E-Cookbook-CrewOne

~ Greek Tzatziki ~ A popular Greek appetizer The word Tzatziki derives from the Photo:https://thewanderlustkitchen.com/authentic-greek- Persian zhazh, that means herb mixture. Tzatziki is a creamy Greek yogurt with tzatziki cucumbers and fresh garlic. Recipes similar to Tzatziki are very popular in Acknowledgements: My mom helped in the making Middle Eastern countries and Greece. this. I have taken this recipe from mom’s recipe book . Contributed by Rayan Jindani

Ingredients Procedure - 1 cup yogurt • Take a cucumber and peel it. - 1 cucumber, finely • In a bowl add grated cucumber, a pinch of salt and a spoon of vinegar. Mix it grated and put it aside. - 2 cloves garlic, finely • In a blender, add a small bowl of yogurt, chopped garlic and 3 tablespoon of chopped olive oil. Blend it well. - 3 tablespoon olive oil - 2 tablespoons • In a separate bowl take the yogurt mixture and add vinegar, salt and pepper. Mix it well. chopped fresh dill - Salt and black • Use a cloth to squeeze and remove all the liquid from the grated cucumber. Now, add the pulp to the yogurt sauce. pepper, and vinegar • Add fresh dill leaves and stir it. Tzatziki is ready to be served. • We can have this sauce with bread, pizza and any snacks.

~ Atlu and Palambram ~ A traditional South Indian dish It’s a south Indian dish made during the Navrathri celebrations which are known as Bathukammas in Telangana. This dish is prepared on Atla Photo:https://images.app.goo.gl/rZtTC84Qq98CCJR29 Bathukamma 3 days before Dusshera. Acknowledgements: My grandma shared this recipe Contributed by Arjun Reddy and my mom helped me with writing.

Ingredients Procedure For Atlu: For Atlu: - 1 cup rice flour • Take a mixing bowl and add rice flour to it. - 1 tsp jeera • Add jeera, and salt to the rice flour. Mix it well. - ½ tsp salt • Add water and keep stirring until you get a flowing consistency. - Water • Heat the tawa and grease it with cooking oil. • Take a ladle full of the batter and pour it into the hot tawa. Cover it with a - Oil lid. • Flip the atlu after 3-4 minutes. Transfer it to a plate and it’s ready to be For Palambram: served. - 4 tsp wheat flour - Elaichi For Palambram: - 2 tsp milk • Take water in a bowl and boil it. - 1 tsp ghee • Mix wheat flour in a bowl of cold water. - Sugar • Add the wheat flour mixture and add it to boiling water. Keep stirring it - Water continuously till it turns thick. • Add milk, elaichi, ghee, and sugar, mix it well. • Palambram is ready to be served with Atlu.

~ Dosa ~ Ingredients Procedure - Rice: 4 cups • Soak rice, urad dal, fenugreek seeds and poha in - Urad dal: 2cups water for 4 to 5 hours . • Grind this mixture in a grinder with water. - Water • Transfer this in a big container, cover with a lid and leave it for 8 to 10 hours for fermentation. Now, the dosa batter is ready. - Fenugreek seeds:2 tbsp • Add salt to the batter as per taste and mix well. - Poha: 3 tbsp • Heat the non stick pan and pour batter and Photo:https://www.foodnetwork.com/reci - Salt: As per taste spread the batter to make a circle dosa, and cook it till it becomes crispy. pes/classic-masala-dosa-with-coconut-chutn ey-7545328 - • Now your crispy dosa is ready. Serve it with - Oil potato curry, chutney or sambar. Acknowledgements: My mom and dad helped in making this. Contributed by Kiarash Bavani

~ Pancake ~ Ingredients Procedure - ½ cup flour • In a large mixing bowl add all the dry ingredients. - 3 tsp baking powder - 1 tbsp sugar • Melt butter in microwave for 20 seconds. - ½ tsp salt - 2 tbsp butter • Add butter, milk, egg, and vanilla extract to the bowl with dry ingredients. (melted) - ¼ cup milk • Mix all the ingredients. - 1 egg - Vanilla extract • Heat the pan over medium/high flame and lightly - Cooking oil spray the pan with cooking oil. • Pour one ladle full of batter into the pan. Photo:https://mommymouseclubhouse.c om/melt-mouth-sweet-cream-pancakes/ Acknowledgements: My mom helped me • Cook for 45 seconds and then flip the pancake when in making this. small bubbles appear. • Serve the pancakes with your choice of whipped Contributed by Deepshika Tulla cream and/or maple syrup. Enjoy!!

