Thursday, October 22, 2009

ZeeTV Episodes : Halloween Delicacies

Halloween (also spelled Hallowe'en) is an annual holiday celebrated on October 31. It has roots in the Gaelic festival of Samhain and the Christian holy day of All Saints. It is largely a secular celebration but some have expressed strong feelings about perceived religious overtones.
Irish immigrants carried versions of the tradition to North America during Ireland's Great Famine of the 1840s

The day is often associated with orange and black, and is strongly associated with symbols like the jack-o'-lantern. Halloween activities include trick-or-treating, wearing costumes and attending costume parties, ghost tours, bonfires, visiting haunted attractions, pranks, reading scary stories, and watching horror films.
The term Halloween, originally spelled Hallowe’en, is shortened from All Hallows' Even – e'en is a shortening of even, which is a shortening of evening. This is ultimately dervied from the Old English Eallra Hālgena fen.It is now known as All Saints' Day.

Because the holiday comes in the wake of the annual apple harvest, candy apples (known as toffee apples outside North America), caramel or taffy apples are a common Halloween treat made by rolling whole apples in a sticky sugar syrup, sometimes followed by rolling them in nuts.

One custom that persists in modern-day Ireland is the baking (or more often nowadays, the purchase) of a barnbrack (Irish "báirín breac"), which is a light fruitcake, into which a plain ring, a coin and other charms are placed before baking. It is said that those who get a ring will find their true love in the ensuing year. This is similar to the tradition of king cake at the festival of Epiphany.

Other foods associated with the holiday:
Apple cider (unfiltered apple juice) , Barmbrack (Ireland) , Bonfire toffee (Britain) , Candy apple , Candy corn (North America) , Caramel apple , Caramel corn , Cider , Colcannon (Ireland) , Popcorn , Pumpkin, pumpkin pie, pumpkin bread , Roasted pumpkin seeds , Roasted sweet corn , Soul cakes , Novelty candy shaped like skulls, pumpkins, bats, worms, etc.

Corn on the Cob with a twist
Ingredients:
2 Corns
10 tablespoons butter
3-4 tablespoons corriander / dill / parsely

Method:
Mix the corriander / dill / parsley (whichever you have taken) with butter and apply it generously to the corn.
Cover the corn with its leaves and tie it with a thread if needed and roast the corns.
Serve hot!!!

You can view the video of this recipe on the following link:
http://www.mypopkorn.com/tv/aamhi-saare-khavayye-october-21-episode-video-4.html


Green Pea Soup

Ingredients:
1 bowl of boiled peas mashed
1 spring onion chopped finely
2/3 cloves of garlic
salt and oregano to taste
some mozarella cheese
1 tablespoon butter
1 bowl of vegetable stalk
1 tablespoon fresh cream

Method:
In a soup pot take some butter and add garlic and spring onion to it once its sauted add the mashed peas.
Add the stalk and let it boil.
Now cut the mozarella to small pieces and add it into the soup.
Let it cook for 5-10 mins and then add salt and oregano to taste.
Serve hot with a dollop of fresh cream.

You can view the video of this recipe on the following link:
http://www.mypopkorn.com/tv/aamhi-saare-khavayye-october-21-episode-video-3.html

Khate Raho
Amrutha Langs

Diwali in Kenya

With lots of Patels and Mehtas in Kenya their influence have considerable economic influence and are a well-respected minority. They also celebrate the major Indian or Hindu festivals of the Hindu solar calendar.


They usually celebrate their festivals the same way India does. The significance, customs and belief related to the festival of light, therefore is almost same like that of India. Illumination, worshiping of God and Goddess of wealth and prosperity are some of the common practice. Diwali is also declared as a national holiday in Kenya.

Delicacies are:

Ugli

The traditional Kenyan accompaniment to meats and stews.

