These mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out. This recipe uses readymade shells and a quick homemade creamy filling to have the dish ready in only 30 mins!

I recently made these mini mushroom tarts for a friend’s baby shower and they were such a  hit that I am now going to make them for every party I host this festive season! 😛 The filling is creamy, garlicky, and cheesy, and it tastes so good with that crunchy tart shell. The contrast between the warm mushroom filling and the crispy shell is what makes every bite so good, and they look delectable on every table. 

The filling takes about 20 minutes on the stove, and from there you just spoon it into the shells and serve. If you’ve been making our Dominos style garlic breadsticks or chilli cheese garlic bread for parties, these tarts will be the perfect add on to the spread. They’re great as a pass-around appetiser or set out on a platter for people to help themselves.

Ingredients for Mini Mushroom Tarts

• Mushrooms: Chopped into very small cubes so they cook evenly and fit neatly into the tart shells.
• Butter: For sautéing. It adds a richness that oil doesn’t have in a cream-based filling.
• Aromatics: Finely chopped garlic and celery.
• All Purpose Flour (Maida): This thickens the filling and gives it that creamy, scoopable consistency that holds together inside the shell.
• Milk & Cream Cheese: The milk loosens the filling and the cream cheese makes it rich and slightly tangy.
• Seasoning: Italian seasoning, salt, and crushed pepper. 
• Readymade Mini Tart Shells: These save a lot of time and work just as well as homemade.
• Spring Onion Greens: For garnish.

Frequently Asked Questions

Richa’s Top Tips

• Don’t brown the garlic. Sauté it on low heat just until fragrant. Browned garlic turns bitter and that bitterness carries through the entire filling.
• Stir continuously when adding the flour and milk. If you stop stirring even for a moment, the flour clumps and you’ll end up with lumps in the filling that are very hard to get rid of. Keep it moving on low heat and the mixture will turn smooth and creamy.
• Chop the mushrooms very small. You’re spooning this filling into tiny tart shells, so large chunks won’t fit well and will make the tarts hard to eat in one bite. Aim for roughly ⅛ inch cubes.
• If the filling thickens too much, add a splash of milk to loosen it. The flour continues to absorb the milk as the filling rests, so it can get quite thick by the time you’re ready to serve. A tablespoon or two of milk stirred in on low heat brings it back to the right consistency.
• Fill the tart shells right before serving. If the filling sits inside the shells too long, the shells absorb the moisture and go soft. For the best crunchy-creamy contrast, spoon the warm filling in at the last minute.

Storage Tips

• The filling: Stores well in an airtight container in the fridge for up to 2 days. Reheat on the stove with a splash of milk to loosen it up before using, as the flour absorbs the liquid as it sits.
• The assembled tarts: Best eaten immediately. The shells soften quickly once filled, so always assemble right before serving.
• Freezing: The filling freezes well for up to two weeks. Thaw overnight in the fridge and reheat on the stove with a little milk. The tart shells should be kept at room temperature in their original packaging and filled fresh.

Serving Ideas

These mini creamy mushroom tarts work as a party starter or as part of a bigger spread:

• With Roasted Tomato Pesto Soup: A warm bowl of soup with a couple of mushroom tarts on the side makes for a really cosy evening snack or light dinner.
• As part of a party platter: Serve these alongside our veg canapés and Dominos style garlic breadsticks for a proper appetiser spread when you have guests over.
• With Broccoli Soup: The creamy, cheesy filling with a warm bowl of broccoli soup is a combination that works beautifully for a light meal.
• With a glass of wine: If you’re hosting a more relaxed, adult gathering, these tarts with some wine and a cheese fondue make for a really elegant evening.

Customisation Ideas

• Try a spinach and cheese filling: Sauté some blanched spinach with garlic, mix with cream cheese and mozzarella, and use that as the filling instead. Works really well for a vegetarian party platter with some variety.
• Add chicken: Finely shredded cooked chicken mixed into the mushroom filling makes the tarts more substantial. A really good option if you’re serving these as a main snack rather than a starter.
• Swap the mushrooms: Finely chopped broccoli, corn, or bell peppers sautéed the same way work as alternative fillings if mushrooms aren’t your thing.
• Make it vegan: Use olive oil instead of butter. Use any plant-based milk in place of regular milk, and skip the cream cheese. A tablespoon of cashew butter blended with a splash of water gives you a similar creaminess without any dairy.

With the festive season in full swing, you should have this mushroom tart recipe you in your back pocket. They’re quick, reliable, and always a hit. Share your tarts with me on Instagram @my_foodstory when you make them.

Watch Mini Mushroom Tarts Recipe Video

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Mini Mushroom Tarts

These 20-minute mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out.

Course Snacks & Appetizers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Richa

Ingredients

• 2 tablespoons butter
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped celery
• 500 grams mushrooms chopped into ⅛ inch cubes
• 2 tablespoons all purpose flour maida
• ½ cup + 3 tablespoons milk
• 2 tablespoons cream cheese
• ½ + ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ¾ teaspoon italian seasoning
• 18-20 mini tart shells
• 2 tablespoons finely chopped spring onion greens

Instructions

• Heat butter in a pan, add garlic, celery and saute on low for a minute till they turn fragrant. Take care not to brown the garlic.
• Add mushrooms, saute for 3-4 minutes till the mushrooms are cooked well.
• Add flour & stir continuously on low for 1-2 minutes till they get mildly roasted.
• Add milk, while stirring continuously and cook on low for 1-2 minutes till the milk mixes well with the flour, cooks well and turns creamy. Refer note 1
• Add cream cheese, salt, pepper, italian seasoning, mix well and cook for 1-2 minutes till the mushrooms absorb the seasoning. At this stage, if the mixture gets too dry you may add 1 ½ – 2 tablespoons of milk to adjust the consistency to be creamy.
• Add 1 ½ tablespoons of the creamy mushroom mix to each of the tart shells, garnish with spring onion greens and serve immediately.

Video

Notes

1. Stir continuously while adding milk to avoid getting lumps in the mixture. 
2. The flour in mushroom mixture tends to absorb the milk as it rests. So just before serving, heat the mixture, add 1 to 1 ½ tablespoons of milk to adjust the consistency, add in the tart shells and serve.
3. This has to be served immediately as the tart shells turn soggy.

The post Mini Mushroom Tarts – the perfect party appetizer appeared first on My Food Story.

Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!

When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make!  This is a savory version of our popular rasmalai toast  recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.

It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.

Why You’ll Love This Recipe

Here’s why this Beetroot Toast deserves a spot on your party menu:

• Quick and Easy: Just 20 minutes from start to finish.
• Bright and Beautiful: The vibrant beetroot spread adds a pop of color to your appetizer spread.
• Flavorful Topping: Creamy paneer and tangy hung curd combined with garlic and lemon zest create a unique, savory topping.
• Customizable: Use your favorite bread and garnish with rosemary, dill, or even microgreens to make it your own.

