by Aditi Goyal | Oct 12, 2020
The kidney bean, commonly called Rajma, derives its name from its shape which resembles the human organ. A rich source of protein, carbohydrates, and a multitude of vitamins and minerals, these beans form a major component of the Indian diet. Not only does it taste...
by Aditi Goyal | Sep 12, 2020
Bajra (pearl millet) is one of the oldest cultivated crops in the world and India is the largest producer of this grain. It is used in a multitude of ways in Indian cuisine and is a common staple in states such as Maharashtra, Rajasthan, Tamil Nadu, etc. Bajra is a...
by Aditi Goyal | Aug 9, 2020
Good things often come in small packages. And flax seeds are here to prove just that. Linum usitatissimum, commonly known as flax or linseed is a food as well as fiber crop. In the last few years, flax seeds have increasingly become the centre of attention for their...
by Aditi Goyal | Aug 9, 2020
Ragi or finger millet came to India in 2000 BCE and has since been a part of India’s rich culinary history. In recent years, it has regained its popularity along with other millet grains including bajra, jowar, etc. Ragi (nachni) is mostly consumed as flour made from...
by Aditi Goyal | Jul 17, 2020
India is home to a large number of grains and pulses. Not only is it one of the largest producer of these grains but also one of the largest consumers. Our traditional diets have long consisted of a variety of these grains in various combinations. Grains such as...
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