IOL
FEAST NOVEMBER 2020
The Diwali edition
Editor’s note
MY FIRST memory of Diwali is when my classmate would bring sweetmeats for us at school. It was a flavour explosion in my mouth that has since made burfee one of my favourite desserts. The one year, my friend, Niveshni Pillay, wrapped specific sweetmeats for each of her friends. Over the years she knew what we all liked and made sure to give us exactly that. I only learnt later what the significance of Diwali was and that while food is an important aspect of the day, it’s actually a celebration about the battle between dark and light and how light eventually won over darkness. It highlighted, for me, just how similar our belief systems and cultures, are. In this special edition that celebrates all things Diwali, we have curated recipes that I think revive the foodie in you. After weeks of fasting and prayer, it feels apt that you be rewarded with an impressive menu that will not only make your life much easier but also try new ways of making some of your favourite dishes to serve as you celebrate with your family. And for those who are not able to be with their families, due to the pandemic, I hope these recipes will provide you, some comfort. Happy Diwali
Buhle CONTACT US PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com FOOD EDITOR | Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE LIFESTYLE EDITOR | Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION | Renata Ford | renata.ford@inl.co.za DESIGN | Dominique Owen | dominique.owen@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES | Charl Reineke | charl@africannewsagency.com Kyle Villet | kyle.villet@africannewsagency.com GENERAL ENQUIRIES | info@anapublishing.com
CONTENTS How to get clever for eco-friendly #Diwali festivities l My Family’s Diwali Celebrations & How Different It Will Be This Year l DIWALI MENU STARTERS Brinjal Rolls Mini Paneer Kathi Rolls Tandoori Cauliflower Roti Paratha Paneer / Tofu Satay l DIWALI MENU MAIN COURSE Fish And Prawn Breyani Beetroot And Ruby Chard Thoran Tamarind Seafood Curry Lamb Pilau Paneer & Chickpea Curry Paneer Makhani Tamarind Dhal l How to have a healthy Diwali feast - This Diwali, feast on the laddoos but also use these tips on staying healthy l Diwali Menu- Sweets Soji Coconut And Pistachio Burfee Phiri Diwali Burfee Macarons Rose And Pistachio Burfee l DIWALI MENU DRINKS Puneri Mastani Jaljira Spritzer
How to get clever for eco-friendly Diwali festivities
ARTHI GOPI AND just like that, the year is drawing to a close! I don’t know why Diwali always suddenly pops up out of nowhere, and I suffer a mild anxiety attack because I realise I have not made any preparations for this beautiful celebratory event on the Hindu calendar. It doesn’t stop there, either. Suddenly, social engagements start flooding in – friends you haven’t had a chance to meet up with for the year, family gettogethers, work socials, weddings. This year, especially, we will all want to make trips to see family members we haven’t seen because of the pandemic and the lockdown regulations. We all want to celebrate and make the best memories at these events, but this year I have become more conscious of my eco-footprint.
For my Diwali trays that I will be giving to those near and dear, I went “eco-friendly”. I chose not to use any plastic wrapping, plastic ribbons or anything not biodegradable. When it comes to hosting, I am guilty of taking the easy approach, buying polystyrene cups and containers for events because I don’t want to be washing tons of glasses as everyone else parties. Here are some suggestions: We can choose to use reusable plastic cups, or biodegradable plates, containers, cups and cutlery as an alternative to polystyrene. If you’re hosting an event at home, place clearly-marked boxes that will separately hold cans, paper, plastic and glass to make recycling easier. Try wrapping gifts in ordinary brown paper as opposed to gift
wrap. Rather than covering up dishes in plastic wrapping when placing them on the table, buy serving dishes that have lids. When buying food items for functions, try to look for those that are not wrapped, such as lettuce heads. Digital invitations are now becoming the norm. Instead of paper printed invites for events, an electronic one is acceptable and not a form of disrespect to an invited guest. Or, if using a paper invitation, avoid the addition of sparkly plastic beads to make things look pretty. Consider renewable gifts such as a potted plant as a party favour, rather than plastic mementoes. I hope these suggestions will assist in making your year-end festivities more eco-friendly.
My DIWALI memories ALYSSIA BIRJALAL I HAVE fond memories of burning fireworks and eating sweetmeats until my tummy ached. We’d wake up in the morning, take a bath with a “three kind of oil” mix, dress up to the nines in gorgeous and expensive Bollywoodstyle outfits, have a good breakfast and then start parcelling 20 to 30 boxes of treats to deliver to family and friends throughout the day. When the clock struck six, my family would do aarti (prayers) at the Luxmi (place of worship) and then light clay lamps that brightened up the inside and outside of our home – it was breathtaking. After supper, usually a vegetarian biryani, dhal and salad – we would take a pack of mum’s incense sticks and head outside to light fireworks. I was never one for the loud bangs. I enjoyed watching the colours light up the night sky. Once the colour light tipped over the side and shot out on the ground, and everyone ran for cover. No one was injured, our panjabi’s bore the brunt, but that wouldn’t stop us. We would burn hundreds, sometimes thousands of rands away. We’d sleep only when it was finished. Fast forward a little more
I’ve learnt the deeper meaning of Diwali one that surpasses fireworks and fancy clothes. Alyssia Birjalal
than a decade later, Diwali has taken on a different meaning. No fancy clothes, no Diwali parcels, far fewer visits, more savouries than sweets and, most importantly, no fireworks. Some may say I’ve lost the tradition, but I say, I’ve grown from it. I still pray and light clay lamps at 6pm. I visit the most important people, being my parents and my only surviving grandparent. I’ve become less tolerant of the bangs and worry about animals and pollution. And this year, due to Covid19 causing havoc, I’ve decided to provide the poor with food hampers instead of feasting. While I’ll always have fond memories of mum’s cooking and baking and dad taking us to the shop to buy fireworks, I’m ready to start my own tradition that I will pass down to my future family. I’ve learnt the deeper meaning of Diwali – one that surpasses fireworks and fancy clothes. Wishing you a warm and light Diwali.
