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BEFORE YOU START.
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I.. Cooking T i The cooking time indicated against each step may varydepending upon the shape, size & quality of inmdients used. - - &&to mnnSt&katiOn of quality of meat (goal) a time range (4-5 minutes) has been provided. Cook for 4 min. Cover with an aluminium foil and allow to stand for 15-20 min. Checkfor doneness, then cookfurther for 30 see. at a time, ifrequired. Always t k into account standing time to be ae given after each microwaving.
We recommend that you read this section before you start using your Kenstar microwave oven. This section is designed to introduce to you the ahnolopv anda*precauh'onsyou "rust take to get the best out of your microwave oven. The Kenstar Microwave Cookery Book is a collection of over 75 mouth watering all- time fdourite recipes, which have been creoted and tested in bring out the taste, appearanceand texture. just as your mother would have cooked them using conventional methodr. They use same steps for cooking, as used in the traditional gas stove coo&. For better understanding of this book certain general guidelines are given below :
1. Abbrevhiions: -
9. Cookware - f o r best results we have used round,flatbottomed, straight edgedplasticor glass containers.
10. The term partially covered used in our
Author K. Sunita
* Tsp. = Teaspoon
* Min = Minutes
* See = Seconds
recipes.refers to the use of cling film, with a small vent. You may however, use an ovenproof glass lid for this purpose.
11. Spices and cooking oil quantities may be
* gms = Grams
* ml = Milliliters
. Weights & Measures 2
All weights & meusures are given in grams & milliliters.
Printwell E-16/2/5, MIDC Chiknlthana. Aurungubud Ph. : 0240 - 2484521, 2485206 E-mail : firstname.lastname@example.org
3. Ingredients For convenience & shorter cooking times. we have substituted certain ingredients like fresh @ureed) tomatoes by ready& tomato puree. Similarly tamarid paste is used, instead of tamarind extract. If desired, you may subsitute them by fresh products & alter the cooking time accordingly.
altered - according to taste. However, microwaving time might abo have to be adjusted. UsualrY. reduction of cooking oil will alter the texture and appearance of the cooked dish. deliberately left out, as it dependr upon individual taste and prefrences.
12. Sd- Exact quantity of salt used has been
13. Higher / Lower ambient temperature would affect cooking time. Test cooking has been done at ambient temperahve of up to 30°C.
4 S e by step cooking instructions and . tp methods of preparations have been provided for each recipe. For best results follow these steps meticulously.
5. Meclsurements Quantity of food affects the cooking time in a microwave oven. Even one minute dzjierence may be crucial in food being under or over done. It is essential to correctly meusure the main ingredients of the recipe. Use standard measuring cups & spoons and a good quality, accurate kitchen scale.
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6. Sewing AN portions in these recipes serve four adults.
Caulion : It is possible that your cooking is under or over done, in the time and the quantity specifd in the recipes M nwy be because of the quality of w&r, size & unevenness of cuts, or the incorrect measuremenls of main ingredients Even fluctuations in electrical voltage or ficquenq (Hertz) might be responsible. In such an eventuality, we suggest that you undercook the food by one m k , c l a d for doneness, and cook further for 30 seeon& at a time, if require& Always take into account stending time to be given after each microwaving. Repent till cooked ro your trrsle.
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i m -
Microwaves Microwaves are. live TV or radio waves, high frequency non-ionizing, elecfromagnetic waves, but of a shorter wavelength. A vacuum &be, called the "magnehvn" generates these microwaves,which are guided into the oven cavity through a "wave guidew. On being generated, the microwaves are reflected by the metal walls of the oven cavity and are conducted into the food penetrating through the container holding the food and getting absorbed, causing the water molecules to vibrate at a very high jkpemy, releasing heat, which cooks the food. As the "agitationn of water molecules taka place th;mghout the food mass, simultan--ly & uniformly, food is cooked evenly. However. microwaves can (effectively) penetrate the food up to 1.5 inches (4 Cms) in thichness. Hence, pieces raw food are bigger than inches. would remain under cooked at the core, since that portion will be dependent for cooking on the heat mceived through "wnduction"fiom the segments nearer to the &aces. Miirowave Vs oonventiond cooking
of Indian food-currie.~, IiMus. idlies, halwa, bilynni etc., wiihout the uid of any other (gas, electric or kerosene) overrs. Indeed, we recommend to use a microwave, for cooking all your daily meals, without the uid ofgde/ecbic stoves, except where specififunctions cannot be pefonned in your present Kenstar Microwave mode viz. Deepfjing. Advantages of Mmwave Cooking Convwdence Set the time for cooking and watch your favourite TV serial, while Kenstar Microwave Oven cooks your meal. Momver. you can cook & serve in the same dish.
Microwaves are completely safe to use. There is no medical evidence to show ,that microwave cooking has a health risk Indeed, your Kenstar microwave oven is designed to emit radiation ' levels that are a fraction of the radiation levels recommended as safe by the WorM Health Organization. Special safety features of your Kenstar microwave oven I. The cavity of your Kenstar microwave oven is specially designed to reflect all micmaves into the food, and to contain excess microwaves, ifany. within 2. The specially designed oven door contains a ship of microwave absorbing material as well as a sheet of d o r a t e d metal sandwiched between its panels, which prevent any mic-ve energyfiom escaping.
3. The oven door also has a specially designed door latch (along with two safety inter-), which switches off the magnetron instantly when the door is opened.
decreased to a lower level depending upon the nuare of the cooking process/recipe u n d e h , using the appropriate button. Cook/Rehcat Your Kenstar microwave oven has a set ofpre-programmed Instant Cook / re-heat fwrctions which allow you to cook/reheat food by simply feeding in the t p and quantity of food to be cooked / ye reheated. Your microwave oven will then automatically calculate the time, power settings etc. required to reheat / cook the food without even pressing the start button !
