- Air fried chicken cutlet
Add a cup of flour in a bowl along with half tsp. each of salt, pepper, turmeric powder, red chili powder, dried ginger powder and garlic paste and mix well.
Beat 2 eggs, baste the chicken pieces in it; a coat of the flour mix and then the breadcrumbs.
Preheat the airfryer for 20 minutes at 180°C, place the chicken in the fryer basket and cook for 5 minutes at 250°C. Take the pieces out, apply a coat of oil and cook again at 200°C for 5 minutes. Serve hot with choice of chutney.
- Air fried chicken tandoori
Add gashes over 3 pieces of chicken leg for an even cook.
In a bowl, add half a tsp. salt and 1 tsp. each of ginger paste, garlic paste, chili paste, garam masala powder, dried fenugreek leaves, cumin and coriander powder, lime juice, half cup of hung yogurt and mix well.
Dip the chicken in the spice mix and let it marinade for a few hours; the longer it rests the better the taste.
Preheat the air fryer at 200º C for 5 minutes. Apply a little ghee or oil over the chicken pieces and arrange in the basket and cook for 10 minutes.
Take the chicken pieces out and re-apply some ghee or oil and cook again in the fryer for 5 minutes. Serve hot with your choice of sauce or salad.
- Air fried Lemon Fish
Slice a lemon and keep in a bowl.
Add sugar to half a cup of boiling water in a non-stick pan and stir until the sugar dissolves completely.
In a bowl, add a cup of refined flour, salt, green chili sauce, 2 tsps. oil and egg white, mix well. For the batter, add 3 tbsps. water and whisk until thick and smooth.
Spread enough refined flour on a plate for the fish.
Dips the fish fillets first in the batter and then coat with refined flour.
Heat an air fryer and brush the basket with oil and place the prepared fish fillets in the basket. Attach the basket to the fryer and cook at 180º C for about 15-20 minutes.
Add the syrup and salt to a pan and mix well. Mix again after adding corn flour slurry. Add red chili sauce, lemon slices, lemon juice and mix well. Cook till the lemon sauce is thick enough.
Brush the fish with oil after removing it from the basket and place it back in again to cook for another 5 minutes.
Tear lettuce leaves roughly place them on a serving platter making a bed for the filets. Pur lemon sauce over the fish and serve immediately and serve hot.
- Air fried prawn cutlets
Add half cup minced prawns in a bowl, mix well with half cup breadcrumbs, 3 tbsps. fine chopped onion, 1 tsp. ginger and garlic paste, half tsp. each of turmeric powder, red chili powder, cumin powder, black pepper powder, dry mango powder and salt.
Make cutlets using a cutter or by pressing between the palms of your hands.
Dust the cutlets with flour of choice.
Preheat the airfryer on 200°C for 3 minutes, place the cutlets after 3 minutes and cook at 180°C for 5 – 6 minutes and serve with mint or lime chutney.
- Air fried shami kebab
Boil 750 gm lamb mincemeat, 150 gm split Bengal gram, 2 cinnamon sticks, 2 pods of crushed cardamom seeds, crushed black pepper, 3 cloves, 1 tsp. each of red chili, dried ginger powder, garlic and ginger paste and salt in a non-stick cooking pan, till the meat is tender.
Strain excess water, or keep some aside if you’d like some spicy stock, and let the mixture cool.
Grind the mixture until the spices are completely crushed and ensure that the meat retain its texture.
Add chopped mint leaves, coriander leaves fine chopped green chili to the mix and grind again until the mixture is whole.
Make round patties and insert a Thompson seedless, also known as Lady de Coverly, inside each patty.
Beat two eggs, apply over the patties and coat with breadcrumbs.