Karwachauth....

When we talk about Indian festivals, we all talk about Holi, Diwali, and many other festivals. Hailing from Punjab, many small festivals get shadowed by Baisakhi or Lohri. One such festival is Karwa Chauth. This a festoval of a whole days fasting where a wife fasts an entire day for the long life of her husband. More than that it is also a festival which brings about a special bond between a Mother-in-law and her Daughter- in-law.
The festival begins a day before when the mother-in-law gives Sargi to her daughter-in-law. Sargi is the auspicius gift wich she is given for preparing for the fast. Since this a festival which celebrated the power wrested in a woman to prolong the life of her husband, the gifts consists of all the things that would help her dress as a bride. These also include white angel hair vermicelli or sewaiyan.

Sargi consists of the following items

• Henna
• Kumkum
• Red ribbon
• Red clothes
• Glass Bangles 
• Make up articles 
• Sewaiyan 
• Sweets
• Dry fruits 
• Fresh Fruits 
• Pomogranade
• Sugar cane 
• Coconut
• Paan

All the above articles in the sargi are also called the Suhaag Pitari
The lady and her husband are supposed to cook the sewaiyan with milk and eat with fruits before the sunrise
and start the festival.

The most important part of this festival is called the Baya. This is the offering to the Gauri Mata which comes from the Lady's parents' house. This consists of Matthis or mathris. Basically a deep fried , shortened dough fritter. These matthis are of three types, Feeki or plain, Meethi or sweetened and one with the hole. The sweet ones and the plain ones are given to the mother-in-law as a gift.

To make a matthi st your place you have to proceed just like a short crust pastry:

300 g refined flour
75g ghee
chilled water
salt to taste
few crushed black pepper corns

• rub the ghee into the flour till both are mixed evenly and the flour tends to show some binding 
• add the seasonings and the water and make a firm dough 
• rest for half and hour 
• roll like a chapati and make incisions with a knife all over it so that the matthi does not fluff up like a poori 
• deep fry on moderate heat 
• the end product should be rich and flaky, and not too chewy. 

The lady spends her entire day dressing up like a bride and praying to the goddess for her husband's long life and success. At sunset, ladies gather together and pray and this process is called Baya Mansana and there is a special song that is sung during this ritual.


Veero Kudiye Karwada,
Sarv Suhagan Karwada,
A Katti Na Ateri Naa,
Kumbh Chrakhra Feri Naa,
Gwand Pair payeen Naa,
Sui Che Dhaga Payeen Naa
Ruthda maniyen Naa,
Suthra Jagayeen Naa,
Bhain Pyari Veeran,
Chan Chade Te Pani Peena
Ve Veero Kuriye Karwara,
Ve Sarv Suhagan Karwara.......


During this fast, the lady is not allowed to do a few daily chores, it is a superstitious belief that this will cause
ill health to her husband, she is not allowed to sew, run the mill or charkha, use of knife and scissors, no anger, not to wake someone who is sleeping.

At night when the moon rises, the ladies offer soaked almonds and water to the moon and thank god for the
successful completion of their fast. The look at the moon through the hole in the matthi and then look at thier husbands through it. the festivities are completed when the lady breaks her fast with the first bite of food and first sip of water from their husbands hand.

This festival may not be that talked about around the globe but holds a lot of significance in the life on an Indian bride.

India has many such stories and many such rituals, hope I bring a new story for you u next time over...

Navratra delights......

