Fat
Dough

Jump To Recipe Jump To Video This sandwich is more than just a tasty meal—it’s a nostalgic nod to @ miso.en.place 's childhood. Inspired by her grandma, who made this for her when she was young, I’ve recreated this simple yet delicious combination of crisp cucumber, seared ham, and over-easy eggs, all layered between slices of toasted sourdough. Getting ready for the perfect CEHT—Chicken ham, Egg, Ham, and Tomato, all prepped and ready. Bread, cucumber, egg, ham and tomato... The balance of flavors is both comforting and satisfying, and I love how the thinly sliced cucumber adds a refreshing crunch to every bite. It’s a recipe with heart, and I think we should call it the CEHT sandwich after its key ingredients: Cucumber, Egg, Ham, and Tomato. Layers of flavor—crisp cucumber, juicy tomato, savory chicken ham, and a perfectly fried egg. Making this sandwich is quick and easy, perfect for a light lunch or even a hearty breakfast. The toasted sourdough brings a delightful crunch, while the slightly salty, seasoned cucumber, juicy tomatoes, and runny yolk from the over-easy egg create layers of flavor that are hard to resist. It ’s the kind of sandwich that feels comforting but still has enough freshness and texture to keep things interesting. A wholesome breakfast sandwich, stacked with fresh and hearty ingredients. You’ll definitely want to try this recipe because I’ll be incorporating it into my next one, so you can see how this humble yet delicious sandwich can be the foundation for something even more exciting. Whip one up, and enjoy the simple goodness of this CEHT sandwich while staying tuned for the next twist! Tall, proud, and ready to be devoured—CEHT sandwich perfection. Ingredients: Inspired by @ miso.en.place (Serve 2) Cucumber Thinly Sliced, 1/2 Preferably Seedless Sea Salt, Pinch Sourdough Bread, 4 Slices Olive Oil, For Toasting Ham, 4 Slices Over Easy Eggs, 2 Tomatoes Thinly Sliced Black Pepper, Pinch Kewpie Mayo, For Spreading Dijon Mustard, For Spreading Equipment: Cast Iron Skillet / Pan Directions: Season the cucumber slices with salt. Mix until well combined and set them aside for 15 mins. In the meantime, toast bread on a skillet over medium heat with some olive oil. Toast until crispy brown, 1 side only. Transfer onto serving plates. In the same skillet, lightly sear the ham. After 15 mins, squeeze out as much juice from the cucumber slices as humanly can. Spread mayo on 2 slices of bread, and mustard on the other 2. Place tomatoes onto the mayo spread bread. Season lightly with salt and pepper. Followed by the seared ham, over easy and cucumber slices. Lastly, the over easy eggs. Finish the sandwich with the remaining slices of bread. Serve immediately. Let's devour this... Everything is so well balanced... Recipe Video:

Jump To Recipe Jump To Video Lebanese pumpkin hummus is a creative twist on the classic hummus, blending the rich, earthy flavors of pumpkin with traditional Middle Eastern ingredients like tahini and garlic. While hummus has been a staple in Middle Eastern cuisine for centuries, this variation adds a seasonal touch with homemade pumpkin puree. Creamy, spiced, and vibrant—Lebanese pumpkin hummus paired with crunchy toasted bread. The addition of Lebanese 7 spice brings warmth and depth, while the pomegranate molasses adds a tangy sweetness that contrasts beautifully with the creamy hummus. It’s a delicious blend of tradition and innovation, perfect for the fall months. This pumpkin hummus isn’t just a flavorful dip—it also showcases the versatility of simple, wholesome ingredients. The creamy texture of the pumpkin, combined with the nutty tahini and bold spices, creates a unique spread that’s perfect for pairing with toasted bread or flatbreads. A bold twist on a Middle Eastern classic—pumpkin brings sweetness, warmth, and color. It's a wonderful way to incorporate seasonal ingredients while still staying true to the rich flavors of Lebanese cuisine. If you’re looking for something different yet familiar, I highly recommend trying this recipe. It’s an easy way to elevate your hummus game with a comforting fall twist, and the balance of flavors will make it a hit at any gathering. Plus, making your own Lebanese 7 spice and pumpkin puree gives this dish a homemade touch that’s truly special. Give it a try, and bring some Lebanese-inspired warmth to your table! Garnished with sesame seeds and herbs, this pumpkin hummus is perfect for scooping with warm, crusty bread. Ingredients: (Serve 