Prestige Recipes

• 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.

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

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

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

1. Wash bhindi and wipe each with a kitchen cloth.
2. 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.
3. Slice off the seeds.
4. 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.
5. Let it rest for 10-12 minutes. Bhindi will leave the water at this time.
6. Now add besan and cornstarch to the bowl and mix lightly.
7. Add 1-2 teaspoons of water if the besan is not sticking to the bhindi, and mix well.
8. Arrange the bhindi in the high capacity basket of the Prestige Nutrifry air fryer.
9. Spray with oil.
10. Air fry for 10 minutes. Shake

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

1. 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.
2. Once the timer goes off, use tongs to transfer the eggs to a bowl filled with ice water to stop the cooking.
3. Peel the eggs and slice them.
4. Arrange the sliced eggs on a serving plate.
5. Sprinkle salt and red chili powder over them.
6. Top with chopped onions, green chilies, and tomatoes. Drizzle green chutney on top.
7. Sprinkle chaat masala powder and lime juice. Garnish with chopped cilantro and fine sev and serve immediately.

INGREDIENTS

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

INSTRUCTIONS

1. 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.
2. Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
3. Knead the dough again for a minute until smooth, and then divide it into 14-16 equal-sized pieces.
4. Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle.
5. Heat water in a large pot.
6. When it comes to a boil, add 3-4 poories and cook until they start to float.
7. Remove on a tray lined with a kitchen towel.
8. Preheat the Prestige Nutrifry air fryer at 180 C.
9. Arrange the poori on the high-capacity frying basket of the air fryer.
10. Air fry for 4-5 minutes until they puff up and become light brown.
11. Serve.

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

1. Preheat the Prestige Nutrifry air fryer to 180 C.
2. Grease and dust a 9-inch pan.
3. Mix all-purpose flour, baking powder, baking soda and salt in a bowl and keep aside.
4. Mix milk, lemon juice, and lemon zest in another bowl and keep aside.
5. Whisk butter and sugar until light and fluffy.
6. Add eggs, one at a time, and mix well after each addition.
7. Add vanilla extract and mix well.
8. Add 1/2 of the flour mixture and mix until combined.
9. Add the milk mixture and mix until combined.
10. Add the remaining flour mixture and mix until combined.
11. Pour the batter into the prepared pan.
12. Select the bake option from the touch panel of the air fryer. Bake for 50-55 minutes until

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

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

1. Heat water in a large pot.
2. When it comes to a boil, add the cauliflower and cook for 5 minutes.
3. Drain and wipe the cauliflower with a kitchen cloth.
4. Mix the remaining ingredients in a bowl.  
5. Apply the marinade all over the cauliflower.
6. Preheat the Prestige Nutrifry air fryer to 180C for 10 minutes.
7. 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.
8. Remove and serve whole.