Food is one of the
biggest aspects of a culture. Food has even made its way into pop culture. I
mean, the only reason anyone gets on Face book is to watch “Tasty” videos, and
the cooking show “Chopped” is even on Netflix. It’s not often that we actually
try out the demonstrated recipe or take advice from the real-life cooks that we
watch. Students and young adults in general forget about the importance and the
benefits of cooking for themselves. Learning how to cook is one of the most
important skills a person can have. When you cook for yourself you learn to
enjoy healthy foods that you’ve always hated. It’s so satisfying knowing that I
have a life skill and that at the end of the day I’ve done something
productive. Cooking keeps us self-sufficient, healthy, and creative and boosts
up our social skills as well.
The main objective of
this project “Preparation and Distribution of mo: mo”is to make we students
understand the value of food with its making procedures. We students; some are
known how to cook food and many others of us are unknown how to cook food. So,
this project is being done to make students like us get some ideas about
importance of cooking in our life. We
are altogether 47 students and 4 teachers (Khem Sir, Deepak Sir, Kamal Sir and
Aarati Mam) involved and working in this project. The theme of our project is
to prepare Mo: Mo and distribute to every students, teaching and non-teaching
staffs of our school and as a part of social responsibility to help orphanage.
Here is given
the brief and clear description of Activities that helped and will help further
in attaining the projected learning outcomes:
1) Orientation class:
In this class, we were provided the
information about the preparation of food (Mo: Mo), its history, importance and
economic benefits. We too were taught a lesson about Mo: Mo separately in OBTE
subject. Our project teacher Mr. Deepak Shrestha shared the plan made by him
and other project teachers with us. He told that they had made plan to provide
necessary materials to the orphanage.
2) Group Division:
To enhance leadership,
collaboration and communication skill; our project teachers divided us into 4
groups (A, B, C, D). We each group were assigned different tasks required to
complete in this project. There are different departments assigned to each
group and project teachers.
3) Field visit:
One of the major parts
of this project is field visit in local hotel to prepare Mo: Mo. In the hotel
we went, the staffs gave us information about ingredients used in Mo: Mo, kima,
pickle and also taught us how to give specified shape to Mo: Mos of different
types.
4) Amount Collection:
We first collected the
required data and information from students of Nursery to Grade 10, teaching
and non-teaching staffs. Through this, we found that there are altogether 463
members in the JM family. After that, we prepared notice and sent it to
guardians. Next day, we collected the amount mentioned in the notice from each
students and teachers. We arranged the amount in order and did calculation.
5) Utensils Collection:
We
each group brought the required utensils asked by our project teachers.
6) Buying ingredients:
Group B and D went for
shopping and bought all the required ingredients from money collected.
7) Cutting vegetables:
Group A and C were
assigned the task of cutting vegetables. So, we first washed out the
vegetables, peeled out them and cut them into small fine pieces. We too made
paste of garlic and ginger.
8) Dough-making:
Firstly, we mixed the
Maida and water in proper proportion in 3 or 4 batas. Then, we made dough from
that proportion.
These were the
activities that we did the day before the Tiffin day. Now, the activities we
did on the Tiffin day are discussed below:
1) Preparation of pickle:
For the preparation of
pickle, we first fried the peanuts and white til. Then, we heated the oil and
fried the vegetables chopped the day before it with required seasonings. After
that, we mixed it with peanuts and white til in the mixer. We added some lapsi
to make it sour flavored.
2) Preparation of kima:
For the preparation of
veg kima, we first combined the 3 vegetables in a decchi and added in all the
ingredients of the vegetable filing. We added required seasonings and mixed it
well. We set it aside till it is ready to use. For chicken kima, we first
combined all chicken and ingredients with seasonings in 2 batas and mixed it
well. We set it aside till it is ready to use.
3) Preparation of Mo: Mo:
We first knead the
dough for 10-15 minutes. We then made small ball from that dough and rolled it
occasionally which gave it the shape of disc. While we were making disc our
other friends filled the fillings in the disc. Some students added water to the
base of the steamer and allowed it to come to rolling boil. They brushed some
oil in the slotted portion to avoid the Mo: Mos sticking to the base. We then
placed the Mo: Mos in it, avoiding over-crowding them. Vegetables one took
about 12 minutes and chicken one about 12-15 minutes. Once done, we removed it
carefully from the steamer and kept in hot case.
