CHICKEN STIR FRY - CHILLI CHICKEN

CHICKEN STIR FRY

                        Chicken stir-fry is one of the favorite Chinese dishes for most of the non-veggies. I used to prepare in Indo - Chinese method which goes well with fried rice. As the ingredients of stir fry are easily available, most of us often try this recipe at home.  I think this is the simplest Chinese dish which can be easily and quickly prepared at home. The mouthwatering flavor and aroma make this dish so special to me and of course for all of us. So here is the recipe showing how to make easy chicken dish/dinner recipes chicken breast /chicken breast meals / Chinese dish with chicken.

You might also like  Chicken chilli dry roast

                                 Chilli chicken recipe

INGREDIENTS

Chicken (boneless preferred )  - 500 g, cut into very small pieces

FOR MARINATION

Ginger garlic paste          - half tsp

Lime juice / vinegar        -1 tbsp

Pepper powder               - half tsp

Red chili powder           - half tsp

Salt

FOR BATTER

Maida / All purpose flour    - 4 tbsp

Cornflour                             - 2 tbsp

Soy sauce                              -1 tsp

Kashmiri chili powder         -half tsp

Pepper powder                    - half tsp

Salt

FOR ROAST

Onion                                     - 2 nos, chopped in cubes

Ginger chopped                     - 1 tsp

Garlic chopped                      - 1 tsp

Green chili                             - 1 ( for its taste)

Bell peppers (capsicum)- red, green, yellow( as required, chopped) 

Celery                                   - 2 tsp, chopped

Hot and sweet tomato sauce- 5 tsp

Soy sauce                              - 2 tsp

Kashmiri chili powder          - 2 tsp

Sugar                                    - half tsp (optional)

Cornflour                              - 2 tsp

White pepper powder            - 1 tsp ( optional)

Salt

Oil

PREPARATION

• Marinate the chicken pieces with all the ingredients given under for marination and keep refrigerated (in the freezer) for 20 minutes.
• Now prepare a thick batter using all those ingredients listed above for the preparation of batter. Keep it aside.
• Heat oil in a pan and when hot, turn to medium-low. Now take each marinated chicken pieces, dip it in the prepared thick batter and put in the hot oil.
• Fry both sides of the chicken pieces ( do not over fry).Drain the excess oil and keep the fried chicken aside.
• Now heat another vessel and pour 3 tbsp oil ( you can use the leftover chicken fried oil ).
• Add chopped garlic and ginger along with green chili. Immediately add cubed onion and saute for a while.
• Then add celery, bell peppers chopped, and soy sauce to it and mix well.
• Now take a bowl, mix cornflour with 2 tbsp of water.Combine it with hot n sweet tomato sauce and Kashmiri chili powder. Mix very well and pour it into the sauteed onion mixture.
• Mix well and add salt. Now add the fried chicken to it and cook for a while with the lid closed. Add sugar if needed only.
• Saute till the gravy gets dried up and finally sprinkle some white pepper  ( for best result).

PAPPAYA CURRY / PAPPAYA MULAKITTATH / OMAKKAY MULAKU CURRY

SPICY PAPAYA CURRY

Raw papaya and ripe papaya, both are a very healthy vegetable which must be included in our daily meal. There are lots of recipes with ripe papaya like papaya smoothies, papaya pudding, papaya cakes, papaya milkshakes etc. Like so you can make a variety of dishes with raw papaya too. I used to make papaya curry, papaya thoran or stir-fry, papaya mezhukkuvaratti, papaya puli curry etc. Here am with a spicy papaya curry which tastes very delicious with steamed rice. 

INGREDIENTS

Papaya           -1.5 cup, finely chopped

Onion               - 1, small, chopped

Green chili       - 1, chopped

Tomato           - 1, small, chopped

Turmeric powder      -1 tsp       

Kashmiri chili powder     -2 tsp

Tamarind                              - small lemon sized

Salt

Oil

Curry leaves
Mustard seed
Fenugreek seed
Dried  chilies

PREPARATION

• Heat oil in a clay pot or any heavy bottomed vessel.
• Saute onion, green chili, and curry leaves.When done add chopped papaya.
• Saute for a while.
• Now add turmeric powder and chili powder and mix well.
• Add the chopped tomato, salt and stir well for a while and now add tamarind juice ( soak the tamarind in half cup of water before adding).
• Cook until the gravy becomes thick and switch off the flame.
• Heat oil in a pan and splutter mustard seeds, fenugreek seed fry dried chilies and curry leaves.
• Pour this over the curry.
• Serve with rice..

