Jewellery by Mohsin


Monday, October 13, 2014

Anda dal tadka

So, this is one of the recipes which sounds weird...until you taste it. It is super delicious served with either plain rice or roti. Try it and decide for yourself

Anda dal tadka ( egg and lentils curry)

1. 2 eggs
2. 1/2 cup each of finely chopped onions, tomato
3. 1/4 cup each of chana dal and green masoor dal soaked in water for 30-60 minutes
4. 2 tablespoons oil divided
5. 1/2 teaspoon each of ginger-garlic paste, cumin, mustard seeds, urad dal, turmeric, chilli powder, coriander powder, salt , butter and asoefitida.

Pressure cook the dal for 2 whistles and set aside. In a pan heat 1 tablespoon oil and make scrambled eggs with little salt. Drain and set aside

In a pan heat the remaining oil and add cumin, mustard seeds and urad dal and 2 dried chillies and fry till they start to splutter. Add onions and fry for 5 minutes. Add ginger garlic paste and fry for a minute. Add tomatoes and all the powder ingredients and stir well. Add the pressure cooked dal and scrambled eggs and stir well. Simmer for 5-7 minutes. Garnish with coriander and enjoy

Sunday, October 12, 2014

Laal Paneer

Today being Sunday evening, I wanted to make something fast and easy because we had a looooong day. I wanted to make something with beet root. I always make beet root fry which is super fast and super delicious but today since I was in mood for a curry I.e something with some gravy. I made beet root with paneer and the paneer take on the nice pink hue from the beet root hence the name Laal ( red ) paneer

Laal paneer ( indian cottage cheese and bet root curry)

1. 1/2 slab of paneer about 200-250 gms cut into thin strips
2. 1 can shoe string beet root drained
3. 1 medium small tomato chopped fine
4. 1-2 cup finely chopped onions
5. 2 tablespoons oil divided
6. 1/2 teaspoon each of cumin, salt, turmeric, chilli powder, coriander powder

In a pan heat 1 tablespoon oil and fry the paneer pieces for 5 minutes. Drain and set aside. Add the remaining oil and add the cumin and fry for a minute. Add onions and fry till they start to change color. Add tomato and cook for 5 minutes. Add salt and all the other powders and stir to combine. Add drained beet root and paneer and mix well. Add 1/2 cup water and simmer for 10 minutes. Stir occasionally. Garnish with cilantro and serve with rice or paratha

Home made Khamman Dhokla

Today is Sunday and I woke up before everybody else. So I had a little bit of time to sit and decide what will be for breakfast. And better than that I had some time for waiting for the batter to get ready.
Do today's breakfast is Khamman Dhokla without Eno- the fruit salt most of the dhokla recipes call for.

Khaman Dhokla wihout Eno (Steam cooked spiced chickpea cake)

  1. 11/2 cup chick pea flour (besan)
  2. 1/2 cup warm water
  3. 1/4 cup well beaten plain yogurt
  4. 2 teaspoons sugar
  5. 1 teaspoon salt
  6. 1/2 teaspoon each of citric acid, baking soda, turmeric
  7. 1 tablespoon oil + oil for applying to the pan
  8. 1 tablespoon fineley chopped cilantro and 1 green chillie finely chopped
For tempering:
  1. 1 tablespoon oil
  2. 1/2 teaspoon each of cumin, urad dal, mustard seeds, asafoetida (hing)
  3. 2 dried red chillies broken
  4. few curry leaves
Mix the besan with sugar, salt, citric acid and baking soda. Add the well beaten yogurt and warm water and mix well until the batter is the consistency of pancake batter. Set it aside for 20 minutes. Add the chillies and cilantro and turmeric and mix well.

Boil some water in a wide pan. Put a base plate like a small plate or an omelette rind. Apply some oil to an 8 inch pie pan. When the water boils put the pan inside the big pan with boiling water and add the batter. Cover it and simmer for 25 minutes.

In a pan heat the oil and add the items for tempering. When they start to splutter add the hing and add this oil to the dhokla which has been overturned onto a plate. Cut it into cubes and enjoy

Friday, September 12, 2014

Bell pepper Rice

There has been a change in the circumstances at home, because of which I am cooking twice a day instead of just once. Today, I was not expecting company so didn't plan anything. But I had company, so had to make something quick.

I made Red Capsicum pulao and mmm yum yum. It was super declicious. I just fried up the Salmon patty you get in costco to go with it. So in no time (as long as it takes to cook rice in the rice cooker) and a little bit more lunch was ready.

