Recipes - Page 21 of 67 - Cook with Sharmila

Orange Overnight Oats | Vegan Overnight Oats

June 8, 2021 By Sharmila Kingsly Leave a Comment

Orange Overnight Oats is a quick fix vegan breakfast with a citrus blast. Add in all your favorite ingredients and enjoy this delicious breakfast bowl.

Quick fix breakfast is always a boon, Especially for working moms. A little prep on the weekend and we can enjoy delicious breakfast in different flavors the whole week. So this is my sole reason to love Overnight oats and I enjoy trying different flavors.

I love citrus flavor anything and everything that is why this thought of Orange Overnight Oats struck me. It is absolutely flavorful with a citrus punch.

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Overnight Oats in a Jar

Make sure you select a medium sized bottle or even a Mason Jar that works well. The Jar should have room enough to hold the oats plus the fruits and nuts that we top on to them. Always add more liquid than you see. Oats tend to absorb them and look plumped up in the morning. After adding all the ingredients be sure to mix well and give a quick shape so all ingredients combine. Put in the fridge and enjoy the next morning.

How to build a overnight Oats Jar

The principle behind the overnight oats is pretty simple. Oats + liquid +sweetner+ nuts or seeds . The combination is endless you may use any favorite ingredients that go well together.You can make them Vegan or with dairy.

To begin with soak your Oats with any liquid say dairy or nondairy milk. The Oats added should get soaked up, so that it is all ready in the morning for breakfast. To the Oats and liquid add in any sweetener I prefer maple syrup if going for a Vegan version, else honey, Nutella, Caramel, or any as you prefer.

To this add Chia or flax seeds so they get soaked and fluff along with oats. Next morning you may top them with your fav seeds and nuts even dried fruits or fresh ones and enjoy.

Ingredients for Overnight Oats

Rolled Oats - Rolled Oats are rich in fiber and perfect for breakfast. Also, rolled oats are safe to eat after soaking in water or milk, which makes it an ideal breakfast material.

Orange Juice - For the liquid, I am using Orange Juice in this recipe. ORange goes very well with Oats and is delicious as well.

Chia Seeds - Again Chia seeds are also rich in fiber. We can add that to the smoothie or any breakfast, so always I try to include little chia seeds in the breakfast.

Maple Syrup - I am using Maple Syrup for Sweetness, You may use Honey or any sweeteners also.

Almond Milk - Ok, here comes the tricky part. Add Milk with citrus might curdle the milk a little. But it's completely okay. After soaking up you will not see any traces of the milk curdling. If you do not prefer you may just skip adding milk and use Orange Juice fully.

Other Ingredients - Also adding some Orange zest, it gives an awesome orangy flavor. Feel free to add any nuts or seeds as you prefer.

Overnight Oats FAQ's

Can you use Steel cut Oats to make Overnight Oats

Instant or Rolled Oats are like more preferable but then you can very well use Steel Cut oats as well. Steel cut oats in turn require more soaking liquid and a bit chewy comparatively.

Are they good for Meal prep

Actually, this is one of the best ever meal prep. You can make them ahead for a week. Use your creativity and try a different flavor for every day in a week. You can place the jars for the first two days in the fridge sections and the others in the freezer section. Transfer the jar for the next day from the freeze and put it in the fridge the previous day.
This definitely makes your morning stress free and a breeze.

Do you eat overnight oats cold or hot ?

We usually prefer it as cold or just at room temperature. We do not heat up. In fact, you make it warm by microwaving. Put them off the fridge as you wake up and then you can have them for your breakfast time. Always add the toppings just before you eat.

How to Prepare Orange Overnight Oats, Pictorial

1. In a mason Jar add in the Rolled Oats

2. To this add in the Orange Juice.

3. Next add in Maple syrup.

4. To this next add in the almond milk. Adding milk to orange juice might appear lightly curdled but that is completely okay. However, if you don't prefer you may skip adding milk and use Orange juice instead fully.

5. finally add in the 1 tsp of Fresh Orange zest and 2 tsp of Chia seeds and mix well. Put everything in the fridge overnight. The next morning just before serving take from the fridge. The oats will plump up. If you prefer more liquid you can extra orange juice.

6. Add your favorite toppings and devour your breakfast. I am adding Almond flakes, Dried cherries, Dried cranberries. And I made some candied pecans last week, so topped them as well in my oats. Happy morning breakfast.

Tips & Variations

Overnight Oats with Yogurt - We can also add Yogurt to the Overnight oats. It adds more protein. There are many plant based yogurt available these days. Use them for the Vegan version.
Tasty Overnight Oats - Use your favorite Dry fruits or nuts, You can also top with Chocolate chips. I usually add some candied nuts as well when I have some stock. Be creative and customize as you desire.
Basic Overnight Oats -The basic version of overnight oats has a liquid to soak the Rolled Oats and then a sweetener and some fruits and nuts.
Overnight Oats Ratio - The ratio of Water to Oats is 2: 1. Oats always double in size after soaking up in the liquid and hence it's wise to use liquid to double the amount of solid.
Soaking Time - Keep the soaking time like 6 hours or overnight.

Few more Overnight Oats ideas

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5 from 1 vote

Orange Overnight Oats

Orange Overnight Oats is a quick fix vegan breakfast with a citrus blast. Add in all your favorite ingredients and enjoy this delicious breakfast bowl.

Prep Time10

Cook Time0

Resting Time8

Total Time8 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 126kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a mason Jar add in the Rolled Oats
To this add in the Orange Juice.
Next add in Maple syrup.
To this next add in the almond milk. Adding milk to orange juice might appear lightly curdled but that is completely okay. However, if you don't prefer you may skip adding milk and use Orange juice instead fully.
finally add in the 1 tsp of Fresh Orange zest and 2 tsp of Chia seeds and mix well. Put everything in the fridge overnight. The next morning just before serving take from the fridge. The oats will plump up. If you prefer more liquid you can extra orange juice.
Add your favorite toppings and devour your breakfast. I am adding Almond flakes, Dried cherries, Dried cranberries. And I made some candied pecans last week, so topped them as well in my oats. Happy morning breakfast.

