This Soy Sauce Chicken is an easy, stir-fry recipe that you absolutely need to try! Eat it with fried rice or hakka noodles for a delicious and comforting weeknight meal.

I recently tried this Soy Sauce Chicken at an Asian restaurant and loved it so much that I knew I had to recreate it at home. Like most Indo-Chinese recipes, it’s quick and easy and calls for just a few Asian pantry staples.

I love eating this with fried rice or noodles, especially after a tiring day at work. It’s filling, comes together in no time, and is the best way to eat a home-cooked meal without spending too much time in the kitchen. It’s easy, comforting, and the savory, umami flavors lift my spirits up after a long workday.

Ingredients for Soy Sauce Chicken

Chicken: Boneless chicken breast, cut in strips. You can boneless thigh pieces if that’s what you like or have at home 

Soy sauce: Light and dark soy sauce used at various stages of the cooking process. Light soy sauce adds umami and dark soy sauce adds umami, savoriness and color

Spices: Pepper powder and green chilli for a kick of heat

Sauces: Light and dark soy sauce, rice vinegar, oyster sauce, and honey for flavor and color 

Veggies: Onion petals and green capsicum

Baking Soda: Makes the chicken batter light and fluffy 

Corn Flour: Helps the marinade stick to the chicken and makes each piece crispy 

Sesame oil: Used in the sauce to give it that authentic Asian flavor. You can use a neutral-flavored oil if that’s all you have available 

Coriander leaves: Finely chopped and used as garnish for an earthy fresh flavor 

Frequently Asked Questions

Richa’s Top Tips

• Cut the chicken evenly: Cut the chicken breasts into similar-sized strips so they cook evenly and stay tender.
• Prep everything before you start: This recipe cooks quickly over high heat, so have your sauce mixed and vegetables chopped before you turn on the stove.
• Don’t overcrowd the pan: If your pan is small, cook the chicken in batches so it sears properly.
• Keep the vegetables crunchy: Cook the onions and capsicum briefly over high heat. They should soften slightly while retaining some bite.
• Adjust the sauce to your taste: The soy and oyster sauces are already salty, so taste the sauce before adding any extra salt. Add more honey for sweetness or rice vinegar for a little tang.

Storage Tips

• Refrigeration: Allow the chicken to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. The vegetables may soften slightly after thawing.
• Reheating: Reheat in a pan over medium heat with a splash of water until piping hot. You can also use a microwave, stirring halfway through.
• Meal prep: Prepare the sauce and cut the vegetables in advance. Store them separately and cook the chicken fresh for the best texture.
• Food safety: Refrigerate leftovers within 2 hours of cooking and reheat only the portion you plan to eat.

Serving Ideas

• With fried rice: Serve with egg fried rice, garlic rice or vegetable fried rice for a complete meal.
• With noodles: Toss it with Hakka noodles or serve it alongside stir-fried noodles.
• With steamed rice: Plain steamed rice is perfect for soaking up the savoury, slightly sweet sauce.
• As part of an Indo-Chinese spread: Pair it with chilli garlic noodles, vegetable manchurian or hot and sour soup.
• As a lighter meal: Serve with stir-fried vegetables or steamed broccoli on the side.
• As a meal prep bowl: Add rice, the chicken stir fry and some extra vegetables to a bowl for an easy lunch or dinner.

Customisation Ideas

• Make it spicier: Add extra green chillies, chilli flakes or a teaspoon of chilli garlic sauce.
• Add more vegetables: Mushrooms, broccoli, carrots, baby corn and snap peas make great additions.
• Add a ginger kick: Stir in 1 teaspoon of finely chopped or grated ginger along with the garlic.
• Make it extra saucy: Double the sauce ingredients if you’d like more sauce to drizzle over rice or noodles.
• Add a nutty finish: Sprinkle toasted sesame seeds over the chicken just before serving.
• Use a different protein: Try boneless chicken thighs, prawns or firm tofu. Adjust the cooking time according to your choice.

This soy sauce chicken stir fry is one of those easy, flavour-packed recipes that comes together quickly with simple ingredients. The tender chicken, crunchy vegetables and savoury soy-based sauce make it perfect for busy weeknight dinners. Serve it with rice or noodles, and you’ve got a delicious homemade meal ready in no time!

Watch Soy Sauce Chicken Recipe Video

Print

Soy Sauce Chicken

A quick and easy recipe, this soy sauce chicken stir fry pairs really well with fried rice or noodles and makes for a delicious, filling weeknight dinner recipe.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 164kcal

Author Richa

Ingredients

• 2 boneless chicken breasts cut into 2 inch long strips, approx. 270gms

For marination

• 1 teaspoon light soy sauce
• ⅛ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon corn flour
• A pinch baking soda

For sauce

• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• ½ tablespoon rice vinegar
• ½ tablespoon oyster sauce
• ½ tablespoon honey
• 2 tablespoons water

Other

• 2 teaspoons sesame or any neutral flavoured cooking oil
• 2 teaspoons finely chopped garlic
• 2 green chillies sliced diagonally
• 1 onion cut into thin petals
• ½ cup green capsicum cut into 1 inch long strips
• 1 tablespoon finely chopped coriander leaves

Instructions

• Add chicken strips to a bowl, add all the ingredients for marination, give a good toss and set aside to marinate for 20-25 minutes.
• Add all the ingredients listed for sauce to a bowl or jar, whisk well and set aside.
• Heat oil in a pan, add garlic, green chillies and saute on high for about a minute till fragrant. Add chicken & stir continuously on medium to high for 2-3 minutes till they get roasted well. Add onions, capsicums and saute on high for 1-2 minutes till they get roasted well. Add sauce and mix well on high, once it starts boiling, simmer for 2-3 minutes till the chicken gets coated well with the sauce.
• Garnish with coriander leaves and serve.

Video

Nutrition

Calories: 164kcal | Carbohydrates: 9g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 619mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Soy Sauce Chicken appeared first on My Food Story.

If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes. 

Making puffed amaranth at home is so much easier than most people expect, and once you see how quickly the seeds pop on a hot pan, you’ll start finding ways to use them in everything. They make for an amazing snack as they’re healthy, full of good dietary fiber, potassium, iron, and antioxidants. 

If you already snack on our air fryer roasted makhana regularly, puffed amaranth gives you another really good option that’s just as quick and nutritious. 

Frequently Asked Questions

Richa’s Top Tips

• The pan has to be very, very hot before you add the seeds. If the pan isn’t hot enough, the seeds won’t pop, and you’ll end up with hard, unpopped amaranth that’s unpleasant to eat. Test with a couple of seeds first, and if they pop within a second or two, the pan is ready.
• Only add 1-2 tablespoons of seeds at a time. If you dump all the seeds in at once, the pan temperature drops and they won’t pop evenly. Small batches give you the best results.
• Shake the pan continuously and transfer the popped seeds immediately. Amaranth burns very quickly once popped, so you need to keep the pan moving and get them out within 5-6 seconds. Even a few extra seconds can turn them bitter.

Storage Tips

Store in an airtight jar at room temperature for up to a week. It stays crunchy as long as no moisture gets in.

Serving Ideas

This puffed amaranth is a great snack on its own, but here are a few ways to enjoy it:

• Turn it into a bhel: Check this recipe for how to turn it into a bhel. It’s crunchy, tangy, and the perfect healthier replacement for puffed rice. 
• As an evening snack with Masala Chai: A bowl of this crunchy bhel with a hot cup of chai is the most satisfying 5 pm combination.
• As a topping: Sprinkle the puffed amaranth and roasted makhana over yogurt, smoothie bowls, or salads for extra crunch and nutrition.
• During fasting days: Amaranth is commonly eaten during Navratri and other fasts. Skip the peanuts and chaat masala, season with rock salt and cumin instead, and it becomes a great vrat-friendly snack.

