IOL Diwali Food Mag Nov 2021

FOOD

Diwali IOL

November 2021

A Festival of Feasts

Inside...

FROM THE EDITOR

DIWALI WITH A DIFFERENCE P3

MANAGING DIABETES DURING DIWALI P4

HEALTHY ALTERNATIVES FOR A SWEET SEASON

5 TASTY ALTERNATIVES TO DIWALI SWEETS P12

P10

SPICE UP DIWALI WITH THEMED GIFTING P17

FESTIVE FEASTING P18

A MODERN TAKE ON TRADITIONAL DESSERTS P6

FOODIES FESTIVAL OF LIGHTS P14

EASY & DIFFERENT SWEETMEATS P23

PUBLISHER | Vasantha Angamuthu vasantha@africannewsagency.com 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 | Tanya Fynn tanya.fynn@inl.co.za Juanita Minshull juanita.minshull@inl.co.za BUSINESS DEVELOPMENT | Keshni Odayan keshni.odayan@inl.co.za SALES Charl Reineke | charl.reineke@inl.co.za GENERAL ENQUIRIES | info@anapublishing.com

DIFFERENT. That’s the word I would use to describe our lives today. Every thing we do is different. How we see life, how we live life and how we celebrate. It is all different.

When I worked on our IOL Food digital magazine for Diwali last year, I realised that it would be a different time for those who celebrate the festival.

Families and friends could not gather to celebrate and break bread together. There would be no Diwali gifts from neighbours to neighbours. People could not fly to their home towns to spend the special time with their loved ones.

Recipes had to be altered and menus limited so that the food prepared was enough for the few people in the house.

A year later, there is a bit of hope. Hindus, Sikhs and Jains can celebrate Diwali together, and reunions will be possible after more than 18 months of that not being the case.

It finally feels like the light is returning and also victory of light over darkness, knowledge over ignorance, and good over evil.

In this special Diwali themed IOL Food magazine, we have chosen to take a holistic look into how you will celebrate this year – from the health impact and the food choices you need to make to tackling how different it is to celebrate Diwali in these Covid-19 times.

We have curated recipes that will add something new and different to your menu this year. We have also found the cool ways that Gen Zers have taken the traditional Diwali menu, turned it on its head and found new ways of making their favourite dishes.

No celebration is complete without beverages and so we have sourced some of the most delicious and modern takes on traditional recipes.

As the festivities begin in a few days, I hope this edition of the IOL Food magazine inspires you. It’s a magazine curated with love and with you in mind.

May the next year be one where the light overcomes the darkness and good triumphs over evil. We all need a bit of positivity.

The IOL Food team is wishing you a Diwali that brings happiness, prosperity and joy to you and all your family.

Buhle

@Buhlebonga

Pandemic sheds light on true meaning of NELANDRI NARIANAN LET me be frank, any attempt to sweeten this will just get me knotted up like sutherfeni on a bad hair day. Unlike many, who bemoan the disruption of Diwali celebrations due to the Covid-19 pandemic, I’ve embraced the change of pace and found deeper meaning to the Festival of Lights.

Unpopular opinion, but I do have more “me” time now that I no longer spend at least a month tracking the price of butter, or sweating away in a sweetmeat production line.

Pre-covid, the mixing, stirring, churning, and beating of butter ghee and sugar (mainly) into the most delectable and beautiful sweetmeats, to be given to friends and family, would start weeks before Diwali.

The pandemic forced a change of perspective, a re-evaluation of priorities, as we stared our own mortality in the face. Wading through the daily quagmire of antibodies, anti-maskers and anti-vaxxers was tough, but I discovered a new me in this scary place.

As a child, I was transfixed by the age-old story behind the Festival of Lights – the gallant Prince Ram (the Hindu God Vishnu in human form) exiled in a forest for 14 years, his beautiful wife Sita, kidnapped by a demon king, and the famous battle to save her.

It ended with a triumphant Ram returning with his wife – his path home lit by thousands of lamps, signalling the triumph of light over dark. Only as an adult did I learn that the Ramayana, the holy book from which the story was recited, didn’t quite end there.

Its closing chapters are what my family now focuses on during a quieter Diwali. These little-celebrated chapters have ignited discussions about the incredible resilience of women in the face of patriarchy, unsupportive family and unjust society - all modern-day issues.

A preganant Sita returned with her husband from the forest. A kidnapping and hostage victim, she had to publicly prove she had Ravana had not toouched her by walking through fire. Unscathed, she was declared pure.

