Spring Green Soup with Leeks and Peas

2 tablespoons olive oil
1 large leek, white and light green parts only, thinly sliced into half-moons (about 3 cups)
12 ounces waxy potatoes, such as new potatoes or creamers, peeled and diced into 1/2-inch pieces
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
6 cups low-sodium chicken or vegetable broth
2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not defrost)
2 cups packed fresh baby spinach leaves
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh dill

Note: Feel free to vary the vegetables based on what you have on hand, swapping onion for the leeks, parsnips or carrots for the potato, or using snow peas, baby kale, and basil for the green vegetables and herbs, for example.


In a soup pot over medium heat, heat the oil until shimmering. Add the leek and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Stir in the potatoes, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 8 minutes.

Stir in the peas and continue to simmer until they turn bright green and just tender, 2 to 5 minutes. Add the spinach and cook until just wilted but still bright green, 30 seconds. Stir in the herbs, then ladle into bowls and serve hot.

Udon Noodles With Soft-Boiled Egg, Soy and Black Pepper

4 large eggs (optional)
Sea salt
26 ounces (750 grams) thick, round Japanese udon noodles, preferably fresh or frozen
2 cups low-sodium vegetable broth
1/4 cup low-sodium soy sauce or tamari
2 teaspoons mirin
6 tablespoons unsalted butter (may substitute vegan butter such as Miyoko’s), cubed
4 scallions, thinly sliced
Freshly ground black pepper
1 tablespoon toasted sesame oil

If you’re including the eggs, bring a small saucepan of water to a boil; in a medium bowl prepare an ice bath and set aside. Add the eggs to the boiling water and set a timer for 6 minutes. As soon as the buzzer goes off, drain the eggs and transfer to the prepared ice bath. Let cool completely, about 5 minutes. (This will make very soft-boiled eggs — if you prefer firmer yolks, cook for 1 more minute.) Peel the eggs.

In a large saucepan of salted boiling water, cook the noodles according to the packet instructions until al dente, 1 to 3 minutes. Drain, then divide the noodles among four bowls.

While the noodles cook, in a small saucepan, combine the broth, soy sauce or tamari, and mirin and set over low heat until hot, about 5 minutes.

Pour the hot broth over each bowl of noodles and top each with an egg. Divide the butter cubes among the bowls and let them melt into the noodles. Garnish with scallions and season with a generous amount of black pepper. (Use as much as you like, but this dish is meant to be very peppery.) Finish with a drizzle of sesame oil, sprinkle with a little sea salt, if desired, and serve hot.

Nutrition Information
Calories: 563; Total Fat: 27 g; Saturated Fat: 11 g; Cholesterol: 45 mg; Sodium: 1064 mg; Carbohydrates: 70 g; Dietary Fiber: 3 g; Sugar: 3 g; Protein: 9 g.

Silky Eggplant With Halloumi and Almond Salsa

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.

Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.

In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.

Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you’ll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.

When you’ve finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there’s not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.

Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

Pressure Cooker Sambar

1/2 cup Toor Dal
2.5 cups Water
1 cup Canned Tomatoes
1 Onion roughly chopped
1.5 tablespoons Sugar Or Other Sweetener Equivalent or jaggery
1 teaspoon Kosher Salt
1 teaspoon Turmeric
.5-1 teaspoon Cayenne Pepper
1 tablespoon Sambhar powder

1 tablespoon Tamarind Concentrate
2 cups Water
1/2 cup Frozen Pearl Onions
1/2 cup green beans cut 2 inches long
Other vegetables of choice (see note)

2 teaspoon Ghee or oil for vegan option
1 teaspoon Black Mustard Seeds
2 whole Dried Red Chilis
4-5 curry leaves

2 tablespoons Cilantro finely chopped


Add dal, water, tomatoes, chopped onion, sugar, salt, turmeric, cayenne and sambhar spice blend to the inner liner of your Instant Pot.

Cook for 10 minutes at high pressure. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.

Using an immersion blender, blend together the dal and vegetables. You are doing this to create a flavorful mix and to keep the dal from settling to the bottom in what will be a relatively thin broth.

To the blended dal mixture, add 2 cups water, the tamarind concentrate, and the frozen vegetables.

Cook for 2 minutes at high pressure and then immediately release all remaining pressure.

On the stovetop in a small pan (preferably a tadka ladle), heat 1 tablespoon of ghee. When it is hot, add mustard seeds, the whole red chilies, and the curry leaves. Stand back and allow the mustard seeds to splutter about 30 seconds.
Pour this hot, flavored ghee onto the sambhar, garnish with chopped cilantro and serve.

