OCTOBER.....this is the most festive month of the year. There are endless number for festival from all around the world and I have decided to celebrate them all-----HOW??? With food for sure. :) .
My month long festivity started with Durga Puja----a festival most awaited by bengalis. We actually wait for 361 days to celebrate the 4 days of Puja. The beautiful statues of the goddess in the midst of light shows , dak(drums) and aromatic foods is breath-taking.
This is the first time in years that I have been away from my family and I was sad, but that didnt stop me from Pandal-hopping. It was a refreshing feeling and the sound of dhak(drums) just suppressed all sorrows :). I tried out a lots of lovely food but the one street food without which Durga Puja seems incomplete for me is Egg Roll. Since my childhood during all the days of Durga Puja we would litterally bug my father till he bought us the super delicious Egg Rolls :) and I still have the same craving.
The last day of Durga Puja is called Dashami, when the statues are paraded around the city before being submerged in the lakes or rivers. With all the missed feeling in heart, we spend the rest of the day feasting with all the wonderful dishes --- both savory and sweet. This year, although away from home, I had a feast in my house here ... not on the Dashami day but on the following Sunday :) . Ya I was alone but food kept me accompanied and at the end of the week I was feeling better :D .
I will be sharing all the recipes with you all.Lets start with the starter -- Mulligatawny soup with Toasted Bread and Pea Pesto.
Mulligatawny means "pepper water" or "pepper broth" in Tamil. The became popular with the British stationed in India during colonial times, during the late 18th century and later. They took the recipe back to England and made variations to suit their tastes and it became a well-loved classic. There are many versions to the original recipe and I tried my own twig to the classic.
Pesto originated in Genoa, North Italy. Its a sauce traditionally made with garlic,basil and pine nuts grounded along with olive oil and cheese. Currently there are many different types of pesto sauces made all around the world. My pesto had Pea as the main ingredient another small change to classic.
Shared my recipe with My City Cuisine
|FOR MULLIGATAWNY SOUP|
|Pineapple||1/2 of a medium sized|
|Baby onion||1 cup|
|Red Bell Pepper||1 medium sized|
|Ginger grated||1 teaspoon|
|All purpose Floor||1/3 cup|
|Curry Powder||1 teaspoon|
|Salt||As per taste|
|FOR TOASTED BREAD AND PEA PESTO|
|Pine Nuts||1/2 cup|
|Garlic cloves||2 numbers|
|Salt||As per taste|
- Boil corn till its a little soft but still having a slight crunch.
- Cut the carrot , potato and red bell pepper into cubes.The fruits are also cut into cubes.
- The baby onions are only peeled and the shape is kept intact.
- Heat oil in a large pan, add the ginger and saute till the oil get a gingery smell.
- Add the potatoes , carrot , red bell pepper and baby onion to the pan. Saute for 5 -6 min.Then add the peas , corns , apples and pineapple and saute for 5-6 min again.
- Add curry powder, black pepper and salt to the pan and cook for 2-3 min.
- Finally stir in the flour and gradually add milk to the pan, keep stiring so that no lump is created.
- If needed add hot water(I needed it :) ) and let it boil. Reduce heat; cover and simmer for 20-30 minutes.
TOASTED BREAD AND PEA PESTO:-
- To toast the bread, grill the bread slices in a sandwich maker.
- For the pea pesto : boil the peas till it slightly soft and remove it instantly and cool under running water
- In the food processor pulse together the soften peas , cilantro , pine nuts and garlic cloves. When done add salt and pulse for a few seconds only.
- In a pan, add oil and add the pea-cilantro mash. Stir for 3 min max.
A hot toast with a dab of pesto along with the warm,sweet and sour soup.. :)