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    Home » Recipe Index

    Eggless Whole Wheat Cashewnut Cookies

    November 28, 2024 By Sharmila Kingsly 1 Comment

    Wheat Cashew Cookies topped with cashew nuts in a plate.

    Whole Wheat Cashewnut Cookies is an easy and yummy cookie that can be prepared with just pantry ingredients. It is a buttery delicacy that goes well as a snack. These famous Kaju biscuits is a very popular cookie found in the tea shops (in India) and they pair very well with hot tea. We can dip the cookies in tea and have a bite.

    Eggless Cashew nut cookies arranged in a platter along with a cup of milk.
    Eggless Cashew nut Cookies

    My Little one love cookies a lot, so my love for cookie started because of her especially when she loved the cookies made by me. The happiness when we bake a cookie and when it turns like a store bought one is unbeatable. So my whole Wheat Cashew cookie is one among them. To make it healthier I made it with Wheat Flour, the same recipe can also be made with all-purpose flour.

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    Why you will love this cookies

    Easy to make : Easy beginner friendly recipe. Anyone can bake easily in just 30 mins.

    Homemade goodness : Baked freshly in home without any preservatives and artificial flavors.

    Pantry ingredients : Using only the basic pantry ingredients.

    Ingredients

    Wheat flour - Not using any white flour here. Our roti or atta flour itself works very well for the cookies.

    Sugar - normal white sugar or even the brown sugar works well for the cookies. Adding brown sugar might have a slight darker color in the cookies. Tastes the same. Use powdered sugar so that the sugar easily blends well in the cookie dough.

    Cashew nuts - Use good quality halved cashew nuts

    Vanilla extract - Gives a nice flavor to the cookies

    Butter - Use room temperature soft unsalted butter. If you keep the butter outside the fridge for 30 mins - 1 hours it gets soft. We can then measure in the measuring cups and use easily for the cookies.

    Salt - adding a pinch elevates the taste. Optional though.

    Cashew nut Cookie Variations

    Mixed nut cookies - We can add Almonds , Walnuts , Pistachios too make them as mixed nut cookies. If not mixed nut we can replace cashew with other nuts too.

    Chocolate Cashew Cookies - Additionally we can add white or dark chocolate chips to prepare cashew chocolate cookies.

    Dry Fruit and nut Cookies - Raisins , cherries or dates too can be added.

    Brown Butter Cashew Cookies - Try adding brown butter to the cookie base. This gives a intense buttery cookies.

    Wheat Cashew Cookies topped with cashew nuts in a plate.

    How to make Cashew butter cookies

    Prepare Cookies Dough

    1.In a mixing bow add ¼ cup of powdered sugar.

    Add Powdered Sugar in a bowl.

    2. To this add ¼ cup of soft room temperature unsalted butter and ½ cup of whole wheat flour.

    Add wheat flour and soft unsalted butter to the bowl.

    3. Dry roast the cashew nuts in a pan for few mins until they change turn golden and switch off. Let it cool down and the crush in a food processor. We can also toast the cashews in oven , Check the FQA's for more details.

    Toast cashew nuts in a pan until golden.

    4. Now add the crushed cashew nuts and vanilla extract.

    Add vanilla extract and crushed cashew to the bowl.

    5. Start knead the dough. If needed add 1 or 2 tbsp of milk and knead gently. Add milk only if needed else you may skip. I added 1 tbsp of Milk.

    Sprinkle milk as needed and start kneading the dough.

    6. The cookie dough is now ready. Cling wrap or transfer to a closed bowl and refrigerate for 30 mins.

    Softly kneaded cookie dough is now ready.

    Bake the Cookies

    7. Line a baking tray with parchment paper. Divide the dough into equal sized portions and shape the cookies. This is to ensure equal sizes cookies. Equal sized cookies gets baked uniformly at the same time. We can also use cookie cutter and chape the cookies as needed. I am placing a cashew on top of the cookie too.

    Shape the cookies and arrange in a baking tray.

    8. Preheat the oven for about 180 Deg / 356 F for 10 mins. Bake the cookies for about 13-15 mins in 180 deg C. Remove from the oven once the cookie turn golden brown in the bottom. This indicates the cookies are baked perfect.

    Freshly baked cashew cookies are now ready.

    Let the cookies cool completely and the transfer to air tight containers.

    A Plate of eggless cashew nut Cookies.

    Expert Tips

    • Baking time as it may vary from oven to oven , So check the oven maula or more detailed instructions.
    • I am using OTG for baking , you can also try the same in conventional oven. However this will not work in microwave only oven.
    • The cookies appear soft immediately when they are out of the oven. However they get crisp once they cool down.
    • Wait till the cookies cool down completely and then store them in an air tight container.
    • We can also replace Cashew with any other nuts or assorted nuts of choice.
    • We can also add badam and pistachios along with cashew to make the cookies richer. 
    • Prefect for the evening with a cup of Ginger tea .This will be a very good after school snack for kids.

    Serving Suggestions

    Cashew nut cookies goes well as a snack by itself. But it can be wholesome if you serve with some hot Tea or Milk.

    Storing Options

    Once the cookies cool down completely we can store them in any airtight container. Cookies stay fresh for up to 1 week. No need to refrigerate.

    FAQ's

    How to toast cashew nuts in oven ?

    In a baking tray line a parchment paper and spread the cashew nuts. Preheat the oven for about 180 C / 356 F for 10 mins. Bake at 180 C/ 356 F for 7-8 mins or until the cashew nuts turns golden brown in color. We can also try the same in air fryer. It take about 4 mins at 180 C / 356 F. Make sure the cashew nuts are spread freely without touching each other.

    How long can i store cashew nut cookies ?

    Cashew nut cookies stay good in room temperature for up to 2 weeks. Once the cookies are cooled completely store them in a good air tight container for a longer shelf life.

    Can i freeze cashew nut cookie dough ?

    These Simple Cashew nut cookie dough is freezer friendly. You can freeze them up to 3 months. WE can freeze them in two ways. We can cling wrap the prepared dough and freeze. Else you can shape the cookies and freeze the shaped cookies in a baking tray. After freezing for 1 hour you may collect the frozen cookie dough and store in a zip lock bag . While baking you can directly place the frozen cookie dough in baking tray and bake , this might need extra 2 or 3 mins than the mentioned time.

    Can i use white flour instead of Wheat flour for making cashew cookies?

    Indeed white flour works well for these cookies. On using Maida or white flour we will get a white coloured cookies. Adding wheat flour gives a pale brown colored cookies. I feel the taste is almost the same just the color varies a slightly.

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Wheat Cashew Cookies topped with cashew nuts in a plate.
    Print Recipe Pin Recipe
    5 from 1 vote

    Eggless Whole Wheat Cashew Cookies

    Whole Wheat Cashew Cookies is an easy and yummy cookie that can be prepared with just the ingredients available. It is a buttery delicacy.
    Prep Time10 minutes mins
    Bake Time13 minutes mins
    Total Time23 minutes mins
    Course: Dessert
    Cuisine: International
    Servings: 12 Cookies
    Calories: 84kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • ½ cup Wheat Flour
    • ¼ cup Sugar
    • ¼ cup Cashew Nuts
    • ¼ cup Softened unsalted butter
    • ½ tsp Vanilla extract
    • Milk as needed
    • Salt a pinch

    Instructions 

    Prepare Cookie Dough

    • In a mixing bow add ¼ cup of powdered sugar.
    • To this add ¼ cup of soft room temperature unsalted butter and ½ cup of whole wheat flour.
    • Dry roast the cashew nuts in a pan for few mins until they change turn golden and switch off. Let it cool down and the crush in a food processor. We can also toast the cashews in oven , Check the FQA's for more details.
    • Now add the crushed cashew nuts and vanilla extract.
    • Start knead the dough. If needed add 1 or 2 tbsp of milk and knead gently. Add milk only if needed else you may skip. I added 1 tbsp of Milk.
    • The cookie dough is now ready. Cling wrap or transfer to a closed bowl and refrigerate for 30 mins.

    Bake the cookies

    • Line a baking tray with parchment paper. Divide the dough into equal sized portions and shape the cookies. This is to ensure equal sizes cookies. Equal sized cookies gets baked uniformly at the same time. We can also use cookie cutter and chape the cookies as needed. I am placing a cashew on top of the cookie too.
    • Preheat the oven for about 180 Deg / 356 F for 10 mins. Bake the cookies for about 13-15 mins in 180 deg C. Remove from the oven once the cookie turn golden brown in the bottom. This indicates the cookies are baked perfect. Let the cookies cool completely and the transfer to air tight containers.

    Notes

    Expert Tips
    • Baking time as it may vary from oven to oven , So check the oven maula or more detailed instructions.
    • I am using OTG for baking , you can also try the same in conventional oven. However this will not work in microwave only oven.
    • The cookies appear soft immediately when they are out of the oven. However they get crisp once they cool down.
    • Wait till the cookies cool down completely and then store them in an air tight container.
    • We can also replace Cashew with any other nuts or assorted nuts of choice.
    • We can also add badam and pistachios along with cashew to make the cookies richer. 
    • Prefect for the evening with a cup of Ginger tea .This will be a very good after school snack for kids.
    Serving Suggestions
    Cashew nut cookies goes well as a snack by itself. But it can be wholesome if you serve with some hot Tea or Milk.
    Storing Options
    Once the cookies cool down completely we can store them in any airtight container. Cookies stay fresh for up to 1 week. No need to refrigerate.

    Nutrition

    Serving: 1cookie | Calories: 84kcal | Carbohydrates: 6.9g | Protein: 1.1g | Fat: 5g | Saturated Fat: 2.7g | Cholesterol: 11mg | Sodium: 5mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 3.1g | Calcium: 13mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Note: This post is originally from 2016. I have updated with new Recipe card, Pictures.

    How to soak dry fruits for Christmas cake

    November 27, 2024 By Sharmila Kingsly Leave a Comment

    Chopped Dry Fruits and nuts soaked in Rum in a Glass Jar.