However, malicious rumours continued and Ram eventually ordered his brother Laxman to abandon Sita in the forest. When Sita reunited with Ram after many years, she was again asked to prove her purity. In a surprise twist, she flatly refused. Hurt and humilated for way too long, she asked the Earth to open up and swallow her.

Covid-19 took away many liberties, but it brought home some very important things. We had to evolve to survive.

With the world changing at such a rapid pace, who knows what awaits us around the next corner. The only sure thing is that we’ll always be looking for light to defeat the dark.

i l a w i D

Unsplash

Managing d iabetes during the festive season

South Africa

The Home of famous brands CHOPSTICK, ALABAMA & PADDY celebrating our 50th year of providing quality products

Wishing all our loyal Hindu customers

Images | Unsplash

Enquire at your local supermarket now!

Tel: 021 511 0806  info@ricetic.co.za

ACM 11257614

HAPPY DIWALI

FROM sugar-laden sweets to snacks, and feasts heavy on oil and salt, festive eating tends to tip towards unhealthy indulgence. For people with diabetes, the time around Diwali can be hard – but important -– to manage.

“Indian festivals reflect our rich and diverse culture along with the celebration, colours, food, and happiness, and the positive impact of which cannot possibly be quantified.

Whether an individual has a chronic health condition or not, it is important not to snatch away the joy of enjoying a festival and everything that it brings along,” Dr Bhavik Saglani, Diabetes Health Physician and Consultant at Mumbai’s Apollo Spectra Hospital, said.

Dr Saglani added, “Festivals may involve fasting or feasting or in some instances a bit of both. Exercise usually takes a backseat and activity levels tend to drop. It is a combination of the above that needs to be taken into consideration in individuals with diabetes.

“Ensuring good pre-festival sugar control, discussing with your physician whether or not fasting is advisable in your case, ensuring that sugary sweets and other carbohydrate-rich snacks are avoided or their portion size is limited, trying to compensate for all of it by ensuring your exercise routine does not take a back seat, keeping yourself well hydrated and ensuring regular home testing are some of the key steps to strike the right balance between enjoying a festival and managing diabetes,” Saglani said.

“Extra care needs to be taken for those who are on insulin and those who have high sugar levels even prior to the festive period.

“There is a risk of hypoglycaemia (low sugar levels) or hyperglycemia (high sugar levels) due to one or more of the above mentioned factors and it is imperative to get a review with your treating physician prior to the festive period.”

According to Dr Sanjay Ingle, Zonal Pathologist, and Technical Head West India, Apollo Diagnostics, Pune, one must monitor their blood sugar levels in order to check the insulin dose before every meal.

Not doing so can invite a lot of problems.

“Similarly, those with type 2 diabetes are suggested to go for intensive insulin therapy under the doctor’s supervision. Moreover, even selfmonitoring of blood glucose (SMBG) is essential in these people too.

“There are some people who are on less intensive insulin therapy and they tend to monitor it little or not at all, this is an ineffective practice, as well-

controlled patients need monitoring of glucose levels to avoid hypoglycemia, and poorly controlled patients need to control it properly.”

For those who are not fasting but prefer to feast on the variety of foods that are served during festivals, there are certain important measures to be taken to ensure the blood sugar control does not go haywire, said Dr Nishant Singh, Consultant, General Medicine and Diabetology, Meddo Clinic. l Break your meals into smaller portions of about 4 to 5 times every day, instead of 3 large meals. This can keep your blood sugar levels more stable. l You can opt for healthy snacking options such as nuts, olives or a piece of fruit.You could replace traditional sweets with such healthy options to ensure health is not compromised in celebrations. Ensure keeping your body hydrated and nourished. However, you can have a small piece of sweets. l Consider consuming good-quality dark chocolate instead of milk chocolate as they consist of less sugar. Avoid sugary drinks and replace them with water, sugar-free lime juice or even a small glass of coconut water. l White rice has a high glycaemic index and glycaemic load ,and can increase your blood sugars drastically. Instead, consume brown rice or whole grains. l Baked foods such as biscuits and cakes must be avoided completely. Avoid deep-fried foods such as samoosas and pakodas. l Try avoid excessive indulgence in alcohol during festival seasons. Alcohol also contains a large quantity of sugar in it and can increase blood sugar levels. | IANS

Diwali on social med ia A modern take on traditional desserts SACHA VAN NIEKERK

@THETABLEOFSPICE Instagram

CELEBRATE Diwali with fusion sweetmeats and desserts that borrow inspiration and technique from various cultures, with deliciously modern twists.

