Cooking with Grandma: 10 Easy Durga Puja Recipes for Beginners

Durga Puja is more than just a festival; it’s an experience filled with colors, culture, celebration, and, of course, food. It’s a time when families come together to honor Goddess Durga, and nothing embodies the essence of togetherness quite like cooking up delightful meals in the kitchen.

 What could be better than learning these special recipes from your grandma? Grandmas have a knack for making the simplest of dishes memorable, blending tradition, love, and nostalgia into every bite. 

If you’re a beginner looking to recreate the magic of Durga Puja in your kitchen, you’re in the right place! Here are 10 easy Durga Puja recipes that you can cook with your grandma, celebrating the festival through flavors that capture the heart.

1. Bhoger Khichuri (Festive Bengali Khichdi)

Overview: Bhoger Khichuri is an aromatic and flavorful dish prepared as an offering to Goddess Durga. Rice, lentils, and a variety of spices combine to create a wholesome dish that everyone loves.

Ingredients:

• 1 cup Gobindobhog rice (or basmati rice)
  
• ½ cup moong dal (yellow lentils)
  
• 2 tablespoons ghee
  
• 1 teaspoon turmeric powder
  
• 1 bay leaf
  
• 2 dried red chilies
  
• 1 teaspoon cumin seeds
  
• 1 teaspoon of ginger paste
  
• 2 tomatoes (chopped)
  
• Salt, to taste.
  
• 1 teaspoon sugar
  
• Water (as required)
  

Step-by-Step Preparation:

1. Dry roast the moong dal until it turns golden brown. Set it aside.
   
2. Wash and soak the rice for 15 minutes.
   
3. In a deep pan, heat ghee. Add cumin seeds, bay leaf, and dried red chilies.
   
4. Once they start spluttering, add ginger paste and cook for 2 minutes.
   
5. Add chopped tomatoes, turmeric, and salt, and let them cook until the tomatoes are soft.
   
6. Add the roasted moong dal and soaked rice to the pan. Stir well.
   
7. Pour in enough water to cook the rice and lentils (approximately 4 cups).
   
8. Add sugar and allow it to cook on a medium flame until the rice and lentils are soft.
   

Cooking Tip: Grandma always says, “Don’t rush the khichuri. Let it simmer so the flavors meld together.”

Why It’s Special: Bhoger Khichuri is a sacred dish, known for its comforting flavor. The combination of rice, dal, and the aroma of ghee evokes feelings of nostalgia for Durga Puja celebrations.

2. Labra (Mixed Vegetable Curry)

Overview: During Durga Puja, people often serve Labra, a simple yet delicious mixed vegetable curry, alongside Bhoger Khichuri. It’s full of healthy vegetables and infused with Bengali spices.

Ingredients:

• 1 cup cubed pumpkin
  
• 1 cup cubed potatoes
  
• 1 cup chopped cauliflower
  
• ½ cup chopped carrots
  
• 1 cup chopped eggplant
  
• 1 teaspoon panch phoron (Bengali five-spice mix)
  
• 2 dried red chilies
  
• 2 tablespoons mustard oil.
  
• ½ teaspoon turmeric powder.
  
• Salt, to taste.
  
• 1 teaspoon sugar
  

Step-by-Step Preparation:

1. Heat mustard oil in a deep pan. Add panch phoron and dried red chilies.
   
2. Once the spices start to crackle, add all the chopped vegetables.
   
3. Sprinkle turmeric powder and salt, and stir well.
   
4. Cover and cook the vegetables on a medium flame, stirring occasionally.
   
5. Once the vegetables are tender, add sugar and mix well.
   
6. Let the curry cook for an additional 5 minutes to allow the flavors to blend.
   

Cooking Tip: To ensure even cooking, cut the vegetables into similar-sized pieces.

Why It’s Special: Labra is a true representation of traditional Bengali cooking—simple, healthy, and incredibly flavorful. Cooking it with grandma makes it even more special, as she knows the perfect balance of spices.

3. Beguni (Batter-Fried Eggplant Slices)

Overview: Beguni is a popular snack during Durga Puja, made by dipping eggplant slices in a seasoned batter and deep-frying them until crisp.

Ingredients:

• 1 large eggplant (thinly sliced)
  
• ½ cup besan (gram flour)
  
• 1 tablespoon rice flour.
  
• ½ teaspoon turmeric powder.
  
• ½ teaspoon red chili powder
  
• Salt, to taste.
  
• Water (as needed)
  
• Oil for deep frying
  

Step-by-Step Preparation:

1. In a mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, and salt.
   
2. Gradually add water to form a smooth batter.
   
3. Make sure to evenly coat the eggplant slices by dipping them into the batter.
   
4. Heat oil in a deep pan. Fry the coated eggplant slices until they are golden and crispy.
   

Cooking Tip: Use rice flour to make the beguni extra crispy, just like grandma does!

