Deprecated (16384): The ArrayAccess methods will be removed in 4.0.0.Use getParam(), getData() and getQuery() instead. - /home/brlfuser/public_html/src/Controller/ArtileDetailController.php, line: 73
 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php. [CORE/src/Core/functions.php, line 311]
Code Context


        trigger_error($message, E_USER_DEPRECATED);

    }
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 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php.'
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deprecationWarning - CORE/src/Core/functions.php, line 311
Cake\Http\ServerRequest::offsetGet() - CORE/src/Http/ServerRequest.php, line 2421
App\Controller\ArtileDetailController::printArticle() - APP/Controller/ArtileDetailController.php, line 73
Cake\Controller\Controller::invokeAction() - CORE/src/Controller/Controller.php, line 610
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 120
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Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
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Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
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Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Http\Server::run() - CORE/src/Http/Server.php, line 98

Deprecated (16384): The ArrayAccess methods will be removed in 4.0.0.Use getParam(), getData() and getQuery() instead. - /home/brlfuser/public_html/src/Controller/ArtileDetailController.php, line: 74
 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php. [CORE/src/Core/functions.php, line 311]
Code Context


        trigger_error($message, E_USER_DEPRECATED);

    }
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 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php.'
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deprecationWarning - CORE/src/Core/functions.php, line 311
Cake\Http\ServerRequest::offsetGet() - CORE/src/Http/ServerRequest.php, line 2421
App\Controller\ArtileDetailController::printArticle() - APP/Controller/ArtileDetailController.php, line 74
Cake\Controller\Controller::invokeAction() - CORE/src/Controller/Controller.php, line 610
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 120
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 162
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\AssetMiddleware::__invoke() - CORE/src/Routing/Middleware/AssetMiddleware.php, line 88
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Http\Server::run() - CORE/src/Http/Server.php, line 98

Warning (512): Unable to emit headers. Headers sent in file=/home/brlfuser/public_html/vendor/cakephp/cakephp/src/Error/Debugger.php line=853 [CORE/src/Http/ResponseEmitter.php, line 48]
Code Context
            if (Configure::read('debug')) {

                trigger_error($message, E_USER_WARNING);

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    <link rel="canonical" href="https://im4change.in/<pre class="cake-error"><a href="javascript:void(0);" onclick="document.getElementById('cakeErr68039815e74ad-trace').style.display = (document.getElementById('cakeErr68039815e74ad-trace').style.display == 'none' ? '' : 'none');"><b>Notice</b> (8)</a>: Undefined variable: urlPrefix [<b>APP/Template/Layout/printlayout.ctp</b>, line <b>8</b>]<div id="cakeErr68039815e74ad-trace" class="cake-stack-trace" style="display: none;"><a href="javascript:void(0);" onclick="document.getElementById('cakeErr68039815e74ad-code').style.display = (document.getElementById('cakeErr68039815e74ad-code').style.display == 'none' ? '' : 'none')">Code</a> <a href="javascript:void(0);" onclick="document.getElementById('cakeErr68039815e74ad-context').style.display = (document.getElementById('cakeErr68039815e74ad-context').style.display == 'none' ? '' : 'none')">Context</a><pre id="cakeErr68039815e74ad-code" class="cake-code-dump" style="display: none;"><code><span style="color: #000000"><span style="color: #0000BB"></span><span style="color: #007700">&lt;</span><span style="color: #0000BB">head</span><span style="color: #007700">&gt;
</span></span></code>
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;
&amp;nbsp; &lt;br /&gt;
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;
&lt;/p&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. &lt;br /&gt;
&amp;nbsp;&lt;br /&gt;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;
&amp;nbsp; &lt;br /&gt;
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;
&lt;/p&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;
&lt;/p&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. &lt;br /&gt;
&amp;nbsp;&lt;br /&gt;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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                <strong>Healthy fast food by Aparna Pallavi</strong></h1>
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                <p align="justify"><br /><font >It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.</font></p><p align="justify"><font >Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.<br />&nbsp; <br />Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. </font></p><p align="justify"><font >Modern science agrees with Dindale&rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. </font></p><p align="justify"><font >&ldquo;The younger generation does not want to eat buckwheat,&rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.</font></p><p align="justify"><font >Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.</font></p><p align="justify"><font >It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. <br />&nbsp;<br /></font></p>               </font>
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;
&amp;nbsp; &lt;br /&gt;
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;
&amp;nbsp; &lt;br /&gt;
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;
&lt;/p&gt;
&lt;p align=&quot;justify&quot;&gt;
&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;
&lt;/p&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;
&lt;/p&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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                <strong>Healthy fast food by Aparna Pallavi</strong></h1>
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                <p align="justify"><br /><font >It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.</font></p><p align="justify"><font >Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.<br />&nbsp; <br />Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. </font></p><p align="justify"><font >Modern science agrees with Dindale&rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. </font></p><p align="justify"><font >&ldquo;The younger generation does not want to eat buckwheat,&rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.</font></p><p align="justify"><font >Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.</font></p><p align="justify"><font >It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. <br />&nbsp;<br /></font></p>               </font>
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;
&amp;nbsp; &lt;br /&gt;
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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	&#039;disp&#039; =&gt; &#039;&lt;p align=&quot;justify&quot;&gt;&lt;br /&gt;&lt;font &gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;&amp;nbsp; &lt;br /&gt;Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. &lt;br /&gt;&amp;nbsp;&lt;br /&gt;&lt;/font&gt;&lt;/p&gt;&#039;,
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;
&amp;nbsp; &lt;br /&gt;
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;
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&lt;font face=&quot;arial,helvetica,sans-serif&quot; size=&quot;3&quot;&gt;It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. &lt;br /&gt;
&amp;nbsp;&lt;br /&gt;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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$disp = &#039;&lt;p align=&quot;justify&quot;&gt;&lt;br /&gt;&lt;font &gt;It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.&lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &amp;ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&amp;rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.&lt;br /&gt;&amp;nbsp; &lt;br /&gt;Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &amp;ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&amp;rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. &lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;Modern science agrees with Dindale&amp;rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. &lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;&amp;ldquo;The younger generation does not want to eat buckwheat,&amp;rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.&lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.&lt;/font&gt;&lt;/p&gt;&lt;p align=&quot;justify&quot;&gt;&lt;font &gt;It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. &lt;br /&gt;&amp;nbsp;&lt;br /&gt;&lt;/font&gt;&lt;/p&gt;&#039;
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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                <strong>Healthy fast food by Aparna Pallavi</strong></h1>
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                <p align="justify"><br /><font >It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.</font></p><p align="justify"><font >Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.<br />&nbsp; <br />Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. </font></p><p align="justify"><font >Modern science agrees with Dindale&rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. </font></p><p align="justify"><font >&ldquo;The younger generation does not want to eat buckwheat,&rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.</font></p><p align="justify"><font >Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.</font></p><p align="justify"><font >It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. <br />&nbsp;<br /></font></p>               </font>
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<font face="arial,helvetica,sans-serif" size="3">It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.</font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.<br />
&nbsp; <br />
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. </font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">Modern science agrees with Dindale&rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. </font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">&ldquo;The younger generation does not want to eat buckwheat,&rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.</font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.</font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. <br />
&nbsp;<br />
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


