Translation initiative by Ackman Academy. Thane Credits to volunteers fron Autraan Academy, aatman }€3q academy 1 | Sta. X~ Cookery Workbook@ Lesson 1 Cooking Food Let's learn, 1. The process of cooking food 2. Objectives of cooking food 3. Methods of cooking food Ingatlier times, humans ate raw meat and leavesand fruits of trees| After humans discovered fire, they also discovered various methods to cook food using fire. Cooking food — Cooking is using heat to bring about change in various ingredients used to make them better in nutrition and taste. aes Objectives of cooking food ~ 1. Change in taste ~ Boiled potatoes (cooked) taste sweeter than raw potatoes and fried potatoes taste even better. 2. Change in flavor ~ Roasted peanuts taste more delicious than raw peanuts ‘Change in touch and feel - cake when baked properly, becomes soft and porous and aromatic. (food becomes lighter to digest and changes its taste forbetter) 4, ° Change in colar = Spir ‘ch looks greener when cooked 5. Food becomes easier to digest — For example ~sprouted moth veans are easier to digest, than non-sprouted ones. Cooking kills micro-organisms contained in the food making It safe to eat. Therefore, boiled milk lasts longer than one which.is not boiled. Various methods of cooking food — Different forms of heat are used to cook ingredients to convert them into food. Numerous fuels such as wood, coal, kerosene, cooking gas, solar cooker and electricity are used for the ~ purpés@] Multiple média are used to provide heat while cooking ingredients, 8 | Std. X-Cooksxy WorkbookIngredients required to make Thalipeeth flour Following grains should be cleaned, sieved, roasted and ground together to make Thalipeeth flour— Rice, millet (jowar), pearl millet (bajari) ~ 1/2 kg each Black lentils/split black lentil, split Bengal gram/Bengal grem — ¥ kilo each Wheat, coriander seeds ~% cup each, *Grated carrots or spinach leaves can also be added along with green coriander to Thalipeeth ‘What have we learnt so far? 1. - Different types of grains used in making Thalipeeth flour 2. Finely chopping coriander and onion 3. Making a medium soft dough . 4, Patting dough to make Thalipeeth 5. Frying Thalipeeth in oil till both sides turn golden brown Self-study — 1. List grains used to make Thalipeeth flour 2, List ingredients added int Thalipeeth dough while mixing it 4, “Tick the correct answer— ‘A. What can we add to, Thalipgeth along with coriander to make it more flavorful? a. Fenugreek leaves or spinach b. Grated carrot cil © Learning project ‘With the help of your teachers or parents spread chopped onions, green bell pepper and corn 1a Thaiipeeth. Garnish it with grated cheese to make @ Maharashtrian pizza 29 | Sta. X- Cookery WorkbookPractical 9 Kothimbir Vadi Let's iearn - L Ingredients required to make Kothimbir Vadi 2. Making of Kothimbir Vadi Ingredients ~ © Chopped coriander~ 1 cup © Gram flour cup © Rice flour 1.cup © Roasted sesame seeds —2 teaspoons © Ginger—4 piece © Gatlic~3 cloves © Green chilies ~2 pieces © Salttotaste © Hotoil 2 teaspoon © Oiltofry | Making Kothimbir Vadi ~ 1 2. 3 ‘Wash coriander thoroughly and chop it fine Make a paste of ginser garlic and green chilies and add to it Mix it with gram flour, rice fiour, roasted sesame seeds, salt and hot oil to make it tight dough (add water only in necessary quantity) Roll the dough in a cylinder shape and place it in oiled strainer Boil 3 cups of water in a container and place the strainer on it. Steam the roll for 15 to 20 minutes After the cylinder-shaped roll cools a bit cut half-inch-thick discs. Shallow or deep fry these discs in oil as per liking. Serve Kothimbir Vadi ina plate. 50 | Std. X~ Cookery Workbooksat, ey Accordirig to these mediums, various methods of cooking are as follows: areaeaeseny a cxamples Fda, Groonamts, Sesame eee pits ps f A See Cay lo utr Simmering |B. Taieoranteral sappomtubinic ee” | C. Lana nce sbd ter vostbles rar Pa Reta te, Dosa Sever pail, |B. Roasting moyen - e700 | AL Boiling.» vate |B Stemne, swmtnedins |e! £0. Odakdug |S Using olf or | A Shallow fry ~ using litle quantity | butter or | butte for fying i | TA. Roasting | paathas, vegetable pay Clavited | B, “Deep fying using large quantiyof oil or| B, Pari, Samos, Priters, "| ay utter | butter to let the ingredient immerse for | | fying : i pa ete ¥ nigneg Ot ra . 1. Use of hot surface asa)medivm to cook food ~ This s also known as use of dry heat for cooking food ‘A. Roasting - This includes roasting corn ears, eggplant, roti on direct heat. Roasting rott on a gridle or toasting semolina or groundnuts are also example of the same. Dry roasting gives an ingredient @ golden-brown color, makes it more delicious and ‘crunchier, The food thus cooked becomes flavorful, tasty and easy to digest Baking oF roasting in the oven — Cooking in an aven is also known as baking or roasting in an oven. For exarnple, cake, bread and biscuits. Oven baked dish is also golden-brown in color, flavorful and tasty but one needs to have an oven for the same. Different methods of cocking using water — In other words it is also known as cooking food using wet heat. \ ps ‘A. Simmering -This is'a predominantly used method for cooking. Water starts to boil when it reaches hundred degrees Celsius however, for simmering the temperature of water should be 85 t0 90 degrees Celsius. Tiny water bubbles are formed at the base of the container before water starts to boil. This indicates that the temperature of water is ideal for simmering process. Dishes like Indian pudding, buttermilk curry i (kadhi) and soups tend to split if they are boiled on high heat. Itis therefore ideal to se simmering method to cook these recipes) Simmering method is highly advantageous and impertant for cooking dishes like indian pudding (Kher), buttermilk curry (kadhi) and soups as this method allows the ingredients in these to remain intact. These dishes stay thick, wholesome and become flavorful as they are cooked using low heat simmering technique. 