India

Diwali, Coconut & Quinoa Kheer and Win Flights to India!

Posted on October 13, 2014October 18, 2014 by Deepa

Of all of the stories that are associated with Diwali, the tale of Lord Rama, his wife Sita and brother Lakshman has to be the one that is dearest to my heart. It is a tale of honour, exile, self-control and eventually, triumph. This part of the epic Ramayana begins with the self-imposed exile of Rama after an administration bungle involving his stepmother and the throne. Despite the pleas of his father the King, honour drives Rama into the forest, where he is willingly followed by Sita and Lakshman to begin what is to be an adventure-filled, fourteen year camping trip.

And what of Sita? Her adoptive father, also a King, discovered baby Sita in the fields (one assumes she was discovered by one of his staff as what King would toil the fields?). He is delighted with his find, which if you ask me is a refreshing change in the attitude of that time, when female babies were generally considered a consolation prize to sons. He raises her as his own and when she is of marriageable age, hosts the equivalent of a celestial weight lifting championship to filter out the men from the mice. Thus, Rama is found. He is known in Hindu mythology as Purushottama, literally the Supreme Being, or Perfect Man (thereby confirming that on Earth, one may find Mr. Right but can forget any hopes of finding Mr. Perfect).

So after having to suffer through watching keen suitor after keen suitor attempt to lift the heaviest bow in the world, the Princess Sita finds her perfect man, marries him and is rewarded with a honeymoon of more than a decade in the woods with no mobile phone connection and barely a hairdryer to her name. As if having to wander around in the forest with your husband and ~~the third wheel~~ his brother wasn’t trying enough for the poor lady, she manages to get herself kidnapped by Ravana, an obnoxious demon with appalling table manners.

So Diwali marks the return from exile of the trio, after Rama proves his perfection by slaying the evil Ravana, rescuing his wife and bringing her back to civilisation before she can get herself into any more trouble. Known as the Festival of Lights, an important feature of Diwali is the lighting of lamps and of firecrackers. The flames and bursts are a symbol of good triumphing over evil, of light obscuring the darkness.

Coconut Quinoa Kheer Pudding (1 of 5)

In Sydney, the law dictates that we be content with the lighting of sparklers and of small oil filled lamps, or diyas. When I was in Mumbai as a child however, it was a different story. Weeks before the much anticipated festival, we would stock up on firecrackers of all shapes, sizes and colours. Then the day would come and after the religious rituals were duly observed and obscene amounts of food eaten, all of the inhabitants would gather in front of the apartment block, the youngest kids hoisted safely onto their fathers’ shoulders.

We would often start softly, with flower pots that would spray a bouquet of light upwards and chakkars (wheels) that would spin madly when lit, spraying colourful sparks unpredictably in all directions. Some of the braver boys would venture onto rockets, placing them in used soda bottles. These had to be lit quickly, legs in take-off position, so that the mad dash to safety could be done before they launched. The grand finale would be strings of tiny ‘Dum Dum’ crackers, named so for the deafening cavalcade of explosions that began when they were lit, leaving ears ringing till Christmas. When the boxes of firecrackers had all been systematically reduced to burnt paper and the air was heavy with the strangely intoxicating scent of over-done popcorn, we would all head back into our homes (or each others’) to enjoy a vast array of sweets for dessert.

Firecrackers and sweets jostle for first place among the highlights of Diwali and in Australia, where the law is limiting, sweets win every time. There are no rules against sugary, milky gratification and indulge we do, with at least three different types of sweets every year. This year, I played with a variation on kheer, a popular condensed milk and rice pudding. In this version, the quinoa lends a nuttiness which cuts through its creamy, mildly sweet coconut vehicle. There is a pleasant coating of the tongue of thickened coconut milk and the delicate balance of the cardamom, saffron and vanilla that it carries. Jaggery lends a warm, caramel sweetness, but you could use brown sugar if you don’t have any on hand. An abundant drizzle of toasted, crushed nuts is mandatory and gives the molars something to work on in an otherwise soft world. I chose almonds and also used some Persian fairy floss that I happened to find strutting around in the pantry. From a nutrition perspective, quinoa is mostly protein and therefore a healthier option to rice. Also, the natural sweetness of coconut products means that only a small amount of sweetener is required. Serve in small bowls, as both quinoa and coconut milk are filling entities and the last thing we all need is dessert fatigue*.