CHICKEN RECIPES - CHICKEN IN ROASTED COCONUT GRAVY/ THENGA VARUTHARACHA CHICKEN CURRY

 CHICKEN IN ROASTED COCONUT GRAVY

Roasted coconut chicken curry or Thenga varutharacha kozhi curry is an all-time favorite dish for Keralites, especially in Malabar. This chicken dish is usually served along with Malabar nice pathiri or Malabar ghee rice. Pathiri and varutharacha kozhi curry is an evergreen combination for each Keralites. During Ramadan, all households in Malabar region will be engaged in making this delicious aromatic curry and nice pathiri or aripathiri for iftar.  This is a delicious chicken curry with a thick gravy of roasted coconut and other Kerala traditional spices which gives a rich and aromatic flavor to this curry. It could be made in different versions, but am here sharing the recipe of my native place Malappuram, Calicut version of varutharacha chicken curry...Do enjoy!!

INGREDIENTS

Chicken        - 1 kg, cut into small pieces

Onion           - 2 nos, finely chopped

Tomato        - 1, small, finely chopped

Green chili - 4 nos

Garlic chopped  - 2 tsp

Turmeric powder - half tsp + 1 tsp for marination

Coriander powder   - 2 tsp + 1 tsp (in roasted gravy)

Coconut grated    - 1.5 cup

Fennel seed         - 1 tbsp

Shallots              - 4 nos + 2 nos chopped for seasoning

Curry leaves      - as required / few

Milk                  - 4 tbsp (optional, but improves the taste)

Coriander leaves

Salt

Coconut oil

PREPARATION

• Marinate the chicken with 1 tsp turmeric powder and salt. Keep it aside for 10 minutes.
• Dry roast one cup of grated coconut, shallots, fennel seed, curry leaves, 1 tsp coriander powder in a very low flame till it becomes crispy or golden color. Keep it aside.
• Now heat oil in a vessel and saute onion till golden.
• When the onion is done, add garlic chopped, green chilies, and salt. Mix well and then add chopped tomato.
• Saute till tomato is done and now add the marinated chicken.
• Do not add water. Let it cook for few minutes with lid closed.
• Then add coriander powder, half tsp turmeric powder and salt (if required). Mix well and cook until the chicken is half done.
• Now grind together the roasted mixture along with milk and the remaining half cup of raw grated coconut to a fine paste. Add water required for grinding. Grind well until a fine paste.
• Pour it over the chicken gravy and let it cook in a medium flame for 10 minutes or till the oil separates.
• Heat another pan and fry chopped shallots along with curry leaves and chopped coriander leaves for seasoning.
• Pour it over the curry and serve hot with Kerala rice pathiri, Neypathil,Paratta, Chappathi.......Really, It is Delicious..!!!!
• Please SUBSCRIBE my channel Ayeshas kitchen for more Ramadan special videos.

Please check another video for Varutharacha kozhi curry

CHICKEN RECIPES - KERALA CHICKEN PERETT

CHICKEN PERATTU / CHICKEN PARATTU

INGREDIENTS

Chicken      - 1 kg, cut into small pieces

Turmeric powder   - 1 tsp

Coriander powder - 2 tbsp + 2 tbsp

Kashmiri chili powder  - 2 tsp + 2 tsp

Garam masala powder      - 1 tsp + 1 tsp

Curd         - 1 tbsp (optional)

Salt

Mustard seeds

Curry leaves

Coriander leaves

Coconut oil

PREPARATION

• Marinate the chicken (nadan chicken is more preferred) with turmeric powder, 2 tbsp coriander powder, 2 tbsp chili powder, 1 tsp garam masala powder, salt and curd(optional). Keep it refrigerated for 10 minutes.
• Heat 3 tbsp coconut oil in a kadaai and splutter mustards along with curry leaves. 
• Now add the marinated chicken to it and mix well.
• Cook for few minutes with lid closed.
• Stir frequently.
• After few minutes, open the lid and add 2 tbsp coriander powder, 2 tbsp chili powder, 1 tsp garam masala powder, and salt.Mix well and cook it till you get a thick masala consistency.
• Finally, heat 1 tbsp oil in another pan and splutter again a few mustard seeds along with coriander leaves and curry leaves. Pour it over the fried chicken peratt and mix well.
• Serve hot with steam cake,, cooked tapioca...really yummy!!!

