ACTIVITYPRESERVATION OF FRUITS AND VEGETABLES

DAY ONE Green Mango Drink Raw Mango chutney

DAY TWO Mango Nectar Mango chutney(cooked)

DAY THREE Plum squash Plum chutney

DAY FOUR Papaya Nectar Raw papaya chutney

DAY FIVE Lichi Juice Groundnut chutney

DAY SIX Spicy Tomato sauce Tomato chutney

DAY SEVEN Rose Syrup Mango Pickle

DAY EIGHT Sandalwood Syrup Lemon pickle

DAY NINE Onion Pickle Spiced Vinegar

DAY TEN Fruit Punch Guava chutney

DAY ELEVEN Khas syrup Pear chutney(synthetic)

DAY TWELVE Lemon squash Sea same chutney

DAY THIRTEEN Sago Wafers Fruit Butter

DAY FOURTEEN Mixed Fruit Jam Watermelon rind Pickle

DAY FIFTEEN Potato Chips Fruit Cheese

NOTE :- All the recipes are planned keeping in mind the availability of fr uits & vegetables in summerseason & budget of the students.

RECIPES

DAY ONE Green Mango Drink Raw Mango Chutney

GREEN MANGO DRINKINGREDIENTS

Green mango slices (grated) = 625g Sugar =1 k g Water = 1 L. Salt = 50 g Citric acid =10-12 g Green mint extract = 25 ml Black pepper (powdered) = 5 g Cumin seed = 10 g potassium metabisulphite = 1 g

METHOD Take fully developed large sized green mangoes. Wash, peel, grate & cook with little amount of water. Press & squeeze to extract the juice. Boil black pepper and cumin seeds in 1l of water for 10 min & strain. Add sugar, salt and citric acid to the strained spicy water. Add mango juice and mint extract along with preservative to the spicy sugar syrup. Mix edible green color (optional) Pack in clean sterilized bottles.

RAW MANGO CHUTNEYINGREDIENTS

Raw mango = 100 g Cumin seeds = 1 tsp Heeng =a pinch Salt = to taste Black pepper =¼ tsp Coriander leaves = 1 bunch Garlic = 4 flakes

METHOD Peel the raw mango and remove the seed. Cut the mango in to small pieces Grind all ingredients well together to a fine paste.

DAY TWO

Mango Nectar Mango chutney (cooked)

MANGO NECTARINGREDIENTS Mango pulps = 1 kg Sugar = 1 kg Water = 1.5 L. Citric acid = 10 g

METHOD Take Mango pulp Dissolve sugar & citric acid in hot water. Strain the syrup. Add mango pulp to the syrup. Heat the mixture & mix uniformly Cool and fill in the sterilized bottles.

MANGO CHUTNEY (COOKED)INGREDIENTS

Mango slices (peeled) = 1 Kg Sugar = 800 g Salt = 45 g Vinegar = 180 ml Spices (cardamom, = 30 g each cinnamon & cumin) Garlic =15 g Chilli powder =15 g Onion & Ginger (chopped) = 15 g

METHOD Cook the peeled mango slices with little amount of water, till they soften. Add sugar & salt to the cooked slices. Put all the other ingredients tied loosely in a cloth bag in the mixture. Cook on the gentle five for 15 min. Fill the hot product into sterilized & clean bottles.

DAY THREE Plum Squash Plum chutney

PLUM SQUASH INGREDIENTS

Plum juice =1 Kg Sugar =1 /1/4 kg Citric acid =15 g Sodium benzoate = ½ g. Water = 500 ml.

METHOD

Cook cored plum pieces in water & strain the juice. Make one strand sugar syrup & cool. Mix plum juice, citric acid & sugar syrup & mix well. Mix sodium benzoate in little water & add in to the squash . Fill in the sterilized bottles.

PLUM CHUTNEYINGREDIENTS

Plums = 1 kg Sugar = 1 kg Salt = 25 g Cloves = 5 g Black pepper = 10 g Vinegar = 200-250 ml.

METHOD

Cook the plums in little quantity of water to soften them. Pass the whole mass through a sieve to remove the stones and skins. Add sugar to the pulp. Keep the spices tied in a muslin bag, dipped into the pulp. Boil the pulp till it thickens. Add vinegar & continue bo iling till the chutney is ready. Four the product into clean sterile bottles.

