Snspire THE CHEF IN YOU Samsung Microwave Oven CookbookContent Introduction 4 INE Mini Parathas (Paneer & Green Peas)? ‘ccessvies 5 (llmChana Chaat’ Cooking Guide 6 — E)BTomato Chutney? Interesting Usage ofthe Microwave 12 BIN Murgh Tangs Kabab’ Know Your Ingredients 13. GINGatlic Prawns! Em Paneer Tikka? Elm Thai-style Chicken Salad! sours _ IIE Tom Yam Goong 15 IM Hot & Sour Soup? 16 EIN Tomato & Basil Soup” 7 = EIB Quick Sweet Com Soup" 18 MAIN COURSE TEIN Chinese Chicken & Mushroom Soup'.....19 (mi Stuled Baked Potatoes? IM Leek & Potato Soup’ 20 EllmVegetable Lasagne? ELI Spit Pea Soup* 21 lm Stuffed Tomatoes? EIS Matar Paneer’ F; EI Aloo Meth? (21 kasundi Bhindi a y E/LMSimple Tha Red Cury* 'STARTERS/SNACKS/SALADS ElmPoneer Peshawar? Elim Khaman (Yellow) Dhokla 23 GIN Mahareni Dat EIB Aloo Kand Chaat! 24 GI Baby Com Hara Masala’ EI Poha 25 (lmBadami Paneer’ Bmide 26 [2MZucchin, Onion & Tomato Flan EIN Chicken 65° 27 (el mAubergine Tian! EIN Veggie Mayo Rolls 28 i mStirried Vegetables EASY = MEDIUM mI DIFFICULT 1 AUTO COOK MENU 1 KIDS 29 30 31 32 33 34 35 39 40 A 42 43 44 45 46 41 48 49 50 st 52[E] i Masala Mushrooms! EI Com In Creamy Mik? [EI Broccoli Bengali Style" TEI Chinese Greens with Oyster Sauce? Elm Amvitsar Fish AN Salmon with Creamy Tomato Dill Sauce* Em Dum ka Murgh Murgh ki Chapl Kebab’ A Chicken Enchiladas’ Am Alleppey Cury with Prawns! EIN Fish Tikka’ ps Curry Leaf Chicken’ [EIB Kali Mich Tangri Chicken? BREADS/PIZZA/PASTA [EI Crispy Layered Bread with Paneer® EI Gatlic Bread! IM Cheese Bread” ALM Sweet Plited Loaf EI Spit Lemon Bread? EAM Sheermal* EIN Miss Rotit El Mini Piast [EIN Penne Al Normat py 61 69 0 n n 2B m4 5 RICE & NOODLES [Em Tamarind Rice with Raita® EI Hakka Noodles! Lemon Rice? IIs Thai ied Rice? [E1 Tamatar aur Mint ka Pulao* [Elm Hara Moong Tadkat EI Keema Pulao! [El Veg Fried Rice! EI Chicken Biryani? DESSERTS [FIM Double-ayered Chocolate Truffle Cake" EIN Gojar ka Halwa? TEI Fesh Fruit Sponge Cake" [EIN Honey Bee Chocolate Cake! [E) i Bread & Butter Pudding’ AM Chocolate Chip Cookies’ IM Chocolate Brownies? EI Cashew Burt [EI Chocolate Fudge! EIN Chocolate Edairs* Executive Chef Ashish Josh’, lapce Siddharth, New Delhi Gourmet Expert Karen Anand’, Pune Executive Chef Neeraj Tyagi, The Cardoes, New Delhi Executive Chef Sunil Kumar’, Goa Matrot Resort & Spa, Goa n 78 79 80 81 82 83 84 85 81 88 89 90 1 92 93 94 95 96Introduction Microwave cooking “The kitchen is the centre ofall household activites in a traditional Indian home. This is where the lady of the house reigns supreme, and your new Samsung Microwave Oven is going to make your life easier as well as more exciting To start with, your Samsung Microwave ‘Oven does not just reheat food — it aso boils, bakes, thaws, skewers and makes everyday Indian cooking interesting and enjoyable. Most importantly, the microwave oven (MWO) ‘ensures that your family gets all the nutrition from the food cooked in it. In conventional ooking, much of the nuttion present in the food in the form of Vitamins C & Fis lost due to exposure to the atmosphere. But when you ook in the Samsung Microwave Oven, the food retains all its nutrients. In an MWWO, a vacuum tube called “Magnetron” generates microwaves that penetrate the food and agitates the moisture molecules present in the food. This agitation releases heat that spreads to other pats of the food, cooking it evenly, without any loss of element. Consequently, you get healthy, oikfree food and at almost one-third of the time taken by conventional cooking systems. In fact, food cooked inthe Samsung Microwave Oven isnot only 100 per cent healthy but 100 percent tasty too. 0 go ahead and pamper those you really lovel Samsung Microwave Ovens give you the freedom to explore a variety of dishes/menus with ease. Enjoy every moment that Life throws at you. ‘Samsung Microwaves ‘The Samsung Microwave Cookbook will show you that cooking i easier done than said. Each recipe has been carelully selected to suit your requirement. Irrespective of the size of your family, the Samsung Microwave Cookbook will help you get familar with your Samsung Microwave Oven and boost your confidence to experiment with recipes at wil The Samsung Microwave Oven comes with exciting features, and in diferent combinations such as the Samsung Combi/Grill Microwave, the Combi/Grill/Convection Microwave and many more. Enjoy the freedom of hassle-free cooking with Samsung's innovative Voice Guidance System. You don't have to flip through the manual to operate your MWO. The Voice Guiding System (voice ‘lume from 0-4) talks you through all the auto-cook menus and helps you master even a new dish the very fist time you try it. Simply select a menu and press the button to get your meal underway. \With its unique features, Samsung Microwave Ovens offer a quicker and stronger cooking solution 40 that you can enjoy more nutritious and delicious foods. And do try your hand at the 141 recipes from the auto-cook menu — in the voice guiding model, Auto-cook menus are availabe in various Samsung Microwave Oven models.Moreover, Samsung's Smart Sense technology takes the guesswork out of cooking. The Smart Sensor measures the level of moisture in the food, and adjusts both temperature and time to ensure perfectly prepared dishes — no more tough, dried-out food! And the auto-cook feature lets you ‘choose from eight settings, so you can cook jacket potatoes, warm chilled soup or reheat frozen, ready-made meals — and more — at the touch of a button. With Smart Sense, you can stop worrying about undercooking or overcooking ‘Another significant feature ofthis product is its Ceramic Enamel Cavity. An exceptionally smooth, ‘ceramic interior alows grease and oil to be easily cleaned off the inside walls. You will also find its rustree, scratch-resistant and bacteriatree features a major plus-point. The enamel cavity comes with a 5-years’ warranty. ACCESSORIES Pro-steamer Samsung's Proteamer ensures that microwaved Tod doesn't become dey —a common complain with MWOs. — The Postenmer consists of wo pars: » bottom pate and» ines PY steel lid. When water is poured in the bottom plate — and the MWO is switched on — the microwave rays penetrate the plate and generate steam. [At the same time, the stainless steel id locks microwave ray from cooking the food, preventing the food surface from becoming dry. Furthermore, itis large enough to fit big dishes and also features a crusty plate as an additional accessory. Crusty Plate “The Samsung Crusly Plate ensures that you get oles, pertecty Crunchy pizzas and well-baked cookies. In the gill combi mode, the upper geil heater will bake the upperside of the pizza, while the microwave rays will penetrate through the bottom of the plate, reheating the food inside quickly. Hence, the oven-stye browning and crsping to both the top and bottom layers of dishes make the Crusty Plate ideal for baking pastries and ‘quiche, and roasting or griling meat and fish, Power Steam Bow! ‘The userriendly Power Steam Bowl allows you to enjoy an assortment of ‘great food without worrying about everything drying up. ‘Samsung's Muli-spit allows you to barbecue without the hassle of cleaning the inside of the MWO. The Multi-spit is excellent for all kinds of skewer-styled ‘cooking, both Western-style food like Roast Chicken and Indian food like tikkas. ‘The spit sits on the glass plate, so that the fat drips down onto the glass plate, and not the oven cavity. Moreover, it has 6 skewers — making it sturdy enough to support a chicken over 2kg in weight.Rotisserie Rotisseres stem Wom Tth-century French restaurants spedialzing in spit-roasted meat and chicken. Skewered meat is roasted on a spit a it revolves over the source of heating, The rotating device cooks the meat } ‘evenly and in its own juices, making it tender and juicer. talso allows continuous basting if required. You can enjoy barbecue-style cooking in your very own kthen and have more choices for great food like kababs ‘and barbecued chicken. The Grill Rack elevates the food, which brings it closer to the quartz heater ‘element for faster browning that ensures perfectly uniform and faster cooking, COOKING GUIDE Microwaves ‘The MWO cooks food through microwave rays. Microwave energy penetrates food, heating water, fat and sugar molecules in food, causing the molecules in the food to move rapidly, creating frictional heat. This cooks the food efficiently. The MWO also defrosts and reheats more quickly than the gas stove, saving both energy and time. Additional, the MWO never radiates heat outside, so you can cook in far greater comfort in hot weather. Cooking Cookware for microwave cooking: The cookware must allow microwave energy to pass through it for maximum efficiency For your safety, do not use metal (such as stainless stel, aluminium and copper), wood and paper cookware — microwaves ate reflected by metal, nd this wil use sparks. Paper and wooden cookware can be burnt after being exposed to microwave rays. However, these rays penetrate through ceramic, glass and porcelain (without any metal decoration). Please keep in mind that heat-resistant