 Diwali: Inspired Indulgence |
Another Diwali. Another couple of inches added to your waistline. Blame it on all those delectable karanjis, laddoos, chocolates and barfis that are so hard to say no to. Blame it on all the neighbourhood aunties who insist on sending plate loads of sweets and dry fruits over to your place. Blame it on your mom who believes you haven't eaten unless you've gorged on at least 20 pooris. Blame it on yourself. You have no self control, do you?
So how do you stay fit and avoid bingeing in this season for indulgence? Here's how:
- Just because someone has gifted you an enormous sweet hamper from your favourite chocolatier doesn't mean you have to sample everything that's there in it. Stay away from the gift packs - whether sweet or savoury.
- There's usually a lot to eat, so take small servings if you intend to sample everything at the traditional Diwali lunch.
- If you are making snacks at home or buying them, try and opt for baked instead of fried snacks.
- Use skimmed or low fat milk to make sweets.
- There is an abundance of dry fruits during Diwali. Eat them as they are, not fried or salted.
- Go easy on the colas. Opt for lime juice instead.
- If pooris are a must have in your Diwali dinner menu, also keep phulkas handy for yourself and those who may want them.
- Stop nibbling on too many snacks at Diwali parties, whether at your place or anywhere else.
- Include plenty of fresh fruits and veggies in your diet.
- Don't make the festive season an excuse to stop exercising. Carry on.
Eat sensibly, exercise and enjoy and you'll never blame the over-indulgence during the festive season again.
Now For Some Food...
Now that you know the joys of sensible indulgence, here are some recipes that add a special touch to Diwali.
MALPUA
Ingredients
To make the malpuas:
Refined Flour (maida), 1/2 cup
Khoya 1/2 cup
Semolina (sooji), 1/2 cup
Dry coconut, 2 tsp
Milk, 1 cup
Aniseed, 1 tsp
Ghee or oil for deep-frying
To make the sugar syrup:
Water, 4 cup
Sugar, 2 cup
For the garnish:
Pista, 1 tsp, sliced
Method
Mix maida, semolina, khoya, aniseed, coconut and milk to a batter. Heat ghee in a frying pan and put a spoonful of batter into it and deep-fry till golden brown. Repeat with the rest. Remove the malpuas and keep aside.
Prepare the sugar syrup by dissolving sugar in 4 cups of water and boil until it becomes slightly thick. Dip the malpuas in the sugar syrup. Remove when it has soaked in the syrup, garnish with pista and serve. You may serve a scoop of icecream with it if desired.
SHANKARPALE
Ingredients
Water, 1 cup
Sugar, 1/3 cup
Ghee, 1/3 cup
Refined flour (maida), 1 1/2 cup
Ghee or oil to deep fry
Method
Warm the water, sugar and ghee together until sugar dissolves. Add maida and knead into a soft dough. Divide the dough into four parts. Roll each part into 1/3" thick chapattis. Cut each chapatti with a cookie cutter into small diamond shapes. Keep aside on a dry cloth for at least one hour.
Deep fry over a slow flame till the diamond shaped sweets are light golden brown.
Drain well and keep aside to cool. Store in a clean, dry container.
Text by Reshmi Chakraborty
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