Recipes - Page 15 of 67 - Cook with Sharmila

Orange Almond Cake | Eggless

February 25, 2022 By Sharmila Kingsly Leave a Comment

Orange Almond Cake is a moist and soft cake with a burst of citrus flavor. It is very delicate and tender with the goodness of Almonds and Orange together.

Super soft and moist Orange Almond Cake is definitely a treat. It tastes and smells so good. This is perfect for any occasion or goes with just a cup of tea.

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Ingredients

Almond Meal - You can use the Store-bought Almond flour or Almond meal. In case you are not able to source it you can make your own at the home. Use good quality, Almond.
Flour - As always we use white flour for the cake. We can use half APF and half Wheat Flour.
Sugar - I am using Refined White Sugar. But we can replace it with Brown Sugar or even Cane Sugar. It will have no compromise in the taste and texture.
Orange Juice - Gives a nice citric punch to the cake. Almonds and Orange go very well together.
Orange Zest - Never skip this. The addition of the zest elevates the orange flavor in the cake.
Oil - Use any flavorless cooking oil
Vanilla extract - Blends amazingly well with the cake.
Buttermilk - Buttermilk gives an excellent texture to the eggless cake.
Baking powder, Baking soda - Helps in the texture and raise of the cake.
Almond Flakes - This is totally optional but I love topping the cake with some almond flakes.

How to Prepare Orange Almond Cake

1. In a mixing bowl add 1 cup of Flour.

2. Along with them add 1.25 cups of Almond Meal or Almond flour.

3. Next add 2 tsp of Baking powder, ½ tsp of Baking Soda, and ¼ tsp of Salt.

4. Next add in 10 tbsp of Sugar. I am adding powdered Sugar. Combine everything and set aside.

5. In another mixing bowl add ⅓ cup of Orange Juice.

6. To this add ½ cup Butter Milk. Check my blog post on how to prepare your own buttermilk for cakes.

7. Add 1 tsp of Vanilla essence.

8. Add ½ cup of any Flavorless oil.

9. Add 2 tsp of fresh Orange zest.

10. Whisk and combine everything together for even mixing.

11. Slowly add the wet ingredients to the dry ingredients in batches. Fold and mix with a spatula. don't overmix.

12. Grease a 9 or 8 inch round baking tin and line it with parchment paper. Pour the cake batter into the tin and tap it twice or thrice. Place some sliced Almond Flakes on top of the cake or any nuts as you prefer.

13. Preheat the oven at 356 F for 10 mins and then bake the cake at 356 F for 25 to 30 mins. Or till a toothpick when inserted comes out clean. Let the cool sit for 15 mins and then remove from the baking tin by running a knife through the edges. Allow the cake to cool completely and then slice the serve. The cake is very soft, so make sure you cool and then cut.

Storing Suggestions

Since this is a oil based cake, I recommend storing them in the fridge and finishing it within 4 days. Allow the cake to cool completely and then slice and store in the fridge in zip lock bags or air tight containers.

Similar Cake 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 from me.

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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 Broccoli Soup

February 17, 2022 By Sharmila Kingsly Leave a Comment

Almond Broccoli Soup is a creamy rich one pot soup. It is so filling and gets ready is just 20 mins. Makes a perfect dinner option.

One pot meals for dinner are always the best, especially for dinner. Creamy Almond Broccoli Soup has it on spot. It takes less than 30 mins with minimal prep work.

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Broccoli almond soup recipe

Almond Broccoli Soup is a creamy rich vegan and gluten free soup. It is so mild and hence perfect for the kids. Minimal prep work is the basic pantry ingredients. I believe these reasons are just perfect for cooking this up

Ingredients

Almond - Add good quality almonds. This is the heart of the soup. almonds make the soup rich and creamy. Plus they are less in carbs.

Broccoli - Always use fresh green broccoli florets.

Coconut milk - This adds a lot in enhancing the flavor of the soup. I am using my homemade coconut milk. You may use the storebought ones too.

Onion - Makes a nice add on and improves the taste and texture.

Garlic - Enhances the flavor of the soup.

Seasonings - I kept it simple, Just the basics. Salt and pepper. But you may also sprinkle in some chill flakes if you like them.

Instant Pot Almond Broccoli Soup

For the Instant Pot version, you may follow the same recipe as well. Switch on Instant Pot in Saute mode and then add in garlic, onion, broccoli, Almonds, and water. Close the Instant Pot and cook for 5 mins in high pressure.

Do a quick pressure release after 10 mins and open the Instant Pot. Using an immersion blend the soup to a fine puree. Switch on the instant pot in saute mode again and then add in the seasonings cook for 2 mins and then add in the coconut milk and switch off the Instant Pot.

How to prepare broccoli and almond soup

1.Soak the almonds in Hot water for 1 hour. After soaking if you press the skin light it will come off easily. Remove the skin of the Almonds.