Effciency and saving of time & energy Microwave oven saves up to 60-70% of cooking time and up to 40% of energy as cornpared to gas stove cooking, under spect$u: w d t i o n s . He&y Retains nahval flavours & nubitiw value of food. as mostfood is cooked in it's own juicer, requiring very little additional
U Instant Defrost
The microwave cooking process is completely
different! - -fiom wnventional caoking using the - - gas stove or wnventional ovens. In gas cooking, the cooking utensil (a conventional oven heats up the air inside the oven, which in turn heats up the cooking utensil) first absorbs heat fion the gasjlame. The heated utensil then traqfers the heat to the surface of food fiom all directions. Heat fiom the surface moves (is conducted) towordp the core. This conducted heat cooks thefoodgmdually, from the sluface to the core, o f t n overnoking the fiod U I thesurfce, thus creating the "crust". Microwu~~v directly penetrate the,food up to 1.5 inchcs rrrrd agitate the moktum rnoleculeu prvsenl in tlre food. Thk high speed agilu,iorr q/' molectrles rrIea.~e heat, which sp~cads //rc. other I M I ~ I .c!/' to ~ thaJhd crsd cooks i/ rvcrrly. This px)cc.ss t*rruhlt,.s f d to />e cooked (or whc~urc~cl) willrout c.hcrrrgDrg either the,/bnr~ rhe cnlour: b ul~ncstI/.PJ rhc, or r cooking tirnr* rukerr hy corrvrrr~iorrcrlcooklrrg systems. Your Micrvwu~teovcJrr is cr corrrl~l~~tr cooking systcnr. wlriclr curl cw)k olrrrost ever:v kirrd
Low f a cooking - Possible to cook your meals with very little even nil-far/oil. Economical Saves up to 65% of energy while cooking.
Usafiicndly Your Kenstar Microwave Oven is simple and safe to use. Special metal grill on the door frame protects you fiom the microwaves. while allows you to see inside. Easy to use buttons and wmbined functions ulong with the step by step Kenstar Microwuve Cook Book will enuble you prepare your nreals c~rortIe.~.sly. w i n g unrl like your Iruditionul cuisine. Microwave ove~rs ure.a safe cooking system the post. pcoplc, huve Iwen uriduly worried ulwut rhe .YU/~.IS c?/'micrv>n~uve due to the ovens krck q/'l'urrdcrstundirr($heir functioning and the rise oj'thr word "ru(1iution"in conjunction with 11ri.srrew cooliin~. - .svslem. It is u well-known medical fact that microwaves U I P rro~i-ionizing radiation, which create/pmduce heut. wilhou1 uflecting the human body. (It is the ionizing radiation that can be h a n n z to body cells.) Furthermore, food does not retain any rriicrowave energy. All microwaves are converted into heat energy, and are used for cooking,
these safety measures make the microwave an absolutely safe appliance. Due to i& simplicily, ease of operation and the fact that the oven walls remain cool even during cooking, even a child can be taught to use it without the fear of a scald or a bum. Its weight makes it heavy enough not to topple.
- This is a set of preprogrammed functions, to defrst (wmme~~ially) e n W h ) food, kept at jw 18*centigrade. Ym need to only feed in the type and quuntity of food The microwave oven calculates all other parameters automatically. Remember that defrosting is to bring j k e n raw food fiom - 1 8 ' ~to room tempera-re. Allow the defrosted food to stand for a f m minutes before cooking to prevent it f r m overcooking. To defrost foodhcff other than that stated on the control panel, use the manual defrost function at 20°% power setting.
0 Child-safe lock
5. The lack of smoke and condensatton in the kitchen reduces the heat and discomfort caused by wnventional cooking appliances. 6. Microwave ovens are ensy to operate. They cook low fat food, save up to 70% cooking time (and 55%fuel costs), preserve natural nutrition, vitamins and nntuml colours - all of which make it a better cooking medium than conventional cooking systems. Features of your Kenstar microwave oven 0 Output power Your Kenstar microwaveoven has a high output power specially designed after taking into wnsideratton the Indian cooking needs of making "tadh-a", browning of onions, etc.
This feumay be activated to prwent the microwave ovenfiom being acdentally switched on by a child. When activated, allfknctions/ buttons on the confro1 panel become inoperable. Running the microwave empty may cause damage due to the re&ction of microwaves inside the cavity. It is advisable to m& it a habit to keep a glass f l e d with water in your microwave oven at all times, so that if switched on accidentally, the water will absorb the microwaves, preventing themfiom causing hann to the oven.
0 Browning Your Kenstar microwave oven has a wider quartz-gn'lIing element that does
not require any pre heating. The gngnllfwrction is used for browning suface of foodr such as toasts, au g r a m etc., which only require the top surjiace to be brown and crisp.
0 The & f d or to to ma tic power setting (after
switching on your microwave oven) is 100% power. The ou@t power may however be
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Remember that browning is done to add colour and crust to food a f i r it has been cooked. Use the grill rack supplied with your microwave oven for this pwpose.
0 The Combination function combines the
Factors affecting Microwave Cooking Food characteristics affect all forms of cooking, but the speed of microwave cooking makes the dzTerence even more pronounced
0 Shznhg temperature The colder the food the longer it will take to heat up or cook and
cook fate,: Evenly distributed fat tenderises and helps cook food evenly. Foods with high moisture content t& longer to cook than those with lower moisture content.
0 Sensitive ingredients
speed of microwave cooking with the colour and crkp texture of browning. You may use the dzrerent combination settings depending on the amount of cooking/grilling time 'requiredin a recipe.
0 Your Kensfar Convection microwave when used on t h e convection function works eruct& like a conventional oven, requiring you to first preheat it at the desired temperature. It has a twin source of heating, one on fop and the other at the back of the oven, which provide a crisp and crusty texture to your food. The stirrer fan located at the back of the oven; circulate the hot air inside the oven cavity thereby resulting in uniform cooking, without any .burnt edges.
0 Your Kenstar microwave oven is equipped with 6 dzrerentpower s a g s:
vice-versa. Remember room temperature too may dtffer considerably with the changes of season, altitudes etc. Therefore,cooking times given in this book may vary slightly with the change in temperature. The r e c m in this book have been developed for an ambient temperature of 25-300C.
For ingredients like cheese, eggs, cream, condensed milk etc. which can overcook quickly and toughen~curdle, low power setting must be a used unless otherwise stated in a particular recipe.
short re-heating.) Glass, china, pottery, ceramics, etc. are most suited for microwave cooking. A wide range ofplastic cookware, easily available in the mnrket may also be used, provided its manufacturer recommends it. However; plastic cookware cannot be used for grill or combination functions or for cooking foods with a high fat and sugar content(like halwa). Test For SuirPbiliry of A Microwave Cookware Place the container next to a glass bowl filled with I cup of water. Microwave on 100°% power for 1 min. afler which, if the water feek hot and the container is just warm, it suggests that the container is suitable for microwave cooking. how eve^ if the containerfeek hot (not warm) to touch, while the water i still cold, it indicates s that the contnrtnrner absorbed the microwaves has and is therefore unsuitable for use. Microwave cooking techniques Most technques used in microwave ovens are similur fo those used in conventional cooking methods. However; their application may dzffer.
0 Timing The timing is of prime importance
0 Stirring or repositioning or rearranging is very important for even cooking.
- Dense, heavy foods like meat or
vegetables take longer to cook than light porous foods like b r e d , cakes, etc.
