Millet Training Hubs Emerge
In Visakhapatnam's Pendurthi region, at SVR Industries, a dynamic training session is underway. Thirty women are actively engaged, their attention focused
on a demonstration of precise ingredient measurement. They meticulously combine jowar powder with moong dal flour, gradually incorporating water to achieve a perfect dough consistency. This pliable mixture is then expertly shaped into thin noodle strands, followed by steaming and a final touch of curry leaves and ground peanuts for added flavor and texture. This hands-on approach underscores the practical skills being imparted, equipping these women with the knowledge to create value-added millet products that are both nutritious and appealing to local tastes. The training emphasizes traditional ingredients and modern culinary techniques, bridging the gap between heritage and contemporary food trends.
Culinary Innovation Flourishes
Across the room, creativity is on full display as a fermented ragi java, a traditional porridge, is transformed into a refreshing milkshake and then innovatively adapted into a cold coffee beverage. A participant hailing from Srikakulam demonstrates impressive culinary prowess, skillfully assembling a vibrant foxtail millet salad. This dish features a medley of cooked millet combined with finely diced cucumber, onion, mint, tomato, raw mango, and pomegranate. The final flourish includes a zesty dressing of lemon and ginger juice, a generous sprinkle of sunflower seeds, and a flavorful garnish of peanut powder (podi). Guiding these innovative culinary explorations is nutritionist Himanshu Kapoor, whose expertise blends scientific understanding with a deep appreciation for cultural food traditions. His guidance ensures that each dish is not only delicious but also nutritionally sound and culturally relevant.
