Mishti (Sweet) Pulao/ Basanti Pulao

Hello,
The dish Pilaf is known to man of different regions as different names using different cooking method and  tastes completely different. Pilaf is a rice (sometimes wheat, bulgar or other grains) cooked in water or stocks along with spices and other ingredients and successfully turns into cooked grains that do not adhere. Many renowned dishes have evolved from this pilaf in different locations such as South Asian pulau/pilau, Spanish Paella, Persian chelo/polo and many more. As the cultivation of rice spreads from South Asia to Central and West Asia, the method of cooking rice also  spreads through world wide. Like other regions, Bengali also have their own kind of Pilaf known as Basanti Pulao. The immense love for sweets, helps a Bengali to develop this sweet pulao with light yellow in color. The aromatic gobindo bhog rice with fragrant spices and ghee, a grand festive yellow color ornate with jewels like cashew and raisins and the underlying sweetness makes this dish stand out. The mishti pulao with kosha mansho (meat) is a popular pair in Bengali cuisine. The duo remained as the integral part of any biye bari (wedding ceremonies).

Basanti Pulao/ Mishti Pulao

Recipe yields 6 servings

Ingredients

1. 2 cups of  Gobindo bhog or Kalijeera rice. (I could not found Gobindo bhog rice at my location and used Kalijeera.
2. 2 bay leaves
3. 1 black cardamom
4. 2 star anise
5. 3-4 green cardamom
6. 4-5 cloves
7. 1-2 1inch cinnamon stick/shards.
8. 1/3 cup cashew slices
9. 1/4 cup rasins
10. 1 tsp turmeric
11. 1/2 tbsp bengali garam masala (Recipe is in the blog)
12. 1 tbsp ginger paste/grated
13. 4-5 green chilies
14. 3 tbsp ghee (preferably bengali caramel color ghee)
15. 4 tbsp sugar
16. 1/4 tsp salt
17. 4 cups warm water ( double as the rice)

Methods

1. Wash the rice nicely and soak it for at least 1/2 hour and then drain the water. Spread the rice in a flat surface so that it gets partly dry.
2.In a large pan, heat 1 tbsp of ghee and fry the cashew slices till they are lightly brown. Then take them out of the oil and keep them separately.
3. In the same pan, there will be left over ghee. Add one more tbsp of ghee. When the ghee is hot and melted add the spices bay leaves, cardamoms (black and green), cloves, cinnamon sticks and star anise. Fry them a little till the fragrance releases. Then add the rice and fry it with the spices in medium heat. The rice should change color and turns from transparent to opaque. Add the ginger paste,salt and turmeric. Mix those nicely by stirring with the rice. Cook it for 2 minutes.
4. Add the fried cashews and raisins and mix them nicely with the rice.
5. Now pour warm water and give a good mix. Then cook it for 2 more minutes. Now cover the pan and cook it for 10 minutes in medium low heat.
6. After10 minutes, the rice must have absorbed the water. Open the lid and put some green chilies,  and add the sugar, Bengali garam masala powder and remaining 1 tbsp ghee. Again cover the lid for 2 more minutes.
7. Then stop the heat and take the pan out from the stove to cool. Open the lid and give a good mix. If it feels like little sticky, don't get scared. Let it cool for some time (10 minutes), all the grains will be separated. Then give another good stir and mix them nicely. Serve it with our best meat curry.

Fry the cashew till golden brown

Fry the rice with the whole spices

Add the ginger (grated/paste),salt and tumeric

Add the fried cashew and raisins

Pour the warm water

Finally add the sugar, whole green chilies, garam masala powder and ghee

Mishti pulao is served

Reheating tips:  The pulao tends to coagulates in some kind of small rice lumps of balls after freezing and the rice grains become  little hard. Take it out of the fridge and keep the container out at room temperature for some time (10 minutes).  Pour it in a microwave safe bowl, sprinkle little water and heat it in a microwave oven.  If you are using oven, then pour the pulao into an oven safe bowl and sprinkle some water and cover the top surface with an aluminum foil and heat it in 350 F oven for 10 minutes. Take the bowl out of the oven or microwave and try to break the rice lumps/ball (if any) with a spatula. And give a good mix and spread evenly in a platter. You can enjoy the same texture and taste the same even if you have cooked ahead or you have left over.

