Surrey North Delta Leader
Wednesday April 14 2010 19
Vaisakhi Organizers of Sikh celebration aim to include all Faith is the focus, but everyone is welcome to mark the start of the harvest season by Rick Kupchuk
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hether it’s for religious or cultural reasons, more than 100,000 people are expected to converge on a Newton neighbourhood Saturday afternoon (April 17) to celebrate Vaisakhi. “The birth of the Sikh faith is what we celebrate,” said Perry Dulai, a director of the Gurdwara Sahib Dasmesh Darbar, which is organizing the event. Continued on next page...
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“It’s the biggest Sikh parade in Canada, by far,” said Dulai. “We expect 120,000 people this year. But it’s more than a parade, it’s more of a procession. We’ll have roughly 20 floats, but everyone attending will walk along the route.” Sabharwal said attendance at this year’s parade will be significantly higher than last year’s, as Vancouver’s event is scheduled for April 10 – a week earlier than the Surrey event. Often, the two parades are staged on the same day. “If it’s on the same day, there’s a problem because people have to choose one or the other,” Sabharwal said. “With Vancouver’s parade on a different day, some people are going to go to both. It’s hard to tell what the numbers will be, but it could be more than 100,000.” The procession will fill five kilometres of Newton streets for roughly eight hours Saturday, commencing at approximately 9 a.m. and continuing through to 5 p.m. The day will conclude with a fireworks display at 9 p.m.
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“But from a cultural point of view, it’s the start of the harvest season. We try to mix it up so everyone in the community is involved. The Cloverdale Rodeo has a float in our parade. Some (Christian) churches are involved, we have the Muslim community involved. And we’re trying to get the Chinese community involved as well.” Vaisakhi celebrations began earlier this week at the Newton temple, with local entertainers, games and other activities. Saturday’s highlights include free food prepared by local businesses and residents, and live music at the temple and along the parade route. The parade is the focal point, and has been for more than two decades in the Surrey-North Delta community. “There’s been a parade since I was a kid, so it’s been more than 20 years,” said volunteer Bal Sabharwal. “It used to be at the Scott Road (Guru Nanak) temple. But all temples are involved. One just takes on the leadership role.” Dasmesh Darbar has organized the event since the temple was established in 1998, and has watched as it has become one of the largest in the nation.
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Wednesday April 14 2010 21
A Surrey family prepares for the Sikh event by Dan Ferguson
Navdeep and his mother and father, Upkar and Amarjit. he day of the parade, Satnam Arora While it has become common to describe will wake her son Daanish up at 5:30 the annual procession as the Vaisakhi a.m. and drive him from their home in parade, the precise term in Punjabi for the Newton to the Khalsa School by 6 a.m. event is “Nagar Kirtan,� meaning town or The 12-year-old will be one of the students neighbourhood and the singing of hymns “to demonstrating the Sikh martial art of gatka bring the message of God to the doorstep of during the annual Surrey Vaisakhi procession the community,� as the website http://www. on Saturday, April 17, and he and his fellow sikhiwiki.org describes it. students need the early start to prepare. One of the features of the event is the Among other things, it’s crucial to get his numerous free food booths. tradtional turban tied properly so it doesn’t Navdeep Arora says newcomers to the come loose during the demonstrations. festivities should simply accept that they will This year, Daanish will be showing his skill eat a lot more than they expect to. with a practice sword. Even if you take just a little bit here and The weapons aren’t sharp, so the worst that there, there is simply too much temptation to can happen is a bruise or two if Daanish or resist, he warns. his sparring partner, a close friend, miscue. Three years ago, Satnam Arora got up at 4 “It doesn’t hurt that much unless someone a.m. on the day of the parade to prepare fresh gets out of control,� Daanish observes. home-made vegetarian treats food for a booth Daanish, whose name means “wise� in with two other families. Persian, explains that he is proud to be And last year, Navdeep’s place of work set showing an aspect of his religion to people up a booth on the parade route. who may not know much about it. This year, with no need for an early start Plus sword-fighting is cool, a visitor to cook or set up a booth, the family plans to suggests. arrive around 8 a.m. to be ready for the 9 a.m. Daanish smiles. start of the procession. “It’s REALLY cool.� They have a favourite spot on the parade While her oldest child is readying himself route that they discovered a few years ago at the school, mom goes back home to her when they went with some older relatives youngest child, two-year-old daughter Elahi who weren’t up to long walks and found a (whose name means “divine�), husband parking spot a few blocks from a curbside
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location. Daughter Elahi will arrive in a stroller, then watch the parade from mama’s shoulders. Satnam has never missed a Vaisakhi parade in Surrey since she moved here seven years ago, unlike India, where The Arora family prepares for the Vaisakhi celebrations. she started 30 relatives who would park themselves on skipping the processions because the crowds the balcony to savour the bird’s-eye view. were simply too big. “We would spend almost the whole day “You get pushed and shoved and I couldn’t there,� Navdeep recalls. handle it.� In Surrey, the Aroras will watch the Surrey crowds are not so bad, she says. Navdeep grew up in Amritsar, the centre of procession at ground level and cheer on Daanish when his gatka team comes by. the Sikh faith in India. Then, their plan is to walk about exploring He recalls a popular grand aunt and uncle the sights, sounds and tastes of the day. who happened to have a house right on the Once the event winds down, the Aroras parade route in Amritsar that provided a will delay their trip home to join the many perfect viewing spot of the crowded, narrow volunteers tidying up the streets and street below from a long second-floor sidewalks. balcony. If all goes well, they will be home by 5 or Every Vaisakhi, the aunt and uncle, who 5:30 p.m., 12 hours after their day began. lived by themselves, would play host to 20 to
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22 Wednesday April 14 2010
Surrey North Delta Leader
Motorcycle club lends a modern touch to Surrey parade by Dan Ferguson
The club was formed in 2000, following a court ruling that lifted a prohibition aagainst turban-wearing motorcycle riders iin B.C. Members have also ridden in Vaisakhi p parades in Vancouver and in the U.S. For more information about the cclub, visit the website at http://www. ssikhmotorcycleclub.com/ You don’t have to be a turban-wearing SSikh to join Dhillon says, but you must have a motorcycle and the proper class 6 h B.C. driver’s licence to operate one. B
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hey would ride near the front of the procession, escorting the Sri Guru Granth Sahib, the holy scriptures, from the temple through the street during processions. The Sikh horsemen of ancient times would dress alike and ride powerful steeds of matching size and Photo of club members in 2009 parade by Harjit Singh Sera. colour. This month, their modern-day h ill be b walking. lki he will counterparts will do the same thing during When riders need a break, Dhillon will Surrey’s annual Vaisakhi parade, in matching take over their motorcycle until their return. outfits on big motorcycles, many bearing the It’s a long day on April 17 for the Sikh Khanda symbol of the Sikh faith on their Motorcycle Club riders, starting when the machines. Guru Granth Sahib leaves the Dasmesh The riders are members of the Sikh Darbar temple at #115-12885 85 Ave. around Motorcycle Club, the only one of its kind in 9 a.m. and not ending until around 6 p.m. Canada. Dhillon has been an avid rider since he There are currently 85 members from was 13, when he learned how to ride the first Surrey, Delta, Vancouver, Abbotsford and of many motorcycles, a Vespa scooter, on the other Lower Mainland communities. runway of the military base in India where Surrey resident Kulwinder Singh Dhillon, his air force technician father was stationed. the club secretary, will be among the While he prefers bigger bikes now, Dhillon members escorting the holy scriptures but still owns a Vespa, calling it his “first love.” he won’t be riding his 1982 750 cc Yamaha,
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Wednesday April 14 2010 23
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Surrey North Delta Leader
Black Press
Savoury treats to serve for Vaisakhi celebrations Okra à la Jugunu INGREDIENTS
300 grams okra, cut into small, 1/4-inch pieces (care must be taken to wash and cut them properly) 1 medium onion, chopped in wedges 3 tbsp extra virgin olive oil 1 tsp each of red chili, coriander and cumin powders 1/2 tsp each of turmeric powder and garam masala 2 green chilies, finely chopped 4 cloves garlic, finely chopped. 3 tsp ginger, finely chopped. a squeeze of lemon and pinch of salt to taste a dash or two of chat masala
Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Top with finely chopped red onions and tomatoes. Sprinkle with more chat masala. Serve on bed of rice or with naan bread.
METHOD
Heat oil in a pan on medium heat for about two minutes. Add onions and stir fry for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chili(es). Add a dash of lemon and sprinkle salt to Amy Ghuman, who works for Trinjan the taste. Add the chat masala. Punjabi Folk, shares a spicy Indian dish.
VAISAKHI MUBARAK! CONGRATULATIONS “New Directions for New Canadians” Our mission “To promote the independence of new Canadians and to build strong culturally diverse communities” DIVERSEcity Community Resources Society is an accredited organization through the Council on Accreditation (COA) and has been serving immigrant newcomer communities for over 30 years. Our focus is to help new Canadians adjust to and integrate into society. We are a registered non-profit agency offering a wide range of services and programs. DIVERSEcity provides services to new Canadians in more than 18 different languages. For more information, visit us on the web at www.dcrs.ca or call us at 604 597 0205 Our services are delivered through six main departments: • Interpretation and Translation Services • Community Development • Language Programs • Family Services • Career Services • Fee-for-Service
Chapati, also referred to as roti, is an easy-to-make flatbread that is served with almost all South Asian meals.