Beetroot Toast Ingredients Overview

Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor

Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like

Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed

Garlic: Grated, for flavor and aroma

Lemon zest: Adds a beautiful lemon-y flavor and aroma

Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer

Frequently Asked Questions

Richa’s Top Tips

1. Choose the Right Bread. Regular white bread works wonderfully for this recipe, but multigrain or sourdough bread are great alternatives as they hold their shape and add extra flavor.
2. Cook the Beetroot Well. Boil or steam beets until fork-tender for a smooth and creamy spread.
3. Chill the Spread. Refrigerate the beetroot topping for 30 minutes before piping. This helps the flavors meld and makes it easier to work with.
4. Get Creative with Garnishes. While rosemary and dill are classic, you can add crumbled feta, pomegranate seeds, or even a sprinkle of za’atar for a twist.
5. Toast Bread Just Before Serving. This ensures your toast stays crisp under the creamy topping.
6. Use Mild Hung Curd. Avoid using overly sour curd, as it can overpower the delicate flavor of the beetroot spread.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!

This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.

Try it and tag me on IG @my_foodstory. I’d love to see your creations!

Watch Paneer Beetroot Toast Recipe Video

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Paneer Beetroot Toast

Tangy, herby, and incredibly vibrant, this paneer beetrooat toast is the easiest NYE appetizer or game night snack!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 239kcal

Author Richa

Ingredients

• ¼ cup roughly chopped cooked beetroots (see note 1)
• 200 grams paneer
• 3 tablespoons hung curd
• 6 cloves garlic grated
• ⅛ teaspoon salt
• 2 teaspoons lemon zest
• 4 slices of bread

Instructions

• Add all ingredients, except lemon zest to a mixer & blend to a smooth & creamy paste.
• Mix the lemon zest & refrigerate for 30 minutes.
• Toast bread slices on a pan or toaster till they are light golden. Cut each slice into 4 triangles and set aside.
• Fill the beetroot spread in a piping bag & pipe it on the bread triangles and serve.

Video

Notes

1. Cook beetroots for 10 minutes till they are tender, peel and use them. 

Nutrition

Calories: 239kcal | Carbohydrates: 17g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 229mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 298mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Paneer Beetroot Toast appeared first on My Food Story.

If you are looking for a cool, new sandwich recipe, then this jalapeno popper toastie is the one you need to try. Tangy, spicy, cheesy, and full of flavor and texture, I promise this high protein snack will become your new favorite.   

I love snacks that feel indulgent but are actually secretly healthy. And bonus points if it’s also easy to make. And this jalapeno popper toastie is all of that and more. It’s cheesy, crunchy, a little spicy, tangy, and a total breeze to put together! Plus, all you healthy eaters are going to love it because it’s actually full of protein from the paneer and yogurt. 

This is my kids’ current favorite breakfast, but it’s sooo delicious that the husband and I can’t help be secretly happy when the kids demand it 😛We like to keep it simple by eating this with just a drizzle of tomato ketchup but you can it with any dip you like. Make extras though because these disappear fast!!  

Ingredients for Jalapeno Popper Toastie 

Jalapenos: The hero ingredient! Cut into slices for a bit in every bite  

Paneer: Cut into cubes. I have used homemade paneer, but store-bought works great as a replacement 

Veggies: Red capsicum, green capsicum, and chopped onions for texture and flavor 

Hung curd: Adds creaminess and freshness. You can swap with Greek yogurt 

Cheese: Grated mozzarella cheese for lovely cheesy flavor and richness 

Coriander leaves: Finely chopped for freshness in every bite

Seasoning: Oregano, chilli flakes, and salt for flavor and heat

Bread: I have used sourdough slices, but sandwich bread slices work just as well 

Frequently Asked Questions

Richa’s Top Tips

• Use thick yoghurt: Hung curd or Greek yogurt gives you a creamy filling without making the bread soggy. If your curd contains a lot of liquid, strain it before using.
• Cut the paneer small: Since these are toasties, cutting the paneer into small ¼-inch cubes helps it mix evenly with the vegetables and makes every bite easier to eat.
• Don’t overload the bread: It can be tempting to pile on the filling, but a moderate layer cooks more evenly and keeps the toastie crisp.
• Use mozzarella on top: The extra cheese melts beautifully and gives you that lightly roasted, bubbly topping that makes these jalapeno popper toasties so good.
• Watch the last couple of minutes: Air fryers can vary quite a bit, so start checking around the 6-minute mark. You want melted, lightly golden cheese rather than overly browned bread.
• Serve immediately: These are at their best straight out of the air fryer, when the bread is crisp and the cheesy paneer filling is warm and creamy.

Storage Tips

• These toasties are best eaten fresh because the bread gradually loses its crispness once refrigerated. However, if you have leftovers: 
• Fridge: Let them cool completely and store in an airtight container in the refrigerator for up to 2 days.
• Reheat: To reheat, place them in the air fryer at 180°C for 3–4 minutes, or until warmed through and crisp again. Avoid the microwave if possible, as it can make the bread soft and chewy.

Make-Ahead Tips

The paneer filling can be made up to 1 day ahead and stored in an airtight container in the refrigerator. This makes these jalapeno popper toasties especially handy for busy mornings, quick lunches or when you’re making a larger batch for a party.

For the best texture, assemble the toasties just before air frying. Keep the bread, paneer filling, jalapenos and extra mozzarella separate until you’re ready to cook. You can also chop the vegetables and paneer a few hours ahead and refrigerate them separately. This way, all you need to do is assemble, air fry and serve.

Customisation Ideas

• Make them extra spicy: Add finely chopped green chillies to the paneer mixture or increase the chilli flakes. You can also add a little hot sauce for an extra kick.
• Add corn: Sweet corn works really well with the spicy jalapenos and cheesy filling. Add a couple of tablespoons to the paneer mixture.
• Try different cheese: Swap some or all of the mozzarella for cheddar, processed cheese or a combination of cheeses for a richer, sharper flavour.
• Add more vegetables: Finely chopped mushrooms, spring onions or grated carrots can easily be added to the filling. Just avoid adding vegetables with too much moisture.
• Make it more protein-rich: Increase the paneer slightly or add finely chopped cooked chicken for a non-vegetarian version.
• Give it an Indian twist: Add a little chaat masala or cumin powder to the filling. A small amount goes a long way and works particularly well with the jalapenos and paneer.

This jalapeno popper toastie is one of those recipes that is simple yet delicious enough to become a favorite. I love preppign everything in advance and then simply assembling them for my kids’ tiffins. It honestly makes life so simple. 

If you make this high protein toastie, don’t forget to DM the pictures @my_foodstory. Happy cooking!

Watch Jalapeno Popper Toastie Recipe Video

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Jalapeno Popper Toaster

This jalapeno popper toastie is a cool, new, healthy breakfast in town. Tangy, spicy, cheesy, and full of flavor and texture, I promise this high protein snack will become your new favorite.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 toasties

Calories 440kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2-3 jalapenos sliced
• 100 grams paneer cut into ¼ inch cubes
• ¼ cup finely chopped red capsicum
• ¼ cup finely chopped green capsicum
• 2 tablespoons finely chopped onions
• ¼ cup hung curd or greek yoghurt
• ½ cup grated mozzarella cheese divided
• 2 tablespoons finely chopped coriander leaves
• ¾ teaspoon oregano divided
• ¾ teaspoon chilli flakes divided
• ¼ teaspoon salt
• 4 sour dough or sandwich bread slices

Instructions

• Add paneer, red & green capsicums, onions to a bowl. Add hung curd, ¼ cup mozzarella cheese and coriander leaves, sprinkle oregano, chilli flakes, salt, give a good mix and set aside.
• Spread 2-3 tablespoons of the paneer mix on one side of each of the bread slices,, top with 1 tablespoon each of mozzarella cheese and 3-4 jalapeno slices each, sprinkle oregano and chilli flakes.
• Place the bread slices on the airfryer basket or tray with the paneer mix facing up and air fry at 180 C for 8 minutes till the cheese melts and gets mildly roasted on top and serve.