Serve this delicious rice with spicy mutton or chicken curry. Or you can enjoy it with paneer kofta as side dish. Make it during the weekend and enjoy with your family.

Thanks,
Moumita

Ledikeni / Lyangcha

Hi Friends,
After a long time, writing this post about a dessert which was originated around 200 years ago. Hope you are doing fine and celebrating your lives. We are also doing fine. Speaking about this dessert, it has an interesting story behind it. According to legends, this dessert has been crafted by renowned confectioners of Bengal to honor Lady Canning during her stay in Calcutta. As the sweet gain popularity the name got corrupted into Lady Kenny or Ledikeni. Enough of the history, first I should describe this sweet. This is a lightly fried brown color ball of chhena and flour and soaked in sugar syrup for long hours. Now, in this recipe I have used milk powder and egg instead of chhena . These dessert tastes like another popular sweet called Lyangcha, which has also regional history. Ledikeni or Lyangcha whatever you name, sounds interesting right? Then I should say, sounds easy. So, let's start.

Ledikeni (or Lyangcha)

Ingredients

1. 1 cup milk powder (full fat)
2. 1/8th cup egg (beaten) mixture (One small egg should do the job)
3. 1 tsp baking Powder
4. 1/3rd cup flour + 1/2 tbsp flour for dusting and shaping the dough
5. 1.5 tsp ghee

6. Cardamom seeds from 3-4 pod

7. 1 tsp sugar
8. 1/4th cup whole milk
9. Sufficient oil for deep frying

Ingredients for sugar syrup

1. 1.5 cup Sugar
2. 4 cup Water
3. 2-3 Crushed Cardamom Pods

Methods.

1. Mix all the dry ingredients milk powder, baking powder, flour and sugar in a bowl. Add ghee and give a good mix so that ghee is incorporated well.
2. Now add the beaten egg into the bowl and mix it well with the help of your hands. The mixture should be little sticky (not runny, not firm like dough). Keep the mixture open for 10 minutes. You can keep it under a fan.
3. After 10 minutes, use your hands to mix the dough. Now dust the 1/2 tbsp flour on the dough. You will find it is no more sticky, rather little doughy. At this stage spread the cardamom seed and lightly mix it with the dough.
4. Divide the dough into balls. And then shape them as elongated cylinders (more like lyangcha). The length of the ledikeni are little shorter than lyangcha.
5. Make a sugar syrup with sugar and water. Add few crushed cardamon pods for the flavor.
6. To fry these dough cylinders, heat the oil. The oil should be medium hot (I keep my stove at 3-4 on the scale of 8 as high for frying. If you use more heat, the outside will get burned but the inside will not get cooked uniformly).You can see these dough cylinders are puffed up in the hot oil. While frying turn the sides of the dough with a spatula gently so that all the surfaces are browned uniformly. Do not fry all the dough cylinder pieces at one time. Fry them in batches. Strain them out from the oil and keep them aside
7. Once they are fried do not put them all directly in the hot syrup. Wait for 10 minutes to cool off.
8. Then thrown them in the hot syrup gently. Cover them with a lid and let them boil in medium low heat for 10 minutes. After 10 minutes, reduce the heat and open the lid. With a spoon, gently turn the cylinders so that all the sides can soak the syrup for around 4 minutes. Then stop the heat.
9. Now let them rest and cool off for around a hour. After an hour, you will find they are soft but yet firm and holding its shape. Now you can serve it hot or cold.

The dough

Shaped into Ledikeni/lyangcha (cylinders)

Deep frying in medium low heat

Color changes to brown

Waiting for them to cool off

Soaked in hot sugar syrup with lid on in medium low heat

Cooling off in the sugar  syrup

Ready to serve

This is one of the quick and easy desserts but with a lot of wow factor. Make and serve these to your friends and family, and you won't regret it. Let me know in the comment section how it turns out.