    Soaking dry fruits for Christmas cake in Rum or Wine ahead of time aid in the best ever Christmas fruits cake. We soak dry fruits and candied fruits in liquor for a boozy Christmas fruit cake.

    Chopped Dry Fruits and nuts soaked in Rum in a Glass Jar.

    It's December it's the season of Cakes and Bakes. My kitchen smells heavenly since the first day of December. Every alternate day I do some baking and this is like a tradition last six years.

    Of course definitely the star of the Season the Christmas Plum Cake is on cards. After I started baking , I always do my homemade plum cake to distribute to friends and family.

    This boozy Rich Plum Cake is so rich and decadent with lots of dry fruits and Nuts. Some prep work is definitely needed for the cake. In this post, I will be sharing the traditional way of soaking dry fruits in Rum.

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    Soaking dry fruits for Christmas cake

    There is no hard and fast rule on the ingredients added. We can add all our favorite dry fruits . Try adding as per your availability. Soaking dry fruits for Christmas cake is like a tradition I follow every year and I felt like documenting the same as it might help some new bakers.

    We usually soak only dry fruits in any liquor like Rum or Brandy. The dry fruits soak and plump up in the juice of Rum. This is the traditional Christmas fruit soaking.

    I always use Rum for soaking dry fruits. We can also use brandy or Wine . For a non alcoholic version Orange or Grape Juice can be used for soaking the dry fruits.

    Ingredients

    Chopped Cherries, Raisins , Tutti frutti, Candied Ginger, Walnuts, Almonds , Cashew along with Rum spread as a platter.

    Dry Fruits - Use good quality clean dry fruits for soaking. Usually more Raisins and Tutti frutti are used. I usually use raisins both black and golden , cherries, tutti fruiti. Depending on the availability of other dry fruits like candied orange , ginger i use them as well.

    Nuts - We can add more chopped nuts while making cake. For soaking i use equal portions of chopped Cashew, Almonds and Walnuts.

    Liquor - I use Old Monk Rum for soaking. You may use your favorite ones.

    When to Soak the dry Fruits for Christmas Cake

    The soaking time can be from 6 months to 1 day. Worst case you can also soak for 30 mins and microwave for 1 min. It helps the dry fruits to plump up and drink the juice.

    However, the main tip is to mix in the dry fruits once every two or three days when soaking for a longer period. You can soak in Rum, Brandy, or Wine. If you do not want to use liquor you can also soak the dry fruits in Orange juice or grape juice.

    Traditionally we soak the dry fruits in Rum for the Christmas fruits cake.

    Dry fruits and Nuts soaked in Rum for Christmas Fruits Cake.

    How to soak dry fruits for Christmas cake

    1) Chop the dry fruits into equally sized pieces. This helps in a homogenous ( even ) baking when adding the soaked dry fruits to the cake and prevent from crumbling. This is a very important step before soaking the fruits in liquor.

    Chop all the dry fruits in to equal sized pieces.

    2) Add the chopped dry fruits in to a glass jar that is used for soaking. Use only glass or ceramic jars for soaking. I am using Tutti frutti, golden raisins, black raisins ,cherries, candied ginger.

    Transfer the chopped dry fruits in to a glass jar.

    3) Next add evenly chopped nuts. I am using Cashew, Almonds and Walnuts.

    add chopped nuts in the glass jar.

    4) Shake the jar well such that the dry fruits and nuts are mixed evenly.

    Shake the glass jar , so that the chopped dry fruits and nuts gets mixed homogenously.

    5) Now add the Rum. Add until all the dry fruits are soaked and the Rum stays 1 inch above that.

    Add Rum to the glass jar until all the dry fruits and nuts are fully soaked.

    6) The dry fruits plump up after getting soaked in the liquor. Check after 2 days and if the rum has been soaked completely , top up the glass jar with more rum. Continue this process after every 2 days. Also make sure you give a mix to the soaked dry fruits and nuts once in every two days.

    Expert Tips

    • Always use only dry fruits for soaking in the liquor. Soaking nuts is optional, But we can include them as well
    • Dry fruits will absorb the liquor and get plumped up.
    • Always chop the dry fruits into equal-sized pieces and then soak.
    • While the dry fruits are soaking. Mix with a clean spoon after every two days .
    • You can soak up to 6 months or even more. More the merrier. But handle it clean and mix or shake the jar after every two days.
    • Store in a sterilized container and place it in a warm place.
    • If you see the liquor level has reduced after soaking you can add more.

    FAQ's

    What all dry fruits can be added to Christmas cake ?

    We can soak in all possible dry fruits for the Christmas fruit cake. We usually add Raisins, Black currants, Candied orange peel, Candied ginger, Tutti frutti, Cherries. Along with this, we can add any candied fruits or dry fruits.

    What is the best alcohol for soaking fruit cake ?

    Traditionally we use Rum for soaking fry fruits. However we can also use a mix of Rum and Brandy or even Wine. For a non alcoholic version Orange or Grape juice works well.
    In my opinion Rum is the best alcohol to soak fruit for Christmas cake

    How long to soak fruit in alcohol for fruit cake ?

    We can soak the dry fruits in liquor for 2-3 months. I have also soaked for 6 months it comes good. The more the merrier , you get an intense flavor in the cake. If you have less time you can try soaking for at least 2 weeks before you bake. Always store in a cool and dark place without any disturbance for best results.

    Why do we chop dry fruits for fruit cake ?

    Its always good to chop the dry fruits into equal sized pieces before soaking them in alcohol. This helps in even soaking and uniform baking. This also prevents the cake from crumbing as we slice. Bigger chunks of dry fruits like Cherries or any candied fruits in cake will make the cake crumble while we slice the cake.

    Christmas Fruit Cake Recipes

    • Eggless Christmas Fruit Cake
      Eggless Christmas Fruit Cake | Christmas Plum Cake
    • Christmas Fruit Cake
      Christmas Fruit cake ( Plum cake )
    • Eggless Microwave Christmas fruit cake
      Eggless Microwave Christmas fruit cake
    • Dates Cake
      Dates Cake | Dates Tutti Frutti Cake

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Chopped Dry Fruits and nuts soaked in Rum in a Glass Jar.
    Print Recipe Pin Recipe
    5 from 2 votes

    How to soak dry fruits for Christmas cake

    Soaking dryfruits for Christmas cake in Rum or Wine ahead of time aid in the best ever Christmas fruits cake. We soak in dry fruits.
    Prep Time15 minutes mins
    Cook Time0 minutes mins
    Resting Time1 day d
    Total Time1 day d 15 minutes mins
    Course: Dessert
    Cuisine: International
    Servings: 10 Cakes
    Calories: 324kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 3 cups Rum or as needed
    • 50 gms Candied Ginger
    • 50 gms Orange Peel
    • 200 gms Tutti Frutti
    • 100 gms Cherry
    • 200 gms Raisins Mix of both black and golden

    Nuts

    • ½ cup Cashew nuts
    • ½ cup Walnuts
    • ½ cup Almonds

    Instructions 

    • Chop the dry fruits into equally sized pieces. This helps in a homogenous ( even ) baking when adding the soaked dry fruits to the cake and prevent from crumbling. This is a very important step before soaking the fruits in liquor.
    • Add the chopped dry fruits in to a glass jar that is used for soaking. Use only glass or ceramic jars for soaking. I am using Tutti frutti, golden raisins, black raisins ,cherries, candied ginger.
    • Next add evenly chopped nuts. I am using Cashew, Almonds and Walnuts.
    • Shake the jar well such that the dry fruits and nuts are mixed evenly.
    • Now add the Rum. Add until all the dry fruits are soaked and the Rum stays 1 inch above that.
    • The dry fruits plump up after getting soaked in the liquor. Check after 2 days and if the rum has been soaked completely , top up the glass jar with more rum. Continue this process after every 2 days. Also make sure you give a mix to the soaked dry fruits and nuts once in every two days.

    Notes

    Expert Tips
    • Always use only dry fruits for soaking in the liquor. Soaking nuts is optional, But we can include them as well
    • Dry fruits will absorb the liquor and get plumped up.
    • Always chop the dry fruits into equal-sized pieces and then soak.
    • While the dry fruits are soaking. Mix with a clean spoon after every two days .
    • You can soak up to 6 months or even more. More the merrier. But handle it clean and mix or shake the jar after every two days.
    • Store in a sterilized container and place it in a warm place.
    • If you see the liquor level has reduced after soaking you can add more.

    Nutrition

    Calories: 324kcal | Carbohydrates: 16.9g | Protein: 0.5g | Fat: 0.1g | Sodium: 3mg | Potassium: 148mg | Fiber: 0.8g | Sugar: 12.7g | Calcium: 17mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Note: This post is originally from 2000. I have updated with new Recipe card, Pictures and details.

    Badam Milk With Kesar and Cardamom

    October 7, 2024 By Sharmila Kingsly Leave a Comment

    Glass of Chilled Badam Milk with toppings

    Badam Milk is a creamy drink prepared from Milk and Almonds. Milk is simmered and flavored with Almonds and Saffron, the flavored milk is then served hot or chilled as you prefer.

    Glass of Badam Milk Topped with Almonds , Saffron and Rose Petals.

    Badam milk/Almond milk is an easy way to incorporate healthy Almonds into our food. Especially for kids who don't like it. If on a busy day we had to skip our breakfast drinking Badam milk will be a healthy alternative. 

    Of all the nuts Almonds are packed with nutrients and beneficial components . They are rich in Protein, Fiber, Calcium, and Vitamin E. Almonds are good for your heart, helps in brain development, skincare too.

    [feast_advanced_jump_to]

    Why you ll Love This Recipe ?

    Easy to make: Badam milk is a very popular drink for all seasons. It is very common in all eateries and

    Kids friendly Drink : It's rich and creamier loaded with almonds. The flavor is very good and is loved by kids.

    About Badam Milk

    Badam Milk is a sweet rich badam, cardamom and saffron flavored milk. It is a very popular street food in India. You may serve it hot or cold. Goes well in both ways.

    Ingredients

    Milk: Use full fat milk for a creamier and richer badam milk.

    Sugar: Use sugar for sweetness. If not sugar use any other sweeteners as you prefer. but traditionally we use sugar for sweetening the milk.

