Showing posts with label simple. Show all posts
Showing posts with label simple. Show all posts

Jan 14, 2019

Honey and Tahini Cookies

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,

These delicious egg-free cookies have the nutty flavor of tahini paired with the sweetness of honey. Rolling the dough in sesame seeds gives them a satisfying crunch.

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,
Delicious homemade tahini! Learn how to make your own tahini here.

I love the taste of tahini so when I saw this egg-free recipe in Epicurious from Mameleh's Deli in Cambridge, Massachusetts, I had to try it! For those of you who might wonder “What even is tahini?” Tahini simply is sesame butter. (If you'd like to try making your own tahini my recipe is here.) These cookies couldn’t be simpler to make, and they are extremely, meltingly, delicious. The addition of tahini in this recipe gives the cookies an unexpected, yet pleasant quality, almost like peanut butter cookies, but lighter and crispier. The only thing I changed from the original recipe was adding an extra tablespoonful of honey. The additional honey added a tad more sweetness and a bit more delicate crunch to their shortbread-like texture. Enjoy!

Ingredients:
3/4C butter
3/4C sugar
3/4C tahini
1/4C honey
1tsp baking powder
1/2 tsp salt
2C flour
1/2 C toasted sesame seeds (for rolling)

Here's what to do:
1) Using an electric mixer on medium speed, beat butter, sugar, tahini, honey, baking powder and salt in a large bowl until light and fluffy, about 3 minutes.

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2) Add flour in 2 batches, beating after each addition until fully combined. The dough will be slightly sticky.

3) When ready to bake, preheat oven to 350F/180C Place sesame seeds in a small bowl. Line baking sheets with silicone mats or parchment.

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4) Scoop scant tablespoons of dough and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame seed side up, on prepared baking sheets, spacing about 2 inches apart.

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5) Bake cookies, rotating baking sheets halfway through, until golden brown, mine took 15–20 minutes. Let cool on baking sheets (cookies are fragile while warm but will firm as they cool) for at least 5 minutes. Makes about 30 cookies.

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Wondering why Bibi has only been baking cookies recently? It is because of this man:


We have been graced with the presence of the finest Waza of all Kashmir! Mr. Bashir Ahmed Waza has been our houseguest for the past week and has treated us to Wazwan dishes of his creation daily. So I haven't had to cook at all for the last month!
Yippee!
Bibi

Jan 7, 2019

How to make Tahini

diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Middle East. Here's my quick and easy technique to make tahini that tastes so much better than anything store bought!

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Tahini grinding mill in the Old City of Jerusalem, Israel
The word tahini is derived from the Arabic verb "طحن " or "ṭaḥana" meaning "to grind." Tahini is known throughout the Middle East by various names. In Iraq it is called rashi, in Kuwait harda, in Iran ardeh, in Cyprus tashi, in Israel t'hina, and in Turkey tahin. It is often served as a dip on its own or as a component of hummus, baba ghanoush, and halva. Tahini is a great source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.
diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

My favorite way to eat tahini is on toast or straight from a spoon, I love its peanut butter-y flavor. I prefer to make my tahini with sesame seeds that have been deeply toasted but you can dry roast (or not) your sesame seeds to any degree you wish. I use rice bran oil to make tahini although olive oil is more traditional. (Really any neutral tasting oil will do.) The sesame seeds we get here in Nepal are a mix of hulled and unhulled, you will most likely only see the hulled, white version in western countries. Unhulled sesame seeds result in a darker color and nuttier flavored tahini. A pinch of salt improves flavor and helps preserve the tahini but is optional. Any way you choose to make tahini, I'm sure you'll agree it's easy to make and much tastier than readymade:

Ingredients:
1 C sesame seeds
3-4 TBS oil of choice (olive oil is traditional but I use rice bran oil)
1/2 tsp salt (optional)

Here's what to do:
1) Preheat oven to 350F/175C. Spread sesame seeds onto a baking sheet. Bake in the preheated oven until seeds are fragrant, stirring every few minutes, usually about 10 to 12 minutes. OR Heat a heavy-duty skillet over medium-high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly for about 4-5 minutes.  Be careful, sesame seeds burn very easily.

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2) Allow toasted seeds to cool and transfer to a mixie or blender and add oil and salt (if using).


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3) Blend until smooth, adding additional oil if needed. The goal is a thick, yet pourable texture. Refrigerate in a sealed container. This tahini should last for 1 month if refrigerated. The oil may separate, so stir it together if needed when using. You may need to bring it room temperature to stir it together if it’s become too solid. Makes about 3/4C depending on how much oil you use.

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Anybody else make their own tahini?

What are your favorite recipes with tahini?

Calmly currying on,
Bibi

Dec 3, 2018

Tips & Tools: How to dry mint


Dried mint has a lovely fresh aroma and can be used as a seasoning, garnish, or in teas. This is my simple method to perfectly dry and store this versatile herb.


Mint is a hardy perennial herb available in many cultivars. The plant is easy to grow and found all over the world. Each culture has its own uses for this beautiful, fragrant herb. Spearmint (Mentha spicata) is what I grow in my garden. Spearmint's name comes from “spiremint” referring to the tall purplish spires of its blooms in late summer. The refreshingly mellow and slightly lemony flavor of spearmint makes it the preferred mint in Middle Eastern and South Asian cuisines.

This method of drying mint was taught to me by an elderly Syrian neighbor long ago. Prior to learning this method I would tie the mint up in bundles and hang them to dry in a well-ventilated area out of direct sunlight. This method is much easier and the mint dries faster. Bundling herbs to dry does not work well in most of South Asia. It is rather humid most of the year and herbs tend to get mold or mildew if bundled and hung to dry. I usually only dry mint in the Winter here in Nepal as that's when the arid and cold winds blow from the high Himalayas.

Here's what to do:

1) Harvest the mint:
  • Cut mint early in the morning as that is before the flavorful volatile oils have dissipated.
  • Cutting the mint just before it blooming if possible to ensure the highest concentration of flavors.
  • Cut 3-4 inch long sprigs oof the mint for easiest handling.
  • Gently shake the mint sprigs just after cutting to remove any lingering insects.
  • Use a colander or sieve to collect the mint sprigs while cutting, then rinse them under cold water gently. If you bruise them they will lose their volatile oils and flavor.
I picked this mint at 8 AM. I use our iron patio table to dry the mint after rinsing. It is shaded by an umbrella and the metal grate allows for best air circulation
 2) Allow cleaned mint sprigs to air-dry: 
  • Spread the washed mint sprigs out on a clean and dry surface out of direct sunlight. I use our metal patio table but a metal baking sheet or serving tray will work also.
  • Try not to overlap the mint sprigs so no water gets trapped on the leaves.
  • Allow to fully dry. The mint should look wilted when properly dried.

3) Place air-dried mint sprigs on a flat baking sheet or serving tray:
  • Place them as close as possible but try not to overlap.

4) Place the mint-filled trays on top of the refrigerator:
  • This is just genius! My Syrian neighbor taught me this. The air is warmer and dryer atop the fridge and the trays are completely out of the way. The mint stays out of direct light on top of the fridge too.

5) Allow mint to dry completely. Check mint daily to make sure no moisture or mold is present: 
  • Remove and discard any moldy or brown leaves.
This took only 3 days to dry!

6)  Transfer the dried mint into a clean, airtight container:
  • I like to store the mint as whole dried sprigs and crush it by rolling between my hands to use it. The flavor and aroma will keep longer if the leaves are kept whole.
  • Choose with tight lids and made of non-porous, non-absorbent material such as glass, plastic, or metal. Paper, cardboard, plastic, and wood containers absorb the volatile oils from the mint.
  • Label each container with the current date and contents. For best flavor, use the dried mint within a year.
  • Store in a cool, dry, and dark spot.  


So that's my method for drying mint!
I use dried mint in my Kashmiri Eggplant with Tomatoes (Tamatar Wangan), Cucumber and Mint Raita, Kashmiri Walnut Chutney (Doon Chetin) ,and Kashmiri Onion Chutney (Ganduh Chetin).
Do you have any favorite recipes that use dried mint?
Any tips for drying herbs you can share?

Oct 8, 2018

Tariwala Mutton Curry

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"Tari" means sauce or gravy and it is traditionally quite thin in this classic Punjabi dish. Mutton or lamb is braised until tender with richly caramelized onions and aromatic spices in this simple home-style recipe.


