Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

May 28, 2018

Ramadan Recipe Round-up!

authentic, beef, Chicken, dates, dessert, easy, laddoos, lamb, Mutton, ramadan, Recipe, round-up, simple,

During the month of Ramadan, Muslims fast from sunrise to sunset, even foregoing water. Food takes on a special significance during this holy fast. Before sunrise Muslims eat suhoor, a big breakfast large enough to to get them through the day. After sunset comes iftar, or the breaking of the fast. Iftar is often a communal and festive affair. Hearty meat dishes and rich desserts are popular during Ramadan as a way to fill up before or after fasting. I've rounded up my favorite Ramadan recipes for suhoor and iftar, as well as for the big Eid-al-Fitr feasts afterward!


Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Railway Mutton Curry: During the days of the British Raj while traveling on Indian Railways a British officer complained the mutton curry served was too hot for his liking. An ingenious Indian Railways chef deliciously tamed the fiery curry by adding coconut milkThus "Railway Mutton Curry" became a popular dish in its own right and was served in restaurants as well as railway refreshment rooms and long-distance trains throughout India. An easy and delicious dish to make for Ramadan.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Karim's Aloo Ghosht (Mughal Style Mutton with Potatoes):  Karim's is the most famous and iconic Mughal restaurant of old Delhi. "Aloo" means potato and "ghosht" is Urdu for mutton. In classic Mughal style, mutton is simmered in a rich blend of caramelized onions, warm aromatic spices, and tangy yogurt until falling off the bone tender. This creates the savory and spicy red gravy so prized by the royals of the Mughal court which perfectly pairs with the creamy and delicate potatoes.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,Vikas Khanna's Classic Lamb Curry: the famed Michelin starred chef, restaurateur, and cookbook writer's version of an authentic north Indian curry. Lamb is simmered until tender in a rich gravy infused with traditional aromatic spices. So easy to make, everyone will think you're an award-winning chef when you make this too!



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Mutton Do Pyaaza: "Do" means two or twice and "pyaaza" means onions. As the name implies this classic North Indian dish features a lavish amount of onions. Onions are added in two stages, first slowly caramelized then ground with traditional spices to make a rich brown gravy. The mutton is then braised until tender in this bold mix of rustic flavors. This recipe also works well with lamb, beef, or water buffalo stew meat. Pair with rotis, parathas, or chapattis for a hearty meal.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Punjabi Dhaba Style Mutton: Punjabi Dhaba restaurants are popular with all members of the traveling public along India's burgeoning highway system, not just Punjabi drivers. This is my version of the traditional North Indian mutton curry served at India's famed Punjabi dhabas. This recipe also works well with lamb, beef, or water buffalo stew meat.



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Nepali Style Chicken Curry: From the heart of the Himalayas comes this delicious chicken curry. Chicken is marinated then slowly simmered until delectably tender in a richly seasoned sauce of traditional Nepali spices. Don't let that long list of ingredients in this recipe intimidate you, this is one of the easiest and tastiest chicken curries you'll ever make!



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,Kashmiri Style Chicken Curry: From the beautiful vale of Kashmir comes this recipe for a brilliant red chicken curry. The warmth of traditional aromatic spices and crimson Kashmiri chilis are melded in a velvety yogurt based sauce. Crisply seared chicken is then simmered until meltingly tender in this richly aromatic sauce. The Kashmiris enjoy this dish garnished with dried mint or perhaps sultanas and cashews on special occasions.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Chicken Rogan Josh: Rogan Josh made with mutton is a traditional dish of Kashmir and was introduced by the Persian speaking Mughals. This recipe uses chicken in place of mutton for a delicious red curry. Although lavishly spiced this dish is more aromatic in flavor than fiery hot. The chicken is seared until golden brown then braised until tender in the rich and velvety sauce.




Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic, 
Malabar Style Chicken Curry: A lavish use of spices, tart tamarind, and rich coconut are the hallmarks of Malabar cuisine. This boldly spiced brilliant red chicken curry is typical of Malabar's delicious dishes. Mellowed by sweet and sumptuous coconut milk the spices present as warmly aromatic rather than fiery hot. The sweet and sour tang of tamarind perfectly accentuates the combination of assertive flavors.


Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,
Mughal Style Green Chicken: Mildly spiced but bright with the flavors of fresh mint and cilantro. Ground browned onions, almonds, and yogurt make for a rich gravy. Whenever you see a "Mughlai" recipe you know it's going to include lots of steps- chopping, marinating, frying, cooling, grinding, more frying, and probably then some. Here I've minimized the steps using a few modern techniques. But this recipe will still take at least a good three to four hours to complete.

Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic, 




Labaniah (Saudi Milk and Pistachio Candy): From Saudi Arabia comes this sweet treat. Indian Muslims on Hajj brought milky mithai with them on their pilgrimage to Mecca. The Saudis liked the traditional Indian sweets so much they made their own version! Humble milk powder is transformed into delicious bite-sized candies with the rich flavors of saffron, cardamom, and pistachios in this easy recipe.





Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,


Shortcut Gulab Jamun: Who doesn't love a gulab jamun? Making this traditional sweet treat is a snap with this shortcut recipe. This simple recipe using bread and milk to make gulab jamuns was all over the internet a few years back, so I am not sure where it originated. I've embellished it a bit by infusing the milk used for the gulab jamuns with Kashmiri saffron. The saffron not only gives the gulab jamuns with it's rich flavor and color, but also lends it's golden hue to the syrup as the gulab jamuns steep.


Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic,



Date and Crispy Rice Laddoos: Easy, eggless, and no-bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for Ramadan or any other holiday featuring lots of decadent goodies.  



Ramadan, recipe, round-up, mutton, chicken, beef, lamb, dates, dessert, laddoos, easy, simple, authentic, 






Rose, Coconut, and Cardamom Laddoos: These delicately flavored laddoos are elegant enough to serve as a dessert at a posh dinner party or holiday gathering yet easy enough to make for an after school treat. The classic Indian pairing of light rose, aromatic cardamom, and rich coconut is combined with milky sweetness in this dainty treat!




Wishing you and yours a joyous and blessed Ramadan! 
Love, Bibi



Nov 9, 2016

Pistachio, Rose, and Cardamom Snowballs

snowball cookie pistachio rose cardamom recipe vegan christmas vegetarian eggless

A classic American Christmas cookie gets a flavor makeover with rich pistachios, delicate rose, and spicy cardamom! Buttery, tender, and eggless these snowball cookies are always a hit no matter what the occasion. These beautiful treats can easily be made vegan and would be a delicious addition to any holiday platter.

snowball cookie pistachio rose cardamom recipe vegan christmas vegetarian eggless

By now you've probably figured out that rose and cardamom are two of my favorite dessert flavors. Yes, it's true! From kulfi, to kheer, to cake, to cookies - I love this flavor combination! Throw in some pistachios or coconut and I'm in heaven. So it's probably no surprise that I took my beloved snowball cookie recipe from my old 4-H cookbook and made it with pistachios instead of walnuts or pecans. And what better flavors to compliment pistachios than rose and cardamom? You don't have to make these the festive (or lurid) green that I did. You could make them brilliant pink with a few drops of red food coloring or simply leave the coloring out altogether. These cookies can easily be made vegan by substituting a good quality margarine in place of the butter.

Ingredients:
3/4 C pistachios/pista, coarsely chopped
1 C butter, softened to room temperature (or a good quality margarine)
3/4 C powdered sugar
2 & 1/4 C flour/maida
1/4 teaspoon salt
1 tsp ground cardamon (or the seeds from 8 cardamom pods ground coarsely)
2 tsp rose water
1 tsp vanilla or pistachio extract
A few drops green food coloring
Extra powdered sugar for rolling the cookies in

Here's what to do:

1) In a large mixing bowl combine together pistachios, butter, powdered sugar, flour, salt, flavorings, and green food coloring. Chill dough covered with cling film for at least 4 hours.