~ Spinach Omelette ~ Ingredients Procedure - Eggs • Crack and add eggs to a bowl. - Chopped spinach - Chopped green chillies • Add spinach, green chillies, shredded - Shredded cheese cheese, and salt. Mix it well. - Salt - Oil • Turn on the stove and heat the pan. • Add oil to the pan and then add then pour the egg mixture into the pan. • Let it cook for 2-3 mins and then flip it if Photo:https://www.mygorgeousrecipe needed. s.com/world-best-vegetarian-omelette/ • The omelette is ready to be served now. Acknowledgements: My mom Contributed by Meera Malreddy helped me complete my work.

~ Pappu Garelu/Vada ~ Ingredients Procedure - Green gram • Soak green grams in water overnight and - Chopped coriander grind it in the morning. - Curry leaves • Add coriander, curry leaves, onion, ginger - Chopped onions garlic paste, fenugreek powder, green chilli - Ginger & garlic paste paste, cumin seeds, and salt. Mix it well. - Fenugreek powder • Make vada like shape using your hand and - Cumin seeds fry it in hot oil till it turns brown in colour. - Green chilli paste • Tasty Pappu garelu is ready to be served Photo:https://foodrecipeseasy.com/pesara- - Salt with your choice of chutney. garelu-recipe/ - Oil Contributed by Srithik Munchinthala Acknowledgements: This is my grandma’s recipe and my mom helped in the making this.

~ Hyderabadi Haleem ~ A Habibi family recipe Haleem is a healthy meal prepared with wheat, lentils and meat with onions, saffron and of-course ghee. In our home me and my brother call it the Magic Porridge! My Daadi learnt it from her mother-in-law and it’s usually made more during the month of Ramzan. Originated from the Middle East, Haleem was Photo: https://timesofindia.indiatimes.com/ introduced during the Mughal period. The authentic traditional way is to cook this for 7-8 hours! Acknowledgements: This is my Daadi’s recipe. Kabir, Mom and Dad helped in the making this Contributed by Aryan Habibi presentation /

Ingredients Procedure Step 1: Prep - 700 gms boneless • Soak the dalia overnight then strain the water out the next day and boil it with water. chicken • After it cools down, blend it coarsely with a blender. - 250 gms broken wheat Step 2: Make special Haleem Masala (Dalia) • Dry grind cardamom, cloves, cinnamon,cumin seeds, shahi jeera, and black pepper to a fine - 1 tsp cumin seeds powder. - 1 tsp shahi jeera Step 3: Start Cooking - 3 cloves • Wash and clean the boneless chicken pieces then boil it with turmeric, chili powder, salt, the - 2 one inch stick special Haleem masala. Cook, cool and shred the chicken. Then, add the yogurt and cook cinnamon more. - 1/2 tsp black pepper Step 4: Now we assemble all the steps by combining them together. - 3 green chili, slit • Take a large wok or a pan and heat good amount of oil and ghee. Then, add green chili and - 3 onions, finely sliced onions. - 2 tbsp ginger garlic • Add ginger/garlic paste and fry till the raw smell vanishes from the ginger/garlic paste. paste • We then add the mashed wheat or dalia and chicken and masala mix really well. You have to - 2 tsp turmeric powder frequently keep stirring so that it does not burn. Keep stirring and cooking till the paste - 3 tsp red chili powder thickens and the oil and ghee leaves the sides of your wok. - 2 cup yogurt • For garnishing- Deep fry lots of onion rings till they turn crispy and golden brown and use - 1 cup oil and ghee lots.. these caramelised onions for garnishing. - 3 tbsp coriander leaves • You may add some more green chillies depending on your spice tolerance level. Now you add - Salt to taste the yummy garnishing- fried onions, squeeze lots of lemon juice and decorate with coriander - 1 lemon leaves (if you wish). You have to serve this dish hot! ENJOY!

