Diwali treats: creating happiness for the less fortunate

CHEF Syam Das has been in full bake mode for weeks, working hard to ensure all his Diwali sweetmeat orders go out on time.

He says the auspicious day, celebrated by most Hindus in South Africa on Monday, is not just a happy, colourful affair; feasting plays a huge role, with some opting for lavish non-vegetarian options, while others observe strict vegetarianism.

Das recalls that as a child, Diwali was a festive day filled with family and food, and these memories remain his greatest “treasure chest". Now, he spends the day creating the same happy memories for those less fortunate.

“I fondly remember waking up early, extremely excited, starting the day with a three-oil bath and then praying with my dad, with sweetmeats placed by our prayer altar.”

Afterwards, they would dress up in new clothes and visit family.

“I remember my mum’s banana puri and her gulab jamuns, they were the best. Now that I am grown up and after losing both my parents, life has changed so much. As a professional chef and humanitarian, my focus remains the same: I try to relive my childhood by bringing happiness to the less fortunate on this most auspicious day.”

Das runs a catering business called 108 Chef and works across the country at various functions and special occasions throughout the year. This Saturday, he will be hosting a Diwali bake sale at his home at 402 Lenham Drive, Phoenix, where he invites the community to come and enjoy a selection of his festive treats.

Then he rattles off the mouthwatering dishes typically cooked to celebrate the occasion:

“Many people choose to cook traditional foods such as vegetable biryani served with dal, soji, and salad. Others, like myself, will prepare sugar beans with potatoes, pumpkin, butter paneer served with puris and mint chutney.”

Iconic staples like kachoris, poli, vada, gulgulla, and puri patha are also enjoyed.

Here are three recipes you can try for Diwali.

Kachoris

For the filling: 

1 tablespoon butter

1 cinnamon stick 

1/2 tsp jeera seeds 

1/2 tsp mustard seeds 

1 bay leaf 

1 cup sweetcorn 

Salt to taste 

1 red pepper 

1 green pepper 

1 yellow pepper

Peppers must all be chopped into small pieces

1/2 cup of crumbled paneer

chopped dhania

Instructions:

Melt butter in a pan over medium heat. Saute the jeera, mustard, cinnamon and bay leaf. Add in the sweetcorn and salt. Cook for about 4 to 5 minutes. Remove from heat. Add in the chopped peppers, paneer and dhania. Mix well and leave aside. 

The dough: 

2 cups cake flour

1 cup brown bread flour or nutty wheat 

100 gr butter 

Enough water to form a soft pliable dough. 

Instructions:

Put all the flour in a mixing bowl, and mix well. Add the butter and form into bread crumbs. Add enough water to form a smooth soft dough. Mix well. 

Form the dough into a long roll. This should make 10 portions. Roll each portion into a ball. Then roll as if you are making rotis. 

Cut the roti into a half. Now this would resemble half a moon. Gather both ends together pressing down in the centre. Bring the bottom V up and flip over. 

Fill with the mixture and seal with a pleat. 

Deep fry in oil over medium heat.

Vegetable Biryani (serves 8)

Part 1:

Take four potatoes and cut them in half. Wash then add a little egg yellow colour, deep fry and set aside. 

Part 2: 

Two large onions chopped

Add 1/4 cup oil.

Fry onions until brown then set aside. 

***Add half of the fried onions to the potatoes and mix the potatoes well. Keep aside.

Part 3: 

1 cup masoor dhal, 

1 teaspoon turmeric, 1/2 teaspoon salt

Boil until soft and tender. Set aside.

Part 4: 

Four cups of parboiled or Basmati rice

2 tsp salt

Cinnamon sticks

Bay leaves

Cardamom pods

Water

Add spices to water and cook the rice until firm, then strain. 

Part 5:

Combine the following veggies: 

2 cups broken green beans

2 cups diced carrots 

2 cups gadra beans 

2 cups peas 

Add: 

4 tablespoons of rombo rosi masala

1 teaspoon garam masala

1 teaspoon dhania powder

1 teaspoon jeera powder

1 teaspoon hing (asafoetida)

1 teaspoon biryani powder

1 tablespoon salt

A handful of curry leaves

A handful of mint

4 tablespoons ginger/garlic paste 

The balance of fried onions with the leftover ghee/oil

2 cups yogurt

Mix well

Add a few strands of saffron into warm milk, cover and set aside.

Part 6: 

Heat 1/4 cup ghee in a large pot and drop in marinated vegetables.

Allow to fry for about five minutes and then mix well.

Add 2 cups of water and cook until the gadra beans are soft.

Add lentils, cooked rice, and the fried potatoes with onions. Do not mix. Pour over the saffron milk. Place in the oven for 45-60 minutes. 

Garnish with chopped coriander, mint and curry leaves.

Burfi Soji 

500g semolina 

1 tsp elachi powder

1/4 tsp egg yellow color 

100g sultanas 

100g desiccated coconut 

100g nibbed almonds 

500g melted butter

300g sugar 

1 cup boiling water

1 cup milk powder

0.5gr saffron 

4 cups boiling water 

Method: 

Combine one cup boiling water with saffron and milk powder, mix well and set aside. 

In a large thick based pot combine semolina, elachi, egg yellow, sultanas, desiccated coconut and nibbed almonds. 

Place over medium heat and gently toast for 3 to 4 minutes. 

Add in the melted butter and allow to fry for 3 to 4 minutes, stirring occasionally. 

Add in sugar, mix well and gradually add in the 4 cups of boiling water, while stirring until all of the liquid is added. 

Add the milk powder mixture and mix well until the soji starts to pull away from the sides. Garnish with cream and almonds.