Palak Chakli | Air Fryer Spinach Chakli

How to Make Chakli in an Air Fryer

Hello Foodies,

          Crunchy chakli with piping hot Masala Chai(Chai Tea Latte), perfect for an evening snack. The more crispy, tasty, and delicious it looks, even it easier to make. Try our Crunchiest Spinach Bhajani Chakli and I am sure you will love it.

           Palak chaklis get their distinct green color from the spinach that's added to the mixture. So since Chakali is our all-time favorite snack, it definitely means that they have to be good. Indian celebrations are incomplete without some indulgent delicacies, so today I have come up with a healthy snack, Air Fryer Palak Chakli.  

Video Recipe:

            Fresh bunches of spinach leaves are getting in a large quantity these days easily in the market. So I have used a spinach puree in the chakli dough. That puree gives a vibrant and pretty color and awesome flavor to the Palak Chakli. In addition to this, these chaklis are Air fried instead of deep-frying. 

We love these Air Fryer Palak Chaklis, because-

• It’s a Vegan, Gluten-free, and Vegetarian snack.
• Non-deep fried snack
• Air Fryer Snack
• Healthy and Nutritious Recipe
• Festive Friendly

Ingredients used to make these Palak chaklis:

Spinach Puree: I have blanched spinach leaves and then pureed them. It gives a vibrant, and pretty color to chaklis.

Multigrain Flour: Multigrain flour I have used here, that is made at home(recipe here). 

Sesame Seeds: It adds a crunchiness to the chaklis.

Green Chilies and Red Chili Powder: It adds spiciness to the chaklis.

Salt: It adds taste to the chaklis.

Carom Seeds: It adds flavor to the chaklis. 

Preparation Time: 15 Minutes; Cooking Time:15 Minutes.

Each Spinach Chakali Contains 45 Cal.

Ingredients:

• Chakali Chi Bhajani/ Multigrain Flour 2 Cups(Recipe Here)
• Spinach leaves/Palak 3 Cups
• Jowar Flour/Sorghum Flour 2 Tbsp
• Green chilies 4-5 Strips
• Red Chilli Powder 1 Tbsp 
• Salt 1 Tsp 
• Sesame seeds 1 Tbsp 
• Carom seeds 1 Tsp 
• Asafoetida ¼ Tsp
• Oil 2 Tbsp
• Hot Water 1 Cup

Instructions:

To Make Spinach Puree:

• Wash and clean spinach leaves to remove any impurity or dust. 
• In a blender jar add spinach, green chilies, and water ¼ cup, and grind to make a fine paste. 

To Make the Dough:

• In a mixing bowl, add multigrain flour(chakalichi bhajani), jowar flour, red chili powder, salt, sesame seeds, carom seeds, and mix well. 
• Now add hot oil and mix well. 
• Meanwhile, in a pan, heat a cup of water, prepared spinach puree, and bring it to a boil.
• Add boiling water to the flour mixture and mix well(I have used approx 1 ½ cup of water, but don't add all the water at a time, add as needed). 
• Cover the bowl with a lid and keep it aside for about 5 minutes.
• After 5 minutes, knead the mixture to make a soft dough (if needed, add hot water).
• Now, grease chakli press utensils with oil and stuff the dough into chakli utensils (Extruder/Mold/Sacha). 
• Place an aluminum foil or parchment paper and over that press and move into circular motion to make chaklis(as shown in video).

To Air Fry Spinach Chakli/Palak Chakli:

• Preheat Air Fry at 370 F for 3 minutes.
• Grease the basket with the oil and place the chaklis.
• Spray some oil and close the Air Fryer’s basket.
• Air Fry at 370 F for 10 Minutes and flip after 6 minutes.
• Once done take the chaklis out from the basket and place it on a paper towel.
• Here, crispy, healthy, and nutritious multigrain Flour / bhajanichi chakli is ready to serve. Enjoy!!!

To deep-fry chaklis:

• Heat oil in a pan/kadhai
• Once it hot, deep fry chakli on medium flame until it turns a golden color. 
• Once fried, keep it on the kitchen napkin to remove excess oil. 
• Here, crispy, healthy, and nutritious Palak Chakli is ready to serve. Enjoy!!!

