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.

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!

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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.

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! 

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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.

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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.

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.

Watch Kanthari Prawn Curry Recipe Video

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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!

Watch Lemon Dill Potato Salad Recipe Video

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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!

Watch Jalapeno Popper Toastie Recipe Video

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Jalapeno Popper Toaster

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

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 toasties

Calories 440kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Veg Mexican Tacos 

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

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

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

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas 

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

Customisation Ideas

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

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

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

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

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Mexican Paneer Taco Recipe

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

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For herbed paneer

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

For paneer marination

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

For fried beans

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

Other

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

Instructions

Making herbed paneer:

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

Marinating paneer

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

Frying paneer

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

Re-fried beans

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

Making tacos

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

Prepping garnish

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

Dahi sauce

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

Serving Tacos

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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.

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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

This article was researched and written by Harita Odedra.

The post High Protein Broccoli Paneer Paratha appeared first on My Food Story.

This edamame garlic rice turns leftover rice into a garlicky, protein-rich meal that takes about 20 minutes from start to finish. That’s because leftover rice deserves better than being microwaved and eaten plain. 

This edamame garlic rice has become our favourite way to use up leftover rice at home. There’s almost always some sitting in the fridge from the night before, and this recipe makes sure it never goes to waste. I often add it to my kids’ lunch boxes and it comes back clean every single time. If you’re a parent, you know that’s a feat! 

The garlic and sesame oil give it so much flavour, and the edamame adds a really good amount of plant-based protein that makes every bowl feel like a proper, filling meal.It comes together in about 20 minutes with barely any prep, and everything goes into one wok. You can have it on it’s own, but throw in some aloo or chicken curry and you’ve got yourself a delicious, homemade meal in no time!  

Ingredients for Edamame Garlic Rice

Edamame Pods: Fresh or frozen both work well. They need to be steamed, cooled in ice water, and then shelled before going into the rice.

Leftover Rice: Day-old or cold rice works best. Fresh hot rice tends to turn mushy when tossed in the wok.

Aromatics: Finely chopped garlic and spring onion whites, sautéed quickly on high heat.

Toasted Sesame Oil: I’ve used sesame oil for its nutty aroma, but any neutral oil works if you don’t have it.

Seasoning: Salt, white pepper, sugar, and light soy sauce.

Chilli Oil (Optional): Drizzled on top before serving for some extra heat.

Spring Onion Greens: For garnish.

Frequently Asked Questions

Richa’s Top Tips

• Use cold or day-old rice. Freshly cooked rice has too much moisture and will turn mushy and sticky the moment it hits the wok. Cold, lLeftover rice that’s been in the fridge overnight has driesd out just enough to stay separate and hold its shape when tossed.
• Steam the edamame properly before shelling. Edamame requires about 15 minutes in the steamer to help them cook fully and become soft. Under-steamed edamame will be tough and chewy in the final dish.
• Plunge the steamed pods in ice water immediately. This stops the cooking and keeps the beans bright green. If you skip this, they’ll continue cooking from the residual heat and lose their colour and bite.
• Toss gently after adding the rice. The grains break easily if you stir too aggressively. Use a light tossing motion so the rice stays intact and doesn’t turn into a sticky mess.
• Keep the heat high when sautéing the garlic and spring onions. You want them fragrant and slightly golden in a matter of seconds. Low heat will make them sweat instead of sizzle, and you’ll lose that punchy garlic flavour.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The flavours hold up well and it actually tastes great cold the next day as a rice salad.
• Freezing: Not recommended. The rice changes texture once frozen and the edamame can turn mushy after thawing.
• Reheating tip: Toss it back into a hot wok with a few drops of sesame oil and soy sauce. A minute or two on high heat brings it back to life much better than the microwave.

Serving Ideas

This edamame garlic rice works as a quick meal on its own, but it also makes a great side. Here are a few pairings from the blog:

• With Teriyaki Chicken Stir Fry: The garlicky rice with sweet, sticky teriyaki chicken on top makes for a really satisfying dinner bowl.
• With Teriyaki Shrimp Broccoli Stir Fry: If you want a seafood option, the teriyaki shrimp alongside this rice is a combination we come back to often.
• With Crispy Tofu Broccoli Stir Fry: For a fully plant-based meal, crispy tofu over the edamame rice gives you protein from two sources and tastes incredible together.
• With Asian Veg Stir Fry: A big pile of crunchy stir fried vegetables on top of this rice keeps things light and balanced.

Customisation Ideas

• Add an egg: Crack an egg into the wok before the rice goes in, scramble it quickly, and then toss the rice through it. Adds protein and gives it an egg fried rice feel.
• Add chicken or prawns: Cook them separately in the same wok first, set aside, and then toss them back in with the rice at the end.
• Swap the edamame for peas: If you can’t find edamame, green peas work as a substitute. They won’t have the same bite but will still add colour and freshness.
• Make it more Asian: Add a teaspoon of oyster sauce and a splash of rice vinegar along with the soy sauce for a deeper, more complex flavour.

Did You Know?

