THANKSGIVING

Reuters Video: Black Friday the Wal-Mart way

http://www.englishblog.com/2013/11/reuters-video-black-friday-the-wal-mart-way.html#.VHZgeNKG-Sq

READING

http://learningenglish.voanews.com/content/thanksgiving-but-us-turkey-farmers-arent-celebrating/1550483.html

Listenings

http://www.animatedthanksgiving.com/book/2368-f2-the-original-thanksgiving?s=24efe1784ceaf2d89968b

http://www.audio-lingua.eu/spip.php?article3629&lang=en

http://teacher.scholastic.com/scholasticnews/magazines/edition2/novdec2005/pop_listenread.htm

The story of thanksgiving told by children

Thanksgiving in Space: Astronauts Share Their Cosmic Menu | Video

Online activities and games:

http://a4esl.org/q/j/vm/m-thanksgiving.html

http://www.manythings.org/voa/011119tia.htm

http://michel.barbot.pagesperso-orange.fr/hotpot/history/thanksgiving/thanks2.htm

http://www.quia.com/hm/352966.html

http://iteslj.org/cw/1/af-thanks.html

http://www.quia.com/quiz/4461352.html

http://a4esl.org/q/h/9704/af-sw-thanks.html

http://www.quia.com/jg/715615.html

Horrible Histories - Pilgrim Rap

W   We're the pilgrim fathers

You may have heard rather
A lot 'bout our notions
Crossing the ocean
On the good ship Mayflower
But it's true our journey
Turned into quite a commotion.

People report that we sported these hats
But that's not true, I mean, would you?
Anyway the main thing to say
We began the usa
Our little band of religion fans
From the East Midlands.

We all believed slowly
That England was becoming less holy
So set off for Holland
Cause there we had friends
But in the end seemed the Netherlands
Would never be the land, we planned.

Couldn't stand to remain on that terrain
So again we rearranged
To start a new nation with our congregation
A new and calmer life took a farmer and a builder and his wife
And a clerica, to find America.

Oh it's a new world
It wasn't new to the natives
Still we thought we'd claim it
Yeah, it's the new world.

I still remember 9th of November
The year 1620 and we saw plenty of land
We thanked God when we found ground
I kept calm but it didn't go as planned.

Couldn't land on the sand
A month later though, we made it
New Plymouth man, we claimed it
The natives said not
But ran when we shot.

Moved there it proved yeah
That life would be tough
Cause we didn't have enough
Of the right stuff.
Did you know had no seeds we could grow
Although William Mullins had stacked
126 pairs of shoes in his pack
Now that's whack.

A fishing rod, a plough,
A pig, or a cow
Would have been a much better idea
But now there's no food for us to eat
Does this mean that we'll meet with de feet!

No fun in the new world
I'm glad we've arrived here
But will we survive here
Yeah, in the new world.

People were staving
Our numbers halving
And when the winter winds blew
Even fewer live through
It wasn't pretty in our new city
But the natives took pity even though
They didn't have to.

Man called Squanto
Showed us how to grow maize
Catch eel for a meal
Chopped up in the baze
Tribe gave us a feast
Our starvation ceased
In 1621 what they had done
Turned us back from the dead
To the living and to this day
That's why we have thanks-giving.

In Massachusetts built a colony it's true
They say modern America was founded by our crew
It's a new world
But we can't call it England
Let's call it New England
Yeah, in the world.

My home was in Plymouth
Lets call it New Plymouth
I got an idea let's call this New Hampshire
Wait I'm from Newcastle
Can we call it New Newcastle?
Nah!
It's a new world.

THE STORY OF DIWALI

Reading and speaking activities

Reading and writing exercise
Diwali crossword puzzle

My favourite day-Diwali
Diwali celebration video

VIDEOS






Listen to the above video and answer the following questions:
1.How is Diwali compared with Christianity?Diwali is for Indians what ________is for Christians.
2. What does it commemorate?
3.In which part of the day can you enjoy the flower market? a) at sunrise  b) at dawn c) at midday
4.What are the garlands made of?a) rose b) jasmine c) carnation
5.What do they use them for?
6.What can you get from the neighbours if you live in a private house?
7.What is customary for the families on this day?
8.Why do Indians buy new clothes and make good food?
9. In the streets you will find ____________and ______________