Notes

If not adding Almond Milk. Add 2 cups of Orange Juice instead.

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.

Home Style Mutton Biryani | Lamb Biryani

June 7, 2021 By Sharmila Kingsly Leave a Comment

Home Style Mutton Biryani or Lamb Biryani, Flavorful aromatic rice cooked with spices and tender lamb chunks. Makes an absolutely delightful Lunch.

If you are following me on Instagram regularly, you will notice me sharing Biryani almost every Sunday. We love biryani from kids to elders in the household. And it's regular. Today I'm sharing with you a perfect home style Mutton Biryani. It is so easy. Make sure you just follow the instructions and cooking time to the 'T' to achieve perfect grainy rice.

This is an absolutely perfect recipe. I have tried and tested it more than 50 times I will say.

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Lamb Biryani Recipe

Out of all the biryani types, Lamb Biryani or Mutton biryani is the most popular and ever loved. Juicy Mutton pieces are marinated and cooked to tender. The cooked Lamb pieces are then flavored with aromatic spices and Rice and finally cooked to perfection. It is Universal Love.

I see absolutely zero haters to this star recipe. Lamb Biryani might be slightly higher on calories but still, we call it a feast. The Indian Lamb biryani always has its charm around the globe and today I am sharing my family recipe. It is easy to prepare but a perfect home style biryani.

Mutton Biryani Varieties

Every region has its specialty Mutton biryani. Almost 30 types of Mutton biryani exist in India. A few of the famous ones are Hyderabad Mutton Dum Biryani, Thalapakkati Mutton Biryani, Ambur Mutton biryani. Thalaserry Biryani, Lucknowi Biryani, Sindi Biryani. And many more varieties.

Mutton Biryani Side Dish

There is a saying that the best Mutton biryani will taste good by itself without and side dishes. And I always believe in that. So in some way don't like to serve any gravy or kurma with the biryani.

But few mandatory sides are Onion Raita, Brinjal Curry, or even Boiled Egg. At the Muslim Weddings, they also serve bread halwa, Pickle, or even Jam and Pappad for biryani.

Mutton Biryani Pressure Cooker

You can also follow the same recipe and cook Mutton biryani in a Pressure cooker. However the rice water ratio and the cooking time Varies. I always use 1.25 cups of water for 1 cup of Rice if cooking in a pressure Cooker.

After adding the liquid, wait till comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins on a high flame and then switch off the cooker. Wait till the pressure subsides on its own and then open the cooker. Delicious Mutton biryani in pressure cooker is ready. I already have this recipe on the blog. Take a look if you like it

Lamb Biryani Instant Pot

While Cooking in an instant pot always use 1.2 for the Rice and Water Ration. Use the pressure cook option. Cook in a low for 6 mins and then let the pressure naturally. Open the Instant pot after 10 mins and carefully fluff the rice.

Mutton Biryani Ingredients:

WHOLE SPICES

We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.

ONIONS & TOMATOES

As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.

MINT & CORIANDER LEAVES

We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.

SPICE POWDERS

We just use simple and basic spice powders. I am using Red Chilli powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.

LIQUIDS

I am using plain water to cook the pulao, However, You may also use Mutton broth or even coconut Milk. Both are extremely flavourful.

How to Prepare Home Style Mutton Biryani

To cook Mutton

1) In a mixing bowl add ½ kg of cleaned Mutton Pieces. Wash well without any bloodstains. To the Mutton add in ¼ tsp Turmeric powder and ½ tsp of Salt. Mix well and then let it marinate for 30 mins to 1 hour. In a Pressure cooker add the marinated Mutton pieces along with that add ½ cup of water. Cook in a high flame for 6 to 8 whistles and then switch off Once the Pressure releases open the cooker and set the Mutton aside. Reserve the Liquid, we will use it while cooking the Rice.

Pressure cook the Lamb pieces untill tender.

To Prepare Garam Masala for biryani

2) In a Pan add in 1 tsp Fennel Seeds, 1 inch Cinnamon Stick, 4 Cardamom, 2 Cloves,1 tsp Whole Pepper dry roast in a low flame until aromatic. Allow it to cool and grind it to powder. Set aside. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins.

Prepare the Biryani

3) Heat the Pan with Oil or Ghee once it's hot add in 1 tsp Fennel Seeds,1 Bay leaf, 1 inch cinnamon stick, 2 cardamom, and 8 Cashew nuts. Let it get brown.

4) Now add in the sliced Onions. I am using 2 big Onions. Saute till it's soft. It takes around 7 to 8 min in medium flame.

5) Next add ½ cup of Loosely packed Mint leaves and ½ cup of finely chopped Cilantro. Saute till they shrink

6) Add 2 finely chopped big tomatoes. Cook till they turn soft.

7) Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves

8) Next add in the cooked Mutton pieces and give a good mix

9) Next add in the roasted and powdered Whole spices masala.

10) Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.

11) Combine everything and cook for 2 mins on low flame.

12) Now add in the measured water. The ratio is for 1 cup rice add 1.5 cups of water. Don't forget to include the Mutton cooked liquid along with the water. I first measure the mutton cooked liquid and then water. Add the Yogurt or Curd and the Lemon Juice. Combine everything and check for salt and spice and add if anything is less.

Add measured water , Yogurt and Lemon Juice

13) Once the water comes to a boil add in the Soaked and drained Rice. Give a good mix and close and cook until the water it 80 % drained. Mix everything gently.

14) Now place a dosa tawa on the stove and then place the biryani vessel on top of that. Cook in the lowest possible flame for 20 mins with the lid of the vessel covered. Or keep weight on top for dum.

15) After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.

Tips & Tricks of the best Biryani

Marination - Always marinate the lamb. This is an important step for cooking the lamb to tender. Also buy tender and Young Lamb pieces.

