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.

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

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

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

Malai Chicken Tikka Ingredients 

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

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

Ginger garlic paste: To add aroma and flavor 

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

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

Coriander: Finely chopped fresh coriander for lots freshness and flavor 

Butter: For brushing. Adds a beautiful rich finish

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

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Air Fryer Malai Chicken Tikka

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

Course Snacks & Appetizers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 254kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Chilli Eggs Stir Fry Ingredients 

Eggs: Whole eggs, whisked to make an omelette 

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

Veggies: Tomatoes and capsicum for flavor and texture

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

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

Sugar: For balance and a hint of sweetness

Salt: To season 

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

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

Customisation Ideas

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

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

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Chilli Egg Stir Fry

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

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 185kcal

Author Richa

Ingredients

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

Sauce mix

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

The post Chilli Egg Stir Fry (Spicy and Saucy) appeared first on My Food Story.

If you love a good chicken wrap but want something lighter, fresher and packed with protein, this high-protein chicken salad wrap is exactly what you need!

Looking for a lunch that is high in protein, packed with crunch and actually exciting to eat? This high-protein chicken salad wrap might just become your new favorite!

Creamy, crunchy, juicy and incredibly satisfying — all wrapped up into one wholesome, protein-packed meal. Perfect for a quick lunch, easy dinner or a delicious meal-prep option!

And there are more than 5 reasons why you will fall for this recipe!

They are high in protein while being low in calories thanks to the Greek yogurt instead of mayo.

Loads of crunch from fresh veggies giving every bite plenty of texture.

Big on flavor from paprika, garlic powder and Italian seasoning.

Perfect for meal prep where you can assemble the wraps whenever you need a quick meal when you have the salad ready!

Skillet-toasted for extra deliciousness - that final golden toast takes these wraps from good to seriously addictive!

What is a High-Protein Chicken Salad Wrap?

A High-Protein Chicken Salad Wrap is a wholesome, satisfying wrap made with tender seasoned chicken, crunchy fresh vegetables and a creamy protein-rich dressing, all wrapped in a soft tortilla.

Unlike a traditional chicken salad that often relies heavily on mayonnaise, this version uses Greek yogurt as the base of the dressing, giving it a creamy texture while adding extra protein.

The chicken is seasoned with paprika, garlic powder, black pepper and Italian herbs, pan-seared until golden, then shredded and tossed with crisp iceberg lettuce, carrot, celery and spring onion greens.

The finished chicken salad is tucked into a wholewheat tortilla and lightly toasted on a skillet until golden and crisp.

The result is a fresh, creamy, crunchy and protein-packed meal that works beautifully for lunch, dinner or a quick meal-prep option.

The post High-Protein Chicken Salad Wrap | Easy & Healthy Chicken Wrap Recipe first appeared on Flavor Quotient.

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

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

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

Ingredients for Perfect Poached Eggs

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

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

Salt: Optional, for seasoning the eggs before serving.

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Did You Know?

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

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

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Air Fryer Poached Eggs

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

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Halal

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 eggs

Calories 63kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 cup water
• 2 eggs

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

If you love chicken recipes that are bold, spicy, juicy and loaded with classic Indian spices, this chicken tawa fry is the one you need to try! Just be warned that this is not for the faint-hearted!

There are chicken recipes that are delicious, and then there are recipes where you simply cannot stop going back for another bite—this chicken tawa fry definitely belongs in the second category!

Tender pieces of boneless chicken are marinated with a fresh ginger-garlic-green chilli paste and then cooked on a hot tawa with caramelized onions, tomatoes and a fragrant blend of Kashmiri chilli powder and pav bhaji masala.

A little tamarind brings in the perfect tang, giving your tastebuds an unforgettable experience of deliciousness! .

Finished with a spoonful of ghee and fresh coriander, this chicken tawa fry is spicy, tangy, juicy and wonderfully laden with unforgettable flavors.

