Langos,Kimchi Soup,Calcutta Samosa (Bengali singara) Recipe Recipe with Chef Gautam Mehrishi

Описание: ►00:23 Langos Recipe
►09:15 Kimchi Soup Recipe
►16:35 Calcutta Samosa (Bengali singara) Recipe
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Langos,Kimchi Soup,Calcutta Samosa (Bengali singara) Recipe | Veg Season 2 With Gautam Mehrishi Ep 36
LANGOS
Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.A trip to Hungary would not be complete without tasting their street food favorite – lángos (pronounce langosh). And even though now traveling might be challenging for many of you, this does not mean you can’t enjoy this fried bread dough at home!
LANGOS
• In a Bowl take 1½ to 2 cup Refined Flour
• In Another Bowl Add-
1 tbsp Sugar
Salt to taste
1 tsp Yeast
Water as required
Mix well
• Add mixture in Refined Flour Add 1 tbsp Butter and make dough and keep aside for 2 hours
• Make small balls from the dough
• Deep fry 5 Garlic Cloves in hot oil
• In a Bowl Add-
a pinch of Sugar
Salt to taste
2-3 tsp Water
5 Fried Garlic Cloves
Mash Garlic Cloves and mix well Roll out the balls and deep fry
in hot oil until golden in color Sprinkle garlic water in Langos
• For Presentation:
Place Langos bread in plate and garnish with Mayonnaise, Fresh Parsley, Sugar, Black Pepper Powder,
Grated Cheese, Fried Garlic Clove and Micro Greens
• Langos is ready to serve

KHIMCHI SOUP
It’s called kimchiguk in Korean, is very easy to make and it’s a well-balanced “one pot meal” when served with rice. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu. It’s great for the winter: nutritious, warm, and satisfying.The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now. Not only do you get the gut boost from fermentation, but the cabbage is also a natural prebiotic, making it even better for you. But serve it in a warm soup, and it becomes a hearty winter dish that’ll warm you from the inside out.
KHIMCHI SOUP
• In a Bowl Add-
1½-2 tbsp Red Chili Paste
3-4 tsp White Sesame Seeds
Salt to taste
Crushed Black Pepper to taste
2 tsp Honey
10-12 Chopped Garlic Cloves
1 tsp Red Chili Flakes
3-4 tbsp Sesame Oil
Mix well
• Add 2 cup Chopped Cabbage
Mix well and keep mixture
in jar for 4 to 5 days
• In a Hot Pot Add-
2 tbsp Sesame Oil
1 cup Sliced Mushrooms
Salt to taste
• Then Add-
1 tbsp Chopped Ginger
½2 Sliced Onion
2-3 Gralic Cloves
Water as required
Mix well and cook until Boil
In Small Bowl Add-
1 cup Diced Tofu
1½ tbsp Soy Sauce
mix well
• Add cabbage pickle in pot and Cook
• For Presentation:
In deep bowl place Tofu, Mushroom Slices, Fresh Coriander, Cauliflower Florets and Broccoli Florets
• Pour the soup in a Bowl
• Garnish with Fresh Coriander, Broccoli Floret, Crushed Black Pepper and Sesame Oil
• Khimchi Soup is ready to serve

Calcutta Samosa (Bengali singara)
Bengali singara recipe aka Bengali samosa is an epic savoury street food of Kolkata which is sold in every corner of Bengal, especially in sweet shops. It is considered as one of the most popular vegetarian Bengali snack recipes. It is a no onion no garlic recipe and is hence one of the highly demanding snack recipes during meatless days. In this preparation, potato is cooked with peas and homemade bhaja masala along with few spices and peanuts and is then stuffed in all-purpose flour dough cones and tucked carefully. Then it is deep fried slowly till crispy golden brown. It is always served hot as a snack with chutneys and green chilli pickles.
CALCUTTA SAMOSA
• In a Bowl Add-
2-3 tbsp Refined Flour
1 tsp Desi Ghee
Salt to taste
Add Water as required make dough
• In a Hot Pan Add-
2 tsp Desi Ghee
1½ tsp Cumin Seeds
3-4 Cup Chopped Fresh Coconut
2 tbsp Groundnut
1 tsp Chopped Ginger
1 tsp Raisins
• Then Add-
½ tsp Coriander Powder
¼ tsp Turmeric Powder
½ tsp Roasted Cumin Powder
½ tsp Red Chili Powder
and mix well
• ½ cup Green Peas Water as required and mix well
• Now add 1 cup Fried Potatoes and 1 cup Fried Cauliflower and mix well
• Roll the dough and prepare samosa base
• Fill mixture in squares and sprinkle some Kasuri Methi.
Seal with help of water
• Fry samosas in hot Olive oil until golden in color
• Calcutta Samosa is ready to serve