Video

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 933mg | Potassium: 234mg | Fiber: 3g | Sugar: 7g | Vitamin A: 628IU | Vitamin C: 28mg | Calcium: 274mg | Iron: 5mg

This article was researched and written by Urvi Dalal.

The post High Protein Jalapeno Popper Toastie appeared first on My Food Story.

This Mexican Paneer Taco Recipe makes for a fun weeknight dinner or a party starter. It’s filling, easy to put together, and disappear really quickly! 

I love recipes that make you look at leftovers a little differently, and these Mexican paneer tacos recipe is exactly that. This is the best way to use up those leftover rotis and turn them into a fun recipe the whole family, but especially the kids, will love! I fill these easy roti tacos with homemade herbed paneer, spicy refried rajma, crunchy cabbage and a creamy dahi sauce, so you get a little bit of everything in every bite.

What I really love about these air fryer tacos is that they feel fun and a little fancy, but they’re actually quite easy to put together. The paneer and refried beans can be prepped ahead, while the roti taco shells take just a few minutes to crisp up in the air fryer. They’re perfect for a quick weeknight dinner but I’d also happily make these paneer tacos for a casual get-together or party too!

Ingredients for Veg Mexican Tacos 

To make paneer: We need full fat milk, vinegar, and water (to dilute the vinegar), along with chilli flakes and oregano, fresh coriander leaves, and salt to make masala paneer 

Paneer Marination: This is a simple, Mexican style marination that calls for garlic paste, oregano, chipotle seasoning, and salt 

For fried beans: Boiled rajma (kidney beans) stir fried in a neutral-flavored oil, garlic, salt, cumin and chilli powders, ketchup, salt and a splash of water 

To make tacos: We use leftover rotis for this recipe, which we crisp up in the air fryer. Other ingredients include neutral-flavored oil, purple cabbage, mayonnaise, hung curd or Greek yogurt, coriander leaves, red chilli sauce, ketchup, and salt  

Frequently Asked Questions 

Richa’s Top Tips

• Use slightly older rotis if you can. Leftover rotis that have lost some of their softness work particularly well because they crisp up nicely in the air fryer and hold their taco shape.
• Don’t skip the foil ball. It gives the roti something to mould around and helps create a proper taco cup rather than a flat, folded roti.
• Secure the roti with a toothpick. This keeps the taco shell in place while it air fries. Just remember to remove it once the shells have cooled slightly.
• Don’t overcrowd the air fryer. Leave some space between the taco shells so the hot air can circulate properly and crisp them evenly.
• Watch the taco shells towards the end. Rotis can go from crisp to too dark quite quickly, so keep an eye on them during the last minute.
• Mash the rajma well. The refried beans should be thick enough to sit inside the taco without making the crispy shell soggy.
• Let the paneer cool slightly before slicing. This makes it easier to cut neat strips without breaking the paneer.

Storage Tips

• Make ahead: The paneer, refried beans, cabbage salad and dahi sauce can all be prepared separately and refrigerated for up to 2-3 days. Store them in separate airtight containers and assemble the tacos just before serving.
• Don’t store assembled tacos: For the best texture, don’t store the assembled tacos. The moisture from the beans, cabbage and sauces will soften the crispy roti shells. The taco shells are best made fresh, but you can shape them ahead of time and air fry them just before serving.

Serving Ideas 

• These paneer tacos work really well as a fun weeknight dinner, snack or party appetiser, especially because you can prep all the fillings ahead of time and let everyone assemble their own.
• Serve them alongside Mexican Rice, Mexican Street Corn, Guacamole, Salsa or a simple corn and bean salad for a more substantial meal. 
• For a bigger spread, add some nachos with homemade salsa and guacamole or crispy air fryer potatoes on the side.
• You could also put everything on the table separately and make a little DIY taco bar with extra cabbage, chopped onions, coriander, cheese, jalapeños and different sauces. It’s especially fun when you’re serving these at a casual dinner or gathering.

Customisation Ideas

There are so many ways to change these tacos depending on what you have in the fridge:

• Change the protein: Swap the herbed paneer for tandoori chicken, shredded chicken, tofu or even crispy chickpeas.
• Switch up the beans: Rajma can be replaced with black beans or mashed chickpeas.
• Add more vegetables: Corn, diced bell peppers, grated carrots, lettuce, tomatoes or sliced onions would all work well here.
• Make them spicier: Add chopped green chillies to the cabbage salad or a little extra chilli sauce to the dahi dressing.
• Add cheese: A sprinkle of grated cheddar, mozzarella or a little crumbled feta would work particularly well.
• Try a different sauce: Replace the dahi sauce with mint yoghurt, coriander chutney, garlic mayo or a spicy chipotle mayo.

This Mexican paneer taco recipe is one of those recipe that looks more difficult than it actually is. Super customisable, easy to make, and so, so delicious, I promise everyone will be asking for seconds faster than you can make them. 

If you make this air fryer taco recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!

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Mexican Paneer Taco Recipe

This Mexican Paneer Taco Recipe makes for a fun weeknight dinner or a party starter. It’s filling, easy to put together, and disappear really quickly!

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For herbed paneer

• 1 ½ litres full fat or whole milk
• 1 ½ tablespoons vinegar
• 3 tablespoons water
• 3 tablespoons finely chopped coriander leaves
• ½ teaspoon chilli flakes
• 1 teaspoon oregano
• 1 teaspoon salt

For paneer marination

• 1 teaspoon garlic paste
• 1 teaspoon oregano
• ½ teaspoon chipotle seasoning
• ½ teaspoon salt

For fried beans

• 1 tablespoon sunflower or any neutral cooking oil
• 2 tablespoons finely chopped garlic
• 1 ½ cups boiled rajma
• ½ teaspoon salt
• ½ teaspoon cumin powder
• ½ teaspoon red chilli powder
• 1 tablespoon ketchup
• ½ cup water

Other

• 1 tablespoon sunflower or any neutral cooking oil
• ¾ cup thinly sliced purple cabbage
• 1 tablespoon mayonnaise
• ⅛ teaspoon salt
• 2 teaspoons finally chopped coriander leaves
• 3 tablespoons hung curds / greek yoghurt
• 1 teaspoon red chilli sauce
• 1 tablespoon ketchup
• 8 leftover rotis of diameter 4 inch

Instructions

Making herbed paneer:

• Take vinegar, 3 tablespoons of water in a glass, mix well and set aside. Add milk to a pot, add coriander leaves, chilli flakes, oregano, salt, mix well. Bring milk to a roaring boil and reduce the heat to low.
• Add vinegar-water mix and stir with a spoon. Simmer for 1-2 minutes till you see the milk starting to split. Switch off the flame as soon as the milk splits completely and separates into whey and cheese curds.
• Line a sieve with a muslin cloth or cheese cloth and place this over another vessel. Strain the paneer into the cheesecloth. Once the whey has strained out, cover the paneer with the edges of the cheese cloth and place a heavy weight on it so it forms a block of paneer. Set this aside for 10 minutes.