The juicy, spice-coated chicken with beautifully browned edges and layers of spicy, tangy and smoky flavors creates an everlasting memory in your heart! .

And if you really want the full street-food experience, serve it with butter-smeared pav toasted directly over the flame!

What is Chicken Tawa Fry?

Chicken tawa fry is a rustic Indian-style chicken preparation where bite-sized pieces of chicken are cooked on a wide, flat tawa along with thick, intensely flavored spices.

Unlike deep-fried chicken, this recipe uses very little oil and relies on the hot tawa to caramelize the onions, cook down the spices and give the chicken beautifully browned edges.

There are many regional and street-style versions of tawa chicken, but this one has my own Flavor Quotient twist!

The post Chicken Tawa Fry Recipe | Spicy, Juicy & Easy Tawa Chicken first appeared on Flavor Quotient.

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

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

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

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

Mutton Marag Ingredients Overview

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

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

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Hyderabadi Mutton Marag | Mutton Soup

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

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 persons

Calories 528kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

The post Hyderabadi Mutton Marag | Mutton Soup appeared first on My Food Story.

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

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

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

Roti Pizza Ingredients 

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

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

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

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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Air Fryer Roti Pizza

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

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 173kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Reasons You’ll Love This

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

Air Fryer Roasted Makhana Ingredients

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

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

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

Salt: For seasoning

Curry leaves: For a sweet, earthy, freshness

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

Frequently Asked Questions

Richa’s Top Tips

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

Roasted Makhana Variations

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

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

Storage Tips

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

Benefits of Makhana 

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

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

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

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Air Fryer Roasted Makhana and Nuts

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

Course Snacks & Appetizers

Cuisine Indian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 197kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

The post Air Fryer Roasted Makhana and Nuts appeared first on My Food Story.

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

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

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

Masala Potato Wedges Ingredients 

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Potato Wedges Seasoning Ideas 

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

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

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

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

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

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Masala Potato Wedges in Air Fryer

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

Course Snacks & Appetizers

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 148kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Nutrition

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

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

These potato waffles have made breakfast so much easier on busy mornings. A handful of ingredients, a waffle maker, and about 25 minutes are all you need to get something hot, cheesy, and filling on the table.

My kids are obsessed with these cheese potato waffles and honestly, so am I. They’re crispy, cheesy, and I manage to get broccoli into them without anyone complaining. The waffle maker does most of the work, which means I’m not standing over the stove on busy mornings, and that’s always a win.

If your mornings need a breakfast that’s quick and homemade but still gets everyone excited, give these a try. If our high protein dosa or moong dal chilla are already part of your morning routine, these potato waffles make a really nice change when you want something different.

Ingredients for Potato Waffle

Potato: rated into julienne-like strips. 

Cheese: A mix of grated mozzarella and a processed cheese cube. 

Egg & Milk: These bind the batter together and keep the waffles moist on the inside.

Broccoli: Cut into tiny bits and mixed right into the batter.

Tapioca Flour: Helps the waffle hold its shape and adds crispiness to the outside.

Seasoning: Salt, crushed pepper, grated garlic, and a pinch of Kashmiri chilli powder for colour.

Oil: Any neutral cooking oil like sunflower for greasing the waffle maker.

Frequently Asked Questions

Richa’s Top Tips

• Pat the potatoes completely dry after soaking. Any excess water in the batter will make the waffles steam instead of crisp. Take a minute to squeeze and pat them dry with a kitchen towel.
• Make sure the waffle maker is fully heated before adding the batter. A cold or half-heated waffle maker is the main reason waffles stick and fall apart. Give it time to heat up properly between each waffle too.
• Don’t open the waffle maker too early. It’s tempting to check, but opening it before the waffle has set will tear it apart. Give it a full 3 minutes on the first side before flipping.

