Soups: Easy Medium Difficult Auto Cook Menu Kids

Soups
EASY
MEDIUM
DIFFICULT
AUTO COOK MENU*
KIDS
TOM YAM GOONG - THAI SPICY PRAWN SOUP
sV RWsV gRiWLigì c yV \|qs#{qs L]RV xqsWms
PREPARATION TIME: 5 mins

COOKING TIME: 7 mins
SERVES: 4
RRWLkiNTP xms[ xqssVRVLi: 5 ssV.

NRPVNTPLigì xqssVRVLi: 7 ssV.
xqsLì*V: 4
xmsyLSV
3 NRPxmsV ZNPs sVry
3 NRPzmsLì \sV ANRPVV
3 sVs gRiT FRV
5-6 sVR \|qs sVLiT |msR L]RVV, ss,
aRPVxmsLRis sVLjiRVV sgS DLi[ LRiNRPyLi
dzqss[zqsss*s
15 sVVNRPV s xmsog]RVgRiVV, aRPVxmsLjiss
sVLjiRVV 2gS NRP [zqsss
5 ANRPVxmsR sVLjiRVV FsLRiVxmso lLi` LìQ= H
sVLRixmsNSRVV ([y 3c4 sWsVWV xms
sVLRixmsNSRVV)
4 [V xqsWsV ssVLRixqsLi
[V xqsWsV zmnstsQ ryqs
gRiV|msRV N]dsVLRi
LRiV N][xqsLi DxmsV
INGREDIENTS
3 cups
Chicken stock
3
Kaffir lime leaves
3
Lemon grass stalks
5-6
Medium to large prawns, peeled,
cleaned and deveined*
15 pcs
Button mushrooms, cleaned and cut
into 2
5
Green and red bird's eye chillies
(or 3-4 ordinary green chillies)
4 tbsp
Lemon juice
tbsp Fish sauce
Handful of fresh coriander leaves
Salt to taste
METHOD
Put the stock, lemon grass and kaffir lime leaves in
the MWO on HIGH for 5 minutes. Add the prawns
and mushrooms. Microwave for a further 2 minutes
until the prawns are cooked. Remove. Add chilli,
lemon juice and fish sauce. Taste and add more
lemon juice or fish sauce if needed; the soup should
be spicysour and a little salty. Garnish with fresh
coriander. Serve hot.
xmsR
sVry, sVs gRiT sVLjiRVV NRPzmsLì \sV ANRPVsV

FssVRVJ (MWO) [ 5 ssVuyV \| [ DLiRLiT.
L]RVV sVLjiRVV xmsog]RVgRiVV @LiRV[ s[RVLiT.
L]RVV DTZNP[sLRiNRPV sVL][ 2 ssVuyV \sVN][s[s [RVLiT.
RVNTP dRVLiT. d, sVs qs sVLjiRVV zmnstsQ ryqs
NRPxmsLiT. LRiV RWzqs, @sxqsLRi\sV[ sVLjiLiR sVs qs [NRP
zmnstsQ ryqs NRPxmsLiT; xqsWms NSLRiLigS c xmsogS sVLjiRVV NSxqs
DxmsgS DLiy. y N]dsVLRi][ gSLjitsQ [RVLiT.i s[TgS
sTLiRLiT.
*Frozen prawns are fine. Defrost and pat dry before

use. Buy large or jumbo prawns.
*bdPRdNRPLjiLis
L]RVV xmsLRiy[RV. yRsNTP sVVLiRV

TFnyqs [RVLiT sVLjiRVV R F~TgS [RVLiT. |msR [NRP
Li[ L]RVV N]sLiT.
Tip: For cut vegetables, make sure pieces are of equal size for equal cooking.
15
HOT & SOUR SOUP
& rLì xqsWms

SERVES: 4
RRWLkiNTP xms[ xqssVRVLi: 3 ssv.

NRPVNTPLigì xqssVRVLi: 12 ssv.
xqsLì*V: 4
INGREDIENTS
6
Dried Chinese mushrooms
2
Eggs
1 tsp
Sesame oil
1 litre
Stock, veg/non-veg
1 cups Tofu (bean curd) cut into thin
slices/cubes
2 tsp
Sugar
3 tbsp
Cider vinegar/Chinese vinegar
1 tsp
White pepper
2 tbsp
Soy sauce (dark)
2 tbsp
Cornflour blended with 2 tbsp water
2 tbsp
Spring onion, finely chopped
1 tbsp
Chilli oil
xmsyLSV
6 FsLiRV \dsqs xmsog]RVgRiVV
2 gRiVRV
1 [V xqsWs sVso* sWs
1 dLRiV sVry, s/yscs
1 NRPxmsV xmsVRs |q^sxqsVV/NRPWVVgS NRP [zqss
[xmnsQp (ds= |msLRiVgRiV)
METHOD
Soak mushrooms in enough water to cover.
Microwave on HIGH for 3 minutes. Remove. Let it
rest for 1 minute. Drain and squeeze out excess
liquid. Discard stems and finely shred caps. Beat eggs
with 1tsp sesame oil. Place stock, mushrooms, tofu,
sugar, vinegar, pepper and soy sauce in a large bowl.
Microwave, covered, on HIGH for 5 minutes. Remove.
Stir in blended cornflour. Microwave on HIGH for 1
minute. Remove. Pour beaten egg mixture into soup
in a steady stream. Microwave on HIGH for 1 minute.
Remove. Stand for 1 minute. Pour into soup bowls.
Stir in spring onion and chilli oil.
2 [V xqsWsV RZNPLRi
3 [V xqsWsV \|qsRLì ssgRiLì/\dsqs ssgRiLì
1 [V xqsWsV sVLjiRWV
2 [V xqsWsV rRW ryqs (yLì)
2 [V qx sWs V lLiLiRV [V qx sWs ds[ NRPzmss NSLìFn
Lì
2 [V xqsWsV xqssgS RLjigjis D NSRV
1 [V xqsWsV d ALiVV
xmsR
sVVgjigRiysNTP RgjisLiR ds[ xmsog]RVgRiVsV yLiT.

\| [ 3 ssVuyV \sVN][s[s [RVLiT. RVNTP dRVLiT. 1
ssVxtsQLi @ DLiRLiT. dsLRiV sLis[RVLiT, @Rsxmso dss
zmsLiRLiT. NSRV FyLRis[RVLiT, NSmssV xqssgS RLRigRiLiT. 1
[V xqsWs sVso* sWs][ gRiVRsV gS NRPLiT. ryN`P,
xmsog]RVgRiVV, [xmnsQp, RZNPLRi, ssgRiLì, sVLjiRWV sVLjiRVV
rRW ryqs INRP |msR FyR[NTP dxqsVN][LiT. sVWR|ms, \| [
5 ssVuyV \sVN][s[s [RVLiT. RVNTP dRVLiT. NRPzms
DLiRVNRPVs NSLìFnLì s[zqs gS NRPxmsLiT. \| [ 1 ssVxtsQLi
\sVN][s[s [RVLiT. RVNTP dRVLiT. NTP DLiRVNRPVs gRiVRV
sVNRP=LìsV xqsWms[ sVgS FRVLiT. \| [ 1 ssVxtsQLi
\sVN][s[s [RVLiT. RVNTP dRVLiT. 1 ssVxtsQLi AgRiLiT.
xqsWms NRPxmsV[ FRVLiT. RLjigjis DNSRV sVLjiRVV d
ALiVV s[zqs NRPxmsLiT.
Tip: Use less water as there is

less evaporation in the
microwave.
16
TOMATO & BASIL SOUP
sW[ sVLjiRVV RVzqs qx sWms

SERVES: 4

xqsLì*V: 4
xmsyLSV
INGREDIENTS
1 kg
Ripe tomatoes, skinned and chopped
fine*
1
Onion, chopped
2 cloves Garlic, crushed
250 ml Vegetable stock
cup
Basil, torn
1 tbsp
Tomato pure
tsp
Pepper
Salt to taste
1 kg
Ripe tomatoes, skinned and chopped

fine*
1
Onion, chopped
250 ml Vegetable stock
cup
Basil, torn
1 tbsp
Tomato pure
tsp
Pepper
Salt to taste
xmsR
METHOD
In a bowl, combine tomatoes, onion, garlic and
vegetable stock. Microwave, covered, on HIGH for 15
minutes or until soft, stirring often. Process tomato
mixture until smooth in a food processor or mixer.
Return to bowl. Add tomato pure, basil, salt and
pepper. Microwave, covered, on HIGH for 3 minutes,
stirring once. Garnish with basil. Serve hot or chilled.
INRP FyR[, sW[V, DFyRVV, sV sVLjiRVV

sV ryN`P NRPxmsLiT. sVWR|ms, \| [ 15 ssVuyV [NRP
sVR[sLRiNRPV, @xmsVRxmsVRV NRPRVRVRW, \sVN][s[s
[RVLiT. xmso` F|qsxqsLì [y sVNRP=Lì[ sVRgS sW[
sVaRPsVLi RRWLRiV [RVLiT. Ljigji FyR dxqsVN][LiT. sW[
sVaRPsVLi, RVzqs, DxmsV sVLjiRVV sVLjiRWV [LRiLiT.
sVWR|ms, \| [ 3 ssVuyV \sVN][s[s [RVLiT., INRPryLji
NRPRVLiT . RVzqs ANRPV][ gSLjitsQ [RVLiT. s[TgS [NRP
RgS xqsLì* [RVLiT.
*Place tomatoes without any water in the MWO on

HIGH for 4 minutes. The skin will blister and peel off
easily.
*sW[sV
dsLRiV [NRPVLiy 4 ssVuyV \| [ \sVN][s[s

Iss[ DLiLiT. y RLRiLi F~LigRiVRVLij sVLjiRVV
xqsVLigS ET sxqsVLij.
17
QUICK SWEET CORN SOUP
NTP*N`P {qs* NSLì xqsWms

SERVES: 4

xqsLì*V: 4
INGREDIENTS
1 pkt
1 large tin
1 tsp
2 cups
1
xmsyLSV
1 FyZNP NSLì
1 |msR sV NUPsVc|q^s {qs* NSLì
1 [V xqsWs sVVR[zqss @iLi
2 lLiLiRV NRPxmsV sV sVry
1 D NSR, xqssgS RLjigjisj
Corn
Creamed-style sweet corn
Grated ginger
Vegetable stock
Spring onion, finely chopped
xmsR
INRP |msR FyR[NTP lLiLiRV NSLìsV dxqsVN][LiT. ryN`P sVLjiRVV

@iLi sVVR s[RVLiT. gS NRPxmsLiT. \| [ 7 ssVuyV
\sVN][s[s [RVLiT. RVNTP dRVLiT. G\sy sVVRV
[NRPVLiy gS NRPxmsLiT. RLjigjis D NSR][ gSLjitsQ [RVLiT.
F~gRiVNRPNRPVRVLiRgS, d ssgRiLì][ xqsLì* [RVLiT
METHOD
Pour both 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 with spring onions. Serve steaming hot with
chilli vinegar.
18
\dsqs ZNPs sVLjiRVV

xmsog]RVgRiV xqsWms
CHINESE CHICKEN & MUSHROOM

SOUP

NRPVNTPLigì xqssVRVLi: 12 ssv. xqsLì*V: 4

COOKING TIME: 12 mins SERVES: 4
xmsyLSV
50 gS.
10 gS.
10 gS.
10 gS.
10 gS.
10 gS.
2 gS.
2 gS.
2 sV.d.
2 sV.d.
2 gS.
5 sV.d.
2 gS.
2 gS.
INGREDIENTS
50 gm
Chicken juliennes
10 gm
Shiitake mushroom
10 gm
White fungus, in small pieces
10 gm
Straw mushroom, sliced
10 gm
Fresh mushroom, sliced
10 gm
Bokchoy/Chinese cabbage
2 gm
Ginger juliennes
2 gm
Coriander leaves
2 ml
Soy sauce (light)
2 ml
Soy sauce (dark)
2 gm
Seasoning
5 ml
Sesame oil
2 gm
Black pepper
2 gm
Salt
xmsR
ZNPs sVVNRPV
ztsQZNP[ xmsog]RVgRiVV
\s xmnsLigRiqs, s sVVNRPVgS
xmsVRgS ry xmsog]RVgRiVV
xmsVRgS RLjigjis y xmsog]RVgRiVV
[N`P][V/\dsqs NS[
@Li }msxqsV
N]dsVLRi ANRPVV
rRW ryqs (\)
rRW ryqs (yLì)
yLixmso gjiLiV
sVso* sWs
s sVLjiRWV
DxmsV
FsLiRV xmsog]RVgRiVsV @sLis LSRLiy ysLiT.

sVLRiVxqs DRRVLi, ys @s[NRPryLRiV NRPRgRiLiT.
xmsog]RVgRiVsV xqssgS RLRigRiLiT. \sVN][s[sc@sVNRPW FyR
dxqsVNRPVs, @LiRV[ ZNPs sVVNRPV s[zqs, 2 NRPxmsV ds
FRVLiT. \sVN][s[s[ 2 ssVuyV DTNTPLiRLiT. ZNPssV
RVNTP dzqs xmsNRPs |msLiT. sVL]NRP FyR dxqsVN][LiT,
@LiRV[ RLjigjis xmsog]RVgRiVV @sLis sVLjiRVV
[N`P][V s[RVLiT. lLiLiRV LRiNS rRW ryqsV, sVry
@LiRV[s[zqs, gS NRPxmsLiT. ksNTP ZNPs NRPxmsLiT. gS
NRPxmsLiT. sVso* sWs s[RVLiT. 3 ssVuyV \sVN][s[s
[RVLiT. ks\|ms RLjigjis N]dsVLRi RLiT. s[TgS xqsLì*
[RVLiT.
METHOD
Soak all the dried mushrooms overnight. Next
morning, wash them several times. Slice mushrooms
thinly. Take a microwave-proof bowl, add chicken
juliennes and 2 cups of water. Boil in MWO for 2
minutes. Remove chicken and keep it aside. Take
another bowl, add all the sliced mushrooms and
bokchoy. Add both soy sauces, seasoning and stir
well. Add chicken to this. Mix well. Add sesame oil.
Microwave for 3 minutes. Top it up with chopped
coriander. Serve hot.
19
dN`P sVLjiRVV LigSRVLixms

xqsWms
LEEK & POTATO SOUP

SERVES: 4

INGREDIENTS
3
Leeks, thinly sliced
3 cups Potatoes, diced
3 tbsp
Butter
2 cups
Milk
1 cups Chicken stock
1
Bay leaf
tsp
Thyme
Salt and pepper to taste
Chopped chives (hara pyaz), optional
Dollop of sour cream, optional
xmsyLSV
3 dN`P=, xqssgS RLjigjiss
3 NRPxmsV LigS RVLixmsV, sVVNRPVgS RLjigjiss
3 [V xqsWsV ss
2 NRPxmsVV FyV
1 NRPxmsVV ZNPs sVry ZNPs ryN`P
1 [ dmns
[V xqsWsV \sV
LRiV N][xqsLi DxmsV sVLjiRVV sVLjiRWV
RLjigjis D NSRV (xms D
ys RVV N]jgS rLì NUPsV, sNRPLi
xmsR
INRP |msR \sVN][sscxmnsQpmns FyR[ dN`P=, LigSRVLixmsV

sVLjiRVV ss s[RVLiT. INRP FyzqsN`P NRPsLRiV][ sVWRVLiT.
@s[NRP ][ NRPsLRiVNRPV LRiLiyV [RVLiT. \| [ 10 ssVuyV
\sVN][s[s [RVLiT. FyV, ryN`P, \sV, [ dmns, DxmsV
sVLjiRVV |msxmsLì. \| [ sVL][ 7 ssVuyV \sVN][s[s
[RVLiT. N]RgS RRdsRVLiT. [ dmns dzqss[RVLiT.
xqsWmssV LiRLì [y xmnsQo` F|qsxqsLì[ Fzqs sVRgS
@[V [RVLiT. sVNRP=LìsV Ljigji FyR[ s[RVLiT.
\| [ sVL][ 3 ssVuyV \sVN][s[s [RVLiT. @sxqsLRi\sV[
D NSRV sVLjiRVV rLì NUPsV][ gSLjitsQ [RVLiT. s[TgS
xqsLì* [RVLiT.
METHOD
Put leeks, potatoes and butter into a large
microwave-proof bowl. Cover with plastic wrap.
Pierce the wrap several times. Microwave on HIGH
for 10 minutes. Add milk, stock, thyme, bay leaf, salt
and pepper. Microwave on HIGH for another 7
minutes. Allow to cool slightly. Remove bay leaf.
Pour soup into a blender or food processor and
pure until smooth. Place mixture back into the
bowl. Microwave on HIGH for 3 minutes more.
Garnish with chives and sour cream, if desired.
Serve hot.
20
SPLIT PEA SOUP
s xmsxmsV xqsWms

SERVES: 4

xqsLì*V: 4
xmsyLSV
1 [NRP 2 sV |q^sqsV, " sVLiRLi
1 NRPxmsV s xmsxmsVV, NRPTgji ALRiss
NRPxmsV |qsLki, RLjigjisj
1 sVRLRiNRPLi \|qs NSlLi, ]NRPdzqs xmsVRgS RLjigjiss
1 s \|qs DFyRVV, RLjigjiss
[V xqsWsV DxmsV
[V xqsWsV sVLjiRWVss
68 NRPxmsVV s[T dsLRiV
INGREDIENTS
1 or 2 slices Ham, " thick
1 cup
Split peas, washed and drained
cup
Celery, chopped
1
Medium-sized carrot, scrubbed and
sliced thin
1
Small-sized onion, chopped
tsp
Salt
tsp
Pepper
68 cups Hot water
xmsR
METHOD
Combine all ingredients except ham in a deep
casserole. Microwave on HIGH for 45 minutes,
stirring at least 2 or 3 times during cooking. Add hot
water if necessary, during cooking. Chop ham and
stir into soup. Microwave for 3 minutes longer. Let
set for 5 minutes. Serve hot with croutons, if desired.
sV Rxms sVgjiy xmsyLSssLis INRP [\s FyR[

NRPxmsLiT. NRPVNTPLigì xqssVRVLi[ NRPdsxqsLi 2 [NRP 3 ryLRiV
NRPRVRVRW, \| [ 45 ssVuyV \sVN][s[s [RVLiT.
NRPVNTPLigì xqssVRVLi[ @sxqsLRi\sV[ s[T ds FRVLiT. sVsV
sVVNRPV [zqs xqsWms[ s[RVLiT. sVL][ 3 ssVuyV \sVN][s[s
[RVLiT. 5 ssVuyV @ sjs[RVLiT. NSysVNRPVLi[
NRPWs=][, s[TgS xqsLì* [RVLiT.
21
Starters/Snacks/Salads
EASY
MEDIUM
DIFFICULT
AUTO COOK MENU*
KIDS
KHAMAN (Yellow) DHOKLA
sVs (xmsxqsVxmso xmsRs) ][NS

SERVES: 4

xqsLì*V: 4
INGREDIENTS
2 cups
Chana Dal
tsp
Soda bicarbonate
2 cups
Water
tsp
Asafoetida (hing)
4
Green chillies, made into paste
" pc
Ginger
5 tbsp
Oil
Salt to taste
FOR TEMPERING
tsp
Mustard seeds (sarson)
8
Curry leaves (kari patta)
FOR GARNISHING
cup
Coriander leaves, chopped
cup
Coconut, grated
xmsyLSV
2 NRPxmsVV ZaPsgRii xmsxmsV
[V xqsWsV ry \NSL][s[
2 NRPxmsVV dsLRiV
[V xqsWsV BLigRiVs (z Ligì)
4 xms sVLRixmsNSRVV, }msqsgS [zqsss
" sVVNRP @sVV
5 [V xqsWsV ALiVV
LRiV N][xqsLi DxmsV
Fxmso s[RVysNTP
[V xqsWsV AyV (xqsLRirs)
8 NRPLjis[FyNRPVV (NRPLji xmsy)
gSLjiztsQLigì N][xqsLi
NRPxmsV N]dsVLRi ANRPVV, RLjigjiss
NRPxmsV N]Lji, RVLjisVsjs
xmsR
METHOD
Soak the dal in water to cover, overnight. In the
morning, grind it a little coarsely. Let it stand covered
overnight again. Once the dal has fermented, add
half the oil, salt, asafoetida, green chilli paste, ginger
and soda bicarbonate mixed with a little water. Beat
thoroughly once again. Grease a large microwave
baking dish (2" deep) with a little oil. Spread the
mixture in it to a thickness of 1". Stand in another
dish of hot water. Microwave, covered, on 600W for
12 minutes. To check the Dhokla for readiness, pierce
it with a fork. When done, the fork will come out
clean. Once the Dhokla is cool, cut into 1" cubes.
Combine remaining oil and mustard seeds, add curry
leaves. Microwave on HIGH for 2 minutes and pour
over the Dhokla. Garnish with grated coconut and
chopped coriander leaves. Serve warm or cold.
sVVslgi[ dsFzqs xmsxmsVsV LSRLiy ysLiT.

