These little spherical shaped coconut sweets or Laddu's come with a surprise date filling in the centre. I've tried making these with both sweetened and unsweetened shredded coconut and I much prefer the taste of the unsweetened coconut with sugar added to it. Already sweetened coconut is a shortcut technique but I find that it almost results in bitter taste that I didn't like, it comes down to personal preference though.
The ingredients consist of milk powder, coconut, sugar, milk, and dates.
Once all the coconut, sugar and milk are combined you form spheres around a small cluster of dated using your hands.
I love these laddu's and haven't made them in a long long time so Ill probably be whipping up a batch for Eid.
Date Filled Coconut Laddu's (Sweets)
1 cup dried milk powder
1 cup desiccated coconut, unsweetened
3/4 cup extra fine sugar or caster sugar
4-5 tsp lukewarm milk
pinch of cardamom powder (optional)
3-4 large dates, pits removed and chopped into small pieces
Yield: Makes about 20 Laddu
Storage: Store in airtight container in the refrigerator
This is a traditional punjabi vegetarian curry recipe that's made with deep fried gram flour fritters in a yogurt and gram flour sauce, topped with a tempering of cumin and dried red chilies. This recipe is for onion pakoras or fritters but people commonly add fenugreek (methi) or spinach to the pakoras as well. We ate kadhi at home with naan or chappati however a lot of people like to have their kadhi served over rice. I personally love kadhi as is- eaten straight up with a spoon. If you want the fritters to remain crispy then don't add them until serving the kadhi, but if you like them a little on the softer end cook them in the kadhi for a few minutes.
I deep fry the fritters in vegetable oil and then let them drain on a few sheets of paper towel in order to soak up the extra oil.
Before cooking the liquid kadhi mixture a few ingredients have to be sauteed in oil to bring out their aromas, do not brown the onions, only cook them for a few minutes until they begin to soften.
If you want the pakoras to be crispy then add them to the sauce at the end, if you like softer pakoras then cook them in the sauce for 8-10 minutes on low heat.
for the pakoras:
a few cups of oil for deep frying the pakoras
2 medium-sized onions, thinly sliced
1 cup besan (gram flour)
1/2 bunch of fresh coriander (cilantro) coarsly chopped
1/2 to 1 tsp salt (to taste)
1/2 tsp red chili powder
1/2 tsp whole cumin seeds
1/2 tsp coriander powder
1/2 tsp ajwain (carom seeds)
1/2 tsp baking soda
1/4 cup water, add more as needed
for the liquid mixture:
2/3 cup gram flour (besan)
1 tsp salt
1/2 tsp red chlli powder
1/2 tsp turmeric powder
1/2 tsp garam masala (store-bought or home made)
1 1/2 cup full fat yogurt (yogurt that's a bit sour is best)
4 cups water
for the kadhi
2 tbsp oil (mustard oil if you have it)
1 tsp cumin seeds (zeera)
a pinch of asafoetida or hing (optional)
8-10 fenugreek seeds (methi seeds)
1 medium sized onion, chopped
1 tbsp ginger, peeled and chopped
1 tbsp garlic, crushed
2 green chilies, finely chopped
8-10 curry leaves
2 red chilies, broken into pieces
sprinkle of garam masala for serving
This recipeis adapted from Veg Recipes of India
Kheer is the desi version of rice pudding. It’s most commonly made with rice and can be flavored with cardamom and saffron. You can leave it plain or garnish it with various fruits and nuts (such as raisins, almonds, and pistachios). You’ll sometimes also see kheer lined with edible silver foil or topped with rose petals. Rice pudding typically uses eggs- however, kheer gets it’s thick texture and richness from slow cooking the milk over a long period of time. This is a super decadent dessert that is commonly served in restaurants, and at special occasions. Kheer is honestly one of the easiest desserts to prepare as it requires literally under 15 minutes of hands on time. The recipe below makes quite a large amount of kheer (for approx. 20 people) so please adjust it accordingly. Kheer tastes best served cold.
1 cup long grain rice, like basmati
3 liters milk (whole/full fat milk)
4 cardamoms, just remove the outer shell to use the seeds
A few threads of saffron (optional)
2 ½ cups sugar
Pistachios/sliced almonds etc.for garnishing (optional)
This recipe can be made either in the oven or on the grill. The directions that I've provided here are for baking these in the oven but in the summer I usually grill the chicken skewers instead. Be very careful not to overcook chicken breast meat though because it becomes very dry.
Methi Murgh Malai Tikka
2 pounds boneless chicken, cubed
2 tsp salt
1 tsp white pepper powder
1 tsp garam masala
2 tsp ginger garlic paste
1 tbsp lemon juice, plus extra for garnishing
1 tsp chopped green chilies
2 tbsp minced garlic
2 tsp dried fenugreek
3 tbsp oil, plus extra for basting
250 g yogurt
300 ml cream (optional)
1 tsp chaat masala
Paneer is a type of cheese made from curdled milk and it's used in South Asian cooking. There are many different ways to use paneer in curries, this is a recipe for Paneer Jalfrezi. It's a dry curry which goes well served over rice or with some chapati.