DEBASHINE THANGEVELO DIWALI will be different this year. How could it not be with the arrival of Covid-19! Diwali, also known as Deepavali, is something experienced with family and those regarded as family. Since I’m 600km away, I won’t be in Durban for this auspicious day on the Hindu calendar. Although this doesn’t prevent me from celebrating, it isn’t the same. There’s something special about celebrating Diwali at “home”. Aside from the infectious energy, there is an abundance of love (not to mention food, baked goodies and sweetmeats) and an incredible feeling of belonging. This takes me back to my childhood. About two to three weeks before Diwali, the aroma of baking would permeate our home. I volunteered to be the taster, the Gulab jamun syrup dipper as well as castor sugar duster. I wore these hats with pride. As I got older, I joined in the baking spree. I loved trawling through the well-worn, hand-medown hand-written family recipe books. I baked everything from butter biscuits and Hungarian tarts to fruit cakes. Every day, the baked treats were carefully placed into round biscuit tins or Tupperwares and sealed with sellotape to ensure no air got in before we were ready to pack them into parcels. On the morning of Diwali, I would rise early with the family, enjoy a bath with three kinds of oil, put on my new outfit and help distribute the treats to everyone in the neighbourhood. Every time, we arrived at someone’s door, they would offer us a drink and give us a parcel to take home. My other favourite part of this day was nightfall when the
The celebration will continue – albeit in a downscaled way. Debashine Thangavelo fireworks display would light up the sky, although, I was, and am, not a fan of those ear-drum popping bangs. This year the celebration will continue – albeit in a downscaled way. My family in Durban will not be having a huge family gathering. My cousin, who loves to visit the temple for the morning prayer, won’t be doing so either. Even though I haven’t had time to buy a new outfit, I will be
celebrating with my other half. It will be a day spent tucking into home-cooked food, store-bought sweetmeat and treats (who has the time, really?) and the lighting of my lamp, with clay lamps lining the porch and placed around the home. There will be plenty of video calls and chats with my family, too, so there is a light at the end of this story. Happy Diwali to all celebrating!
SACHA VAN NIEKERK DIWALI is a special time of the year for my family and I. Although we’re living through a pandemic, I don’t think that will change the significance or the excitement of what this day means to us. My earliest memories of celebrating Diwali take place at my Nani’s house. Before leaving home, my sisters and I would make cotton wool into wicks by soaking pieces in oil and rolling them between our hands for lighting diyas. We’d decorate the outside of our home, setting the little lamps all around the garden. My dad would pack the car with boxes of sparklers and fireworks that would later light up the sky with the most tremendous display of colour. Dressed in new outfits, each child would carry a tray of sweetmeats on their laps, eyeing the beautifully packed sweetmeats that we had the day off from school to prepare. Our usual bakes were home-made burfee that my younger sister and I would mix by hand, syrup soaked gulab jamun and my mom’s specialty, baklava, a traditional Greek dessert with a look and flavour that fit perfectly among the other goodies. When I was in primary school, I’d hold the hand of my Nani as we crossed the road to the neighbours’ houses to deliver parcels. Everyone would be out in the street, walking from door to door to drop off packages. Every year, our huge family of cousins, aunts and uncles would get together despite the year end stress and school exams, and we’d make the day about being together, watching the fireworks and eating until we had to loosen the drawstrings of our pants or skirts. Scattered across the country for university and work, this year, we won’t all be able to be together. Although it may take a Zoom call, FaceTime sessions and couriering sweetmeats to Cape Town from Durban to bring the celebrations to family, it’s going to be a wonderful celebration of its own kind.
Every year, our huge family of cousins, aunts and uncles would get together and make the day about being together Sacha Van Niekerk
Menu
STARTERS
STARTERS
Brinjal Rolls Mini Paneer Kathi Rolls Tandoori Cauliflower Roti Paratha Paneer / Tofu Satay
MAINS
Fish And Prawn Breyani Beetroot And Ruby Chard Thoran Tamarind Seafood Curry Lamb Pilau Paneer & Chickpea Curry Paneer Makhani Tamarind Dhal
SWEETS
S oji Coconut And Pistachio Burfee Phiri Diwali Burfee Macarons Rose And Pistachio Burfee
DRINKS
Puneri Mastani Jaljira Spritzer
BRINJAL ROLLS SERVES 4-6 INGREDIENTS 1 onion, peeled and chopped 45ml olive oil 5ml chopped garlic 400g tin of chopped tomatoes 30ml tomato paste 60ml chopped fresh basil Salt and pepper 3 medium brinjals 60g pitted black olives, chopped 125ml grated mozzarella Micro herbs, for garnishing METHOD Fry the onion for a few minutes in 15ml of the oil. Add the garlic and cook for 5 minutes. Stir in the tomatoes, paste and half the basil and simmer, uncovered, for 10-15 minutes until thickened.
