Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that’s comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.

This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; it’s warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you don’t need fancy any

This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while it’s not a very popular restaurant dish, I guarantee is you it’s a hundred percent worth trying! And you’ll be titled the curry master every time you try it.

Ingredients for Chicken Kali Mirch

Here’s what you need for marinating the chicken, which is the first step in this recipe

Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as ‘curry cut’ in India. If you don’t have this cut available where you are, use thighs and drumsticks instead.

The rest is a simple marinade of, pepper, lime juice and salt.

• Onions: Preferably red or white for that sharp, pungent taste. You can roughly chop them as they will be blended later
• Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
• Cashews: For creaminess and richness. This recipe uses no cream, so cashews is what adds richness to the gravy

• Whole Spices: Cinnamon, cardamom and cloves make this curry really fragrant
• Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
• Kasuri Methi: This is a key ingredient that’s added towards the end to pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, it’s a must have
• Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
• Yogurt: To add volume, tanginess and acidity
• Cream: To add richness and make the overall curry really nice and creamy

Chicken Kali Mirch – Step by Step Recipe

Super simple – I’m breaking this down into 4 parts

1. Marinate

1-2 Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste

2. Onion Paste

3. Saute the onions, ginger and garlic in oil to soften and cook them

4. Look for a light golden brown colour. We don’t want to caramelise the onions too much or the colour of the gravy will change

5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water

6. Blend to a smooth, creamy paste

3. Sear Chicken

7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side

8. Flip the chicken pieces and cook on the other side – we are looking for a nice golden sear to lock in the flavours

4. Kali Mirch Gravy

9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute

10 Add the onion paste and cook it for a few minutes till it reduces to half

11. Add the chicken pieces and coat them well with the onion mixture

12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don’t keep tossing it, the yogurt will split and can give the curry a grainy texture.

13. Add green chillies and water and mix well

14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through

15. Add kasuri methi, ground black pepper and the cream

16. Give it another mix and turn off the flame. Chicken kali mirch is ready!

Richa’ Top Tips

• Marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out. Longer is better!
• Use the right cut of chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. You can use boneless thigh pieces, but if you wish to use chicken breast, cook them in the gravy for only 7-8 minutes
• Take your time browning onions. Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different
• Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
• Don’t skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
• Highly recommend using kasuri methi. Kasuri Methi really brings this dish together and helps add the finishing touch. A small amount goes a long way.
• Make it vegetarian. Try my paneer kali mirch recipe for an easy vegetarian version. Believe me, it’s just as good!

Serving Suggestions

• Butter Naan which is my favourite pick
• Garlic Cheese Kulcha – another stellar combination!
• Soft Rotis if you want a lighter option
• Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour

Storage Tips

• Fridge: Let the chicken kali mirch cool completely before storing. Then Transfer to an airtight container and refrigerate for up to 2–3 days. The flavours deepen over time, so it often tastes even better the next day.
• Reheating: When reheating, add a splash of water to loosen the gravy and heat gently. Alternatively, you can reheat on the stovetop or in the microwave until warmed through
• Freezer: For longer storage, freeze for up to 1 month Note: the sauce texture may change slightly after thawing

If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you’ll be eating it off the stove. I know I do!

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Chicken Kali Mirch

Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!

Course Main Course

Cuisine North Indian

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 382kcal

Author Richa

Ingredients

Marination

• 500 grams Chicken bone-in, skinless, cut into 1.5-2 inch pieces
• 1/2 Teaspoon Salt
• 1 Teaspoon Black Pepper freshly ground
• 1 Teaspoon Lemon Juice

Onion Cashew Paste

• 1 Tablespoon Oil
• 2 medium Onions sliced
• 1 inch piece Ginger chopped
• 7-8 Garlic cloves chopped
• 8 Cashew nuts soaked in hot water for 20 minutes

Gravy

• 4 Tablespoons Oil divided
• 3 Green Cardamoms
• 3 Cloves
• 1 inch piece Cinnamon
• ¼ cup Yogurt whisked
• ½ Teaspoon Garam Masala
• 1-2 Teaspoons Black Pepper freshly ground
• 2 Green Chillies slit lengthwise
• ½ Teaspoons Kasuri Methi Fenugreek Leaves, roasted and crushed
• 2 Tablespoons Cream heavy or light cream
• 1/4 Teaspoon Salt

Instructions

Marination

• Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.

Onion Cashew Paste

• Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
• Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
• Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.

Gravy

• Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
• In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
• Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
• Add the fried chicken pieces and fry on medium heat for 2-3 minutes
• Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
• Now add green chillies and ¾ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
• Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 13g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 567mg | Potassium: 304mg | Fiber: 3g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Creamy Chicken Kali Mirch (Black Pepper Chicken Gravy) 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.

These Savory Garlic Oats with mushroom and a masala fried egg is healthy and delicious way to switch up breakfast when you are bored of regular sweet oatmeal.

We eat a lot of oats in all forms, but lately I’ve been really tired of eating them sweet. So I started experimenting with a lot of savory oat recipes which are just as satisfying but healthier. Plus, you are totally omitting out the 2-3 teaspoons of sugar you might normally add to your oatmeal.

If you’re not really a savory oatmeal person, then I think this recipe is about to change that. Imagine warm, creamy oats with a lovely garlicky flavor, with mushrooms, a perfect runny egg, and topped with chilli oil. Sounds heavenly, right? These savory garlic oats are versatile and how! Make it a breakfast salad bowl with mixed greens or toss it up with some spices to quirk things up! Because who doesn’t want oats with a twist for breakfast?

Ingredients for Savory Garlicky Oatmeal

Oats: I have used instant or quick oats for this recipe as they cook quickly, which makes them super convenient. You could also use rolled or steel-cut oats, just remember to adjust the cook time accordingly

Oil: Olive oil for it’s neutral flavor, but you could use peanut, canola, sunflower, vegetable, etc.

Garlic: Finely chopped for lots of flavor and aroma

Mushroom: Adds a lovely smokey flavor and sneaks in extra nutrition

Eggs: Half-fried until the yolk is cooked but still runny.

Chilli oil: For some heat. You can use red chilli powder instead

Water: To cook the oats

Seasoning: Salt and pepper for flavor

Frequently Asked Questions

Richa’s Top Tips

• Pressure cook oats if possible. I would highly recommend pressure cooking the oats to help them cook fast and come to the perfect consistency. Believe me, it’s a game changer for rushed mornings.
• Adjust the amount of water if you like. For thicker oats, use a little less water. Add a splash more after cooking if you prefer them looser and creamier.
• Cook the egg just the way you like it. I love a sunny-side-up egg here so the runny yolk mixes into the creamy oats.

Storage Instructions

• Store leftover savoury oats in an airtight container in the refrigerator for up to 2 days. The oats will thicken as they sit, so add a splash of water or milk while reheating and stir well until creamy again.
• For the best texture, store the mushrooms and fried egg separately and add them fresh when serving. You can add chilli oil just before serving.

Customisation Ideas

• Add more vegetables. Toss in spinach, peas, corn, broccoli or finely chopped bell peppers along with the mushrooms for added flavor, texture, and nutrition.
• Make it cheesy. Stir some grated cheddar, mozzarella or parmesan into the hot oats for an extra creamy finish.
• Switch up the toppings. Try sautéed paneer, tofu, avocado or crispy chickpeas instead of mushrooms.
• Make it spicy. Add chopped green chillies, red chilli flakes or a spoonful of chilli crisp to the oats.
• Change the flavour profile: Add a little soy sauce and sesame oil to the oats and top with spring onions for an Asian-inspired version.

I tried to keep this savoury oatmeal recipe healthier by not adding any cheese. But believe me a dash of grated cheddar cheese really takes things to a whole new level!

If you make this oatmeal for breakfast, do send me your pictures over on my Instagram @my_foodstory.

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Savory Garlic Oats with Masala Fried Egg

These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

Course Breakfast

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 Portions

Calories 167kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1/2 cup rolled oats
• ½ teaspoon grated garlic
• ¾ teaspoon salt. divided
• 1 ½ cups water
• 2 teaspoons olive oil or any neutral cooking oil
• 200 gms mushrooms sliced
• 1 egg

Instructions

• Add rolled oats, garlic, ½ teaspoon of salt and 3 cups of water to a pressure cooker. Close the lid, bring to pressure and cook for 3 whistles. Let the pressure release naturally.
• While the oats are cooking, heat 2 teaspoons of oil in a pan, add sliced mushrooms and saute for 3-4 minutes till they turn golden brown. Take off the heat. Sprinkle ¼ teaspoon of salt, mix well and transfer to a plate or bowl.
• Heat the same pan, add 1 teaspoon of oil, and once the pan is very hot, crack one egg and cook till the white part is cooked but the yolk is runny.
• To serve, add 2-3 ladles of cooked oats from the pressure cooker to a bowl, top with half the fried mushrooms, place the fried egg on top, drizzle chilli oil on top and serve hot.
• Repeat the same for serving the rest of the oats.

Video

Notes

1. Feel free to experiment with different herbs, cheeses and even toppings like sundried Tomatoes, Olives or Jalapenos.
2. Adjust water to keep oats to your desired consistency.
3. Feel free to swap the fried egg with soft boiled eggs or scrambled eggs. But we prefer the crispy, fried egg with a runny yolk.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 919mg | Potassium: 425mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Savory Garlic Oats with Egg and Mushroom appeared first on My Food Story.

