ENGLISH PROJECT (ISA)

BY GROUP OF CLASS V I SNOORBIR , BRAHMLEEN, KHUSHI , SAHIB , ANAHAT, GULNAAZ , SHREYA

OUR RECIPES Beverage –mango smoothie Snacks- paneer kathi roll Main course-dal makhni and parantha & punjabi

carrot pickle Dessert- phirni

MANGO SMOOTHIE

Ingredients 3/4 cup cold milk 1/4 cup vanilla yogurt 3/4 teaspoon vanilla extract 1 1/2 cups chopped fresh mangos 3 ice cubes

DirectionsBlend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth and creamy.

PANEER KATHI ROLL Ingredients Paneer tikka filling paneer 1/2 inch cubes 1 cup Tomatoes seeded and chopped 2 medium Oil 1 teaspoon Green capsicum seeded and chopped 2 medium Marinade Yogurt whisked 1/4 cup Red chilli powder 1 teaspoon Turmeric powder 1/4 teaspoon Ginger paste 1/2 teaspoon Garlic paste 1/4 teaspoon besan1 tablespoon Chaat masala 1/2 teaspoon kasuri methi1/2 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Chapatis atta 1 cup Skimmed milk 1/4 cup Salt to taste

METHODMIX TOGETHER ALL THE INGREDIENTS OF THE MARINADE IN A DEEP BOWL. ADD PANEER AND TOMATOES AND TOSS LIGHTLY. SET ASIDE TO MARINATE FOR TEN MINUTES. HEAT OIL IN A NON-STICK PAN. ADD GREEN CAPSICUM AND SAUTÉ FOR TWO MINUTES. ADD THE PANEER MIXTURE AND SAUTÉ OVER HIGH HEAT FOR FOUR TO FIVE MINUTES, STIRRING OCCASIONALLY. COOK TILL DRY AND SET ASIDE. FOR CHAPATIS COMBINE ALL THE INGREDIENTS AND KNEAD INTO SOFT DOUGH. DIVIDE THE DOUGH INTO EIGHT EQUAL PORTIONS. ROLL OUT EACH PORTION INTO A THIN CHAPATI. HEAT A TAWA AND COOK EACH CHAPATI LIGHTLY ON BOTH SIDES. SET ASIDE.DIVIDE THE PANEER TIKKA FILLING INTO EIGHT EQUAL PORTIONS. PLACE ONE PORTION OF THE FILLING IN THE CENTRE OF EACH CHAPATI AND ROLL UP TIGHTLY. WHEN YOU WANT TO SERVE, COOK THE ROLLS ON A HOT TAWA TILL THEY GET WARMED UP.CUT INTO TWO-INCH LONG PIECES AND SERVE HOT.

DAL MAKNI WITH PARANTHA AND PUNJABI CARROT PICKLE

Dal Makhani Ingredients Black Urad dal whole 100 gms. Rajmah 25 gms. Cumin seeds 1 tsp. Chopped garlic 1 tbsp. Chopped ginger 1 tbsp. Garam masala powder 1 tsp. Fresh cream ½ cup Red chili powder 1 tbsp. Butter 50 gms. Chopped tomato ½ cup Chopped onion 1 cup Oil 1 tbsp. Salt As per taste

Method Pick, wash and soak black urad whole and rajmah overnight

in 5 cups of water. Cook the soaked dal and rajmah in 5 cups of water with salt,

red chili powder and chopped ginger till dal and rajmah are cooked/soft.

Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in colour.

Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.

Add Garam Masala Powder and simmer at very slow flame for 15 minutes

Add fresh cream and let it simmer for 5 minutes. Serve hot.

PARANTHA Ingredients:1 cup +1/2 cup Maida Warm Water1 tablespoon + for shallow frying Oil or GheeSalt

METHOD Directions:Take 1 cup maida, 1 tablespoon oil and salt in a large bowl. Knead smooth

dough by mixing all ingredients and adding warm water in small incremental amounts .Addition of water in small quantities as required will prevent you from adding too much water to bind dough. The dough should be soft like chapati dough. Grease surface of dough with 1/2 teaspoon oil, cover it with clean muslin cloth and leave it to set at room temperature for 25 minutes. Divide dough into 4 equal chunks and give each chunk a shape of ball.

