jamshedpur women's collegecas.jsrwomenscollege.ac.in/studentuploads/deptactivities/72.pdf ·...

Deparment of Home Science

and

Clinical Nutrition & Dietetics

Jamshedpur Women's College

(A Constituent Autonomous College of Kolhan University) College with Potential for Excellence by UGC

"A" Grade College by NAAC, Bangalore JAMSHEDPUR – 831 037

Editorial Board

Chief Patron

Prof. Dr. Shukla Mahanty Hon’ble Vice Chancellor

Kolhan University, Chaibasa

Chief Editor

Dr. Purnima Kumar

Principal

Jamshedpur Women’s College

Jamshedpur

Editor

Dr. Mrs. Ramaa Subramanian

Head, Department of Home Science


Jamshedpur

Members

Ms. D. Pushplata

Contractual Faculty

Department of Home Science


Jamshedpur

Ms. Sanchita Guha

Guest Faculty

Department of Clinical Nutrition & Dietetics


Jamshedpur

Mrs. Saroj Sinha

Research Scholar


Kolhan University,Chaibasa

Ms. Bhawana Kumari

Research Scholar


Kolhan University,Chaibasa

ACKNOWLEDGEMENT

The faculty members and students of the departments of Home Science and Clinical Nutrition and Dietetics are highly indebted to the Prof. Dr. Shukla Mahanty, Vice Chancellor, Kolhan University, Chaibasa, for her motivation and support shown in all our endeavors. We are also grateful to other administrative officials of Kolhan University for giving financial support to organize National Nutrition week 2018 from 1st -7th September 2018.

We are highly indebted to our principal Dr. Purnima Kumar who encouraged us to organize the week long activities in a large scale. She has been the source of motivation and guidance to us.

During the week we focused on developing new recipes and modifying the traditional recipes to prevent many deficiency diseases and also prevent metabolic disorders. Our students were given this challenge and the results of this are reflected in this book.

Innovation not taken to the society is of no use. We express our gratitude for great support extended to us by Dr. Maheswar Prasad, Civil Surgeon, East Singhbhum district for his involvement in our community work. With the support of the CS and other medical fraternity in the Sadar hospital, Khasmahal our students taught these recipes along with basic facts of nutrition to the community people.

Thanks to the community people for making use of the education given to them through exhibition in the Out Patient Department of the hospital. It was a great learning experience to all of us and we wish to do more innovative works in this area to help people lead a healthier life.

Dr. Ramaa Subramanian Head, department of Home science

Jamshedpur women’s College Jamshedpur

PREFACE

Choosing healthy foods is not always easy. Many foods are high in fat, calories

and sugar, but end up as regular parts of diet of younger generation because they

taste good. There are multiple reasons for choosing healthy foods instead of junk

food, and knowing the most important ones may help one pass on the knowledge

and make wiser eating choices. Making the right choices now will help prevent

problems in the future.

The young girls and women are responsible for developing good dietary habits

among the family members. In the present days market is flooded with ready to

cook and ready eat food packets which are not very healthy. If we can find out the

hidden knowledge from elders in the family and modify them with more

nutritious ingredients which will prevent and cure many nutrition related

diseases and disorders we can improve the health and nutritional status of all

family members.

The department of Home Science of Jamshedpur Women’s College has made one

such attempt during the National Nutrition week 2018. The students were asked

to substitute healthy and more nutritious ingredients in the place of less healthy

or unhealthy foodstuffs in the traditional recipes. A lot has been done in this

innovative task which has taken the shape of this book.

Dr. Purnima Kumar Principal

Jamshedpur Women’s College Jamshedpur

I N D E X

Sl.No. Description Page

01. LACTATION BANANA COOKIES 01

02. RAW PAPAYA FRY 02

03. OATS KHEER 03

04. QUICK SOYA UTTAPAM 04

05. SOYA CHIPS (SNACKS) 05

06. SOYA BEAN DELIGHT 06

07. BABY CORN AND SOYA STIR FRY 07-08

08. SOYABEAN HALWA 09

09. SOYA KI KHEER 10-11

10. SOYA BHURJI 12

11. SOYA BEAN FLOUR DOSA 13

12. SOYA BEAN PAN CAKE 14

13. SOYA BEAN CHUNKS 15

14. SOYA MANCHURIAN 16-17

15. SOYA UPMA 18

16. CALCIUM RICH CUCUMBER JUICE 19

17. POHA CUTLET 20-21

18. fry xqM+ dk ijkBk 22

19. nw/k dk iksgk 23

20. >ViV cszM dzEl dh Lokfn’V jcM+h 24

21. cksaMk 25-26

Sl.No. Description Page

22. Ckktjk rhy fVDdh 27

23. lwVh ijkBk 28

24. QwzV dLVMZ 29-30

25. jkxh dk fpYyh 31

26. Lkkcqr elqj vkSj poyh lwi 32

27. fry xqM+ ds yM~Mw yksgs ls Hkjiwj HkksT; rRo 33

28. jkxh bZVyh 34

29. ykSg rRo ls Hkjiwj rjy vkgkj 35

30. phdh 36

31. ykSdh dk gyok 37

Saima Firdous C.N.D. – IIIrd Semester

Roll No. 17 Jamshedpur Women's College

Jamshedpur.

LACTATION BANANA COOKIES

Ingredients : Oats – 1 ½ cup ¾ cup brown sugar 1 egg 1 mix banana 1 tsp vanilla 2 tbsp milled flaxseed 2 tbsp water 1 cup whole wheat flour 2 tbsp. brewer's yeast 1 tspn cinnamon ½ tsp salt ½ cup raisins 2 tbsp whole flaxseeds 1 butter 1 dark chocolate chip candy til

Method :

1) In a large mixing bowl, cream the butter and sugar, then add the egg vanilla and banana mix well.

2) In a separate bowl, combine the flex seed. Til and water, let them sit for a few minutes before adding to mix.

3) Add the dry ingredients (apart from the oats and your additional ingredient and mix well again.

