Sneha's Recipe: Air Fryer

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Tri Color Pasta & Freedom Haiku Poem

In: Air Fryer, Carrot Pesto, Italian

Freedom Haiku Poem

I hear patriotic voices

Makes my heart cheer

Our Constitution give us

The right to freedom

If Freedom was a dish of Pasta

I would cook the way I like it.

And would eat it any time or all the time.

Thank you Stacy for making me rack my brains and write a poem, which is not my forte.

This Tricolor Pasta , represents the color of our national flag. The best thing about this Tri Color Pasta it that you can assemble it and cover with a foil. Just before serving place it in the air fryer or a preheated oven and bake it 180°C for 20 minutes or till it is heated through, I, used the air fryer.

You also add how ever much cheese you want between the layers, I have used the minimum amount of cheese since, am, health conscious.

Serves 2 -3
Ingredients
3 Cups Penne Pasta
For The Carrot Pesto
4 Medium Ooty Carrots - peeled
2 Dried Red Chilly - chopped
1 Tablespoon Yellow Bell Pepper - chopped
1 Tablespoon Heaped Toasted Pine nuts
2 Cloves Garlic
1 Tablespoon Heaped Parmesan Cheese
1 Tablespoon Olive Oil
Salt to taste
For the Spinach Pesto
½ Cup Packed Blanched Spinach
1 Green Chilly
1 Tablespoon Heaped Toasted Pine nuts
2 Cloves Garlic
1 Tablespoon Heaped Parmesan Cheese
1 Tablespoon Olive Oil

Salt to taste
A Pinch of Black pepper powder
For the White Sauce/Bechamel Sauce
3 Tablespoons Butter
2 Tablespoons Heaped Homemade Cream Of Soup Mix
3 Cups Milk
2 Tablespoons Heaped Shredded Cheddar Cheese
2 Tablespoons Heaped Shredded Processed Cheese
Salt to taste
Black pepper to taste
A Pinch of Nutmeg powder
Extra Butter as required
Extra Cheese as required

Method

Boil the pasta as per package instructions. Drain, reserve the pasta water and keep both aside. Divide the pasta into three equal parts.

For The Carrot Pesto

In a pressure pan add the carrot, red chillies, yellow bell pepper and ¼ cup water, cover and cook them on high flame for 2 whistles. Cool the cooker completely, then open it. Remove the carrot and red chillies from the cooker, if there is any water, keep it aside.

Add the carrot, red chillies and rest of the ingredients for the carrot pesto and blend to a smooth paste, if necessary add the water that the carrot were cooked in. Remove this into a bowl and keep aside.

Carrot Pesto is ready!!
For the Spinach Pesto

Add the spinach (squeeze out all the water), red chillies and rest of the ingredients for the spinach pesto and blend to a smooth paste. Remove this into a bowl and keep aside.

Spinach Pesto is ready!!

For the White Sauce Pasta

Melt butter in a pan. Add Homemade Cream Of Soup Mix and sauté, stirring continuously till the raw smell disappears, remove from flame and add milk gradually, whisking continuously. Once the mixture comes to a boil, reduce heat and let it simmer. Continue to whisk for 10-12 minutes or till the sauce is smooth and slightly thick.
Add cheddar and processed cheese and keep whisking. Add salt, pepper powder, and nutmeg powder. Divide the sauce into 3 pots/pans.

For The Spinach Pesto Pasta

In one pan add a tablespoon of butter, all of the spinach pesto and one part of the pasta and the white sauce, cook till it thickens a little.

Do not dry this completely, because we want a saucy pasta. Keep aside
For The Carrot Pesto Pasta

Similarly do the same in seperate pots/pan for the carrot pesto and

keep this aside too.
For The White Sauce Pasta

In the same white sauce pan add a additional tablespoon of butter, add one part of pasta, taste for salt and pepper powder and add according to your taste.
Now all our Tri Color pasta is ready.

Let's Assemble - Tri Color Pasta

In a large baking big soufflé dish, butter the dish well. Add the spinach pesto pasta, sprinkle cheese

then top it with the white sauce pasta, then again sprinkle cheese on top,

lastly top it with the carrot pesto pasta and again sprinkle cheese.

It's ready for the air fryer.. see all the layers

Place this foiled covered dish in the Air Fryer basket @ 180°C for 20 minutes. Let it sit in the air fryer for 3 minutes. Remove and un mold it.

I could have turned it into another serving dish, but, since I sprinkled little cheese in between layers, was apprehensive that it would crumble.

This was a truly delicious, worth the effort and time taken to make it.

Labels: Tri Color, Spinach Pesto, Carrot Pesto, White Sauce ,Vegetarian, Main course, Sunday Funday, Pasta & Noodles, Italian, Air Fryer

April is National Poetry Month. Our Host for Sunday Funday is Stacy - https://www.foodlustpeoplelove.com asked us to "Share a recipe and a poem about your chosen recipe or motivational ingredient".

An Ode to Kung Pao Tacos by A Day in the Life on the Farm
Bacon Queso from Amy's Cooking Adventures
Chicken Parmesan Pizza by Making Miracles
Foraging-Shy, a Haiku + Mushroom Ragù from Culinary Adventures with Camilla
I Cooked for Pleasure: Chicken Fried Bacon by Palatable Pastime
Tri Color Pasta & Freedom Haiku Poem from Sneha's Recipe
Vegan Thai Iced Tea by Mayuri's Jikoni

7 comments

Air Fryer Bread Manchurian#MultiCookerMonday

In: Air Fryer, Bread Slices, Breakfast

Bread Manchurian is a super easy, innovative and tempting snack recipe for breakfast. Best to make this with leftover bread. This can be made even for kids tiffin or as an evening snack.

Serves 2
Ingredients
A Pinch of Salt or to taste
¼ Teaspoon Black Pepper powder
1 Tablespoons Heaped Red Chilli Garlic Sauce
2 Tablespoon Dark Soy Sauce
3 Tablespoons Tomato Ketchup
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes
1 Tablespoon Noodle Masala
1 Medium Onion - finely chopped
¼ Cup Red Capsicum - diced
¼ Cup Green Capsicum - diced
¼ Spring Onion - white & green chopped
10 Bread Slices - cubed
3 Tablespoons Oil
Method

Cut the sliced bread into medium sized cubes. Air Fry them for 8 minutes at 125°C, then shake the basket and again air fry for another 5 minutes.
In a bowl add the all the sauce, red chili flakes, pepper powder , noodle masala and ketchup with 1 cup water mix well. Keep aside.

In a large pan heat oil, fry the onions till they start to change color then add the diced capsicums and stir fry for a minute Now add the mix sauces and stir fry on high flame for a minute. Add the bread cubes and stir fry quickly till all the cubes are coated with the sauces. Reduce the flame to low, cover with a lid and let it cook for 2 -3 minutes or till nicely heated.

Your tempting Bread Manchurian is ready to serve. Garnish it with spring onions greens and serve hot.

Using the air fryer to make the bread cubes crisp, gives it a nice texture and the end result is not soggy. Enjoy this as a breakfast or an evening snack.
Labels: Leftover series, Bread Slices, Breakfast, Manchurian, Indo Chinese, Multi Cooker Monday, Air Fryer, Serves Two

Multicooker Monday

- Air Fryer Bread Manchurian from Sneha's Recipe
- Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
- Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
- Instant Pot Honey Garlic Chicken Thighs from Making Miracles
- Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
- Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
- Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
- Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

9 comments

Air Fryer Creamed Corn Vegetable Toast#MultiCookerMonday

In: Air Fryer, Bread Slices, Breakfast

Air Fryer Creamed Corn Vegetable Toast is ready in jiffy and with very few ingredients. You have a delicious, creamy breakfast toast.

Makes 4 - 6 toast
Ingredients
1 Cup Creamed Style Corn
3 Teaspoons Homemade Cream Of Soup Mix / Condensed Soup Mix
1 Tablespoon Each Chopped Carrot and Capsicum
1 Green chillies - finely chopped
2 Slices of Cheddar Cheese
½ Cup Milk
Bread Slices as required

Method

In a pan add the milk, Homemade Cream Of Soup Mix / Condensed Soup Mix , mix it well till it is lump free, add the cream style corn. green chilies, carrot and capsicum mix well. Cook it on medium low flame till it thickens, but spreadable, add the cheese and mix it till it melts. Cool, till it comes to room temperature.

Butter the slices of bread

then spread the creamed corn mix on each slice of bread. Preheat the air fryer for 5 minutes 180°C.

Place the toast on the air fryer basked and set the timer for 10 - 12 minutes or

till the toast is slightly browned on top. Remove and serve.

This makes a wonderful breakfast.

Labels: Air Fryer, Multi Cooker Monday, Cream Style Corn ,Bread Slices, Breakfast, Cheese Slice

Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
Baby Eggplant Curry (Instant Pot) from Food Lust People Love
Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories
Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
Hearty Instant Pot Beef Stew from Making Miracles
Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
Instant Pot Veggie Dal from Magical Ingredients

4 comments

Air Fryer Sweet Potato Chips#MultiCookerMonday

In: Air Fryer, Appetizer, Chaat Masala

Air Fryer Sweet Potato Chips are fried the healthy way.
These can cook without the oil but they don't get crispy as they do with a tad bit of oil and the seasonings stick much much better too.

Slice to the thickness that you like (the cooking time will vary accordingly). I used my v slicer to get them nice and thin.
Ingredients
2 Medium Sweet Potatoes - thinly sliced into roundel's
1 Teaspoon Olive oil
1 Teaspoons chili powder
1 Teaspoon Chaat Masala
½ Teaspoon Salt

Method

Thinly slice the sweet potatoes.
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. Use your hands to mix them well.
Mix the chaat masala, chili powder and salt into the bowl.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it.

They are lightly coated as in the photo above.

Lay sweet potatoes in a single layer in the air fryer basket touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.

Air Fry at 180°C for 15 - 18 minutes at depending on how thin your slices are. Mine was done 18 minutes. Half way through the cooking time I turned the sides of the sweet potatoes or
shake the basket to get them off the air fryer bottom.

When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.

Store in an airtight container. Enjoy!!

I served them with Wasbi Prawn as an appetizer.

My Notes

After the Sweet Potato Chips chips have cooled, they get crispier. Store them in an airtight container. They stay good for 4 to 5 days.

If you want them more crisper than keep them for another 4 -5 minutes, keep check after 2 minutes or else they will burn.

Labels : Multi Cooker Monday, Sweet Potato, Chaat Masala, Chips, Snacks, Air Fryer, Red Chilly Powder, Gluten free, Healthy, Vegan, Appetizer, Side Dish, Paleo

15 Bean Soup (Instant Pot) by Palatable Pastime
Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen's Kitchen Stories
Air Fryer Sweet Potato Chips by Sneha's Recipe
Crockpot Dressing by Veggies First Then Dessert
Instant Pot Bolognese from Making Miracles
Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
Sous Vide Crème Brûlée from Food Lust People Love

6 comments

Air Fryer Roasted Red Pumpkin Bharta/Kaddu Ka Bharta

In: Air Fryer, Gluten free, Multi Cooker Monday

This Red Pumpkin Bharta/Kaddu Ka Bharta With Orange is a very quick and easy to make recipe and will be loved by all. I have added orange juice in the recipe, this renders such a beautiful taste to the bharta.

Seves 2 As a Side Dish
Ingredients
250 Grams Red Pumpkin
1 Medium Onion - finely chopped
2 Big Cloves Garlic - finely chopped
¼ " Piece Ginger - finely chopped
6 Tablespoon Orange Juice
¼ Teaspoon Turmeric powder

½ Teaspoon Coriander powder
1 Teaspoon Red Chilly powder
2 Tablespoons Oil
½ Teaspoon Cumin Seeds
1 Small Tomato - finely chopped
Salt to taste
Method

Remove the skin of the pumpkin and then cut it into bits

or keep it whole, with the skin. I preferred chopping them into pieces.

Wrap this into two sheets of aluminum foil and place it in the basket of the air fryer at 180°C for 20 - 25 minutes

till they are 3/4 cooked only.

In a kadai/wok heat oil add the cumin seeds when they crackle add chopped ginger and garlic saute till it starts to change color, now add the chopped onions and saute them till they are soft only

Add the all the dry spices - turmeric, coriander and red chilly powder with 2 tablespoons water and saute them for a minute

add the pumpkin and saute mashing it for a minute. Cover with a lid and cook till it softens for 2 minutes,on medium low flame.

Open add the half the quantity of orange juice and mix well mashing the pumpkin as you mix. Again cover with a lid and let it cook for another 3 minutes.