With only a few weeks left for Durga Puja, who wouldn’t want a special bhog recipe from the old aristocratic families of West Bengal on this special occasion. The private puja festivities of the old wealthy families have a distinct touch to them. From Shashti to Dashami, ‘Bhog’ or Prasad consists of dishes like puris, dal ball curry. Spiced potatoes, five different types of fried vegetables, sooji pudding, chutney, sweets and curd.
From the seventh to the ninth day of Durga Utsav, the food served at the pandals includes white rice, kegeri, pilaf, mixed vegetables, cabbage and cauliflower stew, rice pudding, chutney and curd. Of these, Kedgeri (locally called Khichdi) is the most important dish. Here’s how you make it at home:
Component:
two cups moong dal
two cups boiled rice
four to five pieces of potatoes
Frozen Cauliflower: 250 grams
four pieces of tomato
4-5 cinnamon sticks
cloves
small cardamom
1 tsp cumin
3 dry red chilies
3-4 bay leaves
2-3 tbsp ginger paste
3 tbsp turmeric
3 tbsp cumin powder
salt to taste
a spoonful of sugar
5 tbsp oil
1-2 tbsp flavored ghee
9-10 cups hot water
Method:
First of all, put the pan on the gas and fry the lentils till they turn brown. Now put oil in a big pot and heat it. After a while, reduce the flame and fry the potato pieces till they become soft. After this, fry the cabbage pieces till they turn light brown. Add a little ginger paste to cumin and turmeric powder.
Add to the pre-fried moong dal and stir for a while. After a while, add 7 cups of hot water to it. After 4-5 minutes open the lid and add fried potatoes and cauliflower and keep stirring it in between. Make sure it doesn’t stick to the pot. Lastly, heat ghee in a small pan. When hot, stir it with garam masala powder and mix it in the khichdi. Serve it hot.
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