Goa Food Guide at a glance

This is my Goan Food Guide -

http://tanyasarticles.blogspot.com/2009/11/goa-food-guide-at-glance.html

Those of you who are planning to visit Goa, this may help. Happy eating! :)

Durga Puja 2009, Mumbai

Image1: Durga Pujo at Lokhandwala Complex, Andheri, Mumbai

Image2: Powai Durga Puja...

Image3: The sound of the dhaak

Image4: A 108 diyas lit during shondi pujo.

Image5: Garlanding the Goddess

Images by: Tanya Munshi

Text by: Tanya Munshi

Another puja come and gone and the festive fervor has left a wanting in me. The sound of the dhaak (the drums), the dhonu, the conch and the ululating during the aarti, it has the power to touch my soul and give me goose bumps. No matter what happens, where ever I am, I am drawn to the festivities of the Durga Puja. Missing it is sacrilege for me, not that I consider it anything ‘religious’, but its one of those few things that I relate to as a Bengali. This is my soul, my calling, my life and where I belong. Being a probashi Bengali (non-resident Bengali), this is my way of staying in touch with my roots, from where I come.

This is one of those rare festivals that I find that draws people from all faiths around the world and be a part of the colourful extravaganza. Each year I come home to be with my family to attend this festival and I find it so overwhelming when I find rich and poor, old and young, and people from all faiths visiting the pandal to at least see what we Bengalis go so crazy about.

You’ll see the ladies adorning themselves in the finest saris from dhakai to toshor and silk, the gold and the trinkets shine brightly with the shaka and pola – the distinctive red and white bangles that make married Bengali women stand out in the crowd. The men too are seen sporting the finest silk kurtas with dazzling gold buttons and the traditional dhotis.

People from all faiths who at least make it a point to visit the mandap, also queue up for the bhog, which is a vegetarian platter of khicdi or pulao, vegetables, payesh and tomator chatni. This is what is offered to the goddess first and served to the rest as bhog. Every year, I wait to taste this delicious bhog and eagerly fast during the day to have it.

Durga Puja brings with it a time for joy and celebration where kids who are studying or working away from their homes come down to be with their family for those 4-5 days. You can see the parents beaming with pride when their software engineer son has come down from the US to be with them. Or when parents bring in their newly married daughter and son in law to the mandap and happily flaunt their family. This is a time for grandparents to rejoice when their sons and daughters come home to celebrate the festivities with their little ones.

My attraction is also the various stalls put up by the various sponsorers, right from the delicious beguni, bhetki fish fries, chicken roll, to Moghlai porota. After a spicy snack, I make a beeline for the famous Mishti Doi. You can buy exclusive Bengal cotton saris from various stalls, jewellery, home décor and what not. It’s crazy to miss such an electrifying experience as Durga Puja offers.

I have seen Hema Malini perform some years ago, where she enthralled the audience with her dance of the goddess. Singers like Usha Uthup also made us tap our feet to her amazing songs. Troops from Kolkata come to the pandals in Mumbai and perform some of the most amazing dance ballet shows. There’s so much to look forward to during the puja and missing it means, missing out on life for a few days.

This is a once a year affair, where we get to pay respect to the goddess, wear new clothes, be a part of the festivities directly and indirectly and be together as a family. It fills our heart with joy and our tummies with the delicacies from Bengal.

Oh dear Goddess, do come back soon as we shall be waiting for you as eagerly as ever.

Recipe> Corn Cutlets

Image: Fresh Corn

Due to a sudden downpour our evening walk to the park had to be cut short. As soon as we came home, dad prepared green tea for all of us. When it rains, you feel like having some hot fried pakodas, but I chose a better and a less oily alternative. I prepared a few shallow fried corn cutlets and served them with tomato ketchup that went well with green tea; and it hardly took any time.

Ingredients

• 250 gms or 1 and half cup fresh corn
• 2-3 nos. medium size boiled potatoes
• 2-3 bread slices (crumbs)
• 2-3 green chillies, finely chopped
• 1/2 tsp corn flour
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp fresh ground black pepper
• 1/2 cup fresh coriander leaves, finely chopped
• Salt to taste

Method

1. Grind the corn to a coarse paste (not too fine) in a blender and transfer to a large vessel.
2. Peel the boiled potatoes and mash them with the corn.
3. Add coriander leaves, green chillies, chilli and coriander powder, black pepper, salt, bread crumbs and the corn flour.
4. Mix the entire thing and make small round balls and flatten them.
5. Heat a non-stick pan with oil and place these cutlets and shallow fry them till golden brown.
6. Serve hot with mint sauce or tomato ketchup.

Recipe> Fish Cutlets or Kebabs

Image: Fresh water fish - Rohu

My mom is an excellent cook and whatever little I have learnt today, I owe it to her. Her amazing food has encouraged me to develop a passion for cooking. Like her, I too love experimenting and cooking up new dishes and enjoy cooking for family and friends. Food and cooking are my passion and to tell you the truth, I find cooking extremely relaxing.

