Recipes - Page 14 of 67 - Cook with Sharmila

Vegan Blueberry Muffins | Whole Wheat Blueberry Muffin

March 25, 2022 By Sharmila Kingsly 6 Comments

Vegan blueberry muffins are soft, moist, and airy muffins. They are so easy to bake and a perfect snack option.

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Blueberry muffin is one of the quintessential and comfort breakfasts or snacks. It is easy to put togther and bake. It has the basic pantry ingredients. My personal choice is an after-school snack.

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Why you will love this Muffins

They are vegan ( dairy and egg-free )
They are made of 100 % whole wheat flour
You can also use gluten-free wheat flour to make then GF.
Totally made with the basic pantry ingredients it is a beginner-friendly recipe with simple steps.

Ingredients

Whole Wheat Flour - I am using 100 % whole wheat flour for the muffins, and they worked perfectly well.

Blueberry - Use fresh or frozen blueberries. Both work well for the muffins. You can also reserve a few blueberries to top the muffins.

Baking Soda, Baking powder - Mandator for the raise and texture of the muffins.

Salt - Enhances the sweetness when added a little.

Vegan Milk - I have tried the muffins with Almond Milk and Coconut Milk, and you can use any one of them.

Granulated Sugar - You can use either raw sugar or granulated sugar. Both work well.

Lemon juice - It combines with the baking powder and soda for the raise and texture of the muffin. You can replace lemon juice with apple cider vinegar.

Vegetable Oil - My go-to oil for any muffin is coconut oil. Use melted oil.

Vanilla extract - Use pure vanilla extract.

FAQ's

Why do we toss the blueberries in flour?

Tossing them in flour prevents the blueberries from sinking to the bottom. This will also help the blueberries spread evenly in the batter.

How to Prepare Vegan Blueberry Muffin

In a mixing bowl add in 1.5 cups of Whole wheat flour, to this add in 1 tsp Baking powder, ¼ tsp of baking soda, and ⅛ tsp of Salt. Sift everything togther. Combine and set the dry ingredients aside.

In another bowl take 1 cup of blueberry. Add in 2 tsp of flour from the dry ingredients. Let it coat the blueberries and set them aside too.

In another bowl add in 1 cup almond milk,4 tbsp Vegetable Oil, 1 tsp Vanilla extract,1 tbsp Lemon Juice and ¾ cups of granulated sugar. Whisk well until the sugar dissolves.

Gently fold the dry and wet ingredients togther in batches. Fold the batter gently and do not overmix.

Next, fold the blueberries gently into the muffin batter.

Line a muffin tray with liners. Fill the liners to their ¾th level with the prepared batter. Tap the Muffin tray twice or thrice to remove the air bubbles.

Preheat the oven at 356 F (180 Deg C ) for 10 mins and then bake at 356 F (180 C) for 20-12 mins.

Vegan Blueberry Muffins are now ready.

Tips & Variations

You can swap blueberry with other ingredients too. A few of the best swaps would be raspberry, blueberry, blackberry, or even chocolate chips.
In place of almond milk, you may use other vegan milk as well. I have tried coconut milk also.
These vegan muffins are soft, moist, and a perfect after school snack
Always use fresh blueberries for the muffins. Frozen blueberries tend to release moisture as it bakes and hence it alters the texture of the muffins.
If using frozen blueberries thaw them completely, bring them to room temperature, and then use in the muffins.
For a crunch in the muffins, you can add a Lil Walnut, Pecan, or Almond.
You can also use dried blueberries if you don't have access to fresh ones. In that case, keep a check on the sugar as the dried ones have more sugar.
This vegan blueberry muffin recipe is toddler friendly as well.

Storage Suggestions

Muffins stay good at room temperature for 2 days or you can store them in the fridge for 4 days.

Blueberry muffins freeze well up to 2 months. You can store them in an air-tight container or zip-lock bags. Thaw them for 3 -4 hours and serve. Or simply microwave them for a min 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

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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.

Fish Cutlet | Fish Fritters | Tuna Cutlets

March 24, 2022 By Sharmila Kingsly 10 Comments

Fish Cutlet is a yummy appetizer prepared with fish chunks, potato, spice powders, and a few more add ons. The crusty appetizer is then rolled on bread crumbs and cooked to perfection.

Fish Cutlets or fish cakes or Fish patties is a very popular appetizers. This Indian fish cake recipe is very popular in Kerala and Goa. It is one of the best Indian fish starters. During the festival days or if there is a family get togther. We shape the cutlets and freeze them the previous day and then we cook it fresh and hot before serving. And yes, my cutlets are very popular.

I also make chicken and mushroom cutlets which are equally popular !! Now let's see how to make the easy and delicious fish cutlets step by step with Canned Fish.

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What is a cutlet

Cutlet is often referred to as a portion of meat or vegetables coated with bread crumbs and grilled or deep-fried. They are shaped as patties or in any desired shape.

Tuna Fish Cutlet

I made these crispy delicious fish cakes with canned fish. They come in handy and are easy to use. All you have to do is to drain the water and use them. No need to clean the fish. Perfect for the busy working days.

You can check the detailed video of me cooking the Fish Cutlets on youtube as well.

Ingredients

Fish - I am using canned fish. It's precooked so, I just drained the water and used it in the cutlets. If using fresh fish, Marinate the fish with ½ tsp Turmeric powder and Salt. Shallow fry in a medium flame until cooked and then shred the pieces and use to the cutlets.

