Subho Poila Boishakh , Pahela Baishakh or Bengali New Year also called Pohela Boishakh is the traditional new year day of the Bengali people .It is celebrated on 14 April. Poila Baisakh is also known as Nobo Borsho. This festival is celebrated with much fervour, zeal and happiness all across West Bengal and Bangladesh.This period usually falls in the mid-April according to the Gregorian calendar. This year, it will be celebrated on April 15 ....on the occasion of Nobo Borsho . Last year almost at this time when I shifted home to Kolkata, being a non Bengali, I was wondering why all my Bong friends are wishing each other a Happy New Year in the middle of April. Then I realised they are following The Bengali calendar or Bangabdo refers to sidereal solar Hindu calendar, which starts from Poila Baisakh (or the first day of the month of Baisakh) and it generally falls on the 14th of April.
Bengalis take the first day of the year very seriously. And, when I say seriously that means whole lot of shopping and even more eating. Yes !! Pohela Boiskakh is another day of feasting for Bengalis .
When all my friends are ready to fold their sleeves to prepare special Pohela Boishakh Platter I also wanted to add something different ....A vegetarian version of Daab Chingri ...Daab Chingri is a non vegetarian dish in which prawns are delicately cooked in tender coconut shell I replaced prawns with mushroom and paneer/ tofu and it came out deliciously awesome .... So sharing, A perfect Bong delicacy with a twist Daab Mushroom
Ingredients for Daab Mushroom Recipe
- Mushrooms washed and cut into big pieces 1 cup
- Tofu /paneer 1/2 cup
- Tender Coconut: 2 (big size with flesh)
- Coconut Milk: 1 Cup
- Coconut water: 2 Cup (use from the tender coconut itself)
- Mustard Paste: 2 Tbsp.
- Onion Paste: 5 Tbsp.
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Tomato paste: 5 Tbsp.
- Green Chili: 3-4
- Bay leaf: 1
- Green Cardamom: 2
- Red Chili: 1
- Cinnamon Stick: 1”
- Turmeric Powder: 1 Tbsp.
- Cumin Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Sugar: 1 Tsp.
- Salt: to Taste
- Mustard Oil: 5 Tbsp.
- Ghee: 1 Tbsp.
- Wheat Flour: 5-6 Tbsp.
Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid.
Preheat oven to 220°C. Add salt and turmeric powder to the mushroom and paneer. Mix and set aside. Make onion paste keep aside, make tomato paste with ginger garlic and keep aside, make fresh mustard paste also as well .
Temper the Oil and Ghee mixture with Bay leaf, Dry red chili, and Cinnamon and Green Cardamom.
Add Onion paste to the tempering and cook till the paste leaves the side of the pan.
At this point add Tomato paste, Mustard paste, and Ginger Garlic paste and cook until oil separates.
|Marinated mushroom and paneer|
Now add Coconut Milk and cook for 5 more minute
Add Red Chili Powder, Turmeric Powder, Cumin Powder and Garam Masala Powder to the mixture along with Salt and Sugar and cook until the mixture leaves the side of the pan.
Add 2 cup of coconut water and bring it to boil.
Add mushrooms paneer mixture and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough.
Place in the preheated oven and cook for about twenty minutes.
Open the lid and serve hot. Enjoy Daab mushroom with steamed rice or roti