Kheer and Ground Cashew nut Sandesh

Image Courtesy Google

Vijaya Dashami, a day when we bid adieu to Ma Durga. As per Bengali tradition, Ma Durga is regarded as the daughter, who comes to her ‘Baaper bari (maiden home)’ with her children to spend 4 days. In Kolkata, these four days are the best spent days in a year. The air is vibrant.

Image Courtesy Google

As daughter comes to baper bari, so there should be a tone of happiness everywhere. She should get the feeling that back at her maiden home everything is going very nice and people are happy. As per myths, she is offered the best food from Saptami to Navami. Then on Dashami, she is served with panta bhat (previous day’s rice mixed with water) and Kochur saag (colocassia), so that she can go and say to Shiv bhagvan how poor people are at her maiden’s place. In the evening of dashamis there is ‘thakur baran’.  Married ladies in this occasion fill plates with pan ‘betel leaves’, a coin, a lump of mud, coriander seeds, ajwain seeds, a book,  sindoor and sandesh ‘sweets.’ All these are made touched to Ma Durga and all others who accompany her. After the ritual of baran, married ladies put the offered sindoor on each other’s forehead and bangles. The idols are now ready for immersion. After the immersion, younger people touch the feet of elders, friends embrace each others, greeting Shubho Bijaya. Sweet is distributed.

Since, childhood, I have always seen Ma and dida busy on these days with cooking. As everybody had a vacation at this time, they used to make their special dishes. Baba used to do the necessary sabji and machli shopping mostly by Shashthi. From Saptami onwards the grand feast was on till Dashami. Then on Dashami afternoon, post lunch, Ma and dida used to sit for making ‘narkol-er naru (coconut laddoos)’. In those days ‘narkol-naru’ were must serve sweets for anyone who comes for Bijaya.  In our childhood days, people used to go to every friend and relative’s place to do Bijaya. Places which were not readily accessible there post cards were sent, saying ‘Shubho Bijaya’. Narkol Naaru, ghugni and gaja or nimki were the dishes which were the common items for ‘bijaya’. Very simple items-  yet very tasty.

The simple things of those days are not common now. Time, place, lifestyle had created obstacle in many rituals. May be we cannot do it like our mothers but still we try to give these essences to our next generation.

My Dashami special sweet was- Kheer and Ground Cashew nut Sandesh. This was really loved by everyone who tasted.

Ingredients for 40 pieces

Milk 2 ltr

Cashew Nuts 50gms

Sugar 20 gms

Pinch of cardamom powder/ or cardamom pods

Method                                                                                                                               

In a deep bottomed pan start boiling milk adding cardamom pods. As it gets heated lower the flame and keep reducing the milk.

Reduce till its consistency becomes semi solid.

Grind cashew nuts.

Add ground cashew nut and sugar with the milk and cook in a low flame till the mixture comes to a binding state.

Cool the mixture in a plate.

In a bowl take water. Wet your hand. Take a little amount of mixture and make balls out of it slowly, then flatten it with your palm.

Decorate it with kishmish.

Mahalaya Special

Mahalaya sets the starting of Devipaksh and end of Pitripaksh. An auspicious day, marked with Tarpan ‘an event of paying homage to ancestors ’.  This is also the day when Ma Durga starts her journey from Kailash to Martya. As per Bengali traditions she reaches on the 6th day, i.e., Panchami and our Durga puja starts from the next day- Shashthi.

Since, my childhood I have always waited for this day. This was a very busy day, starting at 4 A.m with the Chandipath of Shri Birendra Krishna Bhadra in radio- Akashvani Kolkata. Baba used to wake us up for this event. I always slept in the middle of the program and finally used to get up at my usual time.

This was also the day when we used to go for our puja marketing. Ahh such a special day!!! new dress, new shoes. Unlike today’s time, in our childhood chances of having new dresses were not so frequent-few occasions included were Puja, poila boishakh, shashthi and birthday. Among these, puja was very special. There was an option of more than two dresses, new shoes, ribbons, bangles etc. and not only that, the actual excitement for me was to go to Kolkata and do the marketing, then eating outside- Nahus, Amenia, Puntiram etc. Now, this offer is not something that you get regularly.

Post childhood, it was boudi (sis-in-law) and me shopping- from north to South, from new clothes to food products, from Mahalaya to Panchami.

