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University of Montana’s
South & Southeast Asian Cultural Organization
Dear Friends, Over the past year, there have been several significant developments in our club. The first, and foremost, is that our name changed at the end of the 2002 academic year from the Indian Student Association to the South and Southeast Asian Cultural Organization (SSEACO). This name change reflects the growing diversity of the international community at the University of Montana. Currently at UM, there are undergraduate and graduate students, as well as many faculty and staff who hail from India, Pakistan, Bhutan, Bangladesh, Malaysia, and many other pacific rim countries. The goal of the SSEACO is to provide its members and the community with… Many of you attended the Diwali festival in November 2002, which was our largest and most successful event yet! Each year the SSEACO hosts a feast in celebration of the holiday of Diwali, the Festival of Lights. The feast includes traditional drinks, dishes, and deserts, and is free and open to invited members of the UM and greater Missoula community. Student members of the SSEACO speak to the gathering about the history of Diwali and the significance of Diwali to their lives. This year’s festival attendance was record breaking for us: over 500 people came to celebrate and learn about Diwali and a good time was had by all. In March 2003, the SSEACO held its first celebration of Holi, the Festival of Colors. This small gathering was held at the University Villages Community Center and was attended by approximately 50 people. In addition to the delicious cuisine outlined in this booklet, participants enjoyed a wonderful presentation of traditional Indian music. After the celebration, many SSEACO members adjourned to the Gallagher Business Building to watch India play Australia in the Cricket World Cup Finals! Finally, in the spring of 2002, the SSEACO secured funding from the Associated Students of the University of Montana (ASUM) to purchase a complete set of cricket gear! During good weather, we regularly play cricket on the UM oval. Many passersby have joined us and expressed interest in learning more about the game of cricket, which has provided an enjoyable and productive medium for cultural exchange. There are also some international students playing cricket at MSU and we are trying to setup a friendly Griz versus Cats cricket match. Thank you very much for purchasing this recipe booklet and for your continued support of the SSEACO organization. Namaste.
Table of Contents
Diwali – The festival of Lights ............................................ 4 Raj’s Famous Tandoori Chicken ........................................ 5 Butter Chicken .................................................................. 5 Channa Masala ................................................................ 1 Shahi Korma (Lamb Curry)................................................ 1 Spiced Rice – Pulao.......................................................... 7 Bisibelebath (Arvind’s Sambar Rice) .................................. 1 Mango Lassi..................................................................... 1
Diwali – The festival of Lights
Perhaps the most well known of the Indian festivals: Diwali is celebrated on a grand scale in almost all the regions of India, as well as in Indian communities throughout the Diaspora, and is looked upon as the beginning of New Year. Even countries like Kenya, Thailand, Trinidad, Siam and Malayasia celebrate this festival, but in their own ways. The word "Diwali" is the corruption of the Sanskrit word "Deepavali" -- Deepa meaning light and Avali, meaning a row. It means a row of lights and indeed Diwali is colloquially known as the "festival of lights", for the common practice is to light small oil lamps (called diyas) and place them around the home, in courtyards, verandahs, and gardens, as well as on roof-tops and outer walls. The exchange of sweets and the explosion of fireworks also invariably accompany the celebration of the festival. Every home - lowly or mightly - is lit with the glow of diyas to welcome Lakshmi, Goddess of wealth and prosperity. As with other Indian festivals, Diwali signifies many different things to people across the country. In north India, Diwali celebrates Rama's homecoming, which is his return to Ayodhya after the defeat of Ravana and his coronation as king; in Gujarat, the festival honors Lakshmi, the goddess of wealth; and in Bengal, it is associated with the goddess Kali. Everywhere, it signifies the renewal of life, and accordingly it is common to wear new clothes on the day of the festival; similarly, it heralds the approach of winter and the beginning of the sowing season.
Holi - the festival of colours
Amongst India's innumerable festivals, Holi ranks as the most colorful. Holi falls every year on the day after the full moon in early March and celebrates the arrival of spring and death of demoness Holika. It is a celebration of joy and hope. Originally a festival to celebrate good harvests and fertility of the land, Holi is now a symbolic commemoration of a legend from Hindu Mythology. The story centers on an arrogant king who resents his son Prahlada worshipping Lord Vishnu. He attempts to kill his son but fails each time. Finally, the king's sister Holika who is said to be immune to burning sits with the boy in a huge fire. However, the prince Prahlada emerges unscathed, while his aunt burns to death. Holi commemorates this event from mythology, and huge bonfires are burnt on the eve of Holi as its symbolic representation. Apart from the usual fun with colored powder and water, Holi is marked by vibrant processions, which are accompanied by folk songs, dances and a general sense of abandoned vitality. The festival begins on the night of the full moon. Bonfires are lit on street corners to cleanse the air of evil spirits and bad vibes, and to symbolize the destruction of the wicked Holika, for whom the festival was named. The following morning, the streets fill with people splashing and smearing everybody with colors.
