DELHI PUBLIC SCHOOL SONEPAT Syllabus for session

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1 DELHI PUBLIC SCHOOL SONEPAT Syllabus for session Cookery Club Class: VI to VIII No. of periods allotted per week-1 Month wise syllabus MONTH PERIODS WHAT TO DO April 4 1. Avoid leaving food that is cooking unattended for a long period of time, if at all. If using a timer, have it with you at all times to remind you that you have something brewing in the kitchen. 2. Turn handles of pots and pans inward and not sticking out. 3. Avoid reaching over the stovetop when cooking and watch your sleeves. 4. Keep curtains, potholders, towels, and any other combustibles away from cooking areas. 5. Do not put knives or other sharp objects into a full sink. Someone could reach in and accidentally get hurt. 6. When processing hot liquids in a blender (such as sauces and soups), make sure the blender's lid is back on, then cover the lid with a towel and your hand, before proceeding to blend. Also, do not fill the blender more than half-way. 7. Launder your dishtowels and sponges frequently to get rid of bacteria or simply

2 replace often. 8. Keep children and pets away from appliances when cooking. 9. Keep appliance cords as short as possible to avoid accidents such as tripping or knocking the appliance over. 10. Have a small fire extinguisher and a first aid kit readily accessible. Also make sure that smoke detectors are placed throughout your house. Vegetables English Ribbed Guard Snake Guard Spring Onion Sweet Potato Yam Unripe Jackfruit Ash Guard Bitter Guard Cluster Beans Colocassia Indian Gooseberry Dry Fruits English Cashewnuts Almonds Dry Dates Hindi Tauri Parval Hara Pyaz Shakerkand Jimikand Kacha Kathal Patha Karela Gawar Arvi Amla Hindi Kaju Badam Sukha Khajoor

3 Raisins Walnut Pistachios Spices English Aniseeds Asafoetida Bay Leaf Corriander Seeds Cardamon Cinnamon Cloves Cumin Seeds Dry Ginger Fenugreek Seeds Mustsrd Seeds Nutmeg Peppercorns Poppy Seeds Sasame Seeds Tamarind Saffron Pulses and Cereals English Black Gram Kishmish Akhrot Pista Hindi Saunf Hing Tejpatta Sukha Dhania Elaichi Daal Chini Laung Jeera Saunth Methi ke Beej Rai Jaiphal Kali Mirch Khus Khhus Til Imli Kesar Hindi Urad Daal

4 Bengal Gram Green Gram Tur Gram Maize Semolina Gram Flour Sago Vermicelli Chana Daal Moong Daal Toover Daal Makka Suzi Beasan Sabudana Semiya Ingredients:- ¼ cup oats ½ cup grated coconut ½ cup yougurt (dahi) ½ green chilli chopped ¼ tsp salt Tempering ½ tsp oil ½ tsp mustard seeds 2 whole red chillies Few curry leaves Method Grate the coconut Grind oats in a mixer to make powder Add yogurt, grated coconut, chopped green chilli and salt in the above oats powder. make a smooth paste Heat oil, put mustard seeds, when they start cracking add whole red chilles and

5 curry leaves. Remove the fire Add this tempering to chutney, Serve with Dosa, Idli or any south Indian dish. May 4 Ingredients:- 1 Cup Sweet Corn/ chana ¼ tsp salt Chat masala Onion Tomato Cucumber 1 Green Chilli ½ Lemon Method July & Aug Add water in corns and boil for 10 min Cut onion, tomato and cucumber in small pieces Add onion, tomato and cucumber in boiled corns Put salt chat masala Add lemon juice in it. 4 Tips: Moderately soft dough, used for sweet breads, requires 3 to 5 minutes of kneading and will still be slightly sticky. Moderately stiff dough, used for most non sweet breads, requires 6 to 8 minutes of kneading and is slightly firm to the touch.

7 Sep. 4 Ingredients:- 1 Bowl Semolina 1 cup curd 1 pkt ENO powder ½ tsp salt ½ cup Moong sprout Tempering 1 tsp Oil ½ tsp Mustard Oil and Cumin Seeds 1 green chilli 1 red chilli Few Curry leaves Method Cook the sprouts with a pich of salt till just tender. Now mix the Idli batter and cooked sprouts Pour it into the idli mould and steam for 5 min. Serve with coconut chutney. Oct. 4 Green Chutney Ingredients:-1 cup fresh coriander, chopped

8 ½ cup fresh mint chopped 2-3 green chillies ½ tsp salt ½ tsp sugar 1 tsp lemon juice Method Process the fresh coriander and mint with the green chilies in a blender Make a smooth paste using a little water if required. Add the salt and sugar Transfer to a bowl and stir in the lemon juice and mix it well Variation:- Add yogurt to the chutney and mix it properly. Soya Corn Balls Ingredients:- 1 cup soya granules 100 gm paneer ½ frozen corn 2 bread slice- torn into pieces and churned in a mixer to get fresh bread crumbs 1 tsp garam masala 1tsp salt and red chilli powder 1 tsp tomato ketchup 2 tsp chopped green coriander 1 green chilli finely chopped METHOD Soak soya granules in 1 cup of hot water for 15 min. strain. Squeeze out the water well from the soya granules in a muslin cloth (no water should remain) Mix soya granules with paneer, corn, fresh bread crumbs, gram masala, salt chilli powder tomato ketchup chopped green coriander and green chill.

