The Diwali Platter and Celebrations at our Home. SHUBH DEEPAVALI

Diwali is the festival of lights and one of the most important festival in the Hinud Calendar. The five day festival begins on Dhan Teras (I will be writing about this day and the legend and special foods for this day in another blog. Though there are several different legends that signify why we celebrate Diwali, the most popular legend is that this commemorates the return of Lord Rama from 14 years in exile. To clebrate his return, diyas (ghee lamps) were lit in rows  Each day of Diwali and the first day of the Hindu New year is associated with some legend and has special significance, special foods and rituals.

Overall however, Diwali is a time for fire crackers, food, prayers, lights and bonding.  I generally begin preparations a week ahead when I “spring clean” my home in preparation for the arrival of the most important of guests, Ganesha, Lakshmi and Saraswati.  Once the cleaning is done, then begins the ernest preparation of snacks for Diwali and then from the first day of Diwali – Dhan Terash, the rangoli and the lighing of diyas around the house.  Feasting also begins at this time and friend and family go along to each other’s homes dressed in their finery to mark Diwali.

The Rangolis – These are special floor paintings that enhance to entrances to homes, courtyards and some businesses.  They are meant to be sacred welcoming for the dieties and this adornmentis made with designs that depict Diwali, life, flowers or geometrical shapes.  The tradition of Rangoli is passed on from generation to generation thus keeping the art form alive.  Traditionally, Rangoli used to be made with  sindur and granulated rice nowadays however, chemical colors are available in every hue and powder variety.

My brothers Krishan and Nilesh are extremely good at this artform and have won many competitions in Mwanza. Last year and this, my borther
Krishan will be forming rangolis at our home and those of his sons and friends.  Krishan is very artistic and has an eye for detail along with
the patience.  I am always amazed at the designs he creates.  Truly, his  being here in Charleton during Diwali, adds color (literally) to our Diwali celebrations.  I have posted a picture of my brother Krishan painting the Rangoli at the Vithlani residence in Charleston.

The Diwali Platter – here is a picture of the Diwali Platter that I will take over to friends.  This year I have made, Mathya, Farsi Puri, Gathia, Chewdo, Barfi, Bundi, Gulab Jamun and Chora fadi.  I will also be making more indulgent foods for the Diwali Dinner at our home on Dhan Terash and will share with you all, the menum recipe and photos.

WISHING YOU ALL A VERY HAPPY DIWALI AND A PROSPEROUS NEW YEAR

 

 

 

 

 

 

 

 

 

 

 

 

DIWALI SNACKS -THIKHA GATHYA

TIKHA GATYA

This snack hails from Gujerat and can only be described as deep fried gram flour vermicelli.  Spicy and savoury this is often seen as an essential ingredient in ‘Bombay mixes’.

3 cups gram fl

1 tea sp black pepper (grind coarse)

3 tea sp ajma                 (Grind coarse)

2 1/2 tea sp salt

3/4  tea sp turmeric powder

2 tab sp oil

1 tea sp chili powder

1 tab sp lemon juice

1/2 cup water.

Mix together all of the above ingredients and bind into a soft dough.

Heat some oil in a wok for deep frying.  To your cookie press attach a thick hair nozzle or a gathya nozzle if using a traditional farsan press.

Fill up the cookie press tube with the dough and pipe this directly into the hot oil.  flip gently to cook on both sides and as you see a pink hue, remove the gathya from the hot oil using a slotted spoon onto a plate.

Leave to cool and store in an airtight container.

I hope you all enjoy eating these.

DIWALI SNACKS -FARSI PURI

FARSI PURI
This is one kind of puri that I really love.  It is salty, peppery, buttery, crunch and above all, it can be dunked in a cup  of hot sweet masala chai and eaten in a couple of bites.  the snack can  be stored in an airtight container for up to 10 days (I defy you to resist eating these).

To the perpetual dieter, Diwali is a time that tests their will  power.  The deep fried and sugary snacks are everywhere and really  difficult to resist but then again, its the festive season, so eat drink  and go for long power walks….you will work off the calories I am sure.

Puri is a generic term for small discs of fried bread, some are soft  and fluffy and accompany curries and dals.  The farsi puri however is a  snack -nothing to do with the Parsi community or the Farsi language but  derived from the word farsan a term for savory snacks.

I hope you will try this puri as it really is very easy to make (just as easy to devour I promise).

4 cups white fl

1/2 cup water

2 1/2 tea sp salt

4 tea sp coarse  cumin seeds

4 tea sp coarse black paper

1 1/2 stick butter ( 150 grm)

Oil for deep frying

Method

In
a spacious bowl, mix flour,salt, cumin, black pepper and butter until  the mixture resembles fine  breadcrumbs.  Add sufficient cold water to  bind into firm but pliable dough.

Divide the dough into seveal small balls (about half the size of a  golf ball). roll into thin discs then using a sharp knife make sum cuts  into the disc to preven the puri from fluffing up when frying.

Heat  some oil in a kadhai or fryer and deep fry the puris inmedium heat  pushing the puris into the oil using a slotted spoon so they remain  submerged untl cooked and slightly pink in color, remove from the oil  using a slotted spoon and onto a plate lined with paper towels to drain  the excess oil. Once kooled, these can be stored in an air tight container.

