“How do you pick up the threads of an old life? How do you go on, when in your heart you begin to understand… there is no going back? There are some things that time cannot mend. Some hurts that go too deep.. that have taken hold.” ….J.R.R Tolkien
There are some things that time certainly cannot mend, but there are things that certainly motivates one to pick up things where one left them half way. A recent loss in the family has left us all in a state of shock. Life has carried on, as it normally should but it seems quite weird not have the person in your life any longer. However, when I came to know that Asda is collating all the Diwalicious Recipes, I needed to make sure I set aside some time to get those creative juices flowing.
I have tried getting back to cooking the only activity which cheers me up. However, I have not managed to blog post them. Things have been pretty busy. Junior is all grown up and joined his University. I have been busy packing his things and making sure he doesn’t miss out on his favourite snacks. Apart from his move to the University halls, my new work place has occupied most of recent months. In spite of the commitments and the never ending to-do-list to sort out, I was constantly trying to organize and plan for Asda’s Diwalicious recipes.
But preparing for recipes and buying all the ingredients can be a bit of a task especially after a long break away in India. However, with Asda by your side, preparing for Diwali just got easier – with all the ingredients under one roof at great prices, not only do you get great value for your money but lots of culinary ideas to experiment with.
Junior’s move to his University was quite daunting. We made n number of lists to make sure he had everything packed for his new home. Thankfully I visited Asda to get my Diwalicious inventory and managed to get everything he required for his University stay. From his toiletries to his warm sleepers, his snacks to his kitchen pantry.
For the last few years, I have been trying to create the traditional spread with a new perspective. Presenting Marathi food, especially the desserts on the global platform gives me immense joy. It possibly is one small way that I am contributing in bring one of the lesser known cuisine to forefront and Junior gets to taste the regional food which still follows the framework of traditional food. As a family, we often speak about bringing Marathi food to the wider audience. We speak about the various elements involved in the cuisine and the bottle neck to its spread around the world. There is quite a lot that is being done yet there is a lot that needs doing. Here is my interview on https://media.zencast.fm/embed/globalise-asian-1/14.mp3” target=”_blank” rel=”noopener”>Globalise Asia where I speak about bringing Marathi Food to the forefront.
Recently, I prepared Horsegram pithle and rice in a noodles form. It was a great hit in the family and it made it all the special as the meal had both traditional and global connection.
Another time, Finger millet ambil in a savoury pannacotta form served with roasted pumpkin and potatoes gave a new look to the humble naachni ambil and daangar batata bhaaji.
Now for the Diwalicious Recipe for Asda. I had tasted a pumpkin cake, when I visited a food blogger friend in Mumbai. She had made them an incredible bake following the traditional Bhoplyache Gharge(Pumpkin puffed breads). For Asda’s Diwalicious recipes I thought of baking a similar sponge with cooked pumpkin in jaggery and a hint cardamom. This I thought can be served with jaggery shrikhand in a dark chocolate cup. Caramelised puffed rice and some toasted pumpkin seeds on top add to the texture and of course a drizzle of warm jaggery adds great dimension to dessert platter.
- 1 cups of flour sifted with 1 tsp of baking powder and 1.5 tsp of baking soda
- 1/2 cup of vegetable oil (5litres of KTC Sunflower oil in Asda is for just £4!)
- 3 eggs
- 1/2 cup grated jaggery
- 1 cup grated pumpkin or pumpkin purée
- 1tsp of cardamom powder
- In a pan add the grated pumpkin. Cover and cook for a couple of minutes.
- To this add in jaggery and cook till done. Turn the heat off and let cool.
- Preheat the oven to 180 degrees. Whip the eggs till they are frothy.
- To this add in the cooked and cooled pumpkin-jaggery mix. Mix well.
- To this add oil, one tablespoon at a time and mix again at a constant speed.
- Add in the sifted flour in portions and fold into the mixture.
- Add in the cardamom powder and mix well.
- Pour this batter into a pre-greased cake tin and bake till done.
- My oven needs 50 mins to bake completely. Cool the cake and free from the tin. Cut the cake into small squares. Each square piece is going to be the base for the shrikhand cups.
- 1 pack of Greek Yogurt
- Grated jaggery
- Castor or confectioners’ sugar as much one likes
- Chopped nuts of your choice (optional)
- Saffron strands infused in warm milk
- Cardamom powder
- Tie the yogurt in a muslin cloth and hang on a tap.
- Place a bowl to help contain the water that is drained. Once the water is drained, scoop out the yogurt into another bowl.
- For 2 cups of yogurt, we need 1 cup jaggery.
- Scoop a portion of yogurt and add in the jaggery. Mix the jaggery well. Fold this with the rest of the mixture.
- Add in the cardamom powder and the nuts of your choice.
- 150g dark chocolate
- Cups to mould the chocolate cups.
- Grate the chocolate.
- Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 2-3 minutes.
- Fill each cup a little less than half with chocolate.
- Rotate to coat all sides of the cup with quite a thick and even layer of chocolate.
- Pour the excess chocolate back into the bowl.
- Scrape the top edges and place them upside down on a draining tray until you prepare the rest of cups.
- Save some melted chocolate to drizzle over the dessert.
Caramelised puffed rice:
- Puffed rice 1/2 cup
- Jaggery grated 4 tbsp
- Water to melt the jaggery 2 tbsp
- Nutmeg powder a pinch
- In a pan, mix in water and jaggery.
- Let this mix thicken on a low flame.
- Once thickened, turn the heat off.
- Add in the puffed rice and the nutmeg powder.
- Jaggery will harden quickly holding on to the puffed rice.
- Pour the mixture whilst it is still hot on to a greased plate to spread the caramelised puffed rice.
- Once cool, these can be broken to the desired size.
- Cut a square piece of pumpkin sponge.
- Place it on a dessert platter.
- Fill in the chocolate cup with jaggery shrikhand. Place it on the sponge.
- Top the dessert with caramelised puffed rice and pumpkin seeds.
- Drizzle with chocolate sauce just before serving.
Here are some of the brands and products which are on special offer this Diwali season:
|5 KTC Oil||£4.00|
|10kg Laila Flour||£4.00|
|5kg Salaam Rice||£5.00|
|10kg Himalaya Rice||£12.00|
|5kg Tilda Basmati Rice||£10.00|
|1kg Lancashire Farm Whole Milk Bio Yogurt||£1.00|
|5kg EE Chakki Atta||£4.00|
|10kg Elephant Atta||£5.00|
|1kg Asda Onions||50p|
|2.5kg White Potatoes||£1.29|
|400g Shz crushed garlic||£0.60|
|400g Shz crushed ginger||£0.60|
|Laila Basmati 10kg||£9.50|
|300ml CM Coconut Oil||£2.50|
|400g KTC Coconut Oil||£0.50|
|2kg KTC Gram Flour||£2.00|
|100g Rajah Jeera Powder||£0.60|
|100g TRS Turmeric Powder||£0.50|
|100g TRS Chilli Powder||£0.50|
|1.75kg Indus Red Lentils||£2.50|
|1.75kg Indus Channa Dal||£2.50|
|1.75kg Indus Chickpeas||£2.50|
|250ml KTC Lemon Juice||£0.40|
This is a paid review yet all my opinions are my honest.