Navratri, or nine day festival celebrating the victory of good over evil, the celebration of life, is a very important as per the Hindu calendar. It is celebrated twice a year once in spring ( chaitra navaratra) and once in autumn ( sharad navratra) 


This festival is completed with a nine day ritual of fasting. This fast comes with a nine day dietary ristrictions called FALAHAAR....
which when translated means fruit food... In north Indian houses wheat grans are sowed for 9 days and worshiped, thus no cereals, grains or pulses can be consumed during this festival.

the recipes comprise of a few ingredients, namely potato, sago,  dairy products, pumpkin, buckwheat flour, water chestnut flour, lotus puffs, fruits, etc.


some of the wonderful things that one can make are as follows


sabudana wada
sabudana khichri
kuttu atta mirchi bonda
kuttu aatta and kaddu cheela
paneer ki sabzi
khatta meetha kaansiphal
sabudane ki kheer
crispy phul makhana
til aloo moonphalli sabzi....
fruit cream
amroob ki dahi wali sabzi....
kuttu tikkad
raw mango chutney

A piece of kolkata gastronomy

There are some cities that call you, some that scare you away , and some that even build themselves around you. My city, Kolkata, silently sneaks into your heart and grows inside it. Sounds utterly filmy dosent it? Well, Mumbai may be the city of dreams, but Kolkata is a dream come true.

Yes, i know durga puja is around the corner, and i get all hyper about the pujas and how the fan fare is so grande . But, what exactly is the Puja fan fare? Its not all the lights or the idols or even marquees . The Puja feel comes from withing, whether you are a bengali or not its irrespective.

Today I experienced a phenomenon . It is a restaurant, but i still chose to call it a phenomenon. Before I get there let me tell you few things about Bengali food. When one talks about the Bengali Cuisine, one cannot forget Mangsho ( maans in hindi ) or Mutton. Unlike all over the world, mutton to Kolkata is GOAT....or Khaasi....or Patha..... And an integral dish is Kosha Mangsho. Its nothing but a Semi dry mutton curry, which when cooked to perfection is no less than a dream. one needs to broil the meat till it gets real tender. No festivity in a Bengali household is complete without Kosha Mangsho ( which when translated is Broiled Mutton ).

Getting back to the phenomenon, when you are in kolkata , Kosa mangsho comes with history. Every die hard mutton fan knows of this restaurant called Gol Bari, which is located at the Shyam Bazaar 5 point crossing. What we have now is actually said to be the new  Gol Bari. The old one is said to have been way better. To my surprise the name of the restaurant is New Punjabi Hotel. The place is not a fancy outlet, but when you cross it, the drift of the aroma flowing in the wind is bound to catch your attention. The place is small and old, but the people are really sweet, you need to pay at the counter and get a ticket, and sit. And the magic potions will arrive.

The mutton is no-need-to-chew tender and the rotis are soft and nice. Served with a generous portion  onion salad and tangy tamarind chutney, one does not realize when the plate is polished clean. This place is not just an eatery but any food lovers dream come true. It has a small little menu which consists of dreamy potions on different stature and measure. Anothe rprecial effect that was added was smoking the place with Dhoono or incense powder. The Dhoono smell is considered very festive, and has strong associations with the so called Durga Puja feel.

Yes, yet again i had a jaw dropping gastronomic experience in Kolkata, truly a food lovers delight
The city of ( tummy) joy.

Bloggers MOMO-Day Out

When in Kolkata, A hot humid afternoon is something u don't really have a problem with. because there is so much do do in this city. Today being one such afternoon, me and my dear blogger friend went on our favorite summer afternoon activity. BINGE.

Momos from Hamro Momos

Well, after the lovely hospitality as Blue Poppy , we decided to try out  the much talked about Hamro Momo. Located at Suburban Hospital Road ( walking distance from Forum Mall ) . This place is like a small little shop , but with high activity going on in it. One can love to eat momos, But the fun of eating it in a small little joint os past comapre. Although the Momos wernt to great, the experience indeed was. We had a steamed momo, Pepper chicken and Chicken 65.

Chicken 65

The much talked about momo was just average but the chicken 65 kinda got us talking. Fantastic , and bold curry flavor and a hard hitting spicy note. Although it tasted more south Indian than at a Tibetian joint, i have no qualms saying that i did like it. Even the sauce of the pepper chicken was stunning. Although the chicken was cooked previously , the sauce was brilliant. Zing of lemon and rush of pepper . even the onions tossed in it tasted fabulous.

