Recipes you can make with an Air Fryer

Air fryers have transformed the way we cook, allowing us to enjoy our favorite fried meals with less oil and less calories. If you want to increase your air fryer recipe collection, here are eight delicious recipes you can make with this handy kitchen appliance. From savory nibbles to delectable sweets, these dishes are sure to impress!

Air Fryer Whole Malai Gobi

Ingredients

  • 1 medium cauliflower
  • 1/2 cup thick dahi
  • 1/4 cup cream
  • 1/4 cup grated cheese
  • 1/2 tsp alt
  • 1/2 tsp black pepper powder
  • 2 tsp ginger garlic paste
  • 1 tsp chilli paste
  • 1/4 cup cashew nut paste
  • 1/2 tsp garam masala
  • 1 tbsp Kauri methi
  • 1 tsp cornflour
  • 2 tbsp oil

Instructions

Heat water in a large pot.
When it comes to a boil, add the cauliflower and cook for 5 minutes.
Drain and wipe the cauliflower with a kitchen cloth.
Mix the remaining ingredients in a bowl.  
Apply the marinade all over the cauliflower.
Preheat the Prestige Nutrifry air fryer to 180C for 10 minutes.
Keep the cauliflower in the basket and air fry for 10 minutes by selecting the air fry option from the touch panel. Until slightly browned from the top.
Remove and serve whole.

Air Fryer Whole Spicy Tandoori Chicken

INGREDIENTS

1 whole chicken

FOR THE FIRST MARINATION

1 teaspoon salt
2 teaspoons lime juice
2 teaspoons ginger garlic paste
1 teaspoon Kashmiri red chili powder

FOR THE SECOND MARINATION

2 tablespoons thick curd
1 teaspoon ginger garlic paste
1 teaspoon Kashmiri red chili powder
½ teaspoon black pepper powder
½ teaspoon turmeric powder
½ teaspoon roasted cumin powder
½ teaspoon garam masala powder
1 teaspoon coriander powder
2 tablespoons mustard oil
1 teaspoon lime juice
2 tablespoons cream
1 tablespoon Kasuri methi

Instructions

FIRST MARINATION OF CHICKEN

Wash the whole chicken and pat the pieces dry using a paper towel. Make 3-4 slits on each side using a sharp knife.

Mix the ingredients for the first marinade in a bowl. Brush the marinade all over the chicken. Cover the bowl with a lid or a cling film and refrigerate for an hour.


SECOND MARINATION OF CHICKEN

Mix the ingredients for the second marinade in a bowl. Brush them over the chicken.

Cover the bowl with a lid or a cling film and refrigerate for at least 4-5 hours or better overnight.


COOK THE CHICKEN

Preheat the air fryer to 180C. Lightly brush the Prestige Nutrifry air fryer high-capacity frying basket with oil.

Place the chicken breast side down in the air fryer basket. Select the Air fry option from the menu and keep the chicken breast for 25 minutes

Using a pair of tongs, flip the chicken and air fry for 10 more minutes. Serve.

Lemon Pound Cake

Ingredients

All Purpose Flour - 2 cups
Baking Powder - 3/4 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Milk - 1/2 cup
Lemon Juice - 2 tbsp
Lemon Zest - 1 tsp
Unsalted Butter - 3/4 cup
Granulated Sugar - 1 and 1/2 cups
Eggs - 3
Vanilla Extract - 1 tsp

For the glaze

Confectioner’s sugar - 1 cups
Lemon juice - 2 tbsp
Lemon zest - 1 tsp

Instructions

Preheat the Prestige Nutrifry air fryer to 180 C.
Grease and dust a 9-inch pan. 
Mix all-purpose flour, baking powder, baking soda and salt in a bowl and keep aside.
Mix milk, lemon juice, and lemon zest in another bowl and keep aside.
Whisk butter and sugar until light and fluffy. 
Add eggs, one at a time, and mix well after each addition.
Add vanilla extract and mix well.
Add 1/2 of the flour mixture and mix until combined.
Add the milk mixture and mix until combined.
Add the remaining flour mixture and mix until combined.
Pour the batter into the prepared pan.
Select the bake option from the touch panel of the airfryer. Bake for 50-55 minutes until a toothpick comes out clean.
Remove the pan from the air fryer and let it rest for 10 minutes.
Remove the cake from the pan and let it cool on a wire rack.