    Saffron - Gives a rich and pale yellow tint to milk.

    Almonds - Use fresh almonds. We soak the almonds and remove the skin before using them in the drink.

    Cardamom - Adding cardamom is optional but it gives a nice flavor and taste to the drink.

    Check the Recipe card for the detailed recipe and measurements of the ingredients.

    Badam Milk Variations

    Ice Apple Badam Milk : Ice Apple is a seasonal summer fruit with cooling properties. Badam Milk with ice apple so cooling and perfect for the hot summer.

    Rose Badam Milk: We can add Rose flavor to badam milk. It is a yummy variation and will have a vibrant color.

    Nuts Badam Milk: We can also top the badam milk with more pistachios and cashews as you prefer. This gives a more filling badam milk.

    Malai Badam Milk: Malai is nothing but the milk cream. In many restaurants, these malai badam milk is very famous where they add milk cream to the drink for a rich and enhanced taste.

    Glass of Chilled Badam Milk with toppings

    How to make Badam Milk

    1. Wash and soak almonds in hot water for an hour and then peel the skin.

    2. In a blender add peeled Almonds , along with cardamom , saffron

    3. Pulse everything once coarsely.

    4. Add 3 tbsp Milk

    5. Blend once again to a coarse paste or smooth paste as you prefer.

    Grind Soaked and peeled almonds with Saffron and Cardamom to a paste with little milk.

    6. In a sauce pan add milk and let it come to a boil in a medium flame.

    Start boiling milk in a saucepan.

    7. Continue cooking the boiled milk in a low flame. To this add required sugar.

    Add required sugar.

    8. Add the prepared almond, saffron, and cardamom paste to boiled milk. Continue cooking on a low flame for another 5 minutes.

    Add the ground Almond , saffron and cardamom paste to boiled milk.

    9. Switch off and Badam Milk is ready. Serve hot or cold as you prefer. Top with more Saffron or Nuts and serve.

    Top the Almond Milk with saffron and serve.

    Serve Chilled or warm as you like. Tastes good either way.

    Almond Milk

    Expert Tips

    • Use full cream milk for a rich badam milk.
    • you can add a tsp of rose water if you like rose flavor.
    • You can also add a few sliced almond pieces to the badam milk. It gives a nice texture to the drink.

    Storage Options

    This Badam drink stays good in the fridge for 3 days. Store in a good fridge container. I do not recommend freezing.

    Serving Suggestions:

    Badam drink goes well for having any time of the day. It is also perfect to have after a heavy meal. My personal favorite is having a glass of chilled badam milk at 11 am or after a heavy chicken biryani meal.

    As we all know badam milk drink is very rich and perfect for any special occasions like weddings or any parties too.

    Recipe FAQ's

    Can I have badam milk drink daily?

    As we all know the drink is very rich and high in calories also it has sugars. Hence it's not advisable to consume daily. We can have it once in a while or on any occasion.

    Is badam milk suitable for everyone?

    Badam milk is suitable for everyone of all age types. However, a few things need to be considered. If you have nut allergies or if you are lactose intolerant it is to be avoided. Also, the drink is rich in calories and has sugar. Hence if you are diabetic this has to be avoided or consumed by using sugar-free alternatives.

    Can I use plant-based milk for badam milk?

    For a vegan version of badam milk, use any plant based milk. Oat milk, Almond milk or even Soy milk can be used in place of dairy milk.

    How long can I store badam milk?

    Homemade badam milk is always the best if consumed fresh. But it can be stored in the refrigerator for up to 2-3 days. I sometimes grind the paste and store it up to 3 days and prepare badam milk as needed.

    Related Drinks

    • Jigarthanda Recipe | Madurai Special Jigarthanda
      Madurai Special Jigarthanda
    • Badam Pisin Flavoured milk
      Badam Pisin Flavoured milk | Almond Gum Milk
    • Nungu Badam Milk
      Ice Apple Badam Milk | Nungu Badam Paal
    • Ice Apple Rose Milk | Nungu Rose Milk Recipe | Palm Fruit Rose Milk
      Ice Apple Rose Milk ( Nungu Rose Milk )

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Glass of Chilled Badam Milk with toppings
    Print Recipe Pin Recipe
    No ratings yet

    Badam Milk With Kesar and Cardamom

    Badam Milk is a creamy milk drink prepared from Milk and Almonds. Milk is simmered and flavoured with Almonds and Saffron
    Prep Time1 hour hr
    Cook Time10 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Drinks
    Cuisine: Indian
    Servings: 2
    Calories: 204kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Sauce pan
    • Sauce pan

    Ingredients

    • 15 Almonds / Badam
    • 2 cups Milk
    • 4 tsp Sugar
    • Saffron generous pinch
    • ¼ tsp Cardamon powder

    Instructions 

    • Wash and soak almonds in hot water for an hour and then peel the skin.
    • In a blender add peeled Almonds, along with cardamom, saffron
    • Pulse everything once coarsely.
    • Add 3 tbsp Milk
    • Blend once again to a coarse paste or smooth paste as you prefer.
    • In a saucepan add milk and let it come to a boil in a medium flame.
    • Continue cooking the boiled milk in a low flame. To this add the required sugar.
    • Add the prepared almond, saffron, and cardamom paste to boiled milk. Continue cooking on a low flame for another 5 minutes.
    • Switch off and Badam Milk is ready. Serve hot or cold as you prefer. Top with more Saffron or Nuts and serve.

    Notes

    •  Saffron can also be skipped if you don't prefer.
    • Replace sugar with jaggery for a healthier version.

    Nutrition

    Calories: 204kcal | Carbohydrates: 21.9g | Protein: 9.9g | Fat: 9.5g | Saturated Fat: 3.3g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 206mg | Fiber: 1.1g | Sugar: 19.4g | Calcium: 314mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

    Chicken Kebab with Capsicum and Onion

    July 28, 2024 By Sharmila Kingsly Leave a Comment

    Chicken Kebab in a platter with ketchup and Green Chutney.

    Chicken Kebab is a versatile chicken starter from the Middle Eastern and South Asian Cuisines. Chicken cubes are marinated in a blend of spices with yogurt and are skewered and cooked in grill. The cooked chicken kabab is juicy , tender and flavorful with a burst of flavors.

    Chicken Kebab in a platter with ketchup and Green Chutney.

    Chicken Kebab is a juicy chicken appetizer. Boneless cubes along with Onion and Bell peppers marinated overnight in a delicious marinade. The marinated chicken is threaded on skewers and cooked to perfection.

    Chicken Kebab is sure a crowd pleaser. It is a very popular food on any restaurant menu. The same recipe can be made using a barbecue, but today I am sharing the version in the air fryer as many may not be able to do barbecue in cities.

    Alternatively, chicken can be fried but kebab is way better than that as it uses less oil and we can enjoy the juicy chicken guilt free. Chicken Kebab can be served with Green Chutney, Tomato Sauce or Mayonnaise

    [feast_advanced_jump_to]

    Why You'll Love This Recipe ?

    • Perfect appetizer: This easy and delicious chicken kebab is a perfect starter or appetizer for any occasion. Be it a get-together, Potluck, or any festival our kebabs serve the purpose.
    • Easy One Bowl Recipe: The best part is we can prepare the marinade in a single bowl. We can then add the chicken, onion, and bell peppers to the marinade and that's it. Just skew in and then cooker.
    • Easy beginner-friendly: No complicated steps or ingredients are used in these kebabs. Anyone can easily cook these chicken kebabs.
    • Makes a whole meal: The kebabs can be made as a whole meal by pairing them with some bread or soup.

    Ingredients

    Ingredients used for preparing Chicken Kebab displayed.

    Chicken - Use juicy boneless chicken cubes. They give us the perfect restaurant style kebab. Additionally we also use Onions and Peppers ( Capsicum ) along with chicken.

    Yogurt - Yogurt is the base for marination. We add the spices to the yogurt and combine well to get the marinade. Make sure the yogurt is thick and not watery. You can add greek yogurt or hung curd too.

    Spice Powders - Using the basic Indian Spice blends. Check the recipe card for a detailed list and measurements for the spice powders.

    Lemon Juice - Adds a lovely punch and enhances the taste. Always use fresh lemon juice do not use any extracts.

    Ginger garlic paste - A mandatory ingredient for kebab marinade.

    Oil - We usually brush the kebab with oil as it gets cooked. Also we some in the marinade as well. This helps to keep the marinade intact with the chicken.

    Kebab Variations

    • Reshmi Kabab is another popular variation. Here we use cream (malai), cashew paste along with yogurt for the marinade. This is a richer version of chicken kebab.
    • Chicken Seekh Kabab is another popular kebab variety. Here ground meat is dolloped over skewers and cooked.
    • You can also stuff the chicken kebab in roti or tortilla along with pickled onion, tomato, and green chutney and serve as chicken kabab rolls. A yummy after-school snack.
    • Tangdi kabab is another famous restaurant style grilled chicken drumstick with some special spices It is usually served with green chutney.

    How to make Chicken Kebab

    Marinate the Chicken:

    In a bowl add Yogurt.

    In a mixing bowl add yogurt

    Next add the spice powders along with Salt. I am using Chili powder, Garam Masala and Turmeric powder.

    Next add the spice powders along with Salt.

    And then add Ginger garlic paste and Oil.

    And then add Ginger garlic paste and Oil.

     Combine everything without lumps and the marinade is ready.

    Combine everything without lumps and the marinade is ready.

      Finally squeeze in lemon juice and combine once again.

    Finally squeeze in lemon juice and combine once again.

    Prepare the Skewers:

    To the prepared marinade now add cubed or even sized bone less chicken pieces and cubed onions.

    To the prepared marinade add cubed or even sized bone less chicken pieces and cubed onions.

    Combine everything so the masala evenly coats over the chicken and onion.

    Combine everything so the masala evenly coats over the chicken and onion.

    Arrange the chicken and onions in skewer as alternate layer. Let it marinate for 2-4 hours in the fridge.

    Arrange the chicken and onions in skewer as alternate layer. Let it marinate for 2-4 hours in the fridge.