2) Pumpkin Puree Homemade , 175g Garlic, 1 Clove Parsley, A Handful Tahini, 1 TBSP Sea Salt, Pinch Lebanese 7 Spice Homemade , 1 TSP White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Pumpkin Seed Oil, For Drizzling Pomegranate Molasses / Balsamic Vinegar, For Drizzling Toasted Bread, For Serving Equipment: Blender Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " Lebanese 7 Spice " page for recipe. In a large mixing bowl, add pumpkin puree, garlic, parsley, tahini, salt and spice. I am using a hand blender to blitz until smooth and well combine. You can use a blender as well. Transfer to a serving bowl. Garnish with white and black sesame seeds. Drizzle pumpkin seed oil and pomegranate molasses over the top. Finally, sprinkle some more parsley over the top. Serve with some toasted bread or any flatbread. Mama Mia... This is addictively yummilicious... Recipe Video:

Jump To Recipe Jump To Video These chocolate skull cakelets are a playful and spooky way to enjoy a rich, moist chocolate cake, especially around Halloween. The deep, dark color of the black cocoa powder really brings the skull shapes to life, creating an eerie yet delicious treat. The perfect Halloween bake starts with the perfect pan, these skull molds are all about the spooky details. Nordic's Haunted Skull Cakelet Pan   The batter is flavored with a touch of orange zest, adding a subtle citrus note that pairs beautifully with the intense chocolate flavor. Using Nordicware’s Haunted Skull Cakelet Pan brings out every detail, making each cakelet a little work of edible art. Fresh out of the oven, dark, rich, and hauntingly beautiful. Just outta the oven... The recipe is straightforward, with steps familiar to any baker: creaming the butter and sugars, incorporating the eggs and dry ingredients, and finishing with a generous dusting of cocoa in the skull molds to ensure easy release. Cooling down but still looking menacing—these skulls are almost too creepy to eat. Some did not come off clean, but that's okay, they looked even more real... After baking, a silky dark chocolate and coconut oil sauce adds the finishing touch, giving each skull a glossy, decadent coating. The buttermilk in the batter keeps the cakelets tender, while the chocolate sauce adds richness and a bit of sheen that’s perfect for a Halloween dessert table. A closer look at our chocolate skull cakelets—rich cocoa flavor wrapped in spooky charm. If you love a good chocolate cake with a bit of a twist, these skull cakelets are a must-try! They’re fun to make, impressive to serve, and delicious to eat. Whether you’re preparing for a party or just treating yourself, these chocolate skulls add a dash of spooky charm to the season. Grab your skull pan, and let these darkly delightful cakelets become a new Halloween tradition! Ingredients: (Make 6 Cakelets) Unbleached All Purpose Flour, 90g Black Cocoa Powder / High Quality Cocoa Powder, 50g + More For Dusting Baking Powder, 1 TSP Sea Salt, 1/2 TSP Unsalted Butter, 170g Dark Muscovado Sugar, 80g Granulated Sugar, 100g Eggs, 2 Pure Vanilla Paste, 1 TSP Fresh Orange Zest, 1 Orange Buttermilk, 112g High Quality Dark Chocolate Preferable Valrhona or Callebaut, 100g Coconut Oil, 40g Equipment: Nordic's Haunted Skull Cakelet Pan   Oven Double Boiler Stick / Stand Blender Non Stick Cooking Spray Directions: You can visit Nordicware Original Recipe . Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, add flour, cocoa powder, baking powder and salt. Mix until well combined. Cream butter in another large bowl with a hand or stand mixer until it is mayo consistency. Add in the 2 types of sugar and cream until everything is well combined, light and fluffy. Whip in the eggs until homogeneous. Followed by vanilla paste and orange zest. Continue whipping, alternating between the flour mixture and buttermilk, 1/2 portion at a time. Lightly grease Nordic's Haunted Skull Cakelet Pan  with cooking spray and dust generously with some cocoa powder. Knock out any excess and set it aside until ready to use. Fill the skull mold with the cake batter, 3/4 way thru'. Gently tap on the counter top to ensure that the batter sits properly in the mold. Wack into the oven and bake for 30 to 35 mins or until it passes the skewer test. In the meantime, melt dark chocolate in a double boiler. Remove from heat and add in the coconut oil. Stir until well combined. Allow the cake to cool slightly in the skull pan for about 10 mins. Flip the skull pan onto a wire cooling rack or cutting board. Loosen the sides of the cakelets with an offset spatula if they are stuck. Serve the cakelets immediately while they are still warm with the chocolate sauce. Dip the skulls in chocolate sauce... Perfect for Halloween party... Serve them warm, they are moist and dense... Recipe Video:

