Gobar Times
Open Forum

Traditional Indian Foods: Tasty, Tantalising, Toothsome!

Obesity is a global epidemic and contrary to common belief, ‘globesity’ is not restricted to the ‘industrialised’ parts of the world. According to the World Health Organisation (WHO), an estimated 115 million people suffer from obesity-related problems. What are we talking about here? The power of traditional Indian food – something that is bound to tantalise your taste buds while helping you fight the bulge. Get ready to change your eating habits, here comes the traditional express.

Millet Mania

Hello! Meet the eight millet superstars, mainly – Bajra, Barri, Jowar, Kodon, Kakum, Kutki, Barri, Ragi and Sanwe. A powerhouse of calcium, iron, manganese, phosphorus and magnesium, the super seven are low on fat and high in fibre. What is more? They reduce the risk of cardiovascular diseases and colon cancer while boosting the body’s immunity to fight all kinds of diseases.

Other forgotten foods that you can try:image
  • Bael fruit – make a yummy syrup out of it
  • Ker Sangri – this delicious dried desert vegetable is amazing when cooked with Indian spices and yoghurt
  • Chaulai or Amaranth leaves – stir up a storm, we mean a saag!
  • Orange palash flower – use this to make a drink!


You can use this millet to make many a lip-smacking dishes like uttapams, salads, cakes and even spicy rotis to pair with pickle and eat!

Gahat (Kulath) dal

A staple for folks from Uttarakhand, Gahat makes for a delicious dal when tempered with gandherin, heeng and saunf. You can even make a soup, dal or kofta (dumpling) out of it. This magic lentil is good to cure kidney stones and menstrual disorders in the hilly regions; it is rich in iron, protein and calcium.


Made simply by roasting Bengal gram and then turning it into a powder, Sattu is as nutritious as it can get. Off late, it is being used widely across restaurants in India especially as a filling; sattu paranthas, anyone? But did you know, it can be mixed with salt and spices to make a tasty drink to beat the summer. Reversely, you can add sugar to make a sweet drink out of it. Because it is high in fibre, it is really good for the intestines and to tackle diabetics. And of course, its cooling properties are pretty well known too.

Recipe: Bajra and Broccoli snack


  • 1 cup chopped broccoli
  • 1 cup whole bajra (black millet) - soaked for 8 hours and drained
  • Salt to taste
  • 2 tsp oil
  • 1 tsp finely chopped garlic
  • 1/4 cup finely chopped onions
  • 2 tsp dry red chilli flakes


Combine the bajra and salt with 1½ cups of water in a pressure cooker, mix well and cook for five whistles. Allow the steam to escape before opening the lid. Drain the water and keep aside. Heat the oil in a deep non-stick pan; add garlic and sauté on a medium flame for 30 seconds. Add onions and sauté on medium flame for one minute. Add the broccoli, mix well and cook on medium flame for three to four minutes, while stirring occasionally. Add the bajra, salt and chilli flakes, mix well and cook on medium flame for another two minutes, while stirring occasionally. Serve hot.

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Traditional Indian Foods: Tasty, Tantalising, Toothsome!