INDIAN MICROWAVE RECIPESPlease do try it out – Suresh Kumar & Rakesh
SOUPS & SALADS
RICE & PULAOS NON VEGETARIAN DISHES
VEGETARIAN DISHES
Chicken chilly soup
Plain rice
Tandoori chicken
Roast Chicken
TandooriCauliflower
CoconutCabbage
Gobi Ki Sabzi
Cream of Mushroom
Lemon rice
Fish Tikka
Garlic Prawns
BarbecueMushrooms
StuffedCapsicum
Turnip Masala
Tomato soup
Vegetable Pulao
Jumbo Prawns
Mutton tikka
Spicy Bhindi
Uppuma
Bengali TomatoChutney
Potato and KidneyBean Salad
Chick Pea Pilaff
Poached Fish
Tandoori Pomfret
Paneer Tikka
Idli
..
Potato and corn Salad
Chicken Biryani
Chicken Korma
Maharastran Fishcurry
Dhokla
StuffedTomatoes
.. .
Prawn Pullav
Keema Curry(Minced MeatCurry)Chettinad chicken
Palak Paneer
StuffedBhindi
..
SOUPS AND SALADS
Chicken chilly soup
Ingredients
Chicken
Onion
Mushrooms
Chilly garlic sauce
Sugar
Corn flour
Egg white
Red chilly
Vinegar
Salt and pepper100 Gms1 chopped4 pieces1 teaspoon½ teaspoon2 tablespoons1 No whisked1 chopped1 tablespoonto taste
Method
In a deep bowl take all the ingredients except the corn flourwith about eight cups of water and cook covered on Mediumpower of 60 for 16 minutes.
In a small bowl, mix the corn flour with some tablespoons ofthe chicken stock well and cook on high mode for 30seconds.
Then add this to the soup stock and cook on high for 3minutes and serve while hot.
Cream of Mushroom
Ingredients
Mushroom 250 Gms, chopped
Onion 1
Corn Flour 1 tablespoon
Butter 1 tablespoon
Milk ¼ cup
Water 2 cups
Salt and pepper To taste
Method
Mix all the ingredients and cook on high for 6 minutes.Drain the liquid and keep aside and puree the mushrooms.
Pour back into the liquid and cook on high for 3 minutesand serve while hot.
Tomato soup
Ingredients
Carrots 2, grated
Tomatoes 1 kg
Onion 2 finely chopped
Sugar a pinch
Tulsi ¼ teaspoon
Fresh cream 1 tablespoon
Celery stick 1
Salt and pepper To taste
Method
Cook the tomatoes with some water in a bowl for 5 minutes on High mode and then place in cold water.
Then remove the skin and puree it and drain for the seeds.
In another bowl take butter, carrots, onion and celery and cook for 3 minutes at high.
Puree the carrot mixture and mix with the tomato puree and the seasoning.
Cook on high for 6 minutes. Serve with cream swirled on top.
Mix back with the liquid and cook on high for 4 minutes and serve with croutons.
Potato and Kidney Bean Salad
Ingredients
Potatoes ½ kg
Spring onions 2 chopped
Green chilies 2
Kidney beans (rajma) 200 gms, de-seeded
Garlic 2 cloves, crushed
Oil 1 teaspoon
Coriander a little, chopped
Salt and pepper To taste
Method
Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
Add the rest of the ingredients mixing well and cook on high mode for another 4 minutes.
Serve hot garnished with the chopped coriander leaves
Potato and corn Salad
Ingredients
Corn 2 cups, pre-cooked
Onions 2 finely chopped
Green chilies 1 chopped
Potato 5 pre-boiled
Dressing
Chilly sauce ½ teaspoon
Tomato sauce 1 tablespoon
Cream cheese 2 cups
Coriander leaves 2 tablespoons, chopped
Salt and pepper To taste
Method
Take corn with ½ a cup of water and cook on highfor 5 minutes till the corn is cooked.
Take the potatoes with 2 cups of water and cookfor 9 minutes on high while covered.
Peel and dice the potatoes and allow it to cool.
In a separate bowl mix well all the dressingingredients, the potatoes and the corn and serve.
RICE DISHES
Plain rice
Ingredients
Rice 1 cup
Water 2 cups
Method
Wash and soak the rice for about half an hour.
Cook on high mode with power of 60 for 16 minutes while covered.
Allow it to stand for 5 to 10 minutes and then serve hot.
Lemon rice
Ingredients
Rice 1 cup
Water 2 cups
Oil 1 teaspoon
Coconut 2 tablespoons, grated
Lemon juice 2 tablespoons
Salt To taste
Seasoning
Green chilly 2 nos
Mustard seeds ¼ teaspoon
Curry leaves 5
Turmeric powder ¼ teaspoon
Peanuts 25 gms
Channa dal 2 tablespoons
Oil 1 teaspoon
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Indian Microwave Recipes
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| Rating: | (2 Ratings) |
| Upload Date: | 07/18/2009 |
| Copyright: | Attribution Non-commercial |
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