Tag Archives: hindu

End of the Project

Community events,

Community events

With the run up to the end of the project in June, I am seeking more and more people to take part in the project and have their oral histories record. If you are from a South Asian background and your family migrated in the 1950’s, 1960’s or 1970’s get in touch and have your history recorded and documented for life. The project run by The University of Huddersfield will be archiving all interviews and you will be able to see your biography on the Asian Voices website, www.asianvoices.org.uk.

During this month I have been working with Lindley Infant School, conducting Oral History workshops teaching students to reflect on their family history and learn to interview each other and have collected interviews from The Indian Workers Association with thanks to Baldev for allowing me access to his men’s social group who gave me some fascinating stories. Have a listen to them on the website.

So get in touch; this is a chance for ordinary people to have their life histories recorded… be part of the future now!

Advertisements

Diwali

Diwali is the Hindu festival of lights which will start on the 17th October 2009. Here are some recipes to get you cooking for Diwali:

wheat laddo

Wheat Laddu
Ingredients:
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee

Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

 

kheer Kheer

Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 1/4 tsp cumin seeds, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.
For Garnishing:6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.

Method:
Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.