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Celebrate Vijayadashami with Bangladesh’s special Beetroot Halwa and Tomato Chutney recipes

Celebrate Vijayadashami with Bangladesh’s special Beetroot Halwa and Tomato Chutney recipes

By: Lifestyle Desk | New Delhi | Published: October 19, 2018 3:17:26 pm

festive tag, dussehra, dussehra 2018, vijayadashami, vijayadashami 2018, durga puja, durga puja 2018, dussehra recipes, dussehra recipes 2018, vijayadashami recipes, vijayadashami recipes 2018, easy and quick recipes, navratri recipes, healthy navratri recipes, healthy recipes, indian express, indian express news

Vijayadashami 2018: Try out these special recipes all the way from Bangladesh.

As we near the end of Durga Puja and Navratri, it is time to celebrate Vijayadashami and Dussehra with our near and dear ones. This year Dussehra and Vijayadashami will be observed on October 19.

Dussehra, which celebrates the triumph of Lord Rama over Ravana, is celebrated with much pomp and show across the country – effigies of Ravana are burned, events are organised in which neighbours and community members participate, people prepare delicacies and enjoy it with their family and friends. Vijayadashami, the tenth day of Durga Puja, is also celebrated, to mark the victory of Goddess Durga over the buffalo demon Mahisasura.

If you are planning a get together at home for Dussehra or Vijayadashami this year, we have these healthy and delicious recipes for you all the way from Bangladesh to plate out for your loved ones.

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Beetroot Halwa

By Chef Nayana – Culinary Expert, Dhaka & Consultant, Mustard

1 cup – Chopped beet
2 cups – Thickened milk
3 tbsp – Ghee
3 tbsp – Sugar
1/2 cup – Chopped Almond
* Heat ghee and add beetroot.
* Add 1/2 pinch of salt.
* Fry till the raw smell goes.
* Add the thickened milk and let it boil.
* When it becomes soft, add sugar and mix well. Add chopped almonds.
* Now keep on stirring till oil separates and it comes off the pan.
* Let cool and shape in moulds.

Tomato Chutney

By Chef Nayana – Culinary Expert, Dhaka & Consultant, Mustard

4 – Chopped tomatoes
1/2 tsp – Randhuni (Wild Celery seeds)
1 tbsp – Julienne ginger
To taste – Salt
1 pinch – Sugar
1 tbsp – Tamarind pulp
1 tbsp – Oil
* Heat oil and add celery seeds.
* When they splutter, add julienne ginger.
* When aroma rises, add the tomatoes. Add salt and stir well.
* Cover and let cook.
* When the tomatoes become pulpy add tamarind pulp and a pinch of sugar. Give it a good stir and take off the fire.

Let us know how it turned out in the comments below.

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Pho the Better

Pho the Better

Written by Damini Ralleigh | Published: October 19, 2018 1:51:45 am

vietnam food, bun cha, vietnam embassy, world food, hanoi, vietnam cuisine, indian express, talk page

Bun Cha is popular across Vietnam

The dish of grilled meat and noodles that Barack Obama and Anthony Bourdain slurped in Hanoi nearly two years ago is now deftly rustled up in the back alley of the Embassy of Vietnam in Chanakyapuri. The bowl of grilled buff, and rice noodles with an assortment of vegetables and herbs at the Embassy’s canteen presents a complexity that is baffling. Said to have originated in Hanoi, the Bun Cha is popular across Vietnam, and will probably gather traction in Delhi courtesy the unmistakable mojo of the broth that accompanies it — a mix of vinegar, sugar, fish sauce and pepper. It’s the sort of thing that’ll wake the dead.

