Monday, November 12, 2012

Dry Boondi with Dry Fruits

Today is a very special day for us because it’s” Diwali”. Diwali is a festival of light. Almost every Indians celebrate this day with lots of Sweets, New dresses and Fire Crackers. We decorate our house with lots of Pradeeps or Diyas . In West Bengal in this special day is more special for us because we Celebrate Kali Puja on the same day. My Grand Maa and my Maa used to prepare different kind of sweets during this time for guests. And for us Diwali means lots of Fire Crackers, Lights.
We are outside India that’s not mean that we don’t celebrate the Special day; off Couse we  celebrate Diwali here also. Having party tonight and I prepared some “Dry Fruits Boondi “. First time only I prepared this so little nervous while making this. But finally it came out awesome. I don’t know I am able to take this for party or not because my husband going to finish it off.


Preparation time: 10 mints.
Cooking Time: 20 mints.

1.Besan or Gram Flower: 200 gm.
2.Ghee Two table spoon.
3.Sugar : 200 gm.
4.Few saffron stands.
5.Pinch of cardamom powder.
6.Two tea spoon Char Magaj.
7.Few Cashew nuts, Few Raisins, Few Pistachios.

8.Few Charmagaj.

9.Green and Red color.
10.Sunflower oil for frying.
11.One Tea strainer.
Add 2 cup of water in a vessel and add the sugar, cardamom powder and saffron stands. And
prepare little thick syrup.


Now make a batter with Besan or Gram Flower, Ghee and some water. The batter should be not thick and not so light.


Now add oil in a kadai (oil should be more) and through the help of tea strainer pour the besan into the karai and fry the boondis till they little yellowish.
For color boondi just add green color into that besan batter and fry them.

Same way add the red color into the batter and fry the same way.

Now pour the fried boondis into the thick sugar syrup and add all the dry fruits.

Your Dry Fruits boondis is ready. Enjoy your Diwali with my Boondi.


Chicken Vindaloo

Almost 4 years back I had one chicken recipe in one of my cousin sister’s place during bhai Phota or Bhai Dooj after that I never had that and never prepared also at home. Yesterday my sister called me and she told that she is going to make that chicken recipe for this year Bhai Phota again. Then only I asked my sister the recipe and made it for our today’s dinner. The dish is called Chicken Vindaloo. I never forget that day because almost we all cousin brothers and sisters having so much of lunch that we were not able to stand after that. O my god what a day. Few memories are always very close to our heart and cousins are the best childhood friends for all of us.

The specialty of this dish is chicken prepared with potato. As a bong chicken with potato is the best combo for us. The cooking procedure is quite easy. We enjoyed our last night dinner with this
Chicken Vindaloo.


Preparation Time: 20 mints.
Cooking time: 30 mints.
Serve for : 2 people.

1.Chicken: 500 gm (cut and washed).
2.One large sliced onion.
3.One table spoon Ginger & Garlic paste.
4.One medium size potato (cut into small cube size).
5.Fenugreek seeds, Cumin seeds, Mustard seeds (half tea spoon of each item), Clove: 4 to 5 piece.
6.Two table spoon tomato puree.
7.One tea spoon turmeric powder, One tea spoon red
chili powder.
8.One tea spoon tamarind water.

9.Salt & Sugar as per taste.
10.Butter one table spoon, sunflower oil for cooking.


Marinate the chicken pieces with little turmeric powder and salt.

Fry the potato pieces and keep it aside.

Now dry roast all the no 5 items as mentioned above and grind them. Your vindaloo masala is ready.
Now add the butter in a vessel and fry the chicken piece till the chicken pieces turn into little brownish color. And keep it aside.

Now add some oil in the same vessel and add the sliced onions, fry till the onions are golden brown.
Now add the ginger garlic paste and the tomato puree along with turmeric powder and red chili powder. Cook for some time now adds all the vindaloo masala with some salt and sugar. Also add the fried potato pieces. Mix well with everything.


After few mints add the fried chicken pieces and tamarind water, cover with a lid. Cook till the chicken pieces are tender. 

Serve hot with any rice preparation or Roti. Keep coming for more.