4) Finally, stir in the oats and your additional ingredients. 5) Make the biscuits and place them onto a lightly greased or lined

baking tray. 6) Bake the lactation cookies for around 10-12 minutes, depending on

how well cooked or crunchy you like your biscuits. The Banana cookies are very innovative nutritious recipe for

lactating mother as it includes Oats, egg, banana and flax seeds which are considered as galactogouges, which increases milk production in lactating mothers.

Page -1

Afshan Perween

C.N.D. – IIIrd Semester Jamshedpur Women's College

Jamshedpur.

RAW PAPAYA FRY

Ingredients Raw Papaya - 200 gms (1 small papaya) Tomato - 2 (medium site) Green Chilli - 2 pieces Garlic - 3-4 pieces Oil - 1-2 table spoon Heeng - 1-2 table spoon Turmeric - 1 tea spoon Coriander - 1 tea spoon Red chilli - 1 tea spoon Salt - ½ tea spoon Garam masala - ½ tea spoon Cumin - 1 tea spoon Method:

1. Wash the papaya and peel. Then cut it into big pieces and wash them again. strain the water and cut it again into small pieces.

2. Wash the tomatoes and cut into big pieces. Wash the green chilli, separate the stamps free them and cut into 2-3 small pieces. Peel and wash the ginger chopping it into 3-4 big pieces. Put all these ingredients in a mixing jar and make paste.

3. heat oil in a cooker and put cumin seed and let them splutter. Now, add turmeric powder, coriander poweder, red chilli powder, tomato paste in to it and roast it till oil starts to float it at the top of it.

4. Put papaya pieces into a roasted masala along with salt. cook it for 2 minutes pour 2/3 cup water into cooker and close it.

5. Raw papaya fry is ready serve it with chapatti, naan or paratha.

* Raw papaya is a good galactogouge and very good for liver as it cleanses the toxins from liver.

Page -2

Ms. Sumbul Fatma C.N.D. – IIIrd Semester

Jamshedpur Women's College Jamshedpur.

OATS KHEER Ingredients :

1. Milk : 1 litre 2. Oats : 1 cup 3. Dates paste : 1 cup 4. Khoa crushed : 2 table spoon 5. Fennel powder : 1 table spoon 6. Cardamom powder : 1 tea spoon 7. Cashew nut paste : ½ cup 8. Almond crushed : ½ cup 9. Sugar : as per required

For garnishing : 1. Rasins : 4 to 5 pieces 2. Cherry : 3 piece (cut in small pieces) 3. Cashew nut : 2 to 3 piece (divide it from between) 4. Method 1. Boil 1 litre milk in a pan, add khoa in it. Boil it for few

minutes. 2. Add dates paste in boiled milk and cashew nut paste and

cook till it dissolved properly. 3. After that add fennel power and cardamom powder in

milk cook for few minute. 4. Add crushed almonds and sugar as per required. 5. Then add oats in it and cook for few minutes not more

than five minutes, it became thick. 6. Oats kheer is ready for serving, before serving garnish

the kheer with rasins, cherry and cashew nuts. *Oats are rich in a range of important minerals, Vitamins, fibers, and antioxidents. Dates added to it makes the kheer iron rich.

Page -3

Priya Mahato C.N.D. –1st Semester


QUICK SOYA UTTAPAM Ingredients :- 1 ½ cups ready made soya milk 1 cup semolina ½ cup finely chopped onions 2 tbsp finely chopped green chillies salt to taste. oil for greasing and cooking. Method : i) Combine the semolina and soya milk in a bowl and mix well. Keep

aside for 10 mins. ii) Add the onions, tomatoes, coriander green chillies and salt and mix

well. iii) Heat a tava and grease it lightly with oil. iv) Pour a small spoonful of the bottle the tava and spread it to make a

circle. v) When cooked on one side, turn them over and cook on the other side

using little oil. vi) Repeat with the remaining batter to make more mini uttapams. vii) Serve immediately with coconut chutney. Nutrient values : Energy : 40 cal. Proteint : 1.6 gm. Carbohydrates : 7.6 gm. Fibre : 0.3 gm. Fat : 0.4 gm.

Page -4

Rani Jha C.N.D.-V Semester


SOYA CHIPS (SNACKS)

Ingredients : Soya flour Maize flour Salt to taste Ghee Sunflower oil to fry Roaste masala (for taste) Method In a bowl take soya flour, maize flour, mangrela, ghee and salt. Add some water and prepare a dough. In a utensil, pour some oil Take a small piece of dough and cut it into triangle shape. Then fry it in oil until it get light brown in colour. Keep chips in a tissue paper so that it soak oil. Then keep the chips in roasted masala and toast it. Your soya chips are ready to serve.

Soya & Maize togethers makes a great combination of protein and energy. Soya chips could be a good & healthy alternative to potato chips.

Page -5

Shaily Sekseria C.N.D. – IInd Semester


SOYA BEAN DELIGHT Ingredients 150 gms soya chunks 3 onions 2 capsicum cabbage 2 tsp soya sauce 1 tsp green chilli sauce 1 tsp red chilli sauce 2 tsp tomato ketchup 1 cup curd 1 tsp carom seeds (ajwain) salt to taste Oil for sentiency

Method 1. Soak soyabean nuggets for an hour in hot water. 2. Marinate soyabean nuggets with curd, salt, ajwain for

another hour. 3. In a frying pan put oil of marinated nuggets. Then put all the

sauces salt & vegetables nut in them slice. 4. Saute for 1-7 minutes so that onion gets tender. 5. Soya delights are ready to serve.

Soya bean delight is rich in Protein

Page -6

Ankita Ghosh C.N.D. – 1st Semester


BABY CORN AND SOYA STIR FRY Ingredients :

1 cup parboiled baby corn ½ cup soya chunks (nuggets) 2 tsp chopped garlic ¼ dozen chopped spring onions whites. ½ cup capsicum cubes. ¾ cup sliced mushrooms. 3 tsp soy sauce ½ cup chopped spring onions greens. 1 tbsp oil (olive oil) a pinch of sugar salt to taste.

Method

1. Soak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze out all the water.

2. Heat the oil in a non stick pan, add the garlic, spring onion whites and capsicum and sauté oven high flame till the onions turns golden brown in colour.

