Session 1 –Sabudana-batata chakli
Children studied the ingredients and their properties with a scientific attitude. They learnt
about the kitchen tools involved in making the recipe. They got an overview of the importance of
sun-dried recipes. Children enjoyed every step in making the chaklis.
Session 2 – Ash gourd and bitter gourd fritters
Children were exposed to the physical and nutritional properties of these vegetables. They revised
the importance of sun drying for preservation of food. They were engaged in observing these
vegetables with the help of a magnifying glass.
Session 3 – Kurdai making
Children were explained the process of making kurdai with the help of some pre-recorded videos
of the process. After the pre-preparation needed for the recipe children continued the process to
completion by getting first hand experience.
Session 4 – Sal papdi making
Children enjoyed observing and being a part of the process of sal papdi making. They loved to
taste the raw as well as final fried product and talked about the change.
