Fireworks Around the World (Research Task, Friday W5, T4)

                         

Here is my Research Presentation. This is 5th week of Term 4. Today we are learning about - Fireworks! I just want to thank the Team 4 teachers you put up our work for us everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Research Task! and I also Hope you and your family are staying safe and healthy, Byyeee <3

Response to Text - Fireworks Friday (W5, T4)

 

Response to text:

Fireworks

Highlight the correct answer or write down the appropriate response.

1. Fireworks were first made from… 

a) Bombs b) Bamboo

c) Baboons d) Gunpowder

2. Where were fireworks first invented??

a) Italy b) USA

c) United Kingdom d) China

3. Explain where the word “pyrotechnics” comes from, and what it means.

→The skill of creating and setting them off is called pyrotechnics. The word comes from Greek words that mean fire and art.

4. True or False: Sodium salts create deep-red coloured fireworks.

a) True b) False

5. In what year did Guy Fawkes try to blow up the King?

a) 1506 b) 1605

c) 1650 d) November 5th

6. What are the 3 main components (parts) of a firework?

→ Oxidizer (fire needs oxygen to burn), a fuel (the something that is burning, in this case gunpowder), and a chemical mix to produce the colour.

7. Explain, in your own words, how “fireworks” can be used to save lives.

→Fireworks have helped to create many useful, and life-saving products. Railroad trains, trucks, and cross-country buses carry red flares, which are placed behind broken-down vehicles to stop crashes. Airplanes carry parachute flares to light up the ground when they are forced to land at night. 

8. Do you think people should be allowed to set fireworks off at home? 

Explain your reasons why or why not.

→ I mean, Fireworks can be dangerous but there is always a way they can’t. I think we all should be allowed to set fireworks at home, it’s fun and the only way it can be safe, we need to keep all the little ones away or keep them inside and watch them!!

Here is my Response to Text. This is 5th week of Term 4. Today we are learning about - Fireworks! I just want to thank the Team 4 teachers you put up our work for us everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Response to Text! and I also Hope you and your family are staying safe and healthy, Byyeee <3

Word Work of The Day: Entertain

   

Here is my Word Work of the Day - Entertain. This is 5th week of Term 4. Today we are learning about - Fireworks! I just want to thank the Team 4 teachers you put up our work for us everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Reading Task - Word Work of the Day! and I also Hope you and your family are staying safe and healthy, Byyeee <3

4 FACTS - Fireworks (T4, W5)

     

Here is my 4 Facts - Fireworks. This is 5th week of Term 4. Today we are learning about - Fireworks! I just want to thank the Team 4 teachers you put up our work for us everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Reading Task - 4 Facts! and I also Hope you and your family are staying safe and healthy, Byyeee <3

Design: Sweet and Treats T4W5 Thursday

Here is my Design Task. This is 5th week of Term 4. Today we are learning about - Diwali! I just want to thank the Team 4 teachers you put up our work for us, everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Deigned Dishes! and I also Hope you and your family are staying safe and healthy, Byyeee <3

How to make Samosas

 How to make samosas

Today  you are going to share instructions on how to create samosas. Watch the video on how to make samosas . You will need to use the video to help you know all of the ingredients and equipment needed to make samosas. You will also need to use the video to help you know the step by step instructions to make samosas. Make sure that your instructions are in the right order and provide enough detail for someone else to follow and create their own samosas.

Ingredients: 2 cups all purpose flour (maida) 260 grams 1 teaspoon ajwain carom seeds 1/4 teaspoon salt 4 tablespoons + 1 teaspoon oil 45 ml + 5 ml water to knead the dough, around 6 tablespoons Samosa Filling 3-4 medium potatoes 500-550 grams 2 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 2 teaspoons crushed coriander seeds 1 teaspoon finely chopped ginger 1 green chili chopped 1/4 teaspoon hing asafoetida 1/2 cup +2 tablespoons green peas I used frozen green peas which I soaked in warm water for 10-15 minutes before using 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/2 teaspoon amchur dried mango powder 1/4 teaspoon red chili powder or add more to taste 3/4 teaspoon salt or to taste oil, for deep frying

Instructions: Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated,  the mixture resembles crumbs. Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated. Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here. Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling. Make the potato filling Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot. Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute. Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas. Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit. Shape & fry the Samosa Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape. Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa. Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready. Drop the shaped samosas into the oil. Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned. Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient. Once you finish frying  one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

Here is my Writing Task. This is 5th week of Term 4. Today we are learning about - Diwali! I just want to thank the Team 4 teachers you put up our work for us, everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Writing! and I also Hope you and your family are staying safe and healthy, Byyeee <3

Thursday: Word Work of the Day (W5, T4)

     

Here is my Word Work of the Day - Variety. This is 5th week of Term 4. Today we are learning about - Diwali! I just want to thank the Team 4 teachers you put up our work for us, everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Word Work! and I also Hope you and your family are staying safe and healthy, Byyeee <3

Research: Around India in 80 Dishes (Thursday W5, T4)

                         

Here is my Reasearch Presentation. This is 5th week of Term 4. Today we are learning about - Diwali! I just want to thank the Team 4 teachers you put up our work for us, everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Presentation Task! and I also Hope you and your family are staying safe and healthy, Byyeee <3

FACTS - Diwali Sweets and Snacks (T4, W5)

Response to text:

Indian Sweets

Highlight the correct answer or write down the appropriate response.