Season to taste. Cut each brinjal into 5-6 slices, lengthways. Pick out the largest 12 slices. Brush on both sides with oil and griddle in batches until browned. Set aside. Griddle the rest, then chop them and put them in a bowl. Add the olives. Add 60ml of the cooked tomato sauce to the chopped brinjals and olive mixture and stir. Spoon half of the rest of the tomato sauce into an ovenproof dish. Preheat oven to 200°C. Divide the filling between the brinjal slices. Sprinkle each with mozzarella and basil. Roll each slice up. Pack them in the dish, seam-side down. Spoon the rest of the sauce over and sprinkle with the rest of the mozzarella. Bake for 15-20 minutes, until heated through and cheese is melted. Serve garnished with micro herbs.
MINI PANEER KATHI ROLLS Makes 10 rolls INGREDIENTS 100g plain yoghurt, not too sour 20g roughly chopped root ginger (peeled weight) 2 large garlic cloves Scant tsp garam masala (fresh if possible) Scant tsp ground cumin 1 tsp chaat masala ½ tsp ground turmeric 2 tsp concentrated tomato purée Salt 1 tsp chilli powder, or to taste FOR THE ROLLS 240g paneer, cut into small fingers 2cm wide x 5cm long 2 tbs vegetable oil ¾ small green bell pepper, thinly sliced Good handful of thinly sliced red onion rings 50ml tangy herb chutney Freshly ground black pepper FOR THE WRAP 125g (1 cup) plain all-purpose flour, plus more to dust 1tbsp vegetable oil 6-8tbs water, or as needed METHOD Blend the ingredients for the marinade. Season to taste with salt. Add the paneer, gently turn the pieces to coat and leave to marinate as you prepare the dough. Put the flour in a bowl and pour in the oil, water and a good pinch of salt. Knead together well; it will be a bit squelchy at the beginning but should become lovely and soft without cracks once it is done. Cover with a damp dish towel
and leave to rest for 20 minutes. To make the breads, place a frying pan over a medium heat. Divide the dough into 10 and roll each out on a work surface lightly dusted with flour into a thin, round bread around 13cm in diameter. Dust any excess flour off the bread and place on the pan. Cook, turning once, until the bread has just a few light brown spots on both sides; it only takes a minute or so. Repeat to cook all the breads, stacking them on a dish towel, covering each with the corners as you go to help keep them soft. (You can also reheat them
in some foil in the oven.) Heat 2 tbs oil in a saucepan, add the pepper and stir-fry for 2 minutes. Add the paneer and all its marinade and cook, stirring often, until the liquid has reduced and you can see oil in the pan, 6-8 minutes or so. Add a little water if the pan gets dry. Add the onions and cook for another minute or until the liquid just coats the ingredients. Take off the heat. Working quickly, spoon a line of the filling down the centre of each wrap, top with 1 rounded tsp of tangy herb chutney, wrap them up and serve hot.
TANDOORI CAULIFLOWER Serves 4 INGREDIENTS 1¼ cups plain Greek yoghurt 6 tbs extra-virgin olive oil 2 tbs sweet paprika 1 tsp Spanish smoked paprika (sweet or hot) 1 tbs plus 1 tsp garam masala 2 tsp ground turmeric 1 tsp kosher salt, or more as needed 2 tsp agave syrup (nectar) ¼ tsp ground cayenne pepper 1 medium cauliflower, cored and divided into florets Coriander leaves, for garnish METHOD Preheat the oven to 200°C. Whisk together the yoghurt, oil, the sweet and smoked paprikas, garam masala, turmeric, salt,
agave syrup and cayenne, in a mixing bowl, to form a smooth marinade. Transfer half of it to a small saucepan. Add the cauliflower to the bowl, with the remaining marinade, and toss to coat thoroughly, then transfer those florets to a large rimmed baking sheet. Roast (middle rack) for 25 minutes or until fork-tender. Start checking at 20 minutes. When the
cauliflower is almost done, place the saucepan with the remaining marinade over medium-low heat. Gently cook it until hot, being careful not to let it bubble up or boil. Turn off the heat and cover to keep warm. Pour the warm marinade over the roasted florets, taste and season with more salt as needed. Serve warm, garnished with coriander. Serve with naan, roti or rice.
ROTI PARATHA Makes 8 INGREDIENTS 500g cake flour 5ml salt 30ml soft butter 15ml condensed milk 170ml warm water 100ml melted butter METHOD Place the cake flour and salt into a mixer. Rub the butter into the flour. Dissolve the condensed milk in the warm water and pour this into the mixing bowl. Use the dough hook to work the mixture for a few minutes until the dough is soft and smooth. Divide the dough into 8 portions. Roll each portion into a length. Coil up half the length towards
the centre and then repeat on the opposite side, coiling the length in the opposite direction. The dough should look like an “S”. Fold the one coiled section over the other. Dip the dough in warm melted butter and place on a dinner plate. Repeat until all the dough is coiled and dipped. Cover the dough with plastic
wrap and leave aside for 3 hours or overnight. Press the dough and work it until it is paper-thin. Oil the work surface if necessary and dip your fingers in the melted butter to prevent sticking. Drape the paper-thin dough into a pleated fan and coil tightly. Leave the dough to rest for an hour. Press the dough into a thin round, using your fingertips. Also use the palms of your hand to press the dough into a thin round. Heat a frying pan and cook the rounds on a medium heat. When the roti paratha turns golden brown, flip it over and drizzle a little melted butter over. Flip the roti paratha again and cook until golden brown and crispy.