2. In a cooker add in 2 tsp of Oil. Once it's hot add in the chopped garlic and saute for few secs. Now add in the chopped Onions. Saute till the onions soften.

3. Now add in the broccoli florets and saute in medium flame for a min.

4. Next, add in the Soaked Almonds. Combine everything and cook for a min.

5. Add in 2 cups of water and the required Salt. Combine once again and close the cooker and pressure cook for 2 whistles on a high flame.

6. Wait till the pressure gets released by itself and then open the cooker.

7. Allow it to cool down and blend well to a fine puree. You may also use your immersion blender.

8. Put the soup back on the cooker and heat it for another 2 mins. Add in the pepper powder and combine.

9. Finally, add in the coconut milk and switch off the flame. Serve hot with some sliced almonds as garnish.

Creamy broccoli and almond soup is now ready.

Tips & Variations

You may use cashew nuts too in place of almonds, but I prefer the taste of almonds over cashews in this soup.
I am using coconut milk you may also try almond milk. You can also use dairy for the nonvegan version of the soup.
You can also squeeze in some lemon juice and serve the soup.
We may also add in frozen broccoli.
You may also cook in the Instant Pot. For the Instant Pot version follow the same recipe and cook for 5 mins in pressure cook mode and then do a natural pressure release after 10 mins. Followed by the addition of coconut milk.

Storing Suggestions

Since you have coconut milk added I don't recommend storing or freezing the soup. However, you can skip coconut milk and then store the soup. It stays good for 4 days in the fridge or you may freeze it for 3 months. Just before serving thaw the soup bring it to a boil and then add in the coconut milk and serve.

Serving Suggestions

It is a rich soup and hence makes a filling dinner option. Goes well with some crusty bread and a salad for dinner.

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.

Instant pot Vegan Lo Mein

February 16, 2022 By Sharmila Kingsly Leave a Comment

Instant Pot Lo Mein is an easy one pot wholesome meal to put together. It comes together in just 30 mins roughly. a perfect dinner option.

Vegan lo mein is a perfect way to sneak more vegetables into our food. Lo mein is usually cooked in a wok. We cook the spaghetti separately and then toss it with the vegetables and sauce. Instant pot vegetable lo mein is a one pot dish and it gives the same flavor and taste as that of the stovetop. It is easy to cook with Instant Pot plus mess-free and beginner friendly.

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what is lo mein

Lo mein is a Chinese noodles dish. We prepare them with vegetables or meat or seafood. The cooked noodles are then tossed in sauces along with vegetables or any protein.

Lo Mein vs Chow Mein

Both are similar types of Chinese noodles. Chow Mein translates to fried noodles and lo mein is simply stirred noodles. Lo mein noodles are tossed in sauce and stir fried with the veggies. however, Chow mein noodles are pan fried and they are slightly crispy and the texture is different.

You may use Hakka noodles or egg noodles or even simple spaghetti to cook both dishes.

Ingredients

Sauces - We are a combination of sauces to the lo mein and they coat the cooked spaghetti and veggies really well. I am adding chili sauce, sriracha sauce, say sauce. Traditionally we add oyster sauce to lo mein. However, I replaced it with soy sauce for a gluten free version you may use tamari sauce too.

Vegetables - We use a combination of various veggies. The most common are cabbage, bell pepper, broccoli, carrot. You may also use snow peas and mushrooms too.

Garlic, ginger - They give a nice flavor to the noodles.

Noodles - You may use the Hakka egg noodles or any normal spaghetti.

Green onion - This is a very common addition to almost all Asian dishes. Garnish the finished lo mein with a sprinkle of chopped green onions.

How to prepare Instant Pot vegetables lo mein

Prepare the sauces

In a bowl add in 2 tbsp Soy Sauce,1.5 tsp Chilli sauce. I am using green chili sauce you may use red or green as you prefer. Then add in 2 tbsp sriracha sauce, 1 tsp sesame oil, 1 tbsp rice vinegar, and 1 tsp brown sugar.

2. Whisk everything together until they are combined and set aside.

Cook the noodles

3. Switch on the Instant Pot in saute mode. Wait for 30 secs and then add in 2 tbsp of vegetable oil. Wait for the oil to hot. It may take around 30 secs. Add in 4 garlic cloves and 1 inch ginger piece. Chop them into small pieces and then add. Saute for a few secs. Next, add in 1 cup of sliced onions. Saute till the onions are soft.

4. Next add in 1 big bell pepper and 2 carrots. Slice them into julienne cut and then add. Saute for a few secs.

5. Add 1.5 cups of water. Scrape the instant pot edges so that nothing sticks to the pot.

6. Next add in 200 gms spaghetti. I am using whole wheat spaghetti. You may break them into half and arrange them in a crisis cross fashion. Pour in the prepared sauce over the spaghetti.

7. Press the spaghetti gently so that it touches the water and is slightly wet. Close the Instant Pot and set 5 mins in high pressure. Make sure you move the pressure knob to the sealing position.

