cutlery Recipes on NavamiDurga Puja Cuisine Recipes

Cusine Recipes on Navami - Durga Puja Cuisine Recipes

navami - durga puja cusine 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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