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

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

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

Ingredients for Mini Mushroom Tarts

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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Mini Mushroom Tarts

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

Course Snacks & Appetizers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

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

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

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

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

Why You’ll Love This Recipe

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

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

Beetroot Toast Ingredients Overview

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

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

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

Garlic: Grated, for flavor and aroma

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

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

Frequently Asked Questions

Richa’s Top Tips

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

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

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

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

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Paneer Beetroot Toast

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

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 239kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Did You Know?

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

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

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Puffed Amaranth | How to Pop Amaranth

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

Course Snacks & Appetizers

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 90kcal

Author Richa

Ingredients

• ¼ cup amaranth seeds

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Masala Aloo Matar Ingredients

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

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

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

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

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

Ginger: Finely chopped for heat, flavor and aroma

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

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

Salt: For seasoning

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

Frequently Asked Questions 

Richa’s Top Tips

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

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

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

Serving Ideas 

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

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

Storage Tips

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

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

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

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Masala Aloo Matar

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

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 152kcal

Author Richa

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Sabudana Vada Ingredients

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

How to Soak Sabudana

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

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

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Frequently Asked Questions

Richa’s Top Tips

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

Serving Ideas

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

Storage Tips

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

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

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

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Air Fryer Sabudana Vada

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

Course Snacks & Appetisers

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 vadas

Calories 90kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• ¾ cup sabudana or sago pearls
• ¾ cup water

For the vada mix

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

For greasing & brushing

• 1 -2 tablespoons cooking oil

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Navya Khetarpal.

The post Air Fryer Sabudana Vada appeared first on My Food Story.

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

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

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

What Is Sabudana Khichdi

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

Sabudana Khichdi Ingredients Overview

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

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

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

Potatoes: For texture and flavor

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

Seasoning: Salt and sugar are added to season the dish

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

7 Fool-Proof Tips for Perfect Sabudana Khichdi

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

Serving Ideas

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

Storage Tips

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

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

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Sabudana Khichdi

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

Course Breakfast

Cuisine Indian

Diet Hindu, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 474kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients Lemon Dill Potato Salad

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

Best Potatoes For This Salad

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

How to Make Lemon Dill Potato Salad

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

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

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

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

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

Customisation Ideas

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

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

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

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Healthy Lemon Dill Potato Salad (No Mayo)

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

Course Salads

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 portions

Calories 156kcal

Author Richa

Ingredients

For the Salad:

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

Dressing

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

The post Healthy Lemon Dill Potato Salad (No Mayo) appeared first on My Food Story.

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

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

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

Ingredients for Jalapeno Popper Toastie 

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

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

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

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

Cheese: Grated mozzarella cheese for lovely cheesy flavor and richness 

Coriander leaves: Finely chopped for freshness in every bite

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Make-Ahead Tips

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

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

Customisation Ideas

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

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

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

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Jalapeno Popper Toaster

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

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 toasties

Calories 440kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Veg Mexican Tacos 

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

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

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

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas 

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

Customisation Ideas

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

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

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

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

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Mexican Paneer Taco Recipe

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

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For herbed paneer

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

For paneer marination

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

For fried beans

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

Other

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

Instructions

Making herbed paneer:

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

Marinating paneer

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

Frying paneer

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

Re-fried beans

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

Making tacos

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

Prepping garnish

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

Dahi sauce

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

Serving Tacos

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

Ingredients for Broccoli Paneer Paratha

Broccoli Florets: Finely chopped.

Paneer: Grated. Adds creaminess and protein 

Onion: Finely chopped and adds  a little sweetness and crunch 

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

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

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

Coriander Leaves: Finely chopped for freshness 

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

Salt: For seasoning 

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Did You Know?

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

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

Watch Broccoli Paneer Paratha Recipe Video

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Broccoli Paneer Paratha

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

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 parathas

Calories 358kcal

Author Richa

Ingredients

For stuffing

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

Other

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Ingredients for Edamame Garlic Rice

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

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

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

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

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

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

Spring Onion Greens: For garnish.

