Til gul gya, goad bola on Sankrati

Nationality: Indian
Age: 57
Occupation: Corporate Manager
Residence: Pune, India
Performance Date: April 2020
Language: Marathi

Piece

Original script (if applicable)

तील गूळ ग्या, गोड बोला

Phonetic (Roman) script

Til gool gya, goad bola

Transliteration

Sesame jaggery get, sweet talk.

Full translation

Eat sesame jaggery candy and talk sweetly.

Background

This is a Marathi phrase that is said on a holiday called Sankranti. It is spoken to everyone on this day while feeding each other Sesame and Jaggery candy.  

Context

My mother told me this piece of spoken folklore when I asked her about traditions specific to my people: Maharasthraians. This holiday is specifically celebrated by Hindus in honor of the Sun God, Surya. The day is also called Makar Sankrant or Makar Sankranti. It is said that you are supposed to reap benefits from your business or life if you eat the “til gul” (sesame and jaggery rolled into a ball)

Thoughts

    On asking my mother why sesame and jaggery were used specifically, she told me it is because the two ingredients help the body maintain heat in the winter. Sankranti is celebrated in January, one of the coldest months. It varies according to the lunar calendar but the point is that the people of Maharashtra consume sesame and jaggery to keep their body temperature up in  these cold months. In addition to that, this is the beginning of spring and the end of winter which foretells a new harvest. 

Recipe for Channa Masala

Nationality: Indian
Age: 56
Occupation: Corporate Manager
Residence: Pune, India
Performance Date: April 2020
Primary Language: English
Language: Hindi

Piece

Channa Masala

450 gms tinned, cooked channa or 2 cups of channa soaked in water overnight. Cook in 4 cups of water and salt to ½ teaspoon Salt For approximately 3 – 3.5 cups cooked channa

1 small onion chopped

¼ teaspoon ginger 

¼ teaspoon garlic 

Grind all the above three ingredients to a paste  —-(1)

¼ teaspoon cumin seed powder

¼ teaspoon turmeric powder

¼ teaspoon chilli powder

¼ teaspoon garam masala

¼ teaspoon Aji’s masala powder

1 large tomato diced into small cubes

3 table spoons coriander leaves chopped finely

2 tablespoons oil

Heat a large heavy bottom container; add oil, followed by paste 1.

Saute` till pink or light brown in color. Add tomatoes, 1 tablespoon coriander leaves, turmeric powder, chilli powder, cumin powder. Saute until the mixture starts to look rich brown and the oil starts to separate. 

Add the cooked channa and cook for 20 to 30 minutes or until flavors blend. Add coriander leaves and serve hot with rice. 

Background

This is the legendary recipe for Chana Masala  (chickpeas in spices) passed down through generations on my mother’s side. This is my favorite food and my mother’s favorite food and so on. 

Context

This recipe has been passed through the ages. It isn’t exactly something that is unique to my family as all of India has their own takes on Channa Masala. This shows multiplicity and variation in the folklore. Interestingly enough,  there is a “secret ingredient” in this Channa which my mother calls Aji’s masala powder which means “Grandmother’s spice powder”.  All this time, I thought it was my grandmother’s spice powder, but now I realize that it is just  a term for a special secret mixture of spice powder that was passed down from my grandmother. 

Thoughts

    Recipes are interesting pieces of folklore as they are so important to survival. Food permeates through tradition and generations. An interesting thing about food is the multiplicity and variation in each instance. For example, my mother’s cooking varies from day to day and every time she makes the   dish is slightly different from the previous time. 

How Kolkatta got its name

Nationality: Indian
Age: 20
Occupation: Writer
Residence: Pune, India
Performance Date: April 2020
Primary Language: English
Language: Hindi, Bengali

Piece

This is the story of how Kolkata got its name. So, once there was a European man who was travelling in the train. And then he asked a local farmer *does comically heavy British accent* “Excuse me sir, buy what is this place called then?” And the local farmer didn’t understand what he was saying and uh… he had some bushels of wheat- no rice, bushels of rice in his hand. And he thought the man was asking when he cut it. So he said “Kal Katta. Kal Katta.” (hindi/bengali for “I cut it yesterday”) *laughs* *imitates British accent again* “Oh Calcutta? Is that what it is called then?” So that’s how its *laughing hysterically* -that’s how the name came about. 

Background

P is Bengali but grew up in Maharashtra. He has a lost connection to his parent’s original homeland. His parents and grandparents often tell him stories about Bengal. Kolkata is the capital of Bengal. This story is a historical joke told to him by his grandfather. 

Context

P told me this piece of history over the phone when I called him about my assignment. At first he was joking around about what kind of folklore to give me but then settled on this with an air of flippancy. He is a close friend hence the casualness. 

Thoughts

This historical joke, likely untrue, requires a knowledge of Hindi or Bengali in order to understand the punchline of the joke. The local man with his bushels of rice is representative of the people of Bengal while the ignorant Britisher is a personification of their hate toward the colonizers. The joke showcases the ignorance of the Britishers yet how much power they held to be able to simply name an entire state of India. 

A moth goes to podiatrist’s office

Nationality: Indian
Age: 20
Occupation: Musician
Residence: Pune
Performance Date: April 2020
Primary Language: English

Piece

So a moth goes into a podiatrist’s office and the podiatrist is like “What is the problem, Moth?” and the moth goes “What is the problem? My life’s a mess doc. My son hates me, my marriage is falling apart, and I’m starting to get old fat and bald. I look in the mirror and I see a shell of a man I used to be. I don’t know. Things are not good.”

So the podiatrist is like “ Man that sounds rough. But like why did you come here, why didn’t you go to a psychiatrist’s office?”

And the moth’s like “Cause the lights were on.”

Background

This is a joke narrated by a close friend from my school, N. N has a kind of dry clever humour that you can’t help but laugh at. He told me that this joke was from his uncle’s collection of many similar jokes. 

Context

N sent this joke to me in the form of a whatsapp voice note when I messaged him about my assignment. 

Thoughts

This joke is funny because at first it sets up the idea that the moth is like a human by allowing the audience to anthropomorphize him by describing his life experience. Then, when the audience thinks that he is human, the joke suddenly reminds them that the moth is actually just a moth and a slave to the nature of the moth. It turns the audience’s expectations back to the original which makes anyone chuckle. 

Cajun Seafood Fettuccine

Nationality: American
Age: 21
Occupation: Student
Residence: Los Angeles
Performance Date: April 2020
Primary Language: English

Piece

Recipe: Seafood Fettuccine

Make normal fettuccine noodles and then in a separate saucepan, you use velveeta cheese, the kind that comes in a mac and cheese mix and you take the shells out and just use the cheese. You mix it with whole milk or any heavy cream and then dice tomatoes, onions, and celery and then cook it in the sauce.

Then take the seafood, can be crab meat (usually) or shrimp or crawfish. Then you add cajun seasoning which is usually paprika mixed with several other spices. Use Nunu’s if you don’t want to make it yourself.

Background

    This is a Cajun recipe for a dish that my girlfriend grew up eating. She is from the south where seafood is really prevalent. This dish’s recipe was passed down from her father’s side. Her father is italian, hence, the fettuccine. 

Context

My girlfriend was cooking a dish that she makes a lot so I asked her if she had a recipe for it. It turns out that her recipe was a traditional recipe that spanned several generations. Although she is creole, not cajun, her father might have lived around other Cajuns and picked up this recipe. 

Thoughts

    The prevalence of seafood in many southern delicacies is probably due to a large amount of protein available from the sea creature lush coasts that the southerners were close to.