Now onto the competition! St.George Bank is giving away 2 tickets to India this Diwali (see the video below), and if I hadn’t spent my leave galavanting around Tuscany and the UK, I’d be entering. To enter, all you have to do is snap a pic of some aspect of your Diwali celebrations. Post the pic on Facebook, Twitter or Instagram, with the #StGeorgeDiwali by 12 noon Sunday, October 26. The best entry will win flights for 2 to India! The competition is open to NSW, ACT and QLD residents. For further info, including T & C’s, head to http://www.stgeorgediwali.com.au/

So whether your Diwali consists of Dum-Dums and squealing children, or quiet rituals and too much food, may it be filled with light, love and sweetness. Happy Diwali!

Looking for other eggless sweet options? Try these chocolate burfi. or this raw mint slice, or these truffles or these ones.

This is a sponsored post, but words, opinions and ramblings are my own.

Coconut and Quinoa Kheer (Pudding)

Makes 8-10 serves

Get:

1/2 cup quinoa
1 tin coconut milk
1 tin coconut cream
50-70g jaggery, powdered, or brown sugar (depending on how sweet you like it)
The insides of 6-8 cardamom pods, roughly powdered
1/8 tsp (generous pinch) saffron strands
1/2 or 1 whole vanilla bean
About 1/4 cup crushed, toasted nuts of your choice

Make:

Boil the quinoa in plenty of water for 6-8 mins. Drain and rinse the quinoa well.

In a heavy-bottomed saucepan, place the drained quinoa, coconut milk, coconut cream, powdered jaggery or brown sugar, powdered cardamom seeds and saffron. Split the vanilla bean and scrape out the seeds. Place the seeds and the bean into the pan.

Bring gently to the boil, then lower the heat and simmer gently for 20-30 minutes, stirring every few minutes, until the pudding has thickened to a porridge consistency. Crush and toast the nuts in another pan while this is happening. Serve topped with crushed nuts and whatever else happens to be serving a purely decorative purpose in your pantry.

Notes:

*We all know dessert fatigue is a myth, but the weak amongst us claim it exists. Also, I may have made way too much of this and eaten it for breakfast 3 days in a row.

Jaggery is an unrefined Indian brown sugar that you can pick up at Indian grocery stores.

If you don’t have vanilla beans, you can substitute with vanilla extract or paste.

Spinach, Baby Corn and Mung Dhal Curry + Nourishing Spinach Broth

Posted on October 1, 2014October 2, 2014 by Deepa

The young man always set his stall up just outside the main gate. He would line the steel canisters up on the cheap plastic table, leaving the lids on until the first few walkers would trickle past. The gate behind him led into a paved path, which encircled a large man-made lake called Sankey Tank. Every morning, the sweetly smiling, crisp shirted young man would peddle his wares to the local residents who walked or jogged the popular Bangalore path.

Two large signs rested against the front row of vessels.

Nutritious and Healthy Hot Soups are Available Here explained the first one.

Next to it, the other sign went on to list the options: Hot Ragi (millet). Palak and Methi (Spinach and Fenugreek). Vegetable. Baby Corn. Aloe Vera and Wheat Grass.

In the earlier part of the morning, it was mainly the office-goers he served, confidently ladling hot liquids until he achieved the mixture that each customer looked forward to. They would drink quickly, blowing into their cups between sips, then rush off with a wave to begin a new day. Later in the morning came the housewives and retirees, often in pairs or threes. There was no air of urgency about this bunch and they would linger a little longer around his stall, sipping the spiced, healthful broth and exchanging news.

He wore no watch, but guessed the time according to the regulars. The old man who fed the pigeons arrived at precisely eight am, and left at nine fifteen. There was the trickle of school children that would begin at around 8.30 and trail off around nine. And the aunty who always wore a woollen beanie, regardless of the weather, usually arrived around ten.

Then, at around ten thirty, when all the walkers had walked, joggers had jogged and soup drinkers had drunk, the young man would meticulously pack away his things and head home. Every day he would take pleasure in the lightness of the canisters at the end of the morning. It made him happy that people liked his soup, so full of nourishment. And it made him even happier that the cycle home from Sankey Tank at the end of his shift was always easier than the one he had done in the wee hours of the morning.

Spinach, Baby Corn and Mung Dhal curry

Get:

2 large bunches English spinach, leaves and tender stems only, finely chopped
8-10 fresh baby corns, sliced to 2-3mm pieces
1/3 cup dried split mung dhal
Salt
Lemon juice
Boiling water
Small handful coriander, roughly chopped

For the Tempering:
2 tsp vegetable oil
1 tsp black mustard seeds
1/2 tsp turmeric powder
1/2 tsp chilly powder
2-3 dried red chillies, broken into large pieces

Make:

Boil the spinach in 2-3 cups salted water (enough to submerge it) for 5-7 minutes. Drain and reserve the water.

