Montreal: The Canadian city with a French charm

One of the most populous and popular cities of Canada, Montreal features some stunning metropolis combining old-world architecture with flashing blends of modern flings. It is Canada's second largest city and has a huge population of French speakers outside Paris. So if you are planning to explore Montreal, make sure to learn some basics of French and expect a good amount of French essence in peoples' behavioral manner. This beautiful Canadian city has a French soul and a big heart, at the same time very welcoming to other nationalities. Montreal portrays a perfect montage of ethnicity and culture.

Montreal has a good old European charm and an unpretentious love for the travelers as well as the good food investibles.  Take your time to roam around the city, especially the cobblestone streets of Old Montreal, amazing street performances, centuries back European architectures, historic buildings and beautiful churches.

Although there is something for everyone in Montreal, the true spirit of exploring the city requires walking, walking and only walking.

Vieux Montréal or Old Montreal is the most popular area to walk around, including the Notre-Dame Basilica, cobblestone streets and nice museums.

Notre-Dame Basilica is a gem of Victorian Gothic and attracts a large number of visitors every year across the world. There are horse-drawn carriages available near the basilica to give you a memorable ride through the most beautiful attractions of the city.

After having a refreshing day trip of the wonderful city, unwind yourself exploring  the famous food street of old Montreal. Sit and relax outside any of the local restaurants and order some French wine and poutine. Poutine is a local delicacy, originating from Quebec province, consisting French fries and cheese curd topped with delicious meat gravy.

Montreal Old Port is a perfect place to spend the evening. You can have a spectacular view of the city from the Montreal Observation Wheel. This will be an unforgettable experience to have a breathtaking view of the river St. Lawrence, old Montreal, downtown and the mountains as well.

There are numerous local stores, coffee shops, bars and road side restaurants in the Old Port area offering refreshments for everyone's taste.

Start your next day exploring the mountains. Mont Royal or Mount Royal is one of the prime highlights of Montreal, as they say the city had taken it name after the name of this mountain. Mount Royal Park is within a very short distance from the downtown and once you reach there, park your car in the designated area and follow the hiking trails towards the summit.

From the base to summit its a short hike and it's even stroller accessible. Chalet du Mont-Royal offers a spectacular view of the city's skyline, River St. Lawrence and of course the surrounding mountains.

Parc Olumpique or The Olympic Park can be your next destination in Montreal.

According to me, this should be included in your must-see list of the city. It was built in 1976 to host the Summer Olympic Games of that very year and since then it has become one of the prime tourist destinations in Montreal.

You can have a guided tour inside providing good old history about the stadium and some lesser known interesting stories about the magnificent architecture, sports, culture and many more.

Another popular destination of the city is the Jean-Talon Market in Little Italy area. This place is extremely crowded during weekends and finding a good and proper public parking could be a pain. This is kind of an outdoor farmers market offering a wide variety of fresh local produces and widely popular among locals and visitors.

Montreal is a food-lover's paradise and known for a wide range of gastronomic delights. French, Italian, Chinese, Vietnamese, Afghan, you name it and there are so many options available in various parts of the city. But if you are in Montreal, you should not miss the scope to try some local delicacies, like poutine, local bagels, and smoked meat. Apart from these you will never run out of various local bakeries, creperies, coffee shops and bistros.

Getting around in Montreal is not very tricky. The public parking's are available throughout the city but can be a little expensive sometimes. Public transportation like metros and buses are easily available for roaming around the city. But walking is the easiest and convenient way to explore Montreal, although you have to drive or take other transportation to hop between different destinations.

So, here is a brief summary of our memorable trip to Montreal. The vibrant city is full of some unique magnificent architectures, along with a picturesque downtown area. Don't miss an opportunity to walk around the beautiful cobblestone streets surrounded with some old European statues and buildings, the Old Port, and plenty of restaurants beside the streets offering local and international delicacies.

So take your time out to experience the unique French charm of this Canadian city and see yourself why Montreal is known to be one of the greatest tourist destinations of the world.

Kojagori Lakshmi Puja Special: Bhog er Khichuri

Kojagori Lakshmi Puja, also known as Sharad Purnima, is observed as one of the most significant days for worshipping Goddess Lakshmi. Goddess Lakshmi signifies wealth and prosperity as per Hindu mythology, as well as worshipped as the the Goddess of harvest, and thus to seek her blessings KojaGori Lakshmi Puja is celebrated in almost every household in Bengal, Orissa, and in many other states in India.