To Bake Chaklis in the Oven:

• Preheat oven to 350 F.
• Line a baking tray with parchment paper and over that press and move into circular motion to make chakli(as shown in the video).
• Bake Palak Chaklis in the preheated oven at 350 F for 18-20 minutes, flipping after 9-10 minutes.
• Take out from the oven and allow to cool down completely.
• Here, crispy, healthy, and nutritious Palak Chakli is ready to serve. Enjoy!!!

Some more Air Fryer Recipes to Try:

• Air Fryer Sabudana Vada
• Air Fryer Veg. Manchurian
• Air Fryer Stuffed Mushrooms
• Air Fryer Crispy Corn
• Air Fryer Pipe Fryums
• Air Fryer Panipuri
• Air Fryer Potli Samosa
• Air Fryer Kale Chips
• Air Fryer Corn on the Cob

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 45 calories, along with 6.91 g carbohydrates, 1.6 g fats, and 1.8 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.
• (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on the products used).

Good Time To Eat:

            It is good to eat Spinach Chakali for snacks.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Air Fryer Kasoori Methi | Dried Fenugreek Leaves in Air Fryer | EVENLY DEHYDRATED | How to Make Kasoori Methi in an Air Fryer

How to Make Kasoori Methi in an Air Fryer at Home

Hello Foodies,

         Kasoori methi is also known as dried fenugreek leaves, a game-changer herb in Indian curry cooking. It is winter’s special green leafy vegetable, so best to dry and stock up winter-grown fenugreek leaves. I love the aroma and the flavors of Kasoori Methi.

This green herb is just like basil to Italian cooking and oregano to Mexican cooking. it is generally added at the end of the curry cooking.

Video Recipe:

Homemade is so much better than the boxed/store-bought version. A bowl filled with an appetizing aroma, dried fenugreek leaves or kasoori methi takes a prime position in any North Indian kitchen. With its stimulating taste, kasoori methi adds a perfect flavor to any Indian curry or even a multitude of snacks. It has a pleasantly bitter taste, but addictive as it stimulates the taste buds and a very subtle flavor. Also, it is a proven medicinal herb to cure diabetes and arthritis. In the Indian subcontinent fresh leaves are used to make dumplings, flatbread called "Paratha / Thepla", and as a vegetable mixed with paneer, green peas, eggplant, and potato.

We like to use dried Fenugreek leaves to flavor sauces and gravies and they also work well with roasted meats, greens and root vegetables (carrots, potatoes, and yams), chicken, curries, fish, potatoes, seafood, and eggs (especially in herb omelets). This herb works well in combination with cardamom, cinnamon, cloves, coriander, cumin, fennel seed, garlic, nigella, pepper, and turmeric. This method of preparation is very easy and does not require much effort. You can store this for up to a year. Do try this at home

Here’s why I love drying Fenugreek Leaves in the Air Fryer:

• The quickest and easy method to dehydrate Fenugreek Leaves
• Cheaper than store-bought
• Preservative-free
• A great herb to flavor your dish
• A great way to use leftover methi
• All you need is 2 minutes of your time to air fry them.
• Always gets an EVENLY roasted, and CRUNCHY Fenugreek Leaves, just like we get it from the store.
• Longer shelf life.
• Air fryer roasting the Fenugreek Leaves helps to retain much more flavor and color than the sun drying.

Ingredients:

• Fenugreek Leaves/Methi Leaves 1 Large Bunch

Instructions:

• Pluck the fenugreek leaves from the stems.
• Clean the methi leaves and discard the rotten ones and the thick stems.
• Wash the fenugreek/methi leaves thoroughly under the tap water to remove any dirt or impurities.
• Spin dry the fenugreek leaves using a salad spinner.
• Spread a clean cotton cloth/paper towel over a tray and spread the methi leaves on the cloth. 
• Pat dry or blot as much moisture of the fenugreek leaves as possible.

To Dehydrate/Dry Fenugreek Leaves in an Air Fryer:

• Preheat Air Fryer at 350 F for 2 Minutes.
• Place the pat dried fenugreek leaves in the Air Fryer’s basket.
• Now, cover the fenugreek leaves with a rack or place a trivet over the fenugreek leaves(so fenugreek leaves didn’t fly in the air fryer).
• Air Fry for 3 minutes at 350 F.
• Shake/Stir the fenugreek leaves after 2 minutes.
• I find 2 and ½ minutes is perfect in my air fryer but yours may need a little longer or less time. 
• Once done, move the fenugreek leaves to a bowl to allow them to cool completely.
• Let it cool completely before storing, crushing. 
• Once done, gently crumble/crush the fenugreek leaves in between palms(Remove any pieces of the dried stems you find).
• Store Kasoori Methi/dehydrated Fenugreek Leaves in an airtight container for up to a year and whenever need, use them in recipes. Enjoy!!!

