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Durga Puja Recipes

Durga Puja Recipes

Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Sasthi is the first day of these five days of biggest fanfare. People cook delicacies at their homes to make it more memorable. Some of the recipies are given below:
Luchi
Ingredients:

  • 500gms Flour
  • 2 tbl spoon refined oil
  • Salt according to taste
  • Warm water to knead the flour
  • Oil to fry


Directions:

  • Knead 500gms of flour, 4 tbl spoon of oil & salt according to taste with warm water. Make small balls.
  • Flatten them into round chappatis.
  • Deep fry
Alurdam
Ingredients:

  • 500 gms small sized potatoes
  • 1/2 tbl spoon mustard
  • 2 twigs curry leaves
  • 50 gms tamarind
  • 4-5 green chillies
  • Salt according to taste
  • 1 tbl spoon ginger paste
  • 1 tbl spoon sugar
  • 3-4 tbl spoon refined oil
  • Boiled and peeled potatoes


Directions:

  • Soak tamarind in a cup of water for 10 mins.and strain the juice.
  • Heat oil in pan and fry ginger, mustard, curry leaves till brown.
  • Add the boiled potatoes and fry for a minute or two.
  • Add chilies, sugar, salt and tamarind juice.
  • Stir
  • Serve hot
Cholar Dal
Ingredients:

  • 250 gms chholar dal
  • 3-4 tbl spoon oil
  • 1 tbl spoon jire
  • 1/2 tbl spoon grated ginge
  • 4-5 tejpata or bay leaves
  • Chopped green chilies
  • 1/2 cup grated coconut
  • 1/2 tbl spoon turmeric
  • 1 tbl spoon sugar
  • Hing


Directions:

  • Boil 250 gms of chholar dal in 2 cups of water.
  • Heat oil in pan
  • Add hing, jire, tejpata, grated ginger, chopped chilies, grated coconut, salt, sugar, turmeric
  • Fry for sometime.
  • Pour the boiled dal in the pan.
  • Cook for sometime and serve hot.
Fish Curry
Rui macher Ganga - Jomuna

Ingredients:

  • 750gm rohu pieces or a small whole fish Salt and haldi (turmeric) to taste
  • Imli (tamarind)- Dried,2-inch lump or Sour imli paste- cup
  • Mustard seeds- 2tbsp, soaked overnight; ground to a paste
  • Sharp mustard oil- cup.
  • Green chilies- 2, chopped.
  • Sugar- l tsp.
  • Green chillies- 2, chopped.


Directions:

  • Rub the fish lightly with salt and haldi; Keep to one side.
  • If dried imli is used, soak in cup water to loosen it first. Meanwhile, preheat oven to 180C (350F).
  • Mix mustard paste with tsp haldi, tsp salt, 1 cup mustard oil and the Green chilies. Set aside.
  • If imli is soaked, rub to remove seeds, husk, and fibers. Strain.
  • Add 1 tsp haldi, tsp salt, sugar, 1 cup mustard oil and the green chilies. Set aside.
  • Lay the fish pieces in a shallow glass or ceramic dish.
  • Carefully add the imli paste on one side and the mustard paste on the other.
  • Gently shake the bowl so that both thick pastes come together along the center line but do not combine.
  • Tent with foil and bake for 20-25 minutes (depending on size of pieces; a whole fish may need 30 minutes).
Deemer devil
Deemer devil (egg chop)

Ingredients:

  • Oil- 3tablespoon.
  • Onions- 2, small (about 150gm), finely chopped.
  • Ginger paste- tablespoon.
  • Garlic- 2 cloves, finely chopped.
  • Keema- 250gm, fine-minced.
  • Green chilies- 2, finely chopped Y>tsp haldi (turmeric).
  • Tomatoes- 2 small, chopped
  • Garam masala powder- tsp.
  • Potatoes- 10 large floury (at least 1kg), boiled, peeled and mashed.
  • Salt to taste.
  • Eggs- 4, hardboiled and halved, plus 1 egg, lightly beaten.
  • Flour- 1tbsp.
  • Breadcrumbs- 1 cup, toasted


Directions:

  • Heat 1tbsp oil and deep-fry the onions for about 2-3 minutes till they turn translucent.
  • Put in garlic and ginger paste.
  • Blend in keema, chillies and haldi; continue to deep-fry for about 5 minutes, stirring to break up lumps, until keema starts to turn brown-coloured.
  • Add tomatoes and continue to cook for another 5 minutes, or till still moist but quite sticky.
  • Rub potatoes with salt.
  • Cut the eggs in half.
  • Taking each halved egg, mould keema mixture against it to fill in the missing half.
  • Enclose in a layer of mashed potato to add about inch thickness throughout.
  • Keep to one side.
  • When ready to serve, mix flour into the beaten egg.
  • Heat the remaining oil; pour out breadcrumbs onto a large flat plate.
  • Quickly roll each devil in the mixture and then in crumbs to coat, and fry 2-3 at a time till it turns golden brown.
  • Turn over as needed.
  • Remove with slotted spoon and drain on kitchen paper.
  • Serve hot with ketchup.
Maach-patoler dorma
Maach-patoler dorma (fish-stuffed fried parwal)