Bell Pepper Pilaf (Rice mixed with spices and bell pepper)
Bell Pepper rice


  1. 1 cup rice cooked and cooled a bit
  2. 1 capsicum/bell pepper/ shimla mirch cut into medium chunks (I used red)
  3. 1 medium small onion chopped fine
  4. 1 large tomato chopped fine
  5. 1 tablespoon oil
  6. 1/2 teaspoon each of cumin, salt, turmeric
  7. 1 tablespoon vanghi bath powder or Sambar powder
  8. small marble sized tamarind soaked in 1/4 cup water or lemon juice from half a lemon
In a pan heat the oil and fry the cumin till they start to splatter. Add the onions and cook till they start to change color. Add tomato and capsicum . Add salt and turmeric mix well and cover and cook for 5 minutes. Add tamarind juice if using and cook uncovered for 5 more minutes. Add sambar powder and mix well. Add rice and stir to combine. Cover and simmer for 3 minutes. If tamarind juice was not used, now is the time to add lemon juice and stir and simmer for 2 more minutes. Serve 

Friday, August 29, 2014

Lamb chops with pilaf

Long time ago I got lamb chops from one if the halal markets and I made them. Boy! Did they fly

After that I never got them again because they were so expensive . This time I went to get the meat and there were lamb chops pre packaged, expensive of course but I got them. And man do they taste good

To serve them I made a simple salad and Mediterranean pilaf with about 1/4 cup wheat. Those wheat gave the pilaf anice chewy   texture. Loved it. So here is the recipes

Lamb chops

  • 1. 2 lbs lamb chops (about 12)
  • 2.1 table spoon plain yogurt
  • 3. 2 table spoons oil
  • 4. 1 teaspoon salt, chilly powder, coriander powder, cumin powder, ginger garlic paste
  • 5. 1/2 teaspoon turmeric, garam masala


Mix all the ingredients together except oil and marinate the chops 1 hr to overnight. In a cooker heat one table spoon oil, add the chops and 1/8 cup water and cook for three whistles. Let the steam escape and open the cooker.  

This is to make the chops a little less tough because I am serving them to kids with loose teeth.

Heat the remaining oil in a flat pan and dump all the contents of the cooker to it. Fry the chops till the water evaporates and then they become dark in color. Serve with lemon wedges. Enjoy

Sunday, August 24, 2014

Tuna buns

The trip to Hawaii was a memorable one. It was one of the most relaxing vacations we have taken in a very long time. The sunrise was awesome, but I didn't get to see the sunset. One of the things on my bucket list is, to see sunrise from the water and the sunset into the water on the same day. That didn't happen on this trip.

Anyway, on one of those days on Oahu, we went to get breakfast and there were these tuna filled buns which I had to try. I am not a big fan of fish and fish for breakfast was just weird. But I had to try it cause I wasn't sure we will be back at that place again.

I have never eaten something so good. The bun was super soft and the tuna salad inside was delicious. So I made it and they turned out great. My kids loved it...which shows the success of any recipe.

The original recipe is from

Tuna buns
Tuna Buns (Fresh baked buns with Tuna filling inside)
Tuna stuffed bun


  1. 1 package dry yeast
  2. 1/2 cup warm water
  3. 1/2 cup each of milk, oil, sugar
  4. 3 cups all purpose flour
  5. 1 egg beaten 

Tuna Filling Ingredients:

  1. 2 can tuna drained
  2. 1/4 cup each of sweet relish, mayonnaise
  3. 1/4 teaspoon each of salt and pepper
Mix all the ingredients for the tuna filling and set aside until ready to use

Add the yeast to the warm water and 2 teaspoon sugar and set aside for 10 minutes.
Heat the milk to warm and add sugar oil and salt and mix till sugar dissolves. Add 1 cup all purpose flour and mix well with a wooden spoon. Add the beaten egg and yeast mixture and the remaining flour and mix well with your hands. Knead the dough for 5 minutes. Oil and bowl and leave the kneaded dough in it covered with a kitchen towel in a warm place for about and hour or until the dough doubles.

Once it doubles punch the dough down and divide it into 12 equal parts. Flatten them into about 5 inch discs, add a heaped teaspoon of tuna filling and reshape them into balls. (My tuna filling was enough for 8 buns) (The rest I filled it up with a teaspoon each of strawberry jam in 2 and peach jam in 2). Leave the buns aside for 20 minutes

Pre heat the oven to 325 degrees. Bake the buns for 20-25 minutes. After 20 minutes brush the buns with white egg wash and sprinkle with dried oregano and bake for 2-3 more minutes until golden brown. Let it cool for atleast 5 minutes before serving
Strawberry jam filled bun

Tuesday, August 19, 2014

Egg Salad Sandwich

The other day there was this news on about the most favorite sandwiches depending on the searches. The third most popular was the egg salad sandwich. Since I had most of the ingredients at hand I made it for dinner. And it was yum yum yum all the way

Egg Salad Sandwich (Egg salad on toasted bread
Egg salad sandwich


  1. 2 eggs hard boiled, peeled and chopped
  2. 1 tablespoon mayo
  3. 1 tablespoon relish
  4. 1 tablespoon fresh squeezed lemon juice
  5. 1 tablespoon finely chopped celery
  6. 1/2 teaspoon lemon pepper (or salt and pepper to taste)
For the sandwich
  1. 1 cup finely sliced lettuce
  2. 2 slices of your favorite bread toasted (I used Sour dough)
  3. 1 teaspoon Dijon mustard (if you want)
Mix all the ingredients for the salad and store in the fridge until ready to be used

Toast the bread. Add the lettuce on top, topped with the egg salad. Spread the dijon mustard on the top bread slice, cut it into half. Serve with potato chips and a spear of pickle of you like. Enjoy