Saraswati/Basanti Puja and Bhapa Ilish or Steamed Hilsa

SARASWATI MAHABHAGE BIDYE KOMOLOLOCHANE

BISHWARUPE BISHALAKHKHI MAHADEVI NAMAHASHTUTE!!

Saraswati puja, is another festival which is celerated in Bengal with huge enthusiasm in every nook and corner, in every households and in most of the schools and educational centers. Ma Saraswati is the Goddess of Knowledge, Arts and Music. The day is known as Vasant Panchami or Sri Panchami, on the fifth day after new moon in Spring(vasant kaal in bengali), which falls around end of January or beginning of February. Goddess Saraswati is represented as a woman with white skin, who wears a crescent moon (chandrakla) on her brow and rides a swan. She has sacred scriptures in one hand and a lotus – the symbol of true knowledge – in the second. With her other two hands she plays the music of love and life on a string instrument called the veena. She is also depicted as a deity seated on a white lotus flower.            

Goddess Saraswati is not worshipped in temple, but in every households who has school, college or university going children, will surely worship the Goddess daily at their home. And every year on this day, a big model of her is made and worshiped. The puja is performed in the morning. The Goddess is worshipped with bel leaves, fresh while/yellow spring flowers like, marigolds, chrysanthemums and Palash is the special flower used in this puja, without this flower puja won't be complete. And the fruit, plum or wild berries or Kool is must for this puja. Since goddess Saraswati is the goddess of learning, the students are the most ardent worshippers of this day. Children place their books, music instruments, arts materials, earthen inkpots and bamboo quills before her. The ink is made from unboiled milk water, colour powder and silver glitter called Abhro. On this day nobody writes or reads any book, or play any musical instrument. This signifies that the goddess is blessing the books placed in front of her that day. Children give 'Anjali' to the goddess in empty stomach and pray for their future. Wearing Yellow or Basanti coloures saree is the custom on that day.

In  Bengal, every students of all ages have special happy memories of this day. Most of the schools and educational centers of Bengal celebrate Saraswati Puja. Older students of schools are mostly engaged decorating the schools the day before, making preperations for puja, helping priests, send invites to the other schools and going to school with freinds wearing yellow saris are the special unforgottable moments of this puja. From cutting of fruits to assisting the priest, everything is taken care of by the students. No matter whether a student is religious or irreligious, everyone participates in this in the hope of doing well in their examinations. Saraswati Puja is also the day of eating plums. Plums/wild berries, called 'kool' in Bengali is the most sought after fruit on the day of Saraswati Puja. 'Kooler Chatni' is a must for that day. 'Kool' or plum is a fruit of spring time. Hence, it must be eaten on the day of saraswati Puja. There is a saying in Bengal, "if you eat kool before that day, you will fail in the exam". We used to control ourselves at our best not to eat them and on that day, after puja, the first thing we used to it, is kool. It's a fruit of sour taste and it's yummy. the significance on that saying, I think, around that time, the fruit starts to ripe and is the right time to eat them, but children are told like that way not to eat them, as no children will like to fail in the exam.

Another special ceremony of taht day is "Hatey-Khari", where small children begin their writing/studies on that day with the blessing from the goddess. The priest help them writing thier first A, B C, D with a chalk on a slate. In this way, Saraswati puja has a tremendous importance among bengalis.
The another custom of that day, is to buy "Jora Ilish" or 2 Hilsa fish on that day. It is considered auspicious in bengali custom. So, Hilsa or Ilish is the must on that day's menu. Hilsa fish is the most beloved and popular fish among bengalis. So I made Bhapa Ilish or steamed Hilsa on Saraswati Puja, which was Yesterday. Hilsa marinated and steeped in a mustard-poppy seed paste and steamed.
Hilsa is rich in Omega-3 fatty acid and is full of very fine little bones. One has to be extra careful while eating it. Even though Bengalis love this fish, it has a distinct flavour and very soft flesh fish. This dish especially taste well with fresh fish, not with the frozen ones. Because, in this recipe raw fish is marinated in mustard paste and steamed in low heat. If not, lightly fried fish is also OK. I normally fry my fishes very lightly on both sides. This dish can be made in three ways. One, in pressure cooker, another in a steamer and in an oven. I make it in Pressure cooker, to make in oven, check here.