To Dehydrate/Dry Fenugreek Leaves in the Oven:

• Preheat oven at 300 F(use the lowest temperature of your oven)
• Spread the fenugreek leaves in an even layer over a baking pan lined with parchment paper.
• Bake at 300°F for 5-10 minutes. 
• Stop stirring after every two minutes.

To Dehydrate/Dried Fenugreek Leaves in the Microwave:

• Lay the Fenugreek Leaves in a single layer on a paper towel, either on the oven rack or on a microwave-safe plate.
• Cover the leaves with another paper towel.
• Microwave on high for 5-6 minutes, stopping to stir after every 40-50 seconds.
• However, the Fenugreek Leaves didn't crispen as an air fryer. 
• Microwaves differ in power output, so you'll have to experiment.

How to use Dehydrated Fenugreek Leaves?

• Use fresh herbs at the end or as a garnish to brighten up a dish.
• Use to garnish pasta, pulao, rice.
• Sprinkle on toasted bread with a little butter.
• Sprinkle in casseroles, stews, or soups.
• Add to other herbs to make spice blends like Tikka Masala Paste/Makhani Sauce.
• Dried herbs have a more intense flavor than their fresh counterpart, so you'll want to use them during the long cooking process. 
• Garnish the salads, salsas, Kadhi, or chaas with it.
• Add kasoori methi to pesto sauce to add more texture to its green color.
• Combine chopped kasoori methi, garlic, and lemon juice, and use it as a rub for chicken, lamb, and fish.

What Does Kasuri Methi Taste Like?

• It has a pleasantly bitter taste, but addictive taste as it stimulates the taste buds and a very subtle flavor.
• Kasoori Methi tastes pretty close to either celery or fennel. It tastes like a combination of both. The best substitute for kasoori methi is a blend of celery and fennel, assuming you don’t have access to kasoori methi at all.

How to Store Dried Fenugreek Leaves?

• Store dried parsley in airtight containers or in glass containers, or mason jars.
• Keep your jars in a cool, dark place.
• Dried Fenugreek Leaves keeps for a year. You can use it as you would fresh ones.

Here are some Cooking 101 posts:

• How to Dry and Store Curry Leaves
• How to Store Coriander leaves
• How to make Healthy Protein Powder at Home
• How to Make 6 Ingredients Garam Masala
• How to Roast Peanuts in Air Fryer
• How to Make Maharashtrian Goda Masala
• How to Make Soy Flour at Home
• How to Dry and Store Parsley Leaves

Health Benefits of Fenugreek Leaves:

• Fenugreek Leaves have anti-inflammatory properties and help to fight against infection.
• It can help aid in digestion and help reduce bloating
• This herb not only gives a beautiful flavor to the dishes but also holds a nutritional value.
• It contains a lot of vitamins and minerals that are very beneficial for the overall growth of the body.
• It controls cholesterol, reduces heart problems, and even controls sugar levels in diabetic people.
• It is a rich source of Anti-oxidants, that helps to boost the immune system.
• Fenugreek Leaves is rich in folate, a B vitamin that protects your heart and may reduce your risk of heart disease.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Instant Pot Ambadichi Bhaji (अंबाडीची भाजी)| Instant Pot Gongura Curry | Sour Greens Curry

How to Make Ambadichi Bhaji in the Instant Pot

Hello Foodies,

          A Maharashtrian special and the season’s most favorite green leafy vegetable, Ambadichi Bhaji. Easy to make, one-pot side dish for Indian Flatbread(Bhakri/Chapati), rice, and yes so flavourful!

Prepared this delicious with the goodness of sorel greens leaves, green chilies, garlic, lentils, nuts, and some Indian spices. Served ambadichi bhaji with Bajrichi Bhakri, steamed white rice, and my favorite condiment Peanut Thecha. This menu is a perfect blend of Maharashtrian flavors with the healthiest twist. Ambadi is rich in folic acid and iron and ambadi helps to improve immunity, helps in digestion. 

Video Recipe:

 

         Experience a range of scrumptious dishes from Maharashtra like Pithal-Bhakri, Shrikhand-Puri, Aamras-Puranpoli, Varan-Bhat, and many more especially posted by me. These all are must-try lip-smacking recipes, simple yet standing out with mouthwatering flavor.

