Venkat Raman
Auckland, October 23, 2022
We are often told that guests invited to the expansive residence of Maalini Balaraman in the East Auckland suburb of Flatbush can expect gastronomical resplendency, for, she is not only a perfect host but also believes in the pursuit of excellence.
And when her husband Balaraman Sriramulu (affectionately addressed ‘Bala’) decides to lend a helping hand, their home becomes a citadel of culinary art, with a large dose of guffaws.
That was the experience when the couple accepted the invitation of SevenzTV to prepare special Deepavali (Diwali) snacks making their home the studio to celebrate the Festival of Lights today (Sunday) and tomorrow, October 24, 2022, taking in the extended Labour Weekend in New Zealand.
Sweets form the quintessence of Deepavali in India, the distribution of which is becoming a norm in New Zealand in recent years. While there is a long list of sweets and savoury items made by restaurants and commercial organisations, these are restricted to a few at home.
Maalini and Bala chose to prepare ‘Suhiyan’ (also called, Sukiyan, Sukhiyan, Sugiyan and Suguntalu), a fritter made sweet by jaggery and ‘Ribbon Pakoda’ (also known as Pakora and Ola Pakoda), a crunchy snack that enhances the enjoyment of a cup of tea or coffee.
Suhiyan, the Sweet
Suhiyan is a popular food item in South Indian cuisines and is generally eaten as a breakfast, snack or side dish. This delicacy is made with Lentils and other pulses, jaggery and Maida flour. The pulses and jaggery are cooked and ground and shaped into the size of a ping pong ball and thereafter deep-fried in coconut or other types of oil.
Suhiyan is sold in many tea shops in the towns and villages of Tamil Nadu and Kerala and is increasingly becoming popular in other States in India.
This dish is not common in New Zealand, which makes it special in the hands of Maalini and Bala. With his own brand of humour, Bala would have made the cooking session livelier.
Ribbon, tying the taste
Ribbon Pakoda, also known as Ribbon Murukku, is a fried snack made from besan, rice flour, roasted gram powder, chilli powder and spices. Each family has its own proportion and ingredients added to achieve differences in taste, crunchiness and of course the ability to bite.
The most artistic aspect of making this delicacy is achieved through ‘Acchu,’ a traditional mould. These are now called, ‘Murukku Making Machines.’
Maalini and Bala used the Acchu, which is a part of their extensive kitchen for the Deepavali shoot. They also explain the method of cooking the two items.
Unlike some other dishes that require extensive indulgence, Suhiyan and Ribbon Pakoda can be made with relative ease and in the presence of Bala, the task becomes fun.
The episode can be watched on www.sevenztv.co.nz, www.facebook.com/sevenztv and on Indian Newslink platforms, including the INL website, Mobile App, Twitter, LinkedIn, Facebook and scores of WhatsApp Groups.
Email a Recipe and Watch
The ‘Home Chefs’ series has been designed not only to tickle your palate but also to bring out the chef in you. If you have an interesting recipe, please email the details along with your photograph to ss@sevenztv.co.nz or share them on the SevenzTV Facebook page.
The chosen recipe would win a special food voucher.
