Khana Khazana-Special Durga Puja Recipes

Special Durga Puja Recipes

Fulkopir Vada Ingredients: Cauliflower - 1. Besan - 1cup. 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. Method: 1. Cut the cauliflower into medium sized pieces. Boil them so that they become soft on the exterior but remain hard inside. 2. Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. 3. Add water and make batter with a relatively thick consistency. 4. Add the posto, chili powder and salt and whip batter well. 5. Dip the cauliflower pieces in the batter and deep-fry them.
Lau Chingri Ingredients: Turmeric Powder-1 tsp. Cinnamon bark-1 piece 2.5 cm Cloves-2 whole Bay leaves-2 Jeera (cumin)- 1 tsp (ground) Ground dhaniya (coriander)- 1 tsp Chili powder-1 tsp. Black cardamoms (shelled and skinned)-3 Vegetable ghee -4 tbsp Green chillies (chopped)- 2 Sugar-1 tsp. Salt-1 tsp. Fresh white pumpkin (peeled)-500g Small prawns (peeled and de-veined)- 250g Salt to taste Method: 1. Smear the prawns with turmeric and half the salt. Fry lightly in 2 tbsp. of vegetable ghee and set aside. 2. Grind cardamom seeds, cinnamon and cloves to a powder and set aside. 3. Heat 2 tbsp ghee and fry bay leaves and pumpkin pieces for 2 minutes. 4. Add cumin, coriander, chili and fry for a minute. 5. Add prawns, green chilies, sugar and the remaining salt and stir for a minute. Reduce heat, cover and cook gently untilpumpkin is tender. If needed, sprinkle a little water to avoid ingredients sticking to the pan. 6. Sprinkle with ground spice and mix gently
Mattar Luchi Filling- Grind together 1 cup shelled peas - boiled 1/8 tsp asofoetida - powdered 1 ‘ tsp cumin seeds - roasted ‘ tsp chilli powder Dough 2 cups refined flour 1 tbsp oil 1 ‘ tsp salt water to knead (approx. ‘ cup) oil for deep-frying METHOD 1. Add salt to the flour and rub the 1 tbsp of oil into it. Knead with water, to form a soft and pliable dough. 2. Shape the filling into small rounds of about 2cms/3/4"diameter. 3. Break up the dough into walnut sized pieces and shape into smooth balls, and then flatten between your palms. 4. Take one flat round, pinch edges all around and wet them. Place a round of filling in the center, and bring the edges together and pinch to seal. Flatten, by pressing gently. 5. Roll to about 1/8" thick, without tearing the dough. Grease the surface or rolling pin, if need be. 6. Heat the oil for frying, till such time as a little piece of dough thrown in, comes up immediately. Fry the luchis in it, over high heat, till golden on both sides.
Khichuri Ingredients : 1/2 kg rice 1/2 kg moong ki daal 2 bay leaves 5 green cardamoms 3 sticks cinnamon 1 tsp cumin seeds 1/2 tsp ginger 2 green chillies-slit lenghtwise 5 cloves 1/2 cup mustard oil 1 1/2 teaspoon turmeric 3 potatoes 2 aubergines 1/2 tsp salt 1 tbsp clarified butter Method 1. Wash the daal and roast it in a pan till it emits an aroma. Keep aside and let it cool. 2. Wash the rice and keep aside to dry in a colander. Boil and chop the potatoes. 3. Heat oil in a deep-bottomed pan; add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces. Once the seeds start spluttering, add the ginger. 4. Saut‘ for a minute or two. Add the rice and saut‘ for a few minutes. Add the roasted daal and saut‘ again for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be about an inch more than the level of the daal and rice. 5. Add the boiled potatoes and chopped brinjals. 6. When the rice and daal are 3/4th cooked, add the green chillies, salt and the sugar. When done, add a pinch of garam masala and garnish with the clarified butter. Serve hot.
Payesh Ingredients : Milk : 1/4 liter Sugar : 3 tablespoons Green Cardamom : 3 pcs Rice : 100 Gr Water 4 tablespoon Preparation : Heat ghee in a pan & fry 1/2 cup (colour should not chage). Boil milk & add rice. Add sugar/khajoor gurh(jaggert) & boil till milk thickens. Add cardamom powder. Garnish with chopped almonds& Raisins, pistachios. Serve cool.
Rossogolla Ingredients: Paneer 250gm. (to be produced from 2 liters of milk by sour cream) Sugar 1 kg. Direction Thick Syrup or Raas: Add 5 cups of sugar to 9 cups of water or in the equivalent proportion. Start boiling. Take out the white foam that comes up while the mixture is boiling. Boil for 5-10 minutes. Pour in a pot after filtering with a fine cloth and cool it. Light Syrup: Add 1 cup Of sugar to 2 cups Of water and then follow the same process. Paneer must be prepared from milk by sour cream or matha. Extract water. Grind the freshly prepared paneer when it is still hot to make it smooth. Make small balls of the paneer. Put the balls immediately on the still boiling thick syrup on the oven. Check the density of the syrup periodically with a spoon and add some water if it gets thicker. You will have to add some water periodically to maintain the density of the syrup at the same desired level otherwise it will get hard. The balls will become bigger, allow them to boil for some more time till the sizes get little smaller. When the balls become slightly smaller take them out and put into the cold light syrup. Serve after two hours.