New Delhi: With the beginning of the summer season, Bengalis are gearing up to welcome a new year. This occasion, known as ‘Poila Baisakh’ is celebrated widely among Bengalis. It is a day of fun and frolic, where they wear new clothes, visit temples, wish each other ‘Shubho Nobo Borsho’ and also feast on yummy Bengali delicacies cooked in almost every Bengali household.
The occasion is also known as ‘Noboborsho’ or Pohela Baisakh, and according to the Bengali calendar, it is the first day of the Bengali New Year. For those who are unfamiliar, “poila” or “pohela” refers to the first day of the Hindu month of Baisakh. West Bengal, Tripura, Assam, and Bangladesh all participate in the festive celebration of the day. Bengalis hold processions (shobhajatra), festivals, and cultural events, and enjoy family time on this day.
To celebrate this occasion, here are some interesting recipes that you can try at home:
1. Basanti Pulao:
Ingredients:
- Rice (cleaned, washed and smeared with ghee and turmeric)- 3 Cups
- Cashew nuts- 30
- Raisins-30
- Cinnamon stick- 4 sticks
- Cardamom seeds- 3
- Cloves- 3
- Bay leaves- 2
- Turmeric powder- 1/2tsp
- Grated ginger- 2tsp
- Sugar- 1tbsp
- Ghee- 2tbsp
- Vegetable oil
Preparation:
- Fry the cashews and raisins in hot ghee and vegetable oil.
- When the pan is hot, add extra ghee and then the bay leaf, cardamom, cinnamon, and cloves. Toss them a little in the ghee.
- Add the minced or grated ginger and sauté for a while.
- Stir gently to blend in the flavours before adding the rice that has been rested and covered in ghee and turmeric.
- Add salt and sugar to 6 cups of heated water.
- Add the cashews and raisins once the water has evaporated and the rice is well-cooked.
- Then, add the remaining ghee, stir gently, and cover the saucepan. Turn the flame off.
- Serve hot.
2. Kosha Mangsho:
Ingredients:
- Mustard oil- 1/4 cup
- Cloves- 4 pieces
- Green cardamoms and some tiny pieces of cinnamon
- Grated onions- 1/2 cup
- Ginger-garlic paste to taste- 1tbsp
- Chilli powder
- Turmeric- 1/2tbsp
- Roasted ground cumin seeds- 1tbsp
- Hung curd- 500 gram
- Salt to taste
Preparation:
- Heat oil and add cloves, cardamom and cinnamon.
- Add onions and saute till soft.
- Add ginger-garlic paste, chilli powder and turmeric. Stir fry all these ingredients.
- Add the meat, and stir fry over high heat till it becomes opaque.
- Lower the heat and saute till the fat separates.
- Add curd, cumin and salt and saute till fat separates further.
- Cover tight and cook over very low heat.
- The Kosha Mangsho is ready to be served
3. Paneer Payesh:
Ingredients:
- 150 g cottage cheese
- 1 tsp semolina
- 5 cups milk
- 4 green cardamoms, crushed a little
- 6-7 strands of saffron
- 1/2 cup (125 gm) sugar
- 6 almonds, shredded thin (lengthwise)
Preparation:
- Boil the milk in a large pan and cook till it is reduced to half.
- Meanwhile, mash the paneer and semolina together into a smooth paste and make tiny balls of it.
- When the milk has thickened to the desired consistency, add the sugar, elaichi and kesar, and keeping the heat high, add the paneer balls.
- Let the milk boil and keep stirring to cook for 10 minutes.
- Refrigerate the dish.
- Garnish with sliced almonds and serve.