Celebrating Globally

Tzimmes
There’s a nip in the air-we don’t have an autumn to speak of, but, certainly our city looks less dusty and greener. It’s also festival and wedding time. All of a sudden the pastels and whites and cottons of summer have disappeared-there’s a vibrancy of color. The shimmer of sequins and the swish of silk. We have an unabashed love for celebration-festivals, weddings…just about anything. We are a multicultural society-therefore we get to celebrate each others festivals.Navratri-(9-nights) initiates this festival season-prayers to the Goddess in Her manifold forms.Prayers for strength (both spiritual and physical),fulfillment, knowledge and wealth.9 nights of revelry, fasting (one eliminates certain foods, and is vegetarian) and feasting. On the 10th day we, as a people will burn down large effigies of the demon king Ravana-his belly stuffed with firecrackers. How the kids used to love making their own mini-Ravanas and “bursting” them in our back yard. Many years ago. And then we celebrate Diwali-the festival of lights 10 days after Dusshera-to celebrate Lord Ram’s homecoming after an exile of 14 years.
Reading Tamarika’s blog (Mining Nuggets) http://tamarika.typepad.com/, I got to know that the Jewish New Year Celebrations are on too.And it was the 1st day of the Ramadan fast yesterday. Apparently fasting and feasting is happening globally. I was not aware of the food eating during the Rosh Hashanah. After my correspondence with Tamar, I did do a wee bit of research, and have managed to make Carrot and Sweet Potato Tzimmes.I don’t know if I did it right- but it tasted great!!
So this is the dinner I had promised for you Tamar….Enjoy the Year.God Bless and be with you

Tzimmes,Mithai and the Potatoes in Yogurt Curry

Sukhi Dal (Dry Lentil)
Sautéed Peas
Tomato Chutney (Saffron, Mace and Nutmeg, May11,2006)
Roti

For the ones who are fasting today (No onion/garlic/grain/and only a select few veggies)
Paneer Crumble
Potatoes in Yogurt Gravy

Tzimmes
Mithai (Our variety of a fudge-make wit milk and nuts)

Sukhi Dal

Most dals are gravy based. The one featured here is a favorite with Punjabi’s-full of flavor. Full bodied , and best with hot rotis.

1 cup urad dal (white)
1 cup water
¾ level teaspoon salt
¼ teaspoon red chilli powder/1/2 teaspoon turmeric powder
1 green chilli, split and de seeded
1 tomato, chopped
1 medium onion chopped
½ “piece ginger grated
2 cloves garlic, minced
2 tablespoons ghee (clarified butter)
1 onion sliced and caramelized in hot oil (for garnish)

Sauté onion, garlic and ginger in hot ghee. Add green chilli, tomato,salt, red chilli powder, turmeric powder.Cook on high heat for I minute before adding cleaned and washed dal.Add water.Once the water boils, lower heat and cook on the lowest heat –for 20mins-1/2 an hour. Place in serving dish and garnish with caramelized onions.

Sautéed Peas

2 cups peas
1 onion chopped very fine
½ “piece ginger, grated
2 cloves garlic
½ teaspoon garam masala
2 teaspoons coriander powder
½ teaspoon cumin
½ teaspoon chilli powder (red)
1 tablespoon sautéed fenugreek leaves
Salt
2 tablespoons oil

Heat oil in wok-add cumin, and when it splits add the spices and fenugreek leaves. Add washed peas. Cover and cook on medium heat. Stir inbetween.Check for done-ness of the peas.Remove from heat-serve hot.

Paneer Crumble (Serves 2)

1 cup coarsely crumbled paneer
¼ cup milk
¼ teaspoon red chilli powder
¼ teaspoon garam masala
Salt
A pinch of fennel seeds
1 teaspoon oil

Add spices and salt to hot oil.Add the crumbled paneer and milk.Cook till milk evaporates a little.

Potatoes in Yogurt Gravy

2 potatoes peeled, and cut lengthwise
1 cup yogurt
1 teaspoon coriander powder
¼ teaspoon red chilli powder
¼ teaspoon garam masala
1 cardamom, crushed
Salt
1 teaspoon oil

Boil potatoes on water till almost tender.Drain.
Heat oil-add spices and yogurt-cook for 5 minutes.
Add potatoes. Cook for 2 minutes.

People who fast eat rotis made of water chestnut flour….

Tzimmes

9 medium carrots (about 1 pound), peeled
4 sweet potatoes (about 2 pounds)
1 cup bite-size pitted prunes (about 6 ounces)
1 cup dried apricots (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup freshly squeezed orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest (from one orange)
1/4teaspoon salt

1. Heat oven to 350°. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
2. Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
3. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
Recipe Courtsey:Martha Stewart Living http://www.marthastewart.com/page.jhtml?type=content&id=recipe1964&contentGroup=MSL&site=living

I made the recipe using ½ the quantity of ingredients.
I don’t know what it should have tasted like-but the family loved it-the mix of flavors of orange, honey and cinnamon…heavenly!