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Saturday, October 12, 2013

For hundreds of years, Jowar has been

For hundreds of years, Jowar has been feeding the people of Africa. This abundant cereal whole grain, also called sorghum, is an important staple crop in the diets of Africans. 
Jowar is the Indian name for sorghum, a cereal grain native to Africa. Also known as white millet, whole jowar kernels can be steamed, boiled, added to soups and stews or ground into a flour that can be used as a substitute for wheat flour in baked goods. Jowar is a gluten-free, high-protein, cholesterol free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine.
"Besides being gluten-free, millets have higher nutritional value than wheat, especially phosphorus and iron."
Have u heard of this? Popped Jowar . . .
Jowar is also popular in India, where it is roasted over fire or a stove and pops out like popcorn. This delicious snack is a smaller, sweeter, and healthier substitute for popcorn. Like popcorn, its simple to make in an air popper or over heated over the stove with oil. Season your popped jowar any way you please. Salt, chili powder, and Parmesan cheese are all great options.

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