Straight from Oven Repost

 Nothing fancy but healthy and preservative free Cake 

Sorghum is an old World cereal grain that belongs to the grass family Poaceae. It’s also native to warm regions of the world and is a major source grains. Sorghum or jowar is the “new quinoa” for its gluten free and whole grain goodness. In English it is named as Sorghum and in India it is Jowar which is a staple food item. 

Gluten is a protein component found in wheat and barley based foods which causes digestive problems like bloating pain or stomach aches. Jowar is a gluten-free grain for people who suffer from gluten intolerance. 

Compared to other cereals Jowar grains contains much higher concentration of fibre. It even controls blood sugar levels hence it is a great choice for diabetics. Lastly Jowar is high, in antioxidants and eating a diet rich antioxidants may help and lower stress and inflammation in our body. This grain is a good source of protein like quinoa. I am sharing a very easy healthy jowar cake which can be easily baked at home. So let’s start 

Ingredients 

2 eggs 

1/4th cup oil

1 cup flour ( 1/2 cup wholewheat flour and 1/2 cup Jowar flour) Use 1 cup jowar flour if gluten intolerance. 

1/2 cup jaggery sugar 

1tsp baking powder 

1/2 tsp baking soda 

1/2 tsp cinnamon powder 

Some chopped dry fruits 

Directions 

Pre heat the oven at 180C

Separate the eggs .

In the bowl of egg yolks add the sugar. Mix until well combined. Add oil and mix well. In the separate bowl add the egg whites . First mix on low speed then mix on high speed until you see smooth short tail when lift up the mixer paddle. 

Sift the flours, baking powder, baking soda and the cinnamon powder. Add the dry ingredients into the yolk mixture. Combine well. Then add the egg whites into the mixture and mix gently ( cut and fold method). Never over mix. Add the chopped dry fruits.Put the mixture in a greased pan. Tap thrice. Bake in a pre heated oven for 35 to 40 minutes at 180C. Let it cool and Enjoy. 

 Know Your Grains

Grains commonly referred to as 'cereals' or 'cereal grains' are the edible seeds of specific grasses belonging to the Poaceae family. Wheat, oats, rice, corn, millets, and sorghum are the different types of common grains used in our daily life. Wheat, oats, rice are mostly used in every Indian house nowadays. But there are other grains too which are healthy easily available in the market specially Millets.

Millet is also a cereal grain that belongs to the Poaceae family. Millet has recently gained popularity because it's Gluten-Free and boasts high protein, fiber, and antioxidant contents. The next few articles will review almost everything you need to know about millet. Although all millet belongs to the same Poaceae family, they differ in texture, color, and species too. Normally this crop is divided into two groups , major millets which are Pearl, Foxtail, Proso, and Finger whereas the minor includes Kodo, barnyard, little.  Foxtail, finger, pearl, and Kodo are easily available in India. Let's start with Foxtail millet.

FOXTAIL MILLET Its benefits and an easy recipe 

Foxtail millet second most widely planted species in India. This amazing grain is rich in dietary fiber, healthy micros, protein-rich, and low in fat. Studies even show that people consuming this millet have lower chances of getting diabetes  It even helps to regulate blood pressure, helps in the reduction of LDL levels in the body. Thus reducing the blockage in the heart that results in cardiac arrest. As it has a low glycemic index it is an excellent substitute for rice especially white rice. The abundance of antioxidants in this millet helps in fighting diseases and building immunity which is very much necessary especially now. It is also rich in calcium content hence helping maintain your bone health. This millet is very easy to cook, can be consumed as porridge, upma or khichdi, and even muffins. 

Foxtail millet is known as 'thinai' in Tamil and 'kangni' in Hindi.

Let's start with A Very Simple Easy Recipe.

Foxtail Millet Khichdi

Heat a pan and dry roast the millet over low flame for just 1 to 2 minutes.

Keep aside and let it cool. Dry roast the moong dal for a few minutes. Now in a pressure cooker temper some mustard seeds, cumin seeds, and asafoetida. Add onions and cook till it is translucent in color. Add  chopped tomato and grated ginger saute for a few minutes. Now add vegetables of your choice chopped carrots, beans,  fresh cauliflower (since it's winter now). I added 3 baby potatoes and peas too. 

Add a few masalas, turmeric powder, cumin powder, coriander powder, chilly powder (optional) and mix them with the vegetables, cook for few minutes. Add the roasted millet and dal, give a quick mix. Add water and salt (according to your taste), close the cooker and give 3 to 4 whistles. 

Serve hot with ghee drizzled and raita or pickle. 

Let me know if you like the recipe in the comment section below.

I have baked Foxtail millet muffins , kodo millet cakes and pearl millet muffins. Will share the recipes soon.