I am out of Kolkata for 12 years now and in these 12 years, it was only once when I could make it for Durgapuja. Since these 12 years, every year I wake up early, listen to Mahalaya, and then crowded with the nostalgic feelings start my Devipaksh.

As I have always seen Ma cooking something special for this day, even I do try.

This time my Mahalaya special was a mixecd thali of Maharastrian and Bengali Cusine. I made Bharli Wangi (Stuffed Brinjal), Paneer Fritters and Rui Mach-er Kalia.

The Recipe for Bharli Wangi  is as follows:

Ingredients

8-10 Small Baingan or Brinjals

2  medium onions finely chopped

Green chilies  (3-4 or as per your tolerance)

Garlic Paste 1 tea spoon

Any vegetable oil 3 tbsp

Salt as per taste

Turmeric 1tsp

Dry Spices:

Jeera powder 1tbsp

 Dhaniya powder 1tbsp

lalmirch Powder as per taste

Groundnut powder 3tbsp

Sugar ½ tsp

Dry coconut powder (optional) 1 tsp or as per choice

Whole spices: jeera and mustard

Curd 2 table spoon

Water ½  cup

Kari patta and coriander leaves for flavor

Preparation

Wash the Brinjals properly and cut the stem a little from length and make 4 slits. Remember the Brinjals will remain intact so while slitting them be careful not to cut the whole.

Make the groundnut powder. Dry roast the groundnuts till they are brown. Remove the peels and let it cool down. Now ground them. Keep the powder coarse.

Now mix all the spices together.

Cooking                                                                                                                               

Heat a pan with oil and lightly fry the brinjals with salt and Turmeric. When they are soft remove from heat and cool them.

Now in the oil add the whole spices and kari patta.

Add the chopped onion and fry light brown. Add the garlic paste and fry for some more time.

Now, with the help of a spoon carefully stuff the mixed spices into the brinjals.

Add the brinjals to the fried onion, cover and cook in simmer for some time.

Add salt and sugar.

Add sliced green chilies.

Add the dry coconut powder.

Now mix them properly and cook for some time.

Now add water and let it dry. It is a thick gravy dish.

Now beat the curd and add.

Mix properly and switch off the gas.

Garnish with Coriander leaves and serve hot with roti/paratha or rice.

Now, the Rui Macher Kalia. This is also a thick gravy spicy dish of Rohu.

Ingredients

Rohu medium pieces 6-8

2  medium onions finely chopped

Green chilies slit (as per your tolerance)

1 big onion pasted

1 medium tomato pasted

Garlic Paste 1 tea spoon

Ginger Paste 1 tea spoon

Salt as per taste

½ teaspoon sugar

Turmeric Powder

Jeera Powder 2 tea spoon

Red chilly Powder as per wish

Oil

Ghee 1 teaspoon and garam masala

Method

Wash the fishes and rub with salt and turmeric. Fry them lightly.

Add whole jeera, 2-3 cardamom pods, 2-3 cloves, 1 inch cinnamon, 2 bay leaves. Add the onion paste and fry. Now add the garlic and tomato paste and fry for some time.

In a small bowl take all the spices and ginger paste and make mixture with water.  Add this to the fried onion and tomato paste. To this add the green chilies. Cook till the spices are fried and the oil comes up. Add the sugar.

Add the fishes and Add 1-1/2  cup of water. Allow the fish to be cooked.

When the gravy is dry add ghee and garam masala and stop.

Serve with rice.

Paneer Fritters

Ingredients

Milk 1 litre

Vinegar 2 tbsp

Carrot, Capsicum, onion, green chili and tomato cut into small pieces

Bread

Salt

Oil

Method

Boil the milk. Add vinegar and make the paneer. (You can avoid this step and use readymade paneer. I love the taste of homemade paneer). Remove water from paneer and make it semi dry.

In a pan, heat oil.  Add the finely chopped vegetables and add salt and cook. When the vegetables are cooked add the paneer. Cook for some time till paneer is mixed finely with the vegetables. Cook till oil comes out.

Take the cooked paneer after cooling it. Divide it into 8-10 equal portions. Roll with your hands and give desired shapes.

Have water in a small bowl. Wet your palms and then take the breads. Cover the paneer balls from all side. Once done Deep fry them. 