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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Edamame Garlic Rice

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

Course Main Course

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 612kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

You won’t believe how easy and hassle-free it is to make Chocolate Covered Almonds in the air fryer. All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever! 

These chocolate covered almonds might look fancy and complicated, but trust me, they are a breeze to make. Especially if you have an air fryer. It calls for zero prep, only a couple of ingredients, just one container, and then the air fryer does most of the work for you. We roast the almonds in the air fryer, melt the chocolate in there, and then use the same container to coat them too. Sounds easy-peasy, right?

This recipe is super customisable too! You can use whatever chocolate and nuts you like and have or throw in some add-ins for a different flavor. Plus, you can make one big batch of these chocolate coated almonds and eat them for a long time, because they basically stay well forever! So let’s find out how to make them!

Ingredients for Chocolate Covered Almonds

Chocolate bar: I have used half a bar of dark chocolate and half a bar of milk chocolate, but you can use full dark or milk based on how your preference 

Nuts: I have used almonds for this recipe, but you can use any nut of your choice  

Cocoa powder: I have used sugar-free cocoa powder for an intense chocolate flavor, but you can use whatever you have available. 

Sugar: This is optional, but I would recommend using a little for balance, especially if you’re using only dark chocolate

Frequently Asked Questions

Richa’s Top Tips

• Melting chocolate: If your chocolate is not becoming very smooth when melting, stir in a drop or two of coconut oil to the melted chocolate.
• Adjust the sugar: We prefer the slight bitterness of dark chocolate, but you can increase or reduce the quantity of sugar in your cocoa powder depending on how sweet you like your chocolate coated almonds. 
• Add cocoa powder in batches: Adding the entire quantity of cocoa powder at once leads to clamping and uneven coating. So add in a little at a time, shake, and repeat for the most evenly coated choco almonds. 

Storage Tips

• Countertop/Room temperature: These chocolate almonds keep well in an airtight container on the countertop (away from humidity, heat, and direct sunlight) for 2-3 days. 
• Fridge: If you are making a larger batch and won’t be able to finish quickly, store these chocolate covered almonds in the fridge for up to 2 weeks. 
• Freeze: These choco almonds are super freezer friendly and stay good for months. 

Customisation Ideas

• Add some spice: Mix some cayenne pepper or red chilli powder into the chocolate for hint of spicy, smoky flavor
• Make it citrusy: Fold in a tablespoon of lemon or orange zest for a bright, citrusy flavor. A little goes a long way here 
• Sprinkle sea salt: For a sweet and salty flavor, sprinkle a pinch of sea salt before the chocolate covered almonds harden 
• Coffee flavored: Add a teaspoon or two of instant coffee powder mixed with hot water to deepen the flavor of chocolate.

This chocolate almond recipe in the air fryer is a fun, mess-free way to make an addictive snack in no time. It’s a clean, healthy snack (when eaten in moderation), and my kids absolutely love it! 

If you make this chocolate covered almonds recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!

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Chocolate Covered Almonds | Chocolate Almonds

Making chocolate covered almonds in your air fryer is sooo easy and hassle-free! All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!

Course Desserts, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 228kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 175 grams almonds approx. 1¼ cups
• 35 grams milk chocolate
• 35 grams dark chocolate
• 1 tablespoon sugar
• 30 grams cocoa powder

Instructions

• Take almonds in an air fryer safe container and air fry at 180C for 6 minutes till it’s mildly roasted. Use the container which has a lid.
• Place chocolate on top of the roasted almonds and air fry at 150C for 3 minutes. Add sugar, mix the chocolate, sugar and almonds with a spatula till all the almonds are coated well with chocolate. Set aside to cool.
• Once it’s completely cool, add ⅓ quantity (10 grams) of cocoa powder, cover the container with the lid and shake well to coat the almonds. Open the lid, add another ⅓ quantity (10 grams) of the cocoa powder and repeat the same process. Add the remaining ⅓ quantity (10 grams) of cocoa powder and shake well to coat all the almonds. cocoa powder is added in 3 parts to ensure even coating of the almonds, if you add the cocoa powder all at once, it tends to clump at some places and does not taste good.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 341mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Chocolate Covered Almonds in the air fryer appeared first on My Food Story.