DAY FOUR

Papaya Nectar Raw papaya chutney

PAPAYA NECTAR INGREDIENTS

Papaya puree =1 kg Sugar =50-100 g. Water =1.5 l Citric acid = 2-3 g

METHOD

Run peeled & mashed papaya pieces through a strainer to get a smooth puree. Heat papaya puree and boil for 1 -2 min and then quickly cool down to room temperature by keeping

the pan (containing puree ) in water and stirring the puree quickly. Mix all the other ingredients well. Cool and store.

PAPAYA CHUTNEY.INGREDIENTS

Papaya = 1 kg Sugar = 800 g Onion =100g Garlic = 10 g Ginger = 60 g Red chilli( powder) = 20 g Cumin seeds = 1 tsp. Cinnamon = 1” piece Black pepper = 10-12 Salt = 40 g

METHOD Peel the papaya and grate it. Grind garlic, ginger, onion and chilli power to a fine paste. Grind other spices. Mix all the ingredients except vinegar, sugar and spices, cook on fire. Keep stirring till smooth and tender. Add sugar, vinegar and cook again till it is of desired consistency 1 jam like) Mix powdered spices. Fill into clean dry jars.

DAY FIVE

Lichi Juice Groundnut chutney

LICHI JUICE INGREDIENTS

Lichi = 1 kg Water =1 litre Sugar = 1 kg Citric acid = 6 g

METHOD Grind the lichi pulp in a mixer and extract the juice. Make single strand sugar syrup by boiling sugar in water and cool. Mix lichi juice and citric acid in sugar syrup.

GROUNDNUT CHUTNEYINGREDIENTS

Peanuts = 100 g Salt = to taste Green chillies = 2 Coriander leaves = ½ cup Lemon juice = 1 tsp

METHOD Grind all the ingredients together.

DAY SIX

Spicy Tomato SauceTomato Chutney

SPICY TOMATO SAUCEINGREDIENTS

Tomatoes = ½ kg Butter = 2 t b sp Garlic = 2 cloves Haldi = a dash Chilli powder =1 tsp Carnflour = 4 tsp Sugar = 2 tsp Lemon juice = 1 tsp Salt = 2 tsp Water = 500 ml.

METHOD Heat butter, add tomatoes, garlic, onion juice, haldi and chilli powders and garam masala ,fry Add water or stock and cook for 20 minutes. Blend corn flour with a little water and add to the tomato stock, simmer till thick. Remove from fire, rub through a fine siene, add salt, sugar and lemon juice and fill in clean

sterilized bottles.TOMATO CHUTNEYINGREDIENTS

Tomato (peeled) = 1 kg Onion (chopped) = 500 g Sugar = 650 g Salt = 30 g Ginger = 10 g Chillies = 10 g Vinegar = 250-300 ml

METHOD Take sound, fully ripe and wed tomatoes. Wash thoroughly. Dip the tomatoes in boiling water for three min and quickly cool by immersing into water. This

facilitates removal of the skin. Remove the peel and crush the peeled tomatoes. Place all the ingredients except the vinegar in a pan and cook to a thick consistency. Add vinegar and cook for another 10 min to the jam consistency. Pack the chutney while hot in wide - mouthed bottles which are dry and sterilized. Seal the bottles air tight. Store in a cool and dry place.

DAY SEVENRose syrupMango pickle

ROSE SYRUPINGREDIENTS

Dried rose petals = 50 g Rose water = 100 ml Water = 800 ml Sugar = 1 kg Citric acid = 2 g Raspberry red colour = 5-10 drops Sodium benzoate = 1 g

METHOD Soak the cleaned rose petals overnight in 400 ml of water. Rub well next day. Press and pass the

rose petals through a strainer. Simmer the left one petals in 400 ml of water for 15 -20 min and strain again. Collect the water

extract of rose petals mix both extracts. Mix sugar and citric acid with the extract. Cook till the syrup is of one thread consistency. Remove the scum, strain, cool and add rose water colour and sodium benzoate, dissolved in small

quantity of the extract. Pour into sterilized bottles.

\MANGO PICKLEINGREDIENTS

Mango slices = 1 kg Salt = 250 g Fenugreek seeds = 50 g Fennel seeds = 50 g Nigella seeds = 20 g Red chilli powder = 25 g Turmeric powder = 20 g Black pepper = 25 g Ajma = 25 g Mustard oil = Sufficient to keep the surface covered by a layer of oil.

METHOD

Take healthy, under ripe fully developed mangoes preferably pf tart variety. Wash the mangoes,slice them lengthwise and dip them in 2 percent salt solution (brine) to aro id blackening of the cutsurface.

Drain the brine and spread the slices on cloth or in trays and place them in the sun for few hours toremove the surface moisture.

Roast the fenugreek mustard seeds and sounf lightly and grind them coarsely. Mix all the spices and salt. Add mixture to the sliced mangoes and mix dwell. Place in the sun for 4 -

5 days . Till the slices sweat and turn pale yellow. Transfer the contents to a glass or glazed porcelain jar. Press well to remove air and then add mustard oil to the brim. Examine the pickle after 2-3 days and if need, then add more oil to ensure slight excess at

the top of the pickle.

DAY EIGHTSandalwood syrupLemon pickle (sweet)

SANDAL SYRUPINGREDIENTS

Sandal wood powder = 45 g Sugar = 1 kg Water = 700 ml. Citric acid = 2 g Kewra essence = 6 drops

METHOD Soak the sandalwood powder overnight in about 300 ml of water . Rub well next day. Pressure cook for 10 min. Mix sugar, water and citric acid& boil & stra in. Heat the syrup to one thread consistency. Pour the sharbat into sterilized bottles.

LEMON PICKLE (SWEET)INGREDIENTS

Lemon =1 kg Salt =200 g Sugar =250 g Cumin seeds =20 g Black pepper =10 g Spices Cardamom & cloves (big) = 100 g

METHOD Cut each lemon into 4 parts. Grind the spices coarsely. Mix ground spices with salt and sugar. Introduce this mixture of spices into lemon. Fill the bottles with the pickle.

DAY NINEOnion pickleSpiced vinegar

ONION PICKLEINGREDIENTS

Onion (small size) = 1 kg Vinegar = 1 l. Salt = 250 g.

METHOD Select small size red onion & peel. Blanch for 5 min in boiling water. Add salt to the layer of blanched onions and let them stand for 12 -24 hours. Drain water & put in plain vinegar.

SPICED VINEGARINGREDIENTS

Vinegar = 1 l. Red chilli powder = 40 g. Cloves = 25 g Pepper = 25 g

METHOD Give one or two boils along with spices . Cool and strain. Add onion to this cooked mixture.

DAY TEN

Fruit PunchGuava chutney

FRUIT PUNCHINGREDIENTS

Orange juice = 1 cup Lemon juice = 1 cup Pineapple juice = 1 cup Grapes juice = 1 cup Water = 3 cups Sugar = 8 cups Salt = ½ tsp Potassium metabisulphite = ¼ tsp

METHOD Mix all the juice & strain. Make one strand sugar syrup. Mix juice, sugar syrup & salt. Mix potassium metabisulphite in cold water & add into juice mix. Fill in the sterilized bottles.

GUAVA CHUTNEYINGREDIENTS

Guava = 100 g Green chillies = 2-3 Green coriander = ½ bunch Ginger = 10 g Lemon = ½

METHOD

Grind together all the ingredients Mix in lemon juice.

DAY ELEVENKhas syrup (synthetic)PEAR CHUTNEY.

KHAS SYRUPINGREDIENTS

Sugar = 1 kg Water = 650 ml. Citric acid = 2 g Khas essence = 10-15 drops Edible green colour = Sufficient

METHOD Mix sugar, water and citric acid, , give one boil. Remove the scum and strain. Boil the syrup to one thread consistency. Cool the syrup Add the essence and the colour to the syrup. Fill sterile bottles with the syrup. Cork the bottles and seal with paraffin wan . Store the bottle in a cool and dry place.

PEAR CHUTNEYINGREDIENTS

Pears = 1 kg Sugar = 1 kg Turmeric powder = 60 g Pepper powder = 60 g Cumin seeds (black) = 60 g Cloves (powder) = 10 g Vinegar = 1 l.

METHOD Select sound, disease free, firm and ripe pears Wash the fruit thoroughly. Peel, core and cut the fruit into small pieces. Boil the pieces in small quantity of water to soften the fruit. Prepare a syrup of sugar and turmeric power in a small amount of vinegar. Add the above syrup and other ingredients except vinegar and spices. Boil the product till it becomes thick. Add vinegar and cook to the consistency of jam. Add powdered spices and mix well. Pour into sterilized clean, dry and wide mouthed bottles. Cap air- tight Store in cool and dry place.

DAY TWELVELemon squashTil ki chutney

LEMON SQUASHINGREDIENTS

Lemon juice = 1 kg Sugar = 2 kg Water = 1 l. Citric acid = ½ tsp Potassium meta bilsulphite = ¼ tsp

METHOD

Take out the lemon juice & strain. Prepare one strand sugar syrup & cool. Mix lemon juice & add citric acid. Mix potassium metabisulphite in ¼ cup water & ad d into the squash. Fill in the clean dry bottles.

TIL KI CHAUTNEYINGREDIENTS

Til = 2.5 g Grated coconut = 2.5 g Garlic = 2 pieces Cumin = 1 tsp Salt = to taste Lemon = ½

METHOD

Grind all the dry ingredients together. Mix in lemon juice & curd can be added too .

DAY THIRTEENSago wafersFruit Butter

SAGO WAFERSINGREDIENTS

Sago = 100 g Green chillies = 50 g Lemon juice = 2 tsp Salt = 10 g Gingelly seeds = 1 tsp Cumin seeds = 10 g Water = 500 g

METHOD Boil water, add sago and mix well. Cook till sago becomes clear and thick. Add salt, gingelly seeds, cumin seeds, chilli paste and lemon juice. Mix well and remove from the fire. Pour table spoonful on a cloth or greased aluminium plate and sprea d out. Dry it in the sun for 3-5 days. Dry well. Remove the wafers and store in air - tight tins or polythene bags.

FRUIT BUTTERINGREDIENTS

Fruit pulp = 1 kg Sugar = ½ kg Cinnamon = 15 g Cloves = 15 g Ginger = 15 g

METHOD Take fully ripe, firm, sound and disease free fruit. Wash the fruit thoroughly. Cut the fruit into small pieces without peeling. Boil and crush thoroughly to make the whole mass soft in a small amount of water to facilitate and

straining. Put the whole mass on a very fine stainless steel seine and rub with the bottom of the enameled mug

to obtain a homogenized pulp. Mix the pulp with sugar thoroughly and boil till the required consistency is reach. The cooking

should be sufficient to ensure that no liquid should sep arate from butter when allowed to stand in aplate on cooling.

Add finely ground spices and stir the boiling mass thoroughly to ensure complete mixing. Remove from fire. Pack the butter in clean sterile jars and process for 30 min in boiling water. Cool and store in a dry

dark cupboard.

DAY FOURTEEN

Mixed fruit jamWater Melon rind pickle

MIXED FRUIT JAMINGREDIENTS

Pineapple = 500g Apples = 250g Pears = 250 g Bananas = 2 Sugar = 1 kg Citric acid = 5-6 g Sodium Benzoite = 1g / kg prepared jam.

METHOD

Wash, peel and grate all the fruits. Mix fruit pulp with water & cook till soft. Add sugar & citric acid& cook till done. Perform the plate test. Mix sodium benzoite in lukewarm water and add into the jam. Fill in the sterilized bottles & seal.

WATERMELON RIND PICKLEINGREDIENTS

Melon rind pieces = 1 kg Sugar = 200-250g Vinegar = 250 ml Cinnamon = 2-5 cm long Cloves = 10 N o s (tied in a bag)

METHOD

Peel strips of melon rind and remove the pi nk portion. Cut the melon rind in 5 cm sq. Put the pieces in aluminium pan, add salt, water & boil it. Drain and chill the rind pieces in very cold water for ½ an hour. Prepare a syrup by boiling the vinegar & sugar together. Add spices in a bag. Drain rind pieces and place in syrup . Pack rind hot into hot sterilized jars.

DAY FIFTEEN

Potato chipsFruit cheese

POTATO CHIPSINGREDIENTS

Potatoes = 1 kg Salt = 30 g Lime juice = 1 tsp

METHOD Take fresh potatoes without blemishe s and green spots. Wash them with water and peel. Cut them into about 1 cm thick slices with a sharp knife. Boil water, add salt and lemon juice. Put the slices in boiling water for two min. Spread the slices on a piece of cloth and place them in the sun. Pack the dried chips in polythene bags. Seal them and store. Fry the chips in oil, sprinkle salt and lime juice. Serve as snacks.

FRESH CHEESEINGREDIENTS

Fruit pulp = 1 kg Sugar = 1 kg Butter = 120 g Citric acid = 2 g Salt = 1 teaspoonful Colour = sufficient

METHOD Select fully ripe, sound, firm and disease free fruit. Wash the fruit thoroughly. Cut the fruit into small pieces. Add sufficient quantity of water to the cut pieces to facilitate pulping. Boil till the fruit becomes very soft. Pass the boiled mass through a seine and disc lard seeds and skin. Mix pulp, sugar and butter thoroughly. Boil till the mixture becomes sufficient thick. Add the remaining ingredients dissolved in a small quantity of water to ensure complete m ixture. Allow the mass to cool and set. Cut into pieces of the desired size. Wrap the individual pieces into butter papers. Stone in a clean, sterilized dry glass container.

ACTIVITYSNACKS CORNER

DAY ONE Corny Potatoes

DAY TWO Apple and Cheese Toast

DAY THREE Instant Idlis

DAY FOUR Palak and Besan squares

DAY FIVE Breed Bhelpuri

DAY SIX Ribbon Sandwiches

DAY SEVEN Cornflake Cookies

DAY EIGHT Rentil and Mint Patties

DAY NINE Papad Roles

DAY TEN Paushtik Poha

DAY ELEVEN Khandivi

DAY TWELVE Quick Pizzas

DAY THIRTEEN Kala chana & Potato Kababs

DAY FOURTEEN Hariyali Tikki

DAY FIFTEEN Potato Scoops

RECIPES

DAY ONE

CORNY POTATOESINGREDIENTS

Potatoes = 8 medium sized Onions = 2 medium sized Garlic = 6 cloves Corn Kernels = ½ cup Salt = to taste Pepper Powder = ½ tsp Fresh Cream = ¼ cup Cheese (grated) = 2 t b spMETHOD Peel, wash and chop onions and garlic. Wash potatoes with the skin and wrap in aluminium foil. Preheat oven to 200C . Bake potatoes for thirty to forty min or till done. Remove a small bit of foil and potato skin from the top. Make a role in the potato by scooping out a bit from the centre. Heat butter & sauté onion, garlic& corn for three to four minutes. Add fresh cream & stir well. Once it is lukewarm, put this mixture in the hollow potatoes and top it with grated cheese. Bake in a preheated over till cheese is golden brown.

DAY TWO

APPLE AND CHEESE TOASTINGREDIENTS

Whole wheat bread = 4 slices Cottage cheese = 1 cup Apples = 2 large sized Lemon juice = 1 t b sp Honey = 1 t b sp Cashewnuts = 8 Orange juice = ½ cup Cinnaman powder = ½ tsp

METHOD Wash, peel, core and cut apples into thick slices, sprinkle lemon j uice on apple slices. Roast cashewnuts in a preheated oven , cool and crush coarsely. Mix into the cottage cheese. Heat a non stick pan and gently poach apple slices in orange juice. Toast bread slices and trim off

sides. Spread cottage cheese mixture on t he toasted bread slices and arrange cooked apple slices on top. Sprinkle cinnamon powder and place under a hot grill or in a preheated oven until light golden

brown. Drizzle honey on the hot toasts & serve.

DAY THREE

INSTANT IDLISINGREDIENTS

Suji =1 cup Fresh curds = 2 cups Salt =1 tsp Sugar =1 tsp Soda =½ tsp Cashew nuts( optional) = 8METHOD Sift the suji with the salt, sugar and soda into a bowl. Add the beaten curd. Beat into a smooth paste. Add the chopped cashew nuts, cover and let rest for half an hour. Grease idli moulds lightly. Fill moulds almost to the brim. Steam for 10 min.

