Category Archives: Food

Food

Mouthwatering Monday – Shredded Mango Chutney

Image October 6, 2014 jcisnowjs 3 Comments

Something sweet…. something spicy…. what should I have? But, I want something which is both spicy and sweet. 😦 If a little sour, that would be better too.

Hmnnn.

Eureka!!!!

Shredded Mango Chutney By Jyoti Singh — Shredded Mango Chutney

Here Comes Shredded Mango Chutney. World is peaceful again. 😎

Ingredients –

10 Big Mangoes(around 2 lbs), peeled and shredded
2 lbs Sugar
2 tbsp Salt
2 tbsp Red Chilli Powder
2 tbsp Cumin Powder
1 tbsp Garam Masala

Method –

Add Sugar, Salt, Garam Masala, Red Chili Powder and Cumin Powder to shredded Mangoes.
Let is sit for 5 hours.
Heat the whole mixture on medium for 30 minutes.
Keep stirring till the sugar dissolves completely and desired consistency is achieved.
Let it cool and then put in an air tight container.
Voila! You are done.

Shredded Mango Chutney is best served with Parathas, or Bread. You can also use it to marinate your chicken, or just eat it simply. My kids love to use it as jam on their bread. My hubby enjoys it as a side dish. I just like to eat it, raw. 😛

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, Health

Mouthwatering Monday – Indian Bread – Kulcha

Image September 15, 2014 jcisnowjs Leave a comment

Kulcha is the most famous Punjabi flat bread. I love eating it with spicy Chole and Paneer dishes. Although, I prefer it with Matar or Chole.

Kulcha by Jyoti Singh — Kulch with Matar and Tamarind Chutney

Here is one version of Kulcha which is not fried but rather cooked with almost no oil, on a skillet.

Ingredients –

1 cup All Purpose Flour
2 tbsp Yogurt
½ tbsp Baking Powder
½ tbsp sugar
½ tbsp salt
¼ cup Milk
½ tbsp oil

Method –

Mix Flour with Baking Powder, Sugar and Salt, in a bowl.
Add Yogurt, oil and mix well. Use Milk to make a soft dough.
Rest the dough for atleast 2 hours.
Make small round patties with dough and roll it to make into flat elliptical shape (look at the pic for clarity).
Heat the skillet/flat pan, and sprinkle little oil over it.
Place Kulcha on the skillet. Brush top of Kulcha with water and sprinkle cilantro leaves on it. (you can also use Kalaunji).
When top part start making bubbles, flip it over.
Flip it again after a minute.
Do this till your Kulcha got that beautiful golden color spot on it.
Remove it from skillet. Brush with some butter and serve hot.

Kulcha is ready, just keep in mind to cook it on medium heat, so it can be cooked thoroughly without getting burnt. You can use Kalaunji or cilantro for garnishing. Health conscious, avoid the butter at the end. 🙂

Kulcha is best served with Chole, but here I have used them with spicy Matar Daal. I love this combination.

Along with Matar and Kulcha, we have Imli(Tamarind) chutney here.

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 – Mutton Keema

Image September 8, 2014 jcisnowjs 2 Comments

Mutton Keema by Jyoti Singh — Mutton Keema

Keema is my son Otu’s favorite. He really loves his non vegetarian food. Even now he is drooling all over by just watching the pics of Keema 😛

Let’s go ahead and cook Mutton Keema now.

Ingredients –

1 lbs Mutton minced
1 Big Onion finely chopped
3 Green Chillis chopped/sliced as you prefer
3 Tomatoes thinly sliced
1 tbsp Ginger Garlic Paste
1/4 Cup Yogurt
1 tbsp julienne Ginger
½ tbsp Cumin
1 tbsp Red Chili Powder
½ tbsp Turmeric Powder
1 tbsp Coriander Powder
½ tbsp Garam Masala Powder
Salt as per taste
2 tbsp Fenugreek Leaves
3 tbsp Oil/Butter

Method –

Heat oil in a pan and add onions and Ginger Garlic paste, and cook till onions turn golden brown.
Add minced Mutton to it, and cook on until it change it’s color. Add salt now.
Add tomatoes, yogurt and all the spices.
Cook till tomatoes are cooked perfectly and oil leaves the sides.
Add fenugreek leaves, julienne ginger pieces and green chillies.
Cook for 3 more minutes and done.
Garnish with mint/cilantro and julienne ginger.
Serve hot.

This recipe does not take much time to cook; is delicious, and nutritional too. A winner all the way. 🙂

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 – Fruit n Nuts Bowl

Image September 1, 2014 jcisnowjs Leave a comment

Today, I am holidaying, so here is just a bowl of Fruits and Nuts for you. No recipe. 🙂

Enjoy!!!

Food

Mouthwatering Monday – Kaleji / Mutton Liver

Image August 25, 2014 jcisnowjs 3 Comments

Kaleji / Mutton Liver by Jyoti Singh — Kaleji / Mutton Liver

Today I am first time trying my hands at Mutton Liver, also called Kaleji in Hindi. Lets see how this one turn out.

Liver of Lamb/Mutton is considered very nutritional as it is rich in iron and proteins. However special care should be taken to not overcook it.

Ingredients –

4 lbs Mutton Liver
2 Big Onions finely chopped
3 Green Chilli, chopped
3 Tomatoes
2 tbsp Ginger Garlic Paste
1 Cup Yogurt
1 tbsp julienne Ginger
2 Black Cardamon
1 cinnamon stick
5-6 Cloves
6-7 Black Pepper
1 tbsp Cumin
1 tbsp Red Chili Powder
½ tbsp Turmeric Powder
1 tbsp Coriander Powder
Salt as per taste
2 tbsp Fenugreek Leaves
3 tbsp Oil/Butter

Method –

Heat oil in a pan and add Black Pepper, Cloves, Cinnamon, Black Cardamon and cumin.
Add onions and Ginger Garlic paste, and cook till onions turn golden brown.
Add liver to it, and cook on until liver change it’s color.
Cook on Low-Med heat now, and add cook liver until all moisture dries up.
Add spices, red chili, turmeric and coriander powder. Mix well.
When oil start leaving from the sides, add tomatoes.
Cook till tomatoes are cooked perfectly and gravy becomes thick.
Mix Yogurt to the whole gravy and cook for another 3 minutes.
Add fenugreek leaves, julienne ginger pieces, green chillies and salt.
Cook for 3 more minutes and done.
Garnish with green chili and julienne ginger.

It’s a nutritional recipe, but to make it more effective and healthy, reduce the amount of oil/butter used. Do not overcook it otherwise it will become rubbery. One thing to remember is that do not cover the lid of pan, when cooking liver.

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 🙂