Durga Puja, the most significant festival for Bangladesh's Hindu community, is a time of devotion, joy, and culinary indulgence. As families come together to honor Goddess Durga's victory, the kitchen becomes the heart of the celebration, filled with the aroma of festive dishes. This joyous occasion brings a rich variety of sweet and savory recipes, each representing the vibrant culture. From comforting vegetarian dishes to mouth-watering fish curries, every meal is a tribute to the festival’s spirit. Discover traditional Durga Puja recipes perfect for the Bangladeshi kitchen. Durga Puja Recipes to Try at Home . Khichuri (Rice and Lentils) Ingredients 1 cup moong dal, 1 cup basmati rice, 1 large potato, 1 large cauliflower, 4 tablespoons mustard oil, 1 bay leaf, 2 dried red chillies, 2 teaspoons cumin seeds, 1 large tomato, ½ cup green peas, 1 tablespoon ginger paste, 1 teaspoon turmeric, 1 teaspoon Kashmiri red chilli powder 1 teaspoon cumin powder, 8 cups water, 1 teaspoon garam masala, and ¼ cup ghee. Instructions First, heat the pot and add 1 tablespoon of ghee. Sauté the whole spices for 30 seconds, then add the powdered spices and sauté for another 30 seconds. Next, add the soaked, roasted dal and rice (without water) and sauté for 1-2 minutes.  Read more: How to Visit Dinajpur's Kantajew Temple Then, pour in water and green peas and stir. Cook on low-medium heat for 2 minutes, stirring every minute. Add cauliflower, potatoes, and ghee. Pour ½ cups of water, mix, and cover the pot.  Now, cook on low-medium heat for 10 minutes, stirring regularly. Once the khichuri is cooked, top with ghee, lightly mix and serve. Enjoy your delicious khichuri! Shorshe Ilish (Hilsa in Mustard) Ingredients 4 pieces hilsa steaks, 1 ½ tablespoons yellow mustard seeds, 1 tablespoon black mustard seeds, 1 ½ teaspoons turmeric powder, 1/2 cup mustard oil, 1/2 teaspoon nigella seeds, 4-5 green chillies, and, salt to taste.  Instructions First, marinate hilsa pieces with salt and 1 teaspoon turmeric. Soak mustard seeds in half a cup of water for 15 minutes, then grind them with green chillies, 1 tablespoon of mustard oil, and a little water into a smooth paste.  Now, heat 1 ½ tablespoons mustard oil in a pan, add green chillies and nigella seeds to splutter. Stir in the turmeric and mustard paste, cooking on medium heat. Add water for desired gravy consistency and bring to a boil. Add fish, and simmer for 3-4 minutes per side. Drizzle more mustard oil, add chillies, and boil. Serve Shorshe Ilish with steamed rice. Read more: Ancient Temples of Bangladesh: Remembering Their Past Glory Luchi (Deep-fried bread) Ingredients 2 cups all-purpose flour, ½ teaspoon salt, ¾ cup warm water, and 1 tablespoon cooking oil.  Instructions First, mix all-purpose flour with salt and warm water to form a soft dough. Knead the dough thoroughly, then let it rest for 15 minutes. After resting, divide the dough into 8 equal pieces and shape them into small round balls.  Then, roll each ball out into flat discs. Heat oil until very hot, then deep fry each piece of dough for 25 to 35 seconds, until they puff up and turn golden. Once done, remove them from the oil and they are ready to enjoy!  Alur Dom (Potato Curry) Ingredients 600 grams small potatoes (boiled), 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, ½ cup yoghurt, 1 teaspoon sugar, salt (to taste), ½ teaspoon garam masala, ½ teaspoon fenugreek leaves, 4-5 pieces green chillies, and 1/4 cup coriander leaves.  Read more: 5 Durga Puja Bhog Recipes to try this festive season For tomato paste: 5 pieces garlic cloves (halved), 1-inch ginger (sliced), 1/2 cup cherry tomato (halved), 1/2 cup onions (cubed), 2 pieces cloves, 1/4 cup cashew nut, 2 pieces green cardamom, 1 stick cinnamon, 5 pieces black peppercorns, 1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chilli powder.  Instructions First, wash, peel, and boil the potatoes, then set them aside. Take a mixing bowl. Now toss the boiled potatoes with a pinch of red chilli powder, turmeric, and salt. Fry them in a pan for 2-3 minutes until golden brown. Heat oil in another pan, add cumin seeds and roast for a minute.  Then add turmeric, red chilli, cumin, and coriander powder. Stir in tomato paste, and sauté for a few minutes, adding water if needed.  Take another bowl; mix yoghurt with sugar and add it to the gravy.  Read more: Top 15 Heritage Sites of Bangladesh Sauté until the oil rises. After that add the fried potatoes and 1 cup of water. Cook for 15 minutes on low-medium heat. Garnish with fenugreek leaves, green chillies, and coriander. Serve hot with luchi (deep-fried puffbread)!

United Nations Development Programme (UNDP) and ActionAid have organised a hackathon to help young people in Cox's Bazar leverage digital means and tools to promote peace, tolerance, and diversity and contribute to SDG targets 4.7 and 16. The three-day "Digital Khichuri Challenge for Pathway to Peaceful Societies: Catalyzing Youth as Responsible Citizens," was organised under UND's Partnerships for a Tolerant and Inclusive Bangladesh (PTIB) project. Read: Banglalink SDG hackathon Code for a Cause 3.0 finale held Almost 100 students from different educational institutions submitted their ideas. The top nine teams attended a boot camp from September 25-27 and presented their ideas on September 27 to the jury. Team Hurricane and Team Decode the Peace were the winners among the nine teams who will receive mentorship from the UNDP.

Khichuri, a one-pot dish, is one of the most popular comfort foods in Bangladesh. Khichuri is also known as Khichdi or Khichadi. This rice and lentil dish is a complete meal that is not only absolutely scrumptious but is also quite healthy. It is a simple, flavorful, and easy-to-cook dish that is especially known to warm hearts during monsoon. The name comes from the Sanskrit word ‘Khicca’, which signifies grains and legumes. Various types of khichuri are cooked across the country, and it is a cuisine that brings us all together. Let’s take a look at 7 varieties of delicious khichuri which can be easily made at home. 7 Tasty Healthy Khichuri Recipes to Try at Home Moong dal khichuri This is the most common variation of khichuri. To prepare this dish, first, melt ghee or oil in a pressure cooker. Then cinnamon, cardamom, cumin, cloves, and bay leaf should all be fried whole until aromatic. When cooking the spices, the cumin should also crackle. Now add the grated ginger and cook for 5-6 seconds or until the raw ginger aroma fades. Sauté for 2-3 seconds after adding the turmeric, red chili powder, and asafoetida. Now sauté for 2 minutes with the roasted moong dal. Next, stir in the drained rice thoroughly. Pour 5 cups of water into a mixing bowl and season with salt and sugar. On medium to high heat, stir the khichuri and then pressure cook it for 4-5 whistles. Open the lid of the cooker once the pressure has settled down on its own. Read Winter Cake Ideas: Yummy Recipes to add your baking bucket list Oats khichuri This khichuri is a healthier version of the normal khichuri. Heat 1.5 tablespoons of ghee in a 2 litre pressure cooker first. Then add 1 teaspoon cumin seeds and 1 small bay leaf. Allow the cumin seeds to pop. Then add a third of a cup of chopped onions. Cook onions until they become transparent. Then stir in half a teaspoon of coarsely chopped ginger and 1 chopped green chile. Saute for a couple of minutes. Add 13 cups of chopped tomatoes next.