Rakhi Special

I have not expected and planned much about this year’s Raksha bandhan. R being down with fever for almost a week has made me less enthusiastic and low. It is almost a month now that my darling is not keeping well. It started with cold and cough, then stomach upset and now this fever! Since we shifted to our new home, it is everyday something or other that is troubling including, electricity, water supply, domestic help, small (actually crucial) carpentry, plumber related, gas-supply related problems and finally an unwell kid. To add to these was S’s back sprain on Saturday. Fully exhausted!!! and could not plan anything for Rakhi.

Rakhi is a day when only veg meal is served at my place. I had nothing at home- no vegetables nothing. Only I had 2 ltrs of full cream milk. At around 9 pm on Saturday, my sis-in-law called and said that she’s making malpua and will bring for tomorrow’s occasion. Finally, after that call I sat to decide what to make. Outside food was not an option as R was not well. I wanted to go for easy and tasty but those items that my family would love.  

I thought of making something different but easy with the milk. Payesh or kheer was not the option because that I have made for many times now. So, I thought for Bhapa sandesh/ steamed Sandesh- a low sweet soft Bengali desert. But this is the dessert- I have to plan for the starters and the main course menu as well. Dahi vada was the only thing that I could think of as a starter. A famous way of having malpua in Bihari style is to have it with alu matar or dam aloo type sabzi. Accordingly, I thought of making alu matar paneer (potatoes, peas and paneer) ki sabzi. This will be absolutely well if accompanied by rice. I also needed to make a bhujia (sabji cooked in low flame, less oil and no water). But I could not think of that. Then Rai, my niece, was there. She said she would love to make a cake. With this, I initiated the celebration atleast.

I made the bhapa/ steamed sandesh on previous day night. This is made out of chana, i.e., curdled milk. This is how I made it.

Ingredients for 15-20 pieces bhapa/ steamed sandesh

Full Cream milk 2 ltr

2tbsp vinegar

8-10 tbsp sugar

Pinch of cardamom powder/ or cardamom pods

Method                                                                                                                               

Boil the full cream milk in medium flame and stirring often.

Lower the flame, when the milk is boiled and add vinegar.

Switch off the gas and stir the milk and leave for 2minutes.

Place the curdled milk on a strainer and separate the water. Keep it for at least 10-15 minutes to allow the extra water to be strained. But remember not to make it dry. In this dish we want the chana to be moist. That would give soft sandesh.

Now, add cardamom powder/pods and sugar and mash and mix well.

When it is done grease a covered bowl that would go into your pressure cooker. Place the mixture in the covered bowl. Put little amount of water in the cooker. Be careful about the quantity of water, as it should not enter into the bowl while steaming. Remove the weight form the cooker and close the lid. Cook in a low flame for 15 minutes.

After that open the lid take out the steamed chana on a plate. It looks more like a cake now. Cut it in desired shape and serve or refrigerate for an hour and serve.

Note: I have read many where to run the chana in cold water to avoid the smell and/taste of the vinegar. But I had never done that. My chana dishes had no effects smell or taste wise without this step.

The picture is not good at all but the outcome was good. None of the pieces were left J This pic was taken before refrigeration. 

This is the Picture of my starters and deserts- Dahi wada, steamed sandesh, malpua (made by sis-in-law),  cake(neice) and Laddu(store bought). 

Jamaishashti Special

Jamai-shashthi is an occasion in Bengal where the mother-in-law prays for long life and well being of her son-in-law or Jamai.  Shasthi-ma is considered to be the goddess who takes care of the children and mothers worship her keeping a morning fast.

Courtsey: http://gobindaroy.files.wordpress.com/2012/05/jamai-sasthi.jpg

In my place Jamai-shashthi was never celebrated with any such fervor. There was no jamai in our family, as I have no pishi (father’s sister). We used to get new clothes. Ma used to tie a yellow thread and distribute fruits after her morning puja. That is what dida (father’s ma) taught her.

My mother did not know much about jamai-shashthi as she hails from Barishal, a place surrounded by rivers in East Bengal, now in Bangladesh. Barishali’s don’t have Jamai-shashthi.  It usually falls in June or the month of Jaishtha, which is the beginning of the monsoon.  Barishal by its geographical position is subject to devastating cyclones, originating over the Bay of Bengal. In those days small boats were the only means of transport. Often accompanied by surging waves, these storms would cause great damage and loss of life. This was the reason why Jamai-shashthi got banned in Barishal. 

