BAKRI CHHAP is a young organization run by spirited individuals who have come together for a common goal. They are from all walks of life and some of them are volunteering for the love of the hills. Their agenda is to bring significant environmental, conservation, social and economic benefits to all sectors of the society.
Bakri Chhap Natural Himalayan Produce comes directly from the farmers of Himalayas who are on the verge of leaving agriculture due to the fact that they have not been getting good prices for their produce. This happens mainly because of too many middlemen between the actual producer and final consumer. Green People, through Bakri Chhap, is Creating a brand for the farmers of Himalayan Villages.
It’s different from others because :
- Natural produce with minimalistic or no inorganic chemicals by promoting ancient and natural forms of agriculture.
- Preserving Micro-Culture in Villages to create a conducive platform for reverse migration by creating profitable and sustainable agricultural and related practices.
- Encouraging regional micro-cuisine by engaging national and global Culinary experts in our journey to basics.
- Diversified product portfolio- Creating a Nutritious and Diversified Platter of usual derivations of wheat and rice paired with almost extinct (Due to lack of good price and market) food grains and pulses like Mandua, Zhangoora, Gahat, Sunta, Bajranga, Bhatt, Rare Rajma, etc.
- Collection Centers at the Door Step of Farmers in Himalayas – plucking out middlemen from the food supply chain management, thus reducing the gap between Growers and Consumers to almost NIL.
I recently received products fom Bakri Chhap to try out some healthy nutritious recipes. Out of many, the first product i chose to cook and review was Jhangoora/Sanwa Millet/Barnyard Millet. Bakri Chhap says about Sanwa : “I am Sanwa Millet, also known as Billion Dollar Grass in English, Sawan in Hindi & Bengali, Samul in Marathi, Kudraivallipillu in Tamil, and Jhangoora in the Himalayan villages, where I am cultivated. I am a kind of grass quite famous in Japan and South East Asia for my edible seeds and forage. I am an important wildlife food in the United States. I am most commonly red and hard when ripe and people usually dry me after harvesting for longevity. In many parts of the world, I would have traditionally been used in food products like porridge, unleavened breads, cookies, cakes, couscous, and malted beverages. My flour is most commonly used for making chapattis. I am favoured by the gluten intolerant and I am fairly neutral in flavour and sometimes highly sweet.
I remain quite high in fiber, iron as well as in proteins. ”
Nutritional Value per 100 gms :
Sodium 1,796 mg
Total Carbs 56 g
Protein 6 g
Dietary Fiber 6 g
So keeping the trend alive, i came up with some Steamed Dumplings which is also known as Kuthiraivali Upma Kozhukattai in Southern India. A popular breakfast where Sanwa millet is cooked to make upma and later shaped into dumplings and steamed to serve with sambhar, chutney etc.
Ingredients you need :
1 cup Sanwa/ Barnyard Millet
1 tbsp ghee
1 sprig curry leaves chopped
1 Green Chili chopped
1 tsp Mustard seeds
1 tbsp Urad Dal/ White Lentil
1 tbsp Chopped Coriander
1 tbsp grated coconut
salt to taste
2 cups Hot Water
Heat ghee in a non stick pan and add mustard seeds, urad dal, curry leaves and chopped green chili and saute till golden. Now add sanwa/ barnyard millet and grated coconut, saute till light brown. Add salt to taste and pour in hot water and cook till it comes to thick Upma like consistency. Let it cool in room temperature, meanwhile prepare the steamer for steaming. Grease your hands and pinch a lemon sized portion from the prepare sanwa upma and shape it into oval dumplings. Grease a plate or simply line a banana leaf on a steamer plate and place the prepared dumplings on it. Steam the dumplings for 10-12 mins and serve hot with sambhar, chutney or pickle.