Soaking the Rice - Wash the basmati rice three or four times to remove the starch and then soak the rice for 30 mins. This is also important in getting nonsticky fluffy biryani.

Fluff the Rice - After cooking the biryani make sure you fluff the rice carefully and then store it in a hot box until you serve. Leaving the rice without fluffing in the same vessel for a long time results in a sticky biryani. So follow the timelines strictly while cooking biryani.

Heavy Bottomed Vessel - Always use a heavy bottomed vessel for cooking biryani. We cook for a long time, put the vessel in dum. and hence this step is mandatory. I used my Dutch oven its sturdy and perfect for biryani.

How to Store Biryani

Biryani tastes best only when served hot. So I suggest not storing or freezing. You can however store it in the fridge for up to 2 days and then reheat it and serve. But the taste will reduce in the next few days.

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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.

Kara Pori | Masala Puffed Rice

June 5, 2021 By Sharmila Kingsly Leave a Comment

Kara pori or Spicy Masala Puffed Rice is a healthy evening snack. We can munch it as much as we can without any guilt along with some Tea.

Snacks with puffed Rice are very popular, especially in Asian countries. They are easy to cook. It goes well for an evening snack along with Tea. This is a healthy snack. We can munch it as much as we can without any guilt. Usually, we get kara pori in all Road sides It is a very popular street food in India.

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What is Puffed Rice or Pori

Puffed rice refers to processed rice grains that are puffed up by the rapid expansion of steam upon cooking as per Wiki. Puffed Rice is made of various techniques like soaking and parboiling. We can also call it an Asian cereal.

We call it as Pori in Tamil and Murmura in Telugu.

Ingredients for Kara Pori

Puffed Rice – Use good quality puffed Rice or Pori.

Peanuts – Peanuts give a nice crunch to the snack. You can also add even more if you like. I am using roasted peanuts so that it takes less time. If you do not have roasted peanuts. Roast the peanuts in a pan until it’s fragrant and cooked and then use.

Roasted Gram Dal – Again roasted gram dal or potukadalai gives a nice crunch to the dish.

Spice powders –I am going with the basic spices like chili powder, Turmeric powder, and Salt along with things for flavor. Make sure you the spices correctly, A little more will spoil the dish and makes them too spicy. But we can very well troubleshoot by adding more puffed rice to balance the taste.

Other Ingredients – Usually, I add garlic also. You may add garlic while adding curry leaves fry well and then add the peanuts. Fried garlic gives a lovely taste and then you can also use cashew nuts, Almonds, or even raisins. Customize the ingredients as per your preference. All the ingredients that go to the mixture go well in the masala pori too.

Variations to Masala Pori

Masala pori with onion – This is again a similar version but just finely chopped onions are added for a crunch.

Beach style Masala Pori or Churmuri – In this beach style or Churumuri, we use fresh vegetables like grated carrot, onion, tomato, mango. On the beachside version, usually boiled peanuts are also added. This is another healthy version of the snack.

Jhalmuri – Jhalmuri is the Bengali version of masala pori. Mustard oil is been used along with assorted spices. It is also a very popular Street Food in the Eastern side of India.

How to make Masala Pori

The basic formula of masala pori is to do a small tempering add curry leaves, peanuts, roasted grams and then add spices. Followed by Puffed rice. The addition of the species and the tempering ingredients makes the difference. Some use just chaat masala for tempering. You can even use your cajun seasoning or even Idli podi. You can be as creative as you wish.

How to Prepare Masala Pori , Pictorial

1. In a Pan add in oil once the oil heats up add in Curry leaves Fry for a min . If you like garlic flavor you may add few garlic cloves and fry them as well.

2. Next add in Roasted Peanuts. Fry well for a min. Do this in low flame or the peanuts might turn dark. If you do not have roasted peanuts, you can roast them separately and then use them.

3. Next add in Roasted Gram Dal and fry for few secs.

4. Next add turmeric powder, Chili powder, Hing, and Salt. Combine and fry everything in a low flame

5. Now add the puffed rice/Pori and mix well and roast for a min so that everything combines. Switch off the flame.

6.Tasty Masala Puffed Rice/Kara Pori is ready. Store in an air tight container.

Notes & Tips:

Adjust the spiciness according to your taste.
Serve as an evening snack.

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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. Its now updated with new Recipe card, Pictures and Content.

Vegan Naan Bread | Homemade Naan

June 1, 2021 By Sharmila Kingsly 7 Comments

Vegan Naan Bread, is a soft pillowy restaurant style homemade food. It is so easy to prepare at home. Pair it with any spicy Curry.

Naan cravings are surreal these days. Back when we have all the luxury to visit any restaurant, we usually visit or do takeaways of our favorite naan bread. These days staying home is the life hack and we tend to cook our favorite meal from scratch at home.
But the point is making naan bread is not at all difficult as we think.

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What is Naan Bread

Naan Bread is a leavened flatbread that is very popular in South Asian countries. It is traditionally cooked in a tandoor oven. The word naan comes from the Persian language where naan means 'bread food'.

Later it also gained popularity in the middle eastern counties and then worldwide for its simplicity.

Vegan Naan Bread Recipe

We usually use dairy products like Milk and Butter while preparing Naan bread. However perfect Vegan replacements are available these days and I wish to keep the recipe generic. So I am giving both the dairy and plant based replacement in the recipe.

Few Facts about Naan Bread:

It goes well for dinner or lunch
You may serve them as a main course.
It goes well as a wrap or even stuffed bread.
All you need is some dough proofing time and then naan is then so easy to cook.

Toppings & Variations in Naan Bread

Whenever you see a restaurant menu card under flatbreads you may see various types. However, the base is the Naan recipe. You may customize it as you prefer

The most popular one is the Butter Garlic Naan. I have this recipe coming up soon.
You may try stuffed versions as well. Aloo Stuffed Naan and Cheese stuffed Naan are very Popular.

Ingredients for Naan Bread:

Flour - We usually use White Flour or All purpose flour for preparing Naan Bread. However, you may also use Wheat flour fully or half and half wheat and white flour. Works well either way.