Toss in the Veggies

8. After 5 mins do a quick release and open the Instant Pot. Use a tong and gently fluff the cooked spaghetti. You might still see a little water in the Instant Pot at this stage. But don't worry it will eventually go away. Press saute mode and start cooking. Add in the required salt and ½ tsp pepper powder.

9. Next add in 1 cup broccoli florets and ¾ cup cabbage. Slice the cabbage into thin strips and then add. Combine the veggies with a tong and then cook for another 1 min.

10. Now switch off the Instant Pot and keep it closed for 15 mins. After 15 mins open and fluff the spaghetti. The water is now completely evaporated and then spaghetti looks fluffy. Garnish the lo mein with 2 tbsp of green onions.

Instant Pot Lo mein is now ready to serve.

Tips & Variations

Makes a yummy dinner option. You can modify the same recipe for preparing instant pot chicken lo mein or even instant pot lo mein shrimp. They make protein rich lo mein noodles
This vegetarian lo mein is loaded with vegetables you may add in more veggies like baby corn, sweet corn. you can also add mushrooms.
I am adding 2 tbsp of sriracha sauce and it is fine for me. If you think that is way too hot you may reduce it to 1 tbsp.
instant pot chow mein is another variation that uses thin types of noodles. The water added and the cooking time may slightly vary for that.
I am using whole wheat spaghetti for the lo mein. You may use any similar type of noodles.
The spaghetti may clump up after cooking, so use a ting and fluff them without breaking.
If using an 8 qt Instant Pot and in 2 cups of water for cooking.

Serving Suggestions

Lo mein makes a yummy dish by itself. You can serve them with some sauce or you may serve them with any stir-fries or Manchurian. I love serving them with Tofu broccoli stir fry or Vegetable Manchurian.

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.

Tutti frutti cake | Tutti Frutti Butterscotch Loaf cake

February 11, 2022 By Sharmila Kingsly Leave a Comment

Tutti Frutti Loaf cake is a very popular teatime cake in India. You can see them in many food joints. Goes well for an evening snack.

Tutti Frutti butterscotch loaf cake is a delicious cake that goes well during tea time. A slice of this cake with a strong Tea will make our evenings heavenly.

Tutti Frutti is nothing but candied papaya. Adding Butterscotch chips to this cake is purely optional. You can also replace it with Choco chips otherwise you can omit it, and bake it as a pure Tutti Frutti Cake.

This cake is another addition to my Eggless and Butterless baking. You may also adapt this cake for the tutti frutti cake recipe with egg. In spite of the addition of egg or not, it is a perfect spongy tutti frutti cake. Now let's get into some serious baking business.

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Tutti frutti

Tutti frutti is a candied fruit made from raw papaya. Papaya is chopped into small cubes, sweetened, colored, and dried to get Tutti Frutti. It is a very popular ingredient for baking, ice creams, and many confectioneries.

Instead of papaya these days we also watermelon rind. Also, there are natural coloring agents rather than the artificial ones

Ingredients

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

Sugar - Always use powdered sugar. It easily combines with wet ingredients. You can use Jaggery or brown sugar. If using brown sugar it might slightly change the color.

Baking Powder - It gives an airy texture to the tea cake.

Oil - Use any flavorless cooking oil.

Vanilla - Use good quality pure vanilla extract.

Cardamom Powder - Adds a mild cardamom flavor to the cake.

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

Yogurt - makes a brilliant replacement for eggless cakes.

Tutti Frutti - This is nothing but candied papayas. A very popular ingredient in Indian food joints or bakeries.

Butterscotch Chips - This is a nice addition. You may skip them too.

FAQ's

How do I store eggless tutti frutti cake ?

Let the cake cool completely and then slice and store them in the fridge. Store in air tight containers.

Why do we coat the tutti frutti with flour?

Coating the dry fruits or tutti frutti prevents the tutti frutti from sinking to the bottom of the batter. The tutti frutti or any dry fruits or nuts added to the cake is usually coated with flour. This helps in spreading the added components spread evenly over the cake.

Can I use egg in this tutti frutti cake recipe?

Yes, definitely you may replace the yogurt with 2 eggs. Beat the eggs really well until they triple up in volume and then add. tutti frutti cake with egg also has a nice spongy and airy texture.

How to prepare Tutti Frutti Loaf Cake

In a large mixing bowl sift All purpose flour. Add the corn Flour

In a large mixing bowl sift in All purpose flour. Add in the corn Flour

Add Baking soda, Baking powder, Cardamom powder, and salt together. Combine and set aside.

In another bowl add the yogurt or Curd and powdered sugar. Combine until the sugar dissolves.

In another bowl add in the yogurt or Curd and powdered sugar. Combine until the sugar dissolves.

Next, add 1.5 tsp Vanilla extract

And then add cooking oil. Whisk everything together.

Now add the wet ingredients to the dry ingredients into batches. Gently combine until the batter is mixed without lumps. Add 1 tbsp of water if the batter is dry else you can skip.

