| |
|
|
Cooking club > Discover cooking |
Discover
Cooking programme
Session 1:
Getting to know one another followed by introduction to the
club.
Tale time:
Why cooking?
What kind of recipes?
Cleanliness during cooking.
Tools used - knives/ladles, etc.
Vegetable carving.
Understanding what children expect from the club.
Session 2:
Field trip to Russel Market:
Introduction to different types of greens, tubers, vegetables
and fruits. Introduction to fish & meats.
Session 3:
Sandwiches and summer recipes:
Egg - tomato - cucumber - chutney.
Use of cheese - cheese spread/ mayonnaise, Sprouts in salads
Drinks for the summer: lassi. Juices: fruits - orange, sweet
lime, black grapes, melon, lemon, pineapple, pomegranates
Vegetables used in juices ie: carrots, beetroot.
Session 4:
Introduction to vitamin contents
Introduction to proteins fat & carbohydrates.
Session 5 & 6:
Festive recipes: Payasam using various types of lentils, rice,
vermicelli, sabudana and vegetables.
Sweet Pongal - different varieties.
Khara Pongal.
Puranpori - information on different sweetening agents
Choondal - Information on lentils.
Bhel -
Information on the different types of nuts available.
Session 7:
Simple Baking:
Plain Cake / sandwich - jam or cream.
Walnut cake.
Biscuits - sweet or salted.
Use of curd in cake-making.
Information on fragrances / essences / flour-raising agents.
Session 8:
Rice:
Making Bisi Bele Bhaath.
Souring agents.
Instant dhokla.
Rice dishes (lemon/coconut/tamarind) .
Biriyani and raita.
Session 9:
Salads:
Vegetable salads.
Simple dressings.
Russian salad.
Fruit salads - plain or with cream / ice cream
Paanakam made of jaggery, dry ginger, elaichi powder in water.
Session 10:
Soups:
Clear veg soups.
Non veg soups.
Rasams.
Session 11:
Simple Appetizers:
Dips- Cheese & pineapple sticks.
Pizza and French fries.
Different toppings (tomato/ cheese/ capsicum/ onions/ olives/
chicken/ ham/ salami)
Cutlets (veg & non veg).
Session 12:
Simple desserts:
Trifle Custard and fruit.
Carrot halwa. |
|
|
|
Arts Club