Ram Ladoo or Lahori Ladoo Peethi

Fermented lentil fritters or dumplings – street food from Delhi and Lahore. Delicately spiced liberally covered with grated mooli, spicy mint chutney, sweet tamarind chutney, and enjoyed street side in a small bowl made of leaves. Whether you call them ‘Ram ladoo’ as they are called in Delhi or ‘Peethi ladoo‘ as they are called in Lahore. These traditional street food items seem to be disappearing as the trend for fusion food grows instead.

Ram Ladoo or Peethi Ladoo are delicious lentil fritters

Ram Ladoo or Lahori Ladoo peethi?

Without going into detailed history, there’s a logical explanation to this. Delhi has a huge population of immigrants that came from Pakistan during partition. They set up restaurants and eating places in Delhi, making their own food. The Lahori ladoo peethi became Ram ladoo in Delhi. It is the only place in India where this dish is made, as far as I know. You get moong daal ladoo (or fritters) everywhere in India, but these are slightly different. They are soft on the inside, with a crunchy crust. Since they sit out with the street vendor, they tend to be a little dry. But, the juices from the mooli piled on top, and the liquid from the mint chutney soak into the ladoos. These juices not only soften them, but flavour them as well.

Why are these ladoos not sweet?

Street food from Delhi and Lahore has a lot of lip-smacking spicy chaat items. It also has a lot of sweet stuff to extinguish fires caused by the spicy chaats. Ladoos or Laddu are generally sweet. However, these are unique ones. They are plain when eaten on their own. Seriously, not much to taste until you add the condiments. This dish is made by the combination of flavours. The condiments are just as important as the ladoos. The plain and dry balls, soaked in juices from the mooli and chutney would be dull without the crunchy grated mooli. The only element of sweetness is from the tamarind chutney.

Can Ram Ladoos be made without frying?

I have tried baking them, but they dry out. Pan frying doesn’t seem to work either. They lose their shape, density and texture. Baking them in muffin pans, wasn’t a success. They were pretty good in a small electric donut maker, albeit they dried out a fair bit. If you don’t mind them shaped like a waffle, that was another option that worked. The best alternative is frying them in an aebeleskiver (Danish pancake) pan or appe pan. I don’t have an air fryer, so if you try that, please leave me a comment.

What is a mooli?

It is a type of white radish, also known as a diakon. For this recipe, the crunchier the mooli, the better. The thin ones usually have more flavour than the thicker ones. They must not be soft. The fresh ones usually have a fair bit of juice in them, which is paramount in this recipe. The version of mooli we get in the western countries, are usually quite big but they don’t have the strong taste.

Can I freeze Ram ladoo or Lahori ladoo peethi?

Yes, they freeze quite well. Store in freezer bags for upto 2 months without a problem. Defrost and reheat in oven for 10 minutes.

How to make Ram ladoo or Lahori ladoo peethi?

The process to make them is simple but time consuming. Since we are relying on natural fermentation process, it takes time. Aerating the batter will ensure they are fluffy and soft in the centre. They do grow in size as they are fried but it needs aerating.

How to aerate the batter without using eggs?

You have to aerate – whipping up air into the batter so it is light and fluffy. Normally, if it is a floured batter you could use a large balloon whisk. But, a balloon whisk will not work with the lentils. The lentils are too heavy for the balloon whisk. I have a couple of bent whisks to prove that. I found a wooden spoon works best for me. I tilt the bowl and using some shoulder strength, whip up the batter. It gets smoother as it aerates.

Aerating the lentil batter

I should have taken a final picture for when the batter was ready, but got distracted. After aerating it, let it rest for a couple of hours in a warm place. Whip it up again and it will be quite light and fluffy. So whip, rest and whip until it’s ready to be fried.

Which oil should I use for frying?

Any oil with high smoking point and without fragrance. Preferably vegetable, sunflower or canola oil. Use a fresh batch when deep frying these. Once finished with the frying, let the pan cool. Strain the oil and store in a glass jar. Re-use the oil as required and this is better explained by this article in The Guardian.

