4 Ingredient Chocolate Coconut Macaroons

Looking for a snack idea to make with your kids?! Well, this is one super easy recipe that kids will not only love to make it, but enjoy eating them too. The process is not only easy, it doesn't take much time too. It's a great party snack too, kids will love it!

Whenever I take these chocolate Coconut macaroons to parties, everyone wants the recipe. I have got comments that they taste similar to the coconut biscuits we get from bakeries. Egg whites are beaten to soft peaks and set aside. In a bowl, the dessicated coconut, sweetened condensed milk, vanilla essence, and a pinch of salt, mix this well, to this fold in the egg whites and make a form of dough (add more dessicated coconut if required). Using a tablespoon as a scoop, tightly pack the dough amd using the help of a teaspoon place the macaroons on a baking tray lined with baking sheet and bake until golden. The insides are chewy and the outside is crunchy, and the melted chocolate takes it to a whole new level. Be sure not to use dark chocolate, only if you like the bitterness. You may use milk chocolate or semi sweet chocolate.

This is the perfect baking project you can do with your kids during this summer vacation. Do try and let me know how you liked these delicious coconut macaroons.

Ingredients : (makes 28)

11/2 cup Dessicated Coconut
3/4 cup Sweetened Condensed Milk
2 egg whites (60 grams)
1/2 cup Semi sweet Choco chips
1 tsp Vanilla Essence
Salt, a pinch

Instructions:

In a bowl, whip the egg whites to soft peaks using a hand blender and set aside.
In another bowl, add in the Dessicated coconut, sweetened condensed milk, vanilla essence and salt. Mix well using a spatula.
Preheat oven at 170 Deg C.
Now fold the whipped egg whites to the coconut mixture and using a round tablespoon measuring spoon, pack and scoop the mixture and with the help of a teaspoon drop the macaroons on a baking tray lined with baking paper.
Bake for 20-25 minutes until golden.
Allow to cool on a cooling rack.
Melt the semi sweet chocolate chips over a double boiler and drizzle ove rthe macaroons, allow to set and enjoy!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Elaneer Avil Milk / Tender Coconut Avil Milk

Avil milk is something that has been a part of every Malayalee's life, that can be found in the streets of Malabar region. The actual Avil milk consists of aval (beaten rice flakes), with mashed ripe banana, milk and nuts (peanuts are more prominently used).

There are many variations to this now, which includes the addition of boost. For me, anything and everything with elaneer/ Tender Coconut is just out-of-the-world good. I wanted to keep the authenticity of Avil milk, so I kept the mashed bananas, which is the signature flavor. Now, if you want the Elaneer flavor to stand out, add Tender coconut chunks instead of the bananas, for a full on tender coconut experience!

What I truly love about this refreshing and filling drink is that, it can be prepared as a meal in itself, imagine a dessert for breakfast.. Aaah it's the best! I am not a big fan of the usual Avil milk, especially because of the addition of peanuts. Hence, I use other nuts like cashews, almonds and pistachios.

The first layer is the mashed banana, then the aval (beaten rice) is added, to which chopped nuts are added, next added the tender coconut pulp, finally pour milk and top with ice cream and garnish with caramelized coconut and nuts.

Lets make this delicious, refreshing and filling Avil milk and enjoy during the peak summer days!

Ingredients:

3 mysore banana (mashed with a tsp of sugar)/ Tender Coconut chunks
1/4 cup Aval (beaten rice)
1/2 cup Tender Coconut Pulp (store bought)
1/4 cup Almonds and Cashews, chopped
Cardamom, a pinch
1/2 cup Milk
2 scoops Vanilla Ice cream
Caramelized Coconut
Pistachios, slivered

Instructions :

Mash the bananas with a tsp of sugar, set aside.
In a bowl, add the tender coconut pulp and add a pinch of Cardamom and mix.
Next, into a tall glass, add the mashed banana as the first layer.
Next, add the aval/ beaten rice and add the chopped nuts.
Next, add the Cardamom flavored tender coconut pulp.
Pour the milk, add the ice cream scoops and garnish with caramelized coconut and silvered pistachio.
Mix everything well with a long spoon, and enjoy immediately with a crunch in every bite. Sooo good!

Dhaba Style Mutton Karahi

When it comes to my favorite dish in Mutton, it is undoubtedly this delicious Dhaba Style Mutton Karahi. I just love how very few ingredients brings out the flavor of the mutton. In fact, less masalas, the better Karahi tastes. Karahi needs to be slow cooked, and that's what makes the gravy finger licking good.

