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Jamai sasthi food | 20 must-have dishes for jamai sasthi celebration

by Rumki's Golden Spoon
written by Rumki's Golden Spoon


Jamai sasthi food | 20 must-have dishes for jamai sasthi celebration

Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon

Jamai Sasthi is one of the most beautiful and special occasions among Bengalis, celebrated once a year. On this day, the son-in-law grabs all the limelight, and the complete day is dedicated to him. It is a significant festival that cherishes the relationship between mother-in-law and son-in-law and strengthens their bond. Of course, food is the prime part of this celebration where the mother-in-law prepares amazing food for her son-in-law and serves him with love.

Though Jamai Sasthi is celebrated every year in Bengali households but many may not know the meaning of it. In Bengali, ‘Jamai’ means ‘Son-in-law’ and ‘Sasthi’ means ‘sixth day’ because the occasion is celebrated on the 6th day of the Bengali month of Jaystha according to the Hindu calendar.

On this auspicious day, mother-in-law worships MAA SASTHI with different rituals according to tradition and prepares special food which includes different ranges of dishes to make the occasion a grand feast. The jamai sashthi menu includes rice, pulao, dal, bhaja, ghonto, chorchori, different fish curries, mutton curry, chutney, doi,mishti, and many more.

After finishing the prayer, son-in-law and mother-in-law both present new clothes to one another. Then mother-in-law offers son-in-law to sit for the meal and serves him amazing food. Normally, Jamai Sasthi food is served as a thali meal with one plate and number of small bowls.

Jamai Sasthi is always celebrated in May or June in the English calendar and it is pretty hot in West Bengal during this time. In ancient times, when fans and other electronic items were not invented, mother-in-law used to sit next to son-in-law during the time of taking his meal and used to fan him with hathpakha (handheld fan prepared with cane or fine quality bamboo) to make him feel comfortable.

I still remember the ceremony celebrated by my parents when I came to my maternal home with my husband for his first Jamai Sasthi celebration. It was really a grand feast and my husband enjoyed thoroughly each moment of this spectacular celebration. Here, I am sharing a beautiful memory with you.

Now let’s get back to food. There are various traditional Bengali food including vegetarian and non-vegetarian dishes that are prepared on the occasion of Jamai Sasthi. Here is a small attempt by Rumki’s Golden Spoon to present some authentic dishes which can cherish the menu chart of your jamai sasthi recipes and make your occasion a grand feast.