Onion - Finely chop the onions and use them in the cutlets.

Potato - Cook the potatoes in a pressure cooker for 3 whistles. Peel the skin and mash them well without lumps. Add the boiled and mashed potatoes to the fish cakes. You can also cook the potato on the stovetop. Just that it takes a little longer to cook.

Cilantro and Green Chilli - Chop Cilantro finely and then add them to the cutlet. If you prefer, you can also add in green chili. I avoid green chili if I am cooking for kids.

Spice Powders - Spice powders add a lovely flavor to the dish.

Bread Crumbs - Coating the cutlets with breadcrumbs gives a crispy outer cover to the dish. I prefer using panko breadcrumbs over normal ones.

Eggs - Eggs hold the breadcrumbs intact over the outer coating. You can also use flour paste instead of eggs.

Oil - Use any cooking oil for deep frying the cutlets. I always prefer cold-pressed groundnut oil for frying.

FAQ's

Can I prepare a fish cutlet without potatoes?

Potato helps in binding the cutlet together without falling apart. If you have to skip potatoes, you may add any flour for binding. You can use Maida or rice flour.

Can I use raw fish in fish cakes?

Definitely, you may use the shredded raw fish or pulse the flesh once and then use it. Fry the fish cakes in a medium flame until its cooked.

How do I select the fish for Cutlets?

Use any fish that has fewer bones. I suggest tuna, Salmon or kingfish, or similar types. It is easy to discard the bones from them.

How do you freeze fish cutlets?

After making the patties, you can freeze them in the zip lock bags for 2 weeks. Just before frying, you can thaw the patties dip in egg, coat in breadcrumbs, and fry.

Why do cutlets break when frying?

This happens mainly when the cutlets are not shaped properly or if there is excess moisture. So make sure you mix the potato and fish well without lumps and shape them well.

Air Fryer Fish Cutlet

If you do not want to deep fry, you can fry the fish fritters in the air fryer.
Preheat the air fryer for 5 mins. Spray in some cooking oil in the air fryer baskets and then. Air fry at 200 Deg C or 400 F for 14 mins. Turn the cutlets mid-way for even browning on both sides.

You can shape the cutlets as patties rather than cylinders if air frying.

How to make fish cutlet

1.In a mixing bowl add the mashed potato, finely chopped onion, chopped green chilli (if using) Coriander leaves, and crushed ginger garlic.

2. Next, add the spice powders and salt.

3. Next, drain the water and add the canned fish. Combine everything together and shape them into cutlets

4. Shape the dough into patties or as you prefer. I shaped them like cylinders. Beat egg in a bowl and set aside. In another bowl place the bread crumbs and set them aside.

Shape the dough into patties or as you prefer. I shaped them like cylinders. Beat egg in a bowl and set aside. In another bowl place the bread crumbs and set them aside.

5. Dip the shaped cutlets in the beaten egg fully.

6. Next roll the egg dipped cutlets in the bread crumbs.

7. In a Pan heat in oil for deep frying. Once it’s hot drop in the Fish cutlets and deep fry in a medium-high flame.

8. Fry till golden and crisp. Drain in paper towels. Serve hot.

Tips & Variations

Do not flip the cutlets immediately after dropping them in the oil they might crumble. Hence give some time to set and then flip and cook.
After Shaping the cutlets dip in the egg and coat with bread crumbs. You can then freeze them for 15 mins or put them in the fridge for 30 mins and then fry them. This prevents the crumbling of the cutlets while frying.
Freezing helps the Indian fish cakes to hold their shape well.
Never overcrowd the cutlets while frying it might again crumble the cutlets.
Any Fish with fewer bones can be used for the cutlets. I am using Tuna canned fish.
Salmon cutlets and Tuna Cutlets are very popular worldwide.
I have shown the stovetop method in this recipe. However, you can also prepare the baked fish cutlets or even air-fry them for a less calorie variation.
Kerala style fish cutlet recipe is slightly different from this method. They usually add curry leaves, black pepper, green chilies, and vinegar as well. Other than that the recipe method and preparation remain the same. Also, the kerala fish cutlets are often deep fried.

Serving Suggestions

Goes well as a snack with some tomato sauce or mayonnaise. You can also serve them as a starter for any potluck or party.

How to freeze?

After coating the fish cakes with egg and bread crumbs arrange them on the plate and put them in the freezer for 4 hours. You can then transfer them to zip-lock bags or airtight containers and freeze them for 2 months.
Thaw them for 1 hour and then you can fry.

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.

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

Instant Pot Strawberry Cobbler

March 18, 2022 By Sharmila Kingsly 3 Comments

Instant Pot Strawberry Cobbler is one of the best summer dishes to bake with seasonal fresh Strawberries. It is easy to put together in the Instant Pot.

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If you love Instant Pot and love baking in it, you are definitely going to love this Strawberry cobbler with the best fresh seasonal Strawberries.

The plumpy juicy strawberries from the farmer's market need no introductions, so here is some good way to use them.

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What is a Cobbler?

Cobbler is a baked dish consisting of flour and fruit. Cobbler is usually served with whipping cream or ice cream on the side. You can use any fruits of your preference.

I am using Strawberry today. You can also use blueberry, Raspberry, or even mixed berries. Apple also works well.

Instant Pot Cobbler

I love making desserts on my Instant Pot. The texture of the cobbler that is baked in the oven and the Instant Pot really has its difference. In the oven, you have the perfect crust and with Instant Pot the cobbler is baked to perfection with the perfect texture.

