1. Cultural Food Recipes ISA Activity

2. School Profile School Name (as registered on BCSO) READ Foundation School and College Pindi PrincipalMuhammad Munir International CoordinatorSobia Rehman and Afifa Khanim Staff37 Students’ Strength530 School AddressVillage Pindi, District Bhimber AJK, Pakistan Contact Informationhoorfatima421@gmail.comhoorfatima421@gmail.com (International Coordinator) mmunir1483@gmail.commmunir1483@gmail.com (International Coordinator)

3. Following are the traditional recipes for chutney and drinks, of Pakistan. These dishes are specific with Pakistani culture.

4. Name: Lassi (Yogurt Drink)

5. Photo of the dish

6. List of things used in the dish Yogurt (1/2 kg) Milk (Fresh) ½ lit Honey (3 tsp) Cumin seeds (roasted and powdered) 1 tsp Black pepper (crushed) ½ tsp Ice (one cup) Mint (for garnishing) Complete process Blend all ingredients in a blender; pour in to glasses Garnish with mint; serve

7. Name: Dates and Milk Smoothie

9. Ingredients Dates 10 Milk fresh 1litre Sugar 3tsp Ice 1 cup Almonds (finely cut for garnshing) Method De-seed dates; blend with milk, sugar and ice in a blender; pour in glasses Garnish with almonds; serve

10. Name: Fruit and yogurt drink

12. Ingredients Yogurt 1 cup Fresh cream 1 cup Milk fresh ½ litre Red jelly (prepared) 1 cup + for garnishing Mixed fruits 1 cup Vanilla essence a few drops Icing sugar 4 tsp Ice (crushed 1 cup) Method Blend all ingredients in a blender; pour in glasses Garnish with jelly pieces; serve

13. Name: Plum Drink

15. Ingredients Plums 250 gram Water ½ cup Black salt (powdered) ½ tsp Cumin seeds (roasted and powdered) ½ tsp Lemon juice 2 tsp Brown sugar 4 tsp Ice 1 cup Mint, plums (slices) for garnishing Method Boil water, black salt, brown sugar and plums for 10 min. Remove and peel plums Blend with remaining ingredients; pour into glasses Garnish with plums and mint; serve

16. Name: Chutney Gashneez

18. Ingredients Fresh coriander 1 bunch Garlic 6 cloves Green chillies (de-seeded, 4) Lemon juice ½ cup Walnuts, almonds and pistachios (1/2 cup) Carrot for garnishing Method Blend all ingredients; put in a bowl Garnish with carrot; serve

19. Name: Coconut chutney

21. Ingredients Coconut (roasted 1 cup) Dried, round red chillies 6 Tamarind pulp ½ cup Cumin seeds (roasted and crushed) Salt (to taste) Oil 2 tsp Carrot (for garnishing) Method Blend all ingredients; put in a bowl; garnish with carrot; serve

22. Name: Tamarind and Mint chutney

24. Ingredients Mint 1 large bunch Green chillies 6 Dried, round red chillies 6 Garlic 6 cloves Tamarind pulp 1 cup Jaggery powder 1 tsp Salt (to taste) Method Blend mint, green chillies, red chillies and garlic Cook jiggery, tamarind and salt in sauce pan for a few min. Add blended mint; serve

25. Name: Dates tamarind chutney

27. Ingredients Dates 12 Tamarind pulp (thick)2 cups Jaggery 3tsp Dried ginger powder 2 tsp Cumin seeds (roasted and powdered) 1 tsp Red chillies (crushed) 1 tsp Black salt 1 Pinch Salt (to taste) Method Wash and de-seed dates; blend with tamarind pulp; cook blended pulp and dates in a sauce pan with jiggery, cumin, dried ginger and red chillies; remove from flame with jaggery melts; Allow to cool; add both salts; serve