2 Cups maizemeal or cornmeal or semolina
4 Cups of water
salt & pepper to taste
Method:
In large saucepan boil the water. Sprinkle maizemeal into boiling water, stirring. Cook porridge for 20 minutes until it is very thick and smooth. Stir continuously to keep the mixture from sticking or burning. Cover the pot and leave on a very low heat for 10-15 minutes to finish the cooking. Serve hot.



Vegetable Curry


Ingredients:
2 large onions, finely chopped
2 tblsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 and 1/2 tsp. fresh ginger, crushed
1 large garlic clove, minced and crushed
1 tblsp. ground cumin
1 tblsp. whole coriander, crushed
2 chili peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
6 cloves
4 oz. tomato paste
1/2 bowl. green beans
1/2 of a small cauliflower
1 medium eggplant
1/2 bowl. fresh green peas, shelled, or 1 small package of frozen green peas
1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
1/2 cup dry chickpeas, cooked (optional)

Method:
Pre-heat oven to 350 degrees.
In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds.
Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
Thin the tomato paste with about 2/3 cup of water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last.

If your pot is not oven proof, transfer mixture to one that is.

Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.

The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.

Serve over rice or with Chapatis

Khate Raho
Amrutha Langs

Diwali in Sri Lanka

Sri Lanka is on the extreme southeastern point of India. Related to the epic of Ramayana, Diwali holds a special importance for the people here. The festival is marked by illumination, making of toys of enamel and making of figures out of crystal sugar popularly known as Misiri. The sugar crystals take the place of sweets. Hindus light oil lamps to invite the blessings of Lakshmi, the goddess of wealth. Burning of crackers in the evening of the festival is a common practice of this festival. Srilanka's celebration may lack many of the traditional aspects of Diwali such as games, fireworks, singing and dancing, but the tradition of a large meal is admirably preserved.


Delicacies are:

Egg Hoppers

2 cups white long grain Rice

3/4 cup THICK Coconut milk or Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap. milk
Eggs

METHOD:

Soak rice in water overnight (or until soft).
Add yeast and sugar into luke warm water and set aside.
Drain water from cooked rice. Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
Transfer into a bowl and add the foamy yeast mixture. Mix well.
Close and leave in a warm placefor at least 6 hrs.

Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
Add salt to taste.
Pour spoon fulls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
make sure that the inside of the pan is well covered with the batter.
Close with lid and cook until done.

To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

Serve with any spicy curry.


IMBUL KIRI BATH - COCONUT TREACLE MIX


800 g finely scraped Coconut
2 Cups Treacle (Coconut or Kithul treacle)
4 Cloves
Pinch of Salt
MILK RICE
2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water

METHOD:
(1) Prepare the Coconut Treacle Mix
Pour the treacle into a pot and bring to a boil while stirring.
Add the Coconut and mix well.
Take off the heat.
Add the pinch of salt and the cloves, mix well.

(2) Prepare the Milk Rice
Put Rice and water into a pan and bring to a boil.
Cover and cook for 15 minutes.
Add coconut milk and Salt.
Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

(3) Combine
Divide the slightly cooled milk rice into two portions.
On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
Then evenly spread the coconut treacle mix on top.
Cover it completely (including from the sides) with the second portion of the milk rice.
It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
Cut into blocks.

Serve with bananas at tea time.

Khate Raho
Amrutha Langs

Diwali in Singapore

One of the festivals that unite the people irrespective of their religion and nationality is Diwali in Singapore. Hindus celebrate the annual Festival of Lights - Diwali - with elaborate light and candle decorations, creating a beautiful spectacle as the night draws in. The festive atmosphere generates a feeling of joy and happiness and is to be felt and shared in Singapore. As a policy, crackers are not sold to avoid noise pollution and only sparklers can be bought.


To mark Deepavali- the Hindu festival of lights, "Little India" on Serangoon Road is decorated with lights, garlands and colorful arches. Today, Little India is the emotional and commercial center of the local Indian community. On Diwali day, children accompanied by parents will go to open area to light the sparklers since most of the people live in high-rise apartments.

