The feasts, associated with Deepawali
or any festival, for that matter, form an important aspect of its festivities. People come together, come closer when they share
food. Food experiences are therefore vital aspect of any human celebration as
food is life itself and sharing of food symbolizes sharing the joy of being
alive. Humble but fresh ingredients form the basis of rich Indian culinary
tradition, where every dish evolved, has a specific purpose, place and
accompaniment.
Ranaas
(rice bean) stuffed poori
Although not as popular as Kulthi,
Ranaas or rice bean features prominently in Garhwali cuisine. Its stuffed pooris have been a Diwali staple for
generations in Garhwali homes. Its varied colours have earned it the name of
‘naurangi’ which means nine-coloured. One can easily substitute the dal with kuleth or chana for making this dish without affecting its yum factor.
Ingredients: Ranaas-50g, Atta-250g, Oil- for deep frying, Ginger-1 inch,
cumin-1/2 spoon, coriander powder-1/2 spoon, asafetida-a generous pinch, green
chilies-2 small, turmeric-1/4 spoon, chopped green coriander-1 big spoon, oil
for deep frying.
- 1. Wash and
rehydrate ranaas. - 2. Cover ranaas in water in a pressure cooker, add
coriander powder and salt. Put the lid on and cook on high flame till a
whistle. Reduce heat and cook further for 20 minutes. - 3. Grind asafoetida,
ginger, cumin, green chilies, turmeric and salt to a fine paste. - 4. Drain excess
moisture from the cooked ranaas and
grind it to a coarse paste. Add the ginger paste and finely chopped coriander. The
mixture should not be too wet. - 5. Make soft dough
with atta and lukewarm water. Rest the dough for 15 minutes, covered. - 6. Make tennis ball-sized
balls of the atta dough. Flatten between the palms and put 2 spoons of the dal
mixture in the centre. Seal the mixture in the atta disc by shaping it into a
ball. - 7. Flatten the ball
again, gently and roll into 4 inches pooris. - 8. Heat the oil in a
kadhai, lower the flame to medium and deep fry the pooris until golden.
Kadoo Raita
Another pahadi dish, kadoo raita can be made with either
yellow or green kadoo (pumpkin). This
raita provides the much-needed freshness and acidity to counter the plush
flavor of stuffed pooris.
Ingredients: Pumpkin-250g, curds-250g,
oil-1 spoon, mustard seeds-1/4 spoon, ajwain-1/4 spoon, cumin-1/4
spoon,turmeric-1/4 spoon, rock salt-to taste, ginger-garlic-green chili paste-2
spoons
- 1. Put kadoo slice in minimal water and
pressure cook for one whistle and 5 minutes. You can alternatively zap the
slice covered in microwave at HIGH for 5 minutes turning once in between and resting
for 10 minutes. - 2. Scoop out the
flesh of the cooked kadoo and mash to
a pulp with a spoon. - 3. Prepare tempering
by heating mustard oil till it smokes. Let cool and add mustard seed, ajwain
and cumin. When the seeds begin popping add the paste of ginger, garlic and
green chilies. Add turmeric and rock salt. Take off the flame. - 4. Add the tempering
to the pumpkin pulp and let the mixture cool completely. - 5. Add whisked curds
to the mixture and mix well. Serve cooled with hot pooris.
Til
aloo ki chutney
Any
pahadi feast is incomplete without a dish of potato. This dish is taken from
Nepali cuisine and is highly relished in Uttarakhand.
Ingredients:
Potatoes-250g,white til (sesame)-50g, lemon-1, green chilies-3-4, mustard oil-1
spoon, cumin powder-1 spoon, coriander powder-1 spoon, asafetida-a pinch,
turmeric-1/4 spoon, salt to taste, mustard seeds-1/4 spoon,
- 1. Boil potatoes. Cool,
peel and dice them to cubes. - 2. In a big wide
bowl put potatoes, add sliced onion, salt, coriander and cumin powder. - 3. Dry roast the til (white sesame) till golden, cool and
pound them into a semi-fine powder. - 4. Prepare
tempering. Heat mustard oil to smoke, reduce the flame and add mustard seed,
asafoetida and turmeric. Remove from fire and add slit green chilies. - 5. Pour the
tempering over the potato mixture. - 6. Add roasted til powder to the potato mixture and mix
very well. - 7. Finally add the
lime juice, mix and adjust the seasoning.
