Here we are in week 2. Congratulations to everyone who have already started in Week 1 and Welcome our new joiners of week 2.
Lets have a look at this week's ingredients, get inspired. Remember to explore your amazing ideas and have fun!
Little millet, also known as kutki or Samai in some regions, is a delightful gluten-free nutritional grain that is sure to elevate your culinary adventures. It is packed with essential minerals like iron, magnesium, and phosphorus and provides a healthy dose of nutrients. Few delectable dish ideas to inspire you to embrace more of little millet: kheer, salad, porridge, tikkis, khichdi, dosa, chilla, taco, pulav or rice.
Dragon fruit, also known as pitaya, is a vibrant and exotic fruit with a unique appearance. It has a bright pink or yellow outer skin with green scales and a soft, juicy interior filled with black seeds. The flesh can be white or magenta, depending on the variety, and has a mild, subtly sweet flavor reminiscent of a mix between kiwi and pear.
In India, dragon fruit can be enjoyed in various culinary preparations. It is commonly used in smoothies, salads, and fruit bowls, adding a refreshing touch and a pop of color. The fruit can also be blended into juices or incorporated into desserts like ice creams, sorbets, and puddings. Additionally, dragon fruit is a popular ingredient in fruit-based cocktails and mocktails, providing a delightful tropical twist.
Gobindobhog rice is a fragrant and aromatic variety of short-grain rice native to West Bengal, India. It is known for its distinct aroma, sweet flavor, and soft texture when cooked. The rice grains are small and plump, with a slight golden hue. Gobindobhog rice is often used to prepare traditional dishes like pulao, payesh (rice pudding), and bhoger khichuri (a special rice and lentil dish for religious offering). It is also used to make various sweet delicacies such as rice flour sweets and desserts like sandesh and rasgulla. Gobindobhog rice is a staple ingredient in many festive and celebratory meals in the region.
Snake gourd, also known as chichinda or padwal, is a long, slender, and curved vegetable. It has a smooth, green skin with white stripes and a mild, slightly bitter taste. Snake gourd is a versatile vegetable used in various Indian cuisines. It can be sliced and added to curries, stir-fries, and dal preparations, enhancing the flavor and adding a unique texture. It is also used in traditional South Indian dishes like pachadi (a yogurt-based side dish) and thoran (a dry vegetable dish). Snake gourd can be stuffed with spices and cooked to make a delicious side dish or even used in pickles and chutneys.
Jelly crystals are colorful and flavored gelatin-based dessert ingredients. They come in various vibrant hues and are available in powdered form. To prepare jelly, the crystals are dissolved in boiling water and left to set into a firm, wobbly consistency. It's a fun and easy way to create sweet treats. Jelly crystals are often used to make desserts like jelly custard, trifle pudding, cake, fruit jelly salads etc. They can also be used as a layer in cakes or as a topping for ice creams. Jelly crystals are loved by both kids and adults alike for their delightful flavors and playful texture.
Hope you enjoy these suggestions! Explore the ingredients, new ideas and have fun 👇 Join the marathon..