3. Add the mushrooms and sauté for 1 minute. 4. Add the soya nuggets and baby corn and sauté for 2 minutes. 5. Add the soya sauce, chilli sauce, sugar and salt and cook for 2

more minutes. 6. Add the spring onion greens and cook for another minute. 7. Serve immediately.

Page -7

Nutrient values per :

Energy : 83 cal Protein : 2.4 gm Carbohydrates : 11.3 gm Fiber : 2.2 gm Fat : 3.9 gm Cholesterol : 0 mg Vitamin A : 219.2 mcg Vitamin C : 40.8 mg Folic Acid : 15.7 mcg Calcium : 25.4 mcg Iron : 1.1 mg Sodium : 261 mg Pottasium : 195.8 mg Zinc : 0.4 mg Magnesium : 0 mg Phosphorus : 0 mg

Page -8

Anamika Kumari C.N.D. – 1st Semester


SOYABEAN HALWA Ingredients

Soya bean paste Bowl of sugar Butter Saffron Syrup Cardamom powder Chopped dry fruits

Method In a pan we will heat the butter. Now add soya bean paste soaked overnight. Saute the paste until dry and become brown. Add 1 glass of water, 500 grams of sugar & cook for 5 mins. Now add 6 to 7 table spoon of sugar and mix it well. Now add saffron syrup, cardamom powder place the dish in another plate and garnish it with chopped dry fruits like cashew, almonds and the dish is ready to serve.

Soyabean halwa is a nutritious alternative to Suji halwa . It is good for pregnant women as it contains saffron syrup , which is considered good in pregnancy.

Page -9

Akanksha Mishra C.N.D. – 1st Semester


SOYA KI KHEER

Ingredients 1 cup raw nutrela granules ½ tsp elaichi powder ½ tsp nutmeg powder 1 tsp ghee 500 ml full cream milk 6 to 7 tbsp sugar 1 tbsp wheat flour 4 tbsp milk dry fruits 1 cup (almonds, skirmish)

Method 1) In a pan boil water and put some soya granules until soften. 2) Now strain the granules and add powder pinch of elaichi

powder, nutmeg powder to it and keep aside for 10 mins. 3) In another pan heat ghee and add soya granules which were

keep aside with elaichi and nutmeg powder. Shallow fry granules for while till it changes its colour to brown is medium flame.

4) To the soya granules add milk till lit boils. The amount will be reduced. Add 6 tbsp sugar, allow it to boil with constantly stirring.

5) Add dry fruits to mixture. And also add elaichi powder for texture & flavour.

6) Stir the mixture till the milk amount become half for thick consistency cook for another 5 mins.

7) In another bowl take wheat flour and mix it with milk and pour this mix to the soya granules and milk mixture cook for 10 mins.

8) Place in the serving dish and garnish it with dry fruits. Soya kheer is very rich in protein and calcium.

Page -10

Chilli soya nuggets

Ingredients

100 gm soya nugget – soaked in water for ½ an hour. 2 tbsp salt ½ garlic paste 2 tbsp oil 1 cup chopped onions 2 tbsp green chillies sliced. 2 tbsp soya sauce 2 tbsp vinegar.

Method Mix together nuggets, 1 tsp salt and garlic paste Heat the oil, add the onions and stir fry over high heat till a little brown at the edges. Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar and the nuggets. Stir– fry over high heat for a minute and garnished with some greens.

Chilly soya nuggests could be nutritious alternative to starters like chilli chana , as soya is rich in protein.

Page -11

Reshmi Ghosh

C.N.D. – 1st Semester Jamshedpur Women's College

Jamshedpur.

SOYA BHURJI Ingredients

1 tbsp oil ¼ cup finely chopped onions 1 tsp garlic (lehsun) paste ½ cup chopped tomatoes ½ tsp turmeric powder 1 tsp chilli powder ½ tsp garam masala salt to taste 1/3 cup boiled green peas ¾ cup soya granules, refer handy tip 2 tsp lemon juice

METHOD 1. Heat the oil in a non stick kadhai, add onion and garlic paste and

heat till they turn light brown in colour. 2. Add the tomatoes and 2 tsp of water and cook on a medium

flame for 10 minutes, while stirring continuously. 3. Add the turmeric powder, chilli powder, garam masala, and salt

and mix well and cook on a medium flame for another 5 minutes while stirring continuously, sprinkle little water to prevent the masalas from burning.

4. Add the green pea, add the soya granules and lemon juice, mix well and cook for another 5 to 7 minutes. Serve hot garnished with coriander.

HANDY TIP : 1. To make ¾ cup of soaked soya granules soak 1/3 cup of soya

granules in ¾ cup of warm water for 10 to 12 minutes. Square thoroughly and use as required.

Nutrient values per serving Energy : 89 calories Protein : 5.9 gm Carbohydrate : 5.8 gm Fat : 4.7 gm Iron : 1.5 mg

Page -12

Nikhat Parbin C.N.D. – 1st Semester


SOYA BEAN FLOUR DOSA Ingredients

Soyabean flour : ½ cup Rice flour : ½ cup Green coriander : 2-3 tbsp Oil : 3-4 tbsp Ginger paste : ½ tbsp Green Chilly : 1 (Finely chopped) Asafoetida : 1 pinch Black pepper : 1 tbsp (crushed) Salt : ½ tsp or as per taste Water : 1 cup

Recipe :

1) Place soybean flour & rice flour in a big bowl and mix well. Add little water at a time and stire all lumps get dissolve. So, batter is ready.

2) Now add green coriander, green chilly, ginger paste, black pepper, asafoetida and salt into it and mix well. Everything has been mixed properly, keep aside for 10 min. So, that batter gets set.

3) After 10 mins, spread some oil on tawa with help of a napkin paper. Now, pour 2 tsp batter over tawa and spread it

4) Spread some oil all around and above dosa. 5) Roast the dosa from beneath until it gets golden brown in

colour. 6) Now flip the sides and roast from other side as well. 7) Soyabean dosa is ready. Serve soyabean dosa with green chutney, coconut chutney, peanut chutney etc. *Soyabean flour dosa is a nutritious protein rich alternative to rice and dal based dosa.

