Fathima’s site

https://ooo.mmhmm.app/watch/z_s6c19qN5EHXJRkK9HyeQ

Contributing to learning of others and learning myself with the reflection on the EDTC 300 course. 

I chose this online class as it aligns with my time management with my work, family, and studies. I have a Social work degree from the University of Regina. This was my first class in Education. On the first day when our class had to introduce ourselves, I came to know that most of the students in this class already have an Education degree. Which means they were already teachers and taking this class as electives for a special education certificate.

This was a tough class for me to compete with teachers. In the beginning, I was scared to comment but as we had Zoom meetings often got to meet everyone in break up the room later I gained the confidence to comment and therefore   I tried to contribute as much as I could with blogs, learning projects, assigned blog posts and any other post which I like, I have commented on the student’s posts. Similarly, when someone has posted comments on my blog I reply to their post saying a thankyou or sharing some more ideas or tips as they have asked for.

I have attached Google slides for all the contributions of learning that I made throughout the course.

Final reflection or wrap-up post on the EDTC 300 course.

My cooking journey

The word EDTC 300 is a class on Education Technology and Media. Just by looking at the word Technology, I thought this class would teach me how to use the screen in the classroom perfectly to students that students can learn by watching the screen. After I joined the class it was not just about the screen sharing for students I learned a vast more than I thought. This class taught me how to use digital tools/networks which is very much essential to school and society. We got to explore many social media apps but I only had Facebook. But I learned that there were many other apps like Twitter and TikTok. 

This class taught me how to open a blog and post or comment on posts. Cooking was my learning project for this class.  There were many South Indian dishes that I tried to post on my blog as a learning project. I like to number them and link them to my post with the video link,

The first learning project I made was idli a soft food that can be eaten at any time and any age group can eat it. 

Week one Idli

https://www.youtube.com/watch?v=NjblUomxFQo

Then weekly I had to post other cooking projects as follows;

Week two dosa

https://www.indianhealthyrecipes.com/dosa-recipe-dosa-batter/

Week three masala dosa

https://www.indianhealthyrecipes.com/potato-masala-aloo-masala/

Week four chutney 

https://www.indianhealthyrecipes.com/coriander-coconut-chutney/

Week five tomato rice

https://www.indianhealthyrecipes.com/tomato-rice-recipe/

Week six upma

https://www.indianhealthyrecipes.com/upma-recipe-how-to-make-upma/

Week seven Biryani

https://www.indianhealthyrecipes.com/mutton-biryani/

Week eight Pokara

https://www.youtube.com/watch?v=Vil9ipI595Q&t=1s

Week nine puri

https://www.youtube.com/watch?v=M1LjJxMxCl0

Week ten chana masala

https://www.indianhealthyrecipes.com/chana-masala/

Week 11 

https://www.indianhealthyrecipes.com/semiya-upma-vermicelli-upma-recipe/

Week12 wrap up post;

https://edusites.uregina.ca/fathimacooking/category/edtc300/

Finally, this is my wrap-up post on my cooking journey. Through this South Indian cooking journey, I found out that the cooking style was a flavorful and enriching experience to me. 

South Indian cuisine, with its diverse flavors, Ingredients, and techniques, challenged me to step outside my culinary comfort zone and broaden my understanding of my own culture and tradition that was hidden from me, I came to know so much about South Indian cooking. The sites I used for this cooking journey are Swasthi’s Recipes sites I felt homely and it gave me a chance to try authentic food and flavours. 

Thing I learned

 I discovered unique cooking techniques, such as tempering spices like mustard seeds, cumin seeds, and curry leaves. Especially when I made chutney, I was very careful not to burn the ingredients. I had to set the dish on a very low flame to get good flavor and texture at the end of the preparation. 

I learned time management and skill development. For recipes like Idli or dosa, I  had to prepare or grind one day earlier for the fermentation of the batter. Which means I had to keep or set it aside for about 8 to 10 hours for fermentation. I gained patience and learned that only by fermentation brought the recipe with good soft food enriched in flavors and whole food to eat without sticking to the pan or any time of troubleshooting. Through this project, I gained a deeper appreciation for the history and traditions behind South Indian cuisine. Each dish tells a story of my diverse region and communities and their connection to food as a part of everyday life and celebration. 