VEGETABLE MASALA BASKET - VEGETABLE BASKET RECIPE

This is a creative party snack which is very healthy and filling. A cute vegetable basket which is made of wheat flour and spinach (palak leaves). Here the vegetables are sauteed before adding into the basket. Instead of roasted vegetables, you can use grilled vegetables for a completely healthy recipe. Hope you all give this healthy party snack a try.

INGREDIENTS

for the basket

Wheat flour                         - 1 cup

Palak (spinach)                   - 1 bunch

Ghee                                    - 4 tbsp

Curd                                    - 1 tsp

Cumin seed                         - half tsp

Salt

Oil (for frying)

for the vegetable masala

Green peas                          - 1/4 cup, cooked 

Cauliflower                         - 1/4 cup

Garlic                                 - 2 cloves

Carrot                                 - 1, finely chopped

Cabbage                             - 1/4 cup , finely chopped

Beans                                  - 1/4 cup, finely chopped

Turmeric powder                - 1/4 tsp

Pepper powder                    - a pinch

Salt

Coriander leaves

Oil

PREPARATION

• Grind together palak leaf with cumin seed and curd without adding water , to a fine thick paste.
• Make a soft dough like chappathi dough with wheat flour using this green thick paste and a pinch of salt.
• Finally knead the dough with 2 tbsp ghee also, to make soft crispy basket.
• Take a very small lemon sized ball from the dough and roll it with rolling pin  on rolling board and make  thin small chappathi.
• Now make basket using the back of  small  round shaped  steel cup by applying some ghee on this steel cup and then keep the rolled chappathi under the cup ,then shape like basket.
• Immediately dip it in hot oil, take back the steel cup slowly and fry it in a  medium  low flame.
• Keep it aside.
• Now prepare  vegetable masala by sauteing the ingredients one by one.
• Finally fill the vegetable masala inside the basket and serve hot!!!!

TRIPLE LAYERED PUDDING / THREE LAYERED PUDDING

INGREDIENTS
Carrot                                - half cup grated + 3 tbsp finely chopped
Beetroot                             - half cup grated + 3 tbsp finely chopped
Apple                                 - half cup finely chopped
Milk                                   - 2 cups
China grass                       - 6 gm
Sweetened condensed milk - half a tin
Sugar                                  - 6 tbsp
Cashews                             - decoration
Powdered biscuits              - decoration

PREPARATION

• We have to prepare the three layers of pudding separately.
• First i prepared carrot pudding. For that , blend carrot slices to a fine paste in a blender without adding water.
• Soak the china grass ( 2gm) in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid.
• Boil the milk ( half cup) in a vessel and once boiled add  pureed carrot along with chopped carrot and  sugar ( 2 tbsp).
• Stir continuously.
• Then add the condensed milk ( 4 tbsp) and mix well.
• Now pour the melted china grass to this and  again mix well.It should be a very thick mixture. 
• Again cook for 2 minutes and then switch off the flame.
• Pour it to the pudding tray and refrigerate for 10 minutes.

• Let the carrot pudding sets. Meanwhile we have to prepare apple pudding.
• For that, boil one cup of  milk  in a vessel and once boiled add  chopped apple along with sugar ( 2 tbsp).
• Stir continuously.
• Then add the condensed milk ( 5 tbsp) and mix well.
• Now prepare china grass again as given earlier and pour the melted china grass (2gm) to this and  again mix well. 
• Again cook for 2 minutes and then switch off the flame.
• Pour it over the carrot layer in the pudding tray and refrigerate for 10 minutes.

• Now finally we have to prepare beetroot layer ( those who hate the taste of beetroot , can make straw berry or dates pudding instead).
• Boil the milk ( half cup) in a vessel and once boiled add  pureed beetroot (blend beetroot slices in a blender to a fine paste without adding water) along with chopped beetroot and sugar ( 2 tbsp).
• Stir continuously.
• Then add the condensed milk ( 5 tbsp) and mix well.
• Now prepare the china grass same as above and pour the melted china grass to this and  again mix well.It should be a very thick mixture. 
• Again cook for 2 minutes and then switch off the flame.
• Pour it  over the apple layer carefully and refrigerate till it sets finely. 
• Decorate with chopped cashews and powdered biscuits, once it sets.!!!!

