The Oxy Fryer turns all kinds of fried food into tasty and healthy treats. Recipes by Kenstar Kenstar is proud to present a special Oxy Fryer Recipe Book for our. The Kenstar Oxy Fryer aims to revolutionise Indian cooking. Kenstar is proud to present a special Oxy Fryer Recipe Book for our valued. All Recipes; Course-Wise; Oxyfryer Recipes; Microwave Recipes; Video Recipes icon42 min. Upload. Your. Recipes. Upload Now icon. Posted by: Kenstar.
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Fry, bake or roast – enjoy quick & easy oil-free cooking with Oxy Fryer. With the free Recipes Book at your disposal, go pro and flaunt your. Kenstar Oxy Fryer Recipes. Here is the first of many healthy recipes that defines Kenstar Oxy Fryer philosophy. Eat healthy, Live healthy. blogimage. Kenstar Oxy Fryer Recipes. Kenstar Oxyfryer Recipes · Paneer Pops · Kenstar Oxy Fryer Recipes. Jalapeno Poppers · Kenstar Oxy Fryer Recipes.
Also, 7 KG of weight makes it much heavy than other fryers. At the front is a handle that you can use to take the container out. In this container you have to put what you want to cook, some dishes will require a little oil application and for that you can read the cooking guide that comes along.
Next, you have to slide in the container back into the original position. A small wheel at the top of the front panel helps you set the desired temperature. Now you just need to set the timer with the help of the twist timer, which is located just above the handle.
Further, it allows the end user to schedule the fryer for up to 30 minutes of cooking. As soon as you twist the timer, the fryer will start cooking the food. Close 1 tbsp garlic finely chopped. Step 5 Salt and pepper powder to taste. Arrange the samosas in fry basket and 1 tbsp olive oil. At about 10 minutes, remove the samosas from the fry basket and turn them to cook uniformly.
Now tsp aji-no-moto. Add warm water gradually and make a smooth Preparation Time: Dip a cloth in water and squeeze well. Cover the dough with the moist cloth and keep it aside for half an hour.
Divide the dough into equal parts. Place a rolled chapati on the tawa. Cook lightly on one side for about a minute and then turn. Reduce the flame and cook the other side also for Ingredients seconds till light brown specs appear. Remove it from the flame. Keep the warm 1 cup maida g. Do not overcook wrappers, otherwise they would not remain soft and not Warm water - as required to make soft dough. Always wrap in a thick cloth napkin or in foil to keep them soft.
For filling: Step 2- For filling 1 tbsp olive oil. Heat the pan with 1 tbsp of olive oil. Add finely chopped garlic. Saut for 30 1 onion shredded. Add sliced onions and stir till soft. Add green chillies and ginger-garlic paste. Stir and cook for 1 minute till onions becomes shiny.
Add carrots and cook garlic finely chopped. Add cabbage and stir for minutes. Add capsicum and stir for 1 tsp ginger-garlic paste. Add soya sauce, salt and pepper and toss it well.
Now transfer the filling in cup carrot julienne. Step 3 tsp aji-no-moto. Take one wrapper and place some filling on one side. Fold the wrapper and seal the tsp pepper. Brush the rolls with milk. Step 4 Pre-heat Oxy Fryer for 5 minutes at C. Arrange the spring rolls in fry basket and Or veg chowmein. Keep the Oxy Fryer at C for minutes.
Mid way through the frying, remove the spring rolls from the fryer and turn to cook uniformly. Once For sealing: Close the cooker and wait till you hear the first whistle from the cooker. Ingredients Reduce the flame and cook for 20 minutes.
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Now remove cooker from the flame. Refried beans: When the pressure drops, open the cooker and with a potato masher, mash the of a small onion chopped. Step 2 5 tbsp tomato puree. Heat oil in a pan and add the chopped onions. Fry till it gets light brown. Now add tsp red chilli powder.
Add the mashed beans, salt and red chilli 1 tsp salt. Mix it well. Bring to a boil. Lower the flame and cook, till a thick bean paste is ready. Now keep it aside. Vegetable Filling: Step 3-For the filling 1 onion sliced.
