In my home in Delhi, in the '80s, Diwali meant school holidays, a buzz at all markets with Diwali greetings glaring at us all over the city, bags of crackers stored away for the big night and a corner kept at our home free for all the various gifts that would fill up the space in no time.
My grandmother, aunt and mother would analyse each gift, open some and pass some on... Our home was full of laughter and excitement before Diwali.
Last week, when I called my mother and I asked her whether she was gearing up for Diwali, all she said was, “Diwali always meant to be with family, praying together, the children’s laughter around the house and with us lighting the first lamps. It’s not the same with children away.”
It has been a tradition in our house, that we the girls - who are considered goddesses in a true sense - would light the first earthen lamps or diyas at our doorway. I loved this tradition. It meant so much to me and I still send my lamp home every Diwali to be lit outside our home. The first diya at my home in Dubai is always lit by my daughter.
But this year, my parents would celebrate Diwali alone and I realised that Diwali isn’t all about the sweets, crackers or gifts... It meant just being together as a family, illuminating each other’s lives by just being there for each other and celebrating the goodness in all of us.
This year I dedicate this Diwali to my parents, aunt, uncle, grandfather, grandmother and wonderful sisters (the godesses!) who have taught me to always look within and to try to illuminate the inner self which will shine the brightest always.
Two days before Diwali is Dhanteras when, as a tradition, people flock to buy utensils or gold. Rangoli designs adorn foyers of homes.
During these auspicious days, I plan to cook very special authentic food that would bring my family together onto our table and bring lots of laughter and joy in our home.
My first dish is gushtaba, a traditional Kashmiri dish of minced mutton balls in flavourful yoghurt-based gravy. Here is the recipe...
INGREDIENTS
1kg minced leg of mutton
Salt to taste
250g white or unsalted butter
1tsp cumin
1tsp minced ginger
2tsps garam masala
½tsp crushed green cardamom
1tsp coriander powder
A little asafoetida water, hing paani
For the filling
A few raisins
A few peas
Ginger jullienes
Cumin seeds
Slivers of green chillies
Coriander leaves
Salt to taste
250g of ghee or oil
2tsps kashmiri red chillies
125g yoghurt
2tsps ginger powder, saunth
Water
METHOD
1. Mix the minced meat with the butter and add cumin, ginger, garam masala, cardamom, coriander powder and asafoetida water and mix very well. The mixture should be very very fine and smooth.
2. Make balls out of the mixture. Flatten each ball and place a small quantity of the filling mixture inside it. Seal the ball very well, taking care that the mixture should not fall out.
3. In a pan, heat the ghee/oil. Add chillies, water and whisked yoghurt.
4. When it starts to boil , add the minced mutton balls. When they firm up and start to turn red, add ginger powder, a little asafoetida water and add 250 ml of water.
5. Check seasoning. Keep on dum till mutton is fully cooked.
6. Sprinkle dried mint leaves and serve with hot steamed rice.
There’s also a more elaborate version, and it’s called shahi gushtaba. Here’s how to make it:
INGREDIENTS
1kg minced leg of mutton
12g green cardamom
12g black cardamom
6g fennel powder
6g black pepper powder
3g cinnamon powder
½ pinch of ginger powder
1g of saffron
3g black cumin
Salt to taste
For the gravy
1.5 litre milk
125g ghee
4 cloves
4 pieces of bay leaves
4 pieces of green cardamom
METHOD
1. Mix all the above mentioned spices with the mince meat and make balls.
2. Heat a pan, boil the milk, ghee and other spices for the gravy.
3. After 1 boil , add the minced meat balls and cook on a low flame
4. When the mutton balls are cooked, there should be ½ litre of milk left.
5. Check seasoning.
6. Serve with steamed rice.
This is an excerpt from Sunaina Dhir Shivpuri’s blog, www.rollingpin.me. Shivpuri is a food blogger based in Dubai, a mother and a drumming student. She also loves to dig up old authentic recipes to share with the world!