Raj’s Famous Tandoori Chicken
Diwali, Holi, and Food Festival Ingredients v v v v v chicken drumsticks or chicken breasts (2 to 2 1/2 pounds) 3 Tbsp lemon juice 1 1/2 Tbsp s water 1 1/2 Tbsp s Salt v v v v v v v 3/4 Tsp ground Cumin 1/4 Tsp cayenne powder 3 Tbsps cooking oil 1 Tsp red color (optional) 1/4 Tsp ground turmeric 1/2 cup plain Yogurt (ready made tandoori masala paste is also available from www.namaste.com)
2 large Garlic Cloves, chopped v 1 Tbsp chopped fresh Ginger v 1 1/4 Tbsps ground coriander Directions
1. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. 2. In a large glass dish or stainless-steel pan, combine the lemon juice, water, Salt, and turmeric. 3. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 15 minutes. 4. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. 5. Taste the marinade. Add more salt and cayenne powder based upon how spicy you like your Indian food. 6. Add to the chicken and lemon mixture; turn to coat. Let marinate for at least 1 hour. On a grill Pre-heat the grill. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Continue to turn and cook while basting with the remaining oil, until done. Cooking time is about 10 minutes for the breasts, 12 minutes for the thighs and drumsticks. In an oven Preheat the oven to 400 F. Remove the chicken from the marinade and put it onto a baking tray. Bake for about 30 minutes. Now remove the juices from the baking tray and bake the chicken for another 15 minutes. Turn the chicken and bake for another 15 minutes or until done. MENU SUGGESTIONS The tandoor is a clay oven fired with coal, which is why it’s a great dish cooked over a grill. Indian flatbread, such as naan, is the traditional accompaniment to tandoori (baked) food. You can grill store-bought naan or other flatbread, such as pita bread.
International Food Festival 2003 Ingredients: v v v v v 12 Boneless Chicken Thighs 1 Cup Plain Yogurt Salt 1/4lb Butter (1 stick) 1 large Onion finely chopped v v v v v 11/2 Tsps Ground Cayenne Pepper 1 Cup Diced Tomatoes ½ Cup Heavy Cream ½ Cup Ground Cashew nuts 1 Tsp Ground Cardamom
v 11/2 Tsps Ground Cumin v 11/2 Tsps Ground Coriander Directions:
1. Cut chicken into bite size pieces and marinate in yogurt and salt over night or for a few hours. 2. Heat the butter in a saucepan on medium high heat. Add the chopped onion and fry until golden brown. 3. Add the cumin, coriander, cayenne pepper, and tomatoes. Stir well. Add the chicken and marinade. Cover and cook for 15 minutes. 4. Add the cream, cashews, and cardamom. Reduce heat to medium and stir well. Cover and cook for 45 minutes. 5. Serve hot over rice.
Vegetarian (garbanzo bean) curry served at Diwali, Holi, and Food Festival Ingredients: v v v v v v v v v v 2 cans garbanzo beans 1 cup onion (diced finely) 1/2 can tomato puree (or 2 diced tomatoes) 1/2 Tsp grated ginger 1 Tsp chopped garlic 1 Tsp garam masala 1/2 Tsp cumin powder 1 Tbsp coriander powder 1 Tsp black pepper 1 Tsp cayenne powder v 1 Tsp tamarind pulp or mango powder (if both are not available, you can use 1 tbsp lime juice) 1 cardamom pod 2 cloves 1 inch cinnamon stick 1 Tbsp cilantro leaves for garnishing 4 Tbsp oil 3 cups water
v v v v v v
Directions 1. Mix the dry spices except cumin (coriander, cardamom pod, black pepper, cayenne pepper, cloves, cinnamon, and garam masala) together in a small bowl and set aside. 2. Heat oil in a pan and add onions. Fry onions until they are lightly browned. 3. Add cumin seeds fry until onion turns golden brown. 4. Add the ginger and garlic and fry for 1 minute. 5. Add the tomato paste and cook for about 5 minutes. 6. Add the spices and fry for about a minute. (if using lime juice instead of mango or tamarind powder, add it now). 7. Add the garbanzo beans to the pan. Cook for about 15 - 20 minutes. 8. Garnish with coriander leaves and serve hot over rice.