Notes: You can use other vegetables such as diced pumpkin, chopped eggplant, or whole okra as well

Air Fryer Spicy Peanuts

1 1/2 cups shelled raw peanuts
1/4 cup sugar
1 Tbsp cayenne pepper
1 Tbsp unsalted butter
1/8 cup water

In a mixing bowl, combine peanuts, sugar and cayenne pepper.

In a small saucepan, melt butter then add water and stir together. Immediately pour over peanuts and stir to coat well.

Line the air fryer basket with perforated parchment to prevent sticking (optional). Spread peanuts evenly inside the basket. Air fry at 300°F for 5 minutes. Using a heat resistant spoon, stir the peanuts to ensure even cooking. Air fry for an additional 8 minutes at 350°F.

Air Fryer Pita Chips

4 pitas
1 Tbsp olive oil
Salt & pepper
1/2 tsp garlic powder
Pinch of cayenne pepper

Cut pitas into 8 triangle slices. Place in a large bowl and coat with oil and seasoning. Line the bottom of the air fryer basket with perforated parchment paper (optional). Air fry pitas at 400°F for 3 minutes. Turn pitas and continue to cook for 4 minutes.

Air Fryer Mozzarella Sticks

12 pack of string cheese
2 large eggs
1/2 cup grated parmesan cheese
2 cups Italian breadcrumbs
1 cup all-purpose flour

Unwrap string cheese and place on a freezer-safe dish. Freeze for 45 minutes and remove.

Using 3 medium sized bowls, beat eggs in 1 bowl, combine Parmesan cheese and breadcrumbs in the second bowl, then place flour in the third bowl. Remove cheese sticks from freezer and dip each one into the flour, then eggs and then breadcrumbs to coat.

Lightly oil the bottom of the air fryer basket to prevent sticking or line with perforated parchment paper (optional). Air fry mozzarella sticks for 3 minutes at 400°F. Using tongs, rotate the cheese sticks to ensure even cooking. Continue to air fry for 5 minutes or until golden brown.

Air Fryer Eggplant Parmesan

1 medium size eggplant
1 tsp salt
1/2 cup all-purpose flour
2 eggs
1 cup Italian breadcrumbs
1/4 cup olive oil
1 lb. fresh mozzarella cheese, sliced into rounds
1 jar spaghetti sauce

Slice eggplant into disks and lay out each disk onto a paper towel. Sprinkle salt on both sides of the disks and let sit for 20 minutes.

Take out 3 bowls and in the first bowl, add flour. In the second bowl, mix together the breadcrumbs and olive oil. In the third bowl, beat 2 eggs together. Coat each disk in flour, eggs, and breadcrumbs.

Place in air fryer and air fry at 390°F for 8-11 minutes. Coat with spaghetti sauce and mozzarella cheese and air fry at 350°F for an additional 3-5 minutes.

Air Fryer Cheddar Cheese Biscuits

1 1/2 cup all-purpose flour
1 tsp baking powder
3/4 cup buttermilk
1/2 cup scallions
1/2 tsp seafood seasoning
1/4 tsp cayenne powder
1 1/2 cup cheddar cheese

In a large mixing bowl, mix together flour and butter. Combine remaining dry ingredients and slowly add milk while working mixture into dough with hands.

Divide dough into 1-2 inch balls and place in air fryer and air fry at 350°F for 15 minutes.

Air Fryer Tofu Salad

1 package extra-firm tofu. drained & cubed (about 8 oz)
1 Tbsp soy sauce
1 Tbsp vegetable oil
1/2 tsp sriracha or chili garlic sauce 1 tsp minced fresh ginger
1 tsp minced garlic

1/4 cup rice vinegar
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
1/4 cup green onions
1 cup cucumber, thinly sliced 1 cup red onion, thinly sliced
1 cup carrots, thinly sliced
4 cups romaine lettuce, shredded

In a small bowl, whisk together the soy sauce, vegetable oil, sriracha, ginger and garlic. Add cubed tofu and mix gently. Let marinate at room temperature for 20 minutes. Place tofu in the air fryer basket in a single layer. Air fry at 400°F for 15 minutes, shaking halfway through.

In a separate bowl, whisk together vinegar, sugar, salt, pepper, and green onions in a large bowl.

Add cucumber, carrots, and onions and toss to combine. Set aside to marinate.

When the tofu is done, toss with marinated vegetables and shredded romaine lettuce and serve.

Air Fryer Mixed Vegetables

1 bell pepper
1/4 cup red onion
4 oz mushrooms
2 Tbsp olive oil
1/2 tsp thyme
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic powder
Sprinkle of salt & pepper

Chop bell pepper, onion and mushrooms into medium sized pieces. Add vegetables, olive oil, thyme, ground cumin, oregano, garlic powder, salt and pepper together in a bowl and toss to combine.

In a single layer, place vegetables on perforated parchment paper (optional) in air fryer basket. Air fry at 320°F for 8-10 minutes or to your desired doneness.

Baked Feta Pasta

2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
4 cloves garlic, halved lengthwise
1/2 cup extra-virgin olive oil, divided
Kosher salt
1 block (7 ounces / 200 grams) Greek feta cheese (at least 70% sheep’s milk)
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
Fresh basil leaves, for serving

Position a rack in the middle of the oven and preheat to 400 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

Air Fryer Chili Paneer

1 lb Cubed Paneer
3 tbsp Corn Starch
3 tbsp Rice Flour
1 tbsp Sriracha Sauce
1 tbsp Oil
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1/4+cup Water more or less based on the thickness of the batter

1/2 cup Chopped Scallions keep chopped white part separate from chopped green part
1/2 cup Chopped Cilantro keep chopped stem separate from chopped leaves
1 Sliced Fresh Serrano Pepper preferred sliced long way
1 tbsp Grated Ginger
1 tbsp Grated Garlic
1 tbsp Sriracha Sauce
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
3/4 cup Water
1 1/2 tbsp Corn Starch
1 cup Cubed Onions
1 cup Cubed Green Bell Peppers
3 tbsp Oil

Preheat air fryer or oven on 375°F.

Mix all ingredients except paneer and water in a bowl that is listed under Paneer above.

Use little water at a time to make a thick batter (like cake batter).

Coat each paneer cubes with the batter and place them in the air fryer or baking tray.

Spay some oil on the paneer cubes and air fry them for 7-8 minutes, sharing the tray in the middle. Or bake them for 15-18 minutes shacking the tray in the middle. Or Deep fry them if that is preferred. Keep the prepared paneer aside while we prepare the coating.

Prepare sauce. Heat 3 tbsp of oil in a shallow wide pan. Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped scallions (only the white part).

After sauteing for 2-3 minutes, add cubed onions and green bell peppers. Saute them on high flame until they are charred.

Once the onions and bell peppers are charred, add ½ cup of water and bring it to quick boil.

While waiting for the boil, quickly mix 1 1/2 tbsp of corn starch, 3 tbsp of tomato ketchup, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sriracha sauce and 1/4 cup of water. Mix it well so there are no lumps in it.

Once the water is boiling in the pan, add ¼ tsp of salt and pepper and slowly add corn starch mix while stirring continuously.

Keep cooking it until the chili coating gets thick and changes color to little dark brown.
cooked coating.

Add prepared paneer to the pan and coat all the paneer cubes evenly and carefully.
coated paneer.

Garnish chili paneer with chopped cilantro and scallions (the green part). Mix well and adjust salt pepper if needed.

Serve it hot, warm or room temperature as an appetizer!

Air Fryer Paneer Tikka

2 cups paneer (about 300 grams)
1 large pepper, any color (or use a mix)

For the Marinade
1 cup greek yogurt
1 tablespoon Kasoori Methi
1 teaspoon Red Chili Powder
1/2 teaspoon Turmeric Powder
2 tablespoon Tandoori Masala
1 tablespoon Chaat Masala
1/4 teaspoon Aamchur (dry mango) powder
3/4 teaspoon salt

To serve
Cilantro Chutney
Chaat Masala
Lime Juice
Sliced onions

Cut the paneer and onion into 1 inch cubes. Deseed and chop the peppers into 1 inch pieces too.
Take Greek yogurt in a bowl. Add red chili powder, turmeric powder, kasoori methi, tandoori masala, salt, chaat masala and aamchur.

Stir till smooth.

Add the paneer and vegetable pieces and coat them with the seasoned yogurt. Set aside for 30 minutes (or more).

Using skewers or toothpicks, skew the peppers, onions and paneer pieces ensuring the marinade goes with the pieces on to the skewers.

Preheat the Air Fryer at 400 F. Line the basket with some foil or parchment paper. Once the air fryer is hot, place the skewers in it ensuring there is space between them. Spray some oil on top.

Let the skewers cook for 7 minutes, flipping them once in about 4-5 minutes. The paneer, peppers and onions should have some brown spots by then.

Remove from the basket and serve with cilantro chutney. Top the skewers with chaat masala and lime juice.

Air Fryer Tandoori Paneer Tikka

1 14 oz Package of paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
3 tbsp besan flour
1 tsp cumin powder
1 tsp garam masala
1 tbsp Swad Tandoori Masala
1/2 tsp turmeric powder
1 tsp chat masaala
1 tsp ginger, grated
1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp oil
1/4 cup chopped cilantro

For the Stir Fry:

1 tbsp oil
1/2 red bell pepper, cut into large squares
1/2 red onion, cut into large squares
1/2 green bell pepper, cut into large squares
1 tsp cumin
1 clove garlic, grated
1 tsp tandoori masala
pinch of salt

Preheat the air fryer to 360 degrees.

In a large bowl mix all of the paneer marinade ingredients minus the paneer. Once the mixture is well combined, add the paneer cubes and toss to coat well.

Line the inner basket of the air fryer with parchment paper and using tongs or a fork, place each cube of paneer one at a time to ensure each cube has plenty of space around it.

Set the air fryer to 9 minutes at 360 degrees.

Meanwhile, set a large skillet over high heat. Once the pan is very hot, add the bell peppers and onions (without any oil) to the pan and let them get charred. You can hold down a spatula over the peppers and onions to get a nice sear. Once you’ve achieved this, turn the heat off, remove the peppers and onions into a separate plate bowl.

In the same skillet, once it has cooled down to medium low heat, add oil and cumin seeds. Once the cumin seeds splutter, add the garlic, tandoori masala, salt and stir for a few minutes so the garlic doesn’t burn. Add in the charred peppers and onions, stir and turn off the heat.

Once the paneer is ready, open the air fryer basket, brush the paneer lightly with oil or cooking spray and cook for another 3-5 minutes- depending on how brown you like your paneer.

Combine the paneer with the onions and peppers and serve hot !!

Crispy Parmesan Eggs With Radicchio and Pea Salad

Fine sea salt
1 1/2 cups sugar snap peas, trimmed
1 teaspoon extra-virgin olive oil
1/2 cup plus 2 tablespoons coarsely grated (not ground) Parmesan
4 eggs
Black pepper
1 medium head radicchio, cored and torn into bite-size pieces (about 6 cups)
1/4 cup sliced pitted black olives, such as Kalamata
1/2 cup halved cherry or grape tomatoes
1 cup sliced cucumber, preferably Persian or mini
8 oil-packed anchovy fillets (optional)

2 tablespoons fresh lemon juice, plus more to taste
1 small garlic clove, finely grated or mashed to a paste
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more for serving
Large pinch of red-pepper flakes
1/3 cup extra-virgin olive oil

Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.

Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.

Cook the eggs: Brush a thin layer of olive oil over the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.

Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat.

Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you’d like.

Gobi Simla Mirch

2 1/2 cups cauliflower (gobi), cut into florets
Salt to taste
1/2 teaspoon turmeric (haldi)
4 tablespoons oil
1 cup capsicum cubes
1/2 teaspoon cumin seeds (jeera)
1 Onion, finely chopped
1 tablespoon garlic-ginger paste
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 teaspoon chopped green chilies
1 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup tomato cubes
Chopped cilantro (dhania) for garnish

Heat water, salt, and turmeric in large pan. Cook cauliflower 4-5 minutes, until parboiled. Drain cauliflower and set aside.

Heat 2 teaspoon of oil in skillet or other wide pan. Saute cauliflower 2-3 minutes. Add capsicum and cook 2-3 minutes more, adding a little water if necessary to keep from burning.

Heat remaining oil in a non-stick kadai and add cumin seeds.when seeds crackle, add onions and garlic-chili paste, and saute 2-3 minutes.

Add cayemme, garam masala, green chilies, and dried fenugreek leaves and saute 1 minute more.

Add to cauliflower and capsicum, along with the diced tomatoes, and cook on a low flame 2-3 minutes more.

Garnish with cilantro and serve.

Kali Mirch Gobhi

1 small ginger
1 green chilli
2 tomatoes
2 Tbsp fresh cream/malai
1 capsicum, finely chopped
2 tsp black pepper
Salt to taste
1 cauliflower

Put oil in a kadhai, add grated or finely chopped ginger and cook for a minute.

Meanwhile make a paste of tomatoes and chilli in food processor or mixer.

When ginger turns golden brown, add the paste of tomato and chilli.

Let the oil get separated from the paste, then add cream/malai & finely chopped capsicum.

Add black pepper and salt.

Finally add cauliflower florets, mix well.

Add half a cup water if required to soften florets.

Cover it and let it cook for 10 minutes on a low flame.

Stir it after 10 minutes, if still not done then let it cook for 5 minutes more.

Garnish with fresh coriander leaves.