.W ?~ u i k Indian dishes like b lfe m most
- Smaller amounts of food take lesser time to cook than larger quantities. the amount of main ingre&nts given in a recipe in this cookbook is doubled, the cooking time will increase by about haK as much while if the quantities of main ingredients are halved, the cooking time will be reduced by 40%.
0 Covering helps retain the moisture in the food and prevent spluttering. Either use a lid or cling film for covering, but always remember to leave a vent, by folding back a small part of cling film.
Play an important part in microwave cooking, due to ,the inherent nature of microwave cooking process. Round flat dishes with straight edges are most suifable, and produce best results.
curries, rice, dals, cakes,fwh, chicken etc: boil milk, water etc Medium-High 80?? Sim-ng /gentle heating of foods; cooking food on . mediwir heat; reduce . . . ' milk soups etc; ., reheating 'edium
0 Size Small pieces of food cook faster than large ones. Since microwaves can effectively penetrate food only up to 1.5 imhes, evenly cut pieces under 2 inches in diameter cook faster and more evenly.
0 Shape Thin parts of uneven foods cook f&er than thick parts, while uniform shapes
Choosing Cookware Cookware must be chosen with care for cooking in microwave ovens. A. Shape and size
0 The depth and the capacity of the
when cooking in microwave ovens. It depends on the quantity, starting temperature, size and type of food cooked.
0 Always underestimate rlie cooking times while adapting a new recipe for the microwave oven. Should your food be underdone, (ajier allowing appropriate standing time) for your liking, cook food for an additio~l30 seconds at a time, till food i s done to your satisfaction.
0 Covering Covering food with a microwave safe lid or a cling film rerains steam and
container is important. Shallow dishes work better than deep ones.
0 Straight-sided dishes cook the food
w euxltef d
requiring low heat; reheatingfwh, chicken etc. to avoid ,Medium-M ;?& DepOstfngfodds: melting buaer: chbcolates efc. . /
cook evenly. Thin parts of food must, therefore, be placed towan&the centre of the dish where they receive less microwave energy. Where they will cook at almost the same ti&peed as the thicker pieces, place them towan& the edges/outer rim of the dishes (since heat is transferred from the outride to the centre of the food.)
0 Amount of f a and bone
evenly. In sloping sided dishes, food in shallow parts gets overheated/ overcooked.
0 Round and ring shapes are excellent for
foods that cannot be stirred.
'1 Cookware mclteriol Cookware Selection Gui& :
Bone conducts heat. So the pieces of meat with bones cook faster along the bones. Boneless cuts cook less rapidly but more evenly.
moisture. It speeds up the cooking process and makes food tende,: A loose cover will also prevent splattering on oven walls especiallyjkm fatty foods.
0 C h s covers prove usem when food does not need much moisture. Remove these lids carefilly,as they can become very hot. Paper towels may be used f o keep certain food items dry (like breaci, rotis, ete.) as the paper will
. , . d -
0 Composition of food Fats and sugar absorb
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microwave energy faster than other lquids, so foods with a high fat and/or sugar content
Microwave oven is the one that allows microwaves to pass through without absorbing or reflecting them. Choose your cookware carefully. (Cookware marked microwave safe can be used for cooking purpose in a microwave oven while cookwaremarked microwave friendly may only be used for
The way rib; world lives
m e n the auto defrost function is used. Be sure that the amount offoil used is less than the amount of food. 0 Sinnding time - Defmting Deforsting in microwave ovens is a speedy. turn food over at least once half way through cooking time. 0 Wrap breads. the plate will be just w a n Reheuting Chart 0 When reheating in a plate.which must be covered in foil to keep them warm during this period.Whw cooking . effiient andmakes food piping hot. to prevent them from getting cooked. In a microwave oven you can simply def. Hence. Stir foods from the outside of the &h towards the centre. Food reheats without any loss of quality or texture.swi/checl (?[I: called the is ''standing fir~re". feel the bottom of the plate being used. bones of chops etc.v s/op) even afier the microwuve hu. prevent it from starting to cook. Care must be taken to avoid additional cooking. dense foods such as roasts or poultiy./br cookirrg c?/'. that might cook more near the topwhich is closer to the source of heat. notjust warmed over. Before placing in the microwave oven roll back one corner to allow trapped steam to escape. 0 Shi&ing Shielding is the technique of protecting vulnerabW&licate ports of food from overcooking. Standing time is observed to allow the residual heat to complete the cooking process. Individual serving on a plate are best reheated at a lower power setting. 0 Reheat rice in a casserole./vod continues to cook during this /~Wl'Otl S we//. casseroles. up or stirred. to beep. rotis. to burst unless pierced before cooking. Nutrients do not get leaked away and food retains its natural colour. head and tails o f f i h . Allow standing time before returning it to the microwave oven for further thmving. r t h e food is reheated.ost. So do not add it directly to foods without any liquid until cooking is complete (unless otherwise stated in a recipe). 1 fo1Iow. 0 Wherever possible.~fobvur-d~/he centre o/' the cli. Rearranging during cooking process helps to cook food more evenly. tikkas. large.sfeurrr. 0 Tiun food over when yow microwave starts D v vegetables may be sprinkled with a little water and reheated covered. T i s on Defrosting : 0 Flex pouches andpackages.should be covered more tightly. 0 0 Stir main dishes. the cook war^ ought to be covered with a lid or c~luminium to preserve the moisture (steam) foil. This distributes heat more evenly. After the microwavc~ shut arc 08"agitation" of molecules conlinue .Slar~dirrgfinie is analogous to /he time given to u yrvs.Due to internally generated Stirring Stirring i. reheating in the microwave oven is quick. Such foods are likely. of fuh and poultry. Bwy them in sauce or gravy. apples./owl. . - 0 Piercing Steam builds up pressure infoods. 0 Seasoning Salt has a toughening effect on meat. lde~~lly o ~ I I ~ I S I . etc. i / continues to cook even ajter it is d removed J i m /he oven. Cooking bags without metal tags can be placed in a glass dish. These short gentle bursts e m that thawing is carried out at a uniform rate so that food thaws without getting cooked. 0 Add gravy to dry meats to provide moisture. etc. Remember to tie loosely with apiece of string or an elastic rubber band to allow steum to escape. 0 Cover main dishes for effective reheating. in the food. ThiY agitation of molecules releases heat that cooks the food. During the standing time. Thawing refers to the process of bringing down raw/partially-cooked products frozen from a temperature of . 0 prior to cooking to prevent it from overcooking. Plastic wrap or cling film make good covering material. in paper towek to Observe standing time to thaw food completely. However. the shiny side fuing inwards.s that the 1 "afl'tation" of molecules will continue to releaye heat and "cook". microwave defrosting prevents the growth of bacteria. curries. absorb moisture.s been st~. and some places in the oven may be warmer than others.sure cooker for releasing evcupi~rg c!/'. which cannot be Reheating Unlike in conventional cooking.ujier the gas has been turned (?/I. Use small pieces of aluminium foil for this pwpose since foil will reflect microwaves from senstive areas like the wings and tips of poultiy. place thick or 0 Turning food When microwaving. The way the world lives The way r world lives z . 