~ Kosheri ~ A popular Egyptian dish Kosheri is Egypt's national dish and a widely popular street food. An Egyptian dish that originated during the mid-19th century, the dish combines Italian, Indian and Middle Eastern culinary elements. Kosheri is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar and garnished with chickpeas and crispy fried onions. It is often served with sprinklings Photo:https://www.themediterraneandish.com/eg of garlic juice; garlic vinegar and hot sauce are yptian-koshari-recipe/ optional. Contributed by Ruhaan Kotadia Acknowledgements: Mom helped in the making this. -https://en.wikipedia.org/wiki/Koshary

Ingredients Procedure For the Rice Step 1: Cooking Rice: - 1 cup short grain rice • Take a pot of water. - 1 cup whole masoor dal • Add masoor dal and cook till it is nearly done.It should have a bite to it. - ½ cup semiya • In another pot , add 1 tsp oil and roast semiya. - ½ teaspoon coriander • Add rice and toss. powder and pepper powder • Add water and cook till rice and semiya are done. It should not be mushy. - Cooking Oil • Then mix the masoor dal with the rice. - Salt to taste Step 2: Tomato sauce: For Tomato Sauce • Take a pan and put some cooking oil. • Add garlic and fry till smell goes away. - 1 kg red tomatoes pureed • Add onions and fry. - small onion grated • Add pureed tomatoes. - 4 cloves of garlic minced • Add coriander and pepper powder. - 1 tbsp vinegar - 1 tsp ground coriander - Salt and pepper • Cook till it thickens. - Cooking Oil • Add vinegar. - Red chilli flakes • Keep it warm until serving time. For garnishing - 4 onions thinly sliced and Step 3: Serving: fried in oil till brown and • Put the rice masoor semiya mix in a plate. crispy • Add the sauce. - 1 cup of small pasta cooked • Top it with fried onions, chickpeas and pasta. Enjoy! - ½ cup of cooked chickpeas

~ Rasam ~ Rasam is a tangy and tasty South Indian traditional dish made with tomatoes, spices and herbs. It’s a classic example of a traditional South Indian Photo:https://recipes.timesofindia.com/recipes soup which is used as a side dish with rice in /rasam/rs53552165.cms meals. This popular soupy dish is made in various ways in Regional Indian Cuisine and is known as Acknowledgements: This dish was prepared by my charu in Andhra Pradesh, saaru in Karnataka and thakkali rasam in Tamil Nadu. mother’s great grandmother and my grandmother taught my mother. I would like to thank my grandmother and my mom Contributed by Keshav Tripuraneni for this recipe and also our chef Rajesh bhaiyya and Ms. Soujanya.

Ingredients Procedure - Tomatoes -2(chopped) • Take a grinding jar and add the chopped tomatoes, tamarind pulp, chopped - Tamarind pulp - 1 tbsp garlic, peppercorns, grind in to a paste, keep it aside. - Jeera - ½ tbsp - Mustard seeds – ½ tbsp • Heat 2 tablespoons of ghee or oil in a pot, when it turns hot add all spices, - Coriander leaves that is jeera, mustard seeds, green chilies, 4 crushed garlic cloves and saute - Curry leaves for 5 mins. When the spices begin to sputter, add curry leaves. - Peppercorns-½ tbsp - Salt-according to taste • Then, add the grinded paste and a glass full of water. - Turmeric powder-½ tbsp • Add salt, turmeric powder, red chilli powder, coriander powder and let it - Red chilli powder-½ tbsp - Green chillies-3(chopped) boil on medium flame for 10 mins and when it is boiling, add finely - Garlic-(4-5) chopped coriander leaves and turn the flame off. - Coriander powder-½ tbsp • Serve tomato rasam with hot plain rice. - Ghee-2 tbsp

~ Mixed Vegetable Bonda ~ A spicy evening savior of South India What is it? Vegetable bonda is stuffed with different vegetables and spices and then it is fried. It is best to eat vegetable bonda during the monsoon and winter season. Tips from the cook: The batter should not be too thick or too runny! Photo: My mom (Mrs. Pratibha) Having a slightly thicker batter works better :) Acknowledgements: This is my grandma’s (Mrs.Krishna Contributed by Nidhi Bommala Veni) recipe. My sister helped with the presentation.

