DURGA PUJOR KHAWA DAWA : FESTIVE FEASTING

This is no ordinary Sunday for Bengalis spread across the globe. Those of us in North America are getting ready to say our Goodbyes for the year and those in India are getting ready to welcome Her. Yes, Its Durga Puja. The biggest Socio-religious festival binding Hindu Bengalis all over . Its a Five day Festival which on one side marks the victory of Good over Evil and also celebrates the Homecoming of our Mother Goddess Maa Durga.

Legend has it that Goddess Durga was created with all the powers of the all the gods in Heaven to defeat a buffalo headed demon , named Mahishasur, who was wreaking destruction across Heaven and Earth. And Maa Durga,riding her loyal Lion, wielding weapons in ten hands, defeated the demon after a long fight. The other legend is that Maa Durga ,along with four of her children, leaves her heavenly abode in the Himalayas, and visits Earth, which is her Paternal Home. 

Monday, the 19th of October marks the beginning of the festivities in India this year. But those of us, who are far away from our homeland, celebrate it over a convenient weekend, closer to the actual dates. This year we are celebrating it from Friday October 16th to Sunday 18th, here in Kansas City. Five days of festivities are squeezed in three days and we soak in as much as can. 

We, Bengalis are known for our love for food. And Durga Puja has its own unique saga with food. Starting with a vegetarian fare, the menu switches to succulent goat curries and yummy fish. Who can forget all the street food which can be found all across Kolkata at this time of the year. Being far away from Kolkata, I do miss all the special Bengali food, whipped up specially at this time of the year. So I decided to take you all on a culinary journey with me as I share some of my favorites from the seemingly endless list of Bengali Food. 

SHASTI - SAPTAMI - AUSHTOMI : 

The first three days of Durga Puja are marked by a vegetarian fare at home or at the Puja Pandals. But if you want you share of Non Vegetarian food, stop by any of the make shift food stalls which come up around the Pandals, or sit down for a lunch or dinner served at any of the restaurants. For me this is the time, to binge on Luchi and some more Luchi. 

                                           Luchi - Shada Alur Torkari -Chholar Daal   

                                                      Potol- er Dolma  (Stuffed with a coconut filling ) 

                                                             Niramish Alur Dom

And if I am not stuffing my face with Luchi , then I am queueing up at my local Pujo Pandal for my share of Bhog-er Khichuri. You can make Khichuri at home, but there is something divinely different about the Khichuri which has been offered to the Goddess. I am not much a Khichuri fan, but this time of the year, I crave for it for sure. 

                                                                            Khichuri

NABAMI: 

Nabami marks the day when non vegetarian fare takes centre stage in the festive menu. Goat Curry is almost a must have for every foodie, paired with some fragrant and slightly sweet Bengali Pulao. And if there's Goat, Rui Maachh can't be far behind. 

                                                          Bengali Mishti Pulao 

                                                           Kosha Mangsho 

                                                        Rui Maachher Jhaal

DASHAMI : 

Finally the day when we bid farewell to Maa Durga. The married ladies offer her vermillion as she starts her journey for the year. The last day of feasting concludes with some Biriyani and Chicken Chaap, if I am roaming the streets in Kolkata, trying to get a last glimpse of the various Pandals, before the Goddess is led to her immersion. And if I am home, then nothing beats my Mother's Ilish Machher Jhaal. And loads of sweets and Mishti Doi. 

                                                Kolkata Style Goat Biriyani

                                                                Chicken Chaap  

                                                                 Shorshe Ilish

                                                                  Mishti Doi

Phew, now I feel hungry !!! 

Wish you'll a very very Happy Durga Pujo !! Bon Appetit !!!

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AAM DOI: BAKED MANGO YOGURT: HOLI SPECIAL

Happy Holi to all of you !!! Our Holi was pretty monochromatic in the grey Midwest. We are awaiting our Holi celebrations over the weekend. If at all, we can make it on time. But I am hopeful.

Holi is synonymous with something sweet on the plate. An extra helping of dessert doesn't count as an extra helping. Gujiyas, Gulab Jamuns and the list goes on and on. When we were younger, my Dad used to make sure there was almost a never ending supply of Gulab Jamun at our place on Holi. People used to keep dropping in, throughout the day,and the Gulab Jamuns were served on and on. Ahhh those days of guilt free sugar intake.

While I am not at all the quintessential Desi, who whips up sweets on every Indian Festival, there are some times, I like to indulge myself. But my pantry was not greatly stocked , to make some Kalakand or Gulab Jamun. So I thought why not MISHTI DOI .  That's easy to pull off and even the Kiddo loves it. So MISHTI Doi it was, but with a twist. I had a bag of Frozen Alphonso Mango Chunks, which were inherently on the sour side, to be consumed on their own. With a dash of Saffron, and the rest of the Mishti Doi ingredients, this mango could actually work wonders. It would look fancy too.

Taaadddaaaaaaaaaa !!!!!

AAM DOI (Mango Yogurt) it had to be !!  It was  a no-brain er. We could convince ourselves that the sugar intake was balanced by a helping of Fruit. So much for trying to maintain the waistline, when it doesn't want to maintain itself.