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

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

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

Ingredients for Air Fryer Paneer Tikka

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

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

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

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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Air Fryer Paneer Tikka

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

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 6 servings

Calories 302kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For paneer tikka

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

For the marinade

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Ingredients for Mexican Oatmeal Bowl

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

Garlic: Minced and sautéed before the oats go in. 

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

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

Oil: For sautéing the garlic.

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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Mexican Oatmeal Bowl

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

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 portions

Calories 263kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

A sizzler at home might sound like a big project, but this paneer sizzler is honestly a lot easier than it looks. Once you see how simple each step actually is, you’ll wonder why you ever paid restaurant prices for one.

This paneer sizzler is the vegetarian version of our Chicken sizzler, and if you’ve made that one before, you already know most of the steps. If you haven’t, don’t worry. The recipe has a few components, but each one is really simple on its own, things like sautéing veggies, making a quick sauce, and cooking some herb rice. 

Once everything is prepped, the final assembly is just a couple of minutes of putting it all together on the hot plate. I’d suggest prepping the different components earlier in the day so you’re not doing everything at once. That way when it’s time to eat, you can actually enjoy the assembly and the sizzle instead of rushing through it.

Ingredients for Paneer Sizzler

Paneer: Cut into 4 squares or rectangles and marinate for 10-15 minutes before frying.

Paneer Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.

Shashlik Sauce: Ginger, garlic, celery, tomato ketchup, vinegar, sriracha, soy sauce, vegetable stock, pepper, sugar, salt, and cornflour slurry. 

Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.

Vegetables: Broccoli, beans, carrots, and cabbage. 

Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.

Potato Wedges: Fried, served on the plate alongside everything else.

Butter & Oil: Used across different components for cooking and flavour.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Give it a good 5-7 minutes on high heat before you start assembling.
• The shashlik sauce must be boiling when you pour it. If the sauce has cooled down even slightly, it won’t sizzle when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
• Don’t overcook the paneer while frying. 2-3 minutes on medium heat is enough to get a light golden colour. If you fry it too long, the paneer will turn hard and rubbery on the sizzler plate.
• Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
• Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.

Storage Tips

• In the fridge: Store each component separately in airtight containers for up to 2 days. The shashlik sauce, herb rice, sautéed veggies, mushrooms, and fried paneer all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
• Freezing: The shashlik sauce freezes well for up to two weeks. The rest of the components are best made fresh. Because overtime the veggies lose their crunch and the paneer can turn rubbery after freezing.
• Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.

Serving Ideas

A sizzler Paneer is a complete meal on its own, but if you want to make it feel like a full restaurant experience:

• Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
• With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. 
• End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.

Customisation Ideas

• Make it vegan: Swap the paneer for firm tofu and use oil instead of butter across the components. The shashlik sauce is already vegan, so the rest of the sizzler stays the same.
• Try a different sauce: Use the garlic pepper sauce from our Chicken sizzler instead for a spicier, more peppery version.
• Add more protein: Grilled mushroom steaks, marinated tofu slices, or even a fried egg on the side can make the sizzler feel more substantial.
• Switch up the veggies: Baby corn, asparagus, bell peppers, and zucchini all work well on a sizzler plate. Use whatever is in season and looks good at the market.
• Make a Mexican style sizzler: Swap the shashlik sauce for a spicy salsa, replace the herb rice with chilli garlic fried rice, and add some guacamole and sour cream on the side for a completely different experience.

Did You Know?

Shashlik sauce originated in Central Asia and has nothing to do with Indian or continental cooking. The word “shashlik” comes from the Turkic word for skewered meat, and the sauce was originally used to baste kebabs cooked over open flames. Somewhere along the way, Indian restaurants adopted the name for a tangy, tomato-vinegar-based sauce that bears little resemblance to the original. The Indian version has its own identity now, sweeter, tangier, and thickened with cornflour, and it’s become one of the most popular sizzler sauces in the country. 