Did You Know?

Amaranth was a staple food of the Aztec empire and was so important that it was used in religious ceremonies. When the Spanish conquistadors arrived in the 1500s, they banned amaranth cultivation because they saw it as a threat to their efforts to convert the Aztec population to Christianity. The ban lasted nearly 500 years, and amaranth almost disappeared as a food crop. It survived only because small farming communities in remote parts of Mexico and Central America quietly continued growing it. Today it’s experiencing a global comeback as a superfood, but for thousands of years before that, it was simply dinner. 

This popped amaranth has become our go-to healthy snack, and I hope it becomes yours too. And now that you know how to puff amaranth at home, the possibilities are really endless. Tag me on Instagram @my_foodstory when you try it. 

Watch How to Pop Amaranth Recipe Video

Print

Puffed Amaranth | How to Pop Amaranth

If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes.

Course Snacks & Appetizers

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 90kcal

Author Richa

Ingredients

• ¼ cup amaranth seeds

Instructions

• Heat a heavy bottomed pan or kadai until very hot, add 1-2 tablespoons of amaranth seeds and heat on high heat. Within 1-2 seconds the seeds will start popping, shake the pan continuously for 5-6 seconds till the seeds have popped and immediately transfer the popped amaranth to a bowl as they tend to burn. If the pan is not very hot, the popping process will not occur and it is a very quick process. Follow the same steps to quickly pop the seeds and add to the bowl.

Video

Nutrition

Calories: 90kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 123mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Crunchy Puffed Amaranth | How to Pop Amaranth appeared first on My Food Story.

Leftover tikka deserves better than microwaving and eating it with rice. This chicken tikka wrap gives it a proper second life, wrapped in a roti with a creamy slaw and mint chutney.

This chicken tikka wrap is why I always make extra when I cook our Air fryer chicken tikka. The slaw is just shredded cabbage and onions tossed with curds, mayo, and chaat masala. This slaw adds this creamy, tangy crunch that makes the whole wrap taste super delicious. There’s no cooking involved at all, you just chop, toss, assemble, and eat.

The mint chutney drizzled inside before you wrap it up is what ties everything together, so don’t skip that. The whole thing takes about 10 minutes, and if you’ve got leftover roti or frozen paratha, you already have everything you need. We make these for quick lunches, and they’ve become just as loved as the tikka itself.

Ingredients for Chicken Tikka Wrap

• Chicken Tikka: Leftover air fryer chicken tikka, chopped into small pieces. Any leftover tikka works, whether it’s air fried, grilled, or from a tandoor.
• Purple Cabbage: Shred it for a pop of color and fresh crunch. Green cabbage works too if that’s what you have.
• Onions: Thinly sliced and mixed into the slaw.
• Hung Curds / Greek Yogurt & Mayonnaise: These two together create the creamy, tangy base of the slaw. The curds add tang, and the mayo adds richness.
• Chaat Masala: A pinch mixed into the slaw for that familiar tangy, savoury kick.
• Roti or Paratha: Leftover works best. A leftover lachha paratha is especially good because the flaky layers hold the filling well.
• Mint Chutney: Drizzled on the roti before the filling goes in. 

Frequently Asked Questions

Richa’s Top Tips

• Chop the tikka into small, even pieces. Larger chunks make the wrap hard to bite through, and the filling falls out when you try to eat it. Quarter-inch cubes are the right size for a wrap that holds together well.
• Don’t overdress the slaw. The curds and mayo should lightly coat the cabbage and onions, not drown them. Too much dressing makes the slaw wet, and the roti goes soggy before you’ve finished eating.
• Use a leftover paratha or roti, not a freshly made one. A day-old roti has lost enough moisture to be flexible without tearing, and it won’t steam the filling the way a hot roti would. If using a paratha, a quick warm-up on the tawa for 30 seconds on each side is enough.
• Spread the mint chutney on the roti first, then add the filling. This creates a flavour base across the whole wrap so every bite has that minty freshness, not just the bits where the chutney pooled.
• Eat it immediately after assembling. The slaw releases moisture as it sits, and the roti absorbs it quickly. These wraps are best eaten within minutes of being made.

Storage Tips

• The assembled wrap: Best eaten immediately. The slaw releases moisture quickly, and the roti absorbs it, so a wrapped and stored tikka wrap will be soggy by the time you get to it.
• The tikka filling: The chopped tikka on its own can be stored in the fridge for up to 2 days. Toss it with the slaw and assemble fresh when you’re ready to eat.
• Prep ahead tip: If you’re making these for a group or a party, keep the tikka, slaw, mint chutney, and rotis all separate and let everyone assemble their own. It stays fresh this way, and people can customize their wraps.

Serving Ideas

This chicken tikka recipe is a full meal on its own, but here are a few things that go well alongside:

• With Masala Chai: A warm cup of chai alongside a loaded tikka wrap is one of the most satisfying snack combinations.
• With Chaas: A cold glass of spiced buttermilk on the side keeps the meal light and refreshing, especially on warmer days.
• With Air Fryer Sweet Potato Fries: If you want something extra on the side, crispy fries with the wrap make it feel like a proper cafe-style meal.
• As part of a wrap station: Make a batch of any tikka you love, set out bowls of slaw, chutneys, and rotis, and let everyone build their own. Great for a weekend lunch with family.

Customisation Ideas

• Try a different protein: Leftover Kerala prawn roast, lemon pepper chicken, or even chopped veg seekh kebabs all work as the filling with the same slaw and chutney.
• Add cheese: A sprinkle of grated cheddar or crumbled feta over the filling before wrapping adds a salty richness that pairs really well with the tikka and slaw.
• Make it a salad instead: Skip the roti entirely and serve the tikka and slaw over a bed of lettuce or mixed greens. Drizzle with mint chutney and you’ve got a high-protein, low-carb meal.

Did You Know?

Purple cabbage has nearly ten times more antioxidants than green cabbage. The deep purple colour comes from anthocyanins, the same pigment found in blueberries and red wine. These compounds are water-soluble, which is why purple cabbage bleeds colour into whatever it’s mixed with. In this slaw, the anthocyanins react with the acid in the curds and chaat masala, which actually intensifies the purple colour rather than dulling it. So the slaw gets more vibrant as it sits, not less. 

Next time you make air fryer chicken tikka, make a little extra on purpose. Your future self will thank you when this wrap comes together in 10 minutes the next day. Tag me on Instagram @my_foodstory when you try it.

Watch Chicken Tikka Wrap Recipe Video

Print

Chicken Tikka Wrap

Use leftover chicken tikka and roti or paratha to make these delicious chicken tikka wraps with a simple slaw. It's a quick and easy dinner idea that the whole family will love!

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings

Calories 159kcal

Author Richa

Ingredients

• 75 grams chicken tikka chopped into ¼ inch pieces
• ¼ + ⅛ cup shredded purple cabbage
• ¼ cup thinly sliced onions
• 1 tablespoon hung curds / greek yoghurt
• 1 tablespoon mayonnaise
• 2 pinches salt
• ¼ teaspoon chat masala
• 5 left over paratha or roti
• Mint chutney

Instructions

• Add chicken tikka to a bowl. Add cabbage, onions, hung curds, mayonnaise, salt, chat masala, toss together to mix well.
• Place the roti on a plate or chopping board, add the prepared tikka filling in the centre of the roti, drizzle mint chutney, wrap the roti and serve immediately.

Video

Nutrition

Calories: 159kcal | Carbohydrates: 16g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 339mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Chicken Tikka Wrap with an easy slaw recipe appeared first on My Food Story.

This easy congee recipe turns yesterday’s leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. If you’ve ever had congee at a Chinese restaurant and wished you could make it at home, this is the recipe you need! 

This easy congee recipe is something I wish more Indian kitchens knew about. We have khichdi for when we’re feeling low or under the weather, and congee is the Chinese equivalent for that same home-like comfort. It’s warm, gentle on your stomach, and makes you feel taken care of. The chicken and mushrooms add enough flavour and substance that it works as a full meal, not just something you eat when you’re sick.

The whole dish is cooked fully in a pressure cooker and gets ready in about two whistles, which is roughly the same time as making khichdi. If you’ve been enjoying our wonton soup or claypot mushroom rice, this congee has that same cosy, Asian comfort food quality. And if you’ve got leftover rice sitting in the fridge with no plan, this is a really good reason to use it up.

Ingredients for Congee

Leftover Rice: Day-old or cold rice works perfectly here. The pressure cooker breaks it down into that silky, porridge-like consistency that congee is known for.

Chicken Breast: Boneless, thigh or breast pieces cut into small cubes. Washed with milk before cooking to remove any raw odour, which is a common technique in Chinese cooking.

Mushrooms: Dried shiitake for deep umami and shimeji for a lighter, nuttier flavour. 

Carrot: Cut into semi-roundels for some sweetness and colour.

Ginger: Slice it instead of grating to infuse flavour gently. 

Chicken Broth Powder: Adds a savoury base to the congee. If you don’t have it, a stock cube dissolved in water works too.

Seasoning: Salt and white pepper. 

Toasted Sesame Oil: Drizzled on top right before serving for a nutty fragrance. 

Frequently Asked Questions

Richa’s Top Tips

• Wash the chicken with milk before cooking. This removes the raw odour that chicken sometimes has, especially when it’s going into a delicate, lightly seasoned dish like congee. Just rub the milk on, discard it, rinse with water, and the chicken will taste much cleaner.
• Hydrate the shiitake mushrooms properly. Soak them in hot water for at least 15-20 minutes until they’re soft and pliable. Under-soaked shiitake will be tough and chewy in the finished congee.
• Let the pressure cooker de-pressurise on its own. Don’t force open the lid. The natural release allows the rice to continue breaking down and the flavours to meld together. Forcing it open means a thinner, less developed congee.
• Use sliced ginger, not grated. Sliced ginger infuses the congee gently as it cooks and can be easily removed or eaten around. Grated ginger would dissolve completely and make the congee too sharp and gingery.
• Add the sesame oil right before serving, never during cooking. Toasted sesame oil loses its fragrance when heated for too long. A drizzle at the very end keeps that nutty aroma fresh and vibrant in every spoonful.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. Congee thickens a lot as it cools, which is completely normal. When reheating, add hot water or stock and stir until it loosens back up.
• Freezing: Congee freezes surprisingly well for up to two weeks. Freeze in individual portions so you can thaw only what you need. Thaw overnight in the fridge and reheat on the stove with some water.
• Reheating tip: Always reheat on the stove, not the microwave. Stir frequently, and add water or stock gradually until you reach your preferred consistency. Finish with a fresh drizzle of sesame oil before serving.

Serving Ideas

Congee is traditionally eaten on its own, but here are a few ways to make it more of a meal:

• With Chilli Oil Fried Eggs: A crispy, spicy fried egg on top of warm congee adds texture and heat that makes the bowl feel really complete.
• With Homemade Chilli Oil: A generous drizzle of chilli oil on top along with the sesame oil takes the congee from gentle to exciting in one spoonful.
• With Vegetarian Gyoza Potstickers: Crispy dumplings on the side with a warm bowl of congee is a classic Asian comfort meal.
• With crispy fried garlic and spring onions: Fry some sliced garlic until golden, scatter it over the congee with spring onion greens, and the crunch against the silky porridge is lovely.

Customisation Ideas

• Try it with prawns: Swap the chicken for prawns and add them in the last 5 minutes of cooking so they don’t overcook. They cook quickly in the hot congee and stay tender.
• Add a soft boiled egg: Halve a jammy soft boiled egg and place it on top of the congee just before serving. The runny yolk melts into the hot porridge and makes it even richer.
• Try different mushrooms: Enoki, king oyster, or even regular button mushrooms all work well in congee. Each one brings a slightly different texture, so use whatever you can find.

Did You Know?

Almost every Asian country has its own version of rice porridge, and none of them taste the same. In Japan, it’s called okayu and is typically very plain with just rice, salt, and an umeboshi plum on top. Thailand has jok and is loaded with ginger, garlic, and pork meatballs. Arroz Caldo from the Philippines uses turmeric and fish sauce. In Korea it’s called juk and comes in dozens of varieties including pumpkin, abalone, and black sesame. India has its own version too, kanji, which is fermented rice porridge eaten across Kerala and parts of South India. The concept is the same everywhere: rice cooked slowly in liquid until it breaks down into something soft, warm, and nourishing. This recipe draws from the Chinese tradition, where congee is typically savoury and loaded with toppings. 

If you’ve never made this Chinese rice porridge at home before, let this be the recipe that introduces you to it. It’s warm, it’s simple, and I promise it’ll make you feel good from the inside. When you try it, come tell me about it on Instagram @my_foodstory.

Watch Easy Rice Congee Recipe Video

Print

Rice Congee with Leftover Rice

This easy congee recipe turns yesterday’s leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. It's comfort food at it's best!

Course Main Course

Cuisine Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 158kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 75 gms boneless chicken breast cut into ½ inch cubes
• ¼ cup milk
• 3 dry shiitake mushrooms hydrated
• ½ cup shimeji mushrooms
• 1 carrot cut into semi-roundels
• 3 slices of ginger
• 1 teaspoon chicken broth powder
• ½ teaspoon salt
• ⅛ teaspoon white pepper powder
• 2 ½ cups water
• 2 cups cooked rice
• ½ teaspoon cornflour mixed in 2 tablespoons water
• 1 teaspoon toasted sesame oil

Instructions

• Add chicken cubes to a bowl, add milk and rub the chicken gently with milk to remove the odor. Discard the milk, rinse with water, drain the water and set aside the chicken cubes.
• Slice the shiitake mushrooms into thin slices.
• Heat a pressure cooker, add chicken, shiitake & shimeji mushrooms, carrots, ginger, broth powder, salt, pepper, water, rice, mix well, close the lid and pressure cook until 2 whistles, approx. 7 minutes.
• Let the cooker de-pressurise by itself, open the lid and set the cooker to heat on medium. Add cornflour slurry, mix continuously till it boils and cook for 2-3 minutes.
• Top with toasted sesame oil and serve hot.

Video

Nutrition

Calories: 158kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 458mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2578IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.4mg

The post Easy Congee Recipe with Leftover Rice appeared first on My Food Story.

These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps! 

These tandoori chicken bites have the same smoky charred flavor of traditional tandoori chicken, except you don’t need a tandoor for this recipe. Your air fryer is enough to help you achieve that. Yes, really! 

This recipe is so easy and delicious that I promise you’ll be having it every party you host henceforth. It’s got a simple curd, besan, and spices marinade and we serve it simply over a bed of curd with some sliced onions. But these are so versatile, that you serve it with chutney, add it to wraps, or have it rice or roti, and you have a meal that’s healthy, high-protein and so delicious you simply won’t be able to stop at one serving. 

Ingredients for Tandoori Chicken Bites

Chicken: Thigh boneless, skinless chicken for really juicy and tender chicken bites. I prefer not to use breast pieces as they tend to turn out dry

Curds: Whisked until creamy and lump free. Used in the marination to tenderise the chicken and add flavor as well as to serve 

Ginger garlic paste: For aroma and flavor 

Spices: Kashmiri red chilli powder and garam masala (preferably homemade, if not at least fresh) for flavor, color, and heat

Besan: Roasted until nutty and golden brown. Besan or gram flour adds flavor, helps the chicken brown evenly, as well as allows the marinade to stick to the chicken 

Salt: For seasoning

Kasuri Methi: For a herby, smokey flavor of authentic North Indian cooking. A little goes a long way 

Lemon juice: To add brightness and tang to every bite

Mustard oil: To tenderise the chicken and add a lovely smokey flavor 

Spring onion greens: Finely chopped and used as garnish to add a sharp flavor and freshness to every bite 

Onion: Cut in rings and served along with the tandoori chicken bites for added flavor and texture  

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least 30 minutes: This gives the chicken time to absorb all those tandoori flavours. If you have the time, marinate it for 2–4 hours in the refrigerator for even better flavour.
• Use roasted besan: Roasted gram flour helps the marinade cling to the chicken and gives it that lovely tandoori-style coating. 
• Don’t skip the mustard oil: It adds that distinct, smoky, restaurant-style flavour that makes tandoori chicken so delicious.
• Whisk the marinade well: Make sure the curds, spices, lemon juice and mustard oil are mixed well before adding the chicken. This helps coat every piece evenly. 
• Finish at a higher temperature: Air frying at 200°C for the last 2 minutes helps the chicken develop a more roasted exterior. For extra charred edges, you can extend this slightly while keeping an eye on the chicken.

Serving Ideas 

• As a party appetiser: Serve these tandoori chicken bites over the creamy curd base with onion rings and spring onion greens. Add a squeeze of lemon just before serving for a fresh, tangy finish.
• With mint chutney: Pair the chicken with green mint-coriander chutney for a classic tandoori combination. The fresh, herby chutney works beautifully with the smoky spices.
• With naan or roti: Serve the chicken with warm naan, tandoori roti or homemade roti, along with sliced onions and mint chutney for an easy Indian-style meal.
• Make tandoori chicken wraps: Stuff the chicken into rotis or tortillas with crunchy lettuce, sliced onions, the curd dressing and a little mint chutney. These make a great quick lunch or dinner.
• Add to a rice bowl: Serve the bites over jeera rice or plain basmati rice with cucumber, sliced onions and a generous spoonful of the seasoned curd.
• Serve with a fresh salad: Pair the chicken with a crunchy salad made with cucumber, tomatoes, onions, coriander and lemon juice. It’s a refreshing contrast to the spiced chicken.
• Pair with other appetisers: If you’re serving these at a party, add paneer tikka, hara bhara kebabs or crispy potatoes to make a delicious Indian appetiser spread.

Storage Tips

• Storing leftovers: Let the cooked chicken cool slightly and transfer it to an airtight container. Refrigerate for up to 3–4 days.
• Store the chicken and curd separately: If you’re making these ahead, keep the chicken separate from the whisked curds, spring onion greens and onion rings. This prevents the chicken from becoming soggy.
• Reheating: Reheat the chicken in the air fryer at 180°C for 3–5 minutes, or until heated through. The exact time will depend on the size of the pieces and how cold they are. Avoid reheating it multiple times.
• Freezing: Freeze the cooked and cooled chicken in a freezer-safe airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating in the air fryer.
• Storing marinated chicken: You can prepare the marinade and coat the raw chicken ahead of time. Keep it covered in the refrigerator and cook within 1–2 days. Since this marinade contains lemon juice, I prefer not to leave the chicken marinating for too long, as the texture can change.

If you make this easy tandoori chicken bites recipe, don’t forget to DM me your pictures over on my IG @my_foodstory. I love seeing your recreations and talking to you! 

Watch Tandoori Chicken Bites Recipe Video

Print

Tandoori Chicken Bites

These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 395kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 450 grams chicken thigh boneless cut into 1 ½ inch cubes

For marination

• 1/3 cup whisked curds
• 1 tablespoon ginger garlic paste
• 2 tablespoon kashmiri chilli powder can be adjusted to taste
• 1/2 teaspoon garam masala powder
• 1 tablespoon roasted besan roasted gram flour
• 1 teaspoon salt
• ½ teaspoon roasted & crushed kasuri methi
• 4 teaspoons lemon juice
• 2 tablespoons mustard oil

Other

• 1 – 2 teaspoons cooking oil
• 1 cup thick curds whisked
• 3 tablespoons finely chopped spring onion greens
• 1 onion cut into rings

Instructions

• Marinating chicken: Add all ingredients for chicken marinade to a bowl, whisk them to combine all the ingredients. Add chicken cubes, toss well in the marinade till the chicken gets coated well. Set aside to marinate for 30 mins to 1 hour.
• Preheat the airfryer to 180C. Brush the airfryer tray with oil.
• Place a portion of the marinated chicken cubes on the tray with some gap between each other. Try not to overcrowd the basket to ensure uniform frying. Air fry for 10 minutes at 180C & then for 2 minutes at 200C till the chicken is roasted well. Repeat the same process for the rest of the chicken cubes.
• Add 1 cup of whisked curds to a serving bowl, add spring onion greens and mix well. Top with air fried chicken, onion rings and serve.

Video

Nutrition

Calories: 395kcal | Carbohydrates: 10g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 765mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1343IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Tandoori Chicken Bites in the air fryer appeared first on My Food Story.

Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!

Sabudana Khichdi makes a weekly appearance on our breakfast table and we make it almost everyday during Navratri. We love the flavor and texture that aloo, sabudana, and peanut add to the dish, and how it all feels complete and a whole lot flavorful with the final drizzle of lemon juice.

But a lot of people who complain of their sabudana khichdi turning out slimy or clumpy. And while this may be a common problem, it is actually quite easy to fix. In this article, along with the recipe, I am sharing 7 fool-proof ways to make the most perfect sabudana khichdi ever. No more clumpy, slimy, unevenly flavored sabudana ever!

What Is Sabudana Khichdi

Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. We are looking for a dish where each sago pearl is separate, perfectly cooked and has just turned translucent.

Sabudana Khichdi Ingredients Overview

Sabudana: Also known as sago pearls. It is the hero ingredient. These come in three different sizes, but I think the medium ones work best for this recipe

Ghee: For flavor and richness. I love using my homemade ghee for the best results.

Spices: Cumin seeds or jeera, and curry leaves. It uses minimal spices because people traditionally eat it on fasting days

Potatoes: For texture and flavor

Peanuts: Adds some good fats, texture, and a lovely nutty flavor to each bite

Seasoning: Salt and sugar are added to season the dish

Lime juice and chopped coriander: Used as garnish for a hit of freshness. These are the perfect finishing touches

7 Fool-Proof Tips for Perfect Sabudana Khichdi

1. Wash: The sabudana should be washed thoroughly to get rid of any excess starch under running water in a colander. Gently rub the pearls between your fingers for even better results.
2. Soak: Follow a 1:1 ratio of sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
3. Soak for at least 5 hours: I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, 5 hours minimum or overnight (approx 8 hours), if I have time, gives me best results. .
4. Use crushed peanuts: This keeps the khichdi stay dry while adding flavour, fats and protein
5. Make sabudana in ghee: The richness of ghee and the lovely flavor it adds are something else. However, you can make it vegan by using oil instead. But if you can, please make this in ghee for the best flavor!
6. Don’t over mix: Once you add soaked sabudana to the pan, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
7. Don’t overcook the khichdi: Cook it for only a about 2-3 minutes on low flame until you can see the sabudana turn slightly translucent. If the sabudana overcooks, it’ll start sticking to each other

Serving Ideas

• With yogurt: Serve sabudana khichdi hot with a bowl of chilled plain yoghurt or dahi on the side. It balances the heat from the green chillies and makes the meal more filling.
• With a crunchy side: Pair it with roasted peanuts, potato chips or banana chips for a light, fasting-friendly crunch in every bite.
• With a cup of chai: Sabudana khichdi makes a delicious breakfast or evening snack with a hot cup of masala chai.

Storage Tips

• Refrigerator: Let the sabudana khichdi cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep well for up to 2 days.
• Reheat: Sabudana tends to turn a little sticky as it cools. Sprinkle a teaspoon or two of water over the khichdi and reheat it in a covered pan over low heat, stirring gently until warmed through. You can also microwave it in short intervals, stirring in between.
• Restoring the texture: If the khichdi looks dry after refrigeration, add a small splash of water while reheating. A squeeze of lemon juice and a little fresh coriander added just before serving can also freshen it up.
• Freezing: I wouldn’t recommend freezing sabudana khichdi, as the tapioca pearls can become mushy or change texture once thawed.
• Make-ahead tip: You can soak and drain the sabudana ahead of time and refrigerate it until you’re ready to cook. Keep it covered and use it within a day for the best results.

Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.

Watch Sabudana Khichdi Recipe Video

Print

Sabudana Khichdi

Sabudana Khichdi is a delicious, filling breakfast or meal option made with Sago pearls and a few basic spices. With barely 9 ingredients, this is a fast, easy recipe. It's very popular during Navratri as a fasting recipe.

Course Breakfast

Cuisine Indian

Diet Hindu, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 474kcal

Author Richa

Ingredients

• 1 cup Sabudana approx 180 grams Sago pearls
• 1 cup Water for soaking
• 1 tablespoon Ghee or Oil
• 1 teaspoon Jeera Cumin Seeds
• 1/2 cup diced Potato cut into 1/3 inch cubes
• 2 sprig Curry Leaves
• 1 Green Chilli, finely chopped
• 1/4 cup crushed roasted Peanuts skin removed
• 3/4 teaspoon Salt or sendha namak if making it for fasting
• 1/2 teaspoon Sugar
• 1 teaspoon Lime Juice
• 2 tablespoons chopped Coriander

Instructions

• Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
• To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I've never had to do this.
• Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and 1/4 teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
• Add curry leaves and green chillies and saute for another minute.
• Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
• Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.

Video

Notes

• Wash Sabudana well to get rid of any excess starch under running water in a colander
• Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
• Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
• Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
• Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
• Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other

Nutrition

Calories: 474kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 1064mg | Potassium: 380mg | Fiber: 9g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 57mg | Calcium: 48mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post How To Make The Perfect Sabudana Khichdi appeared first on My Food Story.

These Air Fryer Chicken Nuggets are incredibly crispy, healthier because they are made in the Air Fryer and really juicy because of one secret ingredient that you definitely have in your pantry!

These Chicken Nuggets were the first thing that I made when I first bought my air fryer 5 years ago, and they turned out so good that that’s when I knew this appliance was going to change my life! They turn out just as crispy and juicy as their deep fried version, but they’re a lot easier, faster, and mess-free to make.

Plus, since this air fryer chicken nugget recipe uses a fraction of the oil in comparison to being deep fried, they’re so much healthier. They’re also really simple to make and you cna have one batch ready in as little 10-12 minutes! Sounds awesome, right? I love serving these with ketchup or mayo for the best 5 pm snack or party appetiser ever!

Chicken Nugget Ingredients

Chicken: Skinless chicken breast pieces is what I have used and what I would recommend for this recipe. Thigh pieces won’t give the same texture

Seasoning: Italian seasoning, paprika, and salt go into the marinade to give the chicken nuggets flavor and heat

Mayonnaise: This might sound weird, but it is my secret ingredient. Adding mayo to the marinade actually tenderises the chicken and adds a lot more flavor than egg, which is what a lot of chicken nugget recipe use. Believe me, you need to try this

Lime juice: Adds a bit of freshness and tang to every bite

Breadcrumbs: I prefer using Panko Breadcrumbs as compared to regular breadcrumbs because they are crisper. They are available easily on Amazon and speciality stores.

Parmesan cheese: To add that lovely cheese-y flavor and richness

Butter: Melted, to brush the chicken nuggets while air frying. You can use oil, but I prefer butter as it adds an extra layer of flavor and helps the nuggets brown beautifully

Richa’s Top Tips

• Use chicken breasts at room temperature. This helps the chicken cook more evenly and prevents the outside from getting done before the centre.
• Customise the seasoning of the nuggets. Add a little cayenne pepper for extra heat or mixed herbs for a delicious earthy flavours.
• Press the breadcrumb mixture onto the chicken. Don’t just toss the chicken in the breadcrumbs. Pressing them down helps the coating stick properly and gives you those crispy bits.

Storage Tips

I recommend you serve these chicken nuggets fresh because the panko coating is at its crispiest straight out of the air fryer.

• Refrigerator: Store leftover nuggets in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat them in the air fryer at 180°C for 3–5 minutes, flipping once, until hot and crispy again. Avoid the microwave if you want to retain the crunch.
• Freezing cooked nuggets: Let the nuggets cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. You can freeze them for up to 2 months.
• To reheat from frozen: Air fry at 180–190°C until heated through and crispy, adding a couple of extra minutes if needed. There’s no need to thaw them first.
• Make-ahead: You can marinate the chicken a few hours ahead, but I recommend coating it with breadcrumbs just before air frying so the coating stays crisp.

Serving Ideas

These nuggets are great as a snack, but honestly, they can easily turn into a quick lunch or dinner too.

• With dips: Serve them with mayo, ketchup ranch, honey mustard, barbecue sauce or a simple spicy mayo.
• As a snack platter: Add fries, potato wedges, corn ribs or some crunchy salad for an easy party-style spread.
• In wraps: Stuff the crispy chicken nuggets into a tortilla with lettuce, cheese, tomatoes and your favourite sauce.
• As a chicken burger: Chop the nuggets into smaller pieces. Pile them into burger buns with lettuce, cheese and mayo.
• With salad: Serve them over a simple green salad for a quick, protein-packed meal.
• With pasta: Slice the nuggets and serve them alongside creamy pasta or tomato pasta for an easy dinner.
• For kids: Serve with ketchup, cheesy dip or their favourite sauce alongside some fries or fresh fruit.

These air fryer chicken nuggets are crispy outside, juicy inside, and so much better than the frozen kind. They get beautifully golden in the air fryer, while the simple marinade keeps the chicken tender and flavourful. Serve them with your favourite dipping sauce for an easy snack, quick lunch, or a dinner everyone will happily reach for!

Watch Chicken Nuggets Recipe Video

Print

Air Fryer Chicken Nuggets

Making Chicken Nuggets in the Air Fryer is really fast and easy. I have a secret ingredient in the marinade that makes these really juicy inside.

Course Snacks & Appetizers

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 6 people

Calories 144kcal

Author Richa

Ingredients

• 350 grams Chicken Breasts skinless, boneless, at room temperature
• 1.5 tablespoon Italian Seasoning
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1.5 tablespoon Mayonnaise
• 1 tablespoon Lime Juice
• 1/2 cup Panko Breadcrumbs
• 3 tablespoons grated Parmesan
• 2 tablespoons melted Butter

Instructions

• Trim off any fat from the breasts. Slice the chicken into 1/2 inch slices and cut each slice into 1 inch cubes.
• Marinate the chicken pieces in italian seasoning, paprika, salt, mayonnaise and lime juice. Mix well and set aside for 20-30 minutes.
• In a bowl, mix together breadcrumbs and parmesan. Place the chicken pieces one at a time in the mixture and coat them well with the breadcrumbs, pressing down to ensure the breadcrumbs coat each piece properly. Keep them aside in a plate.
• Place the coated chicken nuggets in the air fryer basket in a single layer, making sure to leave some gaps and not over crowd the basket. Air fry for 3 minutes at 190C. Brush with melted butter on both sides, flip the bottom side up and air fry again for 3 minutes till crispy. Serve them hot!

Video

Notes

• Butter: You can replace the butter with an oil spray or oil
• Dipping Sauce: I served these chicken nuggets with my mango mustard dipping sauce. You can find the recipe here. 
• Don’t overcrowd: Always make sure to keep the nuggets in a single layer and don’t overcrowd the basket or they won’t become crisp.

 

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 590mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

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

This healthy lemon dill potato salad is a healthier version of the heavy duty mayo laden potato salad recipes. Its super light and refreshing and absolutely perfect to serve at a barbecue dinner.

While I love indulging in the classic mayo laden, creamy potato salads, this lighter and healthier version has my heart right now. It’s so easy and refreshing to put together. The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!

I love serving this with my chicken tikkas or mutton curries as a refreshing side to balance the out the meatiness with some carbs. But honestly, you could add it to sandwiches, wraps, or even serve along with a stir-fry for a side dish that’s going to be a memorable event.

Ingredients Lemon Dill Potato Salad

• Baby Potato: The hero ingredient of this salad soaks in all the dressing. The starch in the potatoes adds a creamy texture to the salad
• Dill leaves: The sharpness from the dill leaves pairs perfectly with the lemony and pungent taste of the onions. It balances out the creaminess of the potato as well
• Olive Oil: Extra virgin olive oil is light and has a neutral flavor which makes it the best base for the dressing of this potato salad
• Lemon: We add both fresh lemon juice and lemon zest for that fresh lemon flavor, zing, and aroma
• Seasoning: Salt and sugar season the dressing and help balance the tang and brightness of the lemon
• Dijon Mustard: for emulsification and that extra tang
• Black pepper: Freshly ground black pepper for a subtle kick of heat
• Spring Onions and Garlic: These aromatics give a pungent and herby flavour to the salad

Best Potatoes For This Salad

If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.

How to Make Lemon Dill Potato Salad

1. Add all the dressing ingredients for the dressing in a bowl and whisk till combined.

2. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water from the potatoes and place the potatoes in a large bowl.

3. Add the prepared dressing to the potatoes while warm and mix to combine.

4. Add dill and spring onions to the bowl with the potatoes toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.

Richa’s Top Tips

• Season the water well while boiling potatoes. This ensures the potatoes don’t end up feeling bland in the salad.
• Dress the salad while it’s still warm. This helps them soak the dressing up, which means you have MORE FLAVOUR in each bite.
• Make this salad the day before. This salad is sooo good when its made a day early because that really helps develop the flavours and mellows the salad down from being extra lemony. I like to warm it up in the microwave (warm, not reheat), so that the dressing isn’t waxy and melts down before serving.
• Cook the potatoes until they’re fork tender. Overcooking the potatoes will prevent them from holding shape and give you a soggy and messy salad.

Storage Tips

• Fridge: This salad is super make-ahead friendly. You can either make it in advance or store leftovers in the fridge for up to 3 days. The flavors deepen as it sits, so making it ahead will actually mean a more flavorful salad.
• Reheat: Gently warm (not reheat) this healthy potato salad in the microwave and sprinkle a bit of fresh dill and spring onion greens before serving for a boost of fresh flavors.
• Freeze: I would not recommend freezing this salad as the potatoes become waxy and lose their texture after thawing.

Serving Ideas

• This lemon dill potato salad is light, fresh and tangy, so it works especially well alongside grilled, roasted or air-fried mains. Serve it with air fryer chicken tikka, soy chicken wings or chicken seekh kebabs for an easy dinner or party spread.
• For a vegetarian meal, pair it with crispy chili tofu, tandoori paneer tikka or a simple vegetable stir-fry.
• It also makes a great side for sandwiches, burgers and wraps when you want something a little fresher than fries.
• And if you’re putting together a bigger spread, this salad fits right in with grilled meats, barbecue dishes and other summer-style sides. I especially love serving it slightly chilled but not straight-from-the-fridge cold, so you can really taste all that lemon, dill and mustard.

Customisation Ideas

• Add some crunch: Finely chopped celery, cucumber, radishes or red onions would add a lovely fresh crunch to the soft potatoes.
• Make it creamy: A couple tablespoons of greek yogurt or mayonnaise in the dressing gives this lemon dill potato salad a lovely rich and creamy texture.
• Add more herbs: Throw in some parsley, coriander, or fresh chives instead of or along with dill for even more herby flavour.
• Make it spicy: Add some red chilli flakes, freshly chopped green chilli, or a pinch of cayenne to the dressing.
• Add some protein: Toss in boiled eggs, chickpeas or shredded chicken to turn this into a more filling meal.
• Add some cheese: Crumbled feta would work particularly well with the lemon, dill and mustard dressing
• Use different potatoes: Baby potatoes work beautifully here, but you can also use regular potatoes cut into bite-sized pieces. Just make sure you don’t overcook them or they’ll become mushy when tossed with the dressing.

This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. It’s light, herby, and so refreshing. I love making this as a carb source along with our meat-heavy dinners, but you can honestly have it whenever and however you like. It tastes amazing either ways.

If you make this healthy lemon and dill potato salad, don’t forget to DM the pictures @my_foodstory. Happy cooking!

Watch Lemon Dill Potato Salad Recipe Video

Print

Healthy Lemon Dill Potato Salad (No Mayo)

This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you’ll never miss the traditional mayo based potato salad! It’s best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.

Course Salads

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 portions

Calories 156kcal

Author Richa

Ingredients

For the Salad:

• 500 g Baby Potatoes
• 1 teaspoon Salt
• 1/4 cup Dill chopped
• 1/4 cup Spring Onion Greens finely chopped

Dressing

• 1/4 cup Olive Oil Extra Virgin
• 2 tablespoon Lemon Juice
• 1 Lemon zest
• 1 Garlic Clove finely minced
• 2 tablespoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper ground
• 1/2 teaspoon Sugar

Instructions

• Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
• While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
• Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.

Video

Notes

1. Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
2. Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
3. Using larger potatoes:  If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.
4. Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.

Nutrition

Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 408mg | Fiber: 3g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Healthy Lemon Dill Potato Salad (No Mayo) 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.

View Recipe

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!

View Recipe

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.

View Recipe

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!

View Recipe

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!

View Recipe

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!

View Recipe

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!

View Recipe

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!

View Recipe

5 from 1 vote

Chilli Oil Fried Eggs

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

View Recipe

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!

View Recipe

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.

View Recipe

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.

View Recipe

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.

View Recipe

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.

View Recipe

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!

View Recipe

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.

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 ❤️ 

Watch Bisibelabath Recipe Video

Print

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.

Watch Air Fryer Poached Eggs Recipe Video

Print

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

Print

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.

Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.

We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.

And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.

If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.

Ingredients for Ragi Dosa

Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.

Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you

Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart

Rice flour: Helps make the batter light and airy and the dosa crispy

Onions: For texture and flavor in ever bite

Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness

Ginger: Finely chopped for flavor and aroma

Green chillies: Finely chopped for a kick of heat

Salt: For seasoning

Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead

Benefits of Finger Millet

• Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
• Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
• Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
• Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
• Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
• Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.

Frequently Asked Questions

Richa’s Top Tips

• Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
• Rest the batter for at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
• Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
• Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
• Cook the dosas on a low flame. This ensures they cook well and become crispy
• The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.

Storage Instructions

• Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
• Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
• Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.

Serving Ideas

Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:

• Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
• Tomato or onion chutney: Great if you like a little extra tang and spice.
• Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
• Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
• Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
• Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.

This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.

Watch Instant Ragi Dosa Recipe Video

Print

Instant Ragi Dosa

Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.

Course Breakfast

Cuisine South Indian

Diet Diabetic, Low Calorie, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 dosas

Calories 58kcal

Author Richa

Ingredients

• ½ cup Ragi Flour finger millet/nachni/kezhvaragu/mandua
• ½ cup Rice Flour
• 2 tablespoons Sooji Rava/Semolina
• ½ teaspoon salt
• 1 medium Onion, finely chopped approx 1/3 cup
• 2 Green Chillies finely chopped
• 1 teaspoon grated Ginger
• 12 Curry Leaves finely chopped
• 2 tablespoons finely chopped Coriander Leaves
• 1 1/2 to 2 cups Water

Instructions

Mixing Batter:

• Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
• Rest the batter for 30 minutes.

Making the Dosa:

• Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
• Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
• As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
• The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
• Serve hot with coconut chutney or any other chutney of your choice.

Video

Notes

• For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
• You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
• Leftover batter can be refrigerated and will stay fresh for up to 3 days.
• You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
• Feel free to use oil or ghee to cook the dosa
• Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
• Cook the dosas on a low flame so that they cook well and become crispy
• You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
• Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).

Nutrition

Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 100mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 0.4mg

This article was researched and written by Urvi Dalal.

The post Instant Ragi Dosa | Crispy and Lacy Finger Millet Dosa 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.

Watch Roti Pizza Recipe Video

Print

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

Print

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.

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

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

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

Masala Potato Wedges Ingredients 

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Potato Wedges Seasoning Ideas 

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

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

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

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

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

Watch Air Fryer Potato Wedges Recipe Video

Print

Masala Potato Wedges in Air Fryer

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

Course Snacks & Appetizers

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 148kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Nutrition

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

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

This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.

This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.

If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner. 

Ingredients for Thai Eggplant

Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.

Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.

Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.

Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.

Thai Red Chillies: Thinly sliced, added at the end for heat and colour.

Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.

Sesame Seeds: Sprinkled on top for a nutty finish.

Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.

Frequently Asked Questions

Richa’s Top Tips

• Don’t skip the salting step. This is the most important part of the recipe. Salting the eggplant for 45 minutes draws out the excess moisture that usually makes it soggy. Pat it dry with a towel after salting for the crispiest result.
• Use tapioca flour, not cornflour or maida. Tapioca flour gives a much lighter, crispier coating that stays crunchy even after tossing in the sauce. Other flours tend to turn heavy and chewy.
• Air fry in two stages. The first round at 170°C cooks the eggplant through, and the second blast at 200°C for 3 minutes crisps up the outside. Skipping the second stage means soft eggplant instead of crispy.
• Let the eggplant cool slightly before removing from the basket. If you try to take it out when it’s too hot, it sticks to the basket, and the coating peels off. A couple of minutes of cooling makes them release easily.
• Toss in the sauce right before serving. The crispy coating absorbs liquid quickly, so the longer it sits in the sauce, the softer it gets. Add the eggplant to the sauce at the last minute for the best texture.

Storage Tips

• In the fridge: Store the eggplant and sauce separately in airtight containers for up to a day. The eggplant will lose its crispiness as it sits, but the flavour stays good.
• Freezing: Not recommended. The crispy coating doesn’t survive freezing and the eggplant turns mushy once thawed.
• Reheating tip: Pop the eggplant back in the air fryer at 200°C for 2-3 minutes to crisp it up again, then toss it in freshly warmed sauce. Microwaving will make it soft and soggy.

Serving Ideas

This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:

• As a side to curries: It pairs beautifully alongside butter chicken or Thai chicken curry. The crispy eggplant adds texture and a completely different flavour to the plate.
• With jeera rice: The simplest way to turn this into a full meal. The sauce coats the rice, and every spoonful is satisfying.
• With Coconut Rice: The nutty coconut rice with crispy Thai eggplant on top makes for a really lovely vegetarian meal.
• As a starter with dips: Serve the crispy eggplant alongside hummus or garlicky yogurt party dip for a spread when you have people over.
• On its own: As a starter or a snack, the crispy eggplant with that glossy sauce needs nothing else. 

Customisation Ideas

• Add protein: Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately first, then add everything to the sauce together.
• Try it with zucchini: If eggplant isn’t available, thick zucchini chunks work with the same method and sauce. They crisp up nicely and hold the coating well.
• Make it spicier: Add a teaspoon of sriracha or gochujang to the sauce for a deeper, more complex heat beyond the Thai red chillies.
• Add cashews: Toss in a handful of roasted cashews when you add the eggplant to the sauce. The crunch and nuttiness pair really well with the sweet-savoury Thai flavours.
• Top with crumbled feta: A little feta scattered over the hot eggplant adds a salty, tangy bite that works surprisingly well with the sweet-savoury Thai sauce.

Did You Know?

Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders. 

If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant. 

Watch Thai Eggplant Recipe Video

Print

Air Fryer Thai Eggplant

The easiest and healthiest way to turn eggplant into a delicious dish, this Air Fryer Thai Eggplant is a total must-try to convert even non-brinjal lovers into ardent fans.

Course Main Course

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 119kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 large egg plant approx.350 gms, chopped into large cubes, approx.4 cups (refer step 1)
• ¾ teaspoon salt
• 4 tablespoons tapioca flour
• 1 tablespoon + 1 teaspoon light soy sauce
• 1 tablespoon + 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon water
• ½ teaspoon sugar
• 2 teaspoons sesame oil or any neutral cooking oil
• 4 garlic cloves thinly sliced
• 1 inch ginger julienned
• 8-10 basil leaves
• 2 thai red chillies thinly sliced
• 1 teaspoon sesame seeds

Instructions

Prepping egg plants

• Peel egg plant (watch the video for more info), half them lengthways, cut each half into 3-4 long pieces (depending on the size of egg plant) and cut each piece into large chunks / triangular pieces.

Salting egg plants

• Transfer to a bowl, add salt, toss well and set aside for 45 minutes to an hour, so it releases water (approx. 3 tablespoons). Do not skip this step as it ensures that the egg plants turn out crispy.
• Transfer the egg plants to a towel and pat dry to remove any moisture on them. Transfer to a bowl, add tapioca flour and toss until evenly coated.
• Take soy sauce, oyster sauce, water, sugar in a bowl, combine them well and set aside.

Air frying eggplants

• Pre-heat the airfryer at 170C and brush the basket with oil. Add the coated eggplants, brush with oil and air fry at 170C for 12-13 minutes till they are cooked well. Airfry at 200C for 3 minutes till they turn crisp from the outside. Do not remove them when they are too hot as they stick to the basket and peel off. Cool them a bit, remove from the airfryer and transfer to a plate.
• Heat a pan with oil, add garlic, ginger & saute on high for a few seconds till fragrant. Add sauce mix & cook for 1-2 minutes till it boils. Add air fried egg plants and toss for a minute till the sauce coats the egg plants. Top with basil leaves, red chillies & sesame seeds.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1085mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Thai Eggplant appeared first on My Food Story.

This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple! 

This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out! 

The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket! 

Chutney Cheese Egg Sandwich Ingredients 

• Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.   
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 
• Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.   
• Cheese: I have grated regular processed cheese cubes for that savory salty flavor.    
• Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency. 
• Spring onion: For a sharp fresh flavor, and a slight crunch. 
• Salt: for seasoning.

Frequently Asked Questions 

Storage Tips

This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.

If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.

If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.

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

Watch Chutney Cheese Egg Sandwich Recipe Video

Print

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!

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 105kcal

Author Richa

Ingredients

• 2 tablespoons green chutney MFS link
• 2 hard boiled eggs grated
• 1/2 cheese cube grated
• 1 tablespoon greek yoghurt / hung curd
• ¼ cup finely chopped spring onion greens
• ⅛ teaspoon salt
• 2 slices whole wheat bread

Instructions

Stuffing

• Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
  2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt

Assembling the sandwich

• Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
  2 slices whole wheat bread

Video

Notes

1. This sandwich can also be grilled – it tastes just as good!

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 226mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.

If you’ve got an air fryer and a bunch of fresh coriander in your fridge, you’re 20 minutes away from one of the best chicken dinners you’ll make at home.

This creamy coriander chicken has quickly become one of our favourite air fryer recipes. The chicken turns out super crispy and peppery from the marinade, and the coconut milk sauce you’ll make is so fragrant and green from all the fresh coriander that it fills the kitchen with the most amazing smell. 

It uses ingredients I almost always have on hand and comes together really quickly for a delicious family meal. If you’ve been making our air fryer chicken tikka or air fryer lemon garlic chicken regularly, it’s time you try something fresh. 

Ingredients for Coriander Chicken

Chicken Thighs: I’ve used boneless chicken thighs cut into 1-inch pieces as they stay juicy even after air frying.

Marinade: Ginger garlic paste, crushed black pepper, white pepper, coriander powder, fresh coriander, cornflour, maida, egg, and salt. 

Coconut Milk: Use thick coconut milk as it forms the base of the sauce and gives it its creaminess.

Aromatics: Garlic, green chilli, green chilli paste, and curry leaves.

Fresh Coriander: I’ve used it generously in both the marinade and the sauce.

Butter: For an extra rich sauce.

Oil: Groundnut or any neutral cooking oil for brushing the chicken in the air fryer.

Richa’s Top Tips

• Marinate for at least 30 minutes. The cornflour and maida in the marinade form a light coating on the chicken that crisps up in the air fryer. Skipping or rushing the marinating time means the coating won’t set properly and the chicken won’t be as crispy.
• Don’t overcrowd the air fryer basket. Leave some gap between the pieces so hot air circulates evenly, and every piece gets that golden, slightly charred finish on all sides.
• Make the sauce while the chicken is in the air fryer. It only takes a few minutes on the stove, so by the time the chicken is done, the sauce is ready, and you can toss them together immediately.
• Toss the chicken in the sauce right before serving. If it sits in the sauce too long, the crispy coating softens. You want that contrast between the crunchy chicken and the creamy sauce in every bite.

Frequently Asked Questions

Storage Tips

• In the fridge: Store the chicken and sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soft.
• Freezing: Not recommended. The coconut milk sauce tends to split once frozen and thawed, and the crispy coating on the chicken won’t survive freezing.
• Reheating tip: Warm the sauce gently on the stove and pop the chicken back in the air fryer at 180°C for 2-3 minutes to crisp it up again. Toss them together just before serving for the best result.

Serving Ideas

This creamy coriander green chicken works as a starter or as part of a proper meal. Here are a few ways we enjoy it:

• With Jeera rice: The simplest pairing. The coconut coriander sauce over warm rice is comfort food at its best.
• With Lachha Paratha: Hot, flaky parathas with creamy, peppery chicken are a combination that always works.
• With Tender Coconut Appam: Soft, lacy appams soak up the coconut coriander sauce beautifully and give the whole meal a South Indian feel.
• With Butter Garlic Naan: If you want something more indulgent, warm garlic naan with this chicken makes for a really satisfying dinner.
• On its own: As a starter or a snack, these crispy, saucy chicken pieces with a cold drink need nothing else on the side.

Did You Know?

Coriander is one of the oldest herbs known to humanity and it’s seeds have been found in ruins dating back to 5000 BC. It’s also mentioned in ancient Sanskrit texts, Egyptian papyri, and even the Bible. It was found in the tomb of Tutankhamun and was one of the first herbs to be brought to the Americas by European settlers. Every major cuisine in the world uses it in some form, leaves, seeds, or ground. Making it arguably the most universal herb on the planet.

If you love coriander, this recipe is going to make you really happy. And if someone in your house is on the fence about it, this might just be the recipe that wins them over. Tag me on Instagram @my_foodstory when you try it, I’d love to hear what your family thinks.

Watch Air Fryer Coriander Chicken Recipe Video

Print

Air Fryer Creamy Coriander Chicken

Buttery, creamy, fresh, and nutty, this air fryer coriander chicken is one of those recipes you need to try! Serve it with as is as a party starter or eat with naan or roti for lunch or dinner.

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 299kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 250 gms boneless chicken thighs cut into 1 inch pieces
• ¼ teaspoon salt
• 2 teaspoons ginger garlic paste
• 2 teaspoons black pepper crushed
• 1 teaspoon white pepper crushed
• 2 teaspoons coriander powder
• 3 tablespoons finely chopped coriander leaves
• 2 ½ tablespoons conflour
• 1 tablespoon all purpose flour / maida
• ½ egg whisked

For sauce

• 1 teaspoon groundnut oil or cooking oil
• 1 tablespoon butter
• 1 tablespoon finely chopped garlic
• 1 green chilli finely chopped
• 1 sprig curry leaves
• 2 teaspoons green chilli paste
• 3 tablespoons finely chopped coriander leaves divided
• ½ cup thick coconut milk
• ¼ cup water
• ¼ teaspoon salt
• ¼ teaspoon black pepper crushed

Instructions

Marinating chicken

• Add chicken to a bowl, add rest of the ingredients for marination, toss until all chicken pieces get well coated and set aside for 30 minutes.
  250 gms boneless chicken thighs, ¼ teaspoon salt, 2 teaspoons ginger garlic paste, 2 teaspoons black pepper, 1 teaspoon white pepper, 2 teaspoons coriander powder, 3 tablespoons finely chopped coriander leaves, 2 ½ tablespoons conflour, 1 tablespoon all purpose flour / maida, ½ egg

Air frying chicken

• Preheat the airfryer to 200C. Brush the airfryer basket with oil. Place the marinated chicken pieces on the airfryer basket with some gap in between. Brush / spray the chicken with a teaspoon of oil and air fry at 200C for 7 minutes until they are cooked through & slightly browned around the edges.

Preparing the sauce

• Heat oil in a pan or preferably a flat bottomed kadai, add butter & once it melts, add garlic, green chillies, curry leaves and saute for a minute on medium until garlic turns golden. Add green chilli paste and saute for ½ a minute till the rawness goes. Add 2 tablespoons of coriander leaves and saute for a few seconds till they wilt. Add coconut milk, water, salt, pepper and bring to a boil on high and simmer for 1-2 minutes
  1 teaspoon groundnut oil or cooking oil, 1 tablespoon butter, 1 tablespoon finely chopped garlic, 1 green chilli, 1 sprig curry leaves, 2 teaspoons green chilli paste, 3 tablespoons finely chopped coriander leaves, ½ cup thick coconut milk, ¼ cup water, ¼ teaspoon salt, ¼ teaspoon black pepper

Coriander chicken

• Add the airfried chicken to the sauce, mix well and saute for a minute till the sauce coats the chicken. Take off the heat, garnish with the remaining 1 tablespoon of coriander leaves and serve.

Video

Nutrition

Calories: 299kcal | Carbohydrates: 13g | Protein: 19g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 584mg | Potassium: 391mg | Fiber: 3g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Air Fryer Creamy Coriander Chicken appeared first on My Food Story.