Festival Food - East West North South

[anil]

A few days ago a fellow punj who is more atuned to seasons than I, started talking about craving forthe baisakhi mela festivities of back home. Yesterday I heard from an old pal who is going to Kerela for Onam.

So what are the special dishes and feasts for these occasions - I used to know this when I was young but now my hard-disk seems to be going going gone

Edited April 17, 2004 by anil (log)

[Vikram]

There were several festivals in the last couple of weeks. Last Wednesday was Vishu (Malayali new year) and also, I think, Baisakhi (Punjabi new year). The big part of Vishu at my Malayali grandmother's house was the special lunch she'd cook that would end with five types of payasams (custard or porridge like sweets): pal-payasam (sweet milk and rice), wheat payasam, pradamam, which is made with dhall, jackfruit payasam and one other which I'm forgetting.

This year my grandmother tells me she scaled back a bit, and only made the pal-payasam, but hers is so good that the lack of the others would hardly have been felt. Meanwhile, according to this story below, the desire for pal-payasam in Kerala is sto strong that people are now demanding it outside the usual festival times. This has lead to the setting up of a delightful sounding concept - payasam parlours, where you go and eat payasam like other would eat ice cream.

If for nothing else, check the link for the huge MAGNIFICENT urli or pan that the man is using to make the payasam. Purists like my grandmother insist that only the thick and heavy urli is the right dish for making most Malayali sweets.

Vikram

[Vikram]

sorry, the link:

http://www.hinduonnet.com/thehindu/mp/2003...41400590300.htm

[Peppertrail]

So what are the special dishes and feasts for these occasions - I used to know this when I was young   but now my hard-disk seems to be going going gone 

Anil:

India's festival foods and feasts. What a good idea.

You mentioned Onam of Kerala- that falls on August 28th in 2004. As Vikram described Malayalis celebrated Vishu last wednesday.

I have a short piece on the myths and traditions and a few recipes of Vishu (as it is observed in my hometown) on my website.

http://www.peppertrail.com/php/displayCont...9&parent_link=3

Edited April 17, 2004 by Peppertrail (log)

[anil]

I have a short piece on the myths and traditions and a few recipes of Vishu (as it is observed in my hometown) on my website.

http://www.peppertrail.com/php/displayCont...9&parent_link=3

Ammini, what a fascinating article - Actually your whole website is very interesting. I have barely managed to scratch the surface of it

I always loved Kerela. Sigh! I should have persued that fair neighbour of mine 25 odd years ago I'd now be lazing in the backwaters instead of suffering in Hell's Kitchen

Edited April 18, 2004 by anil (log)

[Monica Bhide]

Hey you hit a nerve with me.. I have so much research and pieces on this.. so does Episure.. look for more on this thread... shortly ( meaning tomorrow night at the earliest!!)

[Peppertrail]

The three major festivals of Kerala Hindus are Vishu, Thiruvonam, and Tiruvathira. We celebrate Tiruvathira festival in the month Dhanu which falls between mid December and mid January. In Kerala Tiruvathira is essentially a women's festival - it is a celebration of devotion, beauty, divine love and dance.

On the day before Tiruvathira a special dish, Ettangadi, is prepared as an offering to goddess Parvathi. Eight different kinds of root vegetables and plantains are roasted over burning wooden logs and combined with ripe plantains, roasted and cooked red beans, sesame seeds, and fresh coconut and folded into a thick jaggery syrup. Certain special dishes—both sweet and sour Koova (arrowroot) Varattiyathu, Koova Paayasam and Tiruvathira Puzukku - are also prepared to celebrate Tiruvathira. Giving a gift of rice is a part of the Tiruvathira ceremonies in some parts of Kerala. Two days before Tiruvathira it is customary to send rice packets to relatives living in the same town or village. A rice packet consists of cooked long grain rice mixed with yogurt, milk, and butter and seasoned with fresh ginger and curry leaves. This rice is packed in fresh banana leaves, placed in stainless steel or brass containers with lids, and delivered along with deep fried, sun-dried vegetables.

In Tamilnadu this festival is called Ardra Darsanam, and they invoke the dancing aspect of Siva as Nataraja or the dancing Siva, a celebration that lasts for ten days. The special food offering at this festival is called kali, a sweet dish prepared with fried rice powder and jaggery.

More about the traditions and recipes of Tiruvathira on my web site.

[Monica Bhide]

Here is a link to more information on Onam. This informative site belongs to our very own Episure!!!

thanks Episure for sharing this with us

[Peppertrail]

Hey you hit a nerve with me.. I have so much research and pieces on this.. so does Episure.. look for more on this thread... shortly ( meaning tomorrow night at the earliest!!)

