~~ Table of Content
1. Kids Articles ~~~~~~~~~~~~~~ 4
2. Paintings ~~~~~~~~~~~~~~~~ 6
3. Lekh - Articles ~~~~~~~~~~~~ 8
4. Kavita - Poems ~~~~~~~~~~~~ 28
5. Pak Kruti - Recipes ~~~~~~~~~ 31
6. Health Tips ~~~~~~~~~~~~~~ 50
7. Hobbies ~~~~~~~~~~~~~~~~ 52
8. Publication Job Page ~~~~~~~~ 56
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Prisha Joshi : 7 Years, Nashik
Devansh Sowale
Aashirya-Hiranmayee Patil Anjani Sangli/Montreal
Vallabharaj Vikrant Sawant Grade 1, DDO Montreal
Paarsh Rathi - Montreal Age: 3.5
Riya Saave - Montreal
Vaishali Vikrant Sawant Giridhar niwas waghere colony 2 pimpri Pune
Sejal Narkhede Akola/Montreal
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Painting by Meera Gawas Sneha Sadaphale Shinde Mumbai From: Parbhani, Maharashtra Mobile: 438 921 0997
Manisha Joshi, Nashik
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The link between Decision making and Public speaking
During my fifteen years long association with Toastmasters International, there was one thing that I consistently struggled with. Whenever I would sit down to write a speech, I always found that one thought led to another, and another, and another. There really was no end to the information links. So I was constantly confused about what to include in my speech and what to exclude.Now I realize that it was really a process of saying ‘No’ to things that I felt could be included in the speech, but were actually not required at all.
Let’s say you are faced with giving your first talk in front of an audience. What is the first thing to happen? Its the typical butterflies in the stomach, the feeling of nervousness coupled with thoughts of “What should I say?” “But, why would they listen to me?” Or “What will they think about me?”
This is really the fear of being judged- it is this fear of being judged that makes public speaking rank higher among all the fears- even the fear of dying scores lower.
Now if you volunteered to give that talk, in all probability you are the type of per- son who likes to bring about a positive change, who has a feeling of wanting to do good and who wishes the overall well being of those around you. That’s why you volunteered isn’t it? Such a large percentage of the people I have mentored fall in to the trap of giving out too much information- and this happens because of their enthusiasm and exuberance.
These emotions aside, when you include too many things to say in your talk, your message either gets diluted, or your audience does not get what you’re try- ing to tell them.
For example, Let’s say its your first time on stage and your only job over the next few minutes is to introduce yourself to your audience. You want them to get them to know you. In essence, you are taking the first step towards creating your personal brand.
When you sit down to write your speech, you might come up with twenty five different things that you want to include in your speech. In order to make a long lasting impact through your talk, you must focus on the one key message you want to give your audience. You might be interested in, experienced and an ex- Article by : Anil Salunke pert on many things. Which among them supports the central message you want Montreal to give your audience?
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Do this simple activity- • What were the significant moments that you remember? • What have you experienced? • What are you an expert on?
Now answer this question- “So what?”
The answer to this “So what?” Is the central message you want to give your audience. With the objective of giving this message, what are the pieces of information you want to remove from your list of twenty five? What are the pieces of information that actually support and reinforce your message?
This is really where you make a courageous decision to remove all the extra- neous and irrelevant information from your speech. The link between deci- sion making and public speaking is called ‘the NO link’.
What information will you NOT include so as to make your speech power- ful, impactful and one which actually makes the audience take the action you want them to take?
The writer is a Decision coach. He has coached hundreds of people in the art of making good decisions faster and consistently.
He has authored a book about decision making titled Decide. Do. Repeat. He can be reached on +1 438 728 2456 or at [email protected] Facebook page- decidedorepeat Youtube- Avinash Alavand Article by Avinash Alavandi
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Article by: Vaishali Vikrant Sawant Giridhar Niwas Waghere colony 2 Pimpri Pune
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Article by: Vaishali Vikrant Sawant Giridhar Niwas Waghere colony 2 Pimpri Pune
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Article by: Reshmi Parag Save Mumbai / Montreal
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Poem by Anil Salunke
HAPPY DIWALI Poem by Anil Salunke HAPPY DIWALI 31 Kavita: POEMS Pak kruti: RECIPES
Chakli Recipe by Reshma Shirke
Poem by Anil Salunke
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HAPPY DIWALI HAPPY DIWALI 34 35 Pak kruti: RECIPES Pak kruti: RECIPES “ Litti -Chokha , A North Indian Cuisine “ ( one of my favorites ) Namaskar , मी Vaishali Shinde Singh born and brought up in Maharashtra and married to a Banarasi Babu.This article is not about me , it’s about the culture and it’s delicacies I’m a part of. I’m trying to share a yummy North Indian cuisine with you and I am sure you are going to love it!! The lip-smacking taste of Litti-Chokha, savoured by one and all, needs no introduction. Litti ,along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Eastern Uttar Pradesh. At some places it is served as a street food. It is pocket friendly for the working classes and also healthy in terms of proteins and nutrients. Litti-Chokha is a healthy combination because it does not have too much cooking oil added to it. Both are either roasted or baked. Of course, desighee adds to its calories but you can choose to avoid it or use a little bit of it. Also, pure desighee comes with its own set of health benefits unlike your refined oils. The sattu powder used to make Litti has amazing cooling properties and keeps you energized throughout the day.It is consumed during summer as a drink by adding sattu powder into a glass of water.Chokha is made with grilled eggplant which is a brilliant source of dietary fibers ,vitamins, manganese, folate and phytonutrients. Litti is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. It might be confused with the closely related Baati yummy dish from Rajasthan. Litti- Chokha is a completely different dish in terms of taste, texture and preparation. Litti is stuffed while Baati is not. Cooking and serving of Litti is very important to realise the actual taste of this food. Best Litties should be cooked in low fire of cow dung cake so that the littis are baked properly and the inside fillings are cooked and mixed well.But, in the modern days a new fried, baked version has been developed. Chakli & Besan ladu Recipe by The taste of Liiti lies in its stuffed material i.e.: sattu. Dry sattu is mixed with chopped garlic and ginger and some Mrs. Seema Narkhede Indian dry species to give a tangy flavour.Tasty pickles can also be used to add spice flavour. After the litti is baked it is broken into pieces and hot ghee is poured all over it. It is best served with raw onions soaked in lemon, chokha (spicy mashed potatoes) and chicken/meat gravy.