PANEER / TOFU SATAY INGREDIENTS 200g paneer / tofu 2 tbs Thai red curry paste 6 tbs coconut milk 2 fresh red chillis 30ml oil 1 lemon grass 2 lemon leaf 1 small galangal 5g coriander 1 lemon Salt to taste
METHOD Mix all the ingredients together in a bowl except the paneer / tofu. Cut the paneer / tofu into 1cm thick finger shapes. Put the ready mixture of step 1 over the paneer / tofu fingers and mix well. Check for seasoning and let it marinate for an hour. Put the marinated fingers on individual stay sticks or a long toothpick. Cook on a grill and baste with oil. When cooked, remove from grill and serve hot on a sizzling plate with peanut sauce.
EVERY year between October and November, millions of people across the world come together for a spiritual celebration of the victory of light over darkness, good over evil, and knowledge over ignorance. This year, some of South Africa’s most loved culinary solutions, Nestlé Full Cream Sweetened Condensed Milk, Nestlé Cocoa and Nestlé Klim join in the five-day
celebrations to commemorate the festival of lights, which takes place on November 14. Through the #DelightfullyMzansi campaign, the three iconic brands have come together to link food and culture in celebrating this year’s Diwali festivities. The Diwali Festival is not just about lights but a period where families and friends exchange gifts, sweets and celebrate the occasion through food, music
and embracing cultural diversity. “The Diwali Festival is one of our passion points and we look forward to celebrating this year’s occasion with our Diwali consumers across the country,” says Yovini Moodley, business executive officer, Dairy, Nestlé South Africa. Recipes by Nestlé influencer RIVANA KOOBLAL
Simply Wonderfuls Makes 12 INGREDIENTS ¼ cup chopped Cranberries ¼ cup chopped Pistachios ¼ cup chopped Pecan Nuts 1 tbs Orange Zest 1 tsp Vanilla essence 1 cup icing sugar 1 cup NESTLÈ Klim Milk Powder ½ cup melted butter
Pinch of cardamom powder METHOD Add all ingredients to a bowl. Mix well to combine (5 minutes). Add in the melted butter. Mix well. If the mixture is too dry, add in a little more butter (5 minutes). Shape into balls and decorate as desired (15 minutes).
Gulab Jamuns Chocolate Ladoo Makes 12 INGREDIENTS 3 tbs Clover Butter Ghee ¾ can NESTLÈ Sweetened Condensed ilk 1½ cups Almond Flour 4 tbs NESTLÉ Klim Milk Powder 6 tbs NESTLÈ Cocoa Powder 2 tbs finely chopped Hazelnuts METHOD Bring ghee and NESTLÉ Sweetened Condensed Milk to simmer in a thick-based pot (5 minutes). Increase heat slightly after 10 minutes to bring to a boil, while stirring continuously (5 minutes). Add in the NESTLÉ Klim Milk Powder, hazelnuts, NESTLÉ Cocoa Powder, and almond flour to the mixture. Keep stirring, smashing any lumps, to create a smooth batter. Allow the batter to thicken (10 minutes). Line a glass casserole with Spray & Cook, pour the mixture in and allow to cool (15 minutes). You can place in the refrigerator to cool but remember – we don’t want it to set fully, as we still need to mould them into shape (15 minutes). Once mixture is cooled and manageable, roll into small ball like shapes (20 minutes). Garnish to your desire and store in an air-tight container (15 minutes).
Makes 24 INGREDIENTS ¼ can NESTLÉ Sweetened Condensed milk 2 tbs NESTLÉ Klim Milk Powder 2 tbs melted ghee 3 tbs milk 1 tsp cardamom powder 1 tsp ground nutmeg 1 cup self-raising flour Oil/ ghee for frying FOR SYRUP 2 cups sugar 1 drop lemon juice 1.5 cups water Pinch of cardamom powder 1 teaspoon rose essence METHOD Being syrup to boil on medium heat. I keep my syrup slightly more runny after it’s reduced. You can switch off and leave on the warm plate until you’re ready to use (15-20 minutes). In a bowl, mix the ghee, milk, cardamom powder, nutmeg, and NESTLÉ Sweetened Condensed Milk. Sift in the NESTLÉ Klim and self- raising flour. Mix well to form a soft dough (10 minutes). Divide the dough into 24 pieces and shape either in ball or finger-like form. I try not to make my ones too thick (10 minutes). Fry in either ghee or oil on medium heat until golden brown and cooked through. You may have to adjust heat during the frying process (15 minutes). I use a slotted spoon to remove from oil and place into syrup immediately to coat (10 minutes). Garnish to your desire (10 minutes).
