Ever notice the best festivals & feasts usually occur towards the end of the year? I think it has everything to do with the days getting shorter. In South India the season kicks off with Krishna Jayanti in September, followed by Navratri, Diwali, Karthigai, Combined with Labor day in September, Halloween, Thanksgiving , Christmas & New Year celebrated in the US of A, thats a lot of festive days to look forward to. No wonder it gets dreary once January 2nd comes around, but then by that time, the days begin to stretch out longer again.
The concept probably precedes religion, or co-evolved along with it. With the end of harvests, It was time to huddle up and and spend the cold months waiting for the seasons to change again. Festivals must have been a natural social response in the absence of much to do and of course to dispel the invariable fright that darkness brings.
Well, I'm certainly not complaining, the plethora of opportunities to indulge in kitchen capers, the shopping spree for ingredients, whats not to love?
At home there are traditional dishes and then there are the creative ones, and the ones I like best, the healthy creative ones, the stuff that you can scarf down without having to worry too much about the amount of fat that went into it. This year the confection list included the decadent 'T-B-A shortbread'
and a baked granola like chivda which I've been gulping down by the handful. This snack is common throughout India and has more than one name depending upon which state its made, Chivda, chevdo, chanachoor, mixture. Each state adds its own flavoring and ingredients. Raisins are common in the Maharashtrian version, plantain chips & curry leaves in the South Indian Mixture, Sugar in the Gujarati version and so on. The common thread in all these versions is that the final mix is invariably deep fried.Growing up in India, one of my favorite things about Diwali was savoring all the different versions that were exchanged between the neighbors and to this day, I cannot think of any one version that stood out. I loved them all with equal delight!
This weeks Diwali post combines all my favorite aspects of the chivda variants and makes it healthy to boot. The only deep fried part is the addition of broken purple potato chips. they make a beautiful contrast to the dried cranberries added to the mix.
Baked Granola Mixture
2 cups puffed brown rice cereal (the unsweetened type, I used Arrowhead Mills)
1 cup Rolled oats (Bob's Red Mill has a great product)
1/2 cup sweetened dried cranberries or dried cherries, chopped
1/2 cup candied ginger, chopped
1/2 cup slivered almonds
1/2 cup raw pumpkin seeds
4 oz kettle cooked potato chips (the thick ones)
For the tempering:
4 tablespoons sesame or peanut oil
1 heaped tablespoon black mustard seeds
1 tablespoon cumin seeds
2 sprigs curry leaves finely cut into a chiffonade
1/4 teaspoon asafetida powder
1/4 teaspoon Cayenne pepper powder
3/4 teaspoon fine sea salt
3 tablespoons molasses
Line 2 cookie sheets with Aluminum foil. Preheat oven to 225 F.
Combine the puffed rice, oats, sweetened dried cranberries, ginger, pumpkin seeds and almonds in a large bowl.
Heat the oil in a cast iron pan. once it begins to shimmer, add the mustard seeds. Once they've 'popped, add the cumin seeds. (Cumin fries much faster than mustard and thats why I add it after the mustard). Once the cumin seeds 'split', lower the heat and add the curry leaves. Stand back since they tend to sizzle and spatter oil around, thanks to the inherent moisture. Turn off the gas or remove the pan from the heat and then add the cayenne, salt and asafetida. Last, add the Molasses (it helps to use a spoon coated with oil, to ensure that all the molasses just drips off the spoon without sticking).
Pour out the mixture into the center of the bowl with the other ingredients. Fold gently to coat evenly.
Distribute the mix evenly between the two baking sheets into a thin uniform layer.
Place into oven and bake for 20 minutes, making sure to stir the mix every 10 minutes. At the end of the 20 minutes, increase the heat to 250 F and bake for 10 minutes more. This ensures that the almond slivers get nice and crunchy. remove the trays from the oven and allow to cool completely. Crush the potato chips lightly and blend into the mix. Store in an airtight container once cooled completely.
Wishing everyone prosperous times ahead. Happy Diwali!