Ram Ladoo or Lahori Ladoo Peethi
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Ram Ladoo or Lahori Ladoo Peethi

Recipe by Pink LentilsCourse: SnacksCuisine: IndianDifficulty: Medium
Servings

8

servings
Soaking time

overnight

min 4 hrs
Resting time

min.

2 hrs
Frying time

20

mins
Prep time

60

mins

Street food from Delhi and Lahore

Ingredients

  • 1 cup yellow moong dal

  • 1/2 cup chana dal

  • 1/2 cup urad dal

  • 1 tsp roasted cumin powder

  • 1 tsp green chilli paste

  • 1/4 tsp asafoetida

  • salt to taste

  • juice from the grated mooli (if possible)

  • For putting it all together

  • grated mooli, combined with fresh chopped coriander and mint

  • spicy mint chutney

  • sweet tamarind chutney

  • chaat masala

  • Oil for frying

Directions

  • Combine all the lentils and soak overnight or for at least 4 hours.
  • Drain the water. Rinse off the excess starch. Blitz to a paste – see notes below.
  • Aerate the batter. Set aside for at least two hours. Aerate again.
  • Heat oil for frying. Add the spices and salt into the batter and combine well. Do not add salt until ready to fry.
  • Fry one ladoo to test the seasoning and texture. If the ladoo sinks, it needs aerating. It should fluff up. Add salt after testing.
  • Drop them into the hot oil using a scoop or by hand. Fry the ladoos on medium heat. Do not overcrowd the fryer. Do not brown them. Set aside and let them cool.
  • Heat oil and this time fry them on high heat. You can fry more in the pan this time. Fry till golden and crispy. Drain on a lined wire rack and serve with the accompaniments.

Notes

  • Need to avoid using water to make the paste. However, if you have to use water, make sure it is ice cold and in small quantity.
  • To make them extra special – use the reserved water from the mooli to make the paste in place of water. It adds an amazing taste.

Greek Orzo Salad

The best crowd-pleasing Greek Orzo Salad. Quick and easy to make. It can be made in advance and chilled in the refrigerator. A versatile recipe, perfect with lunch, dinner or on its own. Works very well as a packed lunch. Colourful and pretty, perfect for a potluck platter to feed a crowd. I always make a big batch of this salad, as it keeps well in the refrigerator and only gets better the following day.

The perfect crowd-pleasing Greek Orzo Salad ever
The perfect crowd-pleasing Greek Orzo Salad ever

What is Orzo?

It is pasta. Usually made from durum wheat or white flour. It looks very similar to rice. The size, shape and texture are very similar to that of rice.

How to cook Orzo?

When making a cold pasta salad, such as this one, first lightly toast the orzo in a skillet. Not to colour the pasta with the roasting process. Lightly dry roasting it releases a somewhat nutty flavour in the orzo. Then, boil using the packet instructions, but reduce the cooking time. Do not overcook the orzo, or it will turn to mush. Leaving the pasta al dente, i.e. with a bite to it works beautifully in the salad.

Does Orzo expand when cooked?

Yes, since it is a pasta, it can expand and soak up a lot of liquid. Unfortunately, it can turn to mush very quickly if overcooked. It can expand up to 8 times its original size when used in soups or casseroles.

Should you serve Orzo hot or cold?

You can serve Orzo just like any other pasta. It can be hot or cold. Orzo is fabulous on its own as a main meal or a side dish. Whether you use it in salads, soups or casseroles. Substitute orzo in rice salad recipes and even in selective desserts.

How to prepare the salad ahead of time?

Cook the pasta as per instructions, drain and rinse in cold water to stop the cooking process. Drizzle a little Extra Virgin Olive Oil on the pasta and a little sprinkling of mixed herbs. Toss well to coat all the pieces. Store in an air-tight container or a glass mixing bowl, sealed with cling film. Keep refrigerated until ready to use. Can be made 24 hours in advance. Combine with fresh salad ingredients as required.

Should you rinse orzo?

When making a cold salad, such as this, it is best to rinse off the starch before use. I would rinse orzo before using in a stir fry but not when using with a pasta sauce. When orzo is being used with a sauce, it needs the starch for the sauce to stick. It is best not to rinse after boiling the orzo when you have a sauce.

