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Broccoli Tater Tots

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Broccoli Tater Tots are a mini bite-size American entree. Made with just 4 ingredients and a healthy snack made in the air fryer.

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Broccoli Tater Tots

Crispy Broccoli Tater Tots in air fryer is a kid's favorite Snack made guilt free in the air fryer. Traditional Tater tots are deep fried this is a healthier and giltfreee alternative.

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What are Tater Tots

Tater tots are an American Entree or Side dish made with Potatoes. Grated potatoes are shaped into cylinders and deep-fried to crisp. It is a famous American frozen food.

Different counties have different versions of tater tots. In Australia and Newzelead they are referred to as Potato gems or Potato pom poms.

Why you will love this recipe

  • They are vegan, gluten free
  • Made with just 4 ingredients
  • Made in the air fryer, no deep frying
  • Freezer friendly

Ingredients

Just the basic 4 ingredients are all it has !!

Potato - Use a large variety of russet potatoes.

Broccoli - Use fresh broccoli. We will steam and grate the broccoli in a food processor and use it.

Pepper Powder and Salt - For the spiciness, we use black pepper powder and salt for taste.

Bread crumbs - Totally optional feel free to skip. I used it since my kids love them.

FAQ's

Can I add more vegetables to tater tots?

A welcoming change, you may definitely add more veggies of your preference. Zucchini, Cauliflower, and carrots work well. You may also replace broccoli with cauliflower if you prefer. The texture is more similar.

How to make Tater tots in airfryer ?

We can definitely try in stove top. Traditionally tater tots are deeply fried only. We are just recreating a guilt-free version in the air fryer.

How to make Broccoli Tater Tots

Steam the broccoli using a Steamer or Instant Pot for 2 mins and set aside. Cook potatoes until soft and peel the skin. Keep them ready.

Add the Steamed broccoli to a food processor and blend until they resemble small grains.

The broccoli is now finely crumbled. Place the broccoli on a kitchen towel. Squeeze and remove the excess moisture. Make sure they are dry.

Add the cooked potato to a bowl and mash well with a masher or fork.

Next, add the broccoli.

Add the required Salt and pepper powder.

This is an optional step. I added some panko bread crumbs. I like this crunch, you may skip it if you do not prefer it.

Combine well and form small cylinders. Let it be of the same size. I measured a tbsp for each. Freeze the tots for 30 mins.

Meanwhile preheat the air fryer to 356 F / 180 C for 5 mins. Brush or Spray oil to the preheated air fryer basket and arrange the tots without touching each other. Brush them with oil.

Air fry at 356 F / 180 C for 16 mins. After 8 mins open and flip the tots once.

Airfryer Broccoli Tater tots are now ready.

Broccoli Tater Tots

Tips & Variations

  • For a more flavorful tater tots you can add paprika powder, Chilli flakes, and garlic powder.
  • If you want to retain the deep green color of the broccoli, add them to ice-cold water after steaming.This helps in retaining the fresh green color.
  • If you do not have an air fryer you can make them in the oven too.Preheat and bake at 190 C for 20-25 mins until they are crisp and slightly golden.
  • You can also add grated cheese for gooey tater tots.
  • Make sure you add vegan and gluten-free breadcrumbs. For vegan broccoli tater tots. Or you may also skip adding them.

Serving Suggestions

Makes an amazing entree by itself and goes well with mayo, garlic dip, tahini, or even ketchup.

You can make nachos out of it too. Spread over a stay and add more chopped onions, tomato, and some chips. Sprinkle in some cheese and top with salsa. Perfect for any potlucks or parties.

Storing Options

Tater tots are freezer friendly they freze well for 2 months. You can store the cooked tots in an air-tight container for up to 4 days.You can reheat them in the microwave or air fryer and serve them.

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 from me.

📖 Recipe

Broccoli Tater Tots
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5 from 2 votes

Broccoli Tater Tots

Broccoli Tater Tots are a mini bite-size American entree. Made with just 4 ingredients and a healthy snack made in the air fryer.
Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes
Course: Entree
Cuisine: American
Servings: 25 tots
Calories: 18kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 Potato Russet potato large ones
  • 4 cups Broccoli
  • 2 tbsp Bread Crumbs Optional ( Use Vegan bread crumbs for vegan tots )
  • ½ tsp Black Pepper Powder
  • Salt as needed
  • Oil as needed

Instructions 

  • Steam the broccoli using a Steamer or Instant Pot for 2 mins and set aside. Cook potatoes until soft and peel the skin. Keep them ready.
  • add the Steamed broccoli to a food processor and blend until they resemble small grains.
  • The broccoli is now finely crumbled. Place the broccoli on a kitchen towel. Squeeze and remove the excess moisture. Make sure they are dry.
  • Add the potato to a bowl and mash well with a masher or fork.
  • Next, add the broccoli. add the required Salt and pepper powder.
  • This is an optional step. I added some panko bread crumbs. I like this crunch, you may skip it if you do not prefer it.
  • Combine well and form small cylinders. Let it be of the same size. I measured a tbsp for each. Freeze the tots for 30 mins.
  • Meanwhile preheat the air fryer to 356 F / 180 C for 5 mins. Brush or Spray oil to the preheated air fryer basket and arrange the tots without touching each other. Brush them with oil.
  • Air fry at 356 F / 180 C for 16 mins. After 8 mins open and flip the tots once.
  • Airfryer Broccoli Tater tots are now ready.

Video

Notes

  • For more flavorful tater tots you can add paprika powder, Chilli flakes, and garlic powder.
  • If you want to retain the deep green color of the broccoli, add them to ice-cold water after steaming. This helps in retaining the fresh green color.
  • If you do not have an air fryer you can make them in the oven too. Preheat and bake at 190 C for 20-25 mins until they are crisp and slightly golden.
  • You can also add grated cheese for gooey tater tots.
  • Make sure you add vegan and gluten-free breadcrumbs. For vegan broccoli tater tots. Or you may also skip adding them.

Nutrition

Serving: 1tot | Calories: 18kcal | Carbohydrates: 3.7g | Protein: 0.8g | Fat: 0.1g | Sodium: 10mg | Potassium: 104mg | Fiber: 0.7g | Sugar: 0.4g | Calcium: 9mg
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.

Almond Cookies

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Almond cookies are easy, melt-in-mouth cookies made with whole wheat flour and Almond flour. They are perfect to go with a cup of milk.

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Almond Cookies

Almond cookies are a crispy delight. They are perfect for any tea party or snack box.

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Eggless Almond Cookies

Almond cookies are a soft and light delight. It is a definite look alike to the food joints. THe best thing is they are egg less cookies.

Ingredients

Wheat Flour - We use whole wheat flour for the Almond cookies. Gives a beautiful golden hue.

Almond Flour - You can use Almond flour or just homemade almond powder. I have tried both and both works well.

Baking soda and Salt - Gives crisp and flavorful cookies.

Butter - Use soft unsalted room-temperature butter. If using salted butter, you can skip adding salt.

Sugar - Use powdered sugar for smooth finish cookies.

Almond - I like to garnish my cookies with a whole almond it gives a perfect finish.

Vanilla - Use vanilla extract for flavor or you can also use Almond extract.Milk - Use milk only if needed. Add milk if the dough is not coming together you can skip.

FAQ's

Why do my cookies fall apart?

Usually, cookies fall apart for 2 reasons. One is they don't have enough fat. Fat is one ingredient that binds the cookies and keeps them together in shape. If cookies don't have enough fat cookies can crumble.
Butter, Vegetable oil or shortening agents are the fat ingredients that are usually added to cookies.
The other reason why cookies can crumble is the cookies are soft immediately after baking. Once it cools down it gets its shape and stays intact. Hence avoid touching the cookies while they are still hot out of the oven.

What happens if you use almond flour in cookies?

When cookies have Almond flour added they tend to spread a bit more. Make sure you leave enough space in your baking tray to expand while baking goodies that have almond flour.

Almond Cookies

How to make Almond Cookies

Sieve together whole wheat flour, Baking soda, and a pinch of salt in a mixing bowl.

Sieve together whole wheat flour, Baking soda, and a pinch of salt in a mixing bowl.

To this add Almond Flour.

To this add Almond Flour.

Combine everything and set it aside.

Combine everything and set it aside.

In another mixing bowl add powdered sugar and soft unsalted butter.

In another mixing bowl add powdered sugar and soft unsalted butter.

Cream the sugar and butter together until mixed.

Cream the sugar and butter together until mixed.

Add the creamed sugar and butter to the flour mixture and mix everything. It resembles a crumble now.

Add the creamed sugar and butter to the flour mixture and mix everything. It resembles a crumble now.

