Trinjan

WOMEN'S SOCIAL & COMMUNITY GROUP

Author: Mohinder

Virtual talent show to engage & entertain

Trinjan would like to invite local residents, charities & community groups to watch their prerecorded Virtual Talent Show. As life under COVID-19 pandemic continues, many people may be struggling with loneliness, anxiety and mental health issues. Trinjan have come up with a novel way to help keep people connected and provide some entertainment.
There are seven categories in the Talent Show:

  1. Musical instrument
  2. Singing
  3. Stand-up comedy
  4. Dancing
  5. Magic show
  6. Poetry
  7. Lock down experience

Prerecorded Virtual Talent Show will be available on 18th July 2020 to download and watch from a link on Trinjan website www.trinjan.org.uk
We are grateful to the participants who accepted our invitation and sent us recordings of their performances to share with the wider audience from the local community.

We would love to receive your feedback about the Virtual Talent Show via Contact Us menu on Trinjan website.

Trinjan raises £2510 for the NHS to support Coronavirus patients at West Middlesex University Hospital & PPE for Northwick Park Hospital

Due to lockdown Trinjan put our National lottery funded Bhangra project on hold, and also stopped our weekly table tennis sessions. However, in the interim we have started online social meetings to keep our members connected via weekly video calls instead. The meetings have been incredibly popular with great turnouts. We’ve all loved being able to catch-up with each other, and also share our creative and culinary skills. The cooking segments have been especially popular of course! There have been a wide variety of recipes shared each week. These recipes are also being periodically posted on this website, and we’re also planning to have a recipe challenge to raise further funds for the NHS. Gardening tips have been another favourite topic that motivated many members to start growing their own herbs and vegetables.

With the generous donations from our members and their friends Trinjan have managed to raise £2510 for the NHS to date.

We are also exploring other ways of raising funds and supporting the NHS during this difficult time. One possible idea is to get local community and charity organisations to participate in an online talent competition. All ideas and suggestions are welcome – however ambitious!

In the meantime, please continue to watch this space and be ready to participate to support our NHS. And as ever, thank you for your continued support.

Poha, semolina and oats veg baked tikkis

INGREDIENTS

1 cup washed poha
1/2 cup semolina
1/2 cup rolled oats
1/2 cup of yoghurt
1 finely cut onion (and garlic if you wish)
Salt and spices to taste, black pepper, ajwain, jeera, chilli flakes and green chillies
Grated or chopped vegetables – choose as many as you like from peppers, peas, spinach, carrots and courgettes
1/4 tsp of bicarbonate soda
Few drops of lemon juice

 

METHOD

Soak poha, semolina and rolled oats in yoghurt and leave for 30 minutes

Add the vegetables to the mixture

Check the batter – if it is thin, add more oats; if thick, add water

Take a tbsp of batter and shape into a tikki or use a cutter to cut batter to a desired shape

Brush some oil on to the baking tray and put the shaped batter tikkis

Bake  at 200°C for 20/30 minutes or heat in a non-stick pan with a teaspoon of oil

Serve with mint sauce or similar

 

Masala Chaa

INGREDIENTS

1 tbs fennel seeds
1 tsp black peppers
Two 2″ cinnamon sticks
1 tsp ginger powder
10 green cardamom
10 cloves
1 star anise
Loose tea/tea bags
Milk
Sugar

 

METHOD

Grind all the masala ingredients together and store in a glass container – this will stay fresh for 1 month

To make one cup of Masala tea, boil one cup of water and 1/4 cup of milk together

Add 1/2 tsp of stored masala tea ingredients

Boil for a further 5 minutes

Add 1 tsp of loose tea leaves or tea bag and boil, adding sugar to your taste

Your Masala Chaa is ready

Matthiaa / Mattri

INGREDIENTS

2 tbsp sooji
1 cup of maida flour
1 cup of normal roti flour
1 tsp ajwain seeds
1 tsp salt
1/4 cup of oil
Lukewarm water
Oil for frying


METHOD

Mix all dry ingredients in a bowl

Add the oil and mix by hand

Mix the dough so that it is not too hard or too soft, using small amounts of the warm water

Cover the dough and leave for half an hour

For matthiaa, thinly roll small balls of dough and prick with a fork or knife to fry a few at a time on a medium heat

For mattri, roll 6/7 big balls of dough one at a time and thinly cut into small shapes, prick each one and then fry one batch at a time

Enjoy this popular Indian snack at any time with a nice cup of chai

Turmeric cafe latte

INGREDIENTS

2 tbsp instant coffee
2 tbsp brown sugar or to taste
2 tbsp boiling water
2 cups milk(semi-skimmed)
1/2 tsp turmeric
1/2 tsp cinnamon

 

METHOD

Whisk the coffee, sugar and boiling water in a tall glass or mug using a hand whisk or electric whisk/beater, until well blended and frothy

Bring the milk to a boil in a pan before adding the turmeric and cinnamon, allowing to simmer for a further couple of minutes

Put a table spoonful of the frothy coffee in the bottom of a mug and top it up with the boiled turmeric milk

Enjoy

Idli with semolina

INGREDIENTS

2 cups of semolina
1 cup of yoghurt
1/2 ” grated ginger
Hing
Salt black pepper
Curry patta
Hing (Asaffoetida)ENO
ENO (fruit salad)
Mustard seed

 

