Venture to a country that is bursting with color, life and contrasts in these lively folk tales. The eight stories in this anthology, each from a different Indian state, feature educational facts and information about the cultures from which they are chosen.
|For Ages 8 and Up|
Retold By: Shenaaz Nanji
Illustrated By: Christopher Corr
Here are some reviews:
"The bright and colorful cover is just a sample of the great artwork inside. Not to mention the fascinating and educational stories about such a diverse country as India. Children and adults enjoy hearing the stories and learning about so many different cultures, all in one country! This book is perfect for anyone who is from India, or who has family there, or for anyone who has ever traveled to India." -- Lisa
"My daughter loves these stories partly because she's never heard of them before. Also, each story is about 10 pages, so "just one more story" lasts longer too! The stories are great for reading aloud (good flow), and her favorite is Priya's Magic Bowl (don't all kids love magic?). I like the introductory pages that accompany each story and gives background information. Christopher Corr's illustrations are also an attention getter/keeper." -- Jean
We have this very cool yellow flowering bush in our front yard. It kind of looks like a daisy but it is not. I just don't know the name of it but it has a very pretty fragrance. It blooms several times a year and then we prune it way down. It faithfully blossoms again.
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 teaspoon ground annatto seed
- 1 1/2 cups long-grain rice, (preferably not converted)
- 2 1/2 cups water
- 2 teaspoons kosher salt
- 1 bay leaf
Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
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