Ambadi is also known as Sorrel leaves or Sour Greens or Gongura leaves; it is one of the nutritious green leafy vegetables. Gongura or sorrel leaves are an enduring leaf that has many culinary and medicinal uses. It has a distinctive sour taste which makes this vegetable tangier to your taste buds. The addition of jaggery balances the sourness of the gongura perfectly. It's a regular lunch or dinner combination in Maharashtra. Ambadi is a wonderful source of vitamins, minerals, and antioxidants that are beneficial to your overall health. Try this tasty, delicious ambadichi bhaji in Maharashtrian style!

Some More Healthy Green Leafy Vegetable Recipes to Try:

• Tanduljachi Bhaji
• Dill leaves Stir Fry / शेपुची भाजी
• Instant Pot Southern Collard Greens Stir Fry 
• Moringa leaves Stir Fry | Shevgyachya Panachi Bhaji
• Red Spinach leaves stir fry / Red Spinach/लाल माठाची भाजी 
• Spinach-Garlic Stir Fry
• Fenugreek Leaves Stir Fry/मेथीची भाजी
• Spring Onions/Scallions Stir Fry/कांद्याच्या पातीची भाजी

Preparation Time: 10 Minutes;  Cooking Time: 30 Minutes.
Each Serving of Ambadichi Bhaji Contains 143 Calories.

Ingredients:

• Ambadichi Bhaji / Sorel Greens / Gongura 1 Bunch
• Moong Dal 3 Tbsp
• Toor Dal(Split Pigeon Peas) 3 Tbsp
• Peanuts 3 Tbsp
• Salt 1 Tsp
• Garlic 6 cloves, crushed
• Green chilies 5 strips
• Coriander stems 2 Tbsp
• Red chili powder 1 Tsp
• Turmeric powder 1 Tsp
• Cumin seeds 1 tsp
• Jaggery 1 Tsp
• Veg. oil 2 tsp
• Water as needed

Instructions:

• Pluck the leaves from the ambadi. 
• Wash thoroughly and chop them.
• Wash the moong dal, toor dal, peanuts, and drain the water.
• Using a mortar pestle crush green chilies, coriander stems, and cumin seeds together and keep them ready.

To Cook Ambadi in the Instant Pot:

• In a pan add chopped ambadi leaves and water 2 cups
• In another pan add moong dal, toordal, peanuts, and water 1 cup.
• Use PIP(Pot in Pot method) and stack the pan(refer to video).
• Pour 2 cups of water into the insert of the instant pot and place the pans with the trivet.
• Close the lid of the instant pot and place the vent in the sealing position.
• Pressure Cook on Manual Mode(Hi) for 5 minutes.
• Quick-release the pressure and then open the lid.
• Take the pot out and drain the excess water from the ambadi and keep it aside.

To Make Ambadichi Bhaji:

• In a pan heat oil and splutter the cumin seeds.
• Add the garlic cloves and green chilies.
• Now, add the cooked ambadi and saute for a minute or two.
• Add cooked dal and peanuts and mix well.
• Add turmeric, red chili powder, salt, jaggery, and cook for a few minutes.
• Add the water to get the required consistency (usually this is made to a dal like consistency which can be eaten with rice)
• Cook for a few minutes more.
• Serve hot with Bajra Bhakri or steamed white rice (with a dollop of ghee) and Peanut Thecha. Enjoy!!!

Tips:

• Cook the ambadi along with the peanuts and lentils in a pressure cooker for 2 whistles.
• The addition of jaggery balances the sourness of the gongura perfectly.

Health Benefits of Ambadichi Bhaji / Gongura Stir Fry:

• Ambaadi is a wonderful source of vitamins, minerals, and antioxidants that are beneficial to your overall health.
• It is a great choice for low-calorie and low-fat diets and also a good source of carbohydrates, fiber, and protein.
• Digestion: Dietary fiber adds bulk to food as it moves through the digestive system, improving your gastrointestinal health and reducing conditions like constipation, diarrhea, bloating, and cramping, as well as other gastrointestinal issues.
• Heart: Dietary fiber can also help reduce total cholesterol in the body, thereby protecting heart health, and reducing the chances of atherosclerosis, heart attacks, and strokes.
• Lowered blood pressure reduces the chances of dangerous blood clotting and excessive strain on the heart that can lead to coronary heart disease and other complications.
• Eyes: Vitamin A, another essential vitamin found in sorrel, has been closely connected to the improvement in eyesight and a reduction of macular degeneration and cataracts.
• Iron in Gongura boosts red blood cell production and prevents anemia.
• Increased circulation boosts oxygen levels throughout the body in the vital organs, boosts hair growth, increases energy levels, and speeds up the healing process.
• It helps to strengthen and boosts Immunity.
• Stimulate urination and cleans kidneys and improves conditions of diabetes.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 142 calories, along with 15.6 g carbohydrates, 7 g fats, and 7.2 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Ambadichi Bhaji for lunch, brunch, or for dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Instant Pot Turmeric Rice | Vegan and Healthy Yellow Rice | Halal Cart Style Rice and Falafel Platter