    Chicken Kebab Cooking Methods:

    We can cook the chicken kebab in air fryer , oven or grill. Today i have cooked them in air fryer.

    Air Fryer

    Preheat the air fryer at 200 C / 400 F for 5 mins. Now arrange the chicken kebab and sprinkle or brush with oil.

    arrange the chicken kebab and sprinkle or brush with oil.

    Air fry them at 180 C / 356 F for 28 mins. Make sure you flip them couple of times and brush oil. I stopped after every 8 mins brushed them with oil and flipped sides just to ensure even cooking on all sides.

    Air fry them at 180 C / 356 F for 28 mins

    Oven

    Preheat the oven to 200 Deg C for about 10 mins.

    Bake the Chicken at 200 Deg C for about 10 mins and then flip and grill for another 10 mins. Continue to grill till the chicken is perfectly cooked. It took 40 mins for the chicken to get cooked perfectly.

    Grill

    Arrange the chicken skewers in the grill. Prefer steel skewers if cooking in grill , wooden ones get burnt easily.

    Cook for about 10-12 minutes, turning occasionally to ensure even cooking. Cooking in grill has the beautiful char marks and smokey flavor and it is the traditional method.

    Chicken Kebab Platter with green chutney and Ketchup.

    Expert Tips

    • You can also stuff the chicken kebeb in roti or tortilla along with pickled onion, tomato, and green chutney and serve as chicken kabab rolls. A yummy after-school snack.
    • If using bamboo skewers soak them in water for at least 10 mins and then use. Else the skewers might blacken or even catch fire at times. as you bake.
    • The baking time is different from oven to oven. So keep checking after 25- 30 mins. also make sure you flip and cook for even cooking.
    • You can also cook the kebab in the air fryer or even stovetop.
    • If cooking in the air fryer. Preheat the air fryer and cook at 200 Deg C for 15 min. flip halfway and cook.

    Serving Suggestions

    It is a perfect party or potluck appetizer. Goes well as a starter along with some kebab green chutney, ketchup, or mayonnaise. Drizzle in some lemon juice and serve the chicken.

    Recipe FAQs

    What is the difference between kebab and kabab ?

    They are pretty much the same. Just that in different location we use different names. Kebab is the most common name used in the western countries. However in the Middle Eastern and Asian countries we call it as Chicken Kabab.

    How long can you store leftover kebabs?

    Keeps well for 3 days in the fridge. Store in airtight containers or in zip locks.

    Can I eat kebab on diet?

    These are an ideal food for weight watchers or while on a diet. They are rich in protein and less in carbs.

    How to serve Chicken Kebab ?

    Goes well by itself as an appetizer. We can also serve as a whole meal by pairing them with some bread like Naan or Pita Bread.

    Related Chicken Appetizers

    • Tangdi Kabab
      Tangdi Kabab | Stovetop Tangdi Kabab
    • Chicken Tikka
      Chicken Tikka Recipe - Stove Top / Air Fryer
    • Pichupota Kozhi Masala
      Pichupota Kozhi Masala
    • Air Fryer Chicken Fajitas
      Air Fryer Chicken Fajitas

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Chicken Kebab in a platter with ketchup and Green Chutney.
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    5 from 2 votes

    Chicken Kabab

    Chicken Kabab is a delicious chicken started where the chicken is marinated in spices and grill cooked to perfection.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Marination Time8 hours hrs
    Total Time8 hours hrs 45 minutes mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 4
    Calories: 160kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • ½ kg Boneless Chicken
    • 2 Onion
    • 3 tbsp Yogurt
    • 2 tbsp Olive oil
    • 1 tbsp Lemon juice
    • 1 tsp Garam Masala
    • 1 tbsp Ginger garlic paste
    • 1 tsp Red Chilli powder
    • ½ tsp Kashmiri Red Chili powder
    • Salt as needed

    Instructions 

    Marinate the Chicken:

    • In a bowl add Yogurt.
    • Next add the spice powders along with Salt. I am using Chili powder, Garam Masala and Turmeric powder.
    • And then add Ginger garlic paste and Oil.
    • Combine everything without lumps and the marinade is ready.
    • Finally squeeze in lemon juice and combine once again.

    Prepare the Skewers:

    • To the prepared marinade now add cubed or even sized bone less chicken pieces and cubed onions.
    • Combine everything so the masala evenly coats over the chicken and onion.
    • Arrange the chicken and onions in skewer as alternate layer. Let it marinate for 2-4 hours in the fridge.

    Cooking Methods:

    • We can cook the chicken kebab in air fryer , oven or grill. Today i have cooked them in air fryer.

    Air Fryer

    • Preheat the air fryer at 200 C / 400 F for 5 mins. Now arrange the chicken kebab and sprinkle or brush with oil.
    • Air fry them at 180 C / 356 F for 28 mins. Make sure you flip them couple of times and brush oil. I stopped after every 8 mins brushed them with oil and flipped sides just to ensure even cooking on all sides.

    Oven

    • Preheat the oven to 200 Deg C for about 10 mins.
    • Bake the Chicken at 200 Deg C for about 10 mins and then flip and grill for another 10 mins. Continue to grill till the chicken is perfectly cooked. It took 40 mins for the chicken to get cooked perfectly.

    Grill

    • Arrange the chicken skewers in the grill. Prefer steel skewers if cooking in grill , wooden ones get burnt easily.
    • Cook for about 10-12 minutes, turning occasionally to ensure even cooking. Cooking in grill has the beautiful char marks and smokey flavor and it is the traditional method.

    Notes

    • Insert the skewers in hot water before using in the oven so that it may not get dark soon.
    • The longer we marinate the juicer the chicken will be so don’t skip to marinate overnight.
    • If we couldn’t marinate the chicken overnight at least marinate chicken in refrigerator 2 hours before cooking.
    • This is a very healthy way of cooking chicken as we use very less oil for the entire process.
    • After every 10 mins when we are flipping and grilling the chicken brush with oil for a nice taste.
    • Serve as a starter with Green Chutney and Tomato Sauce.

    Nutrition

    Calories: 160kcal | Carbohydrates: 3g | Protein: 22.4g | Fat: 6.2g | Saturated Fat: 1.3g | Cholesterol: 34mg | Sodium: 121mg | Potassium: 338mg | Fiber: 1.3g | Sugar: 1.4g | Calcium: 50mg | Iron: 4mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Note: This post is originally from 2016. I have updated with new Recipe card, Pictures.

    Crispy Chicken Poppers with Potato

    July 1, 2024 By Sharmila Kingsly Leave a Comment

    A Platter of Crispy Chicken Poppers with Ketchup and Mint Mayonnaise.

    Crispy Chicken Poppers are bite-sized, flavorful snack bombs, that are perfect as appetizers, snacks, or party treats. These delicious morsels are seasoned, breaded, and fried to golden perfection, ensuring a crunchy exterior and juicy interior. All it takes is just 30 mins.

    Closeup Shot of Crispy Chicken Poppers with Ketchup and Mint Mayonnaise

    Chicken poppers are a versatile a popular snack prepared with chicken and few other flavors. Its crispy and goes well with any sipping sauce or ketchup. Its one of the most loved and kids favorite snack.

    [feast_advanced_jump_to]

    What is Chicken poppers ?

    Chicken Poppers are mini bite sized chicken snack. Traditionally it is prepared with boneless chicken breast pieces. The chicken is flavored with spices and they dipped in egg mixture and breaded.

    The breaded chicken is then deep fried to perfection gives a perfect snack. It is always a hot when made for any potluck or parties for kids or anyone.

    Poppers goes well with just tomato ketchup or mayonnaise we can also serve with any dipping sauce. The best part about them is they are prep friendly and made ahead of time. I have explained them below.

    Ingredients

    Chicken: Typically, chicken breast or thigh meat cut into bite-sized pieces.

    Potato: Use cooked and mashed potato for the filling. We can use any variety of potato.

    ginger garlic paste - Adds a lovely taste to the poppers and helps in digestion.

    Onion , Cilantro - Finely chopped onions and cilatro adds a nice taste and texture to poppers.

    Seasonings: Common choices include garam masala, chili flakes. I am preparing more of an Indian style hence the Indian spices. Feel free to switch and experiment as you prefer.

    Coating: A mixture of bread crumbs or Panko for extra crunch. We can also do double coating for extra texture.

    Eggs: Beaten and used to help the breading adhere to the chicken.

    Oil: For deep-frying, such as vegetable oil or canola oil.

    Variations :

    A Platter of Crispy Chicken Poppers with Ketchup and Mint Mayonnaise

    How to make Chicken Poppers

    Cook Chicken:

    In a pressure cooker add chicken breast pieces. Along with little salt and turmeric powder add water.

    cook cleaned chicken with salt and turmeric

    Cook for 4 whistles and switch off. Allow the pressure to release on its own.

    Prep Chicken for poppers:

    Add cooked chicken to a blender and grind them coarsely.

    add boneless chicken pieces to a blender

    Add the coarsely ground chicken to a mixing bowl. To this add cooked and mashed potato.

    pulse the chicken pieces

    Next add chopped onions, ginger garlic paste, red chili flakes and coriander leaves.

    add onion, cilantro and chilli flakes

    Also add turmeric powder, garam masala and required salt.

    add the spice powders

    Shape the chicken poppers.

    Combine everything for even mixing.

    combine everything now the base for chicken poppers is ready

    Pinch  equal portions and shape them into small equal sized balls and put it in the fridge for 30 mins.

    shape the chicken poppers like small balls

    Breading

    Break open egg and beat well until fluffy. Spread the bread crumbs into another bowl.

    dip the chicken poppers to egg mixture

    Now dip the chicken poppers into egg and then roll the balls in the bread crumbs.

    Coat the chicken poppers in bread crumbs

    Fry Chicken Poppers

     Heat a pan with oil for deep frying. Once its hot add the balls and deep fry the balls in a medium flame.

    deep fry the chicken poppers in hot oil

    Fry until its crisp and golden brown. Remove from the oil once its cooked and drain in paper towel to absorb excess oil. Serve hot

    Expert Tips

    Uniform Size: Shape the poppers in to same sized balls this ensures all are cooked at same time and temperature.