Yeast - Yeast works with a leavening agent. We proof the dough and then cook. You may use active yeast or Instant yeast. Please check on the package instructions before using.

Non dairy Milk - As I prefer a vegan version I am using nondairy milk. Use any nondairy milk like Almond milk, Soy milk, Oat milk, or even Cashew milk. Make sure you use them lukewarm. If you don't care about a vegan Naan, you can very well use Cow's Milk.

Vegan Butter - These days there are many brands of Plant based butter available in the markets. If you are from the US you can try earth balance vegan butter. They are very good and easily available in all the grocery shops. In case you do not want to use butter you can replace them with coconut oil. Or Dairy butter if you prefer.

Sugar - We use sugar for activating the yeast along with the milk.

Nigella seeds or Black Sesame Seeds- these seeds are usually topped on the Naan. You may skip it if you don't prefer it or if it's not available.

FAQ's Naan Bread

Can we prepare Naan Bread without Yeast?

Well, Yes. We have a replacement for anything and everything. You may use Baking powder and Baking soda in that case. Both work well together and give us soft fluffy Naan just like how you get in restaurants.

Why do we recommend proofing the dough in Instant Pot ?

At times due to the temperature difference in your place, the dough might not proof as you need. As we know the proofing activity is happening with the action of yeast and temperature plays a major role too. Hence despite the temperature difference and the moisture in the air, Instant Pot provides even proofing. Also without any doubt, the raising or Proofing is important in the flavor and texture of the bread. Hence I highly recommend proofing the dough in Instant Pot for your Naan bread.

How to Prepare Vegan Naan,

Preparing the dough

1. In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.

In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.

2. To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.

3. In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.

4. Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again. Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise

Proofing the Dough in Instant Pot

Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot.

Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available.

You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.
The Instant Pot will read as End after the 1 hour.

Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.

Proofing the dough without Instant Pot

5. After 90 mins the dough would have doubled in size. Knead once to release the air.

6. Divide the dough into 6 equal portions and knead to bring them to a round shaped ball and let it sit for 15 mins.

7. The dough will have a mini raise once again.

Shapping the Naan Bread

8. Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.

Cook the Naan Bread

9. Sprinkle in some Nigella Seeds or Balck Sesame seeds on top and run the rolling pin once so that it stays firm on the naan. Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.

10. You will start seeing the golden bubbles on the bottom of the naan. Once the underside gets golden brown spots, flip and cook the other side.

11. Apply little butter. I am using Vegan Butter. If you are ok with dairy you may use dairy butter or you may skip and go with coconut oil. Cook until you see the brown spots on both sides and remove them from the stove.

12. Apply butter on both sides and store in a kitchen towel until you serve. Always serve hot.

Serve hot

Recipe Tips:

Baked Naan - In case if you do not want to use the stovetop you may also bake the Naan Bread. You may preheat the oven at 356 F and bake them at 356 F for 15 mins. Flip after 7 mins and bake. Brush with butter while flipping.

Yogurt - There are also few versions of naan that use Yogurt while kneading the dough. If using you may use ¼ cup while kneading the dough. You may use any Vegan yogurt. Cashew yogurt is my personal favorite.

Reheat - Always serve the naan hot. Heat them in a skillet for 30 secs each on both sides and then serve to apply little butter if required. You may also reheat in the oven as per the oven instructions. Once it is out apply butter and then serve.

Serving Suggestions - Naan Bread goes well with any spicy curry. You can use Panner Butter Masala . You may also serve it as a wrap stuffed with any kebab, pickled onions, green chutney, or mayo and lemon juice.

I thought of re-creating the restaurant style Naan Bread and hence I went with the White flour. You may also use fully wheat flour or part and part wheat and Maida. Works well either way. I have tried multiple times.

Storage Suggestions & Freezing the Naan Bread

You may store them in the refrigerator for up to 2 days. If you require more days you may freeze them in the zip lock bag. Also, you can freeze the dough.

When you want to cook you may take them off the freezer thaw them and reheat them once or prepare the naan bread.

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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.

Prawn Masala | Prawn Thokku | Shrimp Masala

May 31, 2021 By Sharmila Kingsly Leave a Comment

Prawn masala is a very good starter that can be had as such with Plain Rice .I have cooked using Coconut Oil which tastes really awesome.

Prawns are one of the tastiest seafood. The best thing about prawn is, it gets cooked easily. With less effort and minimal ingredients, we get a tasty feast. This is a beginner friendly dish. Anyone can start cooking with the instructions given.

I love experimenting with Prawns and I have quite a few collections. Do check out if you love shrimp as much as I do.

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How to Cook Prawn Masala

Prawn Masala or Iral thokku has a semi gravy with onions and tomato as the base. Perfectly cooked onions and tomato are then cooked with ginger garlic and spice powders. Once the masala is ready we then add the cleaned shrimp and cook along with the masala. Finally, garnish with lemon juice and top with finely chopped Cilantro.

Ingredients for Prawn Thokku

Prawn - Always use clean and deveined prawns. You may use Tiger Prawns or Shrimp also.

Onions, Tomato - As always the base of the thokku or masala is Onions and Tomato. I am using 2 big finely chopped onions and 1 sweet finely chopped big tomato. Make sure you always cook the onions well before adding the tomato.

Ginger Garlic paste - This is an ingredient that is definitely not to be missed. It adds so much flavor to the dish. You may use ginger garlic paste or crushed ginger garlic.

Spice Powders - I am going with the basic spice powders like Red Chilli powder, Garam Masala, Pepper Powder, Turmeric powder. If you prefer a bright red color you may use Kashmiri Red Chilli powder.

Garnish - I am using Lemon Juice from half lemon and a fistful of finely chopped coriander leaves.

Tempering Ingredients - Just the basic mustard, Cumin along with curry leaves. Using coconut oil is a game changer so do not skip.

