FOR THE BLUE-EYED BOY
The cuisine that originated in Bengal now carries its flavour and aroma across the globe. It has earned a reputation for its simple and luscious taste. With a prominence of fish, vegetables and lentils are the preferred food items for every Bengali household. And when the occasion is that of a celebration, the simplistic menu takes a grand form.
Jamai Sashti is a very special occasion in the Bengali culture. Jamai in Bengali means son-in-law and Sashti is the sixth day of the month of Jaishtha according to the Bangla calendar.
A grand feast is prepared to mark this occasion and the festival lays foundation for a strong family bonding. It goes without saying that food is the main part of the festivities.
The mother-in-law cooks special dishes and invites her sons-in-law and daughters to an elaborate dinner.
Fish remains the main focus for Bengalis. However, there are a number of other Bengali delicacies which are prepared for this special occasion such as chingri curry, mutton curry, biriyani, vegetables etc. These are all equally enticing.
A common saying goes, 'Jaishtha mash, mishti mash'. For Bengalis, it is the season of a number of favourite fruits. Therefore, it is needless to say that the menu also comprises of several fruits -- juicy, delicious and in abundance. And there are sweets, of different colours and shapes and sizes.
As if all these won't suffice, the in-laws endow their 'jamai' with generous gifts.
Although the festival of Jamai Sashti is rooted in Hinduism, it is now more of a Bengali culture, celebrated in numerous households, regardless of religious beliefs.
The following are recipes for a Jamai Sashti meal, tweaked with innovation for a grand occasion dedicated to all sons-in-law.
Yoghurt sherbet
Sherbet is a popular West and South Asian drink that is prepared from fruits or flower petals. It is sweet and served chilled. Popular sherbets are made of one or more of the following: lemon, orange, mango, curd, etc.
Ingredients:
250g curd
1 tbsp sugar
½ tsp chat masala
1 pinch cumin powder
2 slit green chilli
1 bunch coriander leaves
1 bunch mint leaves
Black salt and sea salt according to taste
Method:
Batter the curd. Churn mint leaves, green chilli and coriander leaves in a mixer. Add this mixture in the curd. Then add black salt, salt, sugar, chat masala and cumin powder, mix properly. Chill to serve.
Rui macher kalia
The ubiquitous rui is a flavourful, tasty, sweet-water fish. The macher kalia cooked with rui is a spicy delicacy and goes well with plain, steamed rice.
Ingredients:
6 pieces rui fish
2 tbsp onion paste
½ tsp garlic paste
¼ tsp ginger paste
½ cup tomato puree
½ tsp turmeric powder
1 tsp red chilli powder
¼ tsp fenugreek seeds
¼ tsp celery seeds
1 stick cinnamon
2 pods cardamom
4 pieces green chilli
4 tbsp mastered oil
1 tbsp ghee
Salt to taste
Method:
Clean the fish pieces and marinate them with a pinch of turmeric and salt. Now heat oil in a pan and fry the fish pieces to golden brown and keep aside. Heat oil in a separate pan; add cinnamon, cardamom, clove, celery seeds and fenugreek seeds for tempering to the oil. When they start splattering add onion, garlic and ginger paste and fry until brown. Add red chilli powder, turmeric powder, tomato puree and salt to it. Cook for few minutes. Now add water and fried fish, simmer the heat. When the gravy becomes thick remove it from heat. Sprinkle ghee on the top of the gravy. Garnish with the green chilli and serve.
Malai pabda
Ingredients:
8 pieces pabda fish (dressed and washed)
3 tsp poppy seeds paste
1 tsp ginger paste
1 tbsp onion paste
1cup coconut milk
2 tsp red chilli powder
½ tsp turmeric powder
¼ tsp cumin seeds
3 pieces green chilli
½ cup oil
2 tbsp chopped coriander leaves
Salt and sugar to taste
Method:
Marinate the fish with a pinch of turmeric powder, salt and keep aside. Heat oil in a pan; add onion and ginger paste, fry it properly. Add poppy seeds paste, red chilli powder, turmeric powder, salt and sugar. When the spices are fried properly, add coconut milk and green chilli. Bring to a boil. Now add fish and cook for 10 minutes in a low heat with the lid on. When the gravy becomes thick, turn off the gas. Garnish with coriander leaves and serve.
Echor-chingri (green jackfruit curry with prawn)
In Bengal, 'echor-chingri' is a traditional dish; one that is delicious and easy to prepare.
Ingredients:
400g green jackfruit
250g prawns
1 big potato (cut into pieces)
1 cup chopped onion
2 tsp ginger garlic paste
1 cup chopped tomato
1 tbsp green chilli
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp cumin seed
½ tsp garam masala powder
¼ cup mustard oil
Sugar and salt to taste
Method:
Cut and wash the jackfruit. Heat 4 cups water in a pan with some salt and turmeric. When the water starts to boil, add jack fruit. Cook till the jack fruit is tender. Drain and keep aside. Clean the prawns and marinate with turmeric powder and salt. Now heat oil in a wok and fry prawns and potatoes and keep in a bowl.