1 packet of Paneer (about 400g)
2 tbsp of oil
1 tbsp ginger garlic paste
2 medium sized tomatoes, diced
2 small onions, cube one, dice the other
1 bell pepper, cubed
1 tsp red chilli pepper
1 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp (zeera powder) ground cumin
1/2 tsp (dhaniya powder) ground corriander seeds
Serve with rice or chapati
This is a creamy chicken curry that's been cook in a rich mogul style. If the number of chilies is too spicy for you can adjust the amount for heat. I like kadhai style dishes best served with either naan or chapati.
1/4 cup ghee (or vegetable oil)
2 tbsp garlic and ginger crushed, or finely chopped
1/2 kg chicken pieces (with bones)
2 tomatoes, finely chopped
1/2 bunch green coriander chopped
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
1/2 kg yoghurt, drained1 tsp turmeric powder
2 tbsp red chili flakes
1 capsicum (cut in rings)
1 onion (cut in rings)
4-5 green chilies (whole and one cut in center)
4 tbsp cream
Salt to taste
Ghulab jamun is a typical Pakistanni/Indian dessert traditionally made of khoya (milk that’s been heated on a low flame for a long time until most of the water has evaporated) this recipe is made using dried milk. I’ve been using this recipe for years. Ghulab jamun can be served warm or cold but personally I love the taste of fresh, warm ghulab jamun.
For the Chash/Sheera (syrup):
2 cups water
1 cup sugar
6 ilachi (cardamom pods)
1 tsp rose essence (optional)
For the Ghulab Jamun:
1 cup dry milk powder
1 tsp maida (white flour)
1 tsp baking powder
1 tbsp oil
A few drops of rooh kewra essence (optional)
Oil for frying
Serve warm, or chill them in the fridge and serve cold (as per preference)
This recipe is for a chicken curry with some non-traditional flavors with the addition of the vinegar and soy sauce.
Cook the marinated chicken with the onions until the water that the chicken lets off dries up.
The curry is ready in the next photograph, the chips need to be fried separately before stirring them into the curry.
You can deep or shallow fry the potatoes until they're half-done before adding them to the chicken.
Chips Fry Chicken
1 kg chicken
3-4 small onions, cubed
1 1/2 tsp soy sauce
1 1/2 tsp vinegar
salt, to taste
1/2 tsp black pepper
1/2 tsp red chili
8-10 green chilies
3-4 potatoes, cut like fries
1/2 cup yogurt
This is a very desi version of a pizza. The dressings that I've put on top (after removing the pizza from the oven) are completely optional. I drizzled over some chipotle mayo (chutney would be an option as well) and then garnished it with some fresh cilantro. I always use home made pizza dough and a good recipe for that can be found here.
Load up the thin crust pizza with the cooked chicken, red or green bell peppers, fresh mozzarella and sliced red onions.
I like my pizza cooked with the cheese slightly browned on top. This is good as is or if you wish you can garnish it further with some sauce/dressing/chutney and cilantro.
Tandoori Chicken Pizza
For the Chicken:
2 Chicken Breast halves cut into bite sized pieces
1 tbsp oil
tandoori chicken paste OR
2 cloves garlic, crushed
1 tsp tandoori masala/spice powder
juice from 1/2 lemon
1/2 tsp salt
1 tsp red chili powder
Note: if you have tandoori masala paste you can use that and you do not need to add all of the other ingredients. If you're using tandoori spice powder then you need to add the other ingredients
For the Pizza:
1 pizza dough recipe split into 2 halves
1/2 red onion thinly sliced
1 bell pepper, thinly sliced
cooked tandoori chicken
1 can of tomato sauce
fresh mozzarella cheese, torn into pieces
chipotle mayo or chutney for garnish
handful of chopped cilantro, for garnish
I was debating whether or not to post this recipe because it uses packets of premixed masalas as opposed to making a blend of spices on my own. I decided to post it though because it's a recipe that I've been using for about 7 years now and I love making these and freezing them to keep handy for unexpected guests. All you have to do is pop a patty out of the freezer, coat in beaten eggs and shallow fry. They taste great served with tamarind chutney and mint chutney.
I'm sorry that I don't have a picture of the finished- fried pattie but every time I make them they end up getting eaten before I rememebr to take a photo.
Mix the boiled potatoes with the cooked meat.
Form into same-sized patties which can then be frozen at this stage.
1 kg boneless meat (beef or lamb)
1 kg potatoes
1 packet of bihari kebab masala
2 tbsp of chapli kebab masala
1 tsp of crushed black peper
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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