Tag Archives: Festivals

Happy Diwali

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The house is clean and sparkling
The lamps are ready to be lit and company charming
The doorway is adorned with beautiful patterns
The house is all lit up with flickering lanterns

Wake up early to throng the temples
Give thanks to the Lord with plates of offerings
It’s time to visit family and friends
Time to treat them to yummy goodies and presents

It’s time to break out the new clothes
Pretty as a picture, you preen and pose
The dazzling array of colours all around you
Portends happiness anew

But in all these moments of happiness and joy
Give a thought to those who are in sadness and misery
Make time for them, give them a reason to smile
Because that’s what makes life good and worthwhile

Diwali is the festival of light and happiness
That’s what makes it so auspicious
Celebrating with friends, relatives and family
Here’s wishing you all a very HAPPY DIWALI!

Recipe: Semiya/Vermicelli Payasam (Dessert)

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IMG_6073This sweet is the favourite of everyone at home, especially the children and is my go-to recipe when I need to whip up a sweet for any festival. GG & BB love it so much that I have to hide some for S, otherwise, he won’t get any when he comes home from work! This is a very easy recipe but takes a little bit of time stirring if you want to get the rich taste.

IMG_6072Semiya/Vermicelli Payasam

Ingredients:

  • 1 cup vermicelli
  • 1 cup sugar
  • 1-litre milk (full cream is the best for taste)
  • 10-12 pieces cashew nuts (chopped into half)
  • 2 tbsp raisins
  • ½ tsp cardamom powder
  • 2 tbsp ghee

Method:

  • In a deep bottom pan, heat the ghee and when it warms, fry the raisins till they plump up and keep aside in a kitchen towel.
  • In the same pan, fry the cashew nuts until they turn brown and crisp and remove into the same kitchen towel.
  • With the remaining ghee, fry the vermicelli till it becomes brown and starts to develop an aroma.
  • At this point, pour 1/3 to half a litre of milk and let it come to a rolling boil. Reduce the flame and let the milk and vermicelli boil until the vermicelli is completely cooked. This will take between 15-20 minutes. If at any point, the milk reduces, add some more milk to cover the vermicelli.
  • When the vermicelli is completely cooked, add the remaining milk and let it come to a nice rolling boil.
  • Now add the sugar and let it boil for a while until the sweet has thickened.
  • Add the sugar, cardamom, saffron and the nuts and let it boil for another 5 minutes.
  • Remove from the flame and let it cool before serving.
  • This sweet is very tasty both hot or cold, but we prefer to drink it cold. A few hours in the fridge really improves the taste dramatically.

Tips:

  • If you want to increase the proportions, just remember to put the sugar and vermicelli in a ratio of 1:1.
  • I prefer to use a pestle and mortar to grind my cardamom on an ‘as I need it‘ basis. I feel that grinding a whole bunch of cinnamon at the same time makes the smell of the spice go away after a while. You will need the pods from 5-6 cardamoms to make up ¼ tsp of the powder.

Diwali Recipes: 7 Cup Cake

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This is another traditional tambram recipe and which is one of my go-to recipes when I need to make something quickly. It does take a bit of time to make, but the efforts are super worth it! The ingredients are given as cups which is where the name of the recipe came from, but essentially it’s just a measure. It doesn’t matter how big your cup size is, just use the same amount for all the ingredients and your cake or barfi will come out fab!

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Ingredients:

  • 1 cup chickpea flour or besan
  • 1 cup ghee
  • 1 cup grated coconut (you can fresh or frozen, I’ve used fresh for this recipe)
  • 1 cup Milk
  • 3 cups Sugar

Method:

  • Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
  • Fry the chickpea flour or besan in a dry pan and do not overfry it. Stop when it starts changing colour. At this point, add the coconut, sugar and milk to the pan and continue stirring.
  • When the sugar starts to dissolve, add the ghee and keep stirring. You will need to keep stirring the pan, so that the mixture does not catch in the bottom.
  • After about 15 minutes (more or less depending on your quantity), the mixture will start leaving the sides of the pan. At this point, take a few drops and put it in your greased plate. If it stays in shape, it is ready, otherwise continue stirring and repeating this step till you get to this point.
  • Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container.

