Steemit Iron Chef Community

Dear Chef's Friends,

Friends visit my new blog. I hope all Chef's friends are well. Today, I have appeared in the Contest: Recipe of the Day. Week No.67 was organized by @nancy0 mam in the Steemit Iron Chef community with another great recipe. Today I will share with my Chef friends a delicious singara recipe made with liver that will beat the singara made in the restaurant.I invite you to participate in this week of this amazing contest @suboohi @jyoti-thelight @ulfatulrahmah. Contest Link👉👉

SOURCE

🍴Delicious Liver Singara🍴

Bengalis have always been attracted to hot oil-fried singara. Seeing oil-fried singara, it seems that greed cannot be controlled. As a light meal, singara is enjoyed by people of all ages. Singara with tea during work. There is no such food pairing. There is no comparison to Singara on the afternoon tea breakfast table or when entertaining guests.

🍽Ingredients required for making liver singara:🍽

	Ingredients

Ingredients
400 grams of liver
2 cups flour
1 cup chopped onion
1 potato
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon hot spice powder
1/2 teaspoon roasted cumin powder

Preparation for making liver singara:

Step 1:

• To make liver singara, I have taken beef liver. Although the liver looks clean, there is a lot of dirt inside it. To clean the dirt from the liver, I have boiled a sufficient amount of water in a pan on the stove. Then I left the liver pieces in hot water. I boiled the livers for 10 minutes. As the livers are boiled, their dirt will also come out. After 10 minutes, I drained the livers and poured them into a basket. The thin covering on the liver was then thrown away once it had cooled. After steaming with clean water, I cut them into small pieces to make singara.

Step 2:

• I put two tablespoons of oil in a pan on the stove. When the oil gets hot, I drop 1 cup of chopped onion into the oil. The chopped onion is stir-fried for a while. I don't want the chopped onion to brown. When it becomes slightly soft, I add the ginger paste, garlic paste. I stir-fry the ginger paste, garlic paste so that the raw smell of the spices is not there.

Step 3:

• After frying the ginger paste, garlic paste, I add the dry ingredients. This is where I added the powders for turmeric, chile, coriander, cumin, and garam masala. Then I added a little water and salt and ground the spices well.

Step 4:

• After the excess water dried up, I added the chopped liver and potatoes to the grated spices. Then I mixed it very well and mixed it with the spices.

Step 5:

• I covered all the ingredients with a cup of water to cook them well. When the water dried up, I sprinkled the roasted cumin powder and mixed it very well. The liver filling for the liver singara is complete at this stage. I removed it from the stove and kept it aside to cool.

Step 6:

• In this step, I will make the flour dough for the liver singara. For this, I will mix the dry ingredients well with 2 cups of flour, salt, black cumin, and oil in a mixing bowl.

Step 7:

• Using your hands, combine the flour and water carefully until the flour dough forms. Do not add too much water, as the dough will not be perfect. Once the dough is ready, cover it and let it rest for 10 minutes.

	Rest for 10 minutes

Step 8:

• After letting it rest for 10 minutes, the dough will become a little soft. Now, take some dough to make singara. Make a long loaf out of it after that. Now, cut it in half from the middle of the loaf.

• Step 9:

Make two singaras from one loaf. Now, take one part of the loaf and make it like a cone. Now, fill the cooked liver filling in the cone and gently press the mouth of the cone tightly. Make all the singaras in the same way.

At this stage, the singaras can be frozen. For afternoon tea or when suddenly entertaining guests, just take them out of the fridge and fry them quickly to make a delicious snack.

Keep it Frozen

Step 10:

• After making all the singaras, I put a pan on the stove to fry the singaras. I heated the oil in the pan. Since the singaras need to be fried in more oil, I added a little more oil to the pan. When the oil is slightly hot, I will drop the singaras one by one into the oil. Drain the oil after frying them upside down until they are browned.

	Drain the oil

Final presentation with onion and green chillies:

	Final Look

Presentation with paper

	My Selfie

Thanks to all readers

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