Bengali style Phulkopir Shingara/ Cauliflower filled Samosa

Hello Friends,

Hope all of you had a Great Durga Puja...So I have been to Shillong this Puja...it was an awesome time...with all the fun of Parar Pujo.

On the occasion of Bijoya Dashami, I prepared this typical Bengali style Phulkopir Shingara. My mother prepares this every Poush Sankranti and we have been relishing it since childhood. So here goes the recipe:-

Ingredients-

For the filling:-

Cauliflower- 1 no. (Medium)
Potatoes- 3 nos (Medium)
Green Peas- 1 -1.5 cup
Raisins-1/2 cup
Cashew- 1/2 cup
Panchphoron- 1 tsp  (This is a mix of five spices mainly fenugreek/methi seeds, fennel/saunf/mouri seeds, nigella/kalonji/kalojeera seeds, cumin/jeera seeds, yellow mustard/sarso/holud sorshe seeds all in equal quantities)
Dry Red Chilli (Whole)- 2 nos.
Green chilli- 2 nos. (or according to your desired level of hotness, 2 chili gives a moderate level of hotness)
Cinnamon Sticks- 2 nos (1 inch)
Cardamom- 4-5 nos
Cloves - 3 -4 nos
Garam Masala powder- 2 tsp
Cumin Powder- 2 tsp
Turmeric Powder - 1.5 tsp
Salt to taste
Water- around 1 cup
Oil(White/Refined/Olive)- 3 tbsp

For the samosa/shingara casing:

Flour -2- 3 cups
Refined/White Oil- 2 tbsp
Warm Water- as per requirement
Oil for frying

Method:

Step 1: Cut the cauliflower into small florets and steam it for 5 minutes. Throw away the water and drain the florets
Step 2: Peel and cut the potatoes into small cubes.
Step 3: Put the raisins and cashew nuts in hot water.
Step 4: Heat the oil in a deep pan.
Step 5: Once the oil is smoky hot, put the panchphoron and dry red chilli into the pan.
Step 6: Once they start spluttering , put the cinnamon sticks,cardamom, and cloves.
Step 7: Once you get the aroma of the spices, put the potatoes and fry them till they are half done.
Step 8: Put the cauliflower florets and the green peas in the pan and fry for another 5 mins.
Step 9: Put the turmeric powder and salt and fry for another 2-3 min
Step 10: Put in the cumin powder and mix thoroughly.
Step 11: Sprinkle water and cover and cook till the veggies are well cooked. Make sure the veggies don't get burned or stick to the bottom.
Step 12: Put the cashews and the raisins and mix. Lastly sprinkle the garam masala powder.
Step 13: check the seasonings and switch off the flame. Let the mixture cool.

Now Let's prepare the casing:

Step 1: Mix the flour ,oil and water and make roti like dough.
Step 2 : Make Rotis and cut them into half.
Step 3: Make cones of the half roti and fill in the mixture and seal the cones
Step 4: Fry the samosas/shingara and serve them hot with ketchup or mint chutney

Gajar ka Halwa

Hello Friends....

Am here again with my new recipe....this time for all with the sweet tooth....the  evergreen gajar ka halwa....in an healthier avatar....so here it goes....

Ingredients:

5 carrots (peeled and grated)
Olive oil 6 tbsp (any other white oil which is healthy)
Sweetened Condensed Milk about 400 gms
Milk about 1 litre(if you are not using condensed milk)
Sugar 6 tbsp or as per your taste(if you are not using condensed milk)
Cardamom powder about 1/3 tsp or 8-9 cardamoms crushed
Raisins 2 tbsp or as much as you want
Nuts as per your requirement.

P.S. it serves two

Procedure:

Step 1:Warm some water and let your raisins and nuts stay in that.

Step 2: Heat the olive oil in a wok/deep pan.

Step 3: Put in the grated carrot and stir till it is limp on medium heat.

Step 4: At this stage if you are using condensed milk then pour in the  condensed milk into the pan. Stir and mix with the carrot

If you are using milk then pour in the milk. Once the milk starts boiling put the sugar and mix thoroughly. In case you are using milk you will have to wait till the milk reduces to half with continuous stirring in between.

Step 5 : Mix the cardamom powder/crushed cardamom with the carrot mixture. Let the mixture cook for another 4-5 min.

Step 6: And now you can mix the raisins and the nuts. Check the sweetness and adjust it accordingly.

Step 7 : Serve  it hot or cold as you like it.

Do tell how did it taste....