North Road Pulse

NOVEMBER 2012 DIARY

2012-11-30T01:46:00.002-08:00

November 2012 is full with incidents for north road like any other part of the sate and the country. After completion of most awaited festival of ’’ Durga Puja’’ every year the big vacuum created in society but could not stop us to engage to extract whatever is ahead either its Laxmi ,Puja,Kali,Puja,Dewali (the festival of light) Kartic or Jagardharti and followed in-between social party like marriage and other rituals in the ore winter session.

Laxmi is worshiped most of the houses in north road in their own way. And there are few Kali Puja creates ambiance in the whole Para where it’s difficult to resist to involve as part of the festival and taking part of lightning some of the crackers (atashbaji) and enjoying lightning either in traditional forms or latest imported from china in every house in dark night of Amavasya.

This year the only Sarbajanin Puja of”” Tridhara”” at the junction of PGH SHAH ROAD AND NORTH ROAD lighted with electrical chains the entire road of north road was awesome. The delicious dishes served in reception on next day of Kali Puja at the residence of Devrup Sengupa (TANU), sound of Dhak (traditional drums in Bengal) was awesome.

Prasanta &Rajanta

November 2012 is the month when our young Prasanta Mukherjee (Banku) weds with Rajanta Rudra and let all of us join to wish their happy marriage life and lots, lots of good wishes for them.

Lets congratulate Suman Dutta ( Brother Sunny Dutta) and Avantika Kar for their marriage in this auspicious month and once again join all of us to wish their happy marriage life and lots of good wishes from North Road Pulse.

Labra -- a mixed vegetable dish

2012-11-13T20:35:00.000-08:00

Next it is the ‘’Saraswati Pujo’’and main recipe of this festival is Labra. Khichuri is an important part of this day for the Bengalis and labra is a mixed veggie dish popular as a side to the Khichuri.

Preparation

Vegetables are the most important and only ingredient of a Labra. There is very little of other spices involved. So it is important the vegetables you use for this dish are fresh and taste good. Chop the following vegetables in roughly equal sizes and more or less equal proportion

· Potato -- 1 large, peeled and chopped along the length

· 1 red begun, chopped in cubes

· 1/2 cup of cubed red radish

· 1&1/2 cup of chopped cabbage. Cabbage should be chopped not thin but should be little thickly cut

· Pumpkin 1 cup peeled and cubed. Microwave the pumpkin for about 3 minutes and then peel

Add vegetables like few cauliflower florets, cauliflower stems and some drumsticks or available “pui-sak’’ for better test

Note: I have also done labra with broccoli, cauliflower, zucchini etc. All of them work well. Whatever vegetables you use, try to add little pumpkin and potatoes to get the best taste.

Cooking

Heat White Oil or Mustard Oil in a heavy bottomed deep saucier or Kadhai

Temper the hot oil with a pinch of Hing, 1 tsp of Paanch-Phoron and 3 broken dry red chili. When the spices pop add about 1 tsp of minced ginger. You can also add ginger towards the end to get a more gingery flavor.

First add the potatoes. Sprinkle about 1/4th tsp of turmeric powder and saute the potatoes for half a minute.

Add the radish, sauté covered for about two-three minutes and then follow with the Begun. Sautee for a couple of minutes. Sprinkle some water if the veggies tend to stick. Add carrots/cauliflower/broccoli if using. The trick is to add the hard vegetables first followed by the softer and leafy veggies.

Now add the cabbage. Mix all together and sauté for a minute.

Next goes the pumpkin. Mix everything together. If the pumpkin is sweet you don't need to add sugar else add a little sugar towards the end Add salt to taste. Add 2-3 slit green chili. Give a good stir. Add little water about say 1/4th cup and cover and cook. Check in between, if more water is needed add more water and cook till veggies are done. Break up some of the potatoes and the pumpkin unevenly with the back of your spatula and give a final mix. The dish should be a little moist and not totally dry.

Let it sit for 10 minutes or so for all the flavors to come together.

Serve with rice and dal or with Khichuri for Pujo.

NEXT IN THIS PhuIko luchi with gor- gore alur jhol

Begun Diye Palong Shaak

2012-11-13T20:05:00.000-08:00

Wash the spinach greens well and chop fine

Next chop Begun in small cubes. The idea is to have about 2 cups of cubed Begun for a bunch of spinach

Heat mustard oil to smoking. Temper the oil with Kalonji, Dry Red Chili and a clove of garlic minced

Add the Begun and saute till Begun is soft.

Now add the spinach mixing it with the Begun . Add little salt to taste, a few green chili slit and let the spinach cook. The greens will release a lot of water. Stir intermittently and let all the water dry up. Once the spinach is cooked and the dish looks dry add a little kashundi if you have some. If not finish off with a little mustard oil.

Serve with white rice.