Take one dough ball, flatten it like pattie and coat it with dry wheat flour.Roll out dough ball in a circular shape or as thin as possible. Now spread

1/2 teaspoon ghee or oil evenly over entire surface using brush or your hand and sprinkle 1 teaspoon dry wheat flour over it.

Hold approx. 1/3 inch wide strip with your first two fingers and thumb from the top edge of rolled raw paratha, lift and fold backwards such that top edge remains on top.

Now hold two ends of plited strip and repeat lift and fold backwards process until entire rolled paratha is like a stack of folded plits.

METHOD Now hold each ends of long stacked strip with your first two fingers and then strip

slowly away from rolling board and give a few mild gentle swings. This will stretch the strip a bit.

Horizontally place elongated strip on a rolling board. Roll it like a Swiss roll. Press and stick outer-end against roll’s immediate

surface. Prepare remaining rolls. Take one roll and place it horizontally on rolling board. Coat it with dry wheat flour

and roll it out gently without applying too much pressure and give it a round shape Heat tawa or griddle over medium flame. Place raw lachha paratha on a hot

tava. When you see tiny bubbles rise on the surface, flip it up side down. Spread 1 teaspoon oil over each side with spatula and cook until both sides gets

evenly spread golden-brown spots. Transfer to plate and spread butter or ghee as per your preference. Repeat

process for remaining rolls. Soft and crispy parathas are ready. Serve them

PUNJABI CARROT PICKLE

Ingredients:3 medium carrots peeled 1 medium cauliflower stalks removed 1/2 cup salt 1/4 cup red chilli powder 1 tbsp. turmeric 1 cup vinegar 1 cup jaggery grated

METHOD Method:Cut carrots lengthwise into four, or six, if very thick.Cut lengths into 1 1/2 inch stubs. Keep aside.Separate cauliflower florets.Break to halves if very big.They should match size of carrot pieces.Add chilli, salt, turmeric. Toss well.Transfer to a clean dry bowl,Keep in sun for 4 days.Heat vinegar till warm.Add jaggery, stir.Heat further till vinegar is very hot, and jaggery has melted.Cool to room temperature. Add to sunned vegetables.Transfer to a clean dry pickle jar, close lid tightly.Marinate in a warm dark place for 5-6 days.Turn well with a spoon

PHIRNI Ingredients¼ cup basmati rice1 litre organic milk¾ to 1 cup sugar or as required18-20 almonds/badam, blanched, reserve a few for garnishing6-7 cardamoms12-15 strands of kesar or saffron

METHOD

Instructionsrinse the rice a couple of times in water.drain and let them dry on their own or wipe the grains dry with a kitchen towel.take the rice grains in a dry grinder or coffee grinder.grind the rice till the consistency resembles shoji or rava or fine semolina.you can also soak the rice in water for 30 mins and then drain and grind to a semi fine

powder.keep the ground rice aside.heat milk in a thick bottomed broad pan or sauce pan or kadai.when the milk becomes warm, take 1 tbsp from it in a bowl.stir the saffron strands in this warm milk and keep aside.let the milk reach to a boil.then lower the flame and add the ground rice.stir and add sugar also.

METHOD

on a low to medium flame cook the ground rice in the milk.do not cover the pan.keep on stirring at intervals so that the lumps are not formed.in a microwave safe bowl take the almonds and water.the water should cover the almonds enough.microwave the almonds for 2-3 minutes.when the almonds become warm, then peel them and slice the almonds.reserve a few almond slices for garnish.also powder the cardamoms in a mortar-pestle. discard the almond peels.when the rice is almost cooked, add the almonds, cardamom powder and saffron

dissolved milk.stir and cook for a further 5-6 mins or more or till the phirni thickens.if adding rose water, add once the phirni is done.pour the phirni in serving bowls.garnish phirni with the remaining chopped almond slices.cover the bowls and once cooled, refrigerate the phirni.serve phirni once cooled.

By –Brahmleen ,

Gulnaaz,Noorbir, Khushi ,Shreya , Anahat ,

Sahib