0 Pour offliquids fromfonen foods in a plastic bag since they will absorb heat and slow the process. bqf3re cooking. to distribute heat. sprinkled with a little watec make a well in the centre a d reheat covered with a lid or cling film. . uniform heating.itcl~ed y@ lime loken . fuh and vegetables etc. spread out food for quick. Fibrous vegetables lose their texture when reheated.' A. which are tightly covered by a skin or membrane./i~od aftcr the micmwave has 11eeri . Foods defrost best at 20%power level.for some time and then stop gradually. whole vegetables like tomatoes. the microwave energy in the oven is automatically cycled on and off to allow rest periods/standing time in between short bursts of microwave energy./o(d. hygienic and healthy pmess.s 111c. texture andflavow. This time is in nddition to the time for miwwuving.absorb the moisture and fat. especially the thicker innennost parts. 0 - Standing time Microwaves penetrate food and cause the water molecules to vibrate at a very high fkquency (speed). broken. 0 Shield thin edges./~ d he orranged in rr rirrg put~rrrr. Meats should never be heated at high powe.slr lo prevent their over('ookil~g. Plates can be covered with kitchen towels or clingfilm.ss (like chickeri legs) plcrce tlrirrrrc~r are(1. - heat.: Main dishes taken out of the refigerator are best reheated at medium power./breach recipe is given separately irr this book. It i especially s important while cooking dishes.1 8 ' ~ room temperahue. 0 Use medium power for reheating most 0 Separate pieces of food as they thnw. 0 Allow food to stand for a fav minutes foodstuffs to prevent oven2ooking.s mininrun~ rtriwowuve ill cooking wilh vuriuble power setfirrgs. 0 Remove any piece that feels warm to Arranging . Tis on reheating: While reheating food. Check the material and ensure that it is of a nonmelting variety. prick potatoes.s c$ uneven thickrre. However. U Stcrr~clirg /itnes. As a general rule. 0 0 Rearrattging Since the corners or sides of dishes receive more energy. tasting freshly cooked. etc. Unlike to conventional methods. (till t1re. turn over - - dense food towards the outer rim and delicate foods t o w a d the cenre. Do not allow the foil to touch the oven walls and do not place foil direciiy on the metal rack (while using grill or combination functions) to prevent arcing. stirring reduce cooking time by equalizing the temperature for sensitive foods that must cook slowly. Yepetables and foods that do not require a&ed moisture. etc. eggyolks & whites. to prevent them from drying out. then cook in a simple operation at a moment's notice. do not use recycled paper or newspaper for this purpose.
plums etc. Microwave on 100% power for 5:OO minutes. Do not use the microwave wen to boil eggs in their shelk. in each recipe carefully. napkins etc. place a container with 250 ml water with lemon slices. O~~erheuling c a m them to catch fire. straight edged circular containers for microwave cooking as far as possible. I R Do not use abrasive cleaners. use containers of at least double the capaicty than the volwne of liquid to avoid spilling over: J While removing the cling film. J When in doubt or while adapting a new recipe (outside this book) for the first time. R Clean the outside sw$ace a. However metal cookware can be used in the convection mode. remember to clean the grill element completely. Allow it to cool before cleaning. J The initial temperature of fats & ingredients would affect cooking time therefore. Therefore. J Cut the vegetables. to prevent the paint from chipping. clean the areas behind the element thoroughly. I I X Do not block the vents or exhaust outlets. especially while J Always ensure that the roller ring and turntable are securely placed and locked in overcooking may result in fire in the oven. . J Always stir liquids during and after reheating since they may boil over without any signs of bubbling. kitchendusters. after taking into account the standing time to be given after each additional microwaving. U Allow the huntable to cool before washing because otherwise it may crack. TkL way t& world Iivcs The way &world lives . reduce the cooking time by 1-2 minutes. J Accurate & correct measurement of main ingredients is essential for microwave cooking. remember to U Ensure that food never accumulates around door seals to prevent danger of microwave leakage. position before operating the microwave oven. J For best results follow the insbuctions given O The turntable. It may catchfire. fish etc. before cooking them in the microwave as their skid membrane may burst during cooking. Be careful not to allow the water to seep into . Do not anempt to deep fry in the microwave oven since the temperature of oil cannot be controlled and the oil may catch fue. into equal sized pieces for even cooking. Be careful not to touch them while removing food. either insiukloutside the oven cavity. scouring pads or hives as they may cause scratches. follow these easy steps for best results: R Disconnect the oven from wall socket. Always place a glass filled with water hot dish from the oven. door seals and parts with soft cloth and warm. O Wipe the door and windows on both sides frequently with a &mp cloth to remove any inside the microwave oven when not in use. Do not leave it unattended. Remove the water then wipe clean with a damp cloth. roller ring and grilling rack must be washed in a bowl of warm soapy water and wiped dry before being re-used. Do not install your microwave oven next to a kitchen sink or a gas stove. J Always allow standing time to finish the cooking process. I I Do not cook/reheat food in contcliners with seals or namw necks. Also. J Always keep a watchful eye m i the progress of cooking while using your microwave oven. while using the microwave fw2ction. J Always pierce the skidmembrane of poultry and whole vegetables like potatoes. roasts etc. I f covering with a clingfiIn. R Af&r cooking. CIeaning your Kenstcu MicrowaveOven R Microwave ovens are easy to clean and need X I If smoke is observed inside the cavity.: Rinse the cloth and wipe again. The grill element and the cavity walls become very hot during grilling. which may result in sparking in the oven and m e damage to the oven. may J Do not defrost tinned food in their tins. R Clean the oven cavity with a mild detergent solution after each use. remove it from the side away from you to avoid steam b u m . soapy R To remove any built up smells from the oven cavity. wate. combination and convention cooking. the vents. h s u r e built up inside the eggshell will cause them to explode. Do not use the microwave oven for dying ~~ewspapers. check for doneness & cookfurther for 30 sec. J Food particles stuck to the oven walls or floor can cause paint damage and reduce the e&iency of the oven. J Always leave a gapbent on one side while only to be wiped with a domp cloth after use.Sufety Precautions f J Always use oven mittens while removing a J Always underestimate the cooking time as Do not operate the microwave oven when enipty. meat. as a precautionaty measure or else put the mains olf: spills and splatters. J Use round bottomed. J Remember to utilize the child safety lock I when oven is plugged in and the electrical switch is left on and the oven is left unattended. Do not use metallic cookware in the microwave oven. J Place a microwave safe plate / container below the grilling rack to collect the drippings while cooking rikkar. and fncits like apples. For liquids. Do not poke any metal objects through the grill or other vents while the oven is in use. always use ingredients at room temperature unless otherwke specified. keep the oven door closed and switch off/disconnect the oven from the power supply. However in case of accumulated dirt. This may cause the container to explode or the food to spill over: Do not overcook food. always keep the insides of the oven clean. tomatoes etc.
