Durga puja is one of the biggest festivals and the closet of bengalis heart and food is the one of the most important parts of this festivities. It is all about social delicious food, pandal hopping Bengali music, and wearing new clothes.
There are some unique dishes that are a must-have during this time. The unique thing about this occasion is that there are no restrictions and strict rules on having food for ten these days. But you can enjoy a range of vegetarian dishes, non vegetarian dishes, snacks, sweets and many more on this occasion. In this article we are presenting the 7 Durga Puja Special Recipes and this makes your durga puja more special.
7 Durga Puja Special Recipes
Khichuri is a delicious dish and it’s famous in Bangladesh. Below are the Ingredients and recipe Instructions for preparing this mouth-watering dish.
- 200g moong dal
- 200g Potatoes 5cm chunks
- 200g cauliflower 5cm florets
- 100g tomatoes quartered
- One chopped onions
- One tablespoon garlic
- Pinch of cumin seeds
- 3 dried red chilies
- 2 Tej patta
- 2 cloves
- 1 tsp ghee
- Take 2 cups of basmati rice
- Dry roast the yellow moong daal in a broad pan for 3 to 4 minutes, stirring continuously. Remove plate aside
- Heat the cooker pour 2 tsp ghee add cauliflower florets and saute on a low flame for 2 minutes
- Add peas, red chillies, and tej patta saute for 2 minutes on a low flame.
- In the same pressure cooker add 1 tsp ghee and clove salt, dried red chilli turmeric powder, ginger garlic paste and saute for a few seconds on a low flame.
- Add tomato cauliflower and cook on a low flame for one minute.
- Add roasted moong dal-soaked and drained basmati rice and 3 cups of water.
- Mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
- Garnish the Khichuri with freshly chopped cilantro and serve it hot, with a dollop of plain yogurt.
Lucchi is a great dish which bengalis eat in their breakfast on durga puja times. Below are the Ingredients and recipe Instructions for preparing this soft.
- 2 cup maida flour
- 2 cups of hot water
- Half tsp salt
- 1 tsp Ghee
- Half tsp Sugar
- Take maida and 2 cups of hot water salt, ghee sugar and mix them well.
- Distribute the oil evenly so that a fistful of flour when pressed together retains its shape.
- Cover the dough for 30 minutes.
- After that divide the dough into 20 equal portions of about 16g each.
- When you have completed the luchi balls, heat the oil in the kadai for deep-frying them.
It is a traditional dish. It is also called fish Curry. Below are the Ingredients and recipe Instructions for making this wonderful dish.
- 1/2 tsp Turmeric powder
- 3/4 tsp red chilli powder
- 2 tsp Mustard oil
- 1/2 inch cassia
- 4-5 Green cardamoms 1/2 tsp Cumin seeds 1/2 tsp 1/2 tsp turmeric powder 1 tsp hot red chilly powder, medium
- 2 tsp Ginger garlic paste
- 1 onion 1/2 kg curd
- Take the fish pieces and apply a little turmeric powder and salt for marination.
- Take a bowl, mix curd with salt, chilli powder and again turmeric powder and rest for an hour.
- Another step is to grind together ginger, garlic and onion to prepare a paste.
- Keep this paste aside and now pour the oil in it.
- Add 4 cloves 2 tsp 1/2 inch cassia.
- Heat the oil, add the ground spices along with green chilli and saute when it’s turned into light brown then mix and add the prepared onion and garlic-ginger paste.
- Saute the mix well.
- Add the marinated fish to the kadhai and mix it together with the sauteed paste cooked on a low flame. You can enjoy this fish with plain rice.
Bengali Style Chana Dal
This delicious bengali style chana dal tastes mildly spicy. Without this chana dal, Bengali food would be incomplete. Below are the Ingredients and recipe Instructions for making this wonderful dish.
- 1 coconut
- 2 tsp ghee
- 1 Cup chana Dal
- 1 chopped onion 4 Cloves ½ turmeric powder
- ½ cup water
- 1 red chilli
- 1 onion
- 1 tsp cumin powder
- Soak the chana dal into water for 30 minutes.
- Add chopped onions and fry until they become soft and translucent.
- Add ginger paste, garlic paste, green chillies, chopped coconut and fry for two minutes.
- Add chopped, turmeric powder, red chilli powder, cumin powder, and salt mix well.
- Wash soaked chana dal, pour chana dal into the cooker and close the cooker lid.
- After 5 minutes add two cups of water and close the lid about 15 minutes or until it becomes soft.
- Garnish with coriander leaves and eat with steamed rice.
Without sweet durga puja is incomplete. Below are the Ingredients and recipe Instructions for making this wonderful sweet.
- litre full cream milk
- 1 tsp lemon juice,
- 3 tbsp powdered sugar
- ¼ tbsp cardamom powder,
- Take a big pot and bring milk to a boil over medium heat.
- Once the milk boils, reduce the flame and add the lemon juice.
- Cook for 2 or 3 minutes until the milk curdles.
- Squeeze water and hang the curdled milk for 30 minutes until it is dry.
- Take the che na in a bowl and sugar powder and cardamom powder.
- Mix the mixture with your plans until it becomes soft and smooth.
- Divide the mixture into small equal portions and give the round shape like a small ball.
- After that press the centre of the balls lightly to give it a disc-like shape.
- You can decorate with badam saffron before serving.
This is a very unique and simple dish which bengalis love to eat with plain rice. Below are the Ingredients and recipe Instructions for making this crispy beguni.
- 2 begun
- 1 tsp turmeric powder
- 1 tsp, cumin powder tsp,
- 1 red chilli powder tsp,
- Coriander powder ½ tsp salt
- 2 large spoon oil
- Take the Baingan and cut it into a thin round shape.
- Apply all masala on both sides of the slice.
- Heat the over medium flame when oil turns hot add a few coated baingan slices to fry them until when it’s not turned into golden brown colour.
- Flip occasionally to ensure even frying on both sides.
- You can try this dish with chapati and steamed rice.
Ilish Mach in easier words, Hilsa fish, this dish is almost favourite for all bengalis. That’s because no other fish can relate its rich taste and flavours. There are many ways to cook this fish, but during durga puja bengalis make Ilish Shorshe because it is easy to make and tasty to eat. Below are the Ingredients and recipe Instructions for making this juicy tangy fish.
- 4 teaspoon mustard oil
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3 to 4 green chillies
- Salt 2 Take spoon mustard seed
- 1 teaspoon salt.
- 1 tablespoon of yoghurt
- 1 tablespoon sugar
- 2 Green chillies
- 2 large spoon oil
- Take a fish and marinate with turmeric powder and salt.
- Rest for 10 to 15 minutes.
- Grind the mustard seed and a few green chillies and make a paste.
- Heat mustard oil, add fish and fry until golden brown on both sides.
- In the same pan add the ground mustard paste and saute for a minute.
- Add salt and turmeric, red chilli powder mix well. Add a little water and bring it to a boil.
- Add the fried fish and cover it with the mustard gravy.
- Cool for 5-7 minutes on low flame.
- Add sugar and yoghurt and cook for 2.3 minutes again.
- Add a few slit green chilies for a good aroma. Garnish with coriander leaves and enjoy with steamed rice.