The festival of lights can also be called festival of flavours. Indian food is full of flavours and it varies from region to region.
On Diwali day, a special traditional food is cooked in every Sindhi homes. It is called Satt Bhajju, a pure combination of seven vegetables cooked in a clear stew with no spices, just salt and black pepper.
Every community have their own traditional food during Diwali festival.
It is a long held Bengali tradition to eat ‘Choddo Shaak’, a preparation made of 14 different leafy greens, on the day before Kali Puja or Diwali. (Diwali in Bengal coincides with Kali Puja and it is believed that a hearty meal of the fourteen greens keeps the evil spirits away.). ‘Gajerela’, a runny carrot kheer loaded with slivered almonds, is Diwali dessert pudding eaten mainly in north India. Light and fluffy, with a sour and spicy seasoning of chilli powder and dry mango powder,‘Cholafali’ is melt in the mouth traditional Gujarati snack enjoyed during Diwali.
‘Poha’, or flattened rice, is the star of a traditional Diwali celebration in Goa. Locally known as ‘’Fau’, it is prepared in five different ways on Diwali — Batata Fau (with piquant potatoes), Kalayile Fau (with jaggery and spices), Doodhatlye Fau (with milk), Rosathle Fau (with cardamom-infused coconut) and a simple sweet poha prepared with curd or buttermilk.
There is certain kind of festivity in air that brings family and community together. All over the world, we see families of all ages participate in community functions during festivals, (but unfortunately), quite lately, it has been observed that the youngsters (in India specially) show little interest in family functions and prefer hamburgers, pizzas or Chinese cuisine instead of eating traditional food during festivals. Many of them are forced to take part in family customs and culture and to enjoy the traditional food and some of them do start appreciating it too.
Besides traditional food there are sweets, desserts, farsan and savories specially made during the festivals.
Enjoy this Diwali with Home Chef Ritika Ahuja, She is busy making Diwali hampers of every kind.
Home Chef Ritika Ahuja(of foodfahionandmoremumbai fame) started with basic cakes, tea time cakes and gradually moved towards frosted and layered cakes. She attended few classes and upgraded to making chocolates too. Presently, her tea time and travel cakes like dry fruit cake, Parsi Mawa cake, Date and Walnut cake, Almond and Cherry cakes are most popular. Her Indian sweets like Besan Barfi, Sev Barfi and Kalakhand are also loved by most.
Ritika Ahuja was also with Authenticook for a couple of years for Sindhi Cuisine and then with TinyOwl as a Chef. She is also a fashion designer.
Her love story with food started at a very early age. She belonged to a small family where her mom used to indulge them with delicacies and great variety of evening snacks.
“In those times eating out was not so frequent but ordering in or picking up food surely was. Chinese food was very popular. I remember “Chinese Room” at Kemp’s Corner. It was our favourite eating destination. Remembering the Chilly Chicken from there still makes my mouth water. It was so good! “ She remembers fondly.
After marriage, her adventure with food continued, but now, it was she, who was preparing it. She experimented with new cuisines for her family to enjoy - Pizzas, Chinese, Butter Chicken, Biryani. Her Sindhi cuisine like Sindhi mutton and Kadi Chawal were the most loved dishes!
“Later, I felt the urge to try out dishes that I had heard about but never tried cooking before. Thus began my fascination with bakery and desserts.” She says
She has many good food memories to share. One that she vividly remembers is on her Jaipur trip. “During our trip to Jaipur to explore the textile market, we had an exhausting day and were looking for a decent place to have dinner. We entered this restaurant called HANDI on MI Road and ordered their specialty ‘Laal Maas’. It turned out to be absolutely delicious. It is a traditional Rajasthani mutton delicacy prepared in yoghurt, hot spices and dry red chillies. We had it with Roomali rotis. It was an unforgettable experience. In fact I really would not mind going back to Jaipur just to repeat this experience. I had loved it so much.”
She is happy to share her recipe of Crème Caramel
1. Take ¼ cup of water and ½ cup of sugar in a pan.
2. Keep on slow heat, do not stir.
3. Soon golden coloured caramel will be seen.
4. Remove from heat and pour into your pudding bowl.
5. Boil 1 lire milk in another sauce pan for half an hour.
6. Add ½ cup sugar, boil again for another 10 minutes.
7. Remove from heat.
8. Let it cool to room temperature.
9. Add 1.5tsp vanilla essence.
10. Add 6 eggs.
11. Beat with a whisk/rotary beater till thoroughly mixed.
12. Pour this mix into the pudding bowl over the caramel.
13. Preheat the oven to 180 degrees celsius.
14. Steam or bake the pudding bowl in over with 2 cups of water in a tray.
15. After 30 minutes, remove from oven and let it cool.
16. Refrigerate for 4 to 5 hours
17. Remove to serve.
18. For plating, you over turn the bowl to place the pudding upside down in a dish.
19. Ready to serve.
20. Options.Garnish with thinly sliced nuts.
Follow her Instagram account at foodfashionandmoremumbai
Stay connected on her Watsapp at 98205 44070
No comments:
Post a Comment