Puja recipe of traditional households of Calcutta
Even puja bhog or offerings to the goddess in traditional houses of Bengal are mouth watering. Here are some selected recipe from the traditional houses of Kolkata.
Click on the names to know about the Puja of the houses.

Lahas' offer mainly homemade sweets, like Peraki, jive goja, pan goja, chouko goja, jhumko goja, kucho nimki etc. Nadus (sweet balls) include that of popped rice, gram, split green gram, Magadh, coconut, sesame and puffed rice. Besides they offer ladykanny, pantua, malpo (sugar flitters), both of jaggery and kheer, yogurt and rabri (sweet made from milk toppings). In 28 largest size wooden plates 28 offerings that include rice, batabi lebu, coconut nadu, panch korai (5 varieties of pulses), ghee, sugar, honey, banana, sugarcane, and cucumber. Lunch comprises of sukto, doi, misti, ambal, korai dal (split black gram) and rice. Dinner consists of luchi or kachuri along with potato curry (dom), kumro chokka (pumpkin masala curry), chutney and sweets.

Steps:
Put all the ingredients in a wok and cook stirring continuously. When the mixture hardens remove from heat and make small balls putting some ghee in both hands. When it gets totally cold dip in thick sugar syrup and remove immediately. Serve. 

House of Saborno Chaudhuries offers bhog (food offerings) comprised of khichuri, fries, chalkumro chechki (white pumpkin fried with spices), mochar ghanto (dry spiced banana flower's curry), sukto (mixed bitter sweet vegetables taken as starter) and payesh (rice pudding). Sweets include gurer nadus (jaggery balls) made in their own household vien (kitchen specially made to prepare sweets).

Steps:
Cut all the vegetables into small dices and fry in oil. Boil the fried vegetables in oil. Cover the boiled vegetables with salt and turmeric powder and place in a wok to cook. Add mustard seeds and panch phoron and red

chilies. Continue stirring. Add coconut paste, ginger paste, and mustard paste along with radhuni, salt and sugar. Cook for sometime and remove from heat. When cooled add a small amount of milk flour and ghee. Before serving spread panch phoron, cumin and radhuni powder over the preparation.

-Panch phoron (a Bengali combination of five spices : radhuni, onion seeds, fenugreek seeds, aniseed and cumin seed in equal quantities)

Steps:
Cut pumpkin into small finger like pieces. Heat oil in a wok and sauté dried red chili and panch phoron in it. Add the vegetable and salt and sugar and keep stirring. When water gets dried up remove from fire. Spread grated coconut and fried boris over the preparation and serve.

Bhog from the household of Bishu Mukhurjee comprised of three types of khichuries - aurhor (Toor), moog (Split green gram) and Kadai (Split black gram). Two types of payesh - rice and suji (semolina). Kalias (curry) of a number of vegetables are prepared- parwal, pumpkin, paniphal, jackfruit, and cauliflower etc. Fries of 8 varieties and pithe (sweet pancakes) are served. Chutney of tamarind and amsattva are prepared in the 4 days of puja. Only on Dasahami the of rice and chutney of chalta preparations of previous day are served to the goddess. A varieties of sweetmeats like khaja, gaja, bonde are prepared in their own house.

Steps:
Kneed flour with water tightly to form dough. Make large sized flat cakes or chapaties from it. Mix ghee and araroot and spread the mixture over the chapaties. Make rolls with the chapaties and slice them into small pieces horizontally. Make small balls with the pieces. Again

flatten them into elongated shape. Heat cottage made ghee and fry the pieces in it till red. Keep the fried khajas into a flat utensil and spread the sugar syrup with a big spoon (hata). When the syrup dries up the khajas will be crisp and be easily separated. 

-Cumin, -Bay leaf, -Dried Red chili-Salt, -Garam masala ( a combination of cinnamon, green cardamom and clove)

Steps:
Stir fry the vegetables and keep aside. Heat oil adding asafoetida, cumin, dried red chili and bay leaf. Cook ginger paste, green chili paste, turmeric, tomato and a pinch of sugar in the masala. Add salt and a small amount of water. When the preparation starts boiling add the fried vegetables. Cook well so the gravy becomes thick. Spread garam masala and ghee before removing from heat.