cutlery Recipes on SaptamiDurga Puja Cuisine Recipes

Cusine Recipes on Saptami - Durga Puja Cuisine Recipes

saptami - durga puja cusine recipes

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

|| Parota ||

  • Ingredients :
    • 500gms Flour
    • 2 tbl spoon refined oil
    • Salt according to taste
    • Warm water to knead the flour
    • 1 tbsp dahi
    • Oil to fry
  • Preparation :
    • Sieve flour and salt together. Mix oil and dahi. Add water and form into dough. Knead dough until soft and pliable.
    • Divide into eight equal parts.
    • On a floured board, roll one dough into a large round.
    • Then smear a little oil and fold it first into half, then into quarter. Now roll it again symmetrically on all sides, into an eight inch porota.
    • Heat oil in a flat pan.
    • Fry porota in gently simmering oil until lightly browned on both sides.
    • Drain well before serving.

|| Bandhakopi ||

  • Ingredients :
    • Cabbage - 500gms, sliced
    • Potatoes - 2, cut in small cubes
    • Oil - 1/2 tbsp
    • Turmeric paste- 1 tbsp
    • Chilli paste - 1 tsp
    • Cummin paste - 1 and one fourth tbsp
    • Coriander paste - 1 tbsp
    • Ginger paste - 1 tsp
    • Ghe - 1 tbsp
    • Bay leaves - 2
    • Garam masala - to taste
    • Salt - to taste
    • Sugar - to taste
  • Preparation :
    • Fry the cubed potatoes in hot oil until light brown
    • Remove from oil and keep it aside
    • To the hot oil in the pan add the sliced cabbage and sprinkle salt
    • Stir and cover the pan
    • Cook for 5 min.
    • Remove cover and to the water given out by the cabbage add the masala pastes.
    • Stir and fry until masalas are well blended with the cabbage.
    • Add 1/4 cup of water to cook the potatoes.
    • Add a sliced tomato and fry
    • Add salt and sugar to taste
    • Simmer over medium until the potatoes are cooked and there is almost no gravy left.
    • In a frying pan heat a tbsp of ghee
    • Add the bay leaves and garam masala.
    • Stir and pour it on the cooked BandhaKopi.

|| Mung Dal ||

  • Ingredients :
    • 250 gms of mung dal
    • 10 small whole pearl onions
    • 4 slit green chillis
    • 1/2 cup milk
    • 1-2 tsp of sugar
    • 1 tbsp of ghee
    • 4 bay leaves
    • 1/2 tsp whole cumin seeds
    • Salt to taste
  • Preparation :
    • Fry the dry mung dal in a pan over medium heat until delicately brown.
    • Wash and put mung dal to boil.
    • After 10 mins add the onions, green chillis and salt.
    • Simmer until dal is cooked.
    • In a separate pan, heat ghee and fry the bay leaves and cumin seeds for a few minutes.
    • Pour the dal and simmer for 5 minutes.
    • Add 1/2 cup of milk and sugar
    • Remove from fire.

|| Phulkopir Dalna ||

  • Ingredients :
    • 500 grm Peas
    • 4-5 Green Chilies
    • 1 medium sized Cauliflower
    • 2-3 Potatoes
    • 1 cup Coriander Leaves (chopped)
    • 1/2 cup Curd (Yogurt)
    • 1-inch Ginger
    • Oil for deep-frying
    • Salt to taste
      • For Seasoning :
        • 1 tbsp Oil
        • 1 tsp Jeera (Cumin Seeds)
        • 1 tsp Mustard Seeds
        • 1/2 tsp Turmeric Powder
        • 1/2 tsp Asafetida
  • Preparation :
    • Make a paste of ginger, green chilies, and coriander leaves.
    • Cut the cauliflower into florets and potatoes into cubes.
    • Shell the peas and blanch them and keep aside for some time.
    • For deep frying, heat oil. Fry the potato cubes and cauliflower florets. Remove them on a paper towel.
    • Heat 1 tbsp oil in a kadai or a wok. Add cumin seeds and mustard seeds.
    • When the seeds start to splutter, add turmeric powder, the masala paste asafetida, and the vegetables.
    • Stir the vegetables for 2 to 3 minutes.
    • Add curd and 3 tbsp of water and mix it well. Cook for 2-3 minutes and remove in a serving dish.
    • Serve hot.

|| Bonde ||

  • Ingredients :
    • Besan (chick-pea flowers) - 250gms
    • A pinch of bicarbonate of soda
    • Powdered rice - 50gms
    • Water-1 and half cup
    • Oil for deep frying-1 and half cup
    • Sugar - 4 cups
    • SWater - 4 cups for making syrup
  • Preparation :
    • In a pan heat together 4 cups of sugar and water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool.
    • Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda.
    • Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper.
    • While still hot pour in the prepared syrup. Continue this until the besan mixture is over.
    • After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish.

|| Malpoa ||

  • Ingredients :
    • Smolina - 50gms
    • Flour - 240gms
    • Water as required
    • Large black Cardamom seeds - 3 or 4
    • Oil for frying
    • Sugar - 250gms
    • Water - 500ml
  • Preparation :
    • Whisk together, the flour and semolina adding enough water to make a thick batter.
    • Add the cardamom seeds, a pinch of salt and sugar and stir well.
    • Heat oil in a small pan.
    • Deep fry one spoonful of batter at a time into mildly simmering oil.
    • The batter spreads to make malpoas of 5 inch diameter.
    • Soak in prepared syrup.
    • Remove from syrup to serve.

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