8 | Sta. X- Cookery WorkbookGa 2. What have we learnt so far? 2 3 5. Steaming = Water boils and is transformed into steam which is used to cook food. Jn case ofa pressure cooker the lids fit tightly and a whistle (weight) is placed on it. The steam trapped inside helps food to cook faster. This method is effectively used for cooking rice, lentils and vegetables fo save time, fuel and money. Two to four ingredients (depending on the size of the Pressure cooker) can be cooked simultaneously in a pressure cooker. Different methods of cooking using oll, butter or clarified butter to cook = A. Shallow frying ~ using less oil or butter for cocking ~ Grdle or a shallow pan is used for cooking in less oil or butter. Small quantity of oils spread on the Bridle to shallow fry or roast to make pancakes, parathas etc. 8. Deep frying —For this method a deep container like wokis used, Oil or ghee is heated in wok. Skimmeris then used to move and stir and to deep fry puri fritters, snacke and Gulab jam’) Peep frying gives the food crispy and flaky texture. It also gives a golden-brown hue to it and helps it cook faster. ransformation of food ‘ingredients with the -help of heat is known as ‘cooking’. } ‘Objectives of cooking are— © Changing the taste © Making food flavorful © Adding new texture for better feel or touch © Transform the colors . © Make food easy to digest © Kill micro-organisms in the food Various methods of cooking . © Boiling © Steaming © Frying 9 Roasting 4 | Sta. X- Cookery WorkbookRoces Self ~ Study - 1. Define cooking food. 2. Whats the name of the method in which food 1s cooked using heated surface? 3. Three methods of wet heat cooking are— a b. cy 4, Give 4-5 examples of dishes cooked using ‘roasting’ method 5. Tick the correct answer - What precaution will you take to prevent splitting of pudding, soup or kadhi - © Simmer on tow heat © Boiling on high heat ©, Cooking in pressure cooker ©” Learning Project - Collect information of Appe Patra wing heateat surface 8 | Sta. X- Cookery Workbook ing % the methone f Gokup ba Whricle feocb x & ccokedLesson 2 Serving and Packaging of Food Let's learn 1 2 Serving food as per touch and feel Advantages of packaging and wrapping K Packaging of various foods Cy pd Serving food as per its touch and feel: - Chutneys - Powdered chutney or moist chutneys can be served directly in the plate or in @ small piate. The semi-liquid chutney served as an accompaniment to idl is served in a small bow! Salads ~ Salads are served in dinner or small size plates ‘Soups ~ Soups are generally served in soup bowls or plain bowls Snacks ~ Snacks are served in flat plates. Pohe (Rice flakes), Upma (Made of semolina) and Bhel are served in deep bowls as.these bowls help to keep these dishes warm. Bhel is moist in nature. Hence serving it In hollow bowls allows proper mixing of the same. Vegetables ~ Vegetables with little or no gravy are served directly on lunch er dinner plate. Vegetables cooked in gravy are served in large size bowls. Rice — Rice or variety of rice dishes are made to look attractive by molding them in round shape. These roundels are further garnished with freshly grated coconut and green coriander. Kheer (Pudding) ~ Kher is served in bowls. Similarly, desserts like Shrikhand, Basundi, carrot pudding (Gajar halwa) are also served In bowls, These desserts are garnished with Gry fruits such.as-chopped-orwhsle almonds, cashews, cherries, walnuts and pistachios, Sandwiches ~it is convenient to eat sandwiches or Kachhi Daabell if they are wrapped in Paper napkin while serving Packaging plays an important role in selling of food product. Food packaging material is made of glass, wood, metal, paper or plasti referably(packaging material should be made from environmentally friendly and bio-degradable material, Now 2 days, bowls, trays and plates made from banana bark or betel nut bark are preferred}to those made of thermocol. Those are also better as they are eco-friendly. Only if the food products need to be transported far off, aluminium or plastic bowis or trays should be used. 6 | Std. X~ Cookery Workbook:Benefits of packaging— > 1. Food stays fresh for longer time. It does not get stale 2. Packaging provides protection and cover from dust, flies and insects. It also prevents contact of food with air and water which restricts growth of fungi and micro- Kher (Pudding) ~ organisms. This also keeps food fresh and healthy for much more time, 3. Transparent packaging (made of plastic paper) makes the product look attractive 4, It is easier to handle food which is packed properly 5. Transportation of food products becomes convenient Or “Xin” Packaging of different food products ~ 1, Chutneys ~ sealing of dry chutney powders or wet/moist chutneys in air-tight pouches made of thick plastic}helps them stay fresh. These pouches are also convenient for transportation. These chutneys can also be packed id plastic contslners but it also increases the manufacturing cost. 2. Salads ~ salads can be neatly packed in packing Paper which also increases the attractiveness of the product. 3. Soups ~ soups are served in soup bowls. it can be covered with a cling film. It can be reheated prior to serving 4. “Snacks bowls.[Ti bbark bowls or thick paper bowls wrapped with a cling film !pma, Shira and Pohe are served in hollow fhey-can be packed and served in banana 5. | Dishes such as tomato omelet, Masala Puri, patty are served in plastic or aluminum trays covered with sealed lr tight plastic bag. ] 6. | Plastic containers dr plastic trays along with cling film are used to pack and serve variety of vegetables and mice J fp) “ Plasie or cbse Agee pt What have we learnt so far? !! pl : r fl . 1. Amold is used to serve variety of rice dishes to make them look attractive 2. Soup is served in soup bowls or in hollow bowls 3. Benefits of packaging are ~ 7 | Std. X- Cookery Workbooka. Food products stay fresh b. Handling of food products becomes easy c. , Transportation of food products becomes convenient 4 ‘Transparent packaging makes food products look attractive 4, Packaging of different food products ~ a. intainers or trays along with cling film are used to pack variety of cookes! vegetables and rice G) eb [Powder chutneys and moist chutneys are packed in thick plastic bags and are sealed ‘ aictieht} Self ~ Study - 1. Match the following foods with their packaging based on the touch and feel of these products [Food eroduct Method of serving | 1 | bry or power chutney senedinzowl } ! 