However, I in believe in leaving no stone unturned and the perfect solution is using the crisp lid. It gives you a crisp or perfect broil on top of the dessert giving you a perfect finishing touch.

Ingredients

Strawberry - Use fresh juicy strawberry or you can also use frozen. If using frozen strawberries thaw for a while and then use.

Sugar - Use refined sugar or Brown Sugar. If using brown sugar the color of the cobber is slightly different. Also, we combine the sugar with the strawberries. So that it drips its juice.

Butter - Use soft unsalted butter for the cobbler.

Milk - Adds wetness to the batter and helps in the perfect blending of the ingredients.

Baking Powder - Helps in the raise and texture of the cobber as it bakes.

Salt - A pinch of salt in any dessert enhance its taste.

Vanilla Extract - For the perfect aroma. Use pure vanilla extract.

Flour - All-purpose flour works well for the cobbler

How to make strawberry cobbler

Prepare the strawberry

Wash the strawberry well and then chop and remove the leaves. Chop the strawberry roughly and add them to a bowl. To this add, in ¼ cup of sugar. Combine everything and set aside.

Prepare the batter

In another mixing bowl, add ⅓ cup of soft unsalted butter. To this add, in ½ cup of refined sugar.

Cream them togther until combined.

Next, add in 1 cup of milk and combine everything. Few lumps are ok.

Add in 1 cup of all-purpose flour, 1.5 tsp of baking powder, and a pinch of salt. Fold everything gently without any lumps. Also, add in 1 tsp of Vanilla extract and fold the batter once again.

Transfer the batter to a greased baking pan and top the batter with the prepared strawberry. Cover the baking pan with foil on the top

Bake in Instant Pot

Add 1 cup of water to the inner steel pot of the Instant Pot. Place the baking pan on top of a trivet or the basket.

Note: I divided the batter into two portions and baked it in a square baking pan of 5 * 5 inches. I baked twice. however, you can place a trivet and bake at the same time with two baking pans.

Close the instant pot and turn the pressure valve to the sealing position. Set 25 mins in high pressure. After the baking time, Wait for a natural pressure and then open the instant pot.

Once the pressure knob goes down and the pressure is fully released open the instant pot. Take the baking pan out along with the basket. Remove the foil and let it cool completely. Instant Pot Strawberry cobbler is now ready. Enjoy with some Vanilla Ice cream.

Tips & Variations

Instead of Strawberry, you can also use blueberry or mixed berries. Peach or apple also works well.
I have adapted this cobbler for the Instant Pot. Divided the batter equally and baked it in two batches.
I used a 5*5 square ceramic baking pan. This pan perfectly fits in my 5 qt Instant Pot.

Storage Suggestions

Cobbler stays good for 3 days in the fridge. Let the cobbler cool completely and the store.

Recipes to use up strawberries

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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.

Pistachio Sponge Cake | Pista Cake

March 16, 2022 By Sharmila Kingsly 21 Comments

Pistachio Sponge cake or pistachio butter cake is a decadent cake with fresh pistachios. Perfect for any occasion or celebration.

Almonds and Pistachios always add a lovely indulgence in bakes and I have tried to make a cake with Almond a lot of times but this is the first time I prepared a full-fledged pistachios cake and it turned out to be lovely. This is one of the perfect pistachio birthday cake or pistachio layer cake.

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Pistachio Cake for St. Patrick's Day

St, Patrick's day falls on 17th March every year. St Patrick is a 5th Century saint from Ireland. His death anniversary on 17th March is celebrated every year as Patrick's day. He used a three leaves Shamrock sprig to explain the Holy Trinity. From then on Green is the color for Patrick's day.

Green-colored dresses and food are popular on those days. So here comes a super delicious Pistachio Sponge cake. It is Soft, Spongy, Moist, and perfect for the feast day. This super easy pistachio cake from scratch takes very little effort to bake.

Ingredients

Flour - I am using all-purpose flour for the cake but half and half wheat and APF will also work

Butter - Use Cold unsalted butter. You can chop the butter into small cubes and use it. This helps in rubbing the flour and butter easily.

Sugar - I am using Refined sugar. You can also replace it with Brown sugar.

Eggs - Eggs helps to give an airy and spongy texture to the cake.

Milk - Use any dairy or nondairy milk.

Pistachios - Given a brilliant texture in the cake. Always use unsalted pistachios.

Baking Powder and Baking Soda - Both helps in the texture of the bread. And hence don’t skip it.

How to make a pistachio cake

Prepare the base cake

1. In a mixing bowl add in the All-purpose flour,

2. Add in cold unsalted butter.

3. Crumble it with your hands and it resembles sand.

4. Next add in the Sugar

5. Also add in Milk. Mix well such that everything is evenly mixed.

6. Next break open the egg and beat well such that everything is creamed up together.

7. Next add in the Baking powder, Salt, and food color(if adding)and mix well.

8. Toast the Pistachios in the microwave for a minute and then in a blender powder them coarsely. Reserve 2 tbsp of pistachios and mix the remaining with the cake batter.

9. Fold everything together. Divide the batter equally into two portions and then bake them in two separate pans. Line the baking pan with parchment paper and then pour the prepared cake batter over the pan. I used two 8 inch round cake pans.

10. Preheat the oven at 356 F(180 Deg C) for about 10 min and then bake for about 25-30 mins until the tooth pick when inserted comes out clean.

