These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)

It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form! 

My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.

To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

The post Molten Lava Cookies appeared first on Vegan Richa.

Eggless Coconut Cake Recipe with step by step pictures. This is a rich and spongy cake recipe made with coconut, all purpose flour, sugar, butter and coconut milk. Coconut is mixed to the cake batter, so the flavor is evenly infused to the cake. This version is a simple tea time coconut cake, for more...

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The post Eggless Coconut Cake Recipe appeared first on Yummy Tummy.

Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)

Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.

This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness. 

You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.

No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.

Why You’ll Love Caramelized Onion Mashed Potatoes

• creamy mashed potatoes
• savory caramelized onion topping
• sneaky protein
• delicious holiday side dish
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Caramelized Onion Mashed Potatoes 

The post Caramelized Onion Mashed Potatoes  appeared first on Vegan Richa.

Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)

We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.

You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.

I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.

Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.

Why You’ll Love Chai Tiramisu

• quick, easy, moist, delicious cake soaked in flavorful milk chai
• rich, decadent cardamom cream that sets up with no freezer needed
• cocoa-chai sprinkle on top for extra flavor
• soy-free with gluten free or nut-free options

Continue reading: Chai Tiramisu Cake (Chaimisu!)

The post Chai Tiramisu Cake (Chaimisu!) appeared first on Vegan Richa.

Crispy, crunchy, spicy and oh-so-delicious, these air fryer fried chicken presents themselves with all the glory of a classic crispy fried chicken but without the guilt of deep frying in loads of oil!

I can’t explain how happy I was when these crispy fried chicken came out of my air fryer for the very first time!

I was literally holding my breath and praying to the Air Frying God for churning out perfectly crispy chicken so that I can finally restart to enjoy this favorite chicken of mine without that load of guilt!

Thankfully my prayer was answered and I got a basket of freakingly unbelievable crispy air fryer fried chicken which are super crispy on the outside and juicy & succulent inside!

After I took my first bite, I simply stood there speechless looking at the crispy chicken in my hand and wondering which evil force had stopped me from trying this crazy delicious air fryer fried chicken until now?

What is Air Fryer Fried Chicken?

To put it simply, air fryer fried chicken is your same addictive takeaway style crispy fried chicken but instead of being deep fried in loads of oil, it is air fried with just sprays of oil!

But if you are worried that these air fryer fried chicken will not come out as addictive and as crunchy as the deep fried alternative, you are utterly mistaken my friend!

I insist you try making these crispy fried chicken in your air fryer as soon as you can and I can guarantee that you will come back here to thank me!

After going through many recipes of how to make crispy fried chicken in an air fryer, this recipe of air fryer fried chicken from Gimme Delicious struck the right chord with me.

I made these first to see if they really come out that crispy which sweeps us off our feet with their crazy crunch without being dry or chewy inside.

And you know what the outcome was if you have read this blog from the top! So, this recipe of air fryer fried chicken is a keeper which you can enjoy as a high protein meal, but occasionally!

The post Best Ever Air Fryer Fried Chicken | Healthier Takeaway Style Crispy Fried Chicken first appeared on Flavor Quotient.

The banana leaf sadhya made for Onam, Vishu or any of the Kerala festivals has an array of side dishes that are served on the top half of the leaf. Some of these we have posted earlier
Aviyal
Thoran
Pachadi
Kichadi
Erisherry
Mango pickle
However, the mildest, creamy yet simple olan is missed if it is not on the leaf. Have you made it?

What is olan?

Olan is a slow cooked stew made with gourds cooked in coconut milk. It is a mild creamy curry that predominantly uses ashgourd and pumpkins. Depending on regional variations you will find yard long green beans (payar) or cooked cowpeas added to it. It is flavoured gently with salt,curry leaves and slit green  chillies. Unlike a lot of Kerala dishes it doesn’t have a mustard tempering, rather a good tablespoon of pure coconut oil stirred in as soon as it is removed from the heat for that roundeness and fragrance you experience.

How is sadhya olan different from regular olan?

If you are familiar with Kerala recipes, you will know that olan is one that is probably the least made in most houses. This is because the regular olan is a runny curry with less complex flavours. However  the sadhya olan with the creaminess from the coconut milk and the cooked cowpeas is a thicker version which never runs. Though mild it has a well flavoured along with the semi mashed vegetables. The key to making the sadhya style olan is managing the liquid content.

