Shondesh

Today is the Bijoya Dashami. The last day of Pujo. I always feel quite sad on this day. It marks the last day of the festival and it also means that life is back to normal and regular from tomorrow. The last 6 days was a vacation from the kitchen. Our lunch comprised of the yummy Khichuri, Labra and Chutney from the Pujo Bari. And the dinner would be luchi with kosha mangsho , rolls or mughlai from one of the various food stalls in the Pujo Bari.

I love to go see the Bhashan. In Bangalore, the Ulsoor Lake is the place where all the Idol’s from the various pujobari gather’s for Bhashan. Suddenly the otherwise serene lake takes on a festive appearance. I remember, as a little girl, my dad would religiously take me to see Bhashan year on year. He would instill me on the compound wall of the lake from where I would have a clear vision of the immersion. I loved to watch the various trucks coming in one after the other. The crackers!!!! Crazy Dances, the Sindur smeared women and the Chorus of “Jai Ma Durga ! Ashche Bochor Abar Hobe!! (Next year it will happen again)

Our association is the closest to the lake. After watching a few of the departing trucks post the Bhashan, I and dad would walk back to our association. Then would begin the “Shanti Jol “(sprinkling of the holy water) and getting the blessings of all the elders.

I still go and see the Bhashan. Now ofcourse I tag Mr. J also along with my father.

Shandesh is a traditional Bengali Sweet and is made during most festivals. There are varieties of Shandesh made but the chief ingredient in milk and sugar. In some parts of Bangladesh, it is called Pranahara (Heart Stealer). Here is a shortcut recipe of the Shandesh which I learned from my Sister.

Ingredients

Sweet Condensed Milk – 1 can (Milkmaid)

Milk Powder – 2 cups (About 400 grms)

Cooking Butter (unsalted) – 100 grm

Melt the butter in a micro oven safe bowl.

To this add the condensed milk and the milk powder. Mix well with a spatula.

Cook in the micro oven for 4 minute at high temperature. Stir after every minute.

Let the mixture cool for a few minutes. (The mixture should be warm)

Grease your palm, make small balls out of the mixture and flatten them with your palm.

Decorate with raisins, cherry, pista or small broken pieces of cashew nut.

Refrigerate. Serve in room temperature

This recipe is my contribution to WYF :- Festive Treat

Moong Dal Adai ( Green Gram Pancake )

It’s bright and sunny outside. Clear blue sky. The typical Pujo weather here in Bangalore. J has taken off to Manila this week but thankfully he is back by Aushtomi pujo (8th Day of the Durga Puja Celebration). So I am home alone with all the time in the world.

Talking about Pujo, the other day my MIL was enquiring if I was done with my Pujo Shopping. I realized that I haven’t done “Pujo Shopping” for years now. Shopoholic that I am, I land up doing “ Pujo Shopping” every month!!! Retail Mania it is called, I am told. But isn’t that giving back to the community by helping boost the economy??? (LOL). J doesn’t think so though…

I remember, as a kid, Pujo shopping would be a major activity in our household which would commence 2 to 3 months before the Pujo. Mom used to make our dresses and so her hunt for the fabric and trims would begin. And of course our much awaited trips to the city (we lived in the so called outskirts) which was a merely 10 kilometer away, but in those days it was like going to a different planet.

Coming back to Adai, I learned this from a vegetarian tamil colleague of mine. She makes this quite often for her kids since it is a sure shot way of getting proteins into them. And it is quite simple to make and needless to say…Tastes Good !!!!

Soak about 3 cups of green whole moong dal over night.

Grind the soaked dal to a fine paste. Add the following to the dal before grinding –

• 1 or 2 Green Chillis
• Salt – as per taste
• ½” piece of Ginger

Add the following to the ground Dal mixture –

• 5 to 6 tsp of Chopped Coriander leaves
• 1 Medium Sized Onion (Optional) – Finely Chopped.

The consistency of the paste should be similar to the Dosa Batter. Should neither be thin nor too thick

Heat a Tava (Griddle). The tava has to be really hot.

Smear 1 tbsp of oil using the base of a cut onion or you could use a brush.

Pour a ladle full of batter into the tava and spead it in circular motion.

Cook on both sides.

I usually serve this with coconut Coriander chutney.

Cholar Dal (Bengal Gram)

I am on a break from my full time career. It felt weird in the beginning, since I have worked non stop for several years now. All of a sudden I don’t have to wake up at an unearthly hour of the morning and rush through the day. At last I have time to clear my personal mail box on an every day basis. Earlier it used to be once a week. I quickly got myself a membership with BigFlix, the online movie store. So I am all set to enjoy my hiatus.

Amidst my freelancing work and all the other things that I have lined on my “ To do” list, I realized that it’s high time I started to invite some of my friends over. We have moved in to this new house about 3 months back and haven’t had time to entertain. So I decided to take turns in inviting some of my girl friends home.