. 12 . .. .. .............. 1 char / DHOKLA ........ ...... ...... ... .... ..... ........... i &?Ti F i / PANcHRATTAN DAL C F @ ...... .... ....... ..... .. ... ... ...... ........................... . ..... .. .......... ... .... ...26 ..09 10 F n m ~ l T O M A T O R A S A M.-l Grill Cooking -aru ~ E FTJFTI / NAVRA~TAN KORMA I zlzrf f h a %f I STUFFEDCAPSICUM .. .. ......... 20 M ~ ~ ~ T I MASALA .... ... .. .. . .... ........ &Sib3d a / BAKED BREAD ROLLS ....... . .. ....... . dkWE& / PANEER MAKHANI .... 1 I ... .............r RECIPE INDEX r y ....... ... . . ......... .. . .. & F & T ddl&m qy / MEXICAN VEGETABLE SOUP . . 14 15 ~ 9 m l A L O O ~ A R ... . ......... . ....... 35 l %M hd1 MACARONI & CHEESE PEARS . ..... ..36 -37 9 f The way 1% world lives away theE fivesz K world I . ...COOKING TIME CONVERSION CHART Rr/rb... .. .... ... .. ... ... . ... . . ... . .... . ...... . .... 29 &I F V U / LEMON RICE $ ....C .. . . m j r ~ h k f r O h TONION CAPSICUMPIZZA ........ . ... .......... ....... 28 ~ ~ ~ I C H I N E S E F R I E D R I .. 34 ~ ....I . .... 07 T!RF4 %?T 1 MUSHROOM QUICHE ... .... .27 SOUR CABBAGE . ....... .... &SdkRd'Z / BAKED PANEER CUTLETS . . .... ...... ... .. ..... ...... .......... .. ..32 hr p / BEANS FOOGATH .... 17 ~~~/KHOYAMATAR ~%F~~&/MDCSDVEGETABLE Wk @q * / BAGHARE BAIGAN . ... .... . ... .... ... . .. .. . 30 ...... 33 .. . .... ....... ......... . rn/ VEGETABLE PULA0 ... . ..... . . . ... .... .... ..... 33Z W 1 SUKHI URAD DAL . . . .. ........ ......... . .E . .. .. .. ..... ... .. .. ........ ....... F 1 KADAHI PANEER .... 18 ..... ... .. ... .. ... ...........24 .... ... . 19 / SUKHEALOO ........... .. 23 ~ ... 08 ... ... 21 BHINDI d'&&f 1 VEGETABLE JALFAREW ....... .31 ...........25 48t W I SWEET WM I 4&haa d h 1 VEGETABLE CHOW MEIN ..... ..... ...... ........ ..... ........... .......... . Fnm %3&7 rn/ TOMATO PULA0 .... & 3 T Q b / GRILLED POTATO TIKKA S .......... .. . ... ... . . 16 k ... .......... ....... . . . . d h I VEGETARIAN SECTION I'm 3mFA RAVA IDLI . 13 dkhPANEER TIKKA ............ 1 m a V I C R E A M OFSPINACH . ........ . ........... .. . .. . .. ..... ... 22 Combination Coddng i. ....
............... I I DESSERT SECTION ! ! 1 VEGETARIAN em dT h ....... 41 F@~~~ITANMX)RICHICKEN 42 grfsf$mfr kmj~ 1 MURG HARYALI TIKKA ............................ ~ ~ ~ & W / ~ S H T M K.................................5 5 + I d m & I KEEMA KOFTA CURRY .........................................................................................59 hx fk4Mf 1CHICKEN BIRYANI ... 65 The way r world lives L I The way r k ......56 -57 FT ............ 69 % q a ~ d e & / CHERRY WALNUTTART ..... 79 w rnMIAPPLE CINNAMON PIE .................. 44 .........................................................................................75 T I 1 F d 1CARAMEL CUSTARD ............................................ 54 1 MAKHANI FISH CURRY ................... ~ = ~ ~ ~ ~ I B E S A N K E L A...........................................................................iI CHOCOLATE SPONGE CAKE ...................................................................................................i 5 Z k 1 NON-VEGETARIAN SECTION .....47 W y I n s s ~u p ..................... 43 A qllrftwml SHAM KABAB .......-66 I VANILLA SOUFFL~ 1STEWED PEACHES IN SAUCE ...1 ~~IFRWTCAKE 7 d4 fm h 1VANILLA SPONGE CAKE ...................................5 MU 1 i hanr yf I TAMARIND CHICKEN ................. 76 ................ world lives .... ~ @ I B A D A M I RG ...............................................................................................61 62 W p MUTTON PULA0 .............................................................. 60 ..................................... 72 7 $W h I LEMON CAKE ................................................... -74 ~ ? @ %9 SHAH BREAD PUDDING ......................... M m ~ ~ ~ ~ ? % ~ I ~ ~ T ~ ! &SPRINGONION SOUP c H I c K E N ..... 58 ~&?'~T/MUTTONKORMA k4-cTITW 1 NOODLES WIM MEAT SAUCE ............................................................................................................... q o 48 h &f q~CHICKEN SWEETCORN SOUP .... 78 h T 8 e l KESARI KHBER . 67 f%TI 1 CHOCO CHIP COOKIES .. 3 v 1GOAN FISH CURRY ....................................77 Wm~IGAJARKAHALWA argft 1 UASUNDI ........................ 70 DDOO ...............68 ......... -52 w 5 ~ R &l SPANISH OMELETTE .............. 3 i a a d vh h .............................................................49 d~ 1 50 FRT%mI BUTTER CHICKEN ..... 45 @~~~&WJIMURGMALA~TMKA 46 & I S 1 BAKED STUFFED FISH .
