Activity Date: Saturday, 26 th April 2025
Cheffing: Cheese stuffed veggie cutlets, Pancakes with Chocolate sauce and Apple cinnamon compote
Participants: Students from Std. 8, 9 and 10
“A Dash of Fun, A Spoonful of Learning: Chilli Wonka Club’s Culinary Kickoff”
The very first cooking activity of the Chilli Wonka Club was successfully conducted on Saturday, 26th April 2025, marking an exciting and flavourful beginning to the club’s culinary journey. The young chefs-in-training were excited to prepare Cheese-Stuffed Veggie Cutlets
with a Healthy Hung Curd Dip, followed by a delightful dessert—Pancakes with chocolate sauce and Apple Cinnamon Compote. It was a wholesome experience that not only satisfied taste buds but also nurtured important values such as independence, hygiene, nutrition awareness, and collaborative learning.
The session aimed to integrate life skills and experiential learning, where students were introduced to the basics of healthy cooking through fun and engaging recipes. The focus was on incorporating nutrition into everyday meals and desserts using easily available, wholesome
ingredients.
The recipes were thoughtfully taught and demonstrated by Ms. Neha Jerajani, who is also a proud parent of the school. The chef was specially invited to lead the session, adding a personal and expert touch to the cooking activity.
Activity Details :
1. Cheese-Stuffed Veggie Cutlets with Hung Curd Dip
The savoury component of the activity involved preparing soft, flavourful cutlets made from a medley of fresh vegetables such as potatoes, carrots, and beetroot. The potatoes were first boiled and mashed, carrots, beetroot were grated and then mixed with chopped coriander, herbs, and breadcrumbs to form a nutritious base. Each patty was carefully shaped and stuffed with a cube of cheese, adding an element of surprise and taste when served warm. The cutlets were then shallow-fried on a pan until crispy and golden brown.
The students prepared a healthy dip using thick hung curd seasoned with mixed herbs roasted cumin powder, tomato ketchup, sugar and salt. This creamy yet light dip enhanced the flavour of the cutlets while keeping the meal balanced and wholesome.
2. Pancakes with Chocolate Banana & Apple Cinnamon Compote
The students enthusiastically engaged in a delightful and aromatic dessert-making session. The pancakes were made by combining and whisking whole wheat flour, milk, water, salt, sugar and Eno fruit salt. The batter was ladled on a pan and cooked until golden brown. Chocolate sauce was prepared by combining cocoa powder, cornflour, sugar and butter in a saucepan. Simultaneously, apples were peeled, chopped, and gently cooked with a dash of cinnamon and a drizzle of honey to create a warm, fragrant compote.
Once both components were ready, the pancakes were topped with rich chocolate sauce, chopped bananas and apple cinnamon compote offering a delightful mix of flavors and textures. This simple yet elegant dish also emphasized the use of fruits and natural sweeteners over refined sugars.
The 27 budding chefs gained awareness of nutrition and the importance of balanced meals, learned basic culinary techniques and showed responsibility by cleaning up after the activity. The students participated wholeheartedly, showcased enthusiasm and teamwork throughout the activity. The dishes turned out delicious, visually appealing, and nutritious. It was a successful and enjoyable session that reinforced the importance of healthy home-cooked meals.