In the same oil add cumin seed and fry for a while. Then add chopped onion and fry till golden brown. Add ginger garlic paste and stir for few minutes. Add turmeric, green chilli, red chilli and fry again with little water.
Now add chopped tomatoes and cover the pan to soften them. Cook until oil separates from the spices. Add fried prawns, potatoes and boiled jack fruit and 2 cups of warm water. Cook for another 10 minutes with the lid on. , Remove from heat when the gravy in thick and oil floats over all contents. Sprinkle some garam masala powder and serve.
Tips: Make sure to rub oil in your hand before cutting the jackfruit to avoid the sticky latex.
Green pea rice
Ingredient:
2 cup aromatic rice (rinsed and drained)
1 cup green peas fresh or caned
3 green cardamom seeds
2 (3 inch) cinnamon sticks
4 whole clove
8 black peppercorns
1 tbsp ginger paste
3 tbsp fried onion
3 tbsp ghee
4 bay leaves
4 cup water
Salt to taste
Method:
Heat ghee in a deep heavy skillet over low heat. Add the cloves, cardamom, peppercorn, and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Add ginger paste and stir. Now add 4 cups of water and rice to the pan. Season with salt. Bring to a boil, add green pea, then cover, and cook until the rice is tender and the water has been absorbed. When it is done garnish with the fried onion and serve.
Aloo Gosht (mutton with potatoes)
Mutton is tough and strongly flavoured, and needs to be marinated and cooked well to bring out its unique taste. The most important step while cooking mutton is the marinating. The marinade is a mix of spices used to flavour and tenderise the meat. Yoghurt is the best ingredient to marinate mutton along with mild spices and even vinegar.
Ingredients:
1 kg mutton
½ kg potato (peeled, cut into 1-2 inch pieces)
½ cup chopped onion
1 tbsp ginger paste
1 tsp garlic paste
1 tbsp coriander powder
1 tsp garam masala powder
2 tsp red chilli powder
½ tsp turmeric powder
5-6 black peppercorn
3-4 green chilli
3 bay leaves
2 tbsp yoghurt
1-2 lemon pieces
½ cup oil
Salt to taste
Method:
Cut and wash the mutton. Marinate the mutton with yoghurt and keep aside. Heat oil in a pan and fry the onion till brown. Remove the onion from the oil and grind. Add turmeric powder, coriander powder, chilli powder, garlic, ginger and salt in the remaining oil. Fry the spices and add a little water. Add mutton and grounded onion to the above and cook till water dries.
Stir and add enough water to cover the contents and cook till the meat is tenderised. When the meat is almost done, add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat. Garnish with green chillies and lemon. Aloo gosht is ready to serve.
Kachagolla
Kachagolla is a famous Bengali sweet dish. This delicious sweet recipe is made from chhana (cottage cheese), sugar and cardamom. It requires few ingredients and is quick and easy to prepare.
Ingredients:
250g chhana (cottage cheese)
200g sugar
¼ tsp cardamom powder
Raisins and nuts for garnish
Method:
Knead the chhana with the palm of your hand for 8-10 minutes. Combine chhana and sugar in a non stick frying pan. Place the pan in low heat. Stir continuously for 2 to 4 minutes. The sugar will melt and release moisture, remove pan from heat quickly. Add cardamom powder and stir the mixture continuously for 5-6 minutes. Let the mixture cool down. Take small portions and shape them into round balls, garnish with raisins and nuts, and serve as a dessert.
Falahar (mixed fruit with yoghurt and flat rice)
This traditional dish is usually served in breakfast and sometimes in an afternoon meal. On Also those who have been fasting take this dish to break their fast. As the Jamai Sashti falls in the month of Jaishta, and this month is endowed with plenty of summer fruits, so mothers-in-law find it an opportunity to treat their sons-in-law with all kinds of fruits.
Ingredient:
1 cup ripe mango (cut into pieces)
1 cup ripe jack fruit
½ cup lychee
½ cup bangi (cut into pieces)
1 cup flat rice
1cup yoghurt
Method:
Wash the flat rice and let the water drain. Keep aside. Cut fruit in suitable pieces. Take a large round-shaped brass plate. Arrange the items around the side of the plate according to your taste and serve.
Photo: Sazzad Ibne Sayed
Dress design and styling: Biplob Saha
Model: S N Jony, Proma, Bristi, Nizhu, and Fiha
Studio: Qubic
Make up: Juthis Beauty Care, Nizu Makeover and Beauty Studio
Special Thanks to Atel Mati Restaurant, Narayanganj
Special thanks to Biplop Saha for helping with arranging the photoshoot.
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