Heat oil in a pan. Cook onions and garlic till they get soft. Add cup French beans 6 flakes garlic crushed 2 tsp. Stir-fry for minutes on moderate flame till its tender and yet cup French beans sliced lengthwise crisp. Add the mushrooms and stir for minutes. Lastly, add cabbage, paneer, into thin long pieces. Cook for minutes. Remove from the flame. Mix well and add the 2 tbsp chopped coriander. Step 4-For the salad tsp red chilli flakes. Mix all ingredients of the salad in a bowl and toss them together lightly.
Oxy Fryer Recipe Book
A few pickled jalapenos chopped 2 tbsp. Step 5-Assembling the Burrito cup carrots-thin long pieces. To assemble the Burrito, spread a very thin layer of refried beans on a tortilla, Salad: This helps stick better. Place some filling in a lettuce leaves shredded. Sprinkle 1 tbsp boiled rice on it. Put some salad. Fold over and 2 spring onions chopped finely including roll forward to get a roll.
Repeat with the remaining tortillas. Step 6 1 green chilli chopped. Keep the burritos in fry basket and close cup cheddar cheese grated. Mid way, remove the To serve: Serve whole or cut into pieces, 1 cup boiled rice optional.
Preparation Time: Dip the paneer pieces in the marinade and then roll in dry corn flour.
Keep it aside for minutes. Salt and red chilli powder to taste. Step 3 1 tsp ajwain. Roast papad. Crush them to fine pieces. Take cup water and dissolve 2 tbsp 3 to 4 papad.
Dip the prepared paneer pieces in the corn flour solution and tbsp corn flour. Arrange the paneer in the fry basket and close it properly. Mid way , remove the paneer sticks from the fryer and toss well to cook uniformly. Serve hot with ketchup or mint chutney. Creamy Corn Cutlets. Add finely chopped onions and saut till its soft. Reduce flame and add milk while stirring continuously.
Add seasonings, salt and pepper to taste and cook till a thick Ingredients paste is formed. Step 2 1 cup milk. Save cup bread crumbs and add the rest of the bread crumbs and corn in tsp dried oregano. Mix gently and remove it from the flame. Step 3 Salt and pepper to taste. Mix the saved bread crumbs with sesame seeds. Make round tikkis with the cup fine chopped onions. Step 4 2 tsp sesame seeds for topping. Arrange the prepared cutlets in fry basket and close it properly.
Keep the Oxy Fryer at C for 25 minutes. Mid way, remove the cutlets from the fryer and turn them to cook uniformly. Serve hot with ketchup.
Crispy Garlic Potato Fingers. Ingredients Step 2 2 big potatoes peeled, washed and wiped Boil 3 cups of water with tsp salt and blanch the potato fingers for with a cloth. Filter and pat dry the potatoes with a kitchen towel and transfer 2 tsp ginger-garlic paste. Take the potato fingers and pour the above prepared sauce mixture on it and mix to coat the potato fingers.
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Arrange the potato fingers in fry basket and close it properly. Keep the fryer at C for minutes. Mid way, remove the potato fingers from the fryer and toss thoroughly to cook uniformly. Serve it hot as starters with mocktails or drinks. Masala French Fries. Filter and pat dry the potatoes with a kitchen towel and transfer to a into fingers dry bowl.
Pour the above prepared mixture and mix to coat the potato fingers. Ingredients for marination: Step 3 2 tbsp olive oil. Arrange the potato fingers in fry 2 tsp mixed herbs. Toss once or twice in between for even cooking. Step 4 During the last 2 minutes, sprinkle coriander leaves.
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Serve hot with tomato For the garnish: Mix Preparation Time: Add just enough water to collect and make a stiff dough. Ingredients Step 2 For wrappers: Make lemon size balls of the prepared dough and just press between palms. Arrange the mathri in fry basket Salt to taste. Keep the fryer at C for 20 minutes.