    Double Coating: For extra crunch, repeat the breading process.

    Seasoning: We can also experiment with different herbs and spices for extra flavors. Feel free to experiment in both the marinade as well as breading for unique flavors.

    Baked Chicken Poppers: For a healthier option, bake the breaded chicken poppers in the oven at 400°F (200°C) until crispy. Brush or spray oil as needed.

    Air fried Chicken Poppers : If you do not like deep frying you can also try air fried chicken poppers. Follow the shape process until breading and then preheat the air fryer at 400°F (200°C) for 5 mins. Spray or brush oil over the chicken poppers. Now air fry them at 356°F (180°C) for 16 mins. After 8 mins make sure you shake the basket once and spray extra oil.

    FAQ's

    Can I make chicken poppers ahead of time?

    Yes, we can definitely prepare chicken poppers ahead of time. After breading the chicken, I usually store them in the fridge. This helps in making the poppers firm. We can keep them in fridge for 2 days. Alternatively, we can freeze the breaded chicken poppers for up to a month. Fry or bake them directly from frozen as you prefer.

    Can I bake the chicken poppers instead of frying?

    Yes, for a healthier option, you can either bake or air fry the breaded chicken poppers.
    Baking : Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.
    Air Fry : preheat the air fryer at 400°F (200°C) for 5 mins. Spray or brush oil over the chicken poppers. Now air fry them at 356°F (180°C) for 16 mins. After 8 mins make sure you shake the basket once and spray extra oil.

    What kind of chicken should I use for chicken poppers?

    Chicken breast or thigh meat works best for chicken poppers. Chicken breast is leaner, while thigh meat tends to be juicier. Any boneless chicken pieces works well for poppers.

    How do I ensure my chicken poppers are extra crispy?

    To achieve extra crispiness, you can double-coat the chicken pieces. Dip chicken in egg mixture and coat them in bread crumbs. We can repeat this process once again for extra crispiness. Frying at the right temperature (around 350°F or 175°C) also ensures a crispy exterior and juicy inside.

    Serving Suggestions

    Dipping Sauces: Serve with a variety of dipping sauces such as ketchup, Green Chutney, Mayonnaise, BBQ sauce, ranch dressing.

    Serve as Sides: Pair with fries, coleslaw, lettuce or a fresh salad for a more filling meal.

    Garnishing: Garnish with fresh herbs like parsley or cilantro for added colors and flavor. Add more chili flakes for a spicy poppers.

    Storing Options

    I prefer serving the chicken poppers hot for a crispy texture. As it cools down it looses its crispness and flavor.

    If you are not serving immediately, We can reheat in microwave or air fry them for 2 mins before serving.

    Do not recommend storing in the fridge. However we can store the shaped un cooked chicken poppers in fridge for 2 days or freeze them for a month.

    Close View of Crispy Chicken Poppers.

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    A Platter of Crispy Chicken Poppers with Ketchup and Mint Mayonnaise.
    Print Recipe Pin Recipe
    No ratings yet

    Chicken Poppers

    Crispy Chicken Poppers are bite-sized, snack bombs, that are perfect as appetizers. They are seasoned, and fried to golden perfection
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Appetizer
    Cuisine: International
    Servings: 25 poppers
    Calories: 90kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 250 gm Chicken boneless
    • 2 Potato
    • 1 Onion
    • 2 tbsp Coriander leaves
    • 1 sprig Curry Leaves
    • 1 tbsp Chili flakes
    • 1 tbsp Ginger garlic paste
    • 1 tsp Garam Masala
    • ¼ tsp Turmeric powder
    • Salt as needed
    • 1 Egg
    • ½ cup Panko Breadcrumbs
    • Oil for deep frying

    Instructions 

    Cook Chicken:

    • In a pressure cooker add chicken breast pieces. Along with little salt and turmeric powder add water.
    • Cook for 4 whistles and switch off. Allow the pressure to release on its own.

    Prep Chicken for poppers:

    • Add cooked chicken to a blender and grind them coarsely.
    • Add the coarsely ground chicken to a mixing bowl. To this add cooked and mashed potato.
    • Next add chopped onions, ginger garlic paste, red chilli flakes and coriander leaves.
    • Also add turmeric powder, garam masala and required salt.

    Shape the chicken poppers.

    • Combine everything for even mixing. Pinch  equal portions and shape them into small equal sized balls and put it in the fridge for 30 mins.

    Breading

    • Break open egg and beat well until fluffy. Spread the bread crumbs into another bowl.
    • Now dip the chicken poppers into egg and then roll the balls in the bread crumbs.

    Fry Chicken Poppers

    • Heat a pan with oil for deep frying. Once its hot add the balls and deep fry the balls in a medium flame .
    • Fry until its crisp and golden brown. Remove from the oil once its cooked and drain in paper towel to absorb excess oil. Serve hot

    Notes

    Expert Tips 
    Uniform Size: Shape the poppers in to same sized balls this ensures all are cooked at same time and temperature.
    Double Coating: For extra crunch, repeat the breading process.
    Seasoning: We can also experiment with different herbs and spices for extra flavors. Feel free to experiment in both the marinade as well as breading for unique flavors.
    Baked Chicken Poppers: For a healthier option, bake the breaded chicken poppers in the oven at 400°F (200°C) until crispy. Brush or spray oil as needed.
    Air fried Chicken Poppers : If you do not like deep frying you can also try air fried chicken poppers. Follow the shape process until breading and then preheat the air fryer at 400°F (200°C) for 5 mins. Spray or brush oil over the chicken poppers. Now air fry them at 356°F (180°C) for 16 mins. After 8 mins make sure you shake the basket once and spray extra oil.
    Serving Suggestions
    Dipping Sauces: Serve with a variety of dipping sauces such as ketchup, Green Chutney, Mayonnaise, BBQ sauce, ranch dressing.
    Serve as Sides: Pair with fries, coleslaw, lettuce or a fresh salad for a more filling meal.
    Garnishing: Garnish with fresh herbs like parsley or cilantro for added colors and flavor. Add more chili flakes for a spicy poppers.
    Storing Options
    I prefer serving the chicken poppers hot for a crispy texture. As it cools down it looses its crispness and flavor.
    If you are not serving immediately, We can reheat in microwave or air fry them for 2 mins before serving.
    Do not recommend storing in the fridge. However we can store the shaped un cooked chicken poppers in fridge for 2 days or freeze them for a month.

    Nutrition

    Calories: 90kcal | Carbohydrates: 7.2g | Protein: 3.9g | Fat: 5.5g | Saturated Fat: 0.9g | Cholesterol: 2mg | Sodium: 38mg | Potassium: 272mg | Fiber: 1.6g | Sugar: 1.9g | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Note: This post is originally from 2019. I have updated with new Recipe card, Pictures and video now.

    Indian Style Green Chicken curry with Coconut

    June 16, 2024 By Sharmila Kingsly Leave a Comment

    Indian Style Green Chicken Curry with coconut and fresh herbs is an aromatic and vibrant curry with a green hue. It has a luscious green paste made from fresh herbs , coconut and cashew providing a unique and delightful taste. All you need is just 40 mins to prepare this curry.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

    Green Chicken Curry

    Indian Style Green Chicken Curry is not only visually appealing but also packed with refreshing and robust flavors, making it a favorite among curry lovers.

    [feast_advanced_jump_to]

    Herbal chicken benefits

    Both Mint and Cilantro are antioxidant-rich herbs. they have so many health benefits. They lower the blood sugar level also good for skin and digestion.

    Mint has a cooling effect on the body, it heals stomach upset, reduces stress, and many more. Coriander leaves on the other side lower bad cholesterol and increase good cholesterol.

    Usually, mint and Cilantro are less popular among kids. We tend to pick them up and set them aside while eating. I blended everything to make a fine paste and then cooked it with chicken. It has combined very well with the chicken and the color is also so appealing.

    The interesting part is that everyone is unsure about the mint and coriander part and hence you can feed the family some healthy food.

    Ingredients

    Chicken - Use medium sized chicken pieces. Always make sure you wash chicken really well without any blood stains.

    Onions - They caramelize and give a nice flavor to chicken curry

    Tomato - Almost all the Indian style chicken curry has tomato and onions as the base. It gives a tang to the curry.

    Ginger garlic paste - Adds a nice flavor to the curry. It is a not to miss ingredient.

    Spice Powders - Using the basic Indian masala powders for the chicken curry. In goes coriander powder, Chili powder, Garam Masala, Turmeric powder.

    Green paste - This is the life to the curry . We prepare a green paste with Mint , cilantro , Green Chili , Coconut and cashew. It makes the curry rich and delicious.

    Oil - Oil for sauteing the curry . We can use any cooking oil. I prefer ground nut oil or coconut oil.

    Whole spices - They add a strong aroma as we saute the curry.

    Green Chicken Curry with Coconut kept in a white bowl

    Dietary Specifications

    This is a gluten free low carb chicken curry. It pairs very well with Indian breakfast or rice too.

    I have a homegrown Mint and hence I always use fresh and organic Mint for cooking these days. If you follow me on Instagram, you would have seen my mint plant very often.

    FAQ's

    What is Hariyali Chicken ?

    Hariyali means greenery in Hindi. Hariyali is a green chicken curry prepared with a special green paste. The green paste has Mint , Coriander , Green Chili with garam masala. Occasionally spinach is also added to prepare the green paste. The green chicken curry is made as a creamy and aromatic dish and is often enjoyed with rice or naan.

    Is Green Chicken Curry same as Hariyali Chicken ?

    Hariyali Chicken Curry is prepared with a fresh green paste prepared with coriander leaves, mint , Spinach and other spices. Our green curry here has a green paste prepared with cilantro, Mint, Cashew and Coconut. The green paste ingredients are slightly different but the curry preparation method is more or less the same.

    How to make Green Chicken curry with Coconut

    Prepare Green Paste:

    In blender add Mint leaves, Coriander leaves, Green Chili, coconut along with cashew nuts.