Toss the tutti frutti and butterscotch chips with flour so that it coats the flour. Now add the tutti frutti.

Also add the butterscotch chips and gently fold them into the batter.

The batter is now ready

Now prepare a loaf pan, by greasing in butter and coat it with all-purpose flour, and tap off the excess flour. Also, place parchment paper in the pan. Now pour the batter in the prepared pan.

Preheat the oven to 356 F (180Deg C) for 10 mins. Then Bake at 356 F for about 45-50 mins or until a toothpick comes out clean when inserted in the cake. Let the cake cool completely and then slice.

Tips & Variations

Never overbeat or mix the cake batter. Always fold the batter to a beautiful texture.
You may use any crushed nuts or even chocolate chips on the cake.
You can also skip the butterscotch chips if you do not prefer.
Go ahead and use brown sugar or Jaggery powder instead of white sugar.
Always use room temperature ingredients while baking the cake.
Line the baking pan with parchment paper and preheat the oven as needed before you start baking.
You may also replace yogurt with vegan yogurt or any vegan milk (cashew milk, coconut milk, Almond milk) for the vegan tutti frutti cake.
The addition of cornflour greatly helps in the lighter and airy cake. so never skip that.
I am using a loaf pan for baking the cake. You may also use a round or square pan. If that is the case the baking time may vary.
After baking the cake insert a toothpick and check if it comes out clean. If not bake for another 5 or 10 mins as needed.
Allow the cake to cool completely and then slice. I usually let it rest for 8 -12 hours and then slice.
You may use a serrate bread knife for slicing. This helps in giving you the perfect slices.

Serving Suggestions

It is a perfect tea time snack. Goes well with a cup of chai (tea) and biscuits. Also, I call it a perfect snack box cake.

Storage Options

The cake is eggless and butterless. So it is best to consume within two days. Or you may store them in the fridge for 4 days.

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 with new Recipe card, Pictures and video now.

Tofu Broccoli stir Fry

January 18, 2022 By Sharmila Kingsly Leave a Comment

Tofu broccoli stir fry is a delicious Asian style delicacy. We cook pan fried tofu cube with broccoli and sauces. For a crunch, we fry and add cashew nuts and this gives the best taste.

Asian style Broccoli Tofu Stir fry with cashews an easy to put together dish in just 30 mins. Perfect for the dinner table with some jasmine rice. Minimal prep work and you gotta enjoy amazingly delicious food in just a few mins !!

The sauces coated over the broccoli and tofu are a perfect blend and you might definitely go for a next serve. I'm warning you right away !!

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Easy & quick meal

We all love quick meals right. I prefer spending less time in the kitchen but in fact delicious food. This perfectly fits into the mark. Just 15 mins with some easy prep work and you get the food ready. Serve with some stir-fried ramen or jasmine rice.

This is a perfect vegan dish and you may make it gluten free too by replacing tamari sauce in space of soy sauce.

Ingredients

Broccoli - Use fresh green broccoli florets.

Tofu - always prefer extra firm tofu cubes. You can press the tofu by placing a weight above that for 30 mins. In case you don't prefer tofu you can definitely opt for Paneer but paneer will not be vegan food.

Oil - Sesame oil gives a nutty taste to the dish so I highly recommend adding it.

Brown sugar - Gives a hit of sweet taste to the dish

Soy sauce - Use dark soy sauce for flavor. you can use tamari sauce for a gluten free version.

Ginger & Garlic - Chop the ginger and garlic finely and then saute them in oil. They give an awesome flavor.

Cashewnuts - This is definitely a not to miss one. Love that crunch it gives to the dish.

White sesame seeds - Gives a perfect finish to the stir fry. You can also use some green onion for garnish.

Prep Work

Prepping broccoli and tofu is a clever move for the dish. You can make small florets from the broccoli wash them and keep it ready.

Press the tofu firmly if needed and remove the excess moisture from it. Coat the tofu with cornflour, pepper, and salt and fry them crispy.

We can store the broccoli and tofu in separate zip lock bags. If this is ready then the rest of the cooking gets done in just 15 mins.

How to Prepare Asian Broccoli Tofu Stir Fry

1. Press the tofu for 30 mins so that they are firm enough and then slice them into cubes. In a bowl add in the tofu cubes . To this add in corn flour, pepper powder and salt. Combine everything so that the flour and powder evenly coat over the tofu.

2. Heat a skillet with 1 tbsp of oil. Add in the tofu cubes and fry them evenly until they are crisp and set aside. Make sure you flip and cook all the sides of the tofu.

3. In the same skillet add in the cashew nuts and fry in a medium flame until they are golden and remove from the pan.

4. In a bowl add in the soy sauce, water, rice vinegar, oil, brown sugar and corn starch. Whisk well until its combined and set aside.