If paneer tikka is the first thing your family orders at a restaurant, this air fryer version means you can have it whenever you want. It’s quick, it’s easy, and the paneer comes out beautifully charred every time.

This air fryer paneer tikka recipe gives you that smoky, charred flavour that you usually only get from a tandoor, and it only takes about 25 minutes. The marinade is a classic yogurt-spice base with mustard oil and roasted besan, which gives the paneer a beautiful colour and coating that crisps up perfectly in the air fryer. 

We make this when we have people over, and it always gets finished before anything else on the table. It also works really well as a weeknight dinner with some naan and sliced onions on the side. If our air fryer chicken tikka is already a favourite at home, this paneer version uses a similar method and is just as easy to put together.

Ingredients for Air Fryer Paneer Tikka

Paneer: Cut into 1-inch cubes. Fresh or homemade paneer works best as it holds its shape and chars better in the air fryer.

Vegetables: Onion, capsicum, and tomato, all cut into 1-inch cubes for skewering with the paneer.

Marinade: Hung curd, mustard oil, ginger-garlic paste, Kashmiri chilli powder, coriander powder, chaat masala, garam masala, kasuri methi, and salt.

Roasted Besan: Added to the marinade after dry roasting for 2-3 minutes. It gives the paneer a nutty flavour and helps the marinade coat and crisp up in the air fryer.

Finishing: Fresh coriander, a squeeze of lime juice, and a brush of melted butter right before serving.

Frequently Asked Questions

Richa’s Top Tips

• Roast the besan before adding it to the marinade. Raw besan will leave a floury taste on the paneer. Two to three minutes on low heat until it smells nutty and turns slightly golden is all it needs. This step makes a noticeable difference to the final flavour.
• Use mustard oil in the marinade. It adds a sharpness and pungency that regular oil can’t replicate. If you don’t have mustard oil, any neutral oil will work, but the tikka won’t taste as authentic.
• Cut everything into uniform 1-inch pieces. This ensures the paneer and vegetables cook evenly in the air fryer. Larger pieces won’t char properly in the time given, and smaller ones will dry out.
• Flip the skewers halfway and brush with butter. The flip ensures even charring on all sides, and the butter adds richness and helps the surface brown into those gorgeous charred spots that make paneer tikka look and taste as if it came from a tandoor.
• Finish at 200°C for the last 3-4 minutes. The higher temperature at the end is what gives the paneer those slightly charred, smoky edges. Skipping this step means you’ll get cooked paneer but not tikka-style paneer.

Storage Tips

• In the fridge: Store the paneer tikka in an airtight container for up to 2 days. The flavours hold up well overnight, though the charred edges won’t be as crispy.
• Freezing: You can freeze the marinated, uncooked paneer and vegetables for up to two weeks. When ready, thaw overnight in the fridge, skewer, and air fry fresh. Cooked tikka doesn’t freeze as well since the paneer can turn rubbery.
• Reheating tip: Pop the tikka back in the air fryer at 180°C for 3-4 minutes to warm through and bring back some of the char. Avoid the microwave as it makes the paneer chewy and the vegetables soggy.

Serving Ideas

This paneer tikka works as a starter, a snack, or as part of a bigger meal. Here are a few ways we enjoy it:

• With Mint Chutney and sliced onions: The most classic way to serve paneer tikka. The cool, herby chutney with the smoky, charred paneer is a combination that never gets old.
• With No Yeast Naan or Lachha Paratha: Wrap a piece of tikka in warm naan with some chutney and onions for a quick tikka roll.
• With Green Coriander Chutney: If you prefer something brighter and tangier than mint chutney, this one works just as well with the smoky paneer.
• As part of a spread: Serve this alongside our hara bhara kebab and veg seekh kebab for a proper vegetarian starter platter when you have people over.

Customisation Ideas

• Make it achari: Add a tablespoon of pickle masala to the marinade for a tangy, spicy version. If you’ve tried our achari chicken tikka, this is the vegetarian take on that same flavour.
• Try it with tofu: Firm tofu cubes marinated and air-fried the same way work really well. Press the tofu beforehand to remove excess water so the marinade sticks better.
• Add pineapple to the skewers: Chunks of pineapple between the paneer and vegetables caramelise beautifully in the air fryer and add a sweet, tangy contrast to the smoky tikka.
• Make a tikka wrap: Slice the charred paneer, stuff it into a warm roti or naan with some mint chutney, sliced onions, and a squeeze of lemon. One of the best ways to eat leftover tikka.
• Swap the capsicum for mushrooms: Whole button mushrooms or thick slices of portobello hold up really well on the skewers and soak up the marinade beautifully.

Did You Know?

Roasting besan before adding it to a marinade is a technique borrowed from Lucknowi kebab kitchens. Kebab makers in Lucknow discovered that raw besan leaves a floury, chalky taste on the surface of kebabs, but roasting it first transforms it into a nutty, flavourful binder that also helps the marinade crisp up during cooking. This same trick works in paneer tikka. The roasted besan creates a thin coating that chars and crisps in the air fryer, which is why this paneer tikka in air fryer gets those beautiful smoky edges that most home versions miss. 

If you’ve been wanting to make paneer tikka at home but thought you needed a tandoor to get it right, this recipe is proof that you don’t. The air fryer handles it beautifully, and the whole thing is done in under 25 minutes. When you make it, come show me on Instagram @my_foodstory.

Watch Air Fryer Paneer Tikka Recipe Video

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Air Fryer Paneer Tikka

This air fryer paneer tikka recipe is quick, easy, and tastes just like it was made in a tandoor. Charred smokey paneer, crunchy veggies, and a marinade that sings of flavor, this recipe is must-try!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 6 servings

Calories 302kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For paneer tikka

• 400 grams Paneer cut into 1 inch cubes (Cottage Cheese)
• 1 Onion cut into 1 inch cubes (medium sized)
• 1 Capsicum deseeded and cut into 1 inch cubes
• 1 Tomato deseeded and cut into cubes (optional)
• Chopped Coriander or Cilantro Lime juice for topping

For the marinade

• 3 tablespoon Besan chickpea flour
• 3 tablespoons Mustard Oil
• 1/2 tablespoon Ginger Garlic Paste
• 1/2 cup Hung Curd or Greek Yogurt
• 2 teaspoons Kashmiri Red Chilli Powder or Paprika
• 1 tablespoon Coriander Powder
• 1 teaspoon Chaat Masala Powder available at Asian/Indian stores
• 1/2 teaspoon Garam Masala Powder
• 1 teaspoon kasuri methi crushed
• 3/4 th teaspoon salt adjust to taste if needed

Instructions

• Roast the besan on a low flame for 2-3 minutes till it starts smelling nutty and turns a very light golden brown.
• Mix all the ingredients under marinade into a bowl and add paneer to it. Toss the paneer in the marinade till the cubes are coated well.
• Preheat the air fryer at 180℃ for 3 minutes.
• Skewer paneer cubes alternating with onions, capsicum and tomato (if using). This should make about 3-4 skewers.
• Place the skewers in the air fryer basket or tray and cook for 10 minutes. Flip half way through and brush with melted butter at the 5 minute mark. After 10 minutes, increase the temperature to 200℃ for 3 to 4 minutes till the paneer has a slight char on the surface. Serve hot with some naan, sliced onions, cream, and coriander. Enjoy!

Video

Nutrition

Calories: 302kcal | Carbohydrates: 9g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 45mg | Sodium: 39mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 30mg | Calcium: 359mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Paneer Tikka appeared first on My Food Story.

This Mexican oatmeal bowl recipe is savoury, spiced, and loaded with toppings that make it feel more like a taco bowl than a bowl of oats. 

Oats for breakfast don’t have to mean the same old sweet porridge every morning. This Mexican oatmeal bowl is a really fun way to eat oats if you’ve never tried them savoury before. The oats in the recipe are cooked with garlic, taco seasoning, paprika, and a squeeze of lime, and then topped with things like corn salsa, avocado, cheddar, and jalapenos. It takes about 15 minutes and feels a lot more like brunch than a regular bowl of porridge.

The recipe is completely customisable, so you can top it with whatever you enjoy. If your family already loves our high protein dosa or moong dal chilla for breakfast, this oatmeal bowl makes a really nice change on mornings when you want something quick and different.

Ingredients for Mexican Oatmeal Bowl

Oats: I have used rolled oats which I have pressure cooked to help them cook fast and come to the perfect consistency.

Garlic: Minced and sautéed before the oats go in. 

Seasoning: Taco seasoning, paprika powder, lime juice, and salt. These give the oats their Mexican flavour.

Toppings: Corn salsa, grated cheddar, avocado, and jalapenos. 

Oil: For sautéing the garlic.

Richa’s Top Tips

• Don’t overcook the oats. They only need 3-4 minutes of simmering after the water comes to a boil. Any longer and they turn gluggy and lose their texture. You want them cooked but still with a little body to them.
• Adjust the water to get the consistency you like. Some people prefer their oats thick and porridge-like, others like them a little looser. Start with the 2 cups and add more if needed.
• Make this fresh and eat it immediately. Oatmeal dries out and turns stodgy really fast once it cools. This isn’t a recipe you want to make ahead or save for later. It’s best eaten straight from the pot.
• Go heavy on the toppings. The toppings are what make this bowl exciting. Don’t hold back on the salsa, avocado, and cheddar. They add freshness, creaminess, and flavour that the oats need.

