Last time when I wrote and posted here, it was before the Pujas had come. Durga Pujo came and went away, Lokhi Pujo also came and made its exit and now time for Kali Pujo to come. Here the buck does not stop for this is the festive season in India and as soon as all these Pujos wrap up their days and go after making a big buzz, the cold days are standing there for our welcome.
Late that I am but wishing my friends here – Subho Bijoya, lots of love and warmth – and that brings to mind all the goodies that was savoured during these lovely days. Many people have a sweet tooth and they love the sweets served to them when Bijoya time comes. This gesture of serving goodies continues till Kali puja and that keeps the lady of the house on her toes to be prepared to serve some sweet& namkeen food to her guests.
Namkeen food I say for many suffer from diabetes and so turn away their look from the sweet dishes though their saliva springs up in the mouth on seeing them. But then they say to the inner-self, “control, control, you have the other goody that’s equally tasty.” And keeping their mind and taste in control they savour their namkeen food and wash it down with a cup of hot (sugarless) tea or coffee.
I can still visualize the boondis, the rosogollas, rosh malai, gojas (misti aar nonta) that was made at home. Special cook was hired to make all the goodies days before Bijoya started. At home we had a special Bijoya event. As soon as dusk fell, Ma would keep the dhan and durba on a pujor gharer thala. One-by-one all the younger members of the family would touch Baba’s feet and he would bless all of us by placing some dhan-durba on our head. Then the custom would go on. Young ones touching the feet of their elders to get blessings. And the sweets would be served – Ma would say “joto parcho kaoo”, but after having all the good food day long the quantity savoured by individuals would be small.
For days we sneaked into the store room to get our tasty sweets and nimkis and eat as much as we liked for we knew the next consignment would be made before this was finished.
Time has brought about so much change. Many near and dear ones no longer live in one town or city. Jobs have made them move out – some on their own soil and others have gone abroad. But the Pujo fervour doesn’t stop. It comes with those days and brings smiles and rejoicement.
I don’t want to get stuck here – have you got bored – let’s be back to the Ghugni Chat – my dish for today. Some may feel that being a Bangali she’s come up with this. “Na, na, aami kintu aaee chaat serve korechilam aamar barite Bijoya-te mishit-r sathe (no, I’d served this dish along with some sweets to my Bijoya guests).”
Simple to serve if all the ingredients are ready at hand.
Had cooked Ghugni – sweet, sour and hot taste mixed together – I like it that way.
Made some Sev at home. These are the thick ones, crunchy and crispy, a product of my sweat and labour.
Put in little bit of effort in chopping some onions and cucumber.
For serving, poured about 2 serving-spoon ghoogni on the plate.
Next, crushed the sev and layered it on the ghugni.
Then garnished it with the chopped cucumber and onions.
As my ghugni had all the flavours in it – tamarind juice, some gur to balance the sourness and lots of chillies for the heat – it was easy to prepare the plate in a jiffy.
Another day I had some samosas. Broke them and layered them on the ghugni and then the dressing.
The Chaat was enjoyed by my guests.
What more to expect…SATISFIED…was all that I could tell my wee self.
There’s so much pleasure in seeing others enjoying your cooked food.
© gouri guha 2013