Air Fried Spiced Mushrooms in Spinach

Last post of the year. Had the time, the inspiration, some gadgets, and a smart phone. This recipe is special to me as some of the ingredients have come from friends and family. (Some all the way from Israel)
Also for me, it sums up for the year I had. Hearty.

5-6 garlic pods, crushed
2 medium onions, chopped
2 tomatoes, chopped
1 bundle spinach
1 packet mushrooms, sliced
Half teaspoon each of garlic olive oil, rosemary olive oil, chilly olive oil
2 teaspoons of Turkish shawarma powder
2 teaspoons of dried basil
Salt and red chilly as per taste
2 teaspoons vegetable oil for cooking

Cook the spinach with a little salt in a pressure cooker on low heat for 10 minutes. Cool, blend and keep aside.
Mix the olive oils into the mushrooms. Pre-heat the Air-fryer for 2 minutes, 160 degrees (using the Phillips one). Fry the mushrooms in it for 5 minutes.
In another pan, cook the garlic and onions till brown. Add the tomatoes and cook till soft. Stir in the dried herbs and spices. Add the spinach and mushrooms and cook further till thick.
Best had with a baguette

Veg Kebab Curry

Another dish created with Philips Air Fryer

For the kebabs:

2, boiled potatoes, chopped
1/2 cup green peas, 1 carrot, 4- 5 beans, chopped and boiled together
50 grams cottage cheese
Salt, red chilly powder, coriander powder, as per taste
1 tbsp of chopped fresh coriander
1 slice bread
Vegetable oil for brushing

For the gravy:

2 tbsp garlic, ginger, chilly paste
2 medium onions, finely chopped
3 tomatoes, blended into puree
1 bay leaf
2 tsp garam masala
2 tsp grounded cashew nuts
2 tsp yogurt
Salt and red chilly powder, as per taste
3 tsp vegetable oil

Kebabs
Soak the slice bread in water and squeeze out the water. In a bowl mash all the ingredients, except for the oil. Make 6-8 kebabs, cylindrical in shape. Preheat the Air fryer at 180 degrees for 3 minutes. Brush the kebabs with oil and let it cook in the Air fryer for 5 minutes. (The cooking process can be done just after the gravy is made)

Gravy
Heat oil in a non stick pan. Stir in the bay leaf, followed by garlic, ginger, chilly paste, and the onions. Cook till the onions are brown. Add in the tomatoes and cashew, cook further for 10 mins, till this semi-dry. Season with the dry masalas, stir in the yogurt. Place the kebabs in a serving dish. Pour the gravy over and serve hot with rotis.

Air Fried Chicken Kebabs

I recently got a Phillips AirFryer. I love Indian cuisine, so instead of trying typical frozen food, the first thing I made with the Air Fryer was Chicken Kebabs. What turned out was just amazing. Well cooked inside, and a good crunch outside. Here's the recipe.

1/2 kg boneless chicken cut into mince
2 tbsps garlic paste
1 tbsp ginger paste
1/2 cup fresh coriander leaves
1 large onion chopped
2 tbsp fresh yoghurt
3 tbsp crushed cashew nuts
Juice of 1 lime
1 tsp each of tandoori masala, coriander powder, jeera powder
Salt and red chilly powder, as per taste
2 tsp oil, for brushing

Mix all of the above and let it rest in the refrigerator for 30 minutes. Make Palm size rolls and place them on the basket given with the AirFryer, brush them with a little oil. Preheat the AirFryer for 3 minutes at 200 degrees. Place the basket in the AirFryer and let it cook for 10 minutes. 
I served it with some chutney and bread.

Stuffed chilies in tangy tomato gravy

7 large green chilies, slit sideways
3 potatoes, boiled
50 grams cottage cheese
3 small red chilies, chopped
3 medium onions, chopped
4 large red tomatoes, chopped
2 tablespoons garlic ginger paste
2 tablespoons fresh coriander, chopped
4-5 fresh curry leaves
2 teaspoons garam masala powder
1 teaspoon coriander powder
1 teaspoon jeera seeds
2 tablespoons dried kasuri methi soaked in a cup of water
1 teaspoon chaat masala
3 tablespoons yogurt
salt and Kashmiri chili powder to taste
2 teaspoons cooking oil

In a bowl, mash the potatoes with cottage cheese and add in salt, chili powder, and chat masala. Stuff the green chilies with this mix. On the gas or over, grill the chilies.
Heat oil in a pan, add the jeera with curry leaves, followed by fresh chilies, ginger garlic paste, and onion. Cook till the onions are light brown. Stir in the tomatoes and cook till soft. Add the dried masalas followed by fresh coriander, kasuri methi, yugurt and a cup of water. Let it cook for a minute, then place the stuffed chilies in the gravy. Cover and cook further for 10 minutes on low flame.

Black Eyed Peas gone Turkish

Cooking after ages in my new kitchen. Here's an experiment which didn't backfire.

100 gm Black eyed peas, soaked overnight
2 tbsp Garlic paste
3-4 Bay Leaves
2 Medium onions, chopped
2 Medium tomatoes, chopped
2 tbsp Turkish shawarma masala (Close to a mix of garam masala &chat masala)
2 tbsp Cheese spread
3 tbsp Cooking oil
Salt and Chili pepper

Boil the peas with a little salt and half of the chopped onions in the pressure cooker. Heat oil in another pan, stir in the bay leaves, garlic and the rest of the onions. Cook till onions are light brown. Stir in the tomatoes till soft. Add in the remaining dry ingredients, followed by the cheese spread and boiled black eyed peas. Cook till thick consistency. Serve with garlic bread.

Beet root pooris

300 gms whole wheat flour

2 beet roots boiled, & blended into purée

Salt, pepper, & ajwain (carom seeds) to taste

Oil for deep frying.

Mix the seasoning into the flour. Knead with the beet root purée to make a firm dough. Devide the dough into 8-10 balls. Flatten each ball into a round disc and deep fry in hot oil.

This can be served as aside dish for any curries or vegetables. Can also be had plain with pickles or spreads. 

We had it with Village Kitchen Fish Pickle and Indian Green Sauce

A variation to this is to replace beet root with Spinach Pooris.

Chicken in Village Kitchen Indian Green Sauce

Since we started retailing our in house Village Kitchen sauces at Gostana, I thought it would be great to share some recipes. Here is a very simple chicken recipe. The sauces are versatile. Can be used for marination, daal tasks, or even with Maggi. This is what we tried today.

150 gm Chicken, thinly sliced
3 tbsp curds
2 tsp Village Kitchen Indian green sauce
Salt to taste

Mix all the above & marinade for 15 minutes. Cook in a nonstick with a teaspoon of oil. Cook over medium flame till tender and the oil has separated. Serve with rotis.