Easy-to-Make Bengali Recipes for Durga Puja

Bengali egg rolls

Egg Roll

Ingredients:
250 gms Flour
Eggs (as per servings)
1 cucumber
2 onions
2 green chillies
Tomato ketchup
Chaat masala
Milk

Method:

1. Make the dough with the flour for the parathas.
2. Heat oil in a pan and fry the parathas.
3. In a separate bowl, beat an egg by adding a teaspoon of milk and salt.
4. Pour the egg on the paratha and spread it evenly.
5. Toss the paratha upside down allowing the egg to cook.
6. Garnish it with chopped cucumber, onions, chillies and tomato ketchup.
7. Sprinkle some chaat masala and roll it in a butter paper.

Fish chop

Ingredients:

500 gms fish fillet (de-veined)
2 potatoes (boiled & peeled)
Grated ginger
3-4 cloves garlic
2 Onions
Red chilli powder
Garam masala
1 egg,
Bread crumbs
Cooking oil
Salt as per taste
Lemon juice

Method:

1. In a pan, fry the chopped onions along with ginger and garlic.
2. Mash the potatoes.
3. Once the onions are fried, add the fish and all the spices.
4. Cook it well and then add the mashed potatoes.
5. Make chops as per your desired shape out of the stuffing.
6. Dip them in the egg batter and smear it with the breadcrumb. Deep fry.
7. Garnish it with lemon juice, fresh coriander and chopped onions.

Dum Aloo

Ingredients:

1/2 kg small round potatoes (boiled & peeled)
1/4 cup onion paste
1/2 tsp grated ginger
1/2 tsp garlic paste
1/4 cup tomato puree
1/4 cup yoghurt
1 tsp turmeric powder
1/2 tsp garam masala
1 tsp red chilli powder
1 tsp sugar
3 green cardamoms
1 cinnamon stick
2 cloves
2 bay leaves
1/4 tsp asafoetida
2 green chillies
Coriander leaves
Salt as per taste
Cooking oil

Method:

1. Heat oil in a pan and saute the potatoes with turmeric and salt till they are golden. Keep it aside.
2. In the same pan, fry the onion paste with ginger and garlic till it turns brown.
3. Add the bay leaves, cardamom, cinnamon, cloves and asafoetida and sauté.
4. Add the tomato puree and keep frying it.
5. Add the red chilli powder, garam masala, salt, sugar and curd and cook by covering the lid.
6. Finally add the potatoes and mix everything. Let it cook till the masala thickens.
7. Garnish with fresh coriander.

Rice kheer

Ingredients:
1 & ½ litre whole milk
2/3 cup Basmati rice
1 cup sugar
Raisins

Method:

1. Boil milk on low flame by stirring it frequently.
2. Add the rice once the milk comes to a boil. Be careful with the milk as it might stick to the bottom of the pan.
3. Add the sugar once the rice is cooked. Keep stirring it occasionally till the milk reduces. The texture should be such that it does not flow.
4. Turn off the gas and garnish it with raisins.

Image courtesy: © Thinkstock photos/ Getty Images

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