Making a sizzler at home is a lot more doable than most people think. And this paneer sizzler recipe is proof. Take it one step at a time, don’t rush the prep, and make sure the sauce is boiling when you pour it. That’s really all there is to it. When you make it, come show me on Instagram @my_foodstory, I’d love to see your sizzler moment.

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Paneer Sizzler with Shashlik Sauce

Making this paneer sizzler with shashlik sauce is a great way to recreate your favorite restaurant veg sizzler order at home.

Course Main Course

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 servings

Author Richa

Ingredients

Shashlik sauce

• 2 teaspoons sunflower or any neutral cooking oil
• 1 teaspoon finely chopped ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced celery
• 2 ½ tablespoons tomato ketchup
• 2 teaspoons vinegar
• 1 tablespoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• ⅛ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon pepper crushed
• 1 cup vegetable stock
• 1 tablespoon corn flour mixed in ¼ cup water

Paneer marinade

• 100 grams paneer cut into 4 squares or rectangles
• 1 teaspoon ginger garlic paste
• ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ½ teaspoon green chilli sauce
• ½ teaspoon light soy sauce

Herb rice

• ½ teaspoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 1 ½ tablespoons chopped spring onion greens

Other

• 6-8 florets of broccoli
• 8 beans cut into 2
• 2 carrots cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms shiitake, shimeji
• 4-5 cabbage leaves cut into ½ inch wide strips
• 7-8 fried potato wedges

Instructions

Marinating paneer

• Add all the ingredients for marinade to a bowl, mix well and set aside for the paneer to marinate for 10-15 minutes.

Herb rice

• Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few secons till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

• Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
• Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.

Sauteeing mushrooms

• Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Shashlik sauce

• Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add vegetable stock, stir well, bring to a boil. Add ketchup, vinegar, sriracha, soy sauce, salt, sugar, pepper, stir and simmer for 4-5 minutes. Add cornflour slurry while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy. Set aside.

Frying paneer

• Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated paneer and fry on medium for 2-3 minutes till they are roasted well.

Making of Sizzler

• Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted paneer on top of veggies, add mushrooms on top of paneer, pour the boiling hot garlic pepper sauce (refer note 4) on top of the paneer & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke and serve immediately.

Video

Notes

1. You may add any veggies, mushrooms of your choice in the sizzler. 
2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
4. Shashlik sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect.

This article was researched and written by Harita Odedra.

The post Paneer Sizzler with Shashlik Sauce appeared first on My Food Story.

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

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

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

Bisi Bele Bath Ingredients 

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

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

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

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

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

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

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

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

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

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

Frequently Asked Questions 

Richa’s Top Tips

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

Storage Tips

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

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

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

Serving Ideas

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

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

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

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Bisi Bele Bath | Bisibelabath

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

Course Main Course

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 183kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

Rice and Dal

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

Other Ingredients

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

Instructions

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

Nutrition

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

This article was researched by Urvi Dalal

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

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

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

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

Ingredients for Air Fryer Veggies

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

Seasoning: Salt and crushed pepper

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

Oil: Olive oil or any neutral cooking oil 

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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Air Fryer Roasted Veggies

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

Course Side Dishes

Cuisine international

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 97kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

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

Ingredients for Ragi Dosa

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

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

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

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

Onions: For texture and flavor in ever bite

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

Ginger: Finely chopped for flavor and aroma

Green chillies: Finely chopped for a kick of heat

Salt: For seasoning

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

Benefits of Finger Millet

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Instructions

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

Serving Ideas

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

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

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

Watch Instant Ragi Dosa Recipe Video

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Instant Ragi Dosa

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

Course Breakfast

Cuisine South Indian

Diet Diabetic, Low Calorie, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 dosas

Calories 58kcal

Author Richa

Ingredients

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

Instructions

Mixing Batter:

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

Making the Dosa:

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

The post Instant Ragi Dosa | Crispy and Lacy Finger Millet Dosa appeared first on My Food Story.