Churma is a rajasthani traditional food which is combined with urad channa dal generally. This is a very rich food and can be preserved for 10 to 15 days in normal conditions. This food is a complete meal itself and a filling diet too. Making this dish is very easy let’s have a look:
Ingredients:
Wheat flour: 2 cups
Coarse sugar powder: 1.5 cup
Cardamom powder : 1 tbsp
Chopped dry fruits: ½ cup
Sugar candy : 1 tbsp
Milk : 1.5 cup or as much required to knead the dough
Ghee for moyan : 2 tbsp
Ghee for churma : 1 cup approx..
Method:
Add moyan and milk in wheat flour and knead the dough. Divide the dough into equal balls and roll them on rolling board.
Make paranthas by applying ghee on both sides of it on tawa.
After making all the paranthas, cut them into pieces and churn in mixer once they are cooled down. Add ghee to it until gets binding consistency. Now add sugar, cardamom powder, sugar candy and dry fruits. Make the ladoos of this mixture or keep it as well.
This is the one of the methods to make churma. I am sharing here one more process here let’s see how:
Same ingredients will be required for this method also.
Take equal size balls from dough, press them in your fist and deep fry them in ghee. Let them cool down and grind in mixture. Follow the same process as above. Well these are the two ways of making churma. Both process gives the different taste, an texture. So, do try this churma recipe and relish the dish.
I made this with freshly ground multigrain flour immediately with my Greenfuture domestic flour mill. This mill is so compact to place beside any other gadget on your kitchen slab. Grind grains/spices/pulses of your choice according to your required quantity. The aroma, taste and nutritional value of freshly ground ingredient is much higher than the stored one.
Glu-ten is derived from “Glue” like property of wet dough. Frequently found in wheat and other grains like Rye and Barley, gluten has two proteins called gluten-in and gliadin, which are exceedingly harmful to an Individual prone to Celiac disease. When wheat flour is mixed with water, the gluten proteins form a sticky network that is glue-like and makes the dough elastic and gives rise to bread.
In short, gluten is a family of proteins found in products like Wheat, Rye, and Barley.
Facts about
Gluten-free food:
Individuals
prone to Celiac disease (Common symptoms are digestive discomfort,
constipation, tiredness, headache, depression, and weight loss) should avoid
Gluten-free food as protein content in Wheat/Rye/Barley causes intestinal
problems. In research conducted by NCBI, it was found that 1% of people of the
northern part and 0.1% of people of the southern part of India had Celiac
disease and were recommended a gluten-free diet.
To the ones who didn’t qualify the Celiac disease test, but had symptoms of celiac disease, were put on a gluten-free diet to be monitored regularly for their health condition and were termed as “Non-celiac” or with “gluten sensitivity.”
Importance of domestic attachakki:
Domestic attachakki is a flour machine used to cereals for all flour purposes. The whole grain flour made domestic atta chakki is packed with proteins, fiber, antioxidants, minerals, and vitamins, which can help control cholesterol, lower blood pressure, and increase energy levels.
For an
extensive population, the presence or absence of gluten in your diet is not
directly related to your health benefits. What’s important is to have a
balanced diet – full of fruits, vegetables, and whole grains regularly. A
change in lifestyle is paramount than making a shift to gluten-free food
without consultation. One such lifestyle change can also be to consider a domestic attachakki to grind fresh
flour for all purposes. Choosing products, which are free of circumvent and are
conservative and bidding farewell to an enormous amount of bread, pasta,
desserts, and cookies can help you get-in-shape in minimal time with long-term
benefits.
The minerals, fiber, and nutritional components in whole grains with gluten proteins help maintain an excellent dietary life along with fruits and vegetables on a day-to-day basis. Wheat flour contains the maximum amount of gluten and wheat being a staple grain in India, the wheat flour should be made fresh with domestic atta chakkiat homeand be used at its peak.
Reduce fat
and sugar content from your everyday life and snap to a healthier dietary lifestyle
with the inclusion of whole grain flour recipes made with domestic attachakki to get rid of unwanted fat, which will help you
get in shape and shed extra kilos expeditiously. Avoiding whole grains without
being diagnosed for “celiac disease” or “gluten sensitivity” can lead to heart
diseases in the long run as you are dodging a bunch of minerals, fiber, and
nutrients required for the body.
The fresh flour made out of domesticatta chakkifor home helps improve the lives of senior people at home and delicious dishes made out of fresh flour can get one inclined towards wheat and whole-grain products.
A life-changing Idea for a Whole-grain enthusiast:
Amidst
growing popularity and cooking delicacies, choosing the flour for your roti’s,
pizza bread, cakes, and desserts are getting tricky with multiple options of refined
flour made readily available. Hence having a domestic attachakki to grind your flour for all purposes will keep
your “flour” free of any preservatives because the refined flour goes through a
refining process, and essential nutrients are shredded during the process.
Hence investing in domestic attachakki
that is trendy with tremendous benefits to suit your busy lifestyle and modern
kitchen is a life-changing idea to stay healthier for a family put-together.
