cutlery Recipes on AshtamiDurga Puja Cuisine Recipes

Cusine Recipes on Ashtami - Durga Puja Cuisine Recipes

ashtami - durga puja cusine 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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