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

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

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

Ingredients for Mini Mushroom Tarts

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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Mini Mushroom Tarts

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

Course Snacks & Appetizers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

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

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

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

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

Why You’ll Love This Recipe

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

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

Beetroot Toast Ingredients Overview

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

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

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

Garlic: Grated, for flavor and aroma

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

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

Frequently Asked Questions

Richa’s Top Tips

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

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

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

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

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Paneer Beetroot Toast

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

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 239kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

If you’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. 

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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.

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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.

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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.

This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious that no one will believe it was made right in your kitchen! 

Broth bowls are some of my favorite things to make for dinner. They’re usually easy, quick to make, endlessly customisable, and not to mention absolutely comforting and delicious. Take this spicy chicken and rice broth bowl for example. It’s a recipe that comes together in just 30 minutes but flavors taste like it’s come out of your favorite Thai restaurant. 

Creamy, nutty, spicy, and sweet, this chicken and rice broth bowl is one of those dishes you simply cannot have enough of. I love serving it with cooked rice and edamame, but could just have the spicy chicken and broth like a soup, or use noodles instead of rice. Either way, this is a dish you simply cannot not make. 

Ingredients for chicken and rice broth bowl

Chicken: I have used minced chicken for this recipe as it blends in beautifully in the dish and gives a broth-like consistency with little bits of texture in every bite

Soy sauce: Light soy sauce for umami and savoriness without the color. You can use dark soy sauce in a pinch, but the color of the dish will change slightly 

Red thai curry paste: For an authentic Thai flavor and thicken the broth slightly  

Peanut butter: Adds a nutty flavor and creaminess to the whole dish 

Coconut milk: Makes the broth creamy, rich, and nutty. I have used homemade, thin coconut milk. But you can use store-bought as well 

Seasoning: Salt and sugar for balance and flavor

Aromatics: Finely chopped ginger and garlic in the broth and grated garlic in the marination for flavor and aroma 

Sesame oil: For a nutty, Asian flavor in every bite. You can use regular oil in a pinch

Cooked Rice: To serve. I have used regular small grain Jeera Samba rice. You can use whatever’s available to you 

Edamame beans: Cooked for added protein and texture

Lemon juice: To add brightness and a fresh tang to the whole dish

Coriander: Finely chopped leaves used as garnish to deliver freshness in every bite  

Frequently Asked Questions 

Richa’s Top Tips

• Let the chicken brown before breaking it up. Spread the mince across the pan and let it cook undisturbed for a few minutes before flipping. This helps develop those golden, flavourful bits.
• Don’t overcrowd the pan. If your pan is small, cook the chicken in batches so it browns instead of steaming.
• Prep your toppings ahead. Cook the rice and edamame beforehand so all you need to do is prepare the chicken and broth when you’re ready to eat.

Storage Tips

• Refrigerator: Store the chicken, coconut broth, rice and edamame in separate airtight containers in the fridge for up to 3 days. Keeping them separate helps the rice retain its texture.
• Reheating: Reheat the chicken and broth in a saucepan over low to medium heat until steaming hot. Add a splash of water if the broth has thickened. Reheat the rice and edamame separately until piping hot. 
• Meal prep: You can prepare the chicken, broth, rice and edamame ahead of time and assemble the bowls just before serving. Store the lemon juice and coriander separately and add them fresh.
• Freezing: The cooked chicken can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. For the best texture, cook fresh rice, edamame, and broth when serving.
• Avoid storing assembled bowls for too long: Once the rice is mixed with the broth and toppings, it is best eaten fresh. Cool leftovers promptly and refrigerate within 2 hours.

Customisation Ideas

• Use more veggies: If you want more texture, nutrition, and flavor, add in veggies like mushroom, cauliflower, green peas, babycorn, zucchini, etc. It tastes really good in this dish 
• Use another nut butter: Almond, cashew, or even a seed butter will taste really nice in this dish. Feel free to use whatever you like and have available 
• Use another cut of chicken: I think minced chicken cooks quickly and becomes crispy easily. But you can use another cut of boneless chicken and use it in this recipe if you prefer 
• Add noodles instead of rice: Hakka noodles, rice noodles, spaghetti, udon noodles, whatever you have, works beautifully in this recipe 
• Make it spicy: Use slit or chopped green chillies, red chilli flakes, or cayenne pepper for an extra kick of heat 
• Adjust the broth consistency: Add a little more water if you prefer a lighter broth, or let it simmer for another minute or two if you’d like it thicker. Avoid boiling it for too long, as coconut milk can separate. 

This spicy chicken and rice broth bowl is the kind of dish you will be making all winter long. It’s cozy, comforting, delicious, and so easy to put together. It’s a dish the whole family will love slurping on as the colder months approach. 

If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations! 

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Spicy Chicken and Rice Broth Bowl

This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious.

Course Main Course

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving

Calories 1479kcal

Author Richa

Ingredients

• 250 grams minced chicken

Marination

• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated garlic

Other

• 1 tablespoon sesame or any neutral cooking oil divided
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 tablespoon red thai curry paste
• 1 teaspoon light soy sauce
• 1 tablespoon peanut butter
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 cup thin coconut milk
• ½ cup water

To serve

• 1 cup cooked rice
• ⅓ cup cooked edamame beans
• ½ lemon juice
• 1 tablespoon finely chopped coriander

Instructions

• Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
• Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
• Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
• To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.

Video

Nutrition

Calories: 1479kcal | Carbohydrates: 76g | Protein: 64g | Fat: 107g | Saturated Fat: 61g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 215mg | Sodium: 1851mg | Potassium: 2393mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2391IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 9mg

The post Spicy Chicken and Rice Broth Bowl appeared first on My Food Story.

This masala aloo matar sabzi uses no onion and garlic, but is still bursting with flavor in every single bite. It’s spicy, tangy, and loaded with texture. For potato lovers, this needs to be on your lunch menu! 

This masala aloo matar recipe is the perfect example of the fact that simple ingredients can create the most delicious dishes if used right. It’s got potatoes, peas, tomatoes, and a handful of everyday Indian spices, but the resulting sabzi is sooo flavorful that you’ll want to make it again and again! 

My family loves eating this potato and peas curry with dal tadka and jeera rice, but I keep switching things up by plating this along with hot rotis, pooris, plain rice, and even adding it between two slices of bread to make a quick sandwich. And the vessel gets wiped clean every single time. And with two kids, you know this is a big achievement! Easy to customise, easy to make, and quite versatile, this masala aloo matar is a must-have on your weekly menu!   

