditional food crops suitable for the area is one of the possible potential successful approaches for improving household food security.
Finger millet (Eleusine coracana) (L.) Gaertn., one of the minor cereals known for several health benefits. Finger millet also known as ragi is a good source of carbohydrate, protein, dietary fiber and minerals, and an important staple food for people under lowsocio- economic group and those suffering from metabolic disorders like diabetes and obesity Finger millet is exceptionally rich in calcium (344 mg%)compared to all other cereals and millet and an excellent plant source of natural Iron 3.9 mg%. It is very nutritious, consumed as a whole grain, easily digested, naturally gluten free and is essentially organic .Finger millet is a powerhouse of health benefiting nutrients that help in treatment for multiple diseases like Brittle Bones, Osteoporosis, Anemia and Diabetes.
Plenty of dishes can be prepared with Finger millet. One of my favorite is Finger millet soup.
Preparation time is 20 minutes
Ingredients :-
- Finger Millet malt 2 tablespoon
- Butter 1 teaspoon
- Green beans 4-5
- Carrot 1 small
- Fresh peas cooked 1 tablespoon
- One quarter of medium size capsicum
- Jaggery 1 pinch
- Powdered pepper to add taste
- Salt as per taste
- Chopped coriander leaves
Directions for cooking :-
- Chop green beans, carrot and capsicum, each separately, into small pieces
- Heat butter in a utensil
- Add the chopped green beans, carrot and capsicum, each with a gap of 1 minute, while frying.
- Add one pinch of jaggery and fry till the vegetables are cooked in a way that these are crunchy.
- Add cooked peas, two cups of water and salt. Boil for one minute
- Mix Finger Millet malt with two tablespoons of water. Add the flour mixture to the boiling vegetables while stirring.
- Boil for two minutes. Add pepper powder. Turn off the stove.
- Garnish with chopped coriander leaves.
- Serve it hot.