MINUTES OF THE MEETING HELD AT DEMPO COLLEGE

Food bowl meeting held on 29th of september

CHAIR- Tapasyya Sabharwal

ATTENDANCE- 
MEMBER(S) PRESENT-
1) Afsha Latif
2) Nivedita D.
3) Wendi Rose Coelho
MEMBER(S) ABSENT- NONE

AGENDA 1- 
BACKGROUND- To read and review the minutes of the previous meeting
DISCUSSION- Minutes read and reviewed
RECOMMENDATION- Found no mistakes
ACTION- None

AGENDA 2-
BACKGROUND- To discuss about the future posts to be made
DISCUSSION- Since exams are approaching fewer recipes will be posted
RECOMMENDATION- post few recipes but don't stop posting
ACTION-  NONE

AGENDA 3-
BACKGROUND- To discuss about the posts to be made to the facebook page
DISCUSSION-  Since powerpoint presentations can not be posted on facebook, a link to the blog has to be posted
RECOMMENDATION- will be posted by Tapasyya Sabharwal.
ACTION- She should post as soon as possible
AGENDA 3-
BACKGROUND-To discuss the date and time of next meeting.
DISCUSSION- it will not be hereafter convenient to any member to attend and conduct meetings due to fast approaching exams
RECOMMENDATION-  Hereon, no meetings will be held
ACTION- All members duly thanked for their contribution towards the blog.

Vote of thanks
Minutes Prepared by Wendi Rose Coelho

MINUTES OF THE MEETING HELD AT CHURCH SQUARE

Food bowl meeting held on 14th of september

CHAIR- Tapasyya Sabharwal

ATTENDANCE- 
MEMBER(S) PRESENT-
1) Afsha Latif
2) Nivedita D.
3) Wendi Rose Coelho
MEMBER(S) ABSENT- NONE

AGENDA 1- 
BACKGROUND- To read and review the minutes of the previous meeting
DISCUSSION- Minutes read and reviewed
RECOMMENDATION- Found no mistakes
ACTION- None

AGENDA 2-
BACKGROUND- To discuss about the irregularity of posts
DISCUSSION- Posts are to be made by the members frequently
RECOMMENDATION- Post as frequently as possible
ACTION-  Group members will be posting more recipes as soon as possible

AGENDA 3-
BACKGROUND- To decide about our next section of recipes
DISCUSSION-  Since festive season is to arrive, some festive recipes can be posted
RECOMMENDATION- Diwali special delicacies will be posted by members alongwith other recipes
ACTION- Diwali special delicacies will be posted by members alongwith other recipes

AGENDA 3-
BACKGROUND-To discuss the date and time of next meeting.
DISCUSSION- According to convenience of the members present.
RECOMMENDATION-  29th of September
ACTION- Our next meeting will be held on 29th of September

Minutes Prepared by Nivedita D.

MINUTES OF THE MEETING HELD AT COLLEGE PREMISES

Food bowl meeting held on 30th of august

CHAIR- Nivedita D.

ATTENDANCE- 

MEMBER(S) PRESENT-
1)Tapasyya Sabharwal
2) Afsha Latif
3) Wendi Rose Coelho
MEMBER(S) ABSENT- NONE

AGENDA 1- 
BACKGROUND- To read and review the minutes of the previous meeting
DISCUSSION- Minutes read and reviewed
RECOMMENDATION- Found no mistakes
ACTION- None

AGENDA 2-
BACKGROUND- To discuss about the posts made
DISCUSSION- Posts are duly made by all the members
RECOMMENDATION- Post as frequently as possible
ACTION-  Group members will be posting all type of recipes and dishes they prepare at home

AGENDA 3-
BACKGROUND-To discuss the date and time of next meeting.
DISCUSSION- According to convenience of the members present.
RECOMMENDATION-  14th of September
ACTION- Our next meeting will be held on 14th of September

Minutes Prepared by Afsha Latif

MINUTES OF THE MEETING HELD AT COLLEGE PREMISES

Food bowl meeting held on 15th of august

CHAIR- Wendi Rose Coelho

ATTENDANCE- 

MEMBER(S) PRESENT-
1)Tapasyya Sabharwal
2) Nivedita D.

\MEMBER(S) ABSENT-
1)Afsha Latif

AGENDA 1-
BACKGROUND- Apologies for absence
DISCUSSION- Apology letter read
RECOMMENDATION- Until and unless there is an emergency no member is to remain absent.
ACTION- Brief Miss. Afsha Latif about today's meeting

AGENDA 2-
BACKGROUND- To discuss about the posts to be made
DISCUSSION- To post veg or no-veg recipes
RECOMMENDATION- Post both type of recipes.
ACTION-  Group members will be posting all type of recipes and dishes they make at home

AGENDA 3-
BACKGROUND- To decide about the backdrop of the blog, templates.
DISCUSSION- Who will be making the blog
RECOMMENDATION- Miss. Tapasyya Sabharwal 
ACTION- Group member Tapasyya will be creating a blog and design it too.

