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.

Broccoli Parathas. All the way from LA. :)

This was sent to me by my cousin Aarty in LA. She found the recipe online & modified it. Her husband & baby girl aren't fussy eaters, but like all things nice. A hit with them is worth us sharing. Spreading the joy. Also, do check her blog. Beautiful insights on a new mothers journey: 

http://aartypunjabi.wordpress.com/2013/12/07/what-is-the-deal-with-forgiveness/

Broccoli Paratha

I am always looking for ways to add greens in my toddlers diets. Since she loves paratha’s and I had a big bag of broccoli lying at home, I tried this recipe out. It was a success as both my 18 month old and the hubby loved it.

Ingriedients

 Brocolli – 2 crowns or 5 cups

 Corriander powder – 1 tsp

 Cumin powder – ½ tspn

 Dry Mango Powder (Aamchur) – ½ tspn

 Chaat masala – ½ tspn

 Green Chilli – ½ piece or to taste (Optional)

 Salt – To taste

 Oil – 1 tspn

Dough

Whole Whear flour -2.5 cups

Water – just enough to dough

Oil – 1 tspn

Procedure

For the Dough

Knead the flour with water to form a soft and pliable dough. Spread oil over the dough and store in an air tight container for 20 minutes or until ready to cook.

For the stuffing

Grate the broccoli  or finely chop it in the food processor.  

Chop green chilies very finely.

In a pan, heat oil, once oil is hot add the broccoli and green chillies if using any. Add the dry masalas. Adjust masalas accordingly to make sure that the taste of all the masalas are not overbearing the broccoli.  Adjust accordingly. Stir for 2-3 minutes and take it out to cool.

Easy cheese sandwich in eggs toast.

2 Eggs

3 slices bread

Cheese spread

Salt, chilly, pepper, mixed herbs. As per taste.

Oil to shallow fry

Beat the eggs with seasoning. Cut each slice of bread in half and spread the cheese on one side, to make a sandwich. Dip in the beaten egg, turning twice to coat the sandwich. Heat Oil in a flat pan. Cook the egg coated sandwiches on low flame till crisp and golden brown.

(Any cooked or cold meats can be added to the sandwich)