Can you freeze orzo?

It can be frozen just like any other pasta. I like to cook my pasta fresh, so I have never frozen it. If you have experience of freezing pasta, I would love to hear your advice in the comments below. Here are some tips for freezing cooked pasta by Kitchn.

What can I eat with the Greek Orzo salad to make it a meal?

If you are having a Greek-themed lunch or dinner, add some falafels, a toasted pita bread with some hummus and some garlicky roasted potato wedges. Whether you have the salad with falafels or kebabs, it is a moorishly addictive salad and you will go back for seconds.

What do I do with leftovers?

Pack it in an airtight container and refrigerate for your lunch at work the next day.

Greek Orzo Salad
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Greek Orzo Salad

Recipe by Pink LentilsCourse: Salads, VegetarianCuisine: MediterraneanDifficulty: Easy
Prep time

20

minutes
Cooking time

10

minutes
Resting time

1

hour 

The best crowd-pleasing Greek Orzo Salad. Quick and easy to make and the quantities are adjustable based on what you have to hand. The ingredients below are not specific, but give an idea of what to add to the salad.

Ingredients

  • 1 cup dried orzo pasta, cooked al dente and set aside

  • 1 cup cherry tomatoes, halve some of the tomatoes, leaving some intact

  • Half an English cucumber, sliced

  • 1 small red onion, thinly sliced

  • 1/4 orange pepper, chopped

  • 1/4 red pepper, chopped

  • 2 cups of fresh rocket salad or arugula leaves (see notes below)

  • 100gms feta cheese, cubed or crumbled (adjust to taste)

  • 1/2 cup sweetcorn (optional)

  • Dressing

  • Zest and juice of 1 lemon

  • 2 tbsp good quality Extra virgin olive oil

  • 1 tsp of dried oregano

  • 1/2 tsp of dried mixed herbs

  • 2 cloves garlic, minced

  • salt and black pepper to taste

  • 1 tsp white wine vinegar

  • 1 tsp red chilli flakes or cayenne pepper (optional, to taste – see notes below)

Directions

  • Cook the Orzo as per packet instructions, but reduce the cooking time. It is imperative the pasta remains al dente – still has a bite to it and does not turn to mush. Drain the pasta and rinse in cold water to stop the cooking process.
  • Drizzle a little extra virgin olive oil and a sprinkling of mixed herbs on the orzo. Mix well to coat all the pasta graines. Set aside until ready to use. This can be made a day in advance and kept refrigerated.
  • Combine the ingredients for the dressing in a small jar, and shake well. Keep aside.
  • Chop up and combine the salad ingredients in a large mixing bowl. Everything should be a similar bite size.
  • Combine the salad ingrdients with the orzo, along with the dressing. Mix well and refrigerate for at least 2 hours before serving. (see notes below)

Notes

  • You can substitute the rocket salad with any type of lettuce of your choice. I love the peppery crunchiness of Arugula or rocket salad so used that in this recipe.
  • I use red chilli flakes or cayenne pepper in the dressing, as we love our food a little spiced up. Yes, even salads! It is totally optional, and do not use it when making food child-friendly.
  • Refrigerating the salad for at least a couple of hours before serving really helps the flavours to marry up. The resting time helps the flavours build and chills the salad perfectly whilst retaining its freshness.

Spicy Sweet Chilli Sauce with garlic

The perfect Spicy Sweet Chilli Sauce with garlic made at home without any preservatives or gluten. It uses fresh ingredients and you can adjust the flavours. You control the spice level, the sweetness and the texture. No artificial ingredients and made within minutes. The sauce has a place at every party and at most tables.

(Scroll down for full ingredients and recipe card)

There are many ways to make sweet chilli sauce. This method uses two types of fresh chillies. Whilst the sweet chillies help build the texture and colour, the spicy chillies build the spice levels. I find the texture and flavour that you get from fresh ingredients far exceeds anything from a jar.

Combining different types of chilli peppers transforms the colour, flavour, spice levels and texture

What is the perfect Spicy Sweet Chilli Sauce with garlic?

