From: Nandita < nandita_m @ sancharnet.in >
Date: Tue Jan 13, 2004 6:08 am
Subject: Re: [LessIsMore] Re: The value of Millet

Yes, millet flour is used here to make thick unleavened round breads, especially in the western part of India (where I live), in the states of Gujarat and Rajasthan. Millet is said to have come here from Africa(according to folklore; whether this is true or not, I cannot say). It is a staple of poor people- and an indulgence for the rest, especiallly enjoyed in the winter. Hot millet bread (Rotla) with a dollop of fresh butter on it, alongwith hot garlic chutney, green chilies, raw onions, and an accompanying dish made from roasted aubergines (eggplants). And a big glass of buttermilk to go with it... Yummy. 
BTW, I have completely stopped the consumption of coffee. A few day's birding trip to a forest did the trick. I am really happy about it. I had been drinking coffee since 1990. Started on it because I wanted to stay up to watch the Soccer World Cup matches being telecast live from the Italy. Ah well. I am glad to be free. 
Regards, Nandita 
"When one tugs at a single thing in nature, he finds it attached to the rest of the world."
...........-John Muir
----- Original Message ----- 
From: mailto:gr_b @ hotmail.com
To: LessIsMore @ yahoogroups.com
Sent: Sunday, January 11, 2004 8:29 PM 
Subject: [LessIsMore] Re: The value of Millet 

Sharon, you ask:

"do you have a recipe for groundnut (peanut) stew? It is delicious 
over steamed millet." 

I have made a peanut SOUP from recipes I have. But I am not sure if 
that's the same thing. If you are of a mind to type your stew recipe 
and post it to LIM, I would be grateful. Serving any thick spicy 
stew over millet sounds like a fine idea. 

I was surprised by how fluffy millet comes out. Fluffy like 
couscous. I just have to watch its cooking time. Less than brown 
rice when I am cooking it alone. If I forget it, it can stick to the 
pot.

I have looked up millet in my Rodale books on nutritional foods. 
Seems that millet is high in magnesium. It has more protein than 
most grains. And it supplies more fiber than an equal weight of 
brown rice. It seems to be a hardy plant, providing good yields even 
in harsh farming environments like Haiti, Ethiopia, and drier African 
nations. 

Glad that you are using millet as well, Sharon. Have you tried it 
yet in baking? I have a muffin recipe containing millet that I want 
to try. I understand that millet is used to produce breads in 
India. Perhaps our East Indian LIMers could confirm this. 

Gary