Ingredients :

Hilsa fish : 5-6 pieces
Mustard seeds : 2 tblsp.
Poppy seed : 2 tsp.
Green chilli : 2-3
Turmeric powder : 2-3 tsp.
Mustard oil : 3 tsp.
Yoghurt : 1 tsp.
Fresh dessicated coconut : 2 tblsp.
Oil : 2 tblsp.
Salt to taste

Method :

• Marinate fish pieces with very little salt and turmeric powder and keep aside for 1/2 an hour. 
• To make the mustard paste, soak mustard seeds and poppy seeds in little water for 1/2 and hour. Then in a grinder, grind into a paste adding 2 green chillies, dessicated coconut, a pinch of salt. Add water as little as possible while grinding. It should be a moderately thick paste. 
• In the prepared paste, add yoghurt, turmeric powder and salt to taste. Now the mustard paste is ready to smear on the fish. Tips : in any mustard paste preperation, while grinding mustard seeds, always add a pinch of salt, otherwise it tasted bitter.
  
• In a pressure cooker safe bowl, smear a little mustard oil, then place the fish pieces in single layer. Add the prepared mustard paste and coat over the fish pieces nicely. Add 2-3 slitted green chillies over it and drizzle 2 tblsp. of mustard oil over it. Keep it for 10-15 minutes.
• Then place in a pressure cooker, which is filled with water until half of the bowl or little lower. Cook for 2-3 whistles or about 10 minutes in medium flame.

Serve hot with rice and enjoy the distinct flavour of this dish............

APPYAYAN : BEST OF 2009 and New Year Wish to all Bloggers

Wishing all my visitors, friends, readers, followers and fellow bloggers a happy, healthy, peaceful & prosperous new year ahead!!!

Another year has passed...What a remarkable year it was! As we tear the wrappers off 2010 calendars, it's time to look back at the year it was and it's time to appreciate what we have and what it gave us and it's time to celebrate with our loved ones. A major global economic disaster, H1N1 epidemic...those are the remarkable memories of 2009. The good news is the World survived. Sure, lots of people have lost their jobs in this hard ecocnomic time, numerous people lost their dear ones in H1N1, my heart cries for them. We spent some fearful months because of H1N1. But there were also some good things happened. India bagged more than 8 Oscars this year, one statue to Music director A.R. Rahman for the Movie "Slumdog Millionaire". World somehow got halfway out of economic crisis. Indian born US based Venkatraman Ramkrishnan was awarded The Nobel Prize for Chemistry. Those are some with an Indian perspective.
In my blogging world, I survived another year.....another busy eventful year...I've posted 95 recipes in this year, just 5 posts sort to hit the century. Even though, I've tried to post more, but right now, my toddlers take more of my time. I ought to spend more time with them than blogging. But I'm so addicted to this, I can't ignore the appreciation I got from my fellow bloggers and even the visitors left some cheerful remarks, which I really appreciate. Fellow bloggers also showered me with lots of awards. Also made new friends in the blogging world. Appyayan celebrated 1 year anniversary in the beginning of this year and 100 th post,too. Also, I've participated on lots of events on blogosphere and hosted 2 events on Appyayan, one of my own, Spotlight : Fish (roundup here) and another event, Sunday Snacks: Festive snacks of Diwali (roundup here), gust hosted by me. Both the events were a great success..thanks to fellow foodies and bloggers. I'll announce the next theme of Spotlight soon.
The best thing happened to me as my blog has selected as one of the Top 7 Bengali blogs, surveyed by Sudeshna of Cook Like A Bong..Thanks again, Sudeshna. My hard work has paid off, finally.....

These are some of my most popular recipes of this year:

Category : Sweets/Dessert

Stewed Pumpkin in Coconut cream

Malpoa

category : Indian Bread

Radhaballavi/Dal Puri ---A bengali delicacy (lentil filled spicy phulka/puri)

Beetroot Chapathi

Category : Non-veg

Dimer Jhol (Bengali Egg curry)

Chatpata Chicken

Category : Vegetarian recipe 

In this category, I've posted the most.

Okra in Roasted sesame and poppy seed sauce

Narkel Sorshe Patol(Pointed gourd with Mustard & Coconut)

Stuffed Bell Peppers in Sesame Peanut Sauce

& many more ....................

Category : Appetizer/Snack 

Masala Peanuts

Beguni or Brinjal Fritters

Pyaji(Bengali Onion Pakora) 

Category: Breakfast dishes

Scrambled Paneer Sandwich

Bread Utthapam

I have also created Appyayan's Recipe Index this year..pl. visit to see more recipes..I've categorized it for easier search.
Last few months, I couldn't do bloghopping much because of all the engagement with my family, but I met many wonderful new bloggers, who are very creative cook. My fellow bloggers have been by my side throughout the year, who supported me always with their warm comments..Thank you all and let us always be together. Perhaps, I won't be able to wish you all seperately, so Hereby I'm wishing wholehearttedly, Everyone of you.......

Sharing my memories with Srivalli in her "Best of 2009" event.

