DURGA PUJA BHOG RECIPE – BENGALI BHOG THALI ❤️
What is bhog?
Bhog is a prasad that is circulated to the fans on the seventh (Saptami), eighth (Ashtami) and ninth (Navami) day of Durga puja. It is veggie lover and doesn't actually contain onion or garlic. Bhog principally contains delectable Bengali dishes like khichuri, chorchori, chutney, beguni or started bhaja, luchi, payesh, mishti doi or roshogolla. Numerous puja boards of trustees likewise offer pulao, labra, alur dom, cholar dal, aloo phulkopir dalna, chanar dalna and so forth.
This recipe incorporates:
Khichuri or khichdi:
Bengali Khichuri or bhoger khichuri is a one-pot dish that is made with moong dal, rice and a couple of flavors. Generally it is made with gobindobhog rice, which is a short-grain assortment of rice. Yet, here I have made it with basmati rice.
Chorchori:
Chorchori is a customary Bengali dish that comprises of different vegetables. It is really sound and nutritious. In this dish, a wide range of vegetables like potato, spinach, pumpkin, radish and so on are cooked along with panch phoran (which is a mix of 5 flavors), asafoetida and a lot of different flavors.
Tomato Chutney:
This Bengali tomato chutney is made with tomatoes, ginger, sugar, panch phoran and a couple of different fixings. It is really simple to make and tastes flavorful.
Bengali Chaler Payesh:
Chaler payesh implies rice kheer. It is a Bengali rice pudding made with gobindobhog rice, milk and sugar. Also, it is seasoned with cardamom powder. This sweet has a smooth and rich surface.
Beguni:
Beguni or eggplant squander or hitter broiled brinjal is a customary Bengali bite. It is ready by cutting the eggplants and covering it with besan or gram flour player prior to being rotisserie in hot oil.
To Make Bhoger Khichuri
Planning Time: 5 min | Cook Time: 25 min | Absolute Time: 30 min
Fixings:
1/2 cup basmati rice, or gobindobhog rice
1/2 cup yellow or dhuli moong dal
2 red chillies, dried
1 tsp cumin seeds
1/2 tsp hing or asafoetida
1 medium-sized tomato, hacked
1.5 tbsp ginger, ground
Salt to taste, I have added 1.5 tsp
2 tsp sugar
1 tsp turmeric powder
2 tsp coriander powder
3-4 cups water
2-3 green chillies
5 green cardamoms, generally squashed
2-inch cinnamon, generally squashed
3 cloves, generally squashed
2 tbsp mustard oil
2-3 tbsp ghee or explained spread
Cooking Bearings:
Take a weighty lined pot, add the unwashed moong dal and dry dish it over medium-high fire. You really want to cook it while mixing consistently, for 3-4 minutes or until the shade of the dal changes from yellow to light brown/mustard (actually look at the above picture) and it begins giving out a nutty fragrance. Move it to a bowl and quickly wash it with water. Keep it to the side.
Empty rice into a similar pot and dry dish it for 2-3minutes. Continue to mix until its variety changes to pale earthy colored tone (actually look at the above picture). Move it to a bowl and wash it with water. Keep it to the side.
Wipe a similar container with a material or kitchen towel. Pour mustard oil and intensity it over medium fire until it begins to smoke. Then add dried red chillies and cumin. Allow the seeds to splutter. After that bring down the fire and add hing. Blend well and cook for a couple of moments.
Add tomato, ginger and salt. Blend well and cook over low fire for a couple of moments until the tomato mellow
Add sugar, turmeric powder and coriander powder. Mix it and cook for 2-3 minutes.
Then, at that point, add the washed rice and dal. Give it a decent blend.
Pour water and blend well. You might require 3-4 cups of water. Begin with 3 cups and you can add more if the khichdi begins drying out while the rice and dal are not cooked totally. Here I have utilized 3.5 cups of water.
Add green chillies and increment the fire to high. Allow it to bubble for a couple of moments until the rice and dal are cooked through.
Switch the fire off. Add squashed green cardamom, cinnamon, cloves and pour ghee over the top. Blend well. Serve hot.