FAQ's On Prawn Thokku

What is Chettinad Prawn Thokku

Chettinad way of cooking prawn thooku is with even more aromatic spices. Whereas this version of Prawn thokku is with simple pantry ingredients. All the dishes have their own charm so it is. You can check the Chettinad Prawn Masala recipe also in the blog.

How long do we need to cook Prawn

Prawn gets cooked really fast. All it takes is 5 to 8 mins depending on the variety and size. If you cook more it tends to become rubbery and overcooked.

How to serve Prawn Masala

Prawn Masala has a thick semi gravy consistency. It goes well with almost anything and everything. Idli, Dosa, Roti, Pulao, Biryani, or any dish.

How to Prepare Prawn Thokku, Pictorial

1. Clean and devein the prawns and set them aside. In a pan add in Coconut oil. Once it heats up add in 1 tsp of Mustard Seeds and 1 tsp of cumin seeds. Let it Splutter and then and in Curry Leaves.

2. Next add in finely chopped onions and fry till glossy. I am using 2 big onions. Chop finely and then add.

3. Next add in 1 tbsp of crushed ginger and garlic. Saute till the raw smell leaves

4 Now add in 1 big chopped tomatoes cook till they leave oil

5. Add in 1 tsp of Chilli powder, ½ tsp of pepper powder, ¼ tsp of Turmeric Powder, 1 tsp Garam Masala, and salt to taste.

6. Sprinkle 1 tbsp of water and cook for a minute.

7. Mix well and then add in the cleaned prawns.

8. Give a good stir so that the masala evenly coats on the prawns. Close the lid and cook on a medium flame for 2 mins. Prawn will start leaving water and cook. Open the lid mix well and cook for another 3 mins. Check for salt and spice and add if anything is less

9. Switch off the flame. Tasty prawn masala is ready. Add in lemon juice and garnish with coriander leaves.

Pro Tips:

Tastes good with steamed rice .
Cooking with coconut oil is a must to get the flavour so don’t skip that.
The masala can be just mixed with rice and had without any kuzhambu.

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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. Its now updated with new Recipe card, Pictures and Content.

Candied Pecans, Vegan Caramelized Pecans

May 27, 2021 By Sharmila Kingsly 5 Comments

Candied Pecans are a perfect edible gift. They have an amazing sugar glaze and get done in just a few mins on a stove top.

A cozy and lovely edible gift made with love. This is how I define my Candied Pecans. It's addictive, you can simply munch on it. Store-bought candied nuts are expensive plus they have a lot of Sugars. When it comes to homemade we can customize the flavors and we can add in our favorite ingredients.

You can make a big batch and simply display them in your nuts box or Holiday snacks table.

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Stove Top Candied Pecans

Candied Pecans are a very popular American Snack. They are usually popular during the holiday season or during Christmas. They are exchanged as gifts. We can make them in Oven as well as on stovetops. The stovetop versions are usually easy to make and they are egg-free versions. The baked version usually uses eggs to make the coating stick to the pecans.

I find the stovetop method easy and instant. Gets ready in just a few mins. Also, you get to customize the flavors easily.

You may use the same recipe for Walnuts, Almonds, or Cashewnuts also.

You might also like my Honey Roasted Almonds.

Ingredients for Candied Pecans

Pecans - Use good quality wholesome Pecans. We usually start by toasting the pecans and then use them.

Sugar - When it comes to sugar, I prefer using either coconut sugar or Brown Sugar. They give a beautiful caramel coating and the color looks so pleasing and tempting.

Maple Syrup - I prefer a Vegan version and hence I went with Maple Syrup. You may opt for Honey for a nonvegan version.

Spices - I am using ginger powder and cinnamon powder. though we add them in a small quantity they give an exotic and definitely and punch in the taste. You may also use little Vanilla essence.

Water - A splash of water usually going in just to make sure the sugar caramelizes easily.

How to use Candied Pecans

I never get tired of my candied pecans, You can simply use them as a snack for munching. Apart from that I also use it to top my overnight oats, Salads, or smoothie bowl. They look pretty on them and taste exotic. You may also use them as a topping for your cakes or pies.

FAQ's & Useful Tips

Why are my Candied pecans Sticky

Usually, when the sugar is not cooked until the right temperature the pecans might turn sticky, even after it's cooled down. In such cases, you can cook the pecans once again for another few mins. Make sure you don't burn the nuts. After cooking cool them once again the nuts will not be sticky now after it's cooled down.

How to Store Candid Pecans

They stay good at room temperature for up to a week. Beyond that put them in the fridge for up to two weeks. More than that you can store them in the freezer. Always store in a good air tight container.

Can you freeze candied Pecans

Absolutely yes. If you want to store your nuts for a longer time you can freeze. You may store it in a zip lock bag.

How to Prepare Vegan Candied Pecans, Pictorial:

1. Heat a pan and in this add in 2 cups of Pecans and start toasting in a low flame without burning them. It takes around 5 mins in low flame.

2. Next to this add in the ½ cup of Coconut Sugar or Brown Sugar

3. Also add in 2 tbsp of Maple Syrup

4. Add the spices as well. I am adding ¼ tsp of ginger powder, ½ tsp of Cinnamon powder, and a pinch of salt.

5. Also add in 1.5tbsp of water. Combine everything and cook on a low flame. The sugar will start to melt and start caramelizing.

6. Combine everything together, so that the pecans are covered with caramel.

7. When the mixture starts to thicken switch off the flame

8. Transfer everything to a tray lined with parchment paper and let it cool completely. If there are any pecans sticking together you can separate them at this stage. Once they cooled, Candied pecans are ready to munch on.

Transfer to a parchment paper and cool down completely

Transfer them to a sterilized jar and store them in the refrigerator.

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4.89 from 9 votes

Candied Pecans

Candied Pecans are a perfect edible gift. They have an amazing sugar glaze and get done in just a few mins on a stove top.