cookware must be used for long-time cooking (over 3 minutes) to prevent the cookware from damage, resulting in melting and getting burnt. Food suitable for microwave cooking Many kinds of food are suitable for microwave cooking, including fresh or frozen vegetables, fruit, pasta, rice, grains, beans, fish and meat. Sauces, custard, soups, steamed puddings, preserves and chutneys can also be cooked in an MWO. Generally speaking, microwave cooking is ideal for any food that would normally be prepared on a hob — even melting butter or chocolate (see the section “interesting Usage of the Microwave")Covering during cooking To cover the food during cooking is very important, as the evaporated water rises as steam and accelerates the cooking process and moistens the food. Food can be covered with a ceramic plate, plastic cover or microwave-proot plastic wrap. ‘Once cooking is over, the standing time allows the temperature to even out in the food. Cooking guide for frozen vegetables Use a suitable glass pyrex bowl with id, Microwave, covered, for the minimum time, Continue cooking to get the result you preter. Stir wice dung cooking and once after cooking, Add salt, herbs ‘or butter ater cooking. Cover during standing time. Please refer to Table: 01. a [res | s00un_faoow | 7a [23 | aadismid'esp coldvas | Mixed Vegetables 78 "Add 15 ml (tbsp) cold water (carrtspeastcorn) Table: 01 Cooking guide for rice and pasta Rice: Use a large glass pyrex bow! with id — rice doubles in volume during cooking. Microwave covered. After the cooking time is over, str before standing time and add salt and/or herbs and butter. (Remark: The rice may not have absorbed all water after the cooking time is over) Pasta: Use a large glass pyrex bow, Add boiling water and a pinch of salt. Stir wel. Microwave uncovered. Stir occasionally, during and after cooking. Cover during standing time and drain thoroughly afterwards Cooking guide for fresh vegetables Use a suitable glass pyrex bow! with lid. Add 30-45ml cold water (2-3tbsp) for every 250gm unless another water quantity is recommended (Table: 02). Microwave, covered, for the minimum time (Table: 02). Continue cooking to get the result you prefer. Stir once during and once after cooking. ‘Add salt, herbs or butter after cooking. Cover during a standing time of 3 minutes.a Se TE tigeapua|smeel [se ee SE ‘Cougettes ‘Cutinto slices. Addl 30 ml (2thsp) (ora) water or a knob of butter. Cook until ust tender. Leeks (Kachha. ‘Cut into thick slices. hara yan) [ones tha [aston [5 [3 | Cus ore A ns] at 50 gm ‘Weigh the peeled potatoes Cut into (Aloo) 00 gm similarsized halves or quarters. Table: 02. The smaller the size ofthe vegetables, the quicker they wil cook. Al resh vegetables shouldbe cooked sing fll microwave power (900W), Power levels and stirring ‘Adjust the power level fom 900W to 300W, according to the kind of food that you want to reheat. Stir well or turn food over during eheating for best results. When possible, stir again before serving ‘Avoid overheating (and therefore spoiling) the food. It is wiser to underestimate cooking time and ‘add extra heating time, if necessary Reheating Use the power levels and reheating times given in Table: 04, The time in the table considers liquids with a room temperature of about +18 to +20°C or chilled food with a temperature of about +5 to 47°C. Avoid reheating large items such as joints of meat — they tend to overcook and dry out before the centre is piping hot. Its far better to reheat small pieces.Heating and standing times When heating food for the first time, itis helpful to make a note of the time taken — for future reference, Always make sure that the heated food is piping hot throughout. Allow food to stand for {a short time after heating, to let the temperature even out. The recommended standing time after, heating is 2-4 minutes, unless another time is recommended in the table. Take particular care when heating liquids and baby food. Reheating liquids Always allow a standing time of at least 20 seconds after the oven has been switched otf to allow. the temperature to even out. Stir during heating, if necessary, and ALWAYS stir after heating. To prevent eruptive boiling and possible scalding, put a spoon or glass stick into the beverages and stir before, during and after heating. Please refer to Table: 04. Reheating baby food Baby food particularly needs to be checked caetully before serving to prevent burns. Use the power levels and times in the next table as guidelines for reheating, Please refer to Table: 03. Empty into deep ceramic plate (vegetables + meat) Microwave covered. Stand for 2-3 minutes. fore serving, sti well and chek the temperature careful Stir or shake well and pour into a sterilized glass bottle. Place on the centre of turntable. Microwave uncovered. Shake well and stand for at least 3 minutes Before serving, shake well and check the temperature carefully, Table: 03 Defrosting Microwaves are an excellent way of defrosting frozen food ina short petiod of time. This can be of great advantage, especialy when guests show up unexpectedly. It's better to defrost food using a tower power level in order to defrost the cooking item evenly.rinks (coffee, tea and water) ‘Stew (chilled) Filled pasta with Sauce (chilled) Cheese Fondue readyto-seve (chilled) 150 mi (1 cup) 300 mi cups) 450 mi Gaps) 600 mi (cups) 350m 400 9m coaw 6oow our into cups and reheat uncovered: 1 cup inthe centre, 2 cups opposite ofeach other, 3 cups ina dice. Keep in rmcrowave oven during standing ‘ime. Sti wel. Pour into a ceramic pate. Cove. Str occasionally during reheating and again before standing and serving. Put filed pasta (og ravi, torelin ina ceramic plate Cover. Str occasionally ding reheating and again before standing ad serving. Put the ready-to-serve cheese fondue ina glass bow with id tie occasionally during and after reheating. Sti well before serving. Table: 04Frozen poultry must be thoroughly defrosted before cooking. Remove any metal tes and take it ‘out of any wrapping to allow thawed liquid to drain away. ut the frozen food on a dish without cover. Turn over half way, drain off any liquid and remove any giblets as soon as possible. Check the food occasionally to make sure that it does not feel warm. If smaller and thinner parts of the frozen food start to warm up, they can be shielded by wrapping very small strips of aluminium foil around them during defrosting, ‘Should poultry start to watm up on the outer surface, stop thawing and allow it to stand for 20, minutes before continuing. Leave the fish, meat and poultry to stand in order to complete defrosting, The standing time for ‘complete defrosting will vty, depending on the quantity defrosted. HINT: Flat food defrosts better than those otherwise; smaller quantities need less time than bigger ‘ones. For defrosting of frozen food with a temperature of about -18 to -20°C, see Table: 01 Grill The grillheating element is located beneath the ceiling of the cavity, and it operates while the door is closed and the turntable is rotating. The rotation of the turntable ensures an even browning of the food. Preheating the grill fr 4 minutes will make the food brown more quickly Cookivare for griling: Should be flameproof and may include metal. Do not use any type of plastic cookware, as it can melt. Food suitable for grling: Chops, sausages, steaks, hamburgers, bacon and gammon rashers, thin fish portions, sandwiches, and all kinds of toasts with toppings. leaning your microwave oven The following parts of your MWO should be cleaned regularly to prevent grease and food particles from building up: i Inside and outside surfaces: Clean the outside surfaces witha soft cloth and warm, soapy water. Remove any splashes or stains on the inside surfaces or on the rller ring with a soapy cloth. Carefully rinse and dry both the interior and exterior surfaces 1 Door and door seals: Take particular care when cleaning the door seals to ensure that no particles accumulate and prevent the door from closing correctly sm Turntable and roller rings: Wash the glass plate whenever necessary 11To loosen hardened food particles and remove smells, place a cup of diluted lemon juice on the turntable and heat for 10 minutes at maximum power. Failure to maintain the MWO in a clean condition could lead to deterioration of the surface that could adversely affect the appliance and possibly result in a hazardous situation. DO NOT spill water in the vents. NEVER use any abrasive products or chemical solvents. Clean the MWO cavity immediately ater each use with a mild detergent solution, but only after the MWO has cooled down, to avoid injury. The instructions for cooking ranges, hobs and ovens state that a steam cleaner should not be used.Interesting Usage of the Microwave MELTING BUTTER Put Sogm butter on a glass dish. Cover. Heat on 900W for 30-40 seconds. (MELTING CHOCOLATE Put 100gm chocolate on a glass dish. Heat on 450W for 3-5 minutes. Sti once fr twice during melting, MELTING CRYSTALLIZED HONEY Put 20gm crystallized honey in a glass dish. Heat on 300W for 20-30 seconds. (MELTING GELATINE Lay dry gelatine sheets (10gm) for 5 minutes in cold water. Put drained gelatine into a glass bowl. Heat on 300W for 1 minute. Stir after melting COOKING GLAZE/ICING (FOR CAKES & GATEAUX) Gat gests Mix instant glaze (approx. 