Jump To Recipe Jump To Video You know how sometimes you scroll past a food video and can’t stop thinking about it? That happened to me with Hailey Bieber’s pizza toast. I think it first made waves in 2023, but I only saw it recently. Tomatoes are marinating... And since tomatoes are peaking right now, sweet, juicy, bursting with flavor, I thought, why not finally give it a go? I assumed it might be one of those style-over-substance influencer recipes… but honestly? I was wrong. This thing slaps. The genius lies in the layers: crispy, buttery sourdough; stretchy mozzarella; tangy marinara; creamy burrata; sweet-sour marinated tomatoes; and a hit of Parm to bring it all together. It’s like the soul of pizza distilled into a gloriously messy open-faced toast. Even if you're skeptical about the cheese overload (I was too), trust me, the contrast of textures and flavors makes it work. It’s indulgent, yes, but still fresh and vibrant thanks to that tomato-lemon combo. If you’ve got ripe tomatoes, some good bread, and a bit of time, give this recipe a shot. Whether you’re having it for brunch, lunch, or a midnight fridge raid, this toast hits all the right notes. And hey! It’s not quite pizza, not quite grilled cheese… It’s something in between, and honestly, that makes it even better. Ingredients: (Serve 2) Tomatoes Sliced, 1 or 2 Fresh Lemon Juice, 1 Lemon High Quality Olive Oil, 1 TBSP + More For Toasting Sea Salt, Pinch Black Pepper, Pinch Sourdough, 2 Slices Unsalted Butter, 2 TBSP Fresh Mozzarella, 1 Ball Marinara Sauce Homemade , 2 TBSP Burrata, 1/2 Ball Parmigiano Reggiano, For Grating Parsley Coarsely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " How To Make Marinara Sauce " page for the recipe. Marinate the tomatoes Slice the tomatoes and toss them with lemon juice, olive oil, salt, and pepper. Let them sit while you prep everything else. Toast the bread Drizzle olive oil over both slices of sourdough. Butter one side of each. Heat a skillet and melt more butter in it. Place the bread slices butter-side-up in the pan and toast until golden underneath. Flip briefly and remove from heat. Add the mozzarella & bake Tear mozzarella into small pieces and scatter on top of the toast. Bake in a preheated oven at 180°C (355°F) until the cheese is melted and bubbly. Top with sauce & more cheese Spoon homemade marinara over the melted mozzarella. Add a few dollops of burrata and the marinated tomato slices. Grate Parmigiano over the top. Bake again & finish Return the toast to the oven for a short second bake, just until everything is warm and slightly gooey. Garnish with chopped parsley and serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video These soul cakes are a nod to an ancient tradition, thought to date back to medieval England and Ireland, when people would bake small, spiced cakes in honor of All Saints’ Day and All Souls’ Day. In a custom known as "souling," people—often children or the less fortunate—would go door to door, offering prayers for the deceased in exchange for these cakes. Freshly baked and fragrant—these soul cakes are soft, golden, and ready to be devoured. Just outta the oven... Over time, this practice laid the groundwork for what we now know as Halloween trick-or-treating. Each soul cake was marked with a cross, representing prayers for the souls of loved ones, and usually contained warming spices like cloves, nutmeg, and sometimes even saffron for a bit of golden color. A classic reminder of old traditions, soul cakes marked with a cross and dotted with raisins. Inspired by an old recipe I found, I worked with ChatGPT to recreate an updated version that keeps the charm and warmth of those traditional flavors. In the original, the ingredients are beautifully simple: "Take flower and sugar and nutmeg and cloves and mace and sweet butter and sack and a little ale barm, beat your spice and put in your butter and your sack, cold, then work it well all together and make it in little cakes and so bake them, if you will you may put in some saffron into them or fruit." Piled high with history and flavor—soul cakes were once offered in exchange for prayers. But it needed some modern adjustments for easier