How to Make Vegan and Healthy Turmeric Rice

Hello Foodies,

         Are you a New york halal guy’s street cart style Turmeric Rice Fan like me? Then try this Instant Pot Turmeric Rice which is made with flavorful Basmati rice and warming spices. This vibrant Turmeric Rice is a delicious and easy side dish. It is perfect for brightening up your weeknight dinner.

Enjoy the flavors of the popular New York street cart turmeric rice(Halal Guys Copycat) right in your pressure cooker with this Instant Pot Hummus and Rice Dish. This quick and easy delicious dinner can be ready in less than 30 minutes.

Video Recipe:

This dish is so so good that I couldn’t stop eating it while I was filming! The rice is fluffy and full of great flavors. I have served this flavorsome turmeric rice with Falafel, Pita, Hummus, Tahini Sauce, and Salad.

We love Instant Pot Turmeric Rice Because It’s-

• Gluten-free, soy-free, nut-free, and Vegan recipe.
• Ready in less than 15 Minutes.
• It is the perfect side to Dals(Lentils), and Curries.
• It is easy to make and so flavorful.
• Infused with flavors of cumin, turmeric, and some whole spices.
• It is the perfect, non-sticky Halal Cart Style Rice.

Which Basmati Rice I used?

          I recommend using good quality Basmati Rice/Long Grain Jasmine Rice. I have used Tilda / Royal / Daawat’s extra-long Basmati Rice which are the best brands. Every variety of rice comes out perfect and smells amazing! Aged basmati rice works very well when making jeera rice, pulao, or biryani. You can even use parboiled basmati rice which also gives excellent results.

Preparation and Cooking Time: 20 Minutes.

Each Serving of Turmeric Rice Contains 201 Cal.

Ingredients:

• 1 cup Basmati Rice
• 1 ½ Cups Veg. Stock or Water
• 1 Tsp Red Cilli Powder
• 1 Tsp Turmeric
• 1 Tsp Cumin Powder
• 1 Tsp Coriander Powder
• ¼ Tsp Black pepper
• 1 Tsp Salt
• 1 Small Cinnamon Stick
• 3 Cloves
• 3 Cardamom
• Olive Oil 2 Tsp

Instructions:

• Rinse the Basmati Rice at least 3-4 times or under the tap water until the water runs perfectly clear.
• Soak Rice in water for 15-20 minutes.
• (Rinsing and Soaking helps get rid of starch and starch can make your rice sticky).

To Prepare Turmeric Rice in the Instant Pot:

• Turn on the sauté mode of the Instant Pot and heat oil.
• Add cinnamon, cloves, and cardamom. 
• Now, add soaked and drained Basmati rice, red chili powder, salt, coriander powder, cumin powder, black pepper powder, turmeric, and mix well.
• Add veg. stock 1 ½ cups, mix all well, and deglaze the pot.
• Close the lid and place the vent in the sealing position.
• Cook on manual mode(Hi) for 6 minutes.
• Natural release the pressure for 10 minutes and then release the remaining pressure manually.
• Now, open the lid and using a fork fluff the rice.
• Flavorsome turmeric rice is ready to serve, serve with any curry of choice or roasted chicken dishes.
• I have served Turmeric Rice with Falafel Platter. 

Falafel Platter:

• Turmeric Rice
• Falafel
• Pita Bread
• Hummus
• Tahini Sauce
• Salad

Delicious uses for yellow rice:

• Build a grain bowl, top with roasted veggies
• Add to salads for texture and flavor pops
• Serve with a protein
• Add to morning scrambles
• Use in soups in place of plain rice or noodles
• Serve with tacos
• Serve with curry
• Serve with roasted veggies!