    Prepare green paste by grinding Mint , Coriander , coconut, green chilli and cashew

    Blend it to a fine paste by adding water.

    Add little water and grind the green paste

    Prepare Chicken Curry base

    In a Pressure Cooker add Oil. Once its hot add the whole spices. Let it splutter

    Saute whole spices in oil

    Next add sliced onions and cook till they are glossy.

    Add onions and saute until glossy

    Next add ginger garlic paste, saute for a min or until the raw smell leaves.

    Add ginger garlic paste and cook

    Add tomatoes let it cook till its completely mashed.

    add tomatoes and cook untill its mashed well

    Next add the spice powders combine well and cook for a minute.

    add the spiced powders required for chicken curry

    Now add the cleaned chicken pieces to the gravy and mix well.

    add cleaned chicken pieces

    And then add ground green paste and mix well.

    add green paste to chicken curry

    Pressure Cook the chicken curry

    Add the required water and few curry leaves. Combine well and close there pressure cooker. cook the gravy in a high flame for 4 whistles.

    add required water and curry leaves

    Wait till the pressure is completely released and then open the cooker. Finally garnish with coriander leaves and the curry is ready.

    pressure cook chicken curry and its ready

    Serve the gravy with Roti, Idli, Dosa or, Rice.

    Herbal Chicken Curry

    Tips & Variations

    Fresh Ingredients: Use fresh herbs like cilantro, mint for the best flavor and vibrant green color.

    Blending: Blend the green paste ingredients to a fine paste. A smooth paste ensures the you get the right texture for the curry.

    Spice Balance: Adjust the amount of green chilies according to your spice preference. For less heat, remove the seeds from the chilies.

    Consistency: Control the consistency of the curry by adding water as you need. Instead of water we can also add coconut milk for a rich version. For a thicker curry, reduce the cooking liquid accordingly.

    Accompaniments: Pair the curry with steamed basmati rice or warm naan (roti) to soak up the delicious sauce.

    Garnish: Serve hot with a garnish of fresh cilantro and a splash of lemon juice for added freshness.

    Serving Suggestions

    This Indian Style Chicken Green curry goes well with any Indian Breakfast.

    You may serve with with Idli or Dosa. Hot hot idlis dunked in chicken curry is always a bliss.

    We can also serve them with idiyappam or appam too.

    Of course not to miss chicken curry with Naan is a delight.

    Other choice's are with Ghee Rice or Plain Rice too.

    Storing Options

    Green chicken curry stays good for up to 3 days when stored in the fridge. Always store in a clean fridge box for a longer shelf life. While using we can reheat them in microwave or stove top and serve hot.

    Similar Recipes

    • Chicken Gravy Without Coconut
      Chicken Gravy Without Coconut | Simple Chicken Curry
    • Easy Chicken Curry
      Easy Chicken Curry Recipe | Basic Chicken Curry
    • Chicken Stew
      Kerala Chicken Stew
    • Instant Pot Chicken Curry
      Instant Pot Chicken Curry

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

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    5 from 1 vote

    Indian Style Green Chicken curry with Coconut

    Indian Style Green Chicken Curry with coconut and fresh herbs is an aromatic and vibrant curry with a green hue. It has a luscious green paste made from fresh herbs and spices, providing a unique and delightful taste. All you need is just 40 mins to prepare this curry.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Calories: 191kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Pressure Cooker
    • Pressure Cooker

    Ingredients

    • ½ kg Chicken
    • 2 tbsp Oil
    • 1 tsp Fennel Seeds
    • 1 inch Cinnamon Stick
    • 1 Star Anise
    • 2 Onion
    • 2 tbsp Ginger Garlic paste
    • 2 Tomato
    • ¼ tsp Turmeric powder
    • 1 tbsp Chilli powder
    • 2 tbsp Coriander powder
    • 1 tsp Garam Masala
    • Salt as needed

    To Grind:

    • ¼ cup Mint
    • ¼ cup Coriander leaves
    • 2 Green Chilli
    • ½ cup Coconut
    • 10 Cashew

    Instructions 

    Prepare Green Paste:

    • In blender add Mint leaves, Coriander leaves, Green Chili, coconut along with cashew nuts.
    • Blend it to a fine paste by adding water.

    Prepare Chicken Curry base

    • In a Pressure Cooker add Oil. Once its hot add the whole spices. Let it splutter
    • Next add sliced onions and cook till they are glossy.
    • Next add ginger garlic paste, saute for a min or until the raw smell leaves.
    • Add tomatoes let it cook till its completely mashed.
    • Next add the spice powders combine well and cook for a minute.
    • Now add in the cleaned chicken pieces to the gravy and mix well.
    • And then add ground green paste and mix well.

    Pressure Cook the chicken curry

    • Add the required water and few curry leaves. Combine well and close there pressure cooker. cook the gravy in a high flame for 4 whistles.
    • Wait till the pressure is completely released and then open the cooker. Finally garnish with coriander leaves and the curry is ready.

    Notes

    Tips & Variations

    Fresh Ingredients: Use fresh herbs like cilantro, mint for the best flavor and vibrant green color.
    Blending: Blend the green paste ingredients to a fine paste. A smooth paste ensures the you get the right texture for the curry.
    Spice Balance: Adjust the amount of green chilies according to your spice preference. For less heat, remove the seeds from the chilies.
    Consistency: Control the consistency of the curry by adding water as you need. Instead of water we can also add coconut milk for a rich version. For a thicker curry, reduce the cooking liquid accordingly.
    Accompaniments: Pair the curry with steamed basmati rice or warm naan (roti) to soak up the delicious sauce.
    Garnish: Serve hot with a garnish of fresh cilantro and a splash of lemon juice for added freshness.

    Serving Suggestions

    This Indian Style Chicken Green curry goes well with any Indian Breakfast.
    You may serve with with Idli or Dosa. Hot hot idlis dunked in chicken curry is always a bliss.
    We can also serve them with idiyappam or appam too.
    Of course not to miss chicken curry with Naan is a delight.
    Other choice's are with Ghee Rice or Plain Rice too.

    Storing Options

    Green chicken curry stays good for up to 3 days when stored in the fridge. Always store in a clean fridge box for a longer shelf life. While using we can reheat them in microwave or stove top and serve hot.

    Nutrition

    Calories: 191kcal | Carbohydrates: 19g | Protein: 7.9g | Fat: 11.6g | Saturated Fat: 2.5g | Cholesterol: 6mg | Sodium: 52mg | Potassium: 590mg | Fiber: 5.9g | Sugar: 3g | Calcium: 150mg | Iron: 11mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Ice Apple Tender Coconut Juice

    May 19, 2024 By Sharmila Kingsly Leave a Comment

    Elaneer Nungu Juice | Ice Apple Tender Coconut Juice

    Delicious summer drink prepared with Ice Apple and Tender coconut . Both Tender Coconut and Ice Apple are summer delights and helps in keeping the body cool and hydrated. Ice apple is a seasonal fruit and available in plenty during the summer. Making the best use out if it.

    iceapple tender coconut juice

    Tender Coconut and Ice Apple are summer delights and helps in keeping the body cool and hydrated. Serve the juice chilled for best results.

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    Tender Coconut Juice

    Tender coconut juice is prepared with the fresh tender coconut and ice apple available during the summer season. It is important to keep the body clean , fresh and hydrated during the summer.

    It would be difficult to consume water all the time. Instead we can also try fresh and healthy summer drinks like this.

    Tender coconut has electrolytes in abundance which is much needed for the summer. So its good to take this daily too. Same goes for ice apple too. Both tender coconut and ice apple can prevent from heat stroke during summer.

    Why you will love the recipe


    • Helps in keeping the body cool and hydrated.
    • Made with fresh seasonal fruits
    • No added sugar or artificial preservatives.
    • Its vegan and keto friendly.
    • Gets ready in just 10 mins.

      Ingredients

      Tender coconut - Use fresh tender coconut. WE can use both the water and flesh.

      Ice apple - Ice apple is a fruit of palm tree. It is seasonal and mostly available during the Apr- August month in India.

      Ice Apple Tender Coconut Juice

      How to make Ice Apple Tender Coconut Juice

      In a blender add Tender coconut water and pulp. Blend well to form a fine puree.

      Elaneer Nungu Juice - Step 1

      Transfer that to the serving cup .Peel the Skin of the Ice apple and chop them into small pieces. Add the chopped ice apple pieces to the tender coconut juice.  Refrigerate it for an hour and then serve

      Elaneer Nungu Juice - Step 2

      Yummy and cool summer drink in just 10 mins.

      Elaneer Nungu Juice

      Top Tips

      Tender coconut juice serves as an ideal refreshment for any gathering, making it a perfect choice for potlucks or lively parties. Its natural sweetness and hydrating properties provide a delightful escape from the heat, especially during the summer months.

      Additionally, we can enhance the nutritional value and visual appeal of the juice by topping it with basil seeds. Known for their cooling effects, basil seeds not only improve the drink's texture but also offer health benefits, such as high fiber content and digestive aid.

      To make the serving unique and festive, consider presenting the juice in shot glasses. This not only makes it easy for guests to enjoy the drink as they mingle but also adds a touch of elegance to the event’s presentation. This simple yet sophisticated approach ensures that your guests will be refreshed and impressed.

      Serving Suggestions

      We an consume the juice any time of the day. My recommendation would be for breakfast along with fruits or crepes or as a 11 am drink (mid morning drink).

      ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

      📖 Recipe

      Elaneer Nungu Juice | Ice Apple Tender Coconut Juice
      Print Recipe Pin Recipe
      5 from 1 vote

      Ice Apple Tender Coconut Juice

      Delicious summer drink prepared with Ice Apple and Tender coconut . Both Tender Coconut and Ice Apple are summer delights and helps in keeping the body cool and hydrated.
      Prep Time10 minutes mins
      Cook Time0 minutes mins
      Total Time10 minutes mins
      Course: Drinks
      Cuisine: Indian
      Servings: 2
      Calories: 80kcal
      Author: Sharmila Kingsly
      Prevent your screen from going dark

      Standard 1 cup measures 240 ml

      Ingredients

      • 1 ½ cup Tender coconut Water
      • 3 Ice apple
      • ¼ cup Tender coconut pulp
      • 1 tsp Sugar Optional

      Instructions 

      • In a blender add in the Tender coconut water and pulp. Blend well to form a fine puree.
      • Transfer that to the serving cup .Peel the Skin of the Ice apple and chop them into small pieces. Add the chopped ice apple pieces to the tender coconut juice.  Refrigerate it for an hour and then serve

      Notes

      • Taste best when served chilled.
      •  Sugar or sweeteners are optional as the sweetness from the tender coconut and the pulp is just enough. However you can add if you prefer.