14gm) with 40gm sugar and 250ml cold water. js Microwave on 900W for 374 to 4¥4 minutes, until glaze/icing is transparent. Stir twice during cooking ‘COOKING JAM Put 600gm fruits (eg, mixed berries) in a glass bowl. Add 300gm preserving sugar. Stir well. Microwave, covered, on 900W for 10-12 minutes. Stir several times during cooking. Empty directly into small jam jars with twist- off lids. Stand on lid for $ minutes. COOKING PUDDING = Mix pudding powder with sugar and milk (500m)) in a glass bowl, according to manufacturers instructions. Stir well. Microwave, covered, on 900W for 6% to 72% minutes. Stir wel, several times, during cooking. BROWNING ALMOND SLICES Spread 30gm sliced almonds evenly on a ceramic plate. Stir several times during browning on 600W for 3Y% to 4% minutes. Let it stand for 2-3 minutes, in the MWO. MAKING GHEE Keep 1-2 cups of malai (milk topping) in a glass bow. Microwave on HIGH for 15-20 minutes to get desi ghee. Stic once or twice in-between, “Use aven gloves while toking out the food from the MO.Know Your Ingredients rd Ca Died fuga Mace Mat eaves Report Dining ume leaves (Ka fn ower (chu Red cil powder Ground caandsr Cumin seeds Fengrek seeds Cloves ‘salon ‘ede (ea (tone esa Nigel orien Mustard sed fa Sasori seeds forte a ‘eee Back ardimom (ea : a (Mos lsc e ‘ree ilies Curjleaves,—Covnderleaves—_—Semlina the ie (Kar pata} aa dans (5 va)SoupsBR eR Ra as Bul Se ed i} oO ey Roc aay Ba INGREDIENTS. arnt 3 cups Chicken stock 3a fron es 3 Kafr ime leaves 23 ane ig rat (aren tan) 3 Lemon grass stalks 3 da me ele 56 Medium to large prawns, peeled, 5-6 mam & dae a are & at ay, fink cleaned and deveined™ WR. wre fy ate rr ro ee (Aas) 15 pes Button mushrooms, cleaned and cut 15 we ero, a fog gy fie @ gost A into 2 mee 5S Green and red bits eye chilies 5 eft ote ora wae on (ar 3-4 ore (6-3-4 ortinay green chilies) a) tbsp Lemon juice 308 ae iy a ‘tbsp Fish sauce 8h aera foe ae Handful of fesh coriander leaves Gow ron aa Salt to taste rm IGE METHOD ‘fate Put the stock, lemon grass and kai lime leaves in ze, ort are fe aire gotta re Ars the MWWO on HIGH for S minutes. Add the prawns | s fre a fare areata a8) at atte re arae and mushrooms. Microwave fora further 2 minutes | 100 aim a (abe a) 1a, wer ga 20 um care, Ber GST 20 am afar wh wet BE Samm areew, ago fa aT 10 am wh fe wet 5m et Pl are 5 om amree ae 3 arm oh ose 5 om wre were 3 fh ag a1 5 afer erat F/T HS, ITT ‘fate ator shat te aw & ae wah a aw TER 3 fo 21 aR ort oe at ae ‘a ara EIT Be anf Aen my we Prorat & te fier sam aw OR AT oe RT erey, aT eet eh rr 1 wo aE eT ote rar FH wea a aah ee P| we Hy wT a Prat & ake ofa a aft ate rae IT a aTOMATO CHUTNEY oO end eee SERVES: 3 INGREDIENTS, 200m Tomatoes 50.gm Chopped onions 10gm Green chilis, chopped 3gm Chana Dal Bom —Ured Dal 3gm Curry leaves 4om Turmeric powder Som Red cil powder 2 Whole green cies 1Sml Refined ol Salt to taste METHOD Ina bow, pour oll. Add the das, and curry leaves. Microwave on LOW for 3 minutes. Remove. ‘Add onions. Microwave for another 3 minute til they turn translucent. Add the chopped tomatoes, green chiles, turmeric powder and salt Microwave for 2 more minutes. ‘Allow to cool completely. Purée the mixture fora few secands in a blender to get coarse, chunky chutney wR A aa gam oat Fare, Be aie af fhe ver fran “a ats we 3 fre ae meat we TR Prove we um fant ah fe Ha frre @ fare matte a we ae fae oat 7 a oT! vat wer gar core, we A ech sae a HG I we 2 fire ae reat we aR RE are 8 rs wwe ae fay qe die A ge GT se weg Food continues to cook when removed from the microwave, by the heat ‘eS Generated wrth So sways take nt account sanding te age or dese les and fruit need standing time rather than more microwave time.eel RUS UT CLIT) Co eePreens Bae INGREDIENTS 8 Chikendrunsteks Yeap — Fung ard 1Scloves Gai, pected Ginger pele Gree chilis fresh corander eves Turmeric powder Wace vit) powder Blac peper power Cumin power Lemon ice salt oi Gram four powder ream Butter meted METHOD Wesh drumsticks well and prick them to allow the marinade to seep through. Add al the ingredients {except melted butter) and grind to a smooth paste in a blender. Marinate the drumsticks with the ‘round paste, Keep in the refrigerator for 3-4 hours. Preheat the custy plate using the CRISP mode for 3 minutes with the turntable rotating, To GRILL the crumsticks, remove them from the marinade and place them on the crusty plate. Set the timer at 3 minutes, then turing 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 roundel fron gafteas wt aah awe 8 ch ae oH Bz we fs TE A sre oe ew FT Ren Hote oh wah a ater A a a gatters 8 ae ay aah awe fra we ee fir A sca ce & fog ea &1 fren ie wh wea fre aw ‘fren as an Federa aR ebat TA ay aes wT apr fay 8 wd aa he a Prova oe fT we m3 fre ww meme we A) ee ae otters ar gat ate & wer fey eB 9 Te waa aa at 1 aR Bos fre ww gaa weet ae a on cafe war ae FE en 4 at eh ome ra wi feet gers we frat an Aaa aI ate x8 ar or, FET ate afar a cet ‘ae raf whCoN Ty CoO a Roe Ba INGREDIENTS | (at ) 500m Prauns (an) ©) 500 a te grey ‘han Peanut poe sve 1 2doves Gat crushed or mined or2tsp =| 2 ERR. Met ga from jar ©) 2 w@t arr ee ca, frm abe fea arts 2p Spring onions white pat finely weet 8 ver gat chopped 2 a were ae A (aA 2tbsp Dry sherry C | tet ate ‘dash Tabasco sauce 25m Parsley, chopped 25 am orate, wat GE 2 2 Lemons se atte ort fet arene Salt and pepper to taste ‘Par METHOD fat ot oat ae am ay of othe eat yo aN Peel and devein prawns, leaving tals intact. Marinate | org 1 aa ay aang ah orga wa we At the prawns with all the ingredients except chopped | arr 4 cron he wit a, uote dt Goat ‘cher gam 2mm 1 viel a wore ara Ye oret wa ata awd 1 aS era Res dat 4 et 4 adh wera aro afr wh 2 BE ‘fafa ge wee Ae few A a fe oT sro 1 ae sre Pram ote 12 fre cow a as gs aot) oad al & oot aa S| et Pr, oe ote after a a te afta ot wong Pron are ee wT Gy ora at & Prod ort at ge ee A Peon a) ew ater wef 1 ae dat A eel a a0 das aw srgatta oY oe wl vet fe te A rar oe rah are fa | a GU BY A a A ge Ae A ron wy con ate aE « Pre aw ERIE we) aE te sr Fron a ora GA 4 TE cm ew et gf aan & om oe era & ee ofr |OCU TS TUE at CO Core aay Bed | INGREDIENTS Mustard ol Sey 2 ore we tae, batat sari, sh aos Fresh ginger peeled and cut into 1 a ae ewe we, tae mates os Broccal frets, not to small 4 a we EN, aga Oe SE Water wa oh Garam masala powder te EOD Salto taste a ee) METHOD far Pour oil in @ bow. Add the panch phoran,gatic and | qa were # ta ara we sa acter, seg ate ginger Microwave for 2 minutes. Add broccoli, garam | sreea fram 2 fire wm areata a1 fe ee masala, salt and Ye cup of water. Microwave, | rgsrivh, rea mare, sma oh Ys arm art Pram 4 coveted, for 4 minutes, Serve hot fre wa aa a mats oe Tb *Panch phoran is a S-spice mix of black mustard | * arc eel, vf, fe, fw te Au @ Fam seeds, onion seeds (kalo, cumin seeds, fennel | # wie aed &1 seeds (seunf) and fenugreek seeds with a tight lid or cover with cling film. |INGREDIENTS, Sccups Chinese grens/bokchay, cut into 3° lengths Teup — Water + 1 tsp salt 3tesp Groundout ol ‘Wethsp Gat, chopped Dis tbsp Oyster sauce (vegetarian oyster sauce is available) METHOD In a large bow, place the Chinese greens in salted ‘water Microwave for 3 minutes, until the leaves and stems ate bright and tender but wited. Drain thoroughly. Place on a hot dish. Ina separate bowl, pour groundnut ol, add garlic. Microwave for 3 minutes until golden. Pour over the greens Microwave the oyster sauce on HIGH for 30 seconds. ‘Then tp this over on the platter of steeming, garlicky f sreens Serve ho. 5 on eta trate ata, 3° & are amie wy 1 aa wf ote 1 ara Tee 3 ad ara ph aT aa eae wr aH, Ba BT De wh are steree ae (MTTETA HTR ‘ate At saat t) Ww 8 Oe Ame oot A pt alert ae | oat co ot co gata at aH 8 a 5 Pte | aml a a frets oe ane Frama & othe Gwe |e ow ora matte gels ia ape aT er ate we 8 aR 3 re eH HIER we aT A a a Pe are Grek er wT aE et eT! ra eA ‘ree Preren afarat oe Sra fy ateee att BY 20 es we ayaa ae et feral wat ote 1a Tip: The MWO is very useful for steaming green leafy vegetables.INGREDIENTS. 