In a large non-stick saucepan, dry roast the mung dhal, stirring continuously until they have gained a little colour and are fragrant. Remove from the saucepan and set aside.

Boil the sliced baby corn in plenty of salted water until they are starting to become tender. Then add the roasted mung dhal and cook until the dhal is mostly but not completely cooked. Drain and reserve the water.

In the non-stick saucepan, heat the oil and add the mustard seeds. When the seeds have popped (adjust the heat to prevent burning them), add the other tempering ingredients. Add the spinach and cook for a few minutes, then add the baby corn and mung dhal. If the mixture is a bit dry, add a little of the spinach water. Add salt to taste- start with 1/2 tsp. Stir through, taste and add more salt if needed. Cook, covered, until the baby corn is fairly tender and until any excess water has evaporated (you may have to cook uncovered for a few minutes at the end).

Squeeze in a generous about of lemon juice (start with a tbsp, add more according to taste) and stir through just before serving. Enjoy with your favourite Indian flatbread.

Nourishing Spinach Broth:

Get:

The spinach and baby corn water from the previous recipe
2-3 cloves of garlic, crushed
1 green chilli, split down the middle
1-2 tsp turmeric powder
Salt and lemon juice to taste

For the Tempering:
2 tsp vegetable oil
1 tsp cumin seeds
Make:

Boil all the ingredients (apart from the oil, cumin and lemon juice) in a pot for about 15-20 mins. Add salt only if needed after tasting. Strain the broth to remove the garlic and chilly. In a separate small non-stick pan, heat the oil and add the cumin seeds. When they have popped, add the mixture to the broth and stir. Add lemon juice to taste.

Notes:

Mung Dhal, dry red chillies and all the spices are readily available in Indian grocery stores.

Quick Mango Pickle

Posted on February 7, 2014June 20, 2018 by Deepa

“It’s a bit industrial”

My Irish friend said, spoon in one hand, plate piled high with rice, rasam and pickle in the other.

“But I like it!”

The first taste of Indian pickle to the unaccustomed palate must be akin to the initial experience of India to the first time visitor. A little too much of everything, all at once. Pungent. Industrial. A cacophony of noise, each note seemingly competing with the other. Car horns and auto-rickshaw toots. The cries of hawkers, beggars and babies. Bollywood music and giggling school girls. Smells……the hunger inducing ones like fresh pakoras fried at a roadside stand mingling with that of diesel fumes from passing trucks and dung from more slowly passing cows. Dust clinging to skin with the cloying humidity. The sun’s unrelenting blaze reflected from every metallic surface.

It is the saltiness that registers first, which goes some way to balance the tartness that follows. The spices sing their soprano notes and for a moment the tongue is seized up with the too muchness of it all. A soft, yielding flesh made so by its’ weeks to months of steeping in acidic juices. The liquid gold gravy with its’ many-layered flavours coats the tongue and finally electrifies the back of the throat with a flash of heat.

An assault to the senses and chaos to a first-timer, but one where everything, somehow, just works.

This is a cheat’s mango pickle, but one that delivers all of the palate stimulation that properly pickled pickles do. A chop and stir fry later, you have in your hands a spicy, sour condiment that can be eaten traditionally with rice, spread onto a sandwich or relished however you please.

Quick Mango Pickle

Makes about a cup

Get:

2 raw green mangoes, flesh diced into 1-1 1/2 cm pieces
3 tbsp vegetable, sunflower or canola oil
1 1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp asafoetida
2 1/2 tsp rasam powder
1 tsp chilli powder
2-3 tsp salt

Make:

In a large, non-stick fry pan, heat the oil. Add the mustard seeds and reduce the heat to low. Once they have popped, add all the other spices except for the salt. Stir gently and fry on low heat for about 1 to 2 mins.

Add the diced mangoes, then 2 tsp salt and toss to coat the mango pieces in the spices. Cook on medium heat for 1 minute. Taste and add a little more salt if the pickle is still very tart. Toss and cook for another few seconds or until the mango pieces are tender, but not falling apart.

Store in clean, dry, airtight jars and refrigerate for up to a month.

Notes:
Raw green mangoes and the spices, including rasam mix are available at Indian grocers. The more green and tart the mangoes are, the better.
You could probably use coconut oil if you wish, but that will impart its own flavour to the pickle.

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