Christmas cake

Hi Friends,

I know I have not posted for a while. I was engaged in some household chores. But I promise I will try to blog more. As you know, Christmas is around the corner and many of us busy in shopping Christmas Presents. But what could be better present than the gift of food. So, why not gift a homemade food item to the people you love. I know they will love it a lot, as you have put your time, effort, thoughts and love in that. So, I have an idea. Bake a Christmas cake with me and pack it with nice decorations and gift it to your loved ones. I know you may be thinking who would want the overwhelming sweet and dense Fruit cake with bunch of candied fruits. Let me inform you, this fruit cake tastes quite different. It is low on the sweetness (and you can control the sweet level while making) and not greasy nor dense. Enough with the introductions. It's time to crank up the oven and bake some cakes.

Christmas fruit and nut cake

Ingredients

This measurement of ingredients are according to preparation of  one singe cake. I have made two cakes and that's why I have doubled the measurements. If are make multiple cakes, then multiply the amounts of ingredient.

The Foundation

1. 3 eggs

2. 3/4 cup of oil

3. 3/4 cup of sugar ( If you want more sweet, add 1/4 cup more)

4. 1 tsp of vanilla essence

Dry mix

1. 1 cup of all purpose flour

2. 3/4 tbsp of baking powder

3. 1 tsp of cinnamon powder ( you can add a tsp of mix of cinnamon and pumpkin spice for holiday effects)

4. a pinch of salt

5.  1 tsp of zest of a orange 

Wet Mix

1. 1/4 cup of freshly squeezed orange juice ( Note: One whole orange should give that amount of juice. You can use the same orange that have been zest ed)

2. 4 heaping tbsp of plain yogurt

Mix of these two ingredients will give  around 1/2 cup of liquid wet mix

Fruit and nut mix

1. 1/4 cup of flour

2. 1/4 cup of tutty fruity mix (colorful candied fruit cubes)

3. 2 tbsp of raisins (you can use golden or black or mix of both)

4. 2 tbsp of chopped apricots

5. 2 tbsp of cranberries

6. 2 tbsp of chopped walnuts (chopped into medium size)

7. 3 tbsp of chopped cashew (chopped into medium size)

You can add any dry fruit (cherries) and nuts (pecans, almonds) of your choice.

Fruits and nuts

For Decoration

1. 5-6 cashew halves

2. 3 walnuts not chopped

3. 3-4 cherries (Note: Use can red cherries in the syrup solution)

Others

1. 2 tbsp of unsalted butter for coating the baking tray +1 tbsp of unsalted butter for spreading over the baked cake

2. 2 tsp of flour

3. Parchment paper (optional)

Methods

1.Preheat your oven at 350 F.

2. For the foundation, crack the eggs in a big mixing bowl and beat it nicely. Add sugar and oil, beat it to make a homogeneous mixture of viscous liquid. Add the vanilla essence and mix it nicely. If they are mixed properly, it should flow down smoothly like a ribbon by lifting up your whisk.

Pouring vanilla essence in the egg sugar mixture

Adding oil

Mixing it 

Egg foundation is ready

3. In a separate bowl, prepare the dry mix by adding some flours, salt, baking powder, cinnamon powder and orange zest. Give a good mix and keep it aside.

Dry mix

4. Now add freshly squeezed orange juice in a cup or measuring cup. Add the yogurt and whisk it for a uniform wet mixture.

Orange yogurt wet mix

5. In another bowl add all the chopped fruits and nuts. And add the flour. Mix it thoroughly so that fruits and nuts are coated and dusted with flour. Keep that aside.

Fruits and nuts with flour

Flour coated fruits and nuts

6. Now coming back to the foundation of egg mixture, add the 1/3 of the dry mix followed by 1/2 of the wet orange yogurt mix. Mix them properly until there is no lump of flours. Then again add the next 1/3 of dry mix followed by remaining 1/2 of the wet mix. Mix it with the whisk so that all the flours are incorporated. Finally add the remaining 1/3 of the dry mix and whisk it to get a homogeneous mixture. Don't over mix or over beat the cake dough. Otherwise it will result a hard cake.  (Note: It is said to start and end with the dry mix and in the between pour the wet mix.)

Adding the dry mix in thirds

Adding the wet orange mix in halves

Cake batter is ready

7. Now comes the fun part. Add the flour coated fruit and nut mix into the pool. And switch from the whisk to spatula. Mixing those fruit and nuts by folding into the dough.

Fruits and nuts are added

8. There are many options for containers to bake your cake. If you want to gift these. There are nice decorated paper baking available in the market. For those paper baking tray just coat the  butter inside of the surface. Don't leave any corners. If you have butter spray can use them to coat the inside with butter.

If you want to bake these in baking tins/pans. Spread the inner surface with soft butter. Then sprinkle the flour so that the buttered surface is coated with flours. This will help to remove the cake out after baking.

If you are using glass baking pan, you can use a parchment paper inside. And spread the soft butter on the inner surface parchment paper .

Butter is applied in the inner surface or the pan

9. Once the butter coating is done, pour the cake dough in your desired vessel. Bake it at 350 F for 40-50 minutes. Every oven is different, so it make different amount of time. My oven bakes the cake for 50 minutes. So, it's better to check at around 40 minutes with a toothpick. 

Cakes are getting baked in the oven

The toothpick test is very easy and helps you to understand how much more time it needs to bake it thoroughly. Take a toothpick and insert in the middle portion of the cake. It will comes out clean, then it is baked. If it come out with semi liquid or liquid substance, then it needs more time ( another 5 or 10 more minutes) to bake. 

Now you would ask me where did the decorative ingredients (cherries and nuts) go? For decorations, at around 30 minutes of baking when the upper surface of the cake is still soft add your decorations. That is the only time when you can put your decorations fruits and nuts. Before that cherries and nut will go down and can't be seen from the top. After that 30 minutes mark, those nuts and cherries will stay on top.

Once your cake is baked and still it is hot, spread one tsp of butter on the top surface. It will be the rich buttery flavor and a glossy look that will mesmerize your fond ones.

Christmas cakes are ready 

Baking involves precise measurements,temperature, time and steps. Don't get intimidated by lot of procedures.  It's very easy and have fun while making. You can include all of your family members to assemble this cake.

This Christmas gift a home made cake to your loved ones. Make it and serve this on Christmas morning. As a kid, we used to get a box of Christmas cake from our dad. This was our Christmas ritual to enjoy a piece of cake on that special day. This cake is non alcoholic and you don't need to soak your fruits in alcohol for long time. So, you don't need to plan ahead and you can make it in a hurry. Since it is non alcoholic it can be enjoyed by everybody. If you have any question while preparing this, comment your inquiries. I will be happy to answer those. Till then merry Christmas from the kitchen of Comfort Saveur.
Thanks,
Moumita

Bengali bhaja Masala

Hi Friends,
I have mentioned Bengali Bhaja Masala in many of my recipes. I know it's not something that is readily available as packaged from store. Bengali Bhaja Masala is a unique blend of roasted spices that it can oomph up any boring dish to mouth watering dish. It is specially sprinkle for any snack or appetizer kind of dishes. I even use this for my signature margarita cocktail. The recipe of the bhaja masala is quite unique for each household and it won’t taste same for every family. The recipe I will be sharing is my own creation after many additions and editions. It is very easy to prepare and it can be stored for 4-5 months. So, you can make ahead and store it in a airtight glass jar. When you need it, just sprinkle some. Let start making it.

Bhaja Masala 

Ingredients

1. 1/3 cup of of coriander seeds
2. 1/3 cup of cumin seeds
3. 1/3 cup of fennel seeds
4. 4-5 red dried chilies without the dried stems ( you can add some more if you like heat)
5. 4-5 bay leaves
6. 2-3 green cardamom ( Note: Please don't remove shell. )
7. 2 cloves
8. 1/2 tsp whole black pepper

(Note: Generally there is no cardamom or cloves in bhaja masala. But I have seen the subtle difference in taste because of these two ingredients make a bold statement.)

