Narkel Nadu

“Mushikavaahana modaka hastha,
Chaamara karna vilambitha sutra,
Vaamana rupa maheshwara putra,
Vighna vinaayaka paada namasthe”

“O Lord Vinayaka! The remover of all obstacles, the son of Lord Shiva, with a form which is very short, with mouse as Thy vehicle, with sweet pudding in hand, with wide ears and long hanging trunk, I prostrate at Thy lotus-like Feet!”

Homecoming

Ganesh Chaturthi is over (here’s my earlier post on Ganesh Chaturthi) and at home I and my sister are still sneaking into mom’s kitchen to get hold of the left over sweets (prasad). It really feels great to come back home after 2 long years and again indulge into those silly things that I left back here in Kolkata. Ganesh Chaturthi is just a reason for celebration. Even a few years back there were no such celebrations at home and no special puja for Ganeshji. The only way to remember this day was to see the calendar or the telecast of Ganesh idol immersion in Mumbai.

Narkel Nadu

Flashback

Quite a few years back, during Durga Bishorjon (durga idol immersion), my sister started howling when the Ganesha deity was about to be thrown into water. She was a little kid then. And that’s when mom’s fascination with the elephant headed deity (no offense intended) started. While coming back home shebrought a small Ganesh idol made of brass. Eventually, collecting Ganesh idols became her hobby  and she now has 60 odd Ganeshas of myriad variety. May be I’ll click some photos sometime later and post it here in our blog.

Narkel Nadu

During Ganesh Chaturthi this year it was my work to prepare the Nariyal Laddu (coconut laddu), better know as narkel naadu (nadu or naru) in Bengali. I just thought of sharing this recipe with you all. I prepared it with sugar, but even the combination of jaggery (here’s how Navita prepared it) tastes good.

Preparation time: 15min

Cooking time: 7-8min

Makes 15 naadu

Ingredients:

Coconut (Narkel): 1

Sugar (Chini): 250gms

Khoya kheer: 100gms

Cardamom powder (Elaichi guro):  ½ teaspoon

Preparation:

  • Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand.
  • Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder
  • Take the wok out of the flame as soon as the coconut starts to get sticky
  • Let it cool till you are able to touch it with your hand
  • Make small one inch size balls with this

Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass.

Further Reading –  Indrani’s style

Malabar Chicken

From my childhood I always wished where ever I am I should be at my home in Kolkata for the Durga Puja. We have a century old tradition of worshiping the deity. But, this time it’s a little different. I am away from home for the first time in my life during the Durga Pujas. I am missing every bit of this gorgeous festival.

If you are in Kolkata we’ll never be able to ignore the arrival of this festive season. With the start of September you can feel the Puja is nearing. All the markets and for now the shopping malls are flooded with people to buy new clothes, shoes, and house hold articles. As the big day nears, the foot paths are barricaded with bamboo pillars to control the heavy crowd. There are big hoardings of advertisements on every nook and corner of the city. With all these grandeur and pomp comes our idol. I miss those lazy afternoons sitting at my neighborhood Puja pandal chit chatting with my friends. All my relatives come to my place to worship the deity. O, I miss everything about Kolkata.

There is nothing more I can do but to think about the by gone days of living in Kolkata during the Durga Pujas. So, just to make myself a little happier than I am right now, I thought of adding some special recipes for this occassion.

Living in the Southern part of India, these days I come across a lot many South Indian cuisine. Every region in South India has got its own style of cooking. Malabar region is in the South-western part of India, facing the Arabian Sea. Lots of spices like cloves, coriander, cardamom, black pepper grow in the hilly terrain of the Malabar Coast. All their cuisine is done with these spices. The Malabar Chicken is just one such example of the rich cuisine of this coastal region.

Serves 2

Ingredients:

Chicken (Murgi): 500gms

Onion paste (Peyaj bata): 2 tablespoons

Desiccated coconut (Narkel korano): ½ cup

Coriander leaves (Dhane pata): 1 tablespoon

Green chili paste (Kacha Lanka bata): 1 ½ tablespoon

Garlic-ginger paste (Ada-rasun bata): 1 tablespoon

Red chili powder (Sukhno Lanka guro): 1 teaspoon

Tamarind paste (Tetul bata): 1 tablespoon

Coriander powder (Dhane guro): 1 teaspoon

Clove (Labango): 5 to 6

Black pepper (Gol morich): 10 -12

Turmeric powder (Halud guro): 1 teaspoon

Sunflower oil (Sada tel): 1 tablespoon

Salt to taste

Preparation:

For preparing the tamarind paste:

  • Take out the pulp of 5 or 6 tamarind pods and dip in water for ½ an hour.
  • With a sieve separate the pulp from the tamarind water, and keep the tamarind water for later use.

For the curry:

  • Heat oil in a wok. Throw in the ginger-garlic paste, onion paste, black pepper, green chili paste and tamarind water, sauté for 2 minutes.
  • Add red chili, coriander and turmeric powder along with the desiccated coconut. Fry till the coconut turns brownish.
  • Add water and cook for 5 -7 minutes.
  • Add the chicken and add water till necessary.
  • Cook till the chicken becomes tender, adding water if required.
  • Garnish with coriander leaves.
Malabar Chicken Curry

Malabar Chicken Curry

Serve with just cooked rice and enjoy the taste of the Malabar chicken.

Sending this sensational side dish to Ruth’s Sensational Sides Event.

Also sending over to Aartee’s Sapadu Ready Event

Sending this recipe to Pallavi’s Yummy Festival Feast- Diwali.

Happy Cooking and Happy Eating.

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