Pink, wispy, cloudlike and sweet….fairy floss is the prime time repeat….. Any guesses?…. yes it’s the KILLER CANDY… the characteristic pink-hued PANJU MITAI….be it freshly made on a rotating tub or the ones in a plastic cover tied on to pole and carried by a clever salesman who is on the constant lookout for kids who have enormous “nag factor”. My grandson waits for his yearly summer Kodai trip, and why does he yearn for it?…..It’s the cotton candy and horse rides around the lake. Will it be the same any more…? The color is gone and so is the joy of kids and the livelihoods of many. Thanks to Rhodamine B, the villain and poor food safety. Is it due to ignorance, lack of awareness or a callous attitude for quick gains…hard to decipher.
Rhodamine B (RhB) is widely used in industrial purposes, such as printing and dyeing in textile, paper, paints, leather and so on. It’s harmful to human health causing irritation to the skin, eyes, and respiratory system, and is cancerous. Due to its low cost, RhB is frequently used for foodstuff colouring on the sly. Banned by FSSAI this colour creeps into several street/restaurant foods. The bright orange chilly paneer, the delicious and spicy Schezwan noodles/rice, Manchurian, bright pink ice creams and khoa-based sweets, resplendent orange Bajjis, curries with red-hued gravies, boondi and boondi ladoo….its use has been exploited in food preparation.
It’s high time that consumers become aware. Don’t wait for a crackdown by the food inspectors or the government. Food colors definitely stimulate appetite and your taste buds. But do not fall a prey. Is life going to be colorless and dull? Do we have to eat only monochromes of dull brown, black, white???? NO! Nature is filled with colors that are safe to use in foods. Red, blue, and violet– Derived from anthocyanins found in beetroots, raspberries and red cabbages. Green– Derived from chlorophylls, the green pigment found in all leaves and stems. Yellow, Orange, Red– Derived from carotenoids found in pumpkins, turmeric, saffron, apricots, carrots and tomatoes.
Color the tomato soup with a slice of beetroot, Kesari with saffron, Bajji and bonda with turmeric, Mint chutney with spinach…This has been our Indian wisdom since ages. Use your creativity and dish out foods that are safe and loaded with colors that are natural. The weekend brownie or the chocolate cake becomes a rich tempting brown when you add some beetroot or red carrots…. Enjoy cooking. Experiment with natures colors to develop unique hues and shades. Eat safe and eat colors. Foodialogues as a last in its winter special for this season brings a beautiful ‘Pink Soup” aptly christened by my granddaughter.
PINK SOUP RECIPE
Ingredients for Pink Soup:
- Potatoes 500g
- Beetroot 1 thin slice
- Butter 1 tbsp
- Salted butter 1 chiplet
- Ginger chopped 1 tsp
- Bay leaf 1
- Garlic crushed 6 pods
- Pepper powder to taste
- Salt to taste
Preparation Method for Pink Soup:
- Take a pressure cooker, add butter followed by garlic, ginger and bay leaf.
- Sauté for a minute.
- Add washed and cubed potatoes and the beetroot slice.
- Add 4 cups of water, the required salt and pressure cook.
- Once you get the first whistle, simmer the flame and pressure cook on “sim” for 15 minutes.
- Switch off the flame and allow the pressure to release.
- Cool the mixture, remove the bay leaf and blend till smooth.
- Bring the soup to a slow boil, check for salt. Add pepper powder to taste. Add the salted butter chiplet, give the soup a swirl, and serve hot.
Healthy & Delicious “Pink Soup” is ready 😉