Some of my near and dear ones have tried this recipe from me and always been a hit for them too! Tomatoes being the star of the dish is what gives the Karahi an umami flavor. I love to make Karahi on days when I super busy with chores and errands to get done. The Karahi doesn't need much of your attention, just dump the mutton, tomatoes, ginger garlic and salt and allow it to do its magic. And a couple of masalas in the end and you are done.

My brother had tried Karahi from a restaurant and it tasted the best according to him, so he went on to ask the attender about the dish. He asked how did they make the Karahi with such distinct taste and deliciousness (as he couldn't make out what masalas were added, before you judge, yeah, we are a foodie fam here :D). So the guy got the chef and he said it's just tomatoes, mutton, salt and some ghee/ fat. He was surprised to know that they did not even add ginger and garlic, yet didn't have the meaty smell or taste, as it's cooked with fats and oil. Well, I am yet to try that version. But this one is very close to it as, I use very minimal ingredients too. The original recipe had many more ingredients, I adapted it to my taste.

Anyhow, let me tell you, be ready to be mind blown by how delicious this Karahi tastes, exactly like the ones you get in dhabas. 😋

Ingredients :

1 kg Mutton
4 large Tomatoes
1 1/2 tbsp Ginger Garlic paste/ crushed
Salt, as required
1 tsp Red Chilli powder
1/4 tsp Turmeric Powder
1 tsp roasted and ground Coriander
1 tsp roasted and ground Cumin
1 tsp Red Chili Flakes
2 tbsp ghee
1 tsp Lemon juice (optional)
Ginger, juliennned, for garnish
Chopped Coriander, for garnish

Instructions:

In a large wok/ cheena chatti, add the mutton, chopped tomatoes, ginger garlic paste, and slat as required. Mix well and allow to come to a boil. Do not add water.
Cover with lid and allow to cook for 20 minutes on medium heat and stir so that nothing gets burned on the bottom. Cover again and allow to slow cook for another 20-25 minutes until meat is tender. Open lid and cook uncovered for around 5 minutes until some of the liquid evaporates.
Add spices like chili powder, turmeric powder, roasted and ground Coriander and cumin, and red chili flakes. Mix well and allow the spices to be aromatic.
If you require more gravy add very little water.
Finally finish off with some ghee/ clarified butter.
Garnish with chopped Coriander and juliennned ginger. Enjoy hot with any roti.

Notes:

You may add green chillies according to your preference, my daughter doesn't like very spicy food, so you may add a couple of green chilies, slit.

The original Dhaba style has a lot of ghee in it, so add ghee according to your preference.

Mutta Pettiyappam/ Chethappam

Mutta Pettiyappam is a delicious, low cost snack that can be prepared easily at home. It is a famous Thalassery snack that especially grandmothers and other loved ones prepare especially to send to gulf countries in the 90's. (at least that's how I remember it haha).This is one snack that gives me nostalgic memories. Since it's vacation time and we haven't gone home, I was kind of missing all these pampering of delicious home made snacks and food. With monsoon at India and the scorching heat here, we thankfully had a downpour, alhamdulilah. Felt so good as the heat here was unbearable. Immediately I had this craving for munching on some Mutta pettiyappam. These are made of basic ingredients like egg, powdered sugar, maida, cardamom powder, rava(optional), ghee and a pinch of salt. These are ingredients found in every home, and the process isn't very tiresome, except that it takes some time to fry. I would say to make the diamonds as small as possible, that makes it easier to fry and fun to munch on.

Mine happened to be bigger than I expected. I remember , as a child, I used to sit with one dabba of this and finish it in one go while watching tv. It's addictive and very crunchy. If you do not like it vey crunchy, you may avoid rava, I add rava as I like it super crunchy. There is this flavor at the back of your mouth that makes you want me. It is known by many names Kajoor appam, Mutta pettiyappam, chethappam, thari pettiyappam, pettiyappam etc

I am sharing the recipe of a small batch, as it's just us (me, hub and Huda here). You may double or triple the recipe to make a larger batch. There is no waiting time too. You just have to make sure that the oil is super hot, after which you have to decrease the flame to the lowest flame, as the insides would not cook properly. And fry on medium low until light brown. Do try this out for your kidd, they will love it!

Ingredients : (small batch)

1 Egg
1/2 Cup Powdered Sugar
1 1/2 -3/4 or more Cup All Purpose flour/ Maida
1 tbsp Rava/Semolina
1/4 tsp Cardamom Powder
Salt, a pinch
2 tsp Ghee/ clarified butter

Instructions :

In a bowl crack an egg, beat well.
Add in powdered sugar and mix well with a whisk.
Next add in rava, cardamom powder, ghee and salt. Combine well with a whisk and using your clean hands add maida little by little and make a dough.
Form a small cylinder and flatten using a roller with 1/4 inch thickness.
Make diagonal cuts all over to form tiny diamond shapes.
Heat oil well on high flame, now lower the heat and add the Chethappam one by one to the oil and fry until golden brown.
Allow to cool.
Once cooled, store in air tight containers. Enjoy!