Storage Tips

• In the fridge: Store cooked waffles in an airtight container for up to a day. They lose their crispiness as they cool, but they reheat well.
• Freezing: These freeze surprisingly well. Let them cool completely, stack with parchment paper between each waffle, and freeze in a Ziploc bag for up to two weeks. Great for meal prepping breakfast in advance.
• Reheating tip: Pop them back in the waffle maker for a minute or two, or in the air fryer at 180°C for 3-4 minutes. Both bring back the crispiness really well. The microwave will make them soft and chewy, so avoid it if you can.

Serving Ideas

These potato waffles are great on their own but even better with a few things on the side:

• With ketchup or mayo: The simplest way and usually how my kids eat them. A little boiled egg mayonnaise works really well if you want something homemade.
• With Egg Bhurji: A cheesy waffle with spicy egg bhurji on the side makes for the most satisfying weekend breakfast spread.
• With a stir-fried salad: Some quickly sautéed veggies alongside the waffles keeps the meal balanced and adds freshness.
• With Mango Lassi: A cold glass of mango lassi with hot, crispy waffles is a combination my kids never say no to.

Customisation Ideas

• Swap the broccoli: Finely chopped spinach, corn, bell peppers, or even grated zucchini work just as well. Use whatever your kids will eat without complaining.
• Add chicken or keema: Mix in a couple of tablespoons of cooked shredded chicken or leftover keema into the batter for a more filling, protein-heavy waffle.
• Turn them into waffle sandwiches: Make two thin waffles, spread some mayonnaise or ketchup between them, and press together. Kids go crazy for these. 
• Make a waffle chaat: Top the waffle with chopped onions, tomatoes, green chutney, sev, and a squeeze of lemon. Sounds odd, but the crispy cheesy base with chaat toppings is surprisingly addictive.

Did You Know?

Potatoes contain every nutrient a human needs to survive except calcium and vitamin D. In the 1800s, entire communities in Ireland and parts of South America lived almost exclusively on potatoes and milk for decades. The potato provided the carbohydrates, protein, fibre, and vitamins, while the milk filled the calcium gap. No other single vegetable comes close to being that nutritionally complete. 

Mornings are chaotic enough without breakfast adding to the stress. This potato waffles recipe has taken that pressure off in our house, and I think they’ll do the same in yours. Let the waffle maker do the work, enjoy your chai, and put something hot and homemade on the table without the fuss. Tag me on Instagram @my_foodstory when you make them, I’d love to see how yours turn out.

Watch Hash Brown Waffles Recipe Video

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Potato Waffle

Crispy, cheesy, and incredibly delicious, these crispy cheese potato waffles are kid-friendly, and a quick breakfast idea for busy mornings.

Course Breakfast, Snacks & Appetizers

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 waffles

Calories 150kcal

Author Richa

Equipment

• 1 Waffle Maker

Ingredients

• 1 large potato grated or julienned approx. 1 ¼ cups, refer note 1
• 1 ¾ cups boiling hot water
• 1 egg
• 2 tablespoons milk
• ¼ teaspoon salt
• ½ teaspoon crushed pepper
• 1 teaspoon grated garlic
• 1 tablespoon grated mozzarella cheese
• 1 cheese cube grated, approx. 1 ½ tablespoons
• ¼ cup cheddar cheese
• 1 tablespoon tapioca flour
• ¾ cup broccoli florets cut into tiny bits
• ⅛ teaspoon kashmiri chilli powder
• 1 tablespoon sunflower or any neutral cooking oil

Instructions

• Soak grated potatoes in hot water for 10 minutes to soften them a bit, drain and pat dry with a kitchen towel. Set aside. Refer note 2.
  1 large potato grated or julienned, 1 ¾ cups boiling hot water
• Take the egg in a bowl, whisk well, Add milk, salt, pepper, garlic, grated cheeses, tapioca flour, broccoli florets, kashmiri chilli powder, grated potatoes, give a good toss to combine well to form a thick batter.
  1 egg, 2 tablespoons milk, ¼ teaspoon salt, ½ teaspoon crushed pepper, 1 teaspoon grated garlic, 1 tablespoon grated mozzarella cheese, 1 cheese cube, ¼ cup cheddar cheese, 1 tablespoon tapioca flour, ¾ cup broccoli florets, ⅛ teaspoon kashmiri chilli powder
• Heat the waffle maker and coat the plates with a teaspoon of oil.
  1 tablespoon sunflower or any neutral cooking oil
• Fill the waffle iron with ⅓ cup of batter or as per the size of your waffle maker and cook for 2 minutes, flip and cook for 2-3 minutes or until they get crisp and golden on either side. Transfer to a plate. Repeat the same process for making waffles from the rest of the batter. Make sure waffle iron is fully heated between each waffle. Serve hot.

