And yet, Millet’s scene depicting the work of gathering what others have left behind is playing out once again — not as a ...

Millet-based idli-dosa batter is healthier than the traditional blends prepared using lentils and rice. You can use a few grains to make instant mixtures and serve South Indian staples in a jiffy.

Jean-François Millet, The Gleaners, 1857 ... while others cut kale, filling sacks with leaves destined for community kitchens ...

The countries most affected by climate change are poor, rely heavily on agriculture for income, and are vulnerable to extreme ...

From cassava to corn, discover the top staple foods that fuel the world's billions – and which countries are producing them ...

A review in Frontiers in Aging Neuroscience found that essential oils possess powerful antioxidants that inhibit free radical scavenging, thereby improving brain function and reducing inflammation.

Master Chef runner-up and 'Tribal Chef,' Nambie takes us deep into Garo traditions, culture and Meghalayan cuisine.

Dry roast the moong dal before pressure cooking it with kodo millet, salt, green chilli, and cumin. Cook until soft (about 15 minutes on a simmer after the first whistle). Temper the curry leaves in ...

Toss in the green chilies, ginger, curry leaves, cashew nuts and asafoetida ... Boil for a minute. 7. Millet or samai Pongal is ready. Serve it hot with curd, raita, sambhar or coconut chutney ...