Edamame and mature soybeans are the exact same plant, just harvested at different stages. Edamame are picked when the beans are still young, green, and soft, usually about 80% of the way to full maturity. If left on the plant for a few more weeks, those same beans would dry out, turn yellow, and become the hard soybeans used to make tofu, soy milk, and soy sauce. So in a way, eating edamame is eating tofu before it becomes tofu. 

This edamame rice recipe proves the best meals don’t always need a lot of ingredients or time. Just some leftover rice, a handful of edamame, and a hot wok. If you make it, share your bowls with me on Instagram @my_foodstory, I’d love to see how yours turns out.

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Edamame Garlic Rice

This edamame garlic rice turns leftover rice into a garlicky, protein-rich meal that takes about 20 minutes from start to finish.

Course Main Course

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 612kcal

Author Richa

Ingredients

• 210 grams edamame pods
• 3 cups water
• 10-15 ice cubes
• 1 tablespoon toasted sesame oil or any neutral flavoured oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped spring onion whites
• 2 cups cooked and cooled or leftover rice
• ½ teaspoon salt
• ¼ teaspoon white pepper powder
• ½ teaspoon sugar
• 2 teaspoons light soy sauce
• 3 tablespoons finely chopped spring onion greens
• 2-3 teaspoons chilli oil optional

Instructions

• Heat a steamer with water and when it starts boiling, add edamame pods to the steamer plate and place it inside the steamer. Cover the lid and steam on high for 15 minutes till they are soft and cooked well.
• Take a bowl with 3 cups of water and 10-15 ice cubes. Plunge the steamed edamame pods and refresh in cold water for 2-3 minutes, so the beans do not overcook and stay green in color. Drain the pods and discard the water.
• De-shell the pods to take out edamame beans. This should yield about 105 grams / approx. ¾ cup of beans.
• Heat oil in a wok or kadai, add garlic, spring onion whites and saute on high for a few seconds until fragrant. Add edamame beans and saute for a few seconds. Add rice, salt, pepper, sugar, soy sauce and toss gently till all the ingredients are mixed well.
• Garnish with spring onion greens and serve. Optionally, you may also top with chilli oil.

Video

Notes

1. Fresh or frozen edamame pods may be used in the recipe. I have used frozen ones.
2. Leftover rice or one day old rice works best in the recipe.
3. Toss gently after adding rice so the rice does not break and turn mushy.

Nutrition

Calories: 612kcal | Carbohydrates: 108g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 637mg | Potassium: 489mg | Fiber: 6g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post High-Protein Edamame Garlic Rice appeared first on My Food Story.

If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much!

If you haven’t yet found a tofu recipe you feel like eating on repeat or one you can add to your list of favorites, then I think Crispy Chili Tofu might just be the one. It’s got crispy pieces of tofu that we cook in the air fryer until they turn crisp and golden brown, and a glistening sauce that’s bursting with flavor that coats everything. The result is a dish that’s got the same savory flavor and texture of street-style Indo-Chinese, but made cleaner and healthier in your kitchen. 

I made this chili tofu recipe as a replacement for my paneer chilli recipe for dinner one night, and my family just couldn’t have enough of it. We love eating this with veg fried rice for a classic easy weeknight dinner. But you can serve it with hakka noodles, plain rice, or even use it as a filling to make rice paper rolls; the possibilities are endless! 

Ingredients for Crispy Chili Tofu Recipe

Tofu: I have used extra firm tofu as it retains its shape and doesn’t break apart during the cooking process. Extra firm tofu also gives the recipe a nice bite 

Spices: White pepper powder, Kashmiri red chilli powder lend a spicy kick 

Corn flour: Used as a coating for the tofu to make it light and crispy. We also mix it in water to make a slurry which helps to thicken the sauce

Oil: Sunflower or neutral-flavored oil with a high smoke point

Sauces: A mix of schezwan sauce, light soy sauce, and oyster sauce for color, heat, and that authentic Indo-Chinese flavors

Veggies: Cubed bell peppers. (I have used red and green, but you can use whatever you have) 

Garlic: Finely chopped for flavor and aroma 

Chicken stock: To adjust the consistency of the sauce as well as add flavor. Feel free to swap with veggie stock or simply water for a vegan or veg version

Spring onion greens: Used as garnish for freshness and crunch

Salt and sugar: For seasoning and balance

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu for this recipe. Firm or extra firm tofu works perfectly in this recipe as it retains the shape, doesn’t break apart, and has the perfect amount of texture and chew required for this Indo-Chinese dish.
• Handle the tofu gently. The coating can peel off if you toss or flip the tofu too aggressively. Use a pair of tongs or a spatula to carefully turn the pieces.
• Add the crispy tofu at the very end. Once the sauce has thickened, toss in the air-fried tofu and spring onion greens and mix just until coated. This keeps the tofu crisp instead of letting it sit in the sauce and turn soggy.
• Have everything ready before you start the stir-fry. The sauce comes together quickly, so chop your vegetables and measure out the sauces beforehand.