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: American

Servings:

Calories: 153kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Heat a pan and in this add in 2 cups of Pecans and start toasting in a low flame without burning them. It takes around 5 mins in low flame.
Next to this add in the ½ cup of Coconut Sugar or Brown Sugar
Also add in 2 tbsp of Maple Syrup
Add the spices as well. I am adding ginger powder, Cinnamon powder, and a pinch of salt.
Also add in 1.5tbsp of water. Combine everything and cook on a low flame. The sugar will start to melt and start caramelizing.
Combine everything together, so that the pecans are covered with caramel.
When the mixture starts to thicken switch off the flame
Transfer everything to a tray lined with parchment paper and let it cool completely. If there are any pecans sticking together you can separate them at this stage. Once they cooled, Candied pecans are ready to munch on. Transfer them to a sterilized jar and store them in the refrigerator.

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.

Creamed Corn | Stovetop Quick Creamed Corn

May 25, 2021 By Sharmila Kingsly 5 Comments

Creamed Corn is a classic and traditional American side dish prepared from Corn, Butter, Milk, and cream. Makes a holiday dish

A wonder and straight-to-heart dish is all we got to see for today. It is very mild and cooked quickly with just simple pantry ingredients. It is undoubtedly one of the best ever comfort food when made for ourselves.
I usually serve it with my baked potato wedges . I love this combo together.

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What is creamed Corn

Creamed corn is a native American food, that is preparing by slow cooking corn in milk until it's rich and creamy. The traditional method calls for slow cooking. However these days we go for instant and quick methods.

Ingredients

Sweet Corn - Since this is a quick version we can go with canned or frozen corn. If you have fresh corn you may pressure cook them for 4 whistles and then remove the corn kernels. The traditional recipe calls for fresh corn and is slow-cooked in the crock pot.

Cream - Use Fresh dairy cream, It blends very well with the corn.

Butter - We can use unsalted butter, Butter adds a lovely flavor to the corn

Milk - You may use full-fat milk or any. Since we add cream separately you may use any type of milk that you prefer.

Spices - Just the basic spices go into the dish, Salt for taste, and pepper for the flavor. Along with them, I am adding a pinch of Nutmeg powder to taste.

Cheese - Adding cheese is optional, you may add or skip it. It definitely brings in extra creaminess in corn. So I give this up to you decide to add or not to add.

Prep Work

If using Frozen corn thaw them and keep them ready. If using fresh corn pressure cook for 4 whistles and remove the corn kernels and keep it ready.
Bring the Milk and Cream to room temperature and keep it ready.
I always crush and use the whole pepper rather than pepper powder. So if you are one like me you can also crush the pepper and keep them ready.

Variations in creamed corn

The traditional method and the popular variation is removing the corn kernels from the cob along with the milk and then slow cooking. In this case, you can skip the addition of cream.

Feel free to use any seasonings as per your preference. You may use paprika powder or even cumin powder or anything per your taste.

FAQ's on Creamed Corn

Is Creamed Corn , Vegan ?

Creamed corn has cream, butter, Milk, and optionally cheese and hence it does not come under Vegan. However, you may very well use the vegan replacement and prepare Vegan creamed corn. These days vegan cream or even vegan cheese and available in plenty in the market. And instead of Milk, you can try using Oat Milk or Almond Milk.

Can creamed corn be frozen ?

Creamed corn tastes best when served fresh. The dish has milk products and it might curdle and will not taste good after freezing. My suggestion would be not to freeze and only serve fresh.

What are Creamed corn substitutes ?

For Vegan version, you may use vegan cream, vegan butter, or even vegan cheese. And instead of Milk, you can try using Oat Milk or Almond Milk. Several variations are there in the recipe. Some might even add sugar to the recipe. Also instead of corn flour, you can also use APF as a thickening agent.

does creamed corn have gluten ?

If you are cooking from fresh corn it is definitely gluten-free. However canned or frozen corn might have gluten and hence check the package instructions before you pick any.

How to make Creamed Corn

1. In a pan add in 1 tbsp of butter and cook for few mins till the butter melts.

2. Next add in 2 cups of frozen corn. Make sure you thaw them and add. Saute for 2 mins in a medium flame.

3. Next add in ¼ cup of Fresh cream. Combine everything together.

4. Give a good mix and add in the Salt to taste and a pinch of nutmeg powder. Adding Nutmeg powder is optional you can skip if you do not prefer.

5. In another bowl add in ½ cup of milk and 2 tbsp of cornflour. Mix well such that there are no lumps.

6. Add it to the pan and combine everything. Now cook everything together on a very low flame for 8 to 10 mins. Slowly they start to thicken. Finally, I am adding a cheese slice and cook for another 1 min or till the cheese melts and switch of the flame. Adding cheese is also optional. You can just cook till the corn slightly thicken and switch off as well.

7. Sprinkle over ¼ tsp of coarsely ground pepper and mix once again and serve immediately.

Garnish with pepper and creamed corn is ready

Serving Suggestions:

Corn goes well with any bread toast or soup. It is a perfect holiday recipe and a most popular Thanksgiving dish. It is also a perfect accompaniment for any baked or grilled spicy dishes.

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5 from 11 votes

Creamed Corn

Creamed Corn is a classic and traditional American side dish prepared from Corn, Butter, Milk, and cream.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 173kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a pan add in the butter and cook for few mins till the butter melts.
Next add in the frozen corn. Make sure you thaw them and add. Saute for 2 mins in a medium flame.
Next add in the heavy whipping cream. Combine everything together.
Give a good mix and add in the Salt and a pinch of nutmeg powder. Adding Nutmeg powder is optional you can skip if you do not prefer.
In another bowl add in the Milk and cornflour. Mix well such that there ins no lumps.
Add it to the pan and combine everything. Now cook everything together on a very low flame for 8 to 10 mins. Slowly they start to thicken. Finally, I am adding a cheese slice and cook for another 1 min or till the cheese melts and switch of the flame. Adding cheese is also optional.
Sprinkle over ¼ tsp of coarsely ground pepper and mix once again and serve immediately.

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.

