  This image shows ground rice pudding with saffron milk. Indians are famous for having "an incredibly sweet tooth," writes Meena Pathak in Flavours of India. "Desserts are not really made or served every day but are reserved for special occasions such as religious festivals or weddings. Diwali is just such an occasion and is certainly a time when sweets are offered, often decorated with edible gold or silver leaf." (Sun Media/HO) |
Let's dine in honour of Diwali, coming our way Oct. 17.
It is one of the most illuminating of religious festivals, celebrated by Hindus and Sikhs worldwide. The festival is celebrated by some Buddhists as well. And throughout the years and thanks in part to popular culture, Bollywood and Canadian stars like Lisa Ray and Russell Peters, all things South Asian -- including revered religious events -- have gone mainstream.
According to Sharwoods Foods, Diwali, known as the Festival of Lights, literally means "rows of lighted lamps," and signifies the victory of good over evil and the banishment of darkness. Diwali is celebrated by all Hindu communities, but the reasons and legends differ from place to place and from community to community. The most important legend associated with Diwali is the return of Lord Rama after 14 years of exile, during which he won a battle against the demons and the demon king, Ravana. People lit their houses to celebrate his victory and welcome him back.
It's a joyful, spectacular affair celebrated over five days, during which homes are lit with hand-painted clay lamps (diwas), colourful "rangoli" drawings and henna. Businesses pay off all debts, new clothing is purchased. Gifts are exchanged -- and food is celebrated in all its glory.
"Diwali has gone from a mainly Indian festival to part of our mainstream culture," notes Anjali Pathak, culinary ambassador and granddaughter of Meena Pathak, creative force and founder of Pathak's packaged Indian food. "Twenty years ago no one outside the Indian community knew of this event ... now it's considered incredibly popular. And it's very dear to me -- it's our Christmas."
Pathak explains the foods and customs differ from region to region, "but ultimately it's all about eating and celebrating together."
We'll eat to that!
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GROUND RICE PUDDING WITH SAFFRON MILK
From Meena Pathak's Flavours of India cookbook.
1 1/4 cups (300ml) whole milk
4 Tbsp. (60 ml) sugar
Few saffron strands
4 Tbsp. (60 ml) rice flour
2 Tbsp. (30 ml) ground almonds
1 14 oz. (425 ml) can condensed milk (NOT sweetened)
1 tsp. (5 ml) ground cardamom
1 Tbsp. (15 ml) pistachio nuts, roughly chopped
Place milk in a heavy-bottomed pan and bring to a boil. Add sugar and saffron strands, and stir well over a low heat.
Sprinkle rice flour and ground almonds over milk and whisk vigorously until mixture begins to thicken. Add condensed milk and stir well. Cook for a further 2 to 3 minutes.
Stir in ground cardamom and serve in small dishes garnished with
pistachio nuts.
Serves 4 to 6.
SHRIMP TIKKA MASALA
Masala is a word used throughout South Asia for a spice blend. According to The Food Lovers Companion, the principle masala blend used in India is garam masala, with countless variations. You can pick up the garam and tandoori masala at any local specialty supermarket or grocery store.
3/4 cup (175 ml) plain yogurt
1 tsp. (5 ml) ginger paste
2 cloves garlic, finely minced
1 Tbsp. (15 ml) fresh lemon juice
1 1/2 tsp. (7 ml) tandoori masala
1 tsp. (5 ml) garam masala
1 tsp. (5 ml) hot chili powder, or to taste
Salt to taste
2 lbs. (1.2 kg) medium-size shrimp, peeled and deveined
1 Tbsp. (15 ml) vegetable oil
Mix first eight ingredients thoroughly. Add shrimp and coat thoroughly. Cover and marinate in refrigerator for six hours or overnight.
Heat oil in large fry pan. Toss shrimp in fry pan until pink and curled. Serve shrimp with sauce over rice.
Serves 4.
GULAB JAMUNS
1-14 oz. (425 ml) can sweetened condensed milk
1 tsp. (5 ml) cream of wheat
1 tsp. (5 ml) baking powder
1 Tbsp. (15 ml) ghee (*clarified butter, available in supermarkets)
1 tsp. (5 ml) cardamom powder
2 1/2 cups (550 ml) all- purpose flour
Oil for frying
Syrup:
3 cups (750 ml) EACH sugar and water
Dry fine coconut in different colours
Pour sweetened condensed milk into a medium bowl. Add cream of wheat, baking powder, ghee, cardamom powder; mix well. Add all-purpose flour a little at a time and mix until you can knead dough. Dough should be soft. Cover with a cloth.
To make syrup, mix sugar and water in a medium pot and heat to a boil. When mixture boils, reduce heat and let boil for 5 to 8 minutes, stirring until syrup is clear. Set aside.
In a large fry pan, heat oil over medium-high heat. Roll dough into round shapes 1-inch (2.5 cm) in diameter. Fry until golden brown. Quickly remove from oil and drain on paper towels. Drop in syrup and immediately roll in coloured coconut.
Serves 15-20.
