Recipes - Page 10 of 67 - Cook with Sharmila

Sweet Lime Juice | Sweet Lime Mint Juice | Mosambi Juice

August 14, 2022 By Sharmila Kingsly Leave a Comment

Sweet Lime Juice or Mosambi Juice is a refreshing Summer drink. It has a citric punch and perfects cools the body.

According to the survey, this is the fruit juice that is consumed by most Indians during summer. I have made it even healthier by adding Mint. It is sure a refreshing drink.

Mosambi fruit is known as sathukudi in tamil. sathukudi juice is a very popular drink in Tamil Nadu, especially during the summer. You can see many push carts selling fresh sweet lime juice.

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What is Sweet Lime

Sweet Lime is a fruit from the citrus family. It is spherical in shape and greenish yellow or yellowish in color. They are a cross between bitter orange and citron.

It is widespread in the South Asian Countries surrounding India. It is commonly seen during the summer. Sweet Lime also has a few medical properties.

Ingredients

Sweet Lime - Use fresh sweet lime when they are in season.

Lemon Juice - Adds a nice balance to the juice if added. You can also skip.

Sugar - Sweet limes are sour at times. Hence to balance sugar goes well. You can also add sugar or honey as you prefer. You can reduce or increase the sugar as you prefer.

Mint Leaves - This makes the juice refreshing and enhances the flavor.

You may also add a pinch of salt this enhances the taste of the juice and brings a balance.

Difference between Lime & Sweet Lime

Both Lime or Lemon and Sweet Lime look may look identical. But their properties and features are different. Sweet Lime is less acidic compared to Lime. In some countries, Lime is small whereas Sweet lime has almost the size of oranges but the out skin color is different.

Sweet Lime has a sweet and slightly bitter taste. However Lemon is sour and not sweet.

FAQ's

How to juice limes without a juicer?

If you don't have a juicer you may easily squeeze in the sweet lime or mosambi with your hands and extract the juice. I have personally tried this when i did not have a juicer.

How to make mosambi Juice?

This is one of the easiest and most simple juice ever. Just squeeze in the fruit to extract the juice and then add in the square and water if necessary and your drink is ready. Serve with ice cubes.

How to make Sweet Lime Juice

1.Cut Open the Mosambi or sweet lime.

2. Using a squeezer. Squeeze out the Juice from the Sweet Lime.

3. The Juice gets collected in the juicer.

4. Add sugar or honey as needed

5. Add Lemon juice

6. Mix well and let the sugar dissolve. Finally, add in mint leaves. I added a few whole mint leaves and a few chopped. Let it rest for 15 mins.

7. Serve Sweet Lime Juice with some Ice cubes. You can also remove the mint leaves while you serve if you don't prefer.

Tips & Variations

Serve chilled for best results.It appears almost like an orange in texture. You can juice them the same way how you do for the oranges.
Never blend the sweet Lime in the mixie or blender. It gives a bitter taste making the juice unpleasant to drink.
Always use a squeezer or juicer to extract the juice and discard the seeds.
You can also combine them with other citrus fruits. Oranges and sweet limes go well. You can try many other combinations.
I am using sugar in this recipe, but you can very well skip or replace it with honey as you prefer.
If the juice is sour you may add more sweetener to balance the taste.
Adding lemon juice and a pinch of salt is optional. However, they both elevate the taste of the drink.
Easy try a sweet lime juice cocktail for parties and the weekend.

Serving Suggestions

Serve Chill as a mid morning drink.

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★ 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 from me.

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5 from 1 vote

Sweet Lime Juice | Mosambi Juice

Sweet Lime Juice or Mosambi Juice is a refreshing Summer drink. It has a citric punch and perfects cools the body.

Prep Time10

Cook Time0

Total Time10

Course: Drinks

Cuisine: Indian

Servings:

Calories: 53kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

juicer

▢
juicer

Ingredients

▢ 6 Sweet Lime/Mosambi
▢ 2 tbsp Mint Leaves
▢ 2 tbsp Sugar / Honey
▢ 1 tbsp Lemon Juice

Instructions

Cut Open the Mosambi or sweet lime.
Using a squeezer. Squeeze out the Juice from the Sweet Lime.
The Juice gets collector in the juicer.
Add sugar or honey as needed
Add Lemon juice
Mix well and let the sugar dissolve. Finally, add in mint leaves. I added a few whole mint leaves and a few chopped. Let it rest for 15 mins.
Serve Sweet Lime Juice with some Ice cubes. You can also remove the mint leaves while you serve if you don't prefer.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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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 a new Recipe card, Pictures, and video now.

Air Fryer Chicken Wings

August 8, 2022 By Sharmila Kingsly Leave a Comment

Air fryer chicken wings are an easy to make appetizer with a few simple ingredients. It is guiltfree and goes well with some dipping sauce or mayo. It is perfect for Keto or LC Food.

Buffalo style chicken wings are very popular on a game day. These crispy air fryer chicken wings are slightly different from that. It's my version. It has the basis spice powders added and tastes the best.

This is a beginner friendly chicken dish. No deep frying in hot oil. Its guiltfree and the air fryer does the magic. The Crispiest chicken wings are made out of the hot air from the air fryer. Perfect appetizer or snack for get-togethers, parties, and whatnot.

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Ingredients

Chicken Wings- These are the juicy skin-covered wings of the chicken. It has more fat and delicious part.