Page -13

Saima Firdous C.N.D. – 2nd Semester.


SOYA BEAN PAN CAKE Ingredients :

Take properly cleaned and washed soyabean seeds – 1/ cup

Soak them for 5-6 hrs in water Oil – 3-4 tbsp Chopped coriander leaves – 3-4 tbsp. Chopped green chillies - 2 1 inch grated ginger or ginger paste – 1 inch/1 tsp paste Salt - ½ tsp or to taste

Method To prepare the soya bean pancake we need to grind the

soyabean seeds if you want then you can add the green chillies and ginger with soya bean seeds. add little water or a cup of water.

add salt and all masala in soya bean paste and mix all ingredients well and stir it continuously .

To the hot tawa add oil and spread it evenly. Add 2 tbsp of battler into the tawa and spread it thickly

using the spoon. Now we will pour oil to the sides of the batter . Serve soyabean paneake with healthy chutney.

Soya pan cakes are healthy alternatives to other types of

traditional pancakes. They are proteincious and tasty.

Page -14

Afshan Perween C.N.D. – 2nd Semester


SOYA BEAN CHUNKS Ingredients : 100 gm Soya Chunks 2 tsp yoghurt 2 tsp gram flour 1 tsp ginger garlic paste 1 tsp salt ½ tsp red chilli powder ¾ tsp oil Method Boil 500 ml water, add salt as per your taste add soya chunks to water, boil it 2-3 min, drain the chunks from water. Now add all the ingredients and mix them gently. Heat the oil, add chunks in hot oil and fry it until golden brown. Remove excess oil using napkin Now, its ready to serve

Soya chunks with yogur t gives a unique taste and it is

good combination of protein & calcium. .

Page -15

Shweta Kumari C.N.D. – 2nd Semester


SOYA MANCHURIAN Ingredients : (1 cup = 250 ml) For Soya Manchurian

1 cup soya chunks 3 cups hot water to soak 1 tsp ginger – garlic paste 3 tbsp corn flour 2 tbsp maida 1 tbsp kashmeri red chilli powder salt to taste Oil for deep frying

Other Ingredients 3 tsp oil 2 clove garlic finely chopped 3 tbsp onion chopped 4 tbsp spring onions chopped ¼ cup capsicum chopped 1 tbsp chilli sauce 1 tbsp vinegar 2 tbsp tomato sauce 1 tbsp soya sauce salt to taste

Method 1) Firstly in large bowl soak 1 cup soya chunks in 3 cup

hot water for 15 min or more. 2) After 15 min squeeze out the water from soya &

transfer to the bowl. 3) Further add 1 tsp ginger garlic paste 3 tbsp corn flour 2

tbsp maida, 1 tsp chilli powder and salt to taste.

Page -16

4) Combine all the ingredients well adding a tbsp of water if require.

5) Further deep fry or shallow fry in hot oil. 6) Strin occasionally and fry till soya turns crisp. 7) Drain out the fried soya and keep aside. 8) Now in a large kadai, heat 3 tsp oil and sauté 2 clove

garlic 9) Further in add tbsp onion and 4 tbsp springs onions, sauté well.

10) Additionally add 1 tbsp chill sauce 1 tbsp viniger, 1 tbsp soya sauce, 2 tbsp tomato sauce and salt to taste.

11) Keeping the flame high mix all the ingredients well. 12) Add in fried soya chunks and mixed well. 13) Finally garnish soya chunks, Manchurian with chopped

onions. It could be very good alternative to gobi Manchurian. It

gives good protein & great taste.

Page -17

Sumbul Fatma C.N.D. 2nd Semester


SOYA UPMA . Ingredients :

Soya granules – 4 cups cumin seeds (jeera) – 1 tspn Urad dal – 1 tablespoon Asafoetida (Hing) - ¼ tspn Grated ginger – 1 tspn Green chillies – 1 to 2 tspn Chopped onions – ½ cup Grated carrot – ½ cup Chopped cabbage – ½ cup oil – 2 table spoon salt to taste. chopped coriander – 2 tablespoon (for garnishing)

Methods : 1) Soak the soya granules in hot water for approx. 15 min.

Drain, squeeze out all the water and keep aside. Discard the water.

2) Heat the oil in a non-stick pan and add the cumin seeds. When they cracks, add the urad dal and sauté till the dal turns light brown.

3) Add the asafoetida, ginger, green chillies and onions. 4) Salute the onions till they are translucent. Add the carrots

and cabbage and sauté for 4 to 5 minutes. 5) Add the soya granules and mix well. 6) Add salt and mix well. 7) Before serving garnish with coriander.

Page -18

Sana Fatima C.N.D. 2nd Semester


CALCIUM RICH CUCUMBER JUICE

Ingredients :

½ pineapple (or 3 cups frozen pineapple thawed) 8 celery stalks, celeriac root 2 large cumber 2 limes lemon

Method

Mix all the ingredients anf This juice is very hydrating with 650 mg of potassium per serve

plus 110 mg of calcium and lots of vitamins K and C so it healthy

for our body, it is easy and tasty.

Page -19

Neelam Kumari B.A. Sem-II, Roll No.2


POHA CUTLET

Ingredients

1) 2 cups beaten rice

2) ¼ cup yellow moong dal (split yellow gram), washed and drained.

3) 1 tbsp finely chopped green chillies

4) ¼ cup finely chopped spinach (palak)

5) 1 tbsp finely chopped coriander (dhania)

6) 2 tsp sugar

7) 2 tsp lemon juice

8) Salt to taste

9) 3 tsp oil for greasing and cooking.

For serving

Tomato ketchup

Green chutney

Method

1) Soak the moong dal in enough water in a bowl for about an hour.

2) Drain, add the rice flakes and green chillies and grind to a coarse

paste, without using any water.

3) Transfer the mixture a bowl, add the spinach, coriander, sugar,

lemon juice and salt and mix well.

4) Divide into 10 equal portion and shape each portion into a round

ball and flatten it between your palms.