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In western Bihar and eastern Uttar Pradesh litti is served with murgh korma For making Dough (a creamy chicken curry ) or chokha (a vegetable preparation of roasted and 1 tablespoon mustard oil mashed eggplant, tomato, and potato). 1/2 teaspoon salt
It’s worth a wait here’s the recipe for you !! Water as required Method / preparation : Ingredients of Litti Chokha Step 1 : To prepare the dough, take a mixing bowl and add wheat flour, 1 cup whole wheat atta mustard oil and a pinch of salt in it. Add some water and knead a soft dough. 1/2 cup black gram flour ( coarse) Step 2 : Preparing The Filling and Litti : Here I’m sharing the recipe using oven , if you wish , you can fry the Litti. It can also be cooked in an Appe pan. It tastes 1 eggplant / brinjal best with the traditional method by baking on cow dung cake. 1 medium tomato To prepare the filling, take a bowl and mix sattu (black gram flour), pickle 3 cloves Garlic masala, mustard oil, lemon juice, kalonji, ginger, garlic, coriander leaves, green chillies, and salt together. 1/2 green chilies ( according to your taste) Preheat oven at 200 degree Celsius / 400 degree Fahrenheit .Now divide the 1/2 teaspoon lemon juice dough into couple of balls, flatten to the desired size ( like puri or make cups by hands) and place a spoonful of the filling. Close the dough by the edges and roll 1 spring coriander leaves it into a ball.( It’s like the way we make a ball for stuffed paratha). (My mother -in law adds / uses red stuffed chilli pickle. If you don’t have it , you For Filling of Litti can use Red stuffed chilli pickle by Mother’s Recipe .You will find Sattu at any 1 teaspoon Mustard oil Indian grocery store) 1 teaspoon salt Step 3 : The Right Way To Bake Litti 1 teaspoon Lemon juice Put these balls on a baking tray and bake turning both sides until it is cooked properly ( for about 10 minutes each side ).Put your oven on broil mode for 2-3 1/2 teaspoon Nigella seeds ( Kalonji) minutes turning both sides to get a crisp covering. 1/2 teaspoon carom seeds ( ajwain) 1/2 teaspoon Fennel seeds (optional) 1/2 teaspoon Ginger ( finely chopped) 6-7 Garlic cloves ( finely chopped) 1/2 cup coriander leaves 1 -2 green chilli ( finely chopped) (you’ll have an idea of Litti from the above picture , here in picture it’s the 1 teaspoon pickle masala ( stuffed Red chilli pickle) (Quantity of ingredients baked one ) may vary according to your taste)
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Step 4 : Preparing Chokha ( Bharit in Marathi)
Recipes Sneha Sadaphale Shinde From: Parbhani, Maharashtra Mobile: 438 921 0997 Now to prepare the chokha, wash, dry and slit the brinjal. Put an aluminum foil on the baking tray and place the brinjal and tomatoes on top. Roast them on broil mode or highest temperature (for about 10-12 mins or until it’s done , make sure it doesn’t get too charred).If you wish you can add potato too in chokha. Once done, peel the brinjal and tomatoes and then mash them well. Transfer these into a bowl. Add finely chopped garlic, salt, mustard oil, Recipes by Sneha Sadaphale lemon juice, green chilies and chopped green coriander leaves in the bowl. Mix the ingredients well and the chokha is ready to be served. 1. Anarse Serving : 2. Kaju Kattli Transfer Chokha in a serving bowl. Dip the litti balls in some melted ghee. 3. Protien Bar Serve hot with Chokha and Green Chutney (coriander, tomato and chilli chutney). 4. Chakli Enjoy the yummy flavours of this North Indian delicacy!! Wish you all a Happy and Tasteful Diwali !!
Recipes Vaishali Shinde Singh Name : Vaishali Shinde Singh Birth place / Native : Sangli ( Maharashtra) From : Pune , Maharashtra ( was living at)
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Recipes Ashwini Patil Mangarulkar Montreal Jawas Chutney
Receipes by Ashwini Patil 1. Methi Usal 2. Jawas Chutney 3. Udadache dangar 4. Amala Jam Methi Usal 5. Wet Turmeric Pickle
HAPPY DIWALI HAPPY DIWALI 46 47 Amala Jam Udadache dangar
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Recipes Mrs. Malati Pandurang Mangarulkar Montreal Wet Turmeric Pickle
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Winter Health Tips from Health Tips Ukhane From Mrs. Malati Ahswini Patil Mangarulkar Pandurang Mangarulkar Montreal
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Hobbies: Photograghy by Shrijit Hobbies Kaduskar
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HAPPY DIWALI HAPPY DIWALI Publication Job Page
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