Fasting, feasting and the victory over evil

Today we complete the 9 days of prayer to the many magnificent forms of the Mother Goddess, fasting….and feasting. Yesterday we had the ceremony for the “kanjaks”-little pre-pubertal girls. For many people who have observed 9 full days of fast, on this day grain and other vegetables are re-introduced into the meal. One may not be the most religious of all people. Yet in this season one is just drawn into the fervor and flavor of the season. And one keeps up the traditions, the rituals and everything associated with it. Something that probably has been going on for generations in this household. In a few hours from now,just before sun down-we’ll hear the fire crackers loud and clear-as the effigies of the 10 headed- Ravan, Meghnath and Kumbhkaran are blown to bits signifying the victory of good over evil And I’ll fondly remember how we used to take a car load of excited kids to watch this spectacale.Because of the surging crowds we’d have them safely perched on Dad’s or Granddad’s shoulders…or we’d let them watch sitting or standing atop the roof of the car. Such fun…taking the kids to see the larger than life evil doers. Holding their pudgy hands and meandering our way through those crowds. Buying those fake, gold edged bows and arrows (Lord Ram killed Ravan with a bow and arrow) Beautiful gilt-edged memories.Re- living them? Even better.Happy Dusshera!


http://www.mantraonnet.com/navratri.html

Poori (Deep fried whole wheat Indian flat bread
Potato Curry
Black Chickpeas
Sooji Halwa

2 cups whole wheat flour
¼ teaspoon red chilli powder
1 tablespoon oil
1 cup warm milk
Pinch of salt
Oil for deep frying

Knead the flour, using the warm milk.
Break off small ball sized bits.Dip in a little oil, and roll out flat into 21/2 -3” diameter flat puris. Deep fry in hot oil, till puffed up and light brown.
I prefer using milk over water-it ensures that the puri WILL puff up!

Potato Curry

4 potatoes boiled, cooled and peeled
1”piece fresh ginger, grated
3 teaspoons coriander powder
1 teaspoon cumin seeds
½ teaspoon garam masala
½ teaspoon red chilli powder
½ teaspoon turmeric powder
Salt
2 cups water
1 tablespoon oil
Chopped green coriander for garnish

Heat oil in a pan-add cumin and once it splutters, add the ginger, turmeric, red chilli,coriander and garam masala powder .Put in the cubed potatoes, mix so as the masalas coat them. Add the water, cook for 5-10 minutes till the gravy thickens. Garnish with coriander.

Black Chick Pea Masala

1 cup black chick peas soaked in water with ½ a teaspoon of soda bicarb , overnight
3 cups water
1” piece grated/crushed ginger
4 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon red chilli powder
1 teaspoon amchoor powder
1 teaspoon cumin seeds
Salt
2 tablespoons oil

Drain the water from the soaked chick peas.
Add the water to chickpeas, and pressure cook them till tender-about 15-20 minutes.
Cool the cooker, drain the chick peas from water-reserve the water .
Add cumin seeds to the hot oil, and then add the grated ginger, coriander, amchoor, chilli powder,garam masala.Add the chickpeas to the masala-mix well-add one cup of the reserved liquid, and let it cook on high heat for 15-20 minutes.Add the reserved “soup”a little at a time.

Sooji Halwa

1 cup sooji (semolina), dry roasted till very light brown on a griddle
1 cup sugar
3 cups water
2 -3 green cardamom, peeled and crushed (else use ¼ teaspoon cardamom powder)
A few strands of saffron mixed with 1 tablespoon milk
1 cups ghee (clarified butter)
½ a cup slivered almonds
2 tablespoons raisins soaked in ½ a cup of water
Silver foil for garnish

Add sugar, cardamom to 3 cups water-boil on high heat till sugar dissolves.
Heat ghee in a wok. When hot add the slivered almonds, and when light brown, add the sooji.Roast on high heat till light brown.Lower heat, add the sugared water, a little at a time, stirring constantly, so that no lumps are formed.
Drain water from the raisens; add to the sooji.Stir to mix.
Place in a serving platter. Garnish with silver foil.