DRRVLi, N]jgS xmsVNRPV DLi[ ys LRiVLiT. sVd ys
INRP LSRLiy @lgi[ sVWzqs DLiRLiT. xmsxmsV xmsozqss
RLRiVyR, xqsgRiLi ALiVV, DxmsV, BLigRiVs, xmssVLRixmsNSRV
}msxqsV, @Li sVLjiRVV ry \NSL][s[ s[zqs N]jgS
ds][xqs BLiRV[ NRPxmsLiT. sVL][ryLji gS d [RVLiT.
INRP |msR \sVN][s[s [NTPLigì FyR [xms (2" [\sj) N]jgS
sWs xmspRVLiT. C sVaRPsWs A FyR[ 1" sVLiRLigS
xmsLRiRLiT. sVL][ s[T ds FyR[ |msLiT. sVWR|ms, 660
RV [ 12 ssVuyV \sVN][s[s [RVLiT. ][NS RRW\lLiLiRs
xmsLkiOTPQLiRysNTP, ys FnLì][ gRiVRLiT. xmspLji
@LiVVsxmsVRV, FnLì NUPsgS RVNTP sxqsVLij. ][NS RTs
RLRiVyR, 1" NRPWVgS NRP [RVLiT. sVgjis ALiVV,
AyV sVLjiRVV NRPLjis[FyNRPV NRPxmsLiT. \| [ sVL][ 2
ssVuyV \sVN][s[s [zqs, ][NSQ\|ms FRVLiT. RVLjisVs N]LRi
sVLjiRVV RLjigjis N]dsVLRi ANRPV][ gSLjitsQ [RVLiT.
sVsRgS [NRP RgS xqsLì* [RVLiT.
23
ALOO KAND CHAAT
AW NSLi` y

SERVES: 4

xqsLì*V: 4
xmsyLSV
1 NRPxmsV LigS RVLixmsV, s sVLjiRVV NRPWVgS
NRP [zqssss
1 NRPxmsV xmsLRi RWsV (NRPLi`), s sVLjiRVV
NRPWVgS NRP [zqsss
NRPxmsV RLjigjis DFyRVV
NRPxmsV RLjigjis N]dsVLRi
2 [V xqsWsV RLjigjis xmsoky
1 [V xqsWsV ss
INRP sVry gS NTPLijys NRPxmsLiT
[V xqsWsV NSLRiLi F~T
1 [V xqsWsV L][qs [zqss NRPLRi (LS) F~T
2 [V xqsWsV FsLiRV sWsVT F~T (AsVRWLì)
[V xqsWsV N`P ry
[V xqsWsV RZNPLRi
INGREDIENTS
1 cup
Potatoes, peeled and cubed
1 cup
Purple yam (kand), peeled and cubed
cup
Chopped onions
cup
Chopped coriander
2 tbsp
Chopped mint leaves
1 tsp
Butter
MIX INTO A MASALA
tsp
Chilli powder
1 tsp
Roasted cumin seeds (jeera) powder
tsp
Dried mango powder (amchur)
tsp
Black salt
tsp
Sugar
xmsR
METHOD
Combine the potatoes, kand and butter in a bowl.
Add 1tsp of water. Mix well. Microwave on HIGH for
6 minutes. Stir once in-between after 3 minutes. Take
out and let it cool. When potatoes and yam are
cooled, add onions, coriander, mint and the mixed
masala. Mix well. Garnish with fresh coriander
leaves. Serve.
LigS RVLixmsV, NSLi` sVLjiRVV sssV INRP FyR[

NRPxmsLiT. 1 [V xqsWs dsLRiV NRPxmsLiT. gS NRPxmsLiT.
\| [ 6 ssVuyV \sVN][s[s [RVLiT. sVR[ 3 ssVuy
RLRiVyR INRPryLji NRPxmsLiT. RVNTP dzqs RRdsRVLiT.
LigS RVLixmsV sVLjiRVV RWsV RTs RLRiVyR,
DFyRVV, N]dsVLRi, xmsoks sVLjiRVV sVN`P=` sVry
NRPxmsLiT. gS NRPxmsLiT. y N]dsVLRi][ gSLjitsQ [RVLiT.i
xqsLì* [RVLiT.
24
POHA
xmsp

SERVES: 4

xqsLì*V: 4
INGREDIENTS
100 gm Flattened rice (chewra)
20 gm
Green peas
15 gm
Peanuts
15 gm
Cashew nuts (kaju)
3 gm
Mustard seeds
2 gm
Cumin seeds
20 gm
Chopped onion
5 gm
Curry leaves
2 gm
Ginger
2 gm
Green chillies
2 gm
Coriander
1
Lemon, squeezed
20 gm
Grated coconut
2 gm
Red chilli powder
2 gm
Turmeric powder
20 ml
Refined oil
20 ml
Coconut oil
Salt to taste
xmsyLSV
100 gS. @VNRPVV ( y)

20 gS. xms dsVs
15 gS. s[LiR VZaPsgRi gjiLiVi
15 gS. TxmsxmsV gjiLiV
(NS)
3 gS. AyV
2 gS. NRPLRi gjiLiV
20 gS. RLjigjis
METHOD
Heat oil (refined oil) in a microwave-proof bowl 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 chillies, curry leaves,
turmeric powder, red chilli powder, green peas,
peanuts and cashew nuts. Microwave again for 1
minute. Add chewra. Mix well with spoon. Sprinkle
coconut oil and half of the grated coconut. Add
2tbsp of water. Cover bowl with plastic wrap.
Microwave again for 1 minute. Remove the plastic
wrap. Add lemon juice. Garnish with grated coconut.
DFyRVV
NRPLjis[FyNRPVV
5 gS.
2 gS.
2 gS.
@sVV
xms
sVLRixmsNSRVV
2 gS. N]dsVLRi
1 ssVNSRV, zmsLiTsj
20 gS. RVLjisVs N]Lji
2 gS. FsLRi NSLRiLi F~T
2 gS. xmsxqsVxmso F~T
20 sV.d. Lji\|mnss ALiVV
20 sV.d. N]Lji sWs
LRiV N][xqsLi DxmsV
xmsR
@LiVV (Lji\|mnss ALiVV) sV \sVN][s[scxmspmns FyR[ 2

ssVuyV s[T [RVLiT. @VNRPVsV g][LRiVsRs ds[ 2
ssVuyV ysLiT. ds sLi, xmsNRPs |msLiT. NRPLRi
sVLjiRVV AyV NRPxmsLiT. RLRiVyR 1 ssVxtsQLi \sVN][s[s
[RVLiT. RLjigjis DFyRVV, @Li, xmssVLRixmsNSRVV,
NRPLjis[FyNRPVV, xmsxqsVxmso F~T, FsLRi NSLRiLi F~T, xms dsV,
s[LRiVZaPsgRi gjiLiV sVLjiRVV TxmsxmsV NRPxmsLiT. RLRiVyR 1
ssVxtsQLi \sVN][s[s [RVLiT. @VNRPVV NRPxmsLiT. xqsWsV][
gS NRPxmsLiT. N]Lji sWs sVLjiRVV xqsgRiLi N]Lji RVLRiVsVV
NRPLjiLiRLiT. 2 [V xqsWs dsLRiV NRPxmsLiT. INRP FyzqsN`P
NRPsLRiV][ FyRsV sVWRVLiT. RLRiVyR 1 ssVxtsQLi \sVN][s[s
[RVLiT. FyzqsN`P NRPsLRiV dzqss[RVLiT. ssVLRixqsLi NRPxmsLiT. i
RVLjisVs N]Lji][ gSLjitsQ [RVLiT.
SPECIAL NOTES: While heating oil, the bowl

becomes very hot. Please be careful and always use
oven gloves for holding the bowls.
xms[NRP gRisVsNRPV: sWssV s[T [}qsxmsVRV, FyR y s[T

@soRVLij. RRV[zqs gRiRgS DLiRLiT sVLjiRVV FyRsV
xmsVNRPVs[xmsVRV FsxmsVRV Iss g][s= DxmsWgjiLiRLiT.
25
BU
IDLI
A PREPARATION TIME: 10
COOKING TIME: 20 ssv.

SERVES: 4

xqsLì*V: 4
ssv.
INGREDIENTS
2 cups
"Boiled" rice
1 cup
Dhuli Urad Dal
Salt to taste
xmsyLSV
2 NRPxmsVV DxmsVRV [zqss RVLi
1 NRPxmsV F~Vdzqss sVsxmsxmsxmsV
LRiV N][xqsLi DxmsV
Alternatively, you can use a ready-made mix that

is available in the market. Mix according to
instructions on the packet and follow cooking
instructions below.
xmsysWRVLigS, dsVLRiV sWlLi[ Li[

lLiUcsVN`P= DxmsWgjiLiRsRV. FyZNP\|ms Ds
xqsWRs xmsNSLRiLi NRPxmsLiT sVLjiRVV NTPLij NRPVNTPLigì
xqsWRsV FyLiRLiT.
xmsR
R sVVslgi[ dsFzqs RVLi sVLjiRVV xmsxmsVsV

LSRLiy ysLiT. sVLRiVxqs DRRVLi, gS LRiVLij
sVLjiRVV lLiLiTLis NRPxmsLiT. C LRiVs zmsLiT NRPs,
gRiRV gRiRVgS Ds |msLRiVgRiVgS NRPszmsxqsVLij. DxmsV
s[RVLiT. INRP |msR FyR[ DLi, xmsoRVysNTP 6 gRiLiV
DLiRLiT. Bj \|msNTP DVRVLij sVLjiRVV xmsLjisWLi
lLiLiTLiRV @soRVLij. NRPVN`P [RVysNTP, s gSxqsV
FyRV/\sVN][s[scxmspmns BU ryLi`NRPV N]jgS sWs
xmspRVLiT. 6 BUNRPV 6 ssVuyV \| [ \sVN][s[s
[RVLiT. NRPxmsVsV \sVN][s[s Lì[V\|ms gRiVLiRLigS
DLiRLi sVLij. dsVLRiV BUsV yRVV yRVVgS
RRWLRiV [RVszqs DLiVLij.
METHOD
Soak the rice and dal separately overnight in water
to just cover. The next morning, grind well and mix
the two. The batter will look like a thick, grainy
custard. Add salt. Leave in a large bowl to ferment
for 6 hours. It will rise and double in volume. To
cook, lightly grease small glass bowls/microwaveproof idli stand. Microwave on HIGH for 6 minutes
for 6 idlis. It is best to arrange the cups in a circle
on the MWO turntable. You will have to make the
idlis in batches.
26
CHICKEN 65
ZNPs 65

SERVES: 4

xqsLì*V: 4
xmsyLSV
500 gS. ZNPs ]RV, FssVVNRPV sVLjiRVV ][V [sj
sVLjiRVV 1" sVVNRPVgS NRP [zqssj
1 [V xqsWsV gRiLRisV sVry F~T
1 [V xqsWsV sV }msxqsV
NRPxmsV ALiVV
2 [V xqsWsV DxmsV
1 [V xqsWsV @Li }msxqsV
2 [V qx sWs V FsLRi NSLRiLi F~T ([NPR FsLRi NSLRiLi }msxqs V)*
2 [V xqsWsV NSLìFnLì
1 NRPxmsV |msLRiVgRiV, NTPsj
2 xms sVLRixmsNSRVV, sVgS N][zqss
NRPxmsV NRPLjis[FyNRPVV
2 DFyRVV, gRiVLiRgS N][zqsss
INGREDIENTS
500 gm Chicken thighs, boneless, skinless, cut
into 1" pieces
1 tsp
Garam masala powder
1 tsp Garlic paste
cup
Oil
2 tsp Salt
1 tsp Ginger paste
2 tsp Red chilli powder (or red chilli paste)*
2 tsp
Cornflour
1 cup
Curd, whisked
2
Green chillies, slit
3 tsp
Lemon juice
cup
Curry leaves
2
Onions, cut into rounds
xmsR
METHOD
Take a bowl and mix the gingergarlic paste, 2tsp oil,
chilli powder and salt with a little water to form a
thick paste. Add chicken pieces to the batter.
Marinate for about 1 hour. Mix in the cornflour,
spread on a tray. Cook in preheated CONVECTION
mode on HIGH for 12 minutes, turning 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 well. Microwave on
650W for 4 minutes. Remove. Add lemon juice,
garam masala and chicken pieces. Microwave on
650W again for 1 minute. Remove. Mix well. Garnish
with onions.
INRP FyR[ @LicsV }msxqs V, 2 [V qx sWs ALiVV, NSLRiLi

F~T, DxmsV sVLjiRVV NRPs }msxqs VgS RRWLRis*ysNTP N]j gS
ds NRPxmsLiT. C }msxqs V[ ZNPs sVVNRPV s[R VLiT. 1 gRiLi
FyV ELRidsRVLiT. NSLìFn Lì NRPzms, INRP [[ mx sVRgS
mx sLRiVsLiT. {ms{ ` NRP s*QOPR Qs sW`[ |\ [ 12 ssVuyV NRPVN`P
[R VLiT, INRPryLji xmsLiT. RVNTP dRVLiT. sVgjis ALiVV
sVLjiRVV NRPLji s[FyNRPVV INRP FyR[ s[R VLiT. |\ [ 2 ssVuyV
\ sVN][ s[s [R VLiT. mx ssVLRimx sNSRVV, |msLRiVgRiV sVLjiRVV 1/2
[V qx sWs DxmsV NRPxmsLiT. gS NRPxmsLiT. 650 RV[ 3
ssVuyV \ sVN][ s[s [R VLiT. RVNTP dRVLiT. ssVLRiqx sLi,
gRiLRiLi sVry sVLjiRVV ZNPs sVVNRPV NRPxmsLiT. RLRiVyR 650
RV[ 1 ssVxtsQLi \ sVN][ s[s [R VLiT. RVNTP dRVLiT. gS
NRPxmsLiT. DFyRV][ gSLjitsQ [R VLiT.
*ZNPs
65 NRPV xms[NRP ORPQ\sVs gS N]sV NRPszmsLi[

FsLRi LRiLigRiV N][xqsLi, N]j NSbdPLki sVLRixmsNSRVV g][LRiVsRs
ds[ 7 ssVuyV ysLiT. ds dzqss[zqs sVRs }msxqsVgS
LRiVLiT. sVLjiLiR NSLRiLigS DLiRsNTP, FsNRPVs NSLRiLigS DLi[
sVLRixmsNSRVV yRLiT.
*For a more vibrant red colour which is characteristic

of Chicken 65, soak a few Kashmiri chillies in warm
water for 7 minutes. Remove water and grind to a
fine paste. For more heat, use a spicier variety of red
chillies.
27
sgki sVW L][=
VEGGIE MAYO ROLLS

xqsLì*V: 4
A PREPARATION TIME: 10 mins

K COOKING TIME: 5 mins
SERVES: 4
INGREDIENTS
20 gm
Cabbage, cut in juliennes
50 gm
Red bell pepper, cut in juliennes
50 gm
Yellow bell pepper, cut in juliennes
50 gm
Capsicum, cut in juliennes
50 gm
Carrot, cut in juliennes
10
Olives (zaitoon), cut in rounds
10
Gherkins, chopped
20 gm
Jalapeo peppers, chopped
4 pcs
Asparagus
10
Basil leaves
20 gm
Green onion
2 gm
Black pepper
10 ml
Olive oil
30 gm
Feta cheese
30 gm
Vegetarian mayonnaise
2
Thin pita bread, 10" size, ready-made
Salt to taste
xmsyLSV
20 gS. NS[, xqsss F~LRiVgS RLjigjisj
50 gS. lLi` |msxmsLì, xqsss F~LRiVgS RLjigjisj
50 gS. Fs[ |msxmsLì, xqsss F~LRiVgS RLjigjisj
50 gS. NSzms=NRPsV, xqsss F~LRiVgS RLjigjisj
50 gS. NSlLi, xqsss F~LRiVgS RLjigjisj
10 As= (\Ws), gRiVLiRLigS NRP [zqsss
10 lLi&VLjis=, RLjigjiss
20 gS. |ms[ |msxmsLì=, RLjigjiss
4 yVgRiV sVVNRPV AryLRigRiqs s
10 RVzqs ANRPVV
20 gS. ANRPVxmsR DFyRVV
2 gS. s sVLjiRWV
10 sV.d. Ads sWs
30 gS. dqs c1 KsV=.
30 gS. s[LjiRVs sVRWs[
2 xmsVRs zms `, 10 \|qs, lLiUcs[V`
LRiV N][xqsLi DxmsV
METHOD
Take a mixing bowl and add all vegetables except
asparagus. Sprinkle olive oil. Take a microwave-proof
bowl and microwave this vegetable mix for 1 minute.
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 tightly. Microwave it
again for 30 seconds. Cut this roll in rounds. Arrange
in a platter. Serve with spicy sauce.
xmsR
NRPxmsysNTP INRP FyR dxqsVNRPVs @LiRV[ @ryLRigRiqs Rxms

sVgjis NRPWLRigSRVV @ds s[RVLiT. Ads sWs
NRPLjiLiRLiT. \sVN][s[scxmspmns FyR dxqsVNRPVs, C
NRPWLRigSRV sVaRPsWs 1 ssVxtsQLi \sVN][s[s [RVLiT.
RVNTP dRVLiT. RT ALjiFsysNTP C sVaRPsWs INRP
V gjis[ DLiRLiT. zms `\|ms sVRWs[ xmspRVLiT.
F~RVsogS NRPWLRigSRV sVaRPsWs xqsLRiLiT. |mns d
sVVNRPVgS s[RVLiT. @ryLRigRiqssV F~RsogS |msLiT
sVLjiRVV RVzqs ANRPVV RLiT. BxmsVRV ks gRigS
RVLiT. RLRiVyR ks 30 |qsNRPsV \sVN][s[s [RVLiT. C
L][sV gRiVLiRLigS NRP [RVLiT. INRP }msV[ xqsLRiLiT. \|qs#{qs
ryqs][ xqsLì* [RVLiT.
Tip: Always start off with the

shortest cooking time listed in the
recipe. This way vegetables will
not be overcooked. You can
always cook it for some more time if
required.
28
sVds xmsLSV (xmsdsLì

sVLjiRVV dsV)
MINI PARATHAS (PANEER

& GREEN PEAS)

xqsLì*V: 2

SERVES: 2
xmsyLSV
100 sVVNRPV [zqss xmsdsLì (NS[ d)
30 gS. xms dsVs
1 RLjigjis DFyRV
20 N]dsVLRi ANRPVV, RLjigjiss
5 gS. @sVV, sVVNRPV [zqssj
10 xms sVLRixmsNSRVV, RLjigjiss
5 gS. gRiLRisV sVry F~T
3 gS. NRPLRi F~T
5 gS. y sVry
LRiV N][xqsLi DxmsV
zmsLiT sVVR N][xqsLii
200 gS. \s FnLì
INRP ZNPRV DxmsVi
INGREDIENTS
100 gm Grated paneer (cottage cheese)
30 gm
Green peas
1
Onion, chopped
20 gm
5 gm
Ginger, grated
10 gm
Green chillies, chopped
5 gm
Red chilli powder
3 gm
Garam masala powder
3 gm
Cumin powder
5 gm
Chaat masala
20 gm
Ghee/Butter
Salt to taste
FOR DOUGH
200 gm Wheat flour (atta)
A pinch of salt
xmsR
METHOD
In a large bowl, take wheat flour
and a pinch of salt. Add water.
Knead the dough till medium
tight consistency. Cover dough
for 5 minutes with wet cloth.
Divide it into small balls of 70gm
(approx. 5tbsp). In a bowl, mix all
the stuffing ingredients. Stuff the
mixture in the dough. Make into
balls. Preheat the MWO on
MEDIUM mode. Roll the balls
into parathas with a rolling pin
and place on a tray. Turn it after
3 minutes. Pour tbsp ghee or
butter. Repeat the same process
again by turning it and adding
butter or ghee. Cook till golden
brown. Serve hot parathas with
curd and your favourite chutney
or with pickle.
29
INRP |msR FyR[, g][RVsV zmsLiT

sVLjiRVV ZNPRV DxmsV dxqsVN][LiT. d
NRPxmsLiT. sVRLRiNRPLi gRigS gS
NRP}qsV zmszqsNTP sVVR [RVLiT. sVVR
\|ms 5 ssVuyV RT gRiVR s[zqs
DLiRLiT. ks 70 gS. (xqsVsWLRiV 5
[V xqsWsV) s s
sVVRVgS [RVLiT. INRP FyR[,
[xms DLiRszqss xqszmnsLigì xmsyLSV
@ds NRPxmsLiT. C sVaRPsWs
sVVR[xms |msLiT. sVVRVgS
[RVLiT. dsVTRVsV sW`[
\sVN][s[ssV {ms{ [RVLiT. C
sVVRsV L] NRP][ xmsLSVgS
L][ [zqs INRP [[ DLiRLiT. sVWRV
ssVuy RLRiVyR ks xmsLiT.
[V xqsWs sLiVV [NRP ss
s[RVLiT. B[ xmsRs, xmsLi
sVLjiRVV ss [NRP sLiVV s[RVLi
[xqsW sVd [RVLiT. LigSLRiV
LRiLigRiVNRPV s[ sLRiNRPV NRPVN`P [RVLiT.
|msLRiVgRiV sVLjiRVV dsVNRPV BxtsQ\sVs R
[NRP ELRigSRV][ xmsLSsV xqsLì*
[RVLiT.
A
K
Ry yI
CHANA CHAAT

xqsLì*V: 2

SERVES: 2
xmsyLSV
100 gS. ZaPsgRiV (\s ZNPs {msqs)
1 RLjigjis DFyRV
20 gS. RLjigjis sW[V
20 gS. N]dsVLRi ANRPVV, RLjigjiss
5 gS. @sVV, sVVNRPV [zqssj
10 gS. xms sVLRixmsNSRVV, RLjigjiss
5 gS. FsLiRV sWsVT F~T
3 gS. NRPLRi F~T
5 gS. y sVry
3 sV.d. ssVLRixqsLi
5 gS. [NTPLigì ry
LRiV N][xqsLi DxmsV/LRiV N][xqsLi s DxmsV
INGREDIENTS
100 gm Chana (white chickpeas)
1
Onion, chopped
20 gm
Chopped tomatoes
20 gm
5 gm
Ginger, grated
10 gm
5 gm
Red chilli powder
5 gm
Dried mango powder
3 gm
Cumin powder
5 gm
Chaat masala
3 ml
Lemon juice
5 gm
Baking soda
Salt to taste/black salt to taste
xmsR
LSRLiy ZaPsgRisV [NTPLigì ry sVLjiRVV DxmsV][ INRP

FyR[ ysLiT. ys gS NRPRgRiLiT. sVRgS sVLjiRVV
sVXRVsogS @[VsLRiNRPV [ dsVR \sVN][s[s [RVLiT. ds
ss[RVLiT. lLizmnslLi[Lì[ dss RLRiRLiT. INRP |msR
FyR[NTP ZaPsgRiV dxqsVN][LiT. RLjigjis sW[V, DFyRVV
sVLjiRVV xmssVLRixmsNSRVV NRPxmsLiT. @s \ \|qs#qs F~RVV
sVLjiRVV s DxmsV NRPxmsLiT. gS NRPxmsLiT.
yNRPVssVLRixqsLi NRPxmsLiT. i N]dsVLRi sVLjiRVV DNSR][
gSLjitsQ [RVLiT.i
METHOD
Soak chana overnight in a bowl with baking soda
and salt. Wash it thoroughly. Microwave on LOW till
it is soft and tender. Drain. Cool it in the refrigerator.
In a large bowl, take the chana. Add chopped
tomatoes, onions and green chillies. Add all the dry
spice powders and black salt. Mix well. Add lemon
juice to the chaat. Garnish with coriander leaves and
spring onion.
30
TOMATO CHUTNEY
sW[ R

SERVES: 3

xqsLì*V: 3
xmsyLSV
200 gS. sWV
50 gS. RLjigjis DFyRVV
10 gS. xms sVLRixmsNSRVV, RLjigjiss
3 gS. ZaPsgRii xmsxmsV
3 gS. sVsxmsxmsxmsV
3 gS. NRPLjis[FyNRPVV
4 gS. xmsxqsVxmso F~T
2 xms sVLRixmsNSRVV s
15 sV.d. Lji\|mnss ALiVV
LRiV N][xqsLi DxmsV
INGREDIENTS
200 gm Tomatoes
50 gm
Chopped onions
10 gm
3 gm
Chana Dal
3 gm
Urad Dal
3 gm
Curry leaves
4 gm
Turmeric powder
5 gm
Red chilli powder
2
Whole green chillies
15 ml
Refined oil
Salt to taste
xmsR
METHOD
In a bowl, pour oil. Add the dals
and curry leaves. Microwave on
LOW for 3 minutes. Remove.
Add onions. Microwave for
another 3 minutes till they turn
translucent. Add the chopped
tomatoes, green chillies,
turmeric powder and salt.
Microwave for 2 more minutes.
Allow to cool completely. Pure
the mixture for a few seconds in
a blender to get coarse, chunky
chutney.
INRP FyR[ sWs FRVLiT.

