HAPPY LIVING WITH SOKHI

SAMOSA Preparation time: 30 minutes Serves 4 to 5 persons. INGREDIENTS: For Stuffing: Parboiled Potatoes with skin: 5 Medium size Peas: 1/2 cup Raw Peanuts : 3 Tbsp  Ginger: 1 inch Green Chillies: 4 Bengali panchforon (Bengali 5 Spice): 3 tsp Dry Red Chillies: 2 to 3 (dry roasted) Turmeric Powder: 1/4 tsp Oil:1Tbsp Salt: according to taste Sugar: according to taste. For the outer crust: Maida: 2 cups Oil: 3 Tbsp salt: According to taste Chilled water Oil for deep frying: 1/2 litre METHOD: Dough for the outer crust: Take Maida to add salt and oil then mix it evenly and when it gets a sandy texture. To see if the oil and maids proportion make a fist of maids if it is mixed properly it will become a ball-like. now add water slowly and knead a tight and hard dough then cover it with a wet cloth and rest it for 1/2 hour so that the gluten works properly. STUFFING: Cut parboil(75%) potatoes with skin into very small pieces. Dry roast the dry red chillies and Panchforon and grind it into coar

ROSOGOLLA   / RASGULLA INGREDIENTS: Milk: Full cream - 1litre Vinegar: 3 Tbsp +3 Tbsp Water  Sugar: 1 cups Water: 4 cups Maida: 2 tsp (if required) Cardamon: 4 METHOD: First, we need to make cheena or paneer the main ingredient of Rosogolla which is made from full cream milk. Boil the milk nicely, when it is boiling add the vinegar and water mixture slowly. When the milk curdles take it out in a muslin cloth, wash it thoroughly with tap water and squeeze out all water and then hang it out till the entire water is drained out, maybe around an hour.  Then take it on a plate and start kneading it with your palm. Add 2 tsp of flour and again kneed it nicely, soft dough is ready. Now make small balls of equal size cover with a damp cloth and keep it aside. Now in a big pan boil, 4 cups of water then add 1 cup of sugar and boil it on high flame. When the sugar is dissolved add 1 tsp of lemon juice in the sugar syrup so that the syrup becomes crystal clear. When the syrup is boiling we start