Food Doctor

Chikki is a very common and most loved snack consumed by each and every household in India. It is a hard crack made of peanuts / ricepuff / til (sesame seeds) / Rajgeera or anything that one can think of, and jaggery / sugar. We all Know how is it made, and like my other articles, I will not mention the recipe here since its available all over the internet. What I will do is give you the basics and give you the science behind each step so that you can never go wrong with making chikki. Like I always emphasize on, cooking right is a science. If you know it, you are a Masterchef! So let’s get started. I’ve already told you the ingredients of making chikki. Lets jump on to the science and Know – How of making chikki. 1. Caramelization of sugar:  The first step we take in making a chikki is to caramelize the sugar or jaggery. However, using jaggery i sbetter than sugar since it contains micronutrients and added benefits which i shall enlist in the next article. Right now...

How many papads do we have in the market? Plenty! Probably we don’t even know the variety of flavour and types available. But the most common ones that we consume is urad dal Papad and khichiya Papad (which is most commonly consumed by the Gujarati’s or marwaris). So here comes Bajra Papad with an all new healthy prospects and along with that rises the question, why? Why bajra Papad? Here I enlist a few of the benefits of bajra papads and why and how should they be preferred over the others!! 1. India is the  largest  producer of bajra or pearl millet in the world. So naturally it should be our privilege to be able to utilise our own produce in our day to day life and especially when millets are so nutritious. Also it forms a cheap supply of health and nutrition to our poverty stricken areas. Go Swadeshi! 2.  Nutritional   Value  of Pearl Millet: 100g of bajra contain: Proteins: 10.9g Fat: 5.4g Carbohydrates : 61.7g Energy: 347.9kcal Iron: ...