Eggless Coconut Macaroons | Coconut Biscuits

May 22, 2021 By Sharmila Kingsly Leave a Comment

Eggless Coconut Macaroons is a 2 ingredient cookie prepared with just desiccated coconut and condensed milk. It is so delicious and addictive.

Coconut macaroon is something I make very often the reason is they are easy to make and delicious. My kids simply love them why is why I am making it often.

Coming back to our eggless macaroon it is an easy cookie that can be prepared in very less time and it calls for very simple ingredients. Everybody will love this for sure.

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Ingredients for Coconut Macaroons:

Ingredients for Eggless Coconut Macaroons

Desiccated Coconut - Desiccated coconut is a fresh shredded and dried coconut flake. It is a perfect choice for baking.

Condensed Milk - Condensed milk is a sweetened cow's milk that has the water removed. It is usually sweet and has a thick flowing consistency.

Vanilla Essence - Vanilla essence is totally optional, in place of vanilla essence you may add any flavor as you prefer.

Cherries - Cherries give a lovely finish to the coconut macaroons. They look beautiful indeed. Inplace of cherries you may use any toppings as you prefer. You can use sprinkles, Tutti frutti, Rose Petals, Chocolate chips, or even powdered nuts. Be creative and decorate as you wish. If you don't prefer any, you may simply omit also.

FAQ's on Eggless Macaroons

Can we replace condensed Milk

Since this is a two-ingredient recipe the condensed milk is the base. If you are looking for a replacement egg whites of banana might work well.

Can we make Vegan coconut Macaroons

These days vegan coconut Milk is available in the market. It is made of full cream coconut milk. We may use it as a Vegan Condensed Milk replacement.

Variations in Coconut Macaroons

★ You can replace the toppings as you prefer. You may use sprinkles, Tutti frutti, Rose Petals, Chocolate chips, or even powdered nuts.

★ You can also dip them in melted chocolate to make them chocolate flavored.

How to Prepare Coconut Macaroons, Pictorial:

1) Line a baking tray with parchment paper and chop the cherries into two for topping the macaroons. In a large bowl take desiccated coconut.

2) Next add in the condensed milk to the desiccated coconut

3. Add in the vanilla essence.

4. Mix everything with a spatula such that everything is well mixed.

5) Roll the prepared dough into equal-sized balls .with the help of the hand make that into a round-shaped ball and press in between the palms to flatten it.

6.In the center place the chopped cherry. Preheat the oven at 180 deg C for about 10 mins. Bake in 180 deg C for about 15- 17 mins.

Tips on the Coconut Macaroons

Grease your plams with butter or ghee before rolling the dough into equal sized balls.
You can also shape the macaroons in any desired shapes.

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5 from 1 vote

Coconut Macaroons | Eggless Coconut Cookies

Coconut Macaroons is a popular bakery-style biscuit. It is common in the tea shops. It tastes too good and perfect with Chai.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Indian

Servings: Cookies

Calories: 96kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

▢ 1.5 cups Dessicated Coconut
▢ ½ cup Condensed milk
▢ 1 tsp Vanilla essence
▢ Cherry for topping

Instructions

Line a baking tray with parchment paper and chop the cherries into two for topping the macaroons. In a large bowl take desiccated coconut.
Next add in the condensed milk to the desiccated coconut and then add in the vanilla essence. Mix everything with a spatula such that everything is well mixed.
Roll the prepared dough into equal sized balls .with the help of the hand make that into a round shaped ball and the press in between the palms to flatten it. In the centre place the chopped cherry .
Preheat the oven at 180 deg C for about 10 mins .Bake in 180 deg C for about 15- 17 mins.

Video

Notes

Grease your plams with butter or ghee before rolling the dough into equal sized balls.
You can also shape the macaroons in any desired shapes.

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. Its now updated with new Recipe card, Pictures.

Green Chutney | Green Chutney for Chaat and Sandwich

May 20, 2021 By Sharmila Kingsly Leave a Comment

Green Chutney is a quintessential dish when it comes to chaat. It is easily made with Mint and Cilantro along with other spices.

No cooking is needed, all you need is just a few ingredients and a blender. This delicious green chutney is ready in minutes. Make a batch and store it, we can use it as and when required.

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Green Chutney

This is a staple and very common street food in India. We use it almost in all the chaat dishes. The best thing is that we can store it for quite some time and hence we can make and store it in the fridge.

How to use the Chutney

This Chutney comes in handy and we may use it in various ways. First and foremost we use it in Chaat recipes. We can also use them as a spread-in sandwich. It is also usually a dip for samosa, Kachori, or even pakodas.

Ingredients for Chaat Chutney

Mint + Coriander - Mint and Coriander leaves are the base of the chutney, are the base of chutney. I usually take more Cilantro ( coriander leaves ) than the Mint levels. You may take an equal quantity of Mint and Coriander also.

Ginger , Green Chilli Garlic - We usually a small quantity of ginger and garlic for flavor and adjust the green chili added to the chutney as per your spice levels.

Spices - This Chutney uses few different spice powders than regular chutney. We use roasted Cumin powder and Chaat Masla. Also, we use roasted gram dal this is mainly used to increase the volume of the chutney.

Black Salt - Use black salt for chaat chutney. It gives a nice flavor to the chutney.

Lemon Juice - Finally not to forget, Drizzle in lemon juice after blending the chutney.

Green Chutney , FAQ's:

How do you thicken green chutney

If your chutney is runny, you may add in a few roasted gram dal and grind the chutney once again. But do not add too much it may change the entire taste of the chutney.

Why is my chaat chutney bitter

Blending the coriander leaves and mint leaves together may turn the chutney bitter and so keep a check. Also, make sure you use only fresh Mint and Coriander leaves.

How to Prepare Green Chutney, Pictorial:

1. In a blender add in the Mint and cilantro ( Coriander leaves )

2. Next add the Roasted Gram Dal.

3. Add the ginger, garlic, and green chili.

4. Add in Roasted cumin powder, Chaat Masala, and the required Salt.

5. Blend well by adding little water to the chutney consistency. Use ice water to retain the green colour in the chutney.