CHICKEN RECIPES - CHICKEN STEW

Stewed chicken or chicken stew needs no introduction these days. A delightful creamy chicken recipe which pairs best with breakfast chapati, Appam, puri is a very popular recipe. Some of the very popular stew chicken recipes are Mexican chicken stew, French chicken stew, Moroccan chicken stew like so. Here am sharing an Indian stewed chicken recipe.  In India, especially in Kerala it is usually prepared as a side dish along with Appam . Still i can feel that nostalgic taste. My mom often make this special flavorful treat for weekend breakfast as it is my brother's favorite chicken dish. Chicken recipes are very famous around the world. Chicken, the meat which is very favorite to all age groups. We can present this meat in different forms and styles. That makes people to stick more on chicken recipes than any other meat recipes. This is an easy chicken stew recipe. An yummy version of chicken and potato stew. If you prefer to add vegetables along with the potato, then you can make chicken and vegetable stew or chicken vegetable stew following the same recipe. So lets see how to make chicken stew recipe / simple chicken stew /easy stew chicken recipe.

INGREDIENTS

Chicken                                   - 1 kg

Potato                                     - 2 , medium sized, cubed

Onion                                      - 2 nos, sliced

Tomato                                    - 1, chopped

Ginger garlic crushed            - 3 tsp

Vinegar                                   - 1 tsp

Curd                                        - 1 tbsp

Garam masala powder           - 1 tsp

Coriander powder                  - 2 tsp               

Pepper powder                       - 1 tsp

Green chilies                          - 4 nos

Thick coconut milk                  - 2 cups

Curry leaves

Shallots , chopped

Salt

Oil

PREPARATION

• Clean and cut the chicken into small pieces and drain the excess water in chicken. 
• Marinate the chicken with coriander powder, pepper powder, crushed ginger garlic ,vinegar, curd and salt.
• Cook it till half done without adding water. Keep it aside.
• Now heat oil in a pan and add the green chilies to it.
• Saute for a while and then add sliced onion.
• Saute till golden brown and then add chopped tomato.
• Cook for few minutes and add the half cooked chicken and cubed potatoes.
• Mix well and add garam masala powder along with required salt. Close the lid and let it cook till the chicken and potato is done.
• Now pour the thick coconut milk and stir well. 
• When it starts to boil simmer the flame and cook for few minutes in a very low flame. Do not boil more after adding coconut milk. When done remove from flame.
• Now heat oil a separate pan and  fry chopped shallots, curry leaves and pour it over the prepared stew . Mix well.
• Serve  with Appam, Chappathi...etc

KERALA SWEET CHATTIPATHIRI / ATHISHAYAPATHIRI / ATTIPATHAL

CHATTIPATHIRI

An all-time favorite nostalgic snacks recipes which can be made in two versions, Sweet and savory...This snack is named as Chattipathiri / Athishaya pathil. A very famous and traditional Kerala recipe which is very popular in Malabar region. An easy snack recipe for parties as it feeds a crowd. One of the best snack ideas for kids as they love those pretty layers stuffed with sweet coconut fillings. So just try this tasty snack. 

you might also like Chicken chattipathiri

INGREDIENTS

For the pancake/ pathiri

All purpose flour /Maida               - 1 cup

Salt               

Ghee

For the sweet filling

Coconut grated     - 1 cup

Egg      - 2 nos + 2 nos( for coating / dipping)

Cashews, Almonds- as required, chopped ( and few for decoration)  Milk          - 4 tbsp 

Sugar        - 4 tbsp

Ghee

Salt

PREPARATION

for the pancake /pathiri

• Mix the flour ( maida ) with hot water and salt. Make a dough using 1 tbsp ghee. ( OR u can put flour, salt and some water in a grinder and grind finely like dosa batter. If so, make some big thin dosa with this batter and keep it aside).
• Let the chapatti dough rest for half an hour.
• Now make some( 5 - 6 nos...or more )thin pancakes /chapatti with the dough and cook them in a tawa lightly.
• Keep it aside closed.( if it is not closed, the chapatti will become hard).

for the sweet fillings----------

• Heat ghee in a pan and roast cashews, almonds for decoration. Keep it aside.
• Now dry roast grated coconut, chopped nuts, and sugar for few minutes.
• Beat two eggs and add it to the roasted coconut and then scramble it well till done.  Add sugar according to your taste.
• Now the sweet filling is ready. Keep it aside.

for the coating

• Beat the eggs with milk, sugar and a pinch salt.