In between Enough water to make a stiff dough. Store and keep in air jeera. Then, sprinkle the suji slowly Preparation Time: Ingredients Step 2 1 cup semolina suji. Grease a flat tray and pour the whole mix in it and shape to make a 1 cup milk. Let it set for minutes. Step 3 tsp roasted mustard seeds. Cut into 1 squares.
Dip the squares in the maida paste and then coat with curry leaves finely chopped. Arrange the fillets in fry basket For coating: Turn over the 1 cup crushed corn flakes mixed with salt fillets in between to cook uniformly.
Serve hot with chutney. Now add pudina, onions, 2 tbsp bread crumbs, all the ginger grated or 1 tsp masalas and mix well to form a soft dough. Take a large lemon size ball of the ginger-garlic paste. Step 3 Salt- to taste. Wet the kebabs with a little milk. Roll the same in dry bread crumbs. Step 4 2 tbsp chopped coriander. Arrange the kebabs in fry basket tsp amchoor. Keep at C for minutes. Turn the kebabs over in cup dry bread crumbs.
Serve hot with dahi chutney or tomato ketchup and tsp black salt. A little milk. Boil the Preparation Time: Ingredients Step 2 5 large mushrooms boiled. Grind the chana dal, mushrooms, ginger and green chillies together to a cup chana dal. Step 3 tsp red chilli powder.
Add 2 tbsp bread crumbs and all the masalas together. Mix well to form Salt to taste. Step 4 2tbsp chopped coriander. Divide the mushroom and chana dough in 7 equal parts and give shape of 1 cup bread crumbs.
Wet the kebabs with a little milk and roll the same in tsp black salt. Step 5 Pre-heat Oxy Fryer for 5 minutes at C. Arrange the kebabs in fry basket and close it properly. Turn the kebabs over in between to cook uniformly. Serve hot with mint chutney or tomato ketchup. Add all other ingredients to the mixture and grind again. Check seasoning.
Ingredients cup kabuli chana chick peas Step 2 soaked overnight. Make round, flat, patties of about 1 diameter. Step 3 tsp baking powder. Arrange the Falafels in fry onion finely chopped. Turn the 1 tsp lemon juice. Falafels over in between to cook uniformly. Serve hot with dahi chutney tsp salt. Now grind the makhanas and cashews Preparation Time: Ingredients Step 2 1 cup boiled peas.
Dry roast the peas for 2 minutes. Grind the green peas, ginger and green 1 cup makhanas. Mix the makhana and cashew powder with the peas paste. Add salt, garam ginger piece grated.
Mix it well and give shape of kebabs. Step 4 Chaat masala to sprinkle. Remove when done, sprinkle with chaat masala and serve hot; garnished with lemon wedges. Haryali Kebab Green Kebab. Cover and cook on low Preparation Time: Remove from flame and squeeze. Mash the boiled potatoes and peas together. Add ginger, green chilli, besan, 2 2 boiled potatoes. Make dough which does not stick 1 cup bread crumbs.
Step 3 tsp green chilli paste or green chillies Make small balls of the dough and flatten to make tikkis. Coat the tikkis with finely chopped. Step 4 tsp tandoori masala. Arrange the tikkis in fry basket Salt and pepper to taste. Turn the tikkis over in between to cook uniformly. Serve hot with tomato ketchup. Boil them baby potatoes roughly of same size.
Prick each baby potato with a fork. Step 3 Red chilli powder and pepper to taste. Add the lemon juice and masala mix to the potatoes and mix well. Arrange the potatoes mixed with the masalas in fry basket and close it properly. Stir the potatoes well in between to cook uniformly. Remove and sprinkle some chat masala and serve with green chutney.
Ingredients Step 2 g paneer cut into 1 long Slit the paneer pieces almost till the end and keep aside. Stuff all the paneer and 1 thick pieces. Keep the stuffed paneer aside. Mix together the chutney with besan and salt. Rub this all over the stuffed 4 tbsp gram flour besan. Keep aside the paneer pieces. Step 4 For chutney: Now put capsicum and onions in the left over chutney. Rub the pieces with 1 cup fresh green coriander hara dhania.
Arrange the paneer pieces and vegetables on satay cup mint leaves.
Step 5 1 small onion. Arrange the prepared satay flakes garlic optional. Keep paneer skewers at C for Salt to taste. Turn the tikkas over 4 tbsp lemon juice.
Add onions, ginger- Preparation Time: Also add the roasted besan and lemon juice to it and mix it well. Ingredients 1 cup frozen or tinned corn. Step 2 Grind half the corn in a grinder and keep Shape into kebabs. Wet the kebabs with milk and coat with dry bread crumbs. Step 3 1 onion finely chopped.
Arrange the kebabs in fry basket green chillies finely chopped. Turn the kebabs over 2 tbsp chopped fresh coriander. Sprinkle some chat masala on the hot kebabs. Serve hot with tomato ketchup or dahi pudina chutney. Salt and pepper to taste. Cook for minutes or until soft. Add 4 slices of white bread. Bring to a boil and then reduce the flame and simmer for minutes or 1 cup sweet corn kernels.
Add black pepper and salt. Step 3 For Barbeque Sauce: Heat 2 tsp of butter in a pan and roast corn kernels till dark brown spots appear.
Step 4 1 flake garlic crushed. Rub a little oil over the capsicum. Roast the capsicum and turn sides till black tsp mustard powder. Peel off the black skin, deseed and chop finely. Step 5 1 tbsp tomato ketchup. Mix the corn, capsicum and barbeque sauce in a bowl. Spread prepared mixture on tbsp red chilli sauce. Salt and black pepper to taste. Step 6 Pre-heat Oxy Fryer for 5 minutes at C. Arrange the sandwich in fry basket and close it properly. Turn the sandwich over in between to cook uniformly.
Repeat the same to make more sandwiches. Saut the onions till light golden brown. Add all the For wrappers: Add all 2 cups maida. Add a little salt and tsp baking powder. Let the filling cool. Step 3 Water as required to make a soft dough. Sieve the maida and baking powder together. Add salt and oil, then rub it with the finger tips till you achieve bread crumbs like consistency.
Now, knead using water or For filling: Let the dough rest for 10 minutes. Step 4 Cabbage finely chopped.
Oxy Fryer 1.5 Update
Make balls from the dough and roll into very thin chapattis of inches cup capsicum small cubes. Cook both sides on a non-stick tawa lightly. Ensure no brown specks 2 small onions finely chopped. Step 5 tsp oregano. Put 2 tbsp of filling in the centre.
Place some cheese over the filling and fold four tsp basil. Seal the roll using maida paste at the tsp parsley. Salt and pepper powder to taste.
Arrange the rolls in fry basket and For sealing: Roll over the wraps in 1 tbsp maida dissolved in 1 tbsp water between to cook uniformly. Serve hot with tomato sauce. Add just Preparation Time: Do not knead the dough.
Keep the dough aside, covered for minutes.
Step 2 - For filling 1 cup maida g. Heat olive oil in a pan and add onions. Saut till soft. Add olives and mix well. Add salt, pepper and oregano. Mix and remove Salt to taste.
Cool completely and add cheese. Water enough to make a stiff dough. Apply water on edges and fold into a cone. Fill some cheese corn mixture onion finely chopped.
Keep it aside. Step 4 cup pizza cheese grated. Arrange the samosas in fry basket and Salt and pepper to taste. Keep the fryer at C for 20 minutes At about 10 tsp chilli flakes. Serve hot tsp oregano or pizza seasoning. Ingredients Step 2 2 big potatoes boiled and mashed. Take some water in a bowl and dip a bread slice in it for a few seconds.
Step 3 tsp ginger finely chopped. Squeeze the water from the bread by pressing between palms gently. Step 4 2 tbsp fresh coriander leaves finely Place a tbsp of the potato mixture over the damp bread. Roll and seal the edges chopped. Repeat the same process for making more rolls. Step 5 tsp amchoor. Arrange rolls in fry basket and close it properly. Turn over the rolls in between to cook uniformly. Make round balls of lemon size. Step 3 1 green chilli finely chopped. Dip the balls in thick besan batter.
Coat with corn flakes. Repeat the tsp lemon juice. Step 4 tsp red chilli powder. Arrange the bondas in fry tsp jeera powder. Serve hot with tsp roasted rye. For besan batter: Enough water to make a thick coating batter. For coating: Crushed corn flakes mixed with a little salt and red chilli powder to taste. Ingredients Step 2 big thick achaari hari mirch; make a slit Fill potato filling in deseeded chillies. Step 3 For Filling: Dip the chillies in thick besan batter and coat with corn flakes.
Repeat the 2 big potatoes boiled and mashed. Step 4 1 green chilli finely chopped. Arrange the vadas in fry basket and tsp lemon juice. Turn the vadas 2 tbsp fresh coriander leaves finely chopped. Crushed corn flakes mixed with little salt and red chilli powder to taste. Ingredients Step 2 For potato fingers: Pat dry the potato fingers with a kitchen towel. Take the potato fingers in a dry bowl and pour the above prepared mixture over it.
Mix to coat the potato fingers. Step 4 pinches orange colour. Arrange fingers in fry basket and close it properly. Toss the potato fingers well in For sauce between to cook uniformly. Take a bowl and mix tomato ketchup, red chilli sauce, soya sauce, vinegar, sugar and 2 small onions cut into half rings. Step 6 1 tbsp sweet chili sauce. Take a kadhai. Heat tbsp oil in it. Add onion rings and fry till soft. Add ginger- 2 tsp vinegar. Cook such that it remains crunchy. A pinch of red colour. Step 7 tbsp honey.
Add all the sauces, chilli flakes, aji-no-moto, and pepper. Mix well and cook till the tsp Aji-no-moto. Spring onion greens and sesame seeds Step 8 for garnishing. Add sliced onions and stir till soft. Add green chillies and ginger-garlic paste. Stir and cook for 1 minute till onions becomes shiny. Add carrots and cook garlic finely chopped. Add cabbage and stir for minutes. Add capsicum and stir for 1 tsp ginger-garlic paste.
Add soya sauce, salt and pepper and toss it well. Now transfer the filling in cup carrot julienne. Step 3 tsp aji-no-moto. Take one wrapper and place some filling on one side. Fold the wrapper and seal the tsp pepper. Brush the rolls with milk. Step 4 Pre-heat Oxy Fryer for 5 minutes at C. Arrange the spring rolls in fry basket and Or veg chowmein. Keep the Oxy Fryer at C for minutes. Mid way through the frying, remove the spring rolls from the fryer and turn to cook uniformly.
Once For sealing: cooked cut the fried spring rolls into pieces and serve hot with sauce. Close the cooker and wait till you hear the first whistle from the cooker. Ingredients Reduce the flame and cook for 20 minutes. Now remove cooker from the flame. Refried beans: 1 cup red kidney beans rajmah soaked overnight. When the pressure drops, open the cooker and with a potato masher, mash the of a small onion chopped.
Step 2 5 tbsp tomato puree. Heat oil in a pan and add the chopped onions. Fry till it gets light brown. Now add tsp red chilli powder.
Add the mashed beans, salt and red chilli 1 tsp salt.
Mix it well. Bring to a boil. Lower the flame and cook, till a thick bean paste is ready. Now keep it aside. Vegetable Filling: 2 tbsp Olive oil.
Step 3-For the filling 1 onion sliced. Heat oil in a pan. Cook onions and garlic till they get soft. Add cup French beans 6 flakes garlic crushed 2 tsp. Stir-fry for minutes on moderate flame till its tender and yet cup French beans sliced lengthwise crisp. Add the mushrooms and stir for minutes.Make small balls of the paste and flatten them slightly. Now tsp aji-no-moto. Check in between that the sheets do not stick to each other. Add the white sauce and mix. Take coating batter in a large bowl, big enough to hold capsicums.
This way, all your favorite fried snacks are now oil-free. Grease a borosil square bowl of with little oil.
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