All the Indian festivals are full of enjoyment with great revels and festival food. Festival of Durga Puja is celebrated on grand scale with all the people of community taking part in community celebrations. It goes on for full ten days. A full array of customary Bengali dishes is prepared on these ten days. The main feature of these dishes is they are easy to get ready and great in taste.
Take 4 potatoes (medium size), Oil-1 cup, Green Chilies- 3, Bay leafs – 2
Grind to Paste: 2 tbsp poppy seeds, 3 green chilies, ½ tsp turmeric powder and salt to taste.
Boil and peel potatoes. Cut potatoes in cubes and smear the prepared paste over them. Take a pan and heat oil. Put bay leaf and green chillies and fry them now add potatoes to it and shallow fry on low flame with stirring for 1-2 minutes.
Take 2¼ liter Milk (Full cream), 500 gm Sugar, 25 gm Yogurt and a earthen pot (handi – deep bowl)
Boil the milk for about 45 minutes with 300 gm of sugar in it. Keep stirring it occasionally. It will get the milk reduced by 40 % and will get it light brown in color. Now take rest of the sugar and put in heavy bottom pan and boil with 50 ml of water. Put off the flame when this mixture turns brown. Add this mixture slowly top the milk and boil it again for 15 minutes. Put off the fire and beat the milk in a jar till it is lukewarm. Pour this milk in the earthen pot and after 5 minutes, add yogurt keep it at a warm place for 8-10 hours and do nut disturb it after that, keep it in the refrigerator to chill it.
Take milk – ½ liters, Lemon Juice – ¼ tsp, Maida- 2 tsp, Sugar – 1 cup, water – 1 cup, ¼ Rosewater essences
Boil milk and remove from heat. Add lemon juice and strain whey and keep “chenna”, the thick part of the milk. Wash this chenna under cold water and strain extra water by using cloth. Rub it well and mix flour and knead it into soft dough prepare some small balls out the dough. Prepare the sugar syrup and boil chenna balls in it for 15 minutes they will puff up and then add essence.