Happy Bengali New Year! Pohela Boishakh!

Woot! Today -- April 14th -- is Pohela Boishakh, the Bengali new year and Bengalis all around the globe -- whether they live in Bangladesh, Calcutta or West Texas are celebrating in some way.

My mother wanted to throw a party. It's such a positive, joyous, life thing to do, that I couldn't say no. This is also the first time, since my dad's death, she's actually wanted to do something social...so yay, it's a step toward embracing life and I'm going to celebate. Even though my schedule includes 2 soccer games, a chalk art festival, and a Girlscout event with the Humane Society at the mall, I went ahead and invited the few Bengali families living in my part of my West Texas.

Celebrating the Nobo Borsho (New Year in Bengali) is part of our culture, tradition and history and Spring is actually the perfect setting for it -- beautiful weather, nature displaying fresh foliage and blooms, vibrant new life all around. Even though historically, the April date was arrived at thanks to taxes & a wise emperor. According to Wikipedia:

Celebrations of Pohela Boishakh started from Akbar's reign. It was customary to clear up all dues on the last day of the year . On the next day, or the first day of the new year, landlords would entertain their tenants with sweets. On this occasion there used to be fairs and other festivities. In due course the occasion became part of domestic and social life, and turned into a day of merriment. The main event of the day was to open a halkhata or new book of accounts.

In Bangladesh, the day is marked with a parade featuring amazing artwork created by the students of Charukola (Fine Arts) Institute.

All the young people dress up: brightly colored sarees and flower garlands for the women and embroidered kurtas for the men. This is the time to attend fairs, frolic and flirt!

The fairs are a lot of fun-- and yes, Dhaka (the capital city where I grew up) had multiple fairs and events going on all day-- and featured food stalls, knick-knacks & pretties, but also stages for song, dance and drama performanaces. Bengalis are very artistic souls (heh, now you know where my  djinn stories come from!).

(all pictures are foraged from the web since I haven't attended a Pohela Boishak celebration in Bangladesh in too many years...if anyone wants credit or for me to remove them, please contact me! Meanwhile, thank you for their use)

(A traditional feast of panta bhaat (rice soaked in water), fried Hilsa fish and a medley of bhortas)

Mom and I have been cooking up a feast since yesterday. There are three different types of Bhortas (savory smash vegetable concoctions --that taste better than this description), a pitha -- dessert crepe made with rice flour and filled with a rice, coconut and jaggery molasses mix) in the fridge. Today, we make Khichuri (rice & lentils cooked together), fried eggplant and an egg curry (because the egg is the beginning of everything, according to Mom). All these are traditional fixins that Mom insisted you had to have for Pohela Boishak.

I have been worrying that she'll tire herself out as I try to help out as her sous chef...but mostly I love watching her buzz around the kitchen full of energy, plans and anticipation. This is the Mom I remember. So Shubho Nobo Borsho! Happy New Year! May this day and others be full of laughter, love and life.

Gazpacho Recipe with an Indian Twist for a Hot Summer

My mother fell in love with a young dashing sailor and sailed off into the sunset with him. They even continued to sail together after having kids (I definitely have my sea-legs). But when the kids got old enough for school, my parents made a hard decision.

She settled down on land with the family, while my father continued to sail. My mother expressed her wanderlust through her cooking. Yes she served us traditional Bengali dishes, but we also regularly had more exotic fare pizza, lasagna, spinach cream soup and tiered Western-style wedding cakes(without the wedding). This made us different, and even led to her catering business, until I considered it just a part of life. Actually, I had more important things to worry about...like boys.

But when I came to America and discovered all the different ethnic communities and foods in Houston, tasted the different spices and savored their aromas, I think I finally understood my mother's passion for exploring new foods. I dived in with glee and ate at taquerias and late-night Pho restaurants, dined at Lebanese places with belly-dancing, and enjoyed Greek food and Greek dancing. Much of my college experience was all about exploring, as it should be.

Now as woman, wife, mother in her thirties, I'm all about melding the kitchen of my childhood to the flavors and spices I have adopted in my own kitchen. My mother has a wonderful saying: "Without roots, you can't have branches."

I guess, that's what I'm trying to do, grow myself and my family by caring for the roots and branching out toward new adventures.

Here's my recipe for a Rashda-Style Gazpacho:

The Spanish Gazpacho is one of the most popular cold soups. Traditional recipes include bread as a thickener and while tomatoes are often a key ingredient, they were only added after Spanish explorers had discovered the new world. The soup has Roman and Moorish roots, so in homage I added my own desi/Indian flavors. Don’t let the long list of ingredients scare you…this is simple and tasty and perfect for 109-degree West Texas summers! Chock full of produce, the soup is also good for you.