Video

Notes

1. Potatoes to be grated on the larger side of the grater, so they are like juliennes for best results.
2. Potatoes are soaked in hot water to tenderise/soften them or they tend to be raw and do not taste good in the waffles.

Nutrition

Calories: 150kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 250mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Crispy Potato Waffles (Hash Brown Waffles) appeared first on My Food Story.

Gobi 65 is an Indo-Chinese classic dish with battered, deep-fried cauliflower. But in this recipe, we make gobi 65 in the air fryer for a lighter, healthier, and guilt-free version. 

Most of our Indo-Chinese orders call for either gobi 65 or chicken 65, because how can they not! What is not to love about crispy spicy cauliflower florets in the most delicious tempering. Originally Gobi 65 is made by deep frying cauliflower florets, but this recipe is my attempt at making it healthier by air frying gobi. The result is the same crispy, crunchy cauliflower, but minus the excess oil and guilt. And once tossed in that quick tempering, it creates pure magic! 

It’s a quick recipe that calls for some basic ingredients but delivers max flavor. Once you find out how easy it is to make gobi 65 at home, believe me you’re never calling for takeout again! 

Gobi 65 Ingredients 

Cauliflower: Cut into florets and blanched for before use. 

Spices: turmeric powder, Kashmiri red chilli powder, cumin powder, fennel powder, and coriander powder for warmth, color, and flavor.

Ginger and garlic: Used in two ways – the paste is used in the marinated and finely chopped ginger and garlic is used in the tempering for flavor and aroma. 

Sugar: for balance and to add a slight sweetness. 

Curry leaves: Used in the marinade and tempering for an earthy flavor and aroma. 

Curd: To tenderise the cauliflower, help the marinade stick, and add a slight tanginess to the dish. Can be subbed with unflavored Greek yogurt.

All purpose flour: Or maida. To make the gobi really crispy and airy. 

Oil: Any neutral-flavored oil like peanut, sunflower, vegetable, etc. 

Green chilli: For spice and heat authentic to Indo-Chinese cooking. You can adjust the amount to suit your spice tolerance. 

Frequently Asked Questions 

Richa’s Top Tips

• Don’t skip blanching. A quick 30-second blanch helps clean the cauliflower, softens it slightly, and ensures a more even cook. Be sure to rinse it with cold water immediately so it doesn’t continue cooking.
• Drain the cauliflower well. Any excess moisture will thin out the batter and prevent it from sticking properly. Pat the florets dry with a paper towel or a clean kitchen towel if needed.
• Add water gradually. The batter should lightly coat each floret instead of being runny. You may not need the full tablespoon depending on how much moisture is left on the cauliflower.
• Leave space in the air fryer basket. Arrange the florets in a single layer with a little gap between each one so the hot air can circulate and crisp them evenly.
• Brush with oil between batches. A light brushing of oil during air frying helps the coating cook evenly and gives the cauliflower a beautifully crisp exterior.
• Stir fry on high heat. This high temperature is what helps retain that crispiness and prevents soggy, steamed cauliflower.

Storage Tips

• Refrigerate: Store leftover Gobi 65 in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat in the air fryer at 180°C for 4-5 minutes until hot and crispy again. You can also reheat it in a hot pan for a few minutes.
• Avoid microwaving: The coating tends to soften and lose its crisp texture.
• Not freezer-friendly: I recommend enjoying this recipe fresh as the coating can become soft after freezing and thawing.

