Culture curry

EID-UL-FITR celebrations signifying the end of Ramadan and daily fasting has fallen along the same days as Navratras,strengthening the fact that these two festivals have a shared history and future intertwined by our Hindu- Muslim camaraderie and common land. During such festivals,food is a symbolic part of Muslim and non-Muslims celebrating in togetherness their own very special festivities keeping in mind their religious food restrictions and culinary uniqueness.

The two festivals share a few of the same food adherences and restrictions. Going through my grandmother’s self documented recipe compilations from pre-Independence days when one could go in and out of Pakistan without a passport clearly speaks of the transfer of culinary culture between the two nations. Eid brings to our minds the toasted sweet vermicelli dish,the Sewaiyaan,Shahi mutton Biriyanis,rice dishes,Afghani korma,gravied meatballs,sweet gulab jamuns and maalpuas are often an Eid-ul-Adha favourite among the Muslims. While Navratras commence with observing a fast for nine days,Eid marks the end of Ramzaan or the breaking of fast. Prayers in both are offered for the protection of health and prosperity. This is the time of introspection,forgiveness and purification of mind,body and soul. Those following the holy Navaratras abstain from eating meat and eggs and to an extent even onions and garlic for the auspicious nine days. Eid Mubarak and Happy Navaratras to all!

Let us share love,peace,brotherhood and the mouth watering delicacies that segregate and define no boundaries. Qatayef,the Arabic pancakes served during Ramadan are filled with sweet cheese and nuts and then fried or baked. For Navratra special,a Nutri-raita which is high on fibre and nutrients,is highly satiating and yet low in calories.

QATAYEF
Ingredients
For the pancakes
1/2 tsp instant active dry yeast
1 tsp granulated sugar
1 1/4 cups warm water
1 1/2 cups wheat flour
1/8 tsp salt

For the filling
200 gms ricotta/mozzarella cheese
2 tsp granulated sugar
1/4 tsp lemon juice or grated lemon peel

For the syrup
2 cups granulated sugar
3/4 cups light corn syrup
1/4 cup orange blossom or rose water
1/3 cup warm water

Method:NUTRI-RAITA FOR NAVRATRAS
Ingredients
5 Singharas boiled
1 Potato boiled
1 Sweet Potato boiled
Pumpkin,1/2 cup steamed and grated
Lauki,1/2 cup steamed and grated
Cucumber,2 tbsp chopped
Bell peppers,2 tbsp chopped
1 tbsp roasted Peanuts
1 tbsp Coriander Leaves
1 Green Chili
1 tsp Cumin Powder
1/2 tsp Cumin seeds whole
1 Cucumber chopped
1 cup Thick Curd
1 tbsp honey
Salt to taste
1 tsp Oil

Method:Beat the curd in a deep bowl. Add honey,chillies,cumin powder and salt. Mix well. Add all the vegetables and peanuts and chill. Heat oil in a tadka pan,add cumin seeds and sauté. Pour over the raita and garnish with chopped coriander.

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(The writer is a city-based food and diet consultant who can be contacted at adda.mehrotra@gmail.com)