A MODERN DIWALI
Celebrate the victory of light over darkness — and the simplified recipes that spare hours over a stove
According to lore and legend, Diwali, also called the festival of lights, was first celebrated pre-500 CE, when King Rama returned to his hometown of Ayodhya after being wrongly banished to an austere life in a forest for 14 years. The entire town lit candles on the rooftops, balconies, gardens and streets to celebrate the beloved Rama’s homecoming.
Even today, Diwali is celebrated with much fervor across India and many parts of the world. It is a celebration of good over evil, with prayers, rituals, gift giving and fireworks. Homes or offices are renovated and scrubbed clean, people often decorate entrances with “rangoli” — sand, rice or colored powder drawings — to bring in good fortune and positive energy. Towering effigies of the 10-headed villain Ravana, who represents forces of evil, are burned in large communal bonfires the evening before. Thousands of drama-dancemusic plays based on this story are performed at outdoor fairs.
Foodwise, Diwali is a time for indulgence and excess. However, because of the spiritual and reverent nature of the festival, even meat eaters eat vegetarian foods. Luscious paneer and vegetable curries, flaky samosas, puffy pooris and ghee- and nut-filled halwas float through my mind as I reminisce about the Diwali of my childhood. But, with our busy lives these days, I want the celebration without having to sweat over a stove for too long. Here, the paneer mushroom pie can be made a day or two before but baked the day of. The fritter mix can be made the day before; so can the cauliflower ghee roast.
Whether you celebrate Diwali or not, light a candle, eat something decadent, something sweet and raise a glass to join us Sunday in celebrating the victory of light over darkness and good over bad. Happy Diwali!
Pomegranate Pilaf
1½ cups basmati rice 1 small beet
2 large cinnamon sticks 2 cups pomegranate juice 1 teaspoon chili powder 1½ teaspoon salt 3 tablespoons ghee 1 teaspoon cumin seeds 1 cup pomegranate seeds,
for garnish
Instructions: Rinse the basmati rice 2-3 times in tap water then soak the rice for 2-3 hours. Drain.
Slice the beet into 5-6 slices. Combine the beet, drained basmati rice, cinnamon sticks, pomegranate juice, chili powder, salt and 1 cup water into a stockpot and bring it to a boil.
Turn the heat to low, cover the stockpot and simmer the rice for 8-10 minutes. Turn the heat off and let the pilaf rest.
Heat up the ghee and when it is just shy of smoking, add the cumin seeds. They will pop and sizzle — immediately pour into the rice and fold gently. Remove the beet slices. Serve the rice warm garnished with pomegranate seeds.
Makes 4-6 servings