Wednesday, October 21, 2009

Diwali in Mauritius

In Mauritius...

Diwali is celebrated with great enthusiasm at Mauritius as this country have great Indian crowd. The Diwali celebrations at Mauritius is as good as in India. The festival of lights- Diwali is celebrated in October/November. Diwali marks the victory of Rama over Ravana and also commemorates Krishna's destruction of the demon Narakasuran. Earthen oil lamps are placed in front of every home turning the island into a fairyland of flickering lights.

Mauritius is a beautiful landmass full of picturesque landscapes and enchanting spots. Mauritius accounts a 63% of Indian majority of which 80% follow Hinduism. Hence, celebration of almost all the Hindu festivals in this island is a common phenomenon. In Mauritius, Diwali celebration is an age-old tradition. Beautiful rows of twinkling candles and lamps of all sorts are lit all over the island to celebrate the return of the hero of the Ramayana, Rama, from his 14 years of exile.

Besides celebrating the victory of good over evil and light over darkness, the little flickering lights also symbolize the beginning of summer. The main day of the festivities is seen as a particularly auspicious day for merchants to make up their accounts and balances for the previous year, to go unburdened into the next. After the morning prayers, Hindus share sweets prepared specially for the occasion with family members, neighbors and friends of any faith, in accordance with the multicultural spirit of Mauritius.

Delicacies prepared in Mauritus are:

The eating habits of the Mauritians inevitably reflect the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim bryanis, Chinese sweet-and-sour pork, French delicate dishes, English bacon and eggs, ...... you name it, you'll get it there.

Basic ingredients of the Creole cuisine are the tomatoes (known as pommes d'amour), onions, ginger, garlic and chillies. Palm heart and Camarons (giant prawns), venison and wild boar are favourite items of French cuisine. Fresh fish and seafood set the keynote for Chinese cooking.

A yummy spicy tangy mango pickle

2 green mangoes
4 red chillies (sliced)
1 tablespoon turmeric
1 tea spoon white vinegar
1 small bowl of onion finely chopped
1 tea spoon mustard oil
1 tea spoon mustard seeds (for tadka)
1 tablespoon ginger garlic each of it crushed
and salt to taste

Grate the Mangoes and keep aside.
Mix turmeric powder with the vinegar and form a paste.
Heat the mustard oil in a pan (preferably kadhai), stir fry the red chillies, Mustard seeds, ginger, garlic and stir in the turmeric powder and vinegar paste.
Add onions and fry till golden brown.
Then add the grated mangoes and serve hot with parathas or nan or as a dip with samosas, etc.
You can cool and store this in fridge as well. Stays best for 7 days.

Gateau gigli rier is another nice recipe which you can read on my previous blogs.

Khate raho!!!

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