My previous experience of making Aam Doi was different as I had used the store bought can of Saffron infused Mango Pulp from Swad, I think. I was a bit iffy as to if my experiment of using these sour mango chunks would help or end in a disaster. I said to myself, that if it turned out well enough, then I could share it my friends, as Holi sweets, or else, Me and the Man would be having Aam Doi for all our meals.

The experimentation worked. It was just about adding a few more ingredients to my already fool proof MISHTI DOI  recipe. Did I mention of a KC Bong lady who drove me nuts for my Mishti Doi Recipe. Like a helpful soul, I shared my Blog post with her. She goes on ahead to make a not so great version of it, at every possible function,without a single credit to me. And why do you think hers was not as great as the recipe called for? She clearly wanted to do a cost cutting version,and subbed the Condensed milk and the Evaporated milk. The result was a chalky white doi,which was more sour than Mishti(sweet). But as my MAa says, Imitation is the best form of flattery.I have learnt to take it all in my stride.

So the only bits of color for us on Holi were the smiles on our daughter's face and the vibrant Aam Doi which we dug in, post dinner.

AAM DOI:

 BASIC MISHTI DOI RECIPE

Ingredients:
Evaporated Milk: 14 0z
Condensed Milk: 14 oz
Plain Yogurt: 14 oz
Mango Pulp made from Frozen Mango Chunks: 10 oz (or Canned Mango Pulp)
Saffron: A few strands(soak them in the evaporated milk for some time)

Procedure:
Mix all the ingredients in a large mixing bowl and use a whisk to make sure there are no lumps.

Pre-heat your oven to 350F

Do a taste test. If you feel that the mixture is sour, add in some sugar according to your taste .

Transfer the mixture into oven proof ramekins or a large oven proof bowl.

Bake at 350F for exactly 15 minutes. Turn off the oven. Let the yogurt congeal in the oven for at least 5 to 6 hours. If you feel that the yogurt has finally set, transfer them to your refrigerator.

Serve cold or at room temperature.

You could ranges with some more Saffron Strands or Chopped Pistachio.

Bon Appetit !!!

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LUCHI-CHHOLAR DAAL-SHADA ALUR TORKARI: PUJO SPECIAL

Pujo is here.And with it magic in the air. Even the grey Midwestern sky is all golden and bright for the past few days.As I type away, Saptami Pujo begins in my homeland. I sip my black coffeee, with  my baby babbling in her crib to the  heady dose of Dhak playing on the music system, my city, Kolkata, engulfs itself in the biggest party of the year. Its sheer frenzy which spreads across the state of West Bengal, and to everywhere Durga Puja is celebrated. Its not surprising that every major country in the world, will have some sort of Durga Puja celebrations. As its said, you can take a Bengali out of Bengal, but you cannot take Bengal out of the Bengali.

For the uninitiated, Durga Puja is the biggest festival of the Hindu Bengalis. A five day long affair, which marks the arrival of Goddess Durga along with her four children, to her maternal home on Earth, from her abode in the Himalayas. A celebration of the triumph of good over evil. Pandals housing idols of Ma Durga are created all across. Milling crowds, with sleepless eyes, and unmatched energy levels take to the streets,visiting pandal after pandal. 

If you are one, who is not much of a crowd person, then fear not. The food fest is sure to floor you. The five days of the Pujas have their iconic menus, which are made in most homes.What sets the drool factor, are the make-shift street food stalls which come up. Phuchka tops the list for me always. 

Faraway from my homeland, I get ready to celebrate Durga Puja over the weekend. Here in the US, we do not have the luxury of a 5 day affair. A weekend closest to the actual Pujas is selected, and Bengalis immerse themselves in a similar frenzy. The Dhunuchi Naach is replaced by a dance with incense sticks. But its the same spirit which prevails. Offering Anjali in the morning, to queueing up for Bhog, and indulging good ole Adda,as Ma Durga watches over all of us. Did I mention the new clothes !! Deciding what we will wear on each of the days, is a celebration in itself. Planning goes on months in advance. The right clothes, the right accessories and striking a somewhat co-ordination with your partner. Now with baby in tow, this Puja is extra special for us. Cannot Thank Maa Durga enough for the wonderful gift she has given us. 

While we wait for the weekend, we decided to indulge in some Pujo special delicacies: LUCHI-Shada Alur Torkari -Chholar Daal. Pillowy soft deep fried bread served with a somewhat runny-somewhat dry potato dish flavored with nigella seeds and Chana Daal with shredded coconut. This is a combo which is the usual fare for the first couple of days of the Pujo. Dunking the luchi in the thick Chholar daal, is a decadent experience which defies verbal expression. 

So if you want to have a taste of Pujo special food on your plate, lets get cooking. 

LUCHI: 

serves: 4

Recipe: Pujo Special Luchi

CHHOLAR DAAL: 

Ingredients: 

Chana daal: 1 cup

Whole Garam Masala: Cloves, Cinnamon, Green Cardamom

Bay Leaves

Ghee

Salt

Sugar

Shredded Coconut: 1/4 cup( I use dthe frozen variety, but feel free to use fresh)

Ginger Paste: 1 tbsp
Shukno Lanka: Dried Red Chilies: A few

Procedure: 

Boil the Chana Daal, with one and half cup water in the pressure cooker, till it gives off two whistles. 