For the glaze

Add the ingredients to a bowl and mix well.
Add more sugar if the glaze is too runny.
Pour the glaze over the cooled cake.
Cut the cake into slices and serve.

Zero Oil Poori

INGREDIENTS

2 cups whole wheat flour
1 teaspoon sugar 
½ teaspoon salt
4 teaspoons fine semolina (sooji) 
oil for frying

INSTRUCTIONS


Mix whole wheat flour, sugar, salt, and fine semolina in a large bowl.
Add water (approx ¾ cup) gradually and knead to make a stiff dough.
Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
Knead the dough again for a minute until smooth, and then divide it into 14-16 equal-sized pieces.
Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle.
Heat water in a large pot.
When it comes to a boil, add 3-4 poories and cook until they start to float.
Remove on a tray lined with a kitchen towel.
Preheat the Prestige Nutrifry air fryer at 180 C.
Arrange the poori on the high-capacity frying basket of the air fryer.
Air fry for 4-5 minutes until they puff up and become light brown.
Serve.

Egg Chaat

INGREDIENTS

4 eggs 

½ teaspoon red chili powder

salt as required

½ cup finely chopped onions

¼ cup finely chopped tomatoes

2 teaspoon finely chopped green chillies

1 tablespoon green chutney

½ teaspoon chaat masala powder

1 tablespoon lime juice

1 tablespoon finely chopped cilantro (fresh coriander)

1 tablespoon fine sev

INSTRUCTIONS

Place the cold eggs directly from the refrigerator at the bottom of the Prestige Nutrifry high capacity air fryer basket. Set the temp to 120℃ and the timer to 20 minutes. 

Once the timer goes off, use tongs to transfer the eggs to a bowl filled with ice water to stop the cooking.

Peel the eggs and slice them.

Arrange the sliced eggs on a serving plate.

Sprinkle salt and red chili powder over them.

Top with chopped onions, green chilies, and tomatoes. Drizzle green chutney on top.

Sprinkle chaat masala powder and lime juice. Garnish with chopped cilantro and fine sev and serve immediately.

Kurkuri Bhindi

INGREDIENTS

250 g bhindi 
1 teaspoon salt
1 teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
½ teaspoon roasted cumin powder
1 teaspoon chaat masala powder
3 tablespoons besan (chickpea flour, gram flour)
1 tablespoon cornstarch
oil for spraying
Lime

INSTRUCTIONS

Wash bhindi and wipe each with a kitchen cloth. 
Discard the top and bottom ½ inch and cut the bhindi into quarters lengthwise. If the bhindi is long, then cut it in half horizontally.
Slice off the seeds.
Add bhindi, salt, red chili powder, turmeric powder, garam masala powder, roasted cumin powder, and chaat masala powder to a large mixing bowl and mix well.
Let it rest for 10-12 minutes. Bhindi will leave the water at this time.
Now add besan and cornstarch to the bowl and mix lightly.
Add 1-2 teaspoons of water if the besan is not sticking to the bhindi, and mix well.
Arrange the bhindi in the high capacity basket of the Prestige Nutrifry air fryer.
Spray with oil.
Air fry for 10 minutes. Shake and air fry for another 5 minutes until crispy.
Squeeze lime juice juice and serve immediately.

Onion Pakoda

INGREDIENTS

2 cups thinly sliced red onions
1 teaspoon salt
1 teaspoon Kashmiri red chili powder
2 teaspoons finely chopped ginger
2 teaspoons finely chopped cilantro (fresh coriander leaves)
2 teaspoons finely chopped green chilies
¼ teaspoon asafetida (hing) skip for gluten-free
1 cup chickpea flour (besan, gram flour)
2 tablespoons rice flour
2 tablespoons oil plus more for brushing
⅛ teaspoon turmeric powder
1 teaspoon chaat masala powder

INSTRUCTIONS

Add onions, salt, Kashmiri red chili powder, ginger, cilantro, green chilies, and asafetida to a large mixing bowl.
Mash the ingredients using your fingers until they all come together.
Keep the bowl aside for 10 minutes.
Now add chickpea flour, rice flour, and oil to the bowl and mix well.
Add turmeric powder, and 1-2 tablespoons of water and mix well to make a thick pakoda batter.
Drop small pakora on the basket of the Prestige Nutrifry air fryer.
Brush them gently with oil.
Air fry at 180 C for 10 minutes.
Flip and air fry for 5 minutes.
Sprinkle chaat masala and serve hot.

Hariyali Paneer Tikka

INGREDIENTS

FOR THE GREEN CHUTNEY
½ cup cilantro (fresh coriander leaves) tightly packed, rinsed
¼ cup mint leaves tightly packed, rinsed
1 green chili chopped
¼ inch piece of ginger peeled and chopped
1 garlic clove peeled
⅛ teaspoon asafetida (hing)
⅛ teaspoon cumin seeds
¼ teaspoon salt
1 tablespoon freshly squeezed lime juice
1 ice-cube

FOR THE MARINATION


green chutney
½ cup thick plain yogurt (or Greek yogurt)
1 teaspoon red chili powder
1 teaspoon chaat masala powder
1 teaspoon black salt
1 teaspoon dry mango powder (amchoor)
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon Kasuri methi
½ teaspoon carom seeds (ajwain)
1 teaspoon ginger garlic paste
2 tablespoons cornstarch

OTHERS

1 pound paneer 500 g, cut into 1-inch cubes
1 large tomato cut into 1-inch cubes
1 medium onions quartered and petals separated
butter as required

INSTRUCTIONS

MAKE THE GREEN CHUTNEY
Add all the ingredients to a blender jar or a food processor along with 2-3 tablespoons of cold water.
Blend until smooth. Scape the sides of the blender a few times while blending.

MARINATE THE PANEER
Add all the marination ingredients to a large mixing bowl and mix well.
Add paneer, tomato, and onion to the bowl and mix well to coat the paneer and veggies with the marinade.
Cover the bowl and refrigerate for 1 hour or up to 3 to 4 hours.

GRILL THE TIKKA

Preheat the air fryer to 400°F (200°C).
Brush the high-capacity basket of the Prestige Nutrifry air fryer with some butter.
Arrange the skewers in the basket and baste them with butter. Air fry for 5 minutes.
Flip the skewers and air fry for another 5 minutes. Baste with some more butter and serve hot!

Hara Bhara Kabab

INGREDIENTS

2 teaspoons sugar
1 cup chopped spinach (palak) packed, rinsed
½ cup green peas fresh or frozen
¼ cup chopped cilantro (fresh coriander leaves)
2 teaspoons chopped green chilies
1 teaspoon peeled and chopped ginger
1 cup peeled and grated boiled potatoes
2 tablespoons chickpea flour (besan, gram flour)
2 tablespoons cornstarch
¼ cup bread crumbs
1 teaspoon salt
2 teaspoons dry mango powder (amchoor)
½ teaspoon garam masala powder
6-7 cashew nuts halved
Oil for brushing


INSTRUCTIONS

BLANCH THE SPINACH AND PEAS
Heat 2-3 cups of water in a pan over medium-high heat. 
Once the water comes to a boil, add sugar and stir until it dissolves. 
Add spinach and green peas to the pan and cook for 2 minutes.
Remove the pan from the heat and strain the spinach and peas in a fine-mesh strainer.
Run them under cold water to stop the cooking process.
Drain well.

MAKE THE GREEN PASTE
Add the blanched spinach and peas to a blender, along with cilantro, chilies, ginger, and 1 tablespoon of water, and blend to make a smooth paste.
Scrape the sides of the blender a few times while blending.


