How to Prepare Perfect Durga Sasti Lunch Platter

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Award-winning Durga Sasti Lunch Platter. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 particular recipe, we must prepare a few components. You can have Durga Sasti Lunch Platter using 50 ingredients and 19 steps. Here is how you can achieve 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:

1. For Khichuri
2. 1 cup Moong Dal
3. 1 cup Gobindobhog Rice
4. 1 Tbsp ginger paste
5. 1 Tbsp cashew nuts
6. 1 Tbsp raisins
7. 2-3 green chilies
8. as required Ghee
9. 1 tsp whole garam masala of cinnamon stick, cloves and green cardamoms
10. 1 bay leaf
11. as per taste Salt
12. For Phulkopi
13. 1 medium size cauliflower
14. 2-3 medium size potatoes
15. 1 Tbsp ginger paste
16. 1 tsp red chilli powder
17. 1/2 tsp turmeric powder
18. 1 tsp cumin seeds
19. 1 whole red chilli
20. as required Mustard oil
21. as per taste Salt
22. As needed For garnish - garam masala powder and ghee
23. For Shaak
24. 1 sprig spinach
25. 1 whole red chilli
26. 1/2 tsp nigella seeds
27. as per taste Salt
28. as required Mustard oil
29. For Begun Bhaaja
30. 1 medium size Aubergine
31. 1/2 tsp red chilli powder
32. 1/2 tsp turmeric powder
33. as per taste Salt
34. As needed- Mustard oil
35. Narkol Bhaaja
36. 3-4 Slices coconut
37. as needed Oil to fry
38. Tomato-Khejur Chutney
39. 2-3 medium size tomatoes
40. 3-4 dates
41. 1/2 tsp turmeric powder
42. 1 tsp red chilli powder
43. 3-4 cashew nuts
44. 3-4 raisins
45. 1 Bay leaf
46. 1 whole red chilli
47. 1/2 tsp Panch phoron
48. as per taste Salt
49. as per taste Sugar
50. as required Oil

Instructions to make to make Durga Sasti Lunch Platter

1. For Begun Bhaja - Wash the Aubergine and smear with red chilli powder, turmeric powder and salt, set aside for 5 mins
2. In a wok heat oil and fry the Aubergine well on both sides - each side 2-3 mins, set aside
3. Narkol Bhaaja - In a pan heat oil and fry the Coconut slices until title brown in colour. Set aside
4. Shaak - wash the Baby Spinach well. Chop them fine.
5. 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.
6. Once done, stir once and set aside
7. Tomato - Khejur Chutney - wash the tomatoes and cut them into cubes, deseed the dates and cut into strips.
8. 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
9. 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
10. 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.
11. In a pan heat ghee and fry the raisins and cashew nuts and set aside
12. In the same pan heat more ghee and add whole garam masala, add the drained Rice and Dal, fry, add ginger paste
13. 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
14. 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
15. For Phulkopi - Wash and cut the cauliflower florets, peel the potatoes and cut them into small pieces
16. In a pan heat oil and add whole red chilli, cumin seeds and add the florets and potatoes, fry until brown in colour
17. 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.
18. Garnish with garam masala powder and ghee and set aside
19. Plate on banana leaf and enjoy

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So that's going to wrap this up with this special food Steps to Prepare Any-night-of-the-week Durga Sasti Lunch Platter. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!