2) When ready to bake preheat oven to 325F/165C. Roll chilled dough by tablespoonful into 1 inch balls. For a little extra flavor place a few drops of rose water on your hands before rolling the dough. Place on baking sheets lined with parchment paper or silicone mats about 2 inches apart.


3) Bake for 20 to 25 minutes or until bottoms of cookies are browned lightly. Immediately remove with spatula and allow to cool on rack.


4) If desired, roll the cookies in powdered sugar while still warm. Makes 24 cookies. Store in an airtight container for up to 1 week.


Helpful Hints:
Add a little extra flavor by sprinkling a few drops of rose water on your hands before rolling the dough.

Sep 12, 2016

Labaniah (Saudi Milk and Pistachio Candy)

Labaniah Saudi Milk and Pistachio Candy recipe easy simple no bake

From Saudi Arabia comes this sweet treat. Indian Muslims on Hajj brought milky mithai with them on their pilgrimage to Mecca. The Saudis liked the traditional Indian sweets so much they made their own version! Humble milk powder is transformed into delicious bite sized candies with the rich flavors of saffron, cardamom, and pistachios in this easy recipe.


The best milk powder ever!
(No, Nestle did not pay me to say this nor provide any products in this recipe.)
When I first tasted labaniah as a gift from a friend who had visited Saudi Arabia I thought they tasted a lot like doodh peda or kalakand (the traditional Indian fudge like milk sweets.)  A little research proved I was right! Labaniah was most certainly inspired by milk sweets brought Indian Hajj pilgrims to Mecca. I found the original recipe for this candy on Nestle's Saudi Arabian website. I thought it was a bit too sweet so I halved the sugar. I also wanted to make it a bit luxe and a tad more Indian so I added some Kashmiri saffron. The result was delicious! So simple to make but elegant enough to serve with afternoon tea, as dessert at a posh dinner party, or for Eid al-Adha tommorrow.

Ingredients:
1 C sugar
1/2 C water
1 tsp lemon/nimbu juice
Seeds of 5 green cardamoms/elaichi, ground finely
8 to 10 strands of saffron (optional)
1/4 C pistachio nuts, chopped finely
4 C  full cream milk powder
Extra whole pistachios for garnishing

Here's what to do:
1) Place sugar, water, lemon juice, cardamom, and saffron in a medium saucepan. Stir and bring to a simmer over medium heat low heat for 4 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.



2) Add 2 C of milk powder and chopped pistachios to cooled syrup and stir until well combined.

3) Gradually add the rest of the milk powder and stir until a stiff dough forms. Add more milk powder if necessary.

4) Form the dough into small smooth balls. (I used a tablespoon sized scoop as you can see in the photo to get uniform amounts of dough.) Garnish by pressing one whole shelled pistachio into each ball. Keeps well in an airtight container in the refrigerator or freezer for up to one week.


Helpful Hints:
Labaniah tastes like doodh peda but has a slight chewy texture, not fudgy like kalakand or malai burfi. 

To make the labaniah taste even more Indian try wetting your hands with a few drops of kewra or rose water when rolling the dough.

Jun 10, 2016

Date and Crispy Rice Laddoos

dates puffed rice cereal sweet dessert ramadan easy laddoo balls recipe

"Laddoos" or "laddus" are ball shaped sweets popular in South Asia. Easy, eggless, and no bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for Ramadan or any other holiday featuring lots of decadent goodies.


Here I've taken an old fashioned American recipe and "Desi-fied" it a little with cardamom and ghee. Variously called "humdingers" or simply "date balls" these tasty treats graced many a Thanksgiving and Christmas platter in my home when I was growing up in the US. For some reason we Americans love breakfast cereal in our sweets. Dates and rice are familiar favorites to the Desi palate so these are sure to please all around. 