Notes:

Do not add rava more, as rava makes it super crunchy and hard. So if you like it crunchy, the lesser, the better.

Soya Chunks Burji

Eating healthy is not complex or challenging. It is our mindset that works against it. I do not say that we should be strict with healthy eating, we can always have cheat days/ meals by keeping it within the limits. I have been asked how to help with limiting or cautioning oneself; well, for me it has always been the mid night junk munching issue, for that I found that brushing my teeth as soon as I am done with dinner helped, you wouldn't want to eat junk after that. Just find a way about it, and you will get used to it.

Another way, is to always read the list of ingredients of the food consumed, so that it helps to avoid consumption of junk food. Try to avoid processed and packaged food as much as possible. The number of additives, preservatives etc, that goes into the packaging are INSANE! I am not a complete clean eater. Trying to take baby steps, one meal at a time.

Today I am sharing with you the recipe of Soya Chunks burji. One easy yet delicious recipe that you can have with whole meal bread, or as it is. The benefits of Soya Chunks are many , they are rich in protein, omega3 fatty acids, Fibre etc. It also helps lower bad cholesterol levels in the body. Soya Chunks act as a meat substitute, it is known as the meat in vegetarian. 😃 It is very simple to cook them too. The dry soya Chunks are soaked in water for 10- 15 minutes, which then doubles in size.

This recipe is very easy to prepare as these are ingredients that are easily available in every Indian home. My girl said that it smells like maggi when I make Soya chunk burji. Not going to lie, it does smell the same and tastes even better too! Let's get started!

Ingredients : (2 persons)

1 cup Soya Chunks (soaked in water for 10-15 minutes)
1 tbsp Extra Virgin Olive Oil
1 small Garlic clove, minced
1 medium Onion, chopped finely
1 Green chilly, slit
1 Tomato, chopped
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder
1/4 tsp Garam Masala Powder
1/4 Cup Water
Salt, as required
1/4 cup Frozen Green Peas (Optional)
1/4 cup Frozen Sweet Corn Kernels (Optional)
1/4 tsp dried Fenugreek Leaves
Squeeze of Lemon
Coriander leaves, chopped (to garnish)

Instructions :

Soak the soya Chunks in water for 10-15 minutes. Squeeze out the excess water and chop using a food processor or chopper and set aside.
In a cast iron pan/ wok, pour Extra Virgin Olive oil and saute your minced garlic, to that add in your chopped onions, salt and green chilli and sauté well.
Next add the chopped tomatoes and allow to cook until mushy.
Next add in your spices like turmeric powder, red chilli powder, garam masala powder and mix well.
Pour the water to deglaze the pan, check for salt.
Finally add in your chopped soya Chunks and combine well.
To this, add your frozen peas and corn (Optional).
Place the dried fenugreek leaves in your palm and rub and add to the burji. Mix well.
Garnish with chopped coriander leaves and finish off with a squeeze of lemon and enjoy warm!

Halava inspired Vermicelli Kheer

Who doesn’t like Kheer?! This recipe was developed as I suddenly got obsessed with eating the famous middle eastern Halava which is like a Halwa (like Indian Sweet) but this one is crumbly made using milk powder, tahini, cardamom powder and nuts.

I just love how nutty and delicious the flavors are.

Tahini is basically sesame paste and the ground sesame paste takes the Kheer to a whole new rich nutty flavor. Ps: If you do not like the flavor of Tahini I can’t assure you that you will like it but this is a treat for the tahini/ Halava lovers! 😍

The color comes from the caramel which is made by melting sugar, and butter is added to which condensed milk is added to get a butterscotchy color and smells divine! I like to serve the Kheer chilled, as it’s summer here in Dubai. The crunch from the different nuts takes the Kheer to a next level. Unlike payasam (South Indian Kheer), cashews and raisins aren’t fried in ghee.