Ingredients Procedure - 2 cups besan flour • Mix all the dry ingredients in a mixing bowl. - 1 tbsp rice flour - 1 pinch baking soda - ½ tbsp red chilli powder • Add finely chopped carrot, cabbage, tomato, green chillies, coriander, and ginger to the - Salt to taste - Oil for frying mixture. - Drinking water(for the batter) • Add water, little by little, to form a thick - 1 cup finely chopped batter. carrot, cabbage, tomato - 2 tsp grated ginger • Heat oil in a frying pan. - 1 tbsp finely chopped coriander • Use a spoon to scoop out the batter and fry it - 2 tbsp grated coconut in hot oil until it turns golden brown. - Finely chopped green chillies • Serve hot bondas with coconut chutney and/or tea. (Coconut chutney + Bonda = Heaven!!)

Photo: My mom Acknowledgements: My mom helped in the making this.. Contributed by Bhuvanyu Kollareddy

~ Appadam Salad ~ Ingredients Procedure - Cucumber • Peel cucumber and chop it. - Tomato • Chop tomatoes. - Shredded cheese • Add all the ingredients and mix it well. - Roasted appadam • Crush roasted appadam and add it to the - Salt salad. • It is ready to be served. Photo:https://www.mintsrecipes.com/pa pad-bhel-salad-recipe/ Contributed by Ananya Prashanth Acknowledgements: My tuition teacher (Ms. Rani) helped me with the recipe.

~ Tomato Chutney (Odiya style) ~ Ingredients Procedure - Tomato-1kg • First, cut tomatoes, chillies and onion into small - Oil 2-3 tablespoon pieces. • Now, put oil in the pan. When the oil is heated, - Green chilli -3-4 add mustard seeds, red chilli, green chilli, curry - Sugar (to taste) leaves and onion. - Onion-2 big • When the onions turn light brown, add tomatoes - Curry leaves to it. Now, add turmeric and salt according to - Red chilli(whole)- taste and then cover the pan with the lid. • Let it cook for 5-10 minutes. Now, add red chilli 3-4 powder and sugar to and cover it for another 5 Photo:https://www.firsttimercook.com - Mustard seeds minutes. - Salt to taste • Garnish it with coriander leaves. Tomato /2019/02/tomato-khatta-sweet-tomato-r - Turmeric powder chutney is now ready to be served. You can eat elish.html with rice or parathas. Acknowledgements: My mom helped me with the recipe. - Red chilli powder Contributed by Kuvira Mallick -

~ Tamatar Ki Chutney ~ Ingredients Procedure - 4 tomatoes (chopped) • Firstly, take a sauce pan or a wok. Add oil and heat it. - 3 tsp oil • Add cumin seeds, mustard seeds and let them pop up. - 1/2 tsp cumin seeds - 1/2 tsp mustard seeds • Add fresh curry leaves, green chillies and saute well. - 8-10 curry leaves • Add the chopped tomatoes, mix well. - 2 slit green chillies • Add the dry spices such as salt, red chilli powder, - salt – to taste turmeric powder, ginger garlic paste, mix well. - 1/2 tsp red chilli • Cover the lid and cook the tomatoes for 4-5 minutes on powder low flame. - a pinch of turmeric powder • Remove the lid, give a stir. Photo:https://yummyindiankitchen.co • Cover the lid again and cook the tomatoes until they - 1/2 tsp ginger garlic m/tamatar-ki-chutney-recipe-tamatar-ki- paste turn soft and mushy for about 10-12 minutes. chatni/ For garnishing: • Remove the lid and stir the gravy. Once the tomatoes Acknowledgements: My mom - 1 tbsp freshly cook well, switch off the flame. helped me try out this recipe. chopped coriander • Garnish with fresh coriander leaves. Contributed by Neha Jahan leaves • Serve the gravy chutney with rice, idli or dosa. ●

