We have been studying Divali this half term and in our last lesson we made some amazing Rangoli patterns, I am in the middle of creating a display so check back for pictures soon! Or come to the class and see them for yourselves!Here are some recipes for food that you might like to make!
DIVALI
DIVALI DISHES
Date sweets
Ingredients: 400g condensed milk; 75g desiccated coconut; 200g dates; I OOg glacé cherries.
Utensils: knife (adult use); saucepan; mixing spoon; cooker (adult use); non-stick baking tray.
• Chop up the dates.
• Place in a saucepan with the coconut,condensed milk and cherries.
• Cook on a low heat stirringcontinuously until a soft lump is formed.
• Remove from the heat and allow tocool.
• Grease hands and roll teaspoonfuls of dough into small date-sized shapes.
• Sprinkle with coconut.
Raita
Ingredients: 5OOg plain yoghurt; half a cucumber; carrot; banana; coriander leaves; black pepper.
Utensils: knife (adult use); grater (adult use); scissors; bowl; plate.
• Remove the skin from the cucumberand chop into small pieces.
• Wash and grate the carrot.
• Slice the banana.
• Snip the coriander leaves into small pieces.
• Stir all ingredients into the yoghurt. Season with black pepper.
• Serve with salad and crisps.
Spicy cheese rolls (makes 25)
Ingredients: 25g butter; 1OOg self-raising flour; 75g porridge oats; 170m1 milk; I 50g grated cheese; 1 tsp curry powder to taste.
Utensils: bowl; grater (adult use); mixing spoon; non- stick baking tray; oven (adult use).
• Rub the butter into the flour until it resembles breadcrumbs.
• Grate the cheese and add most of it with the oats and curry powder to the breadcrumb mix.
• Add milk and mix.
• Roll small amounts into sausage shapes.
• Place on a baking sheet, sprinkle with the remaining cheese, and bake at 200°C, Gas Mark 6, for 25 minutes.
Edible divas (makes 10)
Ingredients: I50g cooking milk chocolate; 3 tbsp golden syrup; 2 tbsp icing sugar; water; liquorice.
Utensils: bowl; microwave (adult use); tablespoon; cling film; fridge; knife (adult use);jug; teaspoon.
• Break the chocolate into a bowl andwarm in a microwave until melted.
• Stir in the golden syrup until themixture comes away from side of the bowl.
• Wrap in cling film and refrigerate forhalf an hour.
• Cut into 10 pieces. Mould each piece into a hollow diva shape with a small spout.
• Mix icing sugar into a firm pouring consistency and spoon a little into each diva. Add a liquorice wick.
