Airfried Baby Potatoes

Airfried Baby Potatoes!

A simple and easy recipe with few ingredients in your kitchen. We all love potatoes and that to fried baby potatoes is an excellent side dish with rice...specially with sambar sadam, curd rice, rasam sadam or even with any variety rice item.

In Airfrier you don't have to toss it, just mix with dry masalas with little oil and marinate for few minutes and airfry them. 

Ingredients:
Boiled baby potatoes - 1/2 kg
Oil - 1 tablespoon
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafatedia - 1/2 tsp
Cumin / jeera powder - 1/2 tsp
Corriader / dhania powder - 1 tsp
Salt to taste
Few chopped coriander leaves

Method:
# Poke baby potatoes with fork(so that masalas get marinated well).

# In a bowl mix all masalas with oil.

# Pour the mixture in boiled potatoes and let it rest for 10-15 minutes (masalas get mixed well with potatoes)

# Preheat your Airfrier @ 200'c for 5 minutes.
# Airfry the marinated baby potatoes in 2 batches @ 200'c for 15 minutes.

No need to toss them as they are fried well..... garnish with chopped coriander leaves.
Please do try and provide your comments.
Thank you!

Instant Gulab Jamun Mix Cake

Instant Gulab Jamun Mix Cake!

Eggless Instant Gulab Jamun Mix Cake is an aromatic, mouthwatering, super soft, moist, Indian flavoured cake. Gulab Jamun's are everyone's favourite..... during festivals we buy Gulab Jamun mix especially when we get festival offer (buy one get one free).
This cake is gilt free dessert which can be served for any occasion.... without ghee or butter, which is prepared using whole wheat flour and with some cardomon / elaichi flavour.

 You can even try this cake in pressure cooker, Airfrier or microwave...for time and temperature I have mentioned below..

Ingredients:
Gulab Jamun mix - 1 pkt (180 grms)
Whole Wheat flour- 3/4 cup ( 80- 90 grms)
Fresh cream - 250 ml ( I used Amul fresh cream)
Powdered sugar - 1 cup (190 grms)
Refined oil - 1/2 cup (120 ml)
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Chopped cashew and almonds - 2 tablespoon's
Cardomon / Elaichi powder - 1 tsp
Warm milk or water if needed

Method:
# Sieve or sift whole wheat flour, baking powder, baking soda for 3-4 times.(dry ingredients)

# Mix refined oil and powdered sugar well. ( They should become creame in texture)

# Add fresh cream to the oil and powdered sugar mixture. Mix well until smooth. It will take 5 min.(wet ingredients)

# Mix flour with instant Gulab Jamun mix. (Both should be mixed well. Dry ingredients & Gulab Jamun mix together)

# Add cardomon powder to wet ingredients and mix well.
# In small batches add dry ingredients with wet ingredients. (gently fold your mixture)
If needed can add warm milk or water.

# Preheat Microwave convection mode 180'c.

# Consistently of the batter should be like idli batter.
# Grease your baking tin with oil or butter.... pour the cake mixture....add chopped cashew and almonds on top and bake in microwave convection mode @ 160'c for 30-35 min.

Insert a knife in centre of the cake to check if it is baked..
If not baked... then bake for 5 more min in same temperature.

Give a resting time or allow it to cool completely.
Demould your cake and slice it.
Best tea-time cake is ready to serve.

* Pressure cooker - at the bottom of the cooker spread salt or sand close your cooker on medium flame for 20 min so that it will be preheated. Then place a ring in the centre of the cooker... place your baking tin and bake for 40-45 min on medium flame.... without gasket and without whistle.
* Airfrier - Preheat @ 180'c for 5 min....bake @ 160'c for 20-25 min. Do check inbetween.
*Microwave - High power for 3 - 4 min...do check in every 1 min.

Hope you all like it! Please do try and provide your comments.
Thank you!

Thekua ( Indian Airfried Biscuit)

Thekua ( Indian Airfried Biscuit)

Thekua is basically a Bihari Cusine recipe made during festivals such as Chatt Puja, Saraswati Puja, or for any occasion or festivals.

This recipe can be made using powdered sugar but I'm using jaggery syrup to make it more healthier. However this recipe is traditionally deep fried but I'm using my Airfrier to fry Thekua's.

Ingredients:

Whole wheat flour - 1.5 cups
Jaggery syrup - 3/4 cup
Rava / Semolina - 1 tablespoon
Grated Coconut - 1 tablespoon
Cardomon powder / Elaichi powder - 1/2 tsp
Ghee - 1 tablespoon
Oil - 1 tablespoon (Brush oil)

Method:
# Mix whole wheat flour, grated coconut, semolina or rava, cardomon powder, ghee...till it becomes bread crumbs consistently.
( if you are using... powdered sugar can mix it in  this stage)
# Add jaggery syrup and mix well.
# Sprinkle little water and prepare a stiff dough.
(as we prepare for poori or paratha)

# Roll it in 1'inch thickness and use any cookie cutter.

# Preheat Airfrier @ 180'c for 5 min.
# Initially fry @ 160 - 170'c for 15 min.

# Brush oil inbetween and fry @ 180'c for 6-7 min.
Once done can be served. Let it come to room  temperature you  can store them in an airtight container.
# If you want to bake in microwave...
In convention mode preheat for 5 min @ 180'c. Bake @ 180'c for 10-12 min.
Hope you all like it.
Please do try and provide your comments.
Thank you!

Shakarpara ( Sweet Diamond Biscuits)

Shakarpara ( Sweet Diamond Biscuits)

Shakarpara or sweet diamond biscuits are Traditional Diwali snack recipe of North India.
It can be prepared using maida or all purpose flour, but to make it healthier I have used whole wheat flour.

Ingredients:
Whole wheat flour - 1 cup
Powdered sugar - 1/2 cup
Butter / Ghee - 1 tablespoon
Cardamon powder or elaichi powder - 1.5 tsp
Oil for frying

Method:
# In a bowl mix whole wheat flour, powdered sugar, ghee or butter,  elaichi powder or cardamon powder...till it becomes bread crumbs consistently.
# Add very little water and prepare a dough as we do for paratha or chappati.
# Make balls of the dough and roll as we do for paratha....cut into small diamond peices.
# Heat oil on a medium flame and fry shakarpara in small batches.
Once it turns to slight brown in colour switch off the flame. Ready to serve.
Pl do try and provide your comments.
Thank you!

Verkadalai Sundal (Peanut Sundal)

Verkadalai Sundal / Peanut Sundal

Verkadalai / Peanut Sundal is a healthy snack which can be served any time. All types of sundals are healthy and simple to prepare, which is offered as neivedeyam to Goddess during Navaratri.

Ingredients:
Peanuts - 1 cup
Grated coconut - 2 tablespoons
Sundal powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 1 or 2 nos
Mustard - 1 tsp
Urud dhal - 1/2 tsp
Oil - 1/2 tsp
Asafatedia / Hing - 1/2 tsp
Curry leaves few
Salt to taste

Method:
# Soak peanuts for 5-6 hrs.

# Pressure cook peanuts / verkadalai with salt and turmeric until soft. (5-6 whizles)

# Heat a pan add oil, let mustard crackle, add urud dhall, curry leaves.

# Add boiled peanuts, grated coconut, asafatedia, sundal powder and mix well.

Ready to serve.
Pl. do try and provide your comments.
Thank you!

Sweet Aval (Jaggery Aval / Sweet Poha)

Sweet Aval (Jaggery Aval / Sweet Poha)

 Traditional recipe of South India is Sweet Aval, which is called as Vella Aval or jaggery aval. Aval is nothing but beaten rice flakes / chuda or chivda. 

This is specially prepared during Navaratri, Krishna Jayanti or during any fasting or Vrat.
We can use red aval or chuda or chivda, it takes hardly 15 min to prepare this recipe.

Ingredients.
Beaten Rice Flakes / Aval - 1 cup
Jaggery / Vellam / Gur - 3/4 cup
Grated Coconut - 2 tablespoons
Ghee - 1 tablespoon
Cashew's - 7-8 nos
Cardoman powder - 1 tsp

Method:
# Wash aval / beaten rice flakes and squize extra water and rest it for 5-10 min.
# Dissolve jaggery in very little water, strain it.

# Fry cashew's in ghee and keep aside.

# In the same pan, pour dissolved jaggery, let it boil well.

# once the jaggery becomes thick like (dosa batter) add beaten rice flakes / aval and simmer the stove.

# In 2 min it will come together, add grated coconut, cardoman powder, fried cashews and mix well.

# In 10 min sweet aval is ready to serve.

Pl. do try and provide your comments.
Thank you!

Eggless Gulkand Cake ( Whole Wheat Flour)

Eggless Gulkand Cake ( Whole Wheat Flour)

Whole wheat flour Eggless Gulkand Cake, prepared with very few ingredients.... without butter, without oil, very simple and easy recipe.

Ingredients:
Whole Wheat Flour - 200 grms
Butter milk - 200 ml
Powdered sugar - 3 tablespoons/45 grms
Gulkand - 3 tablespoons
Cardoman powder - 1/2 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - a pinch

Method:

# Mix butter milk, sugar well. Add baking soda, mix well and leave it for 1 min.

( In less than a minute, you can find lot of bubbles in the butter milk.)

# Sieve whole wheat flour, baking powder, cardoman powder, a pinch of salt. (atleast for 3 times)

# Mix dry ingredients and wet ingredients together in small batches.

# Once wet and dry ingredients are mixed well....add gulkand and mix well. Add just 1 tsp of water in the batter and mix well.(if required as the batter should be in dropping consistency)

# Preheat Microwave @ 180'c.

# Grease your baking tin with oil or butter, dust some whole wheat flour....so that cake can be demoulded easily.

# Pour the batter in cake tin and bake it @ 180'c for 30-35 min in convection mode.

# Once baked, insert a knife and check whether baked or not.

# Demold your baking tin.

# Once it comes to room temperature, slice your cake and serve.

* You can even bake this in pressure cooker (add salt in the base, close you pressure cooker without gasket, without whizle. Preheat for 15- 20 min. Bake in pressure cooker on low-medium flame for 40-45 min).

* In Airfryer preheat @ 180'c for 5 min....then bake @ same temperature for 20 - 25 min. Check inbetween.

* Always check whether it is baked by using a knife or toothpick in the centre of the cake....if it comes out clear that means your cake is baked perfect.

* When there is a crack in your cake, don't worry..... that means your cake is baked well.

* Always demould your cake after 5-10 minutes.

* Slice your cake, once it comes to room temperature.

Hope you all like it!

Pl. do try and provide your comments.
Thank you!