~ Bajra Muthia with mix vegetable gravy ~ Ingredients for gravy - Potato- 250 gms - Cloves-3 to 4 - Chopped Onion- 250 gms - Cardamom- 2 to 3 - Tomato- 100 gms - Cinnamon sticks - 1 to 2 - Tomato- 200 gms - Star Anise- 1 to 2 - Cluster beans- 100 gms - Bay leaves- 2 to 3 - Drumsticks- 2 to 3 pieces - Ginger Garlic paste- 1 tbsp - Green peas- 50 to 100 gms - Red chilli powder- 1 tsp - Broad/ Indian beans- 50 gms - Coriander powder- 2 tsp - Brinjal/ Eggplant- 100 gms - Cumin powder- 2 tsp - Coriander- 1 bundle - Turmeric powder- ¼ tsp - Mint leaves- 1 bundle - Garam masala powder- ½ tsp Photo:https://www.youtube.com/wat - Fenugreek- 1 bundle - Carrot- 50 gms ch?app=desktop&v=y4rprBGP80o - - Boiled Bengal gram- 100 gms - French beans- 50 gms Acknowledgements: Recipe courtesy-Ms. Maheruneesha Amlani - Cooking Oil- 6 tbsp - Salt to taste (Mom) Contributed by Ms. Anjum

Ingredients Procedure for dumplings: - Spring onion- 200gms Procedure for dumplings: ● First, take the millet flour in a large bowl or vessel. - Tomato- 100 gms ● Then, add cut tomatoes and spring onion. - Coriander- 1 bundle ● Next, add the cut greens. ● Later, add all the spice powders and salt. - Mint- 1 bundle ● Then, add the oil and water.Mix the flour well to make a dough. - Fenugreek- 1 bundle ● Finally, make dumplings/ rolls with hands. Procedure for gravy: - Millet flour- 300-400 ● To begin, take a pan and pour cooking oil. ● Then, add the chopped onion to fry till it turns light brown in colour. gms ● Next, add the ginger garlic paste and sauté with onion. - Oil and water to make ● After that, add the spices- cinnamon, cardamom, star anise, and cloves. ● Later, add cut potato, cluster beans, Indian/ flat beans, green peas, carrot, and french beans to the dough fry. - Coriander powder- 2 tsp ● Allow all the veggies to fry for 5 mins, then add finely chopped tomatoes and all the green - Red chilli powder- 1 tsp - Cumin powder- 2 tsp leafy veggies along with boiled bengal grams. ● Next, add all the spice powders and salt to the mixture. ● Once these veggies are almost cooked, add cut brinjal and drumsticks. ● Later, add the dumplings.Allow this mixture to be on simmer for 15 to 20 mins. ● Finally, vegetable muthias are ready to be served. - Turmeric powder- ¼ tsp . Taste hint: These muthias are scrumptious when we add few drops of lemon and have raw - Salt to taste spring onion by the side.



~ Microwave Brownie ~ Ingredients Procedure - ½ cup unsalted butter • Put the butter and chocolate in a microwave safe - 100g unsweetened bowl and heat it for 1-2 minutes stirring every 30 chocolate seconds to melt the chocolate. Set aside. - 2 large eggs • In another bowl whisk together eggs and sugar. - 1 cup sugar • In another large bowl sift the flour with the baking - ½ cup all purpose powder and salt. Add the egg and chocolate mixtures flour along. with the vanilla extract and stir well to - ½ tsp baking powder combine. Photo:https://www.foodnetwork.com/rec - ½ tsp salt • Grease the microwave safe dish. Pour the batter into ipes/microwave-brownies-recipe-19454 62 - 1 tsp vanilla extract the pan and spread it evenly. - ½ cup chocolate chips • Scatter the chocolate chips on the top. Acknowledgements: Recipe courtesy of George Duran. • Cook on high for 5 minutes. Remove it from the oven Contributed by Hyder Raza and let it rest for 3 minutes before cutting and eating.

