A maiden attempt on Asha Bhosle's Bengali song

"Mohuaye Jomechhe Aaj"....

I love this song of Asha Bhosle sung in Bengali and always wanted to cover this.
This was the song my mother always sang to make me dance, when I was a kid - and I would gladly perform to the beats :)

Song Title: Mohuaye Jomechhe Aaj
Movie/Album: Chokhe Chokhe Kotha Bolo – Bangla
Singer: Asha Bhosle
Year Release: 1984
Cover by: Chondryma
Picture courtesy and video edit: Chondryma

Hibiscus / Shoe-Flower / Laal Joba for Ganesha - and its significance

As a kid, I always wanted to seize the laal joba or red shoe-flower offered to Ganesha during Ganesh Chaturthi, or was fascinated by the same flower offered to Kali Maa during Kali Puja in Bengal. Never cared to know why this particular flower is being offered to the two powerful Hindu deities, until my mother narrated the story one day -

"My child, the red color of the flower is a personal favorite of Lord Ganesha and Devi Kali.

The 5 petals of the Hibiscus denote the warding of negative energy and the welcome of the positive energy into the Universe from the "panchamahabhutas" or 5 basic elements (akaash, jal, vayu, agni, dharti). On a more practical level, it is the seasonal flower of the Bhadrapad month of the monsoons, hence our ancients have advocated this particular flower. Especially the color red is highly auspicious."

And with an echo of this message, I have planted a laal joba to offer Ganpati Bappa and also to devot at Matri-Charan (Goddess Kali's Feet) at my desi home in Australia -

And thus, the beliefs, were carried along ~

• We should pluck flowers fresh only after taking bath
  
• We should not pick the ones (flowers/leaves) fallen on the ground (except Paarijat).
• We never offer Nirmalya (reused flowers), flowers that have already been offered by others. 
• We must not throw/fling flowers on the idol. Always offer them with both your open palms at His/Her feet.

Maa always taught me to offer God with utmost care & devotion and I meant to follow her words (as a kid) to deserve the sandesh and nokuldana (Sweet offered to God) at the end of her Puja. Haha ....

Kesari bhat - the south canteen food for college days

I have lived on Kesari bhat (or sheera in Maharashtra) for days after days, while I was graduating from Bangalore (Bengaluru now). The Kesari Bhat (Semolina sweet dish) offered at Sagars' in Southern India is something I craved every evening and each plate had cost me not more than Rs. 5-7 INR, if I remember correctly. BTM's shanthi sagar, Jayanagar's shanthi upahar, krishna chinai and Adyar Ananda Bhawan joints were my hot picks. I reclaim that the Kesari Bhath made in southern India beats any other semolina dessert of any other Indian state. It's a must try, special mention to the Karnataka's Pineapple Kesari Bhath.

Kesari bhath is a popular Indian dessert.There is a large choice of kesari bhath varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk.

Kesari bhath has its origins in Karnataka and is a popular sweet dish during festivals such as Ugadi. Having lived in Southern India for 6 years, I have managed to bring home few southern culinary delights to my kitchen and here treating hubby today with the very famous "Pineapple Kesari Bhath" - a taste from the college canteen ~

 I am not very good with recipes and measurements, but trying to put things together so you can try this easy delicacy at your home. Please amend the measurements according to your taste.

Ingredients -

1 cup rava / sooji / semolina
1 cup sugar
3/4 cup ghee (you can reduce the quantity and use 50:50 ratio oil: ghee)
1 cup milk and 1 cup water
1 cup canned pineapple cubes with the juice
1/4 tbsp cardamom powder
1/8 tsp food color (saffron color) dissolved in 2 tbsp of milk
1/4 cup cashew and raisins fried in ghee

Procedure -

Fry rava in a heavy bottomed pan by stirring continuously. Make sure the rava doesn't burn at the bottom. Once the rava is fried properly, you won't be getting the raw smell anymore. Take the content out in a flat dish - spread it and let it cool.

In another heavy bottomed pan, heat 1 cup milk, 1 cup water with 1 cup sugar and bring to boil. Add the cardamom powder and throw in the pineapple pieces with the juice. If you think the milk might curdle, then add before boiling and let the entire mix come to a boil till the solution has a syrupy texture. Now add the food color dissolved in milk and simmer.

Gradually slide the fried rava, little by little, so no lumps will form in between. Add the remaining ghee and 50% of the fried dry fruits and mix well. Stir till desired consistency is reached. Once the water is absorbed well, taste for sugar and turn off the heat. Serve with the remaining dry fruits on top.

Picture Courtesy - Chondryma
[Please do not copy or publish the photos without my permission]