Marinating paneer

• Take the herbed paneer block in a wide bowl or plate, add all the ingredients for marination and rub well on both the sides of the paneer. Set aside for 10 minutes.

Frying paneer

• Heat oil in a flat pan, add marinated paneer block and fry on both sides for 2-3 minutes on low till the paneer is roasted well on both sides. Transport to a chopping board and when it cools a bit, cut into ¾ inch wide strips.

Re-fried beans

• Heat oil in a pan, add chopped garlic and saute on high for a few seconds till fragrant. Add cooked rajma, salt, oregano, jeera powder, chilli powder, ketchup and mix well. Add ½ cup of water, mash well, cook on medium for 2-3 minutes till the beans absorb all the masalas.

Making tacos

• Preheat air fryer at 190C. Take each sheet of aluminium foil to roughly form an oval shaped ball. Hold the roti on your palm and keep the foil ball inside and fold the roti to form a cup/taco shell. Insert toothpick at one tip of the roti to the other tip. This step ensures that the taco shells retain their shape. Watch the video for detailed steps. Repeat the same process to make all the taco shells and place them on the airfryer basket with some gap between each other. Do not spray or brush oil and air fry for 3-4 minutes till the shells turn crisp. Transfer them to a plate and once they cool a bit, gently slide out the toothpick from each of the shells.

Prepping garnish

• Take sliced cabbage in a bowl, add mayonnaise, ⅛ teaspoon salt, mix well and set aside.

Dahi sauce

• Add hung curds, chilli sauce, ketchup to a bowl, mix well & set aside.

Serving Tacos

• Add 1 ½ tablespoons of re-fried beans to the fried tacos, place the paneer slices, add cabbage salad, drizzle dahi sauce and sprinkle coriander leaves.

Nutrition

Calories: 345kcal | Carbohydrates: 43g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 1048mg | Potassium: 494mg | Fiber: 6g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 6mg | Calcium: 357mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Mexican Paneer Taco Recipe appeared first on My Food Story.

This makhana chocolate bark is for the times when  the chocolate craving hits, but you don’t want to reach for a packet of biscuits.It takes about 20 minutes and uses just five ingredients.

My family loves makhana as a snack, but this makhana chocolate bark has taken it to a completely different level at home. The combination of crunchy roasted makhana with milk and dark chocolate is so good that we now keep a batch in the freezer at all times. It’s become our favourite thing to reach for when someone wants something sweet after dinner.

This makhana chocolate bark recipe uses just five ingredients, and the air fryer does most of the work, so it’s really not much effort at all. If you’ve tried our mocha lava cake or eggless chocolate brownies for dessert, this chocolate makhana bark is the no-bake, everyday alternative that satisfies the same craving with a fraction of the effort.

Ingredients for Makhana Chocolate Bark

Makhana: AKA fox nut or popped lotus seed. If you’re outside India, you can easily find these in your local Indian grocery store. 

Chocolate: A mix of milk and dark chocolate. The milk chocolate adds sweetness and the dark chocolate adds depth. 

Butter: Just a teaspoon, tossed with the makhana before roasting.

Sugar: Half a tablespoon mixed in with the melted chocolate. You can skip it if your chocolate is sweet enough.

Cocoa Powder (Optional): Dusted on top before serving for a more intense chocolate flavour.

Oil: A little sunflower or neutral oil for greasing the parchment paper so the bark peels off cleanly.

Richa’s Top Tips

• Don’t over-roast the makhana. Six minutes at 170°C is enough to get them light and crunchy. If they go too long, they’ll turn hard and bitter instead of crispy. But all air fryers are different. So you may need to experiment on yours to figure out the perfect timing. 
• Use a mix of milk and dark chocolate. All milk chocolate makes it too sweet, and all dark can be too bitter. The combination gives you the best flavour and the right amount of sweetness.
• Mix the chocolate and makhana quickly once the chocolate melts. The chocolate starts setting fast, so you want every piece coated evenly before transferring to the parchment paper. Work quickly at this step.
• Grease the parchment paper before spreading the mixture. If you skip this, the bark will stick to the paper and break unevenly when you try to peel it off.
• Freeze for at least 2 hours before serving. The chocolate needs to set completely so the bark snaps cleanly into pieces. If you try to break it too early, it’ll be soft and messy.

Frequently Asked Questions

Storage Tips

• In the freezer: Store in an airtight container for up to two weeks. Place parchment paper between layers so the pieces don’t stick together.
• In the fridge: It keeps well in the fridge for about a week, though the texture is slightly less snappy than when frozen. Still tastes great.
• At room temperature: Not recommended. The chocolate will soften and melt, and the makhana will lose its crunch. Always keep this refrigerated or frozen.

Serving Ideas

This chocolate makhana bark works as a dessert, a snack, or even a homemade gift:

• With Masala Chai: A few pieces of cold chocolate bark with a hot cup of chai is a really lovely afternoon combination.
• As part of a dessert platter: Serve alongside chocolate covered almonds and eggless churros for a fun, shareable spread when you have people over.
• With Tender Coconut Ice Cream: Crumble the bark over a scoop of ice cream for an easy, fancy-looking dessert.
• As a gift: Break the bark into pieces, pack it into a nice box or jar, and you’ve got a really thoughtful homemade gift that takes almost no effort.

Customisation Ideas

• Peppermint bark: Add a few drops of peppermint extract to the melted chocolate before mixing in the makhana. Crush some candy canes and sprinkle on top before freezing for a festive version.
• Orange chocolate: Add a teaspoon of orange zest to the melted chocolate. It brings a really fresh, citrusy lift that pairs beautifully with the dark chocolate.
• Nutty bark: Toss in a handful of roughly chopped almonds, pistachios, or cashews along with the makhana before spreading on the parchment paper. Adds extra crunch and makes it more filling.
• White chocolate version: Swap the milk and dark chocolate for white chocolate and top with dried cranberries and crushed pistachios. Completely different flavour but just as easy.
• Sea salt and caramel: Drizzle some caramel sauce over the bark before freezing and finish with a light sprinkle of flaky sea salt. The sweet-salty combination with the crunchy makhana is incredible.

Did You Know?

Makhana, also called fox nuts or lotus seeds, are harvested from the prickly water lily plant that grows in stagnant water bodies across Bihar. India produces over 90% of the world’s makhana, and almost all of it comes from the wetlands of Bihar’s Mithila region. The harvesting process is entirely manual. Workers wade chest-deep into muddy ponds to collect the seeds from the bottom, which is why makhana is more expensive than most dry snacks despite looking so simple. Once harvested, the seeds are sun-dried, roasted, and popped, which is what gives them that light, crunchy texture. 

Fair warning, once you make this chocolate makhana bark, plain roasted makhana is going to feel a little boring. But that’s a good problem to have. We make a fresh batch almost every week now, and it’s become the thing everyone in the house reaches for after dinner. When you try it, share your pictures with me on Instagram  @my_foodstory.