Frequently Asked Questions

Storage Tips

• Best eaten fresh. This is one of those recipes that doesn’t store well. Oatmeal dries out and becomes thick and gluggy as it cools, so make only as much as you plan to eat right away.
• Freezing: Not recommended for the same reason. The texture won’t come back after freezing and thawing.
• Prep ahead tip: If you want to speed up your mornings, you can pre-mix the dry seasoning (taco seasoning, paprika, salt) and keep it in a small jar. When you’re ready, just sauté the garlic, add oats, water, the seasoning mix, and you’ll have breakfast ready even faster.

Serving Ideas

These Mexican oats are a complete breakfast on their own, but here are a few ways to make the morning even better:

• With a Watermelon Lime Smoothie: A cold, refreshing smoothie alongside a warm, savory oatmeal bowl is a really good morning combination.
• With a cup of Masala Chai: If you want to keep it simple, a hot chai alongside this bowl is all you need.
• With Air Fryer Poached Eggs on top: A poached egg with a runny yolk over the savoury oats adds protein and makes the bowl even more filling.

Customisation Ideas

• Add protein: A fried egg, grilled chicken strips, sautéed prawns, or even some black beans on top turn this from a light breakfast into a really filling meal.
• Swap the toppings: Guacamole instead of plain avocado, pico de gallo instead of corn salsa, or sour cream and pickled onions for a completely different flavour profile. Use whatever you enjoy on your tacos.
• Make it Indian style: Skip the taco seasoning and add cumin powder, turmeric, and a pinch of chaat masala instead. Top with chopped onions, tomatoes, green chutney, and sev for a desi savoury oats bowl.

Did You Know?

Oats are one of the few grains that actually lower cholesterol. They contain a soluble fibre called beta-glucan that forms a gel-like substance in your gut, which binds to cholesterol and prevents it from being absorbed into the bloodstream. Studies have shown that eating just 3 grams of beta-glucan a day, roughly one bowl of oats, can reduce LDL cholesterol by 5-10%. 

If you’ve been eating oats the same sweet way every morning, give this savoury breakfast oatmeal bowl a try and see how you feel about savoury oats. I think one bowl is all it’ll take to convert you. Share your bowls with me on Instagram @my_foodstory when you make it.

Watch Mexican Oatmeal Bowl Recipe Video

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Mexican Oatmeal Bowl

A power packed healthy oatmeal bowl upgraded with Mexican flavours. Added flavours from garlic, lemon and paprika make this meal truly scrumptious.

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 portions

Calories 263kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 teaspoon Oil
• 2 Garlic Cloves minced
• ¾ cup Quick cooking Oats
• ½ teaspoon Taco Seasoning refer to Notes
• ¼ teaspoon Paprika Powder
• ½ teaspoon Lime Juice
• 2 cups Water
• Salt to taste
• Corn Salsa for topping
• grated Cheddar for topping
• Avocado for topping
• Jalapeno for topping

Instructions

• Pressure cook oats along with garlic, salt, and water for about 2 whistles on high heat. Turn off the flame allow the pressure to release naturally.
• Transfer to a bowl and taco seasoning, paprika powder, and lime juice.
• Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.

Video

Notes

1. You can substitute Taco seasoning with any Mexican flavoured seasoning readily available at supermarkets.
2. I have topped my meal with my favourites like corn salsa and avocado. You can top it with any condiments like salsa verde, proteins like – grilled chicken or prawns, chipotle dressing, guacamole etc.,
3. This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy. 

Nutrition

Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 215mg | Fiber: 6g | Sugar: 1g | Vitamin A: 246IU | Calcium: 42mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Mexican Oatmeal Bowl | Savory Oatmeal Recipe appeared first on My Food Story.

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Don’t worry though, making them doesn’t get easier than this! 

Fresh bread baking in your kitchen is one of life’s greatest joys, and these Air Fryer Dinner Rolls will fill your space with that delicious aroma. 

That’s right. Air fryers aren’t just for frozen snacks or reheating pizza. From Sponge Cake to Baked Pasta to these Dinner Rolls, it’ll surprise you just how much you can do with your air fryer. These rolls are quick to make, requiring only 14 minutes of cooking time, and they’re even easy to make eggless (see below for the egg-free version). Serve them with butter (essential!), eggs, dips, or curry for a cozy meal.

Ingredients for Dinner Rolls

Egg: Whole eggs used in the dough to help the bread rise and make it super soft and spongy. Alternatively, we also use one whisked egg as an egg wash

Yeast: Instant yeast mixed in with lukewarm milk and sugar to activate it. This helps the dough rise to the double it’s size and makes the bread super soft and spongy

Oil: Makes the bread really soft from the inside

Flour: All purpose flour or maida forms the base of the dough. I would not recommend using whole wheat flour as it won’t have the same flavor and texture

Salt: To season

Seeds: Kalonji and white sesame seeds used as a topping. Even though this is optional, it adds a lovely nutty flavor so I highly recommend it

Frequently Asked Questions

Richa’s Top Tips

• The fluffiness of your dinner rolls is all in the kneading. So, make sure to knead your dough for at least 10-12 minutes. Your arms should definitely be tired by the end of it!
• To check if the dough is kneaded well, press the dough & it should bounce back quickly. Alternatively, take a small piece of dough, stretch till it becomes a thin film without tearing. If it tears, knead it for a few more minutes and test again.
• If you have a stand mixture, use that instead. That makes the kneading process so much easier.
• Check the temperature of the milk. First, make sure the milk used to activate the yeast is lukewarm and not boiling hot. If the milk is too hot, it can kill the yeast and prevent the dough from rising properly.
• You can also make these dinner rolls eggless. Simply swap the egg in the dough for melted butter for an eggless version.
• Dinner rolls aren’t just for dinner. In fact, I often make these for breakfast to serve with eggs, aloo vada or misal. They also make a great accompaniment for soups and stews whenever we make them. It’s a really versatile recipe that you’ll find handy keeping in your back pocket.  

Storage Tips

• Fridge: Once the dinner rolls have cooled completely, transfer them to an airtight container and refrigerate for up to a week.
• Freeze: These dinner rolls are pretty freezer-friendly. Store them in ziplock bags or freezer safe containers to keep good for up to 2 months. Let them thaw at room temperature for a few hours before reheating.
• Reheating: To serve, warm the rolls in the microwave for a few seconds or heat them in the oven until soft and warm again.

Serving Ideas

These soft, fluffy dinner rolls are incredibly versatile and can be served in so many ways:

• Along with soups and stews: Serve them warm alongside creamy soups, hearty stews, or curries to mop up every last bit.
• As a side for dinner: These rolls are perfect with roast chicken, grilled vegetables, pasta, or any comforting main meal.
• Make mini sandwiches: Slice them in half and fill them with cheese, grilled chicken, paneer, eggs, or your favourite sandwich fillings.
• With butter and spreads: Serve them warm with salted butter, garlic butter, cream cheese, jam, or honey.
• For a breakfast spread: Toast leftover rolls and serve with eggs, avocado, or your favourite breakfast toppings.

Once you start making dinner rolls in the air fryer, you’ll never buy them from the store again. These are addictive! Enjoy them fresh and you’ll be making these again and again. Send me pics of your recreations over on my IG @my_foodstory!

If you liked this recipe, be sure to check out the other recipes in my Air Fryer Series for more inspo on what you can do with your air fryer! 

Watch Air Fryer Dinner Rolls Recipe Video

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Air Fryer Dinner Rolls

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Making them doesn’t get easier than this!

Course Side Dishes

Cuisine international

Diet Halal

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 24 minutes minutes

Servings 14 dinner rolls

Calories 173kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For dinner rolls

• 1 whole egg approx. 60 grams
• 3 tablespoons sugar 38 grams
• 1 ½ teaspoons instant yeast
• 1 cup lukewarm milk 240 ml
• ¼ cup cooking oil
• 3 cups all purpose flour / maida 405 grams
• ¾ teaspoon salt

For egg wash

• 1 egg whisked with 2 teaspoons of water

For topping (optional)

• 1 tablespoon sesame seeds
• 1 tablespoon kalonji seeds

Instructions

• Take lukewarm milk and 1 ½ tablespoons sugar in a large bowl. Add yeast and allow to stand for 3-4 minutes till it gets frothy.
• Add the remaining 1 ½ tablespoons of sugar, egg, oil & salt and whisk till everything combines well. Add all purpose flour & knead it for at least 10-12 minutes. To check if the dough is kneaded well, press the dough & it should bounce back quickly. Or take a small piece of dough, stretch till it becomes a thin film without tearing. If it tears, it should be kneaded more.
• Cover the bowl with a kitchen towel and rest it for 1 to 2 hours in a warm place till the dough rises and almost doubles in size. Punch the dough down and transfer it onto the kitchen platform and flatten it.
• Brush the airfryer basket with butter.
• Divide the flattened dough into 15 equal portions of 52 gms each.
• Shape each portion into a smooth ball using the tuck method.(Watch my video for detailed steps)
• Place them in the airfryer basket with some gap between each other. Allow it to proof for an hour till each ball rises and gets puffed up. See note 2.
• Brush each roll with egg wash and sprinkle white sesame seeds & kalonji seeds.
• Air fry at 150 C for 12 minutes.
• Follow the above steps 7 to 9 for the rest of dough balls to make the dinner rolls.

