Text Examples for
Diwali

Diwali (Deepavali)
November 9, 2007

Rosgulla:
Milk one litre
Vinegar 2 tablespoons
Sugar 1 teaspoon

To make syrup:
Water five cups
Sugar one and half cups
Rose essence few drops

Method for preparation for Rosgulla (diwali recipes):

Boil milk and add vinegar. Once the watery part of the milk is separated, strain and wash thoroughly. Tie the mixture using a muslin cloth. Squeeze it to remove water. Add a spoon of sugar and start kneading. Take this mixture and make into small balls. Keep them aside. Add sugar and water and heat over a low flame to make syrup. When the syrup starts to boil, start adding the balls. Let it cook for 10 minutes. Remove it and let it cool.
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Aloo Zeeray Walay:
6-7 potatoes, diced into cubes
2 Tbsp oil
1 tsp cumin seeds
1 level tsp tumeric powder
salt and cayenne pepper to taste
juice of 1/2 lemon (optional)
1/2 tsp garam masala
1/2 tsp fresh coriander, chopped

Set aside cubed potatoes in cold water. Heat oil in a large pot and add cumin seeds, frying until they crackle. Reduce heat and add drained potatoes. Add enough fresh water to cover the potatoes and another 3 inches above. Add tumeric, salt and cayenne pepper to taste. Bring to a boil, then lower heat and cook potatoes until tender. Stir periodically and add more water if necessary. Mash some of the potatoes to make a thick soup-like consistency. When serving, add lemon juice and garnish of garam masala and coriander leaves.

For more Diwali recipes please visit: http://www.veg.ca/newsletr/novdec96/diwali.html
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Diwali, the Festival of Lights.:
Diwali, or sometimes spelled Divali, is celebrated late October or early November.

The history of Diwali, or to put it correctly, Deepavali, is an interesting festival who's origin is not known, but it has gathered a number of legends around it over the centuries. Though the central theme of all legends point out to the classic truth of the victory of the good over the evils. The festival is celebrated by young and old, rich and poor, throughout the country to dispel darkness and light up their lives. The festival symbolizes unity in diversity as every state celebrates it in its own special way.

The celebration of the four-day festival commences on Aswayuja Bahula Chaturdasi and concludes on Kartika Shudda Vijiya. Deepavali is a festival where people from all age groups participate. On the first day, many Hindus start the day with a cleansing ritual. After a bath, they then put on their finest clothing. Most clean house and some even go as far as to white wash their homes. Flowers are placed as decorations throughout the house. This is because the goddess Lakshmi loves flowers. Some people build an altar to Lakshmi and decorate it with symbols of prosperity, cars, homes, and fake money. expression to their happiness by lighting earthen 'diyas' (lamps), decorating the houses, bursting firecrackers and inviting near and dear ones to their households for partaking in a great feast. The lighting of lamps is a way of paying obeisance to god for attainment of health, wealth, knowledge, peace, valor and fame.

One of the last things done on Diwali is to drive out Alaksmi, or the goddess of bad luck, poverty, and misfortune. Traditionally in India, the oldest woman of the house will sweep the entire house. This is suppose to also sweep out the goddess of bad luck. Some Hindus try to scare away misfortune by making loud noises and yelling throughout the house.
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Poori:
3 cups whole wheat flour
2 cups white flour
1 Tbsp canola oil (for dough)
1/4 tsp salt
1 cup lukewarm water
oil for frying
In a large bowl mix both the flours, oil and the salt. Slowly add the water to make a soft dough. Once well mixed, knead for 4-8 minutes until dough is smooth. Cover and leave for 20-40 minutes. In a wok or deep skillet, pour enough oil to fry the pooris. While the oil is getting hot, divide the dough into balls, the size of an orange. This will be easier if you moisten your hands with water. Next, dust a flat surface with flour and roll out the dough balls to 1/8 inch with a dusted rolling pin. In very hot oil, carefully place one poori to the side of the skillet and let it slide into the center. The poori should sink to the bottom of the oil, then rise to the surface after a few seconds. Now press it lightly with a spatula and the poori should swell up. Gently turn and cook the other side for 10 seconds until golden brown. Set aside on paper towels to drain. Makes about 16 pooris.
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