|
Wealth from Waste
|
|
|
|
|
|
The Nature Club of The Future Foundation School put up a stall show-casing different useful products made from re-cycled material.
The products included paper bags & gift-wrapping paper, photo-frames, various table accessories, jewellery, masks, papier-mache objects.
|
|
|
|
Through this stall, the Nature Club endeavoured to create awareness for changing over-consumptive attitudes and saving natural resources by adopting the 5 R's -
Refuse
Reduce
Reuse
Recover
Recycle |
|
|
|
Eat fresh - Live fresh
|
|
|
|
Another initiative was to spread awareness about health-food items which also appeal to the palate. The Nature Club members prepared and served delicacies like coriander-dumplings, 'palak' vada, fruits in date syrup, sprout bhel, green idli and 'chilla' as nutritious alternatives to junk-food. Orange and lemon-flavoured chilled tea made from natural ingredients was served as a replacement for carbonated soft-drinks. The following recipes were distributed amongst the visitors and are also available below.
|
|
|
|
This endeavour to highlight the dangers associated with the consumption of junk-food which lead to many diseases and offer viable alternatives in the form of healthy and nutritious food , received overwhelming appreciation from all visitors.
|
|
|
|
|
|
Recipe for Coriander Dumplings
|
Ingredients:
1 large bunch leafy coriander; 1 tsp garlic, minced;
½ tsp green chilies, minced; ¼ tsp red chili powder;
½ tsp cumin powder; ½ tsp coriander powder;
A pinch of turmeric powder; ¼ tsp baking powder;
1 tsp lemon juice; a pinch of sugar; 1 cup besan;
½ tsp oil; oil for pan-frying (optional).
Method:
Chop the coriander to pack two cups and put in a mixing bowl. Add the garlic, green chilies, red chili powder, cumin and coriander powders, turmeric, salt, sugar and baking powder to the coriander and mix well. Then add to the coriander (mix in order) ½ cup besan by sprinkling and mixing lemon juice and 1 tsp hot oil. Add the remaining besan now. Taste to ensure all the ingredients are in order. The coriander will release its natural juices to absorb the flour. If the mix is too dry after mixing well, add a few drops of water – but take care or it may get too soggy. The mix should be sticky and firm in the hands. Grease the hands and roll the mix in a two-inch roll. Place in a steamer on greased foil and steam for 20-25 minutes. Or pressure cook for two whistles plus three minutes. Cool and slice the roll into medium, thick slices. Serve or further pan fry.
|
|
|
Recipe for Chilla
|
Ingredients:
½ cup semolina (Sooji)
½ cup besan
½ cup flour
1 carrot(grated)
1 onion (finely chopped)
Coriander leaves (chopped)
1 tsp ginger and garlic (finely chopped)
2 spring onions
1 capsicum
2 green chilies (chopped)
1 tsp lemon juice
Salt and pepper
White oil for shallow frying
1 egg (optional).
Method:
Combine all the ingredients with water in a bowl. The batter should be thick. Take a small portion and shallow fry on a tawa/non-stick griddle, just like one does a Dosa. Serve with chutney.
|
|
|
Recipe for Sprouts Bhel
|
Ingredients:
Sprouts of mung, math, chana, groundnuts (1katori each), half cooked or boiled
1 katori each:- Chopped tomatoes, kheera, carrots, 2 katoris of boiled potatoes.
1 packet of moori (puffed rice)
¼ kg of Namkeen
2 katoris finely chooped onions
Green chilies
Finely-chopped coriander leaves
Chat masala
Rock Salt
Tamarind chutney and green chutney (coriander and mint).
Method:
Mix all the ingredients in a large bowl and serve with chutney.
|
|
|
Recipe for Fruits in date syrup
|
Ingredients:
Seasonal fruits like banana, orange, apple, pomegranate, grapes, chikoo, guava
'Aamsatya' (mango cake)
Date syrup.
Method:
Wash all fruits. Peel the fruits. Cut them into small pieces. Put the pieces in a large bowl. Add the date syrup, mix well and serve.
|
|
|
Recipe for Green Idly
|
Ingredients:
Rice: 3 cups
Udad dal(white): 2 cups
Chopped coriander
Mint leaves
Green chillies
Curry leaves
Salt
Method:
Soak rice & dal separately for 6-7 hours.
Grind them separately (rice-coarse and dal-fine).
Mix them well & keep 7-8 hours to ferment.
Add salt, chopped leaves and pour into idly stand & steam.
Serve with mint / coriander/ coconut chutney.
|
|
|
Recipe for Palak Vada
|
Ingredients:
4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoons Bengal gram flour (besan)
2 tablespoons semolina(suji)
2 tablespoons each of chopped ginger & garlic
4 green chillies
1 teaspoon ajwain or cumin seeds
1/2 teaspoon each of turmeric powder & soda bi-carb
2 tablespoons of chopped coriander leaves,
1 tablespoon lemon juice
1 tablespoon fresh cream
2 tablespoons oil
salt & pepper to taste
Method:
Combine all the ingredients in a bowl. Mix well & knead into a soft dough using water.
Divide the dough into portions & make a long roll with each portion.
Steam for about 20 minutes. Cool & cut into slices.
If you wish to have crisp palak vadas, shallow fry the slices to a golden brown colour.
|
|
|
Recipe for Orange tea(chilled)
|
Ingredients:
4 – 6 teaspoons of Darjeeling tea leaves (ORANGE PEKOE)
6 – 8 oranges
6 – 8 teaspoons of sugar/honey
Ice cubes
Method:
Boil tea leaves in water. Strain and cool the liquor. Extract juice from the oranges. Add orange juice to tea liquor. Add sugar/honey. Stir well. Pour in a bottle and keep inside the refrigerator. Serve chilled in tall glasses adding ice cubes.
|
|
|
Recipe for Lemon tea(chilled)
|
Ingredients:
4 – 6 teaspoons of green tea leaves
4 limes
6 – 8 teaspoons of sugar / honey
Ice cubes
Method:
Boil the tea leaves in water. Strain and cool the liquor. Extract juice from the limes. Add the lime juice, sugar / honey to the tea liquor. Stir well, pour in a bottle and keep inside the refrigerator. Serve chilled in tall glasses adding ice cubes.
|
|