Ingredients for the bhaja masala

Methods

1. Heat a pan / skillet or tawa. Add all the ingredients. Dry roast these ingredients stirring in between. Roast them for 3-4 minutes in medium heat and till the roasted aroma come out. Stir them so that they don’t get burnt. Specially the bay leaves and the chilies should be stirred, spread and pressed to help them roasted properly.
2. Once they are roasted, let them cool.
3. When they are cool to touch, grind them in a coffee grinder in little amounts. It should come out as coarse powder. Once all the roasted ingredients are grinded, mix the coarse grounded spices.
4. Store it in a sterilized glass jar with air tight lid on it. This will preserve the shelf life of the spice.

Dry roasting the whole ingredients

After the grinding, coarse bhaja masala is ready

This spice blend has many uses. It can be used in curries like cholar dar (Bengal gram dal) , ghoogni (Bengali style chilis ), potato curry etc. Then it can be used in many snacks or appetizers like singara, dahi vada, mughlai paratha, pakoras, chop (Bengali potatoes fritter) and list goes on. I have used this in mac and chese, spicy nuts for cocktails, guacamole  even in drinks (lassi, margarita, lemonades etc). You have the spice and get creative with your wild taste imagination and invent new food. Don’t forget to share your ideas and creation for using this masala. I would love see those new inventions.
Thanks,
Moumita 

Luchi with Kumro Alur Chorchori

Hi Friends,
First of all, happy Durga Puja to everyone.  Being a Bong, it is very difficult to maintain a low calorie diet during the time of festivity. And for the one, which I will be discussing today, don’t even dare to think about diet food. One of the must have for a Bengali in any occasions is the luchi, not puri. This is an insanely delicious deep fried flat bread made of all purpose flour which makes any one crazy. I should warn you that they can vanish in no time. So make plenty. There are many sides that can easily pair with luchis like alur dom, alur chorchori, begun vaja, kosha mangsho, payesh, suji etc. That being said these luchis become an intregal part of traditional Bengali brunch. Today, I will show and share my tips and tricks to make perfect puff up fulko luchi. I will also share a easy side dish that goes very well with the luchis. I can go talking about luchis all day. But for now lets start making them.

Luchi with Kumro Alur Chorchori

Yeilds 3 serving

Luchi

Ingredients

1. 2 cups all purpose flour (maida)
2. Salt according to taste (around  1/2 tsp)
3. Sugar according to taste (around 1/2 tsp)
4. 2 tbsp of white (canola/ vegetable) oil + white oil for frying
5. Water to make the dough (around 1/2 cup)

Methods

Making the dough and the luchi
1. In a mixing bowl add the flour, salt and sugar. Mix it with clean hands.
2. Pour the oil and mix it again till it forms like coarse crumbs.
3. Add little water at a time and mix it till they come together. Don’t pour all the water at one time. Knead the dough till it forms a smooth ball. Keep it covered with a clean towel. Let it rest for 10 to 15 minutes.
4. Divide the dough into number to small balls ( size around 2 cm diameter ). Roll these small dough pieces into smooth balls
5. Grease the rolling pin and the rolling surface area with oil.
6. Take a ball of dough and flatten it. Roll the dough into a circular disc of dough ( size around 5 cm). Note: While rolling, try to put all the pressure from your body or hunch. That pressure will help to have perfect smooth disc of dough.
7. Using the previous step, make all the dough disc shaped luchis.

Rolling the dough balls

Round luchi is ready to be fried

Frying the Luchi

1. Heat some oil in a pan in medium high to high heat. Take a small piece (pinch) of dough and drop it on the oil. If the dough rise up instantly, then oil is ready and hot enough for frying. If it drops down, then wait for the oil to heat up.
2. Add one luchi dough disc into the oil. It would start to puff up. Gently splash some oil on the top surface. And give a gentle push on the dough. These will help to puff up fully into a luchi. Then give one quick flip and fry the other side. Take the puff up luchi from the oil into a paper lined container to drain excess oil. This way fry all the luchis.
Note: Fry one luchi at a time. Don’t gather all the dough disc in the pool of oil.
Take them out after one flip and don't over fry them. They should come out white. But some people likes it little brown. For them, fry them few more seconds.