PREPARATION OF CHATTIPPATHIRI

• Heat a pan and when hot apply some ghee.
• Make the flame very low 
• Now dip the half-cooked pancake /chappatti in this egg batter and layer it on the hot frypan.
• Sprinkle some sweet coconut fillings over the first layer.
• Again take another pancake /chapatti , dip in egg batter and then again sprinkle some sweet mixture over it.
• Continue this process till all pancakes /pathiri get placed over the other. Finally, pancake / Pathiri must be on the top.
• Garnish with roasted nuts or raisins and pour the remaining egg batter over the pancake /pathiri and its edges and just press all the edges carefully.
• Now make the flame to medium and cook with lid closed for 10 minutes.
• Flip the other side and cook for other 10 minutes. (this process can be done by flipping to another hot fry pan).
• Once cooled cut into desired shapes. 

HEALTHY SIDE DISH RECIPES - BANANA STEM AND HORSE GRAM THORAN

Lets learn a simple and easy vegan side dish recipe today. Horse gram (MUTHIRA) and banana stem(VAZHAPPINDI) thoran (stir fried). A complete healthy side dish for lunch. As the horse gram benefits for weight loss, most of the people include this horse gram in their diet. Do try this tasty healthy side dish and stay healthy. One of the best veggie side dish recipes for a healthy living.

Banana stem contains many nutrients that are vital for a healthy body. People who are trying to shed weight (loss weight) prefer banana stem juice which helps to loss weight effectively. This banana stem juice is very good for people who are suffering from kidney stones. When speaking about horse gram...horse is known to reduce body fat which are root cause for obesity. Horse gram benefits for weight loss, digestion, common cold, fever and like so. The recipes of horse gram for weight loss are very common and popular in South India. 

INGREDIENTS

Falx seed /Horse gram / Muthira          - 1 cup
Banana stem / Vazhappindi                   - 1
Shallots                                                  - 3 nos
Garlic                                                    - 2 cloves
Dried red chilly                                     - 2 nos
Coconut oil
Curry leaves
Mustard seeds
Salt

PREPARATION

• Remove the outer covering of the banana stem and get the edible part from inside. Cut it into small ring shapes and then chop them into small pieces.
• You can remove the fibre (naaru), while you are cutting into ring shapes.
• Cook the horse gram / muthira in a cooker for about 1 whistle and when nearly done add the chopped banana stem to it. Do not add more water. Add salt and cook it for again 1 whistle or till done.
• Now crush small onions and garlic cloves.
• Heat oil in a pan and when hot splutter mustard seeds.
• Then saute the crushed ingredients for a while and then add curry leaves, dried chilly and saute for few minutes.
•  If there is excess water in the cooked mixture , drain or remove it and then add the cooked mixture to it and put salt if required.
• Mix very well.

KUNAFA / KUNAFE WITH CHEESE - VERMICELLI KUNAFA / EASY DESSERT RECIPES

KUNAFA RECIPE WITH VERMICELLI

Kunafa / Kunafe is an Arabic sweet and of course, it can also known as the "'Queen of  Sweets"". It can be layered or filled with cream or cheese inside and crispy layer of vermicelli / kunafa dough pastry outside and finally soaked in sugar syrup..
The kunafa pastry ( kunafa dough / katafi ) comes shredded and it looks like vermicelli. It is available in Middle east supermarkets, in the freezer section....

INGREDIENTS

for the outer  crispy crust

Kunafa dough / Kataifi dough    - 350 g( found in Arab grocery freezer section)

 ( in case, if this dough is unavailable, roasted thin vermicelli (250g) can also be substituted. Remember, you won't get the exact taste of kunafa with this roasted thin vermicelli )

Butter, unsalted               -  3 tbsp, melted( do not use salted butter)

Pistachios                         - garnishing, chopped

for the inner layering 

Cheese                              -  4 tbsp  ( unsalted only), u can use any branded cheese of your choice. I used puck mozzarella cheese , unsalted ).