TRAVEL AND TOURISM

LISTENINGS
Great places with slide quiz 
Vacation plans
Getting around Tokyo
Hotel reservations
Immigration and customs
Sightseeing around town
Train Tickets
Travel arrangements
Travel on sky airlines
Airline Safety
Budget Hotel Rooms
Bus Trip
Car Rental
Travel Game
New York Travel
 VIDEOS
Commuter train
Bus transportation
Booking a flight
At the travel Agency
Travel tips
INTERACTIVE ACTIVITIES AND GAMES
The countries I have visited
Around the World in 80 Days
Augustin has been to India
Holidays and travel
First Visit to France
SONGS

I've been everywhere by Johnny Cash

                                              Lyrics"I've Been Everywhere"

I was totin' my pack along the dusty Winnemucca road,

When along came a semi with a high an' canvas-covered load.

"If you're goin' to Winnemucca, Mack, with me you can ride."

And so I climbed into the cab and then I settled down inside.

He asked me if I'd seen a road with so much dust and sand.

And I said, "Listen, I've traveled every road in this here land!"

[Chorus:]

I've been everywhere, man.

I've been everywhere, man.

Crossed the desert's bare, man.

I've breathed the mountain air, man.

Of travel I've had my share, man.

I've been everywhere.

I've been to:

Reno, Chicago, Fargo, Minnesota,

Buffalo, Toronto, Winslow, Sarasota,

Wichita, Tulsa, Ottawa, Oklahoma,

Tampa, Panama, Mattawa, La Paloma,

Bangor, Baltimore, Salvador, Amarillo,

Tocapillo, Baranquilla, and Perdilla, I'm a killer.

[Chorus]

I've been to:

Boston, Charleston, Dayton, Louisiana,

Washington, Houston, Kingston, Texarkana,

Monterey, Faraday, Santa Fe, Tallapoosa,

Glen Rock, Black Rock, Little Rock, Oskaloosa,

Tennessee to Tennesse Chicopee, Spirit Lake,

Grand Lake, Devils Lake, Crater Lake, for Pete's sake.

[Chorus]

I've been to:

Louisville, Nashville, Knoxville, Ombabika,

Schefferville, Jacksonville, Waterville, Costa Rica,

Pittsfield, Springfield, Bakersfield, Shreveport,

Hackensack, Cadillac, Fond du Lac, Davenport,

Idaho, Jellico, Argentina, Diamantina,

Pasadena, Catalina, see what I mean-a.

[Chorus]

I've been to:

Pittsburgh, Parkersburg, Gravelbourg, Colorado,

Ellensburg, Rexburg, Vicksburg, Eldorado,

Larimore, Atmore, Haverstraw, Chatanika,

Chaska, Nebraska, Alaska, Opelika,

Baraboo, Waterloo, Kalamazoo, Kansas City,

Sioux City, Cedar City, Dodge City, what a pity.

[Chorus]

(I've been everywhere)

NOTE on some words:

to Tote_to carry, to take in informal US English
Semi-US tractor trailer(semiremolque)

The Beatles Drive my Car with Lyrics

NOTES on VOCABULARY:

Prospects-Chances of success

To work for peanuts-to work cheaply, to work for nothing.

HELPFUL MATERIAL FOR THE CITY or VILLAGE PRESENTATION
Visual Guide Fun tourist attractionsl
Travel Guide Videos
Virtual Tours
Audio tours

FAREWELL PARTY AND FINAL RAFFLE

Everything that has a beginning, has an ending or let´s say....see you soon.It is better to say so than saying goodbye.
After 6 months of teaching the students of the RDT Professional School , Irene, the English teacher has to leave.This has been a rewarding and satisfying experience for both the students and the teacher as they have learned lot from each other.
On Monday 9th June ,there was a farewell party as well as a raffle.The students gave two nice gifts to Irene, the English teacher, and some of them danced with her and also with Patricia , the Spanish teacher, who also joined and took part in the party.
The course will go on till the end of July, the students will carry on preparing and training themselves to get a future job.Let´s cross the fingers and wish them a lot of luck!!

INDIAN COOKING RECIPES

The RDT Professional School  students did an oral presentation based on some Indian recipes.Here are some of them.