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Chocolate Makhana Bark

Cruchy, cripsy, and super easy to make, this makhana chocolate bark is so delicious and addictive that you'll always keep a jar in your fridge.

Course Desserts

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 150kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 cups makhana approx. 40 grams
• 1 teaspoon butter
• 60 grams milk chocolate
• 40 grams dark chocolate
• ½ tablespoon sugar
• 1 teaspoon sunflower or any neutral cooking oil
• 2 teaspoons cocoa powder optional

Instructions

• Take makhana in an airfryer safe container, add butter and mix well. Air fry at 170C for 6 minutes till it’s mildly roasted.
• Cut out a parchment paper with diameter 10 inches and grease with oil on one of the sides.
• Place chocolate on top of the roasted makhana and air fry at 170C for 2 minutes till the chocolate melts. Add sugar, mix well so the makhana is coated with chocolate & sugar.
• Transfer the mix to the greased parchment paper and freeze for at least 2 hours.
• Just before serving, peel off the parchment paper from the chocolate bark, transfer to a plate, dust with cocoa powder and serve.

Video

Notes

1. This has to be stored refrigerated.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 323mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Makhana Chocolate Bark appeared first on My Food Story.

You won’t believe how easy and hassle-free it is to make Chocolate Covered Almonds in the air fryer. All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever! 

These chocolate covered almonds might look fancy and complicated, but trust me, they are a breeze to make. Especially if you have an air fryer. It calls for zero prep, only a couple of ingredients, just one container, and then the air fryer does most of the work for you. We roast the almonds in the air fryer, melt the chocolate in there, and then use the same container to coat them too. Sounds easy-peasy, right?

This recipe is super customisable too! You can use whatever chocolate and nuts you like and have or throw in some add-ins for a different flavor. Plus, you can make one big batch of these chocolate coated almonds and eat them for a long time, because they basically stay well forever! So let’s find out how to make them!

Ingredients for Chocolate Covered Almonds

Chocolate bar: I have used half a bar of dark chocolate and half a bar of milk chocolate, but you can use full dark or milk based on how your preference 

Nuts: I have used almonds for this recipe, but you can use any nut of your choice  

Cocoa powder: I have used sugar-free cocoa powder for an intense chocolate flavor, but you can use whatever you have available. 

Sugar: This is optional, but I would recommend using a little for balance, especially if you’re using only dark chocolate

Frequently Asked Questions

Richa’s Top Tips

• Melting chocolate: If your chocolate is not becoming very smooth when melting, stir in a drop or two of coconut oil to the melted chocolate.
• Adjust the sugar: We prefer the slight bitterness of dark chocolate, but you can increase or reduce the quantity of sugar in your cocoa powder depending on how sweet you like your chocolate coated almonds. 
• Add cocoa powder in batches: Adding the entire quantity of cocoa powder at once leads to clamping and uneven coating. So add in a little at a time, shake, and repeat for the most evenly coated choco almonds. 

Storage Tips

• Countertop/Room temperature: These chocolate almonds keep well in an airtight container on the countertop (away from humidity, heat, and direct sunlight) for 2-3 days. 
• Fridge: If you are making a larger batch and won’t be able to finish quickly, store these chocolate covered almonds in the fridge for up to 2 weeks. 
• Freeze: These choco almonds are super freezer friendly and stay good for months. 

Customisation Ideas

• Add some spice: Mix some cayenne pepper or red chilli powder into the chocolate for hint of spicy, smoky flavor
• Make it citrusy: Fold in a tablespoon of lemon or orange zest for a bright, citrusy flavor. A little goes a long way here 
• Sprinkle sea salt: For a sweet and salty flavor, sprinkle a pinch of sea salt before the chocolate covered almonds harden 
• Coffee flavored: Add a teaspoon or two of instant coffee powder mixed with hot water to deepen the flavor of chocolate.

This chocolate almond recipe in the air fryer is a fun, mess-free way to make an addictive snack in no time. It’s a clean, healthy snack (when eaten in moderation), and my kids absolutely love it! 

If you make this chocolate covered almonds recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!

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Chocolate Covered Almonds | Chocolate Almonds

Making chocolate covered almonds in your air fryer is sooo easy and hassle-free! All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!

Course Desserts, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 228kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 175 grams almonds approx. 1¼ cups
• 35 grams milk chocolate
• 35 grams dark chocolate
• 1 tablespoon sugar
• 30 grams cocoa powder

Instructions

• Take almonds in an air fryer safe container and air fry at 180C for 6 minutes till it’s mildly roasted. Use the container which has a lid.
• Place chocolate on top of the roasted almonds and air fry at 150C for 3 minutes. Add sugar, mix the chocolate, sugar and almonds with a spatula till all the almonds are coated well with chocolate. Set aside to cool.
• Once it’s completely cool, add ⅓ quantity (10 grams) of cocoa powder, cover the container with the lid and shake well to coat the almonds. Open the lid, add another ⅓ quantity (10 grams) of the cocoa powder and repeat the same process. Add the remaining ⅓ quantity (10 grams) of cocoa powder and shake well to coat all the almonds. cocoa powder is added in 3 parts to ensure even coating of the almonds, if you add the cocoa powder all at once, it tends to clump at some places and does not taste good.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 341mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Chocolate Covered Almonds in the air fryer appeared first on My Food Story.

A sizzler at home might sound like a big project, but this paneer sizzler is honestly a lot easier than it looks. Once you see how simple each step actually is, you’ll wonder why you ever paid restaurant prices for one.

This paneer sizzler is the vegetarian version of our Chicken sizzler, and if you’ve made that one before, you already know most of the steps. If you haven’t, don’t worry. The recipe has a few components, but each one is really simple on its own, things like sautéing veggies, making a quick sauce, and cooking some herb rice. 

Once everything is prepped, the final assembly is just a couple of minutes of putting it all together on the hot plate. I’d suggest prepping the different components earlier in the day so you’re not doing everything at once. That way when it’s time to eat, you can actually enjoy the assembly and the sizzle instead of rushing through it.

Ingredients for Paneer Sizzler

Paneer: Cut into 4 squares or rectangles and marinate for 10-15 minutes before frying.

Paneer Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.

Shashlik Sauce: Ginger, garlic, celery, tomato ketchup, vinegar, sriracha, soy sauce, vegetable stock, pepper, sugar, salt, and cornflour slurry. 

Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.

Vegetables: Broccoli, beans, carrots, and cabbage. 

Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.

Potato Wedges: Fried, served on the plate alongside everything else.

Butter & Oil: Used across different components for cooking and flavour.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Give it a good 5-7 minutes on high heat before you start assembling.
• The shashlik sauce must be boiling when you pour it. If the sauce has cooled down even slightly, it won’t sizzle when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
• Don’t overcook the paneer while frying. 2-3 minutes on medium heat is enough to get a light golden colour. If you fry it too long, the paneer will turn hard and rubbery on the sizzler plate.
• Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
• Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.

Storage Tips

• In the fridge: Store each component separately in airtight containers for up to 2 days. The shashlik sauce, herb rice, sautéed veggies, mushrooms, and fried paneer all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
• Freezing: The shashlik sauce freezes well for up to two weeks. The rest of the components are best made fresh. Because overtime the veggies lose their crunch and the paneer can turn rubbery after freezing.
• Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.

