Jenna Thompson - Air Fryer : 365 Days of Air Fryer Recipes

365 Air Fryer Recipes

T hank you for purchasing the book, 365 Air Fryer Recipes .

A lot of people across the world love fried food and will do just about anything to get their hands on it. People who hate cooking too manage to quickly fry these foods out of their freezer and satiate their taste buds. However, its no surprise that these fried foods come with a host of health related issues, thanks to the copious amounts of oil they soak in while getting fried.

To satiate your taste buds for fried foods without the health related side effects, you could use an air fryer. This technology uses way less oil compared to traditional deep-frying and is a much healthier but equally tasty option.

This book contains 365 air fried food recipes that will make your mouth water. You will find that you can eat French fries and any other fried foods without feeling any guilt at all. There are recipes for desserts in the book too! The recipes shared here will leave you craving for more. So without any further delay, lets get cooking.

I ngredients:

• 2 tbsp. garam masala
• 2 medium potatoes boiled and mashed
• 1 cup coarsely crushed peanuts
• 3 tsp. ginger finely chopped
• 1-2 tbsp. fresh coriander leaves
• 2 or 3 green chilies finely chopped
• 1 tbsp. lemon juice
• Salt and pepper to taste

Method:

• Mix the ingredients in a clean bowl.
• Mold this mixture into round and flat galettes.
• Wet the galettes slightly with water. Coat each galette with the crushed peanuts.
• Pre heat the Air Fryer at 160 degrees Fahrenheit for 5 minutes. Place the galettes in the fry basket and let them cook for another 25 minutes at the same temperature. Keep rolling them over to get auniform cook. Serve either with mint chutney or ketchup.

I ngredients:

For wrappers :

• 2 tbsp. unsalted butter
• 1 cup all-purpose flour
• A pinch of salt to taste
• Add as much water as required to make the dough stiff and firm

For filling :

• 2-3 big potatoes boiled and mashed
• cup boiled peas
• 1 tsp. powdered ginger
• 1 or 2 green chilies that are finely chopped or mashed
• tsp. cumin
• 1 tsp. coarsely crushed coriander
• 1 dry red chili broken into pieces
• A small amount of salt (to taste)
• tsp. dried mango powder
• tsp. red chili power.
• 1-2 tbsp. coriander.

Method :

• Mix the dough for the outer covering and make it stiff and smooth. Leave it to rest in a container while making the filling.
• Cook the ingredients in a pan and stir them well to make a thick paste. Roll the paste out.
• Roll the dough into balls and flatten them. Cut them in halves and add the filling. Use water to help you fold the edges to create the shape of a cone.
• Pre-heat the Air Fryer for around 5 to 6 minutes at 300 Fahrenheit. Place all the samosas in the fry basket and close the basket properly. Keep the Air Fryer at 200 degrees for another 20 to 25 minutes. Around the halfway point, open the basket and turn the samosas over for uniform cooking. After this, fry at 250 degrees for around 10 minutes in order to give them the desired golden brown color. Serve hot. Recommended sides are tamarind or mint chutney.

I ngredients:

• 2 cups mixed vegetables
• 3 onions chopped
• 5 green chilies-roughly chopped
• 1 tbsp. ginger paste
• 1 tsp. garlic paste
• 1 tsp. salt
• 3 tsp. lemon juice
• 2 tsp. garam masala
• 4 tbsp. chopped coriander
• 3 tbsp. cream
• 3 tbsp. chopped capsicum

• 3 eggs
• 2 tbsp. white sesame seeds

Method:

• Grind the ingredients except for the egg and form a smooth paste. Coat the vegetables in the paste. Now, beat the eggs and add a little salt to it.
• Dip the coated vegetables in the egg mixture and then transfer to the sesame seeds and coat the vegetables well. Place the vegetables on a stick.
• Pre heat the Air fryer at 160 degrees Fahrenheit for around 5 minutes. Place the sticks in the basket and let them cook for another 25 minutes at the same temperature. Turn the sticks over in between the cooking process to get auniform cook.

I ngredients:

• 2 cup sago soaked
• 1 cup coarsely crushed peanuts
• 3 tsp. ginger finely chopped
• 1-2 tbsp. fresh coriander leaves
• 2 or 3 green chilies finely chopped
• 1 tbsp. lemon juice
• Salt and pepper to taste

Method:

• Wash the soaked sago and mix it with the rest of the ingredients in a clean bowl.
• Mold this mixture into round and flat galettes.
• Wet the galettes slightly with water. Coat each galette with the crushed peanuts.
• Pre heat the Air Fryer at 160 degrees Fahrenheit for 5 minutes. Place the galettes in the fry basket and let them cook for another 25 minutes at the same temperature. Keep rolling them over to get auniform cook. Serve either with mint chutney or ketchup.

I ngredients:

For baskets:

• 3-4 long capsicum
• tsp. salt
• tsp. pepper powder

For filling:

• 1 medium onion finely chopped
• 1 green chili finely chopped
• 2 or 3 large potatoes boiled and mashed
• 1 tbsp. chopped coriander leaves
• 1 tsp. fenugreek
• 1 tsp. dried mango powder
• 1 tsp. cumin powder
• Salt and pepper to taste

For topping:

• 3 tbsp. grated cheese
• 1 tsp. red chili flakes
• tsp. oregano
• tsp. basil
• tsp. parsley

Method:

• Take all the ingredients under the heading Filling and mix them together in a bowl.
• Remove the stem of the capsicum. Cut off the caps. Remove the seeds as well. Sprinkle some salt and pepper on the inside of the capsicums. Leave them aside for some time.
• Now fill the hollowed out capsicums with the filling prepared but leave a small space at the top. Sprinkle grated cheese and also add the seasoning.
• Pre heat the Air Fryer at 140 degrees Fahrenheit for 5 minutes. Put the capsicums in the fry basket and close it. Let them cook at the same temperature for another 20 minutes. Turn them over in between to prevent over cooking.

I ngredients:

• 1 cup pasta
• 7 cups of boiling water
• 1 tbsp. olive oil
• A pinch of salt

For tossing pasta:

• 1 tbsp. olive oil
• cup carrot small pieces
• Salt and pepper to taste
• tsp. oregano
• tsp. basil

For white sauce:

• 2 tbsp. olive oil
• 2 tbsp. all-purpose flour
• 2 cups of milk
• 1 tsp. dried oregano
• tsp. dried basil
• tsp. dried parsley
• Salt and pepper to taste

Method:

• Boil the pasta and sieve it when done. You will need to toss the pasta in the ingredients mentioned above and set aside.