~ Gulab Jamun ~ Ingredients Procedure For Sugar Syrup: Prepare Sugar Syrup: - 2 cups sugar - 5 cups water • Take required quantity of sugar and water in a deep pan. Stir - 1 tsp milk - 1/4 tsp cardamom and bring to boil on high flame for sugar to dissolve. seeds - 1/2 tsp cardamom • Add milk and cardamom seeds to the sugar water. Boil powder further until it becomes sticky. For Gulab Jamun Balls: Prepare Gulab jamun balls: - 1 ½ cups khoya, grated • Take the grated khoya in a mixing bowl and then add maida - ½ tsp baking soda and baking soda to it. Mix it well. - ½ cup maida - 1 tsp milk • Add 1 tsp milk to it and knead it into a smooth soft dough. • Divide the dough into equal parts and make smooth surfaced Photo:https://in.pinterest.com/pin/454 balls out of it. 159943651175133/ • Heat ghee in a frying pan and deep-fry the balls until it Acknowledgements: I watched a becomes golden brown. video on YouTube and then my mom helped me.. • Now drain and let them cool for few minutes.Then immerse the gulab jamuns in the warm sugar syrup for at least 30 Contributed by Shivani Reddy minutes. Hot and tasty Gulab jamun is ready to be served. Kallem

~ Star Cookies ~ Ingredients Procedure - Maida – 2 cups • Take a bowl, add 2 cups of maida and 1 cup of sugar powder and mix well. - Sugar powder – 1 cup • Add 2 tsp of ghee , 2 eggs and 2 drops of vanilla essence. Mix well and kneed to hard - Ghee – 2 tsp dough. - Eggs - 2 • Roll it like a chapathi and cut it into desired - Vanilla Essence – 2 shapes. I like stars, so I made it in star shape. Photo:https://tasty.co/recipe/melania-tr drops umps-sour-cream-star-cookies • Heat the oil and fry them till it turns golden brown. Acknowledgements: My mom helped me with this recipe. • Yummy star cookies are ready to be served! Contributed by Vinay Solomon

~ Bari Kharvas ~ Ingredients Procedure - 1 litre buffalo • Take milk in large bowl. colostrum milk - 2 cup sugar • Add sugar, cardamom and saffron. Mix it till the powder sugar dissolves. • Take a steamer plate and pour milk in it. - 1/4 cup cardamom powder • Place a plate in steamer with enough water. Steam it for 25 minutes. Photo:https://hebbarskitchen.com/ - Pinch of saffron instant-kharvas-recipe-junnu-recipe/ strands • Let it cool. Cut into cubes. Keep in fridge for an - hour and then serve. Acknowledgements: I watched a video on YouTube and then my mom helped me with the presentation. Contributed by Sanaya Jiwani

~ Rainbow Popsicle(with no sugar) ~ Ingredients Procedure - 1/4 cup • For red layer, add deseeded watermelon into a blender watermelon, deseeded and grind until roughly blended. Then distribute evenly - 1/4 cup orange among the ice pop moulds. One or two tablespoons only. - 1/4 cup pineapple Each rainbow color layer should be the same size. Then - 1/4 cup kiwi freeze for one hour. - 1/4 cup • For orange layer, add oranges (in blender) and grind until blueberries roughly blended. Distribute among the ice pop moulds. Then again freeze for one hour. • For yellow layer, blend chopped pineapple and divide evenly among the moulds. Now cover with the popsicle sticks and freeze only for 40 minutes. • For green layer, blend chopped kiwi and divide evenly Photo:https://eugeniekitchen.com/rain among the moulds. Again, cover with the tops and freeze bow-popsicle/ for another 40 minutes. Acknowledgements: My mom helped me • Finally, for blue layer, blend blueberries and fill the with the recipe. moulds. Freeze completely. Enjoy! Contributed by Anvika Gurram