5) Heat a non-stick tava (griddle), grease it using 1 tsp of oil, and

cooks cutlets using 1 tsp. of oil till they turn brown in colour from

both the sides.

6) Repeat step 6 to make 1 more batch of cutlets.

Serve hot with tomato ketchup or green chutney.

Page -20

HEALTH CORNER

Combination of iron rich ingredients like, poha, spinach and moong dal

makes it a very healthy and nutritious snack addition of lemon juice also

helps absorption of iron.

Nutritive value per cutlet

Energy - 73 k cal Protein - 1.8 gm Carbohydrate - 12.7 gm Fat - 1.7 gm Iron - 2.6 gm

Page -21

Rangamai Diggi C.N.D. 2nd Semester


fry xqM+ dk ijkBk

lkexzh

vkVk & 2 dVksjh

fry & 1 dVksjh

ljlksa ds cht & 2 pEep

xqM & 1 dVksjh

bykbph & 3&4 pEep

?kh & vko”;drkuqlkj

nw/k & vko”;drkuqlkj

fof/k &

,d crZu esa vkVs o ued Mkydj xquxqus nw/k esa feyk ysA

frYyh ds [kq”kcw vkus rd mls d<+kbZ esa vPNs ls /kheh vkap

ij Hkwu ysaA lkFk esa ljlksa ds cht Hkh Hkwu ysaA BaMk gksus

ij feDlj esa ihl ysaA xqM+ dks dn~nwdl dj feyk ysaA

vkSj byk;ph ikoMj dks feyk;sA lc dks feDl dj ysus ds

ckn xqFks gq, vkVs dks FkksM+k rsy yxkdj ,d tSlk djsaA

3&4 yksbZ cuk ysaA vkSj xSl esa rok xje djsA ijkBk

cukrs le; ,d ,d yksbZ mBkdj mlesa gYdk lk vkVk

yxk, vkSj csyu dh lgk;rk ls csy ysaA mlds vUnj

frYyh dh LVfQax HkjsaA vkSj xksy&xksy csy ysA rkos esa ?kh

yxkdj ijkBk dks nksuks rjQ ls lsad ysaA

Page -22

Riya Kumari C.N.D. Sem-III


nw/k dk iksgk

lkexzh

fd”kfe”k & 8 & 10

[ktwj & 2

iksgk & 1@2 di

nw/k & 1 1@2 di

bykbph ikmMj & 1@3 pEep

fof/k

fd”kfe”k [ktwj dks ,d iSu esa Mkydj 1 di ikuh esa vPNs

ls idk;sa blds ckn bls nw/k Mkydj idkuk gS fQj iksgk

Mky dj 2 ls 3 feuV idk;s vkSj fQj 1@3 pEep

byk;ph ikmMj Mky ds mls vPNs ls feyk;sA vc nw/k

iksgk dk rS;kj gSA

iksgk vkSj [ktwj] ykSg rRo ls Hkjiwj gksrs gSa] nw/k feykus

ij ;g O;atu dSfY'k;e ;qDr gks tkrk gSA

Page -23

Anita Pramanik C.N.D. Sem-III


>ViV cszM dzEl dh Lokfn’V jcM+h

lkexzh

6 Lykbl cszM

3 Xykl nw/k

2 pEep feYd ikmMj

2 pEep dslj

8 dktw] cnke] fdlfe”k

2 pEed bykbph ikmMj

1 dVksjh “kDdj ;k Loknkuqlkj

fof/k %&

,d crZu esa nw/k dks mcky vkus rd idk;s nw/k xk<+k gksus

ds ckn mlesa FkksM+ FkksM+k cszM dzEl Mkys rFkkpykrs gq,

“kDdj Mkys vc nks&rhu feuV rd mls idk;sA

vc mls ,d crZu esa fudky nsa vkSj dktw] fd”kfe”k] cnke

ds NksVs NksVs yEcs VwdM+s djds mldks Mkys vkSj loZ djsaA

czsM dzEl dh jcM+h mtkZ vkSj dSfY'k;e ls ifjiw.kZ gSA

Page -24

Prity Tirkey C.N.D. Sem-III


cksaMk

lkexzh

dsyk & 2

lwth & 2 di

psjh & 2&3

lksMk & pqVdh Hkj

nw/k & vko”;drkuqlkj

phuh & vko”;drkuqlkj

rsy & ryus ds fy,

cukus dh fof/k %&

cksMk cukus ds fy, lcls igys dsys dks vPNh rjg ls

ely ysa] fQj mlesa lwth feyk ys] ftruk vko”;d gS] nw/k

Mkydj vPNh rjg ls feDl djs] fQj 1@2 ?ka.Vk ds fy,

NksM+ nsaA fQj] mls xwaFk ysA fQj dM+kgh esa rsy xeZ djs

vkSj mlesa cksaMk dks ry ysaA

dSfY”k;e & iRrk xksHkh dk idksM+k

lkexzh & cslu] I;kt fepkZ] ckfjd dfg gqbZ iRrk xksHkh]

