Of nostalgia & adventure - A memorable Ganesh Chaturthi with "Mango Kalakand/ Aam Kalakand"

This year Ganesh Chaturthi was very special and that’s because of so many reasons. Special because it was the first one we celebrated after our wedding, hereby marking a tradition we intend to carry on for years to come. Special because we made our own idol for the occasion and had an absolute blast making it and most importantly because we also got to celebrate it with our friends & neighbors who made up for the absence of our family here with us. My desire to celebrate this at our place stemmed from the reason that this festival has always been very close to heart for my husband. Back at his place, it’s a tradition to celebrate it with fervor and invite all relatives near and dear for a yearly get together and he still cherishes those memories of laughter and frolic. So this year we ushered in Lord Ganesh to our abode. Truly, what better occasion than Ganesh Chaturthi – dedicated to the Vignaharta (destroyer of obstacles) to herald in this entire season of festivities?

Our little adventure while making the idol was such an exhilarating experience. With very modest expectations, we started off the project by mixing the clay and molding shapes and then there was truly no looking back. The urge to make it better till it looked realistic pushed me to keep at it till I got the result I wanted. You will not believe me if I tell you that it took me an hour to get the janwa right (the string around Lord Ganesha’s torso)..phew! A day to dry and then we sat to paint the idol with the brightest colors and He looked absolutely handsome J We also made him his pet rat, some ladoos on a thali and a seat for him to sit. All to make him happy! Here are some pictures of the project :)

Now with our homemade Ganesh idol all done and ready for his D-day, it was only fitting to welcome him home with equal pomp and show. So apart from the typical Maharastrian puja delicacies (varan, bhaat, puri, kala chana chi usal, batatya chi bhaji, koshimbir, chutney,  ukdiche modak (yes I tried it!) and shrikhand), I wanted to make something special for the occasion and decided to try my hand at making kalakand. I have been especially motivated since the time I recently had it at a friend’s place and it instantly brought back fond memories of me nibbling on one small piece for hours to relish every bite. This was the perfect occasion to prepare and offer it to our Ganpati as our special homemade prasad or offering. 

~Mango Kalakand~

Mango Kalakand / Aam Kalakand

Soft, rich & creamy dessert squares made of fresh cottage cheese & mango pulp sweetened with condensed milk & reduced milk powder. With generous amounts of pistachios & slivered almonds, this dessert attains it exquisite aroma from that elusive hint of saffron. 

Ingredients:

3 C Mango Pulp
2 C Cottage Cheese (Paneer)
1 C Condensed milk (Add ¼ C more if you want a little more sweetness)
1 C Mava powderPinch of saffron soaked in 2 T of warm milk.
1/4 C Chopped pistachios & almonds
1/4 tsp rose water (Optional)
Pinch of salt (Optional)
1/4 tsp lime juice(Optional)

3 cardamom pods – crushed to a fine powder

Method:

1. In a pan over medium heat, reduce the mango pulp till it’s thick enough to coat the back of the spoon (~20 mins). This intensifies the mango flavor.

Note: I made “fresh” mango pulp from frozen mangoes. You can use the readymade mango pulp too.
2. In the mean time, soak the saffron strands in 1 T of lukewarm milk and set aside.

3. After the pulp is thick, mix in the paneer, condensed milk, saffron soaked in milk and mava powder. Stir to mix well.

Note: I used homemade paneer with full fat milk (4C of paneer from 1 Gallon) . Bring the milk to a boil and then add in lime juice (1 lime) +yogurt mixture (2T) for a softer and fresher outcome.

4. Reduce this mixture over medium heat till it starts leaving sides of the pan (~ 15 mins). Stir regularly so that it doesn’t stick.
5. Add in the salt, lime juice, rose water and cardamom powder along with the chopped nuts. Stir well.
Note: I added in the pinch of salt & 1/4 tsp of lime juice to round out the sweetness. You can opt out of it if you prefer so.

6. Pour this mixture in a greased flat container and flatten it. Sprinkle more nuts and let it set in the refrigerator (~ 2hrs). Cut and serve.
Note: This sweet stays fresh in the refrigerator for about 1 week.

Making kalakand at home was another satisfying experience that made this celebration all the more special. It was an eye opener and a recipe that I cherish more so because it melded in traditions and happy memories from both our childhoods. Isn’t that's what great occasions are made of? A little bit of nostalgia mixed in with the right amount of adventure :-)

Love,

J

Ratha Jatra special - Puri Jagannath Mandira "Mitha Dali"

On the auspicious occasion of Ratha Jatra, I could not help but recollect all the fond melodies and memories associated to this grand festival. I  found myself looking for ways to feel closer to home. Warm memories of the occasion swept over me, with the drum beats and jhanja kirtana being so distinct that I could actually feel the reverberation of those beats. For a short introduction, Ratha Jatra is the grandest chariot festival that takes place annually in the mystical coastal city of Puri in Odisha. The three deities- Lord Jagganath, Lord Balabhadra and Subhadra are decked up in their finest adornments as they travel out ceremoniously in their newly built chariots to visit their beloved aunt at Gundicha Mandira about 2 km from their abode at the Sri Mandira.