Here is one simple recipe mom taught me a few days back. This fish kebab or cutlets are easy to prepare and make a lovely evening snack or starters for dinner.

Ingredients

• 5-6 pcs Rohu or Catla - Stomach portion
• 2 large potatoes boiled
• 1-2 inch - cinnamon
• 2-4 nos. - finely chopped green chillies
• 1 cup - finely chopped coriander leaves
• 1 - medium size onion finely chopped
• 1 inch - ginger grated
• Salt to taste
• 1 - egg
• 2-3 bread slices - Use a grinder to make crumbs

Method

1. Pour some water in a wok/ kadhai and boil the fish pieces with cinnamon and a pinch of salt for 5-7 mins.
2. Once done, remove from heat, drain the water and set aside to cool.
3. De bone and mash the fish with boiled potatoes.
4. Add the chopped green chillies, coriander, onion, egg, grated ginger, salt and bread crumbs and mix well.
5. Make round balls and flatten them to make round tikkis/ kebabs/ cutlets and shallow fry them on a non-stick pan. Fry till golden brown.
6. Serve hot with mint chutney or tomato ketchup.

Recipe> Alu Tehri

Image: Alu Tehri

I found this recipe incredibly simple to make. Alu Tehri comes to the rescue on days when you don't feel like cooking or the arrival of sudden guests for lunch or dinner. All the ingredients are readily available at home, making it one of the most simple yet lavish vegetarian pulaos to make.

Ingredients

• 500 gms Basmati Rice
• 500 gms Potatoes
• 1tsp Turmeric powder
• 1 inch piece ginger
• 5 large garlic flakes
• 2 big onions
• Refined Oil
• Salt to taste
• Fresh coriander leaves, finely chopped

Method

1. Wash the rice and soak for 20 mins. Peel and cut the potatoes into cubes and slice the onions finely.
2. Crush the ginger and garlic and soak it in a little water.
3. Heat oil and fry the onions till golden brown. Remove and keep aside.
4. Fry the potatoes till golden brown and remove.
5. In the same oil, add coriander, chilli and turmeric powder and fry gently.
6. Sprinkle the ginger and garlic juice and add the remains in the oil.
7. Stir and cook for a few minutes and then add the soaked rice after removing the water.
8. Add the fried potatoes, and cook for a while while mixing it well.
9. Add water to the rice one inch above the rice level and reduce the heat to low. You can also add double portion of water (1:2 ratio). If cooking in a pressure cooker, wait till the water starts to boil and then cover the lid. Give one whistle on high flame and another on low and shut the gas. If cooking the rice in an open vessel, then cook the rice till done for at least half an hour.
10. Garnish the rice with fried onions and fresh coriander leaves and serve hot with accompaniments like daal, pickle or raita.

Recipe> Potato Pancake

Image: Potato pancakes

This is quite an interesting recipe. I usually make pancakes for breakfast, but potato pancake has been my latest discovery. With the ingredients provided, I used my own style and prepared potato pancakes that goes well as a breakfast item or an evening snack with tea.

Ingredients

• Eggs - 2-3 nos.
• Milk 125 ml
• Olive Oil - 1-2 tbsp
• Instant potato mix - 60 gms
• Baking powder - 1/2 tsp
• Salt - to taste
• Black pepper - freshly ground (to taste)
• Fresh coriander leaves - finely chopped

Method

1. Mix all the ingredients together in a blender (eggs, milk, instant potato mix and baking powder).
2. Pour it in a bowl and keep aside.
3. Heat a non-stick pan, add the oil and pour a little amount in the size of a pancake.
4. Brown both the sides and serve hot garnished with coriander leaves, with a dash of tomato ketchup on the side.

Recipe> Chocolate Fudge

Image: Chocolate Fudge

This has got to be one of the easiest desserts to make. It does not require any baking and gets done very quickly. It became an instant hit with my 9-year-old nephew Arnav who couldn't resist asking for more helpings. If a kid wants to have more of a dish you prepared, then you've passed the test. :)

Ingredients

• 350 gms - dark chocolate
• 400gms - condensed milk
• 2tbsp - butter
• 150gm - dry fruits (raisins, walnuts, almonds and pistachios)

Method

1. Place a pan on gas and mix all the ingredients except for the dry fruits.
2. Crush all the dry fruits (you can give it one small churn in the mixer grinder) and add it into the hot chocolate mixture.
3. Pour the entire mixture in an aluminium dish or in a rectangular glass bowl.
4. Allow it to cool before placing it in the refrigerator. Give it at least 2-3 hours to set.
5. Cut out cubes and serve with a dollop of vanilla ice cream or hot chocolate sauce, if you like.