Khichuri aar Saraswati pujo

Khichudi Bhog  on Saraswati Puja

I can still recall those childhood days when Saraswati Pujo was celebrated annually at home. I feel life during my early days were different – not different in the sense that the sun did not rise in the morning, the sunset is very much here, seasons change with time, schools and students exist – but there was something so very sweet in life that is missing now.

Years have passed bringing with it many changes and I have also handled the change. Technology has brought about so many changes in our life.

Whatever may happen, the almanac will be bought to find out the dates and time of various occasions. Today is Saraswati Pujo. As a child I loved this day firstly because on this day no one at home told us to study, more so because this day is the day of goddess Saraswati the Goddess of Wisdom for the Hindus.

I think there is more Bengali fervor in this puja day. I remember how we got up early, bathed in warm water after applying haldi paste (mixed with oil), on the face, legs and hands. The previous day saw late night with all the preparations going on. We made colourful paper chains, paper flowers and shaped other paper designs to decorate the room where the puja was performed. Ma’s zari lined sari also was used for decorating the wall where the clay idol of the goddess was placed. The platform was made by joining two stools and then covering it with some brightly coloured table cloth. Flowers were there in plenty in our garden – marigold, tagor, joba – while tulsi, the thorny berry twig, and amer pallv was there at home, bel patta was brought from the neighbourhood tree. Sweets and fruits brought from the market the day before were all ready for the puja in the morning. There were many hands to help – some big and some small and tiny ones.

The purohit/pandit came to perform the puja rites. Incense sticks and the lamp were lit, and then the sound of the conch shell and the mantras filled the room - what an atmosphere it was! We siblings placed some of our books and note books near the goddess along with our pen and pencils. So it was a day off from studies. As I reminiscence those days, I cooked khichudi, begun bhaja, mixed vegetable curry and tomato chutney for this special day.

For the khichudi took 1 small cup bhaja (dry roasted) mung dal, I cup rice. Poured some ghee, about 1 tsp. to the cooking vessel. Once the ghee started to release heat added the dal and rice that had been washed earlier. Gave it a stir for a minute and a half and then added some haldi powder, dhania powder, red chilli powder, jeera powder, and stirred again. Then added some chopped tomatoes, potatoes and cauliflower florets which I had fried earlier and after a minute added salt and again a stir. Having completed the process in about 5 minute’s time, added 4 cups of water. After the first boil came added some sugar (optional), covered it and lowered the flame. In between removed the lid to mix…a little bit of opor neeche (up and down). By the time the water dried up, Khichudi was ready.

To go with it there was begun bhaja, a mixed vegetable curry and tomato chutney. What a meal it was, heavenly, maybe because it is thought to be a special bhog for a special day.

© gouri guha

Khi(n)chudi Karaishuti Diye and thoughts of Durga Puja

                                    Durga Puja In a Pandal in Delhi

When the day of Mahalaya comes, it brings the message, “Pujo eshaa gelo”, and that starts the countdown of the arrival of the Durga Puja. Memories start appearing just like moving on the reverse gear. And the present beckons...eagerness and enthusiasm play their roles so modestly. In North India the festive fervour also warms up as this day marks the beginning of Navratri.

The day of the Mahalaya draws special attention among the Bengalis as it is the beginning of the Durga Puja festivities. This day brings with it some sweet memories...sitting near the radio early in the morning and listening to Birendra Krishna Bhadra’s Sanskrit recitation of the Mahishasura Mardini which was broadcast by All India Radio Calcutta at 4 a.m.

A sudden change in the air is felt from the day of the Mahalaya. The morning air becomes cool an indication of Sharat and the blooming of the Shuili flowers also indicates the coming of the Pujas. These flowers spread their sweet smell all around at night.

                                         From my puja room

Ma was very particular to start the annual cleaning of the home well before the arrival of the Mahalaya. For once the day of Mahalaya arrived she would get very busy. The tailor came and sat stitching away our Puja dresses...at least 5 new dresses for the five days starting from Sashthi, to Saptami, to Ashtami, moving on to Navami and then the last day of the Pujas, the great Bijoya Dashami.

How can I forget all the food that was cooked at home? The sweets were so special...rosogollas, bonde, payesh, rosmalai...and we entered the store room to eat whatever we wanted. There were no restrictions at all. And so many kinds of Goja’s she made...mishti (sweet) and nonta (namkeen)...

The sound of the Dhaks is so important for Durga Puja. The Dhakis dancing away with the beating on their Dhaks...the sound is so special and magical. The Sondher Aaroti followed by Dhunochi Nach has a place of its own for the 4 days of the Pujas. But the festive fervour and gusto is gone once Ma Durga is immersed. And then we wait for the next Pujo to come.

Though lifestyle has changed a lot in these present days, Durga Puja still carries the same spirit as it was in the past.

Recollecting Pujo memories brought tears to my eyes...of the good old days and not sad ones. Today I would like to share my Khinchudi Karaishuti Diye with you all. This is in my Puja menu list.

For this we need:

Mung dal: 1 cup dry roasted to dark pink

Rice: 1 cup

Green peas: ¾ cup (frozen or fresh)

Haldi powder: 1 tsp

Jeera powder: ½ tsp

Dhania powder: ½ tsp

Red chili powder: ½ tsp

Salt to taste

Sugar: as per your taste

Ghee or any refined oil; 2 ½ tbsp

Water: 4 ½ cups

Preparation:

Mix the dal and rice and wash it. Place the pressure pan on the burning stove. Add the ghee or cooking oil. Once it is hot add the rice and dal and stir fry for 3-4 minutes. Simmer the stove and add all the spices and stir again. Let the spices mix up well. This will take a couple of minutes. Now add salt and cook for 1-2 minutes. Time to add the green peas and increase the flame and keep stirring. Now add water and sugar and place the lid.

3-4 whistles and the Khichudi is done. Once the pressure cooker cools down open and serve it hot with begun bhaja or aloo bhaja. Don’t forget to pour some ghee on the top while serving.

This is simple and takes so little time to cook. This can be also be cooked in a dekchi also but it is time consuming.

My best wishes to you all for the coming Pujas and hope all of you enjoy the festive days with lots of fun and good food.

Re-posting two recipes:
Aloo-r chop, find here
Nalen Gurer Payesh, read here

You can also relish the Allo-r Chop as an evening snack for the Pujas and Chaler payesh. Find it here.

Sending this to Pree's Beyond five Days of Durga Puja.