Food News, with Pauline Hawkins

INDIAN families across East Lancashire will be gathering together on Wednesday next week to celebrate Diwali, the annual festival of light and the Hindu equivalent of New Year.

Food is an integral part of any Diwali celebration and, according to Hindu tradition, the dishes served are usually vegetarian. Diwali is also a time when Indian people traditionally serve a vast selection of rich puddings containing nuts and flavourings such as cardamom and saffron.

Indian food expert Meena Pathak has produced the following recipe for deep-fried spinach dumplings -- palak ke pakode -- which are quick to make and delicious to eat.

Ingredients:

400g spinach leaves

200g gram flour or plain flour if not available

1g red chilli powder

2g turmeric powder

2g asafoetida (can be left out)

2g cumin powder

20g garlic puree

10g ginger puree

Salt

175-200ml water

Oil

Method:

CUT spinach leaves into shreds and place in a bowl.

Add remaining ingredients and mix, ensuring that there are no lumps.

Heat oil to about 185C/365F and add one spoonful of the thick mixture into the oil. Cook until golden brown. Serves six.

Alternatively, add 2tsps of Patak's Mild Curry Paste to the spinach and gram flour. Add water to make a thick mixture and deep fry the dumplings as above.