Puffed up luchi is ready for flipping

Frying the other side

Luchis are ready

Since luchis are ready, lets make the simple and easy curry that goes with it.

Kumro alur chorchori (Pumpkin and potato medley)

Ingredients

1. 2 cups of small cubes of butternut squash or pumpkin ( kumro) (Note: I have used butternut squash and they tastes better)
2. 2 cups of small cubes of potatoes ( without skin. so peel the potatoes)
3. 3 green chilies with slits in between
4. 1/2 tsp of kalonji ( nigella seeds)
5. 1/4 tsp of turmeric powder
6. 2 tbsp of mustard oil
7. Salt according to taste
8. Sugar according to taste

Ingridients for Chorchori

Methods

1. Heat the mustard oil in a pan. Add the kalonji and let them splatter. Add the green chilies.
2. Add the potato cubes and pumpkin cubes. Fry them for 3 minutes.
3. Sprinkle salt, sugar and turmeric powder. Stir them to give good mix. Now cover the pan and cook it for another 3 minutes.
4. Uncover the lid and check the potatoes are tender. Add water and cook it in medium flame for another 4 minutes with lid covered.
5. Open the lid and check the veggies are soft enough. Otherwise cook for another few minutes. Check the salt and sugar. Adjust accordingly. And your chorchori for luchi is done.

Chorchori is ready

You have noticed that how simple is to prepare these items in a brunch. Grab some luchi and bowl ful of curry. Drowse the pieces of luchi in the curry and enjoy the heavenly taste in your mouth. So, make this insanely delicious pair in your next brunch party for the festive season. Please comment your suggestions and your inputs, which will help me to improve this blog. Enjoy this Bengali delicacy with friends and families. Let food spread the light of festivity in your kitchen.

Thanks,
Moumita

Singara

Hi Guys,

Yes, today’s topic is Singara. It is also known as samosa. Singara or Samosa is one of those items that are present in almost all the food cultures. And the concept is widely available in broad geographical regions, from Middle east to great east China. It was one of the ancient foods introduced by Middle east. Originally, it was a fried snack made with meat and wrapped by a pie dough. The Mexican Empanadas seems similar to Singara or Samosa. As this concept of appetizer has travelled a lot with time, alternations appeared according to the taste and food habitats of different regions. But, today no more wandering, as today is the time to visit my homelands' fulkofir (cauliflower) Singara. If I mention the Singara, a cup of hot tea automatically comes in my mind as they complement each other. And the deadly pair can intensify any Bong adda (gossip). If I am taking about Singara, then how can I forget to mention the adda. Bong adda means where the family or friends of similar or different generations gather and gossip about almost everything, be it movie, sports or even politics. The Singara works as a source of energy in the adda. The Bong Singara is unique in its filling and becomes quite different from usual Samosa. Samosa has the filling made of potato curry but Singara is made of a curry out of cauliflower, potatoes and many other jewels like peanuts and raisins hidden in a crust that has nice crunch. My mouth is already watered just by describing it. And lets start now.

Singara

Singara with tea

Recipe yields 8 servings

Cauliflower potato filling

Ingredients

1. 1 cup of small pieces of cauliflower florets
2. 1 cup of small cubes of potatoes
3. 1/3 cup of blanched green peas
4. 1/4 cup of fried peanuts (whole with the shell)
5. 1/2 tbsp of ginger
6. 1 tsp of cumin seeds
7. 1/2 tbsp of Bengali bhaja masala
8. 1/8 tsp or pinch of Bengali Garam Masala (you can find the recipe in my blog)
9. 1 tbsp of mustard oil
10. 1 bay leaf
11. 1/2 tsp cumin powder
12. 1/4 tsp turmeric powder
13. Salt according to taste
14. Sugar according to taste (This filling is little sweeter on side and you may need little more)
15. Water

