Jamai Shashti, a festival deeply rooted in Bengali culture, is a special occasion dedicated to the loving relationship between son-in-law and mother-in-law. This year, people are going to gather to celebrate Shashti, which falls on the sixth day of the month of June according to the traditional Hindu calendar on 25th Baisakh. This festival has great significance as it is a symbol of family bonding and harmony. It is a joyous occasion where loved ones gather to share food and enjoy each other’s company, fostering unity and togetherness.
As a mother-in-law, preparing a delightful spread of traditional Bengali dishes for her son-in-law is a sign of love and affection that reflects the region’s rich culinary heritage. From aromatic rice preparations to succulent meat and fish dishes, these traditional dishes will add a touch of authenticity to your Jamai Shashti celebrations, ensuring an unforgettable culinary experience for your beloved son-in-law. So, put on your apron and immerse yourself in the world of Bengali flavors and traditions, as we explore these delightful dishes together. (Also read: Jamai Shashti 2023: Know all about the date, history and significance of this Bengali festival dedicated to son-in-law )
Traditional Bengali Recipes for Jamai Sasthi
1. Message
(Recipe by Chef Nisha Madhulika)
Ingredients:
Content for message sweets
Full cream milk – 1 liter
Lemon – 2
Powdered sugar – 1/3 cup (50 grams)
Cardamom – 5
Saffron – 20 to 25 threads
Pistachios – 10 to 12
Method:
1. When you see a slight boil in the milk, switch off the flame and let the milk cool a little.
2. Now add lemon juice in small portions to warm milk. Continue to stir and stir constantly. When the milk starts curdling, then stop adding milk.
3. Dab this mixture with a muslin cloth and pour some cold water on it. Hold the cloth tightly and squeeze every drop of water out of it.
4. When the chena is ready, transfer it to another plate and start mashing it. Knead for 5 to 6 minutes until smooth.
5. Add some cardamom powder as well. Slice the pistachios thinly.
6. Now add saffron and powdered sugar to the sugar and mix well.
7. Heat a non-stick pan and add chenna to it. Stir constantly and fry for 3 to 4 minutes.
8. Switch off the flame and transfer the chena to another plate. Allow it to cool and then add cardamom powder to it.
9. Then pinch a small lump from the mixture and roll it into an oval shaped peda. Place it on a plate. Garnish with some chopped pistachios and continue until all the chena is used.
2. Potato Posto
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
4 medium potatoes, peeled and cut into ½ cm cubes
2 tablespoons poppy seeds, soaked and drained
1 green chili
2 tbsp mustard oil + to drizzle
1 teaspoon onion seeds
1 medium onion, chopped
Salt to taste
Half a teaspoon of sugar
Method:
1. Transfer poppy seeds and green chillies to a blender jar, add enough water and grind to a smooth paste.
2. Heat mustard oil in a nonstick pan, add onion seeds and cook for a while.
3. Add onions and cook until translucent. Add potatoes, mix well.
4. Add salt and mix well. Cover and cook on low heat for 4-5 minutes.
5. Sprinkle some water, cover again and cook for 2-3 minutes.
6. Add prepared paste, 2 tbsp water and mix well.
7. Add sugar, ¼ cup water and mix well. Cover and cook until the potatoes are fully cooked.
8. Add a little mustard oil and serve hot.
3. Ilish mosquito source bag
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
Hilsa fish 8 ½ inch thick slices
Mustard 2 tbsp
Salt to taste
Turmeric powder 1/2 tsp
Green chillies 4
Mustard oil 4 tbsp
Red chili powder 3/4 tsp
Method:
1. Grind mustard seeds, salt, turmeric powder, 2 green chillies in little water. Transfer the paste to a bowl, add the fish pieces and mix well.
2. Add 2 tablespoons of mustard oil and mix. Heat remaining oil in a non-stick pan until smoking and remove from heat.
3. Heat it again, add the fish pieces and cook for 2-3 minutes. Turn and saute the other side as well.
4. Chop the remaining 2 green chillies and add it to 1 cup of water and mix. Add red chili powder and mix.
5. Add 1 cup of water to the remaining mustard paste in the bowl and add to the pan. Cover and cook till the fish is just done. Serve hot with steamed rice.
4. Jhal Muri
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
Puffed Rice (Kurmura/Murmura) 2 cups
Onion 1 medium chopped
Boiled 1/4 cup of sprouted black Bengal gram (Kala Chana).
Cucumber 1/2 inch slices 1 small
Tomatoes 1/2 inch diced 1 small
Chopped green chillies 2
roasted peanut skins 2 tbsp
2 tbsp chopped fresh coriander leaves
Mustard oil taken from pickles 2 tbsp
Thinly sliced fresh coconut for garnish
For seasoning
Red chili powder 1/2 tsp
Kalo Namak (Kala Namak) 1 tsp
Roasted cumin powder 1 tsp
Chaat masala 1 tsp
Method:
1. Combine puffed rice, onion, sprouted gram, cucumber, tomato, green chillies, almonds, coriander leaves in a large bowl and mix well.
2. Add mustard oil and jhal muri masala and toss again to mix well. Serve immediately garnished with shredded coconut.
5. Mango Vapa Doi
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
Mango pulp 1/2 cup
Thick curd 1 cup beaten
Ripe mango 1/2 sliced and diced
condensed milk 1 tin
Milk 1/2 cup
Method:
1. Blend curd, condensed milk and mango pulp in a blender until well blended.
2. Transfer to a bowl, add milk and mix well. Boil enough water on the lower deck of the steamer.
3. Pour the mango mixture into the silicone mold and place it on the top deck of the steamer.
4. Place the lid and steam for 15-20 minutes. Chill and refrigerate.
5. Garnish with mango slices and serve cold.