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Posted by on Oct 7, 2011 in Appetizers, Snacks, Top Ten Recipes: Must See | 25 comments

Fuska / Fuchka / ফুসকা -The Best Street Food Ever

Fuska / Fuchka / ফুসকা -The Best Street Food Ever

Fuska Fuska is the most popular street food in Bangladesh. I bet that every Bangladeshi, who lives in abroad, misses its unique spicy, sour, crispy taste. But we can easily make it at home and enjoy the deshi flavour in abroad. It is a bit long process, if you make the Fuska shell before, it will be less hustle. Only one thing (Talmakhana) will be hard to get in abroad. You can bring it from Bangladesh. Even you can buy readymade Fuska shells from Indian grocery. But I always prefer homemade one.   Ingredients: For dough: . 1 and ½ cups plain flour .1 tablespoon semolina . ½ teaspoon salt . 1  teaspoon Talmakhana . Oil for deep fry For stuffing: . 200 grams dried peas . 1 cup diced large boiled potato .  1 tablespoon roasted cumin powder . 1 finely sliced medium size onion . 4 finely sliced green chillies . Coriander leaves chopped . Black salt . Salt For Tamarind water: . 50 gram tamarind . 1

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Posted by on Aug 11, 2011 in Appetizers, Snacks, Top Ten Recipes: Must See | 9 comments

Rownaks Famous Singara / Samosa

Rownaks Famous Singara / Samosa

Rownaks Famous Singara / Samosa Recipe By Rownak Jahan, August 8, 2011This singara recipe is easy to cook and delicious to eat.Prep Time: 15 minutes Cook time: 1 hour Yield: 12 Singara Ingredients: – 1 cup of plain flour – ½ teaspoon salt – 2 tablespoons oil – ¼ teaspoon nigella/kali jeera (optional) – Water Stuffing: – 4 large boiled potatoes (peeled and diced) – 1/2 teaspoon cumin – 1 medium onion sliced – ¼ teaspoon turmeric powder – 3 green chillies chopped – Fresh coriander leaves chopped – Salt to taste – 2 tablespoons oil – Oil for deep frying Also needs black salt and sliced for serve.   Instructions: 1. To make the dough, mix salt and water together and dissolve the salt. Then mix flour, oil and the salty water together and make smooth but a little bit hard dough. Cover the dough with cling wrap and let it set. The dough needs to sit for at least 20 minutes. 2. Heat the frying pan and pour

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