Serving Ideas

A sizzler Paneer is a complete meal on its own, but if you want to make it feel like a full restaurant experience:

• Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
• With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. 
• End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.

Customisation Ideas

• Make it vegan: Swap the paneer for firm tofu and use oil instead of butter across the components. The shashlik sauce is already vegan, so the rest of the sizzler stays the same.
• Try a different sauce: Use the garlic pepper sauce from our Chicken sizzler instead for a spicier, more peppery version.
• Add more protein: Grilled mushroom steaks, marinated tofu slices, or even a fried egg on the side can make the sizzler feel more substantial.
• Switch up the veggies: Baby corn, asparagus, bell peppers, and zucchini all work well on a sizzler plate. Use whatever is in season and looks good at the market.
• Make a Mexican style sizzler: Swap the shashlik sauce for a spicy salsa, replace the herb rice with chilli garlic fried rice, and add some guacamole and sour cream on the side for a completely different experience.

Did You Know?

Shashlik sauce originated in Central Asia and has nothing to do with Indian or continental cooking. The word “shashlik” comes from the Turkic word for skewered meat, and the sauce was originally used to baste kebabs cooked over open flames. Somewhere along the way, Indian restaurants adopted the name for a tangy, tomato-vinegar-based sauce that bears little resemblance to the original. The Indian version has its own identity now, sweeter, tangier, and thickened with cornflour, and it’s become one of the most popular sizzler sauces in the country. 

Making a sizzler at home is a lot more doable than most people think. And this paneer sizzler recipe is proof. Take it one step at a time, don’t rush the prep, and make sure the sauce is boiling when you pour it. That’s really all there is to it. When you make it, come show me on Instagram @my_foodstory, I’d love to see your sizzler moment.

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Paneer Sizzler with Shashlik Sauce

Making this paneer sizzler with shashlik sauce is a great way to recreate your favorite restaurant veg sizzler order at home.

Course Main Course

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 servings

Author Richa

Ingredients

Shashlik sauce

• 2 teaspoons sunflower or any neutral cooking oil
• 1 teaspoon finely chopped ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced celery
• 2 ½ tablespoons tomato ketchup
• 2 teaspoons vinegar
• 1 tablespoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• ⅛ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon pepper crushed
• 1 cup vegetable stock
• 1 tablespoon corn flour mixed in ¼ cup water

Paneer marinade

• 100 grams paneer cut into 4 squares or rectangles
• 1 teaspoon ginger garlic paste
• ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ½ teaspoon green chilli sauce
• ½ teaspoon light soy sauce

Herb rice

• ½ teaspoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 1 ½ tablespoons chopped spring onion greens

Other

• 6-8 florets of broccoli
• 8 beans cut into 2
• 2 carrots cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms shiitake, shimeji
• 4-5 cabbage leaves cut into ½ inch wide strips
• 7-8 fried potato wedges

Instructions

Marinating paneer

• Add all the ingredients for marinade to a bowl, mix well and set aside for the paneer to marinate for 10-15 minutes.

Herb rice

• Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few secons till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

• Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
• Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.

Sauteeing mushrooms

• Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Shashlik sauce

• Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add vegetable stock, stir well, bring to a boil. Add ketchup, vinegar, sriracha, soy sauce, salt, sugar, pepper, stir and simmer for 4-5 minutes. Add cornflour slurry while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy. Set aside.

Frying paneer

• Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated paneer and fry on medium for 2-3 minutes till they are roasted well.

Making of Sizzler

• Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted paneer on top of veggies, add mushrooms on top of paneer, pour the boiling hot garlic pepper sauce (refer note 4) on top of the paneer & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke and serve immediately.

Video

Notes

1. You may add any veggies, mushrooms of your choice in the sizzler. 
2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
4. Shashlik sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect.

This article was researched and written by Harita Odedra.

The post Paneer Sizzler with Shashlik Sauce appeared first on My Food Story.

Ask any parent what their kids want for dinner and pizza will be in the top three. This air fryer roti pizza has been my shortcut to making that happen on busy weeknights using leftover rotis.

This air fryer roti pizza is one of the easiest things I make for my kids and they love it every single time. The roti gets super crispy in the air fryer first, then you load it up with pizza sauce, cheese, and veggies, and pop it back in for a few minutes. It takes about 20 minutes and you probably already have all the roti pizza ingredients you need in the fridge. 

If leftover rotis usually end up sitting in your fridge untouched, this recipe and our smashed tacos are two really good reasons to start saving them. You can also try our mini veg pizza if you want to make pizza from scratch, but for those evenings when you just need something quick and the kids are already hungry, this roti pizza is hard to beat.

Roti Pizza Ingredients 

Leftover Rotis: Day-old rotis work better than fresh ones because they hold their shape and crisp up nicely in the air fryer.

Pizza Sauce: Store-bought or homemade, either works.

Mozzarella Cheese: Shredded. Be generous, it’s pizza after all.

Veggie Toppings: Corn, red and green bell peppers, and onions. But you can use whatever your family likes.

Italian Seasoning: Sprinkled on top before air frying for that classic pizza flavour.

Frequently Asked Questions

Richa’s Top Tips

• Air fry the roti plain first before adding toppings. Three minutes at 180°C crisps up the base and prevents the pizza from turning soggy. 
• Place a bowl or plate on top of the roti while air frying it plain. The hot air can cause the roti to fly around in the basket. A small bowl or plate on top keeps it flat and ensures it crisps up evenly.
• Leave a small gap around the edges when spreading the sauce. About a quarter inch all around is enough. If the sauce reaches the edges, it spills over during air frying and makes the base soggy.
• Don’t overload the toppings. It’s tempting, but too many veggies and cheese weigh down the roti and prevent the base from staying crispy. A thin layer of each is all you need.
• Serve immediately. Roti pizza is at its best straight out of the air fryer when the cheese is still melty, and the base is still crispy. It softens quickly as it cools.

Storage Tips

• Best eaten fresh. This is one of those recipes that’s meant to be made and eaten right away. The roti loses its crispiness quickly once it cools, and the toppings make it soggy if it sits too long.
• Freezing: Not recommended. The roti base goes chewy and the vegetables release water once thawed.
• Prep ahead tip: If you’re making these for a party or a bigger group, you can prep the toppings and sauce in advance. Then just assemble and air fry each roti pizza fresh as people are ready to eat. It only takes about 7 minutes per pizza so they come out quickly.

Serving Ideas

Roti pizza is a snack that works best fresh out of the air fryer. Here are a few ways to make it more of a moment:

• With Roasted Tomato Pesto Soup: Pizza and tomato soup is a classic pairing, and this roti pizza version is no different. 
• With Air Fryer Sweet Potato Fries: Pizza and fries on the same plate. Kids won’t believe their luck. 
• With Lychee Soda: A cold, fizzy glass of lychee soda alongside hot roti pizza makes for the most fun snack time spread.
• As a movie night snack: Make a few chapati pizzas with different toppings, cut them into wedges, and serve on a big board. Easy, fun, and everyone gets to pick their favourite.

