Kali Puja Recipes

• 1 cup Rice (washed and soaked for half hour)
• 1 cup Masoor Dal (washed and soaked for half hour)
• 1 tbsp Channa Dal (washed and soaked for half hour)
• 1/2 cup Peas, shelled
• 1 Bay Leaf
• 3 Green Cardamoms
• 1" stick Cinnamon
• 3 Cloves
• 1/2 tsp Cumin Seeds
• 10-12 Tiny Onions, peeled  and diced
• 10-12 Baby Potatoes, washed, cleaned and diced
• 1 Carrot, diced
• 1 tsp Ginger, grated
• 1 tsp Garlic, grated
• 3-4 Green Chilies, finely chopped
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• 5 cups Water
• 4 tbsp Ghee
• Chopped Coriander Leaves, for garnishing
• Curd and Chutney, to serve

• To prepare khichuri, first drain dals and rice in a colander and keep them aside.
• Now partially crush the spices, cardamom, cinnamon and cloves.
• Take a large skillet and heat 3 tbsp ghee in it.
• Add cumin seeds, bayleaf and crushed spices to the skillet.
• Also add ginger, garlic and chilies. Stir and fry this mixture for some time.
• Now add onions and potatoes and fry for 2 minutes.
• Add other ingredients like carrot, peas, turmeric, garam masala and salt.
• Once this mixture is little cooked, add dals and rice and gently fry for 1 minute.
• Add water to the skillet.
• Stir the whole mixture and cover it. Leave it simmering till the cooking is done.
• Now add remaining ghee and sprinkle coriander leaves over it.
• Your khichuri is ready. Serve with curd and chutney.

• 200 gms Red Pumpkin
• 200 gms Cabbage
• 200 gms Cauliflower Stem
• 200 gms Radish
• 200 gms Egg Plant
• 200 gms Potatoes
• 200 gms Sweet Potatoes
• 5 gms Panch Phoran
• 2 dried Red Chillies
• 1 tsp Turmeric Powder
• 1 tsp Ginger Paste
• Mustard Oil, as per choice
• 1 tsp Sugar
• Salt to taste

• To prepare Labra, you will need to wash the vegetables and cut them into medium sizes pieces.
• Heat oil and add panch phoran and dried red chilies. Next, add turmeric powder, ginger paste and fry the mixture for sometime.
• Now add the vegetables.
• Put the mixture over medium heat and cook it.
• Now add salt and sugar to the mixture and leave it for cooking for another 5 minutes.
• The delicious Labra is ready.

• 500 gm Mutton, cut into pieces
• ½ cup Onions, grated
• 1 tbsp Ginger-Garlic Paste
• 4-5 Cloves
• 4 pcs Green Cardamoms
• A tiny piece of Cinnamon
• ½ tsp  Turmeric
• 1 tsp Cumin Seeds, roasted and ground
• Chilli Powder to taste
• 500 gm Hung Curd
• ¼ cup Mustard Oil
• Salt according to taste

• To prepare this dish, heat mustard oil and add cloves, cardamom and cinnamon to it.
• Add onions and fry till it become soft. Now add ginger-garlic paste, chilli powder and turmeric, and stir-fry the mixture until it is well mixed.  
• Add meat to this preparation, stir-fry over high heat till it turns opaque. Lower the heat and fry till fat separates.
• To the mixture add curd, cumin and salt and fry until the fat separates again.
• Cover it tightly and cook over very low heat, until it is done
• You dish is ready, serve it hot.

• 1/2 litre Milk
• 1 tin Condensed Milk
• 2 tbsp Sugar
• 1 cup Water
• 2 tbsp Nuts
• 2 tbsp Raisins
• 250 gms Chenna or cottage cheese

• To prepare this dish, first take sugar and mix it with the water to prepare thin syrup. Heat the syrup.
• Now take the chenna or cottage cheese in a bowl and add the hot syrup to it. Mix them thoroughly.
• Take a deep bottomed pan, put milk in it and boil it.
• In the next step combine the condensed milk with the boiled milk and simmer for about 1 to 2 minutes.
• Slowly, add the chenna mixture to milk and keep stirring until a homogenous mixture is formed.
• Remove the pan from heat and empty the prepared mix into a bowl.
• Garnish with the raisins and the nuts.
• Serve it chilled.