Jewellery by Mohsin


Thursday, July 17, 2014

Churro bites

I needed to make some sweet dish but I was bored with the usual Indian sweets that are made to offer during prayers. When I was searching I came across this recipe of Churros and I tried it. It is easy and the churros came out great.
                      Only thing is, next time I will modify the way I pipe the dough into the oil because I did not have a pastry bag, I used a ziplock as one of the comments suggested, but mine tore midway. So I just rolled it into a rope and cut it into bite size churros. Perfect for the little hands at home

Churro Bites (Fried dough rolled in Cinnamon sugar)
Churro bites

Cinnamon sugar


  1. 1 cup each of water and all purpose flour
  2. 1 tablespoon each of sugar and oil
  3. 1/3 teaspoon salt
  4. Oil for deep frying
  5. 1/3-1/2 up sugar
  6. 1 tablespoon cinnamon powder
In a pan over medium high heat, mix the water with salt and sugar and bring to boil. Remove from heat. Add the flour and mix 30-60 seconds until it becomes a ball. Heat oil in a frying pan and pipe the dough into 3-4 inch long fingers or bite size pieces , as you prefer, fry till golden brown. Drain on a paper towel.

Mix the sugar with cinnamon and roll the churros in it. Enjoy warm

Wednesday, July 16, 2014

Soft Pretzels

The other day, we were watching some cartoon and the show was about saving snacks at the cinema theater from bad guys. And one of the snack items was soft pretzel. Those soft pretzels are so super expensive and I don't think they cost about 50% of it to the stores. Its all the labor that is involved.

Anyway, I made these super delicious soft pretzels today and they are flying off my kitchen counter faster than hot buns. The original recipe is by Alton brown but I made some small changes to the recipe

Home made Soft Pretzel

Home made Soft Pretzel

  1. 1 -1 1/4 cups warm (110 to 115 degrees F) water
  2. 1 tablespoon sugar
  3. 1-1/2 teaspoons kosher salt
  4. 1 package active dry yeast
  5. 3 1/2 cups + about 1/2-1 cup extra
  6. 2 ounces unsalted butter, melted
  7. Vegetable oil, for pan
  8. 10 cups water
  9. 1/2 cup baking soda
  10. 1 large egg yolk beaten with 1 tablespoon water
  11. Pretzel salt

Combine the sugar and water and add yeast and mix well. Set aside for 5 minutes or until frothy. Add the salt and melted butter and mix well. Add the flour and mix and knead for 5-7 minutes. Apply oil to your palm and roll the dough ball and also apply oil to a bowl. Cover and set aside for 1 hr until the dough doubles in volume.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

Divide the dough into 12 equal parts and roll it into 14-18 in long rope. Make a "U" shape  and holding the ends cross them over each other and press onto the bottom of the U shape and a Pretzel is made
After getting a baking soda water dip
Fresh baked Pretzel
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Monday, July 14, 2014

Raw Jack fruit Fry

Long long time ago, when my grand ma was alive , she used to own some farm land. Once or twice an year my father and some of our relatives would go to this little village which was closest to this farm land, and meet the farmer who would be tending our farms. On one of those trips my dad took me along and on that trip, the farmer's wife served us lunch. And that was my first taste of this amazing curry-the raw jack fruit fry.

There was nothing I had tasted before that tasted like this. It was amazing. And most of my elderly relatives also didn't know what it was. Everyone was surprised. But after that day I never had it ever again.

But today when I went to the Indian store, I found a small raw jack fruit. It was close to 2 lbs. Very small compared to how big a jack fruit can grow. But I got it and to tell you the truth I had no idea as to how to cut and cook it. But a little searching on the international-network gave me some answers.

This is a simple fry but it tastes divine I served it along with some Khatti Dal and white rice. Super yummy delicious nostalgic dinner ready

Raw Jack Fruit Poriyal (Simple raw jack fruit fry)
Raw jack fruit fry


  1. 1.5 to 2 lbs raw jack fruit
  2. 1/2 teaspoon each of salt, turmeric
  3. 2 red chillies broken
  4. 1/2 teaspoon each of cumin, mustard seeds, urad dal, hing
  5. few curry leaves
  6. 2-3 tablespoons oil 
Cut the rack fruit into half. Apply oil to your palms and a sharp knife. Slice through the spiky skin of the jack fruit.

Jack fruit half

Peeled raw jack fruit

Cut the jack fruit into quarters. Cut the middle part of the jack fruit and discard.

Raw jack fruit quarters
Grate the quarters. For me a mandolin worked best. But be very careful with your hands, as to not cut them

Grated jack fruit raw

In a pan heat the oil and add the cumin, urad dal, mustard seeds, dried red chillies and curry leaves. Fry till they start to splutter. Add hing and fry for 30 seconds. Add the grated jack fruit and mix well. Cover and fry on medium low for 20-30 minutes till jack fruit becomes tender. Enjoy

Friday, July 11, 2014

Turkey Leg Sandwich

So, there has been a huge gap in blogging my recipes here. Many things have been happening around here. Nonetheless I am back and hopefully I would be adding more recipes here.

Today I made a pulled turkey sandwich and as the name suggests, comes from the turkey leg. And I think the dark meat makes the turkey taste the way it does. Super delicious. The actual recipe I think is a bit different. It is actually from a restaurant called Henry Public in Brooklyn . This was featured in unique eats program .

Turkey Leg Sandwich (Slow cooked turkey leg meat sandwich)

Turkey Leg Sandwich
Turkey leg Sandwich with home made french fried onions

  1. 3 Turkey Legs/drumsticks (1 package)
  2. 1 large yellow onion sliced into half/quarter circles
  3. 2 super large or 4 regular whole garlic cloves
  4. 1/2 tsp. thyme
  5. 1 tablespoon. parsley
  6. 1 cups plain yogurt
  7. 2 cups whole milk
  8. 1 tsp. black pepper
  9. 1 tsp. salt
  10. 1 tsp. paprika
  11. 6 oz. bag of French Fried Onions
  12. pickles to serve
  13. Thick sliced Butter Bread or any other thick bread

Start by seasoning the turkey legs with 1/2 tsp. salt, 1/2 tsp. black pepper and paprika. Brown the turkey legs on sides and then remove from the pan.  Next, add the onions, whole garlic cloves, thyme and parsley inside of the same pan and cook until onions are ‘sweated’.  Now place the turkey legs back into the pan.  Mix the milk, yogurt, 2 tsp. black pepper and remaining salt.  Pour this mixture over the turkey legs and onions.  Cover and allow to cook in a slow cooker for 3 hours
After the turkey legs have cooked through, remove from the pan and begin to coarsely shred the meat.  Meanwhile reduce the liquid mixture and then add the shredded meat back into the liquid. Allow the meat to thoroughly soak up the liquid.  Toast the slices of butter bread and then top with a generous portion of the shredded turkey. Top the turkey with a handful of French fried onions and remaining slice of toasted bread. Serve with a pickle on the side and fries or chips

PS: This time around, I made my own french fried onions but they didn't come out right. Because I forgot to but French's fried onions. 

Saturday, April 19, 2014

Mediterranean rice with Mediterranean Roasted Potatoes

Yesterday we went to a Mediterranean Restaurant called "Green Olive". The food was ddddddddddeeeeeeeeeeeeeelicious. My husband and his colleagues go there quite often but this was the first time I went there. It was great. So my daughter says "can you make this and pack it as a lunch for school, one time? " And that inspires today's lunch. Mediterranean rice and Mediterranean roasted potatoes. The roasted potatoes were on par with the restaurant ones. I am happy :)

Mediterranean Roasted Potatoes
Mediterranean Roasted Potatoes

  • 3 big potatoes, peeled and cut into  1/2-inch half circles
  • Olive oil spray
  • 4 garlic cloves, minced
  • 1  teaspoons dried oregano, crumbled
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup  chicken stock
  • 1 tablespoon cup freshly squeezed lemon juice
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish spray the olive oil. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, stirred with lemon juice and  toss and bake for 10 minutes more.stir and bake 10 more minutes or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Serve hot as a side dish
Mediterranean Rice Pilaf
Mediterranean Rice


  1. 1 Tablespoon Olive oil
  2. 1/2 cup chopped onions
  3. 2 big or 3 small garlic minced
  4. 1 cup rice
  5. 1 low sodium chicken bullion
  6. 1 teaspoon lemon rind
  7. 1/4 cup chopped parsley or 1 tablespoon dried parsley
  8. salt and pepper to taste
Heat oil & saute onion & garlic until tender, stir in rice. Add boiling water until pan is 3/4 full. Bring to boil, stirring.
Stir in stock & rapid boil for 10-12 mins or until tender, drain well.Return to pan adding lemon rind, parsley & pepper, toss well to combine. Serve hot

Friday, April 18, 2014

CornMeal idli

I have been really busy lately and haven' been blogging here. But today I made a point that I will make a dish and blog it.

I was searching for Indian breakfast recipes and I found this recipe for cornmeal idli and since I had soon meal I made it. And I loved them and my little one also liked it. I only difference I did was I had blue cornmeal on hand and not the regular yellow corn meal. This blue corn meal is from a trip to Albuquerque
Corn Meal Idli

Cornmeal - 2 cups
Sour Yogurt - 2 cups
Carrot - 1 (grated)
Cilantro - handful (finely chopped)
Curry Leaves - 1 strand (finely chopped)
Water - as needed for batter
Oil- 2 tblsp
Cumin seeds - 1 tsp
Mustard seeds- 1 tsp
Channa dal- 1 tsp

1. Heat oil in a pan and splutter the mustard seeds, cumin seeds and channa dal.
2. Add the corn meal to this and roast it for few minutes. This step is optional but gives a nice nutty flavour. If you are in a hurry, skip this step.
3. Swith off and add grated carrot, chopped curry leaves, cilantro, yogurt and required salt.
4. Mix well and let this rest for 10-15 minutes.
5. Add water to bring it to the right consistency for making idlis or dosas.
6. Add a pinch of baking soda to the above batter and mix nicely. Steam them in idli plates for 15 minutes.

Saturday, February 22, 2014

Mexican marinated Carrots and Radishes

There used to be a Mexican restaurant which was my favorite. Their enchiladas were awesome. And of course the condiment bar was always fresh and super delicious. And one of the items there was the Mexican marinated radishes and carrots. And my hubby dear was crazy about them.

So, today for dinner its grilled fish tacos and the recipe will soon follow. But I am going to serve it along with the other fixing and also the marinated carrots and radishes. And the original recipe said to leave it atleast 2 hours before serving. I made it in the afternoon. I tasted it and its spicy and super delicious. I am pretty happy with it

Mexican Marinated Radishes and carrots
Marinated Carrots and Radishes


  1. 1 large carrot cut into 3-4 mm thick circles
  2. 6-8 radishes ashed and cut into same thickness slices
  3. 2 large or 3 medium garlic pods crushed
  4. 1/2 teaspoon each of sugar, salt, oregano
  5. 1 cup each of water, white vinegar (The original recipe calls for white wine vinegar)
  6. 1 serrano or jalapeno chili sliced thin
  7. Quarter of a large red onion cubed
  8. 1/4 cup chopped (big chops) cilantro
Heat the water and vinegar along with salt and sugar. Add the garlic, onions, chili and cilantro and simmer for 3-5 minutes. Don't boil it. Pour it over the carrots and radishes. Let cool and set it in the refrigerator for 2 hours before serving. Enjoy with your Mexican meal