Cream Cheese Frosting

11. In a mixing bowl add in the cream cheese and soft butter. Cream them togther until light and fluffy with a hand blender or stand mixer. Scrape and remove them from the edges.

12. Add in ¼ tsp of Vanilla extract and then add in the sifted icing sugar in batches. Mix well after each batch. Cream cheese frosting is now ready.

Decorate the Cake

14. Meanwhile, let the cake cool down completely. You can slice the cake into two or bake two similar cakes as you like and then frost.

15. Take the first cake and spread in a generous layer of cream cheese icing and sprinkle in some coarsely ground pistachios.

16. Place the next cake on the top and then repeat the same. I used some sprinkles and pistachios powder for decoration.

Tips & Variations

Eggless Pistachio Sponge Cake - The Sponge cake has eggs added. You can easily make the cake egg-free by replacing with apple sauce. 1 Egg = 2 tbsp of apple sauce, this is the measurement. So for this cake you may need 4 tbsp of apple sauce.
To make your own apple sauce - Grate 2 peeled apples and cook them with 2 tbsp of water until soft and then puree with a blender. Easily ready or you can use store-bought ones as well.
Pistachio Muffins - The same recipe can be easily made as pistachio Muffins. Scoop in the prepared batter in Muffin Liners and bake at 356 F (180 Deg C) for 25- 30 mins or until a toothpick when inserted comes out clean.
Feel free to use half and half wheat and all-purpose flour for the cake.
You can bake the pistachio cake with frosting or skip the cream cheese layer if you don't prefer it.

Serving Suggestions

The cake can be simply enjoyed as it is. You can also skip the cream cheese frosting and enjoy it as a simple cake. Adding cream cheese frosting makes it a perfect party cake.

Storage Suggestions

The cake stays good in the fridge for up to 5 days. You can reheat them in the microwave or you can broil for 1-2 mins and serve fresh.

If freezing the cake. I suggest freezing without any frosting you can skip the cream cheese layer and freeze. Cling wrap or wrap in foil and freeze in zip lock bags for up to 3 months.

More Pistachio 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.

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

Pista Ice Cream | Pistachio Icecream

March 15, 2022 By Sharmila Kingsly 2 Comments

Pista Ice Cream is an easy 3 ingredient homemade ice cream. It is so good and perfect for the hot summer.

It's almost summer and this is the right time to make some good homemade summer treats. Obviously, icecreams top the frozen deserts list every summer. My 2 ingredients homemade ice cream base is my rescue. Just the basic 2 pantry ingredients. It is eggless and no machine ice cream.

I simply love the pistachio flavor and I always adore this pale green pistachio ice cream. Just got it right like the store bought ones and I served in mini ice cream cones. Right in time for St.Patrick's day, here comes my favorite pistachio ice cream. Right in time for St.Patrick's day, here comes my favorite pistachio ice cream.

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3 ingredient pistachio ice cream

James Wood Parkinson invented pistachio ice cream in 1940 in Philadelphia, USA. Pistachio ice cream or homemade pistachio ice cream without eggs is a very popular flavor across the world. I customized my basic ice cream to get this pistachio-flavored ice cream. It is completely egg free ,super quick and easy no churn icecream.

Adding a drop of pistachio extract and some ground pistachios makes a difference in the ice cream. You can also add in a food color if you prefer for the best look.

I would not call this the traditional way of preparing ice cream. Traditional ice cream has eggs in them. Also, they have ingredients like CMC and GMS. These are the compounds used for stabilizing the ice cream and they are widely available in all supermarkets.

We are skipping all of them in this best pistachio ice cream. I have tried various flavors with this base. Say my strawberry ice cream, jackfruit ice cream it works the best and one of my trusted 3 ingredient pistachio ice cream.

Ingredients

Heavy Cream - This is the most important ingredient for ice cream. If using heavy cream use cream with at least 25% fat. .You can use any Whipping cream or full fat fresh cream. I have tried with all the above and each one has worked well. For best results use cold cream this helps to achieve the soft peaks quickly.

Sweetened Condensed Milk - Use sweetened condensed milk. It helps in the texture and also in the taste.

Pistachio Extract - Use 1 tsp of the extract. If you cant source the extract you can just skip adding them.

Pistachios - use unsalted fresh pistachios. Grind them coarsely and then add to the ice cream base. I love the texture pistachios give to the ice cream.

Food color - I am using gel color so few drops were sufficient for me. If using liquid food color use as it might need depending on the color. You can also skip if you do not prefer adding food color.

FAQ's

Is Pistachio ice cream gluten-free?

This pistachio ice cream recipe is Gluten-Free, Egg-Free and Vegetarian!

How is gelato different from no churn ice cream?

Gelato is also a type of ice cream. It can be better said as Italian ice cream. Like ice cream gelato also has milk, cream, and sugar as the base. however, the difference lies in the proportion. Gelato has more milk and less cream and it is vice versa in the case of ice cream.
Also in general ice cream has eggs and gelato doesn't use eggs.

Is gelato sweeter than ice cream?

Gelato has less fat and more sugar compared to ice cream.

How do you make pistachio ice cream

Take the Pistachios in a blender and crush them to a coarse mixture.

In a mixing bowl take the fresh cream. Whip it at high speed with an electric hand blender or stand mixer for about 2 mins.

Beat until soft peaks. It takes close to 2 mins to this consistency.