. Serve hot with sambhar and coconut ch-. Pour 200 ml water in fhe plate of the mould. Stir twice during cooking... salt and watm Mix well. red chillies 1/2 tsp soda bicarbonate Salt to taste Meikod 1.. Allow to stand covered for 5 mins. The way r world I i w k The way the w l d lives - .. 3. Allow to cool. Mix in lightly beaten curd. microwave on 100%power for 3:00 mins.RAVA IDLI . 2.. Keep aside for one hour: Add fhe soda bicarbonate and beat till light and jbthy Pow spoonfuk of the buffer into a lightly greased idli moulds. 5. Add fhe mustard seeds. Heat oil in a 1/2 Iifre dish on 100°%power for 1:00 min. Add the semolina. Ingredients 250 gms semolina 250 gms sour cud 1 tbsp oil 112 tsp mustad seeds 7 cuny leaves 500 ml (approx) water I tsp split black gram 1 tsp bengal gram 2 d y broken. cover and microwave on 100°%power for 2r00 mins. . Place the mould in the plate.. cuny leaves and &k. red chillies. 4. Mix and microwave on 100% power for 1:00 min.>. microwave on IOO?? power for 1:30 mins. . ..
& ~ & m 9 0 0 % m 9 3 asafoetida and microwave on 100%power for 9:0of41z~dl@Yl$$@lm 30 secs. microwave on 100% power for 1. salt and curd and l a v e aside for 6-8 hrs or overnight.. ginger paste and garlic paste. Mix well the gram flow. 4. 3. Cover and marinate. - GRILLED POTATO T I . qoo%m213w30~*4~l~w I ~~ ~ I. Mix well.- - - I DHOKLA ---.> .00 mins ~$~?&Wi?i54im3900%mZmW Allow to stand covered for 5 mins. Microwave oil in a small dish on 100%power for 1:00 min. .-~<p-. q.cream. lightly beaten Oil for brushing Salt to taste Method Metluhi I. Mix well the curd. 3 o f 4 1 z ~ d l m microwave on IOPA power for 2. Sprinkle with a little chat m a l a powder and serve hot. salt. 3. q / ~ ~ F R ~ $ .Pow200mlwarerinthephteofthemouM. Finally add the soda hirmhonate and S ~ P ( Ubeat well till light and : @thy Pour spoon& of the batter-into a lighlty greased idli moulds. - '+ - Ingredients 300 gms gram flour 300 gms sour curd I "pc ginger 3 green chillies i tsp mustard seeds n I tbsp oil I tsp soda bicarbonate I tsp sugar A pinch of asafoetida Salt to taste Ingrew 500 gms potatoes.c#g&4qqjq&7wd&mm 81W6-~ernmmma21 7. Add the mustard seeds and 8. #@-&**431FliR Place the mould in the plate. brushing with a little oil each time.5 tsp garam mcrpala powder I tsp ginger paste I tsp garlic paste 100 gms cream I50 ml thick curd.frnl -5' The way the wwld livcc The way I& d d lives . garam masala powder. Add the potatoes. cover and q o o % m w 9 . Pour over the dhoklas and serve hot. Cut the boiled potatoes into large p a . 2. red chilli pow&r. boiled I tsp red chilli powder 1. ~ : o o f 4 1 z ~ d 1 9 f 4 1 z i 5 4 i m 3 ~ 1 4. t sIawmfIl.: a . 4-&#dad@d4STi?l 3.3lWF?#m*m3mm13~3e atar&xa4'&31~li~dm~#l~ 2. 7ooR.30 mins. (till golden brown on all sides..) Rearrange frequently for even cooking. in the refigerator for 5 hours. G""dthegingerandgreenchil1iestoapte and add to the mixture. Place the marinated potaloes on the grilling rack brush with a little oil and grill for IS-20 mins.
~ ~ ' ~ F & ? R ' W ? ~ O " C W ~ ~ 4. -- A kshh - -- -- I . green chillies coriander i leaves. 77te way the world livcs nic way rhe world lives - . 2. I p. Mix well. salt. & C a i 3 W = k e d~kk.-AfZrd. salt and pepper powdes 2. BAKED BREAD ROLLS Zngredicnts 8 Bread slices 225 gms bolied potatoes.ft3. finely chopped 3/4 tsp pepper powder 1 tbsp cornflour Oil for brushing Salt to taste . 3. Turn the 3 * ~ cutlers over half way through grilling time.. Pre heat the oven on 'convection' at 250'~.. Mix the potatoes. P h e the rolk on t$e mehl tray. mashed coarsely 314 tsp red chilli powder 314 tsp garam masala powder 1 tsp dry mango powder 5finely chopped green chillies I00 gms finely chopped onion 2 tbsp finely chopped coriander leaves Oil for brushing Salt to &ste fefB . green chillies. Add the corn flour: M u and shape into cutlet. 9.m8-W3lnt+e~% * m lightly greased tray. Place on a I 8.m31.? 4 k ~ l ~ 3 m q d&. Brush the cutlets with a little oil. 3.e m w 1 1. brushing with a litle oil each time. finely chopped 2 tbsp coriander leaves. onions and coriander leaves. ~ ~ J . placed on the grilling rack 4. and grill till golden brown on all sides.mmadM m ~ 3 3 . brush with oil and bake at 250 C for 50 mitts.--. BAKED PANEER CUTLETS * * 250 gms m h e d paneer 4 green chillies.. ? 4 0 T 9 3 9 ~ . Turn the bread rolls over 2-3 times for even browning. W-dffift'g W d $ @ F I ' l $ ~ ~ ~ w ~ . KEN$.. . red chilli powder: garam masala pow& dry mango powder.- J. M x the paneer. Soak the bread slices in water: one by one and squeeze out excess water: Stuff the slices with the pornto mixhrre and shape into rolls. with a lightly greased metal tray..rC. I. placed on the grilling rack BaRe at 25PC for I8-25 min.