Ingredients to make olan

Vegetables: since this is a mild stew with gourds and pumpkins, so they make the bulk of this recipe. the withte fleshed wintermelon ( elavan) is preferred over the giant ash gourds. The pumpkin adds a it of colour and sweetness. if you cant get the wintermelon, bottle gourd, watermelon peel or chayote work well too.
Bean: the creamy composition works because of the earthy flavours from the cooked cowpeas. Cowpeas have an earthy flavour and are perfect for this mild recipe.
Coconut milk: coconut milk is the cooking liquid here. At first the this cococnut milk is used to cook the gourds in. At the final stages, string the thick coconut milk or coconut cream. this ensures that the final result is thick olan and it is creamy.
Seasoning: Salt is the only seasoning here.
Spices: this is a mild stew and uses no spices. The single green chilli added is for fragrance, not heat. This is opional.
Oil: the final roundedness of the recipe comes from half tsp of coconut oil stirred in at the end. This is an optional step, but brings the flavour exactly like the one in the sadhya.

Mealprep this mild gourd stew

The gourd stew or olan is a great recipe to mealplan. It stays good for a few days under refrigeration. They do freeze good, but not great. The gourds do go a bit limp upon thawing the frozen one. So add it to your mealprep not much to your freezer list.

What pairs well with sadhya olan?

Sadhya olan is a great accompaniment to the banana leaf meal or a South Indian thali. It pairs well with idiyappam (string hoppers), steamed breads or chappathi. In a great rush week, Olan is perfect with some toasts or just as such warmed in a bowl resembling a chunky soup.

Lets make Sadhya Olan

Stay connected

Hope you had a great Onasadhya. If you are looking for the best organizational tips to make sadhya, do check out our post
Guide to Sadhya.
When you make this olan recipe, do share your thoughts in the discussion below. We would love to hear from you.  If you like to share or save this recipe, here is the pin link.

Sadhya olan pin for later.

See you in the next post.

Apple almond kheer is a delightful no sugar added Indian style dessert fit for any festival. Flavoured and thickened with almond flour it is a quick and easy recipe that is perfect for beginners.

I am  not good when it comes to viral recipe trials. By the time I decide buy the ingredients and try it, the trend is over!
Clearly,it needs much more devotion and promptness. So that is an area we shall leave it to the enthusiastic experts. However there is one recipe I have been wanting to try and was waiting for the apple season to come. Enjoy my version of the apple kheer with no added sugar. 

What is apple kheer?

Made with full fat milk that’s slow cooks rice grits,  kheer is a must try  dessert. This is traditionally served in festivals  and grand Indian  weddings. We have added a whole collection of kheer in our post- Payasam pathaman and kheer
Apple kheer a fusion dessert  that embodies the idea of a kheer but has apples and almond flour to flavour and thicken. It is not a super sweet version , rather one to share at dinners or home gatherings.

Is this diabetic friendly apple kheer?

I make this with no added sugar or sweetener, just the sweetness from the apples making it a bit more on the diabetic friendly Indian dessert side. Please be aware that the apples are sweet enough, so moderate the portion size.

Ingredients to make almond apple kheer

Apple: crunchy sweet apples are the base flavour for this kheer. Personally, I like pink lady or red apples to make this kheer. I would avoid tart green apples as they can be too sour and may split the milk.

Butter or ghee:To kick off the caramelization and the colour on the apples, unsalted bautter or a small amount of ghee is helpful.You can use coconut oil if you are making it vegan. 

Almond flour: the almond flour gives a rabdi like feeling to the kheer. I use the blanched almond flour. If you don’t have these you can grind a few almonds or soak them and grind with the milk. Instead of almonds you can used any nuts of your preference like cashews, pistachios. Melon seeds or puffed makhana(lily seeds) powder also taste good and thicken the kheer easily.

Milk: full cream milk is best suited for this recipe. It has the right consistency and doesn’t easily split the milk when adding the sauteed apples. I would avoid almond milk to make this kheer among the plant based ones as it easily splits. You could use coconut or soy as well.