5. Heat another pan with oil to this add in the finely chopped garlic and ginger and saute for a min.

6. Next add in the broccoli florets and ¼ cup of water. Cover and and cook for 2 mins. Broccoli is now cooked.

7. Next add in the sauces. Combine everything.

8. The sauce starts to thicken. Now add in the fried tofu.

9. Also add in the cashew nut and switch off the flame. Finally garnish with white sesame seeds and tofu broccoli stir fry is ready.

Tips & Variations

Instead of broccoli, you may also include more vegetables. Cauliflower, carrot, Peas, or even mushrooms go well in the stir fry.
If you like them more spicy sprinkle in some chili flakes. It really works.
Make sure you use only extra firm tofu. else there is a chance of the tofu crumbling as we fry.
Remove from the package and then tap and remove excess moisture from the tofu. Place a weight or a heavy object on top of the tofu makes it firm.
You may also use a tofu press if you have one.

Serving suggestions

Goes well with jasmine rice or basmati rice. A perfect side dish for your Hakka noodles or fried rice too. Always serve the stir fry hot for the best taste.

Storage Options

Freezing the dish will not work well. As I mentioned you may prep the tofu and broccoli and freeze for up to 3 months. While serving whip up with the sauces and you can serve.

More Asian Recipes

Gobi Manchurian | Restaurant Style Gobi Manchurian

★ 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.

Cream of Mushroom soup in Instant Pot

January 11, 2022 By Sharmila Kingsly 1 Comment

Cream of Mushroom Soup is a perfect winter delight with a crusty roll. It is creamy , gluten free and easy to put together in the Instant Pot. Makes an amazing dinner soup.

Winter and Soups are inseparable. Who doesn't love a cozy hot warm soup for the dinner ? They are light to go and a perfect starter. With Instant Pot the Creamy Mushroom Soup is easy to prepare in less time.

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Creamy Mushroom Soup

Mushroom cooked in a flavorful broth with spices and onion. The simmered soup is then blended and decked up with cream. Makes a serve for the cold Winter night.

Instant Pot Mushroom Soup

Instant pot cream of mushroom soup is creamy, soothing and easy to put together. The recipe is beginner friendly. All you have to do is to sauté the onions and mushrooms . Add the spices and seasonings and pressure cook the soup. after the pressure release blend the soup and add in the heavy cream and corn starch. An easy to put together dish. No complex steps or ingredients and we like to keep it very simple and it works. This is one of the easy pressure cooker soup recipes.

This is the vegetarian cream of mushroom soup . Adding some chicken strips might work too just in case if you are looking for more protein.

Ingredients:

Mushroom - Use shiitake mushrooms, crimini mushrooms or Button Mushrooms.

Onion - Use red onions , I add a tsp of onion powder too . They give a nice flavor to the soup.

Oil - Use any cooking oil for sautéing the mushrooms. You can also use butter.

Spices and Seasonings - We use garlic powder, Onion powder, Black Pepper powder, dried thyme dried rosemary. You can also use fresh garlic if you prefer.

Liquids for the Soup - You can use water or any stock. Stock gives more flavor to the soup but they are high in sodium. so use homemade stock if possible. If using water adjust the seasonings if you find the soup blank for your taste.

Heavy Cream - Use heavy cream or half and half. For a vegan version use coconut cream.

Corn starch - Use corn starch for thickening the soup. You may skip if you do not prefer.

FAQ's

How to clean the Mushroom's ?

Mushrooms tend to have dirt particles in them. So always wash them well and then pat them dry with a damp cloth. Remove the hard stem ,little ones you may keep. You can then slice the mushrooms and they are good to use.

How to Prepare in Mushroom soup in Stove top ?

Just in case if you do not own the Instant Pot. You can easily prepare the soup in stove top too. Use a heavy bottomed pan , I suggest Dutch oven. Follow the recipe till you add the vegetable stock or the liquid .

Then close the Dutch oven and simmer in a low flame for 15-20 mins. After 20 mins add the heavy cream and corn starch and simmer of another 2 mins. Cream of Mushroom soup is easily ready in stove top. Garnish with fresh thyme and serve the soup warm.

How long to cook soup in pressure cooker ?

If using normal pressure cooker you can cook the soup for 3 whistles and then open after the natural pressure release. after this step follow the instructions in the recipe after opening the Instant Pot.

how to reheat soup in instant pot ?

You can reheat the soup in Instant pot by using the saute mode. If you have put them in the freezer. Thaw the soup and then heat . You should not add in the cream before if you are freezing the soup. Read the storage suggestions section for more details on how to freeze the soup.

How to Prepare Cream of Mushroom Soup

1.Switch on the Instant Pot in saute mode. Add in 2 tsp of oil. Once it's hot add in 1 cup of sliced red onions.

2. Saute for a min and then add in 3 cups of sliced button mushrooms.

3. Saute for another 3 mins.

4. Add in dried rosemary, Garlic powder, Onion powder, Black pepper powder, dried thyme powder, and salt. Combine everything.