8 Fish fillets 200gm Gram flour ‘tbsp Gatic paste ‘tbsp Ginger paste ‘sp Carom seeds (jain) 1 tbsp Red chil powder 1 tbsp —_Lemen juice 1 fg 109m Curd Ol for deep-fying Salto taste METHOD Clean, wash and cut fish into 116" size cubes. Apply | urlt ay ora ae char 11h" @ oat # are a salt, lemon juice, ginger paste, garlic paste and red | ga awe, tq an am ammeter ect an tomato sauce. Spread the minture in even quantity ‘on both the breads and fold them to half-moon. | Arrange the folded hal: moon on a microwave-proo plate. Sprinkle the cheese and pour the tomato sauce, Microwave for 1 minute. Remove. Serve wit lettuce and sour ceam. METHOD sree apis eR A a0 fl a OT A, TET te wer Gar Ta Sra we 1 Pre a ATER TE rare ae areata ear cas wr ae ae te frre wes mle we) ww afaTat ars we Ae frre ew arg Ey omer, Te Pr, srw, ar fae ate 10 Ach etch ae ee ‘ea Poser ay Sat aah we wee ag oh TE conderarant tig A ae eH ee ay area ee ver ae aha afte aN aT TE 1 Te Te | mrephta a & Prova oe dee a og eT SPECIAL NOTES: If your MWO has a GRILL mode, use it to give colour Garnish with herbsINGREDIENTS Medium-sized pravns, peeled, cleaned and deveined Coconut oil Tumetic powder Coriander powder Red chill powder Black mustard seeds Cury leaves ‘Ginger chopped Gatlc, chopped Sambhar onions, peeled but left whale Green chilies, sit Large raw mango, peeled and cut into 2" pieces “hick coconut milk Salt METHOD Make a past ofthe turmeric, coriander and red cil ‘powders in no more than Ye cup water Heat oi inthe MWO con HIGH for 2 minutes Toss in mustard seeds and cuty leaves. Microwave on HIGH for 2 minutes. ‘Add ginger, garlic, onions, green chilies 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 ilk. Microwave on 450W for 6 minutes. Add prawns. Microwave again on 450W for 6 minutes. Taste and season with salt Serve with hot steamed rie Tip: Mustard seeds do not splutter in the MWO, so do not bbe surprised if they continue to look the same when you are preparing the tempering. 500 se mem rare @ aft, we Ga a Fe Yeon staat a1 tat 4 vid wera eet TR Ye ore wera after oT Ye ote wea ara Pf aR Ye Bret wea arch eat 10-12 aa a 3 ore we sree, ah Ter ET 4 vie ware TERR, as Tet GST Yoon ai ce, oat Bf AT AEA 3-4 wt Pr, fe aE 1 at weet om, for gan ote 22 gaa geet A war 2 wa aR BT TET Ve aera aw ‘fate eo A eh, Pa fie rae re ‘war da ah 2 fire aw ae ate AIRS TH ‘eet weet ote og OY at Oe 2 Pre oe RT ‘at she We reat we oes, BEG TT, eA fl fed ar ke Ga a A ara wR a Pe ‘ot she oe a 2 wo Uh te wee aT A fre ae af Are we mata wy a aR wT “ge Pre oy 6 fre we aso the aT eT aa me 6 fine ww aso ate Metta Tt ‘ererare are fe ae ee ae aINGREDIENTS. 600 gm — Rawas/Beckt fresh, cut in 178" cubes 2tbsp Butter, melted FOR THE FIRST MARINATION 3tsp Ginger paste 2p Garlicpaste 1tsp Salt 3tsp Lemon juice FOR THE SECOND MARINATION curd Cheese spread ream Ye cup Ye cup tbsp 1 tg 600 ary arom ABS oh wae oT ae, Se m9 wea tod 2 a8 aera mae, fu ga wed ARM B EE 3 vid oem sae ee ‘tbsp Gram flour Yetsp Garam masala powder Yetsp Caraway seeds (shai jeera) pinch of turmeric powder METHOD : Melt butter in the MNO on HIGH for 20 seconds. Mix all the ingredients in the first marination. Rub the fish ‘cubes with this marinade. Keep for 1 hou. 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 ths marinade, Keep for 30 minutes. Preheat the GRILL for 3 | minutes. Microwave on 3001V+GRILL on high rack | for 8 minutes, brushing with melted butter as it ‘cooks. Serve witha crisp salad or kachumber. ‘Par | mgt ater A 20 das fq we at rd ate we veh) meh Afters oA wot At wy Fem HUSA Cb goal arf peel Par ay Gm Ue & fay IS aI (oR Atte & faq at ot Ge oe wal dt ae Tip: Arrange evenly sized pieces of food in a circle for © anf rat Gy moet Fra we 30 Fe fog wis) 3 frre & flay arm freA xed arpa at 9 ere nw ae me 00 atest we Be Be at aw fs gy ae wer erg ae @ aEINGREDIENTS Tap Cuyleaves 500 gm nels chicken, ctint 14" peces 2tbsp Tamarind paste Bt daggery 2p lack pepet, coarsely crushed tsp Sat 4th oil METHOD Marinate chicken with half the black pepper and ‘tsp ol. Pour the remaining ol in a bow. Add the curry leaves. Microwave for 3 minutes until cis. Remove. Transfer chicken to a bowl. Make a thick paste of jaggery and tamarind with a litle 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 cuty leaves. Toss and serve 1 on wat 500 mre fer wh ae fr, We" yaa A wer gat 2 adh wer ee ee 3 ad we 2 wd wera Ore Pe Pew 1 ord ar ae 4 ad we ta ‘Par rast Hoh Pd te 1 wera er Pra ay aT ot Bw wea A ae a wal oft oY a otk ere a arg we ee aR a | AT ae ee app oh & ae fran ae Ros a ote 6 frre ar ss oe maha wey Be PIT ‘ae rere aw Pras aT wh ach Ak ate ‘adh wt ga fran ote fer a we ZIINGREDIENTS 8 Chicken crumstcks (or 4 ful cicken legs), cleaned Lemon juice Hung curd Ginger paste Garlic paste Turmeric powder Coarsely ground pepper Green cles, chopped fine (Chopped fresh coriander 2tsp Chaat masala powder 3tbsp Ol Salt to taste Lemon wedges for garishing 2tbsp top 16 tbsp 16 tbsp Yeisp 2k tsp +6 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 gatic pastes, coriander, turmeric powder, pepper and chopped green chilies. Marinate chicken ‘drumsticks in the above mixture. Refigerate 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 ‘haat masala and lemon wedges, Serve hot. Tip: Food continues to cook ‘when removed from the microwave, by the heat ‘generated within it. So always take into account standing time. 8 gos fear (4 Ga fear A eae) “ary PU 2 a8 ae Ay a1 we 1 wu amar aA, orf Prorat GT Vp aS aor ae re || ip at ore mega ee ve Ore we wet TSR 2h aS ara arch Pd, Ret BE || 46 et Pel ate oat ae 2 wd wera aro afar, at EE 2 ote wera Te ATA TERR 3 aa we ta Fae IEEE war fee ig eS, ‘Par ei feos at fer tee a ay a ote TET | eater et wet am 8) ge oe oly wT we ote Prot we Ww Te eS U1 ah see aH Be, afro, we arse, arch Piel ate wah gE eA Ae car a arg Reo ge FAT aT Ha a 1-2 et rw fra Her Ss fre fy Pe aH 2S) gm ag 15 Pere Te 00 theta We fewT ay srg at 9 fire ao ors & ate fe Te ARTA | ate tg. goat & rer wat wee 6EASY NI MEDIUM BI DIFFICULT 1 AUTO COOK MENU* 13 KIDSAa CoO ea COOKING TIME: 30 mins SERVES: 6 INGREDIENTS. 500 gm 109m 159m 300 mil 200 gm 200 gm Refined flour ; salt Fresh yeast Water Soft butter Paneer (cottage cheese METHOD Sift the flouy salt and yeast into a bow. Break the butter in small chunks. Add the butter chunks othe bowl. Rub these by hand. Make a wel inthe bow Pout inthe cld water, ming until you have fim, rough dough, adding extra water if needed. Cover witha plastic wrap. Leave to rest for 20 minutes in the refigerator. Tur out into a ght floured board. Knead gently and form into a smooth rectangle. Roll the daugh in one direction only unt thee times the width, about 20 x SOcm. Keep edges straight and even. Don't overwork the butter steaks; you should have a marbled effec. Fld the top third down to the | centre, then the bottom tid up and over that. Give the dough quater tum to the left or ight) and rll cut again to thre times the length. Fold as before, cover with a plastic wrap. Chil for at least 20 minutes befor rling to use. Take out dough fom the refrigerator, Roll it to 4" thikness. Nex, cut it into 2° squares Place ina greased baking tray. Keep it for rising in room temperature for 1% hows. Set MIO on HIGH. After it has grown in size, rate paneer over the bread. Put the baking tray in the MNO fr 20 minutes. Check the colour ofthe bread, Once golden brown, remove. Serve hot or cold as desired i We we a Ae, aa ote we a OT A TE | Ua qed ay aR a fan at eet a aah ee omg AS A rgar a we Sar oT Te ote Ta Pag ra ls eat eT TR ae oT tote oe rey fin fos Bsa wR 20 fe faq org @1 ea $8 a gem ter at ad we Te a eeb— eh (er) tte woe tae wT A wa a1 We A ot dam ww fen A aa oe ae fe chard ra A, tre 2oxs0 BA et ae FTE ‘ay thor ae ae eh ra eA A a) cart at fe andar eae are aR) RTH frre Reet Ye A ae a, fle A TS fe feed wr ue A ate aS | es TE (welt aT eT i) fe fe arg wr a | Re aA aE ATS ‘we fi oom Bah he dee & fey ov aA Buea THB ww Pre & fy Sar ae) Hey Prova 1 68 4" a sterd Hae we 2" & hate | gata are & ote fearmtgas ar 2 A eh oe ae a8 SHS fey TG OT we Ih HS fq vat vie stan ah id ars we Be BE Ta AS ar oro aa eh og ot ga HA fh AR wT ‘wgeR BY aT fa 2 Pre & fey EAT TT fe 3 orm am ee GT as A Pro ‘oe me ar ot, ser a ane,[2] INGREDIENTS 1 French laf 5-6 cloves Gatlic 100m Butter 1Sgm Parsley METHOD Finely chop the garlic and parsley. Put some butter in a bow! 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 stright, but to cut diagonally Apply the butter mix onthe wedges. You could aso add some cheese on the top and puttin the MIO. Microwave on HIGH for 2 minutes. Serve hot wa 5-6 aegT 100 a wert 15 om Re ‘fate Beg ate ae ot ate ae) gw att Hote saa ae ate BB 20 “iam ara rpm a ra er a ate oT fam ba ra Her 8 ae FB 2 eee Ba, fe Goat HA ore werd 2) oe eT eA Ret ARE OR) ad GWd Ret ao A oT wood ta 2 ere oe ahs oe gt ak arAd CU COOKING TIME: 40 mins Bed INGREDIENTS. For the Dough 1 tbsp il cups Baking flour 1 tbsp Cheese, grated ‘Refined flour For the Filling Te cups Lukewarm —S0.gm_ Cheese, grated tsp Paprika powder Yetsp Oregano, dy Combine flouy sugar salt and yeast ina large mixing bow. Add water and oil to the diy ingredients Gently mix together using your fingers. Knead the | dough until soft, for about 6-7 minutes. Place in a lightly greased bow. Cover with plastic wrap. Leave | amen, arr at ae ah a a wee Frey aside for 45 minutes to rise. Put in MWO on | ora grag arf he a als Safa & ai eR CONVECTION made on LOW setting for 4-5 minutes. | frm ar: ay rare Garam ae fi, MEM 6-7 Rte Remove. Let it rise again til it doubles in size, | 1 qe fran weR A gt ea we aw EL as Remove dough from the bow. Knead slightly. Shape | frre war #8 ors & af ae TES UTe| wa ME into loaf. Film the pre-made filing. Again give ta ei eek te as frre fe awe “tae Ars loaf shape. Gently place in the greased bread pan, | me We wei eh GH we hy ey art 2 mea Cover with plastic wrap or a moist cloth. Let it rise | frarcty a wt were & Prod ste erat ti outside for 40 minutes. Preheat the MWO in | cra ida amore & of ga fran wort Ga A CONVECTION mode on HIGH setting, Brush the top sre eh ar sare @ ah Gen frrtt ward # of the loaf with milk. Sprinkle grated cheese Place | ay waew ta & a8 aw ax 40 fie wa UIs & the loaf pan in the MWO, Bake on CONVECTION | caf ze cep wah rgmtta ay wre we Uta ths Setting on HIGH for 23-25 minutes. Check if the | aren ar i) ah we qu atte war gor wae aa bread is cooked by tapping the crust. f you hear aga aig at areata siren 4 wa ote 29 8 25 Rete hollow sound then the bread is cooked and ready. | aw ‘ed’ we “weteert Ata A wont ota a, aft as Leave aside for 2 minutes to de-mould. Let it cool | sar svar etm at me sash a rf ety aE a before using at oman A agar at ot ad fs we aT ate far #1 8 2 fire ww ots & ae mB UE eka Be aw oar 4 2)le aE Og Coe ee Tense a Bd INGREDIENTS 550 gm Refined flour 250ml Mike 209m Castor sugar 809m Sugar 45.gm Butter unsalted 3 Eggs salt Fresh yeast Raisins 59m 109m 759m METHOD Ina bow, 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 miwiknead the dough. Keep it for rising period to about 1 hour When this time is up, the dough will have visually atleast doubled in size Punch the dough down for 2 minute of so, and then allow rising for anather hour. After the second rising, remove the dough from the machine. Knead on a flat surface until its stickiness subsides, Preheat the MNO to MEDIUM with the middle rack in place. f 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 (40-50cm). Grab the ends of the three pieces and securely press together. Plat the dough, ensuring to join the other end securely as well. Lift the plat ‘onto @ baking, paperlined tray. Whisk the remaining egg and brush all over the top of the loat Sprinkle a thick coating of sugar over the top, if desited, Bake for 30-40 minutes, until golden. we oe A gE aos dee OR ah A er at a ore BE eas aT sre ee Pea OTL ge Pan a ae ws Oo ‘wai A oh ge for} owe ae a OMe wae wie @ Ge war wu 8 fee te AA oT aE Br Pert area fey Fe Be ee ERT & fey ote wo We ew sat ww 2) yw we ae at ae ae a oe ath @ ae | ate a ww Pere aT ‘aera ware ate fe aera ww TE ae 1 Ge ae Ga Se ah ah ae A Pro Sate WH WHE OER OW ae AS, oe Oe fH ‘gar Reaore oH 3 at oTE) Prat tar ts a ae ome eat A oho Wear ahs ite wt) ame Ree ay eae we we at aE By amet wet fates at offe Se Ge fra fose a ote Ae) ad ay ats eee Gat Rare we a wets Gust ar ae ‘ear dag (0-60 Hh) ar eh aR) AY geet + ‘ort ah wed ate eT a BVH I Ta AS cag ard at oe oY ote ae Gta we A GTO A aera wee | Pret oe ge ahs AST Be ah ww 2 wa) aR we MS at we ote TAT Ont ae oe A AE a TE SNE TE Te a HE wea TT RBI we TH HI 30-40 PTE TT te we oe Ge a oTCU en Ror rsa Ba INGREDIENTS. 100gm Soft butter Baan Soe mom a4 s 30m Lemon juice 30 Ph. gr ee 10gm Lemon zest 10 am Aq & forms at aE 300 gm — Refined flour 300 ar ar S.gm Baking ponder 5 om aftr ase 2om Salt 2am ae 100ml Mik 100 eh. = FOR GLAZE rato 3 fore 100m king sugar 100 am areRr TE 30ml Lemon juice 30 Pic ig wr METHOD In a large bowd, cream butter and sugar until light | gar a were Herr ae et Ha Te and fluffy. Beatin the eggs, lemon juice and zest. |r wy ora at of®, tg ar a te Poe fra Combine the flour, baking powder and salt. | ae a) fer afer araee aby aw at meant & Gradually stir this into the creamed mixture | qa & arr ga fam ¥ from) ara oe ied we) alternately with milk, sina: a fT a beating well ater each Brea" 8 Reva addition. Pour into a wa Xara) ear greased 8°x 4" loaf re we 35 frre & fy mould. Bake on MEDIUM. wo mr fe aa aw for 35 minutes or until a Wan, od ae fH ee toothpick inserted near ‘tet tre geret rr the centre comes out quit fea ae clean. Combine glaze ae 3 fem om! ingredients. Remove ret araft at Ra bread from pan and 3 ie wo a aR immediately dale with fom a ae ao glaze. Cool on the wite feed ww aa to rack, Serve warm, ara TPT weia Aaa LN PREPARATION TIME: 30 mins eePreenns Bd INGREDIENTS Plain flour Yeast Castor sugar gs, beaten, optional Warm milk Mawa, mashed Seedless raisins Double cream Poppy seeds Kewra water Seton, soaked in 1 thsp milk Mil, extra, as required Gheesbutter 25g Apinch of salt METHOD Heat the milk but do not boil Sprinkle yeast and sugar over it. Sieve flour in a bowl, Add sat, eggs, raisins, mawa, double cream and half the ghee with the yeast mixture. Mix well Knead toa smooth dough. Add the essence. Ifthe dough is sti sprinkle a litle 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. Rll ‘out each part into a round thick circle. Leave aside {or 20 minutes until it becomes double the size. Prick the roti al over with a fork, leaving 1" margin around, Brush melted ghee or butter and saffion solution. Sprinkle poppy seeds. Grease a microwave- proof plate with butter and place sheermal on it Microwave on HIGH for about 7 minutes. Sprinkle a litle cold mi over it when half done, Put sheermal ‘back into the MIWO for afew minutes more. Remove. Sprinkle cold milk well over both sides, as this makes it soft. Wrap with foil or butter paper. Keep aside unt required, 4 oe wre oh 40 om deez GR 2 oid, 2 By (taeaw) Ves arp ge 2 ay a (Gta, wea ET 25 am dertea frat 100 am aaa a 2 ad we aaeT Ye ord wera a8 oo oe 45 dr @ Wa, ww aS oe gE A Phe Be 1 dt were aa FE STRATA. 225 om thet Sem FIER ‘fate rw rT we game wae ae frat) AT Bon wae & me Ww we A ad ate ratte, stan saa a ate omer ch at a a er & Rt Prom aro ee Bra ate GT ap oh are or roy gee a ar ET at fe a oe ae fae Br ABET ote fe WH) Me wUe Baw Ty 8 UE CATA) & fe qe here at at a de aE TT 1B ane fe 8 aS ae 8 ere fT PT Be 8) wR aT Uw th He BTS Aa te 20 Pere & fy Ga fo ors &, a ar fa oe A ett 1 er OM TE A aR RE TE a eran 8 Oe ae a oR wR a Bat da A wt gw fe ar orerar Oi fue ge ah aT mae oh dae $ cha a ae we cen aaa fs eT ‘ara ae aera Ge ay Reeder way ote Te ore thers at ara f ner wha 7 Pte aw aks we areata at) gee ober dat gu Baw ae ate Pre & fry aber A er & tren Pro ate aril ae oh wee Sar fa, we ee ery a A teat a wey Be A TE ae re Te ree Te aa aw fy foe ewMISS! ROTI Cee a Rc RoR ac ea Reece Bed INGREDIENTS. eup Wheat flour Teup Gram flour Yetsp Green cil paste Disp Dry fenugreek leaves, crushed 2p ol ‘tsp Red cil powder We ore wera a rd ors etsp Turmeric powder We ore wea eee Ta ‘pinch of cumin powder ye Rea oh ose Finely chopped coriander leaves car ef, ais wah Oltbutteighee for coking art faq t/a Salto taste or gE L C J) METHOD fae Make a soft dough of all the ingredients except | et /sear /e a og ar eh at aa er oilutterighee for cooking, Make medium-sized bals, | fi mex arene a arf (whan) & ate ee Roll out into chapats of medium thickness. Grease a | oft eh tr 1 car areata an We we wT microwave-proof plate with butter. Place missi ot in | ara a G8 fearmegas we a ate Get Gwe Ut it. Microwave on HIGH for about 12-14 minutes Turn; xar&1 12—14 fe aa “me Are we Iga EL and apply buter every 5 minutes. Serve hot. 9 frre me ret at ote ee a a wy(eM Lh) ENE se orc aan Bd INGREDIENTS Pizza base, ready-made ‘mall jarfcan of pizza sauce ‘A few basil leaves Mozzarella cheese, sliced or shredded ee ei aiem 1Sml —Olveoll 15 Prat det te X ) METHOD ‘aft ‘Apply each piza base with pizza sauce, Top with eke fiom rw foun ater ao a aah oR rt cheese, Place on paper plate Microwave on HIGH for sre qa ue we we wa aR 20 fis Tw aE ahs 20 seconds. Tum Yé turn and cook for 30 seconds ae meta wR Ye chy we ate 20 Bas aw more. Garnish with tom bas leaves and a dizae of wags x8 gat ob se & wee ate ore a Sigg live ol. Serve hot. ‘or tet fsa we Tate we ™se AL PREPARATION TIME: 30 mins Reece Bed INGREDIENTS 500 gm 1 Sets bsp 6 02 bof scan Penne pasta (approx. 1 pk) Mesiumsied orion, chopped Garlic, chopped oi Tomato paste Tomato sauce, ready-made Sugar Oregano Basi eaves Pepper Mesium sized aubergine Mozzarella, shredded and divided Grated Parmesan cheese : METHOD Blanch the pasta in boiling salted water til al dente, Combine chopped onion, chopped gai and oil in a= casserole. Microwave on HIGH for 2 minutes. Str in tomato paste and tomato sauce, sugar and | seasonings. Microwave on HIGH for 3-4 minutes, | Lunt bubbly. Stir once, set aside, Cut aubergine into 1 cubes. Arrange cubes in 8 x 8° dish. Cover with ‘waxed paper. Microwave on HIGH for 6-8 minutes, Lunt 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. Gamish with basi leaves. © Sere hot 7) Tip: Round-shaped bowls give more even cooking ‘results than square: or rectangle-shaped bowls. ry 500 sm 3 wre (we 1 fhe) 1 a aT a, eT EST Vg BE we EY, eT GAT Vag wera fer 6 anda (02) a1 Ys ba cme or ke ve a omer ate, Rats 2 oreh wera Ye wre rae Ye Ure) a Gee yg Be wre Pt 1 are ara a OH 8 and (02) store sig, ge Pe gE a8 ser ce ai, eT GT ‘afr ger a rar ae A ae (gH TET FO) ww deta A wt Ey TM, ERT ate dt frat ay 2 fire ae ae she we rea we Fe ‘cares a Bee, ene ate, a he |B weveT TTA We ed Sl 9-4 Pre aw ae ew TE we oe a fh gaa Gee a Prost at GS A 3 ge ae re a fre FU aT va 21 ETS TE ‘tor wt Ye" & Guat A we 8x8" Fw aT 4 ara we ahh arr a ab otk 6-8 Pre ae IE sig we matte ae a 2 aH eT OT sa ETAT oft Prova 1 4 oe aro fra a ae ate waar ore we te arash ee Pray) are we stoatar ate wie tt ot are oat fet a 4s fire ae ee hs we aga we Te oot 8 wore Ted weEASY NL MEDIUM BI DIFFICULT 1 AUTO COOK MENU 13 KIDSTTL CO a Reece Ba INGREDIENTS. TWecups Rice, cleaned, washed and soaked for hour cups Water ‘hap Ol 4tosp —Pulyogare ric, ready-matle mix FOR RAITA cups — Curd Tcup Grated cucumber, water squeezed out ‘tsp Pani puri masala tsp Mildred cil powder TWetsp Cumin seed, roasted and ground to a powder METHOD Place rice and water ina large bowl and microwave, covered, on HIGH for 12 minutes or unt cooked ‘through. Keep aside. In a bow, mix the ol and the Pulyogare powder. Microwave on HIGH for 30 seconds, Mix in the cooked rice until all the powder is absorbed and well distibuted. FOR RAITA Whisk the curd in a bow. Add the gated cucumber ‘and pani puri masala Str well. Sprinkle with red ll powder and roasted cumin. Chil, Serve along with the hot tamarind rice. 7) 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. 