Durga Puja, the most celebrated festival in Bengal, is not just a time for religious fervor but also a culinary delight. Bengali cuisine is renowned for its rich and diverse flavors, and during Durga Puja, families come together to prepare and savor traditional dishes that are an integral part of the festivities.
Here are six traditional Bengali recipes that are a must-try during Durga Puja:
1. Shorshe Ilish (Mustard Hilsa Fish)
Ingredients:
- Fresh Hilsa fish fillets
- Mustard paste
- Green chilies
- Turmeric powder
- Salt
- Mustard oil
Making Process:
- Clean and wash the Hilsa fish fillets thoroughly.
- In a bowl, mix mustard paste, green chili paste, a pinch of turmeric, and salt to taste.
- Coat the fish fillets with this mixture and let them marinate for 15-20 minutes.
- Heat mustard oil in a pan, and gently fry the marinated fish until they turn golden.
- Serve the Shorshe Ilish hot with steamed rice.
2. Luchi and Cholar Dal
Ingredients for Luchi:
- All-purpose flour
- Salt
- Water
- Ghee (clarified butter)
- Oil for frying
Ingredients for Cholar Dal:
- Split Bengal gram (chana dal)
- Ghee
- Whole spices (cinnamon, cardamom, cloves)
- Bay leaves
- Ginger
- Green chilies
- Sugar
- Garam masala
- Coconut (grated)
Making Process:
Luchi:
- Mix all-purpose flour, a pinch of salt, and water to make a soft dough.
- Divide the dough into small balls and roll them into discs.
- Heat ghee and oil in a pan and fry the luchis until they puff up and turn golden.
Cholar Dal:
- Boil chana dal until tender, then drain.
- In a separate pan, heat ghee and add whole spices, bay leaves, grated ginger, and green chilies.
- Add boiled dal, sugar, garam masala, and grated coconut.
- Cook until the dal is well flavored.
3. Alur Dum (Potato Curry)
Ingredients:
- Baby potatoes
- Tomatoes
- Ginger-garlic paste
- Red chili powder
- Turmeric powder
- Garam masala
- Mustard oil
- Salt
Making Process:
- Boil the baby potatoes until they are almost cooked, then peel and set aside.
- Heat mustard oil in a pan and fry the potatoes until they turn golden brown. Remove and set aside.
- In the same pan, add ginger-garlic paste, chopped tomatoes, and spices. Cook until the oil separates.
- Add the fried potatoes and cook until they are fully coated with the spicy tomato gravy.
4. Mishti Pulao (Sweet Pilaf)
Ingredients:
- Basmati rice
- Ghee
- Whole spices (cinnamon, cardamom, cloves)
- Cashews
- Raisins
- Sugar
- Saffron strands (soaked in warm milk)
Making Process:
- Wash and soak Basmati rice for 30 minutes, then drain.
- In a large pot, heat ghee and add whole spices.
- Add cashews and raisins and sauté until they turn golden.
- Add the drained rice and sauté for a few minutes.
- Add sugar and saffron-infused milk, and cook the rice until it’s fluffy and sweet.
5. Mutton Kosha
Ingredients:
- Mutton pieces
- Yogurt
- Ginger-garlic paste
- Red chili powder
- Garam masala
- Mustard oil
- Onions
- Tomatoes
- Whole spices (bay leaves, cardamom, cinnamon)
Making Process:
- Marinate mutton pieces in yogurt, ginger-garlic paste, red chili powder, and garam masala.
- Heat mustard oil in a heavy-bottomed pan and add whole spices.
- Add chopped onions and sauté until they turn golden.
- Add marinated mutton and cook until it’s browned.
- Add tomatoes and cook until they soften.
- Simmer on low heat until the mutton is tender and the gravy is thick.
6. Sandesh
Ingredients:
- Paneer (cottage cheese)
- Sugar
- Cardamom powder
- Saffron strands
- Chopped pistachios
Making Process:
- Knead paneer until smooth, then add sugar and cardamom powder.
- Cook the mixture on low heat until it thickens.
- Transfer it to a plate, garnish with saffron strands and chopped pistachios, and let it set.
- Cut into pieces and serve.
These traditional Bengali recipes showcase the depth and diversity of flavors in Bengali cuisine. During Durga Puja, families and communities come together to prepare and share these delectable dishes, creating an atmosphere of warmth and celebration that is truly unique to this festive time in Bengal.