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| Puja cuisine ---SAPTAMI |
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Durga Puja is the time for celebrations and delicious delicacies are always the part of this festive occasion.
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| 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 |
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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. |
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| 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
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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.
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| 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.
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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.
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| Malpoa |
Ingredients:
Smolina-50gms, Flour- 240gms,
Water as required, Large black Cardamom seeds- 3 or 4,
Oil for frying, Sugar-250gms, Water-500ml
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Steps:
-Whisk together, the flour and semolina adding enough water to make a thick batter.
-Add the cardamom seeds, a pinch of salt and sugar and stir well.
-Heat oil in a small pan.
-Deep fry one spoonful of batter at a time into mildly simmering oil.
-The batter spreads to make malpoas of 5 inch diameter.
-Soak in prepared syrup.
-Remove from syrup to serve.
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