Challenges:

The challenge I faced was finding things like curry leaves or specific types of rice or flour to mix.  I had to go to a superstore or order it in an Indian store like Regina Halal meet store and they would order it from their province like Bangladesh and let me know when it is ready for example for idli I had to buy only Idly rice I could not find at superstore or Walmart.

It was also challenging for me to achieve the perfect dosa texture or understand the right spice blend for masala dosa. The first time I burned then I learned from my mistakes. I had little frustration to learn it more perfectly. But finally, I tried a lot of dosas and the more I made I got in practice and finally, i got a good perfect idli or dosa. 

My Growth:

This cooking project not only improved my cooking skills but also boosted my confidence in trying new things. It helped me to gain patience, adaptability, and open-mindedness in learning something new. I also realized that food is a universal connector. It gave me the opportunity to share my creation with family and friends. One time I also had a classmate comment on my blog stating whether I would take orders for Biryani. I was happy to see my journey that inspired my classroom to ask for orders. 

Moving forward I plan to explore more recipes within south India and perhaps other parts of cooking from India like north, east, and western sides of cooking styles. I would like to try more desserts like payasam which like a milkshake,  halwas with carrot with is carrot boiled in water and then added sugar and milk. There are many recipes that I am going to try. My journey is never going to stop even when this course is done. 

November 19 Digital literacy  

I did not know the meaning of digital literacy. This class taught me what is digital literacy. Digital Literacy is an individual’s ability to find, evaluate, communicate, evaluate and create information safely and appropriately through digital technology for employment, decent jobs, and entrepreneurship. 

According to the National Council of Teachers, the English NCTE Definition of Literacy in Digita Age makes it clear that the continued evolution of curriculum, assessment, and teaching practice itself is necessary. As society and technology change, literacy also changes. Applied to learners of English language arts today’s literacy demands have implications for how teachers plan, model, support, and assess student learning. 

https://ncte.org/statement/nctes-definition-literacy-digital-age/

Damon Brown’s TED-Ed lesson, How to Choose Your News, provides practical advice on developing digital literacy by identifying trustworthy news sources. He highlights strategies such as cross-referencing multiple sources, evaluating the reputation of the publisher, and being mindful of biases that can influence reporting. 

How to spot fake news:

This article It’s easier to all a fact a fact when it’s one you like highlights how personal biases and political affiliations affect people’s ability to discern facts from opinions in the news. The study emphasized the influence of digital literacy and trust in media. Those with higher digital savvy and greater trust in media were more accurate in distinguishing factual from opinion statements demonstrating the critical role of media literacy. This is relevant for digital literacy in classrooms which aim to cultivate students’ ability to critically evaluate media and resist confirmation biases when interacting with information online. 

Week 11 // vermicelli

https://www.indianhealthyrecipes.com/semiya-upma-vermicelli-upma-recipe/

This is called Semiya Upma Recipe in Hindi, In English it is called Vermicelli Upma. The main Ingredient is vermicelli. That looks like this. 

This is a South Indian breakfast dish made with semolina, tempering spices, and curry leaves. I have lots of vermicelli packets at home. I usually make dessert out of them. I boil the vermicelli in hot water, and when it is cooked, I add milk and sugar, which I eat as a dessert. This time, for class purposes, I wanted to try a new kind of recipe, so I tried vermicelli Upma. 

Ingredients need for vermicelli Upma:

Vermicelli packer -1 

Half a teaspoon of cumin seeds

¼ teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon chana dal

Inch of hing

Curry leaves a little

I chopped green chili

I onion 

Water 

Preferred vegetables

Pro tips for cooking:

It is good to buy roasted vermicelli because when it is not roasted we need to roast it at home on low flame

For thick vermicelli, the amount of water should be 11/2 cup and for thin vermicelli, it should be 11/4 cup of water

Keeping all this in mind I started cooking my vermicelli Upma. I cooked as stated in 

step-by-step guide  

First, I fried all the tempering ingredients like mustard seeds, cumin seeds, urad dal, chana dal, and curry leaves. Once it turned a little brown I added onions and green chilli. After getting the aromatic spell of onion and tempering ingredients I added 11/2 cup of water to get it to boil. After that, I added a little bit of salt and vermicelli and stirred well so that it was all evenly in the boiling water. I closed the lid for 10 minutes and it was done. Now I know how to cook vermicelli Upma. It was very delicious to eat. 

