Millet Recipe Competition

Introduction:

Millets are small-seeded grasses that are hardy and grow well in dry zones as rain-fed crops, under marginal conditions of soil fertility and moisture. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. They are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release a lower percentage of glucose and over a longer period of time. Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (ragi) is the richest in calcium content, about 10 times that of rice or wheat.

The forgotten millets are gaining momentum. At this juncture, we request the citizens to consider the millet in their diet to protect the health and ecological system of the country and at large, mother earth.

Competition categories:

1. Sweets – Products that are made out of sugar, honey, jaggery etc.
2. Savouries – Salty, spicy foods which have no sweet flavour to it.
3. Baked Products – Products made using baking as a method ofcooking.

Date and venue:

The Organics and Millets Trade Fair will be hosted on the 28th, 29th and 30th April at Palace Grounds.

• 29^th April, 2017 – Sweets with millets – 10:30am to 12:30pm
• 29^th April, 2017- Savouries with millets – 2:00pm to 4:00pm
• 30^th April, 2017 – Baked products with millets – 10:30am to 12:30pm

How to register:

• Entry forms can be found within and on the website
• No registration fees.
• Acceptance of entries is on a first-come-first-serve basis.
• Only the first hundred applicants in each category will be considered.
• If an applicant chooses to participate in more than one category, a registration form for each must be submitted.
• Submission of a completed entry form means acceptance to abide by the Rules and Regulations which are detailed later.
• No change of category will be allowed once the application has been accepted.
• Competitors will receive a communication when the entry deadline is reached.

*Deadline for Submission of Entry Forms: 26^th April, 2017 at 12PM

All competitors can expect to receive confirmation of their entries by 26th April, 2017.

Judging Criteria:

The maximum point per exhibit is 100 composed as follows:

Composition:

Ingredients and side dishes must be in harmony with the main item as to quantity, taste and colour.

Degree of Difficulty/Creativity

The judgment is primarily based on the artistic work and also on the degree of difficulty and the effort expended.

Correct Preparation

Appropriate culinary preparation free of unnecessary additions and ingredients. Dishes conceived hot but exhibited cold. Recipe on the card & the product should match.

Presentation and Portion Size

The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony.

Texture & Consistency

The dish must conform to the standards of texture and consistency of the recipe (ie. sweet, savoury, baked product).

Rules and Regulations:

* ONLY PREPARED RECIPE/FINAL PRODUCT IS TO BE DISPLAYED

Please read these rules carefully.

• Every exhibit must be the bonafide work of the individual competitor.
• An individual competitor can participate in as many categories but he is restricted to one entry in one category.
• Entries are accepted on a first-come basis & may have to be restricted at a certain number.
• Participants must be above the age of 18 years and not from a professional culinary background.
• No change of categories will be allowed. In case of cancellation of participation due to unforeseen circumstances, the organisers should be notified immediately.
• Competitors must report at least 30 minutes prior to the commencement of the competition. No work – even setup of accessories & props, will be allowed before the stipulated time. Half an hour will be given for setting up from the commencement of the competition.
• Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified in the category of classes.
• Competitors must ensure that no organisation name/logo is visible on any of the accessories on the display tables.
• For judging purposes the recipe cards* must be placed by the side of the competitor’s dish or exhibit on the day of competition. There is no need to send copies to the organisers, prior to the competition but is to be submitted during the competition.
• The organisers reserve all rights to the recipes used and photographs taken in the Organics and Millets Trade Fair. Any publication, reproduction or copying of the recipes can only be made with the approval of the organisers.
• If an award is won, the competitor has to ensure that he/she, or someone on his/her behalf, is there to accept it.
• The organisers reserve the right to remove exhibits if deterioration beyond acceptable standards has taken place.
• Entries in showcases must be accessible to judges or face disqualification.
• All-packing/exhibit debris must be removed from the exhibition hall before judging begins.
• The organisers will not be held responsible for any damage to or loss of exhibits, equipment, utensils or personal effects of the competitors. Competitors have to be present at their allocated display area before closing time to prepare for removal of their exhibits and utensils.
• The organisers reserve the right to rescind, modify or add on to any of the above rules and conditions and their interpretation of these is final. They also reserve the right to limit the number of entries per class or competition section, modify any rules, cancel any category.

*The recipe card should possess the title of the recipe, preparation and cooking time, ingredients with the quantity, method of preparation and a photograph of the dish. The recipe card can be printed on an A4 size card.

Prizes:

Prizes will be awarded as detailed below.