5. Add in 3 cups of Water or Vegetable stock. Combine everything and deglaze the Instant Pot.

6. Close the Instant Pot and set 5 mins in high pressure. Wait for a natural pressure release and then open the Instant Pot.

7. Using an immersion blender blend to a creamy soup consistency.

8. Add in ¾ cups of heavy cream. Combine everything. Let the soup simmer for a few more minutes.

9. Add in corn starch slurry to the soup. Combine 2 tbsp of corn starch with ¼ cup of water and add to the soup. Cook for another few minutes till the soup thickens and then switch off the Instant Pot.

Add corn starch to the cream of mushroom soup

10. Garnish the soup with fresh thyme and serve hot. Instant Pot cream of mushroom soup is now ready.

Tips & Suggestions

For a richer soup use Chicken stock in place of Vegetable soup (if you can ) . For a lighter version you can go with the vegetable stock.
I will use whichever is available when I make the soup. Worst case I go with water.
Also you may garnish the soup with some parmesan too.
For a vegan version you may replace heavy cream with coconut cream.
You may also use shiitake mushrooms , crimini mushrooms too.
You can also add in celery to the soup. It is a nice add on.
In place of the heavy cream you may also use half and half.

Storing Suggestions

The soup stays good for 5 days in the fridge. Reheat in the microwave and then serve. If you are freezing the soup, You can freeze them after you blend the soup with the immersion blender. I do not recommend adding the cream to the soup and then freezing.

Before you serve the soup you may reheat ,add cream and corn starch simmer and then serve. If you are freezing after adding the dairy (cream) the soup will get curdled as you reheat.

Serving Options

Serve the soup warm with bread or breadsticks. Garnish the sup with fresh thyme or parsley and serve. For extra spiciness if you prefer you may also sprinkle in come chili flakes.

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.

Vegan Banana Muffins | Eggless Banana Muffins

January 3, 2022 By Sharmila Kingsly 2 Comments

Banana Muffins are a delicious butterless and eggless treats. It is a yummy muffins with the goodness of banana. Perfect for a snack box.

One of the best one bowl muffins. Banana is always a wonder fruit when it comes to baking. It blends so well. As much as I love baking my banana bread. I love these muffins too!!
Do I have to tell you they tasted and smelled too good ? Yes they did !! and they are dairy free too. As the oven lightens up the house smells heavenly with this banana goodness. Now let’s baking.

Check out my Banana Chocolate Chunk Muffins and Walnut Banana Muffin recipes too.

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Plant based banana muffins

An exceptionally good banana muffin that we make only with plant based ingredients. We are skipping egg plus the dairy for this muffin.

They make a perfect lunchbox or a snack box treat. It also goes well for a breakfast or afterschool snack. Just the basic ingredients and whip up together and bake. You may easily double or triple the recipe too.

Ingredients

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

Banana - Always overripe banana yields soft moist muffins.

Sugar - You can use white or brown sugar. If using brown sugar it might slightly change the colour.

Baking Powder - It gives the airy texture to the muffins.

Oil - Use any flavorless cooking oil.

Vanilla - Use good quality pure vanilla extract.

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

Nuts - If you prefer a nut free muffin you can skip adding them. I usually sprinkle few nuts on top of the muffin. I am using cashew nuts. You may use Walnuts, Pecans too.

How to Prepare Vegan Banana Muffins

1.In a mixing bowl add in 2 large bananas ( approximately ¾ cup after mashing ). Over ripe banana works best for this recipe.

2.Mash the bananas using a fork until its mashed well.

3.Now add in ¼ cup cooking oil. Use any flavorless oil

4. Also add in 1 tsp Vanilla extract. combine everything

5. Next add in ⅓ cup powdered sugar.

6. Mix well till it dissolves.

7. Sift in ¾ cup All Purpose Flour.

8. Also add 1 tsp of Baking powder and a pinch of Salt well.

9. combine everything together gently with a spatula or a whisk without any lumps.

10. Prepare a muffin tray with muffin liners. Scoop out equal amount of batter in all the muffin liners. Fill ¾ th of the muffin liners. Top it with some nuts.

11. Preheat the oven at 374 F (190 deg C) for 10 min and the bake the muffin in 374 F (190 deg C) for about 30 mins or till done.

Tips & Variations

You can bake the muffins with half and half white flour and wheat flour.
Always use over ripe banana for a moist muffins.
You can also freeze overripe banana and use them in the muffins.
If using frozen banana thaw them to room temperature and then use.
Use Brown Sugar or Cane sugar too instead of White sugar.
You can also add choco chips or toasted nuts in the muffins.
Oats are gives a nice texture. If using oats use ¼ cup of Rolled oats.
We can also flavor the muffin with cinnamon or cardamom powder.

Serving Options

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

Storage Suggestions

Banana Muffins freeze well. You can store 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.

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5 from 3 votes

Vegan Banana Muffins

Banana Muffins are a delicious butterless and eggless treats. It is a yummy muffins with the goodness of banana. Perfect for a snack box.