Chapati INGREDIENTS 2-1/2 cups atta flour or whole wheat flour (any typee will work, as long as it isn’t too finely ground or bleached) hed) 2 cups water (or enough to make a dough) 2 tsp. oil (any type, enough to keep the dough from sticking) METHOD Add oil to flour, rubbing flour between your palms to mix it, then add water, a little at a time and knead about five minutes or until the dough is about the same consistency as pizza dough. Place in a bowl, cover with a wet cloth and let stand 15 to 30 minutes. Heat a flat cooking surface (ungreased) to about 200F degrees (hot enough to cook the chapati without burning). Roll half-a-handful of dough (about the size of a golf ball) on a floured surface into a flat round shape as thin as a single slice of cheese or pepperoni. Place on hot pan and cook by flipping over every 15 to 20 seconds until you see brown spots that show the chapati is fully cooked. Serve hot with any vegetable or curry dish.
Kuldeep Singh Sekhon, a former vicepresident of Surrey’s Dasmesh Darbar gurdwara, is an occasional volunteer in the temple’s community kitchen, where this recipe is served with meals three times a day.
Surrey Crime Prevention Society Wishes you a Happy and Safe Celebration
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Surrey North Delta Leader
Wednesday April 14 2010 25
Black Press
Savoury treats to serve for Vaisakhi celebrations 1/4 tbsp cinnamon powder 1/4 cloves powder 2 tbsp oil 1 bunch cilantro
Butter Chicken INGREDIENTS
METHOD
Kulwinder Sanghera, president of CKYE - Red FM radio, shares a chicken recipe that’s a big hit with his family.
Tandoori Chicken INGREDIENTS 1 lb boneless chicken 2 peeled and sliced onions 3 limes 5 whole green chilies 3 tbsp onion paste 1/2 tsp ginger paste 1 tsp garlic paste 1 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder 1 tbsp curds 1 or more tsp salt (to taste)
Make onion paste by mixing ginger, garlic, turmeric, red chili powder, cumin, curds, salt, cinnamon and clove powder in a small bowl. Add 1 tbsp oil to it and mix it well. Put all the chicken pieces in a big bowl, add the onion paste and marinate the chicken well. Let the chicken sit for an hour and then put the marinated chicken in the fridge for six to eight hours. Preheat oven to 450 F degrees. Lightly grease tray with oil. Put the chicken pieces one by one onto the tray. Cook the chicken for 45 minutes. If you want your chicken to have more colour set your oven to broil and flip the chicken pieces and keep in the oven for four minutes. When the chicken is cooked, use a platter and place the cooked chicken on it and garnish with cilantro, chopped onions, green chilies and cut limes in half and place around the chicken. The lime juice will add even more flavour to the chicken. Can be served with rice and salad for dinner or with a dipping sauce as an appetizer.
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METHOD Dice chicken breast into bite-sized pieces. In a large skillet, melt 1/3 of the butter. Add chicken and 1/2 tsp. of tandoori masala. Cook until chicken is no longer pink. Remove from heat and set aside. In a food processor, combine garlic, ginger and chilies. Pulse until finely minced. In a large pot, add two-thirds of the butter, kashmiri masala, garlic mixture, bell peppers, kastoori methi, cumin seeds, salt
Surrey resident Manjit Bilan is a retired professional cook who still loves to prepare full-course meals for friends and relatives. Her butter chicken recipe is one of her signature dishes.
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8–10 boneless, skinless chicken breasts 1 head garlic (8-10 cloves) 1 10-oz can tomato paste Large chunk of ginger, peeled 1 tsp Kashmiri masala (or any kind of masala) 2 green chilies (small, long ones) 1 green bell pepper, diced 1 red bell pepper, diced 1 tsp kastoori methi 1 tsp cumin seeds 2 tsp salt 2 tsp tandoori masala 3 tbsp honey 1 10-oz can coconut milk 500 ml. whipping cream 1/2 lb butter (use less if you prefer)
and tandoori masala. Cook all ingredients on medium heat until bubbling. Stir in tomato paste, honey and coconut milk. Add the chicken from skillet, whipping cream and milk. Simmer partially covered on low heat for 30 minutes, stirring occasionally. Serve over rice and enjoy.
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26 Wednesday April 14 2010
Surrey North Delta Leader
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1 kg sarson (mustard greens), chopped finely 1/4 kg spinach, chopped finely 4 cloves garlic, minced 2-cm piece ginger, minced 2 green chilies, minced 2 red chilies 2 tbsp gram flour, sieved 1 tbsp butter Ghee (clarified butter) Salt to taste
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INGREDIENTS 8 cups grated carrots 6 cups milk 2 cups sugar 4 tbsp ghee (clarified butter) A few almonds or cashew nuts Saffron or cardamom powder for flavouring
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METHOD
Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsp ghee and add ginger, garlic, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with makki (maize flour) ki roti. Serves six.
