Online Darshan

Special Durga Puja Recipes

Vegetarian

Alur dom

Ingredients:

  • Potatoes(small) - 500 gms
  • Mustard - 1/2 table spoon
  • Curry leaves - 8-10 (Small)
  • Bay leaves - 2
  • Tamarind - 50 Gms
  • Chilli Powder - 1/2 table spoon
  • Chillies (green) - 5
  • Salt according to taste
  • Ginger paste - 1 table spoon
  • Garlic paste - 1/2 table spoon
  • Sugar - 1 table spoon
  • Refined oil - 3/4 table spoon

Method:

  • Boil potatoes and peel off the skins.
  • Soak tamarind in a cup of water for 10 mins.and strain the juice.
  • Heat oil in pan and fry ginger, garlic, mustard, bay leaves with some sugar till brown.
  • Then add the boiled potatoes & fry untill the potatoes becomes golden brown.
  • Then add chillies,kurry leaves, salt & add tamarind juice.
  • Stir & serve hot with luchi/puri.

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:

  • Cut the cauliflower into medium sized pieces. Boil them so that they become soft on
  • the exterior but remain hard inside.
  • 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, chili powder and salt and whip batter well.
  • Dip the cauliflower pieces in the batter and deep-fry them.

Luchi/Puri

  • Ingredients:
  • Wheat Flour - 500gms
  • Refined oil or Ghee - 2 table spoon
  • Salt according to taste
  • Warm water to knead the flour
  • Oil to fry

Method:

  • Knead 500gms of flour, 2 tablespoon of oil & salt according to taste with warm water.
  • Make small doughs.
  • Flatten them into round circular form.
  • Fry them one by one. Serve hot with other side dish.

Bhaat

Ingredients:

  • Long grain or basmati rice - 2 cups
  • Water - 3 cups
  • Salt to taste

Method:

  • Wash rice in several changes of water.
  • Place the rice and water in a deep saucepan, put over medium heat and bring to a boil.
    Cook until rice becomes soft.
  • Drain the water. Serve hot.

Mung Dal

Ingredients:

  • Mung dal - 200 gms
  • Small whole pearl onions-10
  • Green chilies - 4
  • Milk - 1/2 cup
  • Sugar - 1 teaspoons
  • Salt to taste.
  • Ghee - 1 table spoon
  • Bay leaves - 4
  • Whole cumin seeds - 1/2 teaspoon

Method:

  • Fry the dry mung dal in a pan over medium heat until it becomes brown.
  • Wash and put mung dal to boil.
  • Simmer until dal is cooked.
  • In a separate pan, heat ghee and fry the bay leaves, onions and cumin seeds for a few minutes.
  • Pour the dal and simmer for 5 minutes.
  • Add 1/2 cup of milk and sugar.

Boonde

Ingredients:

  • Besan-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

Method:

  • 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 pour the besan mixture on the hot oil through a slotted vessel.
  • Fry until crisp.
  • 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 out on a flat dish.