Prep Time10

Bake Time30

Total Time40

Course: Dessert

Cuisine: International

Servings: Muffins

Calories: 172kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a mixing bowl add in 2 large bananas ( approximately ¾ cup after mashing ). Over ripe banana works best for this recipe .
Mash the bananas using a fork until its mashed well.
Now add in ¼ cup cooking oil. Use any flavorless oil
Also add in 1 tsp Vanilla extract. combine everything
Next add in ¼ cup powdered sugar and mix well till it dissolves .
Sift in ¾ cup All Purpose Flour.
Also add in 1 tsp of Baking powder and a pinch of Salt well.
combine everything together gently with a spatula or a whisk without any lumps.
Prepare a muffin tray with muffin liners. Scoop out equal amount of batter in all the muffin liners. Fill ¾ th of the muffin liners. Top it with some nuts.
Preheat the oven at 374 F (190 deg C) for 10 min and the bake the muffin in 374 F (190 deg C) for about 30 mins or till done.

Video

Notes

Always use over ripe banana for this recipe.
You can also use brown sugar for a different texture.
The baking time may differ from oven to oven so keep a check while baking.
I used Red banana variety for this recipe .But any overripe banana can be used.

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 2016. I have updated with new Recipe card, Pictures and video now.

Honey Sesame Chicken | Instant Pot Sesame Chicken

December 27, 2021 By Sharmila Kingsly Leave a Comment

Honey Sesame Chicken is a very popular dish in the American Chinese restaurants. It has a mild sweet taste from the honey. Succulent boneless chicken cubes are cooked in a saucy gravy.

Easy one pot honey sesame chicken is a perfect make for a weekend dinner. It is a perfect Asian find in many American Chinese restaurants like Panda express , Changs and many more.

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Instant Pot Sesame Chicken

Instant Pot gets the job done easily. We cook the chicken along with the sauces and then toss them in honey and sesame oil. Traditional methods in the restaurants calls for crispy fried chicken tossed in sauces. In Instant pot we cook the chicken to tender and then finally toss with the add ons.

I have tasted both the versions and I loved them both. Instant Pot version is guiltfree as we skip the deep frying part.

Ingredients

Chicken - Use boneless chicken pieces preferably the breast cubes.

Sauce - I am using dark soy sauce, Green Chili Sauce, tomato Sauce, Sriracha Sauce. They combine and give a yummy base to the sesame chicken.

Bell Pepper - Tri color peppers adds a yummy crunch to the dish. You can also skip adding them.

Honey - Honey balances the taste from the sauces and never reduce the quantity.

Sesame oil - Another main ingredient. Never replace the oil with any other cooking oil.

Corn flour - We add a corn flour gravy to thicken the gravy.

Sesame seeds - Gives a nutty chicken to the chicken.

Green Onions or Spring onions - Gives the traditional touch to all the Asian dishes.

How to Prepare Instant Pot Honey Sesame Chicken

1. Into the inner steel pot of the instant pot add in the chicken pieces. Along with this add in the Soy sauce, Green Chili Sauce, tomato Sauce, Siracha Sauce, minced garlic and minced ginger.

2. Combine everything and close the Instant Pot. Move the Pressure Knob to the sealing position and then select pressure cook mode and set 4 mins in high pressure.

3. Do a quick release and open the Instant Pot. Chicken is all cooked now.

4. Switch on the Instant Pot in saute mode and then add in the honey.

5. Add in sesame oil.

6. Add in the coloured Bell peppers.

7.Mix the corn flour in 2 tbsp of water and add to the chicken.

8. Cook for 1 or 2 mins or until the sauce thickens and turn off the Instant Pot.

9.Garnish with toasted sesame seeds and Spring onions.

Serving Suggestions

Sesame chicken goes well with a good fried rice or jasmine rice.

Storage Suggestions

Keeps good for 5 days in the fridge. I do not recommend freezing as we cook the chicken in sauce, it tends to get soggy.

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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.

Chocolate dipped Pecans | Chocolate covered Pecans

December 22, 2021 By Sharmila Kingsly Leave a Comment

Chocolate dipped pecans is a uber cool super easy holiday snack. It is easy to make with just two ingredient and makes a lovely edible gift.

A vegan and gluten free , easy to make chocolate treats. They are vegan , gluten free and perfect for Paleo too. Do we need more reason to try this yummy edible goodness ? Pecan and chocolate are just perfect together they make a lovely chocolate covered nuts recipe

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Homemade chocolate covered pecans

A vegan and gluten free edible gift for Christmas. Just 2 ingredient and you get a edible snack ready in no time. This makes a ideal last minute snack for the Christmas party. I prefer packing this in a gift pack and treating my friends during Christmas. Pecans Chocolate is a yummy low carb snack for Christmas and makes a delicious treat.

My honey roasted Almonds , Chocolate Almonds and Candied Pecans too serve the purpose. Makes an ideal assorted gift box with this crunchy goodies.