Ingredients:

  • Rohu fish- 150gm.
  • Salt to taste
  • Haldi (turmeric)- tsp
  • Oil- 2tabespoon.
  • Tejpatta (bay leaf)- 1, small
  • Onion- 1 small, chopped.
  • Ginger paste- 2tsp.
  • Green chilli- 1, chopped (optional).
  • Bengali garam masala (clove, cinnamon and cardamom) powder- tsp.
  • Parwal (wax gourds) - 8-10 large & mature, scraped to leave stripes of skin, stem ends trimmed and cores removed.


Directions:

  • Rub fish with salt and haldi.
  • Steam for about 5-7 minutes until cooked.
  • Set aside to cool while preparing the parwals.
  • De-bone the fish and discard the skin.
  • Mash the flesh.
  • Heat 2tsp oil, add tejpatta and deep-fry onions, ginger paste and green chillies till onions turn translucent, about 2-3 minutes.
  • Add to fish and mash all together with garam masala to make stuffing.
  • Fill the parwals with the fish stuffing, popping back the stem ends to seal if liked.
  • Saute in hot oil till it turns golden.
  • Serve hot.
Daab chingri
Daab chingri (prawns in coconut)

Ingredients:

  • Prawns- 750gm, small, peeled (but with tails left on)
  • Onions- 2, sliced.
  • Salt- ltsp
  • Haldi (turmeric)- tsp.
  • Green chillies- 3-4, slit.
  • Coconut milk- 1 cup.
  • Mustard seeds- l tablespoon, soaked overnight and ground to a paste.
  • Mustard oil- 2tbsp, sharp.
  • Green coconut- 1 tender, top lopped off and water drained.
  • Dough- A small ball to support coconut while cooking.


Directions:

  • Except for oil and green coconut, mix all ingredients and stuff into the coconut.
  • Drizzle in oil.
  • Set coconut on turntable of microwave oven, supported by dough ring.
  • Cook on Medium (70-80 percent power) for 20 minutes.
  • Let it stand for 5 minutes.
  • Carefully remove the coconut from the dough base and place it on a large serving platter - let it tilt and fall open.
  • Serve with rice.
Kosha mangsho
Kosha mangsho (meat masala)

Ingredients:

  • Tender boneless mutton- 500gm, cubed small.
  • Yoghurt- 1 cup, plain.
  • Salt to taste
  • Oil- 2 tablespoon.
  • Onions- 2 medium (about 175-200gm), finely sliced.
  • Dalchini (cinnamon)- 1 3-inch stick.
  • Laung(cloves)- 3 to 4.
  • Elaichi (cardamoms)- 5 to 6.
  • Red chilies- 2, dried.
  • Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
  • Ginger-garlic paste- 2 tablespoon.
  • Green chillies- 2-3, chopped.
  • Haldi (turmeric)- lteaspoon.
  • Dhania patta- cup, chopped.


Directions:

  • Knead mutton with yoghurt and salt; set aside for half an hour.
  • Heat oil on medium heat in a non-stick kadhai.
  • Fry onions for about 7-10 minutes, till they turn crisp.
  • Remove with slotted spoon and set aside to drain.
  • Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes.
  • Remove with slotted spoon; keep to one side.
  • Add whole spices to the same oil.
  • Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes.
  • Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.
  • Put in mutton pieces and turn to blend well in masala.
  • Continue to stir-fry on high heat for 5-10 minutes.
  • Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking.
  • Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces - this should take about 20 minutes.
  • Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick.
  • Stir in the fried onions and season to taste.
  • Garnish with dhania, and serve hot.
Payesh
Ingredients:

  • Milk- 2 liters
  • Sugar- 4 tablespoons
  • Rice- 3-4 tablespoons
  • Raisins, sliced almonds, chopped cashew nuts


Directions:

  • Wash rice and dry it on a plate and keep aside.
  • Heat milk in a large pan.
  • Simmer until it is reduced to 3 quarters its original volume.
  • Add he washed rice.
  • Add sugar when the rice is tender.
  • Continue cooking until milk is reduced to half and thickens.
  • Add the raisins, almonds and chopped cashew nuts.
  • Remove from heat.
  • Cool and serve.



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