FESTIVE FOODS
It's the season of festivities and here are
delectable reasons to celebrate
The festival food customs speak dimensions of
the creative and God-fearing outlooks of our ancestors who associated food
offerings of different seasons with the festivals. Our lineage has given us a
rich and gorgeous bent of traditional recipes that pass on from one generation
to the other since ages.
SEASONAL
BOUNTY
It is the food preparations that mark the
commencement of any festival with its own cuisine with special dishes being
prepared and the seasonal background plays an important role in the
celebration. Seasonal vegetables, fruits and some explicit meats are ways of
the almighty to keep us healthy and hearty. If you notice clever use of
seasonal produce is an integral part of our festival celebrations. When the new
harvest sets in at `Sankranti' throughout India dishes are prepared out of new
rice, pulses, jaggery, etc.
During Ugadi, the summer sets in, hence, cool
drinks and pachchadi of cucumber and soaked pulses are a common factor. At the
onset of monsoons aka `Shraavan', lots of green vegetables, fresh coconuts,
bamboo shoots, roots, special leaves and flowers are used in many recipes.
During the winter festivities, Ghee, dried nuts are used in plenty.
THE
DEITIES
Durga Puja celebrates Shakti, the mother
goddess, continues for over a week; and preparations begin much before. `Bhog'
which is a meal is presented every day during the week.Fragments of the meal
include moong dal khichdi, charachari which is a blend of vegetables; tomato
chutney; and payesh (Bengali style rice kheer). Sweets are highlighted during
the Diwali celebrations owing to the victory of good over evil. Milk victory of
good over evil. Milk pudding, butter, and curd recipes denote cowherd Krishna's
birthday, Janmashtami.Modaks of fresh coconut, regional variations of Murukku,
laddoo etc are believed to be favourites of Ganesh and are offered on Ganesh
Chaturthi.
CELEBRATIONS
Uttran:
Chikkis, ladoos, Makkai ki roti, Sarson ka saag,
budana khichdi.Mahashivratri: Bhaang, kaju burfi. Holi:
Gujia, peda, rabri, Malpua, burfi.Baisakhi:
Choley, Sesame laddoo.Eid: Sevaiyyan, Biryani, Malpua, Gosht, Phirni.Ramadan:
Mutton korma, Biryani, sweets.Christmas: Cake, Mulled wine, fudge, fruit bars,
soufflé, cookies Lohri:
Atta laddoo, chikkis, pinni, peanuts.
Karwa Chauth: Whole Urad Dal, Gobhi aloo,
Steamed Rice, Parantha, Matthi, Seviyan, Radish Salad, dry fruits.
Navratri: Dry fruits, Fruits and all things made
without using flour.Relish the treats this season.
Rupali Dean is a Delhi-based food and travel
writer
ET10SEP15
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