A tasty Diwali

THOUSANDS of Indian families across Britain will be gathering on Monday to celebrate Diwali -- the annual Festival of Light and the Hindu equivalent of New Year -- with a feast of traditional Indian fare.

So why not join in the party by creating a spicy banquet of your own?

With a little help from Patak's, you won't have to invest in a cupboard full of spices to create an authentic Diwali meal -- by using spice pastes all the hard work is already done for you. Each Patak's spice paste recipe has been carefully developed by Indian food expert Meena Pathak, containing up to 40 different spices to provide an authentic base for many different and varied Indian dishes.

Food is an integral part of any Diwali celebration and, according to Hindu tradition, the dishes served are usually vegetarian. However, even dedicated meat-eaters will find something to their taste in the delicious array of spicy vegetarian recipes that herald from the Indian continent. Diwali is also a time when Indians eat a vast selection of rich desserts containing flavourings such as cardamom and saffron.

Indian-born Meena Pathak, who grew up in Mumbai (Bombay), says: "Diwali is an opportunity for celebrating and merriment, when people dance, give gifts, worship and of course eat. Incense is burnt and traditional oil lamps are lit, while food offerings are placed in front of the gods on leaves or in metal dishes. This year I'm looking forward to spending Diwali in the UK with all my friends and family around me."

To enable everyone to share in the delights of Diwali cuisine, Meena has created a selection of simple recipes -- including starters, accompaniments, main dishes and desserts -- which are typical of those that will be enjoyed in many Indian households. Why not try lighting up your mealtimes by following her suggestions?

DIWALI MENU

All dishes serve four people

MANY of the following recipes include garlic or ginger pulp. To make it yourself, simply peel and roughly chop the garlic or ginger and puree it in an electric blender with a small amount of water until you have a smooth pulp.

Tip: The pulp will keep in airtight containers in the fridge for up to 10 days. Alternatively, you can freeze it in ice cube trays and save it for when it's needed.

STARTER

Hara Bhara Kebab (Spinach and Green Pea Patties)

Ingredients:

4 medium sized potatoes, diced and boiled

100g green peas, cooked

100g spinach leaves

1 tbsp fresh coriander, chopped

1 heaped tbsp Patak's Garam Masala Paste

2 tbsps cornflour

Oil to deep fry

Salt to taste

Method:

1. Mash the boiled potatoes with the boiled peas.

2. Blanch spinach leaves in boiling water. Refresh in cold water and squeeze out excess water. Finely chop.

3. Mix the potato and pea mixture with the spinach.

4. Add the chopped coriander and Patak's Garam Masala paste. Add cornflour to bind and mix well. Add salt if required.

5. Divide the mixture into 24 equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat patty shape.

6. Heat enough oil in a pan or wok to deep fry. Deep fry the patties in hot oil for three to four minutes. Serve hot.

SHEDDING LIGHT ON DIWALI -- TEN INTERESTING FACTS

Diwali originates from an ancient Hindu poem about the principle god Vishnu. During Vishnu's incarnation as Prince Rama, he was exiled from his home by a wicked stepmother who wanted her own son to be king. When, after 14 years Rama returned, his path was lit with burning lamps, welcoming him back home.

The word "Diwali" is short for Dipawali -- meaning row of lights.

On the first day of Diwali only one lamp is lit welcoming Yama, the god of death. Diwali is the only time when Yama is honoured and the spirits of the dead return to their former home by following the lamps. On the following days more lamps are lit and people hope the gods will see the lights and pay them a visit.

In addition to the lamps, there are often large firework displays of rockets, Roman candles and sparklers.

Food plays an important part in the celebrations and every region has its own recipes. For example, sambhars (lentil based sauce with vegetables) are eaten in the southern Indian region of Kerala and vindaloos and madras curries come from Tamil Nadu (also in southern India). People celebrating in Kashmir in the North eat rogan josh while people from Uttar Pradesh, in northern India, prefer pasanda and korma.

Desserts are also often associated with festivals and special occasions -- these include rice puddings or Indian cheese in a sweet syrup called rassagolla. No meal is complete without the yoghurt drink "lassi", flavoured with sugar or salt.

Snacks or "tiffin" are usually deep fried and made in advance. Popular tiffins are samosas, pappadums, bajias, pakoras and lentil pancakes called dosas.

Everybody exchanges gifts of sweets and dried fruits, made with edible silver or gold foil.

Traditionally Indians start every day of Diwali with a bath and also massage scented oils into their hair.

Houses are repainted and cleaned from top to bottom for Diwali with floors and pavements being decorated with multicoloured designs based on religious symbols.