Masala Aloo Matar Ingredients

Potatoes: Peeled and cut into small cubes. Make sure they’re of the same size so they cook evenly and quickly 

Green peas: I have used frozen, but both fresh and frozen work in this recipe 

Tomatoes: For tang and texture. This forms the base of the masala in this masala aloo matar

Spices: Cumin seeds, asafoetida (hing), coriander, cumin, red chilli, and turmeric powders add color, warmth and flavor to the dish

Chilli: Finely chopped green chillies for heat. You can skip this if you have a low spice tolerance

Ginger: Finely chopped for heat, flavor and aroma

Amchur powder: AKA dry mango powder. This helps add a subtle tanginess to the sabzi. You can use a squeeze of lemon juice instead, but I highly recommend using amchur powder if you can find it 

Coriander leaves: Used as garnish for a hit of earthy freshness in every bite

Salt: For seasoning

Oil: Any neutral-flavored oil with a high smoke point works well in this recipe

Frequently Asked Questions 

Richa’s Top Tips

Cook on low heat: Keep the pan covered and cook on low heat so the potatoes soften without burning. Stir occasionally and add a splash of water if the masala starts sticking to the bottom.

Add the tomatoes later: Adding tomatoes once the potatoes are almost cooked prevents their acidity from slowing down the cooking process and helps the potatoes soften properly.

Adjust the spices to your taste: You can increase the green chilli or red chilli powder for more heat. If you prefer a tangier aloo matar, add a little extra amchur powder.

Serving Ideas 

Aloo matar is one of those everyday sabzis that goes with just about anything! Here are a few ways to serve it:

• With roti or paratha: Serve it hot with roti, lachha paratha or dal paratha for a simple, satisfying meal.
• With dal and rice: Pair it with jeera rice, dal tadka and a little pickle for a comforting Indian lunch.
• With puri: Serve it alongside hot, fluffy puris for a classic combination that’s perfect for a weekend breakfast or lunch.

Storage Tips

• Refrigerator: Allow the aloo matar to cool completely and transfer it to an airtight container. Refrigerate for up to 3–4 days.
• Reheat: Reheat in a kadai or pan over medium-low heat, stirring occasionally. Add a splash of water if the sabzi has dried out. You can also reheat individual portions in the microwave.
• Freezing: You can freeze aloo matar for up to 2 months, but keep in mind that potatoes can become slightly grainy or change texture after thawing. For the best texture, I recommend making it fresh or refrigerating it instead.

This simple aloo matar is an easy, everyday sabzi made with potatoes, green peas and a handful of pantry spices. It’s comforting, full of flavour and pairs beautifully with roti, paratha or rice. Keep this recipe handy for those days when you want a delicious homemade meal without spending too much time in the kitchen!

If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!

Watch Masala Aloo Matar Recipe Video

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Masala Aloo Matar

This masala aloo matar uses no onion and garlic, but is still bursting with flavor. It’s spicy, tangy, and loaded with texture.

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 152kcal

Author Richa

Ingredients

• 1 tablespoon groundnut or any neutral cooking oil
• ¾ teaspoon cumin seeds
• ¼ teaspoon asafoetida hing
• 1 green chilli finely chopped
• 1 teaspoon finely chopped ginger
• 2 potatoes approx 250 grams, peeled and cut into ½ inch cubes
• ¾ cup fresh or frozen green peas approx.100 grams
• 2 teaspoons coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon amchur powder
• ¾ teaspoon salt
• 1 tomato finely chopped, approx. ½ cup
• 1 tablespoon finely chopped coriander leaves

Instructions

• Heat oil in a kadai or pan, add cumin seeds, hing and once the cumin seeds crackle, add green chilli, ginger and saute for a few seconds till fragrant.
• Add potatoes, green peas, spice powders – coriander, cumin, red chilli, turmeric, amchur, salt, mix well and cook covered on low heat for 8-10 minutes till the potatoes are 85% cooked.
• Add tomatoes, mix well and cook on low heat for 4-5 minutes till the potatoes are cooked well, garnish with coriander leaves and serve.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 489mg | Potassium: 626mg | Fiber: 5g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 38mg | Calcium: 38mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Masala Aloo Matar (No Onion, Garlic) appeared first on My Food Story.

Craving sabudana vada without the guilt of deep frying? These Air Fryer Sabudana Vadas are your new go-to–crispy outside, soft inside, and every bit as delicious! 

Sabudana vadas are a fasting classic, but this air fryer version is a total game-changer. They’re super easy to make, taste just like the fried ones, and you don’t need to stand over hot oil or deal with splatters. Honestly, these are on repeat at my place during Navratri or whenever I want a snack that feels comforting without the guilt. 

It’s also one of my favorite Maharashtrian recipes along with Kanda Batata Poha and Misal Pav which I have loved since my college days!! 

Sabudana Vada Ingredients

• Sabudana (sago pearls) soaked in ¾ cup water for 6-8 hours (or overnight). Medium sized sabudanas work the best for this recipe
• Potatoes, boiled and mashed – forms the base and acts as a binding agent to prevent the air fryer vadas from breaking apart
• Roasted peanuts – adds lots of texture and a nutty flavor
• Green chilli  – for heat. Feel free to adjust according to your tolerance  
• Coriander and curry leaves – for earthy flavors and freshness
• Cumin seeds – to temper the oil
• Lemon juice – for freshness
• Salt and sugar – for balance, flavor, and seasoning
• Cooking oil – any neutral-flavored oil with a high smoke point

How to Soak Sabudana

Making anything with sabudana starts with soaking, and it’s key to get this step right to nail the dish. Here’s how to do it perfectly: 

• Wash and rinse the sabudana pearls: Soak sabudana in water in an even 1:1 ratio, until there’s enough water to cover all the sabudana without any excess. This recipe calls for ¾ cup sabudana pearls soaked in ¾ cup water.  Too much water will result in extremely sticky sabudana. 
• Leave it to soak for a minimum of 6 hours or even better, overnight, and you’ll never use any other method again.
• It’s important to put only as much water as necessary, because if there is extra liquid content which the sabudana can not soak in, the airfrying process becomes a mess. So stick to the ratio.
• Once soaked, squish a few sabudana pearls between two fingers. If the insides are even a little hard, that means they need to be soaked for longer. They should get mashed easily between your fingers.

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Frequently Asked Questions

Richa’s Top Tips

• Make sure the sabudana is soaked properly. To check this, press the pearls between your fingers, they should mash easily.
• Don’t skip oil brushing on the vadas. This helps them turn golden and crisp.
• Air fry in batches. Overcrowding prevents them from crisping up evenly.
• Let them cool for a couple of minutes before serving. These vadas crisp up as they cool!

Serving Ideas

• Serve hot with green chutney or curd.
• Pair with a cup of masala chai for the ultimate snack.
• Enjoy as part of a fasting thali during festivals.

Storage Tips

• These vadas are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
• To reheat, just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll get nice and crisp. 
• These vadas are not freezer-friendly as sabudana tends to change texture after freezing.