Mains
FISH AND PRAWN BREYANI Serves 6-8 INGREDIENTS 15ml red chilli powder salt 1kg firm white fish, cut into portions 65ml sunflower oil 1 cinnamon stick 1 bay leaf 5ml cumin seeds 1 onion, finely chopped 7ml coarse salt 20ml crushed garlic 30ml red chilli powder 400g chopped tomatoes 10ml ground cumin 10ml ground coriander 2ml turmeric 125ml fresh cream 4 potatoes, sliced into rounds and fried
250ml cooked lentils 900ml cooked basmati rice, cooled 100g butter, melted 250ml boiling water oil for frying 1kg prawn tails METHOD Rub red chilli and salt over the fish steaks. Leave to marinate in fridge. Heat the oil in a pot, add the cinnamon stick and bay leaf. When the spices are fragrant, add the cumin seeds. Once the seeds splutter, add the onion and salt. SautĂŠ until the onion is light golden brown. Add the crushed garlic, stir for a few seconds, and then add the red chilli powder. Add the chopped tomatoes followed by ground cumin,
coriander and turmeric. Simmer until the tomatoes soften. Add the cream. Layer the potatoes and half the lentils over the tomatoes in the pot. Next add the cold basmati rice and the remaining lentils. Drizzle the melted butter over the rice. Add the boiling water and steam on low until rice is heated through. Heat some oil in a separate pan and fry the fish until golden brown. Place the fish over the rice. Lastly, sautĂŠ the prawn tails until cooked. Season with salt and scatter them over the rice. Cover the pot with a tight-fitting lid and leave to infuse for a minute. Garnish with fresh coriander and serve.
BEETROOT AND RUBY CHARD THORAN Serves 4-6 INGREDIENTS 2 tbs coconut oil ž tsp brown mustard seeds 2 tsp urad dhal (split and skinned black lentils, if you have them) 2-4 dried chillies 20 fresh curry leaves 500g raw beetroot, peeled and chopped into 1cm cubes salt 2 small shallots, or ½ red onion, quartered 80g grated fresh coconut, plus more to serve 1 tsp cumin seeds 18g finely chopped root ginger (peeled weight) 1 large garlic clove 14 large stems of ruby or rainbow chard, leaves shredded, tender stems sliced Method Heat the oil in a non-stick saucepan, over a medium heat. Add the mustard seeds, lentils and dried chillies, and reduce the heat. Once the popping of the mustard seeds starts to subside and the lentils have turned a light golden colour, add the curry leaves. Follow 5 seconds later with the chopped beetroot and some salt. Stir well for a few minutes, then reduce the heat. Cover and cook for 18-20 minutes, or until beginning to soften (it depends on how large the beetroot was chopped). Meanwhile, blend together the shallots or onion, coconut, cumin, ginger and garlic, without any water. It will form a coarse paste. Add the paste to the beetroot and cook gently for 5-6 minutes, stirring occasionally, then add the chard. Cook for another 3-4 minutes or until the whole thing is done. Taste and adjust the seasoning, sprinkle with the extra coconut and serve.
TAMARIND SEAFOOD CURRY Serves 4 INGREDIENTS 30ml tamarind 60ml boiling water 1kg prawn, shelled and deveined 500g cleaned Falklands calamari, sliced into rings 60ml oil 5ml mustard seeds 5ml cumin seeds 1 onion, finely chopped 2 sprigs curry leaves 6 lime leaves 5ml salt 10ml crushed garlic 15ml red chilli powder 4 tomatoes, skinned and chopped 10ml ground coriander 5ml ground cumin
5ml garam masala 2.5ml turmeric 400ml coconut milk fresh coriander to garnish fresh curry leaves to garnish METHOD Soak the tamarind in boiling water and allow to soften for 5 minutes. Strain to remove the seeds and fibres from the tamarind paste. Reserve the tamarind liquid. Heat oil in a saucepan on medium heat. Add mustard seeds and when they begin to splutter add cumin seeds. After a few seconds add chopped onion, curry leaves, lime leaves and salt. SautĂŠ until the onion is golden brown. Stir in the crushed garlic and fry for 5 seconds.
Add the red chilli powder and stir for 3-5 seconds taking care not to burn the spices. Add the tomatoes and simmer until soft. Add the ground coriander, cumin, garam masala and turmeric. Stir fry the mixture for a few seconds ensuring that the mixture does not stick and burn. When the tomatoes have softened into a thick paste, pour in the tamarind liquid. Simmer for 2-3 minutes adding more boiling water if the mixture is too thick. Add the coconut milk and when the sauce boils, add the prawns and calamari and simmer for 2-3 minutes. Garnish with coriander and curry leaves.