AGENDA 4-
BACKGROUND-To discuss the date and time of next meeting.
DISCUSSION- According to convenience of the members present.
RECOMMENDATION-  30th of August
ACTION- Our next meeting will be held on 30th of August and our member Afsha Latif shoud be informed about it as well as a notice will be given 3 days prior to the meeting. 

Minutes Prepared by Tapasyya Sabharwal

Ambade Sansonn

‘Ambade’ is mostly known as Spondias, Hog plum or Spanish plum globally. It is a seasonal fruit and it grows in a humid and tropical climate. “Ambade Sansonn” is a common vegetarian delicacy in Hindu homes in Goa.

For making the Sansonn, you will need:.       

1.       Ambade (washed and skin peeled off) – approx. 50 nos

2.       1 and a half Coconut – grated

3.       Kashmiri dry red chillies – 3 nos

4.       Mustard seeds – 2 tablespoons

5.       Whole geera – a pinch

6.       Cloves – 2 nos

7.       Dry coriander seeds – half teaspoon

8.       Asofoetedia – a pinch

9.       Jaggery (depends on the sourness of the Ambade or as per your taste)

10.   Salt to taste

11.   Sugar

12.   Vegetable oil

Steps to follow:

1.       Apply jaggery, salt and sugar to the Ambade and keep aside (at least for 2 hours) – Image no. 1

2.       In a pan roast 1 tablespoon mustard seeds, geera, cloves, coriander seeds and asofoetedia. Take it off the heat after you get the aroma of the roasted spices.

3.       Grind grated coconut, dry red chillies and the roasted spices altogether in a mixer. Add water as required – Image no. 2

4.       In another utensil heat oil and add the remaining mustard seeds (Be careful!! Close the lid as the mustards will burst!!!)

5.       Now, add the ambade and let it boil for 10 minutes – Image no. 3

6.       Add the ground masala to it to form gravy. Let this boil for another 10 minutes – Image no. 4

Your tasty and tangy Ambade Sansonn is ready!!! Enjoy with warm Roti, Naan or plain boiled Rice.

C13-150

S. Y 'A'

Vadai

Vadai

Fried snacks are an absolute favourite of people of all ages! And we in India have mastered the art of combining nutrition with delicious taste. Vadas in particular, are common all over India and come in various flavours. Here I present a particular variety that is made during all the festivals, is a favourite of mine , which I also happen to make reasonably well!!

Ingredients:

Red gram dal- 1/2 cup

Bengal gram dal- 1/2 cup

Green chillies- 4-5

Ginger- a small piece

Curry leaves & Coriander-a little, chopped finely

Salt to taste.

Grated coconut- a handful (optional)

Cashewnuts-7 (optional)

Method:

Step 1: Soak the dals together in a container for 30-40 minutes.

Step 2:Grind the dals along with chillies and salt, sprinkling a little water to form a coarse paste.

Step 3:Add coriander and curry leaves to the paste and mix well. Coconut and cashews may be added as well.

Step 4: Heat the oil in a pan. Roll enough paste on a leaf placed on your left hand and flatten it with your right hand. Place some water in a cup and use it to smoothen the vadas

Step 5:Cook in oil to reddish brown. Serve hot.

Step 6:Adding finely chopped onions to the mix makes for delicious masala vadas!!

Sheera

Sheera (commonly known as ‘Halwa’ in North India ) is a very common sweet in Maharashtrian homes. It is used as a sweet for distribution during Puja’s.

My friends and I are very fond of it and we make sure that we attend almost every Puja only for it (;-P)

Ingredients:

1)      Semolina (Rava) – 300gms

2)      Sugar – 100gms (or as per sweetness)

3)      Ghee – 50ml

4)      Raisins

5)      Cashew nuts

6)      Cloves – 10 to 15 nos

7)      Cardamom powder

8)      Boiling water – 500ml

9)      Saffron / Orange food colour

10)   Salt to taste

Procedure:

1. ·         Heat Ghee in a shallow pan on slow fire and add the cloves and raisins.
2. ·         Once the raisins are cooked add the Semolina (Rava). Keep stirring making sure that you don’t burn it!!!!!
3. ·         Add salt and saffron / food colour.
4. ·         Now, add sugar and cardamom powder – stir well.
5. ·         When the semolina is fully cooked, add cashews and pour the boiled water (all on slow fire!!!).
6. ·         Stir it well till all the water gets absorbed.
7. ·         Put off the heat as soon as the water is evaporated.
8. ·         Cover the pan and let it stay for some time.

And Voila!!!!! Your Sheera is ready!!!!