LEMON RICE 

Ingredients:

1. Boiled rice ½

2. Lemon 1 slice it

3. Onion1 slice it

4. Salt ½  spoon

5. Tomato  1 slice it

6. Green chilli 4 slices it

7. muster seeds ½ spoon

8. Curry leaves

9. Coriander leaves

10.Peanuts ½

11. oil 4 teaspoons

First of all  light the stove ,put the pan and pour in it 4 teaspoons of oil .When it  heats up add  the muster seeds to it,then  add some curry leaves to it and  next add the pea nuts and then  add to it some green chillies, the tomato , and  half spoon of salt. Stir  everything 5 minutes later and add the lemon juice  ,then take off the bowl and mix it to the boiled rice once again

Stir it and then  put it onto a plate ,after that add the coriander leaves for garnish and serve it .  By Jubedha

Another recipe from Anu for Lemon Rice
  Ingredients 

Raw peanuts-4 spoons

Urad dal -1 spoon

Mustard seeds-1/2 spoon

salt-1 spoon

curry leaves - 8 or 9

cilantro

Dry read chills-4

Green chills-6

lemon-4

plane rice-1/2 kilo

vegetable oil-one cup

Process:

Squeeze the lemons into rice.Add salt to rice mix it up well.Put it  a side. Chop green chills, chop cilantro.Heat up oil in a pan add peanuts and fry till light brown. Add urad dal and mustard seeds.

Add red chillis green chillis. and also add one  pinch of turmeric powder. 

turn of the stove 

By Anu

Spicy chicken recipe

                   

                                                                         

Ingredients:

·      ½ kg chicken washed and cut into medium sized pieces.

·      3tbsp curds.

·      1tsp red chilli powder.

·      ¼ tsp turmeric powder.

·      Salt to taste.

Make a paste:

·      6-7 cashewnuts.

·      4-5 tbsps milk.

Dry roast:

·      1’’ cinnamon.

·      10-12 curry leaves.

·      3cloves.

Rest of the ingredients:

·      3-4 tbsps oil.

·      2 big onions finely chopped.

·      1 large tomato finely chopped.

·      1tsp ginger-garlic paste.

·      1tsp coriander powder.

·      ¾ tsp black pepper.

·      ¼ tsp cumin powder.

·      Coriander leaves for garnish.

·      Marinate the chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

·      While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep it aside.

·      Dry roast cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep everything aside.

·      Heat 1 ½ tbsps of oil in a cooking vessel. Add the onions and sauté till it gets pink. Add ginger-garlic paste and sauté  for another 3-4 minutes on medium heat.

·      Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.

·      Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates. Turn off the heat .Cool and grind the cooked masala.Keep aside this masala paste.

·      Heat 1 ½ tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce the heat and cook covered for another 4-5 minutes.

·       Add the ground masala paste, the cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well, keep on cooking till the chicken pieces are soft and you get the desired curry consistency.Adjust the salt needed.

·      Garnish with fresh coriander leaves.

·      And  serve the spicy chicken with the masala curry. It is very tasty.

                                                                           Written by D.Chandrakala.

     Lamb curry

·        Lamb into 1 and a 1/2 chunks

·        4 tbsps of vegetable/ canola/ sunflower cooking oil

·        2 large onions thinly sliced

·        2 large of diced tomatoes 2 tbsps garlic paste

·        1 tbsp ginger paste

·        2 tsps of coriander powder

·        1 tsp of cumin powder

·        1/2 tsp of turmeric powder

·        1/2 tsp of red chilli powder

·        2 tsps of garam masala powder

·        Salt to taste

·        Chopped coriander to garnish

·         

·        Preparation:

• Heat the cooking oil in a heavy bottomed pan, on medium heat.
• When hot, add the onions. Sauté till the onions begin to turn into a pale golden brown colour. Now remove it from the oil with a slotted spoon and drain on paper towels. Turn off the heat.
• Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
• Now grind the tomatoes, garlic and ginger paste together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
• Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
• Now add the tomato paste and all the powered spices. Mix well.
• Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
• Now add the lamb pieces to the masala, season with salt to taste and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well.
• Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and add more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
• When the lamb is cooked, garnish with chopped coriander and serve with hot Chapatis(Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.By Raji Uyyala

Mexican chili beans

Ingredients:

2  teaspoons olive oil

1 medium red onion, finely chopped

2 garlic cloves , crushed

1 large red capsicum, finely chopped

2 tablespoons ,no add salt tomato paste

1 teaspoons of caster sugar

Some corianders leaves

1 bowl steamed basmati rice .