I scoured the internet for any live broadcast of the grand event and was lucky enough to find one. Utter joy swept over me as I saw the three grand chariots with the deities on their way to their beloved aunt’s home. It brought back all the memories when as kids we would not understand the importance of this grandiose celebration and instead would secretly regret it for hogging all the television space. To top that, that day was a strict “Arua” day – a day where meals were prepared without onions and garlic. With underdeveloped taste buds, that simply meant bland food. How time changes and unknowingly changes us too..is completely beyond my comprehension.

Every visit to the Puri Jagganath Mandira is almost incomplete if not followed by a mandatory visit to the “Ananda Bazar” or very aptly the “Pleasure Mart”. Ananda Bazar is a large open air mart where thousands of devotees throng daily to taste the Mahaprasad. The ambience of the Anand Bazar can only be described as electrifying and anyone who has ever been there will agree for sure. To my surprise, I was actually craving for some warm, fresh out-of-the-earthen-pots delicacies.  So, to recreate the feel of the Ratha Jatra, I decided to make this lentil dish which features in the “Chhappan Bhoga” (56 offerings) list of dishes which is offered to Lord Jagganath as a Mahaprasad. The whole menu at home comprised of the Nadia Chana Dali, Mitha Khechudi, Baigana bhaja and podina amba khatta.

Puri Jagannath Mandira "Mitha Dali" 

This slightly sweet earthy dish made of split yellow peas simmered with a paste of fresh coconut paste and assorted spices springs to life with the final aromatic touch of a ghee tempering with fennel, cumin and mustard seeds. This hearty lentil soup melds together the wonderful aromas of jaggery, coconut and fennel seeds together with the al dente texture of the chana dal to pair with sweetened rice pilaf or Mitha Khechudi.


Ingredients: ( Serves - 4)
1 1/4 C of chana dal 

½ C red lentils/ Masoor dal
¾ th tsp turmeric powder
1½ tsp salt
1 T Jaggery/ Sugar (Alter the quantity based on how sweet you would want it to be)
1 tsp grated ginger

For the paste:
½ C dried unsweetened coconut or 1/4 th C Freshly grated coconut  
2 nos. 1/2 inch cinnamon stick
1 tsp cardamom powder
4 whole cloves 
1 tsp ground black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
½ C hot water

For the tempering: (Traditionally no tempering is used for this dish but I have added some)
1 T ghee/butter
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds

Method:

1.  Combine all the ingredients for the paste with 1/2 cup of very hot water.Let it seep for 5 minutes and puree until it is a rough paste. Add more water if needed. Add this mixture to the dal and cook for 15-20 more minutes. 

2. Bring to a boil 4 cups of water and add in the turmeric, salt, and jaggery ,the soaked dals and the paste. Reduce heat to a simmer and cook, stirring occasionally until the chana dal is almost tender. 

3. Once the lentils are cooked, heat the ghee/butter over a medium-high flame in a small skillet and toss in the cumin seeds along with the mustard, fennel, and fenugreek. Fry until the mustard seeds begin to pop. Stir them into the dal and taste for any final season adjustments needed. 

Tips: Using the pressure cooker

- I used the pressure cooker for this step for fast and efficient way. Put all the above ingredients in the pressure cooker along with the water and wait till one whistle. Let it release the pressure before proceeding to the second step.

- To further ease the process, I also soaked the lentils for about 20 minutes to cook in a shorter time.

- For those using a pressure cooker, after step 1, let the pressure release. Add in the paste and put the cooker back on the stove for another whistle. No more than 2 whistles in total for the dal. If the lentils need further cooking, cook it with the lid open for whatever time needed.

This rustic dish pairs wonderfully with Mitha Khechudi and is perfect for days when you would want to relive those delish moments in the Ananda Bazar. A great dish to prepare for the family and sermonize them with the importance of this festival in the life of an Odia ;) So as I leave you with this soul soothing delicacy, I sincerely hope that it warms up your heart too.

Apana samstanku Ratha Jatra ra hardik subechha!
Have a great week ahead,
J


P.S: I am submitting this post to- 
- Frugal Fridays event hosted by Caroline
- "Spotlight: Curries and gravies" hosted by Chandrani and Indrani.