Crunchy on the outside and savory-spicy and juicy on the inside. A perfect samosa in a bite size, great as a cocktail or mock tail snack. And look so adorable.
It all started with frozen peas. I wanted to have a quick lunch and got out some frozen peas, as I looked at the beautiful peas. I just placed them in a green bowl to take some pictures. I added my spices and made some masala peas and was thinking about samosa. I have no idea how these happened, before I knew it I was working wild in the kitchen and had quite a few of these cuties ready.
These are great cocktail or mocktail snacks, that you can prepare ahead of time and freeze it and fry them later. It’s super cute and bite size. I just fell in love with them, crunchy shell, soft insides, just like a samosa. You cannot bake them, I tried it and it was very uneven baking all round, so I do not recommend that. For everything else let’s count calories but not for dessert or samosa. It’s really not worth it.
About the stuffing, you can add anything, potatoes, peas, carrots, paneer, cheese…bacon ! Take your pick.
Really picture heavy post again !! Someone take my camera away, I just can’t help taking pictures and then sharing it with you guys :)
Wednesday, April 22, 2015
Tuesday, November 18, 2014
Since am literally running between ten things here today, I am going to stop writing and go straight to the recipe. But first I must thank Anjana from ‘Happy and Harried’ for the recipe.
Wednesday, July 9, 2014
There has been a lot of action in the Jois kitchen: crowded counter tops, dishes piled up in the sink and the aroma of freshly cooked food lingering around the household. Finally teen is often (very often) seen lurking in the kitchen trying out her culinary experiments. In three years she will be off to college and it goes without saying I will miss her a lot. I have tons of time to clean up then, now is the time to enjoy and make messes. My friends who know me well will be quite shocked to read this. I am not only embracing the mess around me but even enjoying the hustle and bustle that goes with a messy kitchen. Well, this post is really about finally teen, and not the mess in our kitchen. She has show her displeasure that I have not been speaking much about her on the blog. Even though she has now become an almost regular contributor to TnS.
Someone is really fond of cheese and when we are at the deli section, I see her spend a lot of time at the cheese bar. She picked up some fresh mozzarella, a few weeks ago, I had no idea about the plans and in a couple of days I saw her working with it. She made the mozzarella sticks and froze them for almost 2 days, then one weekend evening, when I had my feet up ready to watch some mindless telly, I was asked to take pictures - and it was now or never. So out came the camera, no thinking, no planning and I was given twenty minutes, 15 images later I came down to crumbs of half eaten mozzarella and a plate with hot mozzarella sticks and marinara for me. (awww moment).
Finally teen has not only been busy in the kitchen but she and her friends have developed an app (available on google play). It is an app that monitors your calories and includes social media to motivate you, pretty cool app, here is the link if you want to download Fittastick. Version 3.0 is currently in the works.
Wednesday, February 5, 2014
I feel like a million bucks today, I have been playing with almond butter and trying to photography it since morning…I know a lot of you might wonder, there is no major styling, nothing fancy, what is the fuss all about. First of all it’s a rich texture and oily…all the nasty reflections, then the whites were not white, in simpler words the white balance was off and I was getting all kinds of color cast…finally I got it ( I hope). I really hope my better half does not read this post, I think it is karma getting back at me, remember how I ranted in my last post about ‘him’ using auto WB. (looks sheepishly at her key board)
A little honey and this could be easily transformed into a meal ;). I love almonds and use almond butter regularly in my smoothies, baking and even in my curries. I usually do not make a whole lot, a cup usually lasts me a fortnight. The reason why I am doing a separate post on almond butter, it’s easier to tag in the recipes. It’s a great option for vegan baking/cooking.
Friday, January 31, 2014
I have been planning to post since afternoon, but there was a bunch of things that had to be taken care of and some pending photo shoots, am so glad it’s all done and I have the weekend to myself. There was a time when I did not understand anything about photography, it was Latin and Greek to me…Anything to do with the DSLR was my husband’s department. He liked photography, and I did not know anything about it, it was perfect. Things have changed, now I instruct my husband to stop shooting in program mode. He’s an amazing photographer and his angles and frames are very aesthetic and he uses light to his advantage, but when in a hurry, he loves and swears by the program mode and it bothers me no end. The other thing that bothers me is auto white balance. I could not have imagined myself saying this two years ago. It really amuses me when he watches me shoot, he cannot understand why I keep staring into the frame for so long before I hit the shutter, am sure am not really cut out for action or sports photography. Lol!
I remember about 5-6 years ago, I was searching for something that could quench my creative urges, I tried sketching and pastels, even thou I enjoyed it a lot, I did not feel passionate about it. I think I might have found it in photography, I may not be that good, but my heart is in it. Blogging has really helped me bring together all my skills. My husband often asks me, “don’t you get bored looking at food pictures and blogs all day"…actually sometimes I wish I had an extra pair of eyes, there are so many talented people who inspire me. You will see me on my iPhone multiple times in a day, chatting, texting my photographer friends. We share jokes, that only we understand, and I catch myself chuckling away on my iPhone. I am telling you, take my phone away, someone. Jeez, I almost feel like am rambling and I don’t even drink…lol! (imagine if I did)
Aubergine as the call the eggplant in France (I was recently told this) is one of my favorites, actually I really do not have any vegetable I dislike, well probably brussel sprouts is the last thing I will eat, but other than that. I just dig this recipe, it’s healthy, delicious and easy to put together.
Friday, December 13, 2013
Super easy and packed with flavor is written all over this bread. Actually it’s more like a cake. It is not like the conventional bread, it’s a bread disguised as a cake. Not every dessert lives up to this reputation. I still remember my last year’s soufflé that fell apart. My nephew was visiting and he has quite a sweet tooth to say the least and you know ‘finally teen’ can live on dessert and honey, that might have been reason enough to try a new dessert, but it was also the holidays, so there was more than one reason to indulge. We were excited anticipating a French delicacy. I don’t know what went wrong, we had such terrible soufflé, it was probably, not probably but surely the worse thing I have ever made. So much so that even the name soufflé evokes very strong emotions lol! But fear not am not going to be baking an exotic delicacy, am going to stick to SIMPLE. This old fashioned gingerbread is easy and most of the ingredients are already in your pantry…almost as good as mix and bake. If you are going to go and buy the boxed ready version of this am going to personally come over and make you bake this… ! With a cup of coffee or mulled wine it is d e v i n e. I did not just tell you that I made a meal out of this (sheepishly)