Recipes For DURGA PUJA

List of recipes available
• Aamer Chutney
• Aloo Bhaja
• Aloo Koraisutir Narkul Curry
• Aloo Posto
• Aloo Pyajer Chorchori
• Aloor Dum
• Bandhakopir Dolna
• Bandhakopir Tarkari
• Beguni
• Bhapa Doi
• Bhapa Sandesh
• Bhoger Khichuri
• Chhanar Payesh
• Chholar Dal
• Chinir Narkel Naru
• Sukto

AAMER CHUTNEY
Preparation Time : 50 minutes
Serves : 8
Ingredients :
• Raw Mangoes – 1 ¾ kg
• Vegetable Oil – ¼ cup
• Mustard seeds – 1 tsp
• Turmeric Powder – ½ tsp
• Salt – ½ tsp
• Water – 1 cup
• Sugar – 5 cups

Method :
• Peel and cut the raw mangoes into 2½ cm pieces.
• Heat oil in a wok. Add mustard seeds and let them crackle.
• Add turmeric powder, mangoes and salt. Mix well, add water and stir.
• Cook for about 20 minutes.
• Turn the heat on high and add sugar. Keep stirring till sugar dissolves, and chutney thickens (approx. 3 minutes).
• Refrigerate and serve chilled.



ALOO BHAJA
Preparation Time : 25 minutes
Serves : 2
Ingredients :
• Potatoes - 2
• Turmeric Powder -1 tsp
• Salt - to taste
Method :
• Wash and cut potatoes along with skin into fine slices.
• Rub in salt and turmeric powder.
• Heat oil in a skillet.
• Fry potatoes over medium heat till golden
• Serve hot with rice and dal.



ALOO KORAISUTIR NARKUL CURRY
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Big Potatoes - 2
• Tomatoes - 2
• Green Peas – ½ kg
• Mustard Seeds – 1tsp
• Cumin Seeds – ½ tsp
• Asafoetida- a pinch
• Chili Powder – 1 tsp
• Turmeric Powder – ½ tsp
• Garam Masala Powder – a pinch
• Coconut Milk – 1 cup
• Cilantro Leaves – a few sprigs
• Sugar – ½ tsp
• Salt - to taste

Method :
• Wash, peel and dice potatoes. Wash and chop tomatoes and cilantro leaves.
• Heat oil in a wok. Add mustard. Sauté till it splutters.
• Add cumin and asafoetida. Add potatoes, tomatoes and green peas.
• Add 2 cups of water, turmeric powder, chili powder, sugar and salt.
• Cook till the potatoes are done.
• Add coconut milk. Bring to boil and remove from heat.
• Garnish with finely chopped coriander leaves.
• Serve hot with rice or roti.



ALOO POSTO
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Potatoes - 3
• Onion - 1
• Poppy Seeds – 3 tbsp
• Turmeric Powder – 1 tsp
• Chili Powder – 1 tsp
• Salt - to taste
Method :
• Grind poppy seeds with water to make a paste.
• Wash and peel potatoes. Cut potatoes and onion into 1 inch cubes.
• Heat oil in a pan. Add potatoes and onions. Stir fry till potatoes turn golden.
• Add salt, turmeric, chili powder and stir.
• Stirring occasionally, cover and cook till potatoes are done. Sprinkle water if required.
• Add the poppy seed paste and mix well.
• Stirring continuously cook till poppy seeds turn light brown and the dish is dry.
• Serve hot with rice and dal.



ALOO PYAJER CHORCHORI
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Potatoes -5
• Onions - 4
• Green Chilies – 4-6
• Turmeric Powder – 2 tsp
• Chili Powder – ½ tsp
• Salt - to taste
Method :
• Wash, peel and cut potatoes in halves, lengthwise and then sliced into 1 inch pieces crosswise.
• Cut onions in halves lengthwise and then slice thicker than normal. Wash and slit the green chilies.
• Heat oil in a pan. Add potatoes and fry till they turn opaque.
• Reduce heat and add onions. Fry for a few minutes.
• Add turmeric, chili powder and salt to taste. Mix thoroughly. Add green chilies.
• Add a little water if the curry gets too dry. Stir till the potatoes are cooked and the gravy thickens.
• Serve hot with rice, luchi, or paratha

ALOOR DUM
Preparation Time : 40 minutes
Serves : 6
Ingredients :
• Baby New Potatoes – 500g
• Yoghurt – 1 cup
• Chili Powder – 1 tsp
• Green Chilies – 2-3
• Tomato Purée – 2 tbsp
• Ginger Paste – 1 tsp
• Cinnamon Stick – 1 inch
• Green Cardamom Pods - 2
• Cloves - 2
• Bay Leaf - 1
• Cumin Seeds – 1 tsp
• Cilantro Leaves – a few sprigs
• Sugar – 1 tsp
• Salt - to taste
Method :
• Boil and peel whole potatoes.
• Roast cumin seeds and grind it in pestle and mortar.
• Heat oil in a frying pan. Add cardamom, cinnamon, cloves and bay leaf. Sauté till it splutters.
• Add potatoes. Fry till golden brown. Add tomato purée and stir.
• Mix chili powder and ginger paste in yoghurt and add to the potatoes. Stir in salt and sugar.
• Add green chilies. Boil until gravy thickens and potatoes are cooked.
• Sprinkle with ground-fried cumin and remove from heat.
• Garnish with cilantro leaves.
• Serve with luchi or paratha.



BANDHAKOPIR DOLNA
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Cabbage, bandhagobi – 500 g
• Potatoes – 2
• Turmeric Powder – 1 tbsp
• Green Chilies - 3
• Cumin Powder – 1 tbsp
• Coriander Powder – 1 tsp
• Ginger Paste – 1 tsp
• Butter – 1 tbsp
• Bay Leaves - 2
• Garam Masala Powder - ½ tsp
• Sugar - to taste
• Sprigs of Cilantro Leaves – a few sprigs
• Salt - to taste
Method :
• Wash, peel and cut the potatoes in cubes. Wash and chop the cabbage.
• Wash and chop green chilies and cilantro.
• Heat oil in a wok. Add potatoes and fry until lightly browned. Remove from oil and keep aside.
• To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.
• Remove cover. Add turmeric powder, chili powder, cumin powder, coriander powder and ginger paste. Stir and cook until the spices are well blended with the cabbage.
• Add potatoes and ½ cup water. Add salt and sugar to taste. Cook over medium heat until potatoes are cooked and the gravy dries up.
• Heat butter in a pan. Add bay leaves, garam masala and sauté. Pour over the cabbage. Stir and remove from heat.
• Garnish with chopped cilantro.
• Serve hot with rice or roti.

BANDHAKOPIR TARKARI
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Cabbage, bandhagobi – 500 g
• Potatoes - 2
• Green Peas – 50 g
• Turmeric Powder – 1 tsp
• Dry Chili - 1
• Chili powder -1 tsp
• Cumin Seeds – 1 tsp
• Bay Leaf - 1
• Cloves - 2
• Green Cardamom Pod - 1
• Cinnamon Stick – 1 inch
• Ginger Paste – 1 tsp
• Garam Masala Powder – ½ tsp
• Ghee – 1 tsp
• Sugar – 1tsp
• Salt - to taste
Method :
• Chop the cabbage. Cut potatoes into 2 cm cubes.
• Heat oil in a pan. Add cumin seeds, dry red chili, bay leaf, cloves, cardamom, cinnamon and sauté till it sputters.
• Add potatoes and fry till golden brown.
• Add ginger paste, turmeric powder, chili powder and salt. Fry for 30 seconds.
• Add chopped cabbage and green peas.
• Add a little water. Cover and cook for 15-20 minutes, stirring occasionally.
• Add sugar and cook for another minute.
• Add ghee and garam masala powder. Stir to mix.
• Serve hot with rice or roti.