2 {son cenedinaosh | | t - a 3. | Rice ‘Wrapped in a paper napkin while serving Ci | 4 | Sandwich Served in small Bowls [5 [Liquid or wet chutney Served inmmolded round shape 2. Write two benefits of packaging: a b, 3. Tick the correct answer— Which tree bark is used to make eco-friendly bowls and plates instead of thermoccl and plastic? © Bark of any tree Ve Dried bark of banana tree © Bark of mango tree @ Learning project - Collate information of foll paper used for packaging 8 | Std. X- Cookery WorxbookLesson 3 Labels on Food Products Let's learn 1. Why isa label attached to packaged food? 2. Approval of lat.zl on packaged food 3. Essential components of a label Many times, it is convenient to buy packaged food and eat it at home instead of visiting a restaurant, Attractively packed ‘ready to eat’ food products are therefore available in the market {Label attached to the package gives buyer more information about the food product) Labels on food products are approved bj FSAI (Food safety and standards authority of india. f Manufacturers of food products must obtain license from FSSAI prior to starting any food! related business or manufacturing. FSSAI authorities assign a 14-digit number to the food product. This numiber needs to be printed on the packaging of the product (bag or box). The product must also have an appropriate label. A label must have following components ~ 1. . ifthe product is vegetarian there must be.a green square with a green dot printed on the label. Similarly, for ndn-vegetarian food a red square with red dot must be printéd on the label attached. 3 ‘2. Name of che product 2 4. Weight » §, Batch number 6. Additional ingredients (used to enhance the taste) and preservatives used 47. Date of manufacturing e © 8 Expiry date’ 9 | Sta. X- Cookery Workbook:2.9. Selling price © 10. Company name, address and logo LL Instructions for storage ® 12. Instructions how to use the product 13. List of nutrients and their quantity in the food product (Applicable to some products) a. Ad. 14-digit registration number issued by FSSAI ‘A label thus gives a buyer maximum information about the food product. It also helps the buyer to choose the right food product from many options available. What have we learnt so far? Allabel is attached to packaged food produc order to provide information about the product | (J) - 2. FSAI (Food safety and standards association of India) approves the label on the food product @* [[¢5sat approval and permission s required to start any fod and food related business. A VY) aéccigit number is issued by FSAI which must be printed onthe lobe af the packages food | =e 4, Vegetarian food products must have a green square with a green dot in it and non- vegetarian products must have red-square with a red dot printed on the packaging and label Self-Study - 1. Explain the meaning of these signs on a label re [@| [e] 10 | Std. X~ Cookery Workbook2. Tick the correct answer — n of India to start a Which permission is required from Food safety and standards associat food raiated business? © Permission for expenses © License Permission to buy a shop digits (12, 13, 14) 3, Registration number issued by FSSAI has 4, Where does one print registration number obtained from FSAI? e's © Learning Project - Observe labels of various vegetarian and non-vegetarian food products available in the market and share the information with family members. 11 | Std, X- Cookery Workbook:ve Lesson 4 Deciding Selling Price of Food Products Let’s learn — How is selling price of a food product decided? While deciding the selling price of a food product. essential factors considered are cost of ingredients, labor, fuel and profit. Selling price of a food product is calculated as follows ~ 1. Actua ote of rw ingredients (érerters alg) 2. GO per cent of the actual cost is added as the market value} 10 per cent is added to consider fluctuating rates of ingredients in the market 3. 30 percent of the actual cost iseonsidered as labor and fuel cost. 4. Approximately 10 per cent of the actual costis-considered as profit. Therefore, cost of a food product will be1+2+3+4 Calculate the selling orice of Lasun chutney (Garlic chutney) Tene] Deseripion Price j fr | Gartie 1/4 eupy _ ; 2 | Dry grated cocomt (1 eupy 7 - P ~_| Rede powder @ abespoons) te E ;4 | Salttorste 1 | GC ls —Teana — 6 | Tosceommodate market uctuation]0 percent oF cont A Tt 7 Labor cost : Fuel eost 30 per ent of cost A 8 Profit— 10 per cént of cost A. : 9 SHO+THB ~ | “The quantity of ingredients taken are enough for making half a cup of chutney. You have calculated cost as per the chart above. Using the same method calculate the selling price for 509 grams (Half a kilo) chutney. 12 | Std. X~ Cookery Workbook‘What have we learnt so far? It is essential to consider factors such as raw material or ingredient cost, labor, fuel and profit while calculating selling price of a food product. Self — Study - 1. What factors must be considered while calculating selling price of a food product? at . b. fateer ) 2. While calculating selling price ____ % of cost of ingredients {raw material) is considered as net profit — a. 0% ber 10%~ c. 100% © Learning Project ~ Calculate selling price of a food product you have prepared 18 | Std. X- Cookery WorkbookLet's learn ~ Practical 1 Fresh Coconut Chutney 1. Ingredients required to make fresh coconut chutney 2. Making of fresh coconut chutney Ingredients — © Fresh grated coconut - half cup © Washed and roughly chopped coriander — half cup © Greei chities-5 106 © Salttotaste © Cumin seeds ~% tea spoon © Curryleaves 5106 ° Lemon juice ~2 tea spoons © Garlic cloves —5 ta 6 (as per liking} Making fresh coconut chutney ~ 1. Combine the ingredients and finely grind them in a mixer. make a fine paste. 