Food Directory

Food Home:- Society: Folklore:

 

• American Folklife Center, Library of Congress - Created by Congress in 1976 "to preserve and present American Folklife," the Center incorporates the Archive of Folk Culture, established at the Library in 1928 as a repository for American Folk Music.
• Archer Taylor - Wolfgang Mieder's biographical sketch of the University of California Professor of Folklore Archer Taylor, and his work as a paremiologist - collector of proverbs.
• Archives of Folklore Discussion List - Hosts a complete month-by-month record of all the posts made to the discussion-list, from 1990 to the present.
• At the Edge: The Cosmic Mill - Article by Alby Stone discussing the hand-mill as an image of the cosmos.
• Basque Folklore - Essays and links.
• British Columbia Folklore Society - A definition and explanation of folklore, with examples.
• D. L. Ashliman - Folklore researcher, providing extensive resources on Germanic myths, legends and sagas, and Indo-European folk and fairy tales.
• Folk Beliefs in Modern Japan - E-text of the book edited by Inoue Nobutaka, Institute for Japanese Culture and Classics, Kokugakuin University.
• Folklore: an Online Electronic Journal - English-language archives of an informative Baltic Folklore journal published by the Folk Belief and Media Group of the Estonian Literary Museum. Material about Estonian shamanism, urban legends, ethnomusicology, popular calendar data, and general folk belief.
• Journal of Folklore Research - A peer-reviewed publication of the Folklore Institute at Indiana University, established in 1965.
• Lucky W Amulet Archive - Encyclopedic resource describing and illustrating folkloric talismans and lucky charms from around the world, including horseshoe, swastika, four-leaf clover, rabbit foot, raccoon penis bone, hamsa hand, John the Conqueror root, scarab beetle, and black cat bone.
• New York Folklore Society - Definitions of folklore and the related terms folklife and folk arts.
• Paganism in British Folk Customs by Bob Trubshaw - Article that contrasts the true remains of Pagan origins in the folk customs of England with those customs created or exaggerated through "paganisation" by Victorian romantic authors.
• Pro Ethnologia - Journal of the Estonian National Museum, publishing short articles on ethnographical issues. Content in Estonian and English.
• Smithsonian Center for Folklife and Cultural Heritage - Focuses on contemporary grassroots cultures. Festival information, recordings, events, and resources.
• Superstitions Around the World - A compilation of superstitions and taboos around from variety of cultures.
• The Folklore of the Isle of Man - Myths, legends, superstitions, customs and proverbs, by A. W. Moore (1891), e-text from a Manx Note Book.
• Visions and Beliefs in the West of Ireland - Collected and arranged by Lady Augusta Gregory (1920), e-text from the Internet Sacred Text Archive.

Random Indian Recipes:-

• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Shahi Navaratan kurma
  Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ...
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Pulao
  First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ...
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.
  
  
• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.