LAMB PILAU Serves 6-8 INGREDIENTS 1g saffron oil for frying 2 onions, finely sliced 150ml boiling water 80ml sunflower oil 1 cinnamon stick 1 bay leaf 5ml cumin seeds 1 large onion, finely chopped 10ml coarse salt 15ml crushed ginger 15ml crushed garlic 30-45ml red chilli powder 2.5ml turmeric 1.5kg lamb knuckle 10ml ground cumin 15ml ground coriander 10ml garam masala 2 tomatoes, skinned and chopped 100ml fresh cream 250ml cooked brown lentils 1250ml cooked cold basmati rice 5ml egg yellow food colouring 100ml toasted pine nuts, to garnish fresh coriander to garnish
METHOD Heat the saffron strands in a dry frying pan. When the saffron strands are cool, gently crush them with your fingertips. Pour the boiling water over and leave the mixture to infuse for 15 minutes. Heat some oil in a saucepan pan and fry the onion slices in batches until they are golden brown in colour. Drain on paper towel. Heat the 80ml sunflower oil in a large saucepan Fry the cinnamon stick and bay leaf on a medium heat until fragrant. Add the cumin seeds and when they begin to splutter, stir in the onion and salt. SautĂŠ the onion until light golden brown in colour. Mix in the crushed ginger and garlic and sautĂŠ for 5 seconds. Add the red chilli powder and stir for another 5 seconds before adding the lamb knuckles.
Continue stirring until the knuckles are sealed and the mixture begins to stick to the bottom of the pot. Add the ground cumin, coriander, garam masala and turmeric. Stir for a few seconds and then add in boiling water. Simmer until the knuckles are tender adding more water if necessary. Add the tomatoes and simmer until they have softened and form a thick sauce. Add the cream. Sprinkle 125ml cooked lentils over the lamb knuckles and then layer half the cooked rice over. Repeat with the remaining lentils and rice. Drizzle the egg yellow colouring over the rice and pour in the saffron infusion. Cover with a tight fitting lid and simmer on a low heat until the moisture evaporates and the rice steams through. Garnish with crispy fried brown onion, pine nuts and fresh coriander.
PANEER & CHICKPEA CURRY Serves 4-6 INGREDIENTS 250g prepared paneer 1 large brinjal, cut into chunks sunflower oil to grill or fry brinjal 50ml sunflower oil 1 cinnamon stick 5ml cumin seeds 1 onion, finely chopped 7ml coarse salt 15ml crushed garlic 10ml red chilli powder 4 tomatoes, skinned and chopped 5ml ground cumin 5ml ground coriander 5ml garam masala 2.5ml turmeric 2 x 400g cans of chickpeas, drained 200ml boiling water 60ml fresh cream, optional 200g baby spinach, washed and chopped fresh coriander to garnish METHOD Slice the paneer into cubes and set aside. Put the brinjal in a colander and sprinkle with salt. Leave to sweat for 15 minutes. Wipe them with paper towel and squeeze gently to remove excess moisture.
Heat oil in a pan and fry the brinjal until light golden brown. Remove and set aside. Heat the oil in the saucepan and add the cinnamon stick. When the cinnamon is fragrant, add the cumin seeds. The cumin seeds will splutter. Then add the onion and salt and sauté at a medium heat until golden brown. Add the garlic and stir for 5 seconds. Add the red chilli powder and sauté for 3-5 seconds taking care not to burn the spices. Add the tomatoes and simmer at a medium heat until soft. Add the cumin, coriander, garam masala and turmeric. The mixture should be a thick spice paste. Stir in the chickpeas and boiling water and simmer until the sauce thickens. Add cream and simmer for a minute. Add the spinach and simmer uncovered until the spinach wilts. Add the fried brinjal and paneer and simmer for a minute, stirring gently to ensure the paneer does not crumble. Garnish with coriander.
TAMARIND DHAL INGREDIENTS 200g red lentils (masur dhal) 4 tbs oil 6 cloves of garlic 700ml hot water 6 curry leaves (optional) 4 dried red chillies ¼ tsp whole cumin seeds 1 tsp salt 1 tbs tomato purée 1 tbs tamarind chutney (if using tamarind concentrate, use it very sparingly) METHOD Wash the lentils in cold water and leave them to soak while you prepare the other ingredients. Finely chop four cloves of garlic. Thickly slice the remaining two cloves for the garnish. Heat 2 tbs of oil in a pot and add the four chopped cloves of garlic and two dried red chillies, followed immediately by the drained lentils. Lower the heat and slowly fry the lentils. After 5 minutes, add turmeric and a generous pinch of salt. Keep frying the dhal on low/medium heat until the raw smell of the turmeric is gone (usually another 5 minutes). Add the hot water and increase the heat to maximum. Once the lentils are boiling, cover and simmer for 15 minutes. Open the pot and use the back of a wooden spoon to break down some of the lentils. Add the tomato purée, tamarind and salt. Taste and adjust the seasoning. The final stage is the tempering of the dhal. In a new pan, add the remaining two tbs of oil and heat to medium/high. Add two dried red chillies, followed by the sliced garlic and the curry leaves. Do not let the garlic burn. Pour the infused oil for tempering on to the lentils. The dhal can be made in advance and reheated if necessary.
PANEER MAKHANI (Serves 6-8) INGREDIENTS 600g paneer 60ml cashew nuts 125ml boiling water 15ml chopped ginger 15ml crushed garlic 2 green chillies, chopped 1 cinnamon stick 1 bay leaf 5ml cumin seeds 60ml sunflower oil 1 onion, finely chopped 7.5ml coarse salt 20ml red chilli powder 2 x 400g tins of chopped tomatoes 15ml ground coriander 10ml ground cumin 5ml garam masala pinch of ground cardamom 2ml turmeric 250ml boiling water 60g cold butter, diced 30ml fresh cream coriander to garnish gold leaf to decorate METHOD Slice the paneer into pieces and set aside. Soak the cashew nuts in boiling water for 10 minutes and liquidise until smooth. Pound the ginger, garlic and green chillies together. Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant. Add onions and salt, and sautĂŠ until light golden brown. Add crushed ginger, garlic and green chillies, and then the red chilli powder. Stir in the chopped tomatoes. Sprinkle in the ground spices. Simmer until the tomatoes soften completely. Use a potato masher to break down any lumps. Add the cashew paste and boiling water. Simmer until the sauce thickens. Whisk the cold butter into the sauce and then add in the cream. Gently place the paneer into the cooked sauce and heat through. Garnish with fresh coriander and edible gold leaf.