Soaked in spice-infused syrups, brightly coloured and beautifully moulded, “mithai”, or sweetmeats, are confectionery of the Indian subcontinent.

Their origin has been traced to at least 500BCE, when records suggest raw sugar and refined sugar were being produced. While many of the recipes have been handed down from past generations and are hundreds of years old, in recent years they have seen some major

transformations, most occurring on social media.

With aesthetics being one of the most important aspects of what makes food “Instagram-worthy”, it’s no surprise that main changes are to the appearance.

Food bloggers, professional chefs and even home cooks have been posting their dishes on contentsharing platforms that place emphasis on visuals, drawing people in and inspiring them to experiment with new flavours and techniques.

In the social media era, we’ve seen the delights transformed with contemporary twists, and fusions from popular dishes

traversing a diverse range of cultures. The creations veer on the verge of innovation but stay true to tradition by highlighting the distinctive taste of the treats.

Bharti Sanghi, the founder of Life Artisanal Food, shared her insight on the growing trend: “With time, traditional Indian sweets have also seen some changes, with the addition of a little modernity – read ‘fusion mithai’. Not just the taste but also its presentation, techniques, plating style and so on add to this concept of ‘fusion mithai’.”

Here are contemporary fusion desserts to try this Diwali:

GULAB JAMUN TRIFLE By @thetableofspice Vanilla whipped cream 500g heavy whipping cream ½ tbs vanilla extract 1 cup (250ml) icing sugar Biscuit crumble 500g shortbread biscuits ¼ cup butter melted Gulab Jamun 15-20 gulab jamun store bought or home-made Vanilla whipped cream Blend the heavy whipping cream, vanilla extract and icing sugar. Mix/blend until you have a thick, whipped consistency.

Biscuit In a food processor, add the shortbread biscuits and pulse a couple of times until you start seeing a texture like fine sand.

Transfer into a bowl and add the melted butter, mix until everything is well incorporated.

Assembly In small cups, layer the crumbles on the bottom, followed by vanilla whipped cream and small pieces of gulab jamun.

Keep repeating until the cup is filled. Top with a gulab jamun and sprinkle on some cookie crumbles.

Add chopped pistachio for garnish as well.

MANGO LASSI POPSICLES By @cookwith_harsha 2 cups full-fat Greek yoghurt ¾ cup mango purée 2 tbs honey or any other sweetener of your choice ¾ strands saffron dissolved in 1 tbs hot milk (optional) crushed pistachios to garnish Blend everything together to form a smooth mixture.

Taste and adjust the sweetness according to taste.

Transfer to popsicle moulds and freeze until set.

Once set, garnish with pistachios and serve. @COOKWITH_HARSHA Instagram

SHRIKHAND CANNOLIS By @thetableofspice 450g ricotta cheese 1 cup powder sugar 6 saffron strands ½ tsp cardamom powder 2 tbs almond, slivers or finely chopped 2 tbs pistachio, slivers or finely chopped 12 cannoli shells or 24 mini shells

@THETABLEOFSPICE Instagram

In a large bowl, combine the drained ricotta cheese, sugar, saffron strands and cardamom powder. Using a stand mixer/electric mixer, or even a whisk, mix everything together, until the ricotta is light and airy, about 1 to 2 minutes.

Fold in the chopped almonds and pistachio, and give everything a good mix.

Transfer the mixture into a piping bag or Ziploc bag, if using a Ziploc bag, cut a medium-size hole. Make sure the hole you cut it big enough, so the almonds and pistachio don’t get stuck.

Putting slight pressure on the piping bag, insert the tip of the piping bag into the cannoli shell. As you squeeze the piping bag, the cannoli will fill quickly, so don’t apply to much pressure.

Optional: Dip the sides of the cannolis into some chopped pistachio and almonds. You can use dried rose petals for a extra fancy touch. You can also sprinkle with extra powder sugar on top before serving.

@NALIYANI Instagram

TRES LECHES SOJI CAKE By @naliyani Cake 4 tbs butter or margarine 1 cup sugar 3 eggs 1 cup (250ml) self-raising flour 1 cup desiccated coconut 1 cup Taystee Wheat ½ tsp vanilla essence ½ tsp egg yellow food colouring ¼ tsp cardamom powder 1 cup of milk to combine and mix ingredients

Milk Mixture 1 can evaporated milk 1 can sweetened condensed milk 250ml fresh cream Melt the butter. Add the sugar and eggs, and whisk until creamy. Add the flour, coconut, Taystee Wheat, and mix well.