xmsxmsVV sVLjiRVV NRPLjis[FyNRPVV
s[RVLiT. [ dsVR 3 ssVuyV
\sVN][s[s [RVLiT. RVNTP
dRVLiT. DFyRVV [LRiLiT. @s
FyLRiRLRi+NRPLigS RRWLRi[V sLRiNRPV
\| [ sVL][ 3 ssVuyV \sVN][s[s
[RVLiT. RLjigjis sW[V,
xmssVLRixmsNSRVV, xmsxqsVxmso F~T
sVLjiRVV DxmsV NRPxmsLiT. sVL][ 2
ssVuyV \sVN][s[s [RVLiT.
xmspLjigS RRdsRVLiT. N]j |qsNRPsV
LiRLRiV[ s[zqs xmsVNRPV][ NRPWTs
NRPs R @[V [RVLiT.
Tip: Food continues to cook when removed from the microwave, by the heat
generated within it. So always take into account standing time. Large or dense
vegetables and fruit need standing time rather than more microwave time.
31
sVVLì RLigki NRP
MURGH TANGRI KABAB

xqsLì*V: 4

SERVES: 4
xmsyLSV
8 ZNPs RsVzqsN`P=
NRPxmsV
x Ligì NRPLì
15 FyRVV sV, sss
2" sVVNRPV @sVV, ssj
4 xms sVLRixmsNSRVV
NRPxmsV
y N]dsVLRi ANRPVV
[V xqsWsV xmsxqsVxmso F~T
[V xqsWsV xms (s) F~T
1 [V xqsWsV s sVLjiRW F~T
1 [V xqsWsV NRPLRi F~T
1 [V xqsWsV DxmsV
2 [V xqsWsV ALiVV
2 [V xqsWsV gSsV FnLì F~T
3 [V xqsWsV NUPsVV
NRPxmsV ss, NRPLjigjiLisji
INGREDIENTS
8
Chicken drumsticks
cup
Hung curd
15 cloves Garlic, peeled
2" pc
Ginger, peeled
4
Green chillies
cup
Fresh coriander leaves
tsp
Turmeric powder
tsp
Mace (javitri) powder
1 tsp
Black pepper powder
1 tsp
Cumin powder
3 tbsp
Lemon juice
1 tsp
Salt
2 tbsp
Oil
2 tbsp
Gram flour powder
3 tbsp
Cream
cup
Butter, melted
xmsR
RsVzqsN`P=sV gS NRPRgRiLiT sVLjiRVV sVry gS [xmsNTP

s[ LRiLiyV F~RsLiT. @s xmsyLSsV (NRPLjigjiLis
ss Rxms) NRPzms, INRP LiRLì[ sVRs }msxqsVgS @[VsLRiNRPV
LRiVLiT. LRiVs }msxqsVsV RsVzqsN`P=NRPV xmsLiRLiT.
lLizmnslLi[Lì[ 3c4 gRiLiV DLiRLiT. NTPms= sW`
DxmsWgjiLi, Lì[V LRiVgRiVRVLi[ NRP{qs }mssV 3
ssVuyV {ms{ [RVLiT. RsVzqsN`P=sV gji [RVysNTP,
ys sWLjis[` sVLiT dzqs NRP{qs }ms[ |msLiT. \sVLìsV 3
ssVuyNRPV |qs [RVLiT, RLRiVyR RsVzqsN`P= xmsNRPsV zms
\sVLìsV sVL][ 3 ssVuyV |qs [RVLiT. xqssWsLigS NRPVN`P
@LiVVsV sVLjiRVV FsLRiTsV gRiR dxqsVN][sysNTP
sVL][ryLji RsVzqsN`P=sV xmsNRPNRPV
xmsLiT sVLjiRVV \sVLìsV
sVL][ 3 ssVuyV |qs
[RVLiT. RsVzqsN`P=sV NRPLjigjis
ssxmspzqs, xmsoky sVLjiRVV
N]dsVLRi R sVLjiRVV
gRiVLiRgS
RLjigjis
DFyRV][ xqsLì* [RVLiT.
METHOD
Wash drumsticks well and prick them to allow the
marinade to seep through. Add all the ingredients
(except melted butter) and grind 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 rotating. 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 timer for
another 3 minutes. Turn the sides of
the drumsticks once again to
ensure even cooking and browning
and set the timer for another 3
minutes. Baste the drumsticks with
the melted butter and serve hot
along with Mint and Coriander
Chutney and onion roundels.
32
GARLIC PRAWNS
gSLjiN`P Fys=

SERVES: 4

xqsLì*V: 4
xmsyLSV
500 gS. L]RVV (xmss)
1
/3 NRPxmsV s[LRiVZaPsgRi sWs
2 sV FyRVV, sgRig]Ts [NRP xmnsWV
RgjiLiRTss [NRP Lì sVLiT 2 [V xqsWsV
2 [V qx sWs V D NSRV, gRiLi qx ssgS RLjigjisj
2 [V xqsWsV \Q |tsLkii
1 ytsQ r ryqs
25 gS. FyLì{qi, RLjigjisj
2 ssVNSRVV
LRiV N][xqsLi DxmsV sVLjiRVV sVLjiRWV
INGREDIENTS
500 gm Prawns (raw)
1
/3 cup Peanut oil
2 cloves Garlic, crushed or minced or 2 tsp
from jar
2 tbsp
Spring onions, white part finely
chopped
2 tbsp
Dry sherry
1 dash
Tabasco sauce
25 gm
Parsley, chopped
2
Lemons
xmsR
L]RVsV s, ss LRiNRPyV dzqss[RVLiT, ][NRPV

@lgi[ DLiRLiT. RLjigjis FyLì{qs Rxms sVgjis @s
xmsyLS][ L]RVsV sWLjis[ [RVLiT. L]RVsV
\sVN][s[scxmspmns FyR[ s[RVLiT. @xmsVRxmsVRW
NRPRVjxmsVRW, \| [ 5 ssVuyV \sVN][s[s [RVLiT.
RLjigjis FyLì{qs][ gSLjitsQ [RVLiT. NRP{qs `][ sVLjiRVV
ssVNSRV sVVNRPV xmsNRP NTP xqsLì* [RVLiT.
METHOD
Peel and devein prawns, leaving tails intact. Marinate
the prawns with all the ingredients except chopped
parsley. Put prawns into a microwave-proof dish.
Microwave on HIGH for 5 minutes, stirring
occasionally. Garnish with chopped parsley. Serve
with crusty bread and lemon wedge on side.
Tip: Choose a microwave container slightly larger than the dish required for
cooking the recipe in a conventional oven. Make sure your container is labelled
for microwave use.
33
PANEER TIKKA
xmsdsLì NS

SERVES: 4

xqsLì*V: 4
msyLSV
500 gSsVV xmsdsLì sVVNRPV, 2 NRP [zqsss
sWLjis[` N][xqsLi
250 gS. x Ligì NRPLì
1 [V xqsWsV FsLiRV sVLi ANRPVV (NRPxqsWLji s[Vk)
1 [V xqsWsV N]dsVLRi F~T
1 [V xqsWsV NSLRiLi F~T
1 [V xqsWsV xmsxqsVxmso F~T
1-2 [V xqsWsV DxmsV
NRPU N][xqsLi
1 NSzms=NRPsV, 2 \qsgS NRP [zqssj
2 sW[V, NRP [zqs lLiLiRVgS [zqsss sVLjiRVV
gjiLiV dzqss[zqsss
1 [V xqsWsV ALiVV
2 [V xqsWsV ss, NRPLjigjiLisj
1 [V xqsWsV y sVry
INGREDIENTS
500 gm Paneer chunks, cut into 2"
FOR MARINADE
250 gm Hung curd
1 tbsp
Dry fenugreek leaves (kasuri methi)
1 tsp
Cumin powder
1 tsp
Coriander powder
1 tbsp
Chilli powder
1 tsp
Garam masala powder
1 tsp
Turmeric powder
1-2 tsp Salt
FOR SKEWERS
1
Capsicum, cut into 2" dice
2
Tomatoes, cut and halved,
seeds removed
1 tsp
Oil
2 tbsp
Butter, melted
1 tsp
Chaat masala
xmsR
xmsdsLìsV xmsxqsVxmsoF~T, FsLiRV sVLi ANRPVV, NRPLRi F~T,

N]dsVLRi F~T sVLjiRVV DxmsV][ NRPxmsLiT. lLizmnslLi[Lì[ 2
gRiLiV s[VLjis[ [RVLiT. Lì xmsyLSsV NRPxmsLiT
sVLjiRVV xmsdsLìsV sWLjis[` }msxqsV[ sVVLiRLiT. NRPU\|ms
NSzms=NRPsV
sVLjiRVV
sW[][FyV xmsdsLìsV
xqsLRiLiT. NRP{qs }msVsV {ms{
[RVLiT. NRP{qs }msV\|ms
ALiVV NRPLjiLiRLiT. 10
ssVxtsQLi gji [RVLiT.
xqssWsLigS s @[V
xmsLiT. ss][ (20 |qsNRPsV
\sVN][s[s[ \|[ DLi
NRPLjigjiLiRLiT) gSLjitsQ [RVLiT
sVLjiRVV y sVry
RLiT.
METHOD
Mix paneer with turmeric, dry fenugreek leaves,
cumin powder, coriander powder and salt. Marinate
in the refrigerator for 2 hours. Mix the batter
ingredients, and dunk the
paneer in the marinade paste.
Arrange the paneer on skewers
along with capsicum and
tomatoes. Preheat the crusty
plate. Drizzle oil on the crusty
plate. GRILL for 10 minutes.
Turn to ensure even browning.
Garnish with butter (melt for 20
seconds in MWO on HIGH) and
sprinkle chaat masala.
34
THAI-STYLE CHICKEN SALAD
yVc|q^s ZNPs xqs`

SERVES: 4

xqsLì*V: 4
xmsyLSV
4 ZNPs yd gSV, ][V dzqss[zqssj, FssVVNRPV [sj
sWLjis[` N][xqsLi
NRPxmsV ssV LRixqsLi, y 2 xqsWs yV zmnstsQ ryqs
2 FyRVV sV, sgRig]ss
1 [V xqsWsV RZNPLRi [NRP Li (gRiV`)
2 [V xqsWs N]dsVLRi, xqssgS RLjigjisj
Rzqs=Ligì N][xqsLi
1 [V xqsWsV yV {qs* d ryqs
1 [V xqsWsV =sVN`P ssgRiLì
2 [V xqsWsV ALiVV
1 [V xqsWsV ryqs
}msLì N][xqsLi
1 lLi` |msxmsLì, sRyV sVLjiRVV gRiV dzqss[zqs,
xqsss F~LRiVgS RLjigjisj
2 NSlLiV, xqsss F~LRiVgS RLjigjisj
1 ][xqsNSRV, xqsss F~LRiVgS RLjigjisj
2 gkis zqsQLigì DFyRVV, xmsVRgS sVLjiRVV
gRiVLiRLigS RLjigjiss
1 NRPxmsV y N]dsVLRi zqsQLigì=
1 NRPxmsV yV RVzqs, HNRPLi
3 [V xqsWs sVso*V, s[LiVVLiss
INGREDIENTS
4
Chicken breasts, skinless, boneless
FOR MARINADE
cup Lemon juice, fresh
2 tbsp Thai fish sauce
1 tbsp Brown sugar or jaggery (gur)
2 tbsp Fresh coriander, finely chopped
FOR DRESSING
1 tbsp Thai sweet chilli sauce
1 tbsp Balsamic vinegar
2 tbsp Sesame oil
1 tbsp Soy sauce
FOR THE PLATTER
1
Red bell pepper, seeds and membrane
removed, cut in juliennes
2
Carrots, cut in juliennes
1
Cucumber, cut in juliennes
2
Green spring onions, sliced and curled
1 cup Fresh coriander sprigs
1 cup Thai basil, optional
3 tbsp Sesame seeds, roasted
xmsR
ZNPs NRPLiRsV N]jgS xmsLjisV [zqs, IN]NRP yss

F~RVsogS lLiLiRVgS NRP [RVLiT. @s sWLjis[` xmsyLSsV
INRP [\s FyR[ NRPxmsLiT. gS NRPxmsLiT. ZNPs s[RVLiT.
xmsyLSV @LiVNRPVs[ \|msNTP NTPLijNTP xmsLiT. Fyzqs` NRPsLì][
NRPzms LSRLiy lLizmnslLi[LRiV[ xmsNRPQs |msLiT [NRP @s[NRP
gRiLiV gRij DugRiR[ DLiRLiT. Rzqs=Ligì xmsyLSsLids
INRP s FyR[ NRPxmsLiT. gS s[gRiLigS NRPRVLiT. lLi`
|msxmsLì, NSlLi, ][xqsNSRV, gkis zqsQLigì DFyRVV
sVLjiRVV | LìsV INRP |msR xqsLji*Ligì }msLì[ }msLRiLiT.
sVso* sWssV \sVN][s[s[ s[T @[VsLRiNRPV 1 ssVxtsQLi s[T
[RVLiT. ys\|ms ZNPs s[RVLiT. \| [ 4 ssVuyV \sVN][s[s
[RVLiT. RVNTP dzqs, NRPWLRigSRV }msLì[ DLiRLiT.
Rzqs=LigìsV RLiT sVLjiRVV s[LiVVLis sVso*V
NRPLjiLiRLiT. RLjigjis D V sVLjiRVV d NRPLìQ=][ gSLjitsQ
[RVLiT. sLis[ xqsLì* [RVLiT.
METHOD
Flatten chicken fillets slightly and cut each lengthwise
into two. Combine all marinade ingredients in a
shallow bowl. Mix well. 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 MWO for 1 minute until
hot. Pour over the chicken. Microwave on HIGH for 4
minutes. Remove and place on the platter of
vegetables. Drizzle on the dressing and sprinkle the
roasted sesame seeds. Garnish with spring onion
curls or chilli curls. Serve immediately.
35
PAIRING WINE WITH INDIAN FOOD
Indian food has loads of personality with a myriad of textures and flavours w
at the same time. Rather than seeking specific wines for specific foods, it i
to think of Indian cuisine broadly in terms of flavour groups. The emphasis s
be on trying to match the overall intensity and strength of flavour of the di
keeping in mind the method of cooking which, in turn, influences the weight o
dish.
SPICE
Spices such as cardamom,
cinnamon, cumin, coriander seeds,
star anise, cloves, onions, garlic,
etc, commonly known as Garam
Masala, 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:
Seagram s Nine Hills Viognier
SPICY
Spicy Indian food sets your taste buds on fire. This is a difficult flavour t
pair effectively with wine, the reason being your tasting equipment
your to
is set ablaze making assessment and appreciation, both go out of the window
Reach for ripe fruit forward, offdry (slightly sweet); unoaked, refreshing
with crisp acidity to counter balance the spiciness.
Served best with:
Seagram s Nine Hills Shiraz Rose
SOUR
Dishes that use a lot of tamarind, vinegar, lemon or tomatoes have sourness a
predominant flavour, like Goan Sorpotel, Vindaloo, Lemon Rice and other
vegetable/meat dishes that are cooked in a tomatobased gravy. The sourness i
these dishes must be balanced off by pairing it with a wine having mouthwate
acidity levels. The highacidity levels of the food will make the highacidit
taste sweeter, bringing out the fruit and, hence, will taste better.
Served best with:

Seagram s 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:
Seagram s Nine Hills Reserve Shiraz
CREAMY
Creamy curries have a cashew nut saffron onion, coconut or yoghurt base, ofte
laced with dollops of butter. Where there is a creamy component in a dish, th
food consideration is the texture, flavour and consistency of the curry and t
choice of wine must support this feature.
Served best with:
Seagram s Nine Hills Chenin blanc
FRIED/OILY
Foods that are panfried or deepfried must be paired with highacidity wines
making the mouth water that helps cut
through the grease and cleanse the
palate, thereby making the dish
enjoyable.
Served best with:
Seagram s 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 mad
cottage cheese and those which are semisweet.
Main Course
EASY
MEDIUM
DIFFICULT
AUTO COOK MENU*
KIDS
STUFFED BAKED POTATOES
xqsmns [N`P LigS RVLixmsV

SERVES: 4

xqsLì*V: 4
INGREDIENTS
4
Large potatoes, scrubbed
4
Knobs of butter
1
Capsicum, finely diced
1 cups Grated cheese
xmsyLSV
4 |msR LigS RVLixmsV, ][V dzqsss
4 sVWR ss
1 NSzms=NRPsV, xqssgS RLjigjiss
1 NRPxmsV lgi[` d
xmsR
METHOD
Prick the potatoes all over with a fork. Wrap in
kitchen paper towels. Microwave on HIGH for about
10 minutes until soft when squeezed. Slit the top of
each potato into a cross. Scoop out some 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 minutes until the cheese melts.
LigSRVLixmssV FnLì][ RVW gRiVRLiT. NTPs }msxmsLì

s=[ RVLiT. szmssxmsVRV sVRgS @szmsLi[LiRsLRiNRPV
\| [ xqsVsWLRiV 10 ssVuyV \sVN][s[s [RVLiT. xms
LigSRVLixms \|msgSs NSqs sWjLjigS dLiT. N]LiR
NRPLiRsV RVNTP dzqs INRP FyR[ s[RVLiT. FnLìsV
DxmsWgjiLi, ss][ NRPzms gRiVgS [RVLiT. LigS
RVLixms sVaRPsVLi[ NSzms=NRPsV sVLjiRVV d NRPxmsLiT. Ljigji
LigS RVLixms[s d[ dss DLiRLiT. INRP FyR[
|msLiT. d NRPLjigji F[VLiRsLRiNRPV xqsVsWLRiV 11/2 ssVuyV
\sVN][s[s [RVLiT.
HNRPLi: d NSLì
3 NRPxmsVV y/bdPRdNRPLjiLis NSLì s=
NRPxmsV dsLRiV
1 [V xqsWsV DxmsV
1 [V xqsWsV RZNPLRi
3/ NRPxmsV |m^sLiVVs d |qsQ`
4
1 [V xqsWsV FsLiRV sVN`P=` | LìQ=
NRPxmsV FyV
OPTION: CHEESY CORN

3 cups
Fresh/frozen corn niblets
cup
Water
1 tsp Salt
1 tsp Sugar
3/ cup
Plain cheese spread
4
1 tbsp
Dried mixed herbs
cup
Milk
xmsR
INRP FyR[NTP NSLì dxqsVN][LiT. dsLRiV, RZNPLRi sVLjiRVV DxmsV

s[RVLiT. DTZNP[sLRiNRPV, @LiVV[ BLiNS sVLiRgS DLi[, 4
ssVuyV \sVN][s[s [RVLiT. d |qsQ`, sVN`P=` | LìQ=
sVLjiRVV FyV NRPxmsLiT. d ryqs VVNRP xqssVR*Li
s[sLRiNRPV 1c2 ssVuyV \sVN][s[s [RVLiT. ZNP
F~[qs][ xqsLì* [RVLiT.
METHOD
Put corn in a bowl. Add water, sugar and salt.
Microwave for 4 minutes until cooked but still tender.
Add cheese spread, mixed herbs and milk.
Microwave for 1-2 minutes till you get the
consistency of a cheese sauce. Serve with jacket
potatoes.
39
sV aSy
VEGETABLE LASAGNE

xqsLì*V: 4

SERVES: 4
xmsyLSV
2 [V xqsWsV Ads sWs
1 |msR DFyRV, RLjigjisjs
1 NSlLi, RLjigjisj
1 lLi` |msxmsLì, RLjigjiss
1 |msR sLiNSRV (\gRis), sVsogS xqsgSsNTP N][zqss
sVLjiRVV gRiVLiRLigS RLjigjisj
INGREDIENTS
2 tbsp
Olive oil
1
Large onion, chopped
1
Carrot, chopped
1
Red bell pepper, chopped
1
Large aubergine (baingan), cut into
half vertically and sliced into rounds
2 tbsp
Olive oil for cooking aubergine
600 gm Pasta sauce
225 gm Lasagne sheets (68 sheets)
600 ml Bechamel sauce
1 cups Cheddar cheese
2 tbsp
Olive oil for cooking aubergine
600 gm Pasta sauce
225 gm Lasagne sheets (68 sheets)
600 ml Bechamel sauce
1 cups Cheddar cheese
METHOD
Pour oil in a bowl. Add garlic and onion. Microwave
on HIGH for 4 minutes. Add carrot and red bell
pepper with cup water. Microwave on HIGH for 45 minutes until soft. Add most of the pasta sauce.
Stir. Season with salt and pepper. 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 flat
microwave-proof dish. Cover with a layer of
aubergine, then a lasagne sheet and bechamel
sauce. Repeat the layers.
Finish with a layer of
bechamel sauce. Sprinkle
with
the
cheese.
Microwave
on
CONVECTION mode for 15
minutes until lasagne is
piping hot and cooked.
Leave to stand for 5
minutes before serving.
METHOD
Pour oil in a bowl. Add garlic and onion. Microwave
on HIGH for 4 minutes. Add carrot and red bell
pepper with cup water. Microwave on HIGH for 45 minutes until soft. Add most of the pasta sauce.
Stir. Season with salt and pepper. 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 flat
microwave-proof dish. Cover with a layer of
aubergine, then a lasagne
sheet and bechamel sauce.
Repeat the layers. Finish
with a layer of bechamel
sauce. Sprinkle with the
cheese. Microwave on
CONVECTION mode for 15
minutes until lasagne is
piping hot and cooked.
Leave to stand for 5
minutes before serving.
40
STUFFED TOMATOES
xqsmns sW[qs

SERVES: 4

xqsLì*V: 4
INGREDIENTS
4
Large red tomatoes, firm
1 tbsp
Olive oil
cup
Parsley/coriander, chopped fine
1
Onion, chopped
200 gm Feta cheese, crumbled
Green chillies to taste, finely chopped
4
Large red tomatoes, firm
1 tbsp
Olive oil
cup
Parsley/coriander, chopped fine
1
Onion, chopped
200 gm Feta cheese, crumbled
Green chillies to taste, finely chopped
xmsR
sW \|ms gSs RgS NRP [RVLiT. sVgS RV

dRVLiT. INRP [\s \sVN][s[scxmspmns FyR[ @LiVV
s[RVLiT. DFyRVV sVLjiRVV xmssVLRixmsNSRVV s[RVLiT.
4 ssVuyV \sVN][s[s [RVLiT. |mns d sVLjiRVV
FyLì{qs/N]dsVLRisV NRPxmsLiT. C sVaRPsWs sW[[
]zmsLiRLiT. NRP{qs }msVsV 600 RV sVLjiRVV gji[ 3
ssVuyV {ms{ [RVLiT. RLRiVyR sW[sV 300 RV
sVLjiRVV gji dsVR 8 ssVuyV \| LSN`P[ gji [RVLiT
METHOD
Slice the top of the tomatoes. Scoop out gently. Pour
oil into a shallow, microwave-proof dish. Add the
onion and green chillies. Microwave for 4 minutes.
Stir in the Feta cheese and parsley/coriander. Pile this
mixture into the tomato. Preheat the crusty plate for
3 minutes on 600W+GRILL. Then GRILL tomatoes on
300W+GRILL on the high rack for 8 minutes.
41
sVLì xmsdsLì
MATAR PANEER

xqsLì*V: 4

SERVES: 4
INGREDIENTS
3 tbsp
Oil
tsp
Cumin seeds
1 tsp
Coriander powder
1 tsp
Red chilli powder
2
Onions, chopped
1 tsp
Ginger paste
1 tsp
Garlic paste
4
Large tomatoes, skin removed and
pured*
1 cups Frozen peas
3 cups
Paneer, cubed
tsp
Garam masala powder
A pinch of turmeric powder
Salt to taste
xmsyLSV
3 [V xqsWsV ALiVV
[V xqsWsV NRPLRi gjiLiV
1 [V xqsWsV RsRW F~T
1 [V xqsWsV FsLRi NSLRiLi F~T
2 DFyRVV, RLjigjiss
4 |msR sW[V, ][V dzqss[zqsss sVLjiRVV
aRPVxmsLjiss*
1 NRPxmsVV bdPRdNRPLjiLis dsV
3 NRPxmsVV xmsdsLì, sVVNRPVgS [zqssj
[V xqsWsV gRiLRisV sVry F~T
METHOD
Put the oil in a bowl. Add cumin seeds, turmeric,
coriander and chilli powders. Microwave for 2
minutes. Add chopped onion, and ginger and garlic
pastes. Microwave for 6 minutes. Add tomatoes.
Microwave on HIGH again for 6 minutes. Add paneer
and peas. Stir. Microwave, covered, on HIGH for 6
minutes. Stir twice. Stir in garam masala. Leave to
stand for 3-4 minutes. Add salt. Serve hot with rice or
chapatis.
ZNPRV xmsxqsVxmso F~T
LRiV N][xqsLi DxmsV
xmsR
INRP FyR[ sWs FRVLiT. NRPLRi, xmsxqsVxmso, RsRWV

sVLjiRVV NSLRiLi F~RVsV NRPxmsLiT. 2 ssVuyV \sVN][s[s
[RVLiT. RLjigjis DFyRVV sVLjiRVV @Li sVLjiRVV sV
}msxqsV NRPxmsLiT. 6 ssVuyV \sVN][s[s [RVLiT. sW[V
[LRiLiT. sVd \| [ 6 ssVuyV \sVN][s[s [RVLiT. xmsdsLì
sVLjiRVV dsV NRPxmsLiT. NRPxmsLiT. sVWR|ms, \| [ 6
ssVuyV \sVN][s[s [RVLiT. lLiLiRVryLRiV NRPRVLiT.
gRiLRisV sVry s[zqs NRPRVjxmsLiT. 3c-4 ssVuyV
gRixmsRsNTP @ sjs[RVLiT. DxmsV s[RVLiT. @sLi [NRP
RFyd][ xqsLì* [RVLiT.

