1. INDIAN FOOD

2. ABOUT OUR SCHOOL Rukmini Devi Public School is a premier league institution having a strength of around 2000 students and 200 teachers, situated in North-West Delhi, with state- of-the-art infrastructure and facilities of International standard and provides a stimulating congenial environment. The school is recognized by Directorate of Education, Govt. of NCT, Delhi and is permanently affiliated to Central Board of Secondary Education (CBSE), an autonomous body under the Ministry of HRD, Govt. of India up to 10+2 level. The school has also been affiliated by CBSE for CBSE-i curriculum.

3. WEST INDIAN EAST INDIAN SOUTH INDIAN NORTH INDIAN

4. WHY WE EAT LUNCH Apart from being sociable and providing a natural break to a busy day, lunch provides the energy needed to sustain us throughout the afternoon without pulling on the body's reserves. Lunch should help keep our blood sugar level - the body's fuel system which draws on glucose -stable. If we skip lunch, our blood sugar level drops and we become irritable, sluggish and lose concentration.

5. Ingredients  1 and half cup red kidney beans, soaked overnight  2 medium sized onions, finely chopped  4-5 medium sized tomatoes, finely chopped  1 and half tablespoon ginger-garlic, chopped  1 or 2 green chilies, chopped  1 tsp cumin seeds  ½ tsp red chili powder or as required  ½ tsp turmeric powder  1 tsp garam masala powder or as required  1 tsp dry mango powder or as required  3 tbsp butter, preferably white butter or 3 tbsp oil  6 to 7 cups water  salt or rock salt as required  some coriander leaves for garnish Serves : 4 - 5 Preparation time : 40 - 45 minutes

6. RAJMA RECIPE  Method for making Rajma:  Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.  Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.  Take a deep pan, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.  Add the garlic and green chili, cook for a minute.  Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.  Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).  Take it out in a serving bowl and garnish it with coriander leaves.

7. Recipe Ingredients:  1cup whole black gram  2tbsp Red kidney beans  Salt to taste  1tsp Red chili powder  2 inch Ginger, chopped  4tbsp Butter  1tbsp Oil  1tbsp Garlic, chopped  1 large Onion, chopped  2 Green chilies slit  ½ cup tomato puree  1tsp Garam masala powder  ½ cup cream Preparation time: 20 minutes Cooking time: 1 hour+

8.  Soak black gram and kidney beans overnight in three cups of water. Drain the dal and pressure cooks a but urad and rajma in 4cups of water with salt and half the ginger and garlic for 15 minutes. Open the lid and cook on low heat till the rajma becomes totally soft.  Add a little cream at a time till all the cream is used reserving a little for garnish.  Heat butter and oil in a pan. Add ginger, garlic and onion and saute till golden.  Add slit green chilies, tomatoes puree and saute on high heat.  Add the remaining red chili powder and saute till oil floats on top.  Add the cooked dal and rajma.Add some water if the mixture is too thick.  Add gram masala powder and adjust salt. Simmer on low heat till the pulses are totally soft and well blended.  Serve hot garnished with a little cream. RECIPE

10. For Pakore 5 tblsp Besan (Gram flour) 2 tblsp Chopped finley onion 2 tblsp finely Chopped potato 1 green chilli finely chopped 1/4 tsp Ajwain 1/4 tsp Kasoori Methi (Fenugreek Leaves) 1 tblsp Hara dhania (Corainder leaves) 1 tsp Red chili powder 1/2 tsp Baking powder A pinch of baking powder For Kadhi 1 cup sour Curd (khatti dahi) 2 1/2 tblsp Besan (Gram flour) 2 Dry red chili whole 1/2 tsp saboot jeera 1/4 tsp Rai (mustard seeds) 1/4 tsp methi dana (Fenugreek seeds) 1/2 tsp Turmeric powder 1 tsp Jeera Powder 1 tsp Coriander Powder 1 1/2 tsp Salt 1/2 tsp Red Chilly Powder 2 tsp ginger 2 tsp garlic 1/4 tsp Garam Masala 1 Green Chilly

11. Mix all ingredients listed under pakora except oil for frying. Now add 1/2 cup of water to the mixture little by little. The batter should be thick enough to bind the chopped potatoes and onions together. Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside. In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well. Now heat oil in a big kadhai. Add saboot lal mirch, sarsoon, saboot jeera and methi dana. When they begin to sputter add grated ginger and grated garlic. Stir fry for 15- 20 secs and then add turmeric, jeera powder, coriander powder, salt and red chilly powder. Immediately add besan-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally. After 15 mins add the pakoras, garam masala, crushed kasoori methi, green chilly slit lengthwise and again simmer the punjabi kadi for about 5 minutes. Take it out in a dish and garnish with finely chopped corainder. Serve the kadhi hot with steamed rice.

13. 250 Grams Paneer 1 Onion - finely chopped 3-4 Tomatoes - finely chopped 1/4 cup beaten curd 8-10 Cashews (Raw) 2 Green Chilies, finely chopped 1/2" piece Ginger, finely chopped 1 large garlic clove, finely minced 2-3 Cardamoms, crushed 1/2 teaspoon turmeric 1 teaspoon ground cumin powder 1 teaspoon ground coriander powder 1/2 teaspoon Garam Masala 1/2 teaspoon Red Chilly Powder 2 teaspoon Tomato Sauce 2-3 tablespoon oil 1/2 cup Water Salt to Taste Cilantro leaves - chopped

14. 1.Cut the paneer into cubes or one inch long pieces. 2. Keep some paneer aside for garnishing purpose. 3.Soak cashews in warm milk for 20 mins and then blend it. Keep cashew paste aside. 4.To prepare Shahi Paneer, heat oil in a frying pan. 5.Add onion and let it fry till it gets light brown. Now add ginger, garlic, cardamoms and green chilies. 6.Then add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder and salt. 7.Stir the mixture and fry it for 2-3 mins. 8.Add chopped tomatoes and cashew paste and cook it for 5-6 mins. 9.Add beaten curd, tomato sauce and cook it further. Add water based on the thickness of the gravy required and let it cool. 10.Blend it with blender. 11.Pour the gravy back in the pan. 12.Add paneer cubes and gently simmer it for few minutes. 13.Garnish it with grated paneer and chopped cilantro leaves. Shahi Paneer is ready to serve.Shahi Paneer

15. Method for making rice  Wash the rice properly and keep aside.  Take a pan, add water to it. Let it boil.  When water starts to boil, add rice and salt.  Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.  Switch off the heat and drain the starch water by pouring the rice and water over colander.  Transfer the rice in a bowl.  Serve hot. RECIPE RICE

16. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside. Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt. Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic). Cover and allow to rest for about 90 minutes or till the dough doubles in volume. Punch the dough down and knead again for 10 minutes. Equally divide the dough and roll between your palms to form balls. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Preheat your oven 200 C/ 400 F or Gas Mark 6. Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat. Remove from oven and serve hot in a foil-lined basket. ALSO WE HAVE Naan ( leavened Indian flatbreaD) RECIPE

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