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| Puja cuisine ---NABAMI |
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Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Nabami is the fourth day of the five day
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| celebration. Some wonderful recipes to refer to serve your family. |
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| Polao |
Ingredients:
Basmati rice- 120gms.,
Chopped carrot-200 gm.,
Chopped potato-120gms,
Chopped onion-120gms.
Chopped peas-120gms.,
Chopped French,
beans-120gms. |
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| Tejpatta / bay leaf-4 pc., Salt- to taste., Cloves- 8 pcs, Cardamom/elaichi-8 pcs, Cumin seed / jeera-2 tsp., Oil-4 tsp / 20gm.
Preparation time : 30 minutes., Serving: 4 person |
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Steps:
Boil water, double the measure of rice in a large pan and boil it. When water boils, add the rice and cook in medium heat. Drain the starch and wash in cold water to remove starch thoroughly. Fry the cumin seed, bay leaf (tej pata) and let it sizzle.
Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well. Add salt according to taste. Add the cooked rice and mix well in low flame.
Serve hot. |
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| Panir Kalia |
Ingredients:
Cottage cheese or Panir- 250 gms, Potatoes- 4, Onion-2 medium size(1 finely sliced and the other paste), Turmeric powder- 1/2tbls
Ginger paste- 1 tablespoon, Oil-4 tablespoon, Dahi-4 tablespoon
Bay leaves-, Garam masala paste-1 teaspoon, Water- 2 cups
Salt to taste, Sugar-1/2 teaspoon
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Steps:
-Cut the Paneer into small 1 inch squares.
-Fry lightly and keep aside.
-Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown.
-Add all the masala pastes except garam masala and fry till the masala is cooked.
-Add the dahi blended with a little water. -Stir.
-Add 1 and half cup water, salt and sugar to taste.
-Stir and bring to boil.
-Add potatoes. Cover and simmer till the potatoes are done.
-Then add the paneer pieces. Stir.
-Add the garam masala paste.
-Simmer for 5 mins. and remove from fire.
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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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| Bonde |
Ingredients:
Besan(chick-pea flowers)-250gms
A pinch of bicarbonate of soda
Powdered rice- 50gms
Water-1 and half cup, Oil for deep frying-1 and half cup, Sugar- 4 cups
Water- 4 cups for making syrup.
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Steps:
In a pan heat together 4 cups of sugar and water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool. Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda. Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper.
While still hot pour in the prepared syrup. Continue this until the besan mixture is over. After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish..
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| Misti Doi or Sweetened Yogurt |
Ingredients:
1 tin condensed milk., 1 tablespoon
unsweetened yogurt., 4 tablespoon sugar.
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Steps:
Heat oven to 400 degree Fahrenheit. Whip condensed milk, sugar and yogurt till smooth and fluffy. Pour into a ceramic bowl. Set the bowl in the heated oven. Remove it after half an hour .
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| List of Bengali Recipe |
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