Kali Pujar Dhan mantra

2012-11-12T00:48:00.001-08:00

Ma Kalir Dhan Mantra

Diwali: Festival of Lights and Kali Puja

2012-11-10T19:15:00.000-08:00

Kali Puja

Goddess Kali is the fearful and ferocious form of Mother Durga. She is usually shown with her feet on the chest of Lord Shiva and wearing a garland of skulls. She symbolizes the darker side of life and epitomizes strength or "Shakti." Kali is worshiped on the night of Kartik Amavasya in October/November. The day is also celebrated as Shyama Kali, the first 10 avatars of Devi Durga. The reason behind worshiping Kali is destroying all evil both that lies in the outside world and within us.

Kali, also known as Kalika, is a Hindu goddess associated with eternal energy. The name Kali means "black", but has by folk etymology come to mean "force of time (kala)". Despite her negative connotations, Kali is today considered the goddess of time and change. Although sometimes presented as dark and violent, her earliest incarnation as a figure of annihilation still has some influence. More complex Tantric beliefs sometimes extend her role so far as to be the "ultimate reality" or Brahman. She is also revered as Bhavatarini (literally "redeemer of the universe"). Comparatively recent devotional movements largely conceive Kali as a benevolent mother goddess.

Kali is represented as the consort of god Shiva, on whose body she is often seen standing. She is associated with many other Hindu goddesses like Durga, Bhadrakali, Sati, Rudrani, Parvati and Chamunda. She is the foremost among the Dasa-Mahavidyas, ten fierce Tantric goddesses.

Kali became popular as a powerful goddess with the composition of the text Devi Mahatmya in the 5th and the 6th century AD. The legend goes that two demons, Shambhu and Nishambhu disturbed the peace of Lord Indra. After endless battles when the gods failed, they sought help from Lord Shiva and Parvati. The gods sought protection of Maa Durga or Shakti. Kali was born out of Durga’s brow as Kal Bhoi Nashini.

Along with her two escorts, Dakini and Jogini, she was meant to destroy all evils and the growing cruelty of demons. It is believed that Kaali was so much engrossed in the killing spree that she went on killing everything within her sight. To stop this, Lord Shiva, threw himself under her feet. She was so shocked with this act of Lord Shiva, that she stuck her tongue out in disbelief. Hence we have the common image of Kali standing with her feet on Shiva’s chest and her tongue out.

Kali puja is celebrated with lots of gusto and fanfare in Bengal after Durga Puja during the time of Diwali. It is believed that Maharaja Krishnan Chandra of Nawadweep was the first to celebrate Kali Puja in his territory. Everyone was ordered to celebrate Kali puja and thus 10,000 images of Kali were worshipped. Ratanti Kali Puja was celebrated in ancient times before the present Kali puja. It is believed that the present form of Kali is due to a dream by a distinguished scholar of Indian charms and black magic or ‘Tantra’ and the author of Tantric Saar, Krishnananda Agambagish, a contemporary of Lord Chaitanya. In his dream he was ordered to make herimage after the first figure he saw in the morning. At dawn, Krishnanand saw a dark complexioned maid with left hand protruding and making cow dung cakes with her right hand. Her body was glowing with white dots. The vermillion spread over her forehead while she was wiping the sweat from her forehead. The hair was untidy. When she came face to face with an elderly Krishnananda, she bit her tongue in shame. This posture of the housemaid was later utilized to envisage the idol of Goddess Kali. Thus was formed the image of Kali.

Kali Puja is a major festival for the people of Bengal after Durga Puja. It is celebrated with gusto and enthusiasm. Like Diwali, people in Bengal light lamps, and fire crackers to welcome Ma Kali. Houses are decorated and rangoli is drawn in front of the houses. Kali puja is carried out late in the night. People seek he blessings of Maa Kali during the puja.

The popular forms of Kali are Shyama, Adya Maa, Tara Maa and Dakshina Kalika, Chamundi. There are other forms as well. They are known as Bhadrakali who is gentle and Shyamashana Kali who stays at the cremation ground. Kali has four arms and is represented with perhaps the fiercest creatures among all the deities in the world. She has a sword in one hand and a demon’s head on the other. Her other two hands bless her devotees. Her eyes are red and her body is smeared with blood. Her black complexion represents the transcendental nature. Kali is free from all artificial covering beyond all maya or false consciousness. She has infinite knowledge which is represented by the garland o fifty skulls depicting 50 letters in the Sanskrit alphabet. Her inner purity is represented by her white teeth while her omnivorous nature is depicted in her protruding tongue. Three modes of time, the past, present and future are represented by her three eyes.

Diwali: Festival of Lights

Diwali, also known as Deepavali or Deepawali is one of the most important, hugely waited and immensely cherished festival celebrated across India and in parts of Nepal. Originally, the name was Deepawali, which has its origin from Sanskrit, meaning “Rows of Deep”.

Over the years the name has been pronounced as Diwali, especially in Hindi, whereas it still remains Deepawali in Nepali. Diwali also popularly known as “Festival of Lights” is celebrated with great gusto and is observed as an official holiday across India.

Importance:

The festival of Diwali is not only significant to Hindus, but, has importance in Jainism, Buddhism, and Sikhism. For Hindus, it is associated with the return of Lord Rama to Ayodhya, after his 14 years of exile and victory over the demon Ravana.

On that day, he was welcomed to the kingdom of Ayodhya with rows of Deep, lightened throughout the kingdom.

Thus, there is a tradition of lighting oil lamps that symbolize the victory of good over evil and freedom from spiritual darkness.

Hindus, also make preparations to welcome goddess Lakshmi by drawing Rangoli, and Paduka (footsteps) on the entrance that would allure goddess Laxmi to visit one’s home and bring prosperity along with her.

Customs:

There are numerous customs and traditions associated with Diwali, namely, burning of crackers, playing cards, lightning of lamps, wearing new clothes, distribution of sweets, exchange of gifts etc.

A Five Day Festival:

Diwali celebrations spread across five days, with each day having its own significance and set of rituals.

The first day is called “Dhanteras”, on which new utensils and silver ware is brought to the house. The second day is called “Chhoti Diwali”, which normally involves preparation for the next day and the tradition of playing cards is observed in many families.

The next day, or third day is the “Badi Diwali”, which involves the worshiping of mother Laxmi. The fourth day is the Govardhan Puja and finally the five days end with Bhai Dooj.

The festival of Diwali is truly a “Festival of Lights”, as it not only involves lighting of Lamps but, it brings the light of happiness, togetherness, spiritual enlightenment and prosperity for everyone.

With the sounds of crackers killing all bad-omens, the lighted lamps-lighting the lives of people, the prayers and pujas creating an atmosphere full of goodness and purity, the festival of Diwali indeed fills the atmosphere with an aura of goodness and a heaven like atmosphere.

Time to celebrate

According to the Hindu calendar, the festival of Diwali is celebrated on the new moon day that marks the end of Ashwin and beginning of Kartik month.

Lakshmi Puja And Delicious Bengali Recipes

2012-10-28T08:42:00.002-07:00

October 29, 2012 – Laxmipuja or Laxmi Puja or Laksmipuja or Laksmi Puja (Monday)

Lakshmi Puja is another Bengali festival that is celebrated in every household. Goddess Lakshmi, the Goddess of wealth is worshipped just after Durga Puja. Lakshmi is one of the daughters of Durga who symbolizes wealth, peace and prosperity. On a full moon night people worship her at their homes and pray for her blessings. Delicious Bengali Recipes on Lakshmi Puja night are cooked and are then given to Goddess Laxmi as an offering.It is considered that Goddess Lakshmi visits homes of the devotees and replenishes them with wealth.

Accessories required for Kojagari Lakshmi Puja

Adibas dala

Oil, Turmeric, River soil from the Ganges, Perfume, Stone, Grain, Dubba (a type of grass required), Flowers, Fruits, 1 dozen bananas in one stem, Curd, Ghee, Sindur, Swastik Pituli, Conch Shell,Kajol (corrilium), Gorachana (cow urine), White mustard seeds, Gold, Silver, Copper, Mirror, Alta, Yellow thread, Iron metal, Chamor (a kind of fan, a fly-whisk made of yak's tail used for fanning), Dip (Earthen Lamps), Arrows, Panch pradip (for aarati).

NaruSindur (vermilion), Til (Sesame), Horitoki (myrobalan), Ghat (pot), an earthen bowl full of atop (a type of rice), 1 Gamcha -To cover the ghat a piece of cloth, 1Kundohari, 1 Tekatha - A triangular frame work of 3 pieces of wood, 1Mirror,Panchabarner guri (5 coloured dust) -Turmeric powder, rice powder, kusum flower/ red aabir, rice chaff or coconut fiber burnt for the dark colour, powdered wood apple leaves (bel pata) Pancha ratna (5 gems)-Gold, Silver, Emerald, Pearls, Jewel. (Original- Gold, Diamond, Sapphire, Rubi, Pearl). Panchagobbo (5 extracts of the cow)- Milk, Pure Ghee, Curd, Cow Dung and Cow's urine, 4 arrows, Green coconut with stalk, Flowers and Durba (a kind of grass having three pointed tips) etc. 3 Aashonanguriuk (Finger ring made of koosh), 3 bowls of Madhupakka (a mixture of honey, curd, ghee, sugar for oblation), Curd, Honey, Ghee, Sugar, 3 big Noibiddos,1 small Noibiddo.

