Category Archives: Food

Food

Mouthwatering Monday – Egg and Potato Fritters

Image December 1, 2014 jcisnowjs 2 Comments

Egg and Potato Fritters by Jyoti Singh — Egg and Potato Fritters

Egg and Potato fritters, were an experiment turned out good. Just to tell you, all my experiments are not as successful. I tried making raspberry pie last week, which looked like a disaster, although it tasted yummy; but we will talk about my failures sometime later (never). Today we will just make some fritters, with potato and eggs. 🙂

Ingredients–

2 Potatoes, boiled and mashed
2 Spring Onions, diced
1 Egg
½ tbsp salt
½ tbsp cumin powder
½ tbsp chaat masala
¼ tbsp Red Chilli powder

Method –

Except egg, mix all the other ingredients in a bowl to make a sticky dough.
Roll this mix into small balls of 2 inches and flat them with your hand.
Heat oil in a shallow pan on low heat.
Whisk your egg a little to mix yellow part and add a pinch of salt to it.
Roll small dough balls into egg mixture thoroughly.
Fry these fritters on low heat, turning them both sides, till they are golden brown.
Keep in mind to heat on low flame, as egg cook easily so we have to give some time to potatoes for cooking.
Take them out, and serve with chutney or ranch/dip of your choice.

They should be served hot. Best combination is with tea or coffee. Enjoy this snack while I am off to learn about pies. 😦

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

Wednesday Words – Once A Year Baseball(jcisnowjs.wordpress.com)
Mouthwatering Monday – Honey Chilli Potatoes(jcisnowjs.wordpress.com)
Sweet Potato and Chickpea Hummus(potterybarnkids.com)
Dinner tonight: Cabbage soup with carrots and bacon(thetimes.co.uk)

Food

Mouthwatering Monday – Hash Browns

Image November 10, 2014 jcisnowjs 2 Comments

Hash Browns by Jyoti Singh — Hash Browns

Yummy yummy Hash Browns. Never knew my kids would love it so much that it will be finished before I even get the chance to taste. 😛

I saw this FoodMad recipe and fell in love instantly, a it’s the easiest and yummiest way to make Hash Browns.

Wanna know why? see the recipe…

Ingredients–

2 Potatoes
1 cup shredded Cheese (original recipe uses 4 cups, but I am not a cheese lover)
2 Onions diced

Method –

Shred Potatoes and wash them thoroughly with cold water.
Let them dry for few minutes and then mix them with cheese and diced onions in a bowl.
Mix them properly.
Grease muffin tin and put this mixture in tiny bowls.
Preheat oven to 350 F.
Bake for 40 minutes, it will be brown on the sides.
Time to take them out, flip them and serve.

It can be served alone or with Omelet. You can use spring onions for garnishing. It tastes heavenly and kids would love it. Double whammy!!!

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

Food

Mouthwatering Monday – Gulab Jamun

November 3, 2014 jcisnowjs Leave a comment

Gulab Jamun by Jyoti Singh — Gulab Jamun

Sweets are my weakness and Gulab Jamun has always been my strongest weakness. Now I have noticed that my youngest, Renne, is also fond of Gulab Jamun. Mind you, he don’t like any other sweets, but when it comes to Gulab Jamun, he don’t know when to stop. 🙂

Here is the easiest ever recipe for making Gulab Jamun. Quick and easy, just the way I want.

Ingredients for Gulab Jamun –

1 cup Milk Powder
1/4^th cup All Purpose Flour
1 tbsp Ghee
2 tbsp Yogurt
1 pinch of Baking Powder
Pistachios for garnishing

Ingredients for Syrup –

1 Cup Sugar
1.5 Cup Water
½ tbsp crushed Cardamon seeds

Method for Syrup –

Boil sugar and Cardamon mix with water on medium heat for 15-17 minutes.
Check for one thread consistency.
Remove from heat and cool for a bit.

Method for Gulab Jamun –

Mix all the dry ingredients in a mixing bowl.
Add Ghee and 1 tbsp of Yogurt, and mix well.
Keep on adding Yogurt till you make a nice dough.
Dough would be a little sticky, but it should not be dry. Add more yogurt if dry.
Grease your palms with some ghee or oil, and made small balls of dough.
Heat oil in a deep fry pan on medium heat.
Fry Gulab Jamun balls on medium heat, till they turn golden evenly.
Soak them in Sugar syrup for atleast 2 hours before Serving.
You can use Pistachios or almonds for garnishing.

Gulab Jamun can be served hot or cold, as you prefer. They taste delicious always, and with this easy to make, hassle free recipe, you can make them just any-day that your kids demand. 😎

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

Food

Mouthwatering Monday – Jalebi

Image October 27, 2014 jcisnowjs 2 Comments

Yumm Jalebi.

My childhood was full of Jalebi vali memory, as it was the sweet that every member of our family can agree on. Actually I was the only one who was a picky eater 😛

Seeing a Halwai (sweets maker) creating those round and overlapping circles in hot oil and then rushing to eat that hot juicy Jalebi, that was my favorite part.

So, this Diwali I thought of making Jalebi. It was my first time. So after much practice finally I got a batch that looked like this. 😎 Turned out pretty good, right?

Ingredients for Jalebi –

1 Cup All Purpose Flour
2 tbsp Corn Flour
¾ Cup Yogurt
1 tbsp Baking Powder
pinch of turmeric powder for color

Ingredients for Jalebi Syrup –

1 Cup Sugar
1.5 Cup Water

Method for Syrup –

Boil sugar with water on medium heat for 15-17 minutes.
Check for one thread consistency.
Remove from heat and cool for a bit.

Method for Jalebi –

Mix all the dry ingredients in a mixing bowl.
Add yogurt and mix well.
Use water to achieve desired consistency.
Let it sit overnight, if possible. Otherwise you can use this recipe to make instant Jalebi too.
Pour batter into a ketchup bottle or some squeezable bottle with a nozzle.
Heat oil in a deep fry pan and start piping the batter in concentric but connected circle.
Turn and fry well Jalebi till they are crispy.
Put them in Sugar syrup for 1-2 minutes and then Serve.

Jalebi is served hot. But cold ones are delicious too. I love the combination of hot Jalebi with cool vanilla Ice cream. Weird, right? :O

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

Food

Mouthwatering Monday – Chicken Tandoori in Oven

Image October 20, 2014 jcisnowjs 1 Comment

Chicken!! Chicken!!! Chicken!!!!

This is my kids scream every time they are hungry. How much chicken can you want? Well, when it comes to kids, they have their own preferences.

This Tandoori Chicken is first time tried recipe, which turn out quite satisfactory, considering first time. 🙂

Ingredients –

10 Piece Chicken (Wings, Thighs and Breasts)
1 Cup Yogurt
2 tbsp Meat Masala
1 tbsp Black Pepper Powder
1 tbsp Ginger Powder
1 tbsp Garlic Powder
1 tbsp Lemon Juice
1 tbsp Cinnamon Powder
1 tbsp Cumin Powder
½ tbsp Chilli Powder
Green Chili and Onion for Garnishing

Method –

Mix Yogurt with lemon juice and rest of the spices to make a thick paste.
Use this paste to Marinate Chicken for 6-12 hours or overnight in refrigerator. You can marinate chicken with the ingredients of your choice. Like if you don’t prefer having red chili you can totally avoid that.
Before cooking, let the chicken rest out of fridge for half hour.
Pre heat oven to 425.
Lay down chicken pieces on Rack over a pan.
Cook them for 30 minutes then turn them over. Cook again for 15-20 minutes and then put off the oven.
Let the chicken rest for 30 minutes.
Garnish with ingredients of your choice, like Onions, green chili, lemon or cilantro.
Serve. 🙂

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