1. Indian Sweets are known as… 

a) Maithai b) Mithai

c) My Dad d) Aloo

2. Where do the majority of people get their sweets?

a) Willy Wonka’s Chocolate Factory b) They are home-made

c) Sweet Shops d) The dairy down the road

3. “There are many variations of Indian sweets.” Explain what “variations” means in your own words

→ A change or slight difference in condition, amount, or level, typically within certain limits.

4. True or False: Barfi comes from the Persian word for snow.

a) True b) False

5. Jalebi originally comes from which area of the world?

a) Africa b) China

c) India d) Middle East

6. Which sweet is made from “ maida ”?

→Jalebi!!

7. Explain, in your own words, why Indian sweets are not good to eat all the time.

→ Indian sweets are tooo sweet, and it might give us weight gain, blood sugar problems and an increased risk of heart disease, among other dangerous conditions.

8. Which one of these dishes would you like to try the most. Explain why.

→ I would like to try ‘JALEBI’ again, it is just………so delicious and so sweet! I recommend you all should try it. (Don’t eat too much though!) 

Here is my Response to Text. This is 5th week of Term 4. Today we are learning about - Diwali! I just want to thank the Team 4 teachers you put up our work for us, everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my Response to Text! and I also Hope you and your family are staying safe and healthy, Byyeee <3

FACTS - Diwali Sweets and Snacks (T4, W5)

     

Here is my 4 Facts - Sweets and Snacks. This is 5th week of Term 4. Today we are learning about - Diwali! I just want to thank the Team 4 teachers you put up our work for us, everyday. Please leave a Positive comment.  I Hope you enjoyed looking/reading my 4 Facts! and I also Hope you and your family are staying safe and healthy, Byyeee <3

Rangoli (Reading Article T4, W5)

 Rangoli: A Colorful and Creative Expression of Indian Folk Art

By Sarah Gough

The making of colorful patterns on the floor using a mix of materials such as sand, flower petals, rice flour, lentils and beans, is what forms a Rangoli -- one of the most beautiful Indian folk arts.

Traditionally, Rangoli is an art of decoration drawn on the floor or the entrances of homes. It is thought to bring good luck, prosperity on the house and in the family, and to welcome guests.

Some mothers in India do this activity every morning, or on a special festive occasion like Diwali, Onam, and Pongal. It is a folk art that is passed from one generation to another as mothers teach the art of Rangoli to their kids.

Each state of India has its own way of making Rangoli and they are called by different names. In South India, Rangoli is known as Kolam. In Rajasthan, the Mandana are drawn on walls. In Kolkata, Alpana is drawn in the courtyard. In Maharashtra, Rangoli is drawn on the floor. 

Rangoli designs can be simple geometric shapes, floral shapes or they can also be very elaborate designs. Some common symbols used in Rangoli are peacocks, lotus flowers, mangoes, and fish. The most important element of Rangoli is being colorful!

Rangoli can be made on the floor, sidewalk, or entrances of homes. The materials used can easily be found in your pantry, yard, or a regular grocery store. Typical materials include rice flour (either plain or dyed), as well as lentils and beans to feed birds and ants. Rangoli is supposed to be meaningful to others, from honored guests to the smallest creatures, as well as being beautiful.

Here are a few things you can use for your Rangoli:

Colorful Flower petals

Rangoli Powder/Chalk Powder

Colored Raw Rice

Raw Beans/Raw Lentils

Raw Colorful Pasta

Rice Powder

Salt or Epsom Salt

Rangoli tools (optional)

Use items available at home like plates, bowls, bottle caps, or bangle bracelets to create perfect circle designs. Use a paint brush tip or Q-tips to fill in the finer details.

INSTRUCTIONS:

Fill an empty salt/pepper shaker with Rangoli colors for an easy shaker to fill in the design.

To make colorful rice, pasta, or salt: measure 1 cup of rice, pasta, or salt into a container that comes with a lid (or a sealable bag). Add food coloring and 1 teaspoon of vinegar. Put the lid on the container or seal the top of the bag, and shake everything up until the color is evenly distributed. Spread the material in an even layer on a paper plate or towel until dry. For faster drying, spread materials on a sheet tray and put in the oven at a low temperature, stirring occasionally until dry.

Choose the design you want to make -- either geometrical, a floral design, or get creative and follow wherever your inspiration leads you! 

Decide where to draw your Rangoli. You can draw on the floor or outside of your house.

Give dimension to your outline with white textured material like rice flour, Rice flour/Rangoli Powder is usually applied freehand by letting it run from the gap formed by pinching the thumb and forefinger.

Choose the materials you will use to fill in the design. Use natural materials easily found in your house or garden. You can use flower petals, leaves, colored rice,  chalk or Rangoli powder, beans etc.

Have fun creating, but tidy up your mess!