Plan ingredient quantities accurately, store leftovers properly and use every part of fruits and vegetables where possible. Composting peels and reusing excess food creatively minimizes waste and promotes sustainable cooking. Class 6 Vocational Education Kaushal Bodh Project 6 Cooking without Fire ...
Discussion Forum Latest Questions
Squeeze juice from eight lemons and mix with four cups of water. Add sugar to taste and stir well until dissolved. Serve chilled. Optionally, garnish with mint leaves for a refreshing summer drink. Class 6 Vocational Education Kaushal Bodh Grade 6 ...
Examples include salads, fruit chaat, sprouts chaat, Bhel Puri, cucumber raita, buttermilk, lemonade, Jaljeera, sandwiches, Shrikh and mint chutney and coconut chocolate balls. These dishes are nutritious, easy to prepare and require no cooking. Class 6 Vocational Education Kaushal Bodh Project ...
Standard units include grams, liters, teaspoons and cups for precise measurement. Non-standard units refer to estimates like a handful, pinch or spoonful, which vary and may lead to inconsistency in taste and texture. Class 6 Vocational Education Kaushal Bodh Project 6 ...