Dietician Himanshu Kapur demonstrates the preparation of jowar and moong dal noodles throughout a three-day millet automobile enterprise coaching workshop organized by Andhra Pradesh Authorities Rural Poverty Eradication Society (SERP) in collaboration with Vishalakshi Innovation for Sustainable Ventures (VISV) at Pendurthi in Visakhapatnam. |Picture courtesy: KR Deepak
Within the modest coaching corridor of SVR Industries in Pendurthi, Visakhapatnam, a gaggle of 30 ladies sit in a semicircle, their eyes fastened on a desk the place components are being exactly measured. Combine jowar flour with moong dal flour, fastidiously add water and knead until the dough turns into comfortable. Instantly compress it into skinny noodles, then steam and sprinkle with curry leaves and peanut powder.
On one other desk, fermented meals Ragi Java (porridge) is blended into milkshakes and reprocessed into chilly espresso variations. Individuals from Srikakulam observe their trainers as they toss cooked millet with cucumber, onion, mint, tomato, uncooked mango and pomegranate, ending with lemon and ginger juice, sunflower seeds and a beneficiant sprinkling of peanuts. Podi. Periods can be led by nutritionist Himanshu Kapur, who will information you thru every step with a mix of technical readability and cultural reminiscence.
