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.