Customisation Ideas

• Go desi: Skip the pizza sauce and spread green coriander chutney as the base instead. Top with paneer cubes, onions, and green chillies for a fully Indian version.
• Make it non-veg: Shredded chicken, leftover keema, or chicken tikka pieces work really well as toppings. Add them over the cheese so they warm through while the pizza air fries.
• Try a white pizza: Skip the pizza sauce entirely and use veg mayonnaise or garlic butter as the base. Top with mushrooms, corn, and extra cheese for a creamy, saucy version.

If this air fryer roti pizza recipe saves you from one pizza delivery order, my job here is done. But honestly, it’ll probably save you from a lot more than one. When you make it, share your pictures with me on Instagram @my_foodstory, I’d love to see what toppings your family goes with.

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Air Fryer Roti Pizza

This air fryer roti pizza is the quickest way to make a delicious thin crust pizza at home in no time. It's a quick and easy recipe that uses leftover rotis and a few other ingredients for a meal the kids will love!

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 173kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 leftover rotis
• 3 tablespoons pizza sauce
• ¼ cup cooked or frozen corn
• ¼ cup red bell peppers cut into ¼ inch pieces
• ¼ cup green bell peppers cut into ¼ inch pieces
• 2 tablespoons onions cut into ¼ inch pieces
• ¼ cup + 2 tablespoons shredded mozzarella cheese
• ½ teaspoon italian seasoning

Instructions

• Pre-heat air fryer at 180 C.
• Place one roti in the air fryer basket, place a bowl or plate big enough to cover the roti. This is to make sure that the roti does not fly around while air frying and gets uniformly fried. Air fry at 180 C for 3-4 minutes (depending on your air fryer) till it gets crisp on the edges. This step ensures that the pizza does not turn soggy.
  2 leftover rotis
• Take out the air fried roti and place on a plate or chopping board. Spread 1 ½ tablespoons of pizza sauce onto the roti leaving ¼ inch from the edges all around the roti so that the sauce does not spill over from the edges while air frying.
  3 tablespoons pizza sauce
• Sprinkle 2-3 tablespoons of mozzarella cheese on top of the pizza sauce.
  ¼ cup + 2 tablespoons shredded mozzarella cheese
• Place 2 tablespoons each of the veggie toppings – corn, red & green bell peppers on top and sprinkle some italian seasoning.
  ¼ cup cooked or frozen corn, ¼ cup red bell peppers, ¼ cup green bell peppers, 2 tablespoons onions, ½ teaspoon italian seasoning
• Place the roti in the air fryer basket and air fry at 180C for 4 minutes, till the cheese melts and veggies are cooked well.
• Transfer to a plate, repeat the same process for the second roti and serve.

Video

Notes

1. Corn may be replaced with any veggie of your choice such as baby corn. 

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 418mg | Potassium: 268mg | Fiber: 3g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 43mg | Calcium: 132mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Air Fryer Roti Pizza with leftover rotis appeared first on My Food Story.

If you’ve only ever had sizzlers at restaurants, this chicken sizzler is going to be a really fun recipe to try at home. Trust me, it tastes just as good, and your kitchen is going to smell incredible. 

This chicken sizzler recipe has everything you love about a restaurant sizzler, the herb rice, the sautéed veggies, the roasted chicken, and a garlic pepper sauce that sizzles and smokes the moment it hits the hot plate. It looks impressive and sounds like a lot of work, but once you break it down, each component is actually really simple on its own. 

The whole thing takes about 45 minutes, and most of that is just prepping everything so it all comes together at the end. If you want to take your sizzler even further, our creamy parmesan mushroom sauce makes an incredible addition to the plate, and don’t forget to add our potato wedges on the side for the full restaurant experience.

Ingredients for Chicken Sizzler

Chicken Breast: Boneless, cut into 3 pieces. Marinated for 25-30 minutes before cooking.

Chicken Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.

Garlic Pepper Sauce: Onions, celery, garlic, coriander stems, sriracha or red chilli sauce, soy sauce, vegetable stock, crushed pepper, sugar, and cornflour slurry. 

Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.

Vegetables: Broccoli, beans, carrots, and cabbage

Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.

Potato Wedges: Fried, served on the plate alongside everything else.

Butter & Oil: Used across different components for cooking and flavour.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Make sure it’s on high heat for a good 5-7 minutes before you start assembling.
• The garlic pepper sauce must be boiling hot when you pour it. If the sauce has cooled down even a little, it won’t sizzle or smoke when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
• Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
• Prep everything before you start assembling. Once you place the sizzler plate on the wooden base, things move very fast. If any component isn’t ready, the plate will cool down and you’ll lose the sizzle. Have everything cooked, plated, and within arm’s reach before you begin.
• Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.

Storage Tips

• In the fridge: Store each component separately in airtight containers for up to 2 days. The garlic pepper sauce, herb rice, sautéed veggies, mushrooms, and roasted chicken all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
• Freezing: The garlic pepper sauce freezes well for up to two weeks. The rest of the components are best made fresh, as the vegetables lose their crunch and the chicken dries out after freezing.
• Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.

Serving Ideas

A sizzler chicken is a complete meal on its own, but if you want to make it feel like a full restaurant experience:

• Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
• With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. They also taste great dipped in the garlic pepper sauce.
• End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.

Customisation Ideas

• Make it vegetarian: Swap the chicken for marinated paneer or thick tofu slices. Use the same marinade and roast them in a hot pan until golden. The garlic pepper sauce works just as well with both.
• Switch up the rice: Try egg fried rice or basil fried rice instead of the herb rice for a different flavour base.
• Add prawns: Marinate and cook some prawns alongside the chicken for a surf and turf style sizzler. They cook fast, so add them to the plate right at the end.

Did You Know?

The sizzler was invented in India. Unlike most Western-influenced dishes that came to India from abroad, the sizzler actually originated in Mumbai in the 1960s. A restaurateur named Merwan Irani at Café Naaz on Malabar Hill is widely credited with creating the first sizzler plate. He was inspired by the Japanese teppanyaki style of cooking on hot plates but adapted it for Indian restaurants with local ingredients and sauces. From Mumbai, the concept spread across India and eventually to Southeast Asia. 

If your family loves sizzlers as much as mine does, save yourself a trip to the restaurant and make this at home. The food tastes just as good, the sizzle is just as dramatic, and you get to eat in your pyjamas. Tag me on Instagram @my_foodstory when you try it.

Watch Chicken Sizzler Recipe Video

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Chicken Sizzler

You can make chicken sizzler easily at home with this recipe. It tastes just as good, and your kitchen is going to smell incredible.

Course Main Course

Cuisine international

Diet Halal

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 1168kcal

Author Richa

Ingredients

Garlic pepper sauce

• 2 teaspoons sunflower or any neutral cooking oil
• 1 ½ tablespoons finely chopped onions
• 2 teaspoons minced celery
• 2 tablespoons minced garlic
• 2 teaspoons finely chopped coriander stems
• 1 teaspoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• 1 cup vegetable stock
• 1 teaspoon garlic paste
• 2 teaspoons pepper crushed
• ½ teaspoon sugar
• ½ tablespoon corn flour mixed in ¼ cup water

Chicken marinade

• 220 grams boneless chicken breast cut into 3 pieces
• 1 ½ teaspoons ginger garlic paste
• ¼ teaspoon salt
• ½ teaspoon pepper crushed
• 1 teaspoon green chilli sauce
• 1 teaspoon light soy sauce

Herb rice

• ½ tablespoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 2 tablespoons chopped spring onion greens

Other

• 6-8 florets of broccoli
• 8 beans cut into 2
• 2 carrots cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms shiitake, shimeji
• 4-5 cabbage leaves cut into ½ inch wide strips
• 7-8 fried potato wedges

Instructions

Marinating chicken

• Add all the ingredients for marinade to a bowl, mix well and set aside for the chicken to marinate for 25-30 minutes.