Why It’s Special: During Durga Puja, people often enjoy Beguni, known for its crispy texture, with a hot cup of tea. It’s a favorite snack that brings people together.

4. Chanar Dalna (Cottage Cheese Curry)

Overview: Chanar Dalna, a traditional Bengali dish, combines homemade cottage cheese (chana) with a lightly spiced gravy. It’s an essential part of many festive meals.

Ingredients:

• 200g chana (paneer or homemade cottage cheese)
  
• 2 potatoes (cubed)
  
• 2 tomatoes (chopped)
  
• 1 teaspoon cumin seeds
  
• 1 bay leaf
  
• 1 teaspoon turmeric powder
  
• ½ teaspoon cumin powder
  
• ½ teaspoon coriander powder
  
• Salt, to taste.
  
• 1 teaspoon sugar
  
• 2 tablespoons mustard oil.
  

Step-by-Step Preparation:

1. Heat mustard oil in a pan and fry the cubed potatoes until golden. Set aside.
   
2. In the same pan, add cumin seeds and bay leaves.
   
3. Once they splutter, add chopped tomatoes, turmeric, cumin powder, coriander powder, and salt.
   
4. Cook until the tomatoes are soft, then add the fried potatoes.
   
5. Add water (around 1 cup) and let the potatoes cook.
   
6. Add the chana cubes and sugar, and cook for 5-7 minutes until the gravy thickens.
   

Cooking Tip: Always fry the chana lightly to keep it from breaking while cooking.

Why It’s Special: Chanar Dalna is a beloved dish that combines the softness of chana with a mildly spiced gravy. It’s the perfect addition to a festive meal, bringing a sense of comfort and tradition.

5. Payesh (Rice Pudding)

Overview: Payesh is a classic Bengali dessert, similar to rice pudding, made with milk, rice, and sugar. People often prepare it as a sweet offering during Durga Puja.

Ingredients:

• ½ cup Gobindobhog rice (or basmati rice)
  
• 1 liter full-fat milk
  
• ½ cup sugar
  
• 3-4 green cardamom pods
  
• 10-12 cashews (optional)
  
• 10-12 raisins (optional)
  
• 1 tablespoon of ghee
  

Step-by-Step Preparation:

1. Wash and soak the rice for 15 minutes.
   
2. In a heavy-bottomed pan, heat ghee and fry the cashews and raisins. Set aside.
   
3. In the same pan, add milk and bring it to a boil.
   
4. Add the soaked rice and cardamom pods. Cook on low flame, stirring frequently to prevent sticking.
   
5. After cooking the rice, thoroughly mix in the sugar.
   
6. Garnish with fried cashews and raisins before serving.
   

Cooking Tip: Stir the payesh continuously to prevent the milk from burning.

Why It’s Special: Payesh is often the highlight of any Bengali celebration, representing sweetness and prosperity. Cooking it with grandma makes it even more delicious, as she knows the perfect consistency and sweetness.

6. Luchi (Bengali Fried Bread)

Overview: Made with all-purpose flour, Luchi is a deep-fried Bengali bread. It is soft, puffy, and pairs perfectly with both sweet and savory dishes.

Ingredients:

• 2 cups all-purpose flour (maida)
  
• ½ teaspoon salt
  
• 2 tablespoons of ghee
  
• Water (as needed)
  
• Oil for deep frying
  

Step-by-Step Preparation:

1. In a mixing bowl, combine flour, salt, and ghee.
   
2. Gradually add water and knead to form a smooth dough.
   
3. Divide the dough into small balls and roll each one into a small circle.
   
4. Heat oil in a deep pan and fry each luchi until it puffs up and turns golden.
   

Cooking Tip: Make sure the oil is hot enough before frying the luchi to ensure it puffs up nicely.

Why It’s Special: Often enjoyed with Chanar Dalna or Aloo Dum, Luchi is a must-have during festive meals. Its soft, pillowy texture is a favorite among all ages.

7. Mishti Pulao (Sweet Pulao)

Overview: Mishti Pulao is a fragrant and mildly sweet rice dish often served during festive occasions. Basmati rice, ghee, and a variety of dry fruits are the ingredients.

Ingredients:

• 1 cup of basmati rice
  
• 2 tablespoons of ghee
  
• 1 bay leaf
  
• 3-4 green cardamom pods
  
• 1-inch cinnamon stick
  
• 10-12 cashews
  
• 10-12 raisins
  
• 1 teaspoon turmeric powder
  
• 2 tablespoons sugar.
  