DAY FOURPALAK AND BESAN SQUARESINGREDIENTS

Bread = 6 slices, cut into quarters. Oil = to fry Coconut = ¼ Spinach = ½ cup Gram flour = 1 cup Salt = to taste Chilli powder = ¼ tsp Amchoor powder = ½ tsp

METHOD

Grind together coconut green chillies and spinch . Make batter with gram flour, salt, and amchoor powder. Apply ground masala thickly on one side of bread. Mix batter ingredients and top with this . Deep fry till golden brown.

DAY FIVE

BREAD BHELPURIINGREDIENTS

Bread slices = 8 Oil = to fry Potatoes = 2-3 Apple = 1 Lemon juice = 1 tsp Peanuts = 1 tsp Tamaring chutney = ¼ cup Onion = 1 Tomato = 1 Cucumber = 1

METHOD

Cut bread slices into small sauces. Deep fry till golden brown Boil potatoes, cool, peel and cut into one centimeter pieces. Cut cucumber and apple into small pieces. Apply lemon juice to the apple pieces. Chop onion and tomatoes finely. Add onion, tomato, cucumber, potatoes and apples . Add crushed peanuts, salt, tamarind chutney & mix well. Garnish with coriander leaves & serve.

DAY SIXRIBBON SANDWICHESINGREDIENTS

Bread slices = 8-10 Butter = 100 g Salt = to taste Pepper = ¼ tsp Mustard powder Mayonnaise = 2 t b sp Grated carrot = 2 t b sp Grated cheese = 2 t b s p Chopped cucumber = ½ cup

METHOD

Remove crusts and better the slices. Mix a little mayonnaise separately into the different fillings. Apply the different fillings to make up colorful double or three Decker sandwiches. Cut each stack of slice diagonally.

DAY SEVEN

CORNFLAKES COOKIESINGREDIENTS

Butter = ½ cup Sugar = ½ cup Honey = 4 t b s p Coca powder = 4 t b s p Cornflakes = 4 cups

METHOD

Put butter, sugar, coca and syrup in a thick saucepan & melt ingredients o ver low flame withoutboiling.

Remove from heat & cool for a few seconds. Stir in cornflakes with a metal spoon. When they are thoroughly coated, place a spoonful on a clean surface & leave to cool.

DAY EIGHTRENTIL AND MINT PATTIESINGREDIENTS

Masoor dal (solit) = 1/1/2 cups Mint leaves = 1 bunch Onion = 2 Garlic = 3-4 cloves Oil = 3 tbsp +to deep fry Tomato puree = 2 tbsp Dried bread crumbs = 1/3 cups Salt = to taste Pepper powder = to taste Refined flour = 2 tbsp

METHOD

Wash & soak dal in three cups of water for thirty min. Drain & leave aside. Finely chop mint leaves, onion& garlic moment & add onion, sauté for three to four min till onions

turn soft. Add dal & cook for a three to four min. Add about two and half cups of water and boil dal till soft and all liquid is absorbed . Mash dal, cool and mix with tomato puree, mint, dried bread crumbs, salt & pepper powder. Divide it into small equal portions. Form them into a round tikki shap and coat with refined flour with refined flour. Heat sufficient oil in a kadai and deep fry tikkis until crisp and golden brown in colou

DAY NINEPAPAD ROLLSINGREDIENTS

Papads = 8 Potatoes (boiled) = 4 Green peas = 14 cup Ginger = 1 inch piece Fresh coriander leaves = 1 bunch Oil = to fry Cumin seeds = 1 tsp Red chilli powder = ½ tsp Salt = to taste Cheat masala = 1 tsp Besan = 2 tbspMETHOD Mash potatoes, parboil peas in water & drain. Finely chop ginger and coriander leaves. Mix dry masalas and peas into mashed potatoes. Make a paste of gram flour with one taste spoon of water. Sprinkle a little water on papads to make them soft. Place one portion of the potato mix on one side of a papad & spread evenly. Apply gram flour paste on the edges of the papad and roll. Heat oil in a kadai and deep fry papad rolls till they are crisp.