baking. Our version uses a homemade ale barm for a subtle, yeasty flavor, along with my homemade cookie spice blend, a touch of saffron, and a dash of dry sherry for authenticity. The result is a soft, crumbly soul cake with a lovely, spiced aroma. It’s even better when left overnight, letting the flavors deepen for an authentic taste of history. If you're in the mood to try a unique, centuries-old Halloween recipe, these soul cakes are a wonderful choice. Simple to make but rich in tradition, they’re perfect for honoring the season with a taste of the past. So gather your ingredients, make a batch, and see how these traditional treats transform your Halloween! A timeless All Hallows’ Eve tradition, now beautifully plated and ready to share. Ingredients: (Make 12 Cakes) Ale Barm: Ale, 60g Saffron, A Pinch Active Instant Dry Yeast, 1.5g Granulated Sugar, 2g Unbleached All Purpose Flour, 8g Cake: Unbleached All Purpose Flour, 240g Granulated Sugar, 100g Cookie Spice Blend Homemade , 3/4 TSP Sea Salt, Pinch Unsalted Butter Softened, 113g Dry Sherry, 30g Currants / Raisins, 30g + More For Decorations Icing Sugar, For Dusting Equipment: Oven Sauce Pot 2" Pastry Cutter Directions: Please visit my " Cookie Spice Blend " page for the recipe. Prepare the Ale Barm. In a saucepan over medium-low heat, gently warm the ale until it reaches lukewarm (98–105°F or 36.5–40.5°C). In a mortar, grind saffron and a pinch of sugar into a fine powder. Pour the lukewarm ale into the mortar to “rinse” out the saffron. Transfer the liquid to a mixing bowl and add the remaining barm ingredients. Stir until everything is dissolved and well combined. Let it sit for about 15 minutes or until foamy. Make the Dough. In a large bowl, mix flour, sugar, cookie spice blend, and salt. Add softened butter. Use your fingers to rub the butter into the flour until it resembles wet sand. Pour in the ale barm and sherry. Mix by hand until it forms a dough. Fold in the raisins. Do not knead or overmix. Cover and chill in the fridge for 30 minutes. Shape and Bake the Soul Cakes. Preheat oven to 175°C (350°F). Divide the dough in half. Work with one half and keep the other chilled. On a lightly floured surface, place the dough and cover with parchment paper. Roll to ½-inch thickness. Cut into 2" round discs using a pastry cutter. Re-roll scraps as needed to cut more rounds. You should get around 6 discs per batch. Place onto a parchment-lined baking tray. Using the back of a knife, gently mark a cross (not all the way through) on each disc. Decorate the cross with raisins or currants. Bake and Finish. Bake for 15–20 minutes or until the edges and bottoms are lightly browned. Immediately dust the edges with icing sugar. Let cool slightly on the tray, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Note: Soul cakes taste even better the next day! Lovely isn't it? Crumbly yet chewy and fulla flavors... Recipe Video:

Jump To Recipe Jump To Video Chapati, a traditional unleavened flatbread, has been a staple in Indian cuisine for centuries and holds a cherished place at the table, especially during celebrations like Diwali. Made with simple ingredients—flour, salt, and water—chapati is believed to have originated in ancient India, where it was valued for its simplicity and versatility. Today, it’s enjoyed across South Asia and beyond, often served with a variety of curries, dals, or even as a wrap for vegetables and meats. This recipe gives you the basics for making soft, pliable chapatis that puff beautifully when cooked, creating that perfect texture. A simple stack of homemade chapatis—soft, chewy, and perfect for any curry. If you’re looking to add something special to your Diwali spread, homemade chapatis are a wonderful choice. The process of kneading, rolling, and cooking each chapati over an open flame might seem intricate, but it’s rewarding and meditative in its own way. With just a cast-iron skillet and a bit of practice, you’ll be able to create soft, warm chapatis brushed with a touch of ghee—ideal for scooping up your favorite curries. Give it a try this season and bring a bit of tradition and warmth to your table!  Golden, blistered, and beautifully round—these chapatis are fresh off the pan. Ingredients: (Make 12 chapati) Unbleached All Purpose Flour / Wholemeal Flour, 200g Sea Salt, 4g Boiling Water, 180g Grapeseed / Sunflower / Canola / Peanut Oil, 15g + More For Greasing Ghee, For Greasing Equipment: Cast Iron Skillet / Pan Wire Mesh Directions: Make the Dough. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the boiling water. Stir with a spoon until loosely combined. Let cool slightly. Once cool enough to handle, add oil. Knead the mixture into a dough. Continue kneading in the bowl for 5–8 minutes using a punch-and-fold motion. The dough should be tacky but not sticky. If it’s too dry, add water 1 tablespoon at a time. If too sticky, add flour the same way. Shape into a ball, lightly grease the bowl and dough, then cover and rest for 30 minutes. Shape the Dough. After resting, the dough should be smooth and stretchy. Divide the dough into 35g pieces (you should get around 12 pieces). Roll each into a tight ball. Cover and rest for another 15 minutes. Roll the Chapati. Keep unused dough balls covered with a clean kitchen towel. Lightly flour your work surface. Dredge a dough ball in flour. Flatten it with your hands, then roll into a round disc about 7 inches wide and 1/16-inch thick (like a credit card). Rotate 90 degrees as you roll to keep the shape even. Cook the Chapati (Two Options): Option 1 – Puff Method (Traditional): Place a wire mesh over a stovetop burner and set to medium heat. Heat a skillet on another burner over medium-high heat. Cook the chapati on the skillet until air pockets form, then flip and cook for 5 seconds. Immediately transfer to the wire mesh over the open flame to puff. Once puffed, remove and brush with ghee. Option 2 – Skillet-Only Method (Beginner-Friendly): Heat a skillet over medium heat and brush lightly with ghee. Cook the chapati until air pockets form, flip and cook until lightly charred, about 5 seconds. Remove and brush with ghee. Magical isn't it? So light and chewy... Recipe Video:

Jump To Recipe Jump To Video Kaddu Ka Bharta, a traditional North Indian pumpkin dish, is a deliciously spiced mash that brings warmth and depth to any meal. Rooted in the culinary traditions of Northern India, “bharta” refers to the process of mashing vegetables and enhancing them with spices, creating a texture and flavor that’s both rustic and comforting. Creamy, spiced, and subtly sweet—Kaddu Ka Bharta is pure comfort in a bowl. Pumpkin makes a perfect base for this dish, absorbing a rich blend of spices—cumin, fennel, nigella, and fenugreek—while being complemented by the sharpness of garlic, ginger, and turmeric. The result is a creamy, aromatic dish with layers of flavor and a vibrant orange color, ideal for festive gatherings. The spices here are toasted, releasing an earthy aroma that fills the kitchen and brings out their full flavor. Adding a pinch of mango powder lends a subtle tang, balancing the slight sweetness of the pumpkin and a hint of jaggery. Slow-cooked pumpkin mashed with bold spices and finished with a fresh coriander topping. With each ingredient toasted, ground, and combined carefully, this dish embodies the complexity and balance that Indian cuisine is known for. The mustard oil gives it a uniquely smoky depth, making every bite rich and satisfying. Diwali is a wonderful time to try making Kaddu Ka Bharta, as it adds a comforting, homemade element to your spread. Pair it with freshly made chapati, and you have a wholesome, flavorful dish that celebrates the essence of Diwali—a festival of togetherness and rich traditions. Whether you’re new to Indian cooking or simply looking to bring some seasonal flavors to your table, Kaddu Ka Bharta is a wonderful addition that’s sure to be enjoyed by all! This humble dish gets the Fat Dough treatment—simple, rustic, and rich with flavor. Ingredients: (Serve 2) Cumin Seeds, 1 TSP Fennel Seeds, 1 TSP Nigella Seeds, 1/2 TSP Fenugreek Seeds, 1/4 TSP Kashmiri Chili, 3 Hing | Asafoetida, 1/4 TSP Mango Powder, 1/2 TSP Turmeric Powder, 1/2 TSP Mustard Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic, 3 Cloves Ginger, 2" Pumpkin Puree Homemade , 500g Jaggery, Pinch Coriander Coarsely Chopped, A Handful Chapati Homemade, For Serving Equipment: Spice Grinder Cast Iron Skillet / Pan Mortar & Pestle Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " Chapati " page for the recipe. In a skillet over medium heat, add cumin, fennel, nigella, fenugreek and chili. Toast until aromatic. Transfer to a spice grinder and blitz until powder forms. Add in thing, mango and turmeric powder. Give it a few pulses to combine well. Set it aside until ready to use. In the same skillet over medium heat, add mustard oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until lightly caramelized. In the meantime, pound garlic and ginger with a pinch of salt in a mortar and pestle until paste forms. Add the garlic ginger paste to the skillet. Saute until aromatic. Followed by the spice blend. Deglaze with a splash of hot water. Next, add in the pumpkin puree. Stir until well combined. Continue cooking until thickened. Taste and adjust for seasonings with salt and jaggery. Transfer to a serving bowl and garnish with some coriander. Serve immediately with chapati. A flavor bomb... Pumpkinlicious... Recipe Video:

Jump To Recipe Jump To Video Rogan Josh is a rich, aromatic lamb curry that originated in Persia and made its way to India, where it became a beloved staple in Kashmiri cuisine. The name “Rogan Josh” roughly translates to “red heat,” a nod to its vibrant red color achieved through Kashmiri chilies and ratanjot root. Deep, rich, and slow-cooked to perfection—this Rogan Josh is all about bold flavor and tender meat. Traditionally cooked with tender lamb, yogurt, and a carefully balanced array of spices, this dish is known for its deep flavors and warming heat. While the ingredient list may seem lengthy, each component brings a unique note, building layers of taste and aroma that make Rogan Josh a truly unforgettable dish. Fresh out of the pot and finished with a sprinkle of coriander, this dish is ready to steal the show at your dinner table. This recipe brings out the best of Rogan Josh through a slow-cooking method that allows the flavors to meld over time, resulting in tender, succulent lamb and a rich, fragrant sauce. The homemade lamb stock, infused with roasted bones and spices, adds a deep umami flavor that enhances every bite. A closer look at the complexity—layers of meat, spice, and oil coming together in one hearty Kashmiri stew. Mustard oil, ghee, and a unique blend of spices like cardamom, fennel, and asafoetida give the dish a depth and complexity that make it worth every step. The ratanjot root, cooked in ghee, creates the signature vibrant red color that is as appealing to the eyes as it is to the palate. I still prefer blending my spices... For anyone who loves hearty, traditional dishes, Rogan Josh is a must-try, especially during special occasions. Yes, it requires time and care, but the result is a warming, deeply satisfying curry that pairs beautifully with chapati or steamed rice. Served with a marrow bone in the center, this plate of Rogan Josh is rich, meaty, and unapologetically indulgent. With its origins in both Persian and Kashmiri cuisine, making Rogan Josh at home brings a touch of history to your kitchen and is sure to impress anyone who tastes it. Dive into this recipe, and enjoy the process of creating a dish that’s as rich in culture as it is in flavor. Ingredients: (Serve 8) Spices: Kashmiri Chilies, 6 Cloves, 3 Green Cardamom, 3 Black Cardamom, 1 Fennel Seeds, 3 TBSP Coriander Seeds, 1 TBSP Cumin Seeds, 1/2 TBSP Yogurt, 100g Ginger Powder, 1/2 TSP Garlic Powder, 1/2 TSP Hing | Asafoetida, 1/4 TSP Saffron, 1 Fat Pinch Jaggery, Pinch Whole Milk, 2 TBSP Stock: Lamb Bones, 500g Sea Salt, Pinch Black Pepper, Pinch Milk Powder, 1 TBSP Shallots Sliced & Crushed, 5 Garlic Crushed, 3 Cloves Ginger Crushed, 2" Bay Leaves, 2 Rogan Josh: Lamb Shoulder, 500g Sea Salt, Pinch Black Pepper, Pinch Red Onion Finely Sliced, 1 Kashmiri Chili Powder, 1 TBSP Ratanjot Roots, 2 Ghee, 2 TBSP Jaggery, Pinch Garam Masala Homemade , 1 TSP Coriander Coarsely Chopped, A Handful Chapati Homemade, For Serving Equipment: Spice Grinder Cast Iron Skillet / Pan Mortar & Pestle Slow Cooker / Pressure Cooker Heavy Pot Blender / Hand Blender Directions: Please visit my " Chapati " page for the recipe. Please visit my " How To Make Shahi Garam Masala " page for the recipe. Prepare the Spices and Chili Paste. Soak Kashmiri chilies in hot water until soft. Reserve the soaking liquid. Transfer chilies to a blender with some of the soaking liquid and blend until smooth. Set aside. In a skillet, toast cloves, green and black cardamom, fennel, coriander, and cumin seeds until aromatic. Transfer to a bowl and mix with yogurt, ginger, garlic powder, and hing. Whip until smooth and refrigerate until ready to use. In a mortar and pestle, grind saffron and jaggery to a powder. Stir in milk and set aside. Prepare the Stock. Preheat oven to 200°C (400°F). Place bones in a baking dish, season with salt and pepper, and sprinkle with milk powder. Mix well and bake for 30 minutes. Flip the bones and add shallots, garlic, and ginger. Bake for another 15 minutes