DIWALI KI MITHAS AUR GULAB JAMBU

GULAB JAMBU

gulab jamun are probably one of the most well recognised sweets by Asians all over the world.  The term is derived from Farsi “gul/Gol”
meaning rose and “aab” meaning water.  Jamuns are deep fried doughnut like morsels of milk solids/ khoya/semolina  which are immersed in a
sugar syrup to which one can add a splash of rose water, kewra, saffron or cardamomm.

It is now fashonable to serve these at wedding banquets as dessert, slightly warmed up and accompanied by vanilla ice-cream or flavoured
syrups however, Gulab Jamuns are popular ontheir own, with or without the addition of ice-cream.

Well made Gulab Jamuns should be seeped in syrup and so soft that they literally melt in the mouth.  The technique is in the frying (evenly fried Jamuns will not have a tough centre and will remain firm even after being immersed in the syrup.  It is recommended that the Jamuns are fried on a lopw/medium heat and constantly keep truned these over during the fying process for even cooking.

In Mwanza, where my Hubby and I grew up, we often witnessed Jambu eating competitions at family weddings and festive occassions.  The men
would sit down to lunch and it would be a case of “who can eat the most Gulab Jamuns”….In our culture, it is considered hospitable and polite
to ply your guests (especially inlaws to your sons and daughters) with mithai.  The guests would reciprocate with offering you a piece of the
same mithai and this creates a real feel good factor. I have witnessed a  feast of Gulab Jamuns where platters upon platters are devoured with
great gusto.

INGREDIENTS AND METHOD

2 cups milk powder

4 tab sp sooji (semolina)

4 tab sp melted ghee

1 tea sp soda by carb

3 cup sugar

1/2 cup milk

1 cup water

pinch saffron

ghee for deep frying

Method:

Syrup:

In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.

Let the syrup boil for a few minute then remove it from the heat.

Stir the syrup until the sugar is dissolved and ever so slightly stickyand thick.

Set the syrup aside to cool.

Gulab Jamun:

In a bowl, mix milk powder, semolina and baking soda.

Add the ghee and mix well.

Now add milk to make soft dough. The dough will be sticky.

Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.

Knead the dough. Grease your hands with ghee before working with the dough.

Divide the dough into about 20 equal portions and roll them into round balls.

Heat the ghee in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.

Place the gulab Jamuns in the frying pan. Gulab jamuns will expand in double the volume, so give them enough space.

It should take about 5 minutes to fry each batch of gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become deep reddish  brown.

Let the gulab jamuns cool off for a few minutes before placing in the syrup. (they should be warm)

The gulab jamuns should sit in the  syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week

Tips:

If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.

Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.

Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

Variations:

I also make stufed jammus as well.Take 5 to 6 tab sp slivered almonds add a drop of green colour add appx 2 to 3 tab sp of the jambu mix. Roll this green mixture into small marble size balls and then use these as stuffing for the Jamuns.    An simple way to do this is to take a pice of the jamun dough, flatten it in the palm of your hand then place the green stuffing after which you gather the sides of the white jamun dough.  Roll it into a firm ball and deep fry.

Diwali Snacks – the ever popular Chewdo

As we approach Diwali 2012, the Hindu Festival of Lights so begin my ernest preparations of the farsans and mithais.  Diwali celebrates

victory of good over evil, light over darkness and has a major religious significance for practising Hindus, Sikhs and Jains around the globe.  The dates of Diwali vary each year and are based on the lunar calendar.  The celebrations take place over several days marking also, the beginning of the new Hindu Calendar year.

Each year I make several farsans and mithais to send to my son and his family in California and to distribute amongst family and friends here in Charlston.  In Tanzania, during Diwali, silver platters were filled with a variety of foods both sweet and savoury and taken over to family friends and neighbours.  The vast array of foods prepared was enough to make one salivate and feel very hungry.  This week I am focusing on the Diwali foods specially prepared in our household such as Chewda, Farsi Puri, Chorafaddi, Ghughra, barfi etc.   I hope you will try out at least one of these dishes during this festive season.

I am kickstarting this season with the all popular chewdo, an interesting mix of lentils (dal), flattened rice, nuts, spices, potato chips (crisps).

INGREDIENTS FOR DEEP FRYING

3 chana cup daal – soaked overnight then drained on clean cloth to absorb some moister

1 cup pea nuts

1/2 cup cashew nuts

2 cups pavwa (flattened rice)

2 tea sp salt

2 tea sp turmeric powder

4 tea sp sugar

3  tea sp chili powder

Oil for deep frying

ADDITIONAL INGREDIENTS

1 bag potato chips (lightly salted or unsalted)

WAGHAR / TEMPERING :

6 to 7 green chilies (Cut in to small round pieces)

hand full limdo

2 tea sp mustard seeds

1 tea sp jeeru

4 tab sp oil.

In a flat wok or kadai or fryer heat up some oil. keep aside a spacious empty container into which you will tip the fried ingredients and also have the turmeric, chilli powder, salt and sugar ready.

Deep fry the soaked/drained dal until golden and remove using a slotted spoon into the spacious container.  Follow suit with  peanuts, cashew nuts and flattened rice (flattened rice to be the last to fry).

Now add the potato chips,  turmeric, chilli powder, salt and sugar to the deep fried ingredients and give it a thorough mix taking care not to break the chips too much.

Next  prepare the tempering by heating up the 4 tbsp oil in a pan and adding all the other tempering ingredients.  As it all starts to crackle, pour it over the dal/rice mixture and again, using a slotted spoon, gently toss this mix to ensure everything is thoroughly well blended.  Leave to kool and store in an airtight container.  Will keep fresh for up to 10 days.