Luchi

A sari (for Laxmi), 2 dhoties (for Vishnu and Pechok or Owl). Loha (iron), Shankha (Conch Shell), Noth (nosering), Sindur chubri (a cane basket having a small mirror, a comb, two conch shell bangles, one iron bangle, two coral bangles, alta (lac-dye used to paint border of feet), vermilion and few kories). Chandmala (Dangler with circular sponge decorations), Bhoger drobbadi (materials for the feast),

Bhog

Things for Homn (fire for yagna) - sand, wood, khorke (a kind of twig), Ghee -1 bottle, 28 Bilyapatra (wood apple leaves), Karpur (camphor), Chipitak/Chire (thatched rice), Coconut, Tambul/Pan

(Beetle leaves), Pan masala (ingredients used in preparing a beetle leaf), 1 wooden plate, 2 Ghoti (a type of pot), Rachana (cow urine), flower garland, 1 Purnapatro (full pot), Dakhina (offerings in cash and kind to the priest).

First post of Ranna (রান্না) today "Bhapa Chingri in Microwave" by Runu Mukherjee

2012-10-27T22:41:00.003-07:00

There are many rivers flowing through Bengal and that makes the fresh catch so popular in all Bengal. Be it the simple rohu curry or the much coveted steamed (Bhapa) Hilsa, it seems we Bengalis cannot complete a meal without fish. And, if that fish is Prawn there can’t be a happier fellow.While cooking seems to be a rather difficult task for those who are new to the kitchen techniques, the ladies wing of North Road Pulse came forward to share their best and easy dishes which included the west, Indian and Bengali cuisine. We wish to make this part very interesting by sharing all of your individual recipe sometimes it may learned from grandma or invented by you irrespective it’s our own Bengali or Brazilian or Turkish cuisine which is easy to cook, testy and healthy. As per Bengali is concern we are fond of food and know how to make testy and healthy food by anything and everything available around us but Any day food without the fish is like day without oxygen .no matter you are Bengal , vancouver,or Singapore fish is essential for a complete Bengali lunch or dinner . So it’s essential either a dish of fish or conventional Bengali grandma recipe in our everyday cooking.

North Road Pulse have started this initiative of sharing various cuisine from the recopies of its ladies members in the community from today (27^th oct 2012).it not only helps new generation to take it easy rather cooking can be a fun instead fear in their daily life schedule to make life more meaningful in every aspects .

This type of initiative cannot possible interesting unless you all food loving people in the community come forward and contribute your best one .you can send your recipe to northroadpulse@gmail.com and it will posted with your name and photo

Today’s recipe :Bhapa Chingri In Microwave

This shrimp recipe in microwave is definitely for all (including the newcomers and pros in kitchen). While the chingri bhapa or steamed shrimp takes much longer to cook on your stoves or gas ovens it’s just a matter of six to eight minutes in the microwave. Assure you, anybody can cook this one.

Ingredients:

· 250 gms de-shelled and deveined shrimps
· 6 tablespoon of mustard seeds paste
· ½ cup fresh and thick coconut milk
· 1 teaspoon turmeric powder
· 4 /5 green chili, slit from middle
· 4 tablespoon mustard oil
· Salt to taste

Preparation:

Clean the shrimps thoroughly and put in a microwave safe bowl ,Put in all the ingredients and mix well Place the bowl in a microwave oven and cook covered on microwave high (100%) for 6 -8 min or till the shrimpsturn a little hard Serve hot with warm white rice

Contributed by : Runu Mukherjee

''Makarsha Rahashya" performed by young boys of North Road

2012-10-26T00:40:00.003-07:00

FIRST PART OF MAKARSHA RAHASHYA

A Natak Of Sukumar Roy performed by children of North Road at Puja Pandal

2012-10-25T18:50:00.000-07:00

Update Your Knowledge

2012-10-25T06:04:00.001-07:00

Recently I met some student who passed B.Tech in Computer Science and when I asked few basic QUESTIONS about programming language. I shocked because many of them don’t know the full form of AJAX, PHP, JPS, ASP etc. So I decided to write post for the Student who studies B.Tech, M.Tech, MCA, BCA. I bring the full form of some programming language commonly teaches in College.

COBOL- Common Business Oriented Language

FORTRAN- FORmula TRANslating

ALGO - ALGOrithmic Language

HTML - Hyper Text Markup Language

XML - eXtensible Markup Language

CSS - Cascading Style Sheet

JS - JavaScript

PHP - Hypertext Preprocessor

ASP - Active Server Pages

JSP - Java Server Pages

AJAX - Asynchronous JavaScript And XML

PERL - Practical Extraction Reporting Language

J2EE - Java 2 Platform Enterprise Edition

SQL - Structured Query Language

XSL - EXtensible Stylesheet Language

If you know some more on this topic then please comment it out we love to update it here.