1 we ere, ee re chr ae ‘oo Fen gat ae ‘pou aa 4 ed core ger et oF ew et wee & fare Dee 1a ae, ge oe oo rete 1 ghd ere eg era 1 ghd ra tee te Prd wr | ig ot co oe, roe sree wer at ‘fate [we we A aaa ot oh a) wR aw we fre aor af Ate 1m matte at aT oe a aw aa OTE PHOT we Ww sie Ta ETH TE Ata ote gfichn awe at Ro we mE ahs | so dais wo mgatta a2) oa FI Ud waa ram, ere eT TER SA Te ae mise ara A ae ta TR Ure & fey uw we Had au dy gat wgwa fear ET eT | ote orig sera Pare art ae wom) at aren os afk PT gM ire TTR Ase E| Sst | wee mf tate ueW & eer wi)(Sl) HAKKA NOODLES Poy Coe nae Be [INGREDIENTS 200m Egg noodles (appro. 1 large pt), soaked in warm wate for 10 rites, éiained Onion, sliced spring onions Green chilis, iced Bean sprouts Green peas Fresh spinach leaves, tn Bean cid iced (jou can substitute this with paneer) fg, besten Lemon juice Soy sauce Schezwan sauce METHOD Take Ttbsp of oll and mix with bean curd or paneet Microwave on HIGH for 2 minutes until golden. Pour half the remaining ol in a bow. Add onions and «green chiles. Microwave on HIGH for 4 minutes. Add peas, spinach and bean sprouts, Microwave for 2 ‘minutes. until the spinach tums a bright green and wits, Remove from MWO. ‘Add soy sauce, schezvan sauce, lemon juice and ketchup. Add the drained noodles and bean curd. Microwave on HIGH for 4 ‘minutes. Remove. Sti in eggs and remaining ol in a steady stream. Microwave for 1 minute until set. tir well. Serve hot we aS wm ta do et og oT So rm 2 fre wer mg: she we mga aT OT Pea a am) we da TT Ge Bae A a! oT ate wt fied fron we 4 fine ow mE she we agate we) Ae, TAS ate aight ra Prot wR 2 frre we mee we oe roe water er we wan aR) A ster a from sar ata, oat ta, iq at a ote bas fram at Pret we year ok ay wa 4 fre ae at te migetta ot) gt mee from i ate adh tat 2 fin we 1 fre aw saga RY 8 aT Te aan ote Tate werte oO ey RoR aE Ba [INGREDIENTS tWeap Rice, cleaned, washed and soaked for hour Water Salt Lemen juice oi ‘Mustard seeds DDhul Urad Dal, broken Chana Dal Dry red chillies, broken Cur leaves Tumeric powder ‘ecup Fresh coriander leaves pinch of asafotida METHOD Place rice, alt and water in lage bowl. Microwave, ‘covered, on HIGH for 12 minutes or until cooked | through. Add lemon juice Str wll. In another bow, pour the oil. Add mustard seeds, both the dals, | chillies, cutry leaves, asafoetida and turmeric. Microwave fr 2 minutes. Remove. Pour over the hot rice, Garnish with coriander. Serve hot Vea area, ame wd ge ey oh 1 HE ow fre we 3 aut 4 whet aera a Yeon aq ae 2 ag aH ta 2rd wea aa # a 2 od wom ase a a E 1 ote wera ce et 2 eh aa hd 68 wh wt Youd wera eel Yew aro afer ft wea er Ww a8 wa A aaa, Taw oth orf eer we 12 Pe baw ae a at ate we gate ot) ea Ag oT Tip Add a few aropeot a frat oe ora eRe AIR] GH er EY A at a lemon juice to the water ee ee are before boiling rice tomake |" ste wet sat oe 2 fe aw mga | a the grains whiter. cae Pre he ae area re we | after & OT oe | ate wafe Ta Eee epee: Be INGREDIENTS ‘We cups Basmati rice, deaned, washed and soaked for 1 hour Water Vegetable oil Gat, nly chopped Medium-sized ion finely chopped Died shrimp, soaked fr 5 minutes, étaind, optional Cooked chicken iced Tomato ketchup Sugar Eggs; lightly beaten Tomato, diced Capsicum, chopped ‘pinch of salt Fresh cinder leaves, to garish Gaps 4 tsp 2 cloves 3 thsp METHOD Microwave rice and water, covered, on HIGH for approximately 10 minutes, until slightly undercooked. Drain out excess water. Mix 2tbsp ol, garlic and onion ina 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. Sti. Beat eggs with remaining ol. Str into the rice with tomato and ‘capsicum. Microwave on HIGH for a further 2 minutes. Remove. Gamish with chopped coriander leaves. re) ‘Tip: For foods cooked liquid, or which create a great deal of j ke a {gap or use special microwave lids, which have slits in them. 1 we aah ae, ae ae car go ote 13 a fa ga 6 oh 4G waa are at 2 ae ee wer EST 4am re ea, ar eT BT 3 Gt waa gar gir a § re fer an (FEDER) 150 a wer gar fea, wre goat A er ET 4 Gi wera cite a, 1 oie wera ft 2 a8, eb 2 + care, vt gual 4 wer Ran Pr, wel gE we EA We aor fg ora ear oh ‘fate ‘aaa ate wh ot aw ae aT 10 fire aw TE se aga we aE APR eT aT A PTT 212 we da, eR oe OI Ww a wR ayo fre wo ee Are we gata we aN aT, fran, eek daar, Se ate aw Pra Tw Tt fre we cmd ate Agate BEY ia GT aT fro ai wa ay te 8 stat he a ome TPT eo er rae H Pa 2 re wr ee te sarge we Prova ae wet gf rar fat & aT ‘ae mmTAMATAR AUR MINT KA PULAO Us Cone Ba INGREDIENTS. eup —Long-grained Basmati rice Teup Tomato, diced 109m — Mint leaves 2 Cloves Ye" pe Cinnamon 2 ardamoms 1 Bay leaf ‘tsp Garam masala powder tsp Cumin powder 2ibsp Oil Sal to taste METHOD Clean and wash rce. Soak in warm water for about 10 minutes. Drain and keep aside. Combine ci cloves, cinnamon, cardamoms and bay leaf in a glass bow. Microwave on HIGH for 2 minutes. Adi tomatoes and mint. Microwave on HIGH for 1 more minute. Add rice. Mix well. Microwave on HIGH for minute. Add 2 cups of hot water to the rce mixture along with salt. Mix well. Add garam masala and cumin powder. Microwave on HIGH for 10 minutes, stiring twice in-between every 4 minutes. Garis with fesh mint leaves. Serve hot ‘aes wa we at Sate eH UHH to fie fg Ret 1 ah rors we Re ca ve] Ge aT wee Hae, am, cee, ga ote aT wa a2 fire & faq we ote we MEAG TH fire ga eorex ote gm sre 4 Pre aw IE sig mgaita wt) oa GAME aT ah we fro ae 4 fre a ed as oe gat wE) Te fm 2 wa a fh ae A aTTAR eA ‘ram Tera we a0 ore fey ga aE 4 Pere we Prove we a aR WN! TAT GET veh 8 rors eff weB OC ach Cy Ca epee: Be INGREDIENTS TO MAKE INTOAPASTE | | RetaR oA Se a 3 Whole dy Kashmiri red chilies broken | | 3 gay eh awash are Pr, Gael wel gE into pieces. 1 erat aera erga afar ‘tsp Coriander seeds 23 ah 23 Cloves 1 vid we area Ttsp Poppy seeds 2 ad wera aaftae, ara A 2tbsp Freshly grated coconut 2 ag WHE TS CHS 2tbsp Broken cashew nuts 2g wera oo ce ora art (OTHER INGREDIENTS ean et at ecu Hara Moong Dal vs wre era eh TE vtsp —Tumeric powder Ye wa af, ate Ber BT Yecup Finely chopped coriander Qed wah 2tbsp Ghee Ye ore wee het Yessp Cumin seeds . 1 oie aoa eft Pd, at TA gE isp Finely chopped aren ilies ve Ore ra aes, eT EAT Ykisp Grated ginger 2 ROT Salto taste ‘fare METHOD carga apes Te A YT aT, wet TH, AT Combine the Moong Dal, turmeric powder salt and ate are wrt fran we 8 fine aw “et she we ‘és cup of water ina microweve-proof bow. Mix well. | gma ay fra at ae we 2 Rete we war @l Microwave on HIGH for 8 minutes, stiving thice tare Bre atte eran srowre fray ate 9 Fre we every 2 minutes. Add the ‘ad stew mga Tt prepared paste and coriander. (——SOSC*~*~*~S~SS A PR Mix well. Microwave on HIGH for 3 minutes, stiring twice ‘every I minute. Putte ghee in another micowave- proof bowl ‘and microwave on HIGH for 30 seconds. Add cumin seeds, green chilies and ginger. Mix ‘well. Microwave on HIGH for 1 minute. Add the tempering to cat wy rental ga wate a rd oh Bio0 tes aw aE te ee mgt a) fhe et ‘fra, ef eh abe rare rat ee Pon a 1 Re & he ae ats we saga BE eR eA har a ate aE the dal. Mix well. Microwave ee a feo fg ee ‘on HIGH for 4 minutes, siting ig we args ot ar conce after 2 minutes. Serve wa fire we x8 Hor a immediatly L agi) wa weaKEEMA PULAO Us eer Ba Basmati rice, washed and soaked for Yean hour 1tbsp Oil tsp Cumin seeds Yetsp Cinnamon, broken 2 Black cardamoms 2 Bay leaves 5 Cloves tsp Sugar Yecup Onion, chopped fine Yecup Tomato, chopped fine Teup Tomato purée 2ep Salt tsp Garam masala 3 cups Hot water Browned onion sles, to gamish Mix ol, cumin, cinnamon, bay leaves and the cloves in a deep dish Microwave, covered, on HIGH 4 for 2 minutes, Mix in the sugar. Mirowave, covered, ‘on HIGH for 1 minute, Mix in the onion. Micowave, covered, on. HIGH for 10 minutes toa fight brown, siting twice Add Keema, Microwave, uncovered, on HIGH for 10 minutes. Add the tomatoes, half ofthe purée, salt and garam masala Mix well. Microwave, covered, for 5 minutes. Then microwave, uncovered, on HIGH for 5 minutes, tiring twice. Mix in the te, remaining purée and the water. Microwave, covered, on HIGH for 10 | minutes f the water has not dried up, microwave some more and serve. a, i, ara, tome ste at aw ret aa A ard ote 8 aa we 2 PE ow wit ate oe gate wt) tet Prat ate Pre Bs Pere aw | cg ate we mgatta ot) ot fram ate =o a 10 fire aw vag ots mamta wt ow