Serving Ideas

• Serve hot with sliced onions and lemon wedges for a classic restaurant-style feel.
• Pair with green chutney or spicy mayo as a snack or appetizer.
• Serve alongside fried rice, hakka noodles or schezwan noodles for an Indo-Chinese meal.
• Add it to wraps or rolls with onions and mint chutney for a quick lunch.
• Enjoy with a chilled soft drink or masala soda for the perfect party snack.

Customisation Ideas

• Make it spicier: Increase the green chillies or add a pinch of hot chilli powder while stir frying.
• Add vegetables: Toss in sliced onions, bell peppers or spring onions during the final stir fry for added texture.
• Make it extra crispy: Sprinkle a little extra cornflour into the batter if it feels too loose.
• Skip the final stir fry: The air-fried or fried cauliflower tastes delicious on its own with a dipping sauce if you’re short on time.
• Experiment with flavours: Finish with crushed black pepper, toasted sesame seeds or chopped coriander for a slightly different twist.

Whether you’re looking for an easy party starter, a teatime snack or just a fun new way to enjoy cauliflower, this Air Fryer Gobi 65 is always a good idea. It’s spicy, crispy, packed with flavour and much lighter than the traditional deep-fried version. Once you try it, I bet it will become your new favorite way to make gobi!

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

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Gobi 65

This Indo-Chinese classic Gobi 65 features crispy, spicy cauliflower. Since this version is made in the air fryer, it's lighter but just as delicious and crispy.

Course Snacks & Appetizers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 154kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 300 grams cauliflower florets approx. 3 cups, cut into 1 inch size florets
• 1 ½ teaspoons ginger garlic paste
• ⅛ teaspoon turmeric powder
• 1 tablespoon + ¾ teaspoon kashmiri chilli powder
• ¾ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¾ teaspoon salt
• ¾ teaspoon sugar
• 2 sprigs curry leaves finely chopped
• 2 ¼ tablespoons curds / yoghurt whisked
• 3 tablespoons maida
• 1 ½ tablespoons corn flour
• 1 ½ teaspoons groundnut oil or any neutral cooking oil
• 1 tablespoon water

Other

• 2 tablespoons groundnut oil or any neutral cooking oil divided
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 green chillies halved
• ½ teaspoon kashmiri chilli powder
• ¼ teaspoon fennel powder
• 2 sprigs curry leaves

Instructions

Blanching cauliflower

• Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1

Marinating cauliflower

• Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for marination except water and combine well with your hands. Add water, 1 teaspoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well.

Air frying cauliflower

• Pre-heat airfryer at 180C and brush the basket with oil. Place the marinated cauliflower florets with some gap between each other, brush some oil and air fry at 180C for 10 minutes. Brush oil and air fry at 180C for 8-10 minutes till the masala is cooked well. Brush with a few drops of oil and air fry at 200C for 2-3 minutes till they turn golden and crisp. Transfer to a plate once they cool a bit.
• OR

Deep frying cauliflower

• Heat ¼ cup of oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Do not over crowd the pan as it does not fry uniformly. Fry the cauliflower in batches.

Gobhi 65 fry

• Heat oil in a kadai or pan, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, add curry leaves and saute for a minute. Add kashmiri chilli powder, saunf powder and saute. Add fried cauliflower and stir fry on high heat for a minute. Serve.

Video

Notes

1. Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.

Nutrition

Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 308mg | Fiber: 3g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 59mg | Calcium: 50mg | Iron: 1mg

The post Air Fryer Gobi 65 (Spicy Crispy Cauliflower) appeared first on My Food Story.

Fresh, zesty, juicy and packed with irresistible flavors, this lemon chicken kabab is proof that a handful of simple ingredients can create something truly extraordinary!

If you're looking for a chicken recipe that's bursting with fresh citrusy flavors while staying incredibly juicy and tender, this lemon chicken kabab is exactly what you need!

Marinated twice for maximum flavor, cooked with fragrant whole spices, and finished with plenty of lemon zest and juice, this kabab is light, aromatic and irresistibly delicious!

In addition to it, a freshly roasted blend of black peppercorns, cumin seeds, green cardamom, cloves and fenugreek seeds is sprinkled over the finished kabab for an extra layer of aroma and flavor.

This simple finishing spice mix elevates the dish from delicious to truly unforgettable making it perfect for everything from weeknight dinners to festive gatherings!

What is Lemon Chicken Kabab?

Lemon chicken kabab is a light, refreshing take on the classic Indian chicken kabab, where juicy pieces of chicken are infused with the bright, zesty flavors of fresh lemon instead of relying on heavy spices alone.

Unlike fiery red tandoori kababs, lemon chicken kabab is all about balance highlighting the bright zing of fresh lemon, complemented by creamy yogurt and aromatic whole spices for a beautiful allrounder flavor.

The citrusy freshness beautifully complements the savoury richness of the chicken, while whole spices and a sprinkle of freshly roasted masala add warmth and complexity without overwhelming the palate.

The result is a kabab that's juicy, fragrant and bursting with vibrant flavors in every bite. This lemon chicken kabab is a versatile dish that's elegant enough for entertaining yet simple enough for a weeknight dinner.

The post Lemon Chicken Kabab Recipe | Juicy, Zesty & Easy Restaurant-Style Chicken first appeared on Flavor Quotient.

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

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

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

Chutney Cheese Egg Sandwich Ingredients 

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

Frequently Asked Questions 

Storage Tips

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

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

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

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

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Chutney Cheese Egg Sandwich

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

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 105kcal

Author Richa

Ingredients

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

Instructions

Stuffing

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

Assembling the sandwich

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Coriander Chicken

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

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

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

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

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

Butter: For an extra rich sauce.

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Did You Know?

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

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

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Air Fryer Creamy Coriander Chicken

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

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 299kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

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

For sauce

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

Instructions

Marinating chicken

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

Air frying chicken

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

Preparing the sauce

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

Coriander chicken

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

We’ve been making this Air Fryer Lemon Garlic Chicken on repeat for weeks now, and my family still isn’t tired of it. It’s lemony, garlicky, and takes about 20 minutes to get on the table.

We eat a lot of chicken at home, and this air fryer lemon garlic chicken has quickly joined the ranks of one of the most loved recipes in our kitchen. The marinade is simple, but the lemon zest in it brings this beautiful citrusy aroma that fills the whole room. And the chicken turns out juicy and tender every single time.

Our air fryer chicken tikka and air fryer chicken tenders have been family favourites for a while, and this lemon garlic chicken is now part of the list. If your family loves chicken as much as mine does, I think this one’s going to earn a permanent spot in your kitchen too.

Ingredients for Lemon Garlic Chicken

Chicken: I’ve used 350 grams of boneless thigh pieces here, cut into 1.5-inch pieces. I wouldn’t recommend breast pieces for this recipe as it comes out dry and chewy. 

Lemon zest: Used in the marinade and herb butter. Adds a beautiful aroma and a lovely lemon-y flavor that’s hard to achieve with just lemon juice.

Other Marinade Ingredients:   Lemon juice, grated garlic, crushed pepper, kashmiri chilli powder, honey, salt, and olive oil. 

Herb Butter: Soft butter (I have used regular salted butter) mixed with lemon zest and freshly chopped coriander. 

Skewers: For threading the chicken pieces before air frying.

Oil: Groundnut or any neutral cooking oil for brushing the basket and the chicken.