Add the vanilla essence, food colouring and cardamom, and stir well, until the mixture is thick and creamy.

Add the milk gradually to combine all the ingredients.

Spray a baking pan with non-stick spray. Pour the mixture into the baking pan. Bake at 160 to 180ºC degrees for

25 to 30 minutes, or until baked.

Allow the cake to cool for 15 minutes.

Meanwhile, combine the evaporated milk, condensed milk, and ¼ cup fresh cream in a small bowl.

Pierce the cake surface with a fork several times.

Slowly drizzle the mixture, leaving 1 cup of the milk mixture aside.

Allow the cake to absorb the milk mixture for 30 minutes.

Whip the remaining fresh cream and, 2 tablespoons of sugar, until thick enough to pipe onto the cake. Decorate with almonds and pistachio.

Let’s help rebuild Mzansi Support local food businesses.

Let’s #EatLocal

Register your business now.

Visit: eatlocal.org.za

GREEN VEGETABLE PANCAKES

HEALTHY ALTERNATIVES

FOR A SWEET FESTIVE SEASON

Ingredients 100g wheat flour 50g besan 150g methi and palak leaves 20g Tomato 1 green chilli 2 onions 4 cloves garlic Method Mix all the ingredients and make them into small pancakes. Fry until cooked.

Garnish with grilled tomato, mushrooms and fresh herbs.

1

2

3

4

1

BARLEY & VEGETABLE SOUP 50g Barley 2 Spring Onions ½ litre Vegetable stock Salt and pepper to taste 50g Chopped vegetables Soak the barley for more than four hours.

Cook the barley and make it into a paste Add stock and spring onion. Add salt and pepper and boil again.

Add chopped vegetables and serve hot.

2

SATTU LADDU 200 Barley powder 200g Kala channa powder 150g organic Jaggery 1stp elachi powder 60ml Sunflower oil 1 tbs Sesame seeds, roasted

3

Heat the pan and add barley powder. Roast until brown. When it is done, add channa powder and organic jaggery to the barley mixture along with elaichi powder and oil for binding Make the mixture into round shapes, deep fry and when done, coat them with sesame seeds.

CHATPATI CHUTNEY 2 Green peppers 1 onion (chopped) 2tsp Ginger 50g tamarind, juiced Salt, to taste Green chilli Steam pepper, onion, ginger, tamarind juice.

Then add the other ingredients to it.

Grind them together into a fine paste.

4

APPLE CAKE 2 cups whole wheat flour ½ tsp cinnamon powder ½ tsp Jaggery 1 cup Chopped apple ¼ cup nuts, chopped: Mix all the above ingredients and bake at 175°c for 45 minutes.

Before serving, sprinkle with icing sugar.

5 tasty substitutes to Diwali sweets Isn’t this the most exciting time of the year, binging on delicious food and enjoying the fun, festive feel? However, one can go overboard with the sweet quotient, which should be kept in control. Here we have listed five substitutes for yummy Diwali sweets.

1

4 2 5 3 1. Almond Barfi

Almonds are known to reduce the risk of heart attacks. They are low in cholesterol and are an excellent source of Vitamin E. Use this dry fruit to make a yummy barfi this Diwali. You can prepare this by bringing together sugar and almond meal.

You can cut them into the shape you desire and decorate them with nuts.

2. Carrot Delight

If innovating in the kitchen is something you enjoy, then try making this baked carrot sweet this Diwali.

Mix orange juice, grated carrots, condensed milk along with sugar,

ghee, and bake it after you have cooked it well in the pan.

3. Goodness of dates

From diabetes to high blood pressure and heart patients, dates can be beneficial for one and all! Dates make for an excellent sugar substitute and can be great for those times you are craving dessert or sugary food.

Rooted deep in Middle-Eastern culture, it enjoys an unparalleled legacy. There can be no better way to show your loved ones that you truly care than gifting them delicious dates.

4. Corn Kheer

Eating nutritious food that tastes

delicious should be the ideal way to celebrate Diwali this year. Prepare this kheer using skimmed milk, sugar, corn seeds mixture and milk powder.

You may add your choice of dry fruits to enrich the dish with bags of flavour and nutrition.

