Prestige Recipes
- June 18, 2024
- 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
A. MAKE THE GREEN CHUTNEY
Add all the ingredients to a blender jar or a food processor along with 2-3 tablespoons of cold water.
- June 18, 2024
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.
- June 18, 2024
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
- June 18, 2024
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.
- June 18, 2024
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.
- June 18, 2024
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 air fryer. Bake for 50-55 minutes until
- June 18, 2024
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
A. 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.B. 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 - June 18, 2024
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.