Spice Powders - I am using Kashmiri red chili powder, for the bright red color you can replace it with paprika powder. Along with it, I am using curry powder, cumin powder, and turmeric powder.

Red chili flakes - This is totally optional. I prefer the extra spice and hence added.

Ginger garlic paste - gives a yummy flavor to the chicken.

Oil - Helps to blend the marinade and keeps it intact with the chicken. I prefer using ground nut oil. Avacado oil or any other cooking oil can also be used.

FAQ's

What other appetizers and sides can I serve with wings?

My personal favorite is with fresh celery sticks, stuffed mushrooms, and sweet potato fries.

How long to cook frozen chicken wings in the air fryer?

Frozen chicken wings take a bit longer to cook than fresh wings. you can cook extra 5 mins for the frozen ones. I usually cook for up to 20-22 mins. Make sure to check the wings and break them apart after the first few minutes as they might clump up together. and then continue to cook with the marinade added and flip them as needed.

How to make Air Fryer Chicken Wings

1.In a mixing bowl add Red Chilli powder or Paprika Powder, Roasted Cumin Powder, Curry Powder, Salt, and Turmeric powder. also, add the ginger garlic paste and red chili flakes.

add spice powders, ginger garlic paste in mixing bowl

2. Next, add the oil. I am using ground nut oil. You can use any cooking oil of your preference.

3. Combine everything. The marinade is now ready.

4. Now add the cleaned chicken wings.

5. Combine and let the marinade coat the chicken wings. Cover and let it rest for 30 mins to 1 hour.

6. Preheat the air fryer to 392 F/200 °C for 5 mins. Spray Cooking oil or brush in oil to the air fryer basket. Arrange the chicken wings in the basket. Let the wings don't touch each other and do not overcrowd.

arrange in air fryer baskets and spray oil

7. Air Fry the Chicken at 356 F / 180 °C for 16 mins. Flip the chicken wings once halfway and brush in some oil. Cooking time may vary depending on the size of your air fryer basket as well. Cook until the internal temperature of the chicken reaches 165°F/74°C.

Tips & Variations

You can try the same recipe in your oven also. Bake at 200 C for 30 mins or until crisp. Flip in intervals and bake.
If cooking on the stovetop you may have to deep fry in hot oil. Tastes good but I do not recommend the amount of oil used for frying.
You can skip chili flakes if you do not prefer.
Goes well as a starter or an appetizer.

Serving Suggestions

Goes well with any dipping sauce like Ranch dressing or even Mayonaise.

Storing Suggestions

Store the leftover chicken in zip lock bags or in air-tight containers. They stay good for 3-4 days. You can reheat them in the stovetop or microwave or in the air fryer at 180 deg C for 2 mins and then serve.

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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.

Instant Pot Pesto Pasta

August 5, 2022 By Sharmila Kingsly 4 Comments

Instant Pot Pesto Pasta is an easy one pot and quick dinner made with fresh pesto sauce. Excellent food to incorporate more greens to our food.

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

Instant Pot Pesto Pasta is a fresh summer dish made with farm fresh homemade pesto sauce. It is versatile, creamy, and full of flavors. This one pot pesto pasta is my go-to dinner these days.

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An easy and quick dinner is all we want to whip up on a busy weekday. Saying that we don't look for a compromise in the tase. Raise a toast for the best ever creamy pesto pasta in Instant Pot. It is easier than you think and your family will definitely thank you for that.

Ingredients

Olive oil - I am using Extra Virgin Olive Oil ( EVOO ) for cooking the pasta.

Garlic - Sauteing the chopped garlic in olive oil gives a yummy flavor.

Spices - I am using garlic powder, onion powder, and pepper powder. Just the minimal ingredients enhance the taste of the pasta.

Seasonings - Using dried herbs, feel free to skip or add your favorite herbs. You can add Dried thyme, rosemary, or oregano too.

Cherry Tomato - They get cooked easily and perfectly blend with the pasta.

Pesto Sauce- Versatile Italian Pasta Sauce. I am using my homemade Almond Pesto Sauce.

Cream Cheese- Gives a rich creamy pasta. A perfect add-on.

Farfalle Pasta - You may use any variety of pasta. Cooking time and the liquid quantity may vary based on the pasta types.

FAQ's

Can we heat Pesto Sauce?

Never never heat pesto sauce before adding them to the pasta. Pesto has fresh basil leaves. On heating, the basil tends to get cooked altering the taste and flavor of the pesto. Also, it has cheese which tends to clump and thicken more.

Can I make it Vegan?

You can make the pasta vegan by skipping cream cheese. You can replace it with vegan cheese or coconut cream.

Can you freeze the pasta?

You can freeze the pasta in portions in a freezer-safe box. You may sprinkle in little water and microwave for a min on high and serve. Pasta tends to be dry once you freeze. So the water helps in bringing them to the perfect consistency as you reheat.

How to make Instant pot pesto pasta

1.Switch on the Instant Pot in saute mode. Add 2 tbsp of Olive oil. Once it's hot add sliced garlic and saute for a min. Next, add the cherry tomatoes and cook for 5 mins or till they are soft.

2. Next add the garlic powder, Oregano, Salt, and pepper powder. Combine everything.

3. Next, add the required water. Combine everything and check for salt add if needed.

4. And then add the farfalle pasta. Combine once and close the Instant Pot. Move the Pressure value to the sealing position. Set 5 mins in high pressure.