5. Pineapple Halwa

FFor all you fruit lovers, pineapple halwa can be the sweet dish for this season.

It is easy to prepare with a simple amalgamation of grated pineapple, a pinch of cardamom, along with khoya prepared from low-fat milk.

This is low-fat, low in cholesterol and has lots of vitamins and minerals. | IANS

FOODIE’S FESTIVAL OF LIGHTS CELEBRATION AMID THE PANDEMIC LUTHO PASIYA AN IMPORTANT cultural highlight of Diwali is spending time with friends, family and food.

Diwali celebrations are incomplete without festive food preparations.

Despite the fact that most people outside the culture know little about Diwali, it is one of the most important holidays in India, and among the Indian population throughout the world. Typically a five-day party that is celebrated once a year – at the end of October or the beginning of November – Diwali is commemorated with feasts, an abundance of sweets, fireworks, music, dancing and elaborate dress.

The holiday’s origin stems from the myth of Prince Rama saving his wife Princess Sita from the Demon King Ravana, defeating him and evil itself.

While each religious group within India has a slightly different myth, or a different god triumphing over darkness, ignorance or evil in general, everyone recognises Diwali as an honoured tradition.

With celebrations coming up, we spoke to foodie and cook Dhiren Narsai about how he will be celebrating this year.

Narsai says in his home, Diwali is a four to five-day festival. He says in the days leading up, they will be preparing sweet treats and savoury snacks that they will share with friends and family on Diwali day.

“At night we will celebrate the Festival of Lights by lighting diyas on the ground and fireworks in the sky. The day after Diwali is observed as the Gujarati new year, with an early morning trip to the temple followed by a family lunch.”

Asked about the difficulties of celebrating such special days during a

pandemic, Narsai says these are travel arrangements and synced time off to ensure that this time is spent with family, access to people, and time spent in their company, noting all the health and safety observances.

Other challenges are personal access to the community for sharing goodwill, lack of communal events like the Durban Diwali Festival, and having to deal with yearly religious intolerance, which has peaked due to people’s personal frustrations as a result of restricted access and lack of respect for diversity.

Narsai says the Diwali sharing will be limited to fewer people with shortened contact time.

“This year's goodwill has been placed solely in the capable hands of the Jyoti Jivanam Movement South Africa, as opposed to doing it personally,” he says.

Here Dhiren Narsai shares the recipe for decadent spiced milk.

DECADENT SPICED MILK 3 tbs of butter ghee 50g vermicelli ¼ tsp cinnamon powder ¼ tsp nutmeg powder ½ tsp cardamom powder 50g white rice (pre-soaked) 2 tbs sago or tapioca (pre-soaked) 250ml water.

2 litres of full cream milk A few strands saffron, optional 250ml fresh cream 2 tbs of milk powder.

One cup sugar or to taste.

Almond slivers (optional) 2 tbsp of desiccated coconut Toasted almonds and coconut for garnish In a thick-based pot, heat butter ghee and fry vermicelli till lightly toasted, add powdered spices, soaked white rice, and sago. Give it a stir and then add the water to prevent it from burning. Add 2 litre milk and cook until the rice is soft.

Add saffron, fresh cream, milk powder, sugar, almond slivers, and coconut.

Bring to a boil and allow to thicken to preferred consistency, while stirring regularly.

Decant into cups, garnish with toasted almonds, coconut, and a pinch of fresh cardamom.

As an alternative to the sugar and fresh cream, you may use condensed milk.

Serve hot or chilled with a dollop of vanilla ice cream or whipped cream.

GIFT BASKET FOR KIDS Considering the popularity of confectionery among children, sweet hampers are always a good idea.

Keeps the basket colourful by incorporating candy, gems and lollipops.

GIFT BASKET FOR WOMEN A jewellery box, bangles, watches, rings, earrings and many more articles can be incorporated into this basket.

GIFT BASKET FOR MEN Men appreciate ties, wallets or any other products that can be used in everyday life. A personal touch can be given by putting a nameplate on the package.

GIFT BASKET FOR FAMILIES In the family basket, it is important to meet the needs and demands of every individual. And keeping this in mind, MS has a provision of sugar as well as sugar-free sweets. Apart from edibles, home decor items are very popular these days. In addition, the packageincludes premium date chocolates, coffee and hibiscus tea to make it the complete package for a family. | IANS

Spice up Diwali with themed gifting Festivals are never complete without gifting our beloveds.

