Chicken Makha- Makha

Puja days are saying, “Knock knock” standing at the doorstep of everyday life. What more, children say, “ki moja Pujo eshe gelo” (great fun the Pujas have come), and elders including me looking forward for the first day of the Pujo, Sosthi, that’s the beginning of the five days -- uff! -- can’t imagine the excitement building up for the coming days. One more day and then the daily routine of life will be different from the regular activities -- ektu (little) different from the regular schedule of life. O God, my language is becoming a mish-mash of Bangla and English words. It happens, it happens in India, nothing to worry.

I’m not thinking about pandal hopping that’s going to happen in my life after a couple of days, but, now I’m more concerned about my recipe that’s going to get a place here.

I’ve named this recipe Chicken Makha-makha because whenever I cook chicken I ask everyone at home what they like to eat. “What will you like, murgir jhol (chicken curry), chicken dopiyaza, kadhai chicken, chicken roast…”, before I can carry on – mind you I don’t have many more options to give them – am delighted to hear -- “keno chicken makha-makha kore daoo (why? Cook chicken makha-makha) ”. Thus this recipe has a name of its own in my home.

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

Bhaja Mung Dal Ilish Macher Matha Diye (Mung Dal with Hilsha Head)

When I was a child I have seen my Baba go to the market to buy fish and meat. Those days there were very few working mothers and even if the wife had lots of time in hand she never went to the fish market alone. We looked forward to Sundays when Baba would take us with him to the market to buy mutton. And during lunch the aashon (small mats) would be spread out, one next to the other, in a row on the floor of the kitchen verandah and the kansar thala and bati (bell-metal plates and bowls) would be placed in front of every aashon. Baba always sat first in the row and the others took their place one by one. The meal would be served by the cook once everyone sat down. That was how we enjoyed our family meal.

…and now it is chit chat at the dining table. Many landing up later in their life with knee joint pains and many cannot sit crossed leg on the floor.

Coming back to food it is a fishy day with fish head. I have seen many of my friends leave behind the fish head with the fishmonger as they did not like to eat it. Ask any Bangali about macher matha (fish head) and pat they can say, “Koto kichu hote pare macher matha diye (cook so many recipes using fish head). After all Bengalis love fish and many cannot deny they die to have at least macher jhool (fish curry) everyday.

Without wasting time back to my preparation. Ilish mach has its own smell, taste and flavour. I made mung dal with the hilsa fish head without onion or garlic. Very simple and…the taste, your palate can judge.

 Picture of dressed fish head

Ingredients:

Hilsa fish head -1 (the gills separated and the rest cut into smaller size as in the picture).
Mung dal (roasted) – 1 cup
Panch phoron – 1½ tsp
Haldi powder
Red chilies - 2
Salt
Sugar
Mustard oil
Water

How I cooked it:

Roast the mung dal till it gets a pink colour ( not a baby pink, a bit stronger)
Wash and pour it into the pressure pan.
Add about 2 ½ to 3 cups of water.
Add haldi, cover with the lid.
Put the pressure cooker on the burning stove and let it cook. Three to four whistles will do.
Switch off the gas.
Rub the head pieces with haldi and salt.
Heat mustard oil in a kadhai and when the smoke starts coming throw the fish head into the oil and fry it till it is crispy.
Take it out and keep it aside.

Seasoning:

Heat about 1 tbsp of mustard oil in a kadhai. You can use the oil that was used for frying the head.
When the oil is hot break the red chilies into half and add them to the oil and stir.
When the chili gives out its smell and changes colour add the panch phoron.
Once they start spluttering add the cooked dal to it.
Add salt to taste and sugar as per your taste and once the dal starts boiling break the fried pieces into more smaller bits and add to the dal.
Stir for a couple of minutes. The dal should be neither too thick nor too thin.
It’s ready to be served with hot boiled rice.
This is a dish that tastes good with rice.