Unlike in...',
	'disp' => '<p align="justify"><br /><font >It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.</font></p><p align="justify"><font >Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.<br />&nbsp; <br />Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. </font></p><p align="justify"><font >Modern science agrees with Dindale&rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. </font></p><p align="justify"><font >&ldquo;The younger generation does not want to eat buckwheat,&rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.</font></p><p align="justify"><font >Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.</font></p><p align="justify"><font >It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. <br />&nbsp;<br /></font></p>',
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<font face="arial,helvetica,sans-serif" size="3">It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.</font>
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<font face="arial,helvetica,sans-serif" size="3">Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. &ldquo;Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,&rdquo; said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.<br />
&nbsp; <br />
Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. &ldquo;On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),&rdquo; said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. </font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">Modern science agrees with Dindale&rsquo;s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. </font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">&ldquo;The younger generation does not want to eat buckwheat,&rdquo; rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar.</font>
</p>
<p align="justify">
<font face="arial,helvetica,sans-serif" size="3">Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said.</font>
</p>
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<font face="arial,helvetica,sans-serif" size="3">It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies. <br />
&nbsp;<br />
</font>
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It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life.


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Healthy fast food by Aparna Pallavi

It is popular in periods of Hindu religious fasting like Navratri. It is also commonly found on the shelves of health food stores. But for the tribals in the Sahyadri hills in Maharashtra, buckwheat is a way of life. Unlike in the hilly regions of northern India where kuttu, as the millet-like crop is called in Hindi, is found in plenty, spotting buckwheat fields can be difficult on the Sahyadri hills. There is no mention of the crop in the state agriculture department records. But elders in the Mahadeo Koli and Thakar tribal communities in Ahmednagar district say they have been growing the crop for generations. “Batu (as buckwheat is called in the Sahyadri region) is an important part of our tradition. It keeps us fit and healthy,” said Sakharam Dindale, an octogenarian of Dhamanvan village in Ahmadnagar.   Buckwheat (Fagopyrum esculentum) is not a grain as the name suggests, but a fruit seed. It ripens in November. Tradition of the Sahyadri tribals ensures that everyone eats it, at least once a fortnight. “On days of religious significance, such as Ekadashi, those who observe fast must eat batu bhakhar (thick chapati made from buckwheat flour),” said Dindale. Since it is easy to digest and high in nutrients, laddoos (sweet balls) made of buckwheat are given as food supplement to lactating mothers. Those recovering from illnesses are recommended buckwheat soup for quick recovery. The village wrestlers too vouch for its goodness, Dindale added. Modern science agrees with Dindale’s ancestral wisdom. The high-fibre seed is known to lower blood pressure, blood sugar levels and cholesterol. It is rich in nutrients like flavonoids that protect against diseases by extending the action of vitamin C and acting as anti-oxidants. It is a good source of alpha-linolenic acid, a type of essential fatty acid our body needs. “The younger generation does not want to eat buckwheat,” rued Nanobai Kawate of Karewadi village. Even on the days of fast they prefer eating sago, which is less nutritious, she said. This could be because preparing the flour takes time, Kawate said as she demonstrated how to make batu bhakhar. Buckwheat seeds are fragile and should be husked just before preparing the flour. It is better to sun dry the seeds for a few hours on the day before preparing the dish. Kawate prefers using a chakki (hand-operated millstones) for husking and grinding the seeds into flour. The only difference is, Kawate explained, one should rotate the chakki lightly but fast while husking so that the seeds do not crumble. Winnow the chaff before preparing the flour. To get fine flour, the chakki should be pressed hard and turned slowly, Kawate said. It takes about five hours to husk the seeds, prepare the flour and make hot crispy bhakhars. It tastes similar to chapatis made from ragi, but are softer and have more pungent flavour. Kawate recommends eating the bhakar with a spicy dip, amti, made from groundnuts and green chilies.