½ bowl cashnuts

How to prepare Mexican chili beans:

First you take one pan. Then 2 teaspoons of oil and pour them into the pan at  medium heat  and add the onion and garlic. Then cook stirring it for 3 or 4 minutes until it gets soft and add the capsicum and chili powder .After this,cook it again stirring it for 2 or 3 minutes until the  capsicum is just soft.  

                                   Add the tomato paste, the beans, the corn and the sugar to the boiling point,reduce the heat and simmer for 20 minutes   and then add the coriander leaves .Next turn  off the gas then take a serving bowl and first put one layer  of basmathi rice ,another layer of beans curry , another layer of basmathi rice and another layer of beans curry and finally a  layer with the coriander leaves and cashnuts to garnish.                                                                                               Written by, V. Saraswathamma.

Egg rice

Ingredients:

}  Eggs

}  Rice

}  Oil

}  Salt

}  Red chilly powder

}  Gharam masala

}  Soya sauce 

}  Coriander powder

}  Vegetables

}  Curry lives & coriander lives

How to make egg rice:

                   First take the eggs and break them, pour the eggs ,add some salt then whisk the mixture. After this, take a frying pan light the stove and put the pan on the stove. Pour two table spoons of oil then pour the eggs and few minutes later stir it. When the eggs came in to a brownish colour take them and keep the mixture aside. Then take that pan and pour some oil and add the curry leaves and onions then stir that and  add the chilly powder, a pinch of salt and  thr grated  vegetables with the soya sauce and then  stir for some time. When all vegetables are boiled then add the boiled rice and stir it. Take the egg curry  and mix well. Finally take a serving bowl and put the rice  and garnish with the coriander leaves , onions and lemon  and the tasty egg rice is ready to serve and to eat. Done by Sireesha

How to make Coconut Barfi

How to make coconut gratings:

Break the coconut.

Remove the coconut from the shell.

Remove the brown outer skin, using a peeler.

Cut the coconut into small pieces.

Grind the pieces to get the gratings.

Grind the sugar to make powder. It helps to make the coconut barfi fast.

sprinkle some  ghee on a plate.

Transfer coconut gratings and sugar powder to a thick steel kadai, a utensil or a non-stick pan. Mix everything. Heat the mixture. Stir.

The sugar will begin to melt after sometime.

Continue  stirring it

.

Add cardamom powder, when the mixture starts to thicken.

Stir continuously

When the mixture does not stick to the kadai and becomes a single lump, transfer it immediately to the greased plate.

Switch off the stove.

Spread the lump on the plate using a spatula and press using the base of a cup.

Cut into desired shape and pieces when the spread is still warm.

The Coconut burfi  and  kobbari mithai is ready to eat.

Written by Sravani

Mango rice

Ingredients:

·      Rice, boiled- 2cups

·      Mango grated- 1cup

·      Urad dal- 1table spoon

·      Bengal gram dal- 1table spoon

·      Green chillis, chopped- 3

·      Mustard seed- 1table spoon

·      Curry leaves- ¼ cup

·      Coriander leaves, chopped- ¼ cup

·      Oil- 50 grams                                                     

·      Turmeric powder- ¼ table spoon

·      Salt – depends upon our taste

Preparing:

           First of all heat some oil in a pan, add some Bengal grams of  dal and urad dal, cook them till they turn into red color,  then add the mustard seeds, when the seeds are crackling add the curry leaves and chillies cook and stir for 1 minute, after that add the grated mango, salt and turmeric powder; mix it well, after a few minutes add the boiled rice and mix well. Decorate with coriander leaves, and serve hot.By Agnes

         Sweet bonda

Ingredients:

One kilo of asirwadth Flour,

One kilo of sugar,

Two spoons of Berlin Flour.

A small glass of water.