6. Finally drizzle in the lemon juice and the chutney for chaat is ready.

Finally drizzle in the lemon juice and the green chutney for chaat is ready.

How to store Green Chutney:

Green chutney stays good for up to 10 days in the fridge. you may also freeze the chutney. In the ice, cubes tray pour in the green chutney and freeze. Once it's frozen remove it from the ice tray and then store them as cubes in zip lock bags in the freezer.

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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 Covered Dates Stuffed with Almonds

May 18, 2021 By Sharmila Kingsly Leave a Comment

Chocolate Covered Dates with Almonds is a perfect vegan and gluten-free edible candy. It is a very popular Middle East candy, especially during Eid.

Homemade Candies are always fun. That too recreating a delicious and popular candy is something which I love. Last time I made my own Honey Roasted Almonds and this time, my take is one of the popular Chocolate covered dates stuffed with Almonds.

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Chocolate Covered Dates

Chocolate-covered gifts a perfect gifting option during festivals. They are so easy and quick to prepare but look elegant. Store-bought ones might be expensive but they are so easy to prepare than it looks and sounds. Whenever you have some sweet cravings this might be a perfect option.

What are Medjool Dates

Medjool dates are a type of dates that are very common. They are rich and have a caramel-like taste. These Dates are sweeter and stickier taste and texture compared to others. They are also high in calories and rich in nutrients and have many health benefits.

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 yow 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 Almonds 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.

Ingredients

Dates -You may use any good quality dates. But I prefer Medjool dates for their tastes and texture.

Almonds - Use good quality fresh Almonds. If you have roasted Almonds you can add them directly in melted chocolate. If not toast and then add. You may toast either in oven or in stove top. Make sure you use unsalted Almonds.

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.

Toppings - I am using Sugar balls and sprinkles for garnish. However it's optional you may use any as per your preference and availability. You may use Rose petals, Crushed Almonds or Crushed pistachios, or even any toasted nuts.

How to Prepare Chocolate Covered Dates, Pictorial

1. In a cast iron pan dry roast the almonds in a low flame for 5 - 8 mins. Alternatively you can roast in oven. If you are using roasted Almonds you may skip this step.

2) Pit and remove the seeds from the dates.

3) In Place of the seeds stuff the Roasted Almonds

3) Cover and seal all the dates after stuffing the Almonds

4. 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.

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

6. 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.

7. Slowly the chocolate starts melting. stir gently until the chocolate is completely melted.

8. Now add the stuffed dates in the chocolate and let it coat fully with chocolate.

9. Place them in parchment paper and rest for 1 hour in room temperature or in the fridge. Let them dry completely.

10. Now its completely dry remove from the parchment paper and store in air tight containers.

11. Enjoy these delicious Chocolate coated Dates Stuffed with Almonds

Super delicious Chocolate cover Almonds stuffed with Almonds are now ready.

Tips & Variations :

Incase if you do not have an Instant pot you may melt the chocolate using double boiler method.
Instead of Almonds you may also use Pecans or pistachios for stuffing.
You can also use white chocolate.
Pack them in nice gift boxes and gift for Christmas.

Storage Suggestions:

Chocolate Dates stays good at room temperature for 3 dates. You may refrigerate and use them for 2 weeks.

Similar Candy or Chocolate 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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5 from 2 votes

Chocolate Coated Dates with Almonds

Chocolate Covered Dates with Almonds is a perfect vegan and gluten-free edible candy. It is a common Mediterranean candy.

Prep Time10

Cook Time5

Setting Time1

Total Time1 15

Course: Dessert

Cuisine: Mediterranean

Servings: candy

Calories: 143kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

▢ 15 Dates preferably Medjool dates
▢ 15 Almonds
▢ 7 oz Dark Chocolate or 200 gms approximately
▢ 2 tbsp Sprinkles or Nuts to garnish

Instructions

In a cast iron pan dry roast the almonds in a low flame for 5 - 8 mins. Alternatively you can roast in oven. If you are using roasted Almonds you may skip this step.
Pit and remove the seeds from the dates.
In Place of the seeds stuff the Roasted Almonds
Cover and seal all the dates after stuffing the Almonds
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.
Now add the stuffed dates in the chocolate and let it coat fully with chocolate.
Place them in parchment paper and rest for 1 hour in room temperature or in the fridge. Let them dry completely.
Now its completely dry remove from the parchment paper and store in air tight containers.

Video

Notes

Incase if you do not have an Instant pot you may melt the chocolate using double boiler method.
Instead of Almonds you may also use Pecans or pistachios for stuffing.
You can also use white chocolate.
Pack them in nice gift boxes and gift for Christmas.

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.

Overnight Oats in a Jar

How to build a overnight Oats Jar

Ingredients for Overnight Oats

Overnight Oats FAQ's

How to Prepare Orange Overnight Oats, Pictorial

Tips & Variations

Few more Overnight Oats ideas

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Lamb Biryani Recipe

Mutton Biryani Varieties

Mutton Biryani Side Dish

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Lamb Biryani Instant Pot

Mutton Biryani Ingredients:

WHOLE SPICES

ONIONS & TOMATOES

MINT & CORIANDER LEAVES

SPICE POWDERS

LIQUIDS

How to Prepare Home Style Mutton Biryani

To cook Mutton

To Prepare Garam Masala for biryani

Prepare the Biryani

Tips & Tricks of the best Biryani

How to Store Biryani

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What is Puffed Rice or Pori

Ingredients for Kara Pori

Variations to Masala Pori

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What is Naan Bread

Vegan Naan Bread Recipe

Few Facts about Naan Bread:

Toppings & Variations in Naan Bread

Ingredients for Naan Bread:

FAQ's Naan Bread

How to Prepare Vegan Naan,

Preparing the dough

Proofing the Dough in Instant Pot

Proofing the dough without Instant Pot

Shapping the Naan Bread

Cook the Naan Bread

Recipe Tips:

Storage Suggestions & Freezing the Naan Bread

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