2. Serve it ina glass bow! **If you want to make it greener, add half @ cup of coriander more. What have we learnt so far? 4. Grating coconut 2. Cleaning and chopping of coriander 3. Combining all ingredients and grinding them in a mixer id] Sta. x ~ Cookery Workbook Add 1 to 2 spoons of water toSelf ~ study ~ 1, Write the names of ingredients used in making of a coconut chutney 2. Tick the correct answer — Adding extra haif cup of coriander will give a. Red b Green White © Learning project 1. Uist different uses of coconut 2. Make a list of recipes made from fresh grated coconu color to the chutney. 18 | ta. X~ Cookery WorkbookIngredients required for Bengal gram chutney (Chana daal chutney) Practical 2 Bengal Gram Chutney Let’s learn - Al 2. Making of Bengal gram chutney (Chana daal chutney) ingredients — © Washed and soaked Bengal gram ~2 cups © Grated raw mango — haifa cup © Fresh grated coconut - 3 cup © Salt totaste © Sugar~2tea spoons 2 Cooking cit ~2 tablespoons © Mustard © Asafetida—as per requirement © Turmeric powder © Dryred chilies ~ 2 pieces © Green chilies —4 >. Curry leaves ~4 to S ° Finely chopped green coriander ~ 2 tea spoons Making Bengal Gram Chutney — 1 Wash Bengal gram daal thoroughly and soak it in water for 3 to 4 hours. Strain it properly to drain excess water Using pestle and mortar or mixer coarsely grind the soaked daal Add freshly grated coconut, grated raw mango, salt, sugar, coriander and green chili paste to the daal Heat oil ina small pan or wok. Temper mustard, asafetida, turmeric. Add curry leaves and dry red chili pieces to it. Let it cool before adding it to the daat Serve in glass bow! 16 | Sta. X- Cookery WorkbookWhat have we learnt so far? 1. Soaking daal/ grating coconut 2. Coarse grinding 3. Tempering for chutney 4, Serving chutney in a bow! Self ~study - 1. Tick the correct answer - A. For how many hours Bengal gram daal should be soaked for making chuta: 1. 3t04 hours 2. Whours 8, Describe the texture of daal while grinding for chutney 1 Coarse 2. Soft 2. List ingredients used for making Bengal gram a: © Learning project Draw a picture of raw mango and color it 17 | Sta. X- Cookery WorkbookPractical 3 Lasun Chutney / Garlic Chutney Let’s learn ~ i, ingredients required for jasun chutney 2. Recipe of lasun chutney Ingredients — | Garlic cloves —% cup ° | Grated dry coconut — 1 cup © | Red chili powder ~ 2 tablespoons © Salt to taste 2 Roasted peanuts ~ as per liking ~ % cup 0 Recipe © Peel garlic cloves Making Lasun Chutney - 1. Combine all ingredients and grind them coarsely in pestie-and-martat-er mixer , 2 Serve ina glass bowl ‘What have we learnt so far? 1. Peeling garlic cloves 2. Grating coconut 3. Roasting peanuts 4. Combining and coarse grinding 18 | Std. X- Cookery Workbook’self-study ~ 1. _ List ingredients used for making of Lasun (garlic) chutney 2. Complete the sentence by choosing appropriate alternative Garlic should be while making garlic chutney ) 2 Peeled b. Fried é. Chopped d. Grated © Learning project Prepare ginger-garlic paste required in every day cooking. Write recipe of the same 19 | Std. X~ Cookery WorkbootePractical 4 Cucumber Raita Let's learn — 4. Ingredients required for cucumber raita 2. Making of cucumber raita Ingredients — © Finely chopped cucumber —1 cup © Coarse peanut powder—% cup © Green chili~1 medium sized’ © Cumin seeds~% teaspoon © Asafetida A pinch © Lemon juice ~2 teaspoons © Ghee~2 teaspoons Making Cucumber Raita ~ 1. Finely chop cucumber and add some salt to it. After some time squeeze excess water out of it 2. Add lemon juice, roasted peanut powder, sugar and temper it with ghee, asafetida and green chilies 3. Mix it well 4. Serve ina bow! What have we learnt so far? 1. Chopping cucumber finely 2. Ingredients release water after salt is added 3. Squeezing out excess water 4. Combining all ingredients well 5. Tempering the dish 20 | Std. X~Cookery WorkbookSelf- study ~ 1. What will happen if salt is added to finely chopped cucumber’? Cucumber will release water b. Taste of cucumber will change c. Flavor of cucumber will change Which ingredients are used to temper cucumber raita? © Learning project- Create a decorative salad by cutting beetroot, carrots and cucumber discs 21 | Std. X~ Cookery WorkzbookePractical 5 Guava Raita Let's learn - 1. Ingredients required for guava raita 2. Making of guava raita Ingredients - © Guava 1 medium sized ripe guava Sweet curd~1 cup salt to taste © Sugar totaste © Pomegranate seeds — 2 tablespoons (as per liking) Making guava raita 1. Wash the guava thoraughly and cut it into fine pieces 2. Add sweet curd, sugar and salt to it 3. PVETIRe add pomegranate seeds to it 4, Mixwell 5. Serve the raita'ina bowl *You can also make apple raita by replacing guava with apple What have we learnt so far? 1. Cutting guava into fine pieces 2. Peeling pomegranate 3. Combining the mixture well 4, Serving the raita 22 | Std X-Cookery WorkbookSelf- study - ‘A. List ingredients required for guava raita a b. B. Tick the correct answer ‘A. Which ingredient is as important as sugar and salt in guava raita? a. Sourcurd b. Sweet curd Buttermilk Milk e. Water © Learning project - Match the following Neme : Taste | ‘Tamarind Bitter ~ | Goava Astringent Gooseberry (Awala) ‘Sweet Biter gourd sot 28 | Std. X- Cookery Workbook:Practical 6 Corn soup Let's learn - 1. Ingredients required for corn soup 2. Making of com soup Ingredients - © Sweet corn ~ one and half cup © Corn flour-2 teaspoons © Soya sauce—% teaspoon © Sugar~1 teaspoon © Salttotaste © Pepper powder—% teaspoon Making corn soup 1. Set aside a large soon of sweet corn kernels. Add 3 cups of water to the rest of sweet corn and cook it in the pressure cooker. puree it in mixer after it cools down 2. Add water tg make corn flour paste. Mix this paste in corn puree 3. Add required amount of water to adjust the consistency. Heat the mixture. Now add the sweet corn kernels which were set aside along with soya sauce: Turn off the gas after the mixture starts boiling or bubbling 4, Sprinkle black pepper powder as per liking 5. Pour it into a large container and serve hot in soup bowls What have we learnt so far? 1. Separating sweet corn kernels from corn ears 2. Cooking sweet corn with some water 3. Making pulp or puree of cooked sweet corn 4. Adding soya sauce and black pepper powder to taste 24 | Std. X- Cookery WorkbookSelf-Study ~ 1. Tick the