Now add in the condensed milk and then fold gently until the cream and condensed milk combines. This is the ice cream base we can customize the ice cream with as many flavors as we need.

Next add in the Pista extract if using and then food color. I used a neon green gel color. Also, add in the crushed pistachios and fold once again gently until combined.

The Pistachio icecream base is now ready.

. In a freezer safe bowl pour the ice-cream base. Freeze it for a minimum of 8 hours or overnight for the ice cream to set. After freezing scoop the ice cream and serve immediately.

Scoop and serve!!

Tips & Variations

Never whisk the cream after adding the condensed milk. Make sure you fold gently with a spatula for best results. Fold gently until no streaks of the cream remain.
You can use up to 1 cup of condensed milk for sweeter ice cream.
This pista ice cream recipe is egg-free, gluten-free, and vegetarian. You may customize them to vegan by using coconut cream and vegan condensed milk.
While freezing make sure you pour into the container fully. Or cover with cling wrap. This ensures the air stays intact and the ice cream freezes well.
The ice cream appears hard when it is out of the freezer and it gets fine in 5 to 10 mins.
If you do not get the pista essence you may skip it.
This no-churn pistachio ice cream stays good for up to 3 weeks.

Storage Options

Icecreams keeps well in the freezer for at least 3 weeks ( If its lasts 😉 . You can store them in good pyrex containers or any air-tight container. If you get icecreams tubs you can store them in batches with the date labeled for easy usage.

Serving Suggestion

I had some ice cream cones in hand and I scoped the Pista ice cream and served in them. You may also scoop and serve with ice cream cups. It makes a lovely summer dessert.

Goes well with some warm chocolate brownies drizzles with chocolate syrup.
Or you can also serve them with some Cobblers.
You can garnish with a generous sprinkle of crushed pistachios or any nuts as you wish and serve.

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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 3 votes

Pista Ice Cream | 3 ingredient Pistachio Icecream

Pista Ice Cream is an easy 3 ingredient homemade ice cream. It is so good and perfect for the hot summer.

Prep Time15

Cook Time0

Freezing Time8

Total Time8 15

Course: Icecream

Cuisine: American

Servings:

Calories: 267kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Fridge
Hand Blender

▢
Fridge
▢
Hand Blender

Ingredients

▢ 2 cup Heavy Cream with at least 25 % fat
▢ ¾ cup Sweetened Condensed Milk
▢ 1 tsp Pistachio Extract
▢ 2 drops gel food color optional
▢ ⅓ cup Pistachios

Instructions

Take the Pistachios in a blender and crush them to a coarse mixture and set aside.
In a mixing bowl take the heavy cream. Whip it at high speed with an electric hand blender or stand mixer for about 2 mins.
Beat until soft peaks. It takes close to 2-3 mins to this consistency.
Now add in the condensed milk and then fold gently until the cream and condensed milk combines. This is the ice cream base we can customize the ice cream with as many flavors as we need.
Next add in the Pista extract if using and then food color. I used a neon green gel color. Also, add in the crushed pistachios and fold once again gently until combined.
The Pistachio ice cream base is now ready.
In a freezer safe bowl pour the ice-cream base. Freeze it for a minimum of 8 hours or overnight for the ice cream to set. After freezing scoop the ice cream and serve immediately.
Scoop and serve!!

Notes

The ice cream base can be made in advance and used whenever needed.
Tastes best as a dessert after meal.
We can top the ice cream with crushed pistachios before serving.

Nutrition

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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 2017. I have updated with new Recipe card, Pictures and video now.

Instant Pot Mediterranean Lentil Soup

March 12, 2022 By Sharmila Kingsly 8 Comments

Instant Pot Mediterranean lentil soup is a healthy protein rich Soup wth red lentil soup, potatoes infused with spices and finished with a dash of lemon juice and Cilantro

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The best thing about the lentil soup is that it's vegan and makes a complete meal by itself. It is rich in protein and has intense flavors.

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Lentils

Lentils are a staple when it comes to a Mediterranean diet. They are easy to cook, rich in fiber and protein. They are an excellent protein resource for the plant-based diet.
You can use lentils to your rice, Soups, Stews, Salads, and what not?

Ingredients

Extra virgin Olive Oil - This is mandatory for any middle east soup. It gives an earthy flavor to the soup. You may use either virgin or extra virgin olive oil.

Red Lentils- Lentils is the base for the soup. It gives a creamy silky texture to the soup.

Vegetables - Potatoes, carrots, and celery go well with the soup. Use red or white onions for the soup.

Spice powders - We usually a mix of spice powders. Cumin powder, Coriander powder, Paprika, pepper powder, Salt, and sugar goes into the soup.

Sumac - This is another important ingredient in lentil soup. It gives a peppy astringent flavor to the soup. You can replace sumac with Lemon zest.

Garnish - Use lemon juice along with red chili flakes and Cilantro as a garnish. You can also drizzle in olive oil for a glossy soup.

How to Prepare Red Lentil Soup

1.Switch on the Instant Pot in saute mode. After a few secs add in 1 tbsp of Olive oil. Wait for 30 secs and then add in the chopped garlic saute for 30 secs and then add in the finely chopped onions. Cook for 2 mins.

2. Next, add in the chopped Celery. Saute for a min.

3. And then add in the spice powders. I am using Paprika powder, Cumin powder, Coriander powder, Black Pepper, and the required salt. Along with this add in the Sugar. Combine everything.