Pepper Chicken

The Best thing came at the end , the cheque. Chicken Steamed Momo, Chicken 65, Pepper Chicken, Mineral water ....Rs 218

Pot Stickers

Although we had a blast, the quest for La Momo Extrodinaire was still pending. Thus, we decided that why not try its slightly cleaner next door neighbor, Momo Plaza. This one looks like a dingy place when u enter it but what came to our surprise was that they had Pot-Stickers (dumplings pan seared on 1 side ) called Kothey ...... and they also had pan fried momos tossed in a hot garlic sauce. Honest opinion, The pan fried momos here are way better than blue poppy.

Pan Fried with Gravy

The thing that i liked here was the fantastic Dipping Sauce. Spicy, but not gullet burning hot, with heady coriander bursts, gingery undertones and a fantastic balance of chili, with hints of sweetness.

The Lunch ended with an over  stuffed belly an satiated taste buds.

More to come on thukpas.......

P.S. Special Thanks to My Blogger Friend Poorna

her blog

http://presentedbyp.blogspot.com/

A piece of Tibet

Momos, there are millions of momo vendors in the city, The Bengali always had a soft corner for the Asian flavors, but today Momos are becoming a very big comfort food for all. Kolkata houses some of the really popular momo shops. Another thing that is really getting on to the generation today is Thukpa. A meal in a bowl with soup, noodles, vegetables and meats. Very lightly spiced, a Thukpa is a very healthy 'eat out' dish .

Away from all the commercial stir, with no advertising , "The Blue Poppy" and Sikkim House is a treasure chest of surprises.

The Blue Poppy

Sikkim House

Middleton Row

9735036117

I am sure you think by now I am going to talk about momos. Well no i am not, i do want to talk about some other fantastic delicacies. With wast array if dishes to offer, Blue Poppy is a secret hideout for many a office goer and also for students from nearby schools and colleges. Gaining popularity wholly with their food quality and hospitable ambiance. The serve some amazing gastronomical treats from Tibet, Nepal and Bhutan . The regular Chinese food is also available for the slightly less experimental.

When you enter the place it transports you to Gangtok or Darjeeling. The smells, the decor, all is so inviting. The warmth and coziness are enhanced by the lovely hostess, Tiki . Amicable nature is her plus and she is always smiling and ready to help out with the menu.

With her recommendation I ordered Chicken Shapta, a country style spicy chicken stir fried with loads of onions and tomato. PLEASE tell them to reduce the spice levels 'coz if you can eat chilies this is not a thing for u. A favorite side order with this is the Ting momo. This is a steamed BUN, Similar to the Chinese Tai Pao, the Ting Momo is to Tibetian food what bread rolls are to continental food. fantastic to dunk in some hot soup or maybe as an accompaniment to a spicy stir fry, it adds a lot of character to the food you are having.

One must also try to have their Phaley, which is like a paratha stuffed with meat.

Needless to say that they have fantastic momos and thukpa.They also have steamed Pork Buns ( which need to be ordered in advance)

Unless you go there you will think your regular momo wendor is the best. This place will just make u forget all the momos you have ever eaten. The food here is truly fantastic.

So, Blue Poppy it is .....

Mumbai.... On the Roll

Life is a whirlwind of sorts, rite when u think u have eaten the best in a category, yet another gush of wind brings the aromas of something that just sets an all new bench mark. I have always thought that the best rolls are available are available in Kolkata. Well, last night i was just left stunned. Walking down another familiar street in the city closest to my heart, Mumbai. Yes, this is yet another roadside rendezvous in the city of dreams. But this time we are not going to see some age old techniques of cooking or some landmark.

Let me take you to the suburban shopping place LOKHANDWALA. Frequented mostly by youngsters and upcoming actors and models, you will be amazed at the variety of food that is available . One such place I went to was this shop called BREADKRAFT.

This place calls itself " no 1" roll shop. what i had here was an Egg Chicken Keema Cheese Roll. Spicy warm and simply brilliant. The wrap itself was like a cross between a luchi and a roti...

They have flavors ranging from Chicken Manchurian , Makhani, Chili Paneer, Mixed vegetable..and tonnes more...

Unless u have a bite if this warm flavor treasure you cant imagine what i am talking about. I don't know what came on to me... just sat on the foot tread and forgot what people will think and in the true Mumbaikar spirit just ate my way through the best junk food i have eaten in ages.

The roll, mind you, is thick and eating one is dinner by itself... A few steps away is Eden another local cake shop. The owner refused to let me click pictures inside his shop. So i managed to click only what i ate from there.

Lets begin with the Passion Fruit Cheese Cake with a top layer of passion fruit and the bottom layer of a very light blue berry. The best thing though was the crust. It was thin and flaky, and was made with oat cookies. With a hint of saltiness that was added by the butter in the crust, the flavors seemed to just burst open in the mouth. Just the correct texture to glide the spoon through, the only better cheese cake I have ever eaten is at The Big Chill in KHAN MARKET.

The second dessert that we tried was Fruit of the Forest . A wild berry flavored cream layered with a moist buttery sponge, topped with cream infused with basil seeds. Not many of us know that basil seeds are vastly used in desserts, In India we call it Tukmalanga or Sabja .. widely used in faalooda.. Ever wondered what those black slippery dots in a falooda were?

On that sweet note and with a hope to be carried home, i end my today's rendezvous of the mumbai road side. Good food does not need to be at a fance cake shop from a star rated hotel. It will summon you and you will reach it ...... if you are destined to ...

Till Then......Nan tara bhetuyaa

Proof of the Pudding.....is in "Polishing" it off

Being as Indian as i am, my sweet taste buds are slightly stronger than the others. Sometimes they even start demanding dessert out of the blue, like they have taken over my brain. I feel like a two year old (if not any thing less than that) and fuss for dessert.

Its cloudy, misty, and rather laid back. The sunlight is on even close. What calls me, is my kitchen... a few slices of bread... some milk... sugar... eggs ....and nuts ....you guessed rite... Bread and Butter pudding. Smothering my senses, the bread and butter pudding comes out of my oven. I have been making this for ages and probably been doing this the very same way. The almost blistering hot and gooey mass of pure heavenly bliss transports me to childhood days. The excitement in my hear fills me with joy. Somehow even the best muille fuille may not do to me what a very humble bread pudding does.

Dessert is one course of the meal, that i feel, one should begin the meal with. With all your senses open and ready to accept the brand new flavors of the food. As I sit on by my window and take the first few bites of this rather humble elixir, life just seems happier again. A whirlwind of love just rushes through my mouth and reminds me how simplicity can sometimes be way more lovable than exotic. Food to me is as important as love.

Most people normally flavor their bread and butter puddings with vanilla extract .... i somehow feel that its splendor lies without any artificially flavored things. in my recipe i like to add a hint of either mace or nutmeg... it not only camouflages the eggy taste , but also removes the strong milky overtones. This humble goodness' recipe was given to me by a teacher...

Recipe

Milk 2 cups

eggs 2 nos

bread 12 slices

butter 50g

sugar 3/4 cup

mace powder 1/2 tsp

chopped almonds 1/2 cup

raisins 1/2 cup

chocolate chips 1/2 cup

for the glaze

orange marmalade 2 tbsp

water 1/2 cup

• apply butter on bread and cut int small pieces ...
• whisk eggs and milk and sugar till suagr dissolves
• add the mace powder layer the pudding with bread pieces, almond , raisins and choclolate chips
• pour in the milk mixture and bake covered at 200 degrees celcius for 20 misn then open at 150 degrees for 10 mins
• in a pan melt the marmalade with water to form a syrup
• gently spoon all over the pudding once out of the oven
• just wait for the syrup to get absorbed
• DIG IN

CAUTION : this recipe is the true addiction .... every spoon will swoon your senses.....