The much promised Ashtami meal could not make its way to the blog. Well Ashtami, is the day when women dress up in white sarees with red border and men in their crisp Punjabi and Dhoti for the Pushpanjali. Usually, we are expected to fast and offer our prayers in the form of Anjali to Goddess Durga and this day is primarily significant because of another ritual SandhiPuja where 1001 Lotus flowers and 108 diyas are offered. Anyways coming to feasting during Ashtami in our family its Luchi for post Anjali breakfast, Luchi for Lunch and Luchi for Dinner.
I am a self proclaimed Luchi fanatic but I do not claim to make Luchis. Nobody can make Luchis like my mother. They are soft, fluffly, to the extent you can see the lightly crisp base from the fluffy top layer. They are “perfect”. After offering our Anjali we headed back to our home and I quickly chopped the Pumpkin ( Kumro) for Kumror Chhakka.
It is a small dish made with one of the wholesome spice used generously in most of the vegetarian Bengali dishes, i.e., Kalojeere or Onion Seeds. The pungent smell of the nigella seeds adds the requisite kick to any vegetable. Dice the pumpkins and soak some Chana overnight. Add a spoonful of oil to the wok. Once the bubbles disappear add kalojeere or onion seeds and dry red chillies/ slit green chillies. Add the diced pumpkins, salt, turmeric and soaked chana and stir fry it. Once the pumpkins softens finish it off with bhaja guro masala ( basically it is a spice mixture prepared from dry red chillies and cumin seeds. Dry roast the dry red chillies and cumin seeds and grind it into a mixture). Finish it off with a little pinch of sugar.
Then it was over to Mother dear who prepared Cholar Dal, Alur Dom, Phulkopir Tarakari and Lamba Begun Bhaja. We were too hungry before we could take photos. Just one shot brilliant relish of Luchi and Begun Bhaja …
Luchi aar Begun Bhaja
Have to rush now to take care of some friends who are coming down to take them on a Puja tour.
Watch out this space for my Navami Dinner and more …
As I added a dash of cinnamon powder to my last meal of 2011 – Moussaka I was wondering how the spice primarily found in Ceylon ended up being used in a Greek Dish. As I grounded pepper I wondered how these were responsible for the rise and fall of three great cities which crossed many a seas to take back clove, pepper and a lot of spices from Malabar coast, and islands of South East Asia.
Michael Krondl documents the fascinating tale of how spices travelled across shores, how spices were protected, how spice- economy controlled and managed state economy through the rise and fall of the three great cities of spices in his book The Taste of Conquest: The Rise and fall of the three Great Cities of Spice (Ballantine Books: New York). Michael’s spice trail begins at Venice which prospered till “Vasco Da Gama’s arrival in India rechanneled the flow of Asian seasoning” (pp20). Spices that were loaded on Italian ships included black pepper and long pepper, five kinds of ginger, galingale, zedoary, nutmeg, maces, clove stalks, cloves, three types of cinnamon and cardamom. Michael draws up this list from a list of purchases made by the Venetians in Damascus in early fourteen century. Spices were critical to the state economy of Venice and spices travelled in an army convoy referred to as mudas. Since 1330s Mudas had a control over the spice trade. Specially designed armed galley guarded the ships loaded with spices. One of the most sought after spices was pepper- particularly so because it was “dry”, “sufficiently non-perishable” and could “endure transportation by ship, camel, and mule… without a noticeable decline of quality”. (pp49) Pepper originated in Western Ghats, India, was transplanted to Sumatra as early as two thousand years ago. Currently, pepper is grown in Brazil and China. Presently, Vietnam has overtaken India as the world’s largest exporter of pepper. Then he moves on to the spice trade of Lisbon where Michael travels back in time to tell us how pepper travelled from Malabar to Lisbon and how cinnamon from Ceylon made its way into the Lisbon. Michael takes us back to the medieval times of King Joao I and King Joao II and the wars they fought to initially conquer “Gold that flowed down West African rivers. But other goods were picked along with precious cargo, too- most notably, enslaved African ivory and the “pepper” collected in the blackwoods” (pp118). During King Joao II’s rule “who really made reaching Asia by sea a national priority” (pp119). Michael weaves the spice trail against the naval route that the ships took. He gives you an account of the spice routes through the travelogues of the sailors, cookbooks and lost recipes and ends his spice trail in Amsterdam.
This tale of the three great cities of spice is gripping as it conquers many a shores for the search of the “spices”. The book ends with an account of the secret fourth floor of the multi-national conglomerate McCormick which is the spice chamber of the contemporary world. In a nutshell the book is engaging and provides an interesting account of not only how spices travelled but how spices were used and how cuisines emerged with the changing imports of spices. In other words, how it changed the fate of the three great cities which played a key role in the spice trade. The book will be of interest to any foodie like you and me who know how to add spice to your food and life.