Sweetener: I have actually not added any in this recipe as the apples were super sweet and we like a mild sweetness for our kheer. You can add sugar as the milk boils. If adding jaggery syrup or maple syrup add it after you remove from heat. Alternatively date paste will be lovely in this kheer.

Spices: the common sweet spices used in Indian desserts are saffron and cardamom. I have used a few strands of saffron and powdered cardamom to finish the recipe.

Let’s make almond apple kheer

It does take a few steps to make this kheer, however, it is not a hard recipe to follow some absolutely recommend beginners to try it.

To prep the Apple: the Apple can be chopped like I have done or grated to have a smoother kheer. It is optional to peel the apple as this will be all about mouth feel. I leave the peels in as it gives a good bite. Once prepped add the apples to a pan with a touch of unsalted butter. On a low heat let this mix cook down and caramelize. Ensure that this is a low heat process. You can cover the apples for a minute if you feel they are dry. This captures the water from the juices allowing the apples to steam.

Boil the milk: in a separate sauce pan,  boil the milk. As it bubbles and boils, stir in the almond flour.
Thicken the milk the almond flour is the thickening agent. When the milk has started boiling and rising a bit, lower the heat to a simmer. Sprinkle the almond flour on the boiling milk. Stir well ensuring it is lump free. Let this cook down for about 5 to 6 minutes with stirring in between.

Add the apples: add the cooked apples into the mix and mix well. You can take off the heat at this point.

Flavouring the kheer: sprinkle cardamom powder and a few kesar strands and mix well.  At this stage my kheer is done. If you prefer to add sugar or jaggery syrup do so at this stage and mix well.

Is this a vegan kheer?

If you are using plant based milks the recipe can easily be turned vegan. Coconut milk or soy tastes good. For sauteeing and caramelizing the butter, coconut oil is best. 

Can we make this with other fruits?

Of course  you can change the fruits to make a variety of kheer. Mango ,jackfruit or plantain banana will be my first choice.
You can try dates and dried figs too. When using sweet dry fruits adjust the sugar accordingly.

Other quick try kheers

Sabudhana kheer
Sweet potato kheer
Mothichoor ladoo kheer
Rajgira kheer
Manipuri black rice kheer

Stay connected

When you try out this almond apple kheer, let us know in comments how much you liked it. Share it with family and friends.
Pin this link from here
See you in the next post

Homemade soy milk is a healthy, protein rich and dairy free beverage which is made from dried soybeans. It is a plant based milk which is alternative for those who are lactose intolerant or who are following vegan lifestyle. This fresh soy milk is free from preservatives and artificial additives. This milk is rich in...

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The post Homemade Soy Milk Recipe appeared first on Yummy Tummy.

Mango sago, a stunning tropical dessert from Southeast Asia, is equally popular here in India! That’s simply because mango is the most loved summer fruit here and sago is part of our staples for ages!

If you wanna make just one mango dessert recipe this summer season, then make this vegan mango sago without thinking twice! You will fall in love with yourself once you try this! I bet!

This supremely creamy & velvety mango sago is just like a hug that will fill your heart & soul with warmth that you didn't even know you have always been craving for!

This gorgeous pinterest worthy dessert would be your perfect choice if you are hosting guests at home as this has a win-win combination!

Firstly, this mango sago is made with the most on-demand seasonal fruit i.e. mango which makes any summer dessert special.

Secondly, being completely dairy-free, this mango dessert can be enjoyed by everyone! Vegans and lactose intolerant guests can have this worry-free! Win-win right?

What is mango sago?

I know it would be embarrassing for me, but let me confess! I was not aware of this dish until recently when I was researching what to make with mango!

Though sago is part of our Indian food culture, in my home it is usually consumed with milk & sugar during fasting.

Apart from that I had no idea such a marvelous dessert can be made with these humble tapioca pearls pairing it with my favorite fruit of all time!

So to describe what mango sago is I would say it is an eye opener making me realize that many hidden treasures are there in my own cuisine that I am yet to discover!

The post Best Ever Vegan Mango Sago | Summer Special Mango Sago with Coconut Milk first appeared on Flavor Quotient.

