When LPG ran short, my electric kitchen kept cooking

An induction stove, an electric cooker, a kettle and a hotplate. Welcome to the modern bachelor’s kitchen. It runs almost entirely on electricity, a steady rotation of instant noodles, overnight oats, and recipes from Instagram reels titled “quick 10-minute dinners” and “one-pot meals”.

As long as there is electricity, the kitchen works. In a moment when LPG shortages are disrupting kitchens across the country, this is an unexpected advantage.

Recently, another appliance joined this lineup: the airfryer. An appliance that promises to “fry” food without using oil. Though it was introduced to the Indian market in the early 2010s, it was the COVID-pandemic health conscious new home cooks who made it popular. It slowly became accessible with brands launching models costing as low as ₹3,500, and it promptly took over Indian kitchens.

Cauliflower roasting in an airfryer
| Photo Credit:
Sangita Rajan

This compact cube now sits permanently on my counter as well. For the past two years, it has taken over a surprising share of the cooking. I bake sweet treats, roast vegetables, air fry protein, toast bread, and reheat leftovers. On some days, it doubles up as a holding station and keeps my dosas warm and crisp while the rest of dinner makes its way off the pan. On one occasion, I even used it to dry roast chillies, pulses and curry leaves to make a parupu podi from scratch. 

I live in Chennai, in an apartment on the topmost floor. Summer has already made its presence felt, and the kitchen turns into a furnace even without a roaring flame, so a fully electric kitchen is a win for me. From roasting tomatoes for soup, to making protein rich koftas for dinner, the airfryer has been my true sidekick.

Lauki soya kofta
| Photo Credit:
Sangita Rajan

I will admit that I bought a fancy airfryer with a window to see your food being cooked, only as an indulgence. I had been influenced by the same Instagram reels that promise quick, hands-free and vaguely healthier dinners. A little research confirmed what I suspected. The airfryer was really just an OTG oven, only smaller. 

This opened up a world of possibilities. I did not have to limit myself to recipes designed specifically for an airfryer. Anything that called for an oven suddenly felt within reach. I have often challenged myself to make dinner completely in the airfryer without even turning on the induction stove. 

Roasted tomato soup
| Photo Credit:
Sangita Rajan

One such recipe that I go back to almost every week is a healthy version of paneer tikka masala. All I do is chop up some bell peppers, onions, tomatoes and paneer into large chunks. Make a marinade with some curd, any spices I find in my pantry, half a spoon of mustard oil, ginger, garlic and green chilli paste, and salt to taste. I let everything sit for about 15 minutes — long enough for the flavours to get acquainted, before tipping it all into the airfryer for 20 minutes. That leaves me free to return to whichever show I’m currently binging on. By the time the episode ends, the airfryer beeps, the rice cooker clicks off, and both keep dinner warm until I wander back into the kitchen ready to eat. 

My friends and family are amused at how I use it, and I seem to be constantly finding new ways to do it. So much so, that I have now successfully convinced my sister and atleast two other friends that an airfryer is the best thing to happen to your kitchen. The only drawback I see, is that I keep getting asked for “quick airfryer recipes”. To that I say, an airfryer can turn out a six-course gourmet feast, and a one-pot 10-minute healthy and quick meal that meets all your protein requirements. All you need to do, is scroll on your reels and let your algorithm take control.