correct answer — A. How did we add the corn flour paste to sweet corn pulp? a. By making a paste of corn flour and water b. Added com flour directly c. _ Mixed corn flour with tea and then added it to the pulp B. Which powder do we add to the soup when it is ready? a. Black pepper powder b. Cumin powder 2. Select the right alternative to complete the sentence While making com soup, sweet corn was _ in the pressure cooker before grinding them in the mixer a. Cooked b. Fried c. Grated © Learning project Prepare corn Bhel 26 | Std. X~ Cookery WorkbookPractical 7 Spinach Soup Let's learn - 1. Ingredients required for spinach soup Making of spinach soup Ingredients — © Spinach —2 cups © Milk =% cup © All-purpose fiour (maida) ~ 2 teaspoons © Butter~ i teaspoon © Saltto taste © Black pepper powder ~as per taste Making of Spinach Soup 1. Wash spinach leaves thoroughly and chop them, Run the leaves in the mixer to make spinach pulp 2. { Heat butter ina pan and add all-purpose flour to it: After sauteing the flour add warm Til to it. Heat the mixture till it thickens {keep stirring with a spoon while thickening it) to prepare c ine ale) Let the sauce cool @ bit and then add scinach pulp, salt and black pepper powder to it. ‘Simmer it on tow flame é 5. Pourit ina container and serve hot 26 | Std. X- Cookery WorkbookWhat have we learnt so far? 2. Cleaning and chopping spinach 2. Making a pulp in a mixer 3. Preparing white sauce 4, Simmering the mixture on low flame Self-study - 41, Tick the correct answer A. What is the step prior to making spinach pulp in a mixer? \, a. Washing and chopping spinach leaves b. Frying spinach leaves 1 €. Crushing spinach leaves B._ Which ingredient did we sauté in butter? a. All-purpose flour Semolina Gram flour d. “Com flour 2. Explai in detail how to prepare white sauce © Learning project Learn and explain the difference in spinach sour and tomato soup 27 | Std. X- Cookery Workbook© Practical 8 ‘Thalipeeth Let’s learn - i. ingredients required for Thalipeeth 2. Making of Thalipeeth 3. Ingredients and their proportions required to make Thalipeeth flour Ingredients - ©. \Thalipeett flour—% cup © 1 small onion ~ finely chopped © Chopped coriander—¥% cup © Salt to taste © Red chili powder ~1 teascoon © Turmeric— teaspoon © Olltofry-2 tablespoons ) ‘Making Thalipeeth ~ 1. Add finely chopped onion, coriander, salt, red chili powder, turmeric and one teaspoon oil to Thalipeeth flour Mix well 3, Add water to the mixture to make a medium soft dough 4, Pat the dough with light fingers to spread it on a wet cotton or muslin cloth 5. Season hot gridle with litte oil. Now put the Thalipeeth on the wet cloth on the gridle Drizzle oil on the edges to fry it golden brown on both sides. 6. Serve hot in a plate 28 | Bid. X- Gookisry WerisbookWhat have we learnt so far? Cleaning and chopping of coriander 2. Mixing the ingredients to make a stiff or tight dough 3. Rolling the dough into a cylinder Steaming eylinder-shaped roll ina strainer 5, Cutting the roll into discs after it cools down 6. Frying the discs in hot oil Self-study — 4. Tick the correct answer - ‘A. Which other flour is mixed atong with gram flour to make Kothimbir Vadi? a. Bice flour b. Finger millet flour ©. Pearl millet flour B. Name the cooking process used for cooking Kothimbir Vadi cylinder-shaped roll 18, Steaming b. Frying c, Grinding 2. List the ingredients used for making Kothimbir Vai © Learning project — Cook Vadi using chopped cabbage instead of coriande 1 | St. X~ Cookery WorlthookPractical 10 Com Patty Let's learn - 1. Ingredients required for corn patty 2. Making of corn patty Ingredients - © Corn kernels ~ 4 cup 9 One smail onion © Bread slices ~ Tpieces © Green chilies—3 © - Small piece of ginger © Salttotaste © Bread crumbs or fine semolina ~ 3 lzrge spoons © Oilto fry Making of corn patty - 1. Steam the corn and grate them in a mixer 2. Mash the bread siices 3. Make a paste of ginger and green chilies 4. Chop the onion finely 5, Combine all ingredients. Add alt and knead a dough Make round or oval shaped patties. Coat them with bread érumbs or sematina on both ssides.and fry. them in hot oil till golden brown 7. Serveina plate “Bread crumbs can be replaced with crushed vermicelli 32 | Std. X- Cookery Workbook‘What have we learnt? 1. ‘Boiling corn kernels ig the ingredients and kneading 3. Shapiig the dough in round or oval shape patties 4. Coating patties in bread crumbs. or semolina 5. Frying patties till golden brown Self-study - 1. Tick the correct answer A. Prior to frying corn patties are coated with 7a, Semolina or bread crumbs b. Sesame seeds c. Finger millet flour B. Before grinding them coarse in a mixer, corn kernels were a. Steamed b> Roasted © Fried 2. What is the alternative to bread crumbs for coating patty? “a. Crushed vermicelli BL Rice putts ©. Wheat flour © Learning project — ‘Make patty in different shapes such as Triangle, circle, square, heart, star 38 | Std. X~ Cookery Workbook./ eles. Vv @ u Practical 11 Pizza Let's learn - Ingredients required for pizza 2. Making of pizza 3. Alternative ingredient to pizza base 4. Garnishing a pizza Ingredients - © Small pizza base~2 For garnishing ~ Finely chopped onion ~1 cup © Finely chopped tomato ~ 1 cup © Finely chopped green pepper ~ 1 cup © Green peas—% cup © Finely chopped caulitower}» cup © Salt~1 teaspoon i © Tomato sauce-% cup © Chili sauce ~1 teaspoon © Grated cheese~% cup © Butter ~2 large spoons © Black pepper powder —% teaspoon © Oregano ahd chil lakes ~ as per liking and taste © Comkernels~1 large spoon © Pineapple ~1slice Making pizza - +. Fry onion in one large spoon of butter. Gradually add tomato, cauliflower, peas and green pepper one after other and fry. 2. Add salt, 2 large spoons of tomato sauce and 1 teaspoon of chill sauce to the vegetables and mix well, 4 | Std. X- Cookery Workbook3. Spread tomato sauce on pizza base. Spread the vegetable mixture on the base. Grate cheese on the vegetables. Sprinkle oregano and chili flakes on top. 4, Heat some butter in a pan. Keep garnished pizza in the pan. Cover it with lid and let it cook for 2 to 3 minutes. 5. Decorate it with corn or pineapple slices. 6. Serve itina plate (You can use large size bread slices, Instead of pizza base) What have we learnt? 1. Fine chopping vegetables and frying them in butter 2. Use of tomato sauce, cheese, chili flakes, oregano and chili sauce to make the dish more flavorful 3. Covering a dish with lid to cook it 4, Using corn kernels and pineapple stices to garnish Self ~ study - 41. Name the vegetables used to make a pizza 2. What can we use te make a pizza if pizza base is not available? 3. Tick the correct answer— ‘A. Which two sauces have been used in vegetables for pizza? Tomato sauce yb. Chili sauce Mix fruit sauce 8, What can we use to garnish the pizza after it is cooked? a. Com b. Pineapple slices Peart millet d. Bitter gourd slices 88 | Std. X~ Cookery Workbook> Learning project Tick the ingredients in the wheel used to make a pizza o> (saw) f ; \ Sugar - f. a yf (- \ | Capsicum | \ Tomato | \ i 7 y IN Pizza ( Turmeric | / i \ / ec) XU? 6 | Std. K~ Cookery WorkbookPractical 12 Upma Let's learn - 1. Ingredients required for upma 2. Making of upma 3. Alternative ingredient to coarse semolina ° ° Coarse semolina ~ 1 cup Carrot —half Potato — half Green peas ~ 1 large spoon Onion —half Assmall piece of ginger big green chili Curry leaves — 10 to 12 Lemon juice—% tea spoon Split black lentil -¥% table spoon Peanuts ~% table spoon Ghee and oil ~ 2 tea spoons each Grated coconut ‘Chopped coriander 2 tea spoons Sugar and salt to taste Making of Upma— 1 2. Roast the semolina Cut carrot potato in vertically long shape Finely chop the onion Make paste of ginger and green chili Heat oil and temper cumin seeds and asafetida.. 87 | Std. X~ Cookery Warkbook6. Add split black lentil, peanuts and curry leaves and fry well. Now add onions first followed by carrot and potato pieces and fry ~ Pour one cup of water and mix suger, salt and ginger chili paste into it ~ Add lemon juice as well 10. As the water begins to boil start adding semolina and stir well so that no lumps are formed. 11. Cover the wok with a and let it steam for few minutes. 12, Garnish with coconut and coriander while serving *Semolina can be replaced with vermicel What have we learnt so far? 1. Sieving semolina and roasting it 2. Cutting vegetables in vertical long shape 3. Adding one by one ingredients to temper and frying them 4. Adding water to semolina to cook it Garnishing the dish with coconut and coriander before serving 38 | Std. X - Cookery WorkbookSelf-study ~ 41. Tick the correct alternative a ‘A. While making upma which of the following ingredients need to be added in cumin seeds and asafetida tempering? a. Split black ientils a b.” Peanuts 2 +c. Curry leaves d. Cloves e. Carrom seeds B. Ingredients used for garnishing upma are~ a. Coconut b. Coriander . «bill ec can be used in place of semolina to make upma ” a. Vermicelli ; b. Lentils Carrom seeds ' d. Tapioca grains g © Learning project ° Prepare vermicelli upma 50 | StAX Cookery WrtbookPractical 13, Cheese Sandwich Let’s learn - 1. Ingredients required for cheese sandwich 2. Making of cheese sandwich 3. How to serve cheese sandwich ingredients - © Bread slice-2 © Butter~2 tea spoons © Cheese~1 cube © Tomato/pineapple~ 1 small slice 9 Sait totaste © Black pepper powder—¥% tea spoon © Mustard powder ~% tea spéon Making Cheese Sandwich 1. Take the butter out of the fridge and soften it by bringing it to room temperature 2. Finely chop pine apple or tomato 3. Grate the cheese 4, Add tomato or pineapple, grated cheese, sait, black pepper powder, mustard powder to the softened butter and whisk it nicely. 5. Slather this butter to either side of bread slices, 40 | Sia. X- Cookery WorkbookJoin the slices and press them lightly. Wrap them in a moist cloth and set aside 7. While serving remove the slices from the moist cloth, cut them in between and serve wrapped in paper napkin What have we learat so far? 1. Use of cheese in a dish 2. Grating cheese 3. Whisking of mixture and spreading It neatly on bread slices Cutting the sandwich neatly Self-study ~ 1. Which ingredients are added to the butter and whisked while preparing cheese sandwich? 2. Tick the correct answer — A.At the time of serving a cheese sendwich following steps should be noted ~ a. Remove the slices covered urider thé moist cloth b. Cut slices neatly in the middle c.. Wrap the sandwiches in paper napkin : d. Grind the cheese sandwiches in mixer €. Deep fry cheese sandwiches in oit © Learning project Cut the bread slice in round shape with the help of 2 cup. Draw a happy face with tomato sauce on it. Draw a diagram of the same. 41 | Std. X~ Cookery WorkbookLet’s learn — 1. Ingredients required to make Idli 2. Making of iati Ingredients ~ 1. Idli batter—1 cup (2 portions of rice and 1 portion of split black lentil) 2. Salttotaste : 3. Recipe 4. Soak rice and split black lentils separately in the morning 5. Grind these together, cover the mixture with a lid and leave it to ferment for 12 hours 6, Add salt to taste to the fermented mixture 7. Coat the idli maker with oll and pour the batter into it. 8, Steam Idlis for fifteen minutes and allow tuiem to cool abit. After they have covled down 9. Remove them and serve them ina plate 42 | Std x - Cookery WorkbookWhat have we learnt so far? 1. Soaking rice and split black lentils separately and grinding them together 2. Understanding the process of fermentation 3, Steaming the food Self ~ study — 1. What is the proportion of rice and split black lentils for making Ili a. 2 portions of rice and 1 portion of lentil b. 2 portions of rice and 2 portions of lentil . 