Kojagori Purnima is observed on the full moon night of the month of Aswin and Lakshmi Puja or the Vrata is mostly performed by the women of the household in a very calm, quiet and peaceful surroundings. It is a custom to light up every corner of the house with diyas (earthen lamps) and perform the puja to seek Her blessings on this auspicious night.

Also Kojagori Lakshmi Puja is not complete without the variety of offerings for the Goddess and when we talk about Bhog or sacred offerings, how can we forget Bhog er Khichuri.
The Goddess is pampered with an array of delicious, mouth-watering food amongst which Khichuri takes the most important place. She is also offered with a variety of homemade sweets and other delicacies. Rice, lentils (pulses) and variety of vegetables are the most significant offerings to the Goddess  and so Khichuri, popularly known as Bhog er Khichuri (Khichuri prepared for offering), is prepared as an auspicious ritual. Apart from these, different kinds of homemade sweets and fruits are also put together for the puja.

So today I am giving you a very easy and most wanted recipe for Bhog er Khichuri, which is a complete vegetarian preparation made from rice and moong dal along with few vegetables and spices. The variety of rice used in Bengali Khichuri is what makes it different and special. Gobindobhog Rice, a scented short-grained variety, is the most important ingredient for this delicious meal. Bhog or offering is known to be a sacred meal for God and Goddess and distributed amongst the devotees after puja is over. Bengali Bhog er Khichuri is a one-pot meal served with 5 types Bhaja or fries as well as Chutney, Papad and Payesh.

Bhog er Khichuri
Ingredients:

Gobindobhog Rice (or Basmati, in case it is not available): 1 cup/250 gms
Moong dal : 1 cup/250 gms
Cauliflower: 10-12 medium size florets
Potato: 7-8 chunks (or as per preference)
Green peas: 1\2 cup
Tomatoes: 1\2 cup roughly chopped
Ginger paste: 1\2 tsp
Turmeric powder: 2 tsp
Red chili powder: 2 tsp
Whole Garam Masala (cardamom, cloves, cinnamon): as per preference
Bay leaves: 1-2
Dry Red Chilies: 2
Salt: as per taste
Sugar: as per preference
Ghee: 2 tbsp or as much as you want
Oil: 2 tbsp

Procedure:
1. Wash and rinse rice and leave to dry
2. Dry roast moong dal on medium heat for 5 minutes, make sure to stir continuously to prevent it from burning. Roast till it turns light brown and nice aroma comes off. Transfer dal in a large bowl and wash.
3. Heat oil in a deep bottom pan or wok and fry the potato chunks till they turn golden brown. After setting them aside fry the cauliflower florets as well till they softened a little.
4. In the same oil add the whole garam masala, dry red chilies and bay leaves. When the spices smell nice add tomatoes and cook till they are softened a bit. Then add ginger paste, turmeric and red chili powder and cook till the oil comes off.
5. Now pour the rice and dal and add almost 4 cups of warm water. Stir them together to mix with the spices and cook covered for 4 minutes, in medium heat.
6. Next add the fried potatoes, cauliflower florets, green peas, salt and sugar and mix again. Cook covered for another 8-10 minutes, in medium to low heat. Check in between if the vegetables are cooked properly as well as the rice and dal.
7. Don't forget to stir occasionally as the Khichuri tends to stick the bottom of the pan. When everything is well cooked, give it a final stir, switch off heat and keep covered for 10 minutes.
8. Add generous amount of ghee on top before serving.

Visit Vermont: The Majestic Green State

As you all may have known that Vermont is nicknamed "The Green Mountain State" and if you have already visited the place could possibly know why. You will literally and visibly feel the entire state is outlined by the lush green mountains, rolling green field. And when this green color bursts into the flaming and blazing colors in Fall, Vermont looks even more majestic and brighter. The shimmering red-hot color surrounds the place like heaven.

Although the season of Autumn looks beautiful in Vermont, the state is also known among the exquisite ski-resorts in the country. There are plenty of things to do in Vermont in each and every season and the beautiful state never fails to amaze people with varied interest.

We explored Vermont in Summer, and of course, experienced a wet day too. Starting our trip from Burlington, one of the most popular tourist destinations in Vermont, we were totally blown off by the beauty and charm of this city. Based on the shores of gorgeous Lake Champlain, the city will definitely impress you with its European architecture and the bustling streets in downtown.

The downtown is called the famous Church Street Marketplace, lined with beautiful local boutiques and tons of restaurants suiting everyone's taste and preference.

While having some snacks and local drinks or coffee, seated outside the fantastic cafes, you can enjoy some street performances and music concerts. Church Street is the perfect destination for spending a nice day in Vermont. The charm and beauty of this place will fascinate the visitors and make them come back again and again.

After spending a perfect day in Church Street you have to take a stroll towards the Lakefront Park to enjoy a beautiful sunset over Lake Champlain. There are even cruises available on the lake to experience the ever beautiful sunset. It feels so refreshing to sit and enjoy the fascinating sight of the sunset from the lakefront area.

We got some added adventure to see the fantastic fireworks over the lake, as we visited the place during the 4th of July weekend. I can tell you this is one of the most amazing fireworks I have ever seen.

Our next day was not so good for some outdoor adventures, as it was rainy and humid day in Burlington. Summer in Burlington is often rainy, humid, and warm too for the close proximity of the lake. Thus we planned to spend the day at the ECHO Lake Aquarium and Nature Center with the kids.

Located in the lakefront neighborhood, this nature and science center is one of the great attractions in the city for families with kids and youngsters. The attraction of this place will easily take your 2-3 hours and that proved to be very convenient for us to escape the rainy weather. Kids had a wonderful time spending inside this nature center.

As we were already in the lakefront neighborhood, did not want to miss the chance to have a walk along the beautiful Lake Champlain and enjoy the burst of evening colors over there. You will have plenty of local shops and boutiques to look over and have some local shopping done. The city of Burlington with its lovely 1900 architecture offers all kinds of entertainment and attractions for everyone.

Next day we were excited to visit the village of Stowe, of which we heard and read a lot before visiting Vermont. Stowe is one of the most spectacular mountain resorts or ski resorts in the country.

The picturesque location of the village at the bottom of Mount Mansfield attracts worldwide travelers. Mount Mansfield is the highest peak of Vermont and there is a number options available to reach the summit point of the peak. If you are adventurous enough to hike and walk through the trail, you are most welcome to do that. But people like us prefer the Auto Toll Road which offers an unforgettable drive through the scenic Adirondacks Mountains and the stunning view of Lake Champlain. Even Gondola Rides are also available to reach the top point of the peak.

After a few miles from the village of Stowe, there is another spectacle called The Smugglers' Notch. You will experience some interesting bike paths and hiking trails surrounded by an amazing greenery.

The nature offers unending charm and beauty to this place. If you are a true nature lover, this place is a perfect destination for you boasting some mesmerizing waterfalls, serene green walking trails and beautiful landscape.

As of now reading my prolonged travel story, if you are thinking that kids are not finding enough interesting places for them, except ECHO Nature Center, you may be wrong. For my kids, the star attraction of this trip was the Ben & Jerry's Factory Tour. Yes yes, you are on absolute right track...America's one of the leading homemade ice cream and frozen yogurt manufacturer.

There is no doubt in the fact that not only the kids, but we all scream for ice cream. Located in Waterbury, this factory is few miles away from Stowe. Visitors can enjoy an exclusive factory tour experiencing how the creamery works and this was one of the few first factories run by Ben & Jerry. The added attraction was having your favorite flavor after the tour ends from the own den of Ben & Jerry....can you believe that!!!



The tour does not end here as we were going towards New Hampshire. But that story will be told in another blog as this one is  already getting very lengthy. The purpose of this travel story is to give a vivid picture of our trip to Vermont and to inspire people to go out and explore the world around you. 

Maha Sasthi special: Dhokar Dalna

The festive season is here now and so is the time to enjoy sumptuous food. Durga Puja, the grand festival of Bengal, has been started already in Kolkata as well as other districts and the festivity continues for almost 10 days (just after Mahalaya). But for people like us, staying far away from home, are confined within the weekends to celebrate the joy and essence of Durga Puja. But I believe, that makes it so special and we try our best to hold on the time and excitement in our own way. We don't want to miss a single moment of pleasure and happiness of this grandeur.

But my childhood memories of Durga Puja were so different. Those days were so vivid till now that I can even hear the beats of Dhaak at the dawn of Maha Sasthi. Sasthi mornings were synonymous with the beat of Dhaak and the sweet fragrance of dhup/agarbati. Getting to wear new dresses, freedom to go out with friends and eat what we want, no rush for getting up early and studying, all these things used to make Durga Puja so special for us.

