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| Puja cuisine ---ASTAMI |
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Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Astami is the third day of the five day
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| celebration. Some wonderful recipes to refer to serve your family. |
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| Parota |
Ingredients:
Rice -60 gm , Moong dal / lentil- 60 gm , Potatoes - 100 gm, Cauliflower - 100 gm , Cumin seed / jeera - 1 tsp
Green chilli sliced -2 pc , Sugar - 10 gm, Salt - to taste |
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| Tejpatta/bay leaf -2 pc,Turmeric powder - 1 tsp, Red chili powder -1 tsp, Cumin powder/Jeera -1/2 tsp, Oil for frying - 10 gm (2 tsp), Sliced green chilies -2
Water -1 liter, Preparation time : 10 minutes Serving: 4 persons |
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Steps:
Roast the pulse till light golden. Cut the potatoes and cauliflower into big chunks. Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown. In a pan take oil and heat it.
Add the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes.Serve hot. |
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| Labra |
Ingredients:
Vegetables- Kumro(Pumpkin), Alu(Potato),Misti Alu (Sweet Potato)
Begun (Brinjal), Radish, Jhinge (sponge gourd) chopped into pieces.
Panch Phoron(black mustard seed, onion seed, aniseed, fenugreek and cumin seeds)- Half teaspoon.Salt and sugar to taste.Oil- 2 tablespoon
Fried and finely grounded cumin seeds.
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Steps:
-Heat the oil in a pan and fry the panch
-phoron in low flame.
-Add the vegetables and fry.
- Add salt and sugar and keep frying in medium heat till the vegetables are cooked. Add water if necessary.
Cover and let it simmer. Sprinkle cumin powder and remove from heat.
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| Beguni |
Ingredients:
1 brinjal,
1cup besan or chick-pea flour. -1teaspoon oil. Water to make
besan paste, 1/2 teaspoon posto (poppy seeds), 1/2 teaspoon
chili powder, salt to taste. Oil for deep frying, A pinch
of baking soda (optional).
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Steps:
Pour besan in a large bowl and add 1 teaspoon oil.. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well.
Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. remove them until rich brown and drain extra oil on absorbed paper and serve.
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| Alu Bhaja |
Ingredients:
Potatoes-2 , Salt-to taste, Turmeric-a pinch, Mustard oil for frying
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Steps:
Cut potatoes into 1 inch. Stripes after peeling. Rub in turmeric and salt. Deep fry till tender or crisp.
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| Tomato Chutney |
Ingredients:
250 gms tomatoes, cut in four
1/4 teaspoon of ginger cut into strips
1/4 teaspoon red chili powder or chopped green chill.
1 tablespoon raisins, soaked and cleaned in water,
1/8 teaspoon panch phoron, 1 teaspoon mustard oil, Salt and sugar to taste
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Steps:
Heat mustard oil in a pan.Add panch phoron to hot oil and fry till spluttering stops.Add chopped tomatoes. Stir well.Add salt, cover and simmer 10 minutes.Remove cover. Add ginger strips, chopped chili and raisins.Add 2-3 tablespoons sugar and a cup of water.Continue simmering until tomato chutney thickens and is cooked. Serve cold.
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| List of Bengali Recipe |
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