To spice up this Diwali, Arpit Chawla and Anchal Sharma, co-founders of Meetha Shagun , who offer conceptualised and themed gifting, suggest tips for delightful festive gift baskets

Festive feasting BUHLE MBONAMBI

POTATO AND SPINACH CURRY 700g baby potatoes 30ml olive oil 1 large onion, sliced 10ml crushed garlic 15ml grated ginger 5ml black mustard seeds 5ml turmeric 5ml ground cumin 5ml ground coriander 5ml garam masala 250ml Greek yoghurt 300g baby spinach salt and pepper chopped coriander for serving Boil the potatoes until tender. Drain and halve them.

Heat the oil in a saucepan, and fry the onion and garlic until the onions are soft. Add the ginger and spices, and cook for a few seconds.

Add the potatoes and cook, stirring frequently, until the potatoes are coated in the spice. Stir in the yoghurt and mix well.

Add spinach, cover with a lid, and cook until the spinach is wilted. Mix well and season to taste.

Serve sprinkled with chopped coriander.

SPICED INDIAN POTATOES 700g baby potatoes 50g butter 30ml olive oil 1 onion, chopped 10ml chopped garlic 5ml ground turmeric 10ml ground coriander 5ml cumin seeds, lightly toasted salt and pepper 60ml chopped coriander 60ml coconut shavings

Put the potatoes into cold, salted water, bring to a boil, and simmer until tender. Drain and halve them.

Heat the butter and oil in a pan, and fry the onion and garlic until the onion is tender.

Add the spices and fry for a few seconds. Add potatoes and cook, stirring frequently for 5-10 minutes. Season to taste. Stir in coriander and serve sprinkled with coconut shavings.

4 tbs vegetable oil 150g baby aubergines, cut in half lengthways 150g okra cut into 2cm pieces 1 tsp fennel seeds ½ tsp cumin seeds 2 tsp grated ginger 4 cloves crushed garlic 2 green chillies, finely sliced ½ tsp turmeric 2 tbs tomato purée 400g tinned tomatoes (whizzed in a food processor or mashed with a fork) 150g cooked new potatoes 500ml vegetable stock 1 small bunch coriander, chopped Salt to taste Heat half the oil in a frying pan on a medium heat, and sauté the aubergines and okra for 5-10 minutes, until starting to colour.

Meanwhile, heat the other

half of the oil in a medium saucepan, add the fennel and cumin seeds, and stir fry for 30 seconds, then add the ginger, garlic and green chillies, and cook for a further 30 seconds, taking care not to let it burn.

Add the turmeric, and immediately add the tomato purée and whizzed tinned tomatoes.

Allow the mixture to simmer

for four to five minutes, then add the aubergines, okra and potatoes.

Cook for a couple of minutes until the aubergines, okra and potatoes are fully covered in sauce, then add the stock and cook uncovered for 10 to 15 minutes, on a medium heat.

Stir through the coriander, season and serve.

Potato pleasers

AUBERGINE, OKRA AND NEW POTATO CURRY

Diwali specials

YOU probably already have your tried and tested Diwali curry, one that you always go to every year. But why not try these recipes that not only use the finest ingredients from the subcontinent, but will make your family go for seconds (and thirds!) From seafood and red meat to vegetarian – here are my picks of the ultimate Diwali curry this year.

RED PRAWN CURRY WITH CASHEWS 30ml sunflower oil 125ml cashew nuts 15ml Thai red curry paste 400ml coconut milk 4 - 6 lime leaves 1kg prawns, shelled and deveined 10ml sugar salt to season fresh coriander, to garnish fresh basil, to garnish Heat the sunflower oil in a thickbottomed pan on medium. Add the cashew nuts and sauté until they are golden brown. Drain on absorbent paper towel.

Reheat oil on medium and add

ANTOINE DE RAS

the red curry paste. Fry the paste and gently stir until it is fragrant.

Add coconut milk and lime leaves. Bring the sauce up to the boil and when the coconut milk is fragrant, add the prawns.

Stir gently, taking care not to

KRIYA GANGIAH’S LAMB CURRY 1kg lamb on the bone, cut into bitesized pieces 2 large onions, finely sliced 2 cinnamon sticks 2 bay leaves 1 tomato, chopped into small cubes or grated 1 sachet of tomato paste ¼ cup cooking oil 3 to 4 medium-sized potatoes 1 tsp ginger/garlic paste Salt to taste 1½ to 2 tsp chilli powder, to taste 2 tsp curry powder, or more 1 tsp cumin powder ½ tsp turmeric powder 2 green chillies, slit

break up the prawn meat.

