I really think one should give up sugar. And high-fat oils. And everything that is against a healthy life. Afterall, in this era of high pollution and high stress, who is to tell how many years we are going to live?
That said, I hope I can keep away from sugar as much as possible, and for as many days as possible. I hope I have the willpower.
I made something with red millet after a long time today. Red millet is high protein, high mineral and high fiber food, that is generally had by the agrarian or some super hard working people. But, as it goes without saying, if you have an active lifestyle already, millet is definitely good food for you. Another very preferred alternative is white butter. We have started using this for the past 4 months, instead of ghee (clarified butter). White butter is product previous to it; so a purer form, again; and much more healthy than pasteurized butter, since the nutrients are not lost in mechanical processes. Infact, white butter is still made in many traditional homes in India.
- 300 gm red millet flour
- 100 gm bottle gourd, chopped or blitzed into small pieces
- 100 gm carrot, done the same way
- 20 gm white butter
- 50 gm fennel seeds
- 4 garlic cloves
- Coconut oil/olive oil + water (1:2, lightly whisked together) in a small bowl
- A bunch of fresh coriander leaves
- 1 small onion, roughly chopped
- 1 tbpsn fresh yogurt
- 1 tbpsn pistachios
- Coconut oil/olive oil
– Soak the millet flour in salted water for around 3 minutes, and then drain. Let it steam for about 4-5 min and while it is still warm, mix in the butter, chopped vegetables, garlic and fennel seeds, season and keep covered.
– Make small cakes and grill them by coating them lightly with the mixture of oil and water.
– Make the salsa by combining all ingredients and blitzing them in a processor.
– These cakes are best served warm or hot. But they keep well until lunch time