Some more Instant Pot Rice Recipes to Try:

• Instant Pot Tawa Pulao
• Instant Pot Mint Pulao
• Mumbai Street Style Tomato Pulao
• Vegan Spinach/Palak Pulao
• Instant Pot Vangi Bhath/Eggplant Pulao
• Ivy Gourd Pulao/Tondli Pulao
• Peas Pulao in Instant Pot / Matar Pulao
• Raw Green Mango Pulao
• Instant Pot Cabbage Fried Rice
• Maharashtrian Masale Bhat
• Mushroom Pulao in the Instant Pot

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 201 calories, along with 39 g carbohydrates, 3 g fats, and 3.7 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Turmeric Rice for lunch, brunch, or for dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Strawberry Smoothie | Vegan Strawberry Smoothie No Banana | Dairy-free Smoothies for Weight Loss

How to Make Healthy and Protein-Rich Vegan Breakfast Smoothie

Hello Foodies,

         Refreshing, thick, and healthy Strawberry Smoothie for a quick Breakfast! Smoothies are an excellent option for you in the morning. You’re going to love this Strawberry Protein Smoothie because it tastes super yummy. This protein powder smoothie recipe is made with just a few simple ingredients: strawberries, orange juice, flaxseeds, homemade vegan protein powder, almonds, and dates.

 

We love protein smoothies because it’s delicious and super simple to make. 

Video Recipe:

The great thing about this strawberry smoothies recipe is that you can use any kind of protein powder you like. If you asked us which protein powder we used for this recipe, so I have used homemade protein powder. That’s what gives this protein shake a creamy texture and flavor. Now that you know about our favorite protein powder for smoothies it’s time to get your protein shake on! 

Smoothies made from fresh or frozen produce increase your consumption of fruits and vegetables, which provide essential vitamins, minerals, fiber, and antioxidants. 

Some More Refreshing Beverage to Try:

• Orange Juice
• Mango Mojito
• Royal Falooda
• Raw Mango Panna in Instant Pot
• Mango Lassi
• Vegan and Protein-rich Mango Milkshake
• Summer special Infused Water For Weight Loss

Preparation Time: 5 Minutes

1 cup of Strawberry Smoothie contains 239 cal

Ingredients:

• 1 cup Strawberries
• 1 Tbsp Homemade Vegan Protein Powder
• 1 Tbsp Flaxseeds
• 4-5 Almonds(soaked in the water overnight)
• ¼ Cup Homemade Orange Juice
• 3-4 Dates(deseeded)
• ¼ Cup Water

Instructions:

• Into a blender jar add water, strawberries, flaxseeds, almonds, dates, vegan protein powder, and orange juice, and blend at high speed until smooth.
• Option to add a little bit more orange juice depending on how thick/thin you like your smoothies.
• Pour into the glass and serve immediately. Enjoy!!!

Some more Smoothie Add-Ins:

• Nuts: walnuts, peanuts, or cashews
• Seeds: Chia seeds, sunflower seeds.
• Veggies: Kale or spinach
• Protein powder: check out our Homemade Protein Powder

Health Benefits of Strawberry Smoothie:

• It helps to increase your intake of fruits, vegetables, and several other fiber-rich foods.
• Smoothies high in protein and fiber may even aid weight loss by keeping you full.
• The enzymes present in several fruits help dissolve body fat and clear up your circulatory system.
• Having smoothies along with breakfast is a great way to replenish the loss of water in your body during the summer.
• smoothies made of excellent fruits and flavors so that you stay full for a long time and aid in weight loss.
• It helps to cleanse the blood and get rid of several toxins accumulated in the body tissues and helps detoxify the body.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 239 calories, along with 33 g carbohydrates, 7.5 g dietary fiber, 9 g fats, and 10 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

• If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Instant Pot Hot Cocoa Bombs | Valentine’s Day Hot Cocoa Bombs | 3 Ways to Melt Chocolate

How to Make Hot Chocolate Bombs and How to Melt Chocolate in the Instant Pot, Microwave, and Stovetop

Hello Foodies,

        It’s almost Valentine’s Day!! Don’t you feel the love in the air?💗 All of this fun Valentine’s Day hot cocoa bombs on this Valentine’s day are the perfect and lovely gift to your valentine. These yummy treats are easy to make and ready in less than 30 minutes and are perfect for this cold weather!