You won’t be able to get enough of these Airfryer Sabudana Vadas once you give them a try! These are absolutely perfect for those days when you want a snack that feels indulgent, but isn’t. Comfort food made healthy? I’m soo in!

If you make these, do send me pics over on my IG @my_foodstory!! These are perfect for the monsoon season so you gotta give it a try ASAP <3 

Watch Air Fryer Sabudana Vada Recipe Video

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Air Fryer Sabudana Vada

Crispy outside, soft inside, Air Fryer Sabudana Vada is just as delicious as its deep-fried version–except this one's a whole lot healthier 😍

Course Snacks & Appetisers

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 vadas

Calories 90kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• ¾ cup sabudana or sago pearls
• ¾ cup water

For the vada mix

• 3 small or 2 medium potatoes boiled, peeled and mashed
• ½ teaspoon cumin seeds jeera
• 1 tablespoons roasted peanuts de-skinned, crushed coarsely
• 1 green chilli finely chopped
• 2 teaspoons finely chopped coriander leaves
• 10 curry leaves finely chopped
• 1 teaspoon salt
• ½ teaspoon sugar
• Juice of ½ lemon

For greasing & brushing

• 1 -2 tablespoons cooking oil

Instructions

• Wash & soak sabudana in ¾ cup water for 6-8 hours or overnight. After the soaking hours, the sabudana will soak up all the water and fluff up. Refer note 1.
• Take soaked sabudana in a large bowl, add rest of the ingredients except oil & mix well.
• Preheat the airfryer at 200C.
• Grease your palm with oil, take a golf sized sabudana mixture on your palm and flatten it to form round discs or vadas. Repeat till all vadas are formed.
• Line the airfryer mesh with parchment paper, brush with oil, place vadas and brush some oil over the vadas. Avoid overcrowding and make sure that there is some gap between the vadas.
• Airfry the vadas for 7 minutes at 200C, flip them once, brush with oil and air fry them at 200 C for 6-7 more minutes. They turn crisp once they cool down.
• Repeat the same process for all the remaining vadas.

Video

Notes

1. To check if sabudana is soaked well, press one sabudana pearl in between your fingers and it should mash easily.
2. Any cooking oil may be used, I have used groundnut oil.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 227mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 0.5mg

This article was researched and written by Navya Khetarpal.

The post Air Fryer Sabudana Vada 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

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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

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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.

My mum’s sooji halwa is special because it’s got this gorgeous caramel-y nuttiness that comes from roasting the semolina (sooji) in ghee. You’ll never make it any other way!

There is nothing that screams Indian festivities quite like sooji halwa does (okay, and maybe also Malpua, Rabdi and Kheer!). However, I think this recipe is particularly special. What makes it stand out is the gorgeous, caramel-like glaze that coats every little bit of sooji. It’s my mum’s trick, and honestly, it’s the only way I like to make it now!

The magic, though, lies in patiently roasting the sooji in ghee for 20–25 minutes, until its colour changes from white to a deep brown. As a result, you get that deep, toasty flavour paired with a smooth, melt-in-your-mouth texture that makes this halwa an instant family favourite. And the best part? Whether you’re making it for a festival, a puja, or simply to satisfy a sweet craving on a weeknight, this halwa is just the thing to whip up because it always hits the spot!

Sooji Halwa Ingredients

Sooji (Semolina/Rava): The star ingredient; use fine sooji for a smooth texture and rich flavour. Bombay sooji works best here because the grains are neither too big nor too small. Bansi rawa will also work.

Besan (Gram Flour): Adds depth and enhances the nutty aroma.

Ghee: The key to flavour and richness. Please use the best quality ghee you can find for best results.

Sugar – Balances the nutty flavour with sweetness.

Water – Helps cook the semolina into a soft, smooth halwa.

Nuts (Almonds/Pistachios) – For crunch and garnish.

How to make sooji halwa

1. In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes. Add the ghee and continue cooking on low flame.

2. Stir constantly until the mixture changes to a light chocolate brown colour and becomes fragrant.

3. Continue roasting until the brown becomes a little deeper and darker.

4. Add the sugar and mix it in.

5. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.

6. Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides. Garnish with slivered pistachios or almonds.

Frequently Asked Questions

Richa’s Top Tips

• Don’t skimp on the ghee. That’s where the flavor and that glistening texture come from.
• Always roast sooji on medium heat. Too high and it will burn, too low and it won’t develop flavour.
• Bombay sooji works best here. The grains are neither too big nor too small. But you can also use bansi rawa if that’s what you have available.
• Be patient and pay attention. Be prepared to spend half an hour in the kitchen. Sooji can burn pretty quickly or brown unevenly if not stirred often. So keep stirring every minute or so for the best, even results.
• The halwa will thicken as it cools. So take it off the heat slightly before your desired consistency.
• Add the sugar before the water. Or the sugar will caramelize and harden when it hits the water.
• The consistency should be thick but runny. If its too thick, it’ll start to become gloopy.

Serving Ideas

• Offer as prasad during pujas or festivals – I love to pair this halwa with kala chana, vrat wale dahi aloo, and pooris!

Storage Tips

• Fridge: Store in an airtight container and refrigerate for up to 2-3 days. Reheat with a splash of water or milk to soften.
• Freeze: Sooji halwa also freezes quite well. Portion into single servings and store in a freezer safe container or bag for up top 3 months.
• Thaw: Allow it to thaw in the refrigerator overnight. Transfer it to a pan along with a splash of milk or water and then reheat gently until it reaches your desired consistency.

One bite of this Sooji Halwa and you’ll understand exactly why I can’t stop raving about it! It’s warm, rich, comforting – everything I’d want in a dessert (and honestly just the thing for this festive season!) I hope you give this one a try.  

Make sure to send me your recreations over on my IG @my_foodstory, I loveee to see them!! 

Also check out my Navratri recipes round up for all the inspo you need this festive season ❤️

Watch How To Make Sooji Halwa Video

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Sooji Halwa

This dessert made of semolina is my mum's recipe which has a very caramel and nutty note that just makes it absolutely delectable.

Course Desserts

Cuisine Indian

Diet Gluten Free, Vegetarian

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 2011kcal

Author Richa

Ingredients

• 1 Cup Sooji or Semolina
• 1 1/2 tablespoons Besan or Gram Flour
• 1/2 Cup plus 1 tablespoon Ghee or Clarified Butter
• 3/4 Cup Sugar
• 3 Cups Water

Instructions

• In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes.
  1 Cup Sooji or Semolina, 1 1/2 tablespoons Besan or Gram Flour
• Add the ghee and continue cooking on low flame, stirring constantly until the mixture changes to a light chocolate brown color and becomes fragrant.
  1/2 Cup plus 1 tablespoon Ghee or Clarified Butter
• Add the sugar and mix it in. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.
  3/4 Cup Sugar, 3 Cups Water
• Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides.
• Garnish with slivered pistachios or almonds.