In a deep pan, add in ghee. Once it melts, throw in the whole garam masala ,shukno lanka and bay leaves and let it splutter.

Add in the boiled daal , season with salt and sugar and add in the ginger paste.

Add some water, if all the water has dried up.Mix well and let it all come to a boil.

Lower heat and add in the shredded coconut and let it thicken. 

Serve with Luchi or white steamed rice.

SHADA ALUR TORKARI: 

Ingredients: 
Potatoes: 2 medium sized
Nigella seeds: 1/2 tsp
Salt
Sugar
Green Chilies
Mustard oil

Procedure: 
Dice the potatoes to 1/2 inch cubes. Wash them well. Par boil them,drain and keep aside.

In a pan, add in the mustard oil, and once its hot, add in the green chilies and nigella seeds.

Once they splutter, add in the half boiled potatoes. Season with salt and a pinch of sugar. Add in  1/4 cup of water, and cover and cook. Keep stirring infrequently.

With the back of the cooking spoon, break a few of the potatoes. Check for seasonings. Dry out the cooking liquid.

Serve with Luchi, chapati or parathas.

Bon Appetit !!!

6

LUCHI r MANGSHO :

Luchi r Mangsho: Many a conversations can start when this duo is simply mentioned.And when this becomes a meal, any Bong soul will be on food heaven. Iconic would be a better term when describing this culinary combo. Luchi are small fried Indian bread, which swell up, once they hit the oil. Its a common saying that the culinary worth of the chef is often judged, as to how many of the luchis made by them are soft and fluffy. In that category, I guess, I would be scoring a mediocre score,as not all my luchis swell up the way I want them to. I get a 50 percent success rate,when it comes to Luchis fluffing up in the oil, and I am never too happy about it. When many of my blogger friends assured me, that they have all been there, and some still have a similar success rate, I felt courageous, and decided on Luchi being a part of all the feasting we were doing for the Labor Day Weekend. Hubby decided to take care of the combo: He whipped up a Kosha Mangsho, loaded with flavors.

I am considered as a Luchi snob by all those who know me. And I am proud of it. I want my Luchi to be white, soft and fluffy. Sorry MIL, your Ata luchis do not work for me.If you use Ata, to make Luchi, then that is not Luchi, that becomes the Non-Bengali Puri.When I have Luchi or I make some, its always Maida which works for me. I will eat less, but when I eat, I will give calorie count a miss. I can surely work out a bit more the next few days, to shed all that Maida flab, but I cannot compromise with my Luchi.  I am in Luchi heaven when Mom or my childhood governess Koiya, (She is now a part of the family and spends her days at my parent's house: I love her to bits) makes them. One can never compare the Luchis they make, to anyone making them anywhere. Every Luchi seems like a work of art, now that I think about it. Its simply perfect. Whether paired with some sugar, or a runny potato curry with nigella seeds or even curried goat meat, Luchi from Mom or Koiya's kitchen is simply like first love. A taste which you can never forget and which you can never replicate or replace. Nostalgia !

Coming back to the latest Luchi episode. Labor Day weekend was supposed to be a potluck dinner, but then it turned out to be a dinner, where everyone decided to help in the prep work somehow, rather than making separate dishes themselves. A potluck with a difference. As long as the menu was not changed, it did not matter to me. Last minute phone calls to Ma and Koiya in Kolkata, and loads of help from my blogger friends, and Luchi was done. Deb had cooked the most decadent Kosha Mangsho(Goat Meat Curry). We could not wait to dig in. The Long weekend ended on the tastiest possible note. All our Bong souls were smiling the most beaming smiles.

LUCHI r MANGSHO: 

MANGSHO: Debashish re-created his Golbarir Mangsho to be paired with the Luchi. It was lip smacking !

LUCHI: 
Recipe courtesy: BongMom
serves 4 

Ingredients: 
Maida/All purpose flour: 2cups
Canola Oil(for shortening): 1 1/2 tbsp
Luke warm water
Salt
Canola Oil: for frying the Luchi

Procedure: 

In a large mixing bowl, add in the flour, the salt, and the canola oil(shortening) and mix well, till the oil is well incorporated.

Add in the water and make a dough. Knead the dough for some time, till its smooth to the touch.

Make some balls of the dough, slightly smaller than a ping pong ball, and keep them aside. Smaller Luchis are always tastier.

Oil the rolling pin and the rolling board and roll out the luchis from the small dough balls and kee them on a few plates. Make sure that you do not keep the rolled out luchis one on top of another or else they will stick to each other.

Heat the Canola Oil in a deep pan. If the oil is not hot, then then Luchi will not fluff up. Add in the Luchis one at a time, and fry them. Turn them once, but don't let them get brown in the Oil. Remove from Oil, to a plate lined with paper towels.

Serve hot with Kosha Mangsho(or anything that you love to pair your luchi with.)

Bon appetit !!

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