Preparation:

                    First take all the ingredients with their  quantities. Now light up the gas and put a pan on the gas stove.Pour some  sugar and a little glass of water  then  stir it .When it becomes into liquid  pour a little bit of asirwadh flour. Later  keep it in a small box. Next take a pan and pour some oil .When it heats you can take that and make it into pieces and put it in  oil. After boiling those serve them on a  plate and the “SWEET BONDA IS READY To EAT”.By Pullamma  

                           BRINJAL CURRY            

                                                                                            
   To prepare  Brinjal curry we need the following ingredients:

1. Brinjals – 250 gm

2. Onion- 1

3. Tomatoes- 2

4. Oil – 3 tea spoons

5. Ginger garlic paste

6. Chilly powder – 1 tea spoon

7. Salt

8. Turmeric powder

9. Groundnuts – 100 gm

10. Curry leaves

11. Coriander leaves

12. Water – 2 cups

PREPARATION OF BRINJAL CURRY

          First we need to clean the Brinjals and tomatoes and cut them into small pieces. Then take out the onion peel and cut it into pieces and keep them aside.

          Then take a cooker and pour 3 tea spoons of oil after it gets cooked, add the spices like mustard seeds, curry leaves, salt, turmeric powder and ginger garlic paste. After 3 minutes add all Brinjal, onion and tomato pieces to it. Pour 2 cups of water to this and close the lid of the cooker.

           In the meantime, fry the groundnuts and mix them with a  food processor and keep them aside.

           After one whistle take out the lid of the cooker and add the groundnut powder to this mixture. Then boil it for another 5 minutes  simmer it and take it off the stove. Serve it after 2 or 3 minutes. It is very tasty with rice or chapathi. Done by Alhekya

Carrot Halva

Needed Ingredients:

4 Cups of carrot

4 Cups of milk

1 Cup of sugar

1 Cup of Dry fruits (Chop cashew nuts, raisins, almonds)

4 table spoons of pure ghee and a pinch of green cardamom powder

Cooking Process:

Chop cashew nuts, almonds and deep-fry them into pure ghee, keep them aside. Later heat pure ghee in a thick-bottomed pan; add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Add the sugar and stir it and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with fried nuts and decorate with them. Serve hot or at room temperature. Done by Pushpa
                                         

Chicken Kebab

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:

·       250 gms chicken

·       1 tbsp curd

·       2 tbsp cornflour

·       1 inch ginger paste

·       1 tsp green chillies paste

·       8 cloves garlic paste

·       1 tbsp vinegar

·       1 tsp black pepper

·       2 cups ghee

·       Salt to taste

How to make Chicken or Murg kabab:

1.    Dilute the cornflour in 1 cup of water and keep the mixture aside.

2.    Clean the chicken in normal running water and cut into medium size chunks.

3.    Marinate with salt, black pepper and vinegar for about 15 minutes.

4.    Add cornflour mixture, curd, ginger, garlic and green chillies.

5.    Mix well and add 1 tbsp ghee.

6.    Cover and refrigerate for about 8-10 hours.

7.    Melt the remaining ghee in a pan.

8.    Slowly add the pieces of chicken on high flame.

9.    Fry until chicken pieces turn into golden brown in color.

10. Fry all the pieces of chicken until done.

11. Serve hot with chutney and salad.

Done by Neelu 

FRIED MAGGI

Ingredients : • 1 large Onion thinly chopped

1 large tomato thinly chopped

• capsicum thinly chopped

• Boiled vegetables (carrots, peas, potato) cut in to small pieces

• 1 pack maggi noodles

• Taste maker

• a pinch of salt

• oil 3 tbsp

• 2-3 green chillies finely chopped

procedure:

• Heat 2tbsp of oil in a pan.  Add finely chopped green chillies and let them fry for 2 minutes.• Add the  finely chopped onions, fry till the onions become translucent.• Add finely chopped capsicum, tomatoes and saute for few more seconds on medium high flame and then add some salt to it. • Now add one table spoon of soya sauce and mix it, then add Maggi taste maker which comes with its packet.• Add boiled vegetables to it, and cook them for 2 to 3min,• You can add veggies of your choice and keep the mixture aside.• Now take a bowl, add 2-1/2 cup water and bring it to boil.• Add maggi, Stir for few seconds and then simmer the flame.• Leave to cook for about 3-4 minutes until noodles become soft and little dry.• Strain the water, keep the maggi aside.• Now, add the maggi to the vegetable mixture and mix them properly with the help of forks so that  the taste makers are mixed with maggi properly.• Make sure you don't mix it too much.• Serve this dish immediately to enjoy a great snack dish.

