History project for class 10, Schemes and Mind Maps of History

Download History project for class 10 and more Schemes and Mind Maps History in PDF only on Docsity!

“CULINARY

ARTS”

NAME – PALAK SARATHE

CLASS – X

SECTION – 'B'

ROLL NO. – 1032

SUBJECT – ENGLISH PROJECT.

SCHOOL – ST. JOSEPH’S SR. SEC. SCHOOL.

NAGALAND

• AKIBIYE :

• GALHO:

• INGREDIENTS: PUMPKIN/SQUASH LEAVES , RICE (200GM), 1 TABLESPOON OF

AXONE(FERMENTED SOYABEAN), SALT, SMOKED BEEF, GREEN CHILLIES, WATER.

• RECIPE:

1. PUT WATER, AXONE AND GROUND GREEN CHILLIES INTO A POT AND COOK

FOR 5 MINUTES AND ADD SALT TO TASTE.

2. NEXT, ADD SMOKED BEEF INTO THE POT AND COOK IT FOR ANOTHER 45

MINUTES OR MORE UNTIL THE MEAT BECOME TENDER

3. PUT IN THE RICE AND ADD IN WATER IF REQUIRED.

4. AFTER THE RICE IS ALMOST DONE, ADD THE CHOPPED GREENS.

5. LEFT IT SIMMER FOR 5 TO 7 MINUTES AND TURN OFF THE GAS AND ADD MORE

SALT IF NEEDED.

• INGREDIENTS: FERMENTED DRY FISH -5 TO 6, BOILED TOMATOES-2, GREEN

CHILLIES-3 TO 4, ONIONS(CHOPPED)-1LARGE, GARLIC-2 TO 3, CORIANDER LEAVES

(CHOPPED), WARM WATER -1CUP.

• RECIEPE:

1. CLEAN YOUR DRY FISH WELL REMOVE ALL SCALES OR PARTICLES IF ANY FROM

THE SURFACE OF YOUR FISH, RINSE THEM WELL IN CLEAN WATER, DRENCH AND

KEEP THEM ASIDE.

2. IN A SMALL CLOSED CONTAINER ,TAKE CHILLIES AND DRY FISH AND KEEP THEM

ASIDE.

3. IN ANOTHER VESSEL, TAKE TOMATOES ,POTATOES AND GARLIC PODS.

4. KEEP THE CONTAINER IN A PRESSURE COOKER AND BOIL FOR 3 TO 4 WHISTLES.

5. NOW TAKE THE BOILED GREEN CHILLIES AND DRY FISH IN A BOWL, MASH WELL

USING YOUR HAND AND KEEP ASIDE.

6. IN ANOTHER ,BOWL MASH THE BOILED POTATOES AND TOMATOES

ALONG WITH GARLIC AND ADD CHOPPED ONIONS ,SALT AND MIX

WELL.

7. NOW ADD THE FISH AND CHILLI MASH TO IT AND MIX THEM

TOGETHER.

8. ADD CHOPPED CORIANDER LEAVES AND MIX.

9. ADD LITTLE WARM WATER TO IT FOR A SLIGHTLY LOOSE

CONSISTENCY AND YOUR EROMBA IS READY.

10. SERVE WITH FRESH STEAMED RICE OR ANYTHING CRISPY OR

FRIES.

• (^) INGREDIENTS: DRY RED CHILLIES-8, GREEN CHILLIES-8, FINELY SLICED ONIONS-3, CORIANDER LEAVES CHOPPED FINE-1/2 CUP, SALT TO TASTE, DRY FERMENTED FISH, ALTERNATELY DRIED FISH OR SHRIMPS -2 OR 3.
• (^) RECIPE:

1. BOIL THE CHILLIESIN WATER FOR 10 TO 15 MINUTES TILL THEY START TO LOOK ALL SWOLLEN UP AND COOKED.
2. TAKE THE FERMENTED FISH, JUST TWO OF THEM AND ROAST OVER THE FIRE DIRECTLY FOR A MINUTE.
3. TAKE OUT THE RED CHILLIES AND SQUEEZE OUT THE PULP AND DISCARD THE SKIN ,AS FOR THE GREEN ONES ,YOU CAN MASH THEM UP INSCLUSIVE OF THE SKIN.
4. PUT THE CHILLY PULP IN THE MORTAR AND PESTLE AND BREAK IT UP, ADDING THE FINELY SLICED ONIONS AS YOU CONTINUE TO POUND THE CHILLI.
5. NOW DDD THE FISH AND POUND ADDING THE FINELY CHOPPED CORIANDER LEAVES AND SALT AND POUND MIXING IT ALONG THE FLAVOURS TO MELD WELL AND YOUR MOROK METPA IS READY.