4) Distribution of Mo: Mo:
To distribute Mo: Mos
to each graders, some of the students holded the duty of distributing Mo: Mos
to the teachers and students. They brought the students class wise and
distributed Mo: Mos to them. After all the students and teachers were provided
Mo: Mos, we students of grade 8 too tasted the Mo: Mos.
5) Management of solid wastes:
We all scattered and
started to collect the wastes wrappers, materials and managed them properly in
one place. Some swept the floor and some washed the utensils. After that, we
collected our utensils brought from home and our school principal thanked us
for organizing the Tiffin day. We were very happy and tired on that day.
Throughout this
project, we got to know that how important is it to learn to cook. We eradicate
our heartfelt gratitude to our project teachers for giving us this opportunity
to learn to prepare Mo: Mo. Before I was not able to make Mo: Mo but after this
project I have learnt to prepare Mo: Mo myself. So, we too thank British
Council for giving us this project related to cooking. This is the life time
skill that I got through this project. From the money remained our project
teachers have decided to provide necessary materials to the orphanage.
Amount collected for
preparation of Momo are-:
Total amount collected
= Rs 33220
Expended = Rs 25720
Amount remained = Rs
7500
Here is given the brief
and clear description of our Activities that helped orphanage a lot :
Buying Lactogen:
We altogether
eight students with three teachers went to buy lactogen. We bought 18 packets
from the shop. The remaining 7 packets out of 25 was bought later by teacher.
After that, we gave this information to our classmates.
Distributing Lactogen:
We
distributed lactogen to the volunteers of that organization (Nepal Children
Organization). There were children from 2 months to 19 years. We distributed
chocolates to small children. Clothes like woolen caps, socks etc. for small
children brought by Binu Mam were provided to them on her effort. After
distribution, we interviewed the volunteer and went back to school.
Throughout this
activity, we got to know the importance of parents. I feel as I am the luckiest
person to get love and support from my parents. We eradicate our sincere
gratitude to our project teachers for giving us this opportunity to help the
orphanage. The labor and hard work we did was properly utilized. We are proud
and glad to provide support to an organization as well as an orphanage.
Not only this much, we
too planned to include and prepare international food with recipe and serve to
all 8 graders and non-teaching and teaching staffs. After doing long research
of international dishes, we selected Chole Bhature as our international dish.
Here is given short description about Chole Bhature:-
Chole Bhature is a
combination of two dishes coupled together to become a great delicacy of North
India. Chole is the chick peas which is prepared in a spicy concoction and is
coupled with Bhature which is fried bread made of maida flour. The origin of
Chole seems to be from Punjab while the dish is relished a lot in North India.
The dish is served with pickle and onions and also, lassi is thought to be the
best companion of the dish. This dish is similar to poori tarkari.
The dish is available
in almost all eating places in North India and also on street vendors. The dish
can also be prepared at home in a healthier and less-oily manner and also the
bhature can be made filled with potato, cottage cheese etc. the dish is
considered for a heavy breakfast, Chole Bhature is a great treat for college
students who enjoy this delicious dish greatly.
Some of the amount we
expended for preparation of Chole Bhature are-:
1) Departmental
Store=Rs 2765
2) Vegetables= Rs 250
3) Curd= Rs 100
4) Masala= Rs 80
5) Catering= Rs 690
6) Plastic materials=
Rs 330
Total amount = Rs 4215
We with the great help
and support of Aarati Mam made Chole Bhature quickly and in convenient manner.
Like the preparation of mo:mo it was not difficult. We smoothly and
successfully completed the preparation of Chole Bhature. This dish was really
very tasty and healthy too. Rather, all students and staffs added this dish
once or more than that. This dish is very appealing. That's why we will try
this recipe at home as well.
Through this
preparation of Chhole Bhature, we came to know the presence of most appealing,
tasty and healthy dish popular in India. We are known about the preparation of
Chhole Bhature. We would like to thank our project teachers for their support
and co-ordination to build up our lifetime skill. We are feeling proud to be
part of this wonderful project.
THANK YOU !!!
