Activity Preservation of Fruits and Vegetables
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ACTIVITY PRESERVATION OF FRUITS AND VEGETABLES DAY ONE Green Mango Drink Raw Mango chutney DAY TWO Mango Nectar Mango chutney(cooked) DAY THREE Plum squash Plum chutney DAY FOUR Papaya Nectar Raw papaya chutney DAY FIVE Lichi Juice Groundnut chutney DAY SIX Spicy Tomato sauce Tomato chutney DAY SEVEN Rose Syrup Mango Pickle DAY EIGHT Sandalwood Syrup Lemon pickle DAY NINE Onion Pickle Spiced Vinegar DAY TEN Fruit Punch Guava chutney DAY ELEVEN Khas syrup Pear chutney(synthetic) DAY TWELVE Lemon squash Sea same chutney DAY THIRTEEN Sago Wafers Fruit Butter DAY FOURTEEN Mixed Fruit Jam Watermelon rind Pickle DAY FIFTEEN Potato Chips Fruit Cheese NOTE :- All the recipes are planned keeping in mind the availability of fr uits & vegetables in summer season & budget of the students. RECIPES DAY ONE Green Mango Drink Raw Mango Chutney GREEN MANGO DRINK INGREDIENTS Green mango slices (grated) = 625g Sugar =1 k g Water = 1 L. Salt = 50 g Citric acid =10-12 g Green mint extract = 25 ml Black pepper (powdered) = 5 g Cumin seed = 10 g potassium metabisulphite = 1 g METHOD Take fully developed large sized green mangoes. Wash, peel, grate & cook with little amount of water. Press & squeeze to extract the juice. Boil black pepper and cumin seeds in 1l of water for 10 min & strain. Add sugar, salt and citric acid to the strained spicy water. Add mango juice and mint extract along with preservative to the spicy sugar syrup. Mix edible green color (optional) Pack in clean sterilized bottles. RAW MANGO CHUTNEY INGREDIENTS Raw mango = 100 g Cumin seeds = 1 tsp Heeng =a pinch Salt = to taste Black pepper =¼ tsp Coriander leaves = 1 bunch Garlic = 4 flakes METHOD Peel the raw mango and remove the seed. Cut the mango in to small pieces Grind all ingredients well together to a fine paste. DAY TWO Mango Nectar Mango chutney (cooked) MANGO NECTAR INGREDIENTS Mango pulps = 1 kg Sugar = 1 kg Water = 1.5 L. Citric acid = 10 g METHOD Take Mango pulp Dissolve sugar & citric acid in hot water. Strain the syrup. Add mango pulp to the syrup. Heat the mixture & mix uniformly Cool and fill in the sterilized bottles. MANGO CHUTNEY (COOKED) INGREDIENTS Mango slices (peeled) = 1 Kg Sugar = 800 g Salt = 45 g Vinegar = 180 ml Spices (cardamom, = 30 g each cinnamon & cumin) Garlic =15 g Chilli powder =15 g Onion & Ginger (chopped) = 15 g METHOD Cook the peeled mango slices with little amount of water, till they soften. Add sugar & salt to the cooked slices. Put all the other ingredients tied loosely in a cloth bag in the mixture. Cook on the gentle five for 15 min. Fill the hot product into sterilized & clean bottles. DAY THREE Plum Squash Plum chutney PLUM SQUASH INGREDIENTS Plum juice =1 Kg Sugar =1 /1/4 kg Citric acid =15 g Sodium benzoate = ½ g. Water = 500 ml. METHOD Cook cored plum pieces in water & strain the juice. Make one strand sugar syrup & cool. Mix plum juice, citric acid & sugar syrup & mix well. Mix sodium benzoate in little water & add in to the squash . Fill in the sterilized bottles. PLUM CHUTNEY INGREDIENTS Plums = 1 kg Sugar = 1 kg Salt = 25 g Cloves = 5 g Black pepper = 10 g Vinegar = 200-250 ml. METHOD Cook the plums in little quantity of water to soften them. Pass the whole mass through a sieve to remove the stones and skins. Add sugar to the pulp. Keep the spices tied in a muslin bag, dipped into the pulp. Boil the pulp till it thickens. Add vinegar & continue bo iling till the chutney is ready. Four the product into clean sterile bottles. DAY FOUR Papaya Nectar Raw papaya chutney PAPAYA NECTAR INGREDIENTS Papaya puree =1 kg Sugar =50-100 g. Water =1.5 l Citric acid = 2-3 g METHOD Run peeled & mashed papaya pieces through a strainer to get a smooth puree. Heat papaya puree and boil for 1-2 min and then quickly cool down to room temperature by keeping the pan (containing puree ) in water and stirring the puree quickly. Mix all the other ingredients well. Cool and store. PAPAYA CHUTNEY. INGREDIENTS Papaya = 1 kg Sugar = 800 g Onion =100g Garlic = 10 g Ginger = 60 g Red chilli( powder) = 20 g Cumin seeds = 1 tsp. Cinnamon = 1” piece Black pepper = 10-12 Salt = 40 g METHOD Peel the papaya and grate it. Grind garlic, ginger, onion and chilli power to a fine paste. Grind other spices. Mix all the ingredients except vinegar, sugar and spices, cook on fire. Keep stirring till smooth and tender. Add sugar, vinegar and cook again till it is of desired consistency 1 jam like) Mix powdered spices. Fill into clean dry