Add the vanilla extract.

Add the vanilla extract.

Also if required add milk.

Also if required add milk.

Combine and bring everything together to a smooth dough.

Combine and bring everything together to a smooth dough.

Wrap the dough with a cling wrap and let it sit in the fridge for 30 mins.

Wrap the dough with a cling wrap and let it sit in the fridge for 30 mins.

After 30 mins pinch in a small portion and flatten them to cookie shape. I placed an Almond in the center.

After 30 mins pinch in a small portion and flatten them to cookie shape. I placed an Almond in the center.

Line a Baking tray with parchment paper and arrange the cookies over it.

Line a Baking tray with parchment paper and arrange the cookies over it.

Preheat the oven to 180 C / 356 F for 10 mins. Bake at 356F/ 180 C for 15-17 mins. The cookies may look soft once they come out of the oven. They become crisp as it cools down. Let the cookies cool down completely and then store them.

Preheat the oven to 180 C / 356 F for 10 mins. Bake at 356F/ 180 C for 15-17 mins.

Almond Cookies are now ready

Eggless Almond Cookies are now ready

Tips & Variations

  • Cookies expand during baking and hence leave space in the baking tray while placing the cookies.
  • Always chill the cookie dough and then bake.
  • Shape all the cookies of the same size.
  • You may use a tbsp of dough for evenly sized-cookies.
  • The cookies are soft when they come out of the oven. They crisp as it cools down.
  • The cookies get baked in 15- 17 mins and the time varies depending on the oven. So check after 15 mins

Storing Suggestions

Store the cookies in an air-tight container. The cookies stay good at room temperature for up to 2 weeks. You can also freeze the cookie dough for up to 1 month.

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 from me.

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Almond Cookies
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5 from 1 vote

Almond Cookies

Almond cookies are easy, melt-in-mouth cookies made with whole wheat flour and Almond flour. They are perfect to go with a cup of milk.
Prep Time15 minutes
Bake Time16 minutes
Total Time31 minutes
Course: Biscuits
Cuisine: American
Servings: 16 cookies
Calories: 81kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • OTG
  • OTG

Ingredients

  • ¾ cup Whole Wheat Flour
  • ¼ tsp Baking Soda
  • ½ cup Almond Flour
  • ⅓ cup Butter
  • ½ cup Sugar powdered
  • 1 tsp Vanilla Extract
  • 1 tbsp Milk
  • Almonds for topping the cookies

Instructions 

  • Sieve together whole wheat flour, Baking soda, and a pinch of salt in a mixing bowl.
  • To this add Almond Flour.
  • Combine everything and set it aside.
  • In another mixing bowl add powdered sugar and soft unsalted butter.
  • Cream the sugar and butter together until mixed.
  • Add the creamed sugar and butter to the flour mixture and mix everything. It resembles a crumble now.
  • Add the vanilla extract.
  • Also if required add milk.
  • Combine and bring everything together to a smooth dough.
  • Wrap the dough with a cling wrap and let it sit in the fridge for 30 mins.
  • After 30 mins pinch in a small portion and flatten them to cookie shape. I placed an Almond in the center.
  • Line a Baking tray with parchment paper and arrange the cookies over it.
  • Preheat the oven to 180 C / 356 F for 10 mins. Bake at 356F/ 180 C for 15-17 mins. The cookies may look soft once they come out of the oven. They become crisp as it cools down. Let the cookies cool down completely and then store them.
  • Almond Cookies are now ready

Video

Notes

  • Cookies expand during baking and hence leave space in the baking tray while placing the cookies.
  • Always chill the cookie dough and then bake.
  • Shape all the cookies of the same size.
  • You may use a tbsp of dough for evenly sized-cookies.
  • The cookies are soft when they come out of the oven. They crisp as it cools down.
  • The cookies get baked in 15- 17 mins and the time varies depending on the oven. So check after 15 mins

Nutrition

Serving: 1cookie | Calories: 81kcal | Carbohydrates: 9g | Protein: 0.9g | Fat: 4.6g | Saturated Fat: 2.6g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 4g | Calcium: 3mg
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.

Date Caramels

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Date Caramels is a delicious vegan caramel made with just 5 ingredients. It is so easy to make and perfect for gifting. The best thing is they taste similar to regular caramels.

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Date Caramels

Date Caramel is an easy just 5 ingredient sweet treat. They are vegan, gluten-free, keto, and paleo-friendly delicacies. While regular caramel calls for heavy cooking with constant stirring and temperature checks. This is a no-cook dish.

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What is a caramel

Caramel is a type of candy prepared by cooking sugar. The sugar is browned carefully to a temperature. It is then cooked to perfection until a selected consistency.

Ingredients

Dates - This is the main ingredient. We can use Medjool dates. Use fresh and soft dates. If the dates are hard soak them in warm water for 15 mins and then use them.

Almond Butter - You can use any nut butter you prefer. I am using my homemade Almond Butter.

Almond Flour - Helps bring the caramel together and hold the shape of the caramel.

Vanilla Extract - Using it for flavor.

Salt - Sprinkle in sea salt over the caramel for a fantastic flavor. Highly recommend.

FAQ's

Can I use any other nut butter?

Yes, you can. Peanut butter or even hazelnut butter works well for caramel.

Does date caramel need to be refrigerated?

Date caramel tends to lose its shape once they are out of the fridge. So it stays best when stored in the freezer.

Should I soak the dates before using them?

Not necessarily, soak the dates only if they are hard. else you can blend them directly.

Date Caramel

How to make Date Caramels

Pit and remove the seeds from the dates. Chop them into small pieces.

Pit and remove the seeds from the dates. Chop them into small pieces.

In a food processor add the chopped dates. Also add the Almond Butter, Almond Flour, Vanilla Extract, and Salt.

In a food processor add the chopped dates. Also add the Almond Butter, Almond Flour, Vanilla Extract, and Salt.

Blend until the ingredients are combined and come together.

Blend until the ingredients are combined and come together.

Use a square baking pan lined with parchment paper. Let the parchment paper has some extras. So that we can use it as a sling to remove the caramels from the pan once they are set. Transfer the ground caramel to the baking pan.

Use a square baking pan lined with parchment paper. Let the parchment paper has some extras. So that we can use it as a sling to remove the caramels from the pan once they are set. Transfer the ground caramel to the baking pan.

Spread evenly. Freeze them for 30 mins.

Spread evenly. Freeze them for 30 mins.

After 30 mins. Remove from the pan.

After 30 mins. Remove from the pan.

Sprinkle in some sea salt flakes and slice them into squares and serve immediately. You can also pack the caramel on parchment paper for gifting.

Date Caramels

Date Caramels are now ready

Date Caramels

Tips & Variations:

  • Date caramels are made with natural ingredients and hence they may not be as sturdy as regular caramels.
  • We may have to store date caramels in the freezer until use.
  • You can also dip the caramel in melted chocolate so that the caramel is fully coated with chocolate. This helps in holding the shape of the caramel a little.
  • Always use a sharp knife to cut the caramel to prevent it from fudging.
  • You can also top the caramels with some nuts and seeds if you prefer.
  • For a nut-free version, you may replace almond butter with sunflower butter. Instead of Almonds flour, you can also use solid coconut oil.
  • Instead of vanilla, you may also use other flavors as you prefer. Coconut extract or even Almond extract works well.

Serving Suggestions

Cut the caramels into squares and wrap them on parchment paper. Wrapping in paper prevents the caramel from sticking to each other. Makes a perfect edible gift option.

Storage Options

Store them in the freezer in an airtight container for a longer shelf life. Stays good for up to 1 month.

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 from me.

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Date Caramels
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4.67 from 3 votes

Date Caramels

Date Caramels is a delicious vegan caramel made with just 5 ingredients. It is so easy to make and perfect for gifting.
Prep Time10 minutes
Cook Time0 minutes
Freezing Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 25 candy
Calories: 12kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Food Processor
  • Food Processor

Ingredients

  • 1 cup Medjool Dates around 15-16 dates
  • 1.5 tbsp Almond Butter
  • 3 tbsp Almond Flour
  • 1 tsp Vanilla Extract
  • Salt a pinch

Instructions 

  • Pit and remove the seeds from the dates.
  • Chop them into small pieces.
  • In a food processor add the chopped dates. Also add the Almond Butter, Almond Flour, Vanilla Extract, and Salt.
  • Blend until the ingredients are combined and come togther.
  • Use a square baking pan lined with parchment paper. Let the parchment paper has some extras. So that we can use it as a sling to remove the caramels from the pan once they are set. Transfer the ground caramel to the baking pan. Spread evenly.
  • Freeze them for 30 mins.
  • After 30 mins. Remove from the pan sprinkle in some sea salt flakes and slice them into squares and serve immediately. You can also pack the caramel on parchment paper for gifting.

Video

Nutrition

Serving: 1candy | Calories: 12kcal | Carbohydrates: 1.9g | Protein: 0.3g | Fat: 0.4g | Potassium: 5mg | Fiber: 0.2g | Sugar: 1.5g
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.

Chickpea Spinach Curry

By 1 Comment

Chickpea Spinach Curry in the Instant pot is a perfect happy meal in just 30 mins. It is creamy, vegan and makes a nutritious duo with some rice or roti.

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Chickpea Spinach Curry

Delicious chickpeas and baby spinach curry flavored with coconut milk are my perfect comfort food. it goes well with rice and flatbreads too.

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Why you will love this curry

  • They are easy to put together in just 30 mins
  • They are easy to put together in just 30 mins
  • It's vegan and gluten free.
  • It's a mess free one pot dish.
  • Makes a perfect option for weeknight dinners.
  • The spices are mild and hence suit all taste buds.

    Ingredients

    Chickpeas or Garbanzo beans - I am using dried beans, hence I soaked them overnight and cooked them in Instant Pot. If using canned beans you may drain the water and use them directly while cooking.
    Spinach - Baby spinach blends deliciously with the chickpeas curry and it enhances the nutrients too.
    Whole spices - They add a lot of flavors when sauteed in oil. Feel free to skip them if you find them too flavorful and do not suit you.
    Crushed ginger and garlic - Feel free to use the paste if you have them.
    Onion- Use finely chopped red onion.
    Tomato - I am using fresh tomatoes you may also use diced tomatoes.
    Spice powders - I am using the basic Indian spice powders. They add a nice taste to the curry.
    Aquafaba or chickpea stock - I am adding the liquid that I used for cooking the chickpeas. They add so much flavor to the curry. You may use water if you don't have it.
    Oil - Use any cooking oil as you prefer. I prefer coconut oil or peanut oil.

    Coconut Milk - The star ingredients and the real game changes. Never never replace this with any other non dairy milk.

    Chickpea Spinach Curry

    How to cook Chickpeas in Instant Pot

    These instant pot garbanzo beans are soft buttery and melt in the mouth. So easy to cook. All it needs is some soaking time and cooking time.

    You can set manual cook time or use the preset timer as well. They require around 6 hours of soaking time and 20 mins of active cooking at high pressure followed by a natural pressure release. Drain the excess water and the chickpeas are now cooked to perfection. Instant Pot Chickpeas are ready to add to any curry, hummus, or salad.

    How to make Chickpea Spinach Curry

    Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods. Let them splutter.

    Now add the finely chopped onions and saute till they get soft.

    Add the crushed ginger and garlic. Sauté for a min.

    Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.

    Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min. Add water.

    Now add cooked chickpeas. Combine everything.

    Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.

    Close the Instant pot and cook for 2 mins at high pressure

    Do a quick pressure release and open the Instant Pot.

    Now add 1 cup of coconut milk and mix everything.

    Add the spinach. combine and keep the Instant Pot closed for another 15 mins.

    After 15 mins open and the spinach appears shrunk.

    Chickpea Spinach Curry is now ready to serve.

    Chickpea Spinach Curry

    Tips & Variations

    • You may use canned or dried ones for the curry. Canned ones save time and are ready to use.
    • For cooking dried ones we have to soak them over night or for 6 hours and cook them in IP and then add them to the curry.
    • There are even shortcuts to cooking the dried chickpeas without soaking.
    • However, I recommend soaking the chickpeas and then cooking them. Soaking the chickpeas removes the phytic acid in them and prevents bloating or other digestive side effects from the beans.
    • Adjust the spices as you prefer. you may use Kashmiri red chili powder for a brighter-colored curry.
    • If you prefer less spice you may use paprika powder or use ½ tsp chili powder.
    • However, the coconut milk addition balances the spice levels.
    • You can also add in more vegetables like cauliflower or Potato if you prefer.

    Serving Suggestion

    Goes well with some Naan or Basmati Rice. The best ever dish to serve the curry is with poori (puffed flatbread), or roti. My perfect option is to go with Garlic Naan.

    Storage Options

    Goes well with some hot Butter naan. You may also serve it with other flatbreads. Goes well with Basmati or Jasmine rice as well.

    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 from me.

    📖 Recipe

    Chickpea Spinach Curry
    Print Recipe Pin Recipe
    5 from 2 votes

    Chickpea Spinach Curry

    Chickpea Spinach Curry in the Instant pot is a perfect happy meal in just 30 mins. It is creamy, vegan and makes a nutritious duo with some rice or roti.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Calories: 316kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Equipment

    • Instant Pot 6 Qz
    • Instant Pot 6 Qz

    Ingredients

    • 4 Cardamom
    • 1 inch Cinnamon Stick
    • 2 Onion
    • 1 tsp ginger
    • 1 tsp garlic
    • 3 Tomato
    • 1 tsp Red Chili Powder or Paprika powder
    • 1 tsp Roasted Cumin Powder
    • ½ tsp Coriander powder
    • ¼ tsp Turmeric powder
    • ½ tsp Garam Masala or Curry powder
    • Salt as needed to taste
    • 1 cup Water or Chickpea Stock
    • 2.5 cups Chickpeas
    • 1 cup Coconut Milk
    • 2 cup Baby Spinach

    Instructions 

    • Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods. Let them splutter.
    • Now add the finely chopped onions and saute till they get soft.
    • Next, add the crushed ginger and garlic. Sauté for a min.
    • Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.
    • Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min. Add water.
    • Now add cooked chickpeas. Combine everything.
    • Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.
    • Now add 1 cup of coconut milk and mix everything.
    • Add the spinach. combine and keep the Instant Pot closed for another 15 mins.
    • After 15 mins open and the spinach appears shrunk. Chickpea Spinach Curry is now ready to serve.

    Notes

    Tips & Variations
    • You may use canned or dried ones for the curry. Canned ones save time and are ready to use.
    • For cooking dried ones we have to soak them over night or for 6 hours and cook them in IP and then add them to the curry.
    • There are even shortcuts to cooking the dried chickpeas without soaking.
    • However, I recommend soaking the chickpeas and then cooking them. Soaking the chickpeas removes the phytic acid in them and prevents bloating or other digestive side effects from the beans.
    • Adjust the spices as you prefer. you may use Kashmiri red chili powder for a brighter-colored curry.
    • If you prefer less spice you may use paprika powder or use ½ tsp chili powder.
    • However, the coconut milk addition balances the spice levels.
    • You can also add in more vegetables like cauliflower or Potato if you prefer.
    Serving Suggestion
    Goes well with some Naan or Basmati Rice. The best ever dish to serve the curry is with poori (puffed flatbread), or roti. My perfect option is to go with Garlic Naan.
    Storage Options
    Goes well with some hot Butter naan. You may also serve it with other flatbreads. Goes well with Basmati or Jasmine rice as well.

    Nutrition

    Calories: 316kcal | Carbohydrates: 43.8g | Protein: 13.6g | Fat: 11.1g | Saturated Fat: 6.8g | Sodium: 31mg | Potassium: 776mg | Fiber: 12.7g | Sugar: 9.5g | Calcium: 88mg | Iron: 5mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Homemade Almond Butter

    By Leave a Comment

    Homemade Almond Butter is creamy, rich, and a perfect pantry staple. It's fresh and more economical than the store-bought ones. Perfect to serve over toast, overnight oats, and many more.

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

    Almond Butter

    Homemade Almond Butter is a rich and creamy pantry staple. It is fresh and silky and I simply love the aroma of toasted almonds.

    [feast_advanced_jump_to]

    Why you'll love this recipe

    One Ingredient Recipe - Easy to make at home with just 1 ingredient. all you need is fresh raw almonds.

    Low in carbs and No Sugar - One of the best superfoods for the Keto diet.Fresh and Economical - Made with fresh ingredients and way cheaper than the store bought ones.

    Zero Presertavites - We are not adding any preservatives for the shelf life or Storage.

    Easy to Customize - You can customize the Almond Butter with any flavor or keep it simple and plain as you prefer.

    Almond Butter Benefits

    Almond Butter is rich in vitamins, Minerals, and Fiber. They are high in monosaturated fats. This helps lower the bad cholesterol (LDL) and increase the good cholesterol (HDL)It is also good for heart health and it prevents irregular heartbeat.

    Nut Butter helps in preventing weight gain. Though they are high in calories they help in balancing the sugar level.

    Ingredients

    Almonds - Use fresh raw almonds. They are the perfect ones for making butter.