MAKE THE KABAB MIXTURE
Transfer the green paste to a medium mixing bowl. 
Add potatoes, chickpea flour, cornstarch, breadcrumbs, salt, dry mango powder, and garam masala powder, and mix well.
Take a small lime size mixture and shape it to make a smooth ball. Gently press the ball and press a cashew half in the center.
Shape all the kababs in the same manner.

Air Fry The kabab

Arrange the kabab in the Prestige Nutrifry air fryer basket in a single layer. Brush them with oil.
Air fry at 180 C for 10 minutes. Flip and air fry for another 5 minutes or until browned. Serve hot.

Chicken Tikka

INGREDIENTS

750 g boneless chicken breasts 

FOR THE FIRST MARINADE
1 teaspoon salt
2 teaspoons ginger garlic paste
2 tablespoons lime juice

FOR THE SECOND MARINADE
3 tablespoons thick yogurt (dahi, curd) or Greek yogurt
1 tablespoon cornstarch
3 tablespoons mustard oil or any other cooking oil
1 tablespoon tandoori masala powder
3 teaspoons Kashmiri red chili powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
½ teaspoon black pepper powder

FOR ASSEMBLY

1 cup onions cut into ½ inch cubes and petals, separated
1 cup green bell peppers (capsicum) cut into ½ inch cubes
salted butter for basting

INSTRUCTIONS

PREPARATION

Rinse chicken breasts with water and pat them dry using paper tissues.
Cut them into ½-inch cubes.

MARINATE THE CHICKEN (FIRST MARINADE)

Add chicken cubes, salt, ginger garlic paste, and lime juice to a large mixing bowl and mix well.
Cover the bowl with a lid or plastic wrap and refrigerate the chicken for 3-4 hours or overnight.


DO THE SECOND MARINATION

Take out the bowl from the refrigerator.
Add yogurt, cornstarch, mustard oil, tandoori masala powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and black pepper powder to the bowl. Mix well to coat the chicken pieces.
Keep the marinated chicken in the refrigerator for at least 30 minutes or up to 2 days.
GRILL THE CHICKEN

Place the marinated chicken pieces in the high-capacity basket of Prestige Nutrifry air fryer in a single layer.
Air fry at 400℉ (200℃) for 8-10 minutes.
Brush with butter, flip, and brush with butter on the other side.
Air fry for another 8-10 minutes until the chicken is cooked and slightly charred.

Veg Spring Rolls

Ingredients:

For the filling:

1 tablespoon oil
2 cloves garlic, minced
2 cups shredded cabbage
1 cup shredded carrots
1 cup thinly sliced bell peppers (any color)
1 cup bean sprouts
2-3 spring onions, finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
Salt and pepper to taste


For the spring rolls:

10-12 spring roll wrappers (available in the Asian section of most grocery stores)
Water for sealing the wrappers
Oil for frying

INSTRUCTIONS

Heat oil in a large pan or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add shredded cabbage, carrots, bell peppers, bean sprouts, and chopped spring onions to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
Season the vegetables with soy sauce, sesame oil, salt, and pepper. Stir well to combine all the flavors. Cook for another minute, then remove from heat and let the filling cool down.
To assemble the spring rolls, place a spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Use water to seal the edge of the wrapper.
Place them into the high-capacity air fryer basket of Prestige Nutrifry in a single layer.
Brush the spring rolls with cooking oil. 
Place the basket in the air fryer and fry for 5 minutes at 360°F (180°C).
After 5 minutes, bring out the basket and flip the spring rolls using a pair of tongs. 
Brush or spray with oil on the other side as well.
Place the basket back in the fryer and air fry for five more minutes.
If you like your spring rolls extra crispy, air fry for another 2-4 minutes.
Serve immediately with your favorite dipping sauce.

With these diverse and delicious recipes, your air fryer can become your best friend in the kitchen. Enjoy experimenting and savor the delightful results!