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| Snacks |
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Snacks or Jol Khabar serves as the afternoon or evening tea comprising of light food.
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| Paradise Samosa |
Ingredients:
Chopped carrots, Chopped cabbage, Chopped potato, Chopped onions, Green peas 4 tablespoon, Cumin paste 2 tablespoon, Ginger paste 2 tablespoon, Chat masala paste 2 tablespoon, Garam masala paste.
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Steps:
Heat the oil and put cabbages, carrots, peas, potatoes with onions. Little fry them. Add spices, salt and a cup of water. Cover and leave it to a medium heat until vegetables are cooked and the water has reduced.
Mix the flour, a pinch of salt, a little oil and water in a large bowl. Roll into a ball, and then divide into smaller balls. Roll out them and cut in half to make two semi-circles. Close back together as cornet-shapes, fill, and then seal the edges with a drop of water. Fry at a medium heat in oil till golden brown. Serve hot. |
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| Chinese Samosa |
Ingredients:
500gm boiled chowmein,
Chopped carrot
Chopped beans,
Ginger paste
Soya sauce,
1/2 tablespoon green peas,
1 tsp red chilli powder, Salt to taste, Oil
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Steps:
Heat the oil and for stuffing add boiled chowmein, carrots, beans and peas. Fry them well by adding a bit soya sauce and salt to it. Now the stuffing is ready, leave it aside.
Mix flour, salt and water. Divide into 12 equal portions and make balls. Flatten each between the palms into discs. Give the shape of a triangle. Put the stuff into it. Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
Drain and pat dry on a blotting paper. Serve hot. Samosas can be made with any cooked filling of your choice-meat, fish, chicken etc. Ensure that the filling is dry.
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| Murukku |
Ingredients:
250gm flour, 3-tablespoon ghee, 1-teaspoon salt
1cup water, 1-teaspoon cumin seeds,
1 teaspoon of coriander paste, Oil for deep-frying
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Steps:
Sieve flour and salt together. Rub in ghee. Add just enough water to make it a semi-liquid mixture. Put the salt, masala pastes with it. Heat the oil in a pan. Take the mixture in a clean piece of cloth, make a pinhole in it and lay the mixture in various shapes in the oil. Drain the oil and serve. It is like a savoury biscuit, and can be eaten in anytime.
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| Rajashani Samosa |
Ingredients:
1/2 cup boiled and drained green peas, 1-teaspoon amchoor (mango powder),
1 tsp red chilli powder, 1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts, Salt to taste,
3 cups maida,
3 cups arhor dal (a variety of pulse),
1-tablespoon oil, 1 small bowl of cold water
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Steps:
Heat the oil, and for stuffing add arhor dal, cashewnuts, and powders and mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, oil and salt to taste. Add enough water and knead the dough. Divide the dough into round portions. Roll it into a not too thin perfect round. Now make 2 semi circles with the round. Take one-half circle. Now hold the semicircle in your hand. Fold the straight edge and seal it.
You should now have a small triangular maida pocket. Stuff it with the dal mixture and now water-seal the upper edge. Deep fry in oil till golden brown and serve with tomato ketchup.
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| List of Bengali Recipe |
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