~ Kakara Pitha ~ Kakara Pitha is a delicious sweet dessert Photo:Mom (Mrs.Epsita Pattnaik) made by the people of Odisha. It is very crispy on the outside and has a Acknowledgements: My grandmother for the sweet filling in the inside. recipe and my mom, dad and cook bhaiya for Fun fact: helping me. Instead of frying if we steam the discs, it becomes Monda Pitha! Contributed by Rishaan Mohanty

Ingredients Procedure For filling- For filling: - Shredded coconut – • Heat a pan. Then add shredded coconut, sugar, and cardamom seeds. 500g • Keep stirring till it turns brown and sticky. - Sugar – 200g • Let it cool. - Cardamom – 3 pieces For shells: For shell- • Heat the water in a pan.Then add salt and sugar into the water - Rava – 300g and let the bubbles appear. - Sugar – 5 spoons • Keep stirring the water and add the rava so that no lumps are - Salt – 1 spoon formed. - Water – 600ml • Let the mixture cool. Then put it in a flat surface and knead it properly till a dough is formed. For Frying- - Oil - 1 litre For frying: - Tissue paper-5 • Take a bit of the dough and roll it to a ball in your palms. • Press one side of the ball to form a crater like shape (bowl). • Add a bit of the filing in the crater. • Pinch it inwards and close the top of the ball with a little bit of water. • A circular disc is ready for frying. • The yummy delicious Kakara Pitha is ready! It can be eaten hot or cold!

~ Chhena Poda ~ Baked cottage cheesecake Chhena poda is a cheese dessert from the Indian state Photo:Nibed Kamal(my husband) of Odisha. Chhena poda literally means Baked Cheese in Odia. Acknowledgements: Recipe courtesy-Mrs. Sunita It is made of well-kneaded homemade fresh cheese Patnaik (Mom) chhena, and sugar. It is baked for several hours until it browns.Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar. In Odisha, chhena poda is baked in sal leaves which gives chhena poda a distinct flavour. (Source: https://en.wikipedia.org/wiki/Chhena_poda ) Contributed by Ms. Madhu

Ingredients Procedure - 250 grams paneer • Firstly take fresh paneer or homemade chenna and mash it well with your hands (Homemade cottage • Add powdered sugar and cardamom powder and mix all together properly. cheese) • Add sooji/rava, ghee and milk. Mix it properly till everything incorporates well. • In a separate pan, fry the broken pieces of cashews and raisins. Add it to the - 4 tablespoons sugar chenna mix. • In a baking pan or a tin, add 1 tablespoon of ghee and spread all over the base. (powdered) • Add sugar and hold the pan or baking tray firmly on the gas top and heat the pan base till the sugar starts to caramelize. - 1½ tablespoons ghee • Turn off the gas and transfer the chenna mix over the caramelized sugar evenly. - 4 tablespoons milk • Tap the pan to settle the mix well and bake the chenna in a preheated oven at - 2 tablespoons sooji 180°C for 40-45 mins or till the toothpick inserted comes out clean. • Take out the baked chenna poda and cool it for 2 hours approximately (Semolina/ Rava) • Hold the pan upside down on a serving tray and remove the chenna poda carefully. Cut into slices and serve! - 1/2 teaspoon cardamom powder (Elaichi) - Cashew nuts - Raisins For caramelising: - 1 tablespoon ghee - 2-3 tablespoons sugar

The story behind this Cookbook - This Cookbook has been created as a part of inquiry into the unit ‘How We Organize Ourselves’ focussing on ‘Process and Change’. - This was an attempt to revive the ‘lost recipes’ in our families as an extension of the procedural writing activity. - Students could also identify and explain the ways that other people’s cultures are similar to and different from their own. Students showed understanding of and pride in their own culture. - Through this activity, students were able to build their understanding of the ‘Culture’ strand of the Aga Khan Academy.

Acknowledgements: Template: www.Slidesgo.com Book display: www.Pubhtml5.com Posters: www.canva.com and www.freepik.com