1. Basanti pulao
Basanti pulao recipe aka mishti pulao is an exemplary and inimitable pulao rice recipe of Bengal which is frequently prepared on special occasions and festive seasons. It is crazily popular among Bengalis and has occupied a place on almost every reputed restaurant’s menu card. Basanti pulao is a subtle bright yellow coloured sweet and fragrant pulao recipe prepared with a special rice grain named ‘Gobindo bhog chaal’. In this preparation, the aromatic rice grain is cooked with whole spices, turmeric powder, ginger, a generous amount of ghee along with sugar, salt, raisins and cashew nuts. It is also known as halud pulao because of its bright yellow colour. This slobbering dish is mostly relished with spicy curries to balance the sweetness of the dish.
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2. Mutton kosha
Mutton kosha recipe aka kosha mangsho is a pure Bengali delicacy and is one of the most popular non-vegetarian dishes among Bengalis. Any Bengali restaurant’s menu card is incomplete without this classic delight. Mutton kosha is a rich, flavoured, spicy goat meat curry where tender and juicy goat meat pieces are coated with thick velvety dark brown gravy. In this preparation marinated, goat meat is slow-cooked in its own juice with lots of onion, ginger-garlic and a few specific spices using a minimal amount of water. Bengali mutton kosha is mostly accompanied by basanti pulao or luchi (fried Bengali flatbread) on special occasions. But it tastes amazing even with steamed rice and rotis on regular days.
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3. Shorshe ilish
Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. Any reputed Bengali restaurant’s menu card and occasions are incomplete without this mustard piece. Ilish macher shorshe bata is a signature dish which has been filling immense pleasure and comfort in every Bengali’s life since ages. In this preparation, hilsa fish slices are cooked in the mustard paste with a lot of green chillies and a drizzle of mustard oil. It is always accompanied by hot steamed rice.
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4. Daab chingri recipe
Daab chingri is an exemplary fish curry recipe which is crazily popular among Bengalis. It is renowned for its unique cooking techniques and of course, for its inimitable taste and flavour. In this preparation, prawns are cooked with coconut-mustard-poppy seeds gravy inside a tender coconut shell. This simply luscious Bengali fish curry has occupied top places in reputed Bengali restaurants’ menu cards all over the world. The subtle daab chingri recipe is mostly relished with steamed basmati rice.
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5. Rui macher Kalia
Rui macher kalia or fish kalia is an inimitable Bengali recipe of fish which is immensely popular in Bengal and the subcontinents of East India. Any Bengali wedding ceremony or special festival is incomplete without Fish kalia. It is known for its rich texture, irresistible taste and exceptional flavour. In this preparation, fried Rohu fish chunks are simmered in spicy Onion-Tomato and Yogurt gravy. This flavoured delight is mostly relished with steamed Basmati rice.
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6. Chital macher muitha
Chital macher muitha aka chitol macher muitha is a pure Bengali delicacy and one of the authentic Bengali fish curry recipes. It is a spicy, flavoured and slobbering chital macher recipe where chital fish nuggets are cooked in spicy onion-tomato gravy. It is hugely popular in West Bengal and Bangladesh. Any authentic Bengali restaurant’s menu card is incomplete without this exotic Bengali fish curry. It is mostly relished with plain rice and sometimes even with basanti pulao too.
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7. Muri Ghonto
Muri Ghonto is an extremely authentic and delectable Bengali recipe. In this recipe, crispy fried fish head is cooked with gobindobhog chaal aka aromatic rice and potatoes in some specific spices. The word ‘Muri’ stands for fish head and ‘Ghonto’ means mushy curry. It is a classic Bengali recipe with fish head and a must try durga puja recipe too. It is a perfect side to accompany with piping hot Steamed Rice. Muri Ghonto itself is a very flavoured dish. So, it does not go great with any flavoured rice.
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8. Chanar Dalna
Chanar Dalna is an iconic Bengali veg recipe which is vastly popular among Bengalis. This Bengali delicacy is also known as Chanar Borar Jhol. In this recipe, subtle Chanar Bora or Indian Cottage Cheese Nuggets are dunked in mildly spicy tomato gravy. It is a without onion garlic recipe and perfect for any puja festivals. It is a versatile dish and can be relished with rice items like Plain rice, Basanti Pulao or with flat breads.
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9. Aloo Posto
Aloo Posto is a pure Bengali delicacy and one of the most delectable Bengali veg recipes. Bengalis have inimitable love for posto aka poppy seeds and posto recipes. Aloo posto is the finest example of it. It is the amalgamation of Potatoes with Poppy seeds paste, green Chillies and some spices. It is immensely popular pure vegetarian dish among Bengalis and undoubtedly a must try Durga puja recipe. It mostly served with Plain Basmati rice or Indian flat breads like Rotis, Parathas and Luchi.
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10. Mocha ghonto
Mocha ghonto aka mochar ghonto is a classic delight which is crazily popular among Bengalis. It is a pure Bengali delicacy and one of the most beloved vegetarian traditional Bengali food. Any reputed Bengali restaurant’s menu card is incomplete without it. It is a niramish recipe, I mean without onion garlic recipe, which is ideal for any vegetarian day or puja day, especially during the holy Durga puja festival. In this preparation, boiled banana flowers aka mocha are cooked in some specific spices with some grated coconut and potato chunks.
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11. Lau ghonto