Round-up of Sunday Snacks : Festive snacks of Navratri & Diwali

It's time for the "Sunday Snacks" Round-up for the month of Oct-Nov....the theme was Festive snacks of Navratri and Diwali.....This event is a brainchild of Hima of SnackOrama, she passed the rein to Pallavi of All Thingz Yummy for some reason and this time guest hosted by me...I want to thank Pallavi for giving me the opportunity to host this great event. I totally loved the whole experience and proudly presenting the round-up.
Through this theme, I wanted to know some Indian regional snack recipes, what we make during the festival time. Some foodies also sent me sweet recipes, which I accepted, as without making your mouth sweet, any festival is incomplete, especially Diwali.

I want to thank wholeheartedly to all the foodies who sent their entries for this event. The next edition is hosted by Manju of Mirch Masala...for the announcement of theme, checkout here.

Now let's move to the roundup..........

Snacks

From the state of Karnataka :

Supriya of Celebrating Little Things In Life sent this chivda,

which is made during Diwali.

From the state of Punjab :

Meera Of Enjoy Indian Food sent this mouth watering Tandoori Chana Jor garam, made with garbanzo beans

From the state of Tamil Nadu:

Shanthi of Shanthi Krishnakumar"s Cookbook
sent this Yummy Vada recipe, Amma Vadai




Kamala of Cook@Ease sent this nutritious Sprouted Peas Sundal, which is made during Navratri for Prasad, she further sprounted the peas to make it more nutritious..great idea, Kamala

Priya of Priya's easy & tasty recipes sent multiple entries for this event..You can expect multiple entries for any event from only this blogger
Split roasted Gram dal Murukku , which is made during Diwali

 Godhuma(wheat) & Sweet Potato Bonda 






From the state of Gujrat :

Sudeshna of Cook like a Bong sent this popular yummy wholesome gujrati snack, "Khandvi"

From the state of West Bengal : 

Sharmistha of Cook-A-Doodle-Do sent this alltime favorite Sabudana Vada



and this Yummy Fish Croquette aka Fish Chop recipe

These two snacks recipes are contribution from my side(Indrani of Appyayan)

Beguni or Brinjal fritters is very popular and beloved Bengali snack, it is available in any snack shop there and also made at home during festival time or on any homely occassion like Birthday, Marriege.

Masala Peanuts or Spice crusted crunchy peanuts, which is basically from North India, but now widely popular allover India, made during festival time like Navratri and Diwali





Renu of Renu's Kitchen sent this Low fat Baked Shakarpara, which is traditionally deep fried, but she baked it to make this snack more healthy

Now it's Sweet time

Sudha of Malaysian Delicacies sent this Famous Puran Poli or Sweet pan-fried flatbread, belongs to  the state of Maharastra

Shobana of Jounal of a Budding Cook sent this Rawa Laddoo, belongs to the state of Tamilnadu 

Priya of Priya's Easy N Tasty Recipes sent this popular Diwali sweet and yummiest laddoo of all, Boondi Laddoo, belongs to the above state



another sweet dish from Priya, Maida Halwa, belongs to the above state

next entry from Priya, a very healthy sweet dish, belongs to the above state, Microwave Butternut Squah and Barley Kesari 




Another sweet dish entry from Priya, from the state of Maharastra, Besan laddoo

Unfortunately last entry from Priya, belongs to the state of Tamilnadu,  Microwave Pumpkin & Coconut halwa, 

Bindiya of In love with Food sent this Easiest Coconut laddoo

  recipe,which is very popular during Diwali 





Last and very Gorgoeus entry of this event from  Kalva of Curry In Kadai

this most popular Diwali sweet of India, Kesar Badam Vermicelli kheer

Hopefully, I have included all of your entries and links, if I missed any of your entries/links, pl. check and send me a mail....
Check out previous Sunday Snacks Round-ups :

Sunday Snacks : bake it 

Sunday Snacks : Fix it

Sunday Snacks : Fry it

Sunday snacks : Hot & Spicy

Sunday Snacks : Grab n go

Sunday Snacks : Chaats

Sunday Snacks : Spill the beans

Sunday Snacks : Snacks with bread

WHB#209 : Chaltar Ambol (Sweet & Sour Elephant Apple)

Chalta, as known in Bengali, or Outenga in Assamese, is known as Elephant Apple or Wood apple universally(Dillenia Indica as scientifically) is native to Southeastern Asia, from India, Bangladesh and Sri lanka, east to southwestern China and Vietnam, and south through Thailand to Malaysia and Indonesia.
         In India, chalta is found in forests along the base of Himalayas from Nepal to Meghalaya.  It is also found in dry hilly regions of Bihar, Orissa, Madhya Pradesh in north and Karnataka and Andhra Pradesh in south India.  It bears green fruits which resemble large apples. Hence, it got its name, "elephant apple". It is a tropical acidic fruit, is eaten both ripe and unripe. It is common in chutneys and other pickled dishes. The fruit comes into season in the fall months, depending on the region, with maturity in October and November in Malaya and a longer harvesting period, October through March, in India.
     The fruit : The fruit of the elephant apple tree is enclosed in a hard husk, which must be cracked to get at the fruit. This can be accomplished by hurling the fruit at a hard surface or by using a hammer to crack the husk open. The elephant apple itself is very fleshy, with Astringent and resinous notes. It also has a strong smell, along with numerous small seeds.