Suran kebabs
A
contribution of the Kayastha home-kitchens which turned fake meat recipes into
an art long before the trend became an international gastronomical fad. Crispy
and melt-in-the mouth these kebabs give galoutis
a run for their money.
Ingredients: Suran-250gms,
chana dal-2 big spoons, ginger-garlic
paste-2 spoons, asafetida-a pinch, red chilies powder-1/4spoon, garam
masala-1/4 spoon, dry mango powder-1/4 spoon, salt to taste, oil-5 spoons.
- 1. Peel and cut suran in cubes
- 2. Place in heavy
bottomed pan with chana dal, add
ginger-garlic paste and cook till soft in minimal water. - 3. When cooked mash
in well in the pan, add asafetida, garam masala powder, red chili powder, dry
mango powder and mix well. Let cool. - 4. Heat oil in a
pan. Making small kebabs from the cooled mixture, shallow fry them till crisp
and golden on the outside. Drain the oil well and serve with green chutney and paranthas.
Suran stew
The festival of Diwali sees ubiquitous
suran (elephant foot yam) stew prepared in many variations across UP. This one
calls for whisked curds. With the ban on patakhas,
soft, spicy, piping hot suran encased
in flaky pooris or paranthas is bound to provide that much
needed explosion of sensation within.
Ingredients: Suran-250g, lemon-1, onion-1
big ground to a paste, curds-3/4 cup, ginger paste-1spoon, asafetida-a pinch,
salt-to taste, oil- for deep frying and 30 ml for masala, turmeric-1/4 spoon,
red chili powder-1/4 spoon, coriander powder- 1 spoon, garam masala- ¼ spoon,
cumin-1/2 spoon, green coriander chopped-1 big spoon.
- 1. Wash suran and peel with ghee smeared hands.
Chop the suran into small dices and
add lime juice. Keep for half an hour. - 2. Wash again, drain
well and deep fry on medium heat till golden. Set aside. - 3. In a pan splutter
cumin, add asafetida, onion and ginger paste. Add dry spices coriander powder,
turmeric and red chilies powder and cook further till oil separates. - 4. Lower heat, add
whisked curds to the masala mixture and stir till incorporated. - 5. Add suran cubes. Adjust water and salt and
cook till soft. - 6. Add chopped green
coriander and garam masala. Serve with paranthas.
Bakheer
Sinfully delicious, this simple four
ingredients dish is prepared especially on Bhaidooj with stuffed pooris and celebrates new harvest.
Ingredients: New rice-1 cup, new gur (jaggery)-1 cup, evaporated milk- 2
cups, green cardamoms-4 crushed.
- 1. Wash and soak
rice. Chop the gur. - 2. Cook the rice
with the gur and crushed cardamoms. - 3. Add evaporated
milk to the cooked rice and mix.
Khajoor (dates) Laddoos
Although not traditionally associated
with Diwali, this sweet is easy to assemble, hardly takes any time to make,
makes good use of the dry fruits one get as gifts during the festival; and is
super tasty. Do remember to deseed the khajoors
though.
Ingredients: Finely chopped khajoors-1cup, chopped mixed nuts-2
cups, sesame and khus-1 spoon each, ghee-I
big spoon, desiccated coconut- I big spoon, ground green cardamom-1 spoon.
- 1. Slow roast the
nut with ghee in a thick bottomed pan, add poppy seeds. - 2. Take off the
flame and add sesame and coconut powder. Mix well. Let cool for 2 minutes. - 3. Add dates and
cardamom powder and mash well. - 4. Roll into balls
with greased hands.