[kkus dk lksMk] ued] fjQkbZu rsy rFkk ikuhA

Page -25

fof/k & iRrk xksHkh dks ckfjd&ckfjd dkV ys fQj cs”ku

dks vPNh rjg ikuh esa ?kksy ysA rFkk mlesa

I;kt] fepkZ [kkus dk lksMk rFkk ued MkysA

vkSj fQj ikuh feykdj mls vPNh rjg QsVs

mlds ckn d<+kbZ dks xeZ djds rsy esa Mkys

rFkk gkFkksa ls NksVs&NksVs xksys cukdj rsy esa

MkysaA vkSj rc rd rsy esa jgus nsa] tc rd

og xqykcksa u gks tk,A mlds ckn Fkkyh esa

ijkslsA

iRrk xksHkh & 1@2 vk/kk

cslu & 2 di

I;kt & 1&2

fepkZ & 4&5

lksMk & pqVdh Hkj

ued & Loknkuqlkj

rsy

Page -26

Rakhi Kumari C.N.D. Sem-III


Ckktjk rhy fVDdh

lkexzh

cktjk & 1 di vkVk

xqM+ & 1@4 di ls FkksM+k de

rhy & 2 Vscy Liwu

rsy & 200 xzke

ikuh & 1@4 di

fof/k &

fVDdh cukus ds fy, lcls igys vkVs dks xw/kxs vkVs dks xq/kus ds

fy, xqM+ dks xSl ij 1@4 ikuh Mkydj fi?kyk ysxsa fQj tc xq<+

fi?ky tk,xk rc cktjs ds vkVk esa rhy vkSj 2 NksVs pEep rsy

Mkydj feyk nsxs fQj mlesa fi?kyk gqvk xqM+ Mkydj vkSj mlh esa

fry Mkydj vkVsa dks vPNh rjg xwaFk ysxsa vkSj fQj tc vkVk xqaFkk

tk,xk rks NksVk NksVk fVDdh gkFkksa dh lgk;rk ls cuk,xsa vkSj xeZ

rsy esa Nku nsxsa fVddh dks rc rd Nkus tc rd fVddh Hkwjk vkSj

dqM+dqM+k u gks tk;sa cktjs ds fVDdh cukus ds fy, gesa xeZ rsy esa gh

Nkuuh pkfg,A

fVDdh cukus esa lko/kkfu;ka

cktjs dh fVDdh cukus ds fy, gesa dqN lko/kkfu;ka cjruh

pkfg,& tSls fd xq<+ T;knk ugha gksuk pkfg,A vxj xq<+ T;knk

gks tk,xk rks rsy esa xqM+ fc[kj tk,xkA

cktjs ds vkVs dk vPNs ls ugha xqFksaxs rks vkVk fVDdh cukus le;

VwV VwV tk,xk vkSj eqyk;e ugha gksxkA

Page -27

Ruibari Pareya C.N.D. Sem-III


lwVh ijkBk

lkexzh

lgtu dk lwVh & 3 M.Mh

puk nky & 2 di

VekVj & 2 ihl

I;kt & 1 ¼NksVs&NksVs VqdM+s½

yglwu & 3&4 ¼NksVs&NksVs VqdM+s½

vnj[k & ¼NksVs&NksVs VqdM+s½

esFkh ikmMj & ,d pEep ¼NksVs pEep ls½

thjk ikmMj & ,d pEep ¼NksVs pEep ls½

xksYdh ikmMj & ,d pEep ¼NksVs pEep ls½

gYnh ikmMj & ,d pEep ¼NksVs pEep ls½

gjh fepZ & 2 ihl ¼NksVs&NksVs VqdM+s½

ued & Loknkuqlkj

rsy & vko”;drkuqlkj

fof/k &

lwVh dk ijkBk cukus ds fy, lcls igys ge] lwVh ds vUnj ds Hkkx

dks fudkysxsa vkSj mlesa tks cht gS] mls fudky nsaA vkSj puk nky

dks jkr esa Hkhxksa nsa] lqcg gksus ij mls [kqjnjh tSls ihl nsus gSA vc

mls cukus ds fy, dM+kgh esa rsy Mkysaxsa] tc rsy xeZ gks tk, rks

lHkh elkys dks Hkqusaxsa] tc elkyk Hkqu tk, rks mlds ckn lwVh ds tks

vUnj ds Hkkx gS mls Mky nsa vkSj puk nky dk isLV Hkh Mky nsa vkSj

mls Hkh Hkqu dj dM+kgh esa gh vPNh rjg feDl dj nsa] feDl lkexzh

dks Fkkyh esa fudky nsa vkSj mls gkFk ls xwaFk ys fQj mls ijkBk csy

ys fQj mls rok esa rsy Mkydj lsad ysa mls nksuksa rjQ Hkwjk gksus

rd lsds A

lgtu ,oa puk nky ls cuk ijkBk] Lokfn"V gksus ds lkFk&lkFk

izksVhu ,oa ykSg rRo ls Hkjiwj gksrk gSA

Page -28

Prity Kumari C.N.D. Sem-II, Roll No.3


QwzV dLVMZ lkexzh

vyx vyx izdkj ds Qyksa dks ehBsa] dzheh] dLVMZokys nw/k esa feykdj

cuk;k tkrk gSA ;g ,d vklkuh ls cuusokyk ehBk gS tks cPpksa vkSj

cM+ksa lHkh dks ilan vkrk gSA

fdrus yksxksa fy, & 4

le; & 25 feuV

vko”;d lkexh %&

nw/k & 1@2 yhVj Qqy dzhe

dLVMZ ikoMj & 2 VscyLiwu

phuh & 4 VscyLiwu

vaxwj & 1@2 di

dsyk & 1@4

lso & 1@4 di

iihrk & 1@4 di

vke & 1@4 di

vukj & 1@4 di

fiLrk cknke & 1@2 di

dktw & 1@2 di

cukus dh fof/k &

,d ckmy esa dLVMZ ikmMj ysa] vc blesa 1@2 di BaMk nw/k

feykdj feJ.k rS;kj djsaA ckfd cps nw/k dks ,d iSu esa ysdj rst

vk¡p ij ,d mcky vkus rd idk,¡A mcky vkus ds ckn blesa phuh

feykdj vk¡p e/;e dj nsa] ,d mcky vkus ds ckn bls yxkrkj

pykrs gq, dLVMZ ikmMj dk ?kksy Mkysa] vc bls pEep ls pykrs jgsa

rFkk mcus nsa] bls 4&5 feuV xk<+k gksus rd pyk;saA

Page -29

tc xk<+k gks tk,s rks xSl dh vkap dks can dj ysa vkSj bls ,d

vyx ls ckmy esa fudky ysa] bls BaMk gksus nsaA ckn esa fQzt esa

j[kdj ,dne BaMk dj ysaA ckn esa Qyksa dks dkVdj bls dLVMZ esa

feyk ysa] bls <ddj fQj fQzt esa 1&2 ?kaVsa ds fy, j[kdj BaMk dj

ysa A vkidk Lokfn’V QwzV dLVMZ rS;kj gSA

iks"k.k dk egRo

QwzV dLVMZ & 1 di

dSyksjh & 225

% nSfud egRo

dqy olk & 6% dkWysLVªky & 10% lksfM;e & 4% iksVkf”k;e & 14% izksVhu & 14% dkcksZgkbMsªV & 14% foVkfeu , & 8% foVkfeu lh & 68% dSyf”k;e & 24% vk;ju & 3%