1 slice of whole wheat bread, crust removed
2 medium cucumbers, peeled, seeded and roughly chopped

(from the farmer's market, aren't they pretty?)

2 pounds of ripe tomatoes, roughly chopped

(ones from the garden are the best!)

1 large red or green bell pepper, seeded and coarsely chopped
½ a small red onion, peeled and sliced
1-inch piece of ginger, peeled and grated
1 clove of garlic, bruised and peeled
1 cup chicken stock or vegetable broth
¼ cup extra-virgin olive oil
¼ cup Sherry Vinegar or Red Wine Vinegar
½ to 1 teaspoon ground cumin (optional)
½ teaspoon Spanish smoked paprika (optional)
Salt and freshly ground black pepper to taste

Garnishes (optional, but highly recommend at least a few)
• A handful of cilantro or parsley leaves, finely chopped
• ½ a small red onion, peeled and minced
• Green onions, both green and white parts, thinly sliced
• ½ of a yellow bell pepper, seeded and finely diced
• whole yogurt, lightly beaten to drizzle
• ½ a cucumber, peeled, seeded and finely diced
• Additional extra-virgin olive oil to drizzle

Directions:
1. Place bread in a small bowl and pour enough water to cover. Let it soak for about half an hour. Squeeze the water from it before using.
2. Using a food processor or blender, puree all the ingredients from bread to spices (if using) until smooth. Season with salt and pepper.
3. Chill in the refrigerator for at least 2 hours. Serve in soup bowls with garnishes on the side. Serves 6.

This post is part of August’s #LetsLunch, where a group of food bloggers get together and post a receipe around a different theme. This month’s theme is cold entrees.

Here are some other great recipes from fellow #LetsLunch-ers:

Cheryl’s Spicy Sichuan Sesame Noodles at A Tiger in the Kitchen.

Charles’Cold Olive Oil Poached Chicken, Potato and Watercress Salad with Buttermilk Tarragon Dressing at The Taste of Oregon.

Danielle’s Couscous with Cilantro Pesto & Halloumi at Beyond the Plate

Eleanor’s Cold Noodles with Hoisin Pork, Spicy Shrimp and Stir-fried Vegetables at Be A Wok Star.

Emma’s Mul Naengmyun at Dreaming of Pots and Pans.

Linda’s Gazpacho Rolls at Free Range Cookies.

Lisa’s Byron Sprout Salad with Chargrilled Chicken at Monday Morning Cooking Club.

Maria’s Croque Monsieur with Cheese Bechamel at Maria’s Good Things.

Mai's Strawberry Soup at Cooking in the Fruit Bowl

Rebecca’s Rack of Lamb with Mustard and Rosemary at GrongarBlog.

Victor’s Seafood Napoleon at The Taste of Oregon.

If you want to join the fun send a tweet with a #Letslunch hashtag! Until next time, enjoy!

San Angelo Eat Local Challenge

I once had a very interesting conversation with a young lady about bread. I asked her if she knew where bread came from. Her quick quip: the bread aisle in my grocery store? Yes, she was being funny, but she'd also never made bread.Never selected the flour, never seen yeast bubble, never let her hands play with a ball of dough.

Unfortunately I've had too many conversations like that with too many young people. And I started wondering, why? Circumstances.

Growing up in Bangladesh, I was very lucky to have a baker for a mother. I grew up swooning on the smell of fresh baked bread. The house I grew up in was surrounded by a huge garden filled with fruit trees -- mango, papaya, jackfruit, and guava. We grew spinach, potatoes and gourds.

As an adult, I'm very lucky to have married into a West Texas farming family. For generations, the Cowboy and his family have been raising their own food and raising crops to sell.

Most of the meat in my freezer comes from freshly butchered animals from the one of the family farms or 4-H projects, and deer hunted by hunters in the family.

When building a house together, the Cowboy and I chose a 1-acre lot just so we could garden. We've grown eggplants, peas, potatoes, acorn squash and tomatoes. Every year, we try something new. What we don't have we get from the gardens of family and friends, or we supplement by shopping at the Concho Valley Farmer's Market.

The bread conversation, and others like it, has made me emphasize local food, gardens, farmers, and cooking to my own kids. I want them to know food, enjoy it, celebrate what it take to bring to the table.

Then I found out about the NOLA LOCAVORES and their first annual New Orleans Eat Local Challenge. I was awed, impressed and inspired. What a great idea.

This led me to embark on my own Eat Local Challenge, create a facebook page and led me to write an article to rally other West Texans. So from June 1-30, I'll be doing my best to Eat Local. Want to join us?