5. Let the pressure release naturally for 10 mins and then do a quick release and open the Instant Pot.

6.Switch on the instant pot in saute mode now. Add in the Pesto sauce and combine well.

7. Next, add the cream cheese. Mix well, cook for 2 minutes, and then switch off the instant pot.

8. Garnish with parsley and red chili flakes. Serve hot.

9. Instant pot pesto pasta is now ready to serve.

Stovetop Instructions

If you do not own an Instant Pot you can easily make them on the stovetop as well. Use a heavy-bottomed deep cast iron pan or Dutch oven.

Cook the pasta with excess water as per the package instructions. Add the olive oil and cook the garlic and cherry tomato along with the spice powders. Next, add the cooked pasta.

Combine everything and cook for a few secs and then add in the Pesto Sauce. Cook for a min and then add the cream cheese. Combine and cook for 2 mins and switch off. Garnish with parsley and Red chili Flakes. Tasty pasta is ready on the stovetop too.

Tips & Variations

I am using Farfalle pasta for my recipe. You may use any variety as you prefer.
You may also add more veggies like zucchini, Sweetcorn, and broccoli to the pasta.
If you prefer a more creamy pasta sprinkle in some parmesan
I am using my homemade made Almond Pesto sauce for the pasta. You may use the store bought ones too.
You can also add chicken or shrimp to the pasta if you prefer.
Add in broth for cooking the pasta for more flavor.

Serving Suggestions

Makes a whole meal by itself. You may serve them with an extra dose of salad or breadsticks if you prefer.

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★ 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

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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.

Meen Pollichadhu ( Fish Roasted in Banana Leaf )

August 3, 2022 By Sharmila Kingsly Leave a Comment

Meen Pollichadhu or karimeen pollichathu is a traditional Kerala style seafood dish. It is prepared by cooking fish with special masala wrapped in banana leaf.

Meen Pollichathu recipe is pending to make its appearance in the blog for a while. Been waiting to post them. Fresh fish wrapped and cooked in a banana leaf wrap tastes just divine and out of the world. If you are a true Kerala food lover I am sure you would never miss this amazing delicacy.

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What is Meen Pollichathu?

Meen Pollichathu or Meen Polichadhu is a popular Kerala delicacy prepared with karimeen or pearl spot fish. Meen( Fish ) Pollichadhu (To Roast or Grill) is prepared by cooking fish with a delicious masala wrapped in a banana leaf. It is very famous in restaurants and especially in backwater stays.

Coconut oil adds a unique flavor to the dish and of course, the banana leaf has its own aura. It is one of the do not miss the food when you visit Kerala. If you don't get karimeen in your place. You can very well use pomfret fish.

Ingredients

Fish - Traditionally made with the Pearl Spot Fish. If you don't have access you can try Pomfret or Mackerel fish. I am trying with pomfret fish today.

Banana Leaf - Use good quality tender banana leaves.

Coconut Oil - It is a must. Never replace it with any other cooking oil.

Spice Powders - We use the spice powders in two sections. One set for frying the fish and the next set for cooking the masala. We just simple spice powders like Chilli powder, Cumin powder, and Turmeric powder. I used Kashmiri chili powder for good color.

Small Onions - It has one charm. So recommend using them.

Tomatoes - Use juicy ripe tomatoes. they mash well with the onion and give a fantastic masala base.

Ginger garlic paste - Enhances the flavor of the masala.

Coconut Milk - Enhances and gives a rich masala for the fish.

Curry leaves - A mandatory ingredient for any sea foods.

FAQ's

How to wilt a banana leaf?

Show the banana leaf in a direct file for 2 -3 secs on all sides. The leaves now become soft. Check by folding the leaf it will not tear. Never show the leaf in flame for a longer time it might burn.

How to eat Meen Pollichathu?

The dish is traditionally served as it is with a drizzle of lemon juice and some raw onions. You can also serve it with some steamed Kerala Matta rice as a meal togther.

How to make Meen Pollichadhu

Fish Fry

1.Clean the fish and cut slashes on both sides of the fish.

2. In a bowl add Chilli powder, Tumeric powder, Cumin powder, Black pepper powder, and Salt.

3. Add little water and bring it to a paste. Apply the prepared paste to all the sides of the fish.

4. Heat a skillet with coconut oil and fry the fish until it's cooked and crisp. Set aside.

Preparing the Pollichadhu masala

1.Heat a pan with coconut oil. Once it's hot add in curry leaves. Let it splutter and then add in chopped small onion and saute till they are soft.

2. Next, add the ginger garlic paste and saute till the raw smell leaves.

3. Next, add finely chopped tomato. Cook till they are soft.

4. Add the chili powder, Turmeric powder, and the required salt. Combine and cook for a min.

5. Now add ½ cup of thick coconut milk. Combine and cook till the masala gets dry on a medium flame.

6. Finally, garnish with coriander leaves and switch off the flame.Wrap fish in the banana leaf and Cook

Assemble Meen Polichadhu

1.Wilt banana leaves and keep them ready. If the leaves are not wilted they might tear as you fold and pack. Show the banana leaf in direct flame to wilt the leaves.

2. Take a wilted banana leaf and add some prepared masala to it. Keep a fried fish on top of it. Top the fish with more masala.