mix and mictowave on 100°% power for 4:30 mins. Add the mushrooms. Pre heat the oven on 'convection' at 230'~.. TOmake the quiche 1 I. Refrigerate for 10-15 mins. 3. Preq the pasty down again to bring it up fiom the sides.jnely chopped 100 gms processed cheese. Mash the sofiend but^ till smooth. Bake the quiche at 230'~. 2. 3. Stir twice during cooking. 2. Divide the dough into 2 portions and roll out each portion. . 4.. grated 2 eggs 4 tbsp butter Salt to taste I. Stir twice dwing cooking. Mix well. 2. on a lightlyjlouredd a c e . Sprinkle with grated cheese.00 mins. Cover and refrigerate for 1 hour: Then kmad again. . Add the eggs and beat well. 3. 1.finely chopped 400 gms mushrooms I tsp pepper powder 200 gms cream 100 gms capsicwns. Beat well the eggs and cream.. . Spread thefilling evenly over the pasby. into a circle. Line a tr dbh with the parby. Add the salt and pepper pow&x Mix well... Siew the flourand add to the mixture. Stir in the capsicum. 5. pressing well at to seal the sides. Microwave on 80%power for 3. 5. Knead into a dough. ploced on grilling rack for 25:00 mins. Add the onions and microwave. Add salt and pepper to taste and beat again.-**I. 4. till thick.A. MUSHROOM QUICHE To make the frUing For the pastry 250 gms plain flour 150 gms salted butte6 sofrened 2 eggs For the f i g I25 gms onwns. Allow to cool slightly. . I 5. Top with the egg and cream mixhrre. 4. H a t butte6 in a I litre dbh on 1000% powec for 30 seconds. on 100% power for 8:00 mins.
- mwm 'I0 740 f4.wft.mm(sR~fr)~ m t ~ 9 0 0 % m w ~ : o o f q . Strain and h qoo%mq?(1:30 fimw$rh31 keep aside. . vms3aF4lcQiw. Heat oil in a 1. .zqr. m # m a w f t 31F12tji:qoo%mR~~:00k~&1 & t m m 4. garlic. Boil the famarind in 250 ml water in a IL? 9. Stir well and serve hot.--.Tm. 900 ~ 9 3 8 : o o f 4 1 z ~ 3 5 ? 1 i S T i R i S i 2." . "".fi 9 0 0 1 T ~@@?fml (*I q40mWprn 9 ~ ~ ~ 7 warn 9 (*)wmmitM91533 100 gms chopped onion 2 clovesJnely chopped garlic 50 gms boiled chick peas 1/2 tin red kirlncy beam I50 gms tomatoes. mir and microwave at 100°4 power for 2. m . Add the mustard seeds. 9 (8kI)mdk. ? dk?%&pih4~Sl8%?900% "'o*-*~w~w~~1 -W!Jr4mft@IKi? 700 f4.@mm*&d-34 I for 35 sees.* cumin seeds and peppercorns and microwave m. q .. . H a butter: in a 2 litre dish. Add the garlic and onions and microwave at 100%power for 2.r 7 (m)-* 'I&@~ift mPddf 917 (*) -3lf 9odWifi& ?@mW 4mftd 'I00 f4. m m m Ingredients I tsp cumin seeds 50 gms taman'nd I tbsp oil 250 ml water I25 gms chopped 2 dry red chillies tomloe~ 6 curry leaves Sflakes chopped garlic 500 m water extra I I tsp raram powder 1/2 tsp mustard seedci 10 peppercorns Salt : taste o Ingr&ts 9 / ? h & - m Method I. 3 4 m 3TFi d Plif mJs3 WM k T . 500 ml 9.E SOUP . ~ P * a .\ . I Tkc way r world lrvrs k fnx rhe tvav I/IC IVOIIA li.. rmam powder and a little salt. lifre shallow &h on 100% power for 4:00 mins. Rerurn the &marind emact to a I Iifre ~ ~ ~ m 3 m # l medium dish. celery. rr&99fl: I n 1f3 n dd (.d i i i t q o o % m ~ for 0 sees.30*3flRZ9~&l ' . 0 0 f l l .* --- & - .5 litre deep dish on 100Apower m. f t w 9 m m5 m 53 . pureed 1 stick chopped celery 75 gms chopped carrots 200 ml water 100 g m ~ chopped spinach 2 tbsp butter I tsp pepper powder salt to t&e Mto eh d w I. at 1004 power et for 30 secondc.ziirdtfwifi*iz* on 100% power for 4:30 mins. 4. salt.30 to 3 m m . 3. A& the strained tamarind extract. Cool. q/?&~iti&%=hif. dry red chillies and **evFf 381 cuny leaves and microwave on 100% power ( . water and microwaveat 100% power for 5:00 mim. kidney beam. 3 30 4.30 to 3 rnins. ~ ~ i f i ~ ~ ~ i l .- VEGETARr. 2. *?T$. strain & retain the extract.adtomatoesamimicrowave~ 3. r r . ~ '3 water. Mix well andserve hot 9 o o % m z n w ? .30 to 3 mins.- - I -- -- - - m 3 3 m - TOMATO RASAM +- -- 1 . Finally add the spinch. 3 o + r 3 ~ ~ d 1 ~ 10004power for 2. Add tomatoes. M x and i microwave on 100% power for 5:00 mins. &%m. 90o%mw?. salt and pepper. Stir in the boiled chickpeas. carrots. r z ~ ~ l 6. 3 0 3 f 3k-d1 3.d?. #. spdta?qoR. 7.R&q*$sam*lf&. ~ ~ 5 ? 1 5. ~ ~ m 3 i f t @ ~ 9 o o % V l i r n 9 3 ? . f4xw~mmwfl.d d . 5. 9 q?rm&sm m m *.:‘. fblB 9. Stir once during cooking. 2.R&maxmm#~ 3. a. Addtkrupu.
red chilli powder. lemon juice and serve 4. fq-d m~33 '~p 9 qO0% 5. Add the roasted cuminsee& pureed and . 2. cut into I" cubes 200 gms beaten hung nuri 1.. Mix the curd. salt. ~ O ~ ~ * I on 80%power for 4 to 5 mi-. Serve hot garnished with lightly beaten i ~ r & ~ * ~ b ~ 1 ~ . HR#* zm*~l t ?ji* ?* # f a 6. 4. 3. Add 200 ml water and microwave on 100% power for 7. - -- PANEER TIKKA 750gms paneer. onions andspinach in a 2 Iitre deep dish. - .qtrained vegetables and milk Bring to a boil.30 mins. garam Method 1. i 2... in a little water and add to the boiling soup.--- -mw -- -- . Add the paneer cubes. - >- -I --- I CREAM OF SPINACH -Ingredients I50 gms tomatoes. Reposition the paneer pcs fiquently for even cooking and brush with little oil each time. cover and marinate in the refigerator for 4 hrs. Place the tomatoes. Heat the butter in a 2 litre deep dish on 100% 1 s380~$rnd*l masala powder and gram flow: Mx well.30 min. 1 . Stir and microwave W Y . Mix.5 trp red chilli powder 2 trp garam masala powder 2 tbsp gram flour Oil for brushing Salt to taste 1 I . Dissolve the corn flow. Stir once during cooking. .-. -. chopped 40 gms onion. on 100% power for 4.6 5 1 ~ o % m a 3 - &. Allow to cool. Place the paneer cubes on the grilling ra& brush with a little oil and grill for 15-20 mins. 3. (till golden brown on allsides). . 9.. till thick. chopped 450 gms spinach. Sprinkle chat naasala. chopped 200 ml water I/2 tsp pepper powder 200 ml milk I tbsp cornflow 2 tbspfresh cream 1/2 tsp roasted Cumin seeds 1 tbsp butter Salt to taste . Pour and Strain. .
