Recipe 1
Oats Dahi Ka Kabab Recipe
Ingredients of Oats Dahi Ka Kabab
- For outer coating
- 1 cup hung curd
- 3/4 cup Oats powder
- to taste black pepper
- 2 tsp Chopped green chilies
- 1 tsp Garam Masala
- Salt to taste
- 2 tsp Cashew Nuts
- 2 tsp Chopped cilantro
- For stuffing
- 1 cup Grated Paneer
- 1 tsp Chat masala
- Salt to taste
- Pinch of suger
- 1 tsp Garam Masala
- 2 tsp Raisins
How to Make Oats Dahi Ka Kabab
- Take hung curd in bowl , add salt , chilli powder , black pepper , garam masala ,green chillies, cilantro and mix well. Now , add oats powder and mix again
- For stuffing: Take a separate bowl , add raisins , cashew nuts , grated paneer , chaat masala , pinch of suger and garam masala along with salt.
- To make the dough , mix all the ingredients mentioned in the first step. Now , pull out tiny round pieces from the dough and fill it with the stuffing mixture ( second step ). Roll the kebabs property.
- Fry the round pieces in a Tawa until golden broun . PS: You can also shallow fry the kebabs insted of deep fry .
- Sprinkle some some chaat masala over the top and serve the hot oats dahi kebabs
- Then you can decorate the Oats Dahi Ke Kabab in a plate
All Ingredients are available
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Oats Dahi Ke Kabab
Recipe 2
Coconut Ladoo / Nariyal Ladoo Recipe
Ingredients of Coconut Ladoo / Nariyal Ladoo
- 1.5 cups of tightly packed fresh grated coconut
- 1 teaspoon ghee
- 1/2 teaspoon green cardamom powder
- 1/2 can of sweetened condense milk - 220 grams
- 1/3 cup fresh grated coconut or unsweetened desiccated coconut
- preferred chopped nuts or dry fruits - optional
How to make Coconut Ladoo / Nariyal Ladoo
- 1). Heat 1 teaspoon of ghee in a frying pan or kadai. you can also use Coconut oil instead of ghee.
- 2). Add 1.5 cups of tightly packed coconut.
- 3). Stir and saute the coconut on low heat for 3 to 4 minutes but make sure they don't brown. Roasting gets rid of the excess moisture.
- TIP 1 : If you are using desiccted coconut then there is no need to roast it in ghee simply mix the desiccated coconut with condensed milk ( milkmaid ) and heat the mixture
- TIP 2. On the other hand, if you are using frozen coconut then let it come to room temperature before you start to roast it.
- 4). Now add 3/4 cup of sweetened condensed milk.
- 5). Add 1/2 teaspoon of green cardamom powder.
- 6). Mix well and cook the mixture on a low heat.
- 7). The mixture should begin to thicken . keep stirring regularly.
- 8). Once the mixture leaves the sides of the the pan you see some coconut fat at the side, turn off the heat.
- 9). Pour the coconut laddoo mixture in another bowl or pan and allow it to cool
- 10). Once the mixture has cooled has completely pinch medium balls from the mixture and form ladoo
- Rub on the palm of your hand s and shape the coconut ladoo if the mixture is loose then you wont be able to make the ladoo
- TIP: If the mixture is loose then put it back in the pan and heat it for a few more minutes.
- 11). Roll the ladoo in the desiccated coconut or in fresh coconut in fresh coconut until it is evenly coated.
- 12). you can also make all of the coconut ladoo at the same time and roll in them in desiccated coconut.
- 13). Place the coconut laddu in small muffin liners and place them in a tray. 14. serve coconut ladoo straight away or refrigerate for later.
- Coconut ladoo can be refrigerated for 2 to 3 days. keep them covered in an air tight container in the fridge.
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You can order all the ingredients
Coconut Ladoo
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