Ingredients for the filling

Methods

1. Take a shallow pan and heat it. Add mustard oil. When the oil is hot add the cumin seeds and then bay leaves. When they splatter add the cauliflower florets, potatoes and fry them for a minute. Sprinkle some salt and give a good mix. Let them cook for 5 minutes with lid cover. Stir two or three times in the meantime so that they don’t get burn.  By this time they should be soft. So uncover the lid and check.
2. When the veggies are soft enough add the blanched green peas and ginger paste. Give a good stir to mix them. Add the cumin powder and turmeric powder and mix again. You may need to add some water to avoid the spices of getting burnt. The filling should be dry not runny so while adding water be shy on it. Cook it for another 4 minutes with lid covered and few stirs in between.
3. Uncover the lid and taste it. Adjust the salt and sugar accordingly. Now add the raisins, fried peanuts, garam masala powder and bhaja masala. Give a good stir to mix them nicely and cook for another 2 minutes. Discard the bay leaf as it has done its job. Now the filling should be ready.

Filling

The dough

Ingredients

1. 2 cups of all purpose flour
2. 3.5 tbsp of white oil
3. 1/3 tsp of ajwan (carom seeds)
4. Salt according to taste
5. Sugar according to taste
6. water (around 1/2 cup)

Methods

1. In a mixing bowl pour the flour, carom seeds, salt and sugar. Use your clean hands to give a good mix. Now add the oil in the flour. And mix it till it resembles like coarse crumbs .
(Note: The carom seeds will bring surprising crunch in your mouth when you have a bite of the fried dough.)
2. At this stage add the water little around 1 tbsp and mix it. Alway add water in little amount and give a good mix. Don't pour all the water at one time. Knead the dough, it forms a smooth ball. If you need more water add it in little amounts.
3. Cover it with a clean towel and allow it to rest for 10 to 15 minutes. Always remember a well-rested dough always gives best results.
4. Now make equal four portions of the dough. Shape them into four smooth balls. Keep them aside covered.

Shaping and filling the Singara

Ingredients

1. 1 tbsp of oil for rolling
2. 1/4 cup of water for smearing the edges

Methods

1. Take some oil and grease the rolling pin and the surface where you will roll.
2. Now place one ball of dough on the surface and flatten it a little. With a rolling pin try to roll into a circle or disc shape out of it around 15 cm of diameter.
3. Cut the circle into two semi circles. Smear some water on the flat edge of the semi circle. Join the edges to form a come. And then try to seal them nicely by pressing with hands.
4. Fill the cone with the cauliflower potato filling.
5. Now again smear the curved edge of the dough with some water. And bring them together to close the Singara by joining the other ends. Nicely seal the closed edges. Now, the shape should be like a triangle. Repeat the previous steps to form rest of the Singara. The Singara is ready for frying.

Note: You can make the Singaras and store them in fridge for 3-4 days in a closed container. When you want take them out and let them come to room temperature. And then fry them.

The dough balls

Dough is rolled into a circle

Divide the dough circle into two

Smear water in the flat edges

Seal the join

you get the cone

Fill the cone

Seal the edges to close it

Singara is ready for frying

Singaras are waiting to be fried

Frying

Ingredients

1. oil for frying

Methods

1.Pour some oil in a pan (which have some depth). Heat the oil in medium high heat.
2. When the oil is hot, add the Singara in the oil. And turn the heat to medium.
(Note: Don't overcrowd the pan with Singara. Fry few at a time)
3. Fry them low and slow. The heat should be medium level or low medium. Otherwise the outer sides of dough will get burnt and still you will have uncooked dough. When they turn golden brown take them out in a plate lined with paper towel to drain excess oil. And they are ready to be served.

Fry the Singara

Singaras are served in a thonga (paper bag)

Served

Serve these Singaras with ketch up or mint coriander chutney or tamarind chutney. But the most important add on is a hot cup of milk tea. The hot tea and a bite of Singara will take you to the heaven. The marriage of these two dish have produced a huge number of discussions, conversations, planning and brainstormings. In an occasion you can serve them as a appetizer and they would become instant hit. So, prepare these popular snacks and enjoy with your friends and family during the time of festival. Let this year's Navratri and Durga Puja get delighted with the home made foods from your kitchen. Happy Durga Puja to everyone from my kitchen to yours.

Thanks,
Moumita