1.5 lbs Yukon Gold potatoes
1.5 tablespoons dry ranch seasoning and salad dressing mix
1 tablespoon olive oil
Cut potatoes into 1 inch chunks. For small potatoes you can cut in half and then into quarters.
Rinse potato chunks under cold water and place in a bowl. Pat dry with paper towels.
Toss potatoes with olive oil and ranch seasoning mix.
Preheat air fryer for 5 minutes at 380 degrees.
Add potatoes when preheating is done and cook at 380 degrees for 10
1.5 lbs baby red potatoes
1 tbs olive oil
1.5 tsp garlic powder
1.5 tsp parsley flakes
1 tsp crushed rosemary
1 tsp course salt
1/2 tsp ground black pepper
Cut baby red potatoes in half. If using larger red potatoes, cut into chunks of about 1 inch.
Add potatoes to a large bowl and mix well with olive oil and remaining ingredients.
Preheat air fryer at 380°(F).
Add potatoes to preheated air fryer and use the air fry setting at 380°(F) for 18-20 minutes or until potatoes are a nice golden color.
When done, carefully remove potatoes and enjoy! Garnish with fresh parsley and rosemary, salt and pepper.
Frozen hushpuppies
Cooking spray
Mist hushpuppies with cooking spray.
Air fry at 400 for 6 minutes, flipping 1/2 way through.
Corn tortillas
Olive oil
Salt, to taste
Cut each tortilla into 8 triangles and lay on a flat surface.
Brush the triangles lightly with olive oil and sprinkle with salt, to taste.
Line your air fryer basket with perforated parchment paper (optional) and place in a single layer.
Air fry at 350°F for 4 minutes.
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.
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.
Russet potatoes
Olive oil
Salt & pepper
Wash and scrub russet potatoes. Pat dry. Poke several holes around the potato using a fork.
Rub skin with olive oil, salt and pepper. Place in the air fryer basket. Air fry at 350°F for 35 minutes.
Check for doneness by inserting a fork. A fork easily pierces when it’s done. If the potato is hard, bake a little longer.
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.
1 lb baby potatoes yukon gold or red
3 tbsp olive or avocado oil
3/4 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1 tsp kashmiri red chili powder (or 1 tsp paprika + ½ tsp cayenne) Adjust to spice level
1 tsp amchur (dry mango powder)
1 tsp chaat masala
1-2 tsp lemon juice (about 1/2 lemon), or lime
2 tbsp cilantro chopped
Air Fryer Bombay Potatoes (Total time = 25 mins):
(Note: If using pre-cooked/boiled potatoes, skip to step #3)
Prep & Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt. Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes.
Check for doneness: The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.
Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes.
Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.
Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.
Oven Roasted Bombay Potatoes (Total time = 30 mins):
(Note: If using pre-cooked/boiled potatoes, skip to step #4)
Prep & Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes.
Check for doneness: The potatoes should be about 80% done by then. Check them with a fork, else put them back in for another 5 minutes.
Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.
Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.
Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
15 Red Baby Potatoes, quartered.
1-2 Tbsp Extra Virgin Olive Oil
1/2 tbsp Swad Tandoori Masala
1/2 tsp cajun seasoning
1 tsp garlic powder
2 tbsp fresh chopped chives
1 tbsp fresh chopped cilantro
1 tbsp butter
small squeeze lemon juice
1/4 cup or more Pecorino Romano (option garnish)
Preheat the air fryer to 390 degrees.
Toss the quartered potatoes with olive oil, tandoori seasoning, garlic powder, and cajun season. Potatoes should be well coated with olive oil but not in excess.
Place the potatoes in the air fryer basket and set timer for 10 minutes at 390 degrees.
Meanwhile, chop the chives, cilantro and melt the butter.
After 10 minutes, open the air fryer, stir and continue to cook for another 5 minutes.
Open the air fryer, potatoes should be fork tender, and crisp. Remove from the air fryer, toss into a large bowl along with the melted butter, chives, cilantro and squeeze of lime. Sprinkle with freshly grated pecorino romano cheese (optional).
Serve immediately. Taste for salt (especially if not adding the pecorino romano)
INGREDIENTS
4 cups Baby New Potatoes cut into 4 pieces each
3 tbsp Vegetable Oil
1 tsp Turmeric
1 tsp Amchoor
1 tsp Kosher Salt
1/2 tsp Ground Cumin Coriander Blend
1/3 tsp Cayenne Pepper
1 tbsp fresh lime or lemon juice
1/4 cup Chopped Cilantro or Parsley chopped
In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander blend, and cayenne pepper. Mix well.
Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through.
Sprinkle lemon juice and chopped cilantro onto the potatoes and serve.
1 pound (453.59 g) chicken tenders, each cut in half
1/4 cup (50 g) Full-Fat Greek Yogurt
1 tablespoon (1 tablespoon) Minced Ginger
1 tablespoon (1 tablespoon) Minced Garlic
1/4 cup (4 g) Cilantro, or sub parsley
1 teaspoon (1 teaspoon) Kosher Salt
1/2 – 1 teaspoon Cayenne Pepper
1 teaspoon (1 teaspoon) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1 teaspoon (1 teaspoon) Smoked Paprika, to add a smoky flavor to the chicken, and color
For Finishing
1 tablespoon (1 tablespoon) Oil, or ghee for basting
2 teaspoons (2 teaspoons) Lemon Juice, for finishing
2 tablespoons (2 tablespoons) chopped cilantro, for garnishing
In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.
If using an aur fryer, baste the chicken with either oil or ghee on one side. Cook in preheated air fryer at 350F for 10 minutes. Remove and flip over the chicken, and baste on the other side. Cook for another 5 minutes.
If you don’t have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.
Using a meat thermometer, check to see if the internal temperature has reached 165F. Do not skip this step.
This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer, you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.
Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.
Serve alone or with green chutney as an appetizer.
Serve with tzatziki or raita as a dip.
Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal.
Make extra and add to your leftover butter chicken sauce.
Eat in lettuce leaves as a low carb wrap.
Makes 4 178-calorie servings.
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.
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.
1 large cauliflower (2 1/2 to 3 pounds)
Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
1/2 cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving
Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.
In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.
Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.
Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.
Serve the cauliflower with plenty of sauce and a sprinkle of scallions.
FOR THE CAULIFLOWER:
1 large head cauliflower, cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
FOR THE BUFFALO SAUCE:
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce
FOR THE YOGURT RANCH (OPTIONAL):
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper
Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.
2 cups Toor Dal
1 tsp Cooking Oil
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
A Pinch Asafoetida
Curry Leaves
1 Tomato Finely chopped
1 tbsp Goda Masala
1 tsp Red Chili powder
2 tbsp Coconut freshly grated
Water as required
3 to 4 Kokum Petals or replace with Tamarind
Jaggery a small piece
Salt to taste
Handful Coriander Leaves Finely chopped
Wash and pressure the dal with turmeric powder. Allow the pressure to fall down.
Heat up oil in a nonstick pan. When oil is enough hot, add mustard seeds, cumin seeds.
When it sizzle up, add asafetida, curry leaves and tomato.
Fry the tomato for about 2 minutes. Add goda masala, red chili powder and grated fresh coconut. Fry for about a minute.
Add cooked dal and water. Mix well. At this stage you can add either kokum petals or tamarind extract
Add jaggery and salt to taste.
Boil on medium flame for about 5-7 minutes.
Add finely chopped coriander.
Serve with Rice or Roti.
1 Cucumber, peeled and cubed
2 tablespoons Coriander (Dhania) Leaves, finely chopped
1 Green Chilli, finely chopped
2 tablespoons Fresh coconut, grated
2 tablespoons Roasted Peanuts (Moongphali), roughly crushed in a mortar and pestle
1/2 teaspoon Sugar
2 teaspoons Lemon juice
Salt, to taste
Ingredients for the tempering
1 teaspoon Ghee
1/2 teaspoon Mustard seeds
1 Dry Red Chilli
1 sprig Curry leaves
In a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.
Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.
Season with salt, sugar, lemon juice and mix all the ingredients evenly.
Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.
Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.
1 medium Onion chopped
1 small Carrot chopped
1 medium Tomato chopped
1 large Cucumber chopped
2-3 tbsp Coriander leaves (Cilantro) finely chopped
2-3 tbsp Peanuts roasted and crushed
1 tsp Sugar optional
1/2 tsp Cumin powder (Jeera Powder)
Salt to taste
1 tsp Oil
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
pinch Asafoetida (Hing)
1 Dry red chili
Take a large mixing bowl. In this bowl, we will start adding our chopped veggies – onion, carrot, cucumber and tomato.
For some freshness and color, we will add about 2 tbsp of chopped Coriander leaves (Cilantro).
Now, for adding some crunch to the Koshimbir salad, add 2 tbsp of crushed peanuts. These have been roasted on a pan and then crushed usig a blender or mixer.
To give some balance of taste and sweetness, we added 1 tsp of Sugar. This step is optional and can be skipped.
Add 1/2 tsp of Jeera powder (cumin powder). Again, you can roast jeera on a pan till brown and then make a powder out of it. Or you can directly use store bought powder.
Next add salt to taste. We use about 1/2 tsp.
Mix all the ingredients well.
For the tadka, heat 1 tsp of oil in a saucepan.
Once the oil is hot add 1/4 tsp of Rai (mustard seeds) and 1/4 tsp of Jeera (cumin seeds).
Let the seeds crackle and then add a pinch of Hing (Asafoetida) to the oil.
Finally, add a dried red chili to the oil and turn off the heat immediately so that the chili doesn’t burn.
Pour the tadka over the salad immediately. Mix everything well.
Your Koshimbir salad is ready. Serve it as a side with your meal or make it your meal itself!
300 grams Broccoli
50 ml Heavy Whipping Cream
50 grams Cheddar Chees
If using frozen broccoli just microwave the florets for 2 minutes. With fresh broccoli first separate the florets from the stalk and wash them first and then microwave.
In a large bowl mix the broccoli with the cream and salt and pepper. Then fill ramekins with the broccoli and cream mixture and cover with cheese.
Bake in a preheated oven at 210C for about 10-15minutes or the cheese on top is golden and melted. Remove and serve.