Toasted Coconut Cashew Date Laddoos

29 Aug medjool-dates-cashews-coconut-balls-recipe-ladoo-recipe

Name too long, I couldn’t think of anything better to describe this recipe :-). Have a better idea then just leave it in the comments. Mind you it is a kid friendly website :-). I must confess, before I made these aromatic toasted coconut cashew date laddoos I just wasn’t a big fan of dates. I started to eat them because of my diet that called for eliminating processed sugars with more natural forms. A word of caution it does have approx 8-9 grams of sugar per date, so keep a watchful eye. I just love to eat something sweet after a meal.

medjool-dates-cashews-coconut-balls-recipe-ladoo-recipe Nuts, Coconut and Date Balls Recipe

I found ripe dates are mushy and work as a great binder. Also you have to toast the coconut as fresh grated coconut goes bad  specially if it is hot. Laddoo( in hindi) is a word used for sweets that are round in shape. My first try of these aromatic goodness was with just cashews. On my second try I decided to add a Goan influence of coconut and cardamom.
Fyi Indians use cardamom to flavor the desserts, while cinnamon is more popular in the US.


Vegetarian Vegan Friendly Dates Recipe

Serving : 12-13 gumball sized

12-14 medjool dates
6 oz of roasted / raw cashews
4 cardamom seeds pounded
3.5 oz of lightly toasted coconut
Pinch of salt

• In a non stick pan add grated coconut and on medium low heat toast the coconut till light golden brown.
• In a mixing bowl, first de-seed the dates and smash it with a fork or use your fingers.
• Roughly chop the cashews and add it to the mixing bowl.
• Next add the toasted coconut, crushed cardamom and mix it well with your hands. It should have a dough ball consistency.
• Divide into equal portions depending on the size of date balls you want.
• Shape each portion to a smooth ball.


Toasted coconut Cashews Date Laddoos

Store in an airtight container in a cool dry place. Enjoy it as a healthy snack or with a nice cup of tea. Its is vegetarian and vegan friendly.

For more recipes and Indian Spices visit us @


Low Carb Chai Tea, Goan Style!

25 Aug


Thank You Hilda! Loved the post and the creativity with the Goan Xacuti Spice Blend. I am amazed with your out of the box thinking and a new recipe that I too can try :-)

Originally posted on FitToServe:

photo 5 - Copy

A few years ago, I began to understand the importance of including an array of herbs and spices in our diets. One of the things I learned firsthand, was the power they had in curbing inflammation in the body. During my worst season of pain I found myself craving ginger, by ginger I mean the actual root. I always had a little nub of it in my hands, and would eat it like candy. It was crazy, it was the one thing I could never run out of. I did not understand why I was so drawn to ginger. After some research, I realized that it was my body’s way of trying to reduce pain by relieving inflammation.  Lesson learned! Since then I have tried to add as much herbs and spices to my diet. As my body began to heal, that deep craving began to recede. It’s incredible how our bodies…

View original 931 more words

Mung Bean Pancakes

22 Aug

I just made The Mung Beans Pancakes recipe last week and loved it right away. Since I try to eat right as much as I can and as my husband is on a detox diet It takes creativity to work with limited spices and foods. His diet restricts beef, pork, night shades veggies, tomatoes, chili, rice and sugar. To save me the extra work of cooking  separately for us both and the kids I decided it was easier to jump on the wagon. I try to :-) follow a gluten-free, low-fat and reduced sugar diet which in itself is hard to follow.


Mung Beans Pancakes

I usually cook Moong Beans Dal into a thick dal as I like to use it as a  substitute for my rice cravings. But last couple weeks I have made it and found it tough to get through the pot. So this recipe of mung beans pancakes was a great switch and got a thumbs up from the hub’s.


Overnight soaked Moong Dal or Mung Beans

This pancake recipes uses whole mung beans but you can use the halved or cleaned white beans. I like it ground with the rich dark skin, it makes me feel that its more nutritious :-) On my first attempt I just used the spice mix with onions and cilantro. The next time I added ginger and garlic and it made a big difference in flavor. I also add a lot of onions as it keeps the pancake moist. These pancakes can be a bit stiff to make it soft I added baking powder (I do not use baking soda as I had a bad experience once when I used it in a cake). If you soak more than you need then just freeze the remaining soaked mung beans till you need it next time it should hold for a couple of weeks.

This recipe is easy to prepare and so healthy. It works well if you are following the Energize your Life Meal Plan. Has a high protein and fiber content and is vegetarian and vegan friendly.

Serving :  9 Pancakes – 6″ size


Ingredients for Mung Beans Pancakes


  • 1 cup mung beans soaked over night will yield approx 2 1/4 cup of mung beans
  • 1/2″ ginger
  • 3 cloves garlic
  • 1 cup of water
  • 1 tsp of xacuti masala
  • 1 small onion diced finely
  • 1/2 tsp of baking powder
  • 10 sprigs of cilantro chopped fine
  • Salt to taste



  • In a blender add the first 4 ingredients mung beans, ginger, garlic and water and blend it to a smooth mixture.
  • Pour into a bowl and add the remaining ingredients diced onions, baking powder, xacuti masala, cilantro and salt. Mix well.
  • In a hot non-stick pan spray some oil and spoon in about 1/3 a cup. Since it is a thicker batter spread it around the pan and cook covered on medium low heat for 3 minutes on one side. The pancake should look dry. Flip and cook it covered for another 1-2 minutes.
  • Repeat the above step till all pancakes are done.


Enjoy it with ketchup for breakfast. Or with freshly made Pico de gallo for Lunch. My all time favorite is the Creamy Cilantro Dressing from Fresh & Easy.