Monica:

I was hoping to read more about the festivals you had researched on. Hope someone will post about festival foods in Bengal, Maharastra, Karnataka, Tamilnadu, Andhara and so on.

[Monica Bhide]

Peppertrail.. sorry will try to post soon. the world is spinning out of control and I am a bit overwhlemed at the moment.. apologies

[Episure]

I dont have to worry about copyright problems on this one, here you go Ammini:

Parsi Jashan

Parsis are a fun loving community and celebrate every possible festival with equal fervour. They eat sweets for Diwali, dance for New Year and dress up for Christmas. Their marriages, fashions and other celebrations are accompanied by legendary feasts of meat, sweets and fish specialities. Though cosmopolitan, Parsis believe strongly in their religion and children are trained to understand the scriptures. Every child is initiated into the Zoroastrian religion at a function called the Navjot. Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colourful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal. The sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty.

Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving . Naturally a feast of typically Parsi delicacies is also served on this occasion.

CHICKEN FARCHA

Ingredients:

6 large legs of chicken

1 tbsp. chilli powder

1 tbsp. turmeric powder

1 tbsp. garam masala powder

1 cup breadcrumbs

1 tbsp. ginger-garlic paste

6 eggs beaten

Oil for frying

Salt to taste

Method:

Mix chicken with all ingredients except breadcrumbs, eggs and oil. Reserve for an hour. Steam cook till meat is just cooked but not soft. Roll each piece in breadcrumbs. Then dip in beaten eggs and deep fry in hot oil till crisp and done.

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SALI BOTI

Serves 6

Ingredients:

1 kg mutton, cubed

5 onions ground to a paste

1 tbsp. ginger-garlic paste

1 cup tomato puree

½ cup curd

1 ½ tsps. chilli powder

1 tsp. Turmeric powder

1 tsp. garam masala powder

2 tsps. Sugar

200 gms potato straws (sali)

Oil as needed

Salt to taste

Method:

Marinate meat in all ingredients except oil and sali. Leave for an hour. Heat one cup oil in a pressure cooker and add meat. Stir fry till brown. Add 2 cups water and pressure cook till done. Turn out and serve covered with potato straws.

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LAGAN NU CUSTARD

Serves 6

Ingredients:

4 cups milk

¾ cups sugar

1 ½ cups khoya (Milk Casein)

½ cup mixed sliced nuts,raisins

½ tsp. vanilla essence

3 eggs beaten

Method:

Boil milk and sugar till blended. Add broken khoya and stir till creamy. Add most of the nuts and raisins. Cool and add beaten eggs and essence. Stir well and bake in a medium oven till firm. Decorate with nuts and serve warm.You could also bake it in individual portions.

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MAWANI BOI

Serves 6

Ingredients:

4 cups sweetened khoya

2 tbsps mixed pistachios and almonds

2 leaves of silver varkh (Silver leaf)

1 fish shaped mould

Method:

Fish is an auspicious motif for Parsis. This dish is a symbol of luck and good fortune. Knead khoya with half the nuts. Grease the mould lightly and line with the varkh. Press khoya tightly in the mould and turn over on a dish. Garnish with remaining nuts.

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PATRA NI MACHCHI

Makes 8 portions

Ingredients:

8 large slices of pomfret, cleaned

1 tsp. turmeric powder

1 tsp. red chilli powder

Salt to taste

Banana leaves, lightly oiled on one side.

For the chutney:

1 tbsp. ginger - garlic paste

4 cups coriander leaves

2 green chillies, chopped

1 tbsp. amchoor or lemon juice or tamarind pulp

½ cup mint leaves

1 tsp. vinegar

Salt and sugar to taste

Method:

Marinate fish with turmeric, chilli powder and salt for an hour. Grind all chutney ingredients to a paste. Apply chutney generously to each slice of fish. Wrap in a small piece of banana leaf and secure with string. Steam these packets till fish is done.

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[Monica Bhide]

The regional cooking class I did for eG has pics of the Farcha .. if you are interested

[Peppertrail]

I dont have to worry about copyright problems on this one, here you go Ammini:

Episure:

Thanks a lot for posting the recipes.

Ammini

[spaghetttti]

ladyyoung98, with all those aromatics and the texture of the fish, they were quite tasty, thanks for asking. Perhaps the next time I steam fish this way, I'll add some ginger to the mix. What do you think?

[ladyyoung98]

actually that doesnt sound too bad at all...but then again i love ginger and im all for experimentation in cooking...never hurts to push the limits...but you also might want to leave out anything that you feel isnt going to be compatable with the ginger flavor

Edited February 5, 2005 by ladyyoung98 (log)

[spaghetttti]

A few inches of boiling water in the bottom to get some steam and keep the humidity up in the oven. Heat oven up to about 300 or so and put pig in oven for 5 hours or so.

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Carolyn, that's fascinating! For the long 5 hour oven steaming, how often is it necessary to add water?

The banana leaves add this depth of flavor and earthiness and the pork falls apart in beautiful shreds.

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Hmm, I wonder if this method would work with beef. I'll give it a try.

You can use them to serve Indian food too.

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Oooh, Episure -- that is quite lovely! Would you please describe all the (veggie?) deliciousness on that leaf? I plan to do something like this (but with yellow rice) very soon.

[Carolyn Tillie]

Carolyn, that's fascinating! For the long 5 hour oven steaming, how often is it necessary to add water?

Hmm, I wonder if this method would work with beef.  I'll give it a try.

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My theory is that the temperature of the oven is set relatively low so the water doesn't evaporate so quickly. I think the last time I did it, I only had to add extra water once.

I don't see why it wouldn't work with beef, however the benefit of doing it with a pork butt is the amount of fat -- if you use beef, I think you should look for one that is HEAVILY marbled. The length of time that the pork is there very slowly renders out the fat and tenderizes the pork -- I would be afraid that beef could ultimately end up being rather dry if not sufficiently larded.

[Dejah]

ladyyoung98, with all those aromatics and the texture of the fish, they were quite tasty, thanks for asking.  Perhaps the next time I steam fish this way, I'll add some ginger to the mix.  What do you think?

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Yetti,

I just checked out the recipe for the chicken and rice wrapped in banana leaves:

Lemper Ayam

What is Trassi? As I won't be able to get any here in Brandon, is it crucial for the taste? Is there anything I can use as a substitue?

I have cooked whole salmon fillet in banana leaves with lots of lime slices, Thai chilis, cilantro, ginger, scallions, lemongrass, salt and fresh ground pepper, splashed with olive oil. These packetsFoil can substitute, but banana leaves are much better!

Carolyn, Thanks for the method for the pork butt! I have a steamer like that and this will be a nice change from the usual pork roast!

Edited February 6, 2005 by Dejah (log)

[spaghetttti]

Yetti,

I just checked out the recipe for the chicken and rice wrapped in banana leaves:   Lemper Ayam.  What is Trassi?  As I won't be able to get any here in Brandon, is it crucial for the taste? Is there anything I can use as a substitue?

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Most respected Dejah,

If I'm not mistaken trassi/terasi/belacan is similar to haum ha. We had a little discussion about it in your Bi-racial Partnerships thread.

Trassi is the crumbly brown stuff:

Edited February 6, 2005 by spaghetttti (log)

[Dejah]

Thanks! Yetti.

I wonder if I can just use a bit of the ham ha to flavour?

I'm off to Winnipeg for a conference soon. Maybe I'll pick up some Trassi and some more leaves.

Looking forward to making the lemper ayam!

[Episure]

You can use them to serve Indian food too.

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Oooh, Episure -- that is quite lovely! Would you please describe all the (veggie?) deliciousness on that leaf? I plan to do something like this (but with yellow rice) very soon.

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Yetti,

Nice new avatar, I like what you've done with your hair.

You are right it is a veggie spread.

Starting from 6 o'clock outer ring clockwise:

Poppadom/ Papad/ Appalam

Puris

Yoghurt bowl

Fried chillies

Salt

Rasam bowl

Garlic chatni

a salad of soaked dals/lentils, grated carrots with lime and chill dressing

Beans sauted with shredded coconut

a gourd preparation

Raita

spiced Lassi bowl

Sambhar bowl

Dal

In between:

Green chilli + coconut chatni

sauted cucumber in yoghurt

spiced potatoes

The rice is missing because it is served after you finish the puris.

I'm linking the picture again so you dont have to scroll too much.

[spaghetttti]

Thanks, Suresh. Everything looks so good, how often does one eat a meal in this fashion, special occasions, and eaten with fingertips, yes?

[Episure]

Thanks, Suresh.  Everything looks so good, how often does one eat a meal in this fashion, special occasions, and eaten with fingertips, yes?

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Such a a large variety is served only on occasions or when there are enough guests.

And yes, it is eaten with the fingers. Talk about digital technology.

[percyn]

The regional cooking class I did for eG has pics of the Farcha .. if you are interested

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Some more Farcha pics are also available here.

[BBhasin]

I remember this sweet yellow rice around basant ( springtime )