Traditional Indian foods
My family celebrates Diwali festival in Fiji and in New Zealand. We celebrate to mark the triumph of good over evil. It is held in mid-October to mid-November in Fiji, because Indian people follow the lunar calendar. We cook food and sweets for the festival.
We bake sweets like ladoo, lakrimithai, pehra, barfi, kachori, rasgulla, gol gappay, gulab jamun, kheer, payasam, halwa, gigya, and chaat. We cook them for our god Rama, because he returns back from 14 years of Banvash. I cook some foods with my mum like puri, plow, roti, paneer, khichri, bhagi, khari, kufti, and chatni. We start cooking from morning and it is finished at night. When we finish cooking some foods and snacks, we have our lunch.
At lunch time we have some foods like puri and chutney for lunch. The puri is made of flour and the chutney is made of tomato. We put the puri and chutney in different bowls to make sure that we have the correct food we need for lunch. The bowls are big, the lunch is hot with chilli. We had pehra and laado after having our lunch. Then we went back to bake the snacks. Then we finished cooking and, then we started to pack the snacks.
When we started to pack the snacks we got out some containers, then start to put the snacks in the container. All the containers have different snacks in them, so we wrote the snacks names on the container. After that we went to put them in the kitchen cupboard. The cupboard got filled up with all the snacks and foods. The foods were in the cooking bowls or in the containers. They were very hot to touch. The children were ready to play with the fireworks, and to eat foods and sweets.
We celebrate Diwali every year to mark the triumph of good over evil. My family and I always celebrates Diwali in New Zealand. We follow the lunar calendar, so we don’t get the date wrong and it is held in mid-October to mid-November in Fiji. We cook snacks and food to celebrate Diwali. The food we make for Diwali is from Fiji and India.
Akansha