Moong Bean Pancakes with Creamy Cilantro Dressing


Goan Coconut Pancakes – Alle Belle

15 Aug alle-belle-goan-coconut-jaggery-crepes-tea-snack-time

If you follow my blog then by now you have seen a couple of recipes that sound familiar but have a very varied twist. I wish I could take the full credit for this but it is my heritage that I grew up with. So If you are a professional chef or a food expert then my recipes will not make a lot of sense but one thing I can guarantee is that it will taste great. I have a very sensitive tongue ( if I can use that noun) that can tell me if the food is salty, too sweet, under flavored or just right. I can not say overcooked, as most Indian food’s are overcooked :-) One great benefit of overcooking is that all the food borne disease seem to disappear. The only time I had ever heard of e-coli was only after coming to the US.

In recent times there has been such a big hype of coconut products that I feel a sense of pride to be a Goan since coconut has been a staple in our food culture. Coconut as a fruit is used to make alcohol called Feni, vinegar, oil, in savory and sweet dishes. Coconut tree has many uses. It is used to make roofing, coconut shells are used for fire the fibers inside the shells are used to make kitchen scrubbers.


Everyone knows crepes but I can assure you that if you did not grow in the southern parts of Indian then the Goan Coconut Pancakes as they are called or Alle Belle ( It sure is not a Portuguese word but is more of a local nickname) stuffed with fresh grated coconut is a new one for you. To confuse you further ;-) these are made for evening tea. And of all the crepes or pancakes I have eaten, this one is unique, simple and very delicious.


Goan Coconut Jaggery

The filling for the crepes is made with coconut jaggery. It’s almost a raw form of sugar that is available in Goa and is dark brown and triangular-shaped. The coconut jaggery is moist, sticky and grainy to the touch. Jaggery that is available in the rest parts of Indian is a light golden brown color and is available in most Indian store. The darker version that is close to the Goan Jaggery is found  in Sri Lankan stores or Indian Stores that sell Sri lankan products. I get mine imported from Goa :-)

There are many version of the Goan Crepes recipes that I have seen online. I have seen some use coconut milk, baking soda or baking powder but take it from a Goan it’s not that complicated. The crepe or pancake batter is made with just flour, egg, water and pinch of salt. It is a thin batter and all you need is a good non-stick pan and a cooking spray.


Ingredients for Goan Coconut Pancakes

Serving Size: 9 Crepes

Filling Ingredients:

  • 1 1/2 cup of grated coconut
  • 5 pods of cardamom seeds pounded
  • 1/2 cup of jaggery that is shaved with the knife. (To make it more sweeter you can add 1/4 cup more)

Filling for Goan Crepes – Alle Belle

Crepe Batter Ingredients:

  • 1 cup of all-purpose flour
  • 1 egg
  • 1 1/3 cup water
  • 2 pinches of salt.

Crepes or Goan Pancake


  • Mix all the 4 ingredients till it is smooth. Heat a non-stick pan on medium heat.
  • Spray the pan with Pam spray. Spoon in 1/4 cup batter swirl it to make a round shape. Cook till the sides curls. Flip it over and cook for another 30 seconds. Take off heat.
  • Repeat the above step till all the batter is over.
  • Divide the filling in 9 equal parts and spoon it on one side and roll the crepe as below.

Put the coconut filling on one end of the pancake and roll the pancake to form a cylinder.

Enjoy it with a lovely Rose flavor Tea.


Alle Belle – Goan Coconut Pancake






Mince – Spiced Ground Beef

8 Aug

If you say you made ” Mince ” for lunch or dinner, then every Goan knows that you are talking about ground beef but to the rest of Indian’s it is known as ” Kheema “. Mince in Goa is mostly made with beef and if you are wondering how come an Indian eats beef, well then you will have to read about Goan history here.

Mince plays an important part in the Goan Christian food habits as it’s a base for many popular Goan recipes. To name a few, Beef Croquettes, Beef Empadinhas, Beef Patties, Potato Chops and Almon’s.

Originally Mince is made with ground beef and potatoes but I usually add peas & carrots as it is a sneaky way to get my kids to eat their veggies :-) I suggest that you use the lean ground beef. If you do not eat beef then you can replace it with turkey or chicken.

Cooking Tip: For savory dishes my mum always added a dash of sugar to enhance the flavor.

mince-meat-goan-ground-beef-recheado-recipe   Ingredients for Mince, Goan Ground Beef Recipe


  • 2 lbs of lean ground beef
  • 1 medium chopped onion
  • 1 1/2 ” of finely chopped fresh ginger
  • 3 tbsp of recheado masala
  • 1/2 tsp of sugar
  • 1 medium golden potato diced small
  • 1 1/2 cup of peas & carrots
  • 1/2 cup water
  • Salt to taste



  • Heat oil in a pot. Add onions and saute till soft.
  • Then add the recheado masala and saute for 1 minute.
  • Add the ginger and saute for another 30 seconds.
  • Next add the ground beef and saute till it mixes well with the spices. Add sugar, water and salt to taste. Cook covered on medium heat for 10 minutes.
  • Then add the diced potatoes and cook covered for 5 minutes.
  • Finally add the peas & carrots, check on salt and cook covered for another 5 minutes.

The last 2 days we enjoyed the Goan mince meat in many ways.

Serve it with rice.


Or with sliced bread (Goan’s slice their breads diagonally for all celebrations, don’t ask me why. All I can say is for aesthetics). 


We also boil plain macaroni and add the cooked meat and enjoy it. If you want to make it a low-calorie, low-carbs meal then stuff the meet in romaine lettuce leafs.


A low-carb alternative to enjoy the Ground Beef.

And finally we love Taco Bell but the Goan Mince Meat Taco beats it hands down.


Enjoy it in a Taco


Get every new post delivered to your Inbox.

Join 1,145 other followers

%d bloggers like this: