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When taken with ERAGI HITTU (wheat ball in the size of cricket/hockey ball), it is very tasty.ĮEGAVE THIMBUDHUGA AASE BANDHARAVA ? (don’t you feel like eating now)? The BENNE (butter) and THUPPA (ghee or clarified butter) are very healthy. (Buttermilk) MAJJIGE KADANJODHU or HAALU SORAKKODU( milk churning ) used to be a routine job and great fun for the children in trying their hands. Salt and jaggery could be added to taste.Įdha Mane (notice the Beesa Gallu (Grinding Stone-mill) at the right bottom corner. This powder would be mixed with hot water to make a gruel.
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People who go on long journeys (in olden days travel was by foot only) took this powder along with them, a very handy and healthy meal. This ganjikke would be powdered in a ‘ BEESA GALLU ‘ or ‘BEESARAN KALLU’ ( grinding stone ‘flour mill’) that was a permanent feature in the EDHA or NADU MANE and stored for furture use. Used to be a very common snack during the “kodai” season when no one can venture out on account of severe wind and rain. The taste of this would increase if hurutha keerai is added. The fried ganje called GANJIKKE would be taken with BELLA (jaggery) and THENKE (coconut). How can anyone forget the GANJE that would be HURUTHU – fied (fried) in a HURI MADDAKKE (mud pot with a hole on its side) through which a HURI KOL (a short stick with cloth tied at one end as a ball) would be inserted and the contents stirred constantly for uniform frying? The rhythmic ‘tak tak’ noise would be accompanied by some folk lore Badaga songs. I remember my childhood days when the dried GANJE / GHODUME (barley/wheat) used to be spread in the fore court of the houses called KERI (street), between two groups of Hatti HEMMAKKA (ladies) squatted opposite to each other with GANJE DHADIS (sticks of about four feet long and an inch thick) systematically & alternatively beating to remove the chaff. It must be mentioned that though many masala powders are available in the market, the Badagas use a specially prepared curry powder known as ‘ BADAGARU MAASU HUDI’ in their preparations. along with the methods used in cooking (like in a mud pot known as MADAKE in traditional fire place – OLE) The food, eating habits, preparations of some dishes as well as the ingredients used are covered. It contains sulfurĬompounds, which are believed to bring some of the health benefits.I have tried to discuss and describe, not only of authentic recipes on Badaga dishes but also on their agricultural produce, known in Badaga language as BAE – like for example Badagas used to grow wheat, barley, millet – GHODUME, GANJE, ERAGI, BATHA –etc but have almost completely stopped now. Grown for its distinctive taste and health benefits. Summary Garlic is a plant in the onion family that’s The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects. Other compounds that may play a role in garlic’s health benefits include diallyl disulfide and s-allyl cysteine ( 4). However, allicin is an unstable compound that is only briefly present in fresh garlic after it’s been cut or crushed ( 3). Perhaps the most famous of those is known as allicin. Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese ( 2). However, throughout ancient history, the main use of garlic was for its health and medicinal properties ( 1).
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Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste. There are about 10–20 cloves in a single bulb, give or take. Each segment of a garlic bulb is called a clove. It is closely related to onions, shallots and leeks. Garlic is a plant in the Allium (onion) family. Share on Pinterest Kristin Duvall/Stocksy United