This recipe is adapted from Pushpesh Pant's weekly column "Food Talk" in the Punjab-based newspaper The Tribune. Dr. Pant is a famed food historian, critic, and travel writer as well as a noted academic. He retired as a Professor of International relations from the Jawaharlal Nehru University, Delhi in 2011. He is one of India's leading experts on international relations as well as Indian cuisine. He is the author of several books and has written articles for publications such as Forbes, Times of India, Outlook, and Open. Personally, I think he started India's modern 'foodie' movement!

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As Dr. Pant wrote in his newspaper column back in 2006 this is sort of the "Plain Jane" of mutton curries in northern India. Once standard dhaba and "no frills" diner fare Tariwala Mutton now seems too homely for restaurant menus and has been replaced by fancier dishes. But this is the style of mutton dish I've been served most when visiting Punjabis at home and it is one of my favorites! With the mild spices and thin, almost broth-like gravy you'll find this recipe to be a bit more like what we Westerners call a stew than what we think of as a curry. Caramelized onions are the flavor base of the  "tari" or thin gravy so be sure to allow plenty of time to get them to that deep golden stage. I normally make this dish with goat so I use a pressure cooker. If you are cooking tender lamb a deep skillet or Dutch oven atop the hob would be a better choice for simmering. Despite the humble ingredients, I'm sure you'll be amazed at the richness of flavor in this "Plain Jane" dish. Enjoy!

Ingredients:
1 kg/2lbs mutton or lamb, cut into 2-inch pieces, bone in preferred
1/4 C cooking oil or ghee
4 onions, diced finely
4 black cardamoms/kali elaichi, bruised in mortar and pestle
4 cloves/laung
1 cassia leaf/tej patta
2-inch piece of cassia bark/dalchini or cinnamon quill
1 tsp cumin/jeera seeds
12 black peppercorns/kali mirch, coarsely ground
2 tomatoes, diced finely or pureed
1 tsp garlic/lahsun paste
2 tsp ginger/adrakh paste
2 tsp ground coriander/dhania
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1 tsp turmeric/haldi
salt to taste

Here's what to do:
1)  Heat the oil for 5 minutes in a deep, heavy-bottomed pan or 5-liter pressure cooker with 2 teaspoonfuls salt. Add onions to hot oil. Fry on high heat stirring constantly for about 10 minutes and then reduce heat. Continue until the onions turn golden. Don’t rush this as the color of the onions adds more flavor and color to the gravy. Err on the side of slightly under caramelized, if you burn the onions they'll be bitter and you'll have to throw them out and start over.


2) Add the cumin seeds, black peppercorns, black cardamoms, cloves, and cassia leaf and fry for about two minutes. Add tomatoes and fry for about 5 minutes or until oil separates. Now add the coriander, turmeric, red chili powder, ginger paste, garlic paste, and a  tablespoonful of water. Continue to stir-fry for about five minutes or until mixture becomes shiny.


3) Add the mutton pieces and cook on high heat for about 15 minutes. The liquid that comes out of the meat should evaporate and the mutton will become slightly brown.


4) If using pan: add 5 cups of water to the mixture and simmer over medium heat till it becomes tender. If using a pressure cooker: add 4 cups water, seal pressure cooker, and allow to steam for 2 whistles or until mutton is tender.


5) Once the mutton is cooked to desired tenderness there should be about two to three cups of gravy left, otherwise, add some hot water and bring it to simmer. Salt to taste and serve hot with rice, naan, or rotis.


Helpful hints:
If you find your onions are not quite as caramelized as they should be or the "tari" or sauce is not as deeply colored as you'd like- a good cheat is to add one tablespoonful of tinned tomato paste with the tomatoes at step 2. 



Sep 17, 2018

Farida Omar's Chicken Curry

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Farida Omar is the widow of anti-apartheid revolutionary Nelson Mandela's lawyer, Dullah Omar. Her culinary talents are legendary and her biryanis, curries, and samosas fortified Nelson Mandela, Walter Sisulu, and Ahmed Kathrada during their incarceration. This is Mrs. Omar's classic recipe for the delicious chicken curry her husband would smuggle into Mr. Mandela while in Pollsmoor prison, Cape Town.