Milk                                  - 1 cup

Sugar                                - 3 tbsp

All purpose flour /maida  - 2 tsp

Cornflour                          - 2 tsp

for the sugar syrup

Sugar                                 - half cup (you can use more or less )

Water                                 -  half cup 

Lemon juice                       - few drops

Vanila essence                   - half tsp

PREPARATION

• Loosen the kataifi / kunafa dough in a large bowl and crush it well using a food processor. ( incase if you are using roasted  thin vermicelli, then crush it with your hands and dry roast it again for 2 minutes in a low flame ).
• Mix the crushed kataifi / vermicelli with the unsalted melted butter until it is well combined. Keep it aside.
• Now grease a cake tray with butter and layer half of this buttery kataifi/ vermicelli in this cake tray and press down lightly and evenly.
• Now we have to prepare the cheese layer, for that boil the milk in a deep bottomed pan .
• Mix the all purpose flour and cornflour in 2 tbsp of water and combine well. When the milk starts to boil, add this mixture to it and stir continuously without any lumps until to form a thick paste. 
• Then add 3 tbsp of sugar and the cheese and stir well to form a very thick cream. After adding cheese, cook for few seconds and remove from flame.
• Pour this prepared cheesy mixture over the kataifi / vermicelli base and spread evenly.
• Cover with remaining half of the kataifi / vermicelli dough and spread evenly and then press gently with your hands.
• Now either you can bake in oven or can use stove top baking.
• Bake in a preheated oven 350F/180C for 30 - 45 minutes or until the bottom is light brown. OR  IF IN GAS TOP BAKING REFER NOTES GIVEN BELOW.
• Prepare the sugar syrup by combining all the ingredients for the syrup and bring to boil. Stir continuously.
• Take out the kunafa from the oven and pour the sugar syrup immediately over the hot kunafa evenly.
• Let it cool completely and invert it to a plate after 30 minutes or you can cut and serve in that tray itself.
• Garnish with chopped pistachios or powdered almonds.  

NOTE

If you are using gas top baking, keep a steel/ aluminium big mouth cooking pot on the stove. Turn on the flame and preheat it for 5 minutes and then place the cake tray with kunafa inside it. Cover the pot with a lid and make the flame very low. And then bake for 30 - 45 minutes.

Please watch below a video of pudding prepared using vermicelli

EASY DESSERT RECIPES - CHOCOLATE LADDOO / CHOCOLATE BALLS

Laddu / laddoo is one of the most popular Indian sweets. The taste and flavor of this yummy treats depends upon the ingredients used for making this sweet. Boondi laddoo, besan ladoo, coconut ladoo, motichur ladoo are some of the most common ladoo recipes. Laddu is often prepared for festivals like Eid, christmas, diwali etc. Desserts is the first thing when i think about Eid recipes. Like so Chocolates is the first thing when i think about Christmas recipes. Coconut ladoo is very popular in India as it is the inevitable sweet for festivals like Holi, Diwali, Christmas etc. As it is one of the quick and easy no bake desserts , i often make this for my family. It attracts the crowd easily with no doubt. The crunchy coconut with the blend of chocolate is really scrumptious. Do try this easy desserts for kids. Here is the recipe showing how to make coconut chocolate ladoo / christmas treats or desserts recipes /desiccated coconut recipes / Indian sweet recipes.

INGREDIENTS

Desiccated coconut (available in markets) - 1 cup + half cup for                                                                         garnishing
Condensed milk                    - half a tin ( or according to your sweet)
Cashews or Almonds            - Roasted and chopped
Chocolate dipping sauce      - 6 tbsp ( or as required), you can use any dark chocolate instead to get a thick chocolate coating.             

PREPARATION

• Chocolate dipping sauce can be made at home easily using cocoa powder. Refer NOTES given below for the recipe of home made chocolate sauce.

• Take the desiccated coconut in a bowl and mix it with the condensed milk ( be care while mixing that we need a dough not a cream).
• Mix well and keep refrigerated for 1 hour.
• This process is to soak the desiccated coconut well in the condensed milk or milkmaid .
• Now add the chopped cashews or almonds to this mixture and make small balls with it.
• Then roll the balls  in  desiccated coconut which is kept for garnishing. This is optional only but will gives a coconut crunchiness in each bites .
• Again refrigerate for few minutes for best result.
• Now take each coconut balls out and dip in the chocolate sauce and then transfer it to a plate. You can dip it in melted dark chocolate mixture for a thick chocolate layer.
• Keep in freezer for 2 hours.
• Chocolate coconut balls ready!!

NOTES
Chocolate sauce dipping with cocoa powder
Cocoa powder                  - 6 tsp
Milk                                  - 2 tbsp
Sugar ( if cocoa powder is unsweetened) -4 tbsp
Coconut oil                       - 2 tbsp

• Grind together all these ingredients in a grinder to a smooth thick paste.
• Transfer it to a bowl and mix well. Chocolate dipping sauce is ready!!!!