Samosa (Chicken Patties)

Samosa (Chicken Patties)

Samosa is a delicious snack dish of Bangladesh. It is deep fried, stuffed with chicken and masala, patties like food. It is used mainly in parties, picnic, all kinds of crowds and also entertaining guests.  You must add this to your snack menu.

Ingredients:

Chicken minced ½ kg

Onion sliced 1 cup

Fresh coriander leaves 2 table spoons

Green chili chopped 1 tea spoon

Ginger paste 2 tea spoon

Garlic paste 2 tea spoon

Red chili powder 2 tea spoon

Black pepper powder ½ tea spoon

Cardamom and cinnamon powder ½ tea spoon

Bay leaf 1 piece

Vegetable oil ¼ cups

Flour ½ kg

Water ¾ cup

Salt to taste

Vegetable oil for frying

Cooking Method:
1. Chicken cooked in low heat with spices paste and powder, bay leaf, 1 tea spoon salt, 3 table spoon oil and ½ cup water. Add sliced onion, coriander leaves, green chili and 1tea spoon flour to it when water dried, fry few seconds and take out from heat.
2. Take small amount flour and make paste with adding water.
3. Take 3 ½ cup flour in a bowl; add salt and water to make dough. Make small 16 balls with the dough. Make 16 round discs like bread with the balls by pressing rolling. Take one bread and spread some oil on it then cover it with another bread and keep rolling. Make all breads this way. Put these breads on heat for few seconds and then separate them. Cut 20cm length and 8cm width with a knife.
4. Take one slice of bread, fold three times from one side like a triangular shape, stuffing with chicken and fold again the rest part of bread, attached with flour paste.
5. Deep fry in hot oil. Fry until golden brown color. Take out and drain on a paper towel.
6. Serve with tomato ketchup or onion and green chili.
7. Total 8 servings.

Crispy Tiny Nimki

Crispy Tiny Nimki

This is a crispy and crunchy dish. Remain fresh for long days. Great snack item, which is best during family outing, picnic, long drives and travelling. Very delicious and popular among children. You can make it just in 30 minutes.

Recipe Ingredients:

Wheat flour 1 cup

Water 2 Table spoon

Ghee 1 Table spoon

Backing powder 1 tea spoon

Cooking oil for frying

Salt 1 Tea spoon

Sugar 1 Table spoon

Cooking Method:

Take a bowl add sieved flower, backing powder, salt, sugar, water and mix well. Slowly add ghee with continuous mixing the dough. Keep the soft and firm dough in a cool place with a cover for 15 minutes.
Take dough and divide into 4 equal size balls.

Take one ball and roll the dough into a flat round shape. Cut slanting with a knife horizontally and then vertically to make small rectangle pieces.

Take oil in a frying pan on medium heat. Take small pieces all together to hot oil. Fry until become golden brown in color. Then take out from oil with the help of a strainer. Let it be cool. Keep in an air tight container. You can store this crispy snack for more than 2 weeks.

Singara

Singara

Ingredients:
Flour  1 cup
Vegetable Oil  4 teaspoons + oil for deep fry
Warm water to make dough
Salt  to taste
Potato  1 medium (peel and cut in small cubes)
Cauliflower  1 florets (cut into small pieces)
Green peas  1 tablespoon
Turmeric powder  a pinch
Sugar  ½ teaspoon
Cumin powder  ¼  teaspoon
Coriander powder  ¼  teaspoon
Hot spices powder (cinnamon, cardamom and clove)  ¼  teaspoon
Pach phoron (Five spices i.e. fenugreek, aniseed, nigella, celery seed, carom   ¼ teaspoon)
Bay leaf  1
Dried red chili 1
Asafetida (hing) a pinch

Cooking Method:

Take bay leaf, red chili and pach phoron in a pan stir on low heat, take out from heat, and grind together when cool. Heat 3 teaspoons of oil in a pan. Then add salt, turmeric powder, sugar, cumin powder and coriander powder. Mix well. Now add potatoes, cauliflower and green peas and cook covering it until potatoes are tender. If required add very little water. The curry should be dry. Then add hot spices powder and turn off the heat. Let the curry be cool.
Mix flour and salt into a bowl. Add 1 teaspoon oil and enough warm water to make firm dough. Press the dough on a solid surface until forming into a smooth and round ball.
Divide the pastry into equal sized balls (around 8 balls) and roll out into a thin oval shape.
Divide this into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill the cases with the cool potato-cauliflower curry and press the two dampened edges together to seal the top of the cone.
Deep fry the singaras in hot oil (medium heat) until crisp and brown.
Take out and drain on a paper towel.
Serve hot with tamarind sauce or tomato ketchup.

