Cusine Recipes on Ashtami - Durga Puja Cuisine Recipes

Check out the famous cuisine recipes for Ashtami Durga Puja with their ingredients and preparations.

|| Khichuri ||

• 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
  • 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
  • Sugar - 10 gm
  • Salt - to taste
• Preparation :
  • 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.

|| Alu Bhaja ||

• Ingredients :
  • Potatoes - 2
  • Salt to taste
  • Turmeric - a pinch
  • Mustard oil for frying
• Preparation :
  • Cut potatoes into 1 inch
  • Stripes after peeling
  • Rub in turmeric and salt
  • Deep fry till tender or crisp

|| 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
  • A pinch of baking soda (optional)
  • salt to taste
  • Oil for deep frying
• Preparation :
  • 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 1/2 an 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.

|| Phulkopir Vada ||

• Ingredients :
  • Cauliflower - 1
  • Besan - 1 cup
  • Oil - 1 teaspoon
  • Water
  • Posto (poppy seeds)- 1/2 teaspoon.
  • Chili powder - 1/2 teaspoon
  • Salt to taste.
  • Oil for deep-frying.
  • Baking soda (optional) - a pinch
• Preparation :
  • Cut the cauliflower into medium sized pieces. Boil them so that they become soft on the exterior but remain hard inside.
  • 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, chili powder and salt and whip batter well.
  • Dip the cauliflower pieces in the batter and deep-fry them.

|| Labra ||

• Ingredients :
  • 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
• Preparation :
  • 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.

|| 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
• Preparation :
  • Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops.
  • Add chopped tomatoes. Stir well. Add salt according to taste, 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.

|| Rasogolla ||

• Ingredients :
  • 1/2 Litre milk
  • 3 tbsp Lemon juice
  • 2 tsp All Purpose Flour
  • 1/4 tsp Rose essence or cardamom powder
  • 1 Cup Water
  • 1 Cup Sugar
• Preparation :
  • Take a pan and heat milk in it. Bring it to a boil.
  • Add lemon juice, stirring slowly and gently till cheese separates from the milk.
  • Now turn off the heat and strain it through a strainer.
  • Make sure all the water from the cheese is drained.
  • Now knead it to make soft dough.
  • Combine flour with it and knead again.
  • Make small rounded balls from the dough, keep aside.
  • The balls should not have any cracks in it.
  • Now combine sugar and water in a saucepan and boil it.
  • Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
  • Add rose essence or cardamom powder and turn the heat off.
  • Allow to cool and serve.

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