Add sugar and salt.

Simmer until the prawnS changes colour and switch off the heat when the tails begin to curl. Garnish with fresh coriander and basil.

1 sprig of curry leaves ¼ bunch chopped coriander, to garnish Braise onion in oil until golden brown.

Add ginger or garlic paste and stir.

Then add washed and drained meat.

Add chilli powder, curry powder, cumin powder, turmeric powder, cinnamon sticks and bay leaves. Toss until meat is well coated.

Add salt and allow to “fry” on a low heat for at least 10 minutes, tossing at intervals. Add tomatoes and tomato paste and allow to cook until tomatoes are softened. Then add potatoes and a bit of water (½ cup or more) and allow to cook on medium to low heat until potatoes are cooked.

TOM MCCORKLE The Washington Post

DIWALI DHAL MAKHANI 1 cup whole urad beans with skin 4 cups water, plus more for soaking 1/8 tsp baking soda 1 medium white onion, cut into chunks 6 cloves garlic, peeled and smashed One piece fresh ginger, peeled and cut in half 4 tbs ghee or unsalted butter, divided (may substitute extra-virgin olive oil) 1 tsp garam masala ½ tsp ground turmeric ¼ cup tomato paste 1 tsp fine sea salt, plus more to taste ¼ tsp cayenne powder 2 tbs heavy cream or crème fraîche (may substitute non-dairy yogurt) 2 tbs loosely packed chopped fresh coriander leaves, for garnish (optional) Pick through the beans and discard any dirt or stones, then transfer to a medium bowl and rinse under running water. Add enough clean water to

cover the beans by 2.5cm and soak overnight (8 to 12 hours). Drain.

In a medium saucepan or Dutch oven over high heat, combine the beans with the 4 cups water and baking soda. Bring to a rolling boil, then lower the heat to a simmer, cover, and cook the beans until they are tender and almost falling apart, 30 to 45 minutes. Transfer the beans with their liquid to a large bowl. Rinse the saucepan and wipe it dry.

Combine the onion and garlic in a blender. Chop half the ginger, add it to the blender and pulse until it forms a smooth paste. (If needed, add a bit of the liquid from the dhal to the blender to help things move around.)

Return the saucepan or Dutch oven to medium-high heat, and melt 2 tbs of the ghee. Add the garam masala and turmeric and cook, stirring, until the spices release their aroma, 30 to 45 seconds,. Add the tomato paste and cook until darkened, 1 to 2 minutes.

Reduce the heat to medium-low, stir in the onion mixture and cook, stirring occasionally, until most of the liquid has cooked away and the ghee has started pooling in spots, 10 to 15 minutes. Add the cooked beans and their liquid and stir in the salt and cayenne. Taste, and add more salt if needed.

Increase the heat to high and bring the mixture to a boil. Cook at a boil for a few minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan. Reduce the heat to a gentle simmer and cook an additional 1 to 2 minutes. Stir in the cream and remove from the heat.

Cut the remaining ginger into matchsticks. In a small saucepan over medium-high heat, melt the remaining 2 tbs ghee. Add the remaining ginger and fry until the ginger starts to turn golden brown, about 1 minute. Pour the fried ginger and ghee over the dhal. Garnish with the coriander, if using, and serve hot.

AMRITSARI KULCHA 1 kg refined flour 400 ml water (add more if needed) A pinch of salt (optional)100 ml canola oil For the filling 1 cup onion, chopped 1/2 kg potatoes (crushed), boiled 2 tsp coriander seeds (crushed), roasted 2 tsp ginger, chopped 2-3 green coriander sprigs, chopped 1 green chilli, chopped 1 tbsp anaar dana seed (crushed) Lemon juice Make a semi-firm dough with refined flour, water, salt and keep it covered with moist cloth for 1 hour in a cool place.

Combine all filling ingredients, except canola oil, and gently fold together. Check seasoning.

Dab some oil on your fingers

and palms. Using them, make small balls (40-50 g each or size of medium potato) from dough and flatten to stuff with filling.

Pack flattened dough with filling just enough to stuff and encase well.

½ tsp coriander seeds 6 cardamom pods 1 tsp cumin seeds 8 cloves 1 cinnamon stick 2 bay leaves 75g butter 1 small onion, finely chopped 1 garlic clove, finely chopped ½ tsp ground turmeric ½ tsp black mustard seeds 300g basmati rice, rinsed and drained 500ml chicken or vegetable stock, fresh or made from 1 stock cube sea salt and freshly ground black pepper Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the

cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.

Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly.

Sprinkle in the turmeric and mustard seeds, plus all the

ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.

Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.

When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice.

Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains. Replace the lid and leave to stand for 5 minutes before serving.

Bread & Rice

SPICY PILAU RICE

With a rolling pin, flatten wedges again. In a medium-hot, non-stick pan, brush wedges with canola oil and cook evenly on both sides.

Serve wedges with coriander-mint chutney or curd (optional).

Easy & Different

Sweetmeats During festivals, it’s hard to stay away from goodies, especially if you have a sweet tooth. But if you’re a stickler for health, it is better to go for home-cooked stuff OATS BURFI 50g sugar 15g ghee Oats (roasted and powdered) 35g khoa (grated and mashed) 5g almonds (powdered) 15g cardamom (powdered) Boil sugar and water to make syrup. Heat ghee in a pan and roast oats powder until it gives off an aroma.

DRY FRUITS LADDU 100g dry figs 100g almonds 100g pistachios 100g cashews 100g dry fruit mix 120g dry coconut 50g mawa (or powdered milk) 60g ghee 300g sugar 30g honey

Add khoa to the pan and cook for few minutes on low heat while stirring continuously. Add sugar syrup. Cook it again while stirring continuously on slow fire till the mixture leaves the side of the pan.

Remove from the fire and add almond powder and cardamom powder.

Spread on a greased thali and allow it to cool.

Cut into burfi and serve.

Soak dry figs one day prior.

Shallow-fry dry nuts , figs, coconut and mawa in the ghee.

Boil sugar with a small amount of water to make 1 string sugar syrup.

Add honey and dry fruit mix and cook till it gets thick.

Allow the mixture to cool.

Once it cools, make rolls of 50g each

A toast to the festive season Go with something different this Diwali with India inspired beverages bursting with strong flavours. This includes the Jal Jeera cocktail, which has a rejuvenating and cooling effect, and is considered to be good for digestion as well.

MUGGSY’S MAGIC 30ml fresh pineapple juice 30ml lime juice 5ml sugar 2-3 leaves basil 1 egg white 45ml whiskey (optional) Soda Mint and orange peels for garnish Shake pineapple juice and basil in a shaker.

Add the rest of the ingredients except soda. This is done so the egg white makes the drink nice and frothy and gives it great texture.

After the drink is dry shaken, add ice and shake it again.

Transfer to glass, and top it up with soda.

Garnish it with thin slices of mint and orange peels.

MELON & MINT 5 Watermelon wedges 60ml vodka (optional) 3 Lime wedges 15ml Sweet & Sour (mix of sugar & lime) Fresh rosemary Soda In a highball glass, muddle watermelon (de-seeded) and vodka Lightly muddle in the lime wedges.

Don’t go in too hard, or the lemon oils make the drink bitter.

Pour in 15ml of sweet & sour.

Add cubed ice to fill in the glass completely. Add soda water until halfway; you’ll see the ice melt.

Wiggle your bar spoon right to the bottom of the glass, hitting the base, give it a proper stir. Top with more ice and a touch of soda.

Agitate a sprig of mint on the back of your hand. Garnish with more lime wedges, said mint and a watermelon wedge on the rim.

MASALA CHAAS 1 cup yoghurt 2 cup cold water 2 green chilli (add as per taste/ preference) ½ cup coriander ½ inch piece ginger ½ tsp roasted cumin powder ½ tsp chaat masala Pinch of salt Combine all ingredients in blender and blend to smooth consistency. Serve right away sprinkled with little bit more cumin powder. Serve chilled.

JAL JEERA COCKTAIL 1 fistful coriander leaves 1 fistful mint leaves 5ml ginger juice 15ml lime juice ½tsp pepper 1 tsp tamarind 2 tsp roasted cumin powder Boondi (crisp and fried gram flour tiny balls) as per requirement 300ml water Add coriander, mint, ginger and lime in a blender, add a little water and grind to make a smooth purée. Transfer the purée into a bowl. Add remaining ingredients and mix well. Serve chilled. | IANS

Have you discovered these digital magazines yet?

Click here to read our magazines now.

To receive all our FREE digital magazines directly to your mailbox, email iol.magazines@inl.co.za with the word Digital.

Advertising Sales queries: Charl Reineke | charl.reineke@inl.co.za