9 Make small round balls out of it. Heat oil in a kadhai and deep fry the balls on medium heat till crisp and golden..serve hot with green chutney. Nov. 4 Ingredients:- 8 Colocasia leaves 1 ½ cup gram flour 2 tsp coriander powder, 2 tsp cumin powder, 1 tsp red chilli, 1 tsp turmeric powder, 2 tsp sesame seeds, salt to taste, 2 tsp chilli paste, 2 tsp ginger paste, 2 tsp oil, 2 tsp garam masala, 4 tsp grated jiggery, 1 tsp mustard seeds, a pinch of asafetida, 2 tsp grated fresh coconut, 2 tsp chooped fresh coriander METHOD:- Remove the thick stem from the leaves. Wash the leaves, wipe dry. To make the masala, mix together the gram flour, coriander powder, cumin powder, chilli powder, and turmeric powder in a bowl. Add the sesame seeds, salt green chilli bpaste, ginger paste, ne tsp oil, garam masala powder and jiggery. Mix well. Place a leaf, shiny face down on a work surface. Spreadthe masala evenly over the back of the leaf. Place another leaf over it, but its tempering end in the opposite direction of the first one. Spread some paste over it. Similarly use up three leaves per roll. Heat remaining oil in a non stick pan. Add the mustard seeds. When they begin to crackle, add the asafetida and slices of patra. Sauté till golden brown. TOMATO CHUTNEY Ingredients:- 5-6 tomatoes, finely chopped, 1 tsp pure ghee, ½ tsp cumin seeds, a pinch of asafetida, 1 green chilli, 10 curry leaves, ½ tsp red chilli powder, ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp cumin seeds powder, ½ garam masala, salt to taste, 1 tsp sugar, 2 tsp chopped fresh coriander METHOD:- Heat the ghee in the pan. Add the cumin seeds and when they begin to change the colour, add the asafetida, green chilli and curry leaves and sauté for a minute. Mix together the chilli powder, turmeric powder, coriander powder, cumin powder

10 and garam masala in one fourth cup of water and add to the green chillichilli mixture, sauté for two minutes. chilli mixture, sauté for two minutes. Add tomatoes, salt, sugar and half a cup of water. Mix well, lower the heat once the mixtures come to a boil and cook for 10 to 15 min. Garnish with the fresh coriander and serve hot. Dec. APPLE OATS CAKE Ingredients:- 50 grm oats(1/2 cup) oats 2 apples cut into 2 thick slices One fourth cup sugar, one fourth cup water 1 tsp coffee One fourth cinnamon powder Method: 1 cut apples into thick slices without peeling 2 mix sugar, water, coffee and cinnamon powder in a pan. Bring to a boil. simmer for 1 min. remove from fire 3. Immediately dip the apples on both sides in sugar syrup. 4. coat all sides of the apple with oats spread in a plate 5. Bake at 180*c for 10 mins. Serve with honey.

11 Jan Ingredients 500 grams cheese (paneer), cut into 1- inch cubes 1 inch ginger 6-8 garlic cloves 2-3 green chilles 1 tsp rice bran oil 4 medium onions sliced 1 cup drained skimmed milk yogurt 1.5 tsp fresh low fat cream 1 tsp cornflour 1 egg white ½ tsp garam masala powder 1 medium green capsicum seeded and cut into 1 inch pieces Salt to taste ¼ teaspoon green cardamom powder, 1 tblsponn butter, for basting Method: 1. Grind the ginger- garlic and green chillies to affine paste 2. Heat the oil in a non-stick kadai and sauté the onions till brown. Cool and g rind to a paste 3. In a large bowl, combine the browned onion paste, drained yogurt fresh cream, cornflour, egg white, ginger garlic chilli paste, garam masala powder, green capsicum pieces, salt and green cardamom powder. Add the panner

12 cubes,mix well and aside to a marinate for one hour. 4. Arrange the paneer cubes and capsicum cubes alternately on a skewer and grill for five to six min. 5. Serve hot with onion rings and mint chutney. SOYA MALAI CHAP Ingredients :- 5-6 chaps Fresh cream, salt to taste, turmeric powder, chilli powder, garam masala, chap masala, 2 onions finely chopped, 2 tomatoes finelly chopped, 2 green chilli finelly chopped. Oil METHOD Keep in hot water from min. In pan heat the oil for two min, add chopped onions and sauté for 2 min or till the golden brown add chopped tomatoes. Now add all spices and cover the lid for 5 min. now add cream in it and chap and cover for 15 min. Serve soya chap with onion rings and and garnish with green coriender

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