Ingredients

Chocolate - Use any cooking chocolate it can be semi sweet , bitter or milk chocolate. My personal favorite is dark chocolate. You may also try chocolate chips or Melting wafers.

Pecans - Use good quality fresh Pecans. Use either roasted Pecans or Normal Pecans. Roasted Pecans give a yummy crunchy snack.

Sea salt - Adding sea salt is totally optional but it gives a nice taste with chocolate. I personally love them. You may sprinkle a small pinch on top of the pecans immediately after dipping in chocolate.

How to Melt Chocolate

We can melt chocolate in various ways. You can use the popular double boiler method , you can melt in microwave and, infact you can use your Instant Pot.

Double Boiler Method

For melting chocolate in a double boiler method. Heat a sauce pan with water bring the water to a boil and then simmer. Now place a heat safe bowl on top and add in the chocolate.

Stir gently as the chocolate starts melting. Make sure your bowl on top do not touch the water. The steam from the water helps in melting the chocolate.

This is one of the safest method and this prevents your chocolate from burning too. If you do not have an Instant Pot you can definitely try this version for melting chocolate.

Microwave Method

Add the chocolate to a microwave safe bowl and heat for 1 min. After 1 min stir and put the chocolate back to the microwave for 30 secs. Continue this until the chocolate melts completely. Make sure your microwave is in a low power to prevent burning.

Instant Pot Method

Turn on the Instant Pot in saute mode and add 1 cup of water to the inner steel pot. Bring the water to boil. Once the water starts boiling , Press cancel button and then press the keep warm button.

Now place a heat safe bowl on top of the Instant Pot and add in the chocolate. Stir gently as the chocolate starts to melt. Make sure your Instant pot is in keep warm mode till you finish dipping the Pecans in the chocolate

I personally feel this is the safest method to melt chocolate as we work on the keep warm mode and its easy to handle. There is no fear of the chocolate getting burnt.

Tips for Melting Chocolate

Never ever add water as you melt the chocolate. Chocolate will not coat the objects and it behaves differently if you add water. (I have personally experienced this and laughed at me for spoiling the chocolate)
Always use equal sized chocolate pieces as you melt. This helps the chocolate melt evenly.

FAQ's

How do u toast pecans ?
You can toast the pecans in stovetop or in Oven. If toasting in stove top heat a pan and add the pecans. Roast in a low flame for 8 - 10 mins. Else spread the pecans in a baking tray lined with parchment paper. Bake them at 356 F for 15 mins. Make sure you flip them half way.

How to make chocolate covered nuts at home
You may also fully coat the pecans in chocolate and make chocolate covered pecans.

How to make chocolate coated nuts ?
You can check my Chocolate Almonds recipe . Use any nuts as you prefer. Pecans, Brazil nuts, Walnuts goes very well in that recipe.

How to prepare Chocolate dipped Pecans

Double Boiler Method

In a sauce pan add water and bring it to a boil . Now place a heat safe bowl on top pf the sauce pan and add in the chocolate.

Make sure the bowl do not touch the water.

Slowly chocolate starts to melts.

When the chocolate is melted half way you may switch off the flame. Chocolate melts in the residual heat. Easy melted chocolate with the Double boiler method.

Instant Pot Method

Switch on the Instant Pot in saute mode. Add in 1 cup water to the inner steel pot. Wait till the water comes to a boil.

Now press the cancel button and then press the keep warm button.

Place a heat proof bowl that fits on top of the Instant pot. (I dint have a big bowl so placed a steel wire mesh and then my bowl on top of that). Add in 200gm of dark chocolate.

Slowly the chocolate starts melting. Stir gently until the chocolate is completely melted.

Chocolate Dipped Pecans

Now dip half of the Pecan in the melted chocolate.

Line the chocolate dipped pecans in a baking tray lined with parchment paper. You may sprinkle little sea salt too on the chocolate

Let the pecans rest for 1 hour in room temperature or in the fridge. Let them dry completely.

The best Chocolate covered Pecans are now ready to munch on.

Tips & Variations

Instead of Pecans , you may try out other nuts like Walnuts , Cashew or Almonds. Or even fruits like Strawberry or Orange goes well.
Perfect for gifting.
You may flavor the chocolate with Cinnamon , pumpkin spice or rose water as you prefer.
You can also use roasted Pecans. It gives a yummy crunchy treats.
White chocolate covered pecans - Instead of dark chocolate you may also use white chocolate.
Vegan chocolate Pecans - For a vegan version you may use dairy free chocolate

Storing Suggestions

You can store them in air tight container upto 3 weeks. I perfecting storing them in fridge for a longer shelf life.

★ 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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5 from 3 votes

Chocolate dipped Pecans

chocolate dipped pecans is a uber cool super easy holiday snack. It is easy to make with just two ingredient and makes a lovely edible gift.

Prep Time5

Cook Time5

Setting Time1

Total Time1 10

Course: Snack

Cuisine: American

Servings:

Calories: 209kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml