telugu recepies

7/29/2019 Telugu Recepies

1/72

Soups

EASY MEDIUM DIFFICULT AUTO COOK MENU* KIDSKA


2/72

TOM YAM GOONG - THAI SPICY PRAWN SOUP

PREPARATION TIME: 5 mins

COOKING TIME: 7 mins

SERVES: 4

METHOD

Put the stock, lemon grass and kaffir l ime leaves in

the MWO on HIGH for 5 minutes. Add the prawns

and mushrooms. Microwave for a fur ther 2 minutesuntil the prawns are cooked. Remove. Add chill i,

lemon juice and fish sauce. Taste and add more

lemon juice or f ish sauce if needed; the soup should

be spicysour and a litt le salty. Garnish with fresh

coriander. Serve hot.

* Frozen p rawns are f ine. Defrost and pat dry before

use. Buy large or jumbo prawns.

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INGREDIENTS

3 cups Chicken stock

3 Kaff ir lim e leaves

3 Lemon grass stalks

5 -6 M edium to large praw ns, peeled,

cleaned and deveined*

15 pcs Butto n mu shrooms, cleaned and cut

in to 2

5 Green and red b ird ' s eye chillies

(or 3-4 ordinary green chil l ies)

4 tbsp Lemon ju ice

t bsp Fish sauce

Handful of fresh coriander leaves

Salt to taste

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For cut vegetables, make sure pieces are of equal size for equal cooking.

15


3/72

A

HOT & SOUR SOUP



SERVES: 4

METHOD

Soak mushrooms in enough wate r to cover .

Microwave on HIGH for 3 minutes. Remove. Let it

rest for 1 minute. Drain and squeeze out excessliquid . Discard stems and finely shred caps. Beat eggs

with 1tsp sesame oil. Place stock, mushrooms, tofu,

sugar, vinegar, pepper and soy sauce in a larg e bow l.

M icrow ave, covered, on HIGH for 5 m inut es. Remo ve.

Stir in blended cornflour. Microwave on HIGH for 1

minute. Remove. Pour beaten egg mixture into soup

in a steady stream. M icrow ave on HIGH for 1 min ute.

Remove. Stand for 1 minute. Pour into soup bowls.

St ir in spr ing on ion and chi l l i oi l .

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INGREDIENTS

6 Dried Chinese mushroom s

2 Eggs

1 tsp Sesam e oil

1 l it re Sto ck, veg/non -veg

1 cups Tofu (bean curd) cut into thin

slices/cubes

2 tsp Sugar

3 t b sp Cid er vin eg ar/ Ch in ese vin eg ar

1 tsp Wh ite pepper2 tb sp Soy sauce (dark)

2 t bsp Co rn flo ur blen ded w it h 2 tb sp w at er

2 tbsp Spring onion , finely chopp ed

1 tbsp Chil l i oi l

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Use less water as there isless evaporation in themicrowave.

16


4/72

A

TOMATO & BASIL SOUP



SERVES: 4

METHOD

In a bowl, combine tomatoes, onion, gar l ic and

vegetabl e stock . M icrow ave, covered, on HIGH for 15

minutes or until soft, stirr ing often. Process tomato

mixture unt i l smooth in a food processor or mixer.

Return to bowl. Add tomato pure, basi l , salt and

pepper. Microwave, covered, on HIGH for 3 minutes,stirr ing on ce. Garnish w ith b asil. Serve hot or chilled .

* Place tomatoes w i thout any water in the MW O on

HIGH for 4 minutes. The skin will blister and peel off

easily.

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INGREDIENTS

1 kg Rip e t om at oes, sk in ned an d ch op ped

fine*

1 Onion, chopped

2 c lo ve s G ar li c, cr ush ed

2 50 ml Veg etable st ock

cup Basi l , torn

1 tbsp Tom ato pure

tsp Pepper

Salt to taste

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1 Onion, chopped

2 c lo ve s G ar li c, cru sh ed

2 50 ml Veget ab le stock

cup Basil, torn

1 tbsp Tomato pure

tsp Pepper

Salt to taste

17


5/72

A

QUICK SWEET CORN SOUP



SERVES: 4

METHOD

Pour bo th the corns into a large dish. Add stock and

grated ginger. Mix well . Microwave on HIGH for 7

minutes. Remove. Stir well, removing any lumps.

Garnish w ith spr ing on ions. Serve steaming ho t w ith

chill i vinegar.

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INGREDIENTS

1 pkt Corn

1 large t in Cream ed-style sw eet corn

1 tsp Grated ginger

2 cups Vegetable stock

1 Spring onion , finely chopp ed

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18


6/72

A

CHINESE CHICKEN & MUSHROOMSOUP


COOKING TIME: 12 mins SERVES: 4

METHOD

Soak al l the dr ied mushrooms overnight. Next

morning, wash them several t imes. Slice mushroomsthinly. Take a microwave-proof bowl, add chicken

ju li en nes an d 2 cu ps o f w at er. Bo il in M W O fo r 2

minutes. Remove chicken and keep it aside. Take

another bowl, add al l the sl iced mushrooms and

bokchoy. Add both soy sauces, seasoning and stir

well . Add chicken to this. Mix well . Add sesame oi l .

Microwave for 3 minutes. Top it up with chopped

coriander. Serve hot.

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INGREDIENTS

5 0 gm Ch icken ju liennes

1 0 gm Shiitake mushroom

1 0 gm W h it e f un gu s, in sm all p ieces

1 0 gm St raw m ush ro om , sliced

1 0 g m Fresh m u sh ro om , sliced

1 0 g m Bo kch oy/ Ch in ese cab bag e

2 gm Ginger ju l iennes

2 gm Coriander leaves

2 m l Soy sauce (ligh t )

2 m l Soy sauce (dark)

2 gm Seasoning

5 m l Sesam e oil

2 gm Black pepper

2 gm Salt

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19


7/72

LEEK & POTATO SOUP



SERVES: 4

METHOD

Put leeks , po ta toes and bu t te r in to a la rge

microwave-proof bowl. Cover wi th p last ic wrap.

Pierce the wrap several t imes. Microwave on HIGH

for 10 min utes. Ad d m ilk, stock, thym e, bay leaf, salt

and pepper . Microwave on HIGH for another 7

minutes. Al low to cool sl ight ly. Remove bay leaf.

Pour soup into a blender or food processor and

pure unt i l smooth. Place mixture back in to the

bowl. Microwave on HIGH for 3 minutes more.

Garnish with chives and sour cream, i f desired.

Serve hot.

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INGREDIENTS

3 Leeks, th in ly sliced

3 cu p s Po t at o es, d ice d

3 tbsp Butter

2 cups M ilk

1 cu ps Ch icken st o ck

1 Bay leaf

tsp Thym e

Salt and pepper to taste

Chopp ed chives (hara pyaz), optio nal

Dol lop of sour cream, opt ional

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20


8/72

SPLIT PEA SOUP



SERVES: 4

METHOD

Combine al l ingredients except ham in a deep

casserole. Microwave on HIGH for 45 minutes,

st irr ing at least 2 or 3 t im es dur ing cookin g. Add hot

water if necessary, during cooking. Chop ham and

stir into soup. Microwave for 3 minutes longer. Let

set for 5 m inut es. Serve hot w ith crou ton s, if desired.

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INGREDIENTS

1 or 2 sl ices Ham, " thick

1 cup Split peas, w ashed and drained

cup Celery, chopped

1 M edium -sized carrot , scrubbed and

sliced th in

1 Sm all-sized onion, chopped

tsp Salt

tsp Pepper

6 8 cups Hot w ater

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21


9/72

Starters/Snacks/Salads



10/72

A

23

KHAMAN (Yellow) DHOKLA



SERVES: 4

METHOD

Soak the dal in water to cover, overnight. In themo rning , grind it a litt le coarsely. Let it stan d covered

overnight again. Once the dal has fermented, add

half t he oil, salt, asafoetid a, green chill i paste, ging er

and soda bicarbonate m ixed w ith a l i t t le w ater. Beat

thoroughly once again. Grease a large microwave

baking dish (2" deep) with a l i t t le oi l . Spread the

mixture in i t to a thickness of 1". Stand in another

dish of hot water. Microwave, covered, on 600W for

12 min ut es. To check t he Dho kla fo r readiness, pierce

it with a fork. When done, the fork wil l come out

clean. Once the Dhokla is cool, cut int o 1 " cubes.

Combine remaining oi l and mustard seeds, add curry

leaves. Microw ave on HIGH for 2 minut es and pou r

over the Dhokla. Garnish with grated coconut and

chopped coriander leaves. Serve warm or cold.

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INGREDIENTS

2 cups Chana Dal

tsp Soda b icarbonate

2 cups Water

t sp Asafoet ida (h ing)

4 Green chillies, m ade in to paste

" pc Ginger

5 tbsp Oil

Salt to taste

FOR TEMPERING t sp M u st ard seed s (sarso n)

8 Curry leaves (kari patta)

FOR GARNISHING

cup Coriander leaves, chopp ed

cup Coconut, grated

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11/72

ALOO KAND CHAAT



SERVES: 4

METHOD

Combine the potatoes, kand and butter in a bowl.

Add 1tsp of water. Mix well . Microwave on HIGH for

6 m inut es. Stir on ce in-betw een after 3 m inut es. Takeout and let i t cool. When potatoes and yam are

cooled, add onions, coriander, mint and the mixed

masala. Mix well . Garnish with fresh cor iander

leav es. Serve.

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INGREDIENTS

1 cu p Po tat oes, p eeled an d cu bed

1 cu p Pu rp le ya m (k an d ), p eel ed an d cu bed

cup Chopped onions

cup Chopped coriander

2 tb sp Chopped m int leaves

1 tsp Butter

MIX INTO A MASALA

t sp Ch illi pow der1 t sp Ro ast ed cu m in seed s (jeera ) p ow d er

t sp Dried m ang o po wd er (am chur)

tsp Black salt

tsp Sugar

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24


12/72

A

POHA



SERVES: 4

METHOD

Heat oi l ( ref ined oi l) in a microwave-proof bo w l for 2

minutes. Soak chewra in lukewarm water for 2

minutes. Drain the water, keep aside. Add cumin and

mustard seeds. Microwave again for 1 minute. Add

chopped onion, ginger, green chill ies, curry leaves,

turmeric powder, red chill i powder, green peas,

peanuts and cashew nuts. Microwave again for 1

minute. Add chewra. Mix well with spoon. Spr inkle

coconut oi l and half of the grated coconut. Add

2tbsp of water. Cover bowl with plast ic wrap.

Microwave again for 1 minute. Remove the plast ic

w rap. Add lemon juice. Garnish w ith g rated coconut .

SPECIAL NOTES: While heat ing o i l , the bowl

becomes very hot. Please be careful and always use

oven gloves for holding t he bow ls.

xmspR RWLkiNTP xms[ xqssV RVLi: 25 ssv.NRPVNTPLigi xqssV RVLi: 3 0 ssv.xqsLi*V: 4

xmsR@LiVV (Lji\|mnss ALiVV) sV \ sVN][s[scxmspmns FyR[ 2ssVuyV s[T [ RVLiT. @VNRPVsV g][LRiVsRs ds[ 2ssVuyV ysLiT. ds sLi, x msNRPs |msLiT. NRPLRisVLji RVV AyV NRPxmsLiT. RLRiVyR 1 ssVx tsQLi \ sVN][s[s

[ RVLiT. RLjigjis DFy RVV, @Li, x mssVLRixmsNS RVV,NRPLjis[FyNRPVV, x msxqsVxmso F~T, FsLRi NSLRiLi F~T, x ms dsV,s[LRiVZaPsgRi gjiLiV sVLji RVV Tx msxmsV NRPx msLiT. RLRiVyR 1ssVxtsQLi \ sVN][s[s [ RVLiT. @VNRPVV NRPxmsLiT. x qsWsV][gS NRPxmsLiT. N]Lji sWs sVLji RVV xqsgRiLi N]Lji RVLRiVsVVNRPLjiLiRLiT. 2 [V xqsWs dsLRiV NRPxmsLiT. INRP FyzqsNPNRPsLRiV][ FyRsV sVW RVLiT. RLRiVyR 1 ssVxtsQLi \ sVN][s[s[ RVLiT. FyzqsNP NRPsLRiV dzqss[ RVLiT. ssVLRixqsLi NRPxmsLiT. iRVLjisVs N]Lji][ gSLjitsQ [ RVLiT.

xms[NRP gRisVsNRPV: sWssV s[T [}qsxmsVRV, FyR y s[T

@soRVLij. R RV[zqs gRiRgS DLiRLiT sVLji RVV FyRsVxmsVNRPVs[xmsVRV FsxmsVRV Iss g][s= DxmsWgjiLiRLiT.

INGREDIENTS

1 0 0 g m Fla tt en ed r ice (ch ew ra )

2 0 gm Green peas

1 5 gm Peanuts

1 5 gm Cashew nuts (kaju)

3 gm M ustard seeds

2 gm Cum in seeds

2 0 gm Chopped onion

5 gm Curry leaves

2 gm Ginger2 gm Green chillies

2 gm Coriander

1 Lemon, squeezed

2 0 gm Grated coconut

2 gm Red chill i pow der

2 gm Turm eric pow der

2 0 m l Refined o il

2 0 m l Coconut o il

Salt to taste

xmsLSV1 0 0 gS. @VNRPVV (y)20 gS. xms dsVs15 gS. s[LRiVZaPsgRi gjiLiVi1 5 gS. TxmsxmsV gjiLiV

(NS)3

gS. AyV2 gS. NRPLRi gjiLiV20 gS. RLjigjis

DFy RVV5 gS. NRPLjis[FyNRPVV

2 gS. @sVV2 gS. xms

sVLRixmsNS RVV2 gS. N]dsVLRi1 ssVNS RV, zmsLiTsj20 gS. RVLjisVs N]Lji2 gS. FsLRi NSLRiLi F~T2 gS. xmsxqsVxmso F~T20 sV.d. Lji\|mnss ALiVV20 sV.d. N]Lji sWsLRiV N][xqsLi DxmsV

25


13/72

A

IDLI

PREPARATION TIME: 1 0 ssv.COOKING TIME: 20 ssv.SERVES: 4

METHOD

Soak the r ice and dal separately overnight in water

to just cover. The next morning, gr ind well and mix

the two. The bat ter w i l l look l ike a th ick, gra iny

custard. Add salt . Leave in a large bowl to ferment

for 6 hours. I t wi l l r ise and double in volume. To

cook, l ight ly grease small glass bowls/microwave-

proof id l i s tand. Microwave on HIGH for 6 minutes

for 6 idl is. I t is best to arrange the cups in a circle

on the MWO turntable. You wi l l have to make the

idl is in ba tches.

INGREDIENTS

2 cups " Bo iled" rice

1 cup Dhu li Urad DalSalt to taste

Alternatively, you can use a ready-made mix that

is available in the market. Mix according to

instruct ions on the packet and fol low cooking

instructions below.

26

BUR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4

xmsRR sVVslgi[ dsFzqs RVLi sVLjiRVV xmsxmsVsVLSRLiy ysLiT. sVLRiVxqs DRRVLi, gS LRiVLijsVLjiRVV lLiLiTLis NRPxmsLiT. C LRiVs zmsLiT NRPs,gRiRV gRiRVgS Ds |msLRiVgRiVgS NRPszmsxqsVLij. DxmsVs[RVLiT. INRP |msR FyR[ DLi, xmsoRVysNTP 6 gRiLiVDLiRLiT. Bj \|msNTP DVRVLij sVLjiRVV xmsLjisWLilLiLiTLiRV @soRVLij. NRPVN`P [RVysNTP, s gSxqsVFyRV/\sVN][s[scxmspmns BU ryLi`NRPV N]jgS sWsxmspRVLiT. 6 BUNRPV 6 ssVuyV \|[ \sVN][s[s[RVLiT. NRPxmsVsV \sVN][s[s L`i[V\|ms gRiVLiRLigSDLiRLi sVLij. dsVLRiV BUsV yRVV yRVVgSRRWLRiV [RVszqs DLiVLij.

xmsLSV2 NRPxmsVV DxmsVRV [zqss RVLi1 NRPxmsV F~Vdzqss sVsxmsxmsxmsVLRiV N][xqsLi DxmsV

xmsysW RVLigS, dsVLRiV sWlLi[ Li[lLiUcsVNP= DxmsWgjiLiRsRV. FyZNP\|ms DsxqsWRs xmsNSLRiLi NRPxmsLiT sVLji RVV NTPLij NRPVNTPLigixqsWRsV FyLiRLiT.


14/72

A

CHICKEN 65



SERVES: 4

METHOD

Take a bow l and mix th e gingergar l ic paste, 2tsp oi l ,

chi l l i powder and salt with a l i t t le water to form athick paste. Add chicken pieces to the batter.

Marinate for about 1 hour. Mix in the cornf lour,

spread on a tray. Cook in preheated CONVECTION

mode on HIGH for 12 minutes, turn ing once.

Remove. Place the remaining oil and curry leaves in

a bowl. Microwave on HIGH for 2 minutes. Add

chillies, curd and tsp salt. Stir w ell. M icrow ave on

650W for 4 minutes. Remove. Add lemon juice,

garam masala and chicken pieces. Microwave on

65 0W again for 1 m inute. Remove. M ix w ell . Garnish

w ith onions.

* For a m ore vibrant red colour w hich is characterist ic

of Chicken 65, soak a few Kashmiri chill ies in warm

water for 7 minutes. Remove water and gr ind to a

fine p aste. For m ore heat , use a spicier variety of red

chillies.

ZNPs 65R RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4

xmsRINRP FyR[ @LicsV }msxqsV, 2 [V xqsWs ALiVV, NSLRiLi

F~T, Dx msV sVLji RVV NRPs }msx qsVgS R RWLRis*ysNTP N]jgSds NRPxmsLiT. C }msx qsV[ ZNPs sVVNRPV s[ RVLiT. 1 gRiLiFyV ELRids RVLiT. NSLiFnLi NRPzms, INRP [[ xmsVRgSxmsLRiVsLiT. {ms{ NRPs*QORPQs sW[ \|[ 12 ssVuyV NRPVNP[ RVLiT, INRPryLji xmsLiT. RVNTP d RVLiT. sVgjis ALiVVsVLji RVV NRPLjis[FyNRPVV INRP FyR[ s[ RVLiT. \|[ 2 ssVuyV\sVN][s[s [ RVLiT. xmssVLRixmsNS RVV, |msLRiVgRiV sVLji RVV 1/2[V x qsWs DxmsV NRPxmsLiT. gS NRPxmsLiT. 650 RV[ 3ssVuyV \ sVN][s[s [ RVLiT. RVNTP d RVLiT. ssVLRixqsLi,gRiLRiLi sVry sVLji RVV ZNPs sVVNRPV NRPxmsLiT. RLRiVyR 650

RV[ 1 ssVxtsQLi \sVN][s[s [ RVLiT. RVNTP d RVLiT. gSNRPxmsLiT. DFy RV][ gSLjitsQ [ RVLiT.

* ZNPs 65 NRPV xms[NRP ORPQ\sVs gS N]sV NRPszmsLi[FsLRi LRiLigRiV N][x qsLi, N]j NSbdPLki sVLRixmsNS RVV g][LRiVsRsds[ 7 ssVuyV ysLiT. ds dzqss[zqs sVRs }msxqsVgSLRiVLiT. sVLjiLiR NSLRiLigS DLiRsNTP, FsNRPVs NSLRiLigS DLi[sVLRixmsNS RVV yRLiT.

INGREDIENTS

50 0 gm Chicken th ighs, boneless, sk in less, cut

into 1" pieces

1 tsp Garam masala pow der

1 tsp Garlic paste

cup Oil

2 tsp Salt

1 tsp Ginger paste

2 t sp Re d ch il li p o w d er (o r red c hi ll i p ast e)*

2 tsp Cornf lour1 cup Curd, w hisked

2 Green chillies, slit

3 tsp Lem on ju ice

cup Curry leaves

2 Onions, cut into rounds

xmsLSV5 0 0 gS. ZNPs ]RV, FssVVNRPV sVLji RVV ][V [sj

sVLji RVV 1 " sVVNRPVgS NRP [zqssj1 [V xqsWsV gRiLRisV sVry F~T1 [V xqsWsV sV }msxqsV NRPxmsV ALiVV2 [V xqsWsV DxmsV1 [V xqsWsV @Li }msxqsV2 [V xqsWsV FsLRi NSLRiLi F~T ([NRP FsLRi NSLRiLi }msxqsV)*2 [V xqsWsV NSLiFnLi1 NRPxmsV |msLRiVgRiV, NTPsj2 xms sVLRixmsNS RVV, sVgS N][zqss3 [V xqsWsV ssVLRixqsLi NRPxmsV NRPLjis[FyNRPVV2 DFy RVV, gRiVLiRgS N][zqsss

27


15/72

A

K

VEGGIE MAYO ROLLS



SERVES: 4

METHOD

Take a mixing bowl and add al l vegetables except

asparagus. Sprink le olive o il. Take a m icrow ave-proo f

bow l and microw ave this vegetable mix for 1 m inute.

Remove. Keep the mixture in a perforated tray to

remove moisture. Spread mayonnaise on the pita

bread. Arrange vegetable mix lengthwise. Crumble

Feta cheese. Place the asparagus lengthwise and

sprinkle basil leaves. Now roll it t ightly. Microwave it

again for 30 seconds. Cut t his roll in roun ds. Arrang e

in a platt er. Serve w ith spicy sauce.

sgki sVW L][=R RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 5 ssv.xqsLi*V: 4

xmsR

NRPxmsysNTP INRP FyR dxqsVNRPVs @LiRV[ @ryLRigRiqs RxmssVgjis NRPWLRigSRVV @ds s[RVLiT. Ads sWsNRPLjiLiRLiT. \sVN][s[scxmspmns FyR dxqsVNRPVs, CNRPWLRigS RV sVaRPsWs 1 ssVxtsQLi \ sVN][s[s [ RVLiT. RVNTP d RVLiT. RT ALjiFsysNTP C sVaRPsWs INRPV gjis[ DLiRLiT. zms \|ms sV RWs[ xmsp RVLiT.F~RVsogS NRPWLRigSRV sVaRPsWs xqsLRiLiT. |mns dsVVNRPVgS s[RVLiT. @ryLRigRiqssV F~RsogS |msLiTsVLji RVV RVzqs ANRPVV RLiT. Bx msVRV ks gRigSRVLiT. RLRiVyR ks 30 |qsNRPsV \sVN][s[s [ RVLiT. CL][sV gRiVLiRLigS NRP [ RVLiT. INRP }msV[ xqsLRiLiT. \ |qs#{qsryqs][ xqsLi* [ RVLiT.

INGREDIENTS

2 0 gm Cab bag e, cu t in ju lien nes

5 0 g m Red bell pep per, cu t in ju lien nes

5 0 g m Yello w b ell p ep per, cu t in j ul ien nes

5 0 g m Cap sicu m , cu t in ju lien nes

5 0 gm Carro t, cu t in ju lien nes

1 0 Olives (zaitoon), cut in rounds

1 0 Gherk ins, chopped

2 0 gm Jala pe o p ep pers, ch op ped

4 pcs A sparagus1 0 Basil leaves

2 0 gm Green onion

2 gm Black pepper

1 0 m l Olive o i l

3 0 gm Feta cheese

3 0 g m Veg et arian m ayo nn aise

2 Thin p ita bread , 1 0 " size, ready-made

Salt to taste

xmsLSV

2 0 gS. NS[, xqsss F~LRiVgS RLjigjisj5 0 gS. lLi |msxmsLi, xqsss F~LRiVgS RLjigjisj5 0 gS. Fs[ |msxmsLi, xqsss F~LRiVgS RLjigjisj5 0 gS. NSzms=NRPsV, xqsss F~LRiVgS RLjigjisj5 0 gS. NSlLi, xqsss F~LRiVgS RLjigjisj1 0 As= (\Ws), gRiVLiRLigS NRP [zqsss1 0 lLi&VLjis=, RLjigjiss2 0 gS. |ms[ |msxmsLi=, RLjigjiss4 yVgRiV sVVNRPV AryLRigRiqs s1 0 RVzqs ANRPVV

2 0 gS. ANRPVxmsR DFy RVV2 gS. s sVLji RWV1 0 sV.d. Ads sWs3 0 gS. dqs c1 KsV=.3 0 gS. s[Lji RVs sV RWs[2 xmsVRs zms , 10 \|qs, lLiUcs[VLRiV N][xqsLi DxmsV

Always start off with theshortest cooking time listed in therecipe. This way vegetables willnot be overcooked. You can

always cook it for some more time if

required.

28


16/72

A

K

MINI PARATHAS (PANEER& GREEN PEAS)



METHOD

In a large bowl, take wheat f lourand a pinch of salt . Add water.

Knead the dough t i l l medium

tight consistency. Cover dough

for 5 minutes wi th wet c lo th.

Divide it into small bal ls of 70 gm

(approx. 5tb sp). In a b ow l, mix al l

the stuffing ingredients. Stuff the

mixture in the dough. Make into

bal ls . Preheat the MWO on

MEDIUM mode. Roll the balls

into parathas with a rol l ing pin

and place on a tray. Turn it after

3 m inutes. Pour tbsp ghee or

butter. Repeat the same process

again by turning i t and adding

butter or ghee. Cook t i l l golden

brown. Serve hot parathas with

curd and your favour ite chutney

or with pickle.

sVds xmsLSV (xmsdsL`isVLji RVV dsV)R RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv. xqsLi*V: 2

xmsRINRP |msR FyR[, g][RVsV zmsLiTsVLji RVV ZNPRV DxmsV dxqsVN][LiT. d

NRPxmsLiT. sVRLRiNRPLi gRigS gSNRP}qsV zmszqsNTP sVVR [ RVLiT. sVVR\|ms 5 ssVuyV RT gRiVR s[zqsDLiRLiT. ks 70 gS. (xqsVsWLRiV 5[V xqsWsV) s ssVVRVgS [ RVLiT. INRP FyR[,[xms DLiRszqss xqszmnsLigi xmsyLSV@ds NRPxmsLiT. C sVaRPsWssVVR[xms |msLiT. sVVRVgS[RVLiT. dsVTRVsV sW`[

\sVN][s[ssV {ms{ [RVLiT. CsVVRsV L] NRP][ xmsLSVgSL][ [zqs INRP [[ DLiRLiT. sVWRVssVuy RLRiVyR ks xmsLiT. [V x qsWs sLiVV [NRP sss[RVLiT. B[ xms Rs, xmsLisVLji RVV ss [NRP sLiVV s[ RVLi[xqsW sVd [RVLiT. LigSLRiVLRiLigRiVNRPV s[ sLRiNRPV NRPVNP [ RVLiT.|msLRiVgRiV sVLji RVV dsVNRPV Bx tsQ\sVs R

[NRP ELRigS RV][ xmsLSsV xqsLi*[ RVLiT.

INGREDIENTS

1 0 0 g m G ra t ed p an ee r (co tt a ge ch eese )

3 0 gm Green peas

1 Onion, chopped

2 0 g m Co rian der leaves, ch op ped

5 gm Ginger, g rated

1 0 gm Green ch illies, ch op ped


3 gm Garam m asala pow der

3 gm Cum in pow der5 gm Chaat m asala

2 0 gm Ghee/Butter

Salt to taste

FOR DOUGH

2 0 0 gm W heat flo ur (att a)

A pinch of salt

xmsLSV1 0 0 sVVNRPV [zqss xmsdsLi (NS[ d)3 0 gS. xms dsVs1 RLjigjis DFy RV2 0 N]dsVLRi ANRPVV, RLjigjiss5 gS. @sVV, sVVNRPV [zqssj1 0 xms sVLRixmsNS RVV, RLjigjiss5 gS. FsLRi NSLRiLi F~T5 gS. gRiLRisV sVry F~T3 gS. NRPLRi F~T5 gS. y sVryLRiV N][xqsLi DxmsVzmsLiT sVVR N][xqsLii2 0 0 gS. \ s FnLiINRP ZNPRV DxmsVi

29


17/72

A

CHANA CHAAT



SERVES: 2

METHOD

Soak chana overnight in a bowl with baking soda

and salt . Wash it t horough ly. M icrow ave on LOW ti l l

it is soft and tender. Drain. Cool it in the refrigerator.In a large bowl, take the chana. Add chopped

tomatoes, onions and green chill ies. Add all the dry

spice powders and black salt . Mix well . Add lemon

ju ice to the ch aa t . G ar n ish w it h co ri ander le av es an d

spr ing onion.

Ry yIR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 2

xmsRLSRLiy ZaPsgRisV [NTPLigi ry sVLji RVV Dx msV][ INRPFyR[ ysLiT. ys gS NRPRgRiLiT. sVRgS sVLji RVVsVXRVsogS @[VsLRiNRPV [ dsVR \sVN][s[s [ RVLiT. ds

ss[ RVLiT. lLizmnslLi[Li[ dss RLRiRLiT. INRP |msRFyR[NTP ZaPsgRiV dxqsVN][LiT. RLjigjis sW[V, DFy RVVsVLji RVV xmssVLRixmsNS RVV NRPxmsLiT. @s \ \|qs#qs F~RVVsVLjiRVV s DxmsV NRPxmsLiT. gS NRPxmsLiT.yNRPVssVLRixqsLi NRPxmsLiT. i N]dsVLRi sVLji RVV DNSR][gSLjitsQ [ RVLiT.i

INGREDIENTS

1 0 0 g m Ch an a (w h it e ch ick pea s)

1 Onion, chopped

2 0 gm Chopped tom atoes

2 0 g m Co rian der leaves, ch op ped

5 gm Ginger, g rated



5 gm Dried m ango pow der

3 gm Cum in pow der5 gm Chaat m asala

3 m l Lem on ju ice

5 gm Baking soda

Salt to taste/black salt to taste

xmsLSV1 0 0 gS. ZaPsgRiV (\s ZNPs {msqs)1 RLjigjis DFy RV2 0 gS. RLjigjis sW[V2 0 gS. N]dsVLRi ANRPVV, RLjigjiss5 gS. @sVV, sVVNRPV [zqssj1 0 gS. xms sVLRixmsNS RVV, RLjigjiss5 gS. FsLRi NSLRiLi F~T5 gS. FsLiRV sWsVT F~T3

gS. NRPLRi F~T5 gS. y sVry3 sV.d. ssVLRixqsLi5 gS. [NTPLigi ryLRiV N][xqsLi DxmsV/LRiV N][xqsLi s DxmsV

30


18/72

A

TOMATO CHUTNEY



SERVES: 3

METHOD

In a bow l, pour oi l . Add the dals

and curry leaves. Microwave on

LOW for 3 minutes. Remove.

Add on ions . M ic rowave fo ranother 3 minutes t i l l they turn

translucent. Add the chopped

tomatoes, green ch i l l ies,

tu rmer ic powder and sa l t .

Microwave for 2 more minutes.

Allow to cool completely. Pure

the m ixture for a few seconds in

a blender to get coarse, chunky

chutney.

sW[ RR RWLkiNTP xms[ xqssV RVLi: 5 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 3

xmsRINRP FyR[ sWs FRVLiT.xmsxmsVV sVLjiRVV NRPLjis[FyNRPVVs[RVLiT. [ dsVR 3 ssVuyV\sVN][s[s [RVLiT. RVNTPd RVLiT. DFy RVV [LRiLiT. @sFyLRiRLRi+NRPLigS RRWLRi[V sLRiNRPV\|[ sVL][ 3 ssVuyV \ sVN][s[s[RVLiT. RLjigjis sW[V,xmssVLRixmsNSRVV, xmsxqsVxmso F~TsVLji RVV DxmsV NRPx msLiT. sVL][ 2ssVuyV \sVN][s[s [RVLiT.xmspLjigS RRds RVLiT. N]j |qsNRPsVLiRLRiV[ s[zqs xmsVNRPV][ NRPWTsNRPs R @[V [ RVLiT.

INGREDIENTS

2 0 0 gm Tom atoes

5 0 gm Chopped onions


3 gm Chana Dal

3 gm Urad Dal

3 gm Curry leaves

4 gm Turm eric pow der


2 W hole green chillies1 5 m l Refined o il

Salt to taste

xmsLSV2 0 0 gS. sWV5 0 gS. RLjigjis DFy RVV1 0 gS. xms sVLRixmsNS RVV, RLjigjiss3 gS. ZaPsgRii xmsxmsV3 gS. sVsxmsxmsxmsV3 gS. NRPLjis[FyNRPVV4 gS. xmsxqsVxmso F~T5 gS. FsLRi NSLRiLi F~T2

xms sVLRixmsNS RVV s1 5 sV.d. Lji\|mnss ALiVVLRiV N][xqsLi DxmsV

Food continues to cook when removed from the microwave, by the heatgenerated within it. So always take into account standing time. Large or densevegetables and fruit need standing time rather than more microwave time.

31


19/72

A

MURGH TANGRI KABAB



SERVES: 4

METHODWash drumsticks well and pr ick them to al low the

marinade to seep through. Add al l the ingredients

(except melted butter) and gr ind to a smooth paste

in a blender. Marinate the drumsticks with the

ground paste. Keep in the refrigerator for 3-4 hours.

Preheat the crusty plate using the CRISP mode for 3

minutes with the turntable rotat ing. To GRILL the

drumsticks, remove them from the marinade and

place them on the crusty plate. Set the timer at 3

minutes, then turning the sides of

the drumsticks set the t imer for

anot her 3 m inut es. Turn t he sides of

the d rumst icks once aga in to

ensure even cooking and browning

and set the t imer for another 3

minu tes. Baste th e drum sticks w ith

the melted butter and serve hot

a long w i th M in t and Cor iander

Chutney and on ion roun dels.

sVVL`i RLigki NRPR RWLkiNTP xms[ xqssV RVLi: 15 ssv.NRPVNTPLigi xqssV RVLi: 2 0 ssv.xqsLi*V: 4

xmsR

RsVzqsNP=sV gS NRPRgRiLiT sVLji RVV sVry gS [x msNTPs[ LRiLiyV F~RsLiT. @s x msyLSsV (NRPLjigjiLisss Rxms) NRPzms, INRP LiRLi[ sVRs }msxqsVgS @[VsLRiNRPVLRiVLiT. LRiVs }msxqsVsV RsVzqsN`P=NRPV xmsLiRLiT.lLizmnslLi[L`i[ 3c4 gRiLiV DLiRLiT. NTP ms= sW`DxmsWgjiLi, Li[V LRiVgRiVRVLi[ NRP{qs }mssV 3ssVuyV {ms{ [ RVLiT. RsVzqsNP=sV gji [ RVysNTP,ys sWLjis[ sVLiT dzqs NRP{qs }ms[ |msLiT. \sVLisV 3ssVuyNRPV |qs [ RVLiT, RLRiVyR RsVzqsNP= xmsNRPsV zms\sVLisV sVL][ 3 ssVuyV |qs [ RVLiT. xqssWsLigS NRPVNP

@LiVVsV sVLjiRVV FsLRiTsV gRiR dxqsVN][sysNTPsVL][ryLji RsVzqsNP=sV xmsNRPNRPVxmsLiT sVLji RVV \sVLisVsVL][ 3 ssVuyV |qs[ RVLiT. RsVzqsNP=sV NRPLjigjisssxmspzqs, xmsoky sVLji RVVN]dsVLRi R sVLjiRVVgRiVLiRgS RLjigjisDFy RV][ xqsLi* [ RVLiT.

INGREDIENTS

8 Chicken drum sticks

cup Hung curd

1 5 cl ov es G arl ic, p eel ed

2 " pc Ginger, peeled

4 Green ch illies

cup Fresh coriander leaves

tsp Turm eric pow der

t sp M ace (javit ri) pow der

1 tsp Black pepper pow der

1 tsp Cum in pow der

3 tbsp Lem on ju ice

1 tsp Salt

2 tbsp Oil

2 tbsp Gram f lou r pow der

3 tbsp Cream

cup Butter, m elted

xmsLSV8 ZNPs RsVzqsNP= NRPxmsV x Ligi NRPLi1 5 Fy RVV sV, sss2 " sVVNRPV @sVV, ssj4 xms sVLRixmsNS RVV NRPxmsV y N]dsVLRi ANRPVV [V xqsWsV xmsx qsVxmso F~T [V xqsWsV xms (s) F~T1

[V xqsWsV s sVLji RW F~T1 [V xqsWsV NRPLRi F~T3 [V xqsWsV ssVLRixqsLi1 [V xqsWsV DxmsV2 [V xqsWsV ALiVV2 [V xqsWsV gSsV FnLi F~T3 [V xqsWsV NUPsVV NRPxmsV ss, NRPLjigjiLisji

32


20/72

GARLIC PRAWNS



SERVES: 4

METHOD

Peel and devein praw ns, leaving tails intact. M arinat e

the prawns with al l the ingredients except chopped

parsley. Put prawns into a microwave-proof dish.

Microwave on HIGH for 5 minutes, st i r r ing

occasionally. Garnish with chopped parsley. Serve

with crusty bread and lemon wedge on side.

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INGREDIENTS

50 0 gm Prawns (raw )1/ 3 cup Peanut o il2 c loves Gar li c, crushed o r m inced o r 2 t sp

from jar

2 tbsp Spr ing onions, w hi te part f inelychopped

2 tbsp Dry sherry

1 dash Taba sco sauce

25 gm Parsley, chopp ed

2 Lemons


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Choose a microwave container slightly larger than the dish required forcooking the recipe in a conventional oven. Make sure your container is labelledfor microwave use.

33


21/72

PANEER TIKKA



SERVES: 4

METHOD

Mix paneer with turmeric, dry fenugreek leaves,

cumin powder, cor iander powder and salt . Marinate

in the refr igerator for 2 hours. Mix the batter

ing red ien ts , and dunk the

paneer in the marinade paste.

Arrange the pan eer on skew ers

a long w i th caps icum and

tomatoes. Preheat the crusty

plate. Drizzle oil on the crusty

plate. GRILL for 10 minutes.

Turn to ensure even browning.

Garnish w ith butt er (melt for 20

seconds in M WO o n HIGH) and

sprinkle chaat masala.

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INGREDIENTS

5 0 0 g m Pa neer ch un ks, cu t in t o 2"

FOR MARINADE

2 5 0 gm Hung curd

1 tbsp Dry fenugreek leaves (kasuri met hi)

1 tsp Cum in pow der

1 tsp Coriander pow der

1 tbsp Chi ll i pow der

1 tsp Garam masala pow der

1 tsp Turm eric pow der1-2 t sp Salt

FOR SKEWERS

1 Capsicum , cut in to 2 " d ice

2 Tom atoes, cut and halved ,

seeds removed

1 tsp Oil

2 tbsp Butter, m elted

1 tsp Chaat m asala

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34


22/72

35

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THAI-STYLE CHICKEN SALAD



SERVES: 4

METHOD

Flatten chicken fil lets slightly and cut each lengt hw ise

into two. Combine al l mar inade ingredients in a

shallow bow l. M ix w ell. Add chicken. Toss to coat. Set

aside, covered in a plastic wrap in the refrigerator

overnight or at room temperature for several hours.

Combine all the dressing ingredients in a small bowl.

Whisk well. Spread red bell pepper, carrot, cucumber,

green spring onions and herbs on a large serving

platter. Heat sesame oil in the M WO for 1 m inut e until

hot. Pour over the chicken. Microwave on HIGH for 4

minutes. Remove and p lace on the p lat ter o f

vegetables. Drizzle on the dressing and sprinkle the

roasted sesame seeds. Garnish with spring onion

curls or chilli curls. Serve immediately.

INGREDIENTS

4 Chicken breasts, skinless, bo neless

FOR MARINADE

cup Lemo n juice, fresh

2 tb sp Thai fish sauce

2 cloves Garlic, crushed

1 tbsp Brow n sugar or jaggery (gur)

2 tb sp Fresh corian der, finely chop ped

FOR DRESSING

1 tbsp Thai sweet chil l i sauce1 tbsp Balsam ic vinegar

2 tbsp Sesame oil

1 tb sp Soy sauce

FOR THE PLATTER

1 Red bell pepper, seed s and mem brane

removed, cut in jul iennes

2 Carrots, cut in jul iennes

1 Cucumb er, cut in jul iennes

2 Green spring onio ns, sliced and curled

1 cup Fresh coriand er sprigs1 cup Thai basil , opt ional

3 tbsp Sesame seeds, roasted


23/72

PAIRING WINE WITH INDIAN FOOD

Indian food has loads of personality with a myriad of textures and flavours

at the same time. Rather than seeking specific wines for specific foods, it

to think of Indian cuisine broadly in terms of flavour groups. The emphasis

be on trying to match the overall intensity and strength of flavour of the d

keeping in mind the method of cooking which, in turn, influences the weight

dish.

SPICE

Spices such as cardamom,

cinnamon, cumin, coriander seeds,

star anise, cloves, onions, garlic,

etc, commonly known as GaramMasala, make Indian dishes full of

rich spice and flavour but not

necessarily chilli hot or spicy.

A classic preparation like the

Biryani is an example of a

flavourful dish which must be

paired with a wine that is equally

flavourful.

Served best with:Seagrams Nine Hills Viognier

SPICY

Spicy Indian food sets your taste buds on fire. This is a difficult flavour

pair effectively with wine, the reason being your tasting equipment your

is set ablaze making assessment and appreciation, both go out of the wind

Reach for ripe fruit forward, offdry (slightly sweet); unoaked, refreshin

with crisp acidity to counter balance the spiciness.

Served best with:Seagrams Nine Hills Shiraz Rose

SOUR

Dishes that use a lot of tamarind, vinegar, lemon or tomatoes have sourness

predominant flavour, like Goan Sorpotel, Vindaloo, Lemon Rice and other

vegetable/meat dishes that are cooked in a tomatobased gravy. The sourness

these dishes must be balanced off by pairing it with a wine having mouthwa

acidity levels. The highacidity levels of the food will make the highacid

taste sweeter, bringing out the fruit and, hence, will taste better.


24/72

Served best with:Seagrams Nine Hills Sauvignon

blanc

SMOKY

Tandoor items like meat tikkas and kababs are

cooked on slow fire in clay oven, and have a

smoky flavour which best complements wines

with pronounced oak characteristics.

Served best with:Seagrams Nine Hills Reserve Shiraz

CREAMY

Creamy curries have a cashew nutsaffrononion, coconut or yoghurt base, oflaced with dollops of butter. Where there is a creamy component in a dish, t

food consideration is the texture, flavour and consistency of the curry and

choice of wine must support this feature.

Served best with:Seagrams Nine Hills Chenin blanc

FRIED/OILY

Foods that are panfried or deepfried must be paired with highacidity win

making the mouth water that helps cutthrough the grease and cleanse the

palate, thereby making the dish

enjoyable.

Served best with:Seagrams Nine Hills

Sauvignon blanc

SWEET

Indian sweets are usually rich with

ghee and sugar, and very dfficult to

pair. But dessert wines can be paired with those Indian desserts that are m

cottage cheese and those which are semisweet.


25/72

Main Course



26/72

A

39

STUFFED BAKED POTATOES



SERVES: 4

METHOD

Prick the potatoes al l over with a fork. Wrap in

kitchen paper towels. Microwave on HIGH for about10 minutes unt i l soft when squeezed. Sli t the top of

each pot ato in to a cross. Scoop o ut som e of the flesh

into a bowl. Using a fork, mash with the butter. Mix

the capsicum and cheese with the potato mixture.

Pile back into shells. Place in a bowl. Microwave for

about 1 minu tes unt i l the cheese melts.

METHOD

Put corn in a bowl. Add water, sugar and salt .

M icrow ave for 4 minut es unt i l cooked but st i l l tender.

Add cheese spread, mixed herbs and mi lk.

M ic rowave fo r 1 -2 m inu tes t i l l you ge t the

consistency of a cheese sauce. Serve with jacket

potatoes.

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INGREDIENTS

4 Large potatoes, scrubbed

4 Knobs of butter

1 Capsicum , f inely d iced

1 cu ps G ra ted ch eese

OPTION: CHEESY CORN3 cu ps Fresh /f ro zen co rn nib let s

cup Water

1 tsp Salt

1 tsp Sugar3/4 cu p Plain ch eese sp read

1 tbsp Dried mixed herbs

cup M ilk

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27/72

A

40

VEGETABLE LASAGNE



SERVES: 4

METHOD

Pour oi l in a bowl. Add gar l ic and onion. Microwave

on HIGH for 4 minutes. Add carrot and red bell

pepper wit h cup wat er. Microwave on HIGH for 4-5 minutes unt i l soft . Add most of the pasta sauce.

Stir. Season w ith salt and pepp er. Preheat the crusty

plate. GRILL aubergine slices with olive oil for 4

minutes, turning once. Of the remaining pasta sauce,

spread a small amount on the base of a f lat

m ic rowave-proo f d ish . Cover w i th a layer o f

aubergine, then a lasagne

sheet and bechamel sauce.

Repeat the layers. Finish

with a layer of bechamel

sauce. Spr inkle with the

cheese. Microwave on

CONVECTION mode for 15

minutes unt i l lasagne is

p ip ing ho t and cooked .

Leave to stand for 5

minutes before serving.

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METHOD

Pour oi l in a bowl. Add gar l ic and onion. Microwave

on HIGH for 4 minutes. Add carrot and red bell

pepper wit h cup wat er. Microw ave on HIGH for 4-

5 minutes unt i l soft . Add most of the pasta sauce.Stir. Season w ith salt and pepp er. Preheat the crusty

plate. GRILL aubergine slices with olive oil for 4

minutes, turning once. Of the remaining pasta sauce,

spread a small amount on the base of a f lat

m ic rowave-proo f d ish . Cover w i th a layer o f

aubergine, then a lasagne sheet and bechamel

sauce. Repeat the layers.

Fin ish wi th a layer of

bechamel sauce. Sprinkle

wi th the cheese.

M ic r o w a ve o n

CONVECTION mode for 15

minutes unt i l lasagne is

p ip ing ho t and cooked .

Leave to stand for 5

minutes before serving.

INGREDIENTS

2 tbsp Olive oi l

1 Large onion, chopped

2 cloves Garlic, crushed

1 Carrot, chopp ed

1 Red bell pepper, chopped

1 Large aubergin e (baingan ), cut into

half vertical ly and sl iced into rounds

2 tb sp O live o il fo r co ok in g a ub erg in e

60 0 gm Pasta sauce

22 5 gm Lasagne sheets (6 8 sheets)

60 0 ml Bechamel sauce

1 cu ps Ch ed da r ch eese


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60 0 gm Pasta sauce

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1 cu ps Ch ed d ar ch eese



28/72

A

41

STUFFED TOMATOES



SERVES: 4

METHOD

Slice the top of the tomatoes. Scoop out gently. Pour

oi l into a shallow, microwave-proof dish. Add the

onion and green chi l l ies. Microwave for 4 minutes.

Stir in the Feta cheese and parsley/coriander. Pile this

mixture into the to mat o. Preheat the crusty plate for

3 minu tes on 6 00 W + GRILL. Then GRILL tomat oes on

300W+GRILL on the high rack for 8 minutes.

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INGREDIENTS

4 Large red tom atoes, firm

1 tbsp Olive o il

cup Parsley/coriander, chopp ed fine

1 Onion, chopped

20 0 gm Feta cheese, crumbled

Green chil l ies to taste, f inely chop ped


4 Large red tom ato es, firm

1 tbsp Olive o il

cup Parsley/coriander, chopp ed fine

1 Onion, chopped

20 0 gm Feta cheese, crumbled

Green chil l ies to taste, f inely chop ped



29/72

A

MATAR PANEER



SERVES: 4

METHOD

Put the oi l in a bowl. Add cumin seeds, turmeric,

cor iander and ch i l l i powders. Microwave for 2minutes. Add chopped onion, and ginger and gar l ic

pastes. Microwave for 6 minutes. Add tomatoes.

M icrow ave on HIGH again for 6 m inutes. Add paneer

and peas. Stir. M icrow ave, covered, on HIGH fo r 6

minutes. Stir twice. Stir in garam masala. Leave to

stand for 3-4 minu tes. Add salt . Serve hot w ith r ice or

chapatis.



easily.

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INGREDIENTS

3 tbsp Oi l

tsp Cumin seeds

1 tsp Coriander pow der

1 tsp Red chil l i pow der

2 Onions, chopp ed

1 tsp Ginger paste

1 tsp Garl ic paste

4 Large tom atoes, skin removed and

pured*

1 cups Frozen peas

3 cups Paneer, cubed

tsp Garam masala pow der

A pinch of turmer ic powder

Salt to taste

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42

Round dishes give moreeven cooking results thansquares or rectangles.


30/72

A

43

ALOO METHI



SERVES: 4

METHOD

In a bowl, put the cut potatoes in 1 cup water.

Microwave, covered, on HIGH for 7 minutes. Drain

the water. Pure the tomatoes in a blender unt i l

smooth. Put the pure in a bowl. Add green chi l l ies

and cumin. Microwave for approximately 6 minutes

until you get the consistency of a thick sauce. Youmay need to cook for a few m inutes longer since the

cooking t ime var ies according to the water content

of t he tom atoes. Add the po tatoes, fenugreek leaves

and salt . M icrow ave, covered, for anot her 2 minut es

on HIGH or unt i l the potatoes are soft , the gravy

thick, and the fenugreek leaves cooked but st i l l

green. In another bowl, pour 1tbsp oi l . Add the

crushed gar l ic . Microwave for 2 minutes, unt i l

golden. Pour over the potato mixture. Stir. Serve hot

with chapatis.



easily.

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INGREDIENTS

3 M edium-sized potat oes, cut into 1"

pieces

1 cup Water

6 Tom ato es, skin removed*

3- 4 Green chillies, slit

2 cups Fresh fenu greek leaves (met hi)

1 tbsp Vegetable oi l

1 tsp Cumin pow der

6 8 cloves Garl ic, crushed

Salt to taste

xmsLSV3 sVR \|qs LigS RVLixmsV, 1 sVVNRPVgS NRP

[zqsss1 NRPxmsV dsLRiV6 |msR sW[V, ][V dzqss[zqsss*3 -4 xms sVLRixmsNS RVV, sVgS N][zqss2 NRPxmsVV y sVLi ANRPVV (s[Vk)1 [V xqsWsV ssxqs1 [V xqsWsV NRPLRi F~T6 8

Fy RVV sV, sgRig]ssLRiV N][xqsLi DxmsV


31/72

A

KASUNDI BHINDI



SERVES: 2

METHOD

Wash and slit t he lady fing ers from th e centre. Fill the

sl i t with salt and red chi l l i powder. Heat oi l in a

microwave-proof container for 2 minutes. Take out

the bow l. Add lady f ingers. M icrow ave on HIGH for 2

minu tes. Remove lady f ingers from th e bow l, keep on

a plate and pour the Kasundi. Mix i t with a spoon

while it is stil l hot. Put onion, green chill ies andginger in the remaining oi l of fr ied lady f ingers.

Microwave for 30 seconds. Arrange the lady f ingers

in a circular pattern. Top it up w ith on ion garnish.

NRPxqsLiT LiTR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 2

xmsRLiRNS RVsV NRPTgji, sVR sVLiT dLiT. ds ][DxmsV sVLji RVV FsLRi NSLRiLi F~LiT sLix msLiT. @LiVVsV\sVN][s[scxmspmns FyR[ 2 ssVuyV s[T [ RVLiT. FyRsVRVNRPV dRVLiT. LiRNSRVV s[RVLiT. \|[ 2ssVuyV \ sVN][s[s [ RVLiT. FyR sVLiT LiRNS RVV RVNRPV dzqs, INRP }msV[ DLi NRPx qsLiT F RVLiT. BLiNSs[TgS DLiRgSs[ ys x qsWsV][ NRPxmsLiT. \|mns# [zqssLiRNSRV sVgjis sWs[DFyRVV,

xmssVLRixmsNS RVV sVLji RVV @Li s[ RVLiT. 30 |qsNRPsV\sVN][s[s [RVLiT. LiRNSRVsV gRiVLiRLigS xqsLRiLiT.ks\|mss DFy RV][ gSLjitsQ [ RVLiT.

INGREDIENTS

1 5 0 g m M e d iu m -si zed la dy f in gers

1 M edium -sized onion, cut in rings

3 0 m l Ka su nd i (Ben ga li mu st ard sa uce)


3 0 m l M ustard o il

2 gm Ginger, cu t in ju lienn es

2 gm Green ch illies, cu t in ju lien nes

2 gm Salt

msLSV1 5 0 gS. sVR \|qs LiRNS RVV1 sVR \|qs DFy RV, RNSVgS RLjigjisj3 0 sV.d. NRPxqsLiT (LigSd sVxqsLi ryqs)5 gS. FsLRi NSLRiLi F~T3 0 sV.d. AssWs2 gS. @Li, xqsss F~LRiVgS RLjigjisj2 gS. xmssVLRixmsNS RVV, xqsss F~LRiVgS RLjigjisj2 gS. DxmsV

44


32/72

A

45

SIMPLE THAI RED CURRY



SERVES: 4

METHOD

In a large bowl, mix 1 cup of the coconut milk and

the red curry paste. M icrow ave, covered, on HIGH for

4 minutes. St ir well . Microwave vegetables with

cup water, covered, on HIGH for 3 minutes. Remove

veggies and drain water. Add the vegetables andremaining coconut milk, sugar, salt, kaffir l ime leaves

and chil l ies to the curry paste. Microwave on 600W

for 6 m inutes or unt i l th e vegetables are cooked but

not soft. Remove. Stir well. Garnish with Thai basil.

Serve with steamed rice.

zqsLixmso V lLi` NRPLkiR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 4

xmsRINRP |msR FyR[, 1 NRPxmsV N]Lji FyV sVLji RVV lLi NRPLki}msxqsV NRPx msLiT. sVWR|ms, \ |[ 4 ssVuyV \ sVN][s[s[ RVLiT. gS NRPx msLiT. NRPWLRigS RVsV 1 NRPxmsV ds[,sVWR|ms, \|[ 3 ssVuyV \sVN][s[s [RVLiT.NRPWLRigSRVsV RVNTP dzqs dsLRiV sLis[RVLiT. CNRPWLRigS RVV sVLji RVV sVgjis N]Lji FyV, RZNPLRi, DxmsV,NRPzmnsLi \ sV ANRPVV sVLji RVV sVLRixmsNS RVsV NRPLki }msx qsV[s[ RVLiT. 600 RV dsVR 6 ssVuyV [NRP NRPWLRigS RVVsVRRNRPVLiy DTZNP[ sLRiNRPV \ sVN][s[s [ RVLiT. RVNTPd RVLiT. gS NRPxmsLiT. y V RVzqs ANRPV][ gSLji tsQ[ RVLiT. s[T @sLi][ xqsLi* [ RVLiT.

INGREDIENTS

4 cups Coconut milk

3 tb sp Th ai red cu rry p ast e

3 cu ps Ba by co rn (ro u gh ly ch op ped ),

mushrooms (halved) and broccoli (cut

into florets)

2 tsp Sugar

1 tsp Salt

6 Kaff ir lim e leaves, halved

2 Fresh red chil lies, each sliced

lengthw ise into 8 pieces

c up Th ai b asil lea ves, o pt io na l

xmsLSV4 NRPxmsVV N]Lji FyV3 [V xqsWsV y V lLi NRPLki }msxqsV3 NRPxmsVV [ NSLi (|msRsgS RLjigjiss) xmsog]RVgRiVV (xqsgRiLigS

RLjigjiss) sVLji RVV [NRP (xmspV xmspVgS RLjigjiss)2 [V xqsWsV RZNPLRi1 [V xqsWsV DxmsV6 NRPzmnsLi \sV ANRPVV, xqsgSsNTP RLjigjiss2 y FsLRi sVLRixmsNS RVV, xmsVRgS sF~RsogS 8

sVVNRPVgS RLjigjiss NRPxmsV y V RVzqs ANRPVV, HNRPLi

Covering food with a plastic wrap can help foods retain moisture andcook more evenly. Remember to allow a small gap between the food and thewrap, and leave one corner open to allow steam to escape.


33/72

A

PANEER PESHAWARI



SERVES: 4

METHOD

Combine cashew nuts, ginger, green chill ies, mawa

and 2 cardamoms. Blend to a fine paste in a mixer.

Keep aside. M ix the oi l , the remaining 1 cardamo m,

cloves and onion paste in a microwave-proof bowl.

Microwave on HIGH for 3 minutes. St ir once in-

between after 1 minutes. Add the prepared paste.

Mix well . Microwave on HIGH for 2 minutes. Add

w hite pepper pow der, milk, sugar and salt . M ix w ell .

Add paneer. Microwave on HIGH for 1 minute. Add

cream. M ix gently. Garnish w ith saffron and almond s.

Serve hot .

xmsdsL`i }mnsusLkiR RWLkiNTP xms[ xqssV RVLi: 1 5 ssv.NRPVNTPLigi xqssV RVLi: 6 ssv.xqsLi*V: 4

xmsRTxmsxmsVV, @Li, xmssVLRixmsNS RVV, sVy sVLji RVVlLiLiRV GNRPVsV NRPxmsLiT. sVNRP=Li[ sVRgS LRiVLiT. xmsNRPs|msLiT. INRP \ sVN][s[scxmspmns FyR[ sWs, sVgjis 1 GNRPV,sLigSV sVLji RVV D }msxqsVsV NRPxmsLiT. \|[ 3 ssVuyV\sVN][s[s [ RVLiT. sVR[ 1 ssVuy RLRiVyR INRPryLjiNRPxmsLiT. R RWLRiV [zqss }msxqsVsV NRPxmsLiT. gS NRPxmsLiT.\|[ 2 ssVuyV \sVN][s[s [ RVLiT. sVLji RW F~T,

FyV, RZNPLRi sVLji RVV DxmsV NRPxmsLiT. gS NRPxmsLiT. xmsdsLiNRPxmsLiT. \|[ 1 ssVx tsQLi \ sVN][s[s [ RVLiT. NUPsVVNRPxmsLiT. sVgS NRPxmsLiT. NRPVLiNRPVsV xmsoso* sVLji RVV RLi][ gSLjitsQ [ RVLiT. s[TgS sTLiRLiT.

INGREDIENTS

cup Paneer, cut into " cubes

1 tbsp Cashew nuts

tsp Chopped ginger

1 tsp Finely chopp ed green chil l ies

2 tbsp M aw a (khoya)

3 Cardamoms

2 Cloves

1 tbsp Onion paste

cup M i lk

1 tbsp Cream

2 tsp Oi l

A pinch of sugar

Salt to taste

A p inch of w hi te pepper powder

FOR GARNISHING

4 strands Saffron (kesar), di luted in 1 tsp of

water

2 tsp A lm ond (badam ) sl ivers

xmsLSV NRPxmsV x msdsLi, " sVVNRPVgS NRP [zqsss1 [V xqsWsV TxmsxmsVV [V xqsWsV RLjigjis @sVV1 [V xqsWsV xqssgS RLjigjis xms sVLRixmsNS RVV2 [V xqsWsV sVy ([ RW)3 GNRPVV2 sLigSV1 [V xqsWsV D }msxqsV

NRPxmsV FyV1 [V xqsWsV NUPsVV2 [V xqsWsV ALiVVINRP ZNPRV RZNPLRiLRiV N][xqsLi DxmsVZNPRV sVLji RW F~TgSLjiztsLigi N][xqsLi4 lLisVV NRPVLiNRPVsV xmsoso* (ZNP[xqsLi), 1 [V xqsWsV

ds[ NRPLjigjiLisj2 [V xqsWsV @[ (RLi) sVVNRPV

46


34/72

A

47

MAHARANI DAL



SERVES: 4

METHOD

Wash dal 4 times til l you get transparent water. Soak

overnight in warm water. Drain. Mix dal with 5 cups

of water in a very large bowl. Add salt . Microwave,

covered, on HIGH for 40 minutes unt i l the dal is

cooked. Mash the dal lightly. Add butter, ginger andgar l ic pastes, chi l l i powder and the tomato pure.

Microwave on HIGH for 6 minutes. St ir well . Add

cup cream. Microwave on 600W for another 3

minu tes. Serve hot w ith th e remaining cream o n to p.

Sprinkle garam masala.

sVLS R RWLkiNTP xms[ xqssV RVLi: 5 ssv.NRPVNTPLigi xqssV RVLi: 5 0 ssv.xqsLi*V: 4

xmsRds [gS NRPszmsLi[LiRsLRiNRPV xmsxmsVsV 4 ryLRiV NRPRgRiLiT.sRs ds[ LSLiRLiy ysLiT. ds ss[ RVLiT.INRP |msR FyR[ x msxmsVNRPV 5 NRPxmsV dsLRiV NRPxmsLiT. Dx msVs[ RVLiT. xmsxmsV DTZNP[sLRiNRPV, sVWR|ms, \|[ 40 ssVuyV\sVN][s[s [ RVLiT. xmsx msVsV N]jgS FssxmsLiT. ss, @LisVLji RVV sV }msx qsV, NSLRiLi F~T sVLji RVV sW[ }msxqsVNRPxmsLiT. \|[ 6 ssVuyV \ sVN][s[s [ RVLiT. gSNRPxmsLiT. NRPxmsV NUPsVV NRPx msLiT. 600 RV dsVR sVL][ 3ssVuyV \sVN][s[s [ RVLiT. \|mss sVgjis NUPsVV s[zqs s[TgSxqsLi* [ RVLiT. gRiLRisV sVry F~T RLiT.

INGREDIENTS

1 cup Black Urad Dal, w hole

3 cups Water

1 tsp Salt

cup Butter

2 tsp Ginger paste

3 tsp Gar lic paste

1 tsp Kashm iri chi l l i pow der

1 cup Fresh tom ato pure

cup Cream

tsp Garam masala pow der

xmsLSV1 NRPxmsV s sVsxmsxmsxmsV, ]NRP d RVss3 NRPxmsVV dsLRiV1 [V xqsWsV DxmsV NRPxmsV ss2 [V xqsWsV @Li }msxqsV3 [V xqsWsV sV }msxqsV1 [V xqsWsV NSbdPLki NSLRiLi F~T1 NRPxmsV y sW[ }msxqsV

NRPxmsV NUPsVV [V xqsWsV gRiLRisV sVry F~T

A microwave cooks foodusing its own moisture, so reducethe liquid used by almost half the

normal quantity.


35/72

BABY CORN HARA MASALA



SERVES: 4

METHOD

In a glass bow l, add the o i l and t he prepared paste.M icrow ave on HIGH for 1 m inute. Add baby corn, salt

and 2 tbsp of w ater. M ix w ell . M icrow ave, covered, on

HIGH for 6 m inutes. Add lemon juice and sugar. M ix

wel l . Garn ish wi th s l iced tomatoes and lemon

w edges. Serve hot .

[s NSL`i xLS sVrR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 4

xmsR

INRP gSxqsV FyR[, sWs sVLji RVV R RWLRiV [zqss }msxqsVsVNRPxmsLiT. \|[ 1 ssVxtsQLi \ sVN][s[s [ RVLiT. [ NSLi,DxmsV sVLji RVV 2 V x qsWsV ds NRPxmsLiT. gSNRPxmsLiT. sVWR|ms, \|[ 6 ssVuyV \ sVN][s[s [ RVLiT.ssV LRixqsLi sVLji RVV RZNPLRi NRPx msLiT. i gS NRPx msLiT.xmsVRgS RLjigjis sW[V sVLji RVV ssVR][ gSLjitsQ[ RVLiT. s[TgS sTLiRLiT.

INGREDIENTS

1 cu p Bab y co rn , cu t in to 4 len gt hw ise

1 tsp Lem on ju ice

1 tsp Sugar

2 tbsp Oil

Salt to taste

TO BE GROUND TO A PASTE

1 cup Chopped coriander

" pc Ginger

2 clo ves Garlic1 Green chilli

1 Onion, chopped

1 tsp Cum in seeds

FOR GARNISHING

1 tbsp Sliced tom atoes

4 Lemon w edges

xmsLSV1 NRPxmsV [ NSLi, F~RsogS 4 gS RLjigjiss1 [V xqsWsV ssVLRixqsLi1 [V xqsWsV RZNPLRi2 [V xqsWsV ALiVVLRiV N][xqsLi DxmsV}msxqsVgS LRiVsNTP1 NRPxmsV RLjigjis N]dsVLRi " sVVNRPV @sVV

2 Fy RVV sV1 xms sVLRixmsNS RV1 DFy RV, RLjigjisj1 [V xqsWsV NRPLRi gjiLiVgSLjiztsLigi N][xqsLi1 [V xqsWsV xmsVRgS RLjigjis sWV4 ssV RV

48


36/72

49

BADAMI PANEER



SERVES: 4

METHOD

Combin e paneer, turm er ic pow der, tsp ch i l l i

pow der, 1tsp oi l and salt in a microw ave-proof plate.

Mix well . Microwave on HIGH for 40 seconds. Keep

aside. Combine the remaining oi l and the prepared

paste in a m ic rowave-proo f bow l . M ic rowave ,

covered, on HIGH for 3 minutes, stirr ing once in-

between af ter 1 minutes. Add tomato pure,

remain ing ch i l l i powder , garam masala, cumin

powder , cor iander powder and sa l t . Mix wel l .

Microwave on HIGH for 2 minutes. Add paneer,

cream/milk and sugar. Microwave on HIGH for 1

minute. Garnish with ginger and coriander. Serve

ho t .

sV xmsdsL`iR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 0 ssv.xqsLi*V: 4

xmsRxmsdsLi, xmsx qsVxmso F~T, xqsWsV NSLRiLi F~LiT, 1 [VxqsWsV sWs sVLji RVV DxmsVsV INRP \sVN][s[scxmspmns }msV[NRPxmsLiT. gS NRPxmsLiT. 40 |qsNRPsV \|[ \sVN][s[s [ RVLiT.xmsNRPs |msLiT. INRP \sVN][s[scxmspmns FyR[ sVgjis sWssVLji RVV R RWLRiV [zqss }msxqsV NRPx msLiT. sVWR|ms, \|[ 3ssVuyV \sVN][s[s [RVLiT, sVR[ 1 ssVuy

RLRiVyR INRPryLji NRP RVLiT. sW[ }msxqsV, sVgjis NSLRiLiF~T, gRiLRiLi sVry, NRPLRi F~T, Rs RW F~T sVLji RVVDxmsV NRPxmsLiT. gS NRPxmsLiT. \|[ 2 ssVuyV \sVN][s[s[ RVLiT. xmsdsLi, NUPsVV/FyV sVLji RVV RZNPLRi NRPxmsLiT. \|[1 ssVxtsQLi \ sVN][s[s [ RVLiT. @Li sVLji RVV N]dsVLRi][gSLjitsQ [ RVLiT.i s[TgS sTLiRLiT.

INGREDIENTS3/4 cup Paneer, cut into " cubes

cup Tomat o pure, ready-made

tsp Chi ll i pow der

tsp Garam masala

tsp Cumin pow der

tsp Coriander pow der

1 tbsp Cream/m i lk

3 tbsp Oi l

A pinch of turmer ic powder

A pinch of sugar

Salt to taste

TO BE GROUND TO A SMOOTH PASTE

1 0 A lm onds

2 W hole dry Kashm iri red chil lies

cup Roughly chopped onions

" pc Ginger

tsp Roughly chopped gar l ic

FOR GARNISHING

tbsp Ginger jul iennes tbsp Chopped cor iander

xmsLSV3/4 NRPxmsV xmsdsLi, " NRPWVgS NRP [zqsss NRPxmsV sW[ }msxqsV, lLiUcs[V [V xqsWsV NSLRiLi F~T [V xqsWsV gRiLRisV sVry [V xqsWsV NRPLRi F~T [V xqsWsV Rs RW F~T1 [V xqsWsV NUPsVV/FyV3 [V xqsWsV ALiVV

ZNPRV xmsxqsVxmso F~TINRP ZNPRV RZNPLRiLRiV N][xqsLi DxmsVsVRs }msxqsVgS LRiVsNTP1 0 RLi2 FsLiRV NSbdPLki FsLRi sVLRixmsNS RVV NRPxmsV |msRsgS RLjigjis DFy RVV " sVVNRPV @sVV [V xqsWsV |msRsgS RLjigjis sVgSLjiztsLigi N][xqsLi

[V xqsWsV @Li }msxqsV [V xqsWsV RLjigjis N]dsVLRi


37/72

ZUCCHINI, ONION & TOMATO FLAN



SERVES: 2

METHOD

Slice zucchini in cm t hickness. Slice the to ma toes.

In a mixing bowl, add sl iced zucchini, add half of

grated Parmesan, crushed black pepper, chopped

basil leaves, olive oil. M ix gent ly. Take a b akin g d ish,

apply soft butter. Arrange the zucchini slices in aci rcu lar pat tern, green

and yellow alternately,

w i th tomato s l i ces

placed in-between them.

Spr ink le o f the

Parmesan. Microwave

for 2 minutes. Check

cooking af ter 1 minute

and rotate the baking

dish. Take out th e bakin g

dish. Sprinkle the rest of

the Parmesan and a few

fresh basil leaves. Dot

wi th tomato sauce and

tomato ketchup.

INGREDIENTS

1 0 0 g m Green zu cch in i

1 0 0 g m Yello w zu cch in i

1 0 0 gm Tom atoes

5 0 gm Parm esan ch eese, g ra ted

5 gm Crushed b lack pepper

5 gm Chopped basil leaves

1 0 m l Olive o il

5 gm Butter

1 t bsp To m at o sa uce, rea dy-m ad e

1 t bsp To m at o ket ch up, rea dy-m ad e

2 gm Salt

50

s[ dLRiNS RV, DF RVVsVLji RVV sW[ FnsR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 7 1 0 ssv. xqsLi*V: 2

xmsRs[dLRiNSRVsV |qsLi. dsV. sVLiRLi][ RLRigRiLiT.sWsV xmsVRgS RLRigRiLiT. INRP NRP}ms FyR[, RLjigjiss[dLRiNSRVV, RVLjisVs xqsgRiLi x mslLi[aRPs, xmsgRig]s ssVLji RWV, RLjigjis RVzqs ANRPVV, As sWs NRPx msLiT.sVgS NRPx msLiT. INRP [NTPLigi FyR dx qsVNRPVs, sVRs ss

xmspRVLiT. s[dLRiNSRVxmsVRs sVVNRPsV,xmsRs sVLjiRVV xmsxqsVxmsoxmsRs INRPys RLRiVyRsVL]NRP DLi[, ysVR sW[ sVVNRPVDLi[ gRiVLiRLigS xqsLRiLiT. xmslLi[aRPs RLiT. 2ssVuyV \sVN][s[s[RVLiT. 1 ssVxtsQLiRLRiVyR NRPVNTPLig`isVxmsLkiOTPQLiRLiT sVLjiRVV[NTPLigi FyRsV xmsLiT.[NTPLigi FyRsV RVNRPVd RVLiT. sVgjis xmslLi[aRPssVLjiRVV N]s yRVzqs ANRPVV RLiT.

sW[ ryqs sVLji RVV sW[ ZNPRms @NRPRNRPy s[ RVLiT.

xmsLSV1 0 0 gS. xms s[ dLRiNSRVVs1 0 0 gS. xmsxqsVxmsoxmsR s[ dLRiNS RVV1 0 0 gS. sW[V5 0 gS. xmslLi[aRPs d, RVLjisVsj5 gS. xmsgRig]s s sVLji RWV5 gS. RLjigjis RVzqs ANRPVV1 0 sV.d. Ads sWs5 gS. ss1

[V xqsWsV sW[ ryqs, lLiUcs[V1 [V xqsWsV sW[ ZNPRms, lLiUcs[V2 gS. DxmsV


38/72

51

AUBERGINE TIAN



SERVES: 2

METHOD

Wash and dry aubergine. Cut it into round slices of cm. App ly salt , red chi l l i pow der and rub m ustard

oil on the slices. Leave for 10 min utes to rest, for th e

oil to soak into the aubergine sl ices. Add onion,

green chill ies, ginger, coriander, cumin powder, dry

coriander seeds and crushed red chill i in the hung

curd. Add salt. Take a microwave-proof plate and

arrange all aubergine slices separately. Microwave

each side on HIGH for 45 seconds by turning the

slices. Take a soak ing paper a nd put aubergin e slices

on it , one by one. Now take one sl ice of aubergine,

spread some curd fil l ing. Arrange another slice on

top, apply f i l l ing again and make a tower of 5-6

slices. M ake a quenelle of remaining curd dip and put

on top. Garnish i t with mint leaf. Decorate i t with a

few cut cherry tomato.

SPECIAL NOTES: The paper will absorb the excess

oil from the aubergine slices. The curd should be

hung overn ight to get good hung curd.

SLINS RV RWSR RWLkiNTP xms[ xqssV RVLi: 10 ssv.NRPVNTPLigi xqssV RVLi: 1 5 ssv.xqsLi*V: 2

xmsRsLiNSsV NRPTgji ALRiLiT. |qsLi.dsV. x msVRs gRiVLiRssVVNRPVgS RLRigRiLiT. sVVNRPNRPV Dx msV, FsLRi NSLRiLi F~TsVLji RVV AssWs xmsp RVLiT. sLiNS RV sVVNRP[NTP sWsBLiNTPF[V 10ssVuyV @sjs[ RVLiT. RLiTgS|msLRiVgRiV[ DFy RVV,

xmssVL Ri xmsNSRVV,@Li, N]dsVLRi, NRPLRiF~T, F~T Rs RWVsVLji RVV RLis FsLiRVsVLRixmsNS RVV s[ RVLiT.DxmsV s[RVLiT. INRP\sVN][s[scxmspmns }msVdxqsVN][LiT, @LiRV[ s L i N S R V s V V N R P s L i d ssTsTgS }msLRiLiT.sVVNRPsV xmsVRW

lLiLiRV\sxmso \ |[ 45ssVuyV \sVN][s[s[ RVLiT. rNTPLigi }msxmsLRiVdxqsVNRPVs sLiNSRVsVVNRP\|ms INRPys RLRiVyR sVL]NRP ]xmsVs s[ RVLiT. BxmsVRVINRP sLiNS RV sVVNRP dxqsVNRPVs, N]LiR |msLRiVgRiVsV ys\|ms xmsLRisLiT.sVL][ sVVNRPsV ysdsVR s[ RVLiT, sVd |msLRiVgRiV xmsLRisLiT, CsRLigS 5c6 sVVNRP][ sLi R RWLRiV [ RVLiT. sVgjis|msLRiVgRiVsV \|mss s[ RVLiT. xmsoky ANRPV][ gSLjitsQ [ RVLiT.ks NRP [zqss Lki sW[][ @LiNRPLjiLiRLiT.

xms[NRP gRisVsNRPV: }msxmsLRiV sLiNS RV sVVNRP sVLiT @Rsxmso

sWssV {ms s[xqsVLij. sVLi x Ligi NRPLi R RWLRiV [ RVysNTP|msLRiVgRiVsV LSRLiy s[Rk RVLiT.

INGREDIENTS

1 0 0 g m M e diu m -sized a ub erg in e

5 0 m l M ustard o il


2 gm Salt

7 5 gm Hung curd

2 5 gm Chopped onion

5 gm Chopped green chil lies

5 gm Chopped g inger

2 gm Ch opped corian der leaves

2 gm Roasted cum in pow der

2 g m Cru sh ed an d ro ast ed co ria nd er seed s

(dhania)

1 W hole red ch illi, crushed

2 Cherry tom atoes

1 sprig M int leaves

xmsLSV1 0 0 gS. sVR \|qs

sLiNS RVV5 0 sV.d. AssWs2 gS. FsLRi NSLRiLi F~T2 gS. DxmsV7 5 gS. xLigi NRPLi2 5 gS. RLjigjis

DFy RVV5

gS. RLjigjis xmssVLRixmsNS RVV5 gS. RLjigjis @sVV

2 gS. RLjigjis N]dsVLRiANRPVV

2 gS. s[LiVVLis NRPLRiF~T

2 gS. sgRig]ssVLji RVV s[LiVVLisRs RWV (Rs RW)

1 RLis sVVR FsLRisVLRixmsNS RV

2Lki sWV1 lLisV xmsoky ANRPVV


39/72

STIR-FRIED VEGETABLES



SERVES: 4

METHOD

In a bowl, pour oi l . Add ginger, spr ing onions and

gar l ic. Microwave for about 2 minutes. Add the

vegetables. Microwave for about 4 minutes. Quicklyadd the rest of the ingredients except the sesame oil.

St ir . Microwave on HIGH for another 3 minutes or

unt i l the mushrooms are cooked through and have

absorbed all the spices and seasonings. Just before

serving, add the sesame oil. Stir. Microwave for

another 1 minute. Stir. Serve warm.

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INGREDIENTS

2 t bsp Oil, p referab ly g ro un dn ut

2 tsp Fresh g in ger, f in ely ch op ped

2 t sp Sp rin g o nio ns, f in ely ch op ped

2 tsp Garlic, f inely chop ped

3 cu p s Bu tt o n mu sh ro o ms, ca rr ot s, b o kch o y

and broccoli, al l diced

cup Chicken sto ck/w at er

2 tsp Schezw an sauce

2 tsp Dry sherry/rice w ine

2 tsp Soy sauce (dark)

tsp Sugar

tsp Salt

2 tsp Sesame oil

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52


40/72

53

MASALA MUSHROOMS



SERVES: 4

METHOD

Pour ol ive oi l in a bow l. Add gar l ic. M icrow ave for 3

minutes, unt i l golden. Roast the cumin on a pre-

heated crusty plate on GRILL for 30 seconds.

Remove, and add to the mushrooms and gar l ic.

Microwave on HIGH for 3 minutes. St ir . Add lemon

ju ice, ch il li es an d la st ly sa lt . M ic ro w ave fo r a furt her

2 minutes. Once cooked, toss in oregano. Stir well.

Serve hot w ith crusty whit e bread.

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INGREDIENTS

cup Ol ive oi l

6 cloves Large garlic, ligh tly crushed

4 cups Button mu shroom s, cleaned

and cut into halves

1 tsp Oregano

1 tsp Cumin seeds

4 Kashmiri chillies, bro ken

1 tsp Sea salt (mot a nam ak)

Dash of lemon juice

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41/72

CORN IN CREAMY MILK



SERVES: 4

METHOD

In a f lat baking dish, put the corn and water. Add

1tsp of salt. Microwave, covered, on HIGH for 12minutes. Once cooked, don't throw away the water

in which i t was boiled. Gr ind the green chi l l ies,

ginger and cor iander. Add coconut cream to this to

make a paste. Add this paste to the water from the

corn. In a separate bowl, microwave the mustard

seeds in 1tbsp of o i l for 30 seconds. M ix this into t he

coconut gravy along with the curry leaves. Stir well.

Add the corn. Microwave, covered, on 600W for 4

minutes. Stir in the curd. Season to taste. Microwave

to heat for another 1 minute. Garnish with chopped

coriander. Serve hot with plain steamed rice.

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INGREDIENTS

4 Fresh sw eet co rn cobs, each broken

into 3

2 cups Water

1 tsp Salt

tsp Sugar

c up Co co nu t crea m (t h ick co co n ut m ilk )

1 tbsp Refined o i l

4 Green chillies

4 tb sp Fresh co ria nd er, ch op p ed

1 " pc Ginger

2 tsp M ustard seeds

8 Curry leaves

2 tbsp Curd, w hipped

cu p Co ria nd er, ch o pp ed , t o g arn ish

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54

After cooking, lift containerlids and wraps carefully andfacing away from you, so thathot steam is released safely. Be

careful not to burn yourself.


42/72

55

BROCCOLI BENGALI STYLE



SERVES: 4

METHOD

Pour oi l in a b ow l. Add the panch ph oran, garl ic and

ging er. M icrow ave for 2 minu tes. Ad d broccoli, garam

masala, sal t and cup of w ater. M icrow ave,

covered, for 4 minutes. Serve hot.

* Panch phoran is a 5-spice mix of black mu stardseeds, onion seeds (kalonji), cumin seeds, fennel

seeds (saunf) an d fenugreek seeds.

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INGREDIENTS

2 tbsp M ustard o il

2 tsp Panch pho ran, read y-m ade*

2 c lo ve s G ar li c, sl ice d

1 " Fresh ginger, peeled and cu t in to

matchsticks

4 cu ps Bro cco li fl oret s, n o t to o sm a ll

cup Water

t sp Garam masala pow der

Salt to taste

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A tight cover is ideal for

foods that have little or noadded water, like whensteaming vegetables. Use a dish

with a tight lid or cover with cling film.


43/72

CHINESE GREENS WITH OYSTERSAUCE



METHOD

In a large bowl, place the Chinese greens in salted

w ater. M icrow ave for 3 m inutes, unt i l th e leaves and

stems are br ight and tender but wil ted. Drain

thoroughly. Place on a hot dish. In a separate bowl,

pour groundnut oi l , add gar l ic. Microwave for 3

minutes unt i l go lden. Pour over the greens.

Microwave the oyster sauce on HIGH for 30 seconds.

Then t ip th is over on the p latter of steaming, gar l ickygreens. Serve hot.

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telugu recepies

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