Bengali Style Sweet Boondi

sweet boondi

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes
Serves:6-7

Ingredients :

• Besan/Gram flour :1 and 1/2 cup
• Water for batter : 1 and 1/4 cup
• Red food colour : 1 drop
• Sugar : 1 cup
• Water for syrup :2 and 1/2 cup
• Cardamom : 3-4 crushed
• Rose water : 1tsp
• Vegetable oil to deep fry

Note:

 (The critical part of boondi making is to use the right kind of utensil

   for the batter to drop through the holes into the hot oil to form the

   little pearl shaped fried balls.To accomplish this you need to use a

   strainer or perforated ladle (in bengali we call it jhanjri) that has
   several round holes on the surface.)

Procedure:

   

1) In a pan put 2 and 1/2 cup water and sugar and bring to boil on high heat.
    Add crushed cardamom and rose water.When sugar melts down and syrup
    becomes thick,then simmer the syrup.

2) Now in a bowl mix besan with 1 cup water to make a smooth thick batter.
    If required add little water.

3) Heat the oil in a frying pan.

4) Hold the perforated ladle/ jhanjri above the oil over the center of the frying
    pan with one hand. With your other hand pour some of the batter onto the
    perforated ladle to cover all of the holes without  spilling over the edge
    of the perforated ladle.

5) The batter will start dropping through the holes into the oil. If the batter

    doesn’t drop right away through the holes, pour the batter on the skimmer

    back into the batter bowl, mix a little more water to the batter and start

    again. Drop enough boondi into the oil  so they just cover the surface of

    the oil in frying pan in a single layer. In 2-3 tbsp batter mix red food colour

    and also make boondi from this batter.

6) Fry them until boondis are light gold in color but not crispy. 

7) Lift the boondi out of the oil with a slotted spoon (this allows excess

    oil to drip back into the frying pan) and put them directly into the warm

    syrup and mix.

8) Before making the next batch of boondi, wipe clean the skimmer.

    Repeat the process of making boondi and adding to the syrup with rest

    of the batter. You may have to adjust the heat in between making boondis.

9) When finished frying the boondi, let them soak in the syrup for 1 hour
    or more. 

Bandhakopi r Kofta / Cabbage Kofta Curry

kofta curry

Preparation time : 30-35 minutes
Cooking Time : 30-35 minutes
Serves : 4

Ingredients :

• Cabbage : 2 cup grated
• Onion : 1/2 cup finely chopped (optional)
• Besan : 2 tbsp
• Maida : 1 tbsp
• Rice flour : 1 tbsp
• Red chili powder : 1 tsp + 1 tsp
• Cumin powder : 1 tsp + 1tsp
• Salt to taste
• Garam masala powder : 1/2 tsp + 1 tsp
• Potato : 1 medium cut into small cubes
• Tomato : 1 small finely chopped
• Ginger paste : 1 tbsp
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2 
• Green Chilies :2-3
• Turmeric powder : 1/2 tsp
• Sugar to taste
• Ghee : 1tsp
• Vegetable oil / mustard oil

Procedure :

1) In a bowl take cabbage , salt ,besan, maida,rice flour, 1 tsp cumin
    powder, 1 tsp red chili powder and 1/2 tsp garam masala powder.
    Mix them alltogether.Adjust besan and rice flour as needed other
    wise it will become soft and watery. Make small balls with this
    mixture.

2) In a pan heat oil and fry koftas  in batches of 4 to 5  and fry them
    till they are golden brown in colour. After frying, keep them aside
    in another container.

3) Heat oil in a heavy bottom pan/ kadai .Temper oil with bay leaf,
    dry red chili and panch phoron.

4) Add potatoes and fry them till its colour changes to light golden
    colour.

5) Add chopped tomato, green chilies , turmeric powder and very
    little salt. Remember koftas had salt in them, so you have to add
     salt carefully.Mix them well.Fry in medium heat and cover the pan. 

6) After tomatoes become soft add ginger paste, cumin powder,red
    chili powder and cook till raw smell of masala goes away.

7) Add a cup of water and mix them well . Cover and cook till
    potatoes become soft. 

8) Now add fried koftas ,sugar and sprinkle garam masala powder.
    Add ghee and mix them well. Cook for 2 minutes.Turn off the heat .

   
    Serve hot with steam rice.

     

Laddoo/ Darbesh

laddoos

Ingredients:

•  besan/ gram flour:1 cup
•  water:1 +1 cup
•  red food colour: 1 drop
•  sugar:1 and 1/2 cup
•  sliced almonds: 1 tbsp
•  elaichi powder: 1 tsp
•  oil:1-2 cup

Note:

 (The critical part of boondi making is to use the right kind of utensil

   for the batter to drop through the holes into the hot oil to form the

   little pearl shaped fried balls.To accomplish this you need to use a

   flat skimmer, strainer or perforated ladle(in bengali we call it jhanjri)
   that has several round holes on the surface.)

Procedure:

   

1) In a pan put 1 cup water and sugar and bring to boil on medium high heat.

    When sugar melts down and syrup becomes thick,then simmer the syrup.

2) Now in a bowl mix besan with 1 cup water to make a smooth thick batter.

3) Heat the oil in a frying pan.

4) Hold the skimmer above the oil over the center of the frying pan with one

    hand. With your other hand pour some of the batter onto the skimmer to

    cover all of the holes without  spilling over the edge of the skimmer.

5) The batter will start dropping through the holes into the oil. If the batter

    doesn’t drop right away through the holes, pour the batter on the skimmer

    back into the batter bowl, mix a little more water to the batter and start

    again. Drop enough boondi into the oil  so they just cover the surface of

    the oil in frying pan in a single layer. In 2-3 tbsp batter mix red food colour

    and also make boondi from this batter.

6) Fry them until boondis are light gold in color but not crispy. 

7) Lift the boondi out of the oil with a slotted spoon (this allows excess

    oil to drip back into the frying pan) and put them directly into the warm

    syrup and mix.

8) Before making the next batch of boondi, wipe clean the skimmer.

   Repeat the process of making boondi and adding to the syrup with rest

   of the batter. You may have to adjust the heat in between making boondis.

9) When finished frying the boondi, let them soak in the syrup for few

   minutes.  Add elaichi powder and sliced almonds to the syrup.Now

  drain off the excess syrup.

10) let them sit only until they are warm enough to handle – don’t let them

  to cool off. If the boondis become cold you will not be able to form them

  into ladoos.

11) To make the ladoos,take some of the boondi mixture into your palm with

    a spoon. Gently squeeze the mixture between both palms to shape into a

    round ball.

   Put laddoos on a plate and cool to room temperature.They will become firm

   but they should still be moist.