METHOD

Mix semolina, yoghurt, ginger, green chilli, and half a cup of water into a batter and let soak for 20 minutes

Mix the salt and Eno into the batter and scoop spoonfuls into each idlee compartment

Pour 2 cups of water into a big saucepan and put the idlee container with a tight lid on to steam for 20 minutes

Make torka in hot oil with curry patta, hing, red pepper, mustard seed and pour over the idlees

Enjoy with green chutney

 

Handova

INGREDIENTS

1 cup rice
1/2 tsp ginger paste
Green chilli
1 tsp sugar
1/4 tsp chilli powder
1 tsp eno / fruit salt
1/4 tsp Hing (Asafoetida)
Few curry leaves
1 tsp sesame seeds
1/2 tsp cumin seeds
3/4 tsp mustard seeds
oil
1/2 cup chana dal
1/4 cup toor dal
2 tbsp urad dal
1/4 tsp methi seed
3/4 cup of curd
1 cup grated bottle gourd
1/2 cup grated cabbage
1/4 cup grated carrots
3 tbsp fresh coriander
1 tbsp whole fennel seeds
1/2 tsp ginger paste 

1/2 tsp turmeric

 

METHOD

Soak the rice, chana dal, toor dal, urad dal and methi seeds for 3-4 hours

Blend all of the ingredients with curd to a slightly coarse paste and leave this paste overnight in a warm place

A day later, add the bottle gourd, cabbage, carrots and fresh coriander (if you like, you can add potatoes – half boiled cut into small pieces)

Also add ginger paste, green chilli, sugar, chilli powder, turmeric, oil and salt to your taste

Mix well making certain the batter is slightly thick

To temper add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and Hing

In a pan, add oil and then remaining ingredients one by one to make the tadka

Mix half of tadka in batter

Add eno / fruit salt and mix gently

Grease the deep tray and pour in the batter

Pour this batter in the tray and put rest of the the tadka on top of the batter and also more sesame seeds

Bake in the oven at 180 c for 25 minutes or when you can see the handova is ready

 

Cream of tomato soup

INGREDIENTS

12 medium tomatoes, diced into big chunks
1 medium onion, diced in big chunks
4/5 celery stalks, cut finely into small pieces
8/10 cloves of garlic
2 tsp salt
1 tsp crushed black pepper
2 tsp paprika
1 tsp dried mixed herbs
1 tbsp tomato puree
2 tsp sugar
1-2 tbsp oil/butter
3-4 cups of water
Small carton of single cream

 

METHOD

Heat oil in a pan before adding onions and saute

Add the garlic cloves and celery and saute further for half a minute

Add in the tomatoes and cook for another couple of minutes before adding the seasoning, herbs, tomato puree and sugar

Mix well, pour in the water and bring to the boil

Lower the heat, put the lid on and let cook until the vegetables are soft and well done

Turn off the heat and blend the soup with a hand blender

Check for seasoning and consistency

Bring back to a boil, stir in the single cream and turn off the heat

Serve hot and enjoy

Kadhi with pakoreh

INGREDIENTS

5 containers water
400 g natural yoghurt
6 tbsp gram flour
1 medium sliced onion
2″ thinly sliced ginger
8 chopped cloves of garlic
1/2 tsp cumin
1/2 tsp brown mustard
1/2 tsp methi seeds
1/2 tsp kalonji
1/2 tsp fennel seeds
1/2 tsp asafoetida (Hing)
15 curry leaves
1 tsp turmeric
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole cumin
1/2 tsp chilli powder
Fresh coriander leaves
Oil for frying
Ghee or butter for tempering

Pakoreh:

1 cup besan (gram flour)
2 medium onions
2 medium potatoes
150 g spinach
1 tsp salt
1 tsp ajwain seeds
Green chilli to taste

 

METHOD

Mix yogurt, besan (gram flour) in water and mix salt, turmeric, coriander powder, cumin powder and chilli powder

Whisk with hand mixer and then put into the cooking pot

Add onion and ginger

Allow to cook for 1 hour on medium heat and stir occasionally

Slow the heat and cover with lid

Allow it to continue cooking as you prepare the pakoreh

Mix besan with all of the pakoreh ingredients once they have been chopped finely

Add water to make the batter

Using a table spoon, fry small balls in oil

As the kadhi is cooking in a pot, check to see if it is getting thick pour some water in to make it runny

Add all of the fried pakoreh into the Kadhi

Heat oil or ghee in a pan and add brown mustard seeds, cumin seeds, fennel, kalongi, methi seeds and asafoetida

Once the seeds crackle, add chopped garlic, curry leaves, coriander leaves and red chilli powder and add it  to the pot of kadhi

Let it cook for a further ten minutes (generally pakoreh absorb the water but you can pour some more water to dilute)

Add salt to taste and then serve with either steamed rice or roti

 

Banana cake

INGREDIENTS

1 1/2 bananas
2 eggs
150 g sugar
65 ml milk
75 g wholemeal flour
75 g plain flour
110 ml vegetable oil
1 tsp vanilla essence
1 pinch of salt
1/2 tsp bicarbonate soda
1/2 baking powder

 

METHOD

Mash the banana into a bowl and then mix in the eggs, sugar, milk, oil and vanilla essence

Sift the flour together with salt, baking powder and bicarbonate soda

Then mix both mixtures together

Bake at 180 c for 50-55 minutes