At the canteen, run by the Embassy in a bid to popularise their cuisine in the Capital, a few of Vietnam’s better known culinary sirens make the carte du jour, including the Vietnamese Spring Rolls, or as they are commonly peddled — rice paper rolls or summer rolls. The canteen offers only vegetarian rolls. The freshest ingredients — carrots, cucumber, coriander and squiggles of noodles — wrapped in featherlight rice paper come together to form powerhouses of nutrition. While the vivacious dipping sauce, possibly a composite of fish sauce, lime juice, vinegar, sugar diluted with water with bird’s eye chillies left afloat, elevated the experience, I missed meat in the rolls. Poached prawns or just lightly seared chicken could only add further interest to the dish.

The menu also includes the country’s much loved and oft-mispronounced national dish — pho. The intense broth, made of chicken here, is scented with lemon and roughly torn coriander. The slices of meat bathing in this complex broth are all that should be paired with the hoisin sauce so as to not disturb the exquisitely calibrated balance of flavours.


The best way to wrap up a meal at the Embassy’s canteen is with their coffee. Though they rely on the instant G7 coffee, it really does possess a kick that cuts through the sugar and milk. Doesn’t an utterly affordable canteen that puts out the best of Vietnamese cuisine, even makes instant coffee taste good, and sends you waltzing into the sunset, conjure a picture too perfect? Here’s the catch: It opens to the public from 11 am to 2 pm on Fridays only.

Must Try: Bun Cha; Meal for two: Rs 700; Address: 17, Kautilya Marg, Chanakyapuri, Delhi; 2687 9852

For all the latest Lifestyle News, download Indian Express App

Durga Puja Special: Try out this interesting vegetarian mutton curry

Durga Puja Special: Try out this interesting vegetarian mutton curry

By: Lifestyle Desk | New Delhi | Updated: October 18, 2018 5:30:20 pm

niramish mutton, vegetarian mutton, mutton without onion and garlic, navami food, durga puja food, durga puja, durga puja 2018, durga puja recipes, durga puja cooking, what to cook on durga puja, try something new, indian express, indian express news

Enjoy this dish with your family and friends.

If you’re craving some meat after the strict Ashtami vegetarian fare, you have Navami to thank because that is when you can get your hands on some delicious Niramish Mutton, or Vegetarian Mutton bhog. At this point, it is only natural for one to wonder what the vegetarian part about the mutton could be, so it would also be a good time to face the fact – that it’s nothing. It is a textbook example of an oxymoron.

In its defense though, it is part vegetarian because it does not use onion or garlic in it – much like the food of the Kashmiri Pandits who indulge in meat but leave out onions and garlic from their recipes.

This delicious traditional moist lamb dish has a surprisingly rich gravy that is best eaten with some piping hot, fluffy luchis or just with a plate of good old gobindobhog rice.

Rajyasree Sen, a food columnist, and caterer shares her family recipe here:

Thamma’s Niramish Mutton Curry (Grandma’s Vegetarian Mutton Curry)

By Rajyasree Sen

Serves 3


500g – Mutton, cubed

60g – Yogurt

500ml – Hot water

3 tsp – Turmeric

1 tsp – Salt

1 tbsp – Mustard oil

2 tbsp – ‘Ghee’, or refined oil

3-4 – Bay leaves

4 tsp – Cumin, freshly ground

4 tsp – Coriander, freshly ground

4 tsp – Ginger, ground

4 tsp – Mustard, ground

2 tsp – Red chillies, ground

(‘Garam masala’ powder is made with 2 cardamoms, 4 cloves and a 3-inch piece of cinnamon)


* Marinate the mutton in yogurt, turmeric, a teaspoon of salt and mustard oil. Refrigerate for an hour.

* Heat 1 tablespoon ‘ghee’ or oil in a thick-bottomed pan and throw in the bay leaves. Add the meat with the marinade. Cook on high flame for 3-4 minutes.

* Reduce the flame to medium, cover and leave for 5-6 minutes.

* Once the meat lets out a little moisture, add all the spices other than ‘garam masala’.

* Keep stirring till the moisture evaporates.

* Add the hot water, cover and simmer till the meat is tender.