Page -30

Shobha Kumari Pathak C.N.D. Sem-II, Roll No.2


jkxh dk fpYyh lkexzh

jkxh & ,d di vkVk

I;kt & 1 I;kt

gYnh & ,d pqVdh

vTok;u & ,d pqVdh

exjby & ,d pqVdh

fephZ & 2 ihl

iRrk xksHkh & 250 xzke

rsy & 2 cM+k pEep

xktj dk NksVk VqdM+k & 1 xktj

fof/k &

fpYyh cukus ds fy, igys ge jkxh ds vkVs dks ysaxsa fQj mlesa lHkh

lkexzh dks Mkyrs gSA tSls dVs gq, lfCt;k] gYnh] vktok;u]

exjby lHkh dks Mkydj feDl djrs gS fQj ikuh Mkydj ?kksy cuk

ysrs gS] fQj mldks ros ij ge FkksM+k rsy Mkydj /kheh vkap ij

idkrs gS A bls rc rd idkrs gS] tc rd fd og FkksM+ka Hkwjk fn[kus

yxsaA

blesa dSfY”k;e Hkjiwj ek=k esa feyrk gSA

Page -31

Shobha Kumari Pathak C.N.D. Sem-II, Roll No.2


Lkkcqr elqj vkSj poyh lwi

ykSg ls Hkwjiqj lkcqr elwj vkSj poyh ls cuk ,d vuks[kk lwi poyh csgn

ikSf’Vd gksrh gSA vkSj gjh lfCt;ka ykSgk ls Hkjiwj gksrh gS] gkssy elwj ,.M

poyh lwi cukrs le;] feJ.k dks tjk Hkh uk Nkus ftlls gesa fdzeh] ikSf’Vd

vkSj js”kkad ls Hkjiwj lwi feysxkA ykSgk ls Hkjiwj] ;g lwi gheksXyksfcu c<+kus

dk vPNk rjhdk gSA vkSj vfueh;k ls ihfMr ds fy, Hkh ykHknk;d gSA

lkexzh

3@4 di fHkxks;k vkSj Nkuk gqvk lkcqr elwj

1 di ckjhd dVs gq, pkoyh ds iRrs

1 di dVs gq, VekVj

2 Vh Liwu ckjhd dVk gqvk gylwu

1@4 di ckjhd dVs gq, I;kt

1 Vh Liwu yky fepZ ikoMj

1 Vscy Liwu uhacq dk jl

ued Loknkuqlkj

fof/k &

1- elwj nky] poyh ds iRrs] VekVj vkSj 3 di ikuh dks izs”kj dwdj esa

Mky nsaA

2- BDdu [kksyus ls iwoZ lkjh Hkki fudyus nsaA

3- feJ.k dks feDlj esa ihldj eqyk;e I;wjh cuk ysa vkSj j[k nsaA

4- ,d xgjs ukWu&fLVd iSu esa tSrqu dk rsy xje djsa] gylwu vkSj I;kt

Mkydj ek/;e vkap ij 1&2 feuV rd Hkqu ysaA

5- lkcqj elqj & poyh dh I;wjh] yky fepZ ikoMj] uhacw dk jl] ued

vkSj 1@2 di ikuh Mkydj vPNh rjg feyk;s vkSj chp&chp esa

fgykrs gq, mckysA

iks"k.k dk egRo

mtkZ & 88 dSyksjh

izksVhu & 5-0 xzke

olk & 1-9 xzke

ykSg & 3-8 feyh xzke

js”kkad & 2-4 xzke

Page -32

Arti Kumari Tati B.A. Sem-II, Roll No.4


fry xqM+ ds yM~Mw yksgs ls Hkjiwj HkksT; rRo

fry ls cus [kkus xehZ vkSj mtkZ nksuksa nsrs gS] ftldh gesa bl tuojh

dh BaM ds ekSle esa vR;kf/kd vko”;drk gksrh gS fry vkSj xqM+ dks

feykdj cuk, x, yM~Mw edj ladzkafr ij vo”; cuk, tkrs gS] fry

xqM+ yM~Mw dks fry dwVk Hkh dgk tkrk gS ;s yM~Mw cukus esa cM+s gh

vklku gS vkSj [kkus esa cgqr gh Lokfn’V A

vko”;d lkexzh &

fry & 2 di ¼250 xzke½

xqM+ & 1 di ¼250 xzke½

dktw & 2 Vscy Liwu

NksVh byk;ph & 7 ls 8 ¼ihlh gqbZ½

?kh & 2 NksVh pEep

fof/k &

fry dks vPNh rjg lkQ dj ysaA Hkkjh rys dh d<+kbZ ysdj fry dks Hkwfu,

fry dks gYds czkmu gksus rd ¼fry gkFk ls elys rks pwj gksus yxs½ Hkwu ys

fry dks IysV esa fudkydj BaMk dj ysaA

vc fry ihfl, Hkwus gq, fry ls vk/ks fry gYdk lk dwV ysa ;k feDlh ls

gYdk lk pykdj njnjk dj ysa] lkcqr vkSj gYds dwVs fry feyk ys vc xqM+

dks rksM+dj NksVs&NksVs VqdM+s dj ysaA d<+kbZ esa ,d pEep ?kh Mkydj xje

djsa xqM+ ds VqdM+s Mkys vkSj fcYdqy /kheh vkap ij xqM+ dks fi?kyk ysa xqM+

fi?kyus ij vkx rqjar cUn dj nsa] blh nkSjku dktw] cknke Mkys xqM+ esa lHkh

lkexzh Mkys] xqM+ dks tjk lk BaMk gksus ds ckn blesa Hkqus dqVs gq, fry dks

vPNh rjg feyk,] fQj blesa dktw cknke vkSj byk;ph dk ikoMj Hkh feDl

dj nsa] xqM+ fry ds yM~Mw dk feJ.k rS;kj gSA d<+kbZ ls fudkydj ,d

IysV esa j[ksa vkSj tjk lk BaMk gksus nsaA

yM~Mw ckaf/k, gkFk esa ?kh yxkdj fpduk djsa feJ.k BaMk gksus ij teus yxrk