jars. DAY FIVE Lichi Juice Groundnut chutney LICHI JUICE INGREDIENTS Lichi = 1 kg Water =1 litre Sugar = 1 kg Citric acid = 6 g METHOD Grind the lichi pulp in a mixer and extract the juice. Make single strand sugar syrup by boiling sugar in water and cool. Mix lichi juice and citric acid in sugar syrup. GROUNDNUT CHUTNEY INGREDIENTS Peanuts = 100 g Salt = to taste Green chillies = 2 Coriander leaves = ½ cup Lemon juice = 1 tsp METHOD Grind all the ingredients together. DAY SIX Spicy Tomato Sauce Tomato Chutney SPICY TOMATO SAUCE INGREDIENTS Tomatoes = ½ kg Butter = 2 t b sp Garlic = 2 cloves Haldi = a dash Chilli powder =1 tsp Carnflour = 4 tsp Sugar = 2 tsp Lemon juice = 1 tsp Salt = 2 tsp Water = 500 ml. METHOD Heat butter, add tomatoes, garlic, onion juice, haldi and chilli powders and garam masala ,fry Add water or stock and cook for 20 minutes. Blend corn flour with a little water and add to the tomato stock, simmer till thick. Remove from fire, rub through a fine siene, add salt, sugar and lemon juice and fill in clean sterilized bottles. TOMATO CHUTNEY INGREDIENTS Tomato (peeled) = 1 kg Onion (chopped) = 500 g Sugar = 650 g Salt = 30 g Ginger = 10 g Chillies = 10 g Vinegar = 250-300 ml METHOD Take sound, fully ripe and wed tomatoes. Wash thoroughly. Dip the tomatoes in boiling water for three min and quickly cool by immersing into water. This facilitates removal of the skin. Remove the peel and crush the peeled tomatoes. Place all the ingredients except the vinegar in a pan and cook to a thick consistency. Add vinegar and cook for another 10 min to the jam consistency. Pack the chutney while hot in wide- mouthed bottles which are dry and sterilized. Seal the bottles air tight. Store in a cool and dry place. DAY SEVEN Rose syrup Mango pickle ROSE SYRUP INGREDIENTS Dried rose petals = 50 g Rose water = 100 ml Water = 800 ml Sugar = 1 kg Citric acid = 2 g Raspberry red colour = 5-10 drops Sodium benzoate = 1 g METHOD Soak the cleaned rose petals overnight in 400 ml of water. Rub well next day. Press and pass the rose petals through a strainer. Simmer the left one petals in 400 ml of water for 15 -20 min and strain again. Collect the water extract of rose petals mix both extracts. Mix sugar and citric acid with the extract. Cook till the syrup is of one thread consistency. Remove the scum, strain, cool and add rose water colour and sodium benzoate, dissolved in small quantity of the extract. Pour into sterilized bottles. \MANGO PICKLE INGREDIENTS Mango slices = 1 kg Salt = 250 g Fenugreek seeds = 50 g Fennel seeds = 50 g Nigella seeds = 20 g Red chilli powder = 25 g Turmeric powder = 20 g Black pepper = 25 g Ajma = 25 g Mustard oil = Sufficient to keep the surface covered by a layer of oil. METHOD Take healthy, under ripe fully developed mangoes preferably pf tart variety. Wash the mangoes, slice them lengthwise and dip them in 2 percent salt solution (brine) to aro id blackening of the cut surface. Drain the brine and spread the slices on cloth or in trays and place them in the sun for few hours to remove the surface moisture. Roast the fenugreek mustard seeds and sounf lightly and grind them coarsely. Mix all the spices and salt. Add mixture to the sliced mangoes and mix dwell. Place in the sun for 4 - 5 days . Till the slices sweat and turn pale yellow. Transfer the contents to a glass or glazed porcelain jar. Press well to remove air and then add mustard oil to the brim. Examine the pickle after 2-3 days and if need, then add more oil to ensure slight excess at the top of the pickle. DAY EIGHT Sandalwood syrup Lemon pickle (sweet) SANDAL SYRUP INGREDIENTS Sandal wood powder = 45 g Sugar = 1 kg Water = 700 ml. Citric acid = 2 g Kewra essence = 6 drops METHOD Soak the sandalwood powder overnight in about 300 ml of water . Rub well next day. Pressure cook for 10 min. Mix sugar, water and citric acid& boil & stra in. Heat the syrup to one thread consistency. Pour the sharbat into sterilized bottles. LEMON PICKLE (SWEET) INGREDIENTS Lemon =1 kg Salt =200 g Sugar =250 g Cumin seeds =20 g Black pepper =10 g Spices Cardamom & cloves (big) = 100 g METHOD Cut each lemon into 4 parts. Grind the spices coarsely. Mix ground spices with salt and sugar. Introduce this mixture of spices into lemon. Fill the bottles with the pickle. DAY NINE Onion pickle Spiced vinegar ONION PICKLE INGREDIENTS Onion (small size) = 1 kg Vinegar = 1 l. Salt = 250 g. METHOD Select small size red onion & peel. Blanch for 5 min in boiling water. Add salt to the layer of blanched onions and let them stand for 12 -24 hours.