Tamil Nadu - Tiruchi   

It’s now “cost-effective nutritious food”

— Photo: R.Ashok.

Well done: Students preparing nutritious dishes at a competition in Tiruchi.

TIRUCHI: Puffed rice upma, tulsi rasam and broccoli-carrot salad… Call them whimsical if you want, but they are the ones that deliciously did the rounds at the ‘Productivity cookery competition’ hosted by Tiruchi Productivity Council (TPC) recently.

Over 60 homemakers and girls from city colleges put on their aprons to make “cost-effective nutritious food,” as key clause of the competition demands.

And ‘more-with-less’ list doesn’t end there.

If students from Seethalakshmi Ramaswami College came up with Tanner’s Cassia pongal, carrot pakoda and horse gram sundal, girls from Shrimati Indira Gandhi College came up with coriander idli, palak soup and raagi-pepper pongal.

The mantra of the event was those look lighter go lighter on our system.

All the recipes came up with rich adjectives: be it the ‘iron-rich’ wheat flour noodles, ‘protein-rich’ mushroom-soya salad or ‘fibre-rich’ oats soup.

And how rich they are, only the panel members consisting nutritionist and a couple of chefs have to say.

“Most of the recipes are sourced from locally available materials but rich in mineral and vitamin content. We promote such dishes among various segments, especially women, to make cooking economically wholesome,” said Raja Muthirulandi, the Secretary of the Council.

The 60-odd recipes, with nourishing combination of low-priced food, would be soon made into a booklet and circulated among city residents,” Mr. Muthirulandi said.

The event, conducted as a part of Productivity Week Celebrations, attracted avid cooks, who religiously took note of the recipes.

The council also creates ‘more-with-less’ awareness among students by way of conducting oratorical and essay competitions.

Winners would be announced on the valediction of the week-long celebrations.

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