Recipe of Ultimate Shingara / Samosa (with cauliflower, pea, potato and peanut) - Logo collection for you

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Before you jump to Shingara / Samosa (with cauliflower, pea, potato and peanut) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone's active involvement. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

Let us begin with something really easy, changing the light bulbs. Do this for the whole house, not merely the kitchen. The typical light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more in the beginning, these bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. Along with different light bulbs, you have to learn to leave the lights off whenever they are not needed. The family spends a lot of time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. This likewise takes place in the rest of the house, but we're trying to save money in the kitchen. Make a practice of having the lights on only when they are needed, and you'll be surprised at the amount of electricity you save.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Natural living is actually something we can all accomplish, without difficulty. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to shingara / samosa (with cauliflower, pea, potato and peanut) recipe. You can cook shingara / samosa (with cauliflower, pea, potato and peanut) using 27 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Shingara / Samosa (with cauliflower, pea, potato and peanut):

1. Provide For of filling:.
2. You need 200 gms of potato.
3. Get 80 gms of (net weight)cauliflower florets only (see recipe).
4. Provide 1/4 cup of peas (peeled).
5. You need 2 tbsp of peanut/ groundnut.
6. Use 15 gms of ginger.
7. Provide 1-2 of green chillies.
8. Use 12 gms of fresh Turmeric or 1/4 tsp Turmeric powder.
9. Take 1/4 tsp of Paanch Foran (reference given) (see recipe).
10. Prepare 1 of whole dry red chilli.
11. Take 1/4 tsp of Cumin powder.
12. Get 1/4 tsp of Coriander powder.
13. Get 1 of generous pinch of garam masala.
14. Get 1/2 tsp of Kasuri Methi.
15. Provide 1/4 tsp of Chat masala.
16. Prepare 1/8 tsp of Black rock salt.
17. Get 1 pinch of Sugar.
18. Prepare as per taste of Salt.
19. Take 1-2 tbsps of Mustard oil.
20. Take For of dough:.
21. You need 250 gms of Maida.
22. You need 30 gms of ghee.
23. Prepare 1/4 tsp of salt.
24. Prepare 1 pinch of Nigella seeds/ Kalonji.
25. Use 110 ml of water.
26. Provide For of frying:.
27. Prepare as required of Vegetable oil.

Steps to make Shingara / Samosa (with cauliflower, pea, potato and peanut):

1. Take the florets off the cauliflower,wash and add it to the boiling water containing little salt and turmeric. Boil for 5 minutes and then put off the flame and let it rest for 5 more minutes in the hot water and then drain it off..
2. Boil the potatoes with a little salt, it will roughly take 30 minutes, you can keep the potato skin if you want, at the end add some peas to the boiling potato and boil for 10 minutes along with the potato and then drain off the water..
3. Cut the potato into cubes or smash it roughly. Grind the ginger, chillies and turmeric..
4. Heat mustard oil in a pan add the Paanch Foran and chilli and then the ginger, turmeric, green chilli paste, it will start spluttering, so be careful but it's essential as the fried ginger gives a lovely flavour and aroma to the filling, just stir for few seconds and add the cauliflower and peas and saute it for few minutes..
5. Then add the peanut (I am using salted roasted peanuts, if you are using raw peanuts then please fry it first before starting the stuffing preparation) and all dry masalas/ spices & black rock salt and saute for a minute or two. Then add potatoes and mix well, after a few minutes add sugar, kasuri methi, check salt and add if required..
6. Cook for few more minutes and your stuffing is ready. Cool it down to room temperature..
7. For the dough: Mix all the dry ingredients and then add ghee and mix again. Then add little water at a time and make it into a tight dough. Cover and let it rest for an hour..
8. Now take dough approx.40-45 GMs in weight, this makes a medium sized samosa, the size of the samosa depends on you, how big or small you want to make. Try to roll in an oblong shape and cut from the middle.(Don't roll it too thick or too thin.).
9. Make a cone, apply water on the edges to seal it,then stuff it, now close this end too, apply little water to help you in sealing it, so that it doesn't open while frying..
10. Heat veg oil in a thick Kadai, I have used a thick iron Kadai. Heat oil to medium heat, keep the flame always low. Now add in the samosas as much as you can accommodate and fry it in low flame keeping the oil in low medium heat only, you don't need hot oil for samosas, as the skin of samosas will form bubbles and also the outer part will brown but the edges will remain doughy, so cook it on low flame till the end..
11. Each batch took me about 40-45 minutes to fry and turn golden brown in low flame. Once done, take it out and keep on a kitchen tissue paper to absorb the extra oil. Serve hot. Bon Appetit!!!.

T here are samosas,the unique conical shaped Indian pies (in lack of a better word) made with pastry dough and stuffed with spiced potatoes, peas or mince meat and fried in hot oil, and then there are shingaras, the Bengali version of the same. Now don't you go and offend a Bengali, by saying that a shingara is same as samosa but only smaller. Shingharas are more crispy and the filling mostly consists of small pieces of boiled potatoes, peas, along with other optional ingredients like cauliflower (Fulkopir Shinghara) or mutton (Maangsher. Cauliflower, Potato, and Pea Curry Cauliflower, Potato, and Pea Curry. To begin making Baked Cauliflower Samosa Recipe, prepare all the ingredients and start with making the dough.

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