Simple Way to Make Favorite Durga Sasti Lunch Platter
Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Favorite Durga Sasti Lunch Platter. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Durga Sasti Lunch Platter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Durga Sasti Lunch Platter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Durga Sasti Lunch Platter is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Durga Sasti Lunch Platter estimated approx Preparation time-15 mins, Cooking time-1h.
To begin with this recipe, we have to prepare a few ingredients. You can have Durga Sasti Lunch Platter using 50 ingredients and 19 steps. Here is how you cook it.
#fest To a Bengal Durga Sasti is a very significant day and lunch made on Durga Sasti Day is very special. Every Mother would fast for the welfare of their child or children and my Late Mom always made my favourite platter on every Durga Sasti Day
Ingredients and spices that need to be Prepare to make Durga Sasti Lunch Platter:
- For Khichuri
- 1 cup Moong Dal
- 1 cup Gobindobhog Rice
- 1 Tbsp ginger paste
- 1 Tbsp cashew nuts
- 1 Tbsp raisins
- 2-3 green chilies
- as required Ghee
- 1 tsp whole garam masala of cinnamon stick, cloves and green cardamoms
- 1 bay leaf
- as per taste Salt
- For Phulkopi
- 1 medium size cauliflower
- 2-3 medium size potatoes
- 1 Tbsp ginger paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 whole red chilli
- as required Mustard oil
- as per taste Salt
- As needed For garnish - garam masala powder and ghee
- For Shaak
- 1 sprig spinach
- 1 whole red chilli
- 1/2 tsp nigella seeds
- as per taste Salt
- as required Mustard oil
- For Begun Bhaaja
- 1 medium size Aubergine
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- as per taste Salt
- As needed- Mustard oil
- Narkol Bhaaja
- 3-4 Slices coconut
- as needed Oil to fry
- Tomato-Khejur Chutney
- 2-3 medium size tomatoes
- 3-4 dates
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 3-4 cashew nuts
- 3-4 raisins
- 1 Bay leaf
- 1 whole red chilli
- 1/2 tsp Panch phoron
- as per taste Salt
- as per taste Sugar
- as required Oil
Steps to make to make Durga Sasti Lunch Platter
- For Begun Bhaja - Wash the Aubergine and smear with red chilli powder, turmeric powder and salt, set aside for 5 mins
- In a wok heat oil and fry the Aubergine well on both sides - each side 2-3 mins, set aside
- Narkol Bhaaja - In a pan heat oil and fry the Coconut slices until title brown in colour. Set aside
- Shaak - wash the Baby Spinach well. Chop them fine.
- In a pan heat oil, add whole red chilli, 1/2 tsp nigella and add the spinach, add salt and cover to cook to release water.
- Once done, stir once and set aside
- Tomato - Khejur Chutney - wash the tomatoes and cut them into cubes, deseed the dates and cut into strips.
- In a pan heat oil, add whole red chilli and panch Phoron, stir 2-3 seconds, add cubed tomato, stir and cover to cook. Once softened add Khejur, Kishmish and cashew nuts, cook until well mixed
- Add sugar and cover to cook for 3-5 mins, add little water if need be, add turmeric powder, red chilli powder, salt and mix well, set aside
- For Khichudi - in a pan dry roast Moong Dal on medium flame, set aside and soak in water for 5 mins. Soak Gobindobhog rice for 10 mins.
- In a pan heat ghee and fry the raisins and cashew nuts and set aside
- In the same pan heat more ghee and add whole garam masala, add the drained Rice and Dal, fry, add ginger paste
- Stir to mix well, add green chilies and stir, add 3 cups hot water, add red chilli powder, salt and on low flame cook covered
- In between lift the cover to stir. The rice and Dal consistency should be thick, add ghee from top and garam masala powder. Set aside
- For Phulkopi - Wash and cut the cauliflower florets, peel the potatoes and cut them into small pieces
- In a pan heat oil and add whole red chilli, cumin seeds and add the florets and potatoes, fry until brown in colour
- Add ginger paste, turmeric powder, red chilli powder, green chilies, salt and mix well. Add 3/4 cup hot water and cover to cook on medium flame, lift the cover to see the potatoes and cauliflower are cooked after 7-8 mins.
- Garnish with garam masala powder and ghee and set aside
- Plate on banana leaf and enjoy
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