Meal Recipe(s) Form. Recipe Name/Source

Transcription

1 Food lab #1 Lab Section Tuesday Group Name Three Healthy Hokies Student Names Erin Ford Ashley Francis Maureen Pyratel Lab Topic Indian, Hindu, Coronary Artery Disease Meal Prep Date 2/18/14 Meal Recipe(s) Form Recipe Name/Source Mah Kidal, Source: 1 cup, whole black lentils 1 cup or 2 tomatoes (pureed) 1 inch, ginger (crushed) 1 green chile (finely chopped) 1 tsp, coriander powder ½ tsp, cumin seeds ½ tsp, turmeric powder ½ tsp, red chili powder ½ tsp, garam masala powder 1 tbsp, oil Ingredients(quantity or weight, ingredient ex. 1 cup, brown rice) 3-4 cups, water (6-8 if no pressure cooker - double water) salt to taste Directions 1. Pick the lentils, rinse in water 2-3 times, and soak in water for 30 minutes (Grace will soak overnight) 2. After 30 minutes (in lab), drain the soaked lentils 3. Heat oil, add cumin seeds

2 4. Add the pureed tomatoes and mix well 5. Add the crushed ginger 6. Add all the dry spice powders 7. Add chopped green chile 8. Saute until the oil starts to leave 9. Add the soaked lentils 10. Add water and salt 11. Cover the pressure cooker and pressure cook until the mah kidal has become softer and buttery (~25 minutes). *If no pressure cooker, increase to minutes. Recipe Name/Source Indian Saffron Rice, Source: Rice/Detail.aspx?evt19=1 Ingredients(quantity or weight, ingredient ex. 1 cup, brown rice) 1 cup, uncooked long-brown rice (not rinsed) 2 cups, boiling water (divided) 2 tbsp, butter 1 tsp, salt ⅛ tsp, powdered saffron 1. Steep the saffron in ½ cup boiling water Directions 2. In a skillet, melt the butter on medium-high heat 3. Stir in the rice, and salt 4. Cook the rice, stirring constantly until the rice absorbs the butter and becomes opaque. Do not brown 5. Quickly pour in the remaining 1 ½ cups of boiling water, along with the saffron water 6. Cover immediately, reduce heat to low, and cook for 20 minutes Recipe Name/Source Guferati (Indian Green Beans), Source:

3 Beans/Detail.aspx?evt19=1 Ingredients(quantity or weight, ingredient ex. 1 cup, brown rice) 1 pound, fresh green beans (cut into 1 inch pieces) ¼ cup, vegetable oil 1 tbsp, black mustard seed 1 dried red chile pepper (crushed) 1 tsp, salt ½ tsp, white sugar Ground pepper to taste Directions 1. Bring a large pot of water to a boil 2. Place the green beans in the pot, cooking for approximately 3 to 4 minutes 3. Drain green beans and rinse with cold water 4. Heat the oil in a skillet over medium heat 5. Stir in the mustard seed 6. Mix in the chile pepper 7. Place green beans in the skillet 8. Season with salt and pepper 9. Cook green beans approximately 8 minutes Recipe Name/Source Fruit Laddu, Source: Ingredients(quantity or weight, ingredient ex. 1 cup, brown rice) 1/2 cup, dates (chopped) 1 tbsp, almonds 1 tbsp, raisins 1 tbsp, cashews 4 whole dry figs

4 1 tbsp, dessicated coconut 1 green cardamom pod Directions 1. Roast the almonds in a pan until browned, continuously stirring 2. Peel the cardamom pods 3. In a grinder, add the dates, figs, raisins, dessicated coconut, and cardamom pods 4. Add the roasted almonds 5. Grind to a coarse mixture 6. Put mixture into a bowl 7. Roll the mixture into 12 balls Lab Section Tuesday Group Name Three Healthy Hokies Student Names Erin Ford Ashley Francis Maureen Pyratel Lab Topic Indian, Hindu, Coronary Artery Disease Meal Prep Date 2/18/14 Equipment & Supply Form List the equipment and supplies that you will use from the lab to prepare and serve the meal. Be specific. Include items such as appliances, dinnerware, cookware, centerpieces, place mats, etc. If you need unusual cookware or appliances, check with instructors to see if these can be made available to you.if you do not list it, you will not have it for the meal. Item Size Quantity Stove-Top Pressure Cooker 6-8 qt. 1 Large covered pot (if no pressure cooker available) Tip: 12 qt. 1 Glass Mixing Bowl Pot/Covered Saucepan 2.5 qt. or larger 2.5 qt. or more 2 3 Skillet/Frying Pan Wooden Spoon Medium 2

5 Food Processor Grinder (Food processor will work if not available) Mortar & Pestle Standard measuring cups 8 oz. or more 8 oz. or more Small- Medium ⅛ tsp.- 1c Glass measuring cup 1c. 1 Glass measuring cup 2c. 1 Butter knife Standard 1 Santoku knife Utility knife Paring knife Jelly roll pan 12x17 1 Can opener Standard 1 Small glass ramekins Standard 4 Saran plastic wrap Standard 1 roll Spoons Standard 4 Forks Standard 4 Gold rimmed floral salad plates Standard 4 Gold rimmed floral tea cups Standard 4 Gold rimmed floral tea saucers Standard 4 Gold rimmed floral soup bowls Standard 4 Serving spoon (rice) Standard 1 Soup ladle (mah kidal) Standard 1

6 Serving fork (beans) Standard 1 Teapot/Teakettle 4 c. or more 1 Napkins Standard 6 Lab Section Tuesday Group Name Three Healthy Hokies Student Names Erin Ford Ashley Francis Maureen Pyratel Lab Topic Indian, Hindu, Coronary Artery Disease Meal Prep Date 2/18/14 Cost Analysis Form Food Brand Pkg. Size (wt., vol.) Qty. (No. of Pkgs.) Item Price Unit Price Amt. Used Cost of Amt. Used Fresh Green Beans Kroger N/A N/A (free) 2.49 $2.49/lb 1 lb $2.49 Whole Grain Brown Rice Diced Green Chile Kroger 16 oz $0.0625/oz 8 oz. $0.50 Kroger 4 oz $0.248/oz 1 oz. $0.25 Ground Coriander Seed Private Selection 1.25 oz $2.39/oz 1 tsp (0.17 oz.) $0.41 Ground Cumin Simple Truth Organic 1.68 oz $2.67/oz ½ tsp (0.08 oz.) $0.21 Ground Tumeric Kroger 1.5 oz $2.19/oz ½ tsp (0.08 oz.) $0.18 Chilli Powder Kroger 2.19 oz $0.46/oz ½ tsp (0.08 oz) $0.04 Salt Kroger N/A N/A N/A N/A 3 tsp N/A Chia Tea Celestial $0.125/ 4 bags $0.50

7 bags bag Vegetable Oil Kroger 32 oz $0.059/oz ¼ cup (2 oz) $0.11 Sugar Kroger 4 lbs (64 oz.) $0.031/oz 1 tsp (0.17oz.) $0.01 Sweetened Flake Coconut Kroger 7 oz $0.184/oz 1 Tbsp (0.5 oz.) $0.09 Chopped Dates Sun Maid 7 oz (sale) $0.548/oz 4 oz $2.19 Cali Mission Figs Sun Maid 7 oz $0.513/oz 3 oz $1.54 Raisins Kroger 12 oz $0.17/oz 1 Tbsp (0.5 oz) $0.09 Whole Cashews lightly salted Dry Roasted Almonds Kroger 8.5 oz $0.78/oz 1 Tbsp (0.5 oz) Kroger 8 oz $0.55/oz 1 Tbsp (0.5 oz) $0.39 $0.28 Ginger Root Kroger N/A /lb 1 whole (1/15th pound) Tomato Kroger N/A /lb 2 whole (1 lb) $0.30 $2.29 Black pepper Kroger N/A N/A N/A N/A 1tsp. N/A Butter - Lightly Salted Kroger 16 oz $0.19/oz 2 tbsp. (1 oz.) $0.19 Urad Whole (Black lentil) Maya/Moho- Oasis 2 lbs - 32 oz $0.112/oz 1 cup (8 oz) $0.90 Green Cardamom Pods Laxmil -Oasis 100g/ 3.5 oz $0.055/g 1 pod (~1g) $0.06 Black Mustard (powder) Maya/Moho - Oasis 200g/ 7 oz $0.28/oz. 1 Tbsp (0.5oz.) $0.14

8 Garam Masala Powder Maya/Moho- Oasis 200g/ 7 oz $0.41/oz. ¼ tsp. (0.041 oz.) $0.02 Saffron Powder The Gathering of Saffron - Oasis 2 g $5.495/g ⅛ tsp. (0.625 g) $3.43 Total N/A N/A 25 items $75.50 (w/o butter) N/A N/A $16.61 staples incl. $12.06 no staples Lab Section Tuesday Group Name Student Names Erin Ford Ashley Francis Three Healthy Hokies Maureen Pyratel Lab Topic Indian, Hindu, Coronary Artery Disease Meal Prep Date 2/18/14 Work Plan Describe the work plan for your production of the foods lab. Identify responsible team members for each task to prepare the meal. Tasks Team Member(s) Lentils will be rinsed and soaked morning of/overnight Puree two tomatoes in food processor, transfer to kidal (after oil has been heated) and then clean food processor. (5 minutes). Mah kidal: Drain lentils, heat oil in and add cumen to food processor (or large pot). Then add tomatoes (prepared above). Continue preparing kidal by measuring and adding ingredients following recipe instructions. Leave kidal to finish cooking.(10-15 minutes) Ladoo: Begin roasting almonds for ladoo. While almonds roast, peel and grind cardamom pods. (5-10 minutes) Ladoo: A. Grind/process dates, figs, and raisins. (5 minutes) B. Add almonds and ground cardamom to griner/processor and continue grinding. Remove mixture from processor and begin Grace (TA) Maureen Erin Ashley A. Maureen B. Ashley and

9 rolling into small balls. Place onto jelly pan, cover with saran wrap and cool in refrigerator. Clean and dry dishes here as able. Begin setting table. 1 salad plate, fork, spoon, teacup, teacup saucer, placemat, and napkin per setting (4 settings). Place silverware to right of plate (Indian custom). Side 1 & 2: Boil 2 pots of water (green beans and rice). While waiting for water to boil, trim green beans. (5-10 minutes) Side 1 & 2: Measure all ingredients for both sides. Sort into separate piles. Add to glass ramekins to conserve measuring spoon space if possible. (5-10 minutes) Washing dishes as they are dirtied. Help to tidy kitchen as much as possible. Prepare tea kettle with water for tea. Begin boiling green beans and rice. Each member will then step in to prepare one side dish. (~20 minutes) As 3:45 approaches, heat water in tea kettle. Get out all serving ware for dishes. Remove ladoo from refrigerator right before service. Put food onto plates. Pour tea cups and put tea bags in. Take pictures! Eat and clean up! Maureen Erin Maureen Ashley Erin Maureen and Ashley Erin Ashley and Erin Maureen All members All members

10

11