Dayanand's+Favorite+Recipes

Duxbury - Dayanand Collaboration

Dayanand's Favorite Recipes

Students of the Dayanand Public School share some of their favorite recipes.



The school organized a competition on "Cooking Without Fire" for the girls of VII and VII (aged 13-14). The winners were **Fruit Raita, Jhal Murhi,** and **Sprout Salad.**

**Fruit Raita**

Ingredients: 2 apples, 3 bananas, salt to taste, 1 ripe mango, sugar to taste, 1 small pineapple, 2 cups curd (yogurt), 1 tsp jeera powder, 1 cup pomegranate seeds, ½ tsp black pepper powder, 2 tbsp coriander leaves (chopped) Method: 1. Using a blender, blend the curd until smooth. 2. Add salt, sugar, and jeera powder to the curd. If it is very thick, add a little milk or water. 3. Chop all fruit in small cubes. Add the fruit cubes to the curd. 4. Garnish the Rruit Raita with pomegranate seeds and chopped coriander leaves. 5. Fruit Raita is ready to savor! Serve chilled.

Jhal Muri

Just as Bhel is to Mumbai, so is Jhaal Muri to Kolkata. This simple yet delicious snack can be put together in minutes and features typical Bengali ingredients like mustard oil. Preparation time: 15 minutes Servings: 4 Ingredients: 2 cups puffed rice (kurmura/murmura), 1 medium onion, chopped, 1/4 cup sprouted Bengal gram (kala chana), boiled, 1 small cucumber, cut into 1/2 inch pieces, 1 small tomato, cut into 1/2 inch pieces, 2 chopped green chilies, 2 tbsp skinned roasted peanuts, 2 tbsp chopped fresh coriander leaves, 2 tbsp mustard oil, taken from a pickle, thinly sliced fresh coconut, for garnish. For masala: 1/2 tbsp red chile powder, 1 tsp black salt (kala namak), 1 tbsp roasted cumin powder, 1 tsp chaat masala Method: 1. In large bowl combine puffed rice, onion, sprouted chana, cucumber, tomato, green chillies, peanuts, coriander leaves and toss to mix well. 2. Add mustard oil and jhaal muri masala and toss again to mix well. 3. Serve immediately garnished with sliced coconut ,tomato and coriander leaves. Sprout Salad



Salad is a very colorful, refreshing and healthy dish. Moong dal is a good source of protein and calcium. This salad can also be served as a light lunch. This is an easy recipe to prepare. Recipe serves 4. Ingredient: 1 ½ cup sprouted moong, 1 cup chopped tomatoes, 1 cup chopped cucumber, 1 sliced lemon, 1 tablespoon chopped cilantro (hara dhania), 1 seeded and chopped green chili (optional). Dressing: 1/2 tsp black pepper, 1 tsp salt to taste, 1 tsp ground roasted cumin seed (jeera), 1 tbsp lemon juice to taste, 2 tbsp yogurt (optional for vegan), 1 tbsp ginger juice, 1 tsp sugar, 1 tbsp olive oil Method: 1. Mix all the salad dressing ingredients together. Keep aside. 2. Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil turn off the heat. 3. Cover the pan for about three to four minutes, drain any liquid. 4. Let the sprouts cool to room temperature and add the dressing. 5. In a serving dish make arrange tomatoes, cucumber and oranges. On top add the spiced sprouts. 6. Garnish with cilantro and green chili.