By Madhuri

JEERA RICE

Ingredients

2 table spoon ghee

2 table spoon cumin seeds

1  cup long grained rice

2 cups of hot water    

2 bay leaves      

1 cinnamon  

Method

1. Wash one cup Basmati Rice and set aside.

2. Take a large thick bottomed pan and place on the flame.

3.
Add 2 tablespoons of Ghee (clarified butter) in the pan.

4. Add 1 teaspoon jeera (cumin seeds) in the hot ghee.

5. Allow to spatter,reduce the flame taking care not to burn the cumin seeds.

6. Add the washed rice in the pan and salt to taste.Mix with the cumin seeds.

7. Increase the flame and roast the rice for five minutes.

8. Add two and 2 cups of warm water in the rice.

9. When the mixture starts boiling,reduce the flame and cover the pan.

10.        Leave on the reduced flame for about 10 minutes.Remove the lid and mix. Turn off the flame.

11.        Leave for another 6 to 8 minutes covered with the lid.

12.        Check the rice grains for soft cook.

13.        Finished.

Done by Maria

Kesari Bath

Ingredients:    1 cup of rava

                          1 cup of sugar

                         100 grms of dry fruits [pistacchio, almond, raisins]

                         2-3 pinches of cardamom power

                         2 pinches of saffron

                         3tbsp of warm milk

                         3tbsp of Ghee

                         2-1/2 cups of water

How  to make Kesari bath:

·      Take a large pan and heat some ghee in it, roast all dry fruits in it and keep them aside.

·      Add the rava to that Ghee and roast in low flame for 7-8 minutes.

·      In the meantime, put 2-1/2 cups of water in a bowl and heat in a high flame ,add sugar to it and leave it  boil.

·      Add rava to this water and keep stirring until it cooks.

·      Add the remaining items [saffron color and milk, Ghee] keep stirring until the ghee separates from the rava.

·      Garnish the Kesari bath with roasted dry fruits. Finally the Kesari bath is ready  to eat.

Done by Kalpana

Laddu

 Ingredients:-

·       1 cup wheat powder

·       1 ¼ Sugar powder

·       1 cup hot milk

·       1 Spoon cardamom

·       1 spoon coconut milk

·       1 ¼ cashew nets

·       3 spoons ghee

·       Small saffron

Cooking method

First of all lit the stove .After this,  take a wide bottomed pan , put the pan on the stove then  take one cup of wheat power and pour it into the  pan. Then pour the three spoons of ghee and  stir at the time .When it  smells well  mix it with the  sugar powder. Mix the cardamom, the coconut milk, cashew nuts, small saffron and wait for  alittle while.Add the hot milk and roast  carefully for two minutes adding a little milk , then  make the  balls with your hands. The Laddu is ready now to eat. You will not forget how it tastes.

Done by Yerramma

RESTAURANT STYLE CHICKEN BIRYANI

INGREDIENTS:

Turmeric                                                          1/4                      Teaspoons

Salt                                                                                             To Taste

Ginger Garlic Paste                                           1                         Tablespoons

Cumin Powder                                                 1                         Teaspoons

Coriander Powder                                             1                         Tablespoons

Red Chilly Powder                                            2                         Tablespoons

Golden Fried Onions                                        150                      Grams

Mace                                                                2                         Numbers

Pepper Corn                                                     6                         Numbers

Lichen (kalpasi)                                                1                         Teaspoons

Shahi Jeera                                                       1                         Teaspoons

Cardamom                                                       6                         Numbers

Cloves                                                              3                         Numbers

Cinnamon Sticks                                              2                         Numbers

Star Anise                                                        3                         Numbers

Bay Leaf                                                          3                         Numbers

Basmati Rice                                                    500                      Grams

Chicken                                                           1500                    Grams

Yogurt                                                             1                         Cup

Coriander Chopped                                           1                         Bunch

Mint Chopped                                                  1                         Bunch

Green Chilly                                                    5                         Numbers

Oil                                                                   1/2                      Cup

Lime Juice                                                       2                         Tablespoons

RECIPE:

First make a powder with all the spices. Take a bowl and add the chicken pieces and add the made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator overnight, Heat some water in a vessel and let it  boil,then add some oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add a layer of marinated chicken and then this layer of rice. Add the  fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid. First cook it at  high temperature for  4-5 minutes then reduce the flame to low, use a griddle under this and cook it for 25 to 30 minutes.Switch off the flame. After 40 minutes it is ready for opening the seal of the lid. Don´t  mix the biryani just check it removing the top rice and checking the bottom of the vessel in acse it gets burnt.