Chotpoti

Chotpoti

Introduction: Chotpoti is a popular snack of Bangladesh and West Bengal of India. Pea seeds are using for making this snack. It is spicy, sour and hot in taste. It is mostly liked by girls. The snack is very popular due to its availability, low-price and easy to made formula. It can be found from big super stores snack corners to small fast food store and also in the road side shops.

Ingredients:

White pea (soaked overnight) 2 cups

Onion finely sliced 1 cup

Green chili chopped 3 pieces

Salt as per taste

Sugar 2 tea spoon

Tamarind 100gm soaked in 1 cup water

Spices whole: Cumin seed 1 tea spoon, Coriander 1 tea spoon, Red chili 4 pieces, Clove 4, Black pepper 4, Aniseed ½ tea spoon, Fenugreek seed ½ tea spoon

Roast all spices on low heat then cool and grind altogether.

Tomato 2 finely sliced

Potato 2 boiled and cut into small pieces

Egg 2 boiled and cut into small pieces

Cucumber 1 finely sliced

Fresh coriander leaves 1 cup grated

Lemon 1 small pieces

Rock salt 1 tea spoon

Cooking Method:

Cook the soaked peas with submerged water, add little salt and turmeric powder in a pressure cooker till they become soft. Be aware about the peas are not be totally meshed. Also not be dried at all. Boil tamarind with water; add cumin coriander powder, a bit red chili powder, sugar then boil for 10 minutes. Cool and blend together then strained. Add lemon juice and rock salt. Take a large bowl to mix the cooked white peas, tamarind syrup and other ingredients. Take separate small serving dishes for each individual, pour chotpoti and garnish with coriander leaves and deep fried grated onions. Add more tamarind juice, green chili or lemon juice according to your taste.

Cauliflower Pakora:

Cauliflower Pakora:
This is a simple recipe of a nice snacks. This is made mainly with Cauliflower and wheat flour.




















Ingredients:

Sl.No.	Ingredient Name	Quantity
1.	Cauliflower	1
2.	Wheat flour	2 Table Spoon
3.	Rice Powder	2 Table Spoon
4.	Ginger Paste	½ Tea Spoon
5.	Chili Powder	½ Tea Spoon
6.	Baking Powder	½ Tea Spoon
7.	Grated Green Chili	1
8.	Grated Onion	2
9.	Salt	As per Taste
10.	Vegitable Oil for frying

Cooking Method:

Take whole cauliflour and make it 15 to 20 pieces dekpending on size. Wash with ater and rinse. Mix well with salt and keep it for 10 minutes. Then add all ingredients and mix well. Add some water if it feels too dry.Put oil in fry pan and heat. When oil heated properly then fire slow down and put cauliflower pieces seperately. Fry upto light brown in color. Take out from oil. Serve it with polau .

Pantharash

Pantharas

Ingredients:

Meat (beef or mutton) minced	½ kg
Ginger paste	2 tea spoon
Garlic paste	1 tea spoon
Red chili powder	1 tea spoon
Bay leaf	1
Vegetable oil	¼ cup
Onion grated	½ cup
Green chili grated	1 tea spoon
Cinnamon, cardamom and clove equal quantity	2 tea spoon
Black pepper powder	¼ tea spoon
Mint leave grated	1 table spoon
Egg	2
Water	2 cup
Wheat flour	1 cup
Toast powder	1 cup
Egg blended	1 cup
Salt	As per taste
Oil	For frying

Cooking Method:

Take meat into pan; add garlic, ginger, chili powder, bay leaf, ¼ cup oil and 1 cup of water. Heat the pan. When meat becomes well-cooked and water nearly dry then add onion, green chili, salt, spices, pepper and fry on low heat. Add 2 tea spoon flour on it, mix and fry 5 minutes. Take out the pan from heat.

Take blended eggs, add salt and water. Add flour by spreading on the mixture in 2-3 times. Mix well to make smooth paste. The mixture will not too thick.

Put non stick fry pan on medium heat. Spread little oil on it. Add small amount flour mixture on pan, spread mixture throughout the pan by holding pan handle. Keep 1 minute on low heat. Take out the paper like thin bread from pan. Make all breads like this way.

Take ½ cup flour and make thick paste by adding required water. 

Take one bread on a try, take 2 table spoon prepared meat and place on a marginal side of bread. Fold the bread over the meat stuff; fold the two ends over the stuff, then fold and roll to the end of the bread. At the end of the bread make sticky with flour paste and fix it with your finger. Make roll like all Pantharas this way.

Take one Pantharas, dip into blended egg, roll on the toast powder and keep in a plate. Make ready this way all Pantharas. Keep the tray in refrigerator for 30 minutes. Take out from refrigerator and fry until deep brown. Remove and drain on kitchen towel.