IMPERIA |
october-november-december 2019
25
ith a diverse heritage and culture
comes an equally diverse
cuisine. As we enter the season
of festivities, we are reminded
that no celebration is complete
without a salute to the taste buds.
Here are five delicious dishes that you
can relish to satiate your palate.
Makhane Ki Kheer
Navratri followed by Dussera marks
cheer, excitement and an array of
delicious preparations that are unique
to the festival. It is the time for fasting,
which, in turn, brings into limelight
interesting ingredients like
kuttu
(buckwheat) and
singhara
(waterchesnut).
But the one ingredient, now being hailed
as a superfood globally, was always
a part of the local Navratri festivities –
makhana
(lotus seeds). Makhane Ki
Kheer is a delicious, creamy and healthy
sweet dish. It is made by dry-roasting
makhanas in ghee, along with cashews.
They are then added to milk that has
been boiled, reduced until thick, and
flavoured with sugar, saffron and almond
slivers.
Makhanas
are rich in protein and
minerals like iron and zinc, while milk
provides calcium. Goes to show that
fasting food was created keeping in mind
all requirements of the body under a
restricted diet. Be it in the spirit of Navratri
festivities or for the love of a traditional
dessert – treat yourself to a bowl of
Makhane Ki Kheer this season.
W
Team it up:
Try it with some freshly-fried
singhara
puris!
Bhapa Ilish
The ceremonious aura of Durga Pujo in
West Bengal manifests with beautifully
decorated idols of Goddess Durga in
themed
pandals
.
Pandal
-hopping opens
up the delicious world of Bengali cuisine
cooked to match the festive and cultural
mood of its people. While
pandals
offer
several snacks and sweets, the people
of Bengal also celebrate by cooking their
most prized fish – Ilish Maach (
hilsa
).
Bhapa Ilish translates as ‘Stewed Ilish’
and is a traditional preparation. Stewing
is believed to retain the maximum
flavour of the fish, as compared to other
cooking techniques. Ilish chops are first
marinated in a paste of poppy seeds,
yoghurt, mustard and coconut, spiced
with turmeric and red chilli. They are then
stewed with the remaining marinade
paste and some slit green chillies, for
a pungent hit. Charmingly, this dish is
supposed to be cooked in a ‘steel tiffin
box’! Feast the way Bengalis do during
Pujo with Bhapa Ilish.
Team it up:
Light puris called
luchi
go
really well with this dish.
(Facing
page)
Parsi
Mutton Pulao
Dal.
(Below left)
Sweet
Makhane Ki
Kheer.
(Above)
Bengali Ilish/
hilsa fish curry
with ground
poppy seeds.
All images: Shutterstock.com