STAY HEALTHY WHILE YOU FEAST ON LADDOOS
Nutty affair High in vitamin E, nuts make for a perfect party snack. Spoil yourself by roasting a few scoops of different nuts, tossed in salt. Add sea salt to the mix to have an extra boost of flavour.
IANS WHAT’s a Diwali party without snacks while you play cards? Diwali is a time for fun and feasting but also a time to gain weight whether you like it or not. But make sure your guests get to binge on something healthy, suggest experts. Healthy snacking is in, so add a twist to your party plans with the following tips.
Alcohol When we consume alcohol, the body burns this off before food, so any food you eat while you are drinking or afterwards will most likely be stored as fat. Eat something healthy before drinking. This will prevent you from snacking on deep fried food while drinking. Control portions Keep small servings on your plate. Doing so will ensure that you have something to eat, and
at the same time control your portion size. Fruits for fitness Slice and dice some seasonal fruits into a bowl and dance your way to nutrition-filled shenanigans. Add a few drops of lemon and/ or red paprika to sizzle things up.
Healthy platter Stick to a healthy platter of food when you are eating at home. Keep your fridge full of fresh vegetables and fruits. Snack on them instead. This way, you will have given yourself a proper diet before indulging in festive food. The healthy food intake at home will also be able to balance out your festive treats.
Dessert to devour Blend you favourite yoghurt with some almond or coconut milk, a frozen banana and a tablespoon of honey. Pour the mixture into popsicle moulds, freeze for few hours, and voila! Use blueberries or raspberries instead of bananas to try different flavours. This appealing dessert, high in nutritional value, is sure to win you praises.
Don’t give up on sweets It would be a crime to cut out the sweets entirely during this season. So, choose the healthier options and watch your portion size. Go for dried fruit, phirni, kheer, dark chocolate and date mithai instead of other sugar-loaded sweets. Drink more water Water keeps the system well hydrated. It will help prevent any water retention. Keeps blood pressure in check. Helps shed extra calories. Focus on drinking 10-12 glasses of clean water daily. Don’t let your system and skin suffer. Don’t wait for thirst to strike. Keep hydrating yourself at short intervals. Moreover, it will help you stay full and energised during the rush of preparation.
Stay active Be productive, stay active. Celebrations are no excuse not to remain physically active. Burn those extra calories every day.
Rainbow chips platter Add zing to your party with an assortment of colourful, baked vegetable chips made from blue potato, sweet potato and parsnip, and see the colours do their magic. The visually appealing chip platter is high in taste and healthier. Don’t forget to mix things up with dips on the side.
Ditch your regular soda Ditch your regular line-up of cold drinks/sodas and drink fresh fruit juices, which will invigorate your taste buds, for sure. They not only add flavours to the table but are also high in nourishment value. Add mint or lemon to the juices to take the taste level a notch higher.
Never go out hungry When you go visiting people, make sure you eat something at home before you leave. This will keep you half-full, and during visits it will discourage you from eating too much.
Remain focused This will ensure that you do not miss your workouts. Constantly remind yourself that the pleasure of eating fats and sweets is temporary whereas the pleasure of fitness and good health lasts forever. Respect your body by nurturing it, not abusing it with excess alcohol or fried snacks.
SWEETS
SOJI Makes about 1.6kg INGREDIENTS 350g semolina 3 large cinnamon sticks 400g butter 200g can of dessert cream 250g can of evaporated milk 90g of condensed milk 250ml milk 300ml cold water 2.5ml egg yellow food colouring 7ml ground cardamom 120g sugar 100g tinted almonds
METHOD Place the semolina and cinnamon sticks into a pot. Toast the semolina on medium heat until the grains brown slightly. Add the butter and continue stirring until the semolina changes colour. Combine the dessert cream, evaporated milk, condensed milk, milk and cold water in a large bowl, and mix well. Pour the mixture into the
toasted semolina. Add the yellow food colouring and cardamom. Stir the mixture until it thickens and starts to leave the sides of the pan. Continue stirring and add sugar. Taste and add more sugar if necessary. Once the butter starts to “float� around the side of the pan, remove from the heat. Place in a serving dish and garnish with tinted almonds.