A chilli sauce made using red chilli peppers originates from Thailand. It is Nam chim kai in Thailand and easily found in most supermarkets across the world. The spicy heat element is from red chilli peppers with sweetness from sugar or honey. Vinegar helps balance the spicy-sweet flavour. Garlic is an amazing flavour enhancer in the sauce. It is the combination of all these flavours that makes it perfect.

Are there many types and versions of the Sweet Chilli Sauce?

Infinite versions can ben found across South Asia. The green version uses fresh coriander and shrimp paste. Whilst others have strong garlic flavours. It is not uncommon to find ginger or galangal in some versions. I prefer making my sauce at home, as it gives me the independence of controlling the sweet and spice levels.

What is the difference between Chilli Sauce and Sweet Chilli Sauce?

Chilli sauce is usually a hot sauce, primarily made with hot chilli peppers. A sweet chilli sauce is slightly more complex in its flavours. The spicy-sweet flavours are balanced to taste. The sweeter versions of the sweet chilli can be mild enough for some children.

How do you use Sweet Chilli Sauce ?

It is absolutely essential with spring rolls, eggrolls and fried finger foods. It works just as well with chicken nuggets, fish fingers, kebabs and sausage rolls. The sweeter versions of the sauce are popular with kids, as a dipping sauce.

Vegetable mini-springrolls with some Spicy Sweet Chilli Sauce

Can I freeze Sweet Chilli Sauce?

Having never frozen it, I would advise against it. This recipe makes a cup of sauce. I prefer making it in small batches as we use it regularly. Store in a sterilised jar. Refrigerate after opening the jar and use within 6 weeks. However, if you find a better way to store the sauce, please leave me a comment below.

Why make Sweet Chilli Sauce at home?

The sauce is readily available at most grocery stores. It is even available on Amazon for delivery. However, it is still better to make at home:-

a. quality ingredients – you know exactly what is going in;

b. clean ingredients – you take personal care to ensure the ingredients are clean and safe;

c. control spice level suit your taste and make it child friendly if you need to;

d. control sugar level to suit your taste and health requirements;

e. control salt level to suit your taste and health requiremetns;

f. no preservatives, no additives or unnecessary flavour enhancers;

f. balance flavours to suit your taste – your favourite vinegar, quantity of garlic

There are health benefits and taste benefits for making the sauce at home. Make it in small batches, so you always have a fresh batch. It takes minutes to put together. You can experiment with alternative flavours. For instance, try lemongrass or coconut in place of garlic.

Spicy Sweet Chilli Sauce with garlic
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Spicy Sweet Chilli Sauce with garlic

Recipe by Pink LentilsCourse: Ingredients, SpicesDifficulty: Easy
Prep time

5

minutes
Cooking time

15

minutes

The perfect Spicy Sweet Chilli Sauce with garlic, made at home. Reduce the quantity of garlic if you don’t like strong garlic flavours.

Ingredients

  • 3 red birds eye chillies

  • 4-5 long sweet red chilli peppers

  • 6 cloves garlic, minced (adjust to taste)

  • 170 ml water

  • 20 ml white vinegar

  • 110 gms sugar

  • 20 ml fish sauce (optional)

  • 5 gms cornstarch or potato starch, combined with a tbsp of cold water

  • 5 gms salt (adjust to taste)

Directions

  • Roughly chop both the chilli peppers. Chop them using the ‘pulse’ switch on the chopper.
  • In a small pan, combine the water, sugar, garlic and the chopped chillies.
  • Cook on medium heat. As it comes to a boil, reduce the heat.
  • Sprinkle the salt, and add the fish sauce and vinegar. Stir well.
  • Cook on low/medium heat for 5 minutes. Stir occasionally.
  • Add the cornstarch or potato starch slurry. Stir as the sauce thickens.
  • Switch off the heat. Let the sauce cool down. The sauce thickens a bit more as it cools down.
  • If using sterilised glass jars, pour the sauce whilst it is hot into the jars and seal.

Notes

  • The potato starch gives a clearer sauce, as opposed to the cornstarch which gives a mirky effect.