Video

Nutrition

Serving: 2g | Calories: 2011kcal | Carbohydrates: 278g | Protein: 24g | Fat: 93g | Saturated Fat: 56g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 230mg | Sodium: 48mg | Potassium: 409mg | Fiber: 8g | Sugar: 151g | Vitamin A: 5IU | Calcium: 56mg | Iron: 8mg

This article was researched and written by Navya Khetarpal.

The post Amazing Sooji Halwa | Suji Halwa Recipe appeared first on My Food Story.

This Tangra chilli chicken brings the flavours of Kolkata’s famous Chinatown into your kitchen. It’s spicier and saucier than regular chilli chicken, and the air fryer gets the chicken perfectly crispy without deep-frying.

This Tangra chilli chicken has been making our Indo-Chinese nights at home so much better. If you’ve had regular chilli chicken a hundred times by now and it’s started to feel a bit dull, the Tangra version from Kolkata’s Chinatown is going to bring that excitement back again. It’s spicier, saucier, and the flavour of the sauce is so much deeper than what you get from a standard chilli chicken recipe.

We already have our Chinese chilli chicken dry on the blog, which my family loves, but ever since I made this Kolkata chilli chicken recipe version, it’s been a tough competition between the two. Try both and see which one your family picks.

Tangra Chilli Chicken Ingredients

• Chicken Thighs: Boneless, cut into ¾ inch cubes. Thighs stay juicier than breast after air frying.
• Marinade: Maida, cornflour, grated garlic, vinegar, egg, and salt. This coating is what gives the chicken its crispy exterior and flavor that holds up in the sauce.
• Sauce Mix: Dark soy sauce, tomato ketchup, red chilli sauce, oyster sauce, chicken broth paste, cornflour, and water. The combination of all these sauces is what gives Tangra chilli chicken its signature flavour that regular chilli chicken doesn’t have.
• Stir-fry aromatics: Garlic, ginger, and green chillies sliced diagonally.
• Vegetables: Onion petals, green and red capsicum. They get a quick stir-fry on high heat so they stay crunchy.
• Spring Onion Greens: For garnish.
• Oil: For brushing the air fryer basket and stir-frying.

Richa’s Top Tips

• Marinate the chicken for at least 30 minutes. The maida and cornflour coating needs time to set so it crisps up properly in the air fryer. A rushed marinade means the coating slides off, and you lose that crunch.
• Air fry in stages, finishing at 200°C. The initial fry at 180°C cooks the chicken through, and the final 2-3 minutes at 200°C gives it that deep golden, crispy finish that survives being tossed in the sauce.
• Keep the stir-fry on high heat and move fast. Everything in the wok happens quickly. The garlic, ginger, and chillies need just 30 seconds, and the onions and capsicum need a minute or two at most. If you lower the heat or cook too long, the vegetables go soft and lose their crunch.
• Mix the sauce ingredients ahead of time in a bowl. Once the stir-fry starts, things move fast, and you don’t want to be measuring sauces while the wok is smoking. Having the sauce mix ready to pour in saves time and stress.
• Don’t let the chicken sit in the sauce too long. Toss it in, cook for about 2 minutes, and serve immediately. The longer the chicken sits in the sauce, the softer the coating gets. You want that contrast between crispy chicken and saucy gravy.

Frequently Asked Questions

Storage Tips

• In the fridge: Store the air-fried chicken and the sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soggy. When ready to eat, reheat the sauce, crisp the chicken in the air fryer for 2-3 minutes, and toss together fresh.
• Freezing: The air-fried chicken freezes well on its own for up to two weeks. Thaw overnight in the fridge and crisp up in the air fryer before tossing in freshly made sauce. The sauce is best made fresh as the flavour dulls after freezing.
• The stir-fry vegetables: Best made fresh every time. Reheated onions and capsicum lose their crunch and turn limp, which takes away from the whole dish.

Serving Ideas

This chilli chicken Bengali recipe pairs best with rice or noodles. Here are our favourites from the blog:

• With Egg Fried Rice: The most classic pairing. A plate of egg fried rice with saucy Tangra chicken on top is a proper Indo-Chinese meal.
• With Chilli Garlic Noodles: If you want noodles instead, these spicy, garlicky noodles with the Tangra chicken on the side are an incredible combination.
• With Hakka Noodles: For something milder alongside the spicy chicken, regular hakka noodles let the Tangra sauce take centre stage.
• As part of an Indo-Chinese spread: Serve this with honey chilli potatoes and veg spring rolls for a proper Chinese dinner at home.

Customisation Ideas

• Make it drier: Reduce the water in the sauce mix to about ¼ cup instead of ¾ cup for a drier, stickier version that works great as a party starter.
• Make it with paneer or tofu: Cube them to the same size, coat in the same marinade, and air fry until golden. The Tangra sauce works just as well with both.
• Add cashews: A handful of roasted cashews tossed in at the end adds a crunch that pairs really well with the saucy chicken. Common in a lot of Kolkata-style Indo-Chinese restaurants.
• Use different vegetables: Baby corn, spring onions, and mushrooms all work well in the stir-fry alongside or instead of the capsicum and onions.

Did You Know?

Kolkata’s Tangra is the only Chinatown in India, and one of the oldest in the world. Chinese immigrants, mostly Hakka people from Guangdong province, settled in Kolkata in the late 18th century. They originally worked in leather tanneries and shoe-making, and the food they cooked at home gradually blended Chinese techniques with Indian spices and ingredients. That fusion is what we now call Indo-Chinese food, and Tangra is where it was born. The chilli chicken, manchurian, and fried rice that every Indian restaurant serves today can all be traced back to the kitchens of this small neighbourhood in East Kolkata. 

Once you make Tangra style chilli chicken, there’s really no going back to the regular version. Fair warning. Tag me on Instagram @my_foodstory when you make it, I’d love to see how yours turns out.

Watch Tangra Chilli Chicken Recipe Video

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Tangra Chilli Chicken

This Tangra chilli chicken is spicier and saucier than regular chilli chicken. Serve it fried rice or noodles for a street-style meal at home.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 421kcal

Author Richa

Equipment

• 1 Air Fryer
• 1 Wok

Ingredients

• 500 grams boneless chicken thighs cut into ¾ inch cubes

For marination

• ½ teaspoon salt
• ¼ cup all purpose flour / maida
• ¼ + ⅛ cups cornflour
• 2 teaspoons grated garlic
• 1 teaspoon vinegar
• 1 large egg

For sauce mix

• 1 ½ tablespoons dark soy sauce
• 3 ¾ tablespoons tomato ketchup
• 3 tablespoons red chilli sauce
• 1 ½ tablespoons oyster sauce
• 1 ½ teaspoons chicken broth powder
• ¾ teaspoon cornflour
• ¾ cup water

For stir fry

• 1 ½ tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 8-9 green chillies sliced diagonally
• 1 medium onion cut into petals
• ½ green capsicum cut into ¾inch cubes
• ½ red capsicum cut into ¾inch cubes
• 2 tablespoons finely chopped spring onion greens

Instructions

Marinating chicken

• Add chicken to a bowl, add all the marination ingredients, give a good mix and set aside to marinate at least for 30 minutes

Sauce mix

• Add all ingredients for sauce mix to a bowl, whisk well and set aside.

Air frying chicken

• Preheat the air fryer to 180C and brush the basket with oil. Arrange the marinated chicken with some gap between each other. Brush with oil. Air Fry at 180C for 7 minutes, flip once, air fry at 180C for 5 minutes and for 2-3 minutes at 200C, till they turn golden from outside.

Making tangra chicken

• Heat oil in a wok or pan, add ginger, garlic and green chillies and saute on high for 30 seconds. Add onions, capsicums and saute on high for a minute or 2 till they get roasted. add air fried chicken and saute for a minute on high. Add sauce mix and cook on medium for 2 minutes while stirring constantly. Garnish with spring onion greens and serve.

Video

Nutrition

Calories: 421kcal | Carbohydrates: 30g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1704mg | Potassium: 471mg | Fiber: 5g | Sugar: 15g | Vitamin A: 781IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Spicy and Saucy Tangra Chilli Chicken | Kolkata Style appeared first on My Food Story.

If you’ve got eggs and some parathas at home, making these Masala Egg Rolls takes just  20 minutes. The secret ingredient is sambar powder gives the eggs a smoky, tangy flavor  that you won’t find in any regular egg roll.

This Masala Egg Roll recipe is nothing like the deep-fried versions you see online. It’s a completely homemade, paratha-wrapped version that takes about 20 minutes of your time. The spiced egg masala layered inside a warm, flaky paratha with mint chutney and quick pickled onions makes for a very delicious to-go snack, and my family loves it so much that we make it almost every week.

The beauty of this recipe is that it works with whatever you have. Frozen laccha parathas, homemade rotis, leftover chapatis, all of them work. The sambar flavor-infused egg masala is the star of the dish, and it comes together really quickly, so even on your busiest evenings, this is very doable.

Ingredients for Masala Egg Rolls

• Eggs: Boiled and chopped into small cubes so they absorb the masala evenly.
• Sambar Powder: This is what makes the egg masala taste so different from a regular egg curry. It adds a smoky, tangy depth that cumin-coriander-based masalas can’t match. 
• Aromatics: Cumin seeds, ginger, garlic, curry leaves, and green chillies. 
• Onions & Tomatoes: Finely chopped onions and pureed tomatoes form the masala base. Pureeing the tomatoes helps them cook down faster and gives the masala a smoother consistency.
• Parathas: I’ve used frozen lacchha parathas that I meal-prepped over the weekend.  Homemade rotis, leftover chapatis, or even lachha paratha made from scratch all work too.
• Mint Chutney: The freshness of the mint against the warm, spicy eggs makes every bite so addictive. 
• Pickled Onions: Quick pickled with beetroot, lemon juice, salt, and a pinch of sugar. 
• Coriander Leaves: Mixed into the masala and also used as garnish inside the roll.
• Oil: Groundnut or any neutral cooking oil.

Richa’s Top Tips

• Cook the tomato masala properly before adding the eggs. The tomato puree needs a good 2-3 minutes on low heat until the rawness goes and the oil starts separating. If you add the eggs too early, the masala will taste raw and acidic.
• Don’t overcook the eggs in the masala. They only need 1-2 minutes to absorb the flavours. Any longer and they start releasing water and the masala becomes thin.
• Fry the parathas with a little ghee for the best result. Whether you’re using frozen or homemade, a few drops of ghee while frying gives them that golden, crispy finish that holds up well when you roll them.
• Make the pickled onions first. They need about 15 minutes to sit and develop flavour, so start with them before anything else. The beetroot in the pickle isn’t just for colour, it adds a subtle sweetness that works really well with the spicy egg masala.

Frequently Asked Questions

Storage Tips

• The egg masala: Stores well in an airtight container in the fridge for up to 2 days. Warm it up on the stove before assembling the rolls.
• The pickled onions: Keep in the fridge for up to 3 days. They actually taste better the longer they sit.
• The assembled roll: Best eaten immediately. Once assembled, the paratha absorbs moisture from the masala and chutney and goes soft pretty quickly. Always assemble right before eating.
• The parathas: If using homemade, you can fry them and keep them warm wrapped in a kitchen towel until you’re ready to assemble. Don’t fry too far in advance or they’ll lose their crispiness.

Serving Ideas

This masala egg roll is a full meal on its own, but a couple of things on the side make it even better:

• With Chaas: A cold glass of spiced buttermilk alongside a warm, spicy egg roll is the most refreshing combination.
• With Masala Chai: If you’re having these as an evening snack, a hot cup of chai is really all you need on the side.
• With a simple salad: Some sliced cucumber, tomatoes, and a squeeze of lemon keeps the meal light and fresh.

Customisation Ideas

• Try a different masala: Swap the sambar powder for pav bhaji masala or garam masala for a completely different flavour profile. Each one gives the eggs a different character.
• Add veggies to the masala: Finely chopped capsicum, peas, or corn mixed in with the eggs while the masala cooks adds colour and crunch to the filling.
• Make it with paneer or chicken: Crumbled paneer or shredded cooked chicken in the sambar masala instead of eggs works just as well for a different version.
• Use different chutneys: Swap the mint chutney for green coriander chutney or even thecha if you want a spicier, more rustic roll.
• Make it cheese-loaded: Sprinkle some grated mozzarella or cheddar on the paratha before adding the egg masala. The melted cheese with the spicy eggs is really good.

Did You Know?

The colour of an egg yolk has nothing to do with its nutritional value. Darker, more orange yolks come from hens that eat a diet rich in carotenoids, like marigold petals, paprika, or leafy greens. Paler yellow yolks come from hens on a grain-heavy diet. Both have essentially the same protein, fat, and vitamin content. Egg producers know consumers associate darker yolks with quality, so some add marigold extract to chicken feed specifically to darken the yolk colour. Next time you crack an egg, the colour is telling you what the hen ate, not how nutritious the egg is. 

This masala egg roll deserves a spot in every Indian kitchen. It’s the perfect answer to those evenings when you want something warm, filling, and homemade without spending too long cooking. If the sambar powder in your pantry has only ever been used for sambar, give it a new job. When you try this, come find me on Instagram  @my_foodstory and tell me what you think. 

Watch Masala Egg Roll Recipe Video

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Masala Egg Roll

These Masala Egg Rolls are ready in just 20 minutes and are the easiest way to have a delicious, hassle-free dinner ready on the table in just 20 minutes.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 rolls

Calories 341kcal

Author Richa

Ingredients

• 2 tablespoons groundnut or any neutral cooking oil
• 1 teaspoon cumin seeds jeera
• 1 teaspoon finely chopped ginger
• 2 teaspoons finely chopped garlic
• 2 sprigs curry leaves finely chopped
• 2 green chillies finely chopped
• 1 cup finely chopped onions
• 2 medium tomatoes pureed
• 2 ½ teaspoons sambar powder
• ½ teaspoon salt
• ½ cup water
• 4 boiled eggs chopped into ¼ inch cubes
• 2 tablespoons finely chopped coriander leaves

To serve

• 3 frozen laccha parathas
• 3 tablespoons mint chutney MFS link
• ½ cup pickled onion rings refer notes
• 2 teaspoons finely chopped coriander leaves

Instructions

• Heat oil in a pan, add cumin seeds and once they crackle, add ginger, garlic, curry leaves, green chillies and saute on medium for a few seconds till fragrant.
• Add onions and fry till they turn golden.
• Add tomato puree, sambar powder, salt and cook on low for 2-3 minutes till the rawness of tomatoes goes. Add water, mix well and cook for 1-2 minutes on low till the gravy thickens.
• Add chopped eggs, coriander leaves, mix well and cook for 1-2 minutes till the eggs absorb the masalas.
• Heat a tawa or pan and fry all the parathas on either side with a few drops of ghee or oil till they are light golden and set aside.
• Just before serving, take one fried paratha on a plate, spread mint chutney all over the paratha, add egg masala to the center, add a few onion rings, garnish with coriander leaves, wrap into a roll and serve. Follow the same steps to make rest of the egg masala rolls.

Video

Notes

1. To make pickled onions: Add ½ cup of onion rings to a bowl, 3-4 slices of beetroot, juice of ½ lemon, ¼ teaspoon salt, a pinch of sugar, mix well, rest for 10-15 minutes and use.

Nutrition

Calories: 341kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 249mg | Sodium: 1092mg | Potassium: 407mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Masala Egg Roll Ready in 20 Minutes 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!

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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 Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!   

If you are a fan of spicy food, then this Spicy Prawn Curry needs to be on your list! Traditionally made with Kanthari chillies, a special type of chilli from the South Indian state of Kerala, this prawn curry is supposed to be hot and spicy. In this prawn curry recipe, I have replaced Kanthari chillies with regular green chillies as they’re more easily available. The spiciness of this curry is then balanced with coconut milk. The result is a dish that’s spicy, nutty, rich, and so, so flavorful. 

This dish comes together really quickly and calls for minimal ingredients, but the flavors are rustic and simply out of this world! We love eating this Kerala style prawn curry with neer dosa and appam, but it tastes really good with just steamed rice too. 

Ingredients for Chilli Garlic Chicken 

Prawn: I have used large frozen prawns or shrimp, which are cleaned and deveined. You can use fresh prawns too if you prefer 

Chillies: This recipe traditionally uses kanthari chillies, a special, very spicy variety from the South Indian state of Kerala. But since they’re difficult to source, I have used a lot of regular green chillies to achieve the same spiciness 

Spices: Turmeric powder, pepper powder, fennel seeds for flavor and color 

Aromats: Sambar onions (you can use diced regular onions), lots of garlic and ginger form the base of this spicy prawn curry  

Curry leaves: For an earthy freshness and that authentic South Indian flavor

Oil: I have used coconut oil for that authentic flavor. If you don’t have it, sub it for any oil of choice. Ghee works well too  

Coconut milk: To balance out the spice and add richness and creaminess. I have used canned coconut milk, but homemade, thick coconut milk works just as well  

Coconut: Coconut slices for texture and a lovely nutty flavor in every bite

Frequently Asked Questions 

Richa’s Top Tips

• Don’t skip the mortar and pestle. The coarse crushing of green chillies, ginger, garlic and sambar onions is what gives this curry its rustic texture and really helps all those flavours come together.
• Keep the paste coarse rather than making it completely smooth. You want little bits of onion and garlic throughout the curry.
• Cook the coconut slices until lightly golden. This adds little bursts of toasted coconut flavour to the curry, so don’t rush this step.
• Saute the crushed paste on low heat. It only needs a minute or two, but this helps take away the rawness of the garlic and onions without burning them.
• Don’t overcook the prawns. They only need a few minutes. As soon as they’re pink and opaque, move on to the coconut milk.
• Add the coconut milk right at the end. Once it comes to a boil, take the curry off the heat. Prolonged boiling can make coconut milk lose its lovely creamy texture.
• Taste before serving. Depending on how spicy your green chillies are, you may want to adjust the salt or add a little more coconut milk to mellow the heat.

Serving Ideas 

This curry is perfect with something simple that can soak up all that creamy coconut gravy. Serve it with:

• Steamed rice for an easy everyday meal
• Jeera rice when you want a little extra flavour
• Ghee rice for a richer combination
• Coconut rice if you want to lean into the coconut flavours
• Appam for a South Indian-style meal
• Idiyappam to soak up the curry
• Kerala parotta for a slightly indulgent pairing
• Neer dosa for a soft, delicate option that works beautifully with the coconut-based curry
• Chapati or roti for an easy weeknight dinner

Storage Tips

• Fridge: This curry is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Let the curry cool completely before refrigerating it. 
• Reheat: When reheating, warm it gently over low heat until just heated through. Try not to boil it vigorously, as the prawns can become tough and the coconut milk can split.
• Freeze: I wouldn’t recommend freezing this curry after adding the coconut milk. The texture of the coconut milk can change when frozen and thawed, and the prawns may also become a little rubbery.

Customisation Ideas

• Make it less spicy: Reduce the green chillies, especially if yours are particularly hot. You can also add a little extra coconut milk to mellow the heat.
• Add vegetables: Add a handful of sliced bell peppers, spinach or tender coconut pieces for a slightly different version.
• Use fish instead: You can use firm boneless fish pieces in place of prawns, adjusting the cooking time depending on the fish.
• Add a little tang: If you like a slightly tangier curry, finish it with a small squeeze of lime juice after taking it off the heat.

If you love a good prawn curry that’s big on flavour but doesn’t need a long list of ingredients, this Kanthari Prawn Curry is one to try. The combination of fiery green chillies, crushed ginger and garlic, toasted coconut, curry leaves and creamy coconut milk makes every spoonful so flavourful, while the prawns cook in just a few minutes.

I love serving this with something simple like steamed rice, appam or neer dosa so that nothing gets in the way of that delicious coconut gravy. It’s quick enough for a weeknight dinner but feels special enough to make when you’re craving a proper South Indian-style meal.

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Spicy Prawn Curry | Kanthari Prawn Curry

This Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 servings

Calories 529kcal

Author Richa

Ingredients

• 250 grams large cleaned and deveined prawns approx. 28-30 prawns
• 8 green chillies
• 1 inch ginger
• 8 garlic cloves
• 20 sambar onions
• 1 ½ tablespoons coconut oil
• ½ teaspoon fennel seeds saunf
• 2 sprigs curry leaves
• ¼ cup fresh coconut slices
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon crushed pepper
• ¾ cup coconut milk

Instructions

• Crush green chillies, ginger, garlic, sambar onions to a coarse using mortar and pestle.
• Heat oil in a pan, add fennel seeds and once they splutter, add curry leaves and coconut slices and saute for 2-3 minutes till they turn light golden. Add crushed paste, turmeric & pepper powder and saute on low for 1-2 minutes till the onions turn golden.
• Add prawns, salt and saute for a few seconds on medium and cook covered for 3 minutes on low till the prawns are cooked and turn pink.
• Add coconut milk, mix well, bring to a boil, take off the heat and serve.

Video

Nutrition

Calories: 529kcal | Carbohydrates: 84g | Protein: 20g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1334mg | Potassium: 1240mg | Fiber: 17g | Sugar: 36g | Vitamin A: 191IU | Vitamin C: 85mg | Calcium: 238mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Spicy Prawn Curry | Kanthari Prawns 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!

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

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

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

Ingredients for Jalapeno Popper Toastie 

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

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

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

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

Cheese: Grated mozzarella cheese for lovely cheesy flavor and richness 

Coriander leaves: Finely chopped for freshness in every bite

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Make-Ahead Tips

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

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

Customisation Ideas

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

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

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

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Jalapeno Popper Toaster

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

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 toasties

Calories 440kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Veg Mexican Tacos 

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

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

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

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas 

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

Customisation Ideas

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

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

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

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

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Mexican Paneer Taco Recipe

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

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For herbed paneer

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

For paneer marination

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

For fried beans

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

Other

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

Instructions

Making herbed paneer:

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

Marinating paneer

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

Frying paneer

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

Re-fried beans

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

Making tacos

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

Prepping garnish

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

Dahi sauce

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

Serving Tacos

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

Making these soy sauce chicken wings in the air fryer is a game changer! It’s quick, easy, and mess-free. All you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes! 

These soy sauce chicken wings in air fryer is one of those recipes we make on repeat at home. They’re perfect for weeknight dinners when I want something that feels more fun than the usual stuff, but they also work so well when we’re having friends over. The marinade takes just a few minutes to throw together, and after that, the air fryer does pretty much all the work.

I especially love that there’s very little mess involved. The wings go straight from the marinade into the air fryer, so there’s no deep frying, splattering oil or a pile of dishes to deal with afterwards. They come out juicy on the inside, nicely browned and slightly crisp on the outside, with all that savoury soy and sesame flavour. Honestly, these disappear pretty quickly every time I make them!

Ingredients for Soy Sauce Chicken Wings

Chicken: Skin-on chicken wing pieces. I like using skin-on pieces as they get really crispy on the outside, but skinless pieces work too  

Soy sauce: I have light soy sauce for that savory umami flavor, but dark soy sauce will work in a pinch 

Vinegar: Adds a dash of tangy freshness to the dish

White pepper powder: Adds a subtle earthy flavor and a kick of heat 

Salt and sugar: For balance and seasoning

Oil: I have used toasted sesame oil for its authentic Indo-Chinese and nutty flavors, but you can use a neutral-flavored oil if that’s what you have available 

Baking powder: Helps make the chicken skin light and crispy  

Stock powder: Adds a savory, umami flavor boost. A little goes a long way 

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least 4 hours. But if you have more time, I highly recommend marinating for 8 hours or overnight to give these chicken wings much more flavor. 
• Air fry the wings in a single layer. Overcrowding the air fryer basket restricts hot air flow and can lead to steamed chicken wings and not roasted. It can also cause uneven browning. 
• Start skin-side down: This gives the underside time to cook before flipping and helps the skin get evenly browned.
• Flip halfway through: This is important for even browning and roasting on both sides.
• Watch the salt: Light soy sauce and stock powder both contain salt, so start with the smaller amount of salt in the marinade if you’re unsure. You can always adjust the seasoning next time.
• Let them rest for a couple of minutes: Once cooked, let the wings sit for 2-3 minutes before serving. They’ll be juicy and easier to handle.

Storage Tips

• Fridge: I would recommend eating these straight out of the air fryer. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the wings in the air fryer at 180°C for 4–6 minutes, turning once, until hot and crisp again. Avoid microwaving if possible as it can make the skin soft and chewy.
• Freeze: You can also freeze the cooked wings for up to 2 months. Cool them completely before transferring them to a freezer-safe container or bag. Reheat directly from frozen in the air fryer, adding a few extra minutes to the cooking time.

Serving Ideas 

These soy chicken wings work really well as an easy appetiser or part of an Indo-Chinese-style meal. Serve them alongside:

• Vegetable Fried Rice, egg fried rice or chilli garlic noodles for a more substantial dinner.
• For a snack or party spread, pair them with Crispy Chilli Tofu, Chilli Paneer or Chicken Lollipops. 
• You could also serve the wings with a simple cucumber salad or some steamed vegetables to balance out the rich, savoury marinade.
• And if you’re putting together a proper Indo-Chinese feast, add Hot and Sour Soup or Egg Drop Soup to start, followed by the wings, fried rice and noodles.

These soy chicken wings are a breeze to put together thanks to the air fryer. They turn out crispy, juicy, and so delicious. I am convinced you won’t be able to stop at one because they’re so so addictive!  

If you make this air fryer chicken wings, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Soy Sauce Chicken Wings Recipe Video

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Soy Chicken Wings in Air Fryer

Making chicken in the air fryer is a game changer! It’s quick, easy, and mess-free; all you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 wings

Calories 121kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 8 chicken wings with skin approx. 450 grams

For marination

• 3 tablespoons light soy sauce
• 2 teaspoon vinegar
• ¼-½ teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon white pepper powder
• 2 teaspoon toasted sesame oil
• ½ teaspoon baking powder
• ½ teaspoon stock powder

Instructions

• Add chicken wings with all the ingredients listed under marination in a bowl, mix well and set aside to marinate for 8 hours or overnight.
• Pre-heat airfryer at 200 C and brush the airfryer basket with a few drops of oil
• Add the marinated chicken wings to the basket skin side down, air fry at 200 C for 10 minutes. Flip once and air fry for another 8 minutes at 200 C till the wings are roasted well. Serve.

Video

Nutrition

Calories: 121kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 544mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 71IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Soy Sauce Chicken Wings In Air Fryer appeared first on My Food Story.

These Broccoli Paneer Parathas will feel like a welcome change if your breakfast routine has been stuck on the same aloo paratha for months.. They’re packed with protein, easy to make, and work just as well on the breakfast table as they do in a tiffin box.

These paneer broccoli parathas are what I make when I want breakfast to be filling, nutritious, and something my kids will actually eat without negotiating. The combination of paneer, broccoli, and melted mozzarella inside a crispy paratha covers protein, greens, and flavour all in one go, which on a busy morning is exactly what I need. 

If your mornings usually start with parathas or theplas, you need to give this broccoli paneer paratha recipe a shot. It takes about 20 minutes, and they’re perfect for a quick breakfast, lunch, or wholesome weeknight meal. 

Ingredients for Broccoli Paneer Paratha

Broccoli Florets: Finely chopped.

Paneer: Grated. Adds creaminess and protein 

Onion: Finely chopped and adds  a little sweetness and crunch 

Mozzarella Cheese: It’s low calorie but adds a lovely flavor, especially if making for kids. You can replace with regular processed cheese in a pinch, but mozzarella works better 

Italian Seasoning: Mixed into the stuffing for a subtle herby flavour

Flour: I have used whole wheat flour for more nutrition but whole purpose flour works if that’s all you have 

Coriander Leaves: Finely chopped for freshness 

Ghee: For frying the  parathas. You may use a neutral-flavored oil but ghee adds extra flavor and richness that works really well with these parathas 

Salt: For seasoning 

Frequently Asked Questions

Richa’s Top Tips

• Chop the broccoli really fine. Large or uneven pieces will poke through the dough and cause the paratha to tear while rolling. The finer you chop it, the easier it is to roll out without any cracks.
• Don’t overstuff the paratha. It’s tempting to add more filling, but too much makes the dough stretch thin and break. About 1-2 tablespoons of filling per paratha is the sweet spot.
• Seal the edges properly before rolling. Pinch the dough closed tightly after adding the filling, and then roll gently from the centre outward. If the seal is loose, the filling will push out from the sides while rolling.
• Cook on medium heat, not high. Medium heat gives the paratha time to cook through evenly and turn golden on both sides. High heat will burn the outside while the filling inside stays cold.
• Apply ghee while cooking, not after. Brushing ghee on the paratha while it’s on the tawa is what gives it that crispy, golden finish. Adding it after doesn’t have the same effect.

Storage Tips

• In the fridge: Store cooked parathas in an airtight container for up to 2 days. Reheat on a hot tawa with a little ghee to bring back the crispiness.
• Freezing: You can freeze the uncooked, stuffed parathas by stacking them with parchment paper between each one. Freeze flat in a ziplock bag for up to two weeks. Cook directly from frozen on a hot tawa, adding a couple of extra minutes per side.
• The filling: Can be made ahead and stored in the fridge for up to a day. This makes mornings quicker since you just need to roll and cook.
• Tiffin tip: These travel really well at room temperature and taste good even a few hours after cooking, which makes them great for school or office tiffins.

Serving Ideas

These paneer broccoli parathas don’t need much on the side, but here are a few ways we enjoy them:

• With Cucumber Raita: Cool, creamy raita on the side is the most natural pairing with any stuffed paratha.
• With pickle and curd: Sometimes the simplest combination is the best. 
• With Masala Chai: A hot paratha and a cup of chai is the most classic Indian breakfast there is, and these parathas are perfect for it.
• In a tiffin box: These hold up really well at room temperature, so they’re great for school or office tiffins. Pack with some homemade ketchup or green coriander chutney on the side.

Did You Know?

Broccoli has more protein per calorie than most vegetables. A cup of chopped broccoli has about 2.5 grams of protein, which is unusually high for a vegetable. Combined with paneer and mozzarella in this paratha, each one packs a surprisingly solid amount of protein for what looks like a simple stuffed flatbread. It’s one of the reasons broccoli is so valued in vegetarian cooking, it packs so much nutrition without changing the flavour of whatever it’s mixed into. 

These broccoli paneer cheese parathas have made our mornings a lot easier and a lot more nutritious. If your family loves stuffed parathas, give this filling a try, and I think it’ll quickly earn a spot on your table. Share your pictures with me on Instagram @my_foodstory when you make them.

Watch Broccoli Paneer Paratha Recipe Video

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Broccoli Paneer Paratha

These broccoli paneer parathas are high-protien, rich, creamy, and loaded with nutrients in every bite. They make for a healthy breakfast and the kids love them too!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 parathas

Calories 358kcal

Author Richa

Ingredients

For stuffing

• ¾ cups broccoli florets approx. 50 grams
• ¼ cup + 2 tablespoons paneer grated, approx. 50 grams
• 2 tablespoons onions finely chopped
• ¼ cup mozzarella cheese grated
• ½ teaspoon italian seasoning
• 2 tablespoons coriander leaves finely chopped

Other

• 2 ½ cups whole wheat flour / atta divided
• ¾ teaspoon salt
• ¾ cup water approx.
• 1-2 tablespoons melted ghee divided

Instructions

• Add all ingredients for the stuffing to a bowl, mix well and set aside.
• Add flour and salt to a bowl or plate with a high rim. Make a well in the centre and add ¼ cup of water, mix the water and flour together with your fingers, add ¼ cup of water and mix. Do the same thing again till the dough starts to come together. If the dough is too dry, add a teaspoon of water at a time. Once the dough comes together, knead the dough for 3-4 minutes till it is soft and pliable. Set aside covered with a damp cloth and rest for 20 minutes.
• Divide the dough into 4 equal portions. Take one portion and smoothen into a ball, dip in the flour, dust off excess flour and roll into a 4 inch diameter roti. Hold the roti in your hand and add ¼ cup of broccoli paneer stuffing in the centre, bring the edges of the roti higher and closer and seal it (watch the detailed video for more info). Gently flatten the stuffed dough ball and roll to a 6 to 7 inch paratha.
• Heat a tawa till it’s hot but not smoking. Place the paratha on the tawa and once you see bubbles on the surface, flip the paratha. Once you see bubbles on the other side, apply some ghee all over the paratha and roast till golden spots appear on both the sides. Transfer to a plate, repeat the same process for rest of the parathas and serve.

Video

Nutrition

Calories: 358kcal | Carbohydrates: 56g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 493mg | Potassium: 343mg | Fiber: 9g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 16mg | Calcium: 143mg | Iron: 3mg