Cusine Recipes on Navami - Durga Puja Cuisine Recipes

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

|| Polao (Pulao) ||

• Ingredients :
  • Basmati rice - 120gms
  • Chopped carrot - 200 gms
  • Chopped potato - 120gms
  • Chopped onion - 120gms
  • Chopped peas - 120gms
  • Chopped French
  • Beans - 120gms.
  • Tejpatta / bay leaf-4 pcs
  • Cloves - 8 pcs
  • Cardamom / elaichi - 8 pcs
  • Cumin seed / jeera - 2 tsp
  • Oil - 4 tsp / 20gms
  • Salt- to taste
• Preparation :
  • 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.

|| 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 tablespoons
  • Bay leaves - 3
  • Garam masala paste - 1 teaspoon
  • Water - 2 cups
  • Salt to taste
  • Sugar - 1/2 teaspoon
• Preparation :
  • 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.

|| Fish Kalia ||

• Ingredients :
  • 4 – 5 pieces of Rohu fish
  • 2 Green chillies sliced
  • 2 tablespoon Yoghurt
  • 1 onion finely chopped
  • 2 Red chillies
  • 2 Tejpata
  • ½ teaspoon Cumin seeds
  • 1 tsp Sugar
  • Handful of coriander leaves
  • Pinch of turmeric powder
  • Piece of garlic
  • Cooking oil and salt as per taste
• Preparation :
  • Cut the fish and wash it well.
  • Rub turmeric powder and salt all over the pieces.
  • Heat oil and fry the fish till golden brown. Keep it aside.
  • Make a fine paste of cumin seeds, red chilli, ginger, garlic and onion.
  • Heat oil separately and add cumin seeds and Bay leaf. When they splutter add finely chopped onions. Fry it light brown.
  • Now add the paste and green chilli and cook for some time.
  • Add the fish pieces and some water. Cook in low flame and till the gravy becomes thick.
  • Add coriander leaves.

|| Kosha Mangso ||

• Ingredients :
  • 500gm Bonless Mutton
  • 2 tablespoon Yoghurt
  • 2 Chopped Onions
  • 2 Cinnamons
  • 4 Cloves
  • 4 Cardamoms
  • 4 Red chillies
  • 2 tablespoon onion-ginger-garlic paste
  • 2 Green chillies
  • Pinch of turmeric powder
  • 2 tejpata
  • Handful of Coriander leaves
  • Salt and oil as per taste
• Preparation :
  • Mix yoghurt and salt in the mutton pieces and set aside.
  • Heat oil in a pan and fry onions until brown. Keep it aside.
  • Now fry mutton pieces in the oil for about 5 minutes and set aside.
  • Now add all the spices and fry till brown.
  • Add green chili and salt to the spices.
  • Now add the mutton pieces and mix it well. Continue to fry for 10 minutes.
  • Sprinkle water to prevent sticking.
  • Sauté until meat is cooked and gravy has dried.
  • Add the fried onions.
  • Serve hot with coriander leaves.

|| Mishti Doi ||

• Ingredients :
  • 1 tin condensed milk
  • 1 tablespoon unsweetened yogurt
  • 4 tablespoon sugar
• Preparation :
  • Heat oven at 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.

|| 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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