Recipes for Durga Puja

Tuesday, 11 December 2018

FOOD

Food Blog

Recipes for Durga Puja

Shimu Dutta | October 16, 2018 15:15 hrs


Autumn season in India, particularly in northern and north eastern states of India, marks the celebration of Navaratri or Dussehra. In Bengal, goddess Durga is worshipped as a goddess of ‘Shakti’ or power.

Durga-utsav, Navratri means ‘nine nights’ which is celebrated throughout India. It is victory over evil, Goddess Durga defeats the Mahisasura, the Buffalo Demon, in a war between them which lasted for a period of nine days.

During this period food becomes an integral part of the celebrations.

People in north India normally fast and sumptuous vegetarian spread is served in the households. On these auspicious days, they also avoid eating meat, garlic, onions and alcohol. Special ‘pakwan’ or dishes are cooked in the households, like sabu dana kichadi, singhara ki atta, puran poli, milk preparations like kheer, sweets, etc.

During this celebration, people in Bengal, Assam, Odisha, Tripura do eat non-vegetarian food. In Bengal and Assam, along with the variety of veggies, non-vegetarian food is also served.

The tenth day is victory day or ‘Vijaya Dasami’ and it is celebrated as a feast in every household in eastern India with delicacies like ‘baigan bhaja’, ‘pulao’, ‘machor tenga’, ‘macher kalia’, ‘kasha mangsho’, ‘sandesh’, ‘payesh’, etc. being served.

Sweets on Vijaya Dashami, especially ‘jalabi’, ‘sandesh’, ‘laddu’, ‘rassagolla’, etc. are an essential component in the eastern part.

It is a mega festival celebrated with a lot of pomp and splendour.

Ya Devi Sorbabhutesu Sakhtirupen Sangsthita

                                                 Namastasyi Namastasyi Namastasyi Namo Namoh

 

SABUDANA KI KICHDI

Ingredients

Peanuts                               2 Tbsp.

Potatoes                              2 boiled and mashed.

Green Chillies                     2-3 nos. chopped.

Coriander Leaves               1 bunch.

Cumin Seeds                      1 Tbsp.

Red Chilli Powder               1 Tsp.

Ghee                                   2 Tbsp.

Sabu dana                          1 Cup.

For Seasoning

Cumin Seeds                      1 Tsp.

Mustard Seeds                   ½ Tsp.

Procedure

  1. Soak the Sabu Dana overnight.
  2. Pour ghee in a pan, add cumin seeds and when the seeds sputter, add the chopped green chillies and mashed potatoes. Then add the Sabu Dana and chopped Dhania (coriander) leaves.
  3. Mix properly, cover the lid and cook on low flame.
  4. In the meantime, in another pan add ghee, cumin & mustard seeds do the seasoning. Then add in the pan mix properly, switch off the flame.
  5. Serve hot dressed in some coriander leaves.

****

FISH KALIA

Ingredients

Fish                                                    500 gms.

Onion Paste                                       2 Tsp, paste.

Ginger Paste                                      ½ Tsp, paste.

Green Chilli paste                               1 Tbsp.

Green Chilli                                         4-5 nos.

Turmeric Powder                                 ½ Tsp.

Kashmiri Chilli Powder                        1 Tbsp.

Cumin Seeds                                       ½ Tsp.

Onion Seeds (Kala Jeera)                   1 Tbsp.

Bay leaves                                           2 nos.

Garam Masala                                     1 Tsp.

Sugar                                                   2 pinch.

Mustard Oil                                          2 Tbsp.

Salt                                                      To taste.

Procedure

  1. Wash and marinade the fish with turmeric powder and salt.
  2. Heat oil in a pan, fry the fish till golden in colour and keep aside.
  3. In another pan add oil, bay leaves and onion seeds and when they stop sputtering, add onion paste, ginger paste, green chilli paste, turmeric powder, Kashmiri chilli powder and stir fry the mixture for 4-5 mins.
  4. Add water and bring it to boil then add the fish pieces and sprinkle some green chillies and simmer for a couple of minutes and remove from flame.
  5. Serve hot with rice or pulao.

Comments (0) Post Comment