My Mom and me celebrating Lakshmi Pujo across the Atlantic

The tinge of sadness that hangs in the air with the end of Durga Pujo recedes significantly, as the Bengalis celebrate Lakshmi Pujo on the full moon night of Kojagari Purnima. Goddess Lakshmi symbolizes Good Luck. Originating from the Sanskrit word “Laksya”, the Goddess brings wholesome wealth and prosperity. She is depicted as a beautiful woman of golden complexion, with four hands, sitting or standing on a full-bloomed lotus and holding a lotus bud, which stands for beauty, purity and fertility. Goddess Lakshmi is always clad in gold embroidered red clothes-red symbolizes activity and the golden lining indicates prosperity. It is much smaller scale, celebrated in almost every household, compared to the more global, magnanimous feats during Durga Pujo. My Mom has always celebrated Lakshmi Pujo ceremoniously at home, waking up early to get things done in a grand way. Dad and I would contribute in our own small way, but it is Mom who always did most of the things done.

My Mom has always celebrated Lakshmi Pujo ceremoniously at home, waking up early to get things done in a grand way. Dad and I would contribute in our own small way, but it is Mom who always did most of the things done. My Mom decorates the home with floor patterns made of ground rice and water known as ‘alpanas’ or ‘rangolis’ and ‘S’-shaped footprints are made to symbolize the goddesses visit to replenish the wealth and prosperity of the homes. But on carpeted floors, I cannot do the same instead revert to floral decorations from flowers that I can collect from the small gardens at my work place.

It is almost party time at home with all close friends and relatives invited to the Pujo and most importantly, the great and typical food; Khichuri (delicious medley of rice and lentil with lot of spicy condiments), panchta bhaja (five different types of deep fried vegetables), alu-potoler tarkari (potato and pointed gourd cooked in a spicy-creamy sauce), payesh (rice pudding), naru and takti (coconut desserts) that accompany the occasion. The best thing about the Lakshmi Pujo at home is the splendor and grandeur associated with the way Mom does everything.

Here in US we do not end up with so many guests; nonetheless I make it a point to prepare well almost everything on the menu that I have grown up with and I have my eager and hungry (!) husband waiting to pounce on them. Having fasted through the day and then preparing all the food in the evening, we end up having a grand party once we are done with the rituals. However, I miss the taste of my Mom’s food, but at the end of the day I try my best to replicate her arrangements in this foreign land!

Creamy shrimp goodness

Chingri macher malaikari...as we bongs call it….is a heavenly entrée made with shrimps in creamy coconut sauce. Necessity is the mother of invention…and that is how I learned cooking. I never seriously cooked back home, as I had my mom always cooking for us (my dad and me) whatever we wanted to eat. Yes, I am a pampered one and I proudly acknowledge that. I grew up seeing my mom improvising and experimenting with her spices and coming up with a new version of a traditional dish.

When I moved to US ….I used to miss my mom’s cooking and that is when I literally started calling her in the middle of the night or very early in the morning and ask about say….how do I cut banana blossom or what is the spice combination for a mom’s specialty gravy.

 Just like me “A” loves to eat and he just adores my version of chingri macher malaikari. Any special occasion and he expects me to cook this, although he never expresses or demands it but I can feel the vibes when we go for our grocery shopping…………As for his birthday I know what he would really look for. The most important part is how he enjoys it…..so for the first day when we have a plenty of the gravy he eats a generous portion, following day he will add water and dilute the gravy (this is the funniest part) to have a generous portion like the first day….what I still do not understand is what actually is important for him, is it the taste of it or the portion size with diluted taste?

INGREDIENTS: (2-3 servings)

Shrimp- 10-12 pieces (I like to buy the deveined fresh ones)

Kalonji-1 tsp

Turmeric powder-1 tsp

Mustard oil-2 tbsp

Shredded coconut-1/2 cup

Coconut milk-1/2 cup

Onion (very finely chopped)-2 tbsp

 Green chilies

Sugar

Salt

How to make it:

Start frying shrimp after slightly coating them with turmeric powder and salt. When they are nicely golden color take them out and keep separate. Now for the gravy temper oil with kalonji seeds and add onions and turmeric powder-fry it till they are golden brown. Next, add green chilies and shredded coconut and fry it for couple of minutes; do not over fry the coconut. Time to add coconut milk (this is a crucial point as coconut milk very easily is stuck to the vessel, if you do not pay enough attention). Reduce the amount of gravy depending on how you need it. I like to add salt and sugar at the very end, as it helps me to guess the exact amount to make it a perfect one. Serve with warm white rice.Njoy.....

Singhabahini Trinayoni..........

The days are getting shorter, the trees are changing colors as if someone is weaving a fine brush of color and enthusiasm across the world canvas, the blue skies are abound with wispy white clouds and everyone is busy preparing for the impending holiday season. However, it is already festive time in India….it is that time of the year when I miss my home and the existing atmosphere the most.

I am sure it is same for all of you who consider themselves ‘Bengali at heart’. Durga pujo (worship of the Hindu Goddess Durga) is the center piece of the festive season, where idol of Goddess Durga and her four children are worshipped for five days. This period is epitomized by the flickering kashful (Kans Grass), the non-ending reverberation of Dhak (Indian folk drums), the aroma of new clothes, siuli ful (Nyctanthes) and dhup dhuno (essenced smoke) in the fresh morning air.

One wakes up to the chants of mantras echoing out from the loudspeakers……

                      Ya devi sarvabhuteshu sakti - rupena samsthita, namas tasyai … … …
                                  Rupang dehi Jayang dehi Jasho dehi......Disho jahi
          (To that goddess who abides in all beings as power : Sautaions to Thee, …)

it is something difficult to perceive unless one is exposed to the throngs of people who flock to the Durga Pujo festivities. The highly charged atmosphere that almost beckons you to be a part of it, live it, feel it and be one with the feeling.
I miss everything, but what I miss the most is the food stalls that mushroom up during this time. They sale everything from hinger kochuri, cholar dal and garam jalebi for breakfast; fuchka, bhelpuri, alukabli and chats to spice up the evenings, and finally pora goza and khirer singara to sign off for dessert; and everything else that defines the existing rainbow appearance that seems to clout the whole community during the pujo.
Yes! You guys have rightly guessed……I am a proud foodie.