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This recipe is from the 2008 book Hunger for Freedom, the Story of Food in the Life of Nelson Mandela, by Anna Trapido. I found this book while perusing The Guardian  a few years ago. The author, Anna Trepido, is an anthropologist and trained chef as well as a food writer and broadcaster. The book is a brilliantly written gastro-political biography of Nelson Mandela's life. Nelson Mandela's food preferences reveal a multi-racial and multi-cultural anti-apartheid alliance where Thayanagee Pillay made coffee for prisoners awaiting trial, Farida Omar had chicken curry smuggled to Nelson Mandela at Pollsmoor Prison, George Bizos cooked Greek lamb on a spit to celebrate victories, and Ray Harmel served chopped liver in times of trouble. From the corn grinding stone of Nelson Mandela's boyhood to presidential banquets, this book is as much a historical work as a culinary reference. The recipes are all well written and amazing too!

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(via)
I couldn't find much information online about Farida Omar. From a South African pal, I have learned that her parents were fruit and vegetable vendors and immigrants from Gujarat. Her husband, the famed anti-Apartheid activist and human rights lawyer Dullah Omar, passed away in 2004. She is the mother of three children and has two grandchildren also. Mrs. Omar and her children continue to be human rights activists in South Africa and around the globe. In 2017 she received the Masjidul-Quds Lifetime Community Service Award in Century City, Cape Town.

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Looking at the simple list of ingredients this might seem like just another average chicken curry. But Mrs. Omar has a few tricks up her sleeve that set her recipe apart from the rest! For a little extra richness, color, and flavor she adds a tablespoon of tinned tomato paste. I've seen tinned tomato paste used in many recipes of the Indian diaspora in Africa and western countries. Tinned tomato paste is preferred because it is less sweet than tinned tomato puree. It is also quite similar in flavor to "bhuna masala." where the tomatoes are fried down to a rich paste for a curry base. She also adds the fresh ginger and ground spices at the end rather than frying them into oblivion with the onions as is frequently done. The ginger and coriander retain thus a bit more vibrancy giving the curry a brighter flavor.

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All in all this a great basic chicken curry for beginners to try or old pros to add to their repertoire. The only changes I have made are adjusting the amount of liquid and the cooking time of this recipe. I increased the chicken stock or water from 1&1/2 cups to 2 cups because the sauce seemed a bit thick. Mrs. Omar stews her chicken for a good 40 minutes, I find both potatoes and chicken both take about 20 to 25 minutes to braise to perfection on my stove. (Perhaps the African chickens Mrs. Omar cooks are the tougher free-range sorts?)  This recipe perfectly demonstrates the traditional building of flavors and complexity in Indian cooking layer by layer. Yet it is not so overly complicated with long lists of ingredients and numerous intricate steps as to be intimidating. The result is a delectably rich, deep red, and vibrantly savory chicken curry! Enjoy!

Ingredients
1 large whole chicken, portioned & skinned
3 TBS sunflower oil or cooking oil of choice
3 green cardamoms/elaichi, bruised with a mortar pestle
2-inch cinnamon stick or piece of cassia bark/dalchini
4 cloves/laung
1 TBS butter or ghee
2 onions, sliced thinly into half moons
2 tsp garlic/lahsun paste
2 big tomatoes, pureed or finely diced
1 TBS tinned tomato paste
1 TBS grated fresh root ginger/adrakh
1 TBS coriander/dhania powder
2 tsp cumin/jeera powder
1 to 2 tsp red chili powder (I used Kashmiri mirch, use less for less heat)
½ tsp turmeric/haldi
2 C chicken stock/shorba or water
6-8 small potatoes, peeled and halved

Here's what to do:
1) Heat cooking oil in large heavy-bottomed skillet or kadhai for about 5 minutes. Fry the cardamom, cinnamon, and cloves in the oil until they release their aroma.

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2) Add the butter and the onions and fry until translucent. Add the garlic and stir through. Cook for about 2 minutes or until the garlic has lost it's raw smell.

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3) Add the pureed tomato and tomato paste and cook over a low heat for 5- 7 minutes to form a thick sauce.
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4) When you see the oil coming to the top of the sauce add the chicken pieces, ginger, coriander, cumin, chili, and turmeric. Stir well.

5) Add 2 cups water or chicken stock and potatoes and bring mixture to a simmer. Cover and allow the curry to braise until chicken is tender and potatoes are very soft.  (This usually takes about 25 to 30 minutes on my stove.) Serve with rice, rotis, and a few fresh chutneys for a complete meal.

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May 28, 2018

Ramadan Recipe Round-up!

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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



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