Done by Fathima

Omelette

Ingredients:

·     Eggs-4

·     Salt-1 tsp

·     Pepper-1/2 tsp

·     Chilli powder-1/2 tsp

·     Grated Onion-1/4 cup

·     Grated potatoes-1/4 cup

·     Coriander leaves-2

·     Tomato sause-1/2 cup

Preparation:

 First crack the eggs and pour them into the bowl. And whisk them until it gets completely yellow.

 Then add some salt, red chilli powder and some pepper powder.

 Then whisk them again.

 If you want you can add some vegetables like onions or potatoes.

 Add them and mix them.

 Then take one non-stick pan and put it on the stove.

 Lit the stove.

                         After spread some butter or oil on the frying pan.

 After that pour that mixture on the pan and spread it.

 Don’t  stir ,let the mixture cook it for a minute. Afterwards  turn it and let  cook the other side .

 Then after this take it out and keep on the plate and garnish with tomato sauce and coriander leaves.

 Now the tasty omelette is ready to taste. 

Done by Sarada

                                               Preparation of Upma

Ingredients (For  five  people):

·       Kesari Rava-  one and a half  cup

·       Onions  -2

·       Chillies  -9

·       Water-    3 cups

·       Carrot s -   2

·       Salt      -  sufficient

·       Zeera

·       Mustard seeds

·       Coriander

·       Curry leaves

·       Oil

Process of preparation :

First , take a bowl   in which we mix some oil ,zeera , mustard seeds and  curry leaves    and  boil  it for some time.When the steam comes  then  add the onions, chillies and  carrots  into that mixture

and  stir up till it gets well cooked .Add  three cups of water to it and  salt then  wait  until  it boils .When the bubbles come up  add the Kesari rava into that mixture by stirring for some time  then leave  and kept it for  five minutes.

                  A   delicious and  nutritious food is ready to be served.

Written by Suneetha

SWEET CHAPATIS

Ingredients:                                                                                                                                                

 1/2 kg Maida (All purpose flour)

1/2 kg Lentil (Bengal Gram)

1 tsp Cardamom powder

1 tsp Ghee

1/2 kg Jaggery

100 ml Oil

Salt to taste

Water.

  How to make Sweet chapattis:

     First of all wash and boil the Bengali lentils with water and ½ tablespoon of salt till it becomes soft. Let it  cool down slightly and wring the water into the boiled Bengali grams. After that ,add the cardamom powder, the Jaggery, the boiled Bengali grams and grind to make it a fine paste .Now the puran is ready. After that we have to make the maida dough. Now knead a ½ kg Maida with water and a half ½ tablespoon of  salt. Don’t make it hard. Add some oil and knead the Maida again till the oil gets absorbed. Next prepare equal number of balls from Maida dough and Puran. Then roll out the maida balls to make a small size of chapattis. Then cover that dough with Puran. Roll it again into balls. Roll it out to make Chapattis. Now  heat using a light flame .Before roasting we apply the oil onto the pan. After that we roast it on both sides until it gets a brown colour. If we want it delicious we can add some ghee. Now the sweet and hot chapattis are ready to eat.

Done by Aruna  

Bread Halwa     

Ingredients

6 to 8 bread slices

3 tbsp ghee

2 tbsp sugar

1 cup milk

Method

Blend the bread slices with a mixer to get some refined  powder.

Heat 3 tablespoons of some  ghee in a kadhai, add the bread crumbs and saute till they turn golden brown  Add the sugar and milk ,mix well ,cover and cook for 2 minutes.

Open and saute till the ghee leaves the sides.

Serve hot.

Done by Sowjie

Gulab Jamun

Ingredients

Instant milk powder               :           1 cup                              

Sugar                                      :           2 cups

All purpose flour                   :           1 spoon

Baking Powder                      :           ½ tb spoon

Cardamom Powder                :           A pinch

Procedure

Take a pan and add one cup of water or two cups of sugar. Add cardamom powder and stir well. Let it boil until it gets  consistent and turn off the flame. Now combine the remaining ingredients and make  a dough with them. Let it rest for three or four minutes. Make round uniform balls and cook it on low flame ,deep fry the bolls in oil or ghee. Remove when brown and drop them in sugar syrup. Let it rest for 45 minutes. Garnish with chopped nuts and enjoy the dessert.

 Done by Suvarna