• Salt, to taste.
  

Step-by-Step Preparation:

1. Wash and soak the rice for 15 minutes.
   
2. In a pan, heat ghee and add bay leaves, cardamom pods, and cinnamon sticks.
   
3. Add the cashews and raisins, and fry until golden.
   
4. Add the soaked rice, turmeric powder, sugar, and salt. Stir well.
   
5. Add water (around 2 cups) and let it cook until the rice is tender.
   

Cooking Tip: Use a gentle hand while stirring the rice to avoid breaking the grains.

Why It’s Special: Mishti Pulao is a festive dish that adds a touch of sweetness to any meal. It’s perfect for beginners as it’s easy to prepare and pairs wonderfully with both vegetarian and non-vegetarian dishes.

8. Aloo Posto (Potatoes in Poppy Seed Paste)

Overview: Potatoes cooked in a poppy seed paste make up the classic Bengali dish Aloo Posto. It’s a simple yet flavorful dish that is perfect for beginners.

Ingredients:

• 3 medium potatoes (cubed)
  
• ¼ cup poppy seeds
  
• 2 green chilies
  
• 2 tablespoons mustard oil.
  
• ½ teaspoon turmeric powder.
  
• Salt, to taste.
  

Step-by-Step Preparation:

1. Soak the poppy seeds in warm water for 15 minutes. Grind them into a smooth paste with green chilies.
   
2. Heat mustard oil in a pan and add the cubed potatoes.
   
3. Add turmeric powder and salt, and cook until the potatoes are tender.
   
4. Add the poppy seed paste and cook for another 5–7 minutes.
   

Cooking Tip: To make the poppy seed paste smoother, grind it with a little water and a pinch of salt.

Why It’s Special: Often enjoyed with steamed rice, Aloo Posto is a simple, comforting dish. It’s one of grandma’s favorite dishes to make, as it’s quick, easy, and delicious.

9. Shorshe Ilish (Hilsa in Mustard Sauce)

Overview: Shorshe Ilish is a traditional Bengali dish that involves cooking hilsa fish in a spicy mustard sauce. People often prepare this delicacy during Durga Puja.

Ingredients:

• 4 pieces hilsa fish
  
• 3 tablespoons of mustard seeds.
  
• 2 green chilies
  
• 2 tablespoons mustard oil.
  
• ½ teaspoon turmeric powder.
  
• Salt, to taste.
  

Step-by-Step Preparation:

1. Soak the mustard seeds in warm water for 15 minutes. Grind them into a smooth paste with green chilies.
   
2. Rub the fish pieces with turmeric powder and salt.
   
3. Heat mustard oil in a pan and add the mustard paste.
   
4. Add the fish pieces and cook for 5–7 minutes, or until the fish is cooked through.
   

Cooking Tip: Use fresh hilsa fish for the best flavor, and don’t overcook it to maintain its tenderness.

Why It’s Special: Known for its bold flavors, Shorshe Ilish is a quintessential Bengali dish. Cooking it with Grandma ensures that it turns out perfect every time.

10. Chanar Payesh (Cottage Cheese Dessert)

Overview: Cottage cheese and milk combine to create the creamy dessert known as Chanar Payesh. It’s a popular sweet dish during Durga Puja.

Ingredients:

• 200g chana (paneer or homemade cottage cheese)
  
• 1 liter full-fat milk
  
• ½ cup sugar
  
• 3-4 green cardamom pods
  
• 10-12 cashews (optional)
  
• 1 tablespoon of ghee
  

Step-by-Step Preparation:

1. In a heavy-bottomed pan, heat ghee and fry the cashews. Set aside.
   
2. Add milk to the pan and bring it to a boil.
   
3. Add the chana and cardamom pods. Cook on low flame, stirring frequently.
   
4. Once the milk thickens, add sugar and mix well.
   
5. Garnish with fried cashews before serving.
   

Cooking Tip: Use fresh Chana to ensure the best texture for the payesh.

Why It’s Special: Everyone loves Chanar Payesh, a rich and creamy dessert. It’s a perfect way to end a festive meal on a sweet note.

Conclusion

Cooking during Durga Puja is more than just preparing meals; it’s about creating memories, celebrating tradition, and passing down recipes from one generation to the next. These 10 easy Durga Puja recipes are perfect for beginners and are even more special when cooked with grandma.

Her years of experience, her love for cooking, and her little tips and tricks make these dishes taste like home. Whether you’re making Bhoger Khichuri, Aloo Posto, or Chanar Payesh, each dish brings with it a taste of the festival, filled with flavors that evoke nostalgia and togetherness. So, gather your ingredients, invite grandma to the kitchen, and let the cooking adventure begin!