Happy Diwali 2014 From MyTriniGrocery

Today is a festive day for Hindus in Trinidad and Tobago celebrated annually among Hindus the world over. The occasion known as Diwali (Diwali or Deepvali) is the Festival of Lights, that purports a spiritual symbolic victory of light over darkness, knowledge over ignorance, hope over despair, and good over evil. The occasion is celebrated with the lighting of diyas, orlamps and candles inside and outside of their homes.A diya is a small clay pot that contains oil and a cotton wick that is lit. In Trinidad, coconut oil is used to keep the diyas burning.

Divali is typically celebrated on the new moon day of the Hindu calendar over a five-day period between mid-October and mid-November.

In 1966, Divali Day was proclaimed an annual public holiday in Trinidad and Hindus all over the country.

There is a vast of array Indian cuisine that is offered in the celebration, and MyTriniGrocery will highlight a few here along with recipes and ingredients which we also offer. Khuśa divali!

Aloo Gobi

Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). These humble vegetables may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavours of ginger, garlic, onions and cumin.

While there are so many versions surrounding the delicious Aloo Gobi Indian cuisine, we thought that an even more entertaining way of offering one such presentation would be one by of the celebrated British Indian director, Gurinder Chandha, of Bend It Like Beckham fame, as she demonstrates her method under the watchful eyes of her mother and aunt.

Check out this youtube link to see more. 

Baiganee 

Ingredients

• 2 large Eggplants (also known as Aubergine, Melongene or Baigan)
• 2 lb. Chief Ground Split Peas 
• 4c. Oil
• ¼ lb. Garlic
• 1 oz. Chief Saffron Powder
• Hot peppers (optional)

Method
Cut eggplant into thin slices. Put split pea powder, minced garlic, peppers, saffron powder into a bowl and mix with water until the batter is thick. Paste batter on either side of eggplant and deep fry until golden brown.

Mango Chutney

Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour.

Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only.

A different word amchar applies to preserves that often contain oil and are rarely sweet. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.

The name "chutney" covers a wide variety of foodstuffs. The common element which makes them all "chutneys" is that they are added to meals to add flavour; the best English "translation" of "chutney" is "relish". As such, they can be, and are, eaten with a wide variety of foods.

Chief Mango Chutney Dip is a sweet one. It is also very tasty as the mangoes bring a delightful taste to the dip and can be eaten on its own or alongside many dishes.

Pholourie Mix Recipe

Pholourie is basically a batter, fried in oil by the spoonfuls and served with a sauce or chutney of some kind. Usually the popular sauces are tamarind chutney dip, shadon beni chutney, mango chutney or any other chutney for that fact. Included in this sampler are Mango Chutney and Tamarind Hot Sauce.

Pholourie is sold everywhere (at parlours, the market, and busy street corners); it is popular at football matches, family day celebration, harvests, and even parties and fetes. Wherever there are people enjoying themselves, look out for Pholourie. It is perhaps more popular than doubles because of its versatility. This finger food is delicious and loved by all.

Check out our Pholourie Mix Sampler featuring Chief Pholourie Mix, Chief Tamarind Hot Sauce and Chief Kuchela.

Ingredients

5 pounds Flour

2 pounds Chief Ground Split peas powder

4 cups Coconut Cooking Oil

1 Pack Yeast

1/4 pound Garlic

2 ounces Baking powder

1 ounce Chief Saffron Powder

Method
Put flour into a large bowl and add split peas powder, yeast and minced garlic. Mix thoroughly and add baking powder and saffron. Add water until mixture is soft and thick. Put oil in deep fryer and heat. Drop 

Bara

Ingredients

• 4 tbsp. Chief Ground Split Peas
• 2 tbsp Flour
• 1 tbsp Chief Ground Massala
• 1 pinch Baking soda
• ½ tsp. Salt
• Water to mix
• Coconut Oil for frying

Method

Sift all ingredients together into a fairly large mixing bowl. Add sufficient water to form a dough. Let stand for a few hours or over night. Shape into small balls and roll into circles about 5 inches across and ¼ inch thick. Fry in hot oil until golden brown. Drain well. Serve with hot chutney.

Kachori

A spicy snack popular in Trinidad and Tobago, Guyana and various parts of India and Indian diaspora.

ngredients

3 lbs Flour

2 lbs Chief Split Pea Powder

2 lbs Chick Pea (Channa) Powder

¼ lb Garlic

2 oz Baking Powder

4 c Coconut Oil

Hot Peppers

METHOD
Mix flour, split pea powder , channa powder, minced garlic, baking powder and peppers. Add water to make a thick batter. Shape into round flat balls and fry until golden brown in hot oil.

Khurma

Khurma is an East Indian delicacy that is made and sold commercially in Trinidad and Tobago. It is a sweet fried dough coated in a sugar syrup. It can either be hard or soft to chew. Think of a spicey dough with a sugary glaze.

Khurma can be found and purchased throughout the island at school ‘tuck shops’, pharmacies, supermarkets and corner shops. East Indian in origin they are also a staple treat at many Hindu and Moslem functions. Khurma in Trinidad can take one of two forms. Hard or thin khurma, which are like large matchsticks and crunchy, and soft or fat khurma which are much richer and pillowy in texture.

Hard khurma is by far the most popular form of khurma in Trinidad. It is fairly ubiquitous and is no doubt the image that pops into most minds when they hear the word. Some of this may have to do with it having a longer shelf life than ‘soft khurma’, some of it may also have to do with there being a larger Hindu community.

Check out our selection of Khurma on Sale Now!

Split Peas

One of the most popular brand of fried channa would have to be Patsy's. Channa is a popular snack in Trinidadian cuisine, if you are feeling brave, give it a try, you can't miss! 

Check out our Patsy's Split Peas Trio On Sale Now!