GREAT DISHES TO RING IN THE SOLAR NEW YEAR

• Bindu Gopal Rao •

Recipes for traditional dishes to celebrate the event

The start of the solar new year usually falls on April 14. While customs may vary depending on the state, the rituals that go with it are rooted in tradition.

Food plays a vital role in the Bengali New Year, also known as Poila Boishakh. It is a time for family gatherings, feasts, and the sharing of traditional delicacies.

“On this day, people prepare a variety of traditional dishes, including fish curry, chutneys, pulao, sweets, and desserts,” says Biju Philiph, executive chef at Courtyard by Marriott Mumbai International Airport. “Panta bhat (fermented rice) with fried fish, a traditional breakfast, is a must-have dish on this day. In Bengal, food is an essential part of the culture, every dish has its significance. People offer homemade sweets and other delicacies to their near and dear ones as a token of goodwill and prosperity. It is believed that sharing food on this day brings good luck.”

In different parts of Kerala, Vishu is celebrated differently. In the Malabar region, it marks the end of the reaping season for paddy and followed by the start of the sowing season. Vegetables and fruit are also harvested and kept as offerings for the deity.

“The relevance of summer showers during this time is prime as it signifies a new beginning,” says Latha Kuniyil, chef de cuisine, Grand Hyatt Kochi Bolgatty. “Vishukanji is special. It is prepared with rice husk and served right after the Vishukani (auspicious viewing of the offerings) to the whole family. Mango pulissery and thoran made from butter bean leaves are also prepared.”

The Vishu sadhya is a significant family meal that features vegetables and fruit of that season. The new year in the Malayalam calendar is marked by a cleaning of the home and surroundnig areas, visiting relatives with freshly harvested vegetables and vishukaniappams.

Jolphai guror chutney, courtesy Biju Philiph , executive chef at Courtyard by Marriott Mumbai International Airport

Jolphai guror chutney is a traditional chutney from Bengal made with olive fruits and jaggery (gur) or sugar. Jolphai, also known as Indian olive, is commonly found in the northeastern states of India and often eaten with labra (a dish with seasonal vegetables, ginger and spices). A combination of ingredients gives the chutney a unique flavor profile. In particular, the panch phoron spices—cumin, mustard, fenugreek, fennel, and nigella seeds - give the chutney a slightly nutty and aromatic flavor. Easily made, the dish can be served with a variety of dishes, including rice amd roti, or even as a dip for snacks. The unique flavor makes the jolphai guror chutney a popular dish in West Bengal.

Ingredients

For the meatballs

● 7 oz olives

● 4 ½ oz sugar

● 2 tomatoes

● 2 red chillies

● ½ tbsp fennel seeds

● ½ tbsp fenugreek seeds

● ½ tbsp black cumin seeds

● ½ tbsp cumin seeds ½ tbsp

● ½ tbsp turmeric powder

● 8 cashews

● ¼ cup raisins

● 1 tbsp oil

● Salt to taste

● Coriander leaves to garnish

Method

1. Remove seeds from two cups of whole olives.

2. heat oil in a pan, add red chili and fennel seed, fenugreek seed, black cumin seed and jeera for tempering.

3. Add cashews and fry until the color changes to light brown.

4. Now add the medium cut tomatoes, grated ginger, and sauté those for 2-3 minutes till the tomatoes become soft.

5. Now add the turmeric powder and salt and sauté them till the raw smell reduces.

6. Open the lid of the pressure cooker after releasing the pressure.

7. Add the Jalpai (olives) along with the water in the pan and mix them nicely

8. Now add the sugar and mix them well.

9. Slowly add the soaked raisins.

10. Now allow them to cook for 4-5 minutes on medium flame.

11. The chutney starts boiling now, let them boil for two more minutes.

12. Turn off the flame now, and spread some chopped coriander leaves over them.

13. Serve cold.