Nakshi Kantha and Cook Khichuri

Unit-01 (Nakshi Kantha) 

D. Do you like Nakshi Kantha or Ordinary Kantha? Why?  

Yes, I liek Nakshi Kantha. 

Because. I lile Nakshi Kantha for the following reasons: 

1. It is one of the oldest art forms. 

2. It is easy to sew. 

3. We can embroider on old clothes. 

4. We can make different patterns and designs. 

5. Nakshi Kantha is a traditional embroidery art form that is notable in Bangladesh and the eastern states of West Bengal, Tripura etc. 

6. The world 'Nakshi Kantha' is derived from the Bengali 'Naksha' which means artistic pattern. 

7. It is one of the oldest traditional Bengali traditional art forms. Threads and old cloth are the basic materials used in this Nakshi Kantha. 

8. This traditional art form is most famous in Jamalpur, Bogra, Rajshahi, Mymensingh, Faridpur, Jessore etc. The colorfur designs and patterns are embroidered and sewn in this art form.  

Unit-02 (A delicious Dish) 

How to cook Khichuri 

Materials: 

 1. Basmati Rice - 200g 

2. Mugs/Lentils/Anker Dal - 200gms 

3. Cumin Powder - 2 tbsp 

4. Red Pepper Powder - 1 tsp 

5. Powder - 1 tsp 

6. Ginger paste - 1/2 teaspoon 

7. Cummins (ingegrate0 - tea) 

8. Green pepper (chopped) -4/5 pieces 

9. Hot spice powder - 1/2 tea 

10. Potatoes (cut) - 3 large sizes 

11. Tomatoes (cut) - 2 medium sized 

12. Cauliflower (cut) - 1/2 

13. Peas - 100g 

14. Eggplant (cut) - large size 

15. Carrots (chopped-2 medium sized) 

16. Oil - 150 ml 

17. Sugar - 1 teaspoon 

18. Saline 

How to cook khichuri: 

Pour oil in the pan. And heat it for at least 2 minutes. Wash the pulses well then add to the pan and fry the pulses for at least three minutes. Then remove these from the pan. Wash the rice properly, pour oil back into the pan, add the rice, stir gently for at least 5 minutes. Then remove from the pan. Last time pour the oil into the pan, add the ad cumin oils (integrated) and heat it for 2 minutes. Then add the chopped potatose, tomatoes, peas, eggplant, cauliflower and carrots. Then add cumin powder, red chilli powder, turmeric powder, ginger paste, chopped green chillies and chopped onion. And mix well. Then fry the mixture for at least 3 minutes. Now add rice and pulses to the mixture. Fry the mixture, stirring lightly for another 2 minutes. Pour the mixture into water (250 ml). Add salt and hot spice powder. Keep a cover and cook for at least 20/25 minutes (until the rice and pulses are cooked properly)