To Make Chorchori:
Planning Time: 5 min | Cook Time: 35 min | All out Time: 40 min
Fixings:
1 enormous aloo or potato, cut into huge pieces
150 g red or yellow kaddu pumpkin, cut into enormous pieces
1 medium mooli or radish, cut into enormous pieces
1/2 kg palak or spinach, generally cleaved
1 medium baingan or brinjal, cut into enormous pieces
2 turai or furrowed gourd, cut into enormous pieces
1 tbsp panch phoron
1/2 tsp hing or asafoetida
2 tsp sugar
Salt to taste, I have added 1 ¼ tsp
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red stew powder
1 tbsp mustard powder, blended in 1/4 cup water
4 green chillies
4 tbsp mustard oil
Cooking Headings:
Heat 3 tbsp mustard oil in a weighty lined pot over medium-high or medium fire. After it begins to smoke, add panch phoran and asafoetida. Cook for a couple of moments.
Add the potato pieces and cook them for 2 minutes.
Then add pumpkin and radish. Blend well. Cook them for 1-2 minutes.
Add brinjal and edge gourd. Give them a blend.
Add the slashed spinach. Blend everything well and cook for another 1-2 minutes.
Add salt, sugar, turmeric powder, coriander powder and red bean stew powder. Blend well. Bring down the fire to medium or medium-low. Cover with a top and cook for 10 minutes.
Following 10 minutes, reveal and pour the mustard powder slurry for example mustard powder blended in 1/4 cup water.
Blend well and add green entire chillies. Cover once more and cook for 3-4 minutes.
Reveal and build the fire to high or medium-high. Allow it to bubble for 10-15 minutes until all the water dissipates. Mix often.
Switch the fire off. Pour 1 tbsp mustard oil over the chorchori and blend well. Serve hot.
To Make Tomato Chutney
Planning Time: 5 min | Cook Time: 25 min | Absolute Time: 30 min
Fixings:
1/2 kg tomatoes, cut into solid shapes
1 tbsp beetroot, ground
1/2 tbsp ginger, ground
8-10 raisins
1 tsp panch phoran
2 red chillies, dried
1/2 tsp turmeric powder
1 tsp salt, or add it as per your taste
1/3 cup sugar
1.5 tbsp mustard oil
Cooking Bearings:
Heat mustard oil in a non-stick dish over medium fire. Add panch phoran and dried red chillies. Allow the seeds to splutter.
Add cleaved tomatoes and give it a blend.
Then add salt and turmeric powder. Blend well.
Cover with a top and cook for 10-15 minutes. Or on the other hand until the tomatoes become delicate and soft.
Then add ground beetroot and ginger. Beetroot gives a lovely tone to the chutney. Blend well.
Once more, add sugar and blend.
Cover with a top and cook for 10-15 minutes. Or on the other hand until the tomatoes become delicate and soft.
Then add ground beetroot and ginger. Beetroot gives a wonderful variety to the chutney. Blend well.
Once more, add sugar and blend.
Cover with a top and cook for 2-3 minutes or until the sugar liquefies.
Uncover and add raisins. Heat it to the point of boiling. Permit it to cook for 5 minutes. All the water will vanish and the chutney will thicken marginally.
To Make Payesh
Planning Time: 5 min | Cook Time: 20 min | All out Time: 25 min
Fixings:
4 cups full-fat or entire milk
2 tbsp rice, gobindobhog rice or kalanamak rice
1/3 cup sugar
8-10 raisins, absorbed warm water
6-8 cashews, cleaved
8-10 almonds, cleaved
1 tsp green cardamom powder
Cooking Headings:
Empty milk into a weighty lined pot. Heat it to the point of boiling over medium intensity.
Keep on cooking it while blending much of the time until it diminishes to 3/4 of its unique amount.
Add flushed rice and give it a blend. Permit it to cook for 8-10 minutes or until the rice is cooked totally. Keep on mixing it much of the time.
Add sugar and splashed raisins. Give it a blend. Cook it for a couple of moments until the sugar dissolves.
Switch the fire off. Add hacked cashews, almonds and green cardamom powder. Blend well. You can either serve it hot or cold.
Durga Puja Bhog Recipe - Bengali Bhog Thali
Empty every one of the dishes into the serving plate/thali. Present with fresh beguni and papad.
Enjoy 😋
Jay Mata Di ❤️
Jay Maa Durga ❤️
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