Shahi Korma (Lamb Curry)
Holi Festival 2003 Ingredients: v v v v v v v v ½ Cup oil 2 Large Onions Sliced 2 Tbsps of grated fresh ginger 5 Cloves of Minced Garlic 3 Bay Leaves v v v v v v v ½ Tsp Ground Cardamom 1 Tsp Garam Masala Salt 1 Cup Plain Yoghurt ½ Cup of Blanched Almond Slivers ¼ Cup Heavy Cream A Pinch of Saffron
4lbs of Lamb or Beef cubes 2 Tsps Ground Coriander 1 Tsp Ground Cayenne Pepper Directions:
1. Heat the oil in a large saucepan on high for two minutes. 2. Add the onions, ginger, garlic, and bay leaves. Stir-fry until the onions are golden brown. 3. Add the meat and fry until it starts to brown. Add the coriander, cayenne pepper, cardamom, garam masala, and salt. 4. Stir fry for a few minutes. 5. Add the yogurt, stir, and reduce the heat to low. Cover and cook for ½ hour until the meat is tender. 6. Add the almonds, cream, and saffron. Stir, cover, and cook for 5 minutes. 7. Serve hot over rice.
Spiced Rice – Pulao
Ingredients: v v v v v v v v 1 Tbsp oil 1 green chili slit length-wise 1 cup chopped onion 1 Tbsp minced fresh ginger root 1 clove garlic, minced 1/2 Tsp ground coriander seed 1/2 Tsp ground cardamom 1/4 Tsp ground nutmeg v v v v v v v v 1/2 Tsp ground cumin 1 1/4 cups basmati rice 3/4 Tsp salt 3 cups water 1/2 cup green peas (optional) 1 Tbsp butter (optional) cilantro chopped (for garnishing) cashews chopped and fried (for garnishing)
Directions: 1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened and turned brown. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, cumin and chili. Cook for 2 minutes more, stirring frequently. 2. Pour the rice into the saucepan and sauté the rice with the spices for 2 minutes, stirring constantly. Put the salt into the saucepan. Put in the green peas if you are using them. 3. Pour 3 cups of water into the pan, stir. Taste the water from the saucepan. Add more salt to suit your taste. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for about 20 minutes without lifting the lid (the rice should be tender and the water should have evaporated). 4. Drop the butter onto the rice. Use a fork and fluff the rice. 5. Sprinkle some chopped coriander and fried cashew onto the rice.
Bisibelebath (Arvind’s Sambar Rice)
Holi 2003 Main Ingredients: v v v v v v v 2 cups of Rice 2 or 2-1/2 cup of toor dal (lentils) 2 cups of mixed vegetable (beans, carrot, potato, peas..) 2 Tbsp peanuts (and /or cashew) bay leaf ghee 3 Tbsp of Dhania Masala (spices) v v v v v 1 Tsp of Fenugreek seeds 1Tbsp of Chana dal (lentils) 1/2 Tbsp of Urad dal (lentils) 3-4 peppercorns 10-12 red chillies(if using kashmiri red chilli-5-6 should be sufficient) 2-3 cloves 1 small cinnamon stick 2-3 Tbsp of coconut
v v v
Directions 1. Fry all ingredients l (except coconut) in oil until a strong aroma is produced; however, do not let spices turn brown. 2. Remove the spices from the heat and grind with coconut and water 3. Cook Dal, vegetables and rice separately 4. Fry Peanuts (even cashew can be used) in ghee till it turns light brown and set to one side 5. Using a heavy bottomed pan, add rice, dal, vegetables, paste, peanuts, bay leaf and sufficient water. Cook over low to medium flame stirring occasionally 6. Unlike most pulau, Bisibelebath should be soggy and semi solid in consistency. 7. Add water if needed while cooking. Let all ingredients mix well 8. Serve with raita and chips/papads/hapla
(Food Festival 2002) Ingredients: v 1 Cup mango pulp v v ½ cup water ½ cup sugar v 3 Cups yogurt v 1 cup milk Directions:
Blend all ingredients until thick and smooth. May be blended with or served over ice for a cooler drink.
(Diwali, Holi, International Food Festival) Ingredients: v v v v v v 8-10 Cups coconut (shredded) 5 Cups sugar 4 Cup milk 1 Cup water 2 Tbsp butter or ghee 2-3 Tsp ground Cardamom
Directions: 1. Use 1 tablespoon of butter/ghee to grease a 14 x 17 x 1 ½ inch cookie sheet, and set aside for later. 2. Bring 1 tablespoon of butter/ghee, cardamom, sugar, and water to a boil and continue to simmer for approximately 30-45 minutes in order to make a thick, sticky syrup. 3. In a separate pot, mix the coconut and milk and cook until bubbles appear. 4. Continue cooking for 10-12 minutes, stirring continuously. 5. Pour the sugar syrup into the coconut and stir thoroughly until all the coconut is covered. 6. Continue stirring over a low heat until a soft lump is formed. 7. Spread evenly into a greased tray (don’t press too hard). 8. Cool and cut into squares.
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