Video

Notes

1. Kneading the dough very well is very important, so do not skip it.
2. Air fryer with 5 litres capacity holds 9 rolls at a time and the one with 7 litres capacity holds 12 rolls.
3. Topping with sesame seeds and kalonji seeds is optional but do not skip it as it gives a good flavour to the dinner rolls.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 141mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 0.004mg | Calcium: 41mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Dinner Rolls | Bread Rolls Recipe appeared first on My Food Story.

If you are looking for egg breakfast ideas, then you are in the right place. Here are 17 quick and easy egg breakfast ideas that are high protein and healthy!

Eggs are one of the most popular choice of breakfast, and I think it’s for all the right reasons! Firstly, egg breakfast recipes are quick and easy to make. Most often 15 minutes is all you need to put together an egg breakfast dish. And honestly, that is such a blessing on rushed weekday mornings. Secondly, eggs are so versatile and you can cook them in so many different ways. Which means you will never be bored eating eggs for breakfast again. From the simple boiled egg or poached eggs to omelette, shakshuka, fried, and frittata, you have an egg recipe for each day of the week.

And lastly, eggs are so incredibly healthy! They’re high in protein, full of good fats, and come loaded with micro nutrients. All of these things make them ideal to eat at the start of the day.

Being a big fan of eggs for breakfast myself, I had to create a post with all of my favorite egg breakfast recipes. These are all incredibly easy to make, come together quickly, and we have tested multiple times. so you know they’re both fool-proof and delicious. So if you are looking for egg breakfast ideas or high-protein egg recipes to start your right, look no further because this post has you covered!

Egg Breakfast Recipes

Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

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Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

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Chinese Steamed Eggs (with mushroom topping)

Chinese steamed eggs is a silky, savory custard-like dish made by steaming whisked eggs. It's one of the easiest and most delicious ways to eat eggs, tastes super silky, and comes together in under 20 minutes.

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Stuffed Eggs (Indian Style)

These Indian style Stuffed Eggs are the easiest way to give your daily boiled eggs an upgrade. Spicy, herby, and garlicky, this dish is an absolute banger!

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Air Fryer Boiled Eggs

This air fryer boiled eggs recipe is the perfect mess-free way to make your eggs every morning. Saves so much effort and precious stove space!

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4 from 1 vote

Anda Paratha

Flaky paratha meets fluffy spiced egg in this super easy Anda Paratha recipe that’s equal parts nostalgic and next-level delicious!

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1 from 1 vote

Boiled Egg Mayonnaise

A simple mayo recipe made from boiled eggs and a few other pantry staples. Perfectly creamy and delicious, but without all the excess fat and additives commonly found in store-bought mayonnaise!

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Korean Omelette Rolls

These Korean Omelette rolls seem fancy but are a breeze to make, especially in a regular round pan. Packed with pantry staples like eggs and veggies, these rolls are a healthy, tasty, and kid-approved delight!

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5 from 1 vote

Chilli Oil Fried Eggs

A splendid breakfast dish made with homemade chilli oil combined with a fried egg!

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Spicy Masala Shakshuka

Spicy masala shakshuka is an Indian take on the traditional Middle Eastern dish. Eggs are poached till just set in a flavourful, spicy gravy that's so good you'll be licking the pan clean.

5 from 6 votes

Street Style Egg Bhurji

Try this street style egg bhurji, if you love eggs for breakfast. A twist on scrambled eggs, this recipe is spicy, buttery and full of flavour!

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Spinach Potato Veggie Frittata

Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that’s incredible. It’s great when you want to feed a crowd, or meal prep a healthy breakfast for the week.

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4.91 from 10 votes

Baked Denver Omelet Breakfast Casserole

Baked Denver Omelet Breakfast Casserole is the perfect dish when you want to feed a crowd or even make freezer friendly breakfast bars that can be warmed up and eaten on the go. Loaded with onions, peppers, mushrooms, ham and a secret ingredients – this is a thick omelette thats hearty, healthy and delicious.

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4.88 from 8 votes

Savory Garlic Oats with Masala Fried Egg

These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

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5 from 4 votes

Spiced Indian Potatoes and Egg Skillet

Spiced Indian Potatoes & Eggs, cooked in a skillet for a easy holiday morning breakfast recipe. Crowd pleaser, kid friendly and gluten free.

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5 from 1 vote

One Pan Indian Masala Omelette Frittata

Check out this exciting recipe for a one pan Frittata that’s inspired by the Indian Masala Omelette. It’s spicy, has garam masala and can be made on the stovetop or the oven!

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Indian Masala Egg French Toast

Loaded with onions, tomatoes, green chilies and coriander, these crisp Indian masala french toasts are perfect for breakfast, brunch or as a tea time snack.

View Recipe

The post 17 Egg Breakfast Recipes to help meet your protein goals appeared first on My Food Story.

Making delicious, street-style malai chicken tikka at home super easy, and the air fryer makes the job so hands- and mess-free! It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.  

This air fryer malai chicken tikka recipe is so good, you’ll wonder why you did not make it sooner! It’s got that perfectly charred skin we all love, along with a beautiful smokey aroma and flavor, and the juiciest chicken ever! 

And making this in the air fryer means apart from a quick 5 minute prep, your air fryer does most of the heavy lifting. Serve with mint chutney and pickled onions for the most perfect party appetiser ever! 

Malai Chicken Tikka Ingredients 

Chicken: I have used chicken drumsticks that are butterflied (check the video below) to allow the marinade to seep in. You can use boneless pieces, but pick thigh pieces as they juicy and tender through the cooking process  

Greek Yogurt: Helps tenderise the chicken, adds flavor, and helps the spices stick to the chicken for better flavor

Ginger garlic paste: To add aroma and flavor 

Spices: Pepper powder, cardamom powder, and garam masala for flavor

Cheese: Processed cheese cube for a lovely richness of flavor to ever bite

Coriander: Finely chopped fresh coriander for lots freshness and flavor 

Butter: For brushing. Adds a beautiful rich finish

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least an hour: But the longer the better. This gives the chicken time to absorb the flavours. If I have time, I like to marinade in the refrigerator overnight for best results. 
• Get the marinade into the slits: Don’t just coat the outside. Use your fingers to work the marinade into every slit and crevice for flavourful chicken throughout.
• Don’t overcrowd the basket: Arrange the drumsticks in a single layer with some space between them. This allows hot air to circulate properly and helps the chicken brown evenly.
• Keep an eye on the cooking time: Drumsticks can vary quite a bit in size, so start checking around the 12-minute mark. Smaller pieces may cook faster, while larger ones may need a couple of extra minutes.

Storage Tips

• Fridge: Store leftover chicken tikka in an airtight container in the refrigerator for up to 3 days. Let it cool completely before refrigerating.
• Reheat: To reheat, place the drumsticks in the air fryer at 180°C for 3-5 minutes, until heated through. Avoid overheating as the chicken can dry out.
• Freeze: You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator and reheat in the air fryer until hot.

Serving Ideas

• These malai chicken tikkas are traditionally served hot with mint chutney, sliced onions, and lemon wedges. 
• For a more substantial meal, serve them with jeera rice, naan, roti or pulao. 
• You can also shred the cooked chicken and use it in wraps, rolls, sandwiches or rice bowls.

This air fryer malai chicken tikkas recipe is truly a game changer and the easiest way to get delicious street-style chicken tikka at home in no time. If you make this recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Malai Chicken Tikka Recipe Video

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Air Fryer Malai Chicken Tikka

Making street-style malai chicken tikka at home super easy and mess-free thanks to our air fryer. It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.

Course Snacks & Appetizers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 254kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 6 chicken drumsticks approx 500 grams
• ¼ cup hung curd or greek yogurt
• 2 teaspoon ginger garlic paste
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon cardamom powder
• ½ teaspoon garam masala
• ½ teaspoon sugar
• ⅓ cup grated cheese processed or mozzarella cheese
• 2 tablespoons chopped coriander
• 1 tablespoon butter

Instructions

• Butterfly the chicken drumsticks by making 3 slits in the meatiest part (watch the video to see how).
• Mix together hunger curd, ginger garlic paste, salt, pepper, cardamom powder, garam masala, sugar, cheese and coriander in a bowl.
• Add the chicken drumsticks and make sure the marinade goes into every crevice. Marinate for at least an hour.
• Place the drumsticks in the air fryer basket and air fry at 200C for 12-15 minutes. Depending on the size of the drumstick and your air fryer, add or reduce 2 minutes.
• Brush with butter and serve hot.

Video

Nutrition

Calories: 254kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 728mg | Potassium: 293mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Malai Chicken Tikka appeared first on My Food Story.

This Chilli Egg Stir Fry is the latest Indo-Chinese dish in town! Spicy, saucy, tangy, and full of umami, it’s a dish you absolutely need to make ASAP! 

This Chilli Eggs Stir Fry is my latest Indo-Chinese favorite dish. It’s spicy, tangy, addictive, and like most Indo-Chinese dishes, super quick and easy to make. All you need is eggs, some basic Indo-Chinese sauces, a few veggies, and only 20 minutes to make this dish that will climb right up on your favorites list. This is an egg chilli dry style recipe, but you can easily turn it into a gravy if you want to serve it for dinner. 

You can serve these chilli eggs as a starter as well as a quick and filling 5-pm snack. But I recently served as a side for dinner with some fried rice and noodles and believe me, the bowls were licked clean! Let’s find out how to make this delicious chilli egg recipe. 

Chilli Eggs Stir Fry Ingredients 

Eggs: Whole eggs, whisked to make an omelette 

Spices: Crushed pepper, green chilli, and red chilli flakes for a slight kick of heat

Veggies: Tomatoes and capsicum for flavor and texture

Aromatics: Onions, spring onion greens, and minced garlic for flavor and aroma

Sauces: Light and dark soy sauce, ketchup, sriracha or red chilli sauce, and vinegar mixed together to make the sauce 

Sugar: For balance and a hint of sweetness

Salt: To season 

Corn flour: Mixed in water to form a slurry. Helps the sauce thicken

Oil: I have used groundnut oil but any neutral-flavored oil with a high smoke point like sunflower, vegetable, canola, etc. will work here

Frequently Asked Questions 

Richa’s Top Tips

• Whisk the eggs well: This helps incorporate air into the eggs and gives you a fluffy omelette. It’s an important step to ensure the omelette holds up well when tossed with the sauce.
• Keep the vegetables crunchy: You want the veggies to be slightly charred but still crispy, rather than soft and mushy. To achieve that, make sure to cook the onion, tomato and capsicum briefly over high heat. 
• Cut the omelette into large pieces: Larger pieces are easier to toss with the sauce without breaking apart. Smaller pieces tend to make the dish soggy.
• Mix the sauce before adding it to the pan: The corn flour settles quickly, so give the sauce a good stir just before pouring it in.
• Don’t overcook after adding the sauce: The sauce only needs 1-2 minutes to thicken and coat the eggs. Cooking it for too long can make the omelette rubbery.

Storage Tips

• Fridge: Store leftover chilli egg stir fry in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat it gently in a pan over medium-low heat until warmed through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short intervals, stirring between each interval.
• Freezing not recommended: The texture of the omelette and vegetables can become rubbery and watery after thawing.

Serving Ideas

• Along with a rice dish: This chilli egg stir fry is great as a quick side dish with steamed rice, jeera rice or fried rice. 
• With noodles: You can also serve it with hakka noodles or even these chilli garlic noodles for a quick weeknight meal.
• For a lighter meal: Serve it alongside some steamed vegetables or a simple cucumber salad. 
• In a roll: You can also spoon the saucy eggs into a roti or wrap with some fresh spring onions and veggies for an easy egg roll.

Customisation Ideas

• Add more vegetables: Sliced mushrooms, carrots, cabbage, broccoli or baby corn would all work well. Cut them into small pieces so they cook quickly.
• Make it extra spicy: Add more green chilli, sriracha or red chilli flakes. You can also add a little chilli oil before serving.
• Add protein: Toss in cooked chicken, prawns or tofu along with the omelette for a more substantial stir fry.
• Make it more saucy: Increase the sauce quantities slightly and add a splash more water if you want something that works particularly well with rice or noodles.
• Add ginger: Finely minced or julienned ginger can be sautéed along with the garlic for extra flavour.
• Use different greens: Finish with chopped spring onion greens, coriander or even a handful of finely sliced spring onion whites for extra freshness.

This egg chilli stir fry isn’t your usual starter, but once you try it, there is no going back. It’s spicy, tangy, and full of delicious flavors and textures. It’s a total must-try! If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️  

Watch Chilli Egg Recipe Video

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Chilli Egg Stir Fry

Spicy and saucy, this chilli egg stir fry is best served on it's on as a snack, or along with fried rice or noodles for a satisfying weeknight dinner.

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 185kcal

Author Richa

Ingredients

• 2 eggs
• A pinch salt
• ⅛ teaspoon crushed pepper
• 2 ½ teaspoons groundnut or any neutral cooking oil divided
• 2 teaspoons minced garlic
• 1 green chilli sliced diagonally
• 1 onion cut into petals
• 1 tomato deseeded and cut into petals
• ½ capsicum cut into ½ inch triangles or squares
• 3 tablespoons finely chopped spring onion greens

Sauce mix

• 1 teaspoon light soy sauce
• ½ teaspoon dark soy sauce
• 1 tablespoon ketchup
• ½ tablespoon sriracha or red chilli sauce
• 1 teaspoon vinegar
• ½ teaspoon sugar
• ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ½ teaspoon red chilli flakes
• ½ teaspoon corn flour
• ¼ cup water

Instructions

• Break 2 eggs into a bowl, add a pinch of salt, ⅛ teaspoon of crushed pepper, whisk well and set aside.
• Take all the ingredients for sauce mix in another bowl, stir to combine well and set aside.
• Heat a flat bottomed pan, brush with ½ teaspoon of oil, pour the whisked eggs and make a fluffy omelette. Cut into 5-6 large pieces and transfer to a plate.
• Heat the same pan with 2 teaspoons of oil, add garlic and green chillies and saute for a few seconds till fragrant. Add onions, tomatoes & capsicum and saute for a minute on high till they get lightly roasted and crunchy.
• Add omelette pieces and saute for a few seconds.
• Mix the sauce mix, add to the pan and cook on medium for 1-2 minutes till the sauce coats the eggs well. Take off the heat and serve.

Video

Notes

1. Sauce mix has to be mixed and kept handy before making the stir fry as its a quick recipe.
2. Do not overcook the eggs and veggies as they turn soggy & do not taste good in the stir fry. 

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 823mg | Potassium: 432mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1964IU | Vitamin C: 59mg | Calcium: 64mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Chilli Egg Stir Fry (Spicy and Saucy) 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.

Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.  

Whenever the weather turns rainy, I immediately want to whip up something warm and comforting. While pakoras and soups will always be favorites, you need to try this bisi bele bath recipe the next time. It’s a simple, one-pot dish from Karnataka, India and is made using rice, lentils, veggies, and finished with an aromatic tempering. 

The main flavor of this dish comes from a special spice blend called bisi bele bath powder and it’s unlike anything you’ve tasted before. For convenience and ease, I have used a store-bought bisibelabath masala, but you can easily make yours from scratch at home. Serve this delicious rice dish with papad or potato chips for a soul-satisfying meal. 

Bisi Bele Bath Ingredients 

Rice: I have used jeera samba rice for this recipe, but you can use any short-grained variety you like 

Dal: We use toor dal as the main lentil. But this recipe also uses chana and urad dal in the tempering for a nutty flavor and texture

Veggies: Sambar onions, tomatoes, carrots, capsicum, beans, and green peas for flavor and texture
Spices: Mustard and cumin (jeera) seeds, along with hing (asafetida), turmeric powder, and red chilli powder add warmth, color, and flavor to our bisi bele bath 

Bisi Bele Bath Masala: The MVP of this recipe and the ingredient responsible for that authentic taste. I have used a store-bough bisi bele bath masala, but you can make yours at home too

Cashew nuts: Split in half, for added crunch and texture 

Dessicated coconut: Adds a lovely, nutty flavor to the dish 

Herbs: Lots of fresh curry leaves and coriander leaves for an earthy fresh flavor 

Tamarind extract: To add brightness, tang, and that authentic Karnataka flavor

Jaggery: To balance out the tang tamarind and add a subtle sweetness 

Ghee: The fat of choice to cook this dish in. It adds a beautiful richness and aroma. You may replace it with oil, but it will change the flavors slightly 

Frequently Asked Questions 

Richa’s Top Tips

• Cook the rice and dal until very soft. Bisi bele bath is supposed to have a slighty mushy, porridge-like consistency. So it’s important to overcook the rice and lentils a little bit. 
• Add the tamarind gradually. Tamarind gives the dish its lovely tang, but the amount needed can vary depending on how concentrated your tamarind is. Taste and adjust as you go.
• Don’t skip the tempering. A final tempering of ghee, mustard seeds, curry leaves and other spices adds so much flavour and aroma to the finished dish.
• Let it rest before serving. Give it a few minutes to sit after cooking. This allows the flavours to come together and gives the rice and dal time to absorb the masala.

Storage Tips

Fridge: Bisi Bele Bath keeps well in the refrigerator for 3 to 4 days. Allow it to cool completely before transferring it to an airtight container and refrigerating. 

Reheat: It will thicken as it cools, so add a splash of water when reheating. Reheat it gently on the stovetop or in the microwave, stirring occasionally, until piping hot. 

Freeze: You can also freeze this dish for up to 1 month, although the texture may be slightly softer after thawing.

Serving Ideas

Bisi Bele Bath is delicious on its own, but a few simple accompaniments make it even better.

• With a crunchy side: Boondi, potato chips, papadam make for the perfect crunchy accompaniment to this comforting rice dish. 
• A cooling accompaniment: You can also serve this with a bowl of freshly set curd, some vegetable or cucumber raita, or even a refreshing cucumber salad. 
• Drizzle some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it! 
• For a more traditional meal: Serve alongside a few vegetable sides (like this onion potato sabzi, or karela fritters, or any other sabzi you like), pickle, and crunchy papad.

You need to make this bisi bele bath just once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, wholesome, and so so delicious. If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️ 

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Bisi Bele Bath | Bisibelabath

Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.

Course Main Course

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 183kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

Rice and Dal

• ¾ cup rice
• ½ cup tur dal
• ½ cup carrots cut into thick 1 inch pieces
• ½ cup beans cut into 1 inch pieces
• 1 teaspoon salt
• ½ teaspoon turmeric powder haldi
• 1 tsp oil
• 2 cups water

Other Ingredients

• 2 tablespoon ghee
• ½ teaspoon rai mustard seeds
• ¼ teaspoon jeera cumin seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 5-6 cashewnuts split in half
• 12-15 curry leaves
• ½ teaspoon hing
• 2/4 cup sambar onions whole or halved
• 1 green capsicum cut into ½ inch cubes
• 2 tomatoes cut into1 inch cubes
• ¼ cup grated dessicated coconut
• ¼ cup bisibele bath powder i used MTR bisibele bath powder
• ¼ cup tamarind extract not super thick (see note 1)
• 1 tablespoon jaggery
• ½ tsp chilli powder
• 1 ¼ teaspoon salt adjust to taste
• ½ cup green peas
• 3 cups water
• 3 tablespoons chopped coriander

Instructions

• Add rice, dal, carrots, beans, salt, turmeric, oil and water to a pressure cooker. Cook on high for 1 whistle, then reduce the flame and cook for 2 more whistles. Let the pressure release naturally.
• Heat ghee in a large kadhai or pot and add mustard and jeera. As they start to crackle, add urad dal, chana dal, cashews and roast till they are a light golden brown. Add curry leaves and hing.
• Add sambar onions and capsicum and saute for two minutes. Add tomatoes, dessicated coconut, bisibele bath powder, tamarind extract, jaggery, chilli powder, salt, green peas and 2 cups of water. Boil this for 3-4 minutes.
• Add the cooked rice, dal and veggies along with another cup or more of water (adjust as per the consistency you prefer) and simmer for 3-4 minutes. Top with fresh coriander.
• This can be served immediately but I prefer to serve it after a couple of hours. The taste just gets better as it sits!

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 676mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1895IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg

This article was researched by Urvi Dalal

The post Bisi Bele Bath | Bisibelabath Recipe appeared first on My Food Story.

These Air Fryer Poached Eggs recipe is the easiest, fool-proof way of poaching eggs. They come out perfectly every time, you don’t even need to stand at the stove, and make your mornings a lot easier!

These air fryer poached eggs have made mornings so much simpler in our house. I no longer have to watch over the boiling water on the stove, or stress about swirling it at the right time. All you need is a ramekin, an egg, and 6 minutes in your air fryer. The eggs come out with perfectly set whites and a soft, runny yolk every single time.

We make eggs almost every day at home, and therefore I have come up with several different ways to enjoy them.  My chilli oil fried eggs, mayak eggs, and Kerala egg roast have been my go-to recipes for a long time. And now this poached eggs recipe is one of the simplest of the lot. It’s a great one to have in your breakfast rotation when you want something healthy with zero fuss.

Ingredients for Perfect Poached Eggs

Eggs: Fresh eggs work best because the whites hold together better and give you a neater poached egg.

Water: You’ll need boiling water to create the hot water bath inside the ramekins while the eggs cook in the air fryer.

Salt: Optional, for seasoning the eggs before serving.

Frequently Asked Questions

Richa’s Top Tips

• Don’t fill the ramekins too much. Fill them only halfway with water so there’s enough room for the egg without the water spilling over.
• Use a small steel bowl: I found that using a small steel bowl or katori actually yielded much better results as compared to glass or ceramic.
• Preheat the air fryer. Don’t skip the 200°C preheating step. Starting with a hot air fryer makes for the perfect poached eggs.
• Use tongs to remove the ramekins. They’ll be very hot after cooking, so use tongs and handle them carefully.
• Adjust the cooking time for your yolk. Six minutes gives you soft, runny yolks, but add a minute or two if you prefer your poached eggs more set.
• Scoop the eggs out gently. A slotted spoon works best for lifting the eggs from the water without breaking the delicate yolk.

Storage Tips

• Refrigerate: If you’re making these ahead, transfer the cooked poached eggs to an ice water bath immediately after cooking. Once cooled, drain and store them in an airtight container in the fridge for up to 2 days.
• Reheating: Place the chilled poached eggs in a bowl of warm water for 1-2 minutes to warm them through. Avoid boiling water, as it can overcook the eggs and turn the yolks firm.
• Freezing: Not recommended. Poached eggs don’t freeze and thaw particularly well, and the whites can become rubbery and watery.

Serving Ideas

Air fryer poached eggs are best served warm, with something to soak up that runny yolk. Here are a few easy ways to enjoy them:

• On avocado toast: Spoon mashed avocado over crispy toast, top with a poached egg, and finish with salt, pepper, and chilli flakes.
• Over a breakfast bowl: Add the poached egg to a bowl of sautéed vegetables, roasted potatoes, or grains for a filling breakfast.
• With breakfast potatoes: Pair with crispy air fryer potatoes and a little hot sauce for an easy weekend breakfast.
• On an English muffin: Add the poached egg to a toasted English muffin with a little butter or cheese for a quick breakfast sandwich.
• Add it to a salad: Top a fresh salad with a poached egg and let the runny yolk act like a creamy dressing. It works especially well with greens, tomatoes, avocado, and a simple vinaigrette. 

Did You Know?

That little white string attached to the yolk is called the chalaza. It might look like a piece of egg white that needs to be removed, but it actually has an important job. The chalaza anchors the yolk in place and helps keep it centred inside the egg. You will usually notice it more clearly in very fresh eggs, and that’s actually a good thing. A prominent chalaza is one of the little signs that your egg is fresh. So the next time you crack an egg and see that white, stringy bit, leave it there. 

If you’ve always thought poaching eggs was too fiddly or complicated, these air fryer poached eggs are about to change your mind. Make them for breakfast, add one to a salad, or pile one onto toast when you want something simple but satisfying. /Once you try this method, poached eggs might just become one of the easiest ways to cook eggs. Tag me on Instagram @my_foodstory when you try it.

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Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Halal

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 eggs

Calories 63kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 cup water
• 2 eggs

Instructions

• Boil water in a pot.
• Pre-heat airfryer at 200 C.
• Pour boiling water into 2 ramekins or any air fryer safe bowl to fill upto half the bowl. Crack an egg into each bowl.
• Airfry at 200C for 6 minutes to make soft centred poached eggs.
• Remove the ramekin bowls using tongs, gently scoop out the poached eggs, transfer to a plate and serve.

Video

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 28mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Poached Eggs appeared first on My Food Story.

These air fryer roasted veggies is the easiest side dish I make at home! They go with pretty much everything, and the air fryer gets them perfectly golden and tender without any fuss.

These air fryer roasted vegetables have become our go-to side for pretty much every non-veg meal we make at home. They need barely any oil and no babysitting, which frees me up to focus on the main dish. Plus, that roasted, slightly charred flavour of the veggies makes them so addictive!

To make these roasted air fryer veggies, I have used  babycorn, carrots, broccoli, beans, zucchini, and onions, but you can swap in whatever vegetables your family enjoys. If you’ve been using your air fryer regularly for recipes like our air fryer chicken tikka or air fryer lemon garlic chicken, these roasted vegetables make the perfect side to go with them.

Ingredients for Air Fryer Veggies

Vegetables: Babycorn, carrots, broccoli florets, beans, zucchini, and onion 

Seasoning: Salt and crushed pepper

Dijon mustard: Adds slight tanginess and depth of flavor. You can also use kasundi instead 

Oil: Olive oil or any neutral cooking oil 

Water: A couple of tablespoons added to the outer basket to prevent the vegetables from drying out while roasting

Frequently Asked Questions

Richa’s Top Tips

• Cut the vegetables into large pieces. They shrink significantly while roasting, so what looks like a big chunk raw will be the perfect size by the time it’s done. Small pieces will shrivel up and dry out.
• Add the vegetables in stages based on cooking time. Babycorn  and carrots take longer, so they go in first. Broccoli, beans, zucchini, and onions cook faster and get added halfway through. This way everything finishes at the same time without anything being overcooked or undercooked.
• Line the basket with baking paper. This traps the natural juices from the vegetables and prevents them from drying out while roasting. It also makes cleanup much easier.
• Add water to the outer basket. Just a couple of tablespoons. This creates a little steam that keeps the vegetables moist on the inside while the air fryer crisps up the outside.

Storage Tips

• In the fridge: Store in an airtight container for up to 3 days. The vegetables hold their flavour well but will soften as they sit.
• Freezing: Not recommended. Roasted vegetables lose their texture once frozen and thawed, especially broccoli and beans, which turn mushy.
• Reheating tip: Pop them back in the air fryer at 200°C for 3-4 minutes to crisp them up again. The oven works too but takes longer. Avoid the microwave, as it makes them soft and steamy rather than crispy.

Serving Ideas

These air fryer vegetables are a side dish at heart, so they pair well with almost anything:

• With Chicken Ghee Roast: A plate of rich, spicy ghee roast with these roasted vegetables on the side makes for a really balanced meal.
• With Pepper Mutton Fry: The simplicity of the roasted veggies pairs perfectly alongside a bold, peppery mutton fry.
• In a grain bowl: Pile them over some cooked quinoa or rice, add a spoonful of hummus, and drizzle with olive oil for a healthy, filling lunch.
• In a wrap: Stuff them into a warm whole wheat pita with some hummus and pickled onions for a quick vegetarian meal.
• With Mediterranean Quinoa Salad: Toss the roasted veggies into this salad while they’re still warm for a heartier, more substantial version.

Customisation Ideas

• Go Mediterranean: Toss the vegetables with dried oregano, garlic powder, and a squeeze of lemon after roasting. Crumble some feta on top while they’re still hot.
• Make it Indian: Swap the salt and pepper for chaat masala, amchur, and kashmiri chilli powder. Finish with a squeeze of lemon, and your masaledar roasted veggie chaat is ready.
• Add paneer or chicken: Toss marinated paneer cubes or chicken pieces in with the second batch of vegetables. They crisp up beautifully in the air fryer alongside the veggies.
• Try different vegetables: Sweet potatoes, potatoes, mushrooms, bell peppers, and cauliflower all roast really well in the air fryer. Use whatever is in your fridge and adjust the timing accordingly.

Did You Know?

Roasting vegetables at high heat triggers the Maillard reaction, the same chemical process that makes a steak taste so good. When vegetables are exposed to temperatures above 150°C, the natural sugars and amino acids on their surface react with each other and create hundreds of new flavour compounds that don’t exist in the raw vegetable. That’s why roasted carrots taste sweeter than boiled ones, and why roasted broccoli has a nuttiness that steamed broccoli never will. The air fryer is particularly good at this because it circulates heat directly around the food, creating more surface contact than an oven. 

If you’ve never roasted vegetables in the air fryer before, give this recipe a try, and I think you’ll wonder why you didn’t start sooner. It’s one of the easiest, most useful things your air fryer can do. Share your pictures with me on Instagram @my_foodstory  when you try it.

Watch Roasted Vegetables in Air Fryer Recipe Video

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Air Fryer Roasted Veggies

Making Air Fryer Roasted Veggies is the easiest, quickest way to have a delicious side ready in minutes! Serve with a non-veg main, add to salads, sandwiches, or wraps… the options are endless.

Course Side Dishes

Cuisine international

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 97kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 carrots peeled and cut into 1 1/2 inch pieces
• 8 baby corn cut into 4 lengthwise
• 1 onion cut into wedges
• 10 beans cut into 2
• 1 cup broccoli florets
• 1 zucchini cut into 6-8 length wise
• ½ teaspoon pepper crushed, divided
• ½ teaspoon salt divided
• 2 teaspoon dijon mustard or kasundi
• 3-4 teaspoon olive oil or any neutral flavoured cooking oil
• 2 tablespoons water

Instructions

• Pre-heat the airfryer at 200C and line the basket with baking paper. Refer note 1
• Add carrots and babycorn to a bowl, add ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon dijon mustard or kasundi and 1.5 teaspoon oil and toss to combine well.
• Add 2 tablespoons of water to the outer basket of the airfryer to prevent the veggies from drying out while roasting.
• Add the carrots and babycorn to the airfryer basket and air fry for 12 minutes at 200C.
• While the veggies are airfrying, prep the other veggies. Add onion, beans, broccoli and zucchini to the same bowl. Add the remaining ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon mustard, 1.5 teaspoon oil and toss to combine well.
• Once the baby corn and carrots are semi-roasted, pause the air fryer and add the remaining veggies to the basket. Toss everything together.
• Air fry for 12 minutes at 180 C till everything is roasted well. Depending on your air fryer and how tender you prefer the veggies, you might have to roast them for another 2-4 minutes. Transfer to a plate and serve.

Video

Notes

1. Cut  the veggies into 1.5 inch long thick batons as they reduce in size while roasting.
2. You can line your air fryer basket with parchment paper if you wish.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 353mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5502IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Roasted Veggies appeared first on My Food Story.

Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.

A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.

What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.

Pair it with naan, tandoori roti, or even just a hunk of crusty bread to soak up every last drop of that yummy flavorful broth. 

Mutton Marag Ingredients Overview

• Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
• Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
• Nut Paste: Almond and cashew paste for a silky, creamy texture
• Herbs: Coriander and mint for freshness
• Lemon: A final squeeze adds brightness and tang

Frequently Asked Questions

Richa’s Top Tips

• Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
• Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
• Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
• Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
• Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.

Storage Tips

• Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
• Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.

Serving Ideas

• Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
• Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
• For a more substantial meal, serve it alongside steamed basmati rice or jeera rice.
• A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.

Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!

Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨

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Hyderabadi Mutton Marag | Mutton Soup

Brothy, nutty, and flavorful, you'll want to slurp on a bowl of this mutton marag cold winter evenings with a side of bread or naan.

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 persons

Calories 528kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 tablespoons ghee
• 1 cinnamon stick
• 4 cloves
• 1 bayleaf
• 2 green cardamoms
• 1 ½ cups sliced onions 3 medium, approx. 250 gms
• 1 tablespoon ginger garlic paste
• ½ kg bone-in mutton 500 gms
• 2 ¼ teaspoons salt divided
• 5 cups + 2 tablespoons water divided
• 2 green chillies whole
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• ½ teaspoon cardamom powder
• 1 ½ teaspoons black pepper powder
• 4 tablespoons finely chopped coriander leaves divided
• 2 tablespoons chopped mint leaves
• 2 tablespoons almond paste
• 2 tablespoons cashew paste
• 1 tablespoon lemon juice

Instructions

• Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
• Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
• Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
• Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.

Video

Notes

1. Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup. 
2. Water is added with ginger garlic paste to avoid it from getting burnt.
3. Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.

Nutrition

Calories: 528kcal | Carbohydrates: 16g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 1479mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Hyderabadi Mutton Marag | Mutton Soup 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.

These Air Fryer Roasted Makhana and Nuts are crispy, crunchy, delicious, and insanely easy to make. Roasting in the air fryer means there’s no need for excess oil, and everything’s ready in 20 minutes!

If you’ve never tasted makhana before, consider this your cue to make some right now. Also known as fox nuts, popped lotus seeds, or phool makhana, these babies are loaded with healthy vitamins and nutrients, have a tonne of benefits, and are absolutely delicious!  

Making roasted makhana is also insanely easy, and our trusty air fryer makes everything a whole lot easier. Unlike roasting on the stove where you need to constantly keep stirring, an air fryer makes most of the process handsfree, which means you can have this makhana snack ready in under 20 minutes!

Reasons You’ll Love This

• You can eat it on fasting days as well as if you follow a sattvic lifestyle. 
• The addition of roasted almonds and roasted cashews makes this already healthy dish even more wholesome. 
• This snack is easily customisable. You can vary the masalas, spices, and add or exclude ingredients based on what you have available. 
• Perfect non-fried alternative for a crunchy snack to have with your evening chai. 
• You can easily make a big batch for the week.  
• If you don’t have an air fryer, you can easily make this on the stovetop too. 

Air Fryer Roasted Makhana Ingredients

Makhana: Also known as popped lotus seeds, you’ll find these in any grocery store both online and offline in India, and in Indian stores if you live outside India

Nuts: I have used a mix of cashews and almonds, but you can use any nuts you like. I also add peanuts, walnuts, pistachios, Brazil nuts, and hazelnuts from time to time for a little change

Spices: Chaat masala provides a lovely tanginess and turmeric powder adds a bit of colour

Salt: For seasoning

Curry leaves: For a sweet, earthy, freshness

Ghee: Helps the masala stick to it. Plus ghee adds a rich flavor, but you can use oil for a vegan version

Frequently Asked Questions

Richa’s Top Tips

• Preheat the air fryer: A properly preheated air fryer helps the makhana and nuts roast evenly and turn crisp without overcooking.
• Shake halfway through: Give the basket a good shake around the 3-minute mark so the makhana and nuts brown evenly on all sides.
• Don’t overcrowd the basket: Spread everything out as much as possible. If your air fryer basket is small, roast in batches for better browning and crunch.
• Cool completely before storing: The makhana and nuts will continue to crisp up as they cool. Make sure they’re completely cool before transferring them to an airtight jar, otherwise trapped steam can make them soggy.
• Taste and adjust the seasoning: Chaat masala can vary in saltiness, so taste the roasted makhana once cool and add a little more salt or chaat masala if needed.
  

Roasted Makhana Variations

This recipe is a basic version of makhana, but fox nut is a super versatile ingredient and there are so many ways of seasoning it. These are some of our favourites: 

• Peri-peri makhana: Simply toss everything in some store-bought peri-peri masala for a tasty treat.  
• KFC fried chicken masala: My KFC fried chicken masala is honestly so delicious, and it will take your makhana game a notch higher!  
• Makhana chaat: Instead of the usual murmura, mix some onions, tomatoes, boiled potatoes, green chutney, tamarind chutney, and sev for a quick chaat. 
• Cheese Makhana: A little sprinkling of either parmesan cheese or cheese powder will make this an instant kids’ favourite!    
• Garlic Makhana: Garlic makes everything better, and roasted makhanas are no exception. Toss everything in a dash of garlic powder for an instant boost of flavor. 
• Paprika Makhana: If you prefer a dash of heat, paprika makhana is your best friend!  

Storage Tips

• Once completely cooled, transfer the roasted makhana and nuts to an airtight container. They stay fresh at room temperature for up to 2 weeks. But make sure the container is clean and dry. If exposed to air or moisture, roasted makhana can become soft and soggy and don’t really taste great. 
• If they begin to lose their crunch, simply pop them back into the air fryer at 160°C (320°F) for 2-3 minutes. Let them cool completely before storing again.
• Avoid refrigerating them, as the moisture in the fridge can make the makhana soft and chewy instead of crisp.

Benefits of Makhana 

Makhana has got loads of essential nutrients and vitamins that makes it super healthy, but roasting makes it even better. When you roast makhana, it becomes easier to chew and won’t get stuck in your teeth. Here are some more benefits of eating makhana that will convince you to make this dish ASAP:  

• High protein and fiber: Makhanas are a great way to increase your daily protein and fiber intake, both of which can aid in weight loss.   
• High in antioxidants: Being a rich source of antioxidants, makhanas help neutralise the effects of harmful free radicals, prevent oxidative damage. Which means it’ll help you maintain healthy, youthful skin, as well as reduce inflammation.  
• Loaded with essential vitamins and nutrients: Makhanas are a rich source of phosphorus, calcium, magnesium, zinc, etc. making it a great addition to your diet to prevent heart problems, diabetes, and high blood sugar among others.
• Gluten free and vegan: Since makhana is naturally gluten-free and vegan, it is the perfect snack for people with dietary restrictions.  

Ever since I have started making roasted makhana at home, my evening snack game has become so easy and guilt free. And since this easy makhana snack travels really well, I love making it a part of my kids’ school tiffin and they totally loves munching on it!

Watch Roasted Makhana Recipe Video

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Air Fryer Roasted Makhana and Nuts

This air fryer roasted makhana and nuts is such a healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up.

Course Snacks & Appetizers

Cuisine Indian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 197kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 50 grams makhana fox nuts
• 50 grams almonds
• 50 grams cashews
• 1 teaspoons ghee
• 1 sprigs curry leaves
• 1 teaspoon chaat masala
• ¼ teaspoon turmeric powder
• ¼ teaspoon salt

Instructions

• Preheat the air fryer to 180°C.
• In the preheated air fryer, add Makhana, almonds, cashews and air fry at 180°C for 6 minutes. Around the 3-minute mark, shake the nuts for even browning.
  50 grams makhana, 50 grams almonds, 50 grams cashews
• Add ghee, curry leaves, chaat masala, turmeric powder, and salt on top of the roasted makhana and nuts, give a good toss and air fry at 180°C for 2 minutes.
  1 teaspoons ghee, 1 sprigs curry leaves, 1 teaspoon chaat masala, ¼ teaspoon turmeric powder, ¼ teaspoon salt
• Transfer to a plate to cool and store in an airtight jar.

Video

Notes

• It is important to pay attention to the cook time as nuts can burn very easily. Each air fryer is different, and the exact time of roasting may differ slightly depending on the one you have. I would recommend checking every minute or so after first roasting the nuts and makhana for 3 minutes. 
• If roasting on the stovetop, never do it on high heat as that can burn the makhana and cook things unevenly. Makhana roasts best on low heat for those perfect crunchy and crispy results. 
• If you’re making a bigger batch, I would recommend roasting it in batches. Overcrowding the pan can make the makhana chewy instead of crunchy.
• If you’re vegan, you can easily replace the ghee with coconut, olive or mustard oil, depending on what you prefer. You can even use any vegetable oil instead.

Nutrition

Serving: 50g | Calories: 197kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 348mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Roasted Makhana and Nuts 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.

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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.

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If you’ve ever wanted a homemade eggless mayonnaise recipe that uses whole ingredients, zero oil, is high-protein, and actually tastes good, this veg mayonnaise is what you’ve been looking for.

This veg mayonnaise recipe uses paneer and cashews, and it tastes so close to regular mayo that I can bet you won’t be able to tell the difference. The cashews give it a super creamy and smooth body; the paneer adds richness without making it too heavy. There’s some mustard, garlic, a touch of honey, and black salt, which brings that signature eggy flavour that most eggless mayos are missing.

If you’ve tried our boiled egg mayonnaise, then this eggless mayonnaise is the perfect replacement for your friends and family who don’t eat eggs. It works as a dip, a sandwich spread, a salad dressing, pretty much anywhere you’d use regular mayo. We keep a batch in the fridge at all times now because once you start making mayo at home, the store-bought stuff just doesn’t feel the same anymore.

Ingredients for Veg Mayonnaise

Paneer: Cut into small cubes to add richness and body to the mayo.

Cashews: Soaked in hot water for 10-15 minutes. These are what give the mayo its smooth, creamy texture.

Apple Cider Vinegar: For that tangy kick that every good mayo needs.

Mustard Sauce / Kasundi: Adds sharpness and depth to the flavour.

Garlic: Whole cloves blended in for a mild, savoury note.

Black Salt (Kala Namak): This is the secret ingredient. It gives the veg homemade mayo that subtle eggy flavour that most eggless versions are missing.

Honey: A tablespoon to balance the tang from the vinegar and mustard.

Salt: Just a pinch alongside the black salt.

Frequently Asked Questions

Richa’s Top Tips

• Soak the cashews properly. 10-15 minutes in hot water is the minimum. If they’re not soft enough, the mayo will be grainy instead of smooth. If you have time, soaking for longer gives an even silkier result.
• Don’t skip the black salt. Regular salt and black salt do completely different things here. The black salt has a natural sulphuric quality that mimics the taste of eggs. Without it, the mayo will taste fine but won’t have that familiar eggy flavour that makes it feel like real mayo.
• Blend until completely smooth. Keep the mixer running until there are absolutely no lumps or graininess left. This takes a little longer than you’d expect, but the texture of the finished mayo depends entirely on this step.
• Use it at room temperature or chilled, not heated. This veg mayo recipe isn’t meant for cooking. Heat will cause it to split and change texture. Use it as a dip, spread, or dressing.
• Adjust the consistency with water. If the mayo comes out too thick, add a tablespoon of water at a time and blend again until you get the consistency you like.

Storage Tips

• In the fridge: Store in a clean, airtight glass jar for up to a week. It thickens slightly as it chills, so give it a good stir before each use.
• Freezing: Not recommended. The paneer and cashew base separates once frozen and thawed, and the texture won’t come back even after blending again.
• Freshness tip: Always use a clean, dry spoon when scooping out the mayo. Any moisture or food residue getting into the jar can cause it to spoil faster.

Serving Ideas

This veg mayo is incredibly versatile. Here are some of our favourite ways to use it:

• As a dip with Air Fryer Sweet Potato Fries: Crispy fries with a bowl of fresh homemade mayo is the most classic pairing and always a hit.
• As a dip with Chilli Lime Sweet Potato Wedges: The tangy, spicy wedges with this creamy mayo on the side are a really good combination.
• As a sandwich spread: Mix in some finely chopped bell peppers, carrots, and spring onions and spread it between two slices of bread for a quick, filling sandwich.
• With Chicken Shawarma: Use it as the sauce in your shawarma wrap instead of store-bought mayo. The garlic and mustard in it work perfectly. 

Customisation Ideas

• Garlic mayo: Double the garlic cloves in the recipe for a more intense garlic mayo that works really well as a burger spread or a dip for fries.
• Spicy mayo: Add a teaspoon of sriracha or homemade chilli oil to the blended mayo for a spicy version that goes perfectly with wraps and sandwiches.
• Herb mayo: Blend in a handful of fresh coriander or dill along with the other ingredients for a green, herby mayo that pairs beautifully with grilled chicken or fish.
• Tandoori mayo: Add a teaspoon of Kashmiri chilli powder and half a teaspoon of roasted cumin powder to the blend for a smoky, spiced mayo that’s amazing with tikkas and kebabs.

Did You Know?

Cashews are one of the most popular dairy substitutes in plant-based cooking, and there’s a scientific reason for it. When soaked and blended, cashews break down into an incredibly smooth paste because of their high fat content, about 44% by weight. This fat is mostly oleic acid, the same type of fat found in olive oil, which is why cashew-based sauces and spreads feel rich and creamy on the palate without any dairy. No other nut blends as smoothly or mimics dairy as closely, which is why cashews show up in everything from vegan cheese to ice cream. 

Once you see how easy this veg mayonnaise is to make and how good it tastes, I don’t think you’ll go back to the packaged stuff. It takes about 20 minutes, uses simple veg mayonnaise ingredients, and works with pretty much everything. Tag me on Instagram @my_foodstory when you make it, I’d love to see what you use it with.

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Veg Mayonnaise | Eggless Mayonnaise

Creamy, high-protein, and made with whole ingredients, this Veg Mayonnaise recipe is a complete game-changer. Use it in salads, dips, wraps, and sandwiches and you will never go back to buying it from a store!

Course Dips, Dressings & Sauces

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 184kcal

Author Richa

Ingredients

• 100 grams paneer cut into ¼ inch cubes
• ½ cup broken cashews
• ½ cup hot water
• 1 tablespoon apple cider vinegar
• 2 teaspoons mustard sauce / kasundi
• 4-6 cloves garlic whole
• ⅛ teaspoon salt
• ⅛ teaspoon black salt / kala namak
• 1 tablespoon honey
• 3 tablespoons water

Instructions

• Soak cashews in hot water for 10-15 minutes. Drain and discard the water it was soaked in.
  ½ cup broken cashews, ½ cup hot water
• Add drained cashews and rest of all the ingredients listed to a mixer and grind until smooth. You will get a semi-thick mayonnaise, ready to use.
  100 grams paneer, 1 tablespoon apple cider vinegar, 2 teaspoons mustard sauce / kasundi, 4-6 cloves garlic, ⅛ teaspoon salt, ⅛ teaspoon black salt / kala namak, 1 tablespoon honey, 3 tablespoons water
• Veg mayonnaise may be used as a dip for Fries, Potato Wedges, Chips, Crackers etc.
• 2-3 tablespoons of veg mayonnaise mixed with finely chopped red bell peppers, carrots, broccoli & spring onion greens can be used as a sandwich spread on bread slices.

Video

Nutrition

Calories: 184kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 184mg | Potassium: 128mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

This article was researched and written by Harita Odedra.

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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 ❤️   

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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