This should be good for a week or so outside and around 2 weeks or so inside the fridge.

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Diwali Recipes: Coconut Barfi

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Another typical recipe, this one also needs a good bit of stirring so a good arms workout with this one!

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Ingredients:

  • 2 cups grated coconut
  • 1.5 cups Sugar
  • ½ tsp Cardamom Powder
  • 1 cup Water

Method:

  • Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
  • For this recipe, you need only the white part of the grated coconut. If you plan to grate your own, stop at the point when the brown part starts getting grated. Or you could do what I did, which was to buy freshly grated coconut from your local Indian store.
  • In a pan, saute the grated coconut till you get a nice aroma from it. Do not let it brown. Remove it from the pan and add the sugar and water and let it come to a rolling boil. You can also add a couple of teaspoons of milk to the mixture so that any dirt in the sugar comes up and you can remove it. This trick also makes the barfi more white which is aesthetically more pleasing. At this point, reduce the flame and let it boil till it thickens to a single string consistency.
  • This means that when you take a drop of the mixture from the flame and touch it with your thumb and index finger, it will stick to both fingers and form a kind of string.
  • When the sugar mixture reaches this point, add the grated coconut and stir for a couple of minutes. Add the cardamom powder and continue to stir at a low to medium flame. When the coconut completely absorbs the sugar water mixture and starts to leave the sides, it’s time to take it off the flame. You can also test it by putting a couple of drops in the greased tray. If it stays in shape, it’s time to remove it from the flame, otherwise continue stirring and repeating this step till you get to this point.
  • Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container. This should be good for a week or so outside and slightly more inside the fridge.

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2105 Week 44 Update

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Surprisingly this week went by faster than I thought it would. Work-wise, it’s still the same. I don’t have enough work to fill the eight hours at work. The day I have something to occupy my time for atleast half the day, I am happy! I’ve realized it’s far more difficult to pretend to be busy and do work than to actually do something….

Tomorrow is Diwali, the festival of lights and probably the most important festival in the Hindu calendar for the year. I’ve been busy preparing sweets and savories and have over-extended myself this year. Hopefully by the end of the day, I actually finish making all that I have planned for…

Beofre the festival, people clean and if possible, renovate and decorate their homes. The festival is celebrated slightly differently in North and South India. What’s common is the creation of beautiful rangolis or patterns made from coloured flour outside homes and decorated with lamps. The lamps are kept lit throughout the night so as to invite Goddess Lakshmi, the Goddess of Wealth into your home. People also wear new clothes across the country on Diwali and burst fire crackers outside.

In South India, Diwali is celebrated as the day Lord Krishna defeated the evil demon Nakasura and is called Naraka Chaturthi. Here, traditionally, especially in Tamil Brahmin homes, if the festival falls on a new moon, everyone wakes up super early and the lady of the house first takes a bath and lights the lamp. Then one by one, family members come and sit in front of the lamp where the lady of the house will put some gingelly oil which has been prepared the previous evening on them. They then have a bath and come and prostate before the Lord, after which they get their new clothes. Before they start the feating which is typical of the festival, they are also given a medicinal legiyam which sort of helps digest all the fried food and sweets which you eat throughout the day.

In North India, the festival is celebrated as the day Lord Rama, from the epic, Ramayana was welcomed back home to Ayodhya in present day Uttar Pradesh along with his wife Goddess Sita and brother Lord Lakshmana after a 14 year exile. Lamps are lit to welcome the trio. Prayers are also said to Goddess Lakshmi, the goddess of wealth in the evening of Diwali.

Certain communities also welcome their new year on the last day of the celebrations.

Here’s wishing all of you a very Happy Diwali! May the festival of lights light up your lives and bring you happiness and abundant prosperity….