There are more than 18 temples in Singapore and it is customary to offer prayers at the temples. The whole atmosphere provides a feeling of being at home and enables newcomers to easily integrate with the rest of the society. This reminds us of the Tamil proverb "Yaadhum Oore Yaavarum Kelir" which means, 'every country is my own and all the people are my kinsmen.'

Delicacies are:
The ethnic diversity of the nation imparts a strong influence on the cuisines of Singapore. The cuisines of Singapore bear strong influence of the Malaysian, Indian, Chinese, and Indonesian delicacies. The western traditions can also be reflected in the Singaporean cuisines. In Singaporean hawker stores one can come across a Chinese chef experimenting with tamarind, turmeric and ghee, which bear strong influence with the Indian style of cooking.

Char Kway Teow - stir-fried rice noodles with shrimp

Oil -- 1/4 cup


Garlic, minced -- 2-3 cloves

Sambal oelek (chile paste) -- 1-2 tablespoons

Chinese sausages, sliced into rounds -- 1-2

Shrimp, peeled and deveined -- 1/2 bowl

Fresh rice noodles -- 1 bowl

Soy sauce -- 1/4 cup

Brown sugar -- 1 tablespoon

Eggs, beaten -- 2

Mung bean sprouts -- 1 cup

Scallions, chopped -- 3-4 each

Method

Heat the oil in a wok or heavy-bottomed pot over high flame. Add the garlic and sambal oelek and stir fry for about 30 seconds. Add the Chinese sausage and shrimp and stir fry until shrimp is almost cooked through.

Reduce heat to medium and stir in the rice noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking. Then stir in the soy sauce and brown sugar and stir in to season the noodles.

Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.

Add the sprouts and scallions and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning and serve hot.


Khate Raho
Amrutha Langs

Diwali in Myanmar

Diwali is also celebrated in Myanmar...


Sharing the eastern border of India, Myanmar has a good number of Hindu populations. Hence most of the Hindu festivals are celebrated here. Diwali is one of them that is celebrated according to the Hindu solar calendar.
The festival day is celebrated by worshiping God. A good number of lights or traditional lamps are lit to illuminate the home inside and outside. Delicious foods are cooked and new garments are worn. Traditional dancing and music follow to mark the occasion. Everyone enjoys the sweets, the lights, the crackers and the enthusiasm to the festival. But there is much more to Diwali than feasting and merrymaking.

Delicacies are:

Moh let saung
(Coconut milk with sago)
l cup sago (sabudana)

4 cups water
¾ cup chopped palm sugar
ice cubes
4 cups coconut milk
1 cup sugar

Method:

Wash and soak sago for approximately l hour, drain and put m a large saucepan with 3 cups of the water. Bring to the boil and simmer over a moderate heat until sago grains are clear. Cool and chill. Put palm sugar in a small saucepan with remaining water and heat gently until the cakes of sugar dissolve. Cool and strain the syrup. For each serving, put approximately 4 tablespoons of chilled sago into a tall glass, add 3 tablespoons syrup (or more according to taste) and mix well. Add 2-3 ice cubes and fill up with coconut milk. Stir and serve immediately.

Spiced coconut and sweet potatoes
Ingredients:
1 Onion, chopped

3 Garlic Cloves, crushed
2 Large Chillies, finely chopped
1 teasp Ground Turmeric
1 teasp freshly grated Root Ginger
Salt and Black Pepper
1 tbsp Soy Sauce
1 bowl Coconut Milk
1/2bowl Water
1 tbsp Lemon Juice
4-5 Sweet Potatoes, peeled and sliced

Directions

In a pan take a soonfull of oil, put chillies, garlic, ginger, turmeric, onion, and saute for a while.
Then add the soy sauce and salt and pepper.
Now add the coconut milk and little water if needed. Cook for 5 minutes stirring constantly.
Add the sweet potato, mix well and simmer for 20 minutes or until the potatoes are tender. Put the lemon juice and serve hot.