A poem in Brajabuli by Vidhyapati

Sharing a poem in Brajabuli by Vidhyapati .... performed through casual amalgamation of poetry and dance

বসন্ত পঞ্চমী

বসন্ত পঞ্চমী:  বিদ্যা ও সঙ্গীতের দেবী সরস্বতীর আরাধনা। .......অনেকে দিনটিকে বাঙালির দ্বিতীয় ভ্যালেনটাইন ডে বলে থাকেন ...

Nakshi Kanthar Math | নক্সী কাঁথার মাঠ | Bengali Recitation by Urmimala Banerjee

Dum Murgh Kali Mirch

Process: 
Marinate chicken in vinegar for an hour. Then heat oil in a pan or kadhai. Temper the oil with few green cardamoms until they begin to change color. Add minced onion; cook and stir until translucent. Stir in the garlic and ginger paste, cook until the onions become brown. Add chicken and red chili paste or powder to the skillet. Mix well and cook until the chicken is tender and cooked thoroughly. Add yogurt along with black pepper powder and mix properly. Add salt and a pinch of sugar, to taste. Add cashew paste and mix it thoroughly with the gravy. Finally, stir in some fresh cream. Cover and simmer for fw minutes. And your Dum Murgh Kali Mirch is ready!!!

Kumror Chakka / Dry side dish with Pumpkin ,Porwal & Potatoes (3P’s)

Kumror Chakka

If you like any of the two veggies Pumpkin or Parwal , then this is a recipe for you. Although I am not very fond of either of these two veggies, so for me this dish only goes with hot Luchi i.e. maida puri. Luchi with Kumror Chakka is  a must try combination!!

Ingredients

Pumpkin : 1/2 (Cut into big cubes)

Parwal/Patol/Pointed Gourd : 4-5 nos. (Cut into halves)

Potato : 2(medium) (Cut into cubes)

Raisins / Kismis : 1 tb spoon (Soak in luke water)

Roasted peanuts : 1 tb spoon (Grind coarsely into little pieces. )

My Mom normally uses chickpeas instead of peanuts & Kismis.  If you want to try that version then take 1/2 cup of Chola/kala chana/Black chickpeas and soak overnight or 4 hours in hot water. 

White Oil : 2 tblsp.

Salt : as per taste

Sugar: as per taste

Water : As required in the cooking process. 

Spices

Panch phoron : 2 tsp.

Bay leaves : 1

Turmeric Powder : 1 tsp.

Cumin powder : 1 tsp.

Bengali Garam masala powder : 1 tsp.(grounded powder mix of 1" cinnamon stick, 2-3 cardamoms, 3 cloves)  

Panch phoron is a very common spice of Bengali cuisine. This famous blend consists of equal amount of cumin seeds(জিরা), fennel seeds(মৌরি), fenugreek seeds(মেথি), nigella seeds(কালোজিরা) and wild celery seeds(রাধুনি).  As soon as the seeds pop in hot oil, Panch phoron will fill your kitchen with its aroma. Equally common is Bengali Garam masala powder which consists of grounded powder of cinnamon stick, cardamoms & cloves) 

Procedure

Heat oil in a pan. Then temper it with bay leaf and panch phoron. When the seeds start turning light brown, add all the vegetable pieces.  Fry the pieces with a pinch of turmeric powder and and a little salt. When they are brown from all sides add the cumin powder. Next add kala chana or chick peas if you want. Mix everything well adding 2-3 tbl spoon of water into it.  Add sugar now.  When spices blend well, add 1 cup or enough water to cook the veggies. Be careful that water must dry up when the veggies are cooked. Check the seasoning. Lastly add the roasted peanuts & Raisins.  Sprinkle garam masala powder on top and remove from heat.  

The taste will be a blend of sweet and spicy. Goes with roti, parota, rice and luchi. Off course for me only with Luchi / puri J  

Aagomoni | Recitation By Urmimala Banerjee | Poet - Kazi Nazrul Islam

Durga is a symbol of invincible humanity.

Few Handmade ornaments

"আমি লোভী নই, আমি প্রেমিক। সেই জন্যেই আমি তালা-দেওয়া লোহার সিন্দুকের জিনিস চাই নি— আমি তাকেই চেয়েছিলুম আপনি ধরা না দিলে যাকে কোনোমতেই ধরা যায় না।" .....ঘরে বাইরের নিখিলেশের আত্মকথা যেন আমারও মনের কথা ......তাই মার এই হাতে বানানো গয়না গুলো আমার কাছে অমূল্য ............

"I'm not greedy, I'm a lover. Therefore I didn't want things from the safe-lock. I wanted things which can not be taken at all unless it surrender itself" .....Rabindranath Tagore

Classic Muri Ghonto (Fish Pulao)

Classic Muri Ghonto (Fish Pulao) 

When I’m in a mood to go back to my roots I try to cook some classic dishes.  

Muri Ghonto is a side dish cooked with rice and fried fish head of rohu or katla (known as maacher matha or muro in Bengali).

This is one delicacy of Bengal cuisine but comparatively easy among the lot of Bengali traditional dishes. Traditionally it goes with hot rice in lunch.

Ingredients:

One fish head of rohu or katla . Rub turmeric powder & salt on it.

Gobindo bhog rice (Aatop Chaal )  – 4 small spoon. Wash the Rice & keep aside

Two big potatoes – cut into small cubes

1 Onion – cut into thin slices

Garlic paste – 2 tea spoons

Ginger paste – 2 tea spoons

Salt & Sugar to taste

Spice for tempering

Dry Red Chilies - 1

Bay leaves – 1

Cardamom-2

Cinnamon – 1 piece

Cloves – 3

Spice for cooking

Garam masala powder (cardamom, cinnamon, cloves) – 1 tea spoon

Turmeric powder– 1 tea spoon

Jeera (cumin) Powder – 1 tea spoon

Water: as required

Mustard Oil : as required

Servings : 3-4 persons  

Procedure:

First heat oil in a Kadai. Fry the fish head well. Then break it into medium pieces by hand.

Next temper the oil with whole garam masala(cardamom, cinnamon, cloves), Bay leaf  and dry red chilli. 

Then fry the onion till brown. Add the potato pieces and keep frying. Add the Gobindabhog rice, fry some more.

Next add Garlic & Ginger paste and all the spices for cooking. Add salt and sugar per taste.

When everything is mixed and fried add some water (just enough to cover everything in the Kadai).

Cover and cook a in low flame till the rice and potatoes are cooked.

Finally add the fish and mix well.

This dish does not have a gravy and of mushy type. So after the cooking is complete , dry out the excess water content in high flame, if any.

Sprinkle some good ghee & garam masala powder on top. The heavenly aroma takes me to where I belong  :-)