gS blfy, mls gYdk xeZ esa gh fry ds yM~Mw cka/ksA xksy yM~Mw cukdj

Fkkyh esa j[ksa A

Page -33

Sristi Hansda B.A. Sem-III, Roll No.2


ykSg rRo ls Hkjiwj rjy vkgkj

lkexzh & ikyd] 2 xktj] 2 [khjk 500 xzke iRrk xksHkh

fof/k & loZizFke lHkh lkefxz;ksa dks vPNh rjg ls /kksa ysaxsa

mlds ckn mls ckjhdh ls dkVsaxsa vkSj feDlj esa

fildj fQj mls Nkudj Xykl esa MkysaxsaA

Page -34

Kalpana Devi B.A. Part-III


jkxh bZVyh

lkexzh

1- 1@2 di mM+n nky

2- 1 di jkxh

3- 10&12 djh iRrk

4- 1@2 pEep jkbZ

5- dVh xktj vkSj gjh eVj

6- ued Loknkuqlkj

fof/k

1- lcls igys nky dks jkrHkj fHkxksus ds fy, NksM+ nsxsaA

2- fQj fHkxksbZ xbZ nky dks feDlh esa fildj ,d crZu esa fudky

ysxsa fQj nky vkSj jkxh ikoMj dks feykdj mlesa 10&12 djh

iRrh vkSj jkbZ dk NkSd yxk ysxsaA

3- fQj bls vPNh feDl djds blesa ued Loknkuqlkj Mkysaxsa vkSj

[kkus okyk lksMk Mkydj vPNh rjg feDl dj nsxsa vkSj FkksM+h

nsj ds fy, NksM+ nsxsaA

4- fQj bVyh okys crZu esa xeZ ikuh djds bVyh ds lkaps esa rsy

yxkdj bl feDl dks Mky nsxsaA

5- FkksM+h nsj ckn gekjh jkxh bVyh rS;kj gks tk,xh] vkSj bls ge

ukfj;y dh pVuh ;k cknke dh pVuh ds lkFk loZ djsaxsaA

jkxh bVyh dafM'k;e vkSj izksVhu ls Hkjiwj gksrk gS vkSj e/kqesg

ds jksfx;ksa ds fy, bVyh dk vPNk fodYi gSA

Page -35

Priyanka Kumari B.A. Part-III, Roll No.5,


phdh

vko';d lkexzh

1- ewxQyh ds nkus & 250 xzke

2- xqM+ ;k phuh & 250 xzke

3- ?kh & 1-5 NksVh pEep

fof/k %&

ewaxQyh ds nkus vxj vki cktkj ls Hkwus gq, yk;s gks rks mudk fNydk

mrkj yhft,A

d<+kbZ esaa ,d NksVh pEep ?kh Mkydj xSl ij j[ks vkSj xje djsa xqM+

rksM+dj d<+kbZ esa Mkys dyNh ls xqM+ dks pykrs tk,A ftlls xqM+

fi?kyus yxrk gSA lkjk xqM fi?ky tkus ds ckn pk”kuh dks 4&5 feuV

rd vkSj idk;s pk”kuh rS;kj gSA

pk”kuh esa ewaxQyh d s nkus Mkydj vPNh rjg feyk;s 2&3 feuV bls

pykrs gq, idk,¡A ,d IysV esa ?kh yxkdj fpduk dhft, d<+kbZ esa cuh

gqbZ fpDdh rqjUr IysV esa Qsykb, pkdw dh lgk;rk ls vius euilUn

vkdkj esa dkV yhft, vkSj BaMk gksus ij VqdM+ksa dks vyx vyx djds

ewaxQyh dh fpDdh rS;kj gSA

iks’k.k dk egRo %&

dSyksjh & 150 xzke

dqy olk & 8 xzke

dkcksZgkbZMsªV & 17 xzke

izksVhu & 4 xzke

foVkfeu , & 0 izfr”kr

dSyf”k;e & 2 izfr”kr

vk;ju & 4 izfr”kr

Page -36

Punam Rajak B.A. Part-III


ykSdh dk gyok

lkexzh

ykSdh 1 fdyksxzke

nw/k 1 di 250 ,e-,y

“kDdj 1-5 di 300 xzke

[kksok 250 xzke

dktw

Cknke

bykbph

?kh 1@4 di

fof/k %& ykSdh dks Nhydj /kksdj lq[kk ysa fQj mldks baph ds Hkkx esa dVk

dj mldks dn~nwdl dj ysxsa tks mlds chp dk Hkkx gksrk gS mldksa ckgj

fudy nsaxsa A

lcls igys ,d iSu dks ysdj pwYgs ij iSu dks j[kdj xeZ djsaxsa fQj ykSdh

dks iSu esa Mkysxsa fQj blesa 1 di nw/k dks Mkydj mldksa lkFk esa feykdj

ykSdh pyk,sxsa fQj mldks e/;e vkap esa 3&4 feuV idk,xsa A

3&4 feuV idkus ds ckn dktw cnke dks ckjhd dkVdj bykbph ikoMj

Mky nsxsa fQj blesa “kDdj 1-5 di 300 xzke MkysxsaA

[kksok 250 xzke ysdj mldks e/;e vkap esa 1&2 feuV idk,xsa ?kh 1@4 di

ysxsa bls 2 feuV rd Hkwusaxsa fQj blesa lkjh lkexzh Mkydj feDl dj

idk,xsa gyok dks pykrs jgsxsa chp chp esa A

fQj ge xekZ xeZ gyos dks dVksjh esa Mkydj mlds mij dktw cnke Mkydj

loZ djsaxsa

ykSdh dk gyok] izksVhu] dSfY'k;e ,oa js'kk;qDr gksrk gSA /kk=h ekrkvksa

esa nw/k dks c<+kus esa enn djrk gSA

Page -37

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