4. Next, add in the cubed potatoes. Mix everything tother.

5. Add in the Red Lentils. Saute everything

6. Next, add in 3 cups of vegetable stock or water. I ran out of vegetable stock so I went with water. Mix well and then close the Instant Pot. Move the pressure knob to the sealing position. Press the pressure cook mode and then set 8 mins in high pressure.

7. Wait for a natural pressure release and then open the Instant Pot.

8. Next using the immersion blender, blend everything to a soupy consistency. Add in Lemon Juice, Lemon Zest and Red chili Flakes and then garnish with finely chopped Cilantro.

instant pot mediterranean lentil soup is ready

Delicious Mediterranean-style Lentil soup is ready in the Instant Pot.

Tips & Variations

Make sure the lentils are cooked perfectly before you blend the soup.
Use an immersion blender for blending the soup -It comes in handy, you can directly blend in the Instant Pot itself. No need of transferring elsewhere and then blend. So I highly recommend this step.
Don't skip adding the lemon juice and zest they give a unique flavor to the soup.
If you do not have an Instant Pot you may use a pressure cooker or cook on the stovetop.
Use Vegetable stock for a flavorful soup.

Serving Suggestions

Serve the soup with some crusty bread or any Salad. However, the soup makes a meal by itself too.

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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 use

Tahini Sauce | Homemade Tahini Sauce

March 11, 2022 By Sharmila Kingsly 7 Comments

Tahini Sauce is a Middle Eastern Condiment. It is prepared from roasted and hulled sesame seeds. We may use it as a sauce or as a dip.

If you are a fan of the middle east or Mediterranean food, no introduction is necessary for the Tahini sauce. It is like a staple in the pantry and used to go with a wide range of food.

The best thing about the Tahini sauce is, It is vegan and Gluten-free. As we all know it a really a good thing to have a dairy-free and cream-free sauce.

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What is Tahini

Tahini or Tahina is a middle eastern condiment made from hulled white sesame seeds. You may serve it as a dip or sauce. It tastes like a rich nutty spread with a rich citrus blast.

Tahini paste is different from the sauce. It is just the ground sesame seeds paste. For the sauce, we add tahini paste along with garlic, lemon juice, and salt.

Prep Work

You will need Sesame seeds.
Peel the garlic cloves.
Chop the parsley or Cilantro if using.

Ingredients

Sesame Seeds

Sesame seeds are the base for Tahini seeds. So use good quality white sesame seeds for the sauce.

Olive oil

You may add any flavorless oil, but the best recommendation would be extra virgin olive oil.

Lemon

For the Sauce the tangy flavor is very important, so do not skip adding lemon Juice. But you may increase or decrease the quantity as per your preference.

Cilantro or Parsley

Usually in Tahini sauce, You may add finely chopped parsley leaves. In case if you are not able to source Parsley, Cilantro would be the best replacement.

Consistency of Tahini Sauce

The best thing about the tahini sauce is that you can control the consistency of the sauce. It is usually of the pourable consistency but you may also have it like a dip.

As we grind the Tahini sauce we add water this is what controls the consistency. Add water as you wish and hence the Tahini sauce's consistency is controllable as you prefer.

If you are serving it for a salad, You can make the sauce runny and use it as a dressing. If using it along with Falafel you may have it as a semi think sauce. Also, If using it along with Pita bread or veggies you may have it like a dip.

Serving Suggestions

With Tahini Sauce the Serving options are plenty. You can serve it with Salads, Fries, Nuggets, Falafel, Pita bread.

While serving Tahini with salad as a dressing make sure you add water and adjust the consistency as needed or necessary.

How to make Tahini Sauce

1) In a blender add in sesame seeds

2) To this add Olive oil.

3) Blend it to a coarse paste.

4) To this add in the Galic clove.

5) Also add in the required salt.

6) Also squeeze in the juice from half lemon.

7) Now blend it to a fine paste. Add-in the required water and bring it to a sauce consistency or a dip consistency as you prefer.

Step 7 - All water and grind to a sauce consistency

Variations:

You may also flavor the Tahini sauce if you prefer.
Few best options would be adding Red Chilli flakes, Adding Italian seasoning, or dried herbs. You may also add in more fresh parsley.
The consistency of the tahini is runny as a dip. Always use less water while grinding and then add more based on the consistency you desire.
It goes well as a dressing in salads, dip on pita bread, and many more. I served my tahini with some pita bread and chance I made more like a spread.

Storing Suggestions:

You may freeze the sauce for up to a month. Or you can store it in the fridge for a week in air tight container.

Whenever you put it in the fridge store it in a clean sterilized jar and use a clean spoon.

The Tahini may get thick as you store it in the fridge so use cold water as needed and stir to adjust the consistency.

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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 9 votes

Homemade Tahini Sauce

Tahini Sauce is a Middle Eastern Condiment. It is prepared from roasted and hulled sesame seeds. We may use it as a sauce or as a dip.

Prep Time5

Cook Time0

Total Time5

Course: Condiments

Cuisine: Mediterranean

Servings: cup

Calories: 73kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Blender

▢
Blender

Ingredients

Instructions

In a blender add in sesame seeds
To this add Olive oil.
Blend it to a coarse paste.
To this add in the Galic clove.
Also add in the required salt.
Also squeeze in the juice from half lemon.
Now blend it to a fine paste. Add-in the required water and bring it to a sauce consistency or a dip consistency as you prefer.