Frequently Asked Questions

Richa’s Top Tips

• Marinate for at least an hour. The lemon juice and garlic need time to work into the chicken. The longer it sits, the more flavour each piece absorbs. If you have time, you can also marinate it overnight and keep it refrigerated.
• Don’t skip the lemon zest in the marinade. The zest carries the concentrated citrus oils that give this chicken its signature aroma. Lemon juice alone won’t give you the same result.
• Leave a gap between the skewers in the air fryer basket. If the pieces are touching, the hot air can’t circulate properly, and the chicken won’t get that golden, slightly charred finish on all sides.
• Brush with oil before and after flipping. This helps the chicken brown evenly and keeps the surface from drying out during air frying.
• Brush the herb butter on while the chicken is still hot. The heat melts the butter instantly, and it seeps into every piece, carrying the lemon zest and coriander flavour with it.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The lemon and garlic flavours hold up well overnight.
• Freezing: You can freeze the marinated, uncooked chicken for up to two weeks. Thaw overnight in the fridge, thread onto skewers, and air fry fresh. Make the herb butter fresh when you’re ready to serve.
• Reheating tip: Pop the chicken back in the air fryer at 180°C for 2-3 minutes to warm through. Brush with fresh herb butter before serving to bring back that just-cooked flavour.

Serving Ideas

This air fryer lemon garlic chicken is versatile enough to work as a starter or as part of a meal. Here are a few ways we enjoy it:

• With Hummus and Whole Wheat Pita Bread: Slide the chicken off the skewers, tuck it into a warm pita with some hummus, and you’ve got a proper Mediterranean style lunch.
• With Mediterranean Chickpea Salad: The lemony chicken with this fresh, crunchy salad makes for a really light and satisfying meal.
• With Egg Fried Rice: If you want something more filling, a plate of fried rice with these skewers on the side works really well.
• On its own: With a squeeze of lemon and a cold drink. Sometimes the simplest way is the best way.

Did You Know?

Lemon zest contains five to ten times more concentrated citrus flavour than lemon juice. The zest is packed with essential oils, primarily limonene, which is where that intense, bright lemon aroma comes from. Lemon juice gives you acidity and tanginess, but the zest gives you fragrance. That’s why this recipe uses zest in both the marinade and the herb butter.  

This air fryer lemon garlic chicken deserves a spot in every kitchen that loves good chicken. Try it, and I have a feeling the words ‘can we have that lemon chicken again?’ will follow very soon. Find me on Instagram @my_foodstory and tell me how it went.

Watch Lemon Garlic Chicken Recipe Video

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Air Fryer Lemon Garlic Chicken

Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.

Course Snacks & Appetisers

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 232kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 350 grams boneless chicken thighs cut into 1.5 inch pieces
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons grated garlic
• ¼ teaspoon crushed pepper
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon honey
• ¼ + ⅛ teaspoon salt
• 2 teaspoons olive oil

Other

• 3 skewers
• 1 – 2 teaspoons groundnut or any cooking oil for brushing
• 1 ½ tablespoons soft butter
• 2 teaspoons lemon zest
• 2 teaspoons finely chopped coriander leaves

Instructions

• Take chicken in a bowl, add rest of the ingredients for marinade, toss until all chicken pieces get well coated with the marinade and set aside for at least an hour.
  350 grams boneless chicken thighs cut into 1.5 inch pieces, 2 teaspoons lemon zest, 2 teaspoons lemon juice, 2 teaspoons grated garlic, ¼ teaspoon crushed pepper, 1 teaspoon kashmiri chilli powder, 1 teaspoon honey, ¼ + ⅛ teaspoon salt, 2 teaspoons olive oil
• Herb butter: Take soft butter in a bowl, add lemon zest, coriander leaves, mix well and set aside.
  1 ½ tablespoons soft butter, 2 teaspoons lemon zest, 2 teaspoons finely chopped coriander leaves
• Preheat the airfryer to 200C. Brush the airfryer basket with oil. Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush the chicken with a teaspoon of oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges.
  3 skewers, 1 – 2 teaspoons groundnut or any cooking oil for brushing
• Brush the fried chicken with herb butter and serve.

Video

Nutrition

Calories: 232kcal | Carbohydrates: 4g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 161mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

This article was researched and written by Harita Odedra.

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