Surrey North Delta Leader
Wednesday April 14 2010 27
y p p Ha i h k a s i Va
to all our friends and supporters, from the Board of Directors, Management and Patrons’ Council at Surrey Memorial Hospital Foundation
Businesses become a part of the community by Rick Kupchuk
community while promoting their products. “Many will do it, especially if you’re South or some business owners, the thought Asian,” said Sabharwal. “You’re handing out gifts, food or flyers. And it’s free advertising, of several thousand people passing you have a captive audience right on your by outside their doorstep is an doorstep. You’re marketing to 100,000 people.” opportunity that can’t be ignored. For others, it’s anything but business as usual. But for others, no cars on the road means Participation in Saturday’s Vaisakhi shutting down for the day. parade may be at an all-time high, with “Because the streets are closed, so are we,” some estimating as many as 120,000 people said Tony Singh, president of the Fruiticana proceeding along the parade route, which fruits and vegetable chain with a store on the begins and ends at the Gurdwara Sahib parade route. Dasmesh Darbar on 85 Avenue, and shuts “We actually lose money on the day. And down automobile traffic along 125 and 128 we can’t really advertise, because there’s tents Streets and 76 and 82 Avenues. and banners which hide our store from the “When more than 100,000 people are street.” going by the front door, it’s difficult for Which doesn’t mean Fruiticana doesn’t businesses to pass up the opportunity,” said participate in celebrations. Bal Sabharwal, manager of Copytek, which “We give away roughly 50,000 glasses of is located on the parade route on 124 Street. fresh sugar-cane juice. It’s something we do Copytek is one of several small businesses throughout the day, just to be part of the which set up a stall or booth along the community,” said Singh. “It’s just part of our route, getting involved as members of the culture.”
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28 Wednesday April 14 2010
Vaisakhi Gala
Third Annual
Surrey North Delta Leader
April 8th
T
he third annual Vaisakhi Gala celebrated a sharing of food, culture, art, entertainment and the Seva Awards. Vaisakhi is an ancient harvest festival in Punjab and marks the beginning of the harvest season. Vaisakhi falls on the first day of the Vaisaki month in the solar Nanakshahi calendar which corresponds to April 14 in the Gregorian calendar. The Vaisakhi Gala is the first of its kind in B.C. A very important part of the celebration is recognizing the outstanding accomplishments and endeavours which benefit the general good of the community. This recognition is done through the prestigious Seva Awards.
(Left to right) Suneet Mann (Miss Teen Canada), Terry Johal (sponsor: World Financial Froup), Darshan K. Sandhu (award winner), Gurjinder K. Bhurji (Vaisakhi Gala Rep).
Sukhminder S. Virk (left) and Sukhwinder S. Sangha (right) from Sikh Youth Haiti Relief Effort with Jim Mihaly (The Leader).
Suneet Mann (Miss Teen Canada) Canada), Lorene Oikawa (sponsor from BCGEU), Kiran K. Saluja (Seva Award recipient) with Gurjinder K. Bhurji (Ethnicity Vaisakhi Gala Rep).
(Sponsors from SFU) Nimal Rajapske (Dean of Applied Science) and Joanne Curry (Executive Director) presenting to Dr. Raghbir S. Bains. Far right is representive Gurjinder K Bhurji from Ethnicity.
Gary Dhaliwal and Kevin Dhaliwal (sponsor Mainland Civil left and right), in middle is Charan Gill from PICS representing Seva Award winner the late Dr. Hari Sharma.
Yes, he is trying to make a scary face. What he doesn’t know is how scary it really could be. Call us today and book a checkup for your child.
We extend our best wishes to eveyone celebrating the Vaisakhi Festival!
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Surrey North Delta Leader
Wednesday April 14 2010 29
NO MATTER HOW YOU SAY IT…
More savoury treats!
Black Press
METHOD
Pindi Chana
INGREDIENTS
1 cup chickpeas (chole) 21/2-inch piece ginger, three-quarters of it shredded finely for garnish 2 tsp garlic, finely crushed 2 onions, chopped 3 medium-sized tomatoes, chopped 2 green chilies, sliced Finely chopped coriander leaves 2 tsp ground coriander 1-1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 tsp. garam masala 1/2 to 1 tsp red chili powder, or as per taste 1 tea bag or 1 tbsp. black tea leaves tied in cheesecloth 2-3 tbsp oil Salt to taste
Soak chole in water overnight or for about 6 hours. Cook chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid. Finely chop the remaining ginger. Heat oil and sauté onions till golden. Then add garlic and chopped ginger and green chilies. Sauté for 5 minutes. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates. Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed. Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger. Serve with hot Puri or Bhutara.
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30 Wednesday April 14 2010
Surrey North Delta Leader
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