However, we used to gather in mamabadi (mother’s place) if Jamai-shashthi was on Sunday or the immediate Sunday following. It was a grand feast day.  Breakfast was essentially luchi, alurdam with bonde/boondi and often accompanied by various sweets brought by mashis and mamas (mother’s sisters and brothers). Lunch was plain masoor dal, with jiri jiri alubhaja (fried shredded potato), fried fish, any leafy vegetable, patal/or any other curried vegetable, mutton, aamer chatni (mango chatni), doi, and mishti. After this grand lunch the only thing you can do is a sound sleep.

Gone are those days…

I was in Kolkata on this day in the first year of our marriage. Ma celebrated it with extra excitements. After the feast S was like- no eating for atleast a week. Anyway he never did that.

Now shashthi means a phone call from ma. I know her eyes are wet. Though she never says but wants us sometimes to be with her on such special days. May be sometimes we’ll be ma.

Not feeling to do anything today; blame it on monsoon moodswings. A story book and a blanket or some old friends, adda and coffee would be enough to make myself satisfied. But!!!!

So, returned to recipes to turn on my mood. Today I’ll give two special recipes of ma. I will not be able to make any of these today. Satisfying my taste buds remembering ma’s dish.

Kucho chingrir bada (small prawn pakoda)

Ingredients

1. Kucho chingdi/small prawns 500 gms
2. Fresh ginger paste
3. Jeera powder 2 tea spoon
4. Green chili paste as per taste
5. Red chili  powder as per taste
6. Salt as per taste
7. Turmeric powder 1 tea spoon
8. Besan/ Gram flour
9. Oil to fry

 Process

Put the prawns in hot water with salt. This will help to clean them easily. Wash them and remove the shells. 

Once cleaned put them in a mixer grinder. Roughly ground the prawns.

Now in a pan heat some oil. Add the ground prawns and all the above mentioned spices one by one. Cook till the mix dries up and releases oil.

Let the mix cool.

In the mean time add salt, turmeric, ajwain, little oil to the besan flour. To it add water in small amount of water constantly stirring the besan. The besan will not be too runny.

Now make small balls out of the prawn mix. Dip them in besan and deep fry.

Let me know if you loved it or not

Mutton ma’r mato (Mutton ma’s style)

Ingredients

1. Mutton 1 kg
2. 3 big Onion
3. 1 Tomato
4. 2 big potato
5. Fresh ginger paste
6. Fresh garlic paste
7. 2-3 garlic cloves
8. 2-3 green chili
9. Turmeric Powder 1 tea spoon
10. Red chili  powder as per taste
11. Salt as per taste
12. Tejpata
13. Cumin seeds/jeera
14. 2 table spoon lemon juice
15. Mustard oil
16. Fresh garam masala (Grind black and green cardamom pods, cinnamon and cloves in a mortar and pestle with little water )
17. 1 table spoon Ghee

Process

Wash and clean the mutton in luke warm water. 

Cut onions and the tomato into 4 big pieces. Slit the chilies.

Keep mutton in a big bowl. Add onion, tomato, chilies, salt, turmeric, lemon juice, red chili Powder, ginger paste, garlic paste, tejpata and 1 table spoon mustard oil. Mix all the ingredients well and marinate for atleast 30 minutes.

Now cut potatoes into 4 equal pieces breadthwise.

In a deep-bottomed pan heat 2 table spoon of mustard oil. Add the potatoes, salt and turmeric and fry the potatoes in medium flame till they are half cooked.

Remove the potatoes and to that oil add jeera powder and crushed garlic cloves. I love this smell. To this add the marinated mutton and cover and cook and occasionally stir. 

Remember the essence of the dish is this part. The more time you cover and cook it in a low flame more tasty it will be. You will get the smell of the cooked mutton. At this time ma used to give me two pieces to taste whether it is cooked, whether something more is needed to add etc. I used to wait for this moment. 

Check whether the mutton is cooked or not. When it is half cooked and had released oil transfer the whole thing in a pressure cooker. Add the fried potatoes and hot water. The amount of the water depends on how much curry you want to keep. Mutton will also release water; so keep the amount less than whatever you need. Keep the flame low. After a whistle remove the pressure cooker from heat. 

Do not hurry to open it.  After it opens naturally add fresh garam masala and ghee and close the lid again. 

After 5 minutes open and serve the mutton with steamed rice.