All packed to the rim with hot cocoa powder, mini marshmallows, and their respective flavoring ingredients. The key here is to make sure your chocolate is fluid and after refrigerating the first layer of chocolate make sure it gets to room temperature before adding the next layer of chocolate!

Video Recipe:

Have you gotten the chance to try them?💗💣☕️ If not try out them right now and just in time for Valentine's Day!

Ingredients:

• ½ cup Chocolate Chips(I have used white and dark chocolate chips)
• Caramel Sauce, Chocolate Sauce to flavor
• ½ cup Hot Cocoa Mix
• ½ cup Mini Marshmallow
• Sprinkles of your choice(I used these Sugar Emojis)
• 1 Cup Milk

Instructions:

To Melt Chocolate using an Instant Pot:

• Turn the saute mode of the Instant Pot onto the ‘Normal’ setting(To melt the chocolate don’t do this process on High).
• Pour 2 cups of water into the insert of the Instant Pot.
• Once the steam starts coming from it, place the glass or heatproof or any microwave-safe bowl on top of it. 
• The bowl used to melt the chocolate should be slightly larger than your Instant Pot. 
• The bottom of the bowl should fit inside of the Instant Pot and the top should be taller.
• Now, add chocolate chips and cancel the saute mode.
• Turn on the ‘Keep Warm’ mode of the instant pot and stir until chocolate is melted. 
• Keep the chocolates melted.

To Melt Chocolate Chips in the Microwave:

• Transfer the Chocolate chips to a microwave-safe bowl.
• Microwave for 30 seconds, stir and repeat. 
• Microwave the chocolate in 3 (30-seconds) intervals, stirring between each. 
• When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and set aside at room temperature; the last few pieces will melt.

To Melt Chocolate on the Stovetop/Double Boiler Method:

• Fill the saucepan with ½ inch to 1 inch of water and bring it to simmer.
• Place a heatproof bowl on top of a small saucepan(making sure that the bowl doesn't actually touch the water). 
• Place the chocolate chips/candy melt in the top of a double boiler over barely simmering water. 
• This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating. 
• As the chocolate begins to melt, stir it occasionally to ensure even melting.
• It will take about 2-3 minutes to melt the chocolate. 
• When perfectly melted, the chocolate will be smooth, glossy, and run easily off the edge of a spoon or spatula.

To Make Cocoa Bombs:

• Take a silicone mold. I am using 2 inches 6 round silicone mold.
• Then place about 1 tbsp melted chocolate into each mold. 
• Using a pastry brush spread and distribute the chocolate and coat the inside of each mold evenly.
• Once done place the mold in the freezer for 5-10 minutes.
• After 10 minutes, gently and carefully demold it and you will get half-circle domes.

To Assemble the Cocoa Bombs:

• Meantime, heat a plate in the microwave for 1 minute. 
• Now, place a half-circle dome side up on the plate one at a time and melt the edges to get the clean edges, and set them aside.
• Fill that half of the half circles with 1 tbsp of hot chocolate mix and mini marshmallows.
• Take an empty half circle and even out the edges on the warm plate. 
• Once done, immediately place that half on top of one of the filled half-circle.
• Press for 10 seconds to help the chocolate stick. 
• Repeat this process with the remaining cocoa bombs.
• Place sealed balls in Freezer for 5 minutes. 

To Decorate Cocoa Bombs:

• Drizzle melted chocolate using a piping bag or fork and sprinkle some sprinkles.

To Make Hot Chocolate:

• Dip the rim of the mug/glass in melted chocolate.
• Now, dip the rim in sprinkles and let it dry before placing the cocoa bombs in a mug.
• Place the hot chocolate bomb in a mug.
• Pour one cup of hot milk on top and stir it well. Enjoy!!!

Tips:

• I was able to make 12 half-circle in 2 batches.
• To make the red cocoa bombs I have used white candy melts and red food color, but you can use red candy melts too.
• Store hot cocoa bombs in an airtight container.

Some more Dessert recipes to try:

• Instant Pot Flan
• Eggless Black Forest Cake
• Rose-Malai Ladoo
• Crunchy and Juicy Jalebi in the Instant Pot
• Delicious Mango Sheera/Halwa
• Instant Pot Vermicelli Pudding / Shevayachi Kheer
• Kada Prasad / Atte Ka Halwa
• Eggless Cream Rolls
• Eggless Instant Fruit Custard
• Halwai Style Balushahi
• Malai-Coconut Burfi

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Eat Healthy, Stay Healthy!!!