Bengalis are best known for food and when we are talking about our biggest festival, how could we forget the mouth watering special dishes on various days of Durga Puja. Sasthi and Maha Ashtami are two designated days for having only vegetarian food in most households, while other days are allowed for non vegetarian food. Staying far away from my home, in a different country, couldn't change these practices for me as I find that very hard to give up. Especially when Maha Sasthi is a significant day or event marked for kids and as parents we must obey the rituals and traditions. But that is completely my belief as I have seen practicing these rituals and traditions by the elder women in my home. The festival is for everyone and there should not be any kind of barrier or limitations imposed which restricts the happiness.


Now comes the most lavish part of this festival, that is, the food. There is a wide range of vegetarian delicacies available in Bengal households. Today I am going to give the recipe for one of the most popular vegetarian dishes of Bengal, Dhokar Dalna, a mildly spices curry cooked along with potatoes. This traditional preparation is widely loved by both vegetarians and non vegetarians and can be served with both steamed rice and Luchi/Puri. Dhokar Dalna is one of the main entrées known for any kind of religious or other occasions where vegetarian dishes are more dominating and preferred.

 The recipe needs much patience and time and tastes better a day after. So if you are inviting friends and relatives and want to shpw your culinary excellence, try to make it a day earlier. And please don't get disheartened if the result doesn't come out well (lentil paste can get lumpy and the Dhokas can break while frying) for the first time, rather get inspired and try to make it perfect next time by following the steps, described below. Mine was not well at all for the first few times and after few trial and errors I succeed. So go on and try your hand in making one of the oldest and traditional Bengali cuisines and enjoy the yummy treat.

Total time : 1/1.5 hours
Serves:  7-8 people

Ingredients:
Chana Dal : 1 cup
Potato : peeled and cubed 7-8 (or as many as you prefer)
Tomato : 1, roughly chopped
Ginger paste : 1 tsp
Green chili: 2-3
Dry red chilies: 2-3
Bay leaves: 1-2
Cumin seeds: 1 tsp
Whole cardamom : 2-3
Kalo jeera/Nigela seeds : 1 tsp
Red chili powder : 1-2 tblsp / as per preference
Turmeric powder : 1-2 tsp
Coriander powder (optional) : 1 tsp
Cumin powder (optional) : 1 tsp
Garam Masala Powder : 1 tsp
Ghee/ Clarified butter : 1-2 tblsp (more is better for aroma)
Salt and sugar : As per taste and preference
Oil : Sufficient for frying Dhoka and then making the curry

Process :

Step 1: To make Dhoka or the Fried Lentil Cakes:

1. Soak Chana dal overnight or at least 4-5 hours to make a smooth and not-so-runny paste, don't forget to add the whole green chilis before making the paste
2. To the lentil paste, add salt, sugar, red chili powder and garam masala powder
3. Take a heavy bottom pan or wok (preferably non-stick) to heat oil and add the nigela seeds....carefully pour the lentil paste and keep the flame medium to low
4. Cook the paste till it becomes semi dry....add little oil if the paste sticks to the bottom and stir continuously
5. Grease a baking tray or any other flat container to spread the cooked lentil paste evenly having an inch deep..let it cool down for at least 10 minutes
6. After letting it cool, cut square or diamond shaped pieces of Dhoka/lentil cakes and transfer them to another plate making sure not to break the Dhokas

7. Heat enough oil in a pan or wok to fry the lentil cakes very carefully and in small batches so that they don't break...fry till they turn golden brown and keep aside

Step 2: Making the Dalna/curry

1. In the remaining oil add cumin seeds, whole cardamom, dry red chilies and bay leaves...when the aroma starts coming add tomatoes and cubed potatoes
2. Add ginger paste when tomatoes get softened and potatoes turn golden brown
3. Mix together turmeric, red chili, cumin and coriander powder with water and pour the mixture in the pan
4. Add salt and sugar as per taste
5. After 5 minutes add 1 cup of hot water in the mixture and mix well... cover the pan/wok and cook till the potatoes get cooked
6. Next, slowly and carefully add the pieces of Dhoka or lentil cakes and cook for few minutes more in low flame....at this pint please make sure how much consistency of the curry you want as you have to remember that the lentil cakes will absorb most the curry or Jhol...so add little more water accordingly
7. Add ghee and garam masala now, switch off the flame and cover to give it a good amount of standing time before serving

Enjoy your Dhokar Dalna with steamed hot rice..

