Makha Pulao, Chingri Ghee Roast: 4 delicious Bengali dishes from Rannaghar that you can try this Durga Puja 2020

Celebrate Durga Puja 2020 with these delightful recipes which you can prepare right in your own kitchen.


October 20, 2020


4 min


The festive season is upon us in Bengal! It’s the month of October, and there is a slight nip in the air to cool things down for Ma Durga. Durga Puja starts from October 22 this year, and we can hardly wait for it! Everyone is gearing up for Durga Puja 2020, and we got you these authentic Bengali recipes from the cooking show Rannaghar that will help you put together a most lip-smacking menu for the grand occasion. Try them out at home and dig into a scrumptious meal which will leave you blissful and satisfied.

1. Makha Pulao

In a mixing bowl, soak some long grain rice for the pulao, and then drain. Sprinkle turmeric powder on the rice along with red chilli powder, cumin powder, salt, sugar, ginger paste, and ghee. Mix thoroughly. Put some water in a frying pan and add a dollop of mishti doi (sweet yogurt) and milk powder. Then, add green chillies and the marinated rice grains, and mix well. Cover the pan with a lid and steam for a few minutes till the rice is cooked through.

2. Chingri Ghee Roast

Marinate fresh prawns with lemon juice, whipped plain curd, red chilli powder, salt, and refined oil. In a different bowl, take some dried whole red chilles, cumin, mustard, fenugreek (methi), and whole black pepper, garlic paste, and roast lightly. In a pan, heat some ghee and add in the marinated prawns and the mixed masala. Simmer together. Sprinkle a few curry leaves and cook for a few minutes! Remove from heat and enjoy!

3. Katlar Gaye Holud

Heat mustard oil in a pan along with mustard seeds, cumin, cinnamon, cardamom, chopped onion, sliced tomatoes, turmeric powder, salt and sugar to taste, and stir together. Then add grated raw turmeric, turmeric paste, onion and garlic paste, chopped coriander leaves, raisin paste, whipped plain curd, red chilli powder, a splash of water, and cook till reduced. Add fried pieces of katla fish, a few spoons of mishti doi, and cashew nuts, and cook for a few minutes till ready to eat!

4. Bode’r Payesh

Heat some ghee in a pan and add soaked gobindobhog rice grains. Fry lightly and then add plain milk, condensed milk, grated khoya kheer, milk powder, and crushed batasha. Stir together for a few minutes. In a different pan, fry some cashew nuts, pistachios, raisins, and dates. Add this to the milk mixture, along with a few drops of red and orange food colouring. Garnish with saffron strands and serve!

Which of these Bengali recipes from Rannagahar will you try first? Tell us in the comments below!

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