The Slow Fire Chef Ep 12: DURGA PUJA BHOG

 From the land of her origins, Head Chef Semanti brings the authentic recipes for preparing a meal to welcome Goddess Durga! This is Episode 12: DURGA PUJA BHOG !

The recipe texts for each dish is posted below: Bhoger Khichuri Ingredients: Moong dal (petite yellow lentil) - 2 cups Rice - 2 cups Potato - 1 (cut in 4) Cauliflower - 8 florets Ghee - 4 tablespoons Cardamom - 4 Clove - 4 Cinnamon - 1/2 inch stick Cumin seeds - I teaspoon Cumin powder - 2 teaspoons Red chilli powder - 1 teaspoon Ginger grated - 1 teaspoon Bay leaf - 2 Whole Dry red chilli - 2 Bengali Garam masala powder (cardamom, clove, cinnamon, pepper ground together) - 1 teaspoon Turmeric Sugar - 1 teaspoon Salt - to taste Method: Wash & soak the rice Dry roast the dal till light brown in colour. Wash and soak in water for 1 hour. Saute the cauliflower and potato in oil. Keep aside. Heat the ghee in a large pot Add the bay leaf & whole cardamom, clove, cinnamon and dry red chillies. Saute for 30 seconds Add the cumin seeds and wait tillit sputters. Add the cumin powder with a dash of water, and the grated ginger and red chilli powder. Add the dal with 1 cup of water and salt to taste. Bring to a boil then cover and let it simmer on slow fire. When the dal is semi soft add the rice and some more water. Add 1/2 teaspoon turmeric. Keep stirring from time to time to ensure it is not sticking to the bottom of the pot. Add more water if necessary. The final khichuri has a porridge like consistency. Add the sauteed veggies when the rice is almost done. One can add peas as well. Peas don't need sauteing. When the veggies are done add the garam masala powder and sugar and mix well. Check for seasoning and adjust. Garnish with a spoonful of ghee and serve steaming hot. If you are cooking this in the pressure cooker - cook the dal for 1 whistle with 2 cups of water. (Same measuring cup as used to measure out the dal and rice. Switch off flame. When pressure reduces open and add the rice, veggies, turmeric, sugar, garam masala and 4 cups of water. Cook for 1 whistle and a few minutes. Beguni Halve and slice the brinjal Make a thick batter with Bengal gram, salt, water and a little oil. Coat the brinjal with the batter and deep fry. Keep the flame low to medium so that the batter doesn't burn. Labra (stir fried mixed vegetables) Ingredients: A mix of brinjal, cabbage, radish, broad beans, pumpkin, potato cut in large pieces. 2 tablespoon mustard oil 1 teaspoon paanch phoron (seeds of nigella, fennel, celery, fenugreek and cumin mixed in equal quantities) 1 bay leaf 2 dry red chillies 1 teaspoon grated ginger Salt, sugar, turmeric Method: Heat the oil to smoking. Add the bay leaf, paanch phoron and dry red chillies. Saute for 30 seconds Add the vegetables, salt, turmeric and a pinch of sugar. Green chillies optional. Stir till all the veggies are coated in the oil. Cover and cook on slow fire. Keep stirring from time to time till the veggies are nice and soft. Tomato Chutney Ingredients: Tomato 500 gms - quartered Mustard oil - 2 teaspoons Paanch phoron - 1/2 teaspoon Bay leaf - 1 Dry red chilli - 1 Bhaja masala - 1/2 teaspoon (optional) Sugar - 10 heaped teaspoons or to taste Salt - 1/2 teaspoon Tamarind paste 1 tablespoon or juice of 1 lemon Method: Heat oil. Add the bay leaf, paanch phoron, dry red chilli. Saute for 30 seconds. Add the tomatoes and salt. Cover and cook on slow fire till tomato is semi soft. Uncover and cook for another 5 minutes. Add the sugar. Cover and let it cook till the sugar is melted and there is a thickish gravy. Add the tamarind paste. Adjust seasoning. Sprinkle the bhaja masala and mix. Take off fire - cool. Payesh Ingredients: Milk - 1 litre Rice - 1 small fistful Cardamom - 2 Khejurer gud or sugar as per taste Salt - 1 pinch Mixed dry fruits (optional) - a handful Method: Wash and soak the rice Bring the milk to a boil and then let it simmer till it reduces to half. Keep stirring and mixing the thin films of cream that keeps forming on top. Crush the cardamom and add to the milk. Also keep scraping the bottom of the pan to make sure the milk solids are not settling down and burning. Crumble the rice grains and add when the milk has reduced to half. Keep cooking till rice is really soft. If adding dry fruits put it in now. Cook for another 5 minutes. Take off flame. Cool for 5 minutes then grate the gud and mix it in. Can be served hot or chilled --------------------------------------------------------------------------------------------------------

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