* Stir in the ‘garam masala’ powder. Cover immediately to trap the fragrance.

Let us know how it turned out in the comments below.

For all the latest Lifestyle News, download Indian Express App

Start Making Scents: Q&A With Our 1809 Fragrance Developer

Start Making Scents: Q&A With Our 1809 Fragrance Developer

Our FP Beauty + Wellness Product Developer, Christine, took to Instagram to answer your pressing questions about our new fragrance line, the 1809 Collection. Find the transcript here!

Is the 1809 Collection vegan?  


How long does the fragrance last? Is it oil- or alcohol-based? 

The natural blends will last a few hours. We wanted to package them in a travel-friendly vessel so you could reapply as desired throughout the day or night. I also love spraying my shirt, jacket or scarf for an added boost. They are in an organic Brazilian sugar cane alcohol base. 

Do you sell them in stores? 

They will be in select Free People stores starting next week, and all stores the beginning of December.

What’s unique about the 1809 Collection?  

It is 100% all natural — there are no synthetic notes. They are truly clean and pure!

Where does the name 1809 come from?  

For our first fragrance, we wanted to honor and celebrate our roots — 1809 is a nod to FP’s very first office on 1809 Walnut St. in Philadelphia.

Are they tested on animals?  


Are these everyday fragrances? 

Yes, they are the perfect everyday fragrance — clean, fresh and subtle, never overbearing. 

For someone who like flowery or less strong smells, which one is the best?  

Surf! I think you’ll love the ylang ylang & jasmine notes — it’s a beautiful soft floral with a sparkle of citrus.

I love musky/floral scents. Which one would you recommend?  

I recommend Zen. It’s woodsy, earthy grounding notes are warm and sensual with the perfect amount of freshness.  You could also layer Surf on top for an added boost of floral.   

Which one is your favorite?  

Tough question! I truly love them all. But if I had to choose, it would be Camp. It’s so refreshing and unique. It transports me to a magical forest. I layer it with Zen during the day, and I love spraying my pillow with it at night. 

+ Learn more about 1809 here.

VIDEO: No Durga Puja celebration is complete without Shorshe Maach; here’s the recipe

VIDEO: No Durga Puja celebration is complete without Shorshe Maach; here’s the recipe

By: Lifestyle Desk | New Delhi | Published: October 17, 2018 5:45:45 pm

bengali fish, musterd fish, durga puja, Mustard fish durga puja

Durga Puja is practically incomplete without a delicious bowl of mustard fish.

Kolkata’s street food culture is all about phuchka, rolls, cutlets, ghugni, and jhal muri, and Durga Puja is the time when people go crazy. But what the Bengalis love equally is mustard in their food, whether it’s in the form of kasundi or is used extensively in a curry – Shorshe Maach being one of them.

If you want to try out some Bengali delicacy this festive season, then this recipe by food columnist Rajyasree Sen is sure to leave you smiling.

Shorshe Maach (Mustard Fish)


3 tbsp – Mustard paste (soak black mustard overnight and make a paste with one green chili)
2 tbsp – Posto/poppyseed paste
1/2 tsp – Turmeric
1/2 tsp – Sugar
1 tsp – Nigella or kalonji seeds
1 – Tomato (chopped)
4-5 – Green chilis slit down the centre
300g – Boneless fish
Salt to taste

ALSO READ: Craving Kolkata fish roll this Durga Puja? Here’s how to make it at home


* Heat mustard oil and add the nigella seeds and the green chilis.

* As the nigella seeds splutter, add the tomato. Saute.

* Then add the sugar and the turmeric. Keep sauteeing.

* Add the mustard and poppy seed paste, saute for 2-3 minutes.

* Pour a cup of hot water into the pan and stir. Let it come to the boil.

* Turn the flame to low and add the fish and salt and simmer for 10 minutes.

* Turn off the flame and add chopped coriander leaves.

* Serve hot with rice.

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