ae Qe ara eam) we a aR ree TO | eH a Pree 10 Pe 5 aw fam ab mf ots om areata wt Pe wet emez at core A aw abe eH ARTA | aa BY aah are fram ate aa a 5 PE aw | mremtta wi fir fot ad 5 fire aw we ats oe areata ot) ta A eh ae oe TaN) BY es A ft & ote et a aah ope ate TA re 1 ‘cone 10 fie aw we re we gata wY) ore | ach at gen @ at weit wet GE a a ae | meta et=| Meta Tan cg CoO a epee: Be INGREDIENTS 1 cups Basmati rice, cleaned, washed and soaked for 1 hour cups Water Stbsp Groundnut doves Gat iced 3 Red chilis, seeded and finely chopped 2 Onions chopped {Vs caps Chopped btton misroons Vieps Broco frets Yseup French beas, stalks removed and sled into 2 tbsp Soy sauce fight) Sugar METHOD Microwave rice and wate, covered, on HIGH for 10 minutes, unt slightly undercooked. Drain out excess ‘water. In another bow, pour the ol, Add garlic and chiles. Microwave for 30 seconds. Add_onion Microwave for 5 minutes. Add mushrooms and broccoli. Microwave for 4 minutes until the greens ate bright and starting to soften. Add beans and ‘tbsp water. Microwave for 2 minutes. Str in the cooked rice, sugar and soy sauce. Taste for seasoning. Microwave on HIGH for 2 minutes and then a further 2 minutes on 60OW so that the rice and vegetables are cooked together. Serve hot Tip: When cooking rice in the MWO, don't add all the water at one go, as it will boil over. ‘@ Wea aera aes, ee we char gon te + ue aw orf tar gs 6mat 5 aera ech an te sae A 3 crt Pf, at act ote ar wet gE um wR ean wen Are, we Tham et ri Ye wa iba drm th gust A wer GT 4 adh wera thar a 2 ord wa at ‘Pa saa ate wet a aw we 10 fire am a ate areata at) eh & atta or Pre Fgh waka ta, aR atk Pd sa aR a0 es Tw agate wt) on am as Pe aw fee a areata at ere ae GaN wre we 4 fre aw argohta we oa a fT Ga AS UN) de ate 1 Th were oh ars ae 2 Fire & fe eS mrgehta we) we Gy aa, Att ot ater aT ae are 8 Pra wer wy te 2 Pre we iE Are rgahta we fz 2 frre Te oo ate we agate Be oft area ate rat Mae UT srerea CO ea Reece ea Ba INGREDIENTS eeups Basmati rice 400 gm Chicken, boneless, diced 400 a feo, wef, shake Geet 1 Medium-sized onion, sliced Aver Bt Yeap Curd 1 a Tor BT OTA, eT BST 2ibsp Ginger paste tha ah 2ibsp —Gatlc paste 2 wd wera saw he Yecup Fresh coviander, chopped 2 ad ama eR Tetsp Salt Ye aa ara afar, er ET 2ibsp Ghee 16 OYE era 3 Green cardamoms 2a wah 1" stick Cinnamon 3 et Farah ‘tsp Black cumin (shah jeer) 1 Bayleat 3 Cloves 2 Green chilies, finely chopped 3 cups Chicken stockwater Yetsp Saffron threads METHOD ‘Wash rice twice and soak in just enough water to. f&ftr ‘cover for an hour withthe cinnamon stick, rain off | wrest at 2h are ay ate rent @ ara gw a2 water. Keep aside. Wash chicken well Drain. Beat | fxg wafer wef Rritre wa ar Provera ww together curd, salt, coriander, ginger and gatic | aw wa @ aa fea a oraht axe at ae wt pastes. Add chicken and marinate for 2 hows In a | rave &1-<@, =m, aPen, sew ate aH Be a bow, mix ghee, geen cardamoms, black cumin, bay | frm gw fart ara we 2 ue we ARIE we Ow leaf, chilies, cloves and onion, Miciowave, | wert 8 oh, e® gore, wren ae, me, ctr uncovered, on HIGH fr 4 minutes. Mix with chicken fers op amr aer a fe 4 re wa“ in its marinade. Add rice, marinated chicken and | ste ae agate ae fora bare Pax. erae tt chicken stock. Microwave, covered, on HIGH for 15 | fart wey ob ner gm oy 15 fore ae ens minutes. Mi the saffron with afitle wate. Soak for | mrgta a a8 grit dew rat we 45 Five aw 15 minutes. Microwave on HIGH for 1 minute. Stir fr ae + Rete ew wf’ ws we gata a8) ae ‘and pour on top of biryani. Allow standing time of S| & wear Facade war Ta we we minutes. Serve.eC TRUFFLE CAKE CO Cees INGREDIENTS. 1 Chocolate Sponge Cake, 6" diameter FOR THE DARK CHOCOLATE TRUFFLE ICING ‘leup Chopped dark chocolate i Yeap Cream FOR THE WHITE CHOCOLATE TRUFFLE ICING Yecup Chopped white chocolate i Yeeup Cream TO BE MIXED INTO A SOAKING SYRUP 2tbsp Sugar i Yecup Water i Yetsp Vanilla essence METHOD For the dark chocolate truffle icing ; In @ microwave-proof bowl, add cream and ‘chocolate. Microwave on HIGH for 1 minute, Mix well tll there are no lumps and tl it resembles a smooth sauce. Stir the tufle over a bow of ice to cool ‘quickly For the white chocolate truffle icing In @ microwave-proof bowl, add cream and chocolate. Microwave on HIGH for 45 seconds. Mix ‘wel til it resembles a smooth sauce. Str the truffle ‘over a bow of ice to cool quickly Slice the chocolate cake horizontally nto three equal pars. Place one layer ofthe cake on a serving plate - ‘and sprinkle‘ ofthe soaking syrup inorder to make the cake moist Spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake. Moisten this cake layer with a litle soaking syrup. Spread the white chocolate truffle cing and top of the third cake layer. Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate ‘ruffle cing ontop and sides. Sere chilled. 1 tee ist dr, 150 TH, aT 6” ater were wiarete set omit H fare 1s (150 Te) are are ate 5 8 (150 mre) we wiele THe one + fare 1 we (75 ar) ate whe alee Ye 8 (60 aT) st ard sterte Ee ameter & Fey |e mreata gia TER A at ob lade Pare mer ei 1 fre com a as oe Mea we) rah ee Prange id a ee oR ate me FT | Ret ae at wee aA a ge Ea aT as Sw ett & oe cE TOR a ae oe Sst OTT) wie cede ea omer fe |e mgatta gia eR A at ob wiade Pare nar wi 4s dios ow we ots we Hw aE RY raft ane Prog en ae ag aE HARE TA OTE) goa a at dw och & OR cE TaN aft ag wedt Sar BT ‘atone bw oF tr ame #3 aera fet Hate) | dod we ra ara de Adah gw oe or Wo feng ream fed eft Gar A awh or omy) de @ Ww WW ae stoe GOH aTeRIT wT © omer tear tan ote am oe a Ge eT 2) do A ga ea oF eh A at ao we) a drat we hg wade cw amet ho) ote at gf meh BGA am wt) art wt ar torte geal ameftin wt ge GH ate ART we “en By Sr eTINGREDIENTS Veap Mik 500gm Carots, peeled and grated (red variety) %weup Sugar 3thsp Ghee 34 thsp Almonds, blanched and slvered ‘A few green cardamoms, pounded ‘Atandful of raisins, optional METHOD Put the mik and carots in a large microwave- proof bow. Microwave on HIGH for 25 minutes Str two or three times til all the milk has been absorbed Timings will vay depending on the moisture in the carrots. Add sugar to the hot carrot mixture. Stir vigorously. Add ghee, cardamoms and half the nuts Microwave on HIGH for a further 15 minutes, Stir ‘once, Pour into @ serving dish. Garnish with raisins ‘and the remaining nuts, Seve aret the 500 am are TIO, fort aie awe a % mm 4, 3h eh 34 a8 wea cer waa web oad Gos for gp ef gant, qu gedt ae fieerfirer (george) fart Ww we meatteglta we A ge ote mm sre a 25 fre cow erg He we HUET ae ata He sa rae em, ra FF GET ET | oA or era oe # softs ah ge Pee we ren are & for A av ret a ike @ aay Hh gored ote mem Geet wT aren fear sre | 1s fee cow af erg Hre we agate we) fea TaN Se A Prova ae ah ara ye frat SWOT we RoweFRESH FRUIT SPONGE CAKE CU ee Ror satat Bed INGREDIENTS. thap Butter 4 fags ap Castor sugar hatsp Salt Thap Plain flow, sited tsp Baking powder 2eup CCut fruit (pineapplerkivil strawber) 3 tbsp Sugar 6 tbsp Water tap Cream bap Icing sugar Bute, for greasing METHOD Whisk the butte and sugar in @ bow uni ight and fluffy. Mix in the eggs one ata time. Add sifted flout salt and baking powder carefully with a wooden spoon. Grease the base of an 8° soufflé mould, Pour in the mixture, Microwave, uncovered, on HIGH for - 6 minutes. Leave the cake to stand for 10 minutes. Tum out onto a wire rack and leave to cool completely. Put the sugar and water in a bowl Microwave on HIGH for 3 minutes or until the sugar melts and you obtain a thin syrup. When cool, pour onto the sponge. Whip the ceam and te icing sugar until soft peaks form. Spoon on top of the cake Decorate with fresh fruit ontop, Serve. Tip: Add an extra 2 thsp (approx.) of milk as the batter should be thinner than the ordinary batter. It should be of ‘a pouring consistency. Vie a ee 4 ait 4 a aot aR Ye Oe ea Vom fet 1 ord were aftr oT 2 a oe (oT /fod/etIN), 2 3 aa ae oh 6 aa wera oh 1 wa wong Yh wa aneftir UR © Rong 3 fey rer fae C mman ofe ot ato wR A aa aw Fe oe ow ae eer ok gaan Ig) ETH GeGH ay sie ‘By Prat) oo Ga Hay, ate AAT eR wT [we awd $ wae t Pan) ob gra SaaS rat @y Fre wR ote eee Pa Stel fe TH 5-6 fire am ‘at Hrs WR MTERIG TY] de aH 10 fre & fog ore 81 58 are ta we wa ote aA OE Sar OA 81 Uw way A A te oH Ga 9 Pre we we she we agate we fe et Pas ae wach att @ 21 dar att we RU wl Sw wa sang ote en re wa wr te a wf TE OBI et om! ge daw aa Soe) ot | walt 8 Fa we RTeam atch Uae (3 CO ‘COOKING TIME: Pec INGREDIENTS Tap Flour teu 2tbsp — Castorsugar 2 a8 were aA os Yecup Butter (preferably unsalted) Yh wu we (tea f% fae AH wT et) eup Mik om ge Sweetened condensed milk 200 art rar mer GE (aides Frew) ‘Cocoa powder (6 wa wat ose Soda bicarbonate %% we aErT eter get Bang powder Ye Bre sere aE Vanilla essence 1 Bd warm after we Mik chocolat, meted Retired oleate Honey 1 a ae fate ‘wie, drat aderdhie afte afar mest fore #2 wt or ae We ae ve 2) aot oi Fe aw te wm fen a ae we sewn at Jar eh at eee gt Gwe we Fre fay fire @ 2) qu atte Her ie set we 94 Pre a ara axe @ Premy afte fr few a em og fg ‘ieee atte meq eri ar one ‘fee gra wR ares aE freTE | woo ome mh aa, faorndgan, met cect # va Microwave on HIGH for 5 wm owe He ws fre aw minutes. Let it stand for 4 » Hgera at) oa gi 4 fe minutes in the MWO. Once aw argetta 4 & wet | der METHOD Sift flour with cocoa, soda bicarbonate and baking powder. Keep aside, Beat sugar and butter unt light and fluffy. Add condensed milk. Beat again for 1 minute. Add milk and vanilla essence, Beat well for 3-4 minutes tl the mixture is smooth and light. Add half the melted chocolate and half the honey. Mix well Transfer to a big, greased, deep dish of 9° diameter ‘coo, it will leave the sides of the container. aM we ae ara & fa S sort a TET) FOR ICING amgftin & Ferg Ina pan, add the remaining mik chocolate, honey qa for # art Pew wake, wee ste omar aa wrt ‘and Ye cup water Str continuously to get sticky ri x8 ret aee & emg ee fee a consistency and pour onto the Honey Bee Cake, fire wit wht abu we eyETT CO en eee seas Bed 5 aig > INGREDIENTS. ara 2sices Bread 2a ts ESE cute) 2 ot we FET 2ibep Brown suger || dad ae aes 2ibsp_— Musi anaes ese tees || mrt Reon & fee fot Seer aed 3 fq erat tang soe i ao our 4 m8) aera atoeree Step Sow || Steen Se nd Ye wher wer fran et | 2ibsp Rass qo eS iN METHOD ‘Apply butter on both sides ofthe bread slices and cut FAY each slice into 2 diagonally. Grease a 175mm X |e Targa et ae AaET TR oe we TET 125mm (7" x5") microwave-proof dish. Arrange the a 2 feat % rear we1 qo 175R%A. X 125%, bread slices on the base of the dish. Sprinkle muesl | (7"xS") a smewmitagpfira fem A ert ar 7 ‘on the bread slices Pour the custard mintute gently | emit te ob remem eek) woreet & wh fret ‘along the sides of the pan, taking care not to pour far fact arc fam ah for & fe a ee ‘the mixture on top of the slices. Sprinkle brown sugar | ret wif erga & wivth fad we ae A ot) te ‘on the bread slices. Keep the dish aside for S10. wengat we ara qr firs fem ay 5 ¥ 10 Fire minutes to alow the bread to soak in the custard. | a ure @ af tg weed ah are 81 gE 26 Pre Microwave on HIGH for 2¥6 minutes. Allow the | cr wid re we mrgtte wt) ger a 10 3 15 Rete pudding to hold for 10-15 minutes Serve warm. |r far et ob feng wa ate fre mwa8 PU Trott) eres PCE Ey INGREDIENTS ‘Wh cup Butte, a room temperature "heup — Brown sugar White sugar Vanilla essence Salt ag Plain flour, sited Baking powder, dissolved in 2 tsp hot water (Chopped nuts 175.gm Chocolate chips METHOD ‘Cream butter in an electri mixer unt light With the miner running, slowly add brown sugar, suger, vanilla, sl, egg, flour and dissolved baking powder Mix until just blended. Stir in chopped nuts and chocolate chips by hand. dough is too soft, chil it until it stiffens @ litle Shape the dough into 2° diameter (no bigger) balls Place them on a baking sheet, leaving 2° in- between, since the dough spreads on cooking Preheat crusty plate on 600WsGRIL for 3 minutes. Microwave cookies on the same setting for 12 minutes or until they set but are slightly soft. Let the cookies cool and harden ‘Store in aight containers. Viewer OTT thw a TR th oe ah 1 ordt were ater Ge 1 ore ae ae 1 star Vi oa Aa, 6 BT Ye Bret ae aT UTR, 2 OIE ae sre at 8 fra gat ama a [175 a tte frat J ‘fae Heer wT eas Pan AGE ee ae Ga a a) at Pree HA aa ER, A, tT i, rw, fat er ae Ge Ga aT TTR aT we Pram we RR aE ate ade fers wy eT eer a raw a ze esr tts Ga aah ar wt oe ae eg we FTE] fe 2° $ oro A stett RR ae steal af ttn he ara ged ae wot ae tt ont #1 3 fire & fy wet de a ‘oo tesa wah aa aaa 12 fre ao wt ater we agate wt Fe sa tw ae at 1 fe Wee wat eetUe Coren ts Ba - INGREDIENTS Teup Butter 2aps Sugar 4 Large eggs 2tsp Vanilla essence Ykcup Cocoa powder Yetsp Baking ponder Yetsp Salt teup Flour 2cups Walnut METHOD Preheat the MWO on CONVECTION mode setting on MEDIUM, Grease @ baking pan 9°x 9"x 2". Ina | bowd, beat the butter and sugar til ight. Beatin the eggs one at a time, Add the vanilla. Add the cocoa powder baking powder and salt. Fold in the flour and nuts. Pour into dish. Bake on CONVECTION on MEDIUM for 30 minutes 1? i The less you fuss about this recipe, the better it will tun out. The brownie i acualy a failed chocolate cake made by somebody who forgot the baking powder, sometime after World War | in the US. The aneat thing about a perfect brownie is you don't need fancy chocolate; any good cocoa out of tn is fine Fit isnot too dark, add YAtsp instant coffee powuderDo not leave the brownie inthe oven for a minute longer than necessary. It should always be a litle gooey in the centre. Brownies do not need ‘efigeration; they stay moist and gooey in an aight Container at room temperature. They should last fora ‘week easily if you can resist eating them! * Thisis perfect for CONVECTION cooking. When you | microwave a brownie, it sets ke a cake, preventing the centre from remaining gooey. ‘fae arte wR sine a HUT sts Ae wey e'xa"x2" are after Geom Rreweng ore Gm wR Sie afte eh aH oral awe GSE a ae KET Bam) sigh at woe ae a atk after GA etn wah ar, Mr ar te eat Te A ate are a Prot oy fem A eel) one “fear ars we so Fre rw mTgTea wela LU Coe er ou Ses MAKES: 30 pc INGREDIENTS: Yeeup Water Deeup Sugar 4 thsp ik kg Cashew nuts, round ine 3tsp Ghee ‘METHOD Put water and sugar into @ bow. Microwave on HIGH for 8-9 minutes. Stir twice. The mixture should come to a boll and you should get a realy thick syrup. lust before it begins to caramelize, pour in milk Stic Mic in cashew powder and ghee. Put this ‘bac, and microwave on HIGH for 12 minutes or until the mixture thickens and the fat separates. Keep sting during cooking. Lightly grease ¥6" high trays ‘and press the burfi mixture onto it. When cool, cut into diamonds or squares. Remove from tay Store in an airtight box. Ww eR A art otk Set ara wy o-8 Pe ww sha ae rgetea YI 2 Te TaN eI wa A PT ‘a a te mY ae | TA Ars ge P| g8 oral ee ern) a UTE th ah Pram) BY AR B12 Are aw ae ahs gira a et Prey aa et ie ate few sta oy OP a eter mar HA" re Bw ee Arar ao ae gH wel aT Pa Sra Te aed aan dar Ow RR aTee/sraHs are # are 28 Prova om feet eee aan A ea 2 rectangle-shaped bow! Round-shaped bowls give more even cooking results than square- orPO ey Corte Bed INGREDIENTS. art We cup Soft brow sugar 1% ae ya aR A ‘ap Milk amg 2tbsp Cocoa 2 a8 aa ara ‘tbsp uter 4 a8 arr weet 400 gm Sweetened condensed milk 400 am ar art (WEES Pw) ‘tsp Vanilaessenceestract, 1 Bre) were ater Ua a a) METHOD ‘fae Grease an 8" square sandwich tinwith alle butter, a” a afore tafe fea a eh sera 8 Rr Put the soft brown sugar with Y6 cup of milk in a | ei ww wR A Ye amy ge & ae a Pra) O00 bow. Microwave on 600W for 4 minutes or until the | ate we 4 Pre wr rea we af at Gf ee sugar is dissolved. Stir occasionally with a wooden | qa omg) trata 8 ard a era & wm 2 Rite spoon, Heat again in MIVO on HIGH for exactly 2 | cr fe “mf he we mrgaNta @¥) oer Pa minutes. Add the condensed milk. Stir well. | ae arait ae wané| 4-5 fire wm ooo ate w Microwave on GOOW for 4-5 minutes. Stir in cocoa, | arasetda we att femg 1 ata @ arex Poel a Remove from heat. Leave until the bubbles die | etd ax & fay vis & ai gage we a UM down. Add vanilaessencelentract. Quickly beat with | rar qa /sré Pron ar war$h a aera & aah the wooden spoon unt itis as thick as honey. Pour : ob& anf xrez ah ee rar &t ogy fem gar fet into the greased tin, smoothing the top, When |g weir ®t axe & dar WA we aatare gat & completely cold, ct into squares. clHOCOLATE ECLAIRS REPARATION TIME: 20 mins eer Se Be INGREDIENTS FOR CHOUX PASTRY 559m — Margatinelbutter 150ml Water 85gm Plain flour 2 Large eggs ‘hts Vanila essence pinch of salt INGREDIENTS FOR ICING 200 gm Fresh cream (approx.) 4thsp Icing sugar (approx) Chocolate glaze icing METHOD Sieve the flour. Put the margarine, water, salt and vanilla essence in @ microwave-proof bowl Microwave until the butter melts. Add the flour ‘emove from the MWO. Beat with a wooden spoon until the mixture becomes a smooth ball and leaves the sides ofthe bow. Coo! the mixture. Beatin eggs, ‘one at a time, beating each time vigorousy with a ‘wooden spoon FINAL METHOD Put the chou pastry mixture ina piping bag fitted with about 20mm (4") plain nozzle. Grease a microwave-proof glass platter. Line it with butter Pipe the mixture in even lengths on it. Bake at HIGH for 12-15 minutes. Do nat open the MWO door before this time, Be sure thatthe élars are cooked until quite crisp on the sides. Slt open the éclair cases with scissors Beat the cream until tif. Add the icing sugar. Beata litle. Put the cream in a piping bag fitted with a star nozzle. il the édars with the «ream, Pour chocolate glaze icing over the él ‘ee ah om 8 Tees, A, a te afta Ge a ow erga ger eR A er ae eR we ear Rea OMG fa Aer Pra we art BPE A) ww oes wm a we ow BE oa ow fat ew feat ate A atts et ae ate wee femal at ors a ai Rist ay Sat we TT Wat ad oh wR Ww aes A A wer & aie fH) citer fate ‘ater eh Bh we 20 FA. 6/4") aT a eT gen weir de 8 ea) Go EAT RT wi ew feorgan wey ET AMY ee RTT ‘Bram aad A aa we we Hrs we 12 Bas Pe wd abe get ea wed ater aT are 4A ata cag gPitan wi fe Gate aa ww Wa eo Te eR we a RE aR TON a eg 8 ave wR Ua! da ay a oe Th ae 1, ra oe fs ae war A om ora TR Prat ‘oe ket ar G2 | hr wh eee eke a Ge eT ara ea) wed a at aoe we oad sitter raft Sra