3. Now fold and pack the fish with the banana leaf. Tie it with a thread so that it retains the flavor and does not come out while cooking.

4. Heat a skillet with coconut oil once it's hot keep the banana leaf parcel and cook on a low flame for 15 mins. Flip and cook both sides.

5. Delicious Meen Polichadhu is now ready. open the banana leaf parcels and enjoy.

Tips & Variations

In some parts of Kerala they do cook pollichadhu in a steamer. Fish steamed in banana leaf also tastes good.
I have seen a few trying meen pollichathu in aluminium foil which is a big no from me. The main flavors come from the banana leaf. But if you are in a place with no access to the banana leaf you can definitely try with the foil.
Meen pollichathu in oven also turns out to be good.

Storing Suggestions

Tastes best when served hot. do not recommend freezing. You can fry the fish and make the masala paste and store them. Just before serving you may assemble banana leaves, cook and serve.

Do not recommend freezing the cooked meen pollichadhu.

You can store it in the fridge for up to 3 days. Wrap in a banana leaf itself and store in freezer containers or ziplock bags. Cook with the banana leaf in coconut oil for a min on both sides and then serve.

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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.

Almond Pesto Sauce

August 2, 2022 By Sharmila Kingsly Leave a Comment

Almond Pesto is an easy variation on the Classic Italian Pesto sauce. It comes in handy in mindful ways. It is one of the best pantry staples.

Homemade Pesto sauce is always fresh and economical. It is so easy to make and comes in handy when you need to quickly whip up any meal. One of the essential and my favorite pantry staple.

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Why you will love this recipe

This classic Almond pesto is

Vegetarian and can be easily made vegan.

Gets ready in just 10 mins.

Can be frozen for months together.

Can be easily used with pasta, salad, sandwich, pizza, and many more.

Ingredients

Basil - Classic pesto always calls for fresh Italian Basil leaves.

Almonds - Traditionally pine nuts are in the pesto sauce. I am using almonds instead. Almonds, Walnuts, or even cashew nuts go well in pesto in place of pine nuts.

Parmesan- Gives the cheesy touch to the sauce. You can replace parmesan with national yeast or just skip for a vegan sauce.

Olive oil - It indeed adds up to the flavor. so never recommend replacing olive oil with any other oil. Use good quality Olive oil.

Salt, Garlic - Adds up to the taste.

How to make Almond Pesto

1.Add the Almonds to a pan and toast for 3-4 mins or until they are fragrant. Switch off and let it cool down.

2. In a blender add the cleaned Italian Basil Leaves.

83. Next add the toasted Almonds, Garlic, Salt, and grated Parmesan.

4. Blend to a coarse paste and then add the love oil.

5. Once again blend into a creamy sauce. Pesto Sauce is now ready.

Tips & Variations

Never use the oil first before grinding. Always use after pulsing the ingredients. Scrap the edges of the blender and add oil as needed.
Use good quality extra virgin olive oil (EVOO). It makes a lot of difference in the taste and flavor.
Never grind the pesto to a puree consistency. It should be a coarse paste. Use a food processor for the best results.
If using a blender use the pulse option to bring the pesto to the desired consistency.
Traditionally Pesto sauce is made in the Mortar and Pestle in Italy.
Replace Parmesan with Nutritional yeast for a vegan Almond Pesto.
You may use pine nuts in place of Almond for the traditional Pesto sauce recipe.
Toasting and adding the Almonds definitely makes a difference rather than adding raw almonds. So I recommend adding toasted almonds.
Always use fresh Basil leaves. You can also use Spinach or Mint along with the basil leaves.

Storage Suggestions

Pesto sauce stays good in the fridge for up to 5 days. If you have to store it for a longer time, I suggest freezing the sauce. You may freeze the pesto in the ice cubes tray.

Once they are frozen you may remove them and store the cubes in ziplock bags. Use 1 or 2 cubes at a time as needed for cooking.

How to use

It comes in handy for Pasta, Salads, Sauce, sandwich spreads, pizza toppings, and many more. You may also use them as a dipping sauce for roasted veggies or meat.

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5 from 1 vote

Almond Pesto

Almond Pesto is an easy variation on the Classic Italian Pesto sauce. It comes in handy in mindful ways. It is one of the best pantry staples.

Prep Time5

Cook Time5

Total Time10

Course: Cooking Basics

Cuisine: Italian

Servings: cup

Calories: 846kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Food Processor

▢
Food Processor

Ingredients

Instructions

Add the Almonds to a pan and toast for 3-4 mins or until they are fragrant. Switch off and let it cool down.
In a blender add the cleaned Italian Basil Leaves.
Next add the toasted Almonds, Garlic, Salt, and grated Parmesan.
Blend to a coarse paste and then add the love oil.
Once again blend into a creamy sauce. Pesto Sauce is now ready.

Notes

Never use the oil first before grinding. Always use after pulsing the ingredients. Scrap the edges of the blender and add oil as needed.
Use good quality extra virgin olive oil (EVOO). It makes a lot of difference in the taste and flavor.
Never grind the pesto to a puree consistency. It should be a coarse paste. Use a food processor for the best results.
If using a blender use the pulse option to bring the pesto to the desired consistency.
Traditionally Pesto sauce is made in the Mortar and Pestle in Italy.
Replace Parmesan with Nutritional yeast for a vegan Almond Pesto.
You may use pine nuts in place of Almond for the traditional Pesto sauce recipe.
Toasting and adding the Almonds definitely makes a difference rather than adding raw almonds. So I recommend adding toasted almonds.
Always use fresh Basil leaves. You can also use Spinach or Mint along with the basil leaves.

Nutrition

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.

Instant Pot Pumpkin Pasta

August 1, 2022 By Sharmila Kingsly 1 Comment

Instant Pot Pumpkin pasta is an easy 20 mins fall dinner prepared with the seasonal pumpkin. Perfect for a weekday meal.

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Instant Pot Pasta

Cooking pasta is so much easier in Instant Pot. Everything comes together as a meal in less time. It is perfect for a quick meal also the pasta stays fresh and warm for a longer time.

Why you will love this Recipe?

One-pot dish
Get ready in under 30 mins.
Easily adaptable to vegan.
Incredibly delicious

Ingredients

Olive oil - I am using Extra Virgin Olive Oil ( EVOO ) for cooking the pasta.

Garlic - Sauteing the chopped garlic in olive oil gives a yummy flavor.

Spices - I am using garlic powder, onion powder, and pepper powder. Just the minimal ingredients enhance the taste of the pasta.

Seasonings - Using dried herbs, feel free to skip or add your favorite herbs. You can add Dried thyme, rosemary, or oregano too.

Cherry Tomato - They get cooked easily and perfectly blend with the pumpkin.

Pumpkin puree - I am using my homemade pumpkin puree. You can use storebought too. Making pumpkin puree is just easy and linking the same recipe here.

Coconut milk - Coconut milk is a perfect add on with pumpkin puree. Since this is a no cream pasta adding coconut milk is highly recommended.

Fusilli Pasta - You may use any variety of pasta. Cooking time and the liquid quantity may vary based on the pasta types.

How to make Instant Pot Pumpkin Pasta

1. Switch on the Instant Pot in saute mode. Add 2 tbsp of Olive oil. Once it's hot add sliced garlic and saute for a min. Next, add the cherry tomatoes and cook for 5 mins or till they are soft.

2. Next add the garlic powder, onion powder, dried herbs, Salt, and pepper powder. Combine everything.

3. And then add the pumpkin puree. I am using frozen pumpkin puree. So I cooked for 2 mins so that the frozen puree came to room temperature. Else you can thaw outside and also use. If using room temperature pumpkin puree combine everything once and then immediately you can proceed to the next step.

4. Next add the coconut milk. Combine everything and check for salt add if needed.

5. And then add the fusilli pasta. Combine once and close the Instant Pot. Move the Pressure value to the sealing position. Set 5 mins in high pressure.

6. Let the pressure release naturally for 10 mins and then do a quick release and open the Instant Pot.

7. Instant Pot Pumpkin pasta is now ready. Garnish with finely chopped parsley and serve.

Stove Top Instructions

If you do not own an Instant Pot you can easily make them on the stovetop as well. Use a heavy-bottomed deep cast iron pan or Dutch oven.

Cook the pasta with excess water as per the package instructions. Add the olive oil and cook the garlic and cherry tomato along with the spice powders. Next, add the pumpkin puree along with the required salt and pepper. Cook for 2 mins and then add the cooked pasta.

Combine everything and cook for a few secs and add the coconut cream or ½ cup thick coconut milk. Cook for 3 mins and switch off. Garnish with parsley and keep the skillet closed for 10 mins. Tasty pasta is ready on the stovetop too.

Serving Suggestions

Makes a whole meal by itself. You may serve them with an extra dose of salad or bread if you prefer.

Storing Suggestions

I do not recommend storing or reheating pasta. Pasta tastes good when served hot and fresh. But you may store them for up to 3 days in the fridge. You can reheat them in the microwave or stove and use them. Use an extra 2 tbsp of water for reheating as the pasta will be dry. Adjust salt if needed.

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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.

Thai Basil Fried Rice

July 25, 2022 By Sharmila Kingsly Leave a Comment

Thai Basil Fried Rice is an easy 20 mins dinner bowl. It is full of flavor from fresh basil leaves. Makes a quick weekday dinner option.

If you have got an extra stash of Thai Basil leaves this is one of the best and most delicious ways to put them to use. Makes an easy weeknight dinner or a meal effortlessly.

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What is Thai Basil

Thai Basil is a native of the South East Asian Countries. It has a purple stem and thin dark green leaves with a strong fragrance. Basil is mainly used in Asian cuisines. It goes well in soups, rice, and many more.

Ingredients

Jasmine Rice - It is always used in Asian types of rice bowls.

Ginger, Garlic - Use finely sliced ginger and garlic, it gives a nice flavor when roasted in oil.

Onion - Use white or red onion and saute well.

Bell Pepper - Give a lovely pop of color and crunch to the rice. I am using red and yellow colored ones.

Thai Basil Leaves - Fresh basil leaves give the perfect fragrance for the dish.

Sauces - I am using a mix of soy sauce, sriracha sauce, and hoisin sauce.

Salt, Pepper - Use them as needed for the flavor.

Spring Onions - Always use them as a garnish for fried rice

FAQ's

What is the best rice to use for fried rice?

Cooked cold jasmine rice works well for Thai Basil Fried Rice.

How to make Thai Basil Fried Rice

Cook the Rice in Instant Pot

1.Wash the jasmine rice until they are clear and then add the rice to the Instant Pot. To this add in the measured water along with salt. Now close the Instant Pot. Move the pressure valve to the sealing position.

2. Set 3 mins in high pressure. Wait for 10 minutes, then do a quick pressure release and open the Instant Pot. Fluff the rice with a fork.

3. Jasmine rice is cooked perfectly. Remove the rice and spread it on a wide tray and freeze it for 10 mins.

Prepare Fried Rice.

1.Switch on the Instant Pot in saute mode now. In the inner pot add 2 tbsp of sesame oil. Wait for a min so that it gets hot. Now add in finely chopped ginger and garlic.

2. Cook for a min and then add in the chopped onions and bell pepper. Cook for 2 mins. Stir in between.

3. Now add ¾ cup of the basil leaves. You can also chop or tear roughly and add. Cook till the leaves wilt.

4. Next, move everything towards a side. and then

5. add the Soy Sauce, Sriracha sauce, and Hoisin sauce.

6. Combine everything together and cook for a min.

7. Then add the Salt and pepper powder. Combine everything.

8. Next, add the cooked jasmine rice. Gently toss the rice with the other ingredients. Switch off the Instant Pot

9. Garnish chopped spring onions and the remaining fresh basil leaves.

Instant Pot Thai basil fried rice is ready.

Stovetop Instructions.

If you do not have an Instant Pot, you can make Thai basil fried rice on the stovetop as well using the same recipe. Use a saucepan and to this add 3 cups of water. Add in salt and bring it to a boil.

Wash the Jasmine rice until clear and add to the saucepan after the water starts boiling.

Cook the rice for 4-5 mins or until they are cooked. Use a colander and drain the excess water. Spread the rice on a wide plate and let it cool down.

Heat another wok or pan and then you can follow the rest of the recipe.

Tips & Variations

Never use hot rice for preparing fried rice. It might break as you mix it with the veggies and sauces.
I always spread the cooked rice on a wide plate and cool down completely or refrigerate for 30 mins - 1 hr and then use.
I prefer freezing them for 10 mins. So the rice gets ready quickly.
Cold rice holds its shape and they are super easy to handle in fried rice.
Day-old rice works still better. You can cook the rice the previous day and refrigerate it.
Jasmine Rice works well for Thai fried rice. so I do not suggest replacing them.
For more protein, you may use roasted tofu in the rice. If you are not a vegetarian you may also use Shrimp, Chicken.
If using shrimp you may use them as a whole for chicken you may slice them into strips and use them.
Marinate the shrimp or chicken with salt, pepper, paprika powder, ginger garlic paste, and pan fry until cooked.

Serving Suggestions

You can make Thai Basil fried rice as a meal easily along with some Asian style Tofu Broccoli Stir Fry. Or serve with some Spring rolls for a crunchy side.

Similar Recipes

★ 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

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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 Keema Samosa ( Air Fryer & Stovetop )

July 22, 2022 By Sharmila Kingsly Leave a Comment

Chicken Keema Samosa is an excellent Indian snack/appetizer with chicken mince. It is one of the popular Iftar snacks.

Chicken Keema Samosa is an excellent snack/appetizer. I have been eyeing making this samosa for a long time.

This is really crispy and with the Chicken Keema filling it is really heaven in every bite. I bet you cannot stop with just one samosa when you eat this. Try this Samosa and feed your children and family they will love it for sure

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Chicken Samosa Ingredients

For the Chicken Keema Filling

Chicken keema - Add good quality clean Chicken Keema. It is available in the frozen section of all supermarkets. You may use boneless chicken pieces and mince them in a food processor to get the keema.

Onion, tomato - Use finely chopped onions and ripen juicy tomatoes.

Ginger garlic paste - I add ginger garlic paste in all the nonveg dishes. It is good for digestion and, it adds so much flavor to the chicken.

Spice powders - The basic Red Chili, Turmeric, Coriander, and Garam Masala powder goes into the keema along with the required Salt.

Cilantro - Coriander leaves or Cilantro gives a tasty finish to the dish

For the Samosa :

Samosa Sheets - We use these sheets to roll the samosa. It is similar to a spring roll sheet. We can use either store-bought or homemade. They are available in most Indian Supermarkets in the freezer section. You can also refer to the homemade samosa sheets post for the homemade version.

All Purpose Flour - We make a paste with water and flour for sticking the samosa to hold their shape. I alternatively use clove for sealing the samosa.

How to make Chicken Keema Samosa

Chicken Keema Filling

1.In a pan add the oil, and wait till the oil heats up. Next, add in the fennel seeds once it splutters add the curry leaves. Then add in finely chopped onions and fry till it becomes soft.

2. Add in ginger garlic paste and fry for about 2 mins till the raw smell leaves. Cook in medium flame or the ginger garlic paste might get burnt.

3. Next, add in tomatoes and fry till the tomatoes become soft and cooked completely.

4. Next add the Chilli powder, Coriander Powder, Turmeric powder, Garam Masala, and Salt, and combine. Cook for 1 min.

5. Now add in the cleaned Minced chicken and mix well, no need to add water as the chicken will get cooked in its own water.

6. Mix well and cook for about 8-10 mins the chicken will get cooked.

7. Garnish with finely chopped Cilantro / Coriander leaves and switch off the flame. Now the filling is ready. Let it cool down.

How to Fold the Samosa

1.Now in a small bowl add the all-purpose flour and water and make a thick paste. Now take your Samosa Patti or Samosa Sheets. I used store-bought ones. Take one sheet at a time. Fold the sheet in a triangle shape and it resembles a cone.

2. fill in the cone with the prepared filling. Fold once again and the samosa is now closed and will have a small portion of the sheet left. Apply the prepared 2flour paste over the edges of the sheet and then close the samosa. I pricked in a clove to secure the samosa you can ignore if you don't prefer.

3. Repeat the same procedure for all the samosas.

Air Fryer Chicken Samosa

1.This is a healthy version without deep frying. Preheat the air fryer to 392 F / 200 C for 5 mins. Spray or brush oil over the basket and place the samosa in the basket. Brush with oil and air fry at 356 F / 180 C for 12 mins. Brush the samosa with oil and then air fry. Make sure you flip them once halfway. Crispy air fryer chicken samosas are now ready.

Stovetop Chicken Samosa

1. Heat a heavy pan with oil for deep frying. Once the oil is hot drop in the samosa and fry in a medium flame. Once it's golden, crisp, and cooked remove it from the oil and drain in paper towels to remove excess oil. .

Tasty Chicken keema samosa is now ready

Tips & Variations

Use a fine sieve or a muslin cloth to clean the minced chicken. The particles of chicken keema are very fine they might get washed away while cleaning.
If you are using frozen meat thaw them and cook. Or use the auto defrost option in your microwave if you want to cook it immediately.
Thaw the Samosa sheets for 30 mins and then use them for cooking.
You can find the Samosa sheets / Samosa Patti in the freezer section of most Indian supermarkets.
You can also make your own samosa sheets at the home. Follow this recipe for a homemade samosa sheet.

Similar Recipes

★ 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

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 2016. It is now updated with new pictures, details, and recipe cards.

Air Fryer Muffins with Zucchini

July 11, 2022 By Sharmila Kingsly Leave a Comment

Air Fryer Muffins with zucchini is an easy one bowl snack made in just the air fryer. They are soft and have the perfect texture.

This is an easy beginner friendly snack. Texture wise I did not find any big difference from baking in an oven to the air fryer. It was perfect and I definitely recommend baking in the air fryer.

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Air Fryer Muffins

Air Fryer Muffins are an easy one bowl bake. It is so delicious and tastes just like the oven-baked muffins.

Ingredients

Flour - As always use white flour or you can also try half and half wheat and white flour.

Zucchini- Use fresh or frozen grated zucchini. Both yellow and green work well.

Sugar - You can use white or brown sugar. I am using brown sugar. It gives a beautiful golden hue to the muffin.

Baking Powder and Soda - It gives an airy texture and perfect raise to the muffins.

Cinnamon Powder - This is optional but adds a greater taste to the muffin.

Egg - Serves as a binding agent and gives the muffin a great texture.

Yogurt - Use flavorless plain yogurt.

Oil - Use any cooking oil. I am using coconut oil.

Vanilla - Use good quality pure vanilla extract.

Salt - A pinch of salt always elevates the taste of any dessert.

FAQ's

Can you use paper muffin cups in an air fryer?
You can definitely use it, but chances are there the batter might spill over. If using, use three or four liners together so that they are sturdy and hold the batter. Otherwise, you can use silicon muffin liners or sturdy muffin liners.
Can you put a metal muffin pan in an air fryer?
You may use any oven-proof bowl or pan inside the air fye, provided there is space. If you have no space for the muffin pan you can go with the silicon or paper muffin liners.
How long do you cook muffins in air fryer ?
It depends on the temperature you set. I prepare cooking at a low temperature for even baking. There is more hot air circulation in the air fryer. Hence high temperature can lead to more browning on the top of the muffins. I usually cook at 320 F / 160 C for 14-15 mins.

How to make Air Fryer Muffins

1.In a mixing bowl break open 1 room temperature egg. Next, add ½ cup yogurt and ¼ cup oil. Use any cooking oil. I prefer using coconut oil.

2. Whisk everything together until well combined and then add 1 tsp of Vanilla extract and whisk once again.

3. Next add ½ tsp baking soda,½ tsp baking powder, ¼ tsp cinnamon powder, and ⅛ tsp of Salt. Whisk once again.

4. And then add ¾ cup of brown sugar. Whisk until the sugar is completely dissolved.

5. Now add ¾ cups of grated zucchini.

6. Fold once so that the zucchini blends with the other ingredients.

7. Next, add 1 cup of all-purpose flour.

8. Fold gently until the flour is combined. Scoop in the prepared batter to the muffin liners. Use an ice cream scoop or any other spoon and fill the liners up to their ¾th level.

9. Preheat the air fryer to 392 F / 200 c for 5 mins. Arrange the muffin liners in the air fryer basket.

10. Air fry them at 320 F /160 C for 14 mins. Insert a toothpick and see if they come out clean. else continue cooking for another 1 or 2 mins as needed.

Delicious Air fryer Muffins are now ready.

Tips & Variations

Always bake at a lower temperature in the air fryer. This prevents even baking.
Baking at higher temperature results in quick browning on the top of the muffins. The lower part of the muffins remains uncooked.
Allow the muffins to cool completely in a wire rack once they are out of the air fryer and then use.
Use silicone molds or double or triple layer paper liners while baking in the air fryer.
You can double or triple the recipe as you like.
Bake in batches as per the space of the air fryer basket.
You may also bake the same muffins in the oven. Bake at 356 F / 180 C for 15-20 mins.
Add in more nuts or chocolate chips if you prefer.

Storing Suggestions

Left over muffins stays good at room temperature for up to 2 days. You may also freeze the muffins for 1 month. Thaw them or reheat them in an air fryer for a min and then serve.

Serving Suggestions

Makes a delicious breakfast option with some Milk. Otherwise goes well for a lunchbox or snack box too.

Similar Recipes

★ 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

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

Air Fryer Grilled Shrimp | Shrimp Skewers

July 6, 2022 By Sharmila Kingsly Leave a Comment

Air Fryer Grilled Shrimp is a juicy appetizer that is just right for any occasion. Best when made for a BBQ night or Potlucks.

It is a beginner-friendly recipe. All you have to do is clean and marinate the shrimp. The marinated shrimp are put in skewers and then grill cooked to perfection.

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Air Fryer Shrimp

The best thing about these air fryer shrimps is that no babysitting. Shrimp gets grilled and cooked perfectly in just minutes. Perfect for the weekend dinner or potlucks and starter.

Cooking shrimp in air fryer is one of the easiest and beginner-friendly options. Air Fryer Shrimps come in handy if cooking on short notice.

Ingredients

Sauce - We use Red and Green Chili Sauce along with Soy sauce, for the recipe.

Spice Powders - I am using paprika powder and salt. You may also replace the paprika powder with Kashmiri red chili powder. It gives deep red color.

Minced garlic - Gives a yummy flavor to the shrimp.

Shrimp - Use cleaned and deveined shrimp. with or without tail both work well.

FAQ's

How long to air fry shrimp?

Shrimp gets cooked really fast. Hence I prefer cooking at a low temperature. My usual timing is 356 F / 180 C for 6 mins. Or you can make it to 320 F / 160 C for 8 mins. Grilling more makes the shrimp overcooked and rubbery. Also, the timing may vary for air fryers so adjust accordingly and check after 5 mins.

How to Clean the Prawns?

We usually remove the outer skin of the shrimp and then chop the head and tail portions. However, removing the tail and the head portion is optional. Some prefer using the tail portion as it is. The next part is the deveining. This is a mandatory and very important step.

How to devein Shrimp?

Always remove the black vein in the shrimp. There are two mini black veins on both sides and I prefer removing both. These veins are nothing but the intestinal parts of the shrimp. Make a small insertion on the backside of the shrimp and then pull off the black parts. The vein comes easily when pulled.

How to make grilled shrimp in air fryer

1.In a mixing bowl add all the marinade ingredients. I am using Red chili sauce, Green chili sauce, Soy sauce, Vinegar, Minced Garlic, and Paprika Powder.

In a mixing bowl add all the marinade ingredients. I am using Red chili sauce, Green chili sauce, Soy sauce, Vinegar, Minced Garlic, and Paprika Powder.

2. Next, add in the chili flakes if using and the required salt.

3. Combine everything.

4. Deshell the shrimp. Clean and devein the shrimps and keep them ready. Add the cleaned shrimp to the mixing bowl.

5. Mix well and let it marinate for 15 mins.

6. Dip the skewers in water for 15 mins and then use. This is to prevent the browning of the skewers as we grill. Now skew in the marinated shrimps and keep them ready.

Dip the skewers in water for 15 mins and then use. This is to prevent the browning of the skewers as we grill. now skew in the marinated shrimps and keep them ready.

7. Preheat the air fryer to 392 F /200 C for 5 mins. Brush or spray oil to the preheat air fryer basket. Arrange the skewers without touching each other. Spray in some oil.

Preheat the air fryer to 392 F /200 C for 5 mins. Brush or spray oil to the preheat air fryer basket. Arrange the skewers without touching each other. Spray in some oil.

8. Air fry at 356 F / 180 C for 6 mins. After 3 mins you may flip once and spray little oil. Air fryer grilled shrimp is now ready.

Tips & Variations

This recipe is very forgiving and you may use the ingredients for the marinade as you like based on your preference.
You can use the cajun spice along with salt and pepper for the cajan grilled shrimp.
You can use the taco seasoning for the Tex Mex style shrimps.
We can also use the Indian style Garam Masala, Chilli powder, ginger garlic paste, and Turmeric powder for the Indian style grilled prawns air fryer.
In this recipe, I am using an Asian style marinade. You may just modify them based on your preference.
If you have some leftovers you may store them in the fridge and use them for a few more days as well.
You can also use frozen shrimp in this recipe. Either you thaw them and grill or grill for extra 2 minutes.
The cooking time is very important when it comes to air frying the shrimps hence check and adjust as per your air fryer settings.
Indian Prawns are small and tender and hence get cooked easily. The time for cooking may vary based on the size of the shrimp.

Serving Suggestions

Goes well with Ketchup and with Mayonnaise. You can serve them with both or any one of the above with some pickled onions, Lemon wedges too.

Storage Options

Store the leftover shrimp in zip lock bags or in air-tight containers. They stay good for 3-4 days. You can reheat them on the stovetop or microwave and then serve.

Similar Recipes

★ 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

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

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