 Image source : 

 http://www.fruitipedia.com/chalta.htm

 Image source : 

http://pt.treknature.com/gallery/Asia/India/photo174378.htm

Different uses of this fruit and parts of the plant :

• The wood of the elephant apple is very hard and prized for construction applications in which durable wood is needed.
• During the rainy season, the tree exudes a gum that is used in some parts of the world to replace gum arabic, and it appears in watercolors, inks, varnish, and other applications in which gum arabic might normally be used.
• Products of the elephant apple tree are also used in some traditional Indian medicine, and the plant is said to be soothing to the digestion.  
• The fruit is said to possess tonic and laxative properties, and is used for abdominal pains. It is also known as anti diabetic and has cooling effect on body.
  
• The bark and leaves are astringent.
• Dried leaves are used as a substitute for sand paper in polishing ivory and horn.
• Culinary use : Fleshy sepals form the edible portion. Though the fruits contain sugars, still these taste pleasantly sour due to predominance of acid.  These are seldom eaten raw and are mostly used as flavouring in curries. These are also made into jams and jellies. The juice is sweetened with sugar to make a cooling and refreshing drink.
• Do not use if pregnant

The recipe I want to share today of this fruit, is called Chaltar Ambol, is from Bengal(Bengali cuisine), my native place Kolkata. This is basically a sweet and sour Chutney, but little different from typical chutney. Chutney can be both sweet and sour, but Ambol is always a sour dish, served at the end of the meal to provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes which is served just after Ambol or chutney. Ambol, is a cooking style of Bengal, where a sour dish is made either with some fruit or vegetable or even with small fish, the sourness is being produced by adding Tamarind pulp. But in this dish, as chalta, itself is an acidic soury fruit, jaggery is used to make it little sweet.

How to cut this fruit : The fruit flesh comes into layers and its outer covering is very hard. You have to be careful while cutting, as inside pulp is very slippery because of the gum. After you cut through the middle by a sharp knife, discard the central or the most inside seeded part. Then seperate layers and cut into thin lengthwise pieces.
For this recipe, we need not too ripe or not too young fruit, a yellow greenish elephant apple.

Ingredients :

Chalta(elephant fruit) : 2
Sugar Cane jaggery(akher gur) : 250 - 300 gms.(or use accrd. to your taste)
Dry red chilli : 1

Panch Phoron : 2 tsp.(is a mixture of cumin seed,     
black cumin seed, mustard seed, fennel seed and
fenugreek seed-mix each in equal quantity--No. 5 in the image)

Turmeric powder : a pinch
Oil : 2 tblsp.
Salt : a pinch
Flour(APF/Atta) : 1 tblsp. (optional, but recommended)

Method :

• After cutting into thin slices, pressure cook it for 10 minutes with a pinch of turmeric. Take out and discard the water.
• Heat 1 tblsp. oil in a pan, add whole dry red chilli and 1 tsp. of panch phoron. When seeds turn light brown and you get the aroma of fried seeds, throw the elephant apple or chalta pieces. Add little salt and stir for 2 minutes. Then add about 1 cup of water. Cook with covered lid for 7-8 minutes. 
• Add the jaggery. Do not add jaggery all at a time, add little by little, let it melt, taste and if needed add some more. It will be a little sweet, more sour kind of taste. How much jaggery is needed depends on the sourness of the fruit. The consistency is kind of liquidy(you can see in the image). If you think, yours is very liquidy, mix 1 tblsp.of flour with 2 tblsp. of water and add into it. This will thicken the gravy and add some taste.
• When you get the right consistency, pour into a serving dish. If a small pan, heat 1 tblsp. of oil, add rest of the panch phoron, when it splutters, pour this with oil into your serving dish over the ambol. This will add a fresh tempering flavour to the dish.
  
• Chaltar Ambol is ready to serve. Serve in room temperature. Leftover can be kept in refrigerator and consume cold. It tastes even better.

This post is my entry to Weekend Herb Blogging(WHB)#209,

hosted this month by Paulchen's Foodblog, event started by Kalyn of Kalyn's Kitchen, now the event is managed by
Haalo of Cook (almost) Anything.
This is my second time contribution to this awesome event ...every time I feel proud to be a part of WHB event.