SINGARA (SAMOSA)

Singara or samosha is the all time favorite snacks to Indian. This is not that hard to make at your own kitchen.

SINGARA (SAMOSA)

INGREDIENTS:

Potato - 1 kg

Aniseed - 1 tsp

Cumin Seed - 1  tsp

Fenugreek - 1  tsp

Dry chili - 2

Bay leaf - 1

Green chili - 5

Ginger - 1 Tbsp crushed 

Roasted cumin powder - 1 tsp

Cinnamon powder - 1 tsp

White flour - 2 cups

Black cumin seed - 1 tsp

Sugar - 1/2 tsp

Oil - 3 tbsp

Salt - to taste

Oil for fry - 1 litter 

HOW TO COOK:

• Pill and boil the potato and cut in a  small pieces.
• Now heat 3 tbsp oil in a pan.
•  Add aniseed, fenugreek seed, cumin seed, bay leaf and dry chili together.
• Now add crushed ginger and green chili and fry.
•  Now add the boiled potato and salt.Mix it well.
• Cover it with lid.
• After that mashed the potato lightly.
• Add the roasted cumin powder and cinnamon powder and turn off the flame.
• Let it cool for a while at room temperature. 
• Now make the dough. Add black cumin seed, 2 tbsp oil and salt with the white flour and mix it with hand,
• When the mixture turn crumble and add water in small quantity and knead firm dough.
• Cover it with moist cloth and set for 20 minutes.
• After 20 minute remove the cloth and again knead the dough until smooth.
• Now divide it into small equal portion and make round shape ball.
• Roll the ball on rolling board into round shape approx 5" diameter.
• Now cut it into 2 semi circles.
• With wet finger spread water on the cut side edge.
• Make it as a cone and put 2 or 3 tbsp filling in the cone. Seal the edge properly.
• Now heat oil in a heavy based pan over medium flame.When oil is medium hot add 3 or 4 singara(samosa) and cook evenly.
• Deep frying them on low flame until they turn brown.
• Transfar the fry singara to a plate and serve hot with chatni or tomato ketchup.
• It's very good snack with tea.

The BENGALI FRIES

In Bengal Crispy and golden fries are hot favorite wit children and grown ups alike. Mostly its serve with any rice dishes.

1. Aloo Bhaja ( Crispy Potato Chips)

ALOO BHAJA

INGREDIENTS:

Potatoes - 200 gm ; peeled and cut in fine julienne or  coarsely grated

Salt - as per taste

Red chilli powder - A pinch (optional)

Oil - For deep frying

HOW TO COOK:

• Wash the potatoes 3-4 times in plenty of water so that the starch is washed out. If not, the potato wont become crispy on frying.
• Add salt to the potatoes and set aside for 10 minutes.
• Squeeze out the water released by the potatoes.
• Heat the oil on a deep wok.
• Fry the potato in small batches on a medium flame.
• Stir constantly to prevent them from forming lumps.
• Remove with a slotted spoon when they are crisp and golden yellow in color.
• Drain off the excess oil on paper towels.
• Now ready for serving. 

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2.  Begoon Bhaja ( Brinjal Fry )

BEGOON BHAJA

INGREDIENTS:

Brinjal - 1 large

Salt - as per taste

Turmeric powder -1/2 tsp

Sugar - A pinch

Oil - For frying 

HOW TO COOK:

• Cut the brinjal in a round shape and then into 1/2 inch thick slices.
• wash well and drain.
• Add salt, sugar, turmeric powder and coat the slices well.
• Keep aside for 5 minutes.
• Heat oil in a frying pan.
• Fry the bringal on a medium flame till cooked ans golden brown in color.
• Drain the excess oil and ready to serve.

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3.  Potol bhaja (Parwal fry)

POTOL BHAJA

INGREDIENTS:

Parwal - 2 or 3 per person

Salt. - as per taste

Oil - For deep frying

HOW TO COOK:

• Scrap the parwal skin and chop off the two ends.
• You can cut each parwal in two (length wise).
• Wash well and drain.
• Apply 1 tsp salt and keep aside for 20 minutes.
• Heat oil in a wok.
• Fry the parwal in batches on a medium flame till they are well-browned and cooked through.
• Drain excess oil and serve hot.

CRISPY VEGETABLE

CRISPY VEGETABLE

INGREDIENTS:

1 bowl of finely chopped vegetables:

Onion,Carrot, Cabbage, Capsicum

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Cornflour - 2 tbsp of

Rice flour - 2 tbsp of

Garam masala - 2 tbsp of

Red chilli powder - 1 tbsp of

Curry leaves - 40 to 45

Coriander leaves - 1 tbsp of finely chopped

Soya sauce - 2 tbsp of

Tomato sauce - 2 tbsp of

Ajiamoto - A pinch of

Salt - To taste

Oil - For frying

 

HOW TO COOK:

• Soak a pinch of ajinamoto in water for 1 minute. 
• Mix finely cut vegetables wit corn flour,rice flour, garam masala, red chilli powder soya sauce, tomato sauce, ginger garlic paste, coriander leaves and salt as per taste.
• Add water as required.
•  Add the soaked ajinamoto to the vegetable paste and mix again. 
• Heat oil in a pan and add 20 curry leaves.
• keep aside for garnishing. 
• Using a spoon, add small amount of the vegetable paste to oil and deep fry till its turn golden brown in color.
• Serve it in plate and garnish with fried curry leaves and chatny .