    Salt - If you like salted Almond Butter, you may add the salt towards the end and blend for 10 secs. Otherwise, you can skip.

    Oil - Use any natural cooking oil. If your almond butter is not coming together, you can add in some oil and blend to get a perfect consistency. Otherwise, you can skip. I have not added oil. I was able to get the butter without adding oil.

    Vanilla Extract - If you prefer a vanilla flavored Almond Butter you may add in a tsp towards the end.

    Cinnamon powder - Same with this you prefer the flavor add ½ tsp of cinnamon powder and blend for 30 secs towards the end.

    FAQ's

    Is homemade almond butter healthier?

    Homemade Almond Butter is way healthier than the store-bought ones. It has no added preservatives and we have control over the ingredients that go in. This version of mine has just raw Almonds and not even oil.

    Why is my homemade almond butter not creamy?

    This means you still have to grind the almonds. This can also happen if you do not toast your Almonds right. Even after doing everything correctly and still not getting it right. You can add 1 or 2 tsp of neutral flavorless oil and grind the Almonds for a creamy Almond Butter.

    What is the best oil for nut butters, if using?

    Most nut butter have their own oil and do not need any extra additions. Sometimes because of the place and the climatic conditions if you had to add oil I prefer any flavorless oil. Sunflower oil works well.

    How to make Almond Butter

    Preheat the oven to 356 F / 180 C for 10 mins. Spread the Raw almonds over a baking tray. Make sure they are in a single layer and not touching each other.

    Preheat the oven to 356 F / 180 C for 10 mins. Spread the Raw almonds over a baking tray

    Bake at 356 F / 180 C for 8 mins. Let the Almonds cool down.

    Bake at 356 F / 180 C for 8 mins. Let the Almonds cool down.

    Transfer the roasted almonds to a high speed blender.

    Transfer the roasted almonds to a high speed blender.

    Start blending the almonds. It becomes a coarse powder at first.

    Start blending the almonds. It becomes a coarse powder at first.

    Keep blending slowly it starts leaving the oil.

    Keep blending slowly it starts leaving the oil.

    Scrape the edges and continue blending. It resembles crumbly and chunky now.

    Scrape the edges and continue blending. It resembles crumbly and chunky now.

    Next, it thickens and comes together like a ball. Keep blending by scraping the edges until you reach this consistency. If the blender heats up stop and take a pause. The entire process can take up to 15 mins. The timings totally depends on your blender speed.

    Next, it thickens and comes together like a ball. Keep blending by scraping the edges until you reach this consistency.

    Now it has become creamy and smooth this is the right consistency for Almond Butter. If your almond butter is still thick and not creamy you may add in some oil and try blending. You can add a pinch of salt if needed at this stage and blend for another 10 secs. If you like to add more flavor like vanilla, chocolate, cinnamon or cardamom add at this stage and blend for 20 secs.

    Homemade Almond Butter is ready

    Creamy Homemade Almond Butter is now ready.

    Homemade Almond Butter

    How to use Almond Butter

    • You may always slather them in toast, bread, and bagels just like jam.
    • You can also use them in making bars, energy balls, and Smoothies.
    • Goes well in parfaits, Overnight oats, or Chia Pudding.
    • Almond Butter is also a primary ingredient in making Granola.
    • You may also swirl them over a smoothie bowl along with other nuts and berries.
    • You can also use them as a dip for fruits. My favorite is apple and Almond butter.
    • We can also include them in any beverages.

    Storage Options

    It stays good for up to 4 weeks in the fridge. Store in an air-tight container. Make sure you use a clean spoon every time you scoop in. This helps in increasing the shelf life.

    You can freeze them for an even longer shelf life.

    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 from me.

    📖 Recipe

    Almond Butter
    Print Recipe Pin Recipe
    5 from 2 votes

    Homemade Almond Butter

    Homemade Almond Butter is creamy, rich, and a perfect pantry staple. It's fresh and more economical than the store-bought ones. Perfect to serve over toast, overnight oats, and many more.
    Prep Time15 minutes
    Bake Time8 minutes
    Total Time23 minutes
    Course: Condiments
    Cuisine: American
    Servings: 20
    Calories: 82kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Equipment

    • Oven
    • High Speed Blender
    • Oven
    • High Speed Blender

    Ingredients

    • 3 cups Almonds
    • Salt to taste (Add if you prefer)
    • Netural cooking Oil as you need (optional)

    Instructions 

    • Preheat the oven to 356 F / 180 C for 10 mins. Spread the Raw almonds over a baking tray. Make sure there are in a single layer and not overlapping.
    • Bake at 356 F / 180 C for 8 mins. Let the Almonds cool down.
    • Transfer the roasted almonds to a high speed blender.
    • Start blending the almonds. It becomes a coarse powder at first.
    • Keep blending slowly it starts leaving the oil.
    • Scrape the edges and continue blending. It resembles crumbly and chunky now.
    • Next, it thickens and comes together like a ball. Keep blending by scraping the edges until you reach this consistency. If the blender heats up stop and take a pause. The entire process takes up to 15 mins.
    • Now it became creamy and smooth this is the right consistency for Almond Butter. If your almond butter is still thick and not creamy you may add in some oil and try blending. You can add a pinch of salt if needed at this stage and blend for another 10 secs. If you like to add more flavor like vanilla, chocolate, cinnamon or cardamom add at this stage and blend for 20 secs.
    • Creamy Homemade Almond Butter is now ready.

    Video

    Notes

    • You may always slather them in toast, bread, and bagels just like jam.
    • You can also use them in making bars, energy balls, and Smoothies.
    • Goes well in parfaits, Overnight oats, or Chia Pudding.
    • Almond Butter is also a primary ingredient in making Granola.
    • You may also swirl them over a smoothie bowl along with other nuts and berries.
    • You can also use them as a dip for fruits. My favorite is apple and Almond butter.
    • We can also include them in any beverages.

    Nutrition

    Serving: 1tsp | Calories: 82kcal | Carbohydrates: 3.1g | Protein: 3g | Fat: 7.1g | Saturated Fat: 0.5g | Potassium: 104mg | Fiber: 1.8g | Sugar: 0.6g | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

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

    Mutton Kola Urundai | Mutton Keema Balls

    By Leave a Comment

    Mutton Kola Urundai or Mutton keema balls is a spiced lamb mince meatball. We prepare them by flavoring the cooked mutton mince with spice powders, shallots, and Coriander leaves. It is then deep-fried or air fried and served.

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

    Mutton Kola Urundai

    The small keema balls fry is perfect for the kids. They are easy to pop them. It is served as a part of the grand feast usually. It is a famous appetizer from the Chettinad region of Tamilnadu.

    Kola Urundai recipe calls for minced meat, You can buy them or prepare it by mincing the meat yourselves.

    [feast_advanced_jump_to]

    What is Kola Urundai

    Kola urundai is a south Indian style meatball. Keema balls are known as kola urundai in tamil. Traditionally we use minced meat in preparing meatballs. We cook the meat mince with spices and then blend them with small onions and coriander leaves. Small balls are made out of ground meat and they are fried.

    Traditional recipes are meat based however these days we have the veg version too.

    Ingredients:

    Minced meat - This is the best option for a kola urundai. We can either get minced meat from the store or you can grind the meat. another option is micing the meat with a large butcher knife at home itself.

    Spice Powders - We use basic spice powders to cook the meat. I am using chili powder, turmeric powder, and Salt.

    Whole Spices - We roast and grind a flavorful mix for this kola urundai. Using Cinnamon, clove, Pepper, Fennel seeds, Cardamom, and cumin. Along with them we also roast cashew nuts and dry red chili.

    Grated coconut - roast and grind them along with the whole spices for a flavorful kola urundai.

    Ginger garlic paste - It is a mandatory ingredient for any meat based dishes.

    Fried gram - It helps in holding the shape of the kola urundai and hence they are not to be missed.

    Onions - Blend the onions along with the meat and whole spices. Use small onions for the best taste.

    Coriander leaves - Used for flavor.

    Mutton Kola Urundai

    How to make Mutton Kola Urundai

    Heat a pan with oil, once it's hot add the cleaned mutton keema.

    saute minced meat in oil

    Also add in Red Chilli powder, Garam Masala, Turmeric powder, and Salt.

    add spice powders

    Combine everything and cook on a medium flame for 8-10 mins. Keema gets cooked easily. Keep mixing in intervals.

    cook for 10 mins

    Now the mixture is completely dry and the minced meat or keema is cooked perfectly. Remove from the pan and set aside.

    switch off and remove from pan

    In the same pan add oil if needed and once it is hot. Add the whole spices. I am using Cinnamon, Clove, Whole pepper, Fennel seeds, Cumin seeds, and dry red chili. Saute for a min and then add in the cashew nuts. Saute until it's lightly golden.