Herb rice

• Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few seconds till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

• Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
• Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
• Sauteeing mushrooms: Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Roasting chicken

• Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated chicken and fry on medium for 3-4 minutes till they are roasted well.

Garlic pepper sauce

• Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add salt, sugar, pepper, ketchup, vinegar, sriracha, soy sauce, stir and cook on medium for a few seconds till it sizzles. Add stir well, bring to a boil and simmer for 4-5 minutes. Mix cornflour slurry and add to the pot while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy.

Making of Sizzler

• Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted chicken on top of veggies, add mushrooms on top of chicken, pour the boiling hot garlic pepper sauce (refer note 4) on top of the chicken & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke, serve immediately.

Video

Notes

1. You may add any veggies, mushrooms of your choice in the sizzler. 
2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
4. Garlic pepper sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect. 

Nutrition

Calories: 1168kcal | Carbohydrates: 169g | Protein: 82g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 3225mg | Potassium: 6986mg | Fiber: 55g | Sugar: 42g | Vitamin A: 22625IU | Vitamin C: 1661mg | Calcium: 1011mg | Iron: 16mg

This article was researched and written by Harita Odedra.

The post Chicken Sizzler appeared first on My Food Story.

Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time. 

There is nothing more delicious than a plate of hot potato wedges and a couple of dip options. It’s nostalgic, comfort food that always works right from being a kiddie snack to beers and conversations with friends.   

This masala potato wedges come together in the air fryer, which means no deep frying, no excess oil, and no guilt. And the result is the same delicious golden-brown, crispy outside and creamy, fluffy insides that are so hard to resist. I love eating these on their own, but they taste so good with roast chicken, burgers and sandwiches, and salads among other things., You need to try this air fryer potato wedges recipe today! 

Masala Potato Wedges Ingredients 

• Potato: Cut into wedges with the skin on. I have used an older crop of regular Indian potatoes, but Russet potatoes or Yukon Gold work really well if you’re outside India 
• Ginger garlic paste: Adds a lovely flavor and aroma 
• Spices: Turmeric powder, cumin powder, and crushed pepper add for flavor and color
• Salt: To season
• Corn flour: Helps the masala coat the potatoes evenly and makes the wedges light and crispy 
• Oil: I have used sunflower oil, but any neutral-flavored oil with a high-smoke point will work for this recipe 

Frequently Asked Questions 

Richa’s Top Tips

• Cut the wedges into the same size to help them cook evenly. 
• If making a large batch, cook in batches: Make sure to line the potato wedges in a single layer with space in the between. An overcrowded basket can steam the potatoes instead of crisping and browning them. 
• Soak the potatoes well: Soaking the potatoes is an important step to strip away excess starch, prevent steaming, and have crispy wedges. Please don’t skip this step. 

Storage Tips

• Refrigerate: Even though these are best served fresh, you can store any leftovers in the fridge for up to 3 days in an airtight container.  
• Freezer: Cool down the fries completely and line them on a tray. Stick it into the freezer overnight and then transfer to a freezer-safe bag and store for up to 3 months. 
• Reheat: You can easily reheat these in the air fryer at 180℃ for about 5 minutes if refrigerated and about 8 to 10 minutes if frozen. 

Serving Ideas

These air fryer potato wedges taste incredible with any dip. Here are some of my favorites! 

• Tomato ketchup 
• Boiled Egg Mayo
• Yogurt Party Dip 
• Green Coriander Chutney 
• Beetroot Hummus 

Potato Wedges Seasoning Ideas 

When it comes to potato wedges seasoning, the world is your oyster! Once you’ve got the basic method down, you can play around with different spice blends depending on what you’re craving.

• Classic Garlic Herb: Garlic powder, onion powder, dried oregano, dried parsley and black pepper.
• Peri Peri: Peri peri seasoning, smoked paprika and a pinch of garlic powder for spicy, smoky wedges.
• Cheesy Parmesan: Toss the hot wedges with grated parmesan, garlic powder and chopped parsley just before serving.
• Indian Masala: Chaat masala, roasted cumin powder, Kashmiri chilli powder and a squeeze of fresh lemon juice.
• Cajun: Cajun seasoning with a pinch of smoked paprika for bold, smoky flavour.
• Lemon Pepper: Lemon pepper seasoning with a little garlic powder for bright, zesty wedges.
• Italian Herb: Italian seasoning, garlic powder and a sprinkle of parmesan for wedges that pair beautifully with pasta.
• Spicy BBQ: Smoked paprika, garlic powder, onion powder, chilli powder and a pinch of brown sugar for a sweet and smoky finish.
• Tandoori: Tandoori masala with a little Kashmiri chilli powder and dried fenugreek leaves (kasuri methi) for an Indian-inspired twist.

Tip: If you’re adding parmesan, fresh herbs or lemon juice, do it after the wedges come out of the air fryer. This keeps the cheese from burning and the herbs tasting fresh.

Whether you’re serving them as a snack, a side or loading them up with your favourite toppings, these air fryer potato wedges are always a hit. They’re crispy on the outside, fluffy on the inside, and so easy to customise with different seasonings. Once you try them, you’ll wonder why you ever bought frozen wedges!

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️   

Watch Air Fryer Potato Wedges Recipe Video

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Masala Potato Wedges in Air Fryer

Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time.

Course Snacks & Appetizers

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 148kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 4 potatoes approx. 400 gms
• 1 teaspoon ginger garlic paste
• 1 teaspoon salt
• 1 teaspoon crushed pepper
• A pinch ‘turmeric powder
• ¼ teaspoon cumin powder
• 2 teaspoons corn flour
• 1 ½ tablespoons sunflower or any neutral flavored cooking oil divided

Instructions

• Wash and cut the potatoes into wedges with skin-on. keep them soaked in water till using as they turn brown if exposed to air.
  4 potatoes
• Drain the potato wedges and pat dry with a kitchen towel. Add to a bowl.
• Add ginger garlic paste, salt, crushed pepper, turmeric powder, cumin powder, cornflour, ½ tablespoon sunflower oil and combine it all to ensure the wedges are coated well.
  1 teaspoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon crushed pepper, A pinch ‘turmeric powder, ¼ teaspoon cumin powder, 2 teaspoons corn flour
• Pre-heat air fryer at 200C and brush the basket with oil.
• Place the potato wedges on the air fryer basket with some gap between each. Brush with a few drops of oil and air fry at 200C for 5 minutes. Brush with oil, flip and air fry at 200C for 5 minutes or until they are golden & crisp.
  1 ½ tablespoons sunflower or any neutral flavored cooking oil

Video

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 599mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg

The post Masala Potato Wedges in Air Fryer appeared first on My Food Story.