easily.
Tip: Round dishes give more

even cooking results than
squares or rectangles.
*sW[sV

xqsVLigS ET sxqsVLij.
42
ALOO METHI
AW s[Vji

SERVES: 4

xqsLì*V: 4
INGREDIENTS
3
Medium-sized potatoes, cut into 1"
pieces
1 cup
Water
6
Tomatoes, skin removed*
3-4
2 cups
Fresh fenugreek leaves (methi)
1 tbsp
Vegetable oil
1 tsp
Cumin powder
Salt to taste
xmsyLSV
3
sVR \|qs LigS RVLixmsV, 1 sVVNRPVgS NRP

[zqsss
1 NRPxmsV dsLRiV
6 |msR sW[V, ][V dzqss[zqsss*
3-4 xms sVLRixmsNSRVV, sVgS N][zqss
2 NRPxmsVV y sVLi ANRPVV (s[Vk)
1 [V xqsWsV ssxqs
LRiV N][xqsLi DxmsV
xmsR
INRP FyR[, 1 NRPxmsV ds[ RLjigjis LigS RVLixmsV

s[RVLiT. sVWR|ms, \| [ 7 ssVuyV \sVN][s[s [RVLiT.
ds sLis[RVLiT. sW[sV LiRLì[ sVRgS @[V
[RVLiT. }msxqsVsV INRP FyR[ s[RVLiT. xmssVLRixmsNSRVV
sVLjiRVV NRPLRi s[RVLiT. NRP ryqs VVNRP xqssVR*Li
s[sLRiNRPV xqsVsWLRiV 6 ssVuyV \sVN][s[s [RVLiT.
sW[[ Ds dss NRPVNTPLiN`P xqssVRVLi sWLRiVRVLij
NS, dsVLRiV N]j ssVuyV FsNRPVs NRPVN`P [RVszqs
DLiRsRV. LigS RVLixmsV, sVLi ANRPVV sVLjiRVV DxmsV
s[RVLiT. \| [ sVL][ 2 ssVuyV [NRP LigS RVLixmsV
sVR[sLRiNRPV, lgi[ds NRP[sLRiNRPV sVLjiRVV sVLi ANRPVV
BLiNS xmsRgS DLiVs[ DTZNP[sLRiNRPV sVWR|ms \sVN][s[s
[RVLiT. sVL]NRP FyR[, 1 [V xqsWsV sWs FRVLiT.
sgRig]s sV s[RVLiT. LigSLRiV LRiLigRiVNRPV s[ sLRiNRPV 2
ssVuyV \sVN][s[s [RVLiT. ks LigS RVLixms
sVaRPsVLi\|ms FRVLiT. NRPxmsLiT. RFyd] s[TgS xqsLì*
[RVLiT.
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 until
smooth. Put the pure in a bowl. Add green chillies
and cumin. Microwave for approximately 6 minutes
until you get the consistency of a thick sauce. You
may need to cook for a few minutes longer since the
cooking time varies according to the water content
of the tomatoes. Add the potatoes, fenugreek leaves
and salt. Microwave, covered, for another 2 minutes
on HIGH or until the potatoes are soft, the gravy
thick, and the fenugreek leaves cooked but still
green. In another bowl, pour 1tbsp oil. Add the
crushed garlic. Microwave for 2 minutes, until
golden. Pour over the potato mixture. Stir. Serve hot
with chapatis.
*sW[sV

xqsVLigS ET sxqsVLij

easily.
43
NRPxqsLiT LiT
KASUNDI BHINDI

xqsLì*V: 2

SERVES: 2
msyLSV
150 gS. sVR \|qs LiRNSRVV
1 sVR \|qs DFyRV, RNSVgS RLjigjisj
30 sV.d. NRPxqsLiT (LigSd sVxqsLì ryqs)
30 sV.d. AssWs
2 gS. @Li, xqsss F~LRiVgS RLjigjisj
2 gS. xmssVLRixmsNSRVV, xqsss F~LRiVgS RLjigjisj
2 gS. DxmsV
INGREDIENTS
150 gm Medium-sized lady fingers
1
Medium-sized onion, cut in rings
30 ml
Kasundi (Bengali mustard sauce)
5 gm
Red chilli powder
30 ml
Mustard oil
2 gm
Ginger, cut in juliennes
2 gm
Green chillies, cut in juliennes
2 gm
Salt
xmsR
LiRNSRVsV NRPTgji, sVR sVLiT dLiT. ds ][

DxmsV sVLjiRVV FsLRi NSLRiLi F~LiT sLixmsLiT. @LiVVsV
\sVN][s[scxmspmns FyR[ 2 ssVuyV s[T [RVLiT. FyRsV
RVNRPV dRVLiT. LiRNSRVV s[RVLiT. \| [ 2
ssVuyV \sVN][s[s [RVLiT. FyR sVLiT LiRNSRVV
RVNRPV dzqs, INRP }msV[ DLi NRPxqsLiT FRVLiT. BLiNS
s[TgS DLiRgSs[ ys xqsWsV][ NRPxmsLiT. \|mns# [zqss
LiRNSRV
sVgjis
sWs[DFyRVV,
xmssVLRixmsNSRVV sVLjiRVV @Li s[RVLiT. 30 |qsNRPsV
\sVN][s[s [RVLiT. LiRNSRVsV gRiVLiRLigS xqsLRiLiT.
ks\|mss DFyRV][ gSLjitsQ [RVLiT.
METHOD
Wash and slit the lady fingers from the centre. Fill the
slit with salt and red chilli powder. Heat oil in a
microwave-proof container for 2 minutes. Take out
the bowl. Add lady fingers. Microwave on HIGH for 2
minutes. Remove lady fingers from the bowl, keep on
a plate and pour the Kasundi. Mix it with a spoon
while it is still hot. Put onion, green chillies and
ginger in the remaining oil of fried lady fingers.
Microwave for 30 seconds. Arrange the lady fingers
in a circular pattern. Top it up with onion garnish.
44
SIMPLE THAI RED CURRY
zqsLixmso yV lLi` NRPLki

SERVES: 4

xqsLì*V: 4
xmsyLSV
4 NRPxmsVV N]Lji FyV
3 [V xqsWsV yV lLi` NRPLki }msxqsV
3 NRPmx sVV [ NSLì (|msR sgS RLjigjiss) mx sog]RVgRiVV (xqsgRiLigS
RLjigjiss) sVLjiRVV [NPR (xmspV mx spVgS RLjigjiss)
2 [V xqsWsV RZNPLRi
1 [V xqsWsV DxmsV
6 NRPzmnsLì \sV ANRPVV, xqsgSsNTP RLjigjiss
2 y FsLRi sVLRixmsNSRVV, xmsVRgS sF~RsogS 8
sVVNRPVgS RLjigjiss
NRPxmsV yV RVzqs ANRPVV, HNRPLi
INGREDIENTS
4 cups
Coconut milk
3 tbsp
Thai red curry paste
3 cups
Baby corn (roughly chopped),
mushrooms (halved) and broccoli (cut
into florets)
2 tsp
Sugar
1 tsp
Salt
6
Kaffir lime leaves, halved
2
Fresh red chillies, each sliced
lengthwise into 8 pieces
cup
Thai basil leaves, optional
xmsR
INRP |msR FyR[, 1 NRPxmsV N]Lji FyV sVLjiRVV lLi` NRPLki

}msxqsV NRPxmsLiT. sVWR|ms, \| [ 4 ssVuyV \sVN][s[s
[RVLiT. gS NRPxmsLiT. NRPWLRigSRVsV 1 NRPxmsV ds[,
sVWR|ms, \|[ 3 ssVuyV \sVN][s[s [RVLiT.
NRPWLRigSRVsV RVNTP dzqs dsLRiV sLis[RVLiT. C
NRPWLRigSRVV sVLjiRVV sVgjis N]Lji FyV, RZNPLRi, DxmsV,
NRPzmnsLì \sV ANRPVV sVLjiRVV sVLRixmsNSRVsV NRPLki }msxqsV[
s[RVLiT. 600 RV dsVR 6 ssVuyV [NRP NRPWLRigSRVV
sVRRNRPVLiy DTZNP[ sLRiNRPV \sVN][s[s [RVLiT. RVNTP
dRVLiT. gS NRPxmsLiT. yV RVzqs ANRPV][ gSLjitsQ
[RVLiT. s[T @sLi][ xqsLì* [RVLiT.
METHOD
In a large bowl, mix 1 cup of the coconut milk and
the red curry paste. Microwave, covered, on HIGH for
4 minutes. Stir well. Microwave vegetables with
cup water, covered, on HIGH for 3 minutes. Remove
veggies and drain water. Add the vegetables and
remaining coconut milk, sugar, salt, kaffir lime leaves
and chillies to the curry paste. Microwave on 600W
for 6 minutes or until the vegetables are cooked but
not soft. Remove. Stir well. Garnish with Thai basil.
Serve with steamed rice.
Tip: Covering food with a plastic wrap can help foods retain moisture and
cook more evenly. Remember to allow a small gap between the food and the
wrap, and leave one corner open to allow steam to escape.
45
PANEER PESHAWARI
xmsdsLì }mnsuysLki

xqsLì*V: 4

SERVES: 4
INGREDIENTS
cup
Paneer, cut into " cubes
1 tbsp
Cashew nuts
tsp
Chopped ginger
1 tsp
Finely chopped green chillies
2 tbsp
Mawa (khoya)
3
Cardamoms
2
Cloves
1 tbsp
Onion paste
cup
Milk
1 tbsp
Cream
2 tsp
Oil
A pinch of sugar
Salt to taste
A pinch of white pepper powder
FOR GARNISHING
4 strands Saffron (kesar), diluted in 1 tsp of
water
2 tsp
Almond (badam) slivers
xmsyLSV
NRPxmsV xmsdsLì, " sVVNRPVgS NRP [zqsss
1 [V xqsWsV TxmsxmsVV
[V xqsWsV RLjigjis @sVV
1 [V xqsWsV xqssgS RLjigjis xms sVLRixmsNSRVV
2 [V xqsWsV sVy ([RW)
3 GNRPVV
2 sLigSV
1 [V xqsWsV D }msxqsV
NRPxmsV FyV
1 [V xqsWsV NUPsVV
2 [V xqsWsV ALiVV
INRP ZNPRV RZNPLRi
LRiV N][xqsLi DxmsV
ZNPRV sVLjiRW F~T
4 lLisVV NRPVLiNRPVsV xmsoso* (ZNP[xqsLì), 1 [V xqsWsV
ds[ NRPLjigjiLisj
2 [V xqsWsV @[` (RLi) sVVNRPV
xmsR
TxmsxmsVV, @Li, xmssVLRixmsNSRVV, sVy sVLjiRVV

lLiLiRV GNRPVsV NRPxmsLiT. sVNRP=Lì[ sVRgS LRiVLiT. xmsNRPs
|msLiT. INRP \sVN][s[scxmspmns FyR[ sWs, sVgjis 1 GNRPV,
sLigSV sVLjiRVV D }msxqsVsV NRPxmsLiT. \| [ 3 ssVuyV
\sVN][s[s [RVLiT. sVR[ 1 ssVuy RLRiVyR INRPryLji
NRPxmsLiT. RRWLRiV [zqss }msxqsVsV NRPxmsLiT. gS NRPxmsLiT.
\| [ 2 ssVuyV \sVN][s[s [RVLiT. sVLjiRW F~T,
FyV, RZNPLRi sVLjiRVV DxmsV NRPxmsLiT. gS NRPxmsLiT. xmsdsLì
NRPxmsLiT. \| [ 1 ssVxtsQLi \sVN][s[s [RVLiT. NUPsVV
NRPxmsLiT. sVgS NRPxmsLiT. NRPVLiNRPVsV xmsoso* sVLjiRVV RLi
][ gSLjitsQ [RVLiT. s[TgS sTLiRLiT.
METHOD
Combine cashew nuts, ginger, green chillies, mawa
and 2 cardamoms. Blend to a fine paste in a mixer.
Keep aside. Mix the oil, the remaining 1 cardamom,
cloves and onion paste in a microwave-proof bowl.
Microwave on HIGH for 3 minutes. Stir once inbetween after 1 minutes. Add the prepared paste.
Mix well. Microwave on HIGH for 2 minutes. Add
white pepper powder, milk, sugar and salt. Mix well.
Add paneer. Microwave on HIGH for 1 minute. Add
cream. Mix gently. Garnish with saffron and almonds.
Serve hot.
46
MAHARANI DAL
sV LS y

SERVES: 4

xqsLì*V: 4
xmsyLSV
1 NRPxmsV s sVsxmsxmsxmsV, ]NRP dRVss
3 NRPxmsVV dsLRiV
1 [V xqsWsV DxmsV
NRPxmsV ss
1 [V xqsWsV NSbdPLki NSLRiLi F~T
1 NRPxmsV y sW[ }msxqsV
NRPxmsV NUPsVV
INGREDIENTS
1 cup
Black Urad Dal, whole
3 cups
Water
1 tsp
Salt
cup
Butter
2 tsp Ginger paste
3 tsp Garlic paste
1 tsp
Kashmiri chilli powder
1 cup
Fresh tomato pure
cup
Cream
tsp
Garam masala powder
xmsR
METHOD
Wash dal 4 times till 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 until the dal is
cooked. Mash the dal lightly. Add butter, ginger and
garlic pastes, chilli powder and the tomato pure.
Microwave on HIGH for 6 minutes. Stir well. Add
cup cream. Microwave on 600W for another 3
minutes. Serve hot with the remaining cream on top.
Sprinkle garam masala.
ds [gS NRPszmsLi[LiRsLRiNRPV xmsxmsVsV 4 ryLRiV NRPRgRiLiT.

sRs ds[ LSLiRLiy ysLiT. ds ss[RVLiT.
INRP |msR FyR[ xmsxmsVNRPV 5 NRPxmsV dsLRiV NRPxmsLiT. DxmsV
s[RVLiT. xmsxmsV DTZNP[sLRiNRPV, sVWR|ms, \| [ 40 ssVuyV
\sVN][s[s [RVLiT. xmsxmsVsV N]jgS FssxmsLiT. ss, @Li
sVLjiRVV sV }msxqsV, NSLRiLi F~T sVLjiRVV sW[ }msxqsV
NRPxmsLiT. \| [ 6 ssVuyV \sVN][s[s [RVLiT. gS
NRPxmsLiT. NRPxmsV NUPsVV NRPxmsLiT. 600 RV dsVR sVL][ 3
ssVuyV \sVN][s[s [RVLiT. \|mss sVgjis NUPsVV s[zqs s[TgS
xqsLì* [RVLiT. gRiLRisV sVry F~T RLiT.
Tip: A microwave cooks food

using its own moisture, so reduce
the liquid used by almost half the
normal quantity.
47
BABY CORN HARA MASALA
[s NSLì x LS sVry

SERVES: 4

xqsLì*V: 4
xmsyLSV
1 NRPxmsV [ NSLì, F~RsogS 4 gS RLjigjiss
1 [V xqsWsV RZNPLRi
2 [V xqsWsV ALiVV
LRiV N][xqsLi DxmsV
}msxqsVgS LRiVysNTP
1 NRPxmsV RLjigjis N]dsVLRi
" sVVNRPV @sVV
2 FyRVV sV
1 xms sVLRixmsNSRV
1 DFyRV, RLjigjisj
1 [V xqsWsV NRPLRi gjiLiV
1 [V xqsWsV xmsVRgS RLjigjis sWV
4 ssV RV
INGREDIENTS
1 cup
Baby corn, cut into 4 lengthwise
1 tsp
Lemon juice
1 tsp
Sugar
2 tbsp
Oil
Salt to taste
TO BE GROUND TO A PASTE
1 cup
Chopped coriander
" pc
Ginger
2 cloves Garlic
1
Green chilli
1
Onion, chopped
1 tsp
Cumin seeds
FOR GARNISHING
1 tbsp
Sliced tomatoes
4
Lemon wedges
xmsR
METHOD
In a glass bowl, add the oil and the prepared paste.
Microwave on HIGH for 1 minute. Add baby corn, salt
and 2tbsp of water. Mix well. Microwave, covered, on
HIGH for 6 minutes. Add lemon juice and sugar. Mix
well. Garnish with sliced tomatoes and lemon
wedges. Serve hot.
INRP gSxqsV FyR[, sWs sVLjiRVV RRWLRiV [zqss }msxqsVsV

NRPxmsLiT. \| [ 1 ssVxtsQLi \sVN][s[s [RVLiT. [ NSLì,
DxmsV sVLjiRVV 2 V xqsWsV ds NRPxmsLiT. gS
NRPxmsLiT. sVWR|ms, \| [ 6 ssVuyV \sVN][s[s [RVLiT.
ssV LRixqsLi sVLjiRVV RZNPLRi NRPxmsLiT. i gS NRPxmsLiT.
xmsVRgS RLjigjis sW[V sVLjiRVV ssVR][ gSLjitsQ
[RVLiT. s[TgS sTLiRLiT.
48
BADAMI PANEER
ysV xmsdsLì

SERVES: 4

xqsLì*V: 4
xmsyLSV
3/ NRPxmsV xmsdsLì, " NRPWVgS NRP [zqsss
4
NRPxmsV sW[ }msxqsV, lLiUcs[V`
[V xqsWsV NSLRiLi F~T
[V xqsWsV gRiLRisV sVry
[V xqsWsV NRPLRi F~T
[V qx sWsV R sRW F~T
1 [V xqsWsV NUPsVV/FyV
3 [V xqsWsV ALiVV
INRP ZNPRV RZNPLRi
LRiV N][xqsLi DxmsV
sVRs }msxqsVgS LRiVysNTP
10 RLi
2 FsLiRV NSbdPLki FsLRi sVLRixmsNSRVV
NRPxmsV |msRsgS RLjigjis DFyRVV
" sVVNRPV @sVV
[V xqsWsV |msRsgS RLjigjis sV
[V xqsWsV @Li }msxqsV
[V xqsWsV RLjigjis N]dsVLRi
INGREDIENTS
3/ cup
Paneer, cut into " cubes
4
cup
Tomato pure, ready-made
tsp
Chilli powder
tsp
Garam masala
tsp
Cumin powder
tsp
Coriander powder
1 tbsp
Cream/milk
3 tbsp
Oil
A pinch of sugar
Salt to taste
TO BE GROUND TO A SMOOTH PASTE
10
Almonds
2
Whole dry Kashmiri red chillies
cup
Roughly chopped onions
" pc
Ginger
tsp
Roughly chopped garlic
FOR GARNISHING
tbsp Ginger juliennes
tbsp Chopped coriander
xmsR
xmsdsLì, xmsxqsVxmso F~T, xqsWsV NSLRiLi F~LiT, 1 [V

xqsWsV sWs sVLjiRVV DxmsVsV INRP \sVN][s[scxmspmns }msV[
NRPxmsLiT. gS NRPxmsLiT. 40 |qsNRPsV \| [ \sVN][s[s [RVLiT.
xmsNRPs |msLiT. INRP \sVN][s[scxmspmns FyR[ sVgjis sWs
sVLjiRVV RRWLRiV [zqss }msxqsV NRPxmsLiT. sVWR|ms, \| [ 3
ssVuyV \sVN][s[s [RVLiT, sVR[ 1 ssVuy
RLRiVyR INRPryLji NRPRVLiT. sW[ }msxqsV, sVgjis NSLRiLi
F~T, gRiLRiLi sVry, NRPLRi F~T, RsRW F~T sVLjiRVV
DxmsV NRPxmsLiT. gS NRPxmsLiT. \| [ 2 ssVuyV \sVN][s[s
[RVLiT. xmsdsLì, NUPsVV/FyV sVLjiRVV RZNPLRi NRPxmsLiT. \| [
1 ssVxtsQLi \sVN][s[s [RVLiT. @Li sVLjiRVV N]dsVLRi][
gSLjitsQ [RVLiT.i s[TgS sTLiRLiT.
METHOD
Combine paneer, turmeric powder, tsp chilli
powder, 1tsp oil and salt in a microwave-proof plate.
Mix well. Microwave on HIGH for 40 seconds. Keep
aside. Combine the remaining oil and the prepared
paste in a microwave-proof bowl. Microwave,
covered, on HIGH for 3 minutes, stirring once inbetween after 1 minutes. Add tomato pure,
remaining chilli powder, garam masala, cumin
powder, coriander powder and salt. Mix well.
Microwave on HIGH for 2 minutes. Add paneer,
cream/milk and sugar. Microwave on HIGH for 1
minute. Garnish with ginger and coriander. Serve
hot.
49
s[ dLRiNSRV, DFyRVV
sVLjiRVV sW[ Fnys
ZUCCHINI, ONION & TOMATO FLAN

SERVES: 2

xmsyLSV
100 gS. xms s[ dLRiNSRVVs
100 gS. xmsxqsVxmsoxmsR s[ dLRiNSRVV
100 gS. sW[V
50 gS. xmslLi[aRPs d, RVLjisVsj
5 gS. xmsgRig]s s sVLjiRWV
5 gS. RLjigjis RVzqs ANRPVV
10 sV.d. Ads sWs
5 gS. ss
1 [V xqsWsV sW[ ryqs, lLiUcs[V`
1 [V xqsWsV sW[ ZNPRms, lLiUcs[V`
2 gS. DxmsV
INGREDIENTS
100 gm Green zucchini
100 gm Yellow zucchini
100 gm Tomatoes
50 gm
Parmesan cheese, grated
5 gm
Crushed black pepper
5 gm
Chopped basil leaves
10 ml
Olive oil
5 gm
Butter
1 tbsp
Tomato sauce, ready-made
1 tbsp
Tomato ketchup, ready-made
2 gm
Salt
xmsR
METHOD
Slice zucchini in cm thickness. Slice the tomatoes.
In a mixing bowl, add sliced zucchini, add half of
grated Parmesan, crushed black pepper, chopped
basil leaves, olive oil. Mix gently. Take a baking dish,
apply soft butter. Arrange the zucchini slices in a
circular pattern, green
and yellow alternately,
with tomato slices
placed in-between them.
Sprinkle of the
Parmesan. Microwave
for 2 minutes. Check
cooking after 1 minute
and rotate the baking
dish. Take out the baking
dish. Sprinkle the rest of
the Parmesan and a few
fresh basil leaves. Dot
with tomato sauce and
tomato ketchup.
s[dLRiNSRVsV |qsLi. dsV. sVLiRLi][ RLRigRiLiT.

sWsV xmsVRgS RLRigRiLiT. INRP NRP}ms FyR[, RLjigjis
s[dLRiNSRVV, RVLjisVs xqsgRiLi xmslLi[aRPs, xmsgRig]s s
sVLjiRWV, RLjigjis RVzqs ANRPVV, As sWs NRPxmsLiT.
sVgS NRPxmsLiT. INRP [NTPLigì FyR dxqsVNRPVs, sVRs ss
xmspRVLiT. s[dLRiNSRV
xmsVRs
sVVNRPsV,
xmsRs sVLjiRVV xmsxqsVxmso
xmsRs INRPys RLRiVyR
sVL]NRP DLi[, y
sVR sW[ sVVNRPV
DLi[ gRiVLiRLigS xqsLRiLiT.
xmslLi[aRPs RLiT. 2
ssVuyV
\sVN][s[s
[RVLiT. 1 ssVxtsQLi
RLRiVyR
NRPVNTPLigìsV
xmsLkiOTPQLiRLiT sVLjiRVV
[NTPLigì FyRsV xmsLiT.
[NTPLigì FyRsV RVNRPV
dRVLiT. sVgjis xmslLi[aRPs
sVLjiRVV N]s y
RVzqs ANRPVV RLiT.
sW[ ryqs sVLjiRVV sW[ ZNPRms @NRPRNRPy s[RVLiT.
50
AUBERGINE TIAN
SLINSRV RWS

SERVES: 2

xqsLì*V: 2
INGREDIENTS
100 gm Medium-sized aubergine
50 ml
Mustard oil
2 gm
Red chilli powder
2 gm
Salt
75 gm
Hung curd
25 gm
Chopped onion
5 gm
Chopped green chillies
5 gm
Chopped ginger
2 gm
Chopped coriander leaves
2 gm
Roasted cumin powder
2 gm
Crushed and roasted coriander seeds
(dhania)
1
Whole red chilli, crushed
2
Cherry tomatoes
1 sprig
Mint leaves
xmsyLSV
100 gS. sVR \|qs
sLiNSRVV
50 sV.d. AssWs
2 gS. DxmsV
75 gS. x Ligì NRPLì
25 gS. RLjigjis
DFyRVV
5 gS. RLjigjis xms
sVLRixmsNSRVV
5 gS. RLjigjis @sVV
2 gS.
RLjigjis N]dsVLRi
ANRPVV
2 gS. s[LiVVLis NRPLRi
F~T
2 gS. sgRig] s
sVLjiRVV s[LiVVLis
R sRWV (R sRW)
1 RLis sVVR FsLRi
sVLRixmsNSRV
2 Lki sWV
1 lLisV xmsoky ANRPVV
xmsR
sLiNSsV NRPTgji ALRiLiT. |qsLi.dsV. mx sVRs gRiVLiRs

sVVNRPVgS RLRigRiLiT. sVVNRPNRPV DxmsV, FsLRi NSLRiLi F~T
sVLjiRVV AssWs mx spRVLiT. sLiNSRV sVVNRP[NPT sWs
BLiNTPF[V
10
ssVuyV
@
sjs[RVLiT. RLiTgS
|msLRiVgRiV[ DFyRVV,
x m ssVLR i x m sNSR VV,
@Li, N]sd VLRi, NRPLRi
F~T, F~T R sRWV
sVLjiRVV RLis FsLiRV
sVLRimx sNSRVV s[R VLiT.
DxmsV s[RVLiT. INRP
\sVN][s[scxmspmns }msV
dxqsVN][LiT, @LiRV[
sLiNSRV
s VVNR P sLi d s
sTsTgS }msLRiLiT.
sVVNRPsV xmsVRW
lLiLiRV\ sxmso |\ [ 45
ssVuyV \sVN][s[s
[R VLiT. rNTPLigì }msxmsLRiV
dxqsVNRPVs
sLiNSRV
sVVNRP\|ms INRPys RLRiVyR sVL]NRP ]xmsVs s[R VLiT. BxmsVRV
INRP sLiNSRV sVVNRP dqx sVNRPVs, N]LiR |msLRiVgRiVsV ys\|ms mx sLRisLiT.
sVL][ sVVNRPsV ysdsVR s[R VLiT, sVd |msLRiVgRiV mx sLRisLiT, C
sR LigS 5c6 sVVNRP][ sLì RRWLRiV [R VLiT. sVgjis
|msLRiVgRiVsV |\ mss s[R VLiT. mx soky ANRPV][ gSLjitsQ [R VLiT.
ks NRP [zqss Lki sW[][ @LiNRPLjiLiRLiT.
METHOD
Wash and dry aubergine. Cut it into round slices of
cm. Apply salt, red chilli powder and rub mustard
oil on the slices. Leave for 10 minutes to rest, for the
oil to soak into the aubergine slices. Add onion,
green chillies, ginger, coriander, cumin powder, dry
coriander seeds and crushed red chilli 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 soaking paper and put aubergine slices
on it, one by one. Now take one slice of aubergine,
spread some curd filling. Arrange another slice on
top, apply filling again and make a tower of 5-6
slices. Make a quenelle of remaining curd dip and put
on top. Garnish it with mint leaf. Decorate it with a
few cut cherry tomato.
SPECIAL NOTES: The paper will absorb the excess
oil from the aubergine slices. The curd should be
hung overnight to get good hung curd.
xms[NRP gRisVsNRPV: }msxmsLRiV sLiNSRV sVVNRP sVLiT @Rsmx so

sWssV {mss[qx sVLij. sVLi x Ligì NRPLì RRWLRiV [R VysNTP
|msLRiVgRiVsV LSRLiy s[RkRVLiT.
51
STIR-FRIED VEGETABLES
zqsLìc\|mns#` sV=

SERVES: 4

xqsLì*V: 4
xmsyLSV
2 [V xqsWsV sWs, s[LRiVaRPsgRi sWs @LiVV[ sVLij
2 [V xqsWsV y @Li. xqssgS RLjigjisj
2 [V xqsWsV D NSRV, xqssgS RLjigjiss
2 [V xqsWsV sV, xqssgS RLjigjiss
3 NRPxmsVV s xmsog]RVgRiVV, NSlLiV, [V
sVLjiRVV [NRPd, @ds NRPWVgS NRP [zqsss
NRPxmsV ZNPs ryN`P/ds
2 [V xqsWsV |qsys ryqs
2 [V xqsWsV \Q |tsQLki/\lLiqs \ss
2 [V xqsWsV rRW ryqs (yLì)
[V xqsWsV RZNPLRi
[V xqsWsV DxmsV
2 [V xqsWsV sVso* sWs
INGREDIENTS
2 tbsp
Oil, preferably groundnut
2 tsp
Fresh ginger, finely chopped
2 tsp
Spring onions, finely chopped
2 tsp
Garlic, finely chopped
3 cups
Button mushrooms, carrots, bokchoy
and broccoli, all diced
cup
Chicken stock/water
2 tsp
Schezwan sauce
2 tsp
Dry sherry/rice wine
2 tsp
Soy sauce (dark)
tsp
Sugar
tsp
Salt
2 tsp
Sesame oil
xmsR
INRP FyR[ sWs FRVLiT. @Li, DNSRV sVLjiRVV

sV NRPxmsLiT. xqsVsWLRiV 2 ssVuyV \sVN][s[s [RVLiT.
NRPWLRigSRVV NRPxmsLiT. xqsVsWLRiV 4 ssVuyV \sVN][s[s
[RVLiT. sVso* sWs Rxms, sLis[ sVgji xmsyLSds
NRPxmsLiT. NRPxmsLiT. \|[ sVL][ 3 ssVuyV [NRP
xmsog]RVgRiVV xmspLjigS DTNT sLiRsLRiNRPV sVLjiRVV @s
\|qs#qssV sVLjiRVV {qssLigìsV {msVNRPVsLiRsLRiNRPV
\sVN][s[s [RVLiT. xqsLì* [RVysNTP xqsLjigS sVVLiRV, sVso*
sWs NRPxmsLiT. NRPxmsLiT. sVL][ 1 ssVxtsQLi \sVN][s[s [RVLiT.
NRPxmsLiT. sRgS xqsLì* [RVLiT.
METHOD
In a bowl, pour oil. Add ginger, spring onions and
garlic. Microwave for about 2 minutes. Add the
vegetables. Microwave for about 4 minutes. Quickly
add the rest of the ingredients except the sesame oil.
Stir. Microwave on HIGH for another 3 minutes or
until 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.
52
MASALA MUSHROOMS
sVry sVtsQLRiWsV=

SERVES: 4

xqsLì*V: 4
xmsyLSV
NRPxmsV Ads sWs
6 sLigSV |msR s FyRV, N]jgS sgRig]sj
4 NRPxmsVV s xmsog]RVgRiVV, aRPVxmsLjiss sVLjiRVV
xqsgSsNTP RLjigjisss
INGREDIENTS
cup
Olive oil
6 cloves Large garlic, lightly crushed
4 cups
Button mushrooms, cleaned
and cut into halves
1 tsp
Oregano
1 tsp
Cumin seeds
4
Kashmiri chillies, broken
1 tsp
Sea salt (mota namak)
Dash of lemon juice
1 [V xqsWsV ysVV
4 NSbdPLki sVLRixmsNSRVV, RLiss
1 [V xqsWsV xqssVVR DxmsV (NRPV
DxmsV)
N]LisVV ssVLRixqsLi
xmsR
METHOD
Pour olive oil in a bowl. Add garlic. Microwave for 3
minutes, until golden. Roast the cumin on a preheated crusty plate on GRILL for 30 seconds.
Remove, and add to the mushrooms and garlic.
Microwave on HIGH for 3 minutes. Stir. Add lemon
juice, chillies and lastly salt. Microwave for a further
2 minutes. Once cooked, toss in oregano. Stir well.
Serve hot with crusty white bread.
INRP FyR[ sWs FRVLiT. sV NRPxmsLiT. LigSLRiV

LRiLigRiVNRPV s[ sLRiNRPV 3 ssVuyV \sVN][s[s [RVLiT. gji\|ms
{ms{ ` NRP{qs }msV dsVR NRPLRisV 30 |qsNRPsV L][qs [RVLiT.
RVNRPV dzqs, xmsog]RVgRiVV sVLjiRVV sV NRPxmsLiT. \| [
3 ssVuyV \sVN][s[s [RVLiT. NRPxmsLiT. ssVLRixqsLi,
sVLRixmsNSRVV sVLjiRVV sLRigS DxmsV NRPxmsLiT. sVL][ 2
ssVuyV \sVN][s[s [RVLiT. DTNTPs RLRiVyR, ysVV
RLiT. gS NRPxmsLiT. NRP{qs \s `][ s[TgS xqsLì* [RVLiT.
53
CORN IN CREAMY MILK
NUPdsV Fy[ NSLì

SERVES: 4

xqsLì*V: 4
INGREDIENTS
4
Fresh sweet corn cobs, each broken
into 3
2 cups
Water
1 tsp
Salt
tsp
Sugar
cup
Coconut cream (thick coconut milk)
1 tbsp
Refined oil
4
Green chillies
4 tbsp
Fresh coriander, chopped
1" pc
Ginger
2 tsp
Mustard seeds
8
Curry leaves
2 tbsp
Curd, whipped
cup
Coriander, chopped, to garnish
xmsyLSV
4 y {qs* NSLì NRPLiV, 3 gS sLRiss
2 NRPxmsVV dsLRiV
1 [V xqsWsV DxmsV
[V xqsWsV RZNPLRi
NRPxmsV N]Lji NUPsVV (NRPs N]Lji FyV)
1 [V xqsWsV Lji\|mnss ALiVV
4 xms sVLRixmsNSRVV
4 [V xqsWsV y N]dsVLRi ANRPVV, RLjigjiss
1" sVVNRP @sVV
2 [V xqsWsV AyV
8 NRPLjis[FyNRPVV
2 [V xqsWsV |msLRiVgRiV, NTPsj
NRPxmsV N]dsVLRi, RLjigjiss, gSLjitsQ [RVysNTP
METHOD
In a flat baking dish, put the corn and water. Add
1tsp of salt. Microwave, covered, on HIGH for 12
minutes. Once cooked, don't throw away the water
in which it was boiled. Grind the green chillies,
ginger and coriander. 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 oil for 30 seconds. Mix this into the
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.
xmsR
xqssVRLigS DLi[ [NTPLigì FyR[, NSLì sVLjiRVV dsLRiV

dxqsVN][LiT. 1 [V xqsWs DxmsV NRPxmsLiT. sVWR|ms,
\| [ 12 ssVuyV \sVN][s[s [RVLiT. DTNTPs RLRiVyR,
@s DTNTPs dssV FyLRi[RVNRPLiT. xmssVLRixmsNSRVV, @Li
sVLjiRVV N]dsVLRi LRiVLiT. kLi[ N]Lji NUPsVV NRPzms }msxqsV
[RVLiT. NSLì DTNTPsxmsVRV ss ds[ C }msxqsVsV
NRPxmsLiT. sVL][ sT FyR[, 1 [V xqsWsV sWs[
AysV 30 |qsNRPsV \sVN][s[s [RVLiT. ks N]Lji lgi[ds[,
NRPLjis[FyNRPV][ xqs NRPxmsLiT. gS NRPxmsLiT. NSLì s[RVLiT.
sVWR|ms, 600 RV[ 4 ssVuyV \sVN][s[s [RVLiT.
|msLRiVgRiV NRPxmsLiT. LRiV N][xqsLi s{qss [RVLiT. s[T [RVysNTP
sVL][ 1 ssVxtsQLi \sVN][s[s [RVLiT. RLjigjis N]dsVLRi][
gSLjitsQ [RVLiT.i ryy @sLi][ s[TgS xqsLì* [RVLiT.
Tip: After cooking, lift container

lids and wraps carefully and
facing away from you, so that
hot steam is released safely. Be
careful not to burn yourself.
54
BROCCOLI BENGALI STYLE
[NRPd LigSd |q^s

SERVES: 4

xqsLì*V: 4
xmsyLSV
2 [V xqsWsV AssWs
2 [V xqsWsV FyLi` FnLRis, lLiUcs[V`*
2 sLigSV sV, RLjigjiss
1" y @Li, ][Vdzqs, xmsoVgS NRP [zqssj
4 NRPxmsVV [NRPd sVVNRPV, sVLki ss NSRV
NRPxmsV dsLRiV
LRiV N][xqsLi DxmsV
INGREDIENTS
2 tbsp
Mustard oil
2 tsp
Panch phoran, ready-made*
2 cloves Garlic, sliced
1"
Fresh ginger, peeled and cut into
matchsticks
4 cups
Broccoli florets, not too small
cup
Water
tsp
Garam masala powder
Salt to taste
xmsR
INRP FyR[ sWs FRVLiT. FyLi` FnLRis, sV sVLjiRVV

@Li NRPxmsLiT. 2 ssVuyV \sVN][s[s [RVLiT. [NRPd, gRiLRiLi
sVry, DxmsV sVLjiRVV NRPxmsV dsLRiV NRPxmsLiT. sVWR|ms, 4
ssVuyV \sVN][s[s [RVLiT. s[TgS sTLiRLiT.
METHOD
Pour oil in a bowl. Add the panch phoran, garlic and
ginger. Microwave for 2 minutes. Add broccoli, garam
masala, salt and cup of water. Microwave,
covered, for 4 minutes. Serve hot.
*FyLi`
FnLRis @Li[ s AyV, D gjiLiV (NRP[Li),

NRPLRi, rxmso (rLixmso) sVLjiRVV sVLiRVV NRPzqs DLiLiVV.i
*Panch phoran is a 5-spice mix of black mustard

seeds, onion seeds (kalonji), cumin seeds, fennel
seeds (saunf) and fenugreek seeds.
Tip: A tight cover is ideal for

foods that have little or no
added water, like when
steaming vegetables. Use a dish
with a tight lid or cover with cling film.
55
JxqsLì ryqs][ \dsqs gkis=
CHINESE GREENS WITH OYSTER

SAUCE

xqsLì*V: 4

INGREDIENTS
5 cups
Chinese greens/bokchoy, cut into 3"
lengths
1 cup
Water + 1 tsp salt
3 tbsp
Groundnut oil
1 tbsp Garlic, chopped
2 tbsp Oyster sauce (vegetarian oyster sauce
is available)
METHOD
In a large bowl, place the Chinese greens in salted
water. Microwave for 3 minutes, until the leaves and
stems are bright and tender but wilted. Drain
thoroughly. Place on a hot dish. In a separate bowl,
pour groundnut oil, add garlic. Microwave for 3
minutes until golden. Pour over the greens.
Microwave the oyster sauce on HIGH for 30 seconds.
Then tip this over on the platter of steaming, garlicky
greens. Serve hot.
xmsyLSV
5 NRPxmsVV \dsqs gkis/[V, 3 F~RsoVgS NRP
[zqsss
1 NRPxmsV dsLRiV sVLjiRVV 1 [V xqsWsV DxmsV
3 [V xqsWsV s[LRiVaRPsgRi sWsi
1 [V xqsWsV sV, RLjigjisj
2 [V xqsWsV JxqsLì ryqs (s[LjiRVs JxqsLì
ryqs sVsoRVLij)
xmsR
INRP |msR FyR[, \dsqs gkis=sV DxmsV ds[ dxqsVN][LiT.

ANRPVV sVLjiRVV lLisVV BLiNS LRiLigRiVNRPgji sVLjiRVV sVRgS
@[VsLRiNRPV, @LiVV[ sTFLiVV DLi[, 3 ssVuyV
\sVN][s[s [RVLiT. gS ds sLis[RVLiT. INRP TtsQ[
DLiRLiT. sVL][ FyR[, s[LRiVaRPsgRi sWs sVLjiRVV sV
dxqsVN][LiT. LigSLRiV LRiLigRiVNRPV s[ sLRiNRPV 3 ssVuyV
\sVN][s[s [RVLiT. gkis= @LiRV[ s[RVLiT. JxqsLì ryqssV 30
|qsNRPsV \| [ \sVN][s[s [RVLiT. RLRiVyR F~gRiV NRPNRPVRVs
gSLjiNUP gkis=sV INRP }msV[NTP dxqsVN][LiT. s[TgS xqsLì* [RVLiT.
Tip: The MWO is very useful

for steaming green leafy
vegetables.
56
AMRITSARI FISH
@sVX`xqsLki zmnstsQ

SERVES: 4

xqsLì*V: 4
xmsyLSV
8 [xms sVVNRPV
200 gS. gSsV FnLì
1 [V xqsWsV ysVV (@\Q*s)
1 [V xqsWsV FsLRi NSLRiLi F~T
1 gRiVRVi
100 gS. |msLRiVgRiV,
Ums \|mns# [RVysNTP sWs,
LRiV N][xqsLi DxmsV
INGREDIENTS
8
Fish fillets
200 gm Gram flour
1 tbsp
Garlic paste
1 tbsp
Ginger paste
1 tsp
Carom seeds (ajwain)
1 tbsp
Red chilli powder
1 tbsp
Lemon juice
1
Egg
100 gm Curd
Oil for deep-frying
Salt to taste
xmsR
METHOD
Clean, wash and cut fish into 1" size cubes. Apply
salt, lemon juice, ginger paste, garlic paste and red
chilli powder. Keep aside for 20 minutes. Make a
batter of gram flour, curd, egg, carom seeds, salt and
water. Marinate fish pieces in this batter for 15
minutes. Place the fish fillets in a microwave-proof
dish. Apply some oil. Microwave on HIGH for 4
minutes. Turn and microwave for another 3 minutes
till fish becomes golden brown. Sprinkle with chaat
masala and lemon wedges. Serve hot.
[xmssV aRPVxmsLji 1" \|qs sVVNRPVgS NRP [RVLiT.

DxmsV, ssVLRixqsLi, @Li sVLjiRVV sV }msxqsV sVLjiRVV FsLRi
NSLRiLi F~LiT @LiLiRLiT. 20 ssVuyV xmsNRPs |msLiT. gSsV
FnLì, |msLRiVgRiV, gRiVRV, ysVV, DxmsV sVLjiRVV dsLRiV NRPzms INRP
}msxqsV RRWLRiV [RVLiT. C }msxqsV[ [xms sVVNRPsV 15
ssVuyV ELRiLiT. C [xms sVVNRPsV INRP
\sVN][s[scxmnsQpmns FyR[ dxqsVN][LiT. N]LiR sWs LSRVLiT.
\| [ 4 ssVuyV \sVN][s[s [RVLiT. xmsLiT sVLjiRVV
LigSLRiV LRiLigRiVNRPV s[sLRiNRPV sVL][ 3 ssVuyV \sVN][s[s
[RVLiT. y sVry sVLjiRVV ssVsVVNRPV s[RVLiT.
s[TgS xqsLì* [RVLiT.
Tip: Turning
is necessary to
ensure even
distribution of
microwaves through
the food.
57
NUPdsV sW[ j ryqs][

rys
SALMON WITH CREAMY TOMATO

DILL SAUCE


INGREDIENTS
1 tbsp
Butter
cup
Finely chopped shallots
1 clove Garlic, finely minced
1
Large ripe tomato, seeded and diced
1 tsp
Cornstarch
cup
Whipped cream, lightly beaten
2 tbsp
Chopped fresh dill
4
Salmon fillets (each 5 oz/150 g), skins
removed
1
/3 cup
White wine/stock
Salt and freshly ground black pepper to taste
xmsyLSV
1 [V xqsWsV ss
NRPxmsV xqssgS RLjigjis DFyRVVs
1 sLigRiLi sV, xqssgS RLjigjisj
1 |msR mx sLiTs sW[, sR yV dzqss[zqs sVVNRPVgS RLjigjisj
1 [V xqsWsV NSLìryLì
NRPxmsV sxms` NUPsVV, N]jgS d [zqssj
2 [V xqsWsV RLjigjis y rRV NRPWLRi
4 rysVs [xms sVVNRPV (xmsj 5 K/150 gS.), ][V
dzqss[zqsss
1
/ NRPxmsV \s \ss/ryN`P
LRiV N][xqsLi DxmsV sVLjiRVV sVRgS RLis sVLjiRWV
METHOD
In a casserole dish, combine butter, shallots and
garlic. Microwave, covered, on HIGH for 2 minutes to
soften. Add tomato. Microwave, covered, on HIGH for
2-3 minutes or until tomato is sauce-like. In a small
bowl, blend cornstarch with 1tsp cold water. Stir into
casserole dish along with cream and dill. Set aside.
Arrange salmon in baking dish. Pour wine over top.
Cover with plastic wrap and turn back one corner to
vent. Microwave on MEDIUM for 47 minutes or
until fish is opaque. Drain liquid from dish into
tomato mixture. Season with salt and pepper to
taste. Keep salmon covered while finishing sauce.
Microwave sauce, uncovered, on HIGH for 2-3
minutes, stirring once, until it comes to a boil and
thickens slightly. Place salmon fillets on serving
plates. Spoon sauce over fillets.
xmsR
INRP NSryL][ TtsQ[, ss sVLjiRVV DFyRVV sVLjiRVV

sV NRPxmsLiT. sVRRsNTP sVWR|ms, \| [ 2 ssVuyV
\sVN][s[s [RVLiT. sW[ NRPxmsLiT. sW[ ryqs gS
DTZNP[sLRiNRPV, sVWR|ms, \| [ 2c-3 ssVuyV \sVN][s[s
[RVLiT. INRP s FyR[, NSLìryLìsV 1 [V xqsWsV
Rs ds][ NRPxmsLiT. NUPsVV sVLjiRVV rRV NRPWLRi][FyV
NSqsL][ FyR[ NRPxmsLiT. xmsNRPs |msLiT. rys [xms
sVVNRPsV [NTPLigì FyR[ xqsLRiLiT. \|mss \ss FRVLiT. INRP
FyzqsN`P LSms][ NRPsLì [RVLiT sVLjiRVV AsLji RVNTP
FsysNTP INRP N]ssV Lji DLiRLiT. dsVTRVLi[ 4c7
ssVuyV [NRP [xmsV DTZNP[sLRiNRPV \sVN][s[s [RVLiT.
FyR[s dss sW[ sVaRPsVLi[NTP sLiRLiT. LRiV N][xqsLi
DxmsV sVLjiRVV sVLjiRW][ {qss [RVLiT. ryqs RRWLRiV
[}qs xqssVRVLi[ [xmssV NRPsLì [zqs DLiRLiT.
sVWR[NRPVLiy, INRPryLji NRPRVxmsoRW, lLi[ sLRiNRPV sVLjiRVV
N]jgS NRP[sLRiNRPV \| [ 2c3 ssVuyV \sVN][s[s
[RVLiT. rys [xms sVVNRPsV xqsLji*Ligì }ms[ DLiRLiT.
sVVNRP\|ms xqsWs][ ryqs s[RVLiT.
Tip: Not all plastic wraps are

micro-safe. If you are using plastic
wrap in the MWO, be sure that it
is marked as micro-safe.
58
DUM KA MURGH
RsV NS sVVLì

SERVES: 4

xqsLì*V: 4
INGREDIENTS
1 kg
Chicken
2 sticks Cinnamon
6 Green Cardamoms
6 Black Cardamoms
4
Cloves
1 tbsp Poppy seeds
(khus khus)
1 tbsp Cashew nut
1 tbsp Sunflower
seeds (chironji)
1 cup Onion, browned
3
Green chillies
1 tbsp Mint leaves
1 tbsp Ginger paste
xmsyLSV
1 NTP. gS. ZNPs
2 ys NRP sVVNRPV
6 gkis GNRPVV
6 s GVNRPVV
4 sLigSV
1 [V xqsWsV
gRixqsgRiryV (Vqs Vqs)
1 [V qx sWsV Tmx sxmsV
1 [V xqsWsV
F~RVLRiVgRiVRV gjiLiV
(L][Li)
1 NRPxmsV DFyV,
sgS s[LiVVLiss
3 xms sVLRixmsNSRVV
1 [V xqsWsV xmsoky
@NRPVV
1 tbsp Garlic paste

1 cup Curd, whipped
1 tsp Red chilli powder
4-5 strands Saffron
1 tbsp Coriander leaves
1" pc Ginger, cut in
juliennes
2 Lemons
1 tsp Rose water
2 tbsp Oil
Salt to taste
Mint leaves, for garnish
Garam masala to taste
xmsR
1 [V qx sWsV @Li }msxqs V

1 [V qx sWsV sV }msxqs V
1 NRPxmsV |msLRiVgRiV, NTPsj
1 [V xqsWsV FsLRi NSLRiLi
F~T
4-5 lLi[NRPVV NRPVLiNRPVsV xmsoso*

1 [V xqsWsV N]dsVLRi
1" sVVNRP @Li, xqsss
F~LRiVgS RLjigjisjs
2 ssV NSRVV
1 [V L][ yLì
2 [V xqsWsV sWs
LRiV N][xqsLi DxmsV

gSLjitsQ [RVysNTP xmsoky
ANRPVV
LRiVN][xqsLi gRiLRiLi sVry
ys NRP, gkis GNRPVV,

sLigSV sVLjiRVV N`P GNRPVsV
NRPzms RLiRLiT. gRixqsgRiryV, TxmsxmsV
sVLjiRVV F~RVLRiVgRiVRV gjiLisV
sRs ds[ ysLiT sVLjiRVV
sVRgS LRiVLiT. sgS s[LiVVLis
DFyRVV,
2c3
xms
sVLRixmsNSRVV, xmsoky ANRPVV
sVLjiRVV ds NRPzms sVRs }msxqsVgS
LRiVLiT. NTPs |msLRiVgRiV[
TxmsxmsV }msxqsV, @Li sVLjiRVV
sV }msxqsV NRPxmsLiT. gS NRPxmsLiT.
DxmsV, FsLRi NSLRiLi F~T sVLjiRVV D
}msxqsV NRPxmsLiT. sVd NRPxmsLiT. ksNTP
ZNPs sVVNRPV NRPxmsLiT. gS
NRPxmsLiT. ds[ NRPLjigjiLis NRPVLiNRPVsV xmsoso*, xqssgS RLjigjis
N]dsVLRi, @Li sVVNRPV, ssVLRixqsLi sVLjiRVV gRiLRiLi sVry
NRPxmsLiT. NRPxmsLiT. L][ yLì NRPxmsLiT. NRPxmsLiT. 30
ssVuyV sWLjis[ NSdsRVLiT. ks \sVN][s[scxmspmns gSxqsV
FyR[ s[RVLiT. INRP sVWR [NRP FyzqsN`P LSms][ sVWRVLiT.
dsVLRiV LSms DxmsWgjixqsVLi[, ysNTP 2c3 LRiLiyV [RVLiT.
\| [ 10 ssVuyV \sVN][s[s [RVLiT. xmssLìsV xqsgSsNTP
RgjiLi, sVL][ 10 ssVuyV NRPVN`P [RVLiT. s[TgS xqsLì*
[RVLiT.
METHOD
Crush together cinnamon, green
cardamoms, cloves and black
cardamoms. Soak poppy seeds,
cashew nuts and sunflower seeds in
warm water and then grind to a fine
paste. Grind browned onions, 2-3
green chillies, mint leaves and water
to a fine paste. Take whipped curd
and add cashew nut paste, ginger
and garlic pastes. Mix well. Add salt,
red chilli powder and onion paste.
Mix again. Add chicken pieces. Mix
well. Add saffron dissolved in water,
finely chopped coriander leaves, ginger juliennes,
lemon juice, and garam masala. Mix. Add rose water.
Mix. Let it marinate for 30 minutes. Transfer into a
microwave-proof glass bowl. Cover with a lid or
plastic wrap. If you are using the latter, make 2-3
holes in it. Microwave on HIGH for 10 minutes. Lower
the power to half and cook for another 10 minutes.
Serve hot.
59
MURGH KI CHAPLI KABAB
sVVLì NTP yzms NRP

SERVES: 2

xqsLì*V: 2
xmsyLSV
200 gS. ZNPs sVVNRPV
5 gS. RLjigjis @sVV
5 gS. RLjigjis xms sVLRixmsNSRVV
5 gS. y N]dsVLRi ANRPVV, RLjigjiss
5 gS. s[LiVVLis sVLjiRVV sgRig]s RsRWV
3 gS. FsLiRV sVLRixmsNSRV xmsVNRPVV
50 sV.d. NUPsVV
50 sV.d. [bdP sLiVV, NRPLjigjiLisj
1 gS. gkis GNRPV F~T
1 gS. ys NRP F~T
LRiV N][xqsLi DxmsV
INGREDIENTS
200 gm Chicken mince
50 gm
Chopped onion
5 gm
Chopped ginger
5 gm
Chopped green chillies
5 gm
Green coriander, chopped
5 gm
Roasted and crushed coriander seeds
3 gm
Red chilli flakes
50 ml
Cream
50 ml
Desi ghee, melted
1 gm
Green cardamom powder
1 gm
Cinnamon powder
Salt to taste
xmsR
METHOD
Take the minced chicken in a mixing bowl. Add all the
spices. Add cream. Mix it well with a fork. Keep this
mixture in the fridge for 10 minutes. Take a baking
tray and apply melted ghee. Remove the chilled
mince. Apply ghee on the palm of your hands and
divide the mince into balls of 25gm each (approx.
2tbsp). Flatten it to 2.5" diameter and put it on the
greased tray. Pour some ghee on each kabab. Put the
tray in the MWO and microwave for 1 minute.
Remove tray and turn the kababs. Microwave again
for 1 minute. Serve with Mint Chutney and onion
roundels.
ZNPs sVVNRPsV INRP sVNTP=Ligì FyR[NTP dxqsVN][LiT. @s

\|qs#qssV NRPxmsLiT. NUPsVV NRPxmsLiT. ks FnLì][ gS
NRPxmsLiT. C sVaRPsWs 10 ssVuyV zmns`[ DLiRLiT. INRP
[NTPLigì [ dxqsVNRPVs NRPLjigjis sLiVV LSRVLiT. RTs
sVVNRPsV RVNTP dRVLiT. dsV @LRi[RVNRPV sLiVV
LSxqsVN][LiT sVLjiRVV ZNPssV 25 gSsVV sVVRVgS
(xqsVsWLRiV 2 [V xqsWsV) gS [RVLiT). dss 2.5"
RVVN]RgRi VgS @RsVLiT sVLjiRVV sLiVV xmspzqss
[[ |msLiT. xms NRP dsVR N]LiR sLiVV s[RVLiT. [sVi
\sVN][s[s[ DLi 1 ssVxtsQLi \sVN][s[s [RVLiT. [ RVNRPV
dzqs NRPsV xmsLiT. RLRiVyR sVd 1 ssVxtsQLi \sVN][s[s
[RVLiT. xmsoky R sVLjiRVV D L_Li`=][ xqsLì*
[RVLiT.
Tip: Roundshaped
bowls are,
in fact, the best for
cooking foods which
cannot be stirred
during microwave
cooking.
60
CHICKEN ENCHILADAS
ZNPs FsLiRqs

SERVES: 2

xqsLì*V: 2
INGREDIENTS
2
Tortilla bread, 6" diameter
100 gm Diced chicken
50 gm
Diced colour peppers
20 gm
Chopped onion
5 gm
Chopped garlic
50 gm
Sliced mushroom
10 gm
Chopped jalapeo peppers
10 gm
Tacos spices, pre-mix
20 ml
30 ml
Olive oil
25 gm
Cheddar cheese
25 gm
Scarmoza cheese
Grate and mix together both the cheese
2 gm
Salt and crushed black pepper
30 gm
Iceberg lettuce
2 gm
Chopped parsley
xmsyLSV
2 [LjiQ `, 6 RVVN]R
100 gS. ZNPs sVVNRPV
50 gS. \qs NRPLì |msxmsLì=
5 gS. RLjigjis sV
50 gS. xmsVRgS RLjigjis xmsog]RVgRiVV
10 gS. RLjigjis |ms[ |msxmsLì=
10 gS. N][qs \|qs#|qsqs, {mscsVN`P=
20 sV.d. sW[ ryqs, lLiUcs[V`
30 sV.d. Ads sWs
25 gS. RLì dqs
25 gS. xqsL][ dqs
lLiLiRV dqssV RVLjisV NRPxmsLiT
2 gS. DxmsV sVLjiRVV xmsgRig]s s sVLjiRWV
30 gS. HqsLì Wqs
2 gS. RLjigjis FyLì{qi
METHOD
In a microwave-proof bowl, add 20ml olive oil, add
garlic and chopped onion. Microwave for 1 minute.
Remove. Add raw chicken and remaining olive oil.
Microwave for 1 minute. Add all the vegetables.
Microwave for 1 minute. Add half the cheese,
jalapeo peppers, salt, Tacos pre-mix and 10ml of
tomato sauce. Spread the mixture in even quantity
on both the breads and fold them to half-moon.
Arrange the folded half-moon on a microwave-proof
plate. Sprinkle the cheese and pour the tomato
sauce. Microwave for 1 minute. Remove. Serve with
lettuce and sour cream.
xmsR
\ sVN][ s[s cxmspmsn FyR dqx sVNRPVs, @LiRV[ 20 sV.d. As sWs,

sV sVLjiRVV RLjigjis DFyRVV NRPxmsLiT. 1 ssVxtsQLi \ sVN][ s[s
[R VLiT. RVNTP dRVLiT. mx s ZNPs sVLjiRVV sVgjis As
sWs NRPxmsLiT. 1 ssVxtsQLi \ sVN][ s[s [R VLiT. @s NRPWLRigSRVV
NRPxmsLiT. 1 ssVxtsQLi \ sVN][ s[s [R VLiT. qx sgRiLi d q s, |ms[
|msxmsLì=, N][q s {mscsVN`P= sVLjiRVV 10 sV.d. sW[ ryqs
NRPxmsLiT. C sVaRPsWs lLiLiRV R V\|ms qx ssWsLigS mx sLji, @LiR
RLiyNSLRiLigS sVRsLiT. sVTs @LiR RLiyNSLRimx so R VsV INRP
\ sVN][ s[s cxmspmsn }msV[ qx sLiR LiT. d q s RLiT sVLjiRVV sW[ ryqs
FRVLiT. 1 ssVxtsQLi \ sVN][ s[s [R VLiT. RVNTP dRVLiT. Wqs
sVLjiRVV rLì NUPsVV][ qx sLì* [R VLiT.
SPECIAL NOTES: If your MWO has a GRILL mode,

use it to give colour. Garnish with herbs.
xms[NRP gRisVsNRPV: dsV \ sVN][ s[s IssNRPV gji sW` DLij, NRPLì
Bs*ysNTP ks DxmsWgjiLiRLiT. | Li` ][ gSLjitsQ [R VLiT.
61
ALLEPPEY CURRY WITH PRAWNS
Fys=][ @{ms NRPLki

SERVES: 4

xqsLì*V: 4
INGREDIENTS
500 gm Medium-sized prawns, peeled, cleaned
and deveined
cup
Coconut oil
1 tsp
Turmeric powder
tsp
Coriander powder
tsp
Red chilli powder
tsp
Black mustard seeds
1012
Curry leaves
3 tsp
Ginger, chopped
4 tsp
Garlic, chopped
cup
Sambhar onions, peeled but left whole
3-4
1
Large raw mango, peeled and cut into
2" pieces
2 cups Thick coconut milk
1 tsp Salt
xmsyLSV
500 gS. sVRLRiNRPLi \|qs L]RVV, sss sVLjiRVV
aRPVxmsLji, LRiNRPyV dzqss[zqsss
NRPxmsV N]Lji sWs
1 [V xqsWsV xmsxqsVxmso F~T
[V xqsWsV RsRW F~T
[V xqsWsV FsLRi NSLRiLi F~T
[V xqsWsV s AyV
1012 NRPLjis[FyNRPVV
3 [V xqsWsV RLjigjis @sVV
4 [V xqsWsV RLjigjis sV
NRPxmsV xqsLiLìi DFyRVV, sss @LiVV[ xmspLjigS
@lgi[ DLi[s
3-4 xms sVLRixmsNSRVV, sVgS N][zqsss
1 |msR xms sWsVT NSRV, ][Vdzqs
2 NRPxmsVV NRPs N]Lji FyV
1 [V xqsWsV DxmsV
METHOD
Make a paste of the turmeric, coriander and red chilli
powders in no more than cup water. Heat oil in
the MWO on HIGH for 2 minutes. Toss in mustard
seeds and curry leaves. Microwave on HIGH for 2
minutes. Add ginger, garlic, onions, green chillies and
lastly the spice paste. Microwave on HIGH again for
4 minutes. Add 2 cups of water and the raw mango.
Microwave on HIGH for 4 minutes. Add coconut milk.
Microwave on 450W for 6 minutes. Add prawns.
Microwave again on 450W for 6 minutes. Taste and
season with salt. Serve with hot steamed rice.
xmsR
xmsxqsVxmso, N]dsVLRi sVLjiRVV FsLRi sVLRixms F~Ts NRPLi[ FsNRPVs

ds[ }msxqsVgS RRWLRiV [RVLiT. sWssV \|[
\sVN][s[s[ 2 ssVxtsQLi s[T [RVLiT. AyV sVLjiRVV
NRPLjis[FyNRPVV s[RVLiT. \| [ 2 ssVuyV \sVN][s[s [RVLiT.
@Li, sV, DFyRVV, xmssVLRixmsNSRVV sVLjiRVV
sLRigS \|qs#qs }msxqsV s[RVLiT. sVd \| [ 4 ssVuyV
\sVN][s[s [RVLiT. 2 NRPxmsV ds sVLjiRVV xms sWsVT
NSRV s[RVLiT. \| [ 4 ssVuyV \sVN][s[s [RVLiT.
N]Lji FyV FRVLiT. 450 RV[ 6 ssVuyV \sVN][s[s
[RVLiT. L]RVV NRPxmsLiT. sVd 450 RV[ 6 ssVuyV
\sVN][s[s [RVLiT. LRiV RWzqs DxmsV s[RVLiT. s[T @sLi][
xqsLì* [RVLiT.
Tip: Mustard seeds do not

splutter in the MWO, so do not
be surprised if they continue to
look the same when you are
preparing the tempering.
62
FISH TIKKA
zmnstsQ NS

SERVES: 4

xqsLì*V: 4
INGREDIENTS
600 gm Rawas/Beckti, fresh, cut in 1" cubes
2 tbsp
Butter, melted
FOR THE FIRST MARINATION
3 tsp
Ginger paste
2 tsp
Garlic paste
1 tsp
Salt
3 tsp
Lemon juice
FOR THE SECOND MARINATION
cup
Curd
cup
Cheese spread
4 tbsp
Cream
1
Egg
1 tbsp
Gram flour
tsp
Garam masala powder
tsp
Caraway seeds (shahi jeera)
xmsyLSV
600 gS. LRiyqs/NPT , y, 1" NRPWVgS NRP [zqsss
2 [V xqsWsV ss, NRPLjigjiLisj
sVVR sWLjis[xtsQs N][xqsLi
1 [V xqsWsV DxmsV
lLiLiRs sWLjis[xtsQs N][xqsLi
NRPxmsV |msLRiVgRiV
NRPxmsV d |qsQ`
4 [V xqsWsV NUPsVV
1 gRiVRVi
1 [V xqsWsV gSsV FnLì
[V xqsWsV rLixmso (uy{ LS)
METHOD
Melt butter in the MWO on HIGH for 20 seconds. Mix
all the ingredients in the first marination. Rub the
fish cubes with this marinade. Keep for 1 hour. Drain
off all juices. For the second marination, whisk the
curd and cheese spread in a bowl. Add the remaining
ingredients. Whisk and mix the fish in this marinade.
Keep for 30 minutes. Preheat the GRILL for 3
minutes. Microwave on 300W+GRILL on high rack
for 8 minutes, brushing with melted butter as it
cooks. Serve with a crisp salad or kachumber.
xmsR
sssV \| [ \sVN][s[s[ 20 |qsNRPsV NRPLjigjiLiRLiT. sVVR

sWLjis[xtsQs VVNRP @s xmsyLSsV NRPxmsLiT. [xms sVVNRPsV
C sWLjis[`][ LRiVRLiT. 1 gRiLi DLiRLiT. qs @Liy
sLiRLiT. lLiLiRs sWLjis[xtsQs N][xqsLi, |msLRiVgRiV sVLjiRVV dqs
|qsQ` INRP FyR[NTP dxqsVN][LiT. sVgjis xmsyLSV NRPxmsLiT.
C sWLjis[` [xms sVVNRPsV NRPxmsLiT. 30 ssVuyV @lgi[
DLiRLiT. gjisV 3 ssVuyV {ms{ [RVLiT. 300 RV
sVLjiRVV \| LSN`P gji dsVR 8 ssVuyV \sVN][s[s [RVLiT,
@j DRVNRPVRVLi[ NRPgjis ss s[xqsW DLiRLiT. NTPms= xqs`
[NRP NRPRVLiLì][ xqsLì* [RVLiT.
Tip: Arrange evenly sized

pieces of food in a circle for
more even cooking
63
CURRY LEAF CHICKEN
NRPLjis[FyNRPV ZNPs

SERVES: 4

xqsLì*V: 4
INGREDIENTS
1 cup
Curry leaves
500 gm Boneless chicken, cut into 1" pieces
2 tbsp
Tamarind paste
3 tbsp
Jaggery
2 tbsp
Black pepper, coarsely crushed
1 tsp
Salt
4 tbsp
Oil
xmsyLSV
1 NRPxmsV NRPLjis[FyNRPVV
500 gS. FssVVNRPV [s ZNPs, 1" sVVNRPVgS NRP
[zqssj
2 [V xqsWsV LiRxmsLiRV }msxqsV
3 [V xqsWsV Li i
2 [V xqsWsV sVVRNRPgS xmsgRig]s s sVLjiRWV
1 [V xqsWsV DxmsV
4 [V xqsWsV ALiVV
METHOD
Marinate chicken with half the black pepper and
1tbsp oil. Pour the remaining oil in a bowl. Add the
curry leaves. Microwave for 3 minutes until crisp.
Remove. Transfer chicken to a bowl. Make a thick
paste of jaggery and tamarind with a little warm
water. Pour on the chicken. Microwave, covered, on
HIGH for 6 minutes. Remove. Season with salt. Add
the remaining crushed black pepper and the curry
leaves. Toss and serve.
xmsR
xqsgRiLi s sVLjiRWV sVLjiRVV 1 [V xqsWsV sWs[

ZNPssV sWLjis [RVLiT. sVgjis sWssV INRP FyR[
FRVLiT. NRPLjis[FyNRPVV s[RVLiT. NTPms=gS @[VsLRiNRPV 3
ssVuyV \sVN][s[s [RVLiT. RVNTP dRVLiT. ZNPs INRP
FyR[NTP dxqsVN][LiT. N]jgS sRgS DLi[ ds][ iLi
sVLjiRVV LiRxmsLiRV][ NRP }msxqsV RRWLRiV [RVLiT. ZNPs
@LiRV[ s[RVLiT. sVWR|ms, \| [ 6 ssVuyV \sVN][s[s
[RVLiT. RVNTP dRVLiT. DxmsV s[RVLiT. sVgjis RLis
s sVLjiRWV sVLjiRVV NRPLjis[FyNRPVV NRPxmsLiT. NRP xqsLì*
[RVLiT.
Tip: A cover holds in the steam to tenderize the food, keep it moist and
shorten cooking time.
64
KALI MIRCH TANGRI CHICKEN
NSd sVLì RLigki ZNPs

SERVES: 4

xqsLì*V: 4
INGREDIENTS
8
Chicken drumsticks (or 4 full chicken
legs), cleaned
2 tbsp
Lemon juice
1 cup
Hung curd
1 tbsp Ginger paste
1 tbsp Garlic paste
tsp
Turmeric powder
2 tbsp Coarsely ground pepper
46
Green chillies, chopped fine
2 tbsp
Chopped fresh coriander
2 tsp
Chaat masala powder
3 tbsp
Oil
Salt to taste
Lemon wedges for garnishing
xmsyLSV
8 ZNPs RsVzqsN`P= ([NRP 4 xmspLji ZNPs NS),
aRPVxmsLjiss
1 NRPxmsV x Ligì NRPLì
1 [V= xqsWsV @Li }msxqsV
1 [V xqsWsV @iLi }msxqsV
[V xqsWsV @iLi F~T
2 [V xqsWsV xmsVNRPVgS sgRig]s sVLjiRWV
46 xms sVLRixmsNSRVV, xqssgS RLjigjiss
2 [V xqsWsV RLjigjis y N]dsVLRi
2 [V xqsWsV y sVry F~T
3 [V xqsWsV ALiVV
LRiV N][xqsLi DxmsV
gSLjiztsQLigì N][xqsLi ssV sVVNRPV
METHOD
Wipe chicken with kitchen paper. Cut two or three
deep slashes in the flesh of each drumstick. Apply
lemon juice and salt. Keep aside. Mix the hung curd,
ginger and garlic pastes, coriander, turmeric powder,
pepper and chopped green chillies. Marinate chicken
drumsticks in the above mixture. Refrigerate for 1-2
hours. Preheat GRILL for 3 minutes. Microwave
chicken on 300W+GRILL for 15 minutes. Allow to
stand for 3 minutes before serving. Sprinkle with
chaat masala and lemon wedges. Serve hot.
xmsR
NTPs }msxmsLRiV][ ZNPs RVRsLiT. IN][ RsVzqsN`P NRPLiR[ lLiLiRV

[NRP sVWRV [RVgS F~R\ss gSV |msLiT. ssV LRixqsLi
sVLjiRVV DxmsV xmspRVLiT. i xmsNRPs |msLiT. x Ligì NRPLì, @Li
sVLjiRVV sV }msxqsV, RsRWV sVLjiRVV xmsxqsVxmso F~T,
sVLjiRWV sVLjiRVV RLjigjis xmssVLRixmsNSRVV NRPxmsLiT. \|ms
sVaRPsVLi[ ZNPs RsV zqsN`P=sV sWLjis[ [RVLiT.
lLizmnslLi[Lì[ 1c2 gRiLiV DLiRLiT. gjisV 3 ssVuyV
{ms{ [RVLiT. ZNPssV 300 RV[ 15 ssVuyV \sVN][s[s
[RVLiT. xqsLì* [RVysNTP sVVLiRV 3 ssVuyV gRixmsRsNTP
@ sjs[RVLiT. y sVry sVLjiRVV ssVsVVNRPV
s[RVLiT. s[TgS xqsLì* [RVLiT.
Tip: Food continues to cook

when removed from the
microwave, by the heat
generated within it. So always
take into account standing time.
65
Breads/Pizza/Pasta
EASY
MEDIUM
DIFFICULT
AUTO COOK MENU*
KIDS
xmsdsLì][ NTP{ms= [RVLì `
CRISPY LAYERED BREAD WITH

PANEER

xqsLì*V: 6

xmsyLSV
500 gS. Lji\|mnss [zqss zmsLiTi
10 gS. DxmsV
15 gS. y Cqs
300 sV.d. dsLRiV
200 gS. sVRs ss
200 xmsdsLì (NS[ d)
INGREDIENTS
500 gm Refined flour
10 gm
Salt
15 gm
Fresh yeast
300 ml Water
200 gm Soft butter
200 gm Paneer (cottage cheese)
xmsR
zmsLiT, DxmsV sVLjiRVV CqssV INRP FyR[NTP dxqsVN][LiT.

sssV s s gSVgS sRkRVLiT. ssV gSsV
A FyR[ NRPxmsLiT. ks [][ LRiVRLiT. FyR[ INRP gRiVLi
[RVLiT. Rs dsLRiV Fzqs, zqsLRi\sVs, gRi sVVRgS s[sLRiNRPV
NRPxmsLiT, @sxqsLRi\sV[ dsLRiV FRVLiT. INRP FyzqsN`P LSms][ NRPsLì
[RVLiT. ks 20 ssVuyV lLizmnslLi[Lì[ DLiRLiT.
[NRPgS zmsLiT s[zqss L] {ms dxqsVN][LiT. INRP sVRs
kLRiRRVLRixqsQLigS RRWLRi[V sVgS IRLiT. sVVRsV
xqsVsWLRiV 20 x 50 |qsLi. N]R[ sRV NRPLi[ sVWRVlLiV
F~Rso s[ INRP \sxmsoNRPV sWRs[V L][ [RVLiT. N]ssV
sLRiVgS sVLjiRVV xqssVLigS DLiRLiT. sssV FsNRPVs
xmspRVNRPLiT; dsVNRPV sWLRi xmssLi DLiy. \|mss sVLiT
sVWRs gSs sVRNRPV sVRsLiT, RLRiVyR @RVgRiVsgRi
sVWRs gSs \|msNTP ys dsVRNRPV sVRsLiT. sVVRsV
sVWTLi INRP sLiRV xmsNRPNRPV zms (FsRsVNRPV [NRP NRPVTNTP), sVd
F~Rso sVWRV lLiNRPV RVNTP L][ [RVLiT. BLiRNRPV
sVVLiRVlgi[ sVRsLiT, INRP FyzqsN`P LSms][ NRPsLì [RVLiT.
L][sV DxmsWgjiLiRysNTP sVVLiRV NRPdsxqsLi 20 ssVuyV
RLRiRLiT. sVVRsV lLizmnslLi[Lì sVLiT RV dRVLiT.
ks 4" sVLiRLigS L][ [RVLiT. RLRiVyR, 2"
RRVLRiryQVgS NRP [RVLiT. sWs xmspzqss [NTPLigì [[
DLiRLiT. kss DysNTP LRiWsVV DugRiR[ 1 gRiLiV
DLiRLiT. \sVN][s[ssV \| [ DLiRLiT. Bj \|qs |msLjigjis
RLRiVyR, ` dsVR xmsdsLìsV RVLRisVLiT. [NTPLigì [sVi
\sVN][s[s[ 20 ssVuyV DLiRLiT. ` LRiLigRiVsV N`P
[RVLiT. LigSLRiV LRiLigRiVNRPV ss RLRiVyR, RVNRPV
dRVLiT. NSszqssV s[TgS [NRP RgS xqsLì* [RVLiT.
METHOD
Sift the flour, salt and yeast into a bowl. Break the
butter in small chunks. Add the butter chunks to the
bowl. Rub these by hand. Make a well in the bowl.
Pour in the cold water, mixing until you have firm,
rough dough, adding extra water if needed. Cover
with a plastic wrap. Leave to rest for 20 minutes in
the refrigerator. Turn out into a lightly floured board.
Knead gently and form into a smooth rectangle. Roll
the dough in one direction only, until three times the
width, about 20 x 50cm. Keep edges straight and
even. Don't overwork the butter streaks; you should
have a marbled effect. Fold the top third down to the
centre, then the bottom third up and over that. Give
the dough a quarter turn (to the left or right) and roll
out again to three times the length. Fold as before,
cover with a plastic wrap. Chill for at least 20
minutes before rolling to use. Take out dough from
the refrigerator. Roll it to 4" thickness. Next, cut it
into 2" squares. Place in a greased baking tray. Keep
it for rising in room temperature for 1 hours. Set
MWO on HIGH. After it has grown in size, grate
paneer over the bread. Put the baking tray in the
MWO for 20 minutes. Check the colour of the bread.
Once golden brown, remove. Serve hot or cold as
desired.
67
gSLjiN`P `
GARLIC BREAD

xqsLì*V: 2

SERVES: 2
xmsyLSV
1 |mnsLi` [mnsi
5-6 FyRVV sV
100 gS. ss
15 gS. FyLì}qs
INGREDIENTS
1
French loaf
5-6 cloves Garlic
100 gm Butter
15 gm
Parsley
xmsR
sV sVLjiRVV FyLì}qssV xqssgS RLRigRiLiT. INRP FyR[

N]LiR ss s[RVLiT sVLjiRVV dsVTRVLi[ \sVN][s[s[ 30
|qsNRPsV s[T [RVLiT. sssV RVNRPV dRVLiT. sV
sVLjiRVV FyLì}qssV NRPxmsLiT. |mnsLi` [mnssV sVVNRPVgS NRP
[RVLiT. 2 |qsLi. sVLiR\sVs sVVNRPVgS NRP [RVLi y*LS
dsVLRiV ks [RVgRiLRiV. NRP [}qsxmsVRV, s[LRiVgS NRP
[RVNRPLiT, GyVgS NRP [RVLiT. sVVNRPNRPV ss
sVaRPsWs LSRVLiT. dsVLRiV \|mss N]LiR d NRPWy s[RVLiT,
RLRiVyR \sVN][s[s[ |msLiT. \| [ 2 ssVuyV \sVN][s[s
[RVLiT. s[TgS xqsLì* [RVLiT.
METHOD
Finely chop the garlic and parsley. Put some butter in
a bowl and heat in the MWO on MEDIUM for 30
seconds. Take out the butter. Mix in the garlic and
parsley. Cut the French loaf as wedges. You can do
this by cutting 2cm thick pieces. While cutting,
remember not to cut down straight, but to cut
diagonally. Apply the butter mix on the wedges. You
could also add some cheese on the top and put it in
the MWO. Microwave on HIGH for 2 minutes.
Serve hot.
68
CHEESE BREAD
d `

SERVES: 4

xqsLì*V: 4
INGREDIENTS
For the Dough
6 cups Baking Flour
/Refined flour
1 cups Lukewarm
water
2 tsp Dry yeast
cup Milk
2 tsp Sugar
1 tsp Salt
xmsyLSV
zmsLiT sVVR N][xqsLii
6 NRPxmsVV [NTPLigì FnLì
1 Lji\|mnsLi` FnLì 1c2
NRPxmsVV g][LRiV
sRs dsLRiV
2 [V xqsWsV \Q
Cqs
NRPxmsVV FyV
2 [V xqsWsV
1 [V xqsWsV DxmsV
1 tbsp Oil
1 tbsp Cheese, grated
For the Filling
50 gm Cheese, grated
1 tsp Paprika powder
tsp Oregano, dry
xmsR
METHOD
Combine flour, sugar, salt and yeast in a large mixing
bowl. Add water and oil to the dry ingredients.
Gently mix together using your fingers. Knead the
dough until soft, for about 6-7 minutes. Place in a
lightly greased bowl. Cover with plastic wrap. Leave
aside for 45 minutes to rise. Put in MWO on
CONVECTION mode on LOW setting for 4-5 minutes.
Remove. Let it rise again till it doubles in size.
Remove dough from the bowl. Knead slightly. Shape
into a loaf. Fill in the pre-made filling. Again give it a
loaf shape. Gently place in the greased bread pan.
Cover with plastic wrap or a moist cloth. Let it rise
outside for 40 minutes. Preheat the MWO in
CONVECTION mode on HIGH setting. Brush the top
of the loaf with milk. Sprinkle grated cheese. Place
the loaf pan in the MWO. Bake on CONVECTION
setting on HIGH for 2325 minutes. Check if the
bread is cooked by tapping the crust. If you hear a
hollow sound then the bread is cooked and ready.
Leave aside for 2 minutes to de-mould. Let it cool
before using.
1 [V
1 [V
xqsWsV sWs
xqsWsV d,
zmnsLigì N][xqsLi RVLjisVsj
50 gS. d, RVLjisVsj
1 [V xqsWsV FyzmsNS
FRLì
[V xqsWsV
IlLigS[, \Q
FnLì, RZNPLRi, DxmsV sVLjiRVV CqssV INRP |msR sVNTP=Ligì

FyR[ NRPxmsLiT. F~T xmsyLSNRPV dsLRiV sVLjiRVV sWs
NRPxmsLiT. dsV s[sV DxmsWgjiLi sVgS ys INRPgS
NRPxmsLiT. sVRgS @[VLiRsLRiNRPV xqsVsWLRiV 6c7 ssVuyV
sVVRsV zmsxqsNRPLiT. [NRPgS sWs xmspzqss FyR[ DLiRLiT. INRP
FyzqsN`P NRPsLRiV][ sVWRVLiT. DysNTP 45 ssVuyV xmsNRPs
|msLiT. NRPs*QORPQs sW`[ [ |qsLigRiV[ 4-5 ssVuyV
\sVN][s[s[ DLiRLiT. RVNTP dRVLiT. \|qsV lLiLiTLiRV
@[VLiRsLRiNRPV ks DdsRVLiT. FyR sVLiT sVVRsV
RVNTP dRVLiT. [NRPgS IRLiT. INRP [mns ANSLSsNTP
dxqsVNRPVLRiLiT. sVVLiRVgS RRWLRiV [xqsVNRPVs zmnsLigìsV
sLixmsLiT. sVd ks [mns ANSLSsNTP dxqsVNRPVLRiLiT. sVgS sWs
xmspzqss ` Fys[ DLiRLiT. INRP FyzqsN`P LSms [NRP RT
gRiVR][ NRPsLì [RVLiT. ks 40 ssVuyV RVNTP
F~LigRidsRVLiT. NRPs*QORPQs sW`[ [ \| [ \sVN][s[ sV
{ms{ [RVLiT. [mns \|msgSs Fy][ tsQ [RVLiT.
RVLjisVs dsV RLiT. [mns FyssV \sVN][s[s[ DLiRLiT.
NRPs*QORPQs |qsLigRiV dsVR \| [ 23c25 ssVuyV [N`P [RVLiT.
\|ms F~LRisV RRLi y*LS ` NRPVN`P @LiVVLi][ [][
xmsLkiOTPQLiRLiT. dsVNRPV [xms dgS DsV aRPiLi sszms}qs, `
NRPVN`P @LiVVLij sVLjiRVV zqsRLigS DLiRs @LRiLi. Ucs
@sysNTP 2 ssVuyV xmsNRPs |msLiT. DxmsWgjiLiRysNTP
sVVLiRV ks RRdsRVLiT.
69
{qs* }ms` [mns
SWEET PLAITED LOAF

xqsLì*V: 4

SERVES: 4
xmsyLSV
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INGREDIENTS
250 ml Milk
20 gm Castor sugar
80 gm Sugar
45 gm Butter, unsalted
3
Eggs
5 gm
Salt
10 gm Fresh yeast
75 gm Raisins
xmsR
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METHOD
In a bowl, balloon whisk milk, 2 eggs, castor sugar,
sugar, melted butter and salt until all ingredients
are well combined. Pour the liquid mixture into the
bread machine's bread pan. Place the flour on top
of the milk mixture. Sprinkle yeast evenly over the
top. Set the bread machine to mix/knead the
dough. Keep it for rising period to about 1 hour.
When this time is up, the dough will have visually
at least doubled in size. Punch the dough down for
a minute or so, and then allow rising for another
hour. After the second rising, remove the dough
from the machine. Knead on a flat surface until its
stickiness subsides. Preheat the MWO to MEDIUM
with the middle rack in place. If including raisins,
flatten the dough out with your hands. Sprinkle the
raisins over the top and knead into the dough.
Divide the dough into three equal portions, shaping
each into a sausage shape of equal length
(4050cm). Grab the ends of the three pieces and
securely press together. Plait the dough, ensuring to
join the other end securely as well. Lift the plait
onto a baking, paper-lined tray. Whisk the
remaining egg and brush all over the top of the
loaf. Sprinkle a thick coating of sugar over the top,
if desired. Bake for 3040 minutes, until golden.
70
qszms sVs `
SPLIT LEMON BREAD

SERVES: 4

xqsLì*V: 4
INGREDIENTS
100 gm Soft butter
200 gm Sugar
2
Eggs
30 ml
Lemon juice
10 gm
Lemon zest
5 gm
Baking powder
2 gm
Salt
100 ml Milk
FOR GLAZE
100 gm Icing sugar
30 ml
Lemon juice
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METHOD
In a large bowl, cream butter and sugar until light
and fluffy. Beat in the eggs, lemon juice and zest.
Combine the flour, baking powder and salt.
Gradually stir this into the creamed mixture
alternately with milk,
beating well after each
addition. Pour into a
greased 8"x 4" loaf
mould. Bake on MEDIUM
for 35 minutes or until a
toothpick inserted near
the centre comes out
clean. Combine glaze
ingredients.
Remove
bread from pan and
immediately drizzle with
glaze. Cool on the wire
rack. Serve warm.
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71
SHEERMAL
{tsQLRi

SERVES: 4

xqsLì*V: 4
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INGREDIENTS
450 gm Plain flour
4 tsp
Yeast
40 gm
Castor sugar
2
Eggs, beaten, optional
1 cup
Warm milk
2 cups
Mawa, mashed
25 gm
Seedless raisins
100 gm Double cream
2 tbsp
Poppy seeds
tsp
Kewra water
4-5
Saffron, soaked in 1 tbsp milk
1 tsp
Milk, extra, as required
225 gm Ghee/butter
A pinch of salt
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METHOD
Heat the milk but do not boil. Sprinkle yeast and
sugar over it. Sieve flour in a bowl. Add salt, eggs,
raisins, mawa, double cream and half the ghee
with the yeast mixture. Mix well. Knead to a smooth
dough. Add the essence. If the dough is stiff, sprinkle
a little extra milk. Knead again. Cover with damp
cloth. Keep in a warm place to rise for 8 hours or
overnight for best results. Punch the dough and
knead it again. Divide dough into 8 equal parts. Roll
out each part into a round thick circle. Leave aside
for 20 minutes until it becomes double the size. Prick
the roti all over with a fork, leaving 1" margin
around. Brush melted ghee or butter and saffron
solution. Sprinkle poppy seeds. Grease a microwaveproof plate with butter and place sheermal on it.
Microwave on HIGH for about 7 minutes. Sprinkle a
little cold milk over it when half done. Put sheermal
back into the MWO for a few minutes more. Remove.
Sprinkle cold milk well over both sides, as this makes
it soft. Wrap with foil or butter paper. Keep aside until
required.
72
MISSI ROTI
sV{qs= L][

SERVES: 4

xqsLì*V: 4
xmsyLSV
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LRiV N][xqsLi DxmsV
INGREDIENTS
1 cup
Wheat flour
1 cup
Gram flour
tsp
Green chilli paste
2 tsp
Dry fenugreek leaves, crushed
2 tsp
Oil
tsp
Red chilli powder
tsp
Turmeric powder
A pinch of cumin powder
Finely chopped coriander leaves
Oil/butter/ghee for cooking
Salt to taste
xmsR
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METHOD
Make a soft dough of all the ingredients except
oil/butter/ghee for cooking. Make medium-sized balls.
Roll out into chapatis of medium thickness. Grease a
microwave-proof plate with butter. Place missi roti in
it. Microwave on HIGH for about 1214 minutes. Turn
and apply butter every 5 minutes. Serve hot.
73
sVs zmsV
MINI PIZZAS

xqsLì*V: 4
COOKING TIME: 1 min

SERVES: 4
INGREDIENTS
Pizza base, ready-made
Small jar/can of pizza sauce
A few basil leaves
Mozzarella cheese, sliced or shredded
15 ml
Olive oil
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METHOD
Apply each pizza base with pizza sauce. Top with
cheese. Place on paper plate. Microwave on HIGH for
20 seconds. Turn turn and cook for 30 seconds
more. Garnish with torn basil leaves and a drizzle of
olive oil. Serve hot.
Tip: To reheat, pizzas should be wrapped in paper towels or cloth napkins. The
paper or cloth will absorb excess moisture and promote even heating.
74
PENNE AL NORMA
|mss[ @ sWLS

SERVES: 4

xqsLì*V: 4
INGREDIENTS
500 gm
1
1/ tsp
8
1 tbsp
6 oz / of a can
cup
2 tsp
tsp
tsp
1/ tsp
8
1
8 oz
1 tbsp
Penne pasta (approx. 1 pkt.)

Medium-sized onion, chopped
Garlic, chopped
Oil
Tomato paste
Sugar
Oregano
Basil leaves
Pepper
Medium-sized aubergine
Mozzarella, shredded and divided
Grated Parmesan cheese
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8
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METHOD
Blanch the pasta in boiling salted water till al dente.
Combine chopped onion, chopped garlic and oil in a
casserole. Microwave on HIGH for 2 minutes. Stir in
tomato paste and tomato sauce, sugar and
seasonings. Microwave on HIGH for 3-4 minutes,
until bubbly. Stir once, set aside. Cut aubergine into
" cubes. Arrange cubes in 8 x 8" dish. Cover with
waxed paper. Microwave on HIGH for 68 minutes,
until tender. Drain liquid from aubergine. Sprinkle
half the Mozzarella over the aubergine, spoon on
sauce. Add blanched pasta. Mix well. Top with
remaining Mozzarella and Parmesan cheese.
Microwave on HIGH for 4-5 minutes, rotating dish
often, until cheese melts. Garnish with basil leaves.
Serve hot.
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Tip: Round-shaped bowls

give more even cooking
results than square- or
rectangle-shaped bowls.
75
A
K
Rice & Noodles
EASY
MEDIUM
DIFFICULT
AUTO COOK MENU*
KIDS
TAMARIND RICE WITH RAITA
\lLiqs sVLjiRVV sWT=

SERVES: 4

xqsLì*V: 4
INGREDIENTS
1 cups Rice, cleaned, washed and
soaked for 1 hour
3 cups
Water
1
/3 cup
Oil
4 tbsp
Puliyogare rice, ready-made mix
FOR RAITA
2 cups
Curd
1 cup
Grated cucumber, water squeezed out
1 tsp
Pani puri masala
1 tsp
Mild red chilli powder
1 tsp Cumin seeds, roasted and
ground to a powder
xmsyLSV
1 NRPxmsVV RVLi, aRPVxmsLjiss, NRPTgjiss sVLjiRVV
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3 NRPxmsVV dsLRiV
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3
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METHOD
Place rice and water in a large bowl and microwave,
covered, on HIGH for 12 minutes or until cooked
through. Keep aside. In a bowl, mix the oil and the
Puliyogare powder. Microwave on HIGH for 30
seconds. Mix in the cooked rice until all the powder
is absorbed and well distributed.
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FOR RAITA
Whisk the curd in a bowl. Add the grated cucumber
and pani puri masala. Stir well. Sprinkle with red
chilli powder and roasted cumin. Chill. Serve along
with the hot tamarind rice.
Tip: After cooking, to release the hot steam safely, lift container lids and wraps
carefully, facing away from you. Be careful not to burn yourself.
77
HAKKA NOODLES
x NS sWT=

SERVES: 4

xqsLì*V: 4
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3 [V xqsWsV rRW ryqs
2 [V xqsWsV |qsys ryqs
3 [V xqsWsV sW[ ZNPRms
NRPxmsV ALiVV
INGREDIENTS
200 gm Egg noodles (approx. 1 large pkt.),
soaked in warm water for 10 minutes,
drained
1
Onion, sliced/4 spring onions
2
Green chillies, sliced
2 cups
Bean sprouts
1 cup
Green peas
12
Fresh spinach leaves, torn
1 cup
Bean curd, diced (you can substitute
this with paneer)
2
Eggs, beaten
cup
Lemon juice
3 tbsp
Soy sauce
2 tbsp
Schezwan sauce
3 tbsp
Tomato ketchup
cup
Oil
xmsR
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METHOD
Take 1tbsp of oil and mix with bean curd or paneer.
Microwave on HIGH for 2 minutes until golden. Pour
half the remaining oil in a bowl. Add onions and
green chillies. Microwave on HIGH for 4 minutes. Add
peas, spinach and bean
sprouts. Microwave for 2
minutes until the spinach
turns a bright green and
wilts. Remove from MWO.
Add soy sauce, schezwan
sauce, lemon juice and
ketchup. Add the drained
noodles and bean curd.
Microwave on HIGH for 4
minutes. Remove. Stir in
eggs and remaining oil in a
steady stream. Microwave
for 1 minute until set. Stir
well. Serve hot.
78
LEMON RICE
sVs \lLiqs i

SERVES: 4

xqsLì*V: 4
INGREDIENTS
1 cup Rice, cleaned, washed and
soaked for 1 hour
3 cups
Water
1 tsp
Salt
cup
Lemon juice
2 tbsp
Oil
2 tsp
Mustard seeds
2 tsp
Dhuli Urad Dal, broken
1 tsp
Chana Dal
2
Dry red chillies, broken
68
Curry leaves
tsp
Turmeric powder
cup
Fresh coriander leaves
A pinch of asafoetida
xmsyLSV
1 NRPxmsV RVLi, aRPVxmsLjiss, NRPTgjiss sVLjiRVV 1
gRiLi ysss
3 NRPxmsVV dsLRiV
1 [V xqsWsV DxmsV
NRPxmsV ssVLRixqsLi
2 [V xqsWsV ALiVV
2 [V xqsWsV AyV
2 [V xqsWsV NRPTgjis sVsxmsxmsxmsV, sgRig]ss
1 [V xqsWsV ZaPsgRii xmsxmsV
2 FsLiRV sVLRixmsNSRVV, RVLiss
68 NRPLjis[FyNRPVV
NRPxmsV y N]dsVLRi ANRPVV
INRP ZNPRV BLigRiVs
METHOD
Place rice, salt and water in a large bowl. Microwave,
covered, on HIGH for 12 minutes or until cooked
through. Add lemon juice. Stir well. In another bowl,
pour the oil. Add mustard seeds, both the dals,
chillies, curry leaves, asafoetida and turmeric.
Microwave for 2 minutes. Remove. Pour over the hot
rice. Garnish with coriander. Serve hot.
xmsR
INRP |msR FyR[ RVLi, DxmsV sVLjiRVV dsLRiV dxqsVN][LiT.

sVWR|ms, \| [ 12 ssVuyV [NRP gS DTZNP[sLRiNRPV
\sVN][s[s [RVLiT. ssVLRixqsLi NRPxmsLiT. i gS NRPxmsLiT.
sVL]NRP FyR[, sWs FRVLiT. AyV, lLiLiRV LRiNS
xmsxmsVV, sVLRixmsNSRVV, NRPLjis[FyNRPVV, BLigRiVs sVLjiRVV
xmsxqsVxmso s[RVLiT. 2 ssVuyV \sVN][s[s [RVLiT. RVNTP
dRVLiT. ys\|ms s[T @sLis s[RVLiT. N]dsVLRi][ gSLjitsQ
[RVLiT.i s[TgS xqsLì* [RVLiT.
Tip: Add a few drops of

lemon juice to the water
before boiling rice to make
the grains whiter.
79
THAI FRIED RICE
yV \|mns#` \lLiqs

SERVES: 4

xqsLì*V: 4
INGREDIENTS
1 cups Basmati rice, cleaned, washed and
soaked for 1 hour
6 cups
Water
4 tbsp
Vegetable oil
2 cloves Garlic, finely chopped
1
Medium-sized onion, finely chopped
3 tbsp
Dried shrimp, soaked for 5 minutes,
drained, optional
150 gm Cooked chicken, diced
4 tbsp
Tomato ketchup
1 tsp
Sugar
2
Eggs, lightly beaten
1
Tomato, diced
Capsicum, chopped
A pinch of salt
Fresh coriander leaves, to garnish
xmsyLSV
1 NRPxmsVV xqsd RVLi, aRPVxmsLjiss, NRPTgjiss
sVLjiRVV 1 gRiLi ysss
6 NRPxmsVV dsLRiV
4 [V xqsWsV ssxqs
2 FyRVV sV, xqssgS RLjigjiss
1 sVR \|qs DFyRV, xqssgS RLjigjisjs
3 [V xqsWsV FsLiRV ztsQLims, 5 ssVuyV
ysssds sLiss, HNRPLi
150 gS. DTNTPLis ZNPs, sVVNRPVgS [zqsss
4 [V xqsWsV sW[ ZNPRms
1 [V xqsWsV RZNPLRi
2 gRiVRV, N]jgS d [zqsss
1 sW[, sVVNRPVgS [zqssj
NSzms=NRPsV, RLjigjisj
INRP ZNPRV DxmsVi
y N]dsVLRi, gSLjitsQ [RVysNTPi
METHOD
Microwave rice and water, covered, on HIGH for
approximately 10 minutes, until slightly
undercooked. Drain out excess water. Mix 2tbsp oil,
garlic and onion in a large bowl. Microwave on HIGH
for 3 minutes. Add dried shrimp, chicken, tomato
ketchup, sugar and salt. Microwave, covered, on
HIGH for 1 minute. Add rice. Stir. Beat eggs with
remaining oil. Stir into the rice with tomato and
capsicum. Microwave on HIGH for a further 2
minutes. Remove. Garnish with chopped coriander
leaves.
xmsR
RVLi sVLjiRVV dssV sVWR|ms, \| [ xqsVsWLRiV 10

ssVuyV [NRP N]jgS RNRPVs DTZNP[sLRiNRPV \sVN][s[s [RVLiT.
@Rsxmso dss sLis[RVLiT. 2 [VxqsWs sWs, sV
sVLjiRVV DFyRVsV INRP |msR FyR[ NRPxmsLiT. \| [ 3
ssVuyV \sVN][s[s [RVLiT. FsLiRV ztsQLims, ZNPs, sW[
ZNPRms, RZNPLRi sVLjiRVV DxmsV s[RVLiT. sVWR|ms, \| [ 1
ssVxtsQLi \sVN][s[s [RVLiT. RVLiis[RVLiT. NRPxmsLiT.
sVgjis sWs[ gRiVRsV d [RVLiT. RVLi[ sW[
sVLjiRVV NSzms=NRPsV NRPxmsLiT. sVL][ 2 ssVuyV \| [
\sVN][s[s [RVLiT. RVNTP dRVLiT. RLjigjis N]dsVLRi][
gSLjitsQ [RVLiT.i
Tip: For foods cooked in

liquid, or which create a
great deal of juice, make a
gap or use special microwave
lids, which have slits in them.
80
sW[ sVLjiRVV sVLi

xmss
TAMATAR AUR MINT KA PULAO

SERVES: 4

xmsyLSV
1 NRPxmsV F~R\ss xqsd RVLi
1 NRPxmsV sW[, sVVNRPVgS [zqssj
10 gS. xmsoky ANRPVV
2 sLigSV
" sVVNRP ys NRP
2 GNRPVV
1 LSds @NRPV
2 [V xqsWsV ALiVV
LRiV N][xqsLi DxmsV
INGREDIENTS
1 cup
Long-grained Basmati rice
1 cup
Tomato, diced
10 gm
Mint leaves
2
Cloves
" pc
Cinnamon
2
Cardamoms
1
Bay leaf
1 tsp
Garam masala powder
1 tsp
Cumin powder
2 tbsp
Oil
Salt to taste
xmsR
RWs aRPVxmsLji NRPRgRiLiT. g][LRiVsRs ds[ xqsVsWLRiV

10 ssVuyV ysLiT. ds sLi, xmsNRPs |msLiT. sWs,
sLigSV, ys NRP, GNRPVV sVLjiRVV LSs ANRPVsV
INRP gSxqsV FyR[ NRPxmsLiT. \| [ 2 ssVuyV \sVN][s[s
[RVLiT. sW[V sVLjiRVV xmsoky s[RVLiT. \| [ sVL][
1 ssVxtsQLi \sVN][s[s [RVLiT. RVLiis[RVLiT. gS
NRPxmsLiT. \| [ 1 ssVxtsQLi \sVN][s[s [RVLiT. DxmsV][FyV
2 NRPxmsV s[T dssV RVLi[ FRVLiT. gS NRPxmsLiT.
gRiLRiLi sVry F~T sVLjiRVV NRPLRi F~T s[RVLiT. xms 4
ssVuyNRPV INRPryLji sVR[ NRPRVRVRW, \| [ 10
ssVuyV \sVN][s[s [RVLiT. y xmsoky][ gSLjitsQ
[RVLiT.i s[TgS xqsLì* [RVLiT.
METHOD
Clean and wash rice. Soak in warm water for about
10 minutes. Drain and keep aside. Combine oil,
cloves, cinnamon, cardamoms and bay leaf in a glass
bowl. Microwave on HIGH for 2 minutes. Add
tomatoes and mint. Microwave on HIGH for 1 more
minute. Add rice. Mix well. Microwave on HIGH for 1
minute. Add 2 cups of hot water to the rice mixture
along with salt. Mix well. Add garam masala and
cumin powder. Microwave on HIGH for 10 minutes,
stirring twice in-between every 4 minutes. Garnish
with fresh mint leaves. Serve hot.
81
HARA MOONG TADKA
x LS sVWLigì Ry

SERVES: 4

xqsLì*V: 4
}msxqsV [RVysNTP NSszqss xmsyLSV
3 FsLiRV NSbdPLki FsLRi sVLRimx sNSRVV, sVVNRPVgS sLjiss
1 [V xqsWsV RsRWV
2-3 sLigSV
1 [V xqsWsV Fy{ms sRyV
2 [V xqsWsV ygS RVLjisVs N]Lji
2 [V xqsWsV TxmsxmsV sVVNRPV
2 [V xqsWsV dsLRiV
BRLRi xmsyLSV
3
/4 NRPxmsV x LS sVWLigì y
NRPxmsV xqssgS RLjigjis N]dsVLRi
2 [V xqsWsV sLiVV
[V xqsWsV NRPLRi gjiLiV
1 [V xqsWsV xqssgS RLjigjis xms sVLRixmsNSRVV
[V xqsWsV RVLjisVs @sVV
LRiV N][xqsLi DxmsV
INGREDIENTS TO MAKE INTO A PASTE

3
Whole dry Kashmiri red chillies, broken
into pieces
1 tsp
Coriander seeds
2-3
Cloves
1 tsp
Poppy seeds
2 tbsp
Freshly grated coconut
2 tbsp
Broken cashew nuts
2 tbsp
Water
OTHER INGREDIENTS
3
/4 cup
Hara Moong Dal
tsp
Turmeric powder
cup
Finely chopped coriander
2 tbsp
Ghee
tsp
Cumin seeds
1 tsp
Finely chopped green chillies
tsp
Grated ginger
Salt to taste
xmsR
INRP \sVN][s[scxmspmns FyR[ sVWLigì y, xmsxqsVxmso F~T,

DxmsV sVLjiRVV NRPxmsV ds NRPxmsLiT. gS NRPxmsLiT. xms
ssVuyNRPV sVWRVryLRiV NRPRVRVRW, \| [ 8 ssVuyV
\sVN][s[s [RVLiT. RRWLRiV [zqss }msxqsV sVLjiRVV N]dsVLRi
NRPxmsLiT. gS NRPxmsLiT. xms 1 ssVuysNTP lLiLiRVryLRiV
NRPRVRVRW, \|[ 3
sVL][ \sVN][s[scxmspmns FyR[
sLiVV s[zqs 30 |qsNRPsV \| [
\sVN][s[s [RVLiT. NRPLRi,
xmssVLRixmsNSRVV sVLjiRVV
@Li s[RVLiT. gS NRPxmsLiT.
\| [ 1 ssVxtsQLi \sVN][s[s
[RVLiT.
LixmsLjiLigìsV
xmsxmsVNRPV NRPxmsLiT. gS
NRPxmsLiT. \| [ 3 ssVuyV
\sVN][s[s [RVLiT, sVR[ 2
ssVuy RLRiVyR INRPryLji
NRPRVLiT. sLis[ xqsLì*
[RVLiT.
METHOD
Combine the Moong Dal, turmeric powder, salt and
cup of water in a microwave-proof bowl. Mix well.
Microwave on HIGH for 8 minutes, stirring thrice
every 2 minutes. Add the
prepared paste and coriander.
Mix well. Microwave on HIGH
for 3 minutes, stirring twice
every 1 minute. Put the ghee in
another microwave-proof bowl
and microwave on HIGH for 30
seconds. Add cumin seeds,
green chillies and ginger. Mix
well. Microwave on HIGH for 1
minute. Add the tempering to
the dal. Mix well. Microwave
on HIGH for 4 minutes, stirring
once after 2 minutes. Serve
immediately.
82
KEEMA PULAO
NUPsW xmss

SERVES: 4

xqsLì*V: 4
xmsyLSV
350 gS. NUPsW
sVLjiRVV gRiLi ysss
1 [V xqsWsV ALiVV
[V xqsWsV ys NRP, sgRig]sj
2 s GNRPVV
2 LSs ANRPVV
5 sLigSV
1 [V xqsWsV RZNPLRi
NRPxmsV DFyRVV, RLjigjiss
NRPxmsV DFyRVV, xqssgS RLjigjiss
1 NRPxmsV sW[ }msxqsV
2 [V xqsWsV DxmsV
1 [V xqsWsV gRiLRisV sVry
3 NRPxmsVV s[T dsLRiV
gSLjitsQ [RVysNTP D |q^sqsV
INGREDIENTS
350 gm Keema
2 cups
Basmati rice, washed and soaked for
an hour
1 tbsp
Oil
1 tsp
Cumin seeds
tsp
Cinnamon, broken
2
Black cardamoms
2
Bay leaves
5
Cloves
1 tsp
Sugar
cup
Onion, chopped fine
cup
Tomato, chopped fine
1 cup
Tomato pure
2 tsp
Salt
1 tsp
Garam masala
3 cups Hot water
Browned onion slices, to garnish
xmsR
INRP [\s FyR[ sWs, NRPLRi, ys NRP, LSs ANRPV

sVLjiRVV sLigSV dxqsVN][LiT. sVWR|ms, \| [ 2
ssVuyV \sVN][s[s [RVLiT. RZNPLRi NRPxmsLiT.
sVWR|ms, \| [ 1 ssVxtsQLi \sVN][s[s
[RVLiT. DFyRVV NRPxmsLiT.
sVWR|ms, [NRPFy LigSLRiV LRiLigRiVNRPV
s[sLRiNRPV \|[ 10 ssVuyV
\sVN][s[s [RVLiT, lLiLiRVryLRiV
NRPRVLiT.
NUPsW
s[RVLiT.
sVWR[NRPVLiy, \|[ 10 ssVuyV
\sVN][s[s [RVLiT. sW[V, xqsgRiLi sW[
}msxqsV, DxmsV sVLjiRVV gRiLRiLi sVry s[RVLiT. gS NRPxmsLiT.
sVWR|ms, 5 ssVuyV \sVN][s[s [RVLiT. RLRiVyR sVWR
[NRPVLiy, \| [ 5 ssVuyV \sVN][s[s [RVLiT, lLiLiRV
NRPRVLiT . RVLi, sVgjis sW[ }msxqsV sVLjiRVV ds
NRPxmsLiT. sVWR|ms, \| [ 10 ssVuyV \sVN][s[s [RVLiT.
ds AsLji @LiVVFNRPVLi[, sVLjiN]LiR xqssVRVLi \sVN][s[s [zqs,
sTLiRLiT.
METHOD
Mix oil, cumin, cinnamon, bay leaves
and the cloves in a deep dish.
Microwave, covered, on HIGH
for 2 minutes. Mix in the
sugar. Microwave, covered,
on HIGH for 1 minute. Mix
in the onion. Microwave,
covered, on HIGH for 10
minutes to a light brown, stirring
twice. Add keema. Microwave,
uncovered, on HIGH for 10 minutes. Add the
tomatoes, half of the pure, salt and garam masala.
Mix well. Microwave, covered, for 5 minutes. Then
microwave, uncovered, on HIGH for 5 minutes,
stirring twice. Mix in the rice, remaining pure and
the water. Microwave, covered, on HIGH for 10
minutes. If the water has not dried up, microwave
some more and serve.
83
VEG FRIED RICE
s \|mns#` \lLiqs

SERVES: 4
PREPARATION TIME: 10 ssv.

xqsLì*V: 4
INGREDIENTS
1 cups Basmati rice, cleaned, washed and
soaked for 1 hour
6 cups
Water
5 tbsp
Groundnut oil
4 cloves Garlic, sliced
3
Red chillies, seeded and finely
chopped
2
Onions, chopped
1 cups Chopped button mushrooms
1 cups Broccoli florets
cup
French beans, stalks removed and
sliced into 2
4 tbsp
Soy sauce (light)
2 tsp
Sugar
xmsyLSV
sVLjiRVV 1 gRiLi ysss
6 NRPxmsVV dsLRiV
5 [V xqsWsV s[LRiVaRPsgRi sWsi
4 sLigSV sV, RLjigjisj
3 FsLRi sVLRixmsNSRVV, sRyV dzqss[zqs xqssgS RLjigjiss
2 DFyRVV, RLjigjiss
1 NRPxmsVV RLjigjis s xmsog]RVgRiVV
1 NRPxmsVV [NRP FyRVV
NRPxmsV |mnsLi ds=, PF~V dzqsss sVLjiRVV
lLiLiRVgS |q^sqs [zqsss
4 [V xqsWsV rRW ryqs (\)
2 [V xqsWsV RZNPLRi
METHOD
Microwave rice and water, covered, on HIGH for 10
minutes, until slightly undercooked. Drain out excess
water. In another bowl, pour the oil. Add garlic and
chillies. Microwave for 30 seconds. Add onion.
Microwave for 5 minutes. Add mushrooms and
broccoli. Microwave for 4 minutes until the greens
are bright and starting to soften. Add beans and
1tbsp water. Microwave for 2 minutes. Stir in the
cooked rice, sugar and soy sauce. Taste for
seasoning. Microwave on HIGH for 2 minutes and
then a further 2 minutes on 600W so that the rice
and vegetables are cooked together. Serve hot.
xmsR
RVLi sVLjiRVV dssV sVWR|ms, \| [ xqsVsWLRiV 10

ssVuyV,P N]jgS RNRPVs DTZNP[sLRiNRPV \sVN][s[s [RVLiT.
@Rsxmso dss sLis[RVLiT. sVL]NRP FyR[, sWs FRVLiT.
sV sVLjiRVV sVLRixmsNSRVV s[RVLiT. 30 |qsNRPsV \sVN][s[s
[RVLiT. DFyRVV s[RVLiT. 5 ssVuyV \sVN][s[s
[RVLiT. xmsog]RVgRiVV sVLjiRVV [NRPd s[RVLiT. gkis=
\Q @LiVV sVRRLi FyLRiLiLi @[VsLRiNRPV, 4 ssVuyV
\sVN][s[s [RVLiT. ds= sVLjiRVV 1 [VxqsWsV ds
NRPxmsLiT. 2 ssVuyV \sVN][s[s [RVLiT. DTNTPs @sLi[
RZNPLRi sVLjiRVV rRW ryqs NRPxmsLiT. {qssLigì N][xqsLi LRiV
RWRLiT. 2 ssVuyV \| [ sVLjiRVV RVLi sVLjiRVV
NRPWLRigSRVV NRPzqs DRNRPysNTP sVL][ 2 ssVuyV 600 RV
\sVN][s[s [RVLiT. s[TgS xqsLì* [RVLiT.
Tip: When cooking rice in the

MWO, don't add all the
water at one go, as it will
boil over.
84
CHICKEN BIRYANI
ZNPs LSs

SERVES: 4

xqsLì*V: 4
xmsyLSV
1 NRPxmsVV xqsd RVLi
400 gS. ZNPs, sVVNRPVgS [zqsss
1 sVR \|qs DFyRV, RLjigjisjs
NRPxmsV |msLRiVgRiV
NRPxmsV y N]dsVLRi ANRPVV, RLjigjiss
1 [V xqsWsV DxmsV
2 [V xqsWsV sLiVV
3 gkis GNRPVV
1" sVVNRP ys NRP
[V xqsWsV s NRPLRi (uy LS)
1 LSds @NRPV
3 sLigSV
2 xqssgS RLjigjis xms sVLRixmsNSRVV
3 NRPxmsVV ZNPs ryN`P/yLì
[V xqsWsV NRPVLiNRPVsV xmsoso* lLisVV
INGREDIENTS
1 cups Basmati rice
400 gm Chicken, boneless, diced
1
Medium-sized onion, sliced
cup
Curd
2 tbsp
Ginger paste
2 tbsp
Garlic paste
cup
Fresh coriander, chopped
1 tsp Salt
2 tbsp
Ghee
3
Green cardamoms
1" stick Cinnamon
tsp
Black cumin (shah jeera)
1
Bay leaf
3
Cloves
2
Green chillies, finely chopped
3 cups Chicken stock/water
tsp
Saffron threads
xmsR
RWs lLiLiRVryLRiV NRPRgRiLiT sVLjiRVV RgjisLiR ds[

ys NRP][ NRPzms INRP gRiLi ysLiT. ds
sLis[RVLiT. xmsNRPs |msLiT. ZNPssV gS NRPRgRiLiT. ds
ss[RVLiT. |msLRiVgRiV, DxmsV, N]dsVLRi, @Li sVLjiRVV
sV }msxqsVsV NRPzms d [RVLiT. ZNPs BLiRV[ s[zqs
lLizmnslLi[Lì[ 2 gRiLiV s[VLjis[ [RVLiT. INRP FyR[,
sLiVV, gkis GNRPVV, s NRPLRi, LSs ANRPV,
sVLRixmsNSRVV, sLigSV sVLjiRVV DFyRVV NRPxmsLiT.
sVWR[NRPVLiy, \| [ 4 ssVuyV \sVN][s[s [RVLiT.
ZNPssV ys sWLjis[`][ NRPxmsLiT. RVLi, sWLjis[
[RVTs ZNPs sVLjiRVV ZNPs ryN`P NRPxmsLiT. sVWR|ms,
\| [ 15 ssVuyV \sVN][s[s [RVLiT. N]j ds[ NRPVLiNRPVsV
xmsoso* NRPxmsLiT. 15 ssVuyV ysLiT. \| [ 1 ssVxtsQLi
\sVN][s[s [RVLiT. gS NRPzms LSs\|ms FRVLiT.
zqsLRixmsRsNTP 5 ssVuyV @ sjs[RVLiT. xqsLì* [RVLiT.
METHOD
Wash rice twice and soak in just enough water to
cover for an hour with the cinnamon stick. Drain off
water. Keep aside. Wash chicken well. Drain. Beat
together curd, salt, coriander, ginger and garlic
pastes. Add chicken and marinate for 2 hours. In a
bowl, mix ghee, green cardamoms, black cumin, bay
leaf, chillies, cloves and onion. Microwave,
uncovered, on HIGH for 4 minutes. Mix with chicken
in its marinade. Add rice, marinated chicken and
chicken stock. Microwave, covered, on HIGH for 15
minutes. Mix the saffron with a little water. Soak for
15 minutes. Microwave on HIGH for 1 minute. Stir
and pour on top of biryani. Allow standing time of 5
minutes. Serve.
85

Soups: Easy Medium Difficult Auto Cook Menu Kids

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Soups: Easy Medium Difficult Auto Cook Menu Kids

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Soups

AUTO COOK MENU*

TOM YAM GOONG - THAI SPICY PRAWN SOUP

sV RWsV gRiWLig`i c yV \|qs#{qs L]RV xqsWms

PREPARATION TIME: 5 mins

RRWLkiNTP xms[ xqssVRVLi: 5 ssV.

sVry, sVs gRiT sVLjiRVV NRPzmsL`i \sV ANRPVsV

*Frozen prawns are fine. Defrost and pat dry before

L]RVV xmsLRiy[RV. yRsNTP sVVLiRV

HOT & SOUR SOUP

& rL`i xqsWms

PREPARATION TIME: 3 mins

RRWLkiNTP xms[ xqssVRVLi: 3 ssv.

sVVgjigRiysNTP RgjisLiR ds[ xmsog]RVgRiVsV yLiT.

Tip: Use less water as there is

TOMATO & BASIL SOUP

sW[ sVLjiRVV RVzqs qx sWms

PREPARATION TIME: 8 mins

RRWLkiNTP xms[ xqssVRVLi: 8 ssv.

Ripe tomatoes, skinned and chopped

INRP FyR[, sW[V, DFyRVV, sV sVLjiRVV

*Place tomatoes without any water in the MWO on

dsLRiV [NRPVLiy 4 ssVuyV \| [ \sVN][s[s

QUICK SWEET CORN SOUP

NTP*N`P {qs* NSL`i xqsWms

PREPARATION TIME: 2 mins

RRWLkiNTP xms[ xqssVRVLi: 2 ssv.

INRP |msR FyR[NTP lLiLiRV NSL`isV dxqsVN][LiT. ryN`P sVLjiRVV

\dsqs ZNPs sVLjiRVV

CHINESE CHICKEN & MUSHROOM

RRWLkiNTP xms[ xqssVRVLi: 15 ssv.

PREPARATION TIME: 15 mins

FsLiRV xmsog]RVgRiVsV @sLis LSRLiy ysLiT.

dN`P sVLjiRVV LigSRVLixms

LEEK & POTATO SOUP

RRWLkiNTP xms[ xqssVRVLi: 10 ssv.

INRP |msR \sVN][sscxmnsQpmns FyR[ dN`P=, LigSRVLixmsV

SPLIT PEA SOUP

PREPARATION TIME: 15 mins

RRWLkiNTP xms[ xqssVRVLi: 15 ssv.

sV Rxms sVgjiy xmsyLSssLis INRP [\s FyR[

AUTO COOK MENU*

KHAMAN (Yellow) DHOKLA

sVs (xmsxqsVxmso xmsRs) ][NS

PREPARATION TIME: 20 mins

RRWLkiNTP xms[ xqssVRVLi: 20 ssv.

sVVslgi[ dsFzqs xmsxmsVsV LSRLiy ysLiT.

ALOO KAND CHAAT

PREPARATION TIME: 10 mins

RRWLkiNTP xms[ xqssVRVLi: 10 ssv.

LigS RVLixmsV, NSLi` sVLjiRVV sssV INRP FyR[

PREPARATION TIME: 25 mins

RRWLkiNTP xms[ xqssVRVLi: 25 ssv.

100 gS. @VNRPVV ( y)

@LiVV (Lji\|mnss ALiVV) sV \sVN][s[scxmspmns FyR[ 2

SPECIAL NOTES: While heating oil, the bowl

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

COOKING TIME: 20 ssv.

RRWLkiNTP xms[ xqssVRVLi: 10 ssv.

Alternatively, you can use a ready-made mix that

xmsysWRVLigS, dsVLRiV sWlLi[ Li[

R sVVslgi[ dsFzqs RVLi sVLjiRVV xmsxmsVsV

PREPARATION TIME: 15 mins

NTPN`P {qs NSL`i xqsWms