or until browned. Transfer everything to a pot with 1L water and the reserved chili soaking liquid. Deglaze the baking dish with hot water and add that to the pot as well. Add bay leaves, bring to a simmer, and cook for 20 minutes or until reduced by ¼. Strain into a slow cooker and remove the bones. Discard other solids. Set bones aside. Prepare the Lamb. Season lamb shoulder with salt and pepper. In a skillet over medium-high heat, heat mustard oil. Sear the lamb until browned on both sides. Set aside to rest. In the same skillet, sauté onions with salt and pepper until caramelized. Deglaze with a splash of lamb stock. Stir in the yogurt-spice mix and chili paste. Sauté until well combined. Slice the lamb and add it to the skillet with its juices. Add the reserved bones and chili powder. Stir everything together. Transfer everything into the lamb stock in the slow cooker, ensuring it’s fully submerged. Cook on high for 6–8 hours or until meat is fall-apart tender. Shortcut: Use a pressure cooker for 1–1.5 hours. Finish the Rogan Josh. Transfer the curry to a pot over medium heat. Simmer uncovered for 10 minutes or until slightly reduced and thickened. Stir occasionally. In a separate pan, melt ghee with ratanjot roots over medium heat until the ghee turns bright red. Strain the ghee into the curry and discard the roots. Stir to combine and adjust seasoning with salt, jaggery, and garam masala. Garnish with chopped coriander. Serve hot with chapati. Worth all the effort... An umami bomb... 1 serving is never enuff... Recipe Video:

Jump To Recipe Jump To Video This pumpkin dessert soup is a comforting, creamy treat inspired by traditional Southeast Asian sweet soups, often enjoyed as both a dessert and a cooling snack. While I don’t know its exact origins, versions of this dessert are popular in Nyonya (Peranakan) cuisine, which blends Chinese and Malay influences. A cozy bowl of pumpkin barley dessert—smooth, hearty, and naturally sweet from the pumpkin. Ingredients like pandan leaves, coconut milk, and barley are common in the region, adding a layer of aromatic sweetness to many dishes. Here, the candied winter melon adds a unique texture and flavor, making it a distinctive treat with that signature Southeast Asian flair. The process of making this dessert soup is simple but satisfying. The barley and winter melon simmer with pandan leaves, infusing the base with a light, fragrant sweetness. Then, adding homemade pumpkin puree and a touch of pumpkin spice brings a cozy, seasonal warmth. Thick and comforting, this dessert is like a warm hug in a bowl—perfect for chilly evenings or nourishing pick-me-ups. You can serve like this... The coconut milk rounds it out with a creamy finish, and for a bit of flair, you can chill it overnight, top it with more coconut milk, and finish with a brûléed sugar crust. This not only adds texture but also a beautiful presentation if you’re serving it to friends and family. If you’re curious to try a different kind of pumpkin dessert, this is a wonderful recipe to explore! It’s a delicious way to experience Southeast Asian flavors in a new context, especially if you’re already a fan of pumpkin. This version blends the dessert into a creamy smoothie, finished with a frothy top and a swirl of gula melaka or maple syrup. Or this... Serve it warm for cozy nights or cold with a brûléed top for an elegant touch. Whether for yourself or to impress guests, this pumpkin dessert soup is worth a try—it’s a perfect blend of traditional ingredients and seasonal comfort. Pumpkin barley smoothie, but make it fancy—sprinkled with sugar and branded with that signature Fat Dough flair. Ingredients: (Serve 4) Water, 2.5L Barley, 100g Candied Winter Melon Coarsely Sliced, 200g Pandan Leaves Tied Into Knots, 10 Pumpkin Puree Homemade , 500g Pumpkin Spice Blend Homemade , 1 TSP Coconut Milk, 200g + More For Brûlée (Optional) Sea Salt, Pinch Granulated Sugar, For Brûlée (Optional) Equipment: Blender / Hand Blender Blow Torch Heavy Pot Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " Pumpkin Spice Blend " page for the recipe. Combine water, barley, winter melon and pandan leaves in a pot. Turn the heat up to medium-high and bring it up to a simmer. Once it starts to simmer, lower the heat down to low. Cook for 20 mins or until the barley is soft and easily squished by your fingers. Remove and discard the pandan leaves. Add in the pumpkin puree and spice blend. Stir to combine well. Cook for another 5 mins. Remove from heat and add in coconut milk. Stir to combine well. Season with salt. You can serve this hot or cold as it is. Or, you can chill in the fridge overnight. The next day, blitz until smooth with a blender. Transfer to serving glass, filling to about 3/4 way full. Top it with coconut milk and chill until firm. Sprinkle sugar over the top and brûlée with a blowtorch. Enjoy! Both versions taste just as great... A cooling treat for a cozy warm afternoon... Recipe Video:

Jump To Recipe Jump To Video These pumpkin pie cookies are the perfect way to enjoy the cozy flavors of fall, especially if you have leftover pumpkin puree on hand. While they might not have a long history or specific origin, they’re inspired by the beloved flavors of pumpkin pie—warm spices, rich pumpkin, and a soft, chewy texture that melts in your mouth. Freshly baked and cooling down — these pumpkin pie cookies come out soft, chewy, and rich with warm spices. Just out of the oven... Each cookie is rolled in a pumpkin spice-sugar coating that adds a bit of crunch and an extra layer of flavor, making them feel like a cross between a pie and a classic cookie. Making these cookies is a straightforward process that lets the ingredients shine. The homemade pumpkin puree and pumpkin spice blend add a depth of flavor that feels natural and comforting, and the balance of granulated and muscovado sugar creates a perfect mix of sweetness and texture. Stacked high and sparkling with sugar, each cookie tastes like a cozy bite of fall. Chilling the dough allows the flavors to meld and gives the cookies their ideal chewy center with crispy edges—a texture that’s hard to resist. The best part? You can freeze the dough balls for later, so these cookies are always ready for a cozy fall snack. If you’re a pumpkin lover, these cookies are a must-try this season. They’re a fun and delicious way to use up extra pumpkin and bring a bit of warmth to your kitchen. Soft in the center with crisp, sugared edges — this cookie’s texture is everything you want in a fall treat. Serve them warm with a cup of tea or coffee, and you’ve got a treat that’s as comforting as it is tasty. Give them a try—you’ll love how these cookies capture the essence of fall in every bite! A close-up look at the golden-brown exterior, coated in crunchy sugar crystals that add the perfect contrast to the spiced interior. Ingredients: (Make 12 cookies) Cookies: Unbleached All Purpose Flour, 220g Pumpkin Spice Blend Homemade , 1 TBSP Baking Soda, 1/2 TSP Baking Powder, 1/2 TSP Sea Salt, 1/2 TSP Unsalted Butter, 168g Granulated Sugar, 110g Dark Muscovado Sugar, 110g Egg Yolks, 2 Pure Vanilla Paste, 1 TSP Pumpkin Puree Homemade , 122g Coating: Demerara Sugar, 50g Pumpkin Spice Blend Homemade , 1/2 TSP Equipment: Oven Hand / Stand Mixer Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " How To Make Pumpkin Puree " page for the recipe. Prepare the Cookie Dough. Make sure all ingredients are at room temperature before starting. In a bowl, mix together flour, pumpkin spice, baking soda, baking powder, and salt. Set aside. In a large mixing bowl, add softened butter. Whip with a hand or stand mixer until light and fluffy (like mayo). Add granulated and brown sugar. Mix until well combined. Add egg yolks and vanilla paste. Mix for 15–30 seconds. Add pumpkin purée and mix to combine. Add the flour mixture in thirds, mixing 15–30 seconds between additions, until fully incorporated. Cover the bowl with cling film and chill in the fridge for at least 4 hours or overnight. Prepare the Coating and Bake. In a small bowl, combine sugar and pumpkin spice blend for coating. Preheat oven to 175°C (350°F). Scoop 2 tablespoons of dough and roll into a ball. You can freeze the dough balls at this stage for up to 3 months. Roll each dough ball in the sugar-spice coating. Place onto a parchment-lined baking tray, leaving space between each cookie to allow for spreading. Tip: Bake 4 cookies per tray to prevent crowding. Bake for 6–7 minutes. Rotate the tray and bake for another 6–7 minutes. Total time: 12–14 minutes. Cookies should have crispy edges and soft centers.For crispier cookies, bake for an additional 6 minutes. Right after baking, use a pastry ring to gently shape the cookies into perfect circles. Let them rest on the tray for 10 minutes before transferring to a cooling rack. Repeat with remaining dough. Serve the cookies warm. Serve these cookies warm, you'll thank me later... Chewy, crispy and fulla Fall flavors... Recipe Video: