Abhilasha 2020-21

SRIJETA DEBNATH (CLASS VII) ABHINAV BHARATI HIGH SCHOOL, KOLKATA   Ingredients   Puffed rice  Stuffed potatoes  Mint leaves  Raw mangoes  Turmeric powder  Onions  Green chillies  Asafoetida{ also known as HING}  Coriander leaves  Chana dal  Nylon seu /Bhujia  Red chillies powder  Peanuts  Papdi  A lemon   ORIGIN:- The sukha bhel is originated from MUMBAI  Nutritive value:- One serving of Sukha Bhel provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories. Value per plate % Daily Values Energy 204 cal 10% Protein 7 g 13% Carbohydrates 31.2 g 10% Fiber 4 g 16% Interesting fact related about the dish:- Its very crunchy and easy to digest. Its very popu...

  DRISHTI DOSHI (CLASS VIII) ABHINAV BHARATI HIGH SCHOOL, KOLKATA EVERGREEN GUJARATI SPROUTS CHAT WITH KHAKHRA  ABOUT THE FOOD – SPROUTS CHAT IS A VERY HEALTHY YET A DELICIOUS RECIPE WHICH HELPS US TO MAINTAIN OUR BODY WELL. THE MAIN INGREDIENT WHICH IS BEING USED IN THIS RECIPE IS KHAKHRA. KHAKHRA IS A VERY HEALTHY DISH MADE UP OF WHOLE WEAT AND ROASTED WE CAN ALSO BUY THEM FROM ANY FARSAN SHOP IT IS EASILY AVAILABLE THERE. ORIGIN OF THE FOOD – I HAVE TAKEN KHAKHRA AS MY STAR INGREDIENT WHICH IS MAINLY ORIGINATED FROM GUJARAT. IT GIVES A NICE CRISP TO THE RECIPE.  INGREDIENTS   MIXED SPROUTS – 1 CUP  CAN BEANS – 1 CUP  TOMATOES (CHOPPED) – ½ CUP  ONION (CHOPPED) – ½ CUP  CARROT (GRATED) – ½ CUP  GREEN CHILLIES (CHOPPED) – 1 (OPTIONAL)  PROMOGRANATE – ½ CUP  CUCUMBER (CHOPPED) – ½ CUP  SALT TO TASTE  CHAT MASALA – ½ TSP  LEMON JUICE – ½ TSP  HAND FULL OF CHOPPED CORIANDER...

  TANUSHA GANTA (CLASS VI) ABHINAV BHARATI HIGH SCHOOL, KOLKATA   COCONUT CHUTNEY  IINGREDIENT : • Chopped Coconut Pieces • 2 garlic Cloves • Small Pieces of Ginger • Tamarind • 4 Green Chilies • Cumin Seeds • Coriander Leaves • Salt (As per Taste) • Curry Leaves  Process : • In a big mixer Jar add some grated or chopped Coconut. • Add some roughly chopped green chilly • Add some pieces of Ginger. • Add 2 cloves of Garlic. • Add some salt as per taste. • Add half cup of water to the jar. • Add the cumin seeds. • Add coriander leaves • Blend all the ingredients. • Transfer the smooth mixture to a different jar. • Garnish with curry leaves.  Nutrition values : • Energy - 36 calories • Proteins - 0.4 gm • Carbohydrates – 1gm • Fiber – 1g • Fat – 3.3gm • Cholesterol – 0mg • ...

  PRATEEK PANDEY (CLASS VIII) & ISHAN DAS (CLASS VII) ABHINAV BHARATI HIGH SCHOOL, KOLKATA