      Nutrition

      Serving: 1cup | Calories: 80kcal | Carbohydrates: 12.6g | Protein: 2.2g | Fat: 2.8g | Saturated Fat: 2.5g | Sodium: 254mg | Potassium: 661mg | Fiber: 3.4g | Sugar: 8.9g | Calcium: 61mg | Iron: 1mg
      Tried this recipe?Mention @happietrio or tag #happietrio
      Subscribe to my Channelclick for more videos

      Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

      Note: This post is originally from 2018. I have updated with new Recipe card, Pictures and video now.

      Tender Coconut Watermelon Juice

      May 18, 2024 By Sharmila Kingsly Leave a Comment

      Tender Coconut Watermelon Juice Recipe | Tender Coconut Watermelon Cooler

      Tender Coconut Watermelon Juice is a perfect summer drink . Both tender coconut and Watermelon has the natural sweetness and hence no added sugar is required. This is hydrating and yummy summer drink. All it takes is just 10 mins to make from scratch.

      Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

      Tender Coconut Watermelon Juice

      Summer is all about hydration. We love to keep the body hydrated as much as possible. The most import check here is to skip the extra sugars and keep it natural. Watermelon and tender coconut are perfect and strikes all the above criteria.

      [feast_advanced_jump_to]

      Tender Coconut Watermelon Cooler

      In summer we often take food that cools down our body. I prefer tender coconut, Watermelon, buttermilk , basil seeds. All of them have so much cooling properties. So here is a drink which we prepare from tender coconut and just watermelon. It has the perfect cooling properties and the required electrolytes.

      Tender coconut is a powder drink which perfectly keeps one hydrated all day long. Also it cools down the body from inside and reduces heat.

      Watermelon is low in calories. It has around 70 % water and one most recommended fruit during summers.

      Why you will love this Recipe


      • Gets ready in just 10 mins.
      • Perfect for hot summer.
      • Can make in bulk and store for a week.
      • Prepared with fresh fruits.
      • It is naturally sugar , no added sugar.

      Ingredients

      Watermelon - Use fresh ripe and juicy watermelon they are perfect for the drink. Its ok even if we add them with seeds. We can strain and serve.

      Tender coconut - pulpy tender coconut along with water is preferred. We can use both the pulp and water.

      Tender Coconut Watermelon Juice

      How to make Tender Coconut Watermelon Juice

      In a blender add Watermelon cubes and sugar if needed( However i prefer not adding sugar )

      Next add tender coconut water along with the tender coconut flesh if you prefer.

      Additionally add ice cubes if you prefer and blend well.

       Filter to remove the seeds and then serve chilled.

      Top with come tender coconut chunks and ice cubes and serve. It is that easy.

       Tender Coconut Watermelon Cooler

      Top Tips

      • No sugar is required , however is till added in the ingredients list and mentioned it as optional.
      • We can also top the drink with more tender coconut flesh.
      • We can also freeze the drink in ice cube trays and use as and when needed or to top other cocktails.

        Serving Suggestions

        I prefer having them mid morning around 11. Keeps us full and hydrated. We can have them as a drink any time of the day as well.

        Or we can also serve them for breakfast along with fresh fruits or muffins.

        ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

        📖 Recipe

        Tender Coconut Watermelon Juice Recipe | Tender Coconut Watermelon Cooler
        Print Recipe Pin Recipe
        5 from 1 vote

        Tender Coconut Watermelon Juice

        Tender Coconut Watermelon Juice is a perfect summer drink for the hot days
        Prep Time10 minutes mins
        Cook Time0 minutes mins
        Total Time10 minutes mins
        Course: Drinks
        Cuisine: Indian
        Servings: 2
        Calories: 58kcal
        Author: Sharmila Kingsly
        Prevent your screen from going dark

        Standard 1 cup measures 240 ml

        Ingredients

        • 2 cups Water melon cubes
        • 1 cup Tender Coconut
        • 1 tbsp Tender coconut flesh
        • 1 tbsp Sugar optional

        Instructions 

        • In a blender add Watermelon cubes and sugar if needed( However i prefer not adding sugar )
        • Next add tender coconut water along with the tender coconut flesh if you prefer.
        • Additionally add ice cubes if you prefer and blend well.
        • Filter to remove the seeds and then serve chilled.

        Notes

        • Serve chilled or topped with ice cubes.
        •  You can skip adding sugar as the sweetness from the tender coconut and water melon will be really sufficient.

        Nutrition

        Serving: 1cup | Calories: 58kcal | Carbohydrates: 13.6g | Protein: 1.6g | Fat: 0.3g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 23mg | Potassium: 314mg | Fiber: 2.8g | Sugar: 9.3g | Calcium: 231mg | Iron: 10mg
        Tried this recipe?Mention @happietrio or tag #happietrio
        Subscribe to my Channelclick for more videos

        Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

        Note: This post is originally from 2018. I have updated with new Recipe card, Pictures and video now.

        Moong Dal Kheer | Paruppu Payasam

        May 4, 2024 By Sharmila Kingsly Leave a Comment

        Moong Dhal Kheer

        Moong Dal kheer or Paruppu Payasam is a kheer that is present in almost all festivals. It is prepared with moong dal, coconut milk, and Jaggery.

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        Moong Dal Kheer

        Paasi Paruppu Payasam or Moong Dal Kheer is a traditional dish prepared during all auspicious occasions of Tamil Nadu and Kerala. Be it a wedding or a simple pooja at home Paasi Paruppu Payasam makes its way into the menu.

        It is a simple,delicious and mouth-watering food. It has a very rich golden colour and a distinct aroma attached to it and you simply cant resist it. The recipe I have posted below is a very traditional one followed by my family for generations.

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        Ingredients

        Moong Dal - We use split small yellow lentils to prepare the kheer.

        Jaggery - To prepare moong dal kheer we do not use white sugar, we use traditional Jaggery. These days we have organic jaggery powders in stores, they are easy to use and impurities free. So we can directly add in kheer no need to melt and filter to add to kheer.

        Coconut milk - No need of dairy milk for this kheer. We use coconut milk. We use thin and thick coconut milk. I have a post in the blog already on how to prepare coconut milk.

        Cardamom Powder - adds a lovely flavor to kheer. We can add cardamom powder or crush and add cardamom to kheer.

        Ghee - We roast cashew nuts in ghee and add to the kheer. This simply elevates the taste.

        Cashew nuts - Ghee roasted cashews adds a lovely crunch and taste to kheer. Additionally we can also use raisins and small coconut chunks to flavor kheer.

        FAQ's

        How to use jaggery in cooking?

        Traditional Jaggery is used in cooking as a syrup. Jaggery is either grated or broken into small pieces and cooked in water. The jaggery melts and comes to a syrup consistency. The Jaggery syrup is then strained to remove the impurities. However these days organic Jaggery or Jaggery powder is available. These are ready to cook and can be used directly in cooking.

        Can we replace Moong dal with any other lentil ?

        Moong dal is traditionally used for preparing kheer. However Channa Dal also works well. If using channa dal make sure you pressure cook the lentils until soft and then use.

        Vegan Moong Dal Kheer

        Almost every ingredient we use in kheer is vegan except ghee. To make it fully vegan just replace ghee with coconut oil. It works well for the Kheer.

        What can i use instead of Coconut Milk ?

        All non dairy milk works well. however the taste of coconut milk when it comes to dessert is irreplaceable. There might be a slight compromise in taste. But all vegan milk works well for this kheer.

        How to prepare Moong Dal Kheer

        1.Wash the moong dal 2 or 3 times and let it rest for few mins.

        wash moong dal

        2. Heat a pan in low flame. to this add ghee and wait till it heats up. Add cashew nuts and roast until golden and remove from the pan and set aside.

        Roast cashew nuts in ghee

        3. In the same pan add the moong dal. Dry roast the moong dal till a nutty fragrance comes.

        Roast moong dal until aromatic

        4. Once its aromatic add 2 cups of water and start cooking the moong dal. Dal gets cooked easily in open pot so no need of pressure cooker. but you may use cooker also if you prefer.

        add water and cook moong dal

        5. The dal gets cooked and soften in sometime. Mash the moong dal once with the backside of the ladle.

        Moong dal is now cooked and soft

        6. Next add the jaggery powder. Or you may grate the jaggery and add to the cooked moong dal. Stir well and let the jaggery dissolve completely .

        add jaggery powder

        7 . Next add the 2nd coconut milk. Combine well and cook in a low flame for 10 mins

        add 2nd coconut milk

        8. Next add cardamom powder or crushed cardamom for flavor.

        add cardamom powder

        9. Now the kheer is well combined and almost cooked , at this stage add the roasted cashew nuts and stir well.

        add ghee roasted cashew nuts

        10. Cook for another 2 mins and switch off. Finally add the 1st coconut milk. Combine well and the kheer is ready

        add first coconut milk and switch off

        Mouth-watering Paasi Paruppu Payasam/Moong Dhal Keer is ready. Serve it hot and enjoy.

        Moong Dhal Kheer

        Tips & Variations

        • Tastes good when served hot or warm
        • Can be served as an after meal dessert.
        • One of the specialty of this dish is its rich golden color. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
        • For those who prefer moderate sweetness 1.5 cups of jaggery will be fine. For those who prefer more sweetness can add 2-2.5 cups of jaggery.
        • Additional we can also use sago / sabudana in moong dal payasam.
        • Also we can garnish kheer with ghee roasted raisin and coconut chunks.

         Serving Suggestions

        Moong Dal Kheer makes a perfect after meal dessert. It is light in sweet and perfectly gives a finishing touch to a heavy meal. Moong Dal kheer is mostly served in South Tamil Nadu and Kerala weddings.

        Storing Options

        The kheer stores wells for 2 days in fridge. Since it has coconut milk added i do not recommend storing it more than that.

        More Kheer recipes

        • Moong Dhal Kheer
          Moong Dal Kheer | Paruppu Payasam
        • Sheer Khurma
          Eid Special Sheer Khurma
        • Beetroot Kheer
          Beetroot Vermicelli Kheer
        • Apple Kheer
          Apple Kheer Recipe | Apple Payasam

        ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

        📖 Recipe

        Moong Dhal Kheer
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        5 from 1 vote

        Paasi Paruppu Payasam | Moong Dal Kheer

        Paasi Paruppu Payasam or Moong Dal kheer is a kheer which is present in almost all the festivals.It is prepared with moong dal and Jaggery.
        Prep Time10 minutes mins
        Cook Time30 minutes mins
        Total Time40 minutes mins
        Course: Dessert
        Cuisine: Indian
        Servings: 5
        Calories: 193kcal
        Author: Sharmila Kingsly
        Prevent your screen from going dark

        Standard 1 cup measures 240 ml

        Ingredients

        • 1 cup Moong Dal
        • 2 cups Water
        • 1.5 cup Jaggery
        • 2 tbsp Ghee
        • 20 Cashew
        • 2 tsp Cardamom Powder
        • 1 cup Thin coconut milk ( 2nd coconut milk )
        • ½ cup Thick Coconut milk ( 1st milk)

        Instructions 

        • Wash the moong dal 2 or 3 times and let it rest for few mins.
        • Heat a pan in low flame. to this add ghee and wait till it heats up. Add cashew nuts and roast until golden and remove from the pan and set aside.
        • In the same pan add the moong dal. Dry roast the moong dal till a nutty fragrance comes.
        • Once its aromatic add 2 cups of water and start cooking the moong dal. Dal gets cooked easily in open pot so no need of pressure cooker. but you may use cooker also if you prefer.
        • The dal gets cooked and soften in sometime. Mash the moong dal once with the backside of the ladle.
        • Next add the jaggery powder. Or you may grate the jaggery and add to the cooked moong dal. Stir well and let the jaggery dissolve completely .
        • Next add the 2nd coconut milk. Combine well and cook in a low flame for 10 mins
        • Next add cardamom powder or crushed cardamom for flavor.
        • Now the kheer is well combined and almost cooked , at this stage add the roasted cashew nuts and stir well.
        • Cook for another and switch off. Finally add the 1st coconut milk. Combine well and the kheer is ready

        Notes

        Tips & Variations
        • Tastes good when served hot or warm
        • Can be served as an after meal dessert.
        • One of the specialty of this dish is its rich golden color. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
        • For those who prefer moderate sweetness 1.5 cups of jaggery will be fine. For those who prefer more sweetness can add 2-2.5 cups of jaggery.
        • Additional we can also use sago / sabudana in moong dal payasam.
        • Also we can garnish kheer with ghee roasted raisin and coconut chunks.

        Nutrition

        Calories: 193kcal | Carbohydrates: 28.7g | Protein: 3.6g | Fat: 7.8g | Saturated Fat: 5.1g | Cholesterol: 2mg | Sodium: 983mg | Potassium: 911mg | Fiber: 2.2g | Sugar: 20.3g | Calcium: 25mg | Iron: 2mg
        Tried this recipe?Mention @happietrio or tag #happietrio
        Subscribe to my Channelclick for more videos

        Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

        Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.

        Paneer Bhurji | How to make Paneer Bhurji

        April 14, 2024 By Sharmila Kingsly Leave a Comment

        Paneer Bhurji

        Paneer bhurji is an delicious Indian style dry side dish made with crumbled milk solids ( Paneer) . It is an easy to make dish to go along with any flatbreads or Phulka

        Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

        Paneer Bhurji

        Paneer bhurji is an easy dry side for roti and paratha. It can be made with just the basic ingredients and panner makes it protein rich.

        Use homemade paneer for best taste. You can crumble the paneer with hands or even in a blender. Now lets see how to prepare Paneer bhurji.

        Checkout our Paneer Kathi Roll and Paneer Tikki recipes too.

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        About the Recipes

        Makes a protein rich and filling side dish for roti or phulka

        Gets ready in less than 30 mins.

        Uses the basic and minimal ingredients.

        Goes well as a sandwich filling too.

        You can also roll them as a filling for wraps.

        Ingredients

        Paneer - Use homemade or store bought paneer as you prefer. Soak the paneer in warm water for 10-15 mins and then crumbles. It gets crumbled easily.

        Onion & Tomato - Forms the base of the recipe. We saute the onion and tomato and cook paneer bhurji

        Spice Powders - Using the minimal spice powders. Chilli, Turmeric, Cumin and Coriander powder.

        Ginger garlic - Crushed ginger and garlic elevates the flavor. Never miss adding them.

        Coriander leaves - Garish with finely chopped coriander leaves for flavor

        Lemon Juice - Adds a extra flavor so this is a do not miss.

        How to make Paneer Bhurji

        1.In a pan heat in oil, once its hot add the fennel seeds and cumin seeds. Let it splutter. Next add green chilli and crushed ginger garlic saute till the raw smell leaves.

        In a pan heat in oil, once its hot add the fennel seeds and cumin seeds. Let it splutter. Next add green chilli and crushed ginger garlic saute till the raw smell leaves.

        2. Add onions and saute till glossy.

         Add onions and saute till glossy.

        3. Next add the chopped onions and cook till they are soft.

        Next add the chopped onions and cook till they are soft.

        4. Now we will add the spice powders. I am using chili powder, coriander powder, turmeric powder, cumin powder and salt to taste. Combine everything and cook for 2 mins.

        Add the spice powders

        5. If using store bough panner keep them soaked in warm water for 10 mins. If using homemade paneer we can skip this. Crumble paneer and keep it ready. Now add the crumbled paneer to the cooked onion tomato masala. Combine everything and let it cook for another 2 mins.

        Add crumbled Paneer

        6. Finally garnish with chopped coriander leaves and switch off. Also sprinkle lemon juice.

        Finally garnish with chopped coriander leaves and switch off. Also sprinkle lemon juice.

        Panner bhurji is now ready to serve. Serve hot with roti.

        Paneer Bhurji

        Top Tips

         You can use ghee instead of oil. It gives a lovely flavor.

         Don’t cook for more time after adding the paneer. It might turn the paneer rubbery.

        Goes well with roti or paratha.

        Adding lemon juice elevates the taste so never skip that step.

        Serving Suggestions

        Makes a easy side dish to go along with roti or any other flat breads. We can serve them with poori too.

        Paneer bhurji also makes a delicious sandwich filling too.

        Similar Recipes

        • Achari Paneer Pulao
          Achari Paneer Pulao , Paneer Pulao
        • Paneer Tikka in Air Fryer
          Paneer Tikka in Air Fryer
        • Paneer Butter Masala Instant Pot
          Paneer Butter Masala Instant Pot
        • Paneer Kolhapuri
          Paneer kolhapuri Masala

        ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

        📖 Recipe

        Paneer Bhurji
        Print Recipe Pin Recipe
        5 from 1 vote

        Paneer Bhurji

        Paneer bhurji is an Indian style dry side dish made with crumbled milk solids ( Paneer) . It is an easy side dish to go along with flatbreads
        Prep Time10 minutes mins
        Cook Time15 minutes mins
        Total Time25 minutes mins
        Course: Main Course
        Cuisine: Indian
        Servings: 5
        Calories: 105kcal
        Author: Sharmila Kingsly
        Prevent your screen from going dark

        Standard 1 cup measures 240 ml

        Ingredients

        • 200 gms Panner crumbled
        • 1 tbsp Oil
        • ½ tsp Fennel seeds
        • ½ tsp Cumin seeds
        • 1 Green chilli
        • 2 tsp Crushed ginger garlic
        • 1 Onion
        • 1 Tomato
        • 1 tsp Chilli powder
        • ¼ tsp Turmeric powder
        • 1 tsp Coriander Powder
        • ½ tsp Cumin Powder
        • Salt as needed
        • Coriander leaves to garnish
        • 1 tsp Lemon juice

        Instructions 

        • In a pan heat in oil, once its hot add the fennel seeds and cumin seeds. Let it splutter. Next add green chilli and crushed ginger garlic saute till the raw smell leaves.
        • Add onions and saute till glossy.
        • Next add the chopped onions and cook till they are soft.
        • Now we will add the spice powders. I am using chili powder, coriander powder, turmeric powder, cumin powder and salt to taste. Combine everything and cook for 2 mins.
        • If using store bough panner keep them soaked in warm water for 10 mins. If using homemade paneer we can skip this. Crumble paneer and keep it ready. Now add the crumbled paneer to the cooked onion tomato masala. Combine everything and let it cook for another 2 mins.
        • Finally garnish with chopped coriander leaves and switch off. Also sprinkle lemon juice. Panner bhurji is now ready to serve. Serve hot with roti.

        Video

        Notes

        Top Tips
         You can use ghee instead of oil. It gives a lovely flavor.
         Don’t cook for more time after adding the paneer. It might turn the paneer rubbery.
        Goes well with roti or paratha.
        Adding lemon juice elevates the taste so never skip that step.
        Serving Suggestions
        Makes a easy side dish to go along with roti or any other flat breads. We can serve them with poori too.
        Paneer bhurji also makes a delicious sandwich filling too.

        Nutrition

        Calories: 105kcal | Carbohydrates: 6.7g | Protein: 9g | Fat: 6.8g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 334mg | Fiber: 2.4g | Sugar: 2.7g | Calcium: 114mg | Iron: 2mg
        Tried this recipe?Mention @happietrio or tag #happietrio
        Subscribe to my Channelclick for more videos

        Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

        This post is originally from 2017 . It is now updated with new Pictures, details and recipe card.

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        Sharmila Kingsly

        Hi, I'm Joshie!

        Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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