This is a very quick recipe to prepare and I also love the taste. So whenever I need a have something fresh and hot for supper I think I can make this. It was very delicious.

Week 10 Chana Masala Recipe;

https://www.indianhealthyrecipes.com/chana-masala/

I made this Chana Masala recipe post for the side dish for Puri from week nine. This dish is made of chickpeas, which are called Chana in Hindi. So Chana masala means a curry made out of chickpeas. I had canned chickpeas at home, so I thought that I needed a side dish for the puri. This is a protein-packed, vegan, and gluten-free curry. It can be served over puri, roti, chapati, naan, paratha, or even plain rice. 

Ingredients for chana masala:

Basic ingredients in Chana – on can

Tomatoes -1

Onion -1

Garam masala or red chili powder – one or two tablespoons

Turmeric powder, coriander powder- one spoon

Kauri methi, amchur – optional

Whole spices like bay leaf, cinnamon, cloves and cardamonms – one of each.

If I had used raw chickpeas I should have socked in water for two hours and then cooked it to a soft texture. I did not have to cook this time because I used a can of cooked chickpeas.

So I had to just cut onions, and tomatoes and add all the ingredients as mentioned in 

step- by step guide here 

First, add all the whole spices like cloves, cardamon, bay leaves, and cinnamon in a little oil.  Next fry onion, add ginger garlic paste then add tomatoes, and once everything is soft add the graram masala, turmeric powder, chili powder, and garam masala powder, and add a little water as it is sticky to the pan. Then I stirred it for a few minutes and I mixed the chickpeas, Then I closed the lid for 15 minutes leaving enough water to cook. After 15 I noticed it was fully cooked. I set it aside to cool. Now it is ready to eat. It worked out very well it was very tasty and I felt like I was sitting in a restaurant and enjoying eating.

Week 9

PURI:

This week I tried Puri which is similar to a tortilla made out of wheat flour or with all-purpose flour. Tortillas are just flat but puri are fluffy and soft. For tortillas drops of oil can be used for frying but for puri it is deep fry in a good amount of oil where the puri gets puffed out once it is fully touched by the oil deep down and then it fluffs itself and becomes a fluffy puri.

I read all the pro tips and followed them carefully so that my puri is fluffy and soft. If it does not come out fluffy that means I have made a mistake somewhere and it will not be soft to eat. 

Here is the recipe and method with ingredients;

I cup whole wheat flour

¾ teaspoon fine rava or semolina called sugi

A pinch of salt and one tablespoon of oil to knead the dough.

Oil at least 500ml to fry the Puris.

Step-by-step guide

First, add oil and salt to the flour and start kneading it. It was too dry so I added a little as ¼ cup of water to knead it properly. I kneaded the dough until it did not stick to my hands until I got one full big ball of dough. Then I applied a little more oil with a brush over the whole dough ball and rested it for 10 minutes covering it with a lid. 

After 10 minutes I divided that whole big ball into about 10 small balls to roll puri on a rolling pin. When I rolled over the pin it was a bit sticky according to the tips I sprinkled a little more flour and rolled the dough to get a perfect round /circle shape. 

The next step was to heat the oil in a frying pan. The puri should go deep in oil so I poured about 500 ml of oil in the pan. Now after the oil got perfectly heated I dropped one rolled circle-shaped puri in oil to fry. Wow, the first one worked out well it came up over the oil floating, and took it out. Then I fried the next puri the second was ok. A little fluffy but did not float over the oil but I just pulled it out with a drainer. Over all most of the puiris came out well. Only 2 were not fluffly out of 10 puris.

YouTube video of the Puri recipe:

Next week is the Chana masala to add to the puri as side dish.

Week 8 Pokara / or Pokara

For week 8 I tried a snack called Pokora. This is my favorite snack. We cannot get this snack in Regina even in any of the Indian stores. I tried this years ago but it was not as crispy as I wanted. As I am doing a project on cooking I thought that I could try this recipe following the instructions given in Swasthi’s recipe. When I read her post I thought to make it as as crunchy as possible. I am writing step-by-step instructions and tell you at the end of my cooking whether it came out as crunchy as I wanted. There are varieties of pokara like onion pokoda, cauliflower pokoda, cabbage pokoda, sweet corn pokoda, and chicken pokora. 

For the class purpose, I choose to make Onion pokara. Before making I read Swathi’s recipes Pro tips on how to make crispy Onion pokara.  The main ingredient was gram flour. According to her pro tips gram flour should be a of good quality so i went to the superstore and bought a few good quality Sheer besan flour. The next tip was to slice onions uniformly into thin slices.  Another tip was to keep the oil temperature hot but not too hot as to burn the Pokaras and when frying pakoras it should be a medium-high flame. 

Keeping all these tips in mind I started to first mix all the ingredients together with the onion.

• One and a half cup gram flour
• One tablespoon cornstarch
• 2 cups of onion
• Finely chopped ginger
• 2 green chillies shopped

In the first step I mixed all the ingredients together as the flour was too dry I had to sprinkle a little water to mix the ingredients. I set it aside for the onion moisture to stick with the flour. Then I heated the oil pan and made little balls of Pokaras and deep fried in oil and was careful that the Pokaras did not get burnt. 

It worked out well, and it was crunchy to eat. This was the first time I had ever had crunchy pokora, as I followed the tips very carefully. I loved this snack and worked out well and crunchy. This is our traditional food and we make it in winter especially similar to french fires in Canada. 

Step-by-step method in YouTube.

Today I signed up for power school. The owner of Power School is Adeel Khan and he talks on YouTube about how Magic School works. 

First, the thing he teaches about how teachers can generate rubrics for assignments. Then he talked about all the different tools and how they can be used. For me, the interesting part was that, currently I am working as an Educational assistant and also doing my after-degree program and when I become a teacher I do not need to break my head to plan for lessons, AI generates all that teachers and students need to learn. 

Magic School can be used as a tool to enhance significantly time-consuming because it takes the administrative tasks like grading students’ works, planning lessons according to the curriculum, and tracking the progress of the students. It can generate tools and lesson plans according to the age and challenges of students which asked to generate saves a lot of time and energy for the teachers. 

In regard to personalized learning. AI can generate different learning styles like visual learners, kinesthetic learners, text text-based learners. It can generate different modes of interactive lesson plans that suit even a child who is struggling with their work. 

Magic School has many ways to create engaging games in an educational base to make students learn with fun and also give feedback so that the children can learn from their mistakes. AI can also generate different quiz styles that suit the learning style of students in a creative manner. 

Regarding ethical and practical challenges, not all schools or all students have access to the internet or AI tools. Some students may be wanting a face to face interactions in class rather than sitting on a computer and talking or doing the tasks. Overall it is a useful tool for teachers for lesson planning and help students learn in creative ways. 

Reflection on cyber shaming and cyber vigilantism.

Reflections on cyber-vigilantism/cyber-shaming, digital footprints, and the right to have elements of our digital footprints be forgotten. It is the ethical complexities of living in a digital world. It is a matter of question about privacy, accountability, and the balance of power in online spaces. 

Cyber vigilantism refers to individuals or groups taking justice into their own hands online, often exposing or punishing perceived wrongdoings.

Cybershaming is an informal way of action based on public interpretations with types of behaviors that deserve suitable types of punishment. Why teens are more concerned about cyberbullying than drug use. Cyber shaming and cyber vigilantism the consequences can be severe including mental and and physical struggles.

Digital footprints and the right to be forgotten.  Reasons to care about digital footprints.

During the class, we were instructed to look up our names. It was scarcely. I found some identities that I had forgotten but Google did not forget like Prezi. I have not used it for years but Google pulled out my names. Then when I opened a new Canva account i also noticed that my resume was already on the page full of my details. I do not know much about technology but after this class, I learned that I should be very cautious when I open new accounts. I do not have Twitter, or Snapchat. The only one I use the Facebook.

In Moica Lewindky’d TED talk “ The Price of Shame” focused on the damaging effects of public humiliation, in the digital age. Monica realized that she was publicly humiliated and was gone through media and the internet. She said that public shaming is not temporary it impacts or lasts for many years. She said that the internet gives space to the public for public shaming. 

This talk reminds us about the dangers of cyberbullying, all the comments and posts go in serious harm.  She says people should before posting anything. In my opinion, too we need to think before posting something words can turn into swords.