Video

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.

Mediterranean chickpea salad with Goat Cheese

March 10, 2022 By Sharmila Kingsly 8 Comments

Mediterranean chickpea salad is loaded with delicious and healthy ingredients. It is such a filling salad and makes a perfect lunch or dinner.

Mediterranean chickpea salad with Goat Cheese

Any day any time Mediterranean chickpea salad comes for a rescue. I call it complete. It is loaded with proteins and makes a filling and healthy salad. I have taken this as a whole meal with smoothies or fruits many days. It keeps me full for a longer time.

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Delish Mediterranean chickpea salad

This garbanzo beans salad is utmost the simplest. With some minimal meal prep, you put this salad ready on your table in just 5 mins. all you have to do is add the ingredients and whip it up.

Mediterranean chickpea salad with feta or goat cheese either way I prefer. I usually add them as per the availability of the ingredients. Salad with chickpeas are rich in protein and hence it keeps us full for a longer time. If you like more colors in your salad try using red bell pepper or Cherry tomatoes and yellow bell pepper. Also, make sure you add freshly ground black pepper for the best taste. Makes a perfect summer salad too.

Ingredients

Chickpea - Use dried or canned chickpeas. If you are using canned chickpeas you may drain the excess water and use the beans directly in a salad. If using dried chickpeas you can soak them overnight and then cook in Instant Pot or Pressure Cooker.

Vegetables - I am using Cucumber, Onion, and Bell Pepper. Use colored bell pepper for a nice pop of color salad.

Goat Cheese - Gives a light creamy texture to the salad. Crumble and add them to the salad.

Add ons - You can also use some sliced cherry tomato or black olives in the salad.

Herbs - Use Cilantro or Parsely for the salad.Seasonings - We are using just salt and pepper along with a tint of garlic. Use red chili flakes for a more spicy salad.

Nuts - Use toasted Almonds or Pecans for a crush in the salad.

Salad Dressing - Made with extra virgin olive oil, Maple Syrup, and Vinegar.

Recipe Instructions

1. In a mixing bowl add in the cooked Garbanzo beans. I usually soak them over night and pressure cook for 3 whistles. They are soft and perfect. You can also use canned chickpeas

2. Next add in chopped Cucumber, Chopped bell pepper, and finely chopped Cilantro and Onion.

3. And then add crumbled goat cheese and crushed pecans. this is totally optional. You can skip the cheese for a vegan version.

4. In another small bowl add in the ingredients for Salad dressing. Whisk well until combined. You can also add everything to a small jar and shake well for them to combine evenly.

5. Add the salad dressing to the salad. Combine evenly. Chickpeas salad is ready.

Tips & Variations

After mixing the salad. Let it sit for 30 mins to 1 hour. This lets the flavors infuse and taste the best.
Adjust the dressing as per your taste. I always change every single time.
Chop the veggies in similar sizes. This goes for almost all salads and gives equal portions of all the ingredients in every bite of the salad.
This makes a perfect easy to whip up salad if you are a meal prep person. comes handy with the ingredients being ready.
Always garnish the cheese alone just before serving. It stays fresh when served immediately.

Serving Suggestions

Serve as a whole meal. It also goes well with some Pita chips or burrito bowls. You can also wrap them in tortillas or Pita pockets and serve.

Storage options

Always Chop the ingredients and store them separately. You may also whip up the vinaigrette and store them in a mason jar in the fridge. Just before serving combine everything and then serve.

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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.

Instant Pot Strawberry Jam

March 5, 2022 By Sharmila Kingsly Leave a Comment

Instant pot strawberry jam is so easy to prepare with just 3 ingredients and no babysitting. Easy to make preservative free jam.

Fresh strawberries are abundant during this season of the year. I love fresh homemade spreads and jam. They are less in sugar and preservative free compared to the commercial ones. I made a big batch in my Instant Pot and they are so good.

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Strawberry

Spring is the month of berries you get to see them a lot in almost all the markets. It is like after the winter you get to see vibrant red beautiful strawberries.

Make your own homemade Strawberry Jam and use it the rest of the year. This is the best thing you may try with the abundant fresh strawberry. It is so easy with Instant Pot and you get to store some preservative free fresh homemade jam.

The best thing about this homemade strawberry preserve is that we get to use less sugar than the commercial jam.

Strawberry Jam without Pectin

Pectin is a fiber found in fruits. It is usually used as a thickening agent or precisely it helps in forming a gel in fruits. Pectin is naturally found in most fruits. However, it is more in apple, orange, carrots, and many other citrus fruits.

Strawberries are low in Pectin. So while cooking strawberry jam we add lemon juice and thicken the jam naturally. This makes a perfect no pectin Strawberry Jam.

Ingredients

Strawberry - you may use the season's best fresh strawberry. Frozen ones work well too. Always use fresh ripe strawberries. In this way, we can minimize the amount of sugar we add to the Jam.

Sugar - Use white granulated sugar. Check notes for a sugar free jam. Honey also works well.

Lemon - It gives the required acid for the jam.

How to prepare Strawberry Jam in Instant Pot

1. Wash the strawberry really well then pat it to dry using a kitchen towel. once it's dry remove the green leaf part and then chop them roughly.

2. Into the steel insert of the instant pot add in the chopped strawberry and sugar. Close the lid and let it rest for 30 mins.

3. After 30 mins open the instant pot. You will see some extra liquid. The sugar reacts with the strawberry and releases them.

