Protein pancakes

 Ingredients

• 3/4 cup of raw, uncooked oatmeal

• 1/2 cup cottage cheese or fage Greek yogurt 

• 2-3 whole eggs

• Optional: Milk to help with the blender, and brown sugar if you need some extra flavor

Throw all things into a blender (pro tip: put eggs in first, then cottage cheese, then oatmeal on top).

Dump into frying pan, and heat until golden brown on each side and cooked through.

1. Put the oatmeal in the blender first by itself, in order to make oat flour. I like a nice smooth homogenous pancake.

2. Other things that go good in these; vanilla extract and cinnamon, bananas and coco powder, pumpkin puree and pumpkin pie spice. Try your own.

3. After blending let it sit for about 5-10 minutes for the oats to be fully hydrated before cooking.

Air Fryer Gobi Manchurian

 

Ingredients

For the Batter

• 1 medium Cauliflower cut into small florets
• 1 Cup Plain Flour
• 3 Tbsp Corn starch
• 1 Tbsp Ginger Garlic Paste
• ¼ Tsp Chilli Powder
• ½-¾ cup water
• Salt & Pepper to taste

For the Manchurian Sauce

• 1 Tbsp Sesame Oil or any other oil
• 1 white onion diced
• 4-5 Cloves Garlic minced
• 1 Tbsp Ginger minced
• 3 Tbsp Spring greens
• ½ green pepper diced fine
• 2 Tsp Soy Sauce
• 2 Tsp Chilli sauce or any hot sauce
• 1 Tbsp Tomato Ketchup
• 1 Tbsp Vinegar
• ½-1 Tsp Ground Black Pepper
• 1 tbsp corn flour dissolved in 4 tbsp water
• 2 Tbsp Spring Greens for garnishing

Instructions

• Wash the cauliflower head and cut them into florets. Approximately 3 Cups of florets.
• In a small mixing bowl, add all the ingredients for batter mix and whisk them smooth. Batter mix should be thick enough to coat the florets well.
• Dip the cauliflower florets individually into the batter mix, shake off any excess and place them on the parchment paper.
• Preheat the Air fryer to 400F (200 C ) for 3 minutes. Pull the basket from the air fryer and place the cauliflower florets in them. Slide it back in the air fryer and fry for 12-14 minutes.
• Turn the florets half way to cook uniformly.
• To prepare the manchurian sauce, heat oil at high heat. Add the onions, spring oinions, garlic , ginger & green chillies and saute it for 2 -3 mins.
• Add the green pepper and celery ( if using ) and sauce briefly for 1 minutes
• Now add the sauces – soy sauce , vinegar , chilli sauce and tomato ketchup. Stir to mix the sauces well. Add Salt to taste.
• Now add the corn flour slurry to the sauces and cook in high heat for 1 minutes. The sauce will thicken up. Turn off the flame.
• Add the the air fried cauliflower florets to the sauce and toss to coat well.
• Garnish with spring onions and serve hot.

Aloo Gobi Mattar Curry

 Ingredients

• ▢ 3 medium potatoes peeled and cubed
• ▢ ½ cauliflower cut into medium-sized florets
• ▢ 1 tsp whole cumin
• ▢ 1 tbsp vegetable oil
• ▢ 1 large onion finely chopped
• ▢ 1 tbsp ginger-garlic paste or use grated fresh ginger and garlic
• ▢ ½ tsp Turmeric powder
• ▢ ½ tsp Kashmiri chili powder
• ▢ 1 tsp Garam masala
• ▢ ½ tsp Coriander Powder
• ▢ 2 medium tomatoes blended in a food processor, or substitute with tinned tomatoes
• ▢ ⅓ cup peas frozen
• ▢ salt to season
• ▢ ⅓ cup Coconut Milk see notes
• ▢ ½ cup Water

Instructions

Instant Pot Instructions

• start by setting the Instant Pot in 'Saute' mode. Let it heat for 2 minutes.Then add the oil (or ghee), onions and whole cumin. Let the cumin start to sizzle in the oil and then add the minced ginger and garlic or ginger-garlic paste. Stir with a spatula.
• Add in coriander powder, turmeric, Kashmiri red chili powder, garam masala, mentioned in the recipe card, and saute for a minute. Add 1/2 cup water and deglaze the inner pot of the Instant Pot - using the spatula, remove any residue stuck to the base of the Instant Pot (an important step to avoid the 'Burn' error message).
• Add blended tomatoes and cubed potatoes and let this simmer in the Instant Pot in the Sauté mode for 3 minutes with a glass lid on. This allows the potatoes to cook for a while before the cauliflower is added.
• Add the cauliflower, peas, and a little more water. Now switch to PressureCook or Manual mode and let the curry cook for 2 minutes. Perform a quick release of pressure to avoid overcooking the cauliflower.
• Finally, add salt, 1/4 cup of thick coconut milk and give it all a stir. The coconut milk helps in cutting through the acidity of the tomatoes and thickens the curry too.
• Add a squeeze of lemon juice at the end to balance the flavors.

pudhina rice

https://www.google.com/amp/s/www.padhuskitchen.com/2018/08/pudina-podi-mint-podi-recipe-how-to.html/amp

https://www.jeyashriskitchen.com/pudina-sadam-recipe-mint-leaves-rice/

Keto/Almond Flour - Banana nut muffin

 https://ifoodreal.com/almond-flour-banana-muffins/#recipe

Instapot Spinach rice

 

ngredients 

 

• ▢ 2 cups Basmati Rice rinsed
  
• ▢ 2-3 tablespoons Ghee or Oil
• ▢ 1 cup Onions diced
• ▢ ½ tablespoon Garlic minced
• ▢ 5 ounces Baby Spinach chopped
• ▢ 2 cups Water
• ▢ 1 tablespoon Lime juice optional

Whole Spices (optional)

• ▢ 2 Bay leaf (Tej Patta)
• ▢ 1 inch Cinnamon (Dalchini)
• ▢ 4 Green Cardamom (Elaichi)
• ▢ 6 Cloves (Laung)

Spices

• ▢ 2 teaspoon Salt
• ▢ 2 teaspoon Coriander powder (Dhaniya powder)
• ▢ ½ teaspoon Red Chili powder (Mirchi powder) or paprika (optional)
• ▢ 1 teaspoon Garam Masala

Instructions 

• Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
• Start the pressure cooker in sauté mode and heat oil in it. Then add the whole spices such as bay leaf, cinnamon, cardamom and cloves.
• Then add chopped onions, garlic and sauté for 2-3 mins.
• Now add the spices and stir them in with the onions. Turn off sauté mode, so that the spices don’t burn the bottom of the pot.
• Add chopped spinach and mix it.
• Add rice, water and mix well. Deglaze the pot making sure nothing is stuck to the bottom of the pot. Press down, so most of the rice is under water. Close lid with vent in sealing position.
• Cook on Pressure Cook (Manual) mode for 5 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the vale to venting position.
• Add lime juice and fluff the rice with a fork. Let it sit uncovered for 5 minutes. Serve and enjoy!

Air fryer Kachori

 

Yummy Kachori Is loved by all! 

 

Khasta karari Kachori in Airfryer is so easy. 

 

Made using 1:1 proportions of wheat flour & all purpose flour, and no baking soda.

My family’s one of the favorite food /dish prepared in airfryer and believe me it’s totally healthy and super easy! Made Moong dal Kachori & Pyaz ki Kachori & then Kachori chat!! 

 

Airfryer settings : Preheat at 380F for 5 minutes. 

 

Brush ghee on both sides and start airfrying. 

 

Airfry the Kachori for a total of 15-20 minutes @ 380F, flipping every 5 mins and brushing ghee everytime you flip until done...

 

Recipe included!

https://ruchirasoi.weebly.com/moong-dal-kachori.html

https://ruchirasoi.weebly.com/pyaaz-ki-kachori.html