A Great Reminder of this nutritious, tasty breakfast/afternoon tea
goody, body pain reduction, Care of Common Monsoon/Winter ailments.
ENJOY !!
TIZANN
Tradition, Taste and Health
by Dolcy D'Cruz / Herald Newspaper
[email protected]
With the incessant rains/snow, one feels like cozily sleeping at home
with a warm blanket and a hot cup of tea. Venturing into the rain
(snow) is like gearing up for a battle to avoid getting wet. In most
cases, being soaked for an hour or two, either in school or at work,
will bring with it a cold or a fever. So how did our ancestors brave
the rains and plough the fields day after day?
The secret was their 'nutritious gruel'. They used different cereals
to prepare these time-consuming dishes that strengthened their immune
system and rejuvenated them for the next day's work.
One of the favourite gruels that still exists and is devoured whenever
prepared is 'Tizann'. The dish may seem simple and easy to prepare but
the nutrients it holds, especially those of ragi are very beneficial
for children, the aged and pregnant women. "Tizann' is prepared using
different cereals. These are ground and strained and later mixed and
cooked with coconut juice and sugar, or jaggery.
"Tazann' is cooked using the juice of ground and strained ragi seeds
with coconut juice, which helps in the process of healing wounds
quickly. "Tizann" is also also prepared using 'rava" (semolina) and
sugar for children, especially for five to six months old babies,
because it is fortifying. It is usually made watery for easy
consumption.
Other benefits of consuming this tasty dish are that it helps in
reducing body pain, it was also nourishing for pregnant women, besides
they also take care of common monsoon/winter ailments like colds
coughs, fevers and stomach pains. Wheat 'Tizann" is prepared using
ground wheat, the juice was strained and coconut juice is added to
prepare the dish. Even convalescents were given wheat "Tizann" because
it was considered healthy.
So the next time the rain comes showering down, sit by the window and
enjoy a hot bowl of the mouth-watering "Tizaan"
• Our Recipe We use Wimbi / red millet flour for
tasty breakfasts and warmth during the cold days. Use 50/50
Coconut Juice with Water or milk
For two cups of this mixture, try a tablespoon of millet flour, or to
taste
Cook on low fire, stirring to avoid lumps, for around 10 minutes.
Taste until you think it is ready to consume.
The cooking time varies, according to the flour used.