    Add oil and saute with whole spices

    Next, add the grated coconut and saute it till they are golden.

    add grated coconut

    Switch off and transfer everything to a blender. Next, add the roasted gram dal.

    switch off and transfer to blender and add roasted gram dal

    Blend it coarsely

    blend to a coarse paste

    Add the small onion, ginger garlic paste and coriander leaves. Blend everything once again to a fine coarse paste.

    add chopped onions , cilantro to cooked meat mince

    Transfer to a bowl and combine everything once. Make small even sized balls out of it. I tried both the air fryer and stove top versions.

    shape evrything to balls

    Preheat the air fryer to 200 C for 5 mins. Spray oil and arrange the kola urundai in the air fryer baskets.

    spray oil and air fry

    Airfry at 180 C or 356 f for 14 mins. Flip once halfway and spray oil.

    Airfry at 180 C or 356 f for 14 mins

    Stove Top Versions

    If you are going to deep fry you can grind the balls finer and then make them into even sized balls. You can also dip them in egg wash if you prefer before frying. Heat pol in a pan for deep frying and fry the kols urundai on a medium flame. Fry until golden and they are ready.

    deep fry the balls if cooking in stove top.

    Yummy and guilt-free Air Fryer kola urundai are now ready to serve.

    Mutton Kola Urundai

    Tips to prevent the kola urundai from breaking

    A very common issue most face when they prepare kola urundai is that the kola urundai breaks in oil when they fry. Here are a few tips to prevent the balls from breaking.

    • Refrigerate the balls for 30 mins or freeze them for 15 mins and then fry the kola urundai.Never fry at high heat.
    • Fry at medium heat.Never overcrowd the pan.Let the balls fry for 3 mins and then flip and cook all sides.
    • Flipping them before might break the kola urundai.Grind to a fine paste if deep frying them. For the air fryer version, you can also grind them coarsely.
    • Make them into even small-sized balls. Don't make them big as the center part of the balls might remain uncooked.
    • Do not add water while grinding the meat and spices.

    Tips & Variations:

    • Instead of Mutton, you may also try beef kola urundai or Chicken kola urundai with the same recipe.
    • The mutton balls are a Chettinad style appetizer.
    • You also prepare mutton kola urundai kulambu or biryani with them. So simple had as it is.

    Serving Suggestions

    Goes well as an appetizer or starter. Also, you may serve them along with biryani or rice. Perfect for weekend lunch.

    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 from me.

    📖 Recipe

    Mutton Kola Urundai
    Print Recipe Pin Recipe
    5 from 1 vote

    Mutton Kola Urundai

    Mutton Kola Urundai is a spiced lamb mince meatball. We prepare them by flavoring the cooked mutton mince with spice powders, shallots, and Coriander leaves. It is then deep-fried or air fried and served.
    Prep Time20 minutes
    Cook Time15 minutes
    Total Time35 minutes
    Course: Appetizer
    Cuisine: Indian
    Servings: 6
    Calories: 63kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Equipment

    • Air Fryer
    • Air Fryer

    Ingredients

    • ½ kg Mutton Kheema ground mutton
    • ½ tsp Red Chilli Powder
    • ¼ tsp Turmeric Powder
    • ½ tsp Garam Masala
    • Salt as needed
    • 1 tbsp Oil

    To Roast & Grind

    • 1 inch Cinnamon
    • 2 Cloves
    • 4 Cardamom
    • 1 tsp Fennel seeds
    • ¼ tsp Whole Pepper
    • 1 tsp cumin seeds
    • 10 Cashewnuts
    • 2 Dry red chilli
    • ¼ cup grated coconut

    To Grind

    • 2 tbsp Fried Gram
    • 8 Small Onion
    • 1 tbsp Ginger garlic paste
    • ⅓ cup Coriander leaves

    Instructions 

    • Heat a pan with oil, once it's hot add the cleaned mutton keema.
    • Also add in Red Chilli powder, Garam Masala, Turmeric powder, and Salt.
    • Combine everything and cook on a medium flame for 8-10 mins. Keema gets cooked easily. Keep mixing in intervals.
    • Now the mixture is completely dry and the minced meat or keema is cooked perfectly. Remove from the pan and set aside.
    • In the same pan add oil if needed and once it is hot. Add the whole spices. I am using Cinnamon, Clove, Whole pepper, Fennel seeds, Cumin seeds, and dry red chili. Saute for a min and then add in the cashew nuts. Saute until it's lightly golden.
    • Next, add the grated coconut and saute it till they are golden.
    • Switch off and transfer everything to a blender. Next, add the roasted gram dal.
    • Blend it coarsely and then add the small onion ginger garlic paste and coriander leaves. Blend everything once again to a fine coarse paste.
    • Transfer to a bowl and combine everything once. Make small even sized balls out of it. I tried both the air fryer and stove top versions.

    Air Fryer Version

    • Preheat the air fryer to 200 C for 5 mins. Spray oil and arrange the kola urundai in the air fryer baskets.
    • Airfry at 180 C or 356 f for 14 mins. Flip once halfway and spray oil. Yummy and guilt-free Air Fryer kola urundai are now ready to serve.

    Stove Top Version

    • If you are going to deep fry you can grind the balls finer and then make them into even sized balls. You can also dip them in egg wash if you prefer before frying. Heat pol in a pan for deep frying and fry the kols urundai on a medium flame. Fry until golden and they are ready.

    Video

    Notes

    Tips & Variations:
    • Instead of Mutton, you may also try beef kola urundai or Chicken kola urundai with the same recipe.
    • The mutton balls are a Chettinad style appetizer.
    • You also prepare mutton kola urundai kulambu or biryani with them. So simple had as it is.

    Serving Suggestions

    Goes well as an appetizer or serve along with meal

    Nutrition

    Serving: 1ball | Calories: 63kcal | Carbohydrates: 4.5g | Protein: 4g | Fat: 3.3g | Saturated Fat: 1.2g | Cholesterol: 10mg | Sodium: 260mg | Potassium: 119mg | Fiber: 1.4g | Sugar: 0.6g | Calcium: 16mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

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

    Instant Pot Thai Basil Chicken

    By 2 Comments

    Instant Pot Thai Basil Chicken is a popular chicken dish with sweet and spicy umami sauce and fresh basil leaves. This flavorful restaurant-style dish is best enjoyed with jasmine rice. This flavorful one-pot meal is packed with tender chicken and authentic Thai spices for a healthier, homemade take on the takeout favorite.

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    Instant Pot Thai Basil Chicken

    Tender chicken, aromatic Thai basil, and bold flavors make this Instant Pot Thai Basil Chicken a quick and delicious meal. Ready in under 30 minutes, this flavorful dish is a weeknight dinner game-changer.

    Perfect for a busy working day or weeknight dinner. If you crave something delicious basil chicken is a perfect choice.

    [feast_advanced_jump_to]

    Thai Basil

    Thai Basil is a type of Basil that is native to Southeast Asia. It is one of the primary ingredients in Thai Cuisine. Thai basil has small narrow leaves, purple stems, and pinkish purple flowers. It has a slightly spicy and anise-like flavor. It is also suitable for cooking under high cooking temperatures.

    About Basil Chicken

    Thai basil chicken gets their name from the basil leaves used. Basil leaves are known as Krapow in Thai. While my version of basil chicken is slightly different from the popular Thai street food Pad Krapow Gai or Gai Pad Krapow.

    Pad Krapow Gai uses ground chicken along with sauces and stir-fried veggies. Pad Karapow Stands for Pad means Stir-fried, Krapow means Basil and Gai stands for Chicken. So it's stir-fried basil chicken.

    Instead of chicken, you may also use Shrimp or Crab.

    Instant Pot Thai Basil Chicken

    Ingredients

    Thai Basil Leaves - The primary ingredient and the main flavoring agent for basil chicken.

    Chicken - Boneless breast pieces are suitable for this dish.

    Onion - Use both white and red ones.

    Bell Pepper - Use any colored peppers. I prefer using different colors as they make the dish more appetizing

    Cashewnuts - They add a crunch and are most in Thai dishes.

    Sauces - Uses a combination of chili sauce, Soy Sauce, and rice vinegar. They bring a balance to the taste.

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

    Corn flour - We add corn flour slurry to thicken the dish.

    Sesame seeds - Gives a nutty flavor to the chicken.

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

    FAQ's

    Can I replace Thai Basil with regular basil?

    If you have access to both I do not recommend replacing regular basil with Thai basil. If you do not source Thai basil leaves, you may definitely use regular sweet basil leaves. Though the dish may have a slight difference in taste it still tastes awesome.

    Instant Pot Thai Basil Chicken

    How to make Thai Basil Chicken

    Switch on the Instant Pot in saute mode. Add in the sesame oil, and let it get hot. Add the cashew nuts and saute until they turn slightly golden and aromatic. Remove from the pot and set aside for later use.

    2. Into the add the sliced garlic. Saute for 1few secs and then add the diced onion. Saute for a min.

    3. Now add the diced bell pepper along with the white onion. Saute for 2 mins. If you want the peppers to be crunchy, you may saute them, remove them from the pot, and add them later. Else let them be.3.

    4. Now add the boneless chicken pieces. Saute for a min.

    5. Next, add the Soy Sauce, Sweet chili sauce, Rice Vinegar, and Brown Sugar. Combine once.

    6. Now add the black pepper powder and the required salt.

    7. Also, add ½ cup of Water or chicken stock. Combine everything and deglaze the pot once. Close the Instant Pot. move the pressure value to the sealing position. Press cancel and then press the pressure cook option. Set 5 mins in high pressure.

    8. Once the cooking time is over. Do a quick release and open the Instant Pot. Combine the corn flour with water and make it a slurry. Switch on the Instant Pot in saute mode and add the corn flour slurry.

    9. The sauce thickens in a min or two and then switch off the Instant Pot. Now add in the fresh Basil leaves. you may add them as a whole or tear them roughly and then add them.

    10. Also, add the roasted cashew nuts. Mix everything once and then keep the Instant Pot closed for another 10 mins.

    11. Open after 10 mins. The basil leaves will have wilted. Garnish with spring onion greens and toasted sesame seeds and serve hot.

    Instant Pot Thai basil chicken is now ready.

    Stove Top Instructions:

    Follow the same instructions from steps 1 - step 7. Once you add the liquid, cover and cook on a medium flame until the chicken gets cooked. May take 8-10 mins on a medium flame on the stovetop.

    Once the chicken is cooked. Add the corn flour slurry if the sauce needs to thicken, Add fresh basil and leaves and the roasted cashew nuts. Keep them covered for 10-15 mins or till the basil leaves wilt.

    Tips & Variations

    • Always use fresh basil leaves for a fresh and authentic taste. Do not replace the fresh leaves with dried basil leaves.
    • Use Thai basil leaves, If it's not available go for holy basil or regular basil.
    • It is a semi-dry dish and hence you may just mix and have them with jasmine rice.
    • Check out our Kung Pao Chicken and Sesame chicken recipes too

    Serving Suggestions

    Goes well with Jasmine Rice. You can also pair them with the fusion dishes like fried rice. Or just serve as an appetizer.

    Storage Options

    You may store the Thai basil chicken in the fridge for up to 4 days in a fridge container. I do not recommend freezing as we cook the chicken in sauce, it tends to get soggy.

    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 from me.

    📖 Recipe

    Instant Pot Thai Basil Chicken
    Print Recipe Pin Recipe
    5 from 2 votes

    Instant Pot Thai Basil Chicken

    Instant Pot Thai Basil Chicken is a popular chicken dish with sweet and spicy umami sauce and fresh basil leaves. This flavorful restaurant-style dish is best enjoyed with jasmine rice.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Thai
    Servings: 4
    Calories: 196kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Equipment

    • Instant Pot 6 Qz
    • Instant Pot 6 Qz

    Ingredients

    • 2 tbsp Sesame Oil
    • 20 Cashewnuts
    • 6 clove Garlic
    • 1 Onion Medium sized diced
    • 1 Bell Pepper I used ½ Yellow and ½ Red
    • 2 tbsp White Onion
    • ½ tsp Ginger minced
    • 300 gms Chicken preferably breast pieces
    • ¼ cup Soy Sauce
    • 1 tbsp Sweet Chilli Sauce
    • 2 tbsp Rice Vinegar
    • 1 tbsp Brown Sugar
    • ½ tsp Pepper Powder
    • Salt as needed
    • ½ cup Chicken Stock or Water
    • 1 cup Thai Basil Leaves
    • 2 tbsp Spring onions (Green)
    • 1 tsp Toasted White sesame seeds to garnish

    Instructions 

    • Switch on the Instant Pot in saute mode. Add in the sesame oil, and let it get hot. Add the cashew nuts and saute until they turn slightly golden and aromatic. Remove from the pot and set aside for later use.
    • Into the add the sliced garlic. Saute for 1few secs and then add the diced onion. Saute for a min.
    • Now add the diced bell pepper along with the white onion. Saute for 2 mins. If you want the peppers to be crunchy, you may saute them, remove them from the pot, and add them later. Else let them be.
    • Now add the boneless chicken pieces. Saute for a min.
    • Next, add the Soy Sauce, Sweet chili sauce, Rice Vinegar, and Brown Sugar. Combine once.
    • Now add the black pepper powder and the required salt.
    • Also, add ½ cup of Water or chicken stock. Combine everything and deglaze the pot once. Close the Instant Pot. move the pressure value to the sealing position. Press cancel and then press the pressure cook option. Set 5 mins in high pressure.
    • Once the cooking time is over. Do a quick release and open the Instant Pot. Combine the corn flour with water and make it a slurry. Switch on the Instant Pot in saute mode and add the corn flour slurry.
    • The sauce thickens in a min or two and then switch off the Instant Pot. Now add in the fresh Basil leaves. you may add them as a whole or tear them roughly and then add them.
    • Also, add the roasted cashew nuts. Mix everything once and then keep the Instant Pot closed for another 10 mins.
    • Open after 10 mins. The basil leaves will have wilted. Garnish with spring onion greens and toasted sesame seeds and serve hot.
    • Instant Pot Thai basil chicken is now ready.

    Video

    Nutrition

    Serving: 1portion | Calories: 196kcal | Carbohydrates: 23.3g | Protein: 12.1g | Fat: 6.4g | Saturated Fat: 1.6g | Cholesterol: 22mg | Sodium: 419mg | Potassium: 420mg | Fiber: 3.9g | Sugar: 6.3g | Calcium: 51mg | Iron: 3mg
    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.

    Apple Kheer Recipe | Apple Payasam

    By Leave a Comment

    Apple Kheer is a delicious Kheer made with fresh apple. It is prepared by cooking apples in ghee along with milk and sugar.

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    Apple Kheer

    October and November are mostly festival months in India. We do prepare a lot of sweets and snacks. Apple kheer is a delicious try to indulge in this festive time. This is one of my favorite chilled desserts. Even this is toddlers friendly. Perfect for kids who are above 1 year.

    If you really hate apples, try this kheer I bet you will change your opinion and start loving apples. I used my chopper to grate the apple. It is so handy and the apple gets grated in just minutes!!

    [feast_advanced_jump_to]

    Why you will love this Apple Kheer

    • Apple Kheer Recipe is easy to make dessert and beginner friendly
    • Made with just 5 basic pantry ingredients.
    • It is gluten free.
    • Have Vegan options as well.
    • It is toddler friendly

    Ingredients

    Apple - Sweet Honey crisp apples are perfect for the Kheer. You may also use any crisp variety of apples.

    Milk - Use full fat milk. They are creamy and perfect for the kheer.

    Condensed Milk - You may use either condensed milk and sugar together or just condensed milk also. Both work well in sweetening the kheer.

    Cardamom powder - It gives the best flavor to the dish, So never skip them.

    Nuts - Either cashew nuts or raisins are sauteed in ghee and then we garnish in the kheer. You can use any nuts you prefer.

    Ghee - We saute the apples in ghee. They make the kheer more aromatic and flavorful

    FAQ's

    Can I prepare apple kheer with jaggery?

    If using jaggery with milk there is a chance for the milk to get curdled. so usually we use white sugar or condensed milk. You may also use dates syrup if serving them for kids.

    When do I add apple in the kheer?

    We usually add apple to kheer after the milk sauce is completely cooled down. The acidic nature of the apple tends to curdle the milk if added to hot milk. Hence we add them to the cooled milk.

    Apple Kheer

    How to make Apple Kheer

    1.Wash the apples peel the skin and grate them and set it aside. Take a pan add ghee and fry the cashew nuts. Once they turn golden remove them from the ghee and set them aside.

    Grate apples and saute in ghee

    2. Next to the same pan add the grated apple and sauté in ghee till it becomes soft on a low flame. It may take around 7-8 mins. Set the apple aside and let it cool completely

    Next to the same pan add the grated apple and sauté in ghee till it becomes soft on a low flame. It may take around 7-8 mins. Set the apple aside and let it cool completely

    3. In a saucepan add the milk and bring it to a boil.

    In a saucepan add the milk and bring it to a boil.

    4. Once it starts boiling simmer the flame and allow it to cook on a low flame. Continue in a low flame for another 10 mins, Let it become slightly thick.

    Once it starts boiling simmer the flame and allow it to cook on a low flame. Continue in a low flame for another 10 mins, Let it become slightly thick.

    5.Add in the sugar (if using)and condensed milk and mix well.

    Ass sugar or condensed milk

    6. Next, add the cardamom powder or crushed cardamom. Combine everything.

    Next, add the cardamom powder

    7. Cook for another 2 mins. Now add in the ghee-roasted cashews and mix well now. Switch off the flame and allow to mix to cool completely. Make sure the apple and milk are completely cooled down.

    Cook for another 2 mins. Now add in the ghee-roasted cashews and mix well now. Switch off the flame and allow to mix to cool completely. Make sure the apple and milk are completely cooled down.

    8. Now add the apple to the kheer and mix well. Keep the pan close for 30 mins and then serve chilled or as you prefer.

    Now add the apple to the kheer and mix well. Keep the pan close for 30 mins and then serve chilled or as you prefer.

    9. Delicious Apple Kheer is ready. Enjoy this delicious and yummy Apple Kheer !!

    Apple Kheer

    Tips & Variations

    •  Make sure you don’t add the apple to the milk when it’s hot. Both the apple and Milk should be at room temperature otherwise the milk might get curdled.
    •  The curdled milk will spoil the entire kheer.
    •  Apple payasam tastes best when served chilled.
    •  You can also add saffron strands to make the kheer richer.
    •  If you are serving the kheer to toddlers you can steam cook the apple instead of sauteing it in ghee. It helps in easy digestion for the kids.
    • Also, you can make apple dates kheer with a small variation. Use dates as the sweetener. Soak dates in hot water for 30 mins and make them as a paste. Use in the kheer as required for sweetness.
    • Apple grated may quickly change in color hence saute them in ghee as soon as you finish grating. Never store them for a longer time.
    • Kheer with condensed milk is creamier than the ones with sugar so I prefer adding them.

    Serving Suggestions

    Perfect for any festival or special occasion. You may also serve as an after meal dessert. One of the best options when made for potlucks and parties.

    More Apple desserts

    ★ 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.

    📖 Recipe

    Apple Kheer
    Print Recipe Pin Recipe
    4.67 from 3 votes

    Apple Kheer

    A delicious Kheer made with apple. This is one of my favourite chilled dessert .Even this is toddlers friendly.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 270kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Ingredients

    • 2 cup Full Fat Milk
    • 2 Apple
    • ½ cup Condensed Milk
    • ¼ tsp Cardamom Powder/Elachi
    • 1 tbsp Ghee
    • 5 Cashew nuts

    Instructions 

    • Wash the apples peel the skin and grate them and set it aside. Take a pan add ghee and fry the cashew nuts. Once they turn golden remove them from the ghee and set them aside.
    • Next to the same pan add the grated apple and sauté in ghee till it becomes soft on a low flame.
    • It may take around 7-8 mins. Set the apple aside and let it cool completely.
    • In a saucepan add the milk and bring it to a boil.
    • Once it starts boiling simmer the flame and allow it to cook on a low flame. Continue in a low flame for another 10 mins, Let it become slightly thick.
    • Add in the sugar (if using)and condensed milk and mix well.
    • Next, add the cardamom powder or crushed cardamom. Combine everything.
    • Cook for another 2 mins. Now add in the ghee-roasted cashews and mix well now. Switch off the flame and allow to mix to cool completely. Make sure the apple and milk are completely cooled down.
    • Now add the apple to the kheer and mix well. Keep the pan close for 30 mins and then serve chilled or as you prefer.
    • Delicious Apple Kheer is ready.

    Notes

    •  You can also add saffron strands to make the kheer richer.
    •  If you are serving the kheer to toddlers you can steam cook the apple instead of sauteing it in ghee. It helps in easy digestion for the kids.
    • Also, you can make apple dates kheer with a small variation. Use dates as the sweetener. Soak dates in hot water for 30 mins and make them as a paste. Use in the kheer as required for sweetness.
    • Apple grated may quickly change in color hence saute them in ghee as soon as you finish grating. Never store them for a longer time.
    • Kheer with condensed milk is creamier than the ones with sugar so I prefer adding them.

    Nutrition

    Calories: 270kcal | Carbohydrates: 42.3g | Protein: 7.4g | Fat: 9.2g | Saturated Fat: 5.6g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 333mg | Fiber: 2.7g | Sugar: 37.9g | Calcium: 255mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

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

    Note: This post is originally from 2017. I have updated with new Recipe card, Pictures and video now.

    Chocolate Tea

    By Leave a Comment

    Chocolate Tea or Cocoa Tea is a warm beverage for a cold day. They are perfect when served hot with a crunchy snack. The chocolate flavor is so good when added to tea.

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

    Chocolate Tea

    Chocolate tea is very famous in Ooty, a hill station in the western ghats of India. Ooty is very famous for its tea plantations and varieties. Ever since I tasted them, I wanted to create the same in my kitchen too. So here is my humble attempt and it tasted on par with the taste.

    The best thing about this homemade chocolate tea is that we can control the fresh whole spices added. It's totally addictive, especially in the winter.

    [feast_advanced_jump_to]

    Cacao Tea

    The chocolate tea recipe is one of my most loved drinks for an evening. They are fresh and refreshing with whole spices. I love cardamom and cinnamon flavor in my tea and hence I went with both. You may also add the powders if you don't want to add the whole spices. But when you crush and add them to the tea the flavors infuse more and they are aromatic.

    Chocolate Mint Tea is also a refreshing version. You may add in some fresh mint leave while brewing the tea. Perfect evening drink with some crunchy munchy goodies or biscuits.

    Ingredients

    This delicious chocolate chai tea is made of very few essential ingredients.

    Cardamom and Cinnamon - Gives an aromatic and delicious twist to the chai. So do not skip.

    Tea Powder or Tea Leaves- If using tea powder use 1 tsp it is stronger than the Tea leaves. If using tea leaves use 2 tsp of them.

    Sugar or Jaggery - Use any sweeteners you prefer for the tea. I usually use Naatu sarkarai (Country Sugar )and they are mild and perfect.

    Cocoa Powder - Use any good brand of cocoa powder. They make a lot of difference in the chai. Never use more as they might spoil the entire taste.

    FAQ's

    Can I make the tea vegan?
    These days we have a vegan alternate to anything and everything. Oats milk or soy milk works well for tea compared to other vegan milk.
    How long do I boil the tea?
    The flavors of the tea infuse as you boil down steep. It's always recommended to boil on a low flame for 3-4 mins or until the tea is frothy. However, this is for a serving of 2. If preparing tea in a larger quantity boil it for a longer time.
    But remember never boil the tea for a longer time. It turns bitter and loses flavor.

    How to make chocolate milk tea

    In a mortar and pestle add the cardamom pods and cinnamon stick and crush them coarsely.

    Heat a saucepan with water. To this add in the crushed cardamom and cinnamon. Boil for 30 secs.

    Next, add the Tea Powder.

    Let everything comes to a boil together.

    Now add the Milk. Combine everything and wait till the milk comes to a boil.

    Once the milk boils, simmer the flame and add the sugar or Jaggery as you prefer.

    Also, add the cocoa powder.

    Combine everything. Cook on a very low flame for 3-4 mins or until it is frothy and switch off.

    Strain the Tea and serve hot immediately. Delicious Chocolate Tea is now ready.

    Tips & Variations

    • You may skip adding cardamon and Cinnamon if you like the tea plain. But they add so much flavor to the tea.
    • You may also use cardamom or cinnamon instead of using whole spices.
    • If using cardamom powder use ¼ tsp. Suppose using cinnamon powder use ⅛ tsp. As the Powders are more strong.
    • Always use good quality cocoa powder. Do not use more as they spoil the taste of the tea.
    • There are also readymade chocolate tea bags available these days. But indeed homemade version is the best.
    • The Chocolate flavour in the tea is not overpowering they are mind and apt.
    • You can also try the chocolate iced tea from this basic version if you prefer.

    Serving Suggestions

    Tea is always perfect for an evening with some crunchy snack. You can serve them with onion rings, spring rolls, or even with some biscuits or rusks.

    We usually prepare coffee at home in the mornings and Tea in the evenings.

    Storing Options

    A big no for this. Tea tastes good only when you serve it fresh and hot. You may always prepare them hot and store them in a thermos and serve them after 3-4 hours. But never recommend storing them in the fridge and serving.

    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

    Chocolate Tea
    Print Recipe Pin Recipe
    5 from 3 votes

    Chocolate Tea

    Chocolate Tea or Cocoa Tea is a warm beverage for a cold day. They are perfect when served hot with a crunchy snack. The chocolate flavor is so good when added to tea.
    Prep Time2 minutes
    Cook Time8 minutes
    Total Time10 minutes
    Course: Drinks
    Cuisine: Fusion
    Servings: 2
    Calories: 139kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Equipment

    • Saucepan
    • Mortar and Pestle
    • Saucepan
    • Mortar and Pestle

    Ingredients

    • 3 Cardamom Pods
    • ½ inch Cinnamon Stick
    • ⅓ cup Water
    • 1½ cups Milk
    • 1 tsp Tea Powder
    • 2 tbsp Sugar or Jaggery
    • 1 tsp Cocoa Powder

    Instructions 

    • In a mortar and pestle add the cardamom pods and cinnamon stick and crush them coarsely.
    • Heat a saucepan with water. To this add in the crushed cardamom and cinnamon. Boil for 30 secs.
    • Next, add the Tea Powder. Let everything comes to a boil togther.
    • Now add the Milk. Combine everything and wait till the milk comes to a boil.
    • Once the milk boils, simmer the flame and add the sugar or Jaggery as you prefer.
    • Also, add the cocoa powder. Combine everything.
    • Cook on a very low flame for 3-4 mins or until it is frothy and switch off.
    • Strain the Tea and serve hot immediately.
    • Delicious Chocolate Tea is now ready.

    Video

    Nutrition

    Serving: 1cup | Calories: 139kcal | Carbohydrates: 21.5g | Protein: 6.2g | Fat: 3.9g | Saturated Fat: 2.3g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 128mg | Fiber: 0.3g | Sugar: 20.3g | Calcium: 219mg
    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.

    Vegan Chickpea Soup

    By Leave a Comment

    Vegan Chickpea Soup is creamy with just simple ingredients made in the Instant Pot. It is an easy 20 min soup perfect for a warm dinner with some toasted bread.

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

    Vegan Chickpea Soup
    [feast_advanced_jump_to]

    Why you'll love this soup?

    Beginner friendly - This is an easy beginner friendly soup. You can always adjust the spice powders and its easily customized.

    Fool Proof - Add all the ingredients and a basic saute and let Instant Pot do its job. Perfect for busy work days.

    Ready in 30 mins - You have a warm and cozy dinner ready in no time. From the pot to the table it all needs just 30 mins.

    They are freezer friendly and can also include in the meal prep.

    Garbanzo beans Ingredients

    Chickpeas - You may use either dried beans or canned beans. Using canned beans makes it really simple. If using dried ones you have to soak them overnight and cook them before you add them to the soup.

    Olive oil - Gives a nice flavor to the soup. You may also replace olive oil with avocado oil.

    Garlic - Use fresh garlic and they are important flavor building ingredients.

    Onion - Use red onions or white onions.

    Tomato - Use juicy red tomatoes.

    Liquid - Use vegetable broth for a flavorful soup or just liquid.

    Coconut milk - gives a yummy flavor to the soup so do not substitute.

    Spices - Just use the basic spice powders.

    Vegan Chickpea Soup

    How to make vegan chickpea soup

    1.Switch on the Instant Pot in saute mode. Add 2 tbsp of olive oil to the inner pot. Wait for a min and then add the sliced garlic saute for a few secs and add onion. Saute for 2 mins.

    switch on IP. Add oil and and saute onions

    2. Next, add the chopped tomatoes and cook for another 2 mins.

    add tomato

    3. Now add the paprika powder, Cumin powder, Black pepper powder, and the required salt. Combine everything.

    add spice powders and combine cook

    4. Add the chickpeas. You may use canned ones or dried chickpeas too.

    use canned or cooked chickpeas

    5. Add the 2 cups of water. Combine everything once and deglaze the sides of the Instant Pot.

    add 2 cups water

    6. Close the Instant Pot and move the pressure knob to sealing position. Set 8 mins in high pressure.

    close Instant Pot and cook for 8 mins in high pressure.

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

    Open after natural pressure release.

    8. Using an immersion blender everything to a soupy consistency and add the coconut milk.

    Blend with immersion blender and add coconut milk

    9. Combine everything and garnish with some chopped parsley.

    combine and garnish with parsley

    10. Vegan chickpea soup is now ready.

    Vegan Chickpea Soup

    Tips & Variations

    • Use vegetable broth instead of water for a more flavorful soup.
    • Always use a low sodium vegetable broth or you may prepare your own homemade broth.
    • You may also add carrots and celery to the soup. They blend well with chickpeas.
    • I prefer sauteing the onions and tomatoes and then adding the chickpeas and liquid. This adds more flavor rather than a dump and go soup.
    • You may easily double or triple the recipe.If you do not have an Instant Pot you can cook them on the stovetop too.
    • Use a heavy bottomed pan and let the soup simmer for about 20-25 mins on low flame.
    • If you do not have an immersion blender you can also cool down the soup and then blend them in your blender.

    How to store Garbanzo Soup

    This easy chickpea soup stays good in the fridge for 3 days. To reheat them add them to the stovetop or microwave them.

    You can also freeze the soup for up to 2 months. To freeze the soup let the soup cool completely and then add and then freeze. While using you may thaw them for a while or defrost them in the microwave and use them.

    Serving Suggestions

    Serve the creamy chickpea soup with an extra dose of parsley or cilantro. Goes well with some garlic bread or crusty bread. You may also top them with some croutons. I used my air fried roasted chickpeas.

    More Soup 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

    Vegan Chickpea Soup
    Print Recipe Pin Recipe
    5 from 1 vote

    Vegan Chickpea Soup

    Vegan Chickpea Soup is creamy with just simple ingredients made in the Instant Pot. It is an easy 20 min soup perfect for a warm dinner with some toasted bread.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 252kcal
    Author: Sharmila Kingsly

    Standard 1 cup measures 240 ml

    Ingredients

    • 2 cups Chickpeas
    • 2 tbsp Olive Oil
    • 4 clove Garlic
    • 1 Onion
    • 3 Tomato
    • 1 tsp Paprika powder
    • 1 tsp Cumin powder
    • ½ tsp Black pepper powder
    • Salt as needed
    • 2 cups Water
    • ¾ cup Coconut Milk

    Instructions 

    • Switch on the Instant Pot in saute mode. Add 2 tbsp of olive oil to the inner pot. Wait for a min and then add the sliced garlic saute for a few secs and add onion. Saute for 2 mins.
    • Next, add the chopped tomatoes and cook for another 2 mins.
    • Now add the paprika powder, Cumin powder, Black pepper powder, and the required salt. Combine everything.
    • Add the chickpeas. You may use canned ones or dried chickpeas too.
    • Add the 2 cups of water. Combine everything once and deglaze the sides of the Instant Pot.
    • Close the Instant Pot and move the pressure knob to sealing position. Set 8 mins in high pressure.
    • Wait for a natural pressure release and then open the Instant Pot.
    • Using an immersion blender everything to a soupy consistency and add the coconut milk.
    • Combine everything and garnish with some chopped parsley.
    • Vegan chickpea soup is now ready.

    Notes

    Tips & Variations
      • Use vegetable broth instead of water for a more flavorful soup.
      • Always use a low sodium vegetable broth or you may prepare your own broth
      • You may also add carrots and celery to the soup. They blend well with chickpeas.
      • I prefer sauteing the onions and tomatoes and then adding the chickpeas and liquid. This adds more flavor rather than a dump and go soup.
      • You may easily double or triple the recipe. If you do not have an Instant Pot you can cook them on the stovetop too.
      • Use a heavy bottomed pan and let the soup simmer for about 20-25 mins on low flame.
      • If you do not have an immersion blender you can also cool down the soup and then blend them in your blender.
    How to store Garbanzo Soup
    This easy chickpea soup stays good in the fridge for 3 days. To reheat them add them to the stovetop or microwave them.
    You can also freeze the soup for up to 2 months. To freeze the soup let the soup cool completely and then add and then freeze. While using you may thaw them for a while or defrost them in the microwave and use them.
    Serving Suggestions
    Serve the creamy chickpea soup with an extra dose of parsley or cilantro. Goes well with some garlic bread or crusty bread.

    Nutrition

    Serving: 1portion | Calories: 252kcal | Carbohydrates: 30.1g | Protein: 6.6g | Fat: 12.9g | Saturated Fat: 5.1g | Sodium: 250mg | Potassium: 457mg | Fiber: 6.4g | Sugar: 3.7g | Calcium: 59mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

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