DURGAPOOJA RECIPES

Method

• Make 1 string syrup of sugar and water. (refer basic recipe in sweets) Mash, grate or crumble khoya and paneer together.
• Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk.
• Form a soft dough. Make small balls out of dough rolling lightly between palms .
• The balls should be half the size of pingpong balls.
• Heat ghee till slightly fuming. Cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat.
• Fry on low heat, till dark from all over. Drain and dip into syrup.
• Allow to soak till next batch is ready. Repeat till all dough is exhausted.
• Drain and transfer to serving dish.

Method

• Dissolve acid or lemon juice in 1/2 cup warm water Put milk to boil.
• When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat.
• Strain in clean muslin cloth. Hold under running water for a minute.
• Press out excess water and hang for 15 minutes (paneer is made).
• Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add corn flour.
• Heat on med. flame stirring continuously for 3-4 minutes.
• Cool, add to paneer in plate, add sugar, essence and colour. Mix till very smooth.
• Lightly grease and dust moulds with ghee and corn flour. Mix topping ingredients.
• Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours.
• Unmould carefully.
• Serve chilled in individual paper cups (optional).

Method

• Mix besan (with water) to create a batter of fritter- coating consistency. Add a little salt for taste.
• Dip brinjals in the batter to coat. Sprinkle with til seeds. Add a dash of red chilly powder on each side.
• Deep fry in very hot oil until crisp; drain on kitchen towel. Serve at once with rice and dal.

Method

• Rub karela with salt and haldi. Keep aside.
• Heat oil and stir-fry potatoes on medium heat. Add karelas when potatoes start to turn golden, in about 4-5 minutes. Continue to stir-fry till karelas start to lose their bright colour, about 5-7 minutes.
• Add a sprinkling of water. Cover and cook for another 7 minutes, stirring occasionally to ensure they don't stick to the pan, until potatoes are tender .
• Serve with plain boiled rice as the first course.

Method

• Heat ghee. Add in it whole spices. Once they begin to stew, lower the heat and add ginger. Stir in vegetables. Mix thoroughly with a wooden spoon till they get lightly coated in oil. But see to it that they don't lose color.
• Add dal (split pulse); pour in enough water to cover, along with a little salt and turmeric. Boil till it simmers; skimming is required, for 20 minutes.
• Add tomatoes. Cook for about 5-10 minutes till dal is tender (grains should remain separate). This will depend on the exact combination of vegetables used and the tartness of the tomatoes). Check color and remove from heat.
• Serve warm with plain boiled rice deep-fried leafy vegetables (shaak) and a choice of fried vegetables such as potatoes, brinjal (begun-bhaja) etc.

NOTE: Typically, at least 2-3 fried vegetables (in delicious or just salt-and-haldi-rubbed) or vadas, make their appearance with dal. These might include cubed coconut, sliced potatoes and pumpkins, cauliflower florets, small whole parwal, little bodis (balls) made of dal batter, and fried dumplings (bada) made of fish roes or chopped greens or poppy seeds.

TIP: When you feel like eating something light, serve this dal with some rice, a single bhaja(fry) or even just some roasted papad, plus a sweet-sour chutney - slow-cooked tomatoes tempered with panchphoron (the Bengali five-spice mix consisting methi, rai or radhuni, kalonji, saunf and jeera).

Method

• Lightly toast the saunf. Put in mashed peas and salt; mold to make a filling.
• Divide potato mash into about 8 equal portions. Shape into cups, add a heaped tablespoon of filling and close top flatten "chops" to make rounded patties (not as flat as a tikki, though - each should be no more than 212 inches across).
• With eggs mix arrowroot. Roll chops in the mixture and then in bits, and gently saute till golden on both sides, about
  2-3 minutes each. Drain on kitchen paper.
• Serve warm with kaasoondi (Bengali version of mustard paste flavored with raw mango).

Method

• Preheat oven to 180°C (350°F).
• Gently combine condensed milk and dahi. Pour into a glass or ceramic baking dish or individual ramekins. In a larger deep-rimmed tray set these and pour boiling water into the outer container to come halfway up the side of the inner ones.
• Bake for 20-30 minutes, or till a skewer comes out clean.
• Sprinkle some nuts and fruits over the top. Let it cool for sometime. Serve.

Method

• Bring milk and sugar to boil. Stir for about 8 minutes, until sugar dissolves. Lower heat, put in elaichi and simmer for about 12 to15 minutes, stirring continuously to keep it smooth, until the milk is reduced to one third of its original volume,. Stir in santra or kinoo segments. Simmer and stir, for 5 minutes more, or till it is reduced to half of its original volume.
• To cool slightly, keep to one side. Meanwhile, finely tear up 2 tablespoons of the outer peel for garnish.
• Transfer pudding to individual dessert cups or serving bowl. Scatter shredded peel over and serve warm, with a dash of elaichi powder.

NOTE: The loose-skinned citrus fruits available locally in India or various crossbreeds of these are what are referred to as mandarins or tangerines abroad. You will also hear it to be called as clementine, which is really a mandarin variant. These varieties are now also imported, and you could use these when the local fruits are not in season. Alternately, try our mango variation in summer.

VARIATION: Aam Kheer - Halve the quantity of sugar, since even a not-too-sweet mango is sweeter than an orange! Use 2-3 diced ripe mangoes (about 750gm), instead of the citrus fruit, but choosing ones that are neither too sweet nor sour. Substitute ltbsp rosewater for the elaichi, stirring it in only after removing the milk from heat. Serve chilled, garnished with fragrant rose petals.

Method

• Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain.
• Place split peas in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1 hour. Drain and crush to a paste dhal.
• Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillis cumin.
• Cook over low heat, without boiling for 10 minutes. Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.