2 portions of rice and 4 portions of lentil 2. For fermentation of Idli batter, rice and lenti's should be ground togetiner and set aside covered for hours a. i2hours b. thour c. Sminutes 3. ldli stand should be coated with before pouring Idli batter or steaming. a. oil b, Ghee Butter © Learning project With the help of your teachers or parents cut Idli into different size and shapes. Decorate the same in a plate along with chutney 45 | Std. X~ Cookery WorkbookPractical 15 Thepla Let's learn - 1. Ingredients required to make Thepla 2. Making of Thepla 3. Which vegetable substitutes green leafy vegetable while making Thepla? Ingredients - © Green leafy vegetable ~ fenugreek leaves/coriander/spinach ~ 1 cup ° Whest flour—1 cup © Gram flour ~ 2 large spoons © Sesame seeds ~1spoon © Garlic paste of 3 cloves © Green chili paste of 2 chilis © Turmeric~as required © Salttotaste © Hot olf ~1 teaspoon © Oil to fry parathas —2 teaspoons Making Thepla ~ 1. Clean the green leafy vegetable and chop it 2. Combine all ingredients and add water to prepare a medium soft dough 3. Divide the dough into four equal portions 4. Roll thick rotis of each dough ball. Initially roast from both sides and later fry with oil til golden brown 5. Serve Thepla in a plate “You can add you can add grated carrots or potatoes instead of green leafy vegetables to Thepla, 44 | Std. X- Cookery Workbook° What have we learnt so far? 1, Cleaning of green leafy vegetables and chopping them 2. Combining all ingredients to prepare a medium soft dough, 3. Rolling a circular roti of the dough 4,” Frying Thepla with drizzle of oil on both sides till golden brown in color Self-study = 1 Which vegetables are used while making Thepla? a. Fenugreek leaves b. Coriander ©. Spinach 4. Radish e. bill 2. Thepla needs to be drizzled with__ while frying a. Oil b. Lemon Curd 3. Green leafy vegetables can be substituted with in Thepla a. Carrots b.- Potatoes ©. Watermelon d.- Bananas © Learning project - Learn and explain the difference in Thalipeeth and Thepla 46 | Std. X~ Cookery WorkbookPractical 16 Navratan Curry Let’s learn - 1. Ingredients required for Navaratan curry 2. Making of Navaratan curry 3. Garnishing of Navaratan curry 4, Method to reduce pungent smell of onion Ingredients - ‘© French beans ~Julien cut~% cup © Carrots -vertically cut long shape —% cup : © Green peas~ 1 cup ‘© Small cauliflower florets -% cup > © Discs/round slices of apple/pineapple - % cup ©. Cashews ~ 10-12 © Ingredients for curry a: © Tomato~1 large & © Onion=1 large > © Grated ginger ~ 1 tea spoon Bh © Garam masala —1 tea spoon © Cashew~1 large spoon ‘ 48 | Std. X-Cookery Workbook° ° Poppy seeds ~ 2 tea spoons Sesame seeds ~ 2 tea spoons Milk~ 3 cup Sugar to taste Salt to taste Red chili powder to taste Ghee ~ 1 large spoon Making of Navaratan curry 1 2 Steam French beans, carrot, green peas and cauliflower florets Soak sesame seeds, poppy seeds and cashews in milk for an hour and grind them to make a fine paste in mixer Cut the onion and boil it in water for 5 minutes and strain the excess water. (This reduces the pungent smeil of the onion). Grind the onion to make 2 fine pasté ‘Add tomato and ginger to the same and make a fine paste of the same as well Heat ghee in a wok. First add the onion paste to the ghee. Add garam masala, red chili powder and salt and sugar as per taste. ‘Add sesame, poppy and cashew paste to it and bring it to boil Now ada the pre-steamed vegetables to the curry. Garnish with discs of apple/pineapple and serve 47 | Std, X~ Cookery WorkbookWhat have we learnt so far? 1. Steaming of vegetables 2. Making a paste of sesame and poppy seeds and cashews 3. Preparing onion paste 4. Combining the ingredients to cook them well. 5. Garnishing with other ingredients Self ~ study ~ 1. List the materials used for making of curry 2. Tick the correct answer A. Which of the following methods shculd be used to reduce pungent smell of onions ~ a. Bolling them and straining the excess water b. Cutting onions and frying them in oi 8. Which fruits can be used to garnish Navaratan curry while serving? a. Pineapple discs b. Apple slices Bitter gourd slices So Pumpkin slices © Learning project ~ With the help of teachers or parents if required and prepare Navaratan Bhel made of sprouts, ~B | sta. SE Cookery Worktsooke© Practical 17 i Stuffed Brinjal (Bharli Wangi) 7 Let's learn - 1. Ingredients required to make stuffed brinjal (Bharli Wangi) : 2. Making of stuffed Brinjal 3. . How to prevent brinjal from turning black after cutting? 4° Garnishing brinjal curry c Ingredients - : 1. Brinjal/Wangi ~6- small in size 2. Red chili powder ~1 tea spoon 3. Chopped or grated jaggery- % tea spoon 4, Fresh grated coconut ~ 3 large spoons 5, Goda masala —2 tea spoons €. Roasted peanut powder ~ 2 large spoons. Salt to taste 8. Coriander~2 large spoons 9. For tempering — 10. Oi-1 large spoon 1. Mustard seeds - > 12. Asafetida 13. Turmeric—as per requirement 3 Making Bharli Wangi ° “ 1. Slit brinjals vertically, however do not cut them into pieces. Transfer the silt brinjals into water immediately. This prévents their blackening due to oxidization 2. Combine all ingredients except coriander to form the spice mixture Z 3, Remove brinjals from water. Pat them dry and tightly stuff the spice mixture into them : 4, Temper oll with mustard seeds, asafetida and turmeric and shift stuffed brinjals into the . oil. Cover with lid and cook on steam for few minutes. Add a little water if required. Add u fresh grated coconut and roasted peanut powder if needed and steam again. o 5. Serve the brinjals in a hollow bowl and garnish with fresh coconut and coriander.What have we learnt so far? 1. Slitting brinjals 2. Preparing the spice mixture to stuff brinjals Stuffing brinjals 4. Cooking brinjals on steam Self-study ~ L Tick the correct answer ‘A. Step to avoid blackening of brinjais a. Slit and transfer brinjals to water b. Frybrie njal pieces in oll ©. Roast the brinjal 8. Method of cutting brinjals for making stuffed brinjals a. . Brinjals should be slit vertically b. Brinjals should be vertically cut in four pieces G.._ Brinjais should be cut in dise shape D. Garnishing of stuffed brinjals should be done with a. Fresh coconut b. Coriander Dill 4. Peanuts ©, Learning project— Write the list of ingredients and recipe of baingan raita (Wangyache Bharit) 50 | Std. X~ Cookery WorkbookPractical 18 Masoor Biryani Let's learn - 1. Ingredients required for Masoor biryani 2. Making of Masoor biryani Ingredients - 2 Rice-1cup © Sprouted lentils ~ % cup 2. 