Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Sasthi is the first day of the five day celebration. Some wonderful recipes to refer to serve your family.

LUCHI

Ingredients:
500gms Flour, 2 tbl spoon refined oil, Salt according to taste, Warm water to knead the flour, Oil to fry.
Steps:
Knead 500gms of flour, 4 tbl spoon of oil & salt according to taste with warm water. Make small balls. Flatten them into round chappatis. Deep fry them.

ALURDAM

Ingredients:
500 gms small sized potatoes, 1/2 tbl spoon mustard, 2 twigs kurry leaves, 50 gms tamarind, 4-5 green chillies, salt according to taste,1 tbl spoon ginger paste,1 tbl spoon sugar, 3-4 tbl spoon refined oil, Boil potatoes and peel them.
Steps:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
Then add the boiled potatoes & fry for a minute or two.
Then add chillies, sugar & salt & add tamarind juice.
Stir & serve hot with luchi.

CHOLAR DAL

Ingredients:
250 gms chholar dal, 3-4 tbl spoon oil, 1 tbl spoon jeere, 1/2 tbl spoon grated ginger 4-5 tejpata, chopped green chillies,
1/2 cup grated coconut, 1/2 tbl spoon termeric, 1 tbl spoon sugar, hing
Steps:
Boil 250 gms of chholar dal in 2 cups of water.Heat oil in pan,add hing, jeere, tejpata, grated ginger, chopped chilles, grated coconut, salt, sugar, termeric and fry for sometime. Pour the boiled dal in the pan.
Cook for sometime and serve hot.

BEGUN BHAJA

Ingredients:
Brinjal-2, Salt-to taste, Turmeric-a pinch, Mustard oil for frying
Steps:
Cut brinjal into rounds or lengthwise. Rub in turmeric and salt. Deep fry till tender.

PAYESH

Ingredients:
Milk- 2 liters, Sugar- 4 tablespoons, Rice- 3-4 tablespoons, few raisins, sliced almonds, chopped cashew nuts
Steps:
Wash rice and dry it on a plate and keep aside.Heat milk in a large pan.
Simmer until it is reduced to 3 quarters its original volume.Add he washed rice.Add sugar when the rice is tender.Continue cooking until milk is reduced to half and thickens.Add the raisins, almonds and chopped cashew nuts.Remove from heat.Cool and serve.

Durga Puja is the time for celebrations and delicious delicacies are always the part of this festive occasion.

PAROTA

Ingredients:
500gms Flour, 2 tbl spoon refined oil, salt according to taste, warm water to knead the flour, 1 tablespoon dahi
oil to fry
Steps:
Sieve flour and salt together. Mix oil and dahi. Add water and form into a 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 tablespoon, Turmeric paste- 1 tablespoon
Chilli paste- 1 teaspoon, Cummin paste- 1 and one fourth tablespoon
Coriander paste- 1 tablespoon, Ginger paste- 1 teaspoon
Ghee- 1 tablespoon, Bay leaves- 2, Garam masala- to taste
Salt- to taste, Sugar- to taste
Steps:
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 tablespoon 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 teaspoons of sugar., salt to taste., 1tablespoon of ghee.
4 bay leaves., 1/2 teaspoon whole cumin seeds.Steps:
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.

Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Astami is the third day of the five day celebration. Some wonderful recipes to refer to serve your family.

KHICHURI

Ingredients:
Rice -60 gm , Moong dal / lentil- 60 gm , Potatoes - 100 gm, Cauliflower - 100 gm , Cumin seed / jeera - 1 tsp
Green chilli sliced -2 pc , Sugar - 10 gm, Salt - to taste Tejpatta/bay leaf -2 pc,Turmeric powder - 1 tsp, Red chili powder -1 tsp, Cumin powder/Jeera -1/2 tsp, Oil for frying - 10 gm (2 tsp), Sliced green chilies -2
Water -1 liter , Preparation time : 10 minutes Serving: 4 persons
Steps:
Roast the pulse till light golden. Cut the potatoes and cauliflower into big chunks. Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown. In a pan take oil and heat it.
Add the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes.Serve hot.

LABRA

Ingredients:
Vegetables- Kumro(Pumpkin), Alu(Potato),Misti Alu (Sweet Potato)
Begun (Brinjal), Radish, Jhinge (sponge gourd) chopped into pieces.
Panch Phoron(black mustard seed, onion seed, aniseed, fenugreek and cumin seeds)- Half teaspoon.Salt and sugar to taste.Oil- 2 tablespoon
Fried and finely grounded cumin seeds.
Steps:
-Heat the oil in a pan and fry the panch
-phoron in low flame.
-Add the vegetables and fry.
- Add salt and sugar and keep frying in medium heat till the vegetables are cooked. Add water if necessary.
Cover and let it simmer. Sprinkle cumin powder and remove from heat.

BEGUNI

Ingredients:
1 brinjal, 1cup besan or chick-pea flour. -1teaspoon oil. Water to make besan paste, 1/2 teaspoon posto (poppy seeds), 1/2 teaspoon chili powder, salt to taste. Oil for deep frying, A pinch of baking soda (optional).
Steps:
Pour besan in a large bowl and add 1 teaspoon oil.. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well.
Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. remove them until rich brown and drain extra oil on absorbed paper and serve.

ALU BHAJA

Ingredients:
Potatoes-2 , Salt-to taste, Turmeric-a pinch, Mustard oil for frying
Steps:
Cut potatoes into 1 inch. Stripes after peeling. Rub in turmeric and salt. Deep fry till tender or crisp.

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
Steps:
Heat mustard oil in a pan.Add panch phoron to hot oil and fry till spluttering stops.Add chopped tomatoes. Stir well.Add salt, 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.

Durga Puja is the time for celebrations. Delicious delicacies are always the part of this festive occasion. Nabami is the fourth day of the five day celebration. Some wonderful recipes to refer to serve your family.

PULAO

Ingredients:
Basmati rice- 120gms., Chopped carrot-200 gm. , Chopped potato-120gms, Chopped onion-120gms.
Chopped peas-120gms., Chopped French, beans-120gms. Tejpatta / bay leaf-4 pc., Salt- to taste., Cloves- 8 pcs, Cardamom/elaichi-8 pcs, Cumin seed / jeera-2 tsp., Oil-4 tsp / 20gm. 
Preparation time : 30 minutes., Serving: 4 person
Steps:
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.
Serve hot.

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 tablespoon
Bay leaves-, Garam masala paste-1 teaspoon, Water- 2 cups
Salt to taste, Sugar-1/2 teaspoon
Steps:
-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.

BEGUNI

Ingredients:
1 brinjal, 1cup besan or chick-pea flour. -1teaspoon oil. Water to make besan paste, 1/2 teaspoon posto (poppy seeds), 1/2 teaspoon chili powder, salt to taste. Oil for deep frying, A pinch of baking soda (optional).
Steps:
Pour besan in a large bowl and add 1 teaspoon oil.. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well.
Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. remove them until rich brown and drain extra oil on absorbed paper and serve.

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
Water- 4 cups for making syrup.
Steps:
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.

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.

ALOO POSTO RECIPE

Aloo Posto Recipe(potato in poppy seed)

Ingredients:

• 1 Kilo Potatoes
• 1 cup Oil (mustard oil)
• ½ teaspoon black cumin seed
• 2 Bay leafs
• 3 Dry red chilies
• 3 Green chilies
• 1/2 tsp Turmeric powder

Grind to paste

• 2 Tbsp Poppy seeds with Salt To taste

Method:

• Boil, peel and cut the potatoes into thick cubes.
• Heat the oil. First fry the bay leafs, black cumin seed and dry chillies in oil mix the ground paste with 1 Tbsp of water.

Then add the potatoes and fry on low heat, stirring all the while. Add one-teaspoon sugar and ghee. Serve it hot with steam rice.