Truly a crowd pleaser, this recipe was originally from my 1970's 4H cookbook. However, I've been making this for so long I know it by heart. From what I understand this recipe has been around with minor variations since the 1920's in the US. In the US you can buy 8oz bags of pitted dates that measure to about a cup which is what this recipe was written for. Pitted dates are not available in South Asia so I'd recommend using "wet pack" dates as shown in the above photo. They are fairly inexpensive and are very good quality for use in baking and cooking. I do have to pit them myself which is a bit of a sticky chore. The bag you see in the photo is the standard 500g package available here which yields about 2 cups of chopped and pitted dates. When using the 500g bag as shown in the photo I simply double the ingredients in the recipe below. If you wish to make these vegan just substitute coconut oil or a good quality vegetable margarine for the butter or ghee. These are so yummy and in less than an hour you can easily whip up about 48 to 50 laddoos for any special occasion or just an after school treat!

Ingredients:
1/2 C butter, ghee, or coconut oil
3/4 C sugar
pinch of salt
1 tsp vanilla (optional)
7 - 10 green cardamoms/elaichi, seeds removed & coarsely ground (optional)
1 C dates, chopped & pitted
3 C rice crispy cereal
1 C desiccated coconut or 1/2 C powdered sugar

Here's what to do:
1) In a large heat safe mixing bowl measure out rice crispy cereal.


2) In a heavy bottomed saucepan combine sugar, dates, salt, vanilla, cardamom, and butter or ghee.


3) Over medium heat bring to simmer while stirring constantly. Allow to simmer for 3 minutes,  keep stirring constantly so the mixture does not scorch.


4) Remove cooked date mixture from heat, immediately pour over pre measured rice crispy cereal in heat proof bowl. Mix well with wooden or silicone spoon. Allow mixture to cool for about 10 minutes.

5) When mixture has cooled roll by tablespoonful into walnut sized balls. I use a tablespoon sized cookie scoop to get uniform amounts.


5) Roll the balls in desiccated coconut or powdered sugar as desired. A round cake tin or shallow bowl works well for this. Keeps well in a sealed airtight for up to two weeks. (But they only last about two days around our house because everyone eats them.)

Helpful hints:
If you wish to make these vegan just substitute coconut oil or a good quality vegetable margarine for the butter or ghee.

Jun 1, 2016

Easy Rose, Coconut, and Cardamom Laddoos

cardamom, cardamom. Rooh Afza, coconut, condensed, Desi, dessert, easy, Indian, laddoos, milk, mithai, Recipe, rose, simple, sweetened,

These delicately flavored laddoos are elegant enough to serve as a dessert at a posh dinner party or holiday gathering yet easy enough to make for an after school treat. The classic Indian pairing of light rose, aromatic cardamom, and rich coconut is combined with milky sweetness in this dainty treat!

sweetened condensed milk mithai Desi sweet diwali eid

I first saw this recipe on a Nestle website featuring recipes for kids. It looked so easy I doubted it would really taste like mithai or the traditional milk-based sweets of South Asia. Was I ever pleasantly surprised! The can of sweetened condensed milk makes these taste just like the traditional laddoos made by the time-consuming process of reducing milk. This is such a great recipe to make with children, depending on age they can help with the brief cooking and mixing steps as well as have tons of fun rolling the mixture into balls and dredging them with coconut.

Ingredients:
1 can sweetened condensed milk (390g)
3 C desiccated coconut
1 tsp butter or ghee
2 TBS rose syrup (or Rooh Afza)*
seeds of 9-10 green cardamoms, ground coarsely
1 drop coconut flavor (optional)
1 drop red food coloring (optional)
extra desiccated coconut to roll laddoos in

Here's what to do:
1) Combine 3 C desiccated coconut, can of sweetened condensed milk, rose syrup, ground cardamom seeds, coconut flavor, and butter or ghee in large heavy-bottomed skillet or kadhai and mix well.


2) Heat pan with mixture over a low flame stirring continuously. Keep stirring until mixture pulls away from the pan and forms a mass clinging to itself. This should take about 7-8 minutes at the most.

