First page: St. angela Sophia sr. sec.

school (school monogram) 2011-2012 Project report on hand made paper Submitted to: Mam Vinita sharma

submitter by: rani shahin CERTIFICATE This is to certify that RANI SHAHIn of class XII E, has successfully completed the project report (business plan) on Handmade Paper as a part of entrepreneurship syllabus of cbse curriculum for the session 2011-2012. Project Mentor (Signature of commerce faculty) Principal (signature & seal of principal)

Peanut Butter and Apple Sandwich

Ingredients
Serves: 1 2 slices wholemeal bread 1 tablespoon peanut butter, or to taste 1 apple - peeled, cored and grated

Preparation method
Prep: 15 mins | Cook: 2 mins

1. Spread a thin layer of peanut butter onto one side of each slice of bread. Place grated apple onto one slice, and place the other peanut buttered slice of bread on top. Serve immediately.

Gajar Ka Halwa recipe - (Serves 5-6) Cooking time - 37 min

kg carrots (grated) 1 cups milk cup powdered sugar cup/100 gm khoya (grated) 1 tbsp desi ghee some chopped nuts 1. 2. 3. 4. 5. 6. Mix grated carrots and milk. Micro high uncovered for 15 minutes. Mix once every 5 minutes. Add sugar and khoya. Mix well. Micro high uncovered for 10 minutes. Add ghee. Mix well. Micro high for 7 minutes. Mix chopped nuts. Serve hot or cold decorated with nuts.

Paneer pasanda
Ingredients

Serves: 4 1 tablespoon oil 1 medium onion (chopped) 1 teaspoon tomato paste 250 grams paneer 1 teaspoon dhaniya powder 1 teaspoon garam masala powder 1/2 teaspoon dried pudina leaves (crushed) 1 teaspoon red chilli powder salt to taste 1/4 cup cream

Preparation method

Prep: 15 mins | Cook: 15 mins 1. Heat oil in a pan and saut chopped onion till it turn pink in color. 2. Add tomato paste in it and mix it well. Add paneer pieces to it. Add all the dry masalas in it. Cook it for10-15 minutes. 3. Just before serving heat in a pan and add cream to it. Serve with chapaati or naan.

Paneer Kathi Roll

Ingredients
Serves: 4 250g paneer, cut into cubes 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon chilli paste salt to taste 2 tablespoons oil 1 teaspoon jeera powder 1/2 teaspoon chat masala 4-5 rotis 4-6 tablespoons pudina chutney 2 medium onions, sliced thinly 2 green chillies, chopped finely fresh dhania leaves

Preparation method

Prep: 10 mins | Cook: 20 mins | Extra time: 30 mins, preserving 1. Marinate the paneer cubes with ginger, garlic, green chilly paste and salt for 30 minutes. 2. Heat the oil in a frying pan over medium-high heat. Fry paneer cubes in it until browned. Add jeera powder, chaat masala and check to see if the seasoning is to your taste. Mix in the onion.

3. Now start making the kathi rolls. For this, put 1 teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with 1 tablespoon of pudina chutney. 4. Place 6 to 8 pieces of cooked paneer, some chopped onions, green chillies and coriander leaves on each roti. Sprinkle salt. Roll the roti tightly over the filling. Serve.

Twice Baked Potatoes 6 russet potatoes 1 stick (1/2 cup) butter 1 1/2 cups sour cream 2 cups cheddar cheese, plus more for sprinkling 1 teaspoon pepper 2 teaspoons salt Bacon bits (optional) Chives (optional) Bake potatoes. Cut in half lenthwise. In a large mixing bowl add butter then scoop out the insides of the potatoes and save skins. Add sour cream, cheese, salt, and pepper. Mix together with hand mixer. Once mixed, add the potato mixture back into the potato skins and place on baking sheet. Once filled, sprinkle extra cheese on top and bacon bits and chives if using. Bake again at 350F until cheese is melted. Enjoy! _____________________________________________________________

Artisan Bread
Ingredients:

3 cups all purpose flour 1/4 Teaspoon dry yeast 1 3/4 to 2 Teaspoons salt (to taste) 1 1/2 cups plus 2 Tablespoons water Additional flour for dusting

Directions:
In a large bowl, combine the flour, yeast, and salt. If you are going to add cheese or herbs add them in with dry ingredients. Add the room temperature water to the dry ingredients. Stir until blended (I use one hand to blend it). You do not knead this bread. The dough will be shaggy and sticky. Cover with plastic wrap or I use a bowl that has a lid that fits on it. Set the dough aside on your counter or in your pantry for 12 to 18 hours. Keep away from the window. The dough will get spongy as it sits. When you are ready to bake, preheat the oven and your pan with a lid in a 500 degrees oven for 20 to 30 minutes. The pan can be cast iron, clay or any pot that conducts heat well and has a lid. Meanwhile, on a flour sack or tea towel (not terry cloth), sprinkle with flour or corn meal (about of a cup). Spread throughout the cloth. As you are placing the bread on one end of the tea towel, quickly shape the dough into a flat ball (shape isnt important this is rustic bread). Lay the other side of floured tea towel on the top of the bread. Let it rest for 1520 minutes. Turn oven heat down to 375 degrees. Remove the pot from the oven and remove the lid. Plop the bread into the pan. Dont worry about what it looks like. Shake the pan once or twice to center the dough more evenly. Bake at 375400 degrees for 1 hour (oven temperature will vary from oven to oven experiment with it). Check after 45 minutes and if it doesnt look as brown as you like, let the bread cook it for the last 10 15 minutes without the lid. Make sure you cook the bread for one hour. The bread looks done before it actually is. With oven mitts turn the bread out onto a wire rack and let cool.

capsicum or bell pepper Raita

Ingredients
Serves: 2 1 big capsicum or bell pepper chopped into small pieces 1/2 cup coconut grated 1/2 cup corriander leaves 1 tspn jeera or cumin seeds 2-3 gree chillies... add to your spice salt to taste

Preparation method
Prep: 10 mins | Cook: 5 mins 1. grind to smooth paste - coconut, corriander, cumin, green chillies 2. add oil to pan , add mustard and allow to splutter , add curry leaves. add capcsicum and fry for 3 mins. 3. remove from stove the fried capsicum and transfer to bowl. Add the paste, curd and salt. Its ready to be served !!

1-2 tblspn oil 1 tspn mustard 1 string curry leaves 2 cups curd water to grind