Q1.
Find out more about a millet-based food prepared at your home.
Answer
The menu board at the millet stall in the picture on page 75.
Millets are grains like jowar, bajra, ragi and jau. This is the menu board hanging at the ‘Super Food’ stall on page 75.
| Super Food — menu |
|---|
| Jowar Upma |
| Raggi Laddoo |
| Bajre ki Khichdi |
Step 1 — Ask at home which millet dish is cooked in your kitchen.
Step 2 — Write its name and the millet used in it.
Step 3 — Ask who cooks it, and in which season it is eaten.
Step 4 — Write the main ingredients and one line about how it is made.
Step 2 — Write its name and the millet used in it.
Step 3 — Ask who cooks it, and in which season it is eaten.
Step 4 — Write the main ingredients and one line about how it is made.
Sample answer:
- Name of the dish: Bajre ki roti
- Millet used: Bajra
- Season: Winter — my grandmother says it keeps the body warm.
- Ingredients: Bajra flour, water, a little salt, ghee.
- How it is made: The flour is kneaded, patted into a round roti by hand and roasted on a tawa.
- Eaten with: Ghee, jaggery or sarson ka saag.
Why it happens: Millets are rich sources of nutrients, so a millet dish gives more goodness than the same amount of plain flour. That is why they are called super food.
Did you know? Surbhi’s grandmother ate jowar and bajra roti in winter and jau roti in summer — different millets suit different seasons.
Note on the book: The stall board on page 75 spells it Raggi Laddoo, while page 72 spells the same sweet ragi laddu. Both mean the same millet laddu.