DAY TEN

PAUSHTIK POHAINGREDIENTS

Pressed rice (poha) = 2 cups Soy granules = ½ cups Green chillies = 3 Onions = 2 Coriander leaves = ½ bunch Curry leaves = 8-10 Oil = 1 tbsp Cumin seeds = 1 tbsp Roasted peanuts = ½ cup Turmeric powder = 12 tsp Salt = to taste Lemon juice = 2 tbspMETHOD

Take poha in a colander, pour three to four cups of water evenly to moisten them. Drain well & keepaside.

Finely chop onions and green chillies. Heat oil in a non stick pan and cumin seeds. Add green chillies, curry leaves, turme ric powder and onions. Stir fry for tow min. Add soy granules a sprinkle a quarter cup of water on it cook on low heat for

five min. Add poha, roasted peanuts & lemon juice. Toss well & serve.

DAY ELEVEN

KHANDWIINGREDIENTS

Gram flour = 1 cup Yoghurt = 1 cup Water = 1 cup Salt = to taste Grated coconut = ½ Coriander = ½ bunch BAGHAR : = 1 tsp mustar seed, 6 chopped chillies, ¼ cup oil.

METHOD

Mix flour, yoghurt, salt & water to a smooth batter. Put into a kadai and cook over a slow fire, stirring constantly, till mixture leaves sides of vessel. Spread over a greased thali as thinly as possible, roll it up quickly and cut into 1” broad pieces. Place in a serving dish. Heat oil, fry mustard seed and chillies for a min and pour over all the khanduri. Sprinkle with grated coconut and coriander leaves. Cool and serve.

DAY TWELVE

QUICK PIZZASINGREDIENTS

Pizza base or harvest gold kulchas = 2 Onions = 2 Tomatoes (skinned) = ½ kg Garlic = 4 flakes Cooking oil = 1 tbsp Tomato sauce = 1 tbsp Fresh paneer = 200 g Grated cheese = 2 cubes Capsicum (finely chopped) = 1

METHOD

Heat oil and cook onion, garlic & tomatoes till soft. Add the seasoning and tomato sauce. Cool and spread the mixture over the pizza base or kulcha, top it with fresh paneer, grated cheese&

capsicum . Bake in a preheated over till it turns golden brown.

DAY THIRTEEN

VEGETABLE KEBABSINGREDIENTS

Kala channa (boiled ) = 2 cups Potatoes (boiled) = 2 large Bread crumbs = ¼ cup Salt = to taste Green chillies = 2 finely chopped Garlic (ground ) = ½ tsp Oil = to fry

METHOD

Mix channa, potatoes & bread crumbs. Add in ginger garlic paste, green chillies & salt. Roll into the shape of kababs and deep fry till golden brown.

DAY FOURTEEN

HARIYALI TIKKIINGREDIENTS

Potatoes (boiled) = 3-4 Green peas (shelled) = ¾ cup Spinach (blanched) = 1 cup Green chillies = 3-4 Coriander leaves = a few springs Ginger = 1 inch piece Chat masala = tsp Salt = to taste Bread crumbs = ½ cup Oil = to fry

METHOD

Boil and mash green pea. Finely chop spinach, coriander leaves & green chillies . Mash the boiled potatoes. Mix in the potatoes, mashed peas, spinach & ginger. Add bread crumbs salt and chat masala. Shape into balls and press each between the palms to give it a tikki shape . Heat oil in a kadai & fry tikki till crisp .

DAY FIFTEEN

POTATO SCOOPSINGREDIENTS

Potatoes (boiled) = 6 Milk = ¼ cup Grated cheese = 4 tbsp Green chutney = 1 cup Bread crumbs = 2 tbsp Salt = to taste Pepper = ½ tsp

METHOD Cut boiled potatoes length wise into 12 halves . Scoop out their centres while warm and mash them with milk & seasoning . Fill a good tablespoon of chutney inside each scoop and cover with mashed potato. Dot with butter, sprinkle bread crumbs and grated cheese. Bake for 15 min in a moderate oven.

Note: - Prepared by Ira Bhalla PGT (Home Science) .

School Name: - G.G.Sr.Sec. School No. - 3 Ambedkar Nagar Sector 4 New Delhi 110062.