4. Add in the lemon juice and close the instant pot. Press pressure cook mode and Set 1 min in high pressure.

5. Let the pressure release naturally and then open the Instant Pot. There will be more liquid in the jam now. Press the saute button and continue cooking the jam. Using the spatula mash the strawberry. Strawberries are really soft and they get mashed easily. You may also use an immersion blender and mash.

6. Keep stirring and continue cooking. The jam starts to thicken in some time and resembles a gel.

7. If you take the jam with a spatula it coats the spatula without falling apart this is the correct stage. You can switch off the Instant Pot. Let the jam cool completely. The jam thickens as it cools.

8. Once the jam cools completely transfer them to clean sterilized bottles for longer shelf life.

Tips & Variations

Always use a clean and dry spoon to scoop the Jam every time.

Adjust the amount of sugar as per the sweetness of the fruits.

Storing options

Strawberry Jam stays good in the fridge for 1 month. You may also freeze them for up to 6 months. Always use a clean bottle for longer shelf life.

If freezing let the Jam cool completely and then put it in the freezer. Also, make sure you fill the bottle only to its ¾th quantity while you freeze. This helps you to handle the jam easily.

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4.72 from 7 votes

Instant Pot Strawberry Jam

Instant pot strawberry jam is so easy to prepare with just 3 ingredients and no babysitting. Easy to make preservative free jam.

Prep Time40

Cook Time15

Total Time55

Course: Condiments

Cuisine: American

Servings: bottle

Calories: 33kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

▢ 2 cup strawberry
▢ ¾ cup Sugar
▢ 1 tbsp Lemon Juice

Instructions

Wash the strawberry really well then pat it to dry using a kitchen towel. once it's dry remove the green leaf part and then chop them roughly.
Into the steel insert of the instant pot add in the chopped strawberry and sugar. Close the lid and let it rest for 30 mins.
After 30 mins open the instant pot. You will be some extra liquid. The sugar reacts with the strawberry and releases them. Add in the lemon juice and close the instant pot. Set 1 min in high pressure.
Let the pressure release naturally and then open the Instant Pot.
There will be more liquid in the jam now. Press the saute button and continue cooking the jam. Using the spatula mash the strawberry. Strawberries are really soft and they get mashed easily. You may also use an immersion blender and mash.
Keep stirring and continue cooking. The jam starts to thicken in some time and resembles a gel.
If you take the jam with a spatula it coats the spatula without falling apart this is the correct stage. You can switch off the Instant Pot. Let the jam cool completely. The jam thickens as it cools.
Once the jam cools completely transfer them to clean sterilized bottles for longer shelf life.

Video

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.

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

Banana Walnut Muffins

February 28, 2022 By Sharmila Kingsly 19 Comments

Banana Walnut Muffins is a yummy nutty treat. I loved the favour of banana in the muffins and with a bit of nutty texture in every bite.

Banana and Walnut Muffins are a yummy nutty treat. I loved the flavour of banana in the muffins and with a bit of nutty texture in every bite. When it comes to baking banana is something which we couldn’t resist from sharing. And so this is my share of the banana recipe this year. Now lets see how to prepare banana walnut muffins.

Check out my Vegan Banana Muffins and Banana Chocolate Chunk Muffins recipes too.

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Ingredients

Flour - I am using whole wheat flour for the muffins. It works really well for the muffins.

Banana - Always overripe banana yields soft moist muffins.

Sugar - I am using brown sugar for the muffins. It yields a nice golden color to the muffin

Baking Powder, Baking Soda - It gives helps in an airy and spongy muffin.

Oil - Use any flavorless cooking oil.

Buttermilk - Reacts with the baking powder and soda for a nice spongy fluffy muffin.

Egg - Adding egg for a perfect bakery style textured muffin.

Vanilla - Use good quality pure vanilla extract.

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

Walnuts - We add a few walnuts to the batter. Also a coarse powder for the muffin crumb, this gives a lovely crumb.

How to prepare Banana Walnut Muffin

In a mixing, bowl beak open an egg to this add-in Brown sugar, Vegetable oil, and buttermilk.

2. Next add in the Vanilla essence and mashed banana.

3. Mix everything well together. In another bowl sieve in all-purpose flour.

4. To this add in baking powder, baking soda, and salt. Sieve everything together. So that they mix evenly.

Next, add the dry ingredients to the wet ingredients slowly in batches. Add in ¼ cup of coarsely ground walnuts. Fold everything together.

5. Line a muffin tray with liners. To this scoop and add in the prepared batter. Add in a generous serving of coarsely ground walnuts over the muffins.

Preheat the oven at 180 Deg C for about 10 mins and then bake at 180 Deg C for about 20 mins. check if a toothpick when inserted comes out clean and then remove it from the oven. Allow it to cool completely and then serve

Banana Walnut Muffins is now ready for snacking.

Tips &Variations

Always use overripe bananas for moist muffins.
You can also freeze the overripe bananas and use them in the muffins.
If using frozen bananas thaw them to room temperature and then use.
You can also add choco chips or other toasted nuts to the muffins.
We can also flavor the muffin with cinnamon or cardamom powder.
Instead of Walnuts, you may use other nuts as well.

Serving Suggestions

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

Storage Options

Banana Muffins freeze well. You can store it in zip lock bags and freeze. Just before serving you can microwave them for 30 - 40 secs and serve. Or simply thaw them to room temperature and 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.

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

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