Next time you make this version of Kheer, do let me know how you liked it! 😃

Ingredients:

1/4 cup roasted Vermicelli
1/2 litre warm Milk
3 tbsp sugar
2 tbsp butter, room temperature
2 tbsp condensed milk, room temperature
1/2 tsp Cardamom powder
2 tbsp Tahini
1/4 cup Sugar or as required
Salt, required
2 tbsp each of Almond, Walnuts, Pistachios (chopped)
Hot water, to loosen if required
Pistachio Cream for decorating

Instructions:

Roast vermicelli, if not roasted.
Make the caramel by melting sugar, do not stir, allow to melt, once it starts to melt from the sides, mix gently and add in your room temperature butter and mix.
Now on low heat, add the room temperature condensed milk and stir.
Pour the warm milk to the caramel, stir and add the vermicelli, and allow to thicken.
Finally add in tahini, cardamom powder, salt and chopped nuts and loosen with water if required (do not over pour water as this will make the Kheer very watery and flavorless).
Bring to a slight boil and allow to cool and refrigerate.
Make lines of pistachio cream in your serving individual bowls and pour the chilled Kheer and garnish with nuts. Enjoy!

Crispy Beef Chilly

Indo Chinese is one of my favorite cuisines. This Crispy Beef chilly is everything.. Goes well with Noodles, fried rice etc. On lazy days I even have it with Khubz (Arabic pita bread). Unlike the South Indian version of beef chilly, the beef is not pressure cooked rather made into very thin long strips and fried raw with corn flour, all purpose flour, salt pepper and egg to help coat the beef strips well.

I have always been asked why I fry the beef without cooking it first , this method ensures all the juices from the beef are stored well within, and the flavors from the beef does not dim away. Think of it as a steak, similarly, the beef strips are fried raw (preferably deep fried) but I do not like to waste oil that has the residue of the flours in it, so I shallow fry the battered beef strips. Do not cook the beef strips more than 5-6 minutes as the beef would turn chewy.

The condiments, other than the condiments that I mentioned here, sometimes I like to add green Chilli sauce too and maybe a dash of white pepper powder. As soy sauce is concentrated with salt, be careful not to add too much of salt, either in the batter or in the final stage. Once the dish is done, serve immediately as the coating of the beef absorbs the moisture from the sauce, and makes the beef not so crispy. If you want to serve the dish at a later time, prepare the sauce and the beef and set aside, and combine only at the time of serving.

Crispy Beef Chilli is one of husband's favorites. Now that everyone has their sacrificial meat from Eid AL Adha, do give this recipe a try. You can never go wrong with this dish, it's super delicious 😋

Ingredients : (Makes for 3- 4 people)

350 gms Boneless Beef, sliced to thin strips
6-7 Garlic cloves, finely minced
1 inch Ginger, finely minced
1 large Onion, cubed
1/2 of a large Capsicum, cubed
1 Red Chili Pepper, sliced
2 tbsp All Purpose Flour
3 tbsp Corn Flour + 1 tsp Corn flour for slurry
1 Egg, large
Salt, as required
1 tsp Black Pepper, crused
1/2 tsp Red Chilli Flakes
Vegetable oil
3 tbsp Soy Sauce
2 tsp Red Chilli paste/ any red Chilli sauce
1/2 tsp Black Pepper, crushed
1 tbsp White Vinegar
1/2 tsp Sugar
Salt, if required
3 tbsp water, for slurry
Spring onions , chopped, for garnishing
Sesame seeds, for garnishing

Instructions:

In a large bowl, add in your beef strips, all purpose flour, corn flour, egg, crushed black pepper and salt. Combine well, to coat the beef strips.
In an Iron Kadai/ wok, pour the vegetable oil to shallow fry the beef, for no more than 5-6 minutes.
Strain the crispy beef strips from oil and keep aside, let's prepare the sauce.
For the sauce, in the same wok, add more oil if required, add in the minced garlic and ginger. Saute on medium high for 10 seconds and immediately add the cubed onion, and saute well for 2-3 minutes on high flame.
Now add the cubed Capsicum and mix well for 1 minute.
Add the soy sauce and red Chilli paste, mix well.
Keep the wok on high flame add in your beef strips and stir well.
Now make a corn flour slurry and pour and immediately mix well.
Finally add white vinegar, salt and pepper, as required.
Garnish with chopped spring onions and sesame seeds and serve immediately with fried rice, noodles, etc.

4 Ingredient Chocolate Coconut Macaroons

Ingredients : (makes 28)

Instructions:

Elaneer Avil Milk / Tender Coconut Avil Milk

Ingredients:

Instructions :

Mango Watermelon Mojito

Ingredients: (makes for 2)

Instructions

Notes:

Dhaba Style Mutton Karahi

Ingredients :

Instructions:

Notes:

Mutta Pettiyappam/ Chethappam

Ingredients : (small batch)

Instructions :

Soya Chunks Burji

Ingredients : (2 persons)

Instructions :

Halava inspired Vermicelli Kheer

Ingredients:

Instructions:

Crispy Beef Chilly

Ingredients : (Makes for 3- 4 people)

Instructions:

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