Mahalaya special: Karaishutir Kochuri/Peas Kochuri and Aloor Dam

Mahalaya and Durga Puja are two such special occasions that are strongly connected to our childhood nostalgia. We could hardly find a Bong who is not emotionally attached to the innocence of his or her childhood on the day of Mahalaya. For me, this is the most beautiful festival and this is the time I miss my days in Kolkata the most. Durga Puja and Mahalaya bring back all my childhood memories when life was so simple and beautiful.

The day of Mahalaya signifies welcoming of Debipakkha and end of Pitripakkha. The 10 days of grand festivity also starts from this day. There are few things or I can say memories that immediately come to our mind when we talk about Mahalaya. Like, getting up early in the morning and listening to the uninmitable voice of Birendra Krishna Bhadra chanting 'Mahishashurmardini' on radio and after that watching the dramatic representation of 'Mahishashurmardini' on television. There was a wonderful festive mood easily seen on people's face, the joyous festivity surrounds the atmosphere. The sweet fragrance of Shiuli flower spread over everywhere, beautiful cotton-candy clouds take over the blue sky, and the mystic feeling in the air let us know that the biggest festival is not far. It is the time we must welcome The Goddess of supreme power.  These feelings cannot be expressed in words, these can only be cherished forever.

Apart from the religious significance and rituals of Mahalaya, food and appetite take an integral part on this day. Bengalis cannot survive without lip-smacking food be any occasion, the celebration of any festival is never complete without good food, be it vegetarian or non-vegetarian. Today I will be sharing one such eternally loved and popular breakfast delicacies, which is a complete vegetarian recipe (and that means no onion, no garlic).

Karaishutir Kochuri/Peas Kochuri is an Indian deep-fried flat bread stuffed with mashed green peas mixed with various spices. It is a typical Bengali breakfast or snack time delicacy, served with Aloor Dam and Cholar Dal (chana dal). This fills the breakfast list of Bongs most commonly in Winter as fresh green peas are easily available in market in bulk quantity. But this concept is slightly fainted nowadays, thanks to the advanced technology, frozen green peas can be seen in almost every household refrigerator. Even I used frozen greean peas and if you are doing that as well, make sure to thaw well in advance.


Karaishutir Kochuri/Peas Kochuri:

Total Time: 1 hour
Serves : 10

Ingredients:

Green Peas : 2 cups
Ginger : 1" slice
Red chili powder: 1 tsp
Salt : as preferred
Sugar : as preferred
Green chilis : 2-3
Bhaja Masala (roasted and ground whole cumin, whole coriander, dry red chili and bay leaf) : 3-4 tsp
All purpose Flour : 3 cups
Oil : sufficient for deep frying
Kalonji /Kalo Jeera : 1 tsp
Warm Water : to make the dough

Procedure:

To make the dough:

1. Take a deep mixing bowl, add all purpose flour and mix together salt (1 tsp), sugar (1 tsp) and vegetable oil (4-5 tsp).
2. Add warm water and make a smooth dough kneading it well for 5-6 minutes. Cover and let it rest for 20-30 minutes. You can srinkle little oil over the dough to keep it moist and stretchy.

To make the green peas stuffing:

1. If you are using fresh green peas, cook them covered in boiling water for 4-5 minutes and strain immediately. If you are using frozen peas, thaw them well in advance.
2. Now transfer them in a grinder, add green chilies and ginger. Make a fine paste adding little water time to time
3. Take a pan or wok and heat 2 tsp of oil. Temper it with kalonji and add the green peas paste...bring the heat to medium and cook the mixture stirring frequently, scraping the sides of the pan...this process should continue till the paste dries out and comes into a lump.

4. Keep aside to let it cool.

To Make the kochuris:

1. Divide the dough in (not very small) portions, little bigger than needed for puri/luchi. With 2 cups if green peas, i made almost 16-18 portions.
2. Make small balls from the stuffing mixture, as shown in the picture below. Stuff the dough with the mixture, make sure not to overstuff them and wrap well keeping the sides folded well.

3. Now roll the dough very carefully and don't for get the oil the rolling pin as well as the rolling surface. This will make the process easy.
4. Heat enough oil to deep fry the kochuris. Now drop the rolled out dough one at a time and fry them till they are golden brown. Make sure to heat the oil well before frying them and then keep the flame medium while frying. Kochuris should be puffing well both sides if the oil is heated enough.

Serve hot kochuris with Aloor Dam and Cholar Daal.
I will give those recipes in another post for sure.