3) Remove pan from heat and transfer mixture to a heat proof bowl. Allow mixture to cool to room temperature or place in airtight container in the refrigerator for an hour. (I usually put it in the fridge as my family tends to "sample" whatever's out on the counter. I am told it is for "quality control" purposes. :::eye roll:::)


4) When cooled form tablespoonfuls into balls. I use a cookie scoop to get uniform amounts. Coat your palms with butter, ghee or coconut oil if mixture sticks to your hands.


5) Roll laddoos in desiccated coconut if desired. Refrigerate finished laddoos in an airtight container for 30 minutes before serving to set. These will keep for up to a week in an airtight container in the refrigerator. This recipe made 20 tablespoonful sized laddoos.

mithai traditional dessert sweetened condensed milk desiccated coconut

Helpful hints:
*If you don't have rose syrup or Rooh Afza you could use 1-2 drops of rose essence or 1 teaspoon of rose water plus 1 drop red food coloring for flavor. If you're not familiar with the iconic Desi sharbat syrup of Rooh Afza there's a post on my blog about it here.

If using freshly grated coconut increase amount to 4 cups and omit ghee or butter.
You can make many variations in flavors and colors with this recipe. I've made them with pistachios and saffron threads soaked in 1 TBS water for 20 minutes which came out a brilliant yellow. I've made them pure white by adding no flavor except for coconut essence. I've even made blue laddoos by adding curacao syrup.


May 5, 2016

Mexican Polvorones (Anise & Cinnamon Cookies)

Happy Cinco de Mayo! Yes, it's Mexican independence day so it's time for a south of the border treat. "Polvo" means powder in Spanish which makes these cookies the powdery ones. Tender in texture and richly redolent with the sweetness of cinnamon and anise, these cookies are are "Que delicioso." This eggless recipe can be made vegan and are so simple to make. Try them as a elegant tea time treat or a tasty addition to any holiday platter. 

Mexican polvorones anise cinnamon cookies recipe cinco de mayo easy

Well, I didn't have a serape or even a pretty Mexican plate to style these cookies on so a lovely gaillardia blossom will have to infer all the vibrancy and festivity of Cinco de Mayo. These cookies get most of their flavor from the spices so be sure to use the best quality cinnamon and anise you can find. I prefer to use whole ground anise or anise oil as they are superior in flavor to the extract. The fat used plays an important role in both the texture and flavor of these cookies. Traditionally lard gave these cookies their powdery texture but I prefer butter, a high quality margarine, or vegetable shortening. Ground pecans or walnuts are also a traditional ingredient of polvorones depending upon region so you can add a cup of those also for extra rich cookies.

Ingredients:
1 C butter, margarine or vegetable shortening
1/4 C powdered sugar
1/2 tsp cinnamon, ground
1/2 tsp ground anise or anise extract, or 1 drop anise oil
1 tsp vanilla
pinch of salt
2 C flour/maida
1 C ground pecans or walnuts (optional)
1/4 C granulated sugar mixed with 2 tsp ground cinnamon for dredging

Here's what to do:
1) In a large mixing bowl cream together butter, powdered sugar, cinnamon, anise, vanilla, and salt.


2) Gradually mix in flour. Add pecans if using.  Dough will pull away from the mixing bowl and cling to itself when ready.


3) Chill dough wrapped in cling film or Ziploc bag for at least 3 hours or overnight,

4) When ready to bake preheat oven to 350F/180C.  Roll dough by tablespoonfuls into balls. Place on parchment or silicone mat lined baking sheet about 2 inches apart and slightly flatten with palm of hand.

5) Bake cookies for 18 to 25 minutes turning baking sheet halfway through baking time.


6)  When cookies are baked through and slightly browned on the bottom remove from oven. Allow to cool for 5 minutes before removing from baking with spatula.  If desired roll in 1/2 C granulated sugar mixed with 2 tsp cinnamon.  Store in an airtight container for up to 2 weeks. Makes 20 cookies.



Helpful hints:
You don't have to chill the dough. However, chilling does improve the flavor and will make the dough easier to handle and less likely to spread when baked. Less spreading and perfectly shaped dough will make for prettier cookies. You can also keep this dough frozen for up to a month until ready to use.

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