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Durga Puja Food

Say #AscheBochorAbarHobe with these delectable Dashami recipes

Bid Ma Durga adieu with a bang

Pooja Mitra | Published 30.09.22, 05:50 PM
A Dashami meal to savour

A Dashami meal to savour

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What can cure mon kharap if not a sumptuous meal? As we begin counting the days again (and secretly chanting asche bochor abar hobe), here’s a killer menu and recipes to end the pujas with a bang.

Ghee bhaat with sada til bata

This ghee bhaat has a few secret ingredients and so does the til bata (white sesame seeds). Intrigued? Check out the recipes (and try them out on Dashami).

Ghee bhaat —

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Ingredients:

  • Gobindabhog rice: 1 cup
  • Full fat milk: 2 cup
  • Rice: 1 cup
  • Saffron: 1 teaspoon
  • Gawa ghee: 3 tablespoons
  • Salt: 1 tablespoon
  • Sugar: 1 tablespoon

Recipe:

  • Take milk and water in a utensil and heat. Add rice and cook until it is completely ready. Drain the milk and water and store for later use
  • In a kadhai, add ghee and heat
  • Add sugar and caramelise a little and then add the rice. Give a good but light handed stir
  • Add salt and saffron, and give another gentle mix 
  • Cook for 6-7 minutes on low flame
  • Turn off the heat, drizzle some more ghee and serve hot

Tip:

  • The residual milk and water from the cooked rice can be later used in soups as thickening agent

Sada til bata —

Ingredients:

  • White sesame seeds/sada til: 3 tablespoons
  • Green chilli: 2
  • Roasted dry whole red chilli: 1
  • Salt
  • Mustard oil

Recipe:

  • Dry roast the sesame seeds on low flame until they are toasty and light brown
  • In a blender, add the sesame seeds, green chilli, salt and mustard oil, and make a smooth paste
  • Check seasoning, add some from mustard oil from the top and serve

Tip:

  • You can also saute the til bata by adding some mustard oil in a wok along with some kalonji/kalo jeera and one whole dry red chilli. Allow the spices to temper, add the paste and cook on low flame till the paste starts leaving the corners of the pan

Sona moong dal with postor bora and paat patar bora

Aromatic moong dal and some crunchies on the side — this menu keeps getting better, no?

Sona moong dal —

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Ingredients:

  • Sona moong dal: 300 gm
  • Cumin seeds: 1 teaspoon
  • Dry whole red chilli: 2
  • Bay leaf: 1 large
  • Ginger paste: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Tomatoes cut into small dices: 2
  • Salt
  • Sugar
  • Ghee

Recipe:

  • Dry roast the moong dal for 3-4 minutes on low flame and wash thoroughly
  • Boil the dal with a pinch of salt and turmeric powder
  • Add ghee in a kadhai and put bay leaf, whole dry red chilli and cumin seeds
  • Add ginger paste and saute for another 2-3 minutes
  • Once the spice base is ready, add the tomatoes and cook for 1-2 minutes
  • Add the dal along with salt, turmeric powder, salt and sugar and bring to a full boil
  • Add some more ghee and switch off the flame

Postor bora —

Ingredients:

  • Poppy seeds/posto: 100gm
  • Finely chopped onion: 1 large
  • Finely chopped green chillies: 2
  • Salt
  • Mustard oil

Recipe:

  • Dry grind the poppy seeds
  • Add all the ingredients together and make a thick paste with a little water
  • Make round shapes, heat mustard oil in a frying pan and fry until both sides are light brown

Tip:

  • Remember, the paste has to be tight so shapes can be formed

Paat patar bora —

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Ingredients:

  • Jute leaves/paat pata: 10-12
  • Turmeric powder: 1 teaspoon
  • Kalonji/kalo jeera: 1 teaspoon
  • Besan: ½ cup
  • Baking powder: ½ teaspoon
  • Salt
  • Vegetable oil

Recipe:

  • Wash the jute leaves and pat dry
  • In a mixing bowl, add turmeric powder, kalo jeera, besan, baking powder and salt. Add some water and make a thick batter
  • Heat enough oil in a kadhai to deep fry the fritters. Heat the oil well
  • Coat one leaf at a time or take 2-3 leaves together and coat in the batter
  • Deep the fritters on medium flame until light brown
  • Drain excess oil and serve hot

Mochar chop

Wikimedia Commons

Muchmuchey mochar chop with some kasundi and finely chopped onion is a telebhaja we can have for breakfast, lunch or dinner.

Ingredients:

  • Banana flower/mocha: 300gm
  • Boiled potatoes: 3 large
  • Finely chopped onions: 2 large
  • Finely chopped green chillies: 2
  • Finely chopped coriander leaves: 3 tablespoons
  • Finely chopped tomatoes: 1 large
  • Ginger and green chilli paste: 1 tablespoon
  • Roasted cumin and coriander: 1 tablespoon
  • Dry roasted and powdered garam masala: 1 teaspoon
  • Amchur powder: 1 teaspoon
  • Sugar: 1 teaspoon
  • Turmeric powder: 1 teaspoon for marination, 1 teaspoon for filling
  • Bread crumbs: ½ cup
  • Maida: ½ cup
  • Roasted peanuts: 10-12 
  • Ghee
  • Mustard oil

Recipe:

  • Clean and devein the banana flowers and boil for 6-10 minutes with a pinch of salt and 1 teaspoon turmeric powder
  • Mash the boiled potatoes and make it lump free
  • Drain water out of the boiled banana flowers
  • In a mixing bowl, add all the ingredients except bread crumb, maida and mustard oil. Make a tight but soft dough
  • Sprinkle some salt on the maida and bread crumbs and keep on separate plates
  • Heat mustard oil in a kadhai to deep fry the fritters
  • Give the dough fritter-like shapes, coat in maida and bread crumb
  • Deep fry each fritter until light brown and serve hot

Tip:

  • While cleaning the raw banana flowers, take a small bite to see it is bitter. If yes, soaked in turmeric and lemon water for about 30 minutes

Katla maacher kalia

Kolkata Local/The Telegraph-My Kolkata

Can a Durga Puja menu even be complete if there is no maachh in it?

Ingredients:

  • Katla: 8-10 pieces
  • Finely chopped onion: 1 large
  • Birista: 1 onion
  • Ginger paste: 2 tablespoons
  • Slit green chillies: 2-3
  • Tomatoes cut into cubes: 2 medium or 1 large
  • Bay leaf: 2
  • Whole garam masala: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Turmeric powder: 1 tablespoon to marinate fish, 1 tablespoon for gravy
  • Cumin seeds: 1 teaspoon
  • Hung curd: 3-4 tablespoons
  • Red chilli powder: 1 teaspoon
  • Kashmiri red chilli powder: 2 teaspoons
  • Cumin powder: ½ tablespoon
  • Coriander powder: 1 tablespoon
  • Salt
  • Sugar
  • Mustard oil
  • Ghee

Recipe:

  • Marinate the fish with salt and turmeric powder and fry in mustard oil until both sides are light brown
  • In a kadhai, add mustard oil, bay leaf, dry whole red chilli and garam masala and temper the spices. Add cumin seeds and temper some more
  • Fry the chopped onion until golden brown and then add the ginger paste, turmeric powder, red chilli powder, Kashmiri red chilli powder, cumin and coriander powder, birista, tomato and a small pinch of garam masala powder. Cook on low flame until oil leaves the surface and approximately for 8-10 minutes. Don’t forget to keep splashing water to prevent the spice base from burning
  • Now, add the slit green chillies, hung curd and cook on low flame for another 6-8 minutes
  • Add warm water to make gravy of desired consistency. Add salt and sugar and bring the gravy to a full boil
  • Add the fish pieces, cover and cook for another 6-8 minutes
  • Top it off with some ghee and garam masala powder and switch off the heat

Kankrar jhal

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Light and tasty, this crab curry can be made in under an hour (and is a keeper of a recipe for the post-pujo days too).

Ingredients:

  • Crab: 500gm
  • Finely chopped onion: 2 large
  • Ginger, garlic and green chilli paste: 2 tablespoons
  • Tomato cut into medium dices: 2 large
  • Potatoes cut into medium dices: 2 large
  • Slit green chilli: 2
  • Turmeric powder: 2 tablespoon for marination; 1 teaspoon for gravy
  • Kashmiri red chilli powder: 1 tablespoon
  • Cumin powder: 1 tablespoon
  • Coriander powder: 2 tablespoons
  • Roasted whole garam masala powder: 1 tablespoon
  • Ghee: 2 tablespoons
  • Bay leaf: 1
  • Whole garam masala: 1 teaspoon
  • Mustard oil
  • Salt
  • Sugar

Recipe:

  • Marinate crabs in salt and turmeric powder and leave aside for 5-10 minutes
  • Marinate the potatoes with a pinch of salt and turmeric powder and deep fry in mustard oil until light brown
  • Now, take a large enough kadhai, add fresh mustard oil and let it heat
  • Add bay leaf and roasted whole garam masala, and allow the spices to temper well
  • Add chopped onions and cook on medium flame until they turn golden brown
  • Now add ginger, green chilli and garlic paste, turmeric powder, red chilli powder and cumin and coriander powder and mix well. Cook for 6-7 minutes on low to medium flame
  • Add the crabs and cook for 20-25 minutes on low flame
  • Add lukewarm water, salt and sugar, slit green chillies, diced tomatoes and potatoes and cover and cook until the potatoes are ready
  • Check seasoning, add garam masala powder and ghee and serve hot

Aata’r trifle

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Trifle, but with a twist…

Ingredients:

  • Aata or custard apple, scooped and deseeded: 2
  • Milk Maid: 1 cup for filling; 3 tablespoons for garnish
  • Grated cottage cheese: 1 cup
  • Milk soaked raisins: 10-12
  • Brown sugar: 4 tablespoons for filling; 1 tablespoon for garnish
  • Finely chopped pistachios: 5-7
  • Full fat milk: 7-8 tablespoons
  • Full fat cream: 100 gm
  • Unsalted butter: 3 tablespoons
  • Custard powder: 3-4 tablespoons
  • Full fat milk: 300 gm
  • Powdered sugar: 3-4 tablespoons

Recipe:

  • Take the custard apple in a mixing bowl and mash gently with a fork
  • Whip the cream until it is fluffy and airy
  • In a wok, add butter and melt
  • Add the brown sugar and caramelise 
  • Now add grated cottage cheese and cook on low flame for 5-7 minutes or until the cottage cheese and brown sugar has mixed well
  • Add Milk Maid and mix well. Cook for another 3-4 minutes on low flame and remove from the flame. Let the filling cool
  • In a separate utensil, add full fat milk and heat
  • Meanwhile, take the custard powder and a few spoons of milk and make a runny paste that is lump free
  • Add custard powder to the milk, stir well and cook for 2-3 minutes and then add sugar
  • Cook the custard until it is thick and turn off the flame. Allow it to cool
  • In serving utensil of your choice, start plating the trifle with a layer of custard apple, custard, cottage cheese, dry fruits, custard, whipped cream
  • Serve chilled and dig in!

Tip:

  • You can add cake of your choice in the layers if you like
Last updated on 30.09.22, 05:50 PM
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