CAULIFLOWER SINGARAS( SAMOSAS)

STREET FOOD: KOLKATTA

U need:                                                    Outer case:
Cauliflower: 1 medium                           Maida: 2 cups
peanuts: 1/4 cup                                     Wheat flour: 1/2 cup
turmeric powder: 1 tsp                          soda bi carb: 1/4 tsp
ginger paste: 3 tsp                                  warm water to knead
green chillies: 2 minced fine                  salt to taste
salt to taste                                              oil: 2 tablsp
red chillies: 3
jeera 1 tsp
saunf: 1tsp
chilli powder: 1/4 tsp
cinnamon powder: 1/2 tsp
cloves powder: 1/2 tsp
oil to deep fry
coriander leaves: 2 tsp minced fine.
oil: 2 tablsp

Method: For outer case:
1. In a large bowl add all the dry ingredients. Add oil and crumble the mix well. Add warm water little by little and knead a smooth pliable dough.Cover and keep aside.
2. Chop cauliflower to fine pieces. Wash well and cook in 2 cups water wit pinch salt and turmeric powder till partly cooked.Drain excess water. Dry roast saunf,jeera and red chillies and powder it in the dry grinder.
3. Heat oil in a pan.When hot add 1/2 tsp jeera,ginger paste and saute. Add the peanuts and fry till the peanuts turns lightly brown. Add minced green chillies. Saute. Add the semi cooked cauliflower and continue stirring. Add chilli powder,cloves powder and cinnamon powder. Cook.Add salt. Stir well.Once the cauliflower is cooked add the ground masala powder.Add minced coriander leaves.Toss well. Cool the filling.
4. Take a medium sized ball. Roll to a oblong shape as thin as possible. Cut into half. Form a cone shape casing with one half of the rolled dough .Fill in with 1&1/2 tsp of the cauliflower filling and using a little water around the edges of the casing seal the filling well inside the cone. Do the same with the rest of the dough and filling. You can get approximately 10 to 12 medium sized singaras.
5. Heat oil in a large frying pan. When hot gently lower 4 to 5 singaras and deep fry on medium heat till the singaras are golden brown. Take  them out of the oil and put the singaras on a tissue paper to remove excess oil.
6. Serve hot with tomato sauce.

Note: Kolkatta the Queen of street food is well known for singaras or samosas,phuchkas,jhal muris,egg rolls and many many more. These singaras are super as party starters, can be served with hot tea along with a round of chatpata news, as evening snacks....Go on make them and enjoy the street food of Kolkatta cooked at home...
Bonn!!Appetite!!!!!

GREEN CHANA BHEL

STREET FOOD: 2

U need:

Green chana: 1&1/2 cups

Onion: 1 medium

Tomato: 1

Green chilli: 2

pomegranate seeds: 1/2 cup

semi ripe mango: 1/2

lime: 1

roasted jeera powder: 1 tsp

chat masala: 1 tsp 

coconut slivers: 2 tsp

amchur: 1 tsp

kala namak: 1/2 tsp

sev: 1/4 cup

coriander leaves: 2 tsp minced

salt to taste

Method:

1. Clean,soak the green chana for 5 hours. Pressure cook for 2 whistles. The chana should be cooked and firm to touch.Drain excess water and add the chana to a mixing bowl.

2.To this add finely minced onions,finely chopped tomatoes,thinly cut coconut slivers,finely diced mango(skin peeled).Toss well.Add salt, amchur,roasted jeera, minced green chillies,chat masala,coriander leaves,kala namak and toss once again.Add the pomegranate seeds. Squeeze lemon juice. Toss well

3. Sprinkle sev on top of this bhel ,add a dash of some more chat masala and serve as a snack along with tea or coffee.

Note: Nutritious and  yummy to taste it is an oil less recipe.You can make this bhel using black chana too.If you are wanting something spicy along with your tea this chana bhel  will tingle your taste buds.The dry ingredients can be increased according to your taste.

Bonn!!!!Appetite!!!!!

CHEESY VADA PAV

INGREDIENTS: for the vadas:
Boiled,peeled and grated potatoes: 2 cups
green chillies minced fine: 3 tsp
ginger paste: 2 tsp
garlic paste: 2 tsp
asefodita: 1/2 tsp
mustard seeds: 1 tsp
curry leaves: 1 tsp
salt to taste
jeera: 1/2 tsp
coriander leaves: 2 tsp
besan: 1 cup
cooking soda: 1/2 tsp
turmeric powder: 1/2 tsp
salt to taste
Pav bun: 4 pieces
grated cheese: 3 tsp
garlic chutney: 2 tsp
oil: 2 tablsp
oil to fry the vadas
Butter
Method:
1.Heat 2 tablsp oil in a frying pan. When hot add the asefodita, the jeera,mustard seeds and saute.Add curry leaves,green chillies and continue frying. Add the ginger and garlic paste.Add turmeric powder. Now add the grated potatoes and mix well.  Add salt and coriander leaves.. Mash well. Switch off the stove and cool the mixture. Make medium sized balls (4).
2.Heat oil in a pan .In a bowl add the besan,salt,soda and 1/2 cup water.Beat to a smooth thick paste. Dip each of the potato balls into this batter and deep fry in hot oil till golden brown. Drain excess oil and keep the vadas on a tissue paper.
3. To serve:
 Take a pav bun.Slit. Apply butter generously. Spread the garlic chutney. Now take a vada,press a little and keep on one side of the bun. Put some grated cheese on top.Close bun. Serve hot with fried green chillies and tomato ketchup,some pomegranate seeds sprinkled over the vada pav.
Fried green chillies: Take few fresh green chillies.Slit .Deep fry in hot oil and serve with vada pav.
Note: A bite of green chilli,a bite of the vada pav .Delicious and mouth watering ,this famous snack from Mumbai is easy to make at home and simply yum to eat. Garlic paste is a must for the vadas as they give that extra zing to the dish.If you like you can chop onions and fry along with the pastes before add the potatoes.
Bonn !!!!Appetite!!!!!!!!