I should have made and shared this Kerala style raw mango prawn curry long back given my irresistible love for prawns, but somehow I became way too late on this! This is the best summer dish I could have ever asked for!

Indian summers are hot! Scorching hot! And that’s exactly what most parts of India is going through currently! Super strong sun with blazing heat!

But if there is one thing that’s best about Indian summers then that’s the availability of mangoes, the king of fruits! We Indians are crazy about mangoes and why shouldn't we!

Mangoes are available in so many shapes, varieties and types that you can’t taste all in a single season! Then there are raw mangoes and ripe mangoes! Options are simply endless!

I have already shared many mango recipes here using either ripe or raw mangoes and all of them became supremely popular which shows our undying love for this summer fruit!

Today's recipe of raw mango prawn curry is made with raw mango and is a dish for your main course! Being an avid prawn as well as mango lover, this recipe gives me the best of both worlds!

I earnestly urge you to not miss making this summer special prawn curry this summer season as I can guarantee you will love it as much as we did!

What is raw mango prawn curry?

I discovered this raw mango prawn curry while searching for raw mango chicken curry! And thank God I did!

This tangy prawn curry is a traditional recipe from the coastal state of Kerala and boasts all the heavenly goodness of classic Keralian cuisine - seafood, coconut and of course mango!

The gravy of this raw mango prawn curry is so addictive that you will polish it off in just no time and I can vouch for that! The silky smooth gravy made of creamy coconut milk is irresistibly tasty!

Being a prawn lover, this curry became another staple of mine in my meal plans! This is healthy, tasty and cooks very fast! What more do you want to maintain a healthy eating habit?

The post Raw Mango Prawn Curry Kerala Style | Mango & Prawn Curry with Coconut Milk first appeared on Flavor Quotient.

Feel good every day with these nourishing recipes that boost energy, support balance, and fit effortlessly into your routine.

The post 15 Surprisingly Easy Recipes That Support Daily Wellness appeared first on F and B Recipes.

Milk is not one of my favorite drinks. I always disliked a cup of milk whether you add sweetness to it or not. So, when I was little my mum devised a few clever ways to make me have some. The one that I did not put up much of a fight with was for the warm cup of cardamom milk during the cooler months. As the slow autumn chill is coming through here currently, I had a sudden urge to try this elaichi doodh back again.

What is cardamom milk?

Cardamom milk is an excellent winter warm drink where steamed or boiled milk is infused with the aroma and flavour of cardamom. This elevates it from just being a drink to a copy dessert like feeling. It is also the same recipe called as cardamom moon milk.

Ingredients to make elaichi doodh

Milk: classic elaichi doodh used full cream milk. However, it is up to you to use skim, lactose free or half and half milk or plant milk like soy or oat. Ensure you have a thick bottomed pan to boil it in.

Cardamom: green cardamom pods are the ones used in the recipe. When you buy them,ensure they look deep sage green or slate green and are so fragrant as soon as you open the pack. The skin is discarded (use in curries or to make tea) and  the seeds are ground to add to the milk.

Sweetener: this can be entirely your choice. Honey, cane sugar, stevia, monk fruit or add none if you prefer it that way.

Let’s make cardamom milk

Making cardamom milk is as simple as slow boiling the milk and stirring in the cardamom powder and sweetener .

• Remove the seeds from the cardamom pods.
• Crush them well.
• Slow boil the milk till it is bubbly and frothy.
• Stir in the cardamom and remove from heat.
• Stir in the sweetener. If using honey, wait till the milk cools down a bit.
• Pour into cups and serve warm.

Will cardamom milk induce sleep?

Cardamom as a spice  is a soothing relaxant. Along with milk that is well known for inducing sleep the Cardamom milk combination makes it and excellent combination. It certainly is not a remedy for sleeplessness. 

Can elaichi milk be vegan?

If you are following this recipe with soy milk, oat milk etc,  the recipe naturally becomes vegan, however you don’t want honey in the recipe.

Can we serve this chillied?

Absolutely, pop them into small bottles and leave them in thr refrigerator. If using UHT milk, it will stay for almost a week with no issues.

Milk recipes from this blog

Kesar doodh – aromatic saffron milk

Mexican Atole | Hot corn drink

Ulundhu paal | blackgram drink

Jeera milagu Kashayam paal | spiced milk

Stay connected

Hope you are a better milk lover than I am and enjoy this recipe more often. Let us know if you have some soothing warm drink recipes like this that you absolutely love in the comments below.

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Stay subscribed and see you in the next post. 

Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut...

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The post Coconut Shrimp Pulao Recipe appeared first on Mamas Secret Recipes.

<p>The post 5 Best Cooking Oils for Healthy Heart first appeared on Aroma of Kitchen.</p>

The recent India trip was fantastic. As much as we had fun, there are a couple of things that this India trip ruined for me. One was bread the other was rose milk. That was my simple pleasure which the milk booths used to keep in plenty. During this trip, I searched high a low for some but found none. As soon as we got back and the jet lag faded off,  I had to make some myself. Since it has become a kind of rarity, I guess it is best if it is on our blog too.

What is rose milk?

The gorgeous, pale pink, milk-based drink is a gentle lightly sweetened drink popular in summer. With the juicy crunchy basil seeds added, this summer drink is a popular one for the heat and humidity of the tropics. With flavours of extract of rose and the same as its fragrance, the cold, frothy milk drink is a relief from the heat. The drink Bandung in Malaysia and Thai Nom Yen are all versions of the same. However in this recipe today we have not used the rose syrup that gets utilized in most recipes, rather have gone in to create a natural alternate with fresh rose flower petals. 

Ingredients to make the rose milk

Milk : boiled and chilled milk is what we use traditionally for this recipe. However, over a  period of time, I find Evaporated milk gives a full-bodied thick frothy milk moustache-making consistency. You can use half-and-half or low-fat milk too.
Rose petals: nothing beats that fresh rose petal that gets blended in. Use known sources of pesticides free fresh rose petals or edible grade dried ones. The actual variety that we look for with its fragrance is the panneer rose, the one from which rose water is extracted. Make sure your source is from the edible roses as there are plenty that is just ornamental.
Rose water: since the rose petals may not be fragrant enough, edible-grade rose water is required. If you have plenty of rose petals you can avoid using this.
Red food colour: the pink colour is characteristic of this drink. A small drop or two of natural red food colour will do the job. You can use natural dried beet powder in its place too.
Sweetener:  is totally optional. Use honey or sugar to flavour if needed. Since the milk in Australia is much sweeter, I have not used any here.
Sweet basil seeds: this is the exciting part of this drink. Basil seeds are small black seeds often sold in Indian spice aisles as Sabja. This when added to water swells into small jelly globes. They add a lovely touch to the drink and also promote gut health. These are not chia seeds, however, if you cannot get there you can use some chia here.

How to make this drink?

Soak the basil seeds in about 3 times water. Once you gather the ingredients it is as simple as blending them together all except the basil seeds. Once frothy pour into tall glasses and top with the bloomed basil seeds. Check the recipe card below for detailed instructions and exact measurements. YOu can pin the same from th recipe card on to your board if saving for later.

Can this be a vegan drink?

It is a milk-based drink, however, using soy or almond milk gives a delicious vegan pink milk without a huge change in flavour. In fact, I love to use soy milk as my choice for the vegan version. The rest of the ingredients are the same.

Make ahead and storage

The freshly blended rose milk is certainly frothy. However, it is an easy drink to make and store in the refrigerator. It stays good for upto 3 days with regular milk and about 7 days with Evaporated milk. Keep it in a sealed bottle or a small covered pitcher to have on hot days. You can mix in the basil seeds too. They stay at the bottom, so stir well before pouring out the drink for yourself.

Easy summer thirst quenchers on this blog

Apple celery green juice
Nectarine fizz
Fresh fig milkshake
Strawberry lassi
Cherry watermelon smoothie

Stay connected

If you have spent your childhood in the tropics, I am sure you would have also had a version of this. Pink milk as it is fondly called us now revived for me. Try out this caffeine-free, afternoon pick-up and rate us using the star system below. Share in the comments your childhood experiences with the easy thirst quencher. Subscribe to us for new recipes or visit us often.
Enjoy your glass while I get some more. 

We are going through a history where the world is witnessing a pandemic episode of Covid-19.  As the world reels in the #StayAtHome concept lots of new ideas are popping up on internet to keep oneself busy and sane. One of them being Baking YES... Baking Breads, Cakes, Muffins, Brownies, Pastries is at its peak and is being enjoyed thoroughly across the globe as we silently fight against the Virus and pray that it dies down.


Irish Soda Bread



I venture into baking once in a while. This time it was so tempting for me to just  not to ignore the call of baking a bread. But sigh!! I had to be patient as I did not have yeast in my pantry. Going to grocery stores at the drop of the hat is a big NO NO now, to add to it I kept forgetting to add that ingredient on my list of next home delivered order.

So I was left with no option but to look for something that used no Yeast. Something that was quick, simple and no fermentation recipe for my bread as I craved to make one!

And voila came across Irish Soda Bread in a 5 year old magazine which I was browsing while having my tea.
As befitting many of the best breads in the world – Irish Soda Bread is a traditional Irish speciality- it was made with only the most basic of ingredients: flour, baking soda (used as a leavening agent instead of yeast), soured milk to moisten and activate the soda, and salt.
Irish Soda bread remains an international favorite.  Before baking, a cross was cut on the top with a knife, to ward off the devil and protect the household. 
Something about it, when you mark that X just before the bread goes in the oven, makes you smile and you know it will come out right :)





You are going to love it I promise.

Made this in like 50 mins [included baking time] and it was ready to be relished with your butter/jam/marmalade.....

Here goes the recipe:

Ingredients:

• 1 1/2 cup +2 tbsp - all purpose flour
• 1/4 cup whole wheat flour
• 2 tbsp regular rolled oats
• 1/2 tsp baking pwd
• 3/4 tsp baking soda ( preferably fresh)
• 3/4 tsp salt
• 2 tbsp cold u salted butter cut in small cubes
• 3 tbsp honey
• 1 1/4 cup buttermilk
• 1 egg
• 2 tsp orange zest ( optional)
• 1/2 cup nuts or dried currents or cranberry
  

Preparation:

Instant Pot pressure cooker is creating waves in the communities across the world and I am happy I have one at home to make some yummy dishes being absolutely carefree, stress free and mess free :)

Have tried quite a few recipes and I must say, so far so good. Very helpful when you have an errand to run and don't have enough time to cook the dish, switch off the gas and only after that dash out of the house. Instant Pot is a life savior in such scenarios. You wanna run to a grocery store? You wanna pick up your kid from the activities? You wanna go shopping? You wanna linger in your shower little more time :)(hell ya!)? no problemo :) Dump the ingredients of a recipe into the instant pot, set it up appropriately and off you go doing your errands tension free. By the time you get back home, your dish should be ready (hopefully :))


So today I made Tilapia Fish curry using coconut milk and spices. Tastes fantastic. This curry can be enjoyed with the plain rice or noodles. I usually use curry leaves for this preparation but today added thai basil leaves with thai bird chillies and the aroma was so fantastic that I just cudn't wait for it to be done. We enjoyed it as a family-- happily slurping away with the rice.

Very easy to make and a combination of spices and coconut milk gives this curry a heavenly taste and aroma. I actually enjoyed the thai basil twist on it :) It complements well with the aromatic long grained basmati rice or jasmine rice. You can make this same curry adding chicken or shrimp too.


Let us take a look at the Fish Curry with Coconut Milk (Tilapia)

Ingredients:

• 3 cups coconut milk (can use coconut powder or tin)
• 1.5 lb tilapia fish cut into big fillet (take any white fish)
• 2 med onion sliced
• 1/2 cup cherry tomatoes ( or 1 tomato chopped)
• 4 pods garlic chopped
• 2 inch ginger chopped
• 2 green chillies (or thai bird chilies)
• handful of curry leaves or thai basil
• 1 tbsp coriander pwd
• 2 tsp cumin pwd
• 1 tsp chili pwd (or 1 tsp chili flakes)
• 1/2 tsp turmeric
• 1/2 tsp fenugreek pwd (optional, but it imparts nice taste)
• Either use above 5 powders or 3 tbsp of curry powder.
• 1-2 tbsp oil
• salt to taste
• 1-2 tsp lemon juice to taste

Preparation:

• Press [Saute] to pre-heat the cooker. When the words 'Hot' appear on the display add oil, then drop curry leaves or thai basil (keep 5 leaves aside to add later),  then add onion, garlic, ginger and saute until onion is translucent. (around 3-4 minutes)
• Add all the powdered spices and saute together for 1 more minute. 
• De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate in the sauce. Add green chilies (or thai bird), tomatoes, fish pieces. Stir gently to mix everything. [adjust thickness by adding more coconut milk or water if needed]
• Close the lid of the Instant Pot, Press [manual] and use [+], [-] to adjust time. Set on 3 minutes pressure cooking time. 
• When time is up open the pressure cooker using QPR (don't wait on NPR because fish gets done quickly).
• Add salt to taste, remaining thai basil leaves and lemon juice before serving it hot with Rice or Noodles.

njoY!! happY cookinG!!

Note*:
 This curry can be easily made on stove top too. Pretty much the same process. Before adding the fish to the curry, bring it to a boil, then add fish pieces and simmer the curry for few minutes till the fish is done. Serve hot with Rice or Noodles.
 The color of the curry varies depending on your chili powder. Some chilies are spicy but don't impart that dark red color and vice versa.



Health Benefits: 
Coconut Milk: 
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. Coconuts are one of those foods that oscillate between the 'good' food and 'bad' food camps. Coconut milk, especially the lower fat variety, can be used in moderation (1-2 times per week). source:https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk

Tilapia:
It is a bland yet delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system.

Buttermilk, or chaas or chhachh in Hindi, is a very common drink in most Indian households, mainly during summers due to its digestive properties and helps to keep the body cool. This refreshing yogurt drink is a perfect blend of yogurt and spices like cumin powder, hing, ginger, green chilies, and salt to enhance its taste and healing properties that turns out to be an ideal summer cooler, that can be consumed every day, either by itself or after a meal to aid digestion and treat stomach ailments. 

Buttermilk can be enjoyed plain just with roasted cumin powder and salt. Adding spices and fresh herbs makes the most refreshing, tasty summer drink, called masala chaas/buttermilk. Traditional Chaas is made with herbs like mint and coriander leaves. I wanted to give this traditional chaas a twist by adding in the most commonly used herb, which you would have not thought of its addition with buttermilk, apart from pestos and pastas. Yes! Basil and buttermilk would make an awesome combination. A soothing flavor of basil in buttermilk is definitely a drink to relish.

Basil is a flavorful, leafy green herb that is most widely known and grown herbs in the world. It’s a member of the mint family, and many different varieties exist. Sweet basil is the most common, others include Lemon basil, Cinnamon basil, Lettuce basil, and Thai basil. This Chaas recipe is made using sweet basil.

Sweet basil is a light green color with a rounded cup-shaped leaf, very popular in pestos, salads, and marinades, as it has a milder taste and aroma compared to the Tulsi leaves. This aromatic herb is not only popular in food seasonings but also used in herbal teas and supplements which may provide a range of health benefits. Basil is easy to grow, grows well outdoors in the summer. Homegrown Fresh basil leaves are always handy to use in your cooking. 

Did I miss to tell you about one more special addition to this Chaas? Its addition of black salt. Black Salt or Kala Namak is a popular cooling spice from India and is used as a laxative and digestive aid. Black salt is often added to drinks or salads or chats recipes. Just a pinch of black salt under the tongue is believed to be very helpful in treating nausea. It has a slightly sour flavor, so the addition of black salt to any drink would make it so refreshingly good. The drink would get an add-on health benefit with black salt. 

The addition of basil leaves to buttermilk, not only adds a unique flavor to buttermilk also with loads of added on health benefits. You will definitely love this basil flavored buttermilk, do give a try!!

Recipe Card for Basil Chaas :

If you are looking for more cooling beverages for this summer do check…

• Mango Lassi
• Kiwi-Avocado Lassi
• Avocado Milkshake
• Strawberry Milkshake
• Dry Fruits Milkshake
• Papaya Lassi
• Sabja Lemonade
• Watermelon Mint Lemonade
• Watermelon Coolers
• Watermelon Strawberry Lassi
• Watermelon Milkshake
• Basil Chaas

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The post Basil Chaas appeared first on KaviRuchi.

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