Скачать или смотреть Saraswati Puja Special Bhog/সরস্বতী পূজার ভোগ রান্না/পরদিন সকালে দধিকরমা,ঠাকুর ভাসান

From #rubiscookery ,
Today's Recipe :
#Saraswati_Puja_Special_vog,
#সরস্বতী_পূজার_ভোগ_রান্না
#পরদিন_সকালে_দধিকরমা_ঠাকুর_ভাসান

Ingredients/ Process,
1. KHICHURI : - Moong Dal; Fry in Golden Colour. Mix with
Gobindavhog Atop Rice ( 2 times of quantity of Dal)
Wash together well. Drain water,
In a hot pan, take 3 tbsp Mustard Oil. Add 1 dry red chilli, 1 tsp Cumin seeds, 3 Free Cardamom, 1 inch Cinnamon Stick, 2 Cloves, & 2 bay leaves. Add water-free Rice & Dal/Pulses. Add 2 tbsp Ginger paste, 1 tsp Cumin Powder, 1 tsp Coriender Powder, 1 tsp Kashmiri Mirch Powder, 1 tbsp Turmeric powder, 1 big size Tomato (cut in pieces), 1 tbsp Rock Salt, 1 tbsp Sugar & Cashew, Raisins, Pea-nut (peeled), Green Peas (all fried in ghee). Mix Well. Transfer all items in a pressure Cooker and add water ( 2 times of the quantity of rice & Pulses). Put off the gas oven immediately after one whistle is blown. Add 1 tsp Garam Masala & 2 tbsp Ghee.

2. 5 types of Bhagi (Potato, Pumpkin, Brinjal, Pointed Gourd & Ladies Finger) : Marinate with salt & turmeric Powder and fry in Cooking Oil.

3. Spinach Curry (Palong Shisher Curry) : 2 tbsp Mustard Oil, 1 dry red chilli, 1 panch foron, 2 Bay leaves, Cabbage, Pumpkin, Potato, ladies Finger, Brinjal, Pointed Gourd, Beans ETC. or as per your choice. ( Cut all vegetables in pieces and wash properly). Add 1 tsp rock Salt, 1 tsp Sugar, 1 tsp Turmeric Powder, 1 tbsp Ginger Paste, 1 tsp Red Chilli Powder, 1 tsp Cumin Powder. Cover for 5 mins in medium flame. Then add Spinach leaves with sticks. Cover for 3 minutes in medium flame. When the water content almost dries up, add 1 tbsp wheat flour, 1 tsp Ghee & 1/2 tsp Garam Masala.

4. Paneer Curry : Take 200 gm (or as you like): Cut in pieces of cube shape, Fry paneer lightly in 2 tbsp cooking oil and keep aside. In the residual oil, add 1 dry red chilli, 1/2 tsp Cumin seeds, 1 bay leaf. Add 1 Capsicum & 1 Tomato (cut in pieces ). Add 1/2 cup green peas. Saute. Add 1 tbsp Ginger paste, 1 tsp Cumin Powder, 1/2 tsp Coriender Powder , 1/2 tsp Turmeric Powder, 1/2 tsp Red Chilli powder, 1/2 tsp Rock Salt, 1/2 tsp Sugar. Add 1/2 cup water. Cover for 5 mins. Add Fried Paneer. Mix well. Add 1/2 tsp Garam Masala Powder.

5. Tomator Chutni : In a hot pan, take 1 tbsp Cooking oil, add 1/2 tsp Panchforon, Tomato pieces (seedless), 1/4th tsp Rock Salt, Cashew & Raisins (varieties dry fruits as per choice), Aamsatta, Seedless Dates, 1/2 cup Sugar, lemdson Juice (1/2 lemon).

6. Payes : Take 1/2 litre Milk in a hot pan : while thickens, add 1/4th cup Gobindabhog Atop Rice (wash well and make water-free). When the rice is half-boiled, add 150 gm date- juggery, Cashew, raisins.

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