Sweet Corn Soup Recipe in Philips Soup Maker

Ingredients:
Sweet Corn – 1 cup
Chopped Vegetables (Carrot,Beans) – 1 cup
Corn Flour – 1 tsp
Salt – As per taste
Black Pepper- As per taste

Method:
1. Put all ingredients together in soup maker and pour water until the maximum mark in soup maker.

2. Select the chunky mode and start the soup maker. It will automatically stop according to the pre-set timings.

3. Once the appliance stops, add the paste of cornflour and water in the soup maker. Once again start the chunky mode.

4. Once the soup maker stops, sweet corn soup is ready to serve.

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Panner Tikka Recipe - Vrat Special

Paneer Tikka is a favorite to all, but you can't have it during the Navratras, tried making it with Kuttu ka aata and fried them in an airfryer. Just Brilliant!!! paneer tikka in airfryer ...

Here is the video recipe for easy reference:

Ingredients:

Cheese/Paneer – 250 gms

Singade ka Atta (Kuttu atta) – 250 gms (corn flour optional)

Chopped Ginger- 10 gms

Sandha Salt (Upwas salt) – as per taste

Ajwain –

Red Chilly powder- as per taste

Method:

1. Cut paneer into slices.

2. Marination –Sprinkle salt, red chilly powder, ajwain on slices. Rub all these ingredients well. Add chopped ginder, Kutta atta (corn flour optional). Cover all the panner slices with this mixture.

3. Keep the paneer for marination for atleast 15-20 minutes.

4. Preheat Philips Airfryer at 180 degree. Coat the mesh with little oil to prevent sticking of paneer pcs.

5. Coat the panner slices with little oil on top. Put all paneer cubes in Airfryer for 10 minutes initially. If required it can be airfryed for more duration.

6. Take out the Airfryed panner tikka and serve hot.

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South Indian Tomato Rice Recipe

Tomato rice south Indian style - A South Indian Delicacy - a real delicacy... Rice processed with the specially made tomato masala to give the unique tomato taste to the rice...

Here is the video recipe for easy reference:

Ingredients:
For Masala Powder
Urad dal/ Split black lentil – 1 tsp
Chana dal/ Split bengal gram- 1 tsp
Methi seeds- 1/4 tsp
Coriander  seeds- 2 tsp
Red chilly powder- 1 tsp
Grated dry coconut - 2 tbsp
Asafoetida/ Hing - 1/2 tsp
Refined oil- 2 tsp

Other Ingredients:
Cooked rice- 2 1/2 cups
Chopped onions- 1/2 cup
Fresh tomato pulp - 3/4 cup
Spices – Salt, Turmeric powder
Refined oil- 1 tbsp
Ghee - 2 tsp
Mustard seeds - 1 tsp
Raw peanuts- 3 tbsp
Curry leaves - 6-7

Method 

1. Masala powder - Heat the oil in a Kadai, add the urad dal, chana dal, fenugreek seeds and coriander seeds and sauté for 1 minute. Add all other ingredients and cook for 1 to 2 minutes, while stirring continuously. Cool the mixture. One cool, blend to make a fine powder.

2. Take tomato pulp in a Kadai, add turmeric powder and salt. Mix well and cook for 2 to 3 minutes. Add the prepared masala powder, mix well and cook for another 1 min. Keep the tomato paste aside.

3. Heat the oil and ghee in a pan and add the mustard seeds. Let it splutter. Add peanuts and curry leaves and sauté for 2 to 3 min till the peanuts turn light brown. Add green chillies and onion and tomato and sauté for another 1 to 2 min. Add little water if required.

4. Add cooked rice to above mixture and add salt. Cook for 2 min.

5. Serve hot.

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South Indian Tomato Rice Recipe

Tomato rice south Indian style - A South Indian Delicacy - a real delicacy... Rice processed with the specially made tomato masala to give the unique tomato taste to the rice...

Here is the video recipe for easy reference:

Ingredients:
For Masala Powder
Urad dal/ Split black lentil – 1 tsp
Chana dal/ Split bengal gram- 1 tsp
Methi seeds- 1/4 tsp
Coriander  seeds- 2 tsp
Red chilly powder- 1 tsp
Grated dry coconut - 2 tbsp
Asafoetida/ Hing - 1/2 tsp
Refined oil- 2 tsp

Other Ingredients:
Cooked rice- 2 1/2 cups
Chopped onions- 1/2 cup
Fresh tomato pulp - 3/4 cup
Spices – Salt, Turmeric powder
Refined oil- 1 tbsp
Ghee - 2 tsp
Mustard seeds - 1 tsp
Raw peanuts- 3 tbsp
Curry leaves - 6-7

Method 

1. Masala powder - Heat the oil in a Kadai, add the urad dal, chana dal, fenugreek seeds and coriander seeds and sauté for 1 minute. Add all other ingredients and cook for 1 to 2 minutes, while stirring continuously. Cool the mixture. One cool, blend to make a fine powder.

2. Take tomato pulp in a Kadai, add turmeric powder and salt. Mix well and cook for 2 to 3 minutes. Add the prepared masala powder, mix well and cook for another 1 min. Keep the tomato paste aside.

3. Heat the oil and ghee in a pan and add the mustard seeds. Let it splutter. Add peanuts and curry leaves and sauté for 2 to 3 min till the peanuts turn light brown. Add green chillies and onion and tomato and sauté for another 1 to 2 min. Add little water if required.

4. Add cooked rice to above mixture and add salt. Cook for 2 min.

5. Serve hot.

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Potato Spinach Parcels Recipe with Philips Air Fryer

Below is the detailed recipe as well:

Ingredients:

Refined flour / Maida – 2 cups

Spinach puree- 1 cup

Boiled and diced potatoes – ½ cup

Peas – ½ cup

Refined oil – ½ cup

Coriander leaves – a few

Roasted Sesame seeds/ Till – 2 tbsp

Salt, Red chili powder, Ajwain, Chaat masala, Garam Masala – ½ tsp each

Cooking soda- ½ tsp

Method:

1. Make firm dough of refined flour, salt, soda, oil and spinach puree. Keep this dough in fridge for 15-20 min covered with moist cloth.
2. Stuffing- Heat 1 tbsp of oil in a Kadai, sauté potatoes, sesame seeds, peas along with all other spices and coriander leaves. Simmer for 5 min till peas gets tender.
3. Cut small portions of the spinach dough and roll it with help of rolling pin. Cut out square shape and place the stuffing in the centre. Pull all 4 corners in the centre to cover the stuffing, thus giving a shape of a parcel. Once all parcels are ready, airfry these in preheated airfryer at 200 degrees for 10 min. Once airfried, keep the parcels in air fryer only under standby time for another 5 min. Parcels will get a nice brown colour.
4. Serve hot with chutney or sauce. 

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Home Made Vegetarian Lasagna Recipe in Philips Airfryer

Ingredients:
Lasagna Sheets / Rice flour pancakes – 4 sheets
Chopped Capsicum – ½ cup
Chopped Onions – ½ Cup
Chopped Tomatoes – ½ cup
Shredded Cabbage/Spinach – ½ Cup
Tomato Sauce/puree – 1 tsp
Spices – Salt and Black pepper

For béchamel sauce:

Milk – 1 cup
Cheese – 15-20 gms
Refined Flour (Maida) – 20-25 gms
Butter – 1 tsp
Bay leaf- 1 pcs



Method:

1. Béchamel sauce – Take a pan, add milk and bay leaf. Boil for 2-3 minutes. Switch off the flame and cover the pan to enable the bay leaf to infuse in milk. Keep it aside for 20- 25 min. Once cool strain the milk. Melt butter in Kadai, add refined flour and cook it for 5 min, pour the milk into it stirring the mixture continuously to avoid getting lumps. Boil the mixture. Add salt and black pepper. 
2. Take little oil, heat it. Put shredded cabbage/spinach, sauté it for 2 min till tender. Keep the aside. 
3. Tomato Onion Sauce – Take little oil and sauté onions into it till soft and brownish. Add chopped capsicum and sauté it. Add tomatoes, tomato puree and mix the seasonings/spices into it. 
4. Layering – Take a baking dish and grease the bottom and edges with oil. Spread the bottom with tomato sauce, top with 1st layer of pancake or Lasange sheet, spread the cabbage layer, again cover it 2nd layer of pancake, spread tomato onion sauce, top it with 3rd layer of pancake, spread Béchamel sauce, top it with grated cheese and some chopped capsicum. 
5. Bake it in preheated Airfryer for 15 min at 180 degrees. 
6. Serve hot. 

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Carrot Orange Juice Mocktail Recipe with Philips Quickclean Juicer

Ingredients

Carrot – 4 corrots
Orange – 4 orange
Honey – 1 tsp
Mint leaves – a few
Salt – As per taste
Lemon juice – 1 tsp

Method:

1. Peel carrots and oranges.

2. Take out juice of carrot and orange separately using Philips Quick Clean Juicer.

3. Pick up a mocktail glass and add little salt, honey and lemon juice at botton.

4. Pour both the juices one by one to maintain the layers of the colours, red and orange.

5. Garnish with few mint leaves and put a slice of lemon on the rim.

6. Carrot orange juice mocktail is ready to serve.

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Besan ke Gatte ki Sabzi (Gram Flour Cutlet Curry) Recipe

Ingredient

Gram Flour (Besan) – 3 cups
Chopped Onions – ½ cup
Shredded Spinach – ¼ cup
Beetroot water – 1 cup
Cooking soda – 1 pinch
Tomato Puree – 1 cup
Ginger garlic paste – ½ tsp
Spices - Salt, Red Chilly powder, Turmeric power
Refined oil

Method:

1. Mix Besan/Gram flour, onions, spinach, cooking soda, salt. Add beetroot water to make a paste.

2. Make cylindrical rolls of the paste and put in boiling water for cooking till the time they come on top of water. Drain the water and keep the rolls for cooling. Do not throw the water as it will used for making gravy. Cut small pieces of gatta.

3. To make the gravy, add little oil in a Kadai and put zeera/cumin seeds till it splutters.

4. Add Ginger garlic paste and sauté it. Put tomato paste and mix all ingredients and add spices. Cook it for 5-10 minutes till oil separates.

5. Add water in which we had boiled the rolls into the gravy. Cook it till it boils.

6. Add the cut pieces of gatta into the gravy and serve hot with Chapati.

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