Fried Cholar Dal, Luchi, Baingan & Pumpkin Bhaja, Tomato Oambal, Posto Charchari & Pantua - Special Bengali dishes for '' Durga
Posted Sep 24 2009 10:10pm
1 cup cholardal ( chanadal ) 3 bay leaves 2 tablespoon mustard oil 1/2 teaspoon fenugreek seeds 1 teaspoon grated ginger 1 teaspoon chopped garlic 5 dry red chillies Salt to taste A pinch of turmeric powder 1 onion, finely chopped 2 teaspoon thin slices of fresh or dry coconut 1/2 teaspoon mustard seeds
Wash and soak dal in 1 1/2 cups of water for half an hour and boil with salt, and bay leaves till tender. Mash slightly and keep aside.
Heat 2 tablespoon mustard oil and add mustard seeds. When it crackle add fenugreek seeds, ginger, garlic, chopped onion, broken red chillies and coconut pieces. Fry on a low heat for 2 - 4 minutes.
Add mashed cholardal and adjust salt. Cook and pour remaining mustard oil over it. Serve with luchi / rice.
2 cups maida ( flour ) 1 cup suji ( rawa ) 2 tablespoon rice flour 3 tablespoon oil Salt to taste Oil for frying
Mix maida, suji, salt and 2 tablespoon oil and knead to a soft dough.
Mix rice flour and 2 tablespoon oil and keep aside.
Roll out maida dough into a thick round.
Spread the rice flour and oil mixture over it and make a roll again.
Divide into 25 - 30 portions and roll out thin round puris.
Deep fry in hot oil. Serve with cholardal and tomato oambal.
1 large baingan 250 g red pumpkin 1/2 cup maida ( flour ) 1 cup besan ( gram flour ) Salt to taste 2 finely chopped green chillies A pinch of red chilli powder Water for mixing ( approximately 3/4 cup ) Mustard oil for frying
Cut long thin pieces of baingan and thin squares of pumpkin. Smear with salt.
Make a batter of besan, maida, salt and finely chopped green chillies with water.
Heat oil and fry baingan and pumpkin dipped in batter. Serve hot.
500 g tomatoes, finely chopped 1 cup grated jaggery 1/2 cup water 2 bay leaves 3 dry red chillies 2 tablespoon mustard oil 2 tablespoon kishmish ( raisins ) 1 teaspoon mustard seeds Salt to taste
Dissolve jaggery in 1/2 cup of water.
Heat oil . Add mustard seeds. When it crackles add bay leaves, broken red chillies and kishmish. Saute on a low heat for 2 - 3 minutes.
Add tomatoes and fry for 2 - 4 minutes. Add jaggery with water, adjust salt, bring it to a boil, cover with a lid and cook on low heat for 4- 5 minutes. Serve with rice / luchi.
20 small round potatoes 4 tablespoon poppy seeds ( khuskhus ) 1 tablespoon oil 4 dried broken red chillies 1/2 teaspoon turmeric powder 1 teaspoon lemon juice 1 cup water Salt to taste
Soak and grind the poppy seeds to a fine paste.
Heat oil. Fry the potatoes slightly brown.
Add red chillies and turmeric powder and fry for another 2 minutes.
Now add poppy seed paste and fry for 2 - 3 minutes. Add water and salt.
Cook on a low heat till potatoes are tender and gravy thickens.
Add lemon juice. Serve with rice.
200 g paneer 100 g khoya 1 cup milk powder 3 tablespoon maida 1 tablespoon extra milk for kneading 2 cups sugar 2 cups water 1/2 teaspoon powdered green cardamom Ghee for frying
Make a syrup of 2 string consistency of sugar and 2 cups of water. Add 1/4 teaspoon cardamom powder into it.
Make a smooth dough of of khoya and paneer. Add maida, milk powder and remaining cardamom powder and make a soft dough. Add some milk if required. Divide the dough into 12 - 14 oblong portions.
Heat ghee and fry these oblong portions on a low heat till golden brown. Soak into sugar syrup. Serve hot or cold.