Lau ghonto recipe is an authentic and delectable Bengali niramish recipe that is hugely popular in Bengal. It is a pure comfort dish that is prepared in almost every Bengali house. It is a no onion and no garlic recipe which makes it a perfect dish for niramish days. In this preparation, bottle gourd aka lau is cooked with peas and crispy fried daler bori aka sun-dried lentil tear droplets in minimal spices and coriander leaves. It is a perfect side to accompany with piping hot Steamed Rice and dal.
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12. Bhaja moong dal
Bhaja moong dal aka bhaja muger dal is a scrumptious, comforting and flavoured Bengali moong dal recipe that is crazily popular among Bengalis. It is a pure niramish recipe, I mean no onion no garlic recipe which is perfect for Bengali vegetarian days and puja days. In this preparation, fried moong dal aka yellow lentils are boiled till al dente and then cooked with vegetables and some specific spices. It is an asset of Bengali cuisine which is frequently prepared in every Bengali household.
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13. Postor Bora
Postor Bora is an exemplary traditional Bengali food which is known for its extraordinary flavour and texture. It is hugely popular among Bongs in West Bengal. It is the amalgamation of poppy seeds paste, grated coconut, onions, green chillies and rice flour which are shallow fried as fritters in mustard oil. It is a perfect fritter with the outer crisp containing poppy seeds toping and is tender at the centre. It is mostly served as a starter or as a side with main course to relish. It could be a perfect vegan starter during Durga puja days.
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14. Jhuri aloo bhaja
Jhuri aloo bhaja is an iconic traditional Bengali food recipe. This crispy grated potato fry is an immensely popular side dish in Bengali cuisine which is loved by the whole nation for its unique texture and crunch. Any authentic Bengali restaurant’s menu card is incomplete without this Jhuri aloo bhaja recipe. It is mostly accompanied with Plain Rice and any dal recipe. It could be a perfect side with Khichuri too during Durga puja.
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15. Begun bhaja
Begun bhaja aka baingan bhaja is a pure Bengali delicacy which is prepared in almost every Bengali house. It is one of the most beloved and popular winter special traditional bengali food. Begun bhaja bengali recipe is a tender and juicy savoury delight with thin crispy outer coating where eggplant pieces are marinated with turmeric powder, salt, sugar and then shallow fried or deep-fried in mustard oil. It is a versatile dish and can be relished with khichuri, dal-rice or as a side with phulko luchi, paratha or rooti.
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16. Anarosher chutney
Anarosher chutney aka pineapple chutney is a very delectable and popular Bengali chutney. It’s sweet, slightly tangy and spicy in taste with inimitable flavour. It is one of the frequently prepared sweet chutney recipes on special occasions like marriage ceremonies or reception parties, annaprasan, griha-pravesh, saraswati puja festival etc. It is a pure Bengali delicacy where grated pineapple is cooked with dry red chilli, sugar, salt, raisin and some water. Anarosher chatni is normally served between Main Course and Dessert. Bengalis use the term ‘Pater seshe’ for serving chutney.
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17. Patishapta pitha
Patishapta pitha recipe is one of the most renowned and scrumptious Bengali pitha recipes which is compulsorily prepared in every Bengali house during “Poush Parbon”. In short, “Makar Sankranti” is incomplete without patishapta for bengalis. It is hugely popular in West Bengal and Bangladesh. Bengali patishapta recipe is a type of stuffed pancake where coconut-mawa-jaggery stuffing is placed on an all-purpose flour-rice flour-semolina battered crepe and folded to a roll. It is mostly served as snacks with tea but can be relished at any time of the day to satisfy your craving.
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18. Chanar payesh
Chanar payesh aka chenna payesh is a Bengali delicacy and one of the traditional Bengali sweet recipes. This splendid delight is crazily popular among Bengalis and sold in small earthen pots in many Bengali sweet shops. It is rich, tender, chunky and juicy in texture with an irresistible taste. In this preparation, ghee roasted chenna (Indian cottage cheese) is cooked in thick milk with rice paste, sugar, cardamom powder and nuts of your choice. It is mostly served as dessert after a meal or can be served as an evening snack. Chanar payesh recipe is always served chilled to enjoy its best taste.
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19. Rosogolla
Rosogolla or Rasgulla is one of the most famous and fabulous desserts in Bengal. Any event, festival or occasion especially Durga puja is incomplete without Rosogolla for a hardcore Bengali. It is a palatable soft, spongy and juicy dessert where Chenna balls (Indian Cottage Cheese balls) are cooked in light sugar syrup. Every bengali always feels nostalgic when they talk about Rasgullas. As a bong, I have thousands of sweet memories with this delicious dessert.
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20. Mishti doi
Mishti doi aka misti doi recipe is a classic Bengali sweet recipe that is crazily popular among Bengalis. The main reason behind its popularity is its unique flavour, irresistible taste and extraordinary velvety texture which melts in the mouth. In this preparation, milk is cooked and mixed with caramelized sugar. After reducing the heat, it is mixed with a small amount of hang yogurt. Then the mixture is covered and kept in a warm and dry place to get fermented and set. Kolkata mishti doi recipe is a pure Bengali delicacy that has been spreading happiness, warmth, and comfort to every bong’s life for years with its inimitable taste.
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