Nothing like a leisurely lunch !!!! Followed by the girlie “gup Shup”. Haven’t done that since my college days. Of course the fact that Mr. J is away at the office is a blessing…..

Cholar Dal has been a major hit with all my friends over the years. Incidentally, it happens to be my favorite dal as well. Not only is it easy to cook but goes with Rice Rotis, paratha’s or puri’s.

Ingredients

Split Bengal Gram ~ 1 Cup

Jeera (Cumin Seeds): - 1 Tsp

Tej Pata (Bay Leaf):- 2

Red Dried Chilli: - 2

Ginger :- 1 tsp, grated.

Haldi (turmeric) pd: - ½ tsp

Sugar: - 1 tsp

Salt: - As per taste

Coconut ( Optional ) – ½ cup, grated.

Oil/Ghee :- 2 tsp

Cooking Method

Add Salt and turmeric powder to the dal and boil it in a pressure cooker. The dal should not be totally mushy.

Heat Oil/Ghee in a Kadai. I prefer to use ghee since it gives a very nice flavor but you can use oil as well.

Add bay leaves, dry red chilli and Jeera. Fry for a couple of minutes. Make sure that it does not burn.

Add the grated ginger and continue frying.

Add grated coconut and fry for a couple of minutes.

Add the boiled dal to the kadai and mix well. Add water keeping in mind the thickness of the dal you desire.

Add Sugar and let the dal boil.

Add salt as per your taste.

I make this dal slightly thick since I mostly serve it with rotis or parathas. You can make it a little thinner if you plan to serve it with rice. Now tell me…isn’t this is simple to cook dish ??? Now you know why I love it !!!!

Rui Macher Kalia

Fish is more or less a staple diet of most Bengali’s. At least it was mine for a long long time. Even today Macher Jhol Bhaat ( Fish Curry & Rice ) is a regular affair at my parents place. Unfortunately I am unable to cook fish as much as I would love to.

Traditionally Bengali’s favor fresh water fish. I remember those days (couple of decades back) when fresh water fish was an infrequently available item. Most fish eaters down south prefer Sea water fish. So the hunt for good fresh water fish was always on. I still remember our fish vendor who would ardently peddle on his cycle with a wicker basket selling fish door to door. All of us looked forward to his call of “ Kere Meen “ ( Fresh Water Fish ) and my Sister and our dear Cat Honu ,would jump with joy.

Here you go with my favorite Rui Macher Kalia recipe just like the way my mom would make. Rui (Rohu) belongs to the Carp family ( Labeo Rohita )

Rui Macher Kalia

You need the following

Rui / Carp ~ 4 slices. Cleaned and marinated with turmeric Pd and salt.

Alu / Potatoes ~ 2 Medium Sized. Each potato is peeled & cut into 6 longitudinal halves.

Green Chilli ~ 2 slit through the middle. You can use 3 if you prefer it hot.

Onion ~1 Large Sized. Grind it to a paste along with the garlic

Tomato ~ 1 Medium Sized. Chopped.

Ginger ~ About 1 “piece, Grated

Garlic (Optional) ~ 2 to 3 pods. I do not prefer to use garlic for this recipe.

For Seasoning
Whole Jeera (cumin Seeds) ~ 1 tsp

Tej Pata ( Bay Leaves )~ 2

Elachi (Cardamom) ~ 3 no’s

Spices/Condiments
Haldi / Turmeric Pd ~ 1 tsp

Dhania(Coriander) Pd ~ ½ Tsp

Jeera ( Cumin ) Pd ~ ½ tsp

Red Chilli Pd ~ ¼ tsp

Others

Yogurt ~ 2 tbsp

Sugar ~ 1/2tsp

Salt ~ to taste
Oil - Traditionally it is cooked with mustard oil. But you can use any oil of your choice.

Garnishing

Coriander Leaves ~ Chopped. 3 to 4 tsp.

Method

Heat Oil in a Kadai/Frying Pan and fry the marinated fish till golden brown. The oil needs to be piping hot if you are using a non stick Kadai / Pan, failing which the fish might stick to the pan. Keep the fried fish aside.

Fry the potatoes with ½ tsp of haldi and salt. Fry till golden brown. Keep aside.

Heat oil and add the bay leaves, followed by the cumin seeds and the cardamoms. Once the Cumin seeds start sputtering, add the onion paste, followed by the ginger paste and continue frying.

Add sugar. Sugar is added for caramalization and it gives a nice reddish color to the gravy.

Add Tomatoes and continue to fry till it becomes pulpy.

Mix the yogurt with turmeric pd, cumin pd, chilli pd and coriander pd. Add this mix to the gravy and continue cooking. Please note that you need to keep the gas in sim before adding the yogurt mixture. Continue frying.

Add the potatoes and fry for sometime. Add some water if you think the gravy is sticking to the pan or starting to burn.

Add salt to your taste.

Once the potatoes are 80% boiled, add the fried fish and simmer for 5 to 10 minutes.

Garnish with Coriander leaves।

This dish goes best with white steam rice.

Category :- Non Vegetarian