Best Durga Puja Recipes 2021: Days and Dates

Durga Puja 2021: Days and Dates

Panchami: October 21
Shashthi: October 22
Saptami: October 23
Ashtami: October 24
Navami: October 25
Vijaya Dashami: 26/10/2021 – Last day of Navratri culminating in Dussehra.

Durga Puja Recipes

 

1) Bhog Wali Khichdi

Nutrition Value of Bhog Wali Khichdi

One serving of Bhog Wali Khichdi gives around 240 calories.

Carbohydrate: 160 calories.
Protein: 28 calories.
Fat: 52 calories.

2,000 calories are the total daily calorie requirement for a standard adult diet, from Bhog Wali Khichdi we get 8 percent of your daily Calories to need.

Note: If we add Ghee, Oil to the Bhog Wali Khichdi the Calories will increase.

 

Ingredients for Recipe

• Mung dal 1 cup
• Govind Bhog rice 1 cup
• Oil as needed
• Potato 1
• Cauliflower 1/2 Cup (Chopped)
• Bay leaves 2
• Dried red chilli 2
• Cumin seeds 2 teaspoon
• Tomato 1
• Ginger paste 1 tsp
• Turmeric powder 1 teaspoon
• Kashmiri red chilli powder 1 teaspoon
• Cumin Powder 1/2 tsp
• Salt to taste
• Green peas 1/2 Cup
• Hot water as needed
• Sugar 1 tsp
• Garam masala 1 teaspoon
• Ghee 1/4 cup.

 

Process of Durga puja Recipe

1. Take a pan heat it, then add mung dal in it and let it roast for 7 to 8 minutes, transfer it to a bowl.

2. Then add Govind bhog rice, wash it properly, then soak it for 1 hour, instead of Govind bhog rice you can also use basmati rice.

3. Take the same pan, add oil, cubed potatoes, fry the potato until it’s golden brown, remove the potato.

4. Then add chopped cauliflower in that same pan, cover the lead and cook until it’s fully cooked, we will add this cauliflower at last in our khichdi, once the cauliflower is cooked transfer it to a plate.

5. Now take a big vessel so that we can prepare khichdi in it, heat the vessel, then add oil.

6. Then add bay leaves, dried red chilli, cumin seeds, when the cumin seeds crackle add chopped tomatoes, mix it well then cover the lead and cook until the tomatoes are smashed.

7. Add ginger paste, turmeric powder, Kashmiri red chilli powder, cumin powder, then add some water and cook for 2 minutes, cook unless the masala splits oil.

8. Now it’s time to add rice and dal, drain the water from the soaked rice and dal and add in the masala, now roast the dal and rice for 5 minutes on low flame, stir continuously.

9. Add hot water (the water should be double of rice and dal).

1O. Then add our fried Potato, and Salt to taste, mix this well, now cover the lead and let it cook for 7 to 8 minutes.

11. Add green peas and 2 cup’s of Hot water,  mix it and again cover the lead and cook for 5 minutes, after 5 minutes.

12. Now we will open the lead and add more 2 cup’s of Hot water mix it, and cover the lead and cook for 10 minutes, stir in between.

13. Then switch off the flame and add our fried cauliflower, sugar as per taste, garam masala, ghee, mix it well.

Serve hot the Durga Puja Khichdi.

2) Labra Sabzi (Mix Veg)

Nutrition Value of Labra Sabzi

One serving of Labra Sabzii gives around 210 calories.

Carbohydrate: 140 calories.
Protein: 28 calories.
Fat: 42 calories.

2,000 calories are the total daily calorie requirement for a standard adult diet, from Labra Sabzi we get 8 percent of your daily Calories to need.

Note: If we add Ghee, Oil to the Labra Sabzi the Calories will increase.

Ingredients for Recipes 

• Mustard oil 2-3tbsp
• Bay leaves 3
• Dried red chili 2
• Panch phorons ( cumin+ mustard+ fenugreek seeds+ fennel+nigella) take all this in equal proportions.
• Potato 1
• Gourd 1 cup
• Carrot 1/2 cup
• Drumstick 1
• Banana stamp 1 cup
• Cauliflower 1 cup
• Salt to taste
• Turmeric powder 1 teaspoon
• Grated coconut 1/2 cup
• Pumpkin 1 cup
• Brinjal 1 cup
• Ridge gourd 1 cup
• Greenpeace 1/2 cup
• Ginger paste 1 tablespoon
• Cumin powder 1/2 teaspoon
• Kashmiri red chilli powder 2 tablespoons
• Green chillies 2
• Sugar 2tbsp
• Garam masala powder 1/2 teaspoon
• Ghee 2 tablespoons
• Coriander leaves
• Water as needed.

Process for recipe

1. Take a Pan heat it then, add mustard oil, let the oil get hot, then add bay leaves, dried red chilli, panch phorons.

2. When this crackle then add cubed potato, chopped pointed gourd, chopped carrots, drumstick.

3. Then add a chopped banana stamp, chopped cauliflower, salt to taste, turmeric powder, grated coconut, mix it well then cover the lead and let it cook for 5 minutes.

4. Add chopped pumpkin, mix it and again cover the lead and cook for 5 minutes.

5. Then add chopped brinjal, ridge gourd, Greenpeace, ginger paste, mix this.

6. Add 1 cup of water, then cumin powder, Kashmiri red chilli powder, mix it well, then cover the lead, and cook for 10 minutes, stir in between.

7. After 10 minutes open lead and add green chilli, salt to taste and sugar as per taste, mix it well and cook for 2 minutes.

8. Now switch off the flame, then add garam masala powder, and ghee then mix it all together, garnish it with chopped fresh coriander leaves.

Durga Puja Special Thali

Ingredients for Durga puja Thali

• Oil, Mustard oil
• Potato
• Salt
• Peanuts
• Curry leaves
• Luchi
• Brinjal
• Turmeric powder
• Potol
• Cumin seeds
• Bay leaves
• Dry red chillies
• Cardamom
• Cloves
• Cinnamon
• Fish
• Moong dal
• Sugar
• Green chillies
• Bhaja masala
• Ready Dhoka
• Water
• Lentil
• Ginger garlic paste
• Raisins
• Garam masala
• Ghee
• Prawn
• Mustard seeds
• Poppy seeds
• Coconut paste, grated coconut
• Chicken
• Yoghurt
• Onions
• Tomato
• Panch phoron
• Dry red chilli
• Papad.

Process

In Durga puja thali there are many varieties served they are as below.

1) Jhuri Aloo Bhaja

1. Heat the pan and add finely sliced potato.

2. Add salt to taste, stir it continuously, fry the potatoes until it’s golden brown, then transfer it to a plate.

3. Then in that same pan fry peanuts, transfer the peanuts to the plate, then fry some curry leaves.

4. Now assemble all this in a bowl or plate.

our Durga puja jhuri aloo bhaja is ready.

2) Luchi

Sip the luchi in hot oil, gently press until it fluffs up, luchi is ready to serve.

3) Begun Bhaja

1. Take a long brinjal slice it.

2. Then apply salt to taste and some turmeric powder, coat it evenly.

3. Now pan-fry it until it’s golden brown.

The Durga puja Begun Bhaja is ready to serve.

4) Potol Bhaja

1. Take Potol/ pointed gourd slice it in two.

2. Then apply salt and turmeric powder, and fry it, until it’s golden brown.

3. Transfer it to a plate.

The Durga puja Potol bhaja is ready to serve.

5) Macher Matha Diye Dal

1. Take a vessel, add 2 tablespoons of oil, let it heat.

2. Then add cumin seeds 1 teaspoon, bay leaves, dry red chillies 2, then add cardamom, cloves, cinnamon, fry this for another minute.

3. Add ginger paste 2 teaspoons, salt to taste, turmeric powder 1/2 teaspoon, cumin powder 1 teaspoon, mix it well and let it fry.

4. Then add fried fish, mix it well, then add boiled Moog Dal 200g, mix the Dal with fish.

5. Add 1 cup of water, then add 1 teaspoon of sugar, stir it then add sliced green chillies 3, then cover the lead and cook for 5 minutes.

6 Then open the lead and add bhaja masala 1 tablespoon, mix it then add 1 tablespoon of ghee.

The Durga puja Macher Matha Diye Dal is ready.

6) Dhokar Dalna

We will be making Dhokar Dalna for Durga Puja.

1. Take the ready Dhokar mix 100g, add salt to taste, then add sugar 1/2 teaspoon, mix it then add 1/2 cup of water, make thick, smooth paste, cover it and rest it for 5 minutes.

2. Now take a pan add 2 tablespoons of oil, heat the oil, then add the pasta and cook it for 3 minutes, transfer it to a plate, smear the lentil paste with a 1-inch depth.

3. Then cut the dhoka into a small diamond shape.

4. Now heat a pan add oil in it, let the oil heat then add one by one our shaped dhoka in a pan and fry it, until it’s golden brown.

5. Then transfer it to a plate, then in that same pan add cumin seeds 1/2 teaspoon in the remaining oil, then add bay leaves, cinnamon, cardamom, fry this for a minute.

6. Add boiled cubed potatoes, add salt to taste, turmeric powder 1/2 teaspoon and fry the potato until it’s golden brown.

7. Then add ginger paste, cumin powder 1 teaspoon, red chilli powder 1 tablespoon, and 1 tomato puree/ paste, mix it well.

8. Add 1 teaspoon of sugar, raisins 10, stir it and cook for 5 minutes, then add 2 cup’s of water, cover the lead and cook for 5 minutes.

9. After 5 minutes open the lead and add the Dhokars one by one, then add garam masala powder 1 teaspoon, and ghee 1 tablespoon, cook for 2 minutes then switch off the flame.

7) Chingri Mache Malaikari

Chingri Mache Malaikari for Durga Puja

1. Take 250g of prawns in a plate.

2. Add mustard and poppy seeds paste 2 tablespoons, green chillies paste 3 teaspoons,  coconut paste 4 tablespoons, yogurt 2 tablespoons.

3. Then add turmeric powder 1 teaspoon, salt to taste, sugar 1/2 teaspoon, garam masala powder 1 teaspoon, mustard oil 2 tablespoons, mix it well and combine it to altogether.

4. Take a pan heat oil in it, then add the prawn paste in the pan.

5. Add split green chillies 2, then cover the lead and cook for 10 minutes, check the prawn, has it cook, if no then again cover the lead and cook for 2 to 3 minutes.

8) Chicken Khosha

1. Take a vessel, add oil in it, let it heat, add 2 to 3 bay leaves, then add cardamom, cinnamon, cloves, then add Finley sliced onions 300g.

2. Add salt to taste and fry it until it’s golden brown, then add cubed tomato, fry it until the tomatoes are soft.

3. Then add Ginger paste 2 tablespoons, ginger paste 2 tablespoons, cumin powder 1 teaspoon, red chilli paste 2 teaspoons, mix it well.

4. Add chicken, mix it well, then add turmeric powder 2 teaspoons, then add salt to taste, yoghurt 200g, mix it well then cover the lead and cook for 10 minutes.

5. Then open the lead and add garam masala powder 1 teaspoon, then add 1 tablespoon of ghee, stir it well and cook for 5 minutes.

9) Khacha Aamer Misti Chutney

1. Take a pan, add oil, heat it well then add panch phoron 1/2 tablespoons, then add dry red chilli and fry for 1 to 2 minutes.

2. Then add lengthwise chopped Raw mango, add salt to taste, turmeric powder 1 teaspoon, saute for 2 minutes.

3. Add 1/2cup of water,  mix it, cover the lead and cook for 5 minutes.

4. Open the lead and add bhaja masala 1 teaspoon and sugar 4 tablespoons, stir it and switch off the flame.

it’s ready to serve.

10) Papad Bhaja

Heat a pan, then add oil in it, then add papad into the oil, deep fry the papad from both the sides, transfer it to a plate, your crispy papad is ready to serve.