2 medium sized onions ~finely chopped © Ghee—2large spoons 2 medium tomatoes ~ chopped © Salt totaste ©. Sugar 1 tea spoon © Medium sized ginger~1 © Garlic~6 cloves © Greenchilies—3 © Coriander—2 large spoons © Geram masala ~1 tea spoon © Hot water~3 cups © Coconut : © Coriander (for garnishing) ~ 1 large spoon ‘Making Masoor biryani 1 2 3 Make fine paste of ginger, garlic, green chilies, coriander and garam masala ina mixer Heat ghee in a cooking container and fry onion for 2 to 3 minutes Add and fry tomato followed by rice and sprouted lentils. Fry for 5 minutes ‘Add the spice paste to the container and stir. Add sugar and salt to taste Cook the rice by putting hat water in the mix. Garnish with coriander and coconut while serving 81 | Std. X* Cookery Workbook7. What have we learnt so far? 8. Preparing the spice mix for biryani 9. Frying the ingredients neatly in ghee 10. Cooking rice by adding hot water ‘i, Garnishing the dish witn coconut and coriander Self ~ study ~ 1, What is the proportion of lentils to 1 cup of rice in masoor biryani? a. 1/8 cup b. %eup Scups 2. What do we add to rice while cooking masoor biryani? a. Hot water b. Milk Buttermilk 3. What do we use to garnish masoor biryani? a. Coconut b. Coriander Okra slices 4d. Spring onion ©, “Learning project Name the following le-tils 82 | Std. X- Cookery Workbook ~Practical 19 . Masale Bhat Let's learn - ' 1. Ingredients required for Masale bhat * 2. “Making of Masale bhat Me Ingredients ~ e o ‘Rice-% cup G © Ivy gourd (Tondii} ~8 to 10 © Green chilis~ 4 ‘ © Goda/ Garam masala ~ 1/4" tea spoon each a © Cashews--2 . a © Finely chopped coriander 1 large spoon a 0 Fresh coconut grated ~1 large spoon © Curd—¥% tea spoon . © Red chili powder —2 tea spoons . © Salt to taste © Oil~2 tea spoons © Jaggery~as per taste Making Masale bhat 1. Wash the rice and drain the excess water 2. Cut the ivy gourd vertically into four pieces 3. Temper oll with mustard, asafetida, turmeric and fry ivy gourd and green chilis. 4, Put rice intoit and fry 5. Add half cup of hot water, salt, spice mix (masala), jaggery, cashews and curd. Stir and co cook the rice on low flame we 6. Serve with coconut and coriander garnishing 7. What have we learnt so far? Cutting ivy gourd vertically 83 | Sud. X— Cookery Workbook9. Washing rice and draining the water 10. Frying the rice along with spices and vegetables, 11, Cooking soft rice Self-study — 1 List the ingredients used in Masale Bhat 2. How are ivy gourds cut to add them to masale bhat? a. Ivy gourd are cut vertically into 4 pieces b. Cut discs of ivy gourd Finely chop ivy gourd @ Learning project Use small glasses and bowls to setve cooked rice in different shapes Circular molds with design are available in markets. These are used to mold cooked rice into circular shape for serving. Observe the mold to draw a picture of the same and color it 54 | Std. X~ Cookery WorkbookPractical 20 Vermicelli Pudding (Kher) Let's learn - 1, _ Ingredients required for making vermicelli pudding 2. Making of vermicelli pudding 3. - How to avoid splitting of kheer while making it Ingredients — © Vermicelli (crushed) ~1 cup © Milk ~6 cups © Ghee~1spoon © Sugar—2 cups © Cardamom powder —1 spoon © Almonds~4to5 © Saffron ~one pinch Making kheer 1. Heat the milk in 2 container. Reduce the milk in quantity 2, Take’a thick bottomed container. Put crushed v vermicelli till it slightly changes into pink in color ‘micelli into ii. Add ghee and roast the 3. Pour milk on the vermicelli. Allow the vermicelli to cook. After the vermicelli has cooked completely remove the container from the heat. 4. Add sugar and stir well. Reduce the flame to simmer and let it bubble a bit 5. Take saffron in a small bowl and soak itin little milk. 6. Serve kheer garnished with saffron milk, cardamom powder, chopped almonds. "Oo not add sugar into the kheer while it is still boiling on the flame as there is a high probability that the kheer may split. “Instead of adding cashews, cardamom powder, almonds, saffron separately, adding milk masala also serves the purpose 85 | Std. X- Cookery Workbook:Self ~ study ~ 1. What precaution must be exercised while adding sugar to the kheer? 2. Fill in the blanks with appropriate word A. Vermicelli should be roasted till the change a. Black Red Brown Pink B. Milk masala can be used instead of Asafetida b. Saffron c. Finely choppee carrot ¢. Cardamom powder @. Chopped almonds f. Green chilis g. Cashew pieces C.. What should be added to saffron? a. Ghee b. Milk «Oil d. Water ©. Learning project ~ in color Understand the recipe of rice pudding with the help of teachers and parents. 86 | 8d. X - Cookery WorkbookLesson 20 Instant Pumpkin Halwa Let’s learn - 1 Ingredients required to make pumpkin halwa (Laal bhoplyacha halwa) 2. Making of pumpkin halwa Ingredients - © Pumpkin % kg and grated ©.. Sugar~one and half cup ; © Milk powder—% cup © Cardamom powder ~% tea spoon © Almonds~5 to 6 © Ghee-4spoons : Making pumpkin halwa— L Remove the skin of pumpkin. Grate it finely on grater. Put the grated pumpkin in a container and transfer the container into a pressure cooker. cook the pumpkin until 1 whistle. Ina thick bottomed par: put ghee and add cooked grated pumpkin to it Add sugar and stir well, As the mixture thickens, add milk powder and cardamom powder to it. Decorate the cooked halva with chopped almonds and serve 87 | Std. X- Cookery Workbook© Learning project With the help of teachers and parents check the possibility of making pumpkin haiwa with khava/mava What have we learned so far? 4. Removing skin of pumpkin and grating, it, 2. Cooking the grated pumpkin in pressure coo! 3. Cooking the pumpkin mixture 4, . Use of milk powder and cardamom powder to make it more flavorful. 5... Gamishing with chopped aimonds Self ~ study ~ 1. What is the first step for making pumpkin halwa? a. Cut'the pumpkin into big chunks b. Grate the pumpkin c. iy the pumpkin pieces 2. List the ingredients used to make pumpkin halwa 3. When do we add milk powder to halwa? a. When the mixture of grated pumpkin and sugar thickens b. While cooking the pumpkin in pressure cooker At the time of serving the cooked halwa © Learning project— State the difference in bottlé gourd halva and pumpkin halwa Translation initiative by Aatman Academy, Thane Credits to volunteers from Aatman Academy. aatman [€3] academy se ited 10 balk Ie 98 | sta. X= Cookery Warltook