Millets and Indian Staples

The earliest evidence that exists of noodles in China indicates that they were most likely made from millet. Many thousands of years ago. A beverage called Raksi, a made at home alcoholic drink in Tibet, India, and Nepal, is typically made from millet. (Video available to paying and free subscribers at Substack)

Millet porridges, both sweet and savory, are typical items in Chinese, Russian, and German home cooking. They are common around the world, especially among those that can’t affords higher priced, sometimes unavailable grains like wheat.

Pearl Millet. No Gluten. Nutritionally Dense.

2023 has been declared the International Year of The Millets. The reason why the word millets as opposed to millet is used is because there are just so many different kinds. With different names depending on where they are being used.

Millets are enormously important crops in tropical and subtropical climates, especially throughout Africa and India, but also in the Southwest and other areas in the US and Mexico.

Low moisture environments, highly acidic soils, hot climates, high salt content soils, and generally infertile soil don’t prevent millets from growing, providing a significant source of protein and calories in areas where wheat and corn just don’t survive.

Millets also make great rotation crops, and some types can grow very quickly.

Some people think millet tastes a little like a slightly nutty, less sweet version of corn, but. it depends entirely on the type of millet and how it is prepared.

Master Class in Home Made Indian Breads: Bajra Roti

The millet used is this bread or roti is most likely pearl millet (Cenchrus americanus). Known as Bajra in the Hindi language, millets of all kinds are widely cultivated in India for the same reason millets are grown throughout the world. They grow well under severe conditions.

Anshie Renu Dhar is a brilliant baker. And teacher. There are several classic India breads she demonstrates in this year’s showcases. Dosas, idly, flatbreads known as Roti made traditionally and in unique new ways are now streaming, closed captioned.

This is a gluten free, unleavened flatbread made from only pearl millet. Anshie shows both the traditional ways to make this roti, including using a clay skillet more common in rural India.

She also quite brilliantly uses a tortilla press as a hack for those who can’t afford $1200 for a machine called a Rotimatic. (, of course). Anshie shows you how it’s been made in India for thousands of years. It’s flour, water and salt.

With ghee when eating for the win, of course.

Bread is an amazing thing. The staff of life can be made from many things. Our goal is to show yo as many of them as we can. Join us? Annual Membership and Annual Subscriptions for $30. You can do that here or at our PayPal site.

The new October showcase of videos for monthly and annual subscribers is now available, with 10 new videos currently streaming. There are 200+ videos in our other showcases. New passcodes are available, so contact us if you are a paying subscriber. All these videos are streaming now.

Our videos are viewable whenever, and from anywhere you have internet access. Most are closed captioned – all the new ones are, thanks to Lia, Stewart, and Ken –  making them easy to understand or to translate into another language.

There are 3 months left in 2023. At this point, you get a full membership until the end of 2023.

Vimeo is where Annual Members, and Substack subscribers, access all our videos. Thanks to the incredible volunteer work or Stewart Kerrigan, Lia Somebody and Ken Fornataro these videos are closed captioned after being extensively edited.

There are many showcases that are frequently updated. Paid Subscribers get the address links and passcodes for the English language closed captioned videos, and access codes for any event we have. You contact us each month for the new addresses and passcodes codes.

Author: Cultures.Group

Cultures.Group shares information, educational resources, and unique experiences through online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Annual Membership and access to everything Website: https://Cultures.Group

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: