Recipes for Indian festivals - Durga Pooja

"Navami"  or the nineth day of Durga Puja
 

Ingredients:
Basmati rice- 120gms
Chopped carrot-200 gm
Chopped potato-120gms
Chopped onion-120gms
Chopped peas-120gms
Chopped Frenchbeans-120gms
Bay leaf-4 pc
Salt- to taste
Cloves/long cardamom/elaichi-8pcs
Cumin seed -2 tsp
oil-4 tsp / 20gm

Preparation time : 30 minutes
Serving: 4 person

Steps:
-Boil water, double the measure of rice in a large pan and boil it.
-When water boils, add the rice and cook in medium heat.
-Drain the starch and wash in cold water to remove starch thoroughly.
-Fry the cumin seed, bay leaf (tej pata) and let it sizzle.
-Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well.
-Add salt according to taste.
-Add the cooked rice and mix well in low flame.
-Serve hot.

Ingredients:
Cottage cheese or Panir- 250 gms
Potatoes- 4
Onion-2 medium size(1 finely sliced and the other paste)
Turmeric powder- 1/2tbls 
Ginger paste- 1 tablespoon
Oil-4 tablespoon
Dahi-4 tablespoon
Bay leaves-
Garam masala paste-1 teaspoon
Water- 2 cups
Salt to taste
Sugar-1/2 teaspoon

Steps:
-Cut the Paneer into small 1 inch squares.
-Fry lightly and keep aside.
-Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown.
-Add all the masala pastes except garam masala and fry till the masala is cooked.
-Add the dahi blended with a little water. -Stir. 
-Add 1 and half cup water, salt and sugar to taste.
-Stir and bring to boil.
-Add potatoes. Cover and simmer till the potatoes are done.
-Then add the paneer pieces. Stir.
-Add the garam masala paste.
-Simmer for 5 mins. and remove from fire.

Ingredients:
1 eggplant
1 cup besan or chick-pea flour.
1 teaspoon oil.
water to make besan paste.
1/2 teaspoon posto (poppy seeds).
1/2 teaspoon chili powder.
salt to taste.
oil for deep frying.
a pinch of baking soda (optional).

Steps:
-Pour besan in a large bowl and add 1 teaspoon oil.
-Mix thoroughly. Add water and make batter with a relatively thick consistency.
-Add the posto, and chili powder and salt and whip batter well.
-Set aside for 1/2an hour.
-Cut the brinjal into rounds and then slice them into half.
-Dip the pieces in the batter and deep fry them.
-remove them until rich brown and drain extra oil on absorbed paper and serve.

Ingredients:
250 gms. tomatoes, cut in four
1/4 teaspoon of ginger cut into strips
1/4 teaspoon red chili powder or chopped green chill.
1 tablespoon raisins, soaked and cleaned in water
1/8 teaspoon panch phoron
1 teaspoon mustard oil
salt and sugar to taste

 Steps:
- Heat mustard oil in a pan.
- Add panch phoron to hot oil and fry till spluttering stops.
- Add chopped tomatoes. Stir well.
- Add salt, cover and simmer 10 minutes.
- Remove cover. Add ginger strips, chopped chili and raisins.
- Add 2-3 tablespoons sugar and a cup of water.
- Continue simmering until tomato chutney thickens and is cooked.
- Serve cold.

Ingredients:
Besan (chick-pea flours)250gms
A pinch of bicarbonate of soda
Powdered rice- 50gms
Water-1 and 
half cup oil for deep frying-1 and half cup Sugar- 4 cups
Water- 4 cups for making syrup

Steps:
-In a pan heat together 4 cups of sugar and water.
-Let it boil and simmer until the syrup is of medium consistency.
-Remove from fire and allow it to cool.
-Blend together besan and 1 and half cup of water.
-Mix the powdered rice and bicarbonate of soda.
-Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil.
-Fry until crisp not brown.
-Remove from oil with a slotted spoon.
-Drain out the oil in a paper.
-While still hot pour in the prepared syrup.
-Continue this until the besan mixture is over.
-After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish.

Ingredients:
1 tin condensed milk.
1 tablespoon unsweetened yogurt.
4 tablespoon sugar. 

 Steps:
-Heat oven to 400 degree Fahrenheit.
-Whip condensed milk, sugar and yogurt till smooth and fluffy.
-Pour into a ceramic bowl.
-Set the bowl in the heated oven.
-Remove it after half an hour