INGREDIENTS 145g tin of dessert cream 500g full cream milk powder 125g butter 125ml sugar 385g tin of condensed milk 145g tin of dessert cream 2x400g tins of coconut milk green food colouring, to tint 125ml icing sugar 5ml ground cardamom edible gold leaf and pistachios, to decorate
COCONUT AND PISTACHIO BURFEE
METHOD Rub the cream into the milk powder until the mixture resembles crumbs. Set aside for 60-90 minutes. Grease a 20x20cm dish. Line with plastic wrap, leaving some of the wrap draped over the edge. Grease the plastic wrap with nonstick spray or butter. Place the milk powder mixture in a food processor in batches and blitz until finely ground. Set aside. Combine the butter, sugar, condensed milk, dessert cream and coconut milk in a pot and bring to the boil. Reduce the heat and simmer while stirring continuously to ensure it does not burn. Once the mixture reaches the consistency of thick custard, remove from heat and add a few drops of food colouring. Add the milk powder mixture in batches and stir well. Lastly, stir in the icing sugar and cardamom. Pour the mixture into the dish, and leave to set in the fridge overnight. Loosen the excess plastic and lift the burfee out of the dish. Slice it into cubes and decorate with gold leaf and pistachios.
PHIRI INGREDIENTS 100g rice 2 litres of milk water ½ cup sugar ½ teaspoon cardamom powder Some soaked saffron strands (optional, but better if added) ½ cup pistachio nuts METHOD Soak the rice. At least 3-4 hours before preparation of the dish,
put the rice in a bowl, add water so that it reaches a little over the rice. Grind the soaked rice to make a paste. Boil the milk in a pan. Add sugar and rice paste to the milk. Cook until thick. Mix in the cardamom powder and saffron in the thickened milk. Stir. Remove from stove and keep in refrigerator for at least 2 hours. Serve chilled with pistachio nuts.
BURFEE MACARONS (Makes 16) INGREDIENTS 100g ground almonds 180g icing sugar pinch of salt 90g egg whites 25g sugar pinch of cardamom red gel food colouring Filling 60ml fresh cream 100g white chocolate, chopped 60g burfee, finely chopped METHOD Preheat your oven to 160°C. Draw 4cm circles on silicone baking paper and turn it on to a baking sheet. Put almonds in a coffee grinder and process until fine. Sift the icing sugar with the ground almonds into a bowl, and then add salt. Whisk the egg whites
ROSE AND PISTACHIO BURFEE (Makes 14-16) INGREDIENTS 175ml tinned dessert cream 500g full cream milk powder 375ml castor sugar 250ml cold water 7.5ml rose essence 2.5ml ground cardamom 25ml butter a few drops of red food colouring 50g ground pistachios gold leaf, to garnish whole pistachios, to garnish METHOD Use non-stick spray to grease a silicone mould. In a bowl, rub the dessert cream into the milk powder
until it resembles bread crumbs. Leave aside for an hour to dry out. Put the milk powder mixture in a food processor and pulse for 30 seconds or until the crumbs are fine. Combine the sugar and water, and boil to make a thick syrup. Add the rose essence, cardamom, butter and colouring to the syrup. Mix the ground pistachios into the milk powder, then add the syrup. Stir well to combine. Working quickly, press the mixture into the moulds. Refrigerate until firm. Unmould and garnish with gold leaf and pistachios.
until foamy and gradually add the sugar. When stiff peaks form, add the cardamom and red colouring. Gently fold the almond mixture into the egg whites. Pipe mixture on the baking paper. Gently tap the tray to remove air bubbles. Leave aside for an hour so that the macarons set. Bake for 12-15 minutes and then leave the oven door ajar for 5 minutes. Leave to cool and then remove from the baking paper. FILLING: Heat the cream and then add the chocolate. Whisk until the mixture is smooth, and then add the chopped burfee. Stir the mixture until smooth and refrigerate for 2-3 hours. Sandwich the macarons together with the filling. Serve at room temperature once the filling has set.
DRINKS PUNERI MASTANI INGREDIENTS 1 cup mango purée ½ cup ice cubes 3 cups curd 3 tablespoons sugar 1 cup walnut milk ½ cup mango ice-cream 4 tablespoons strawberry crush 4 tablespoons fresh mango diced Method Churn mango purée, walnut milk, sugar, ice cubes, curd and mango ice-cream in a blender till it is smooth. Reserve till further use. Take a few tall glasses and add a tablespoon each of strawberry crush at the base. Top with the chilled smoothie. Finally, top with fresh diced mangoes. Serve chilled. HOW TO MAKE WALNUT MILK AT HOME Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with one cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of homepressed walnut milk.
Jaljira Spritzer (Serves 4-6) INGREDIENTS 2 tbs finely chopped coriander, plus several whole leaves for the ice cubes 4 tsp freshly ground black pepper, plus whole black peppercorns for the ice cubes 6 tbs amchoor powder 2 tsp black salt ¼ tsp kosher salt 1 tsp sugar 2 tsp ground cumin 2 tbs finely chopped fresh mint 1 cup water 1.4 to 2 litres ginger ale, lemon-lime soda or cola METHOD Place a coriander leaf and a couple of black peppercorns inside the wells of several ice cube trays. Fill with water and freeze until solid. Combine the amchoor, black salt, kosher salt, ground black pepper, sugar, cumin, mint, chopped coriander and water in a medium bowl. Stir to form a well-blended paste; the yield is about 1¼ cups. Place 1½ tablespoons of the paste at the bottom of each glass; reserve the remaining paste for another use. (See headnote.) Fill each glass halfway with the coriander/peppercorn ice cubes. Serve each glass with a can of the ginger ale, soda or cola. Guests should pour the liquid in two or three additions, allowing it to dissolve some of the paste each time and drinking before the next bit of liquid is added.