Storage Tips

• Fridge: Crispy chili tofu is best eaten immediately while the tofu is still crisp. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• For the best texture, store the crispy tofu and stir-fry sauce separately if you know you’ll have leftovers. 
• Reheat the tofu in an air fryer at 180°C for 3–5 minutes until hot and crisp, then warm the sauce separately and toss everything together just before serving.
• If the tofu has already been mixed with the sauce, reheat it in the air fryer or oven rather than the microwave. The microwave will heat it through, but the tofu will lose most of its crispiness.
• I wouldn’t recommend freezing this recipe because the texture of the tofu can become spongy after thawing. 

Serving Ideas 

• Along with fried rice: Serve it alongside veg, chicken, or egg fried rice or for an easy restaurant-style meal at home. The crispy tofu and savoury rice make a really satisfying combination.
• Pair with noodles: Pair it with Chilli Garlic Noodles or Hakka Noodles for a spicy, saucy Indo-Chinese dinner. I especially love noodles with this because you get a mix of crispy tofu, vegetables and chewy noodles in every bite.
• Make it a rice bowl: Spoon the tofu over steamed basmati rice and stir fried veggies and add some extra spring onions on top. It’s a simple option when you want something filling without making several dishes. 

This crispy chili tofu recipe is the easiest way to make authentic, street-style Indo-Chinese dishes at home. It’s clean, healthier, and so, so delicious. Making this chili tofu recipe in the air fryer also means we don’t need any extra oil and the whole process is mess free!

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

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Crispy Chili Tofu in Air Fryer

If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much.

Course Main Course

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For tofu marination

• 400 grams tofu cut into 1 inch cubes
• ½ teaspoon salt
• ½ teaspoon white pepper powder
• 1 teaspoon kashmiri chilli powder
• 2 teaspoons groundnut or any neutral flavoured oil
• ½ cup corn flour

For stir fry

• 2 tablespoons sunflower oil or any neutral cooking oil
• 1 tablespoon finely chopped garlic
• 5 red chillies whole
• ¼ cup cubed red bell peppers
• ¼ cup cubed green bell peppers
• 1 tablespoon schezwan sauce
• 1 tablespoon light soy sauce
• 2 teaspoons oyster sauce
• ½ teaspoon sugar
• ¾ cup chicken stock
• 1 teaspoon cornflour
• 1 ½ teaspoons water
• ½ cup spring onion greens cut into 2 inch long pieces

Instructions

• Take tofu in a bowl, add all the ingredients for marination, toss gently so the tofu does not break. Set aside for 5-10 minutes to marinate.
• Pre-heat airfryer at 200C.
• Add the marinated tofu to the air fryer basket, brush with a teaspoon of oil and air fry for 10 minutes at 200C. Flip them gently and air fry at 200C for 2-3 minutes. Remove the fried tofu from the basket gently so that the coating does not peel off and transfer to a plate.
• Heat 1 tablespoon sesame oil in a wok or pan, add garlic, red chillies and saute on medium for 1-2 minutes till fragrant, add red & green bell peppers and saute for high for a few seconds. Add schezwan sauce, soy sauce, sugar, stock and mix well.
• Mix cornflour in 1 ½ teaspoons of water to make a slurry and add to the pan while stirring continuously so there are no lumps formed. Cook for 2-3 minutes while stirring till the gravy thickens.
• Add fried tofu & toss gently for 1-2 minutes till they are coated with the gravy, garnish with spring onion greens and serve.

Video

Nutrition

Calories: 256kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 797mg | Potassium: 513mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1141IU | Vitamin C: 106mg | Calcium: 59mg | Iron: 2mg

The post Crispy Chili Tofu in air fryer appeared first on My Food Story.

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

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

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

Ingredients for Savory Garlicky Oatmeal

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

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

Garlic: Finely chopped for lots of flavor and aroma

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

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

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

Water: To cook the oats

Seasoning: Salt and pepper for flavor

Frequently Asked Questions

Richa’s Top Tips

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

Storage Instructions

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

Customisation Ideas

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

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

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

Watch Savory Garlic Oats Recipe Video

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Savory Garlic Oats with Masala Fried Egg

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

Course Breakfast

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 Portions

Calories 167kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Air Fryer Paneer Tikka

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

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

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

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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Air Fryer Paneer Tikka

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

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 6 servings

Calories 302kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For paneer tikka

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

For the marinade

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Ingredients for Mexican Oatmeal Bowl

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

Garlic: Minced and sautéed before the oats go in. 

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

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

Oil: For sautéing the garlic.

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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Mexican Oatmeal Bowl

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

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 portions

Calories 263kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Ingredients for Dinner Rolls

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

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

Oil: Makes the bread really soft from the inside

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

Salt: To season

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

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

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

Watch Air Fryer Dinner Rolls Recipe Video

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Air Fryer Dinner Rolls

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

Course Side Dishes

Cuisine international

Diet Halal

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 24 minutes minutes

Servings 14 dinner rolls

Calories 173kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For dinner rolls

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

For egg wash

• 1 egg whisked with 2 teaspoons of water

For topping (optional)

• 1 tablespoon sesame seeds
• 1 tablespoon kalonji seeds

Instructions

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

Video

Notes

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

Nutrition

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