Mix in the potatoes.+ . cut into I cm slices 100 gmr shelled pear 200 gmrf. 5. G m b h with finely chopped coriander leaves. Now o d i the tomato puree.s.Ingredients -. 1 2. Stir 2-3 times dwing cooking. Stir 2 times dwing cooking. s&r 1 f I.: cut into 1"p 100 gms tomato puree 1 tsp gingec 2finely chopped green chill es I/2 tsp cumin seeds 2 bay leaves I slick cinnomn 4 cloves 4 crushed greon cardamom.neiy chopped onion I00 gms tomato puree 4 tbsp thick curd. 3. ginger p t e and garlic poste. Add lightly beaten c-. lightly beaten I12 tpp cumin seeds A pinch of asafoetida I tsp ginger paste I tsp garlic p t e 3 crushed green &moms I tsp red chilli powder I tsp garam m o l a powder I14 tsp turmeric powder I tsp coriander powder 3 tbsp oil I00 ml woter & I t to m t e I tsp red chilli powder I tsp garam m a l a powded 3/4 tsp coriander powder 2 tbsp coriander leaves 50 ml beatenjkh c m m I tsp sugar 4 tbsp butter Salt to taste Method 1 1 I. ---- ~-I 250 gms panee. Add the onions. salt. A h w to srand covered for 9 min. Mix well and microwave on 100% power for I. nuri and watec microwove. Garnbh withfinely c opped coriander 1eave. Add green chillies corimder leaves and p a w Mix and m k w a v e on 100% power fir 2:00 mins. avafoerida.: Microwave on IOWA 40 3. . Serve hot. I 4. suga. Mix ond microwave on 80%power for 2P minr. mix and microwave on 100°% power for 6-7 min. covered.5 I/& deep dish on 100% power for 20 sec.: spices. 4. green cardamoms. and spices. Heat oil in a 2 liire dish on 100°% powerfor 1:00 min.A -+ . Melt butter in a 1. . Mix in the tomato &e. Serve hot with naan r mti./ A pinch of mace powder ALOO MTJTTAR - -- f 1 1 250 gms potatoes. peas. :O 6. Mix and microwave c(n 100% powerfor 1:30 mins. 2. salt. Add the whole spices ginge. on 100%puwerfor 5:30 min. Microwave on 100h power for 1:00 mim.30 min. Add the cumin s 4 .
5 litre dhh on 100% power for 40 sea.: cut into I" cubes 125 gms thinly sliced onions 125 gms chopped tomatoes 125 gms thinly sliced capsicum 50 gms tomato puree I/2 tsp cumin seeds I tsp red chilli powder I tsp garam masala powder I pc ginger. Stir hvice during cooking. Stir once during cooking.Vegetar K A D m PANEER -Ingredients +"-KHOYA MATAR - -'%-.: Microwave on 100% ' power for 3 min. slit 2 tbsp oil 2 tbsp coriander leaves. 3. garam masala pow&< green chillies and capscium. Stir once during cooking. green chillies and ginger together 2. Add salt. on 100% power for 2:00 min. Method I. Mix and microwave on 100%power for 1. Add salt. Microwave. Mix and Microwave. mix and microwave on 100% power for 4-5 min. Mix well and serve hot. red chilli powder. Micro on 100%power for 2 min. 5. Ada tomato puree. Now add the tomatoes. Heat oil in a 1. microwave on 100% power for 40 secondr. chopped Salt to taste 100 gms khoya-grated 250 gms shelled peas 2 tbsp oil 50 gm tomato puree 112 tsp red chilli powder 112 tsp cumin powder I12 tsp garam masala powder 415 cashewnut (optional) 50 gsm onion 1-2 gms green chillies 112 piece ginger salt to taste Method 1. Heat oil in d ~ on 100% power for 2 min. 6 7 tbsp of water and cashewnuts. h Add onion paste to oil and mix well. Microwave on 100% power for 5 min. Add the cumin se& and ginger. 4. Add the tomato puree. Add the onions. garam masala.30 min. add the paneer cubes. cumin powdec peas and 3-4 tbsp wate. . Finally. 3. diced 6 8 green chillies. Mix gently so that khoya should not be mashed. on 60% power for 3:00 min. 2. Ingredients 250 gms panee. grated khoya. Grind onion. mix well. 4. Serve hot. covered. covered.
3. 5. Sprinkle 2 tbsp grated khoya and keep aside. before serving. 2. 2. Microwave on 100%power for 2 min. garam masala. Add oil and microwave on 100% power for 2 min. Add the cooked beans and carrots. BAGHARE BAIGAN Ingredients 300 gms brinjal. Add turmeric powdec red chilli. cover and microwave in 10PA power for 5 min. Heat oil in a 1 litre medium dkh on 10PA power for 30 secs. Mix well.. Stir twice during cooking. aniseed powder and coriander powder Mix well. red chilli powder. salt. Add the tamarind paste dksovled in a little water. I. cut into I " cubes I tbsp oil I tsp red chilli powder I tsp aniseed powder 114 tsp turmeric powder 1. Allow to stand covered with a lid/Alwninium foil for 5 mins before serving.5 tbsp tamarind paste 112 tsp cumin see& 1 tsp coriander powder salt to taste 1. Mix and microwave on 60%power for 2:00 min. 4. MIXED VEGETABLE -+ Ingredients 200 gms carrots-cut into pieces 100 gmsfrench benns-cut into pieces 60 gms onion-chopped 50 gms tomato-chopped 50 gms khoya-grated (optional) 112 tsp turmeric powder 1 R tsp red chilli powder I12 tsp garam masala 1 tsp coriander powder 2 clover . Add the brinjal. Microwave on 100% power for 4 min. Mix well and add onions.crushed 2 tbsp oil salt to taste - -- dam 3 .cY&~~J. Mix tomatoes. Microwave covered on 100% power for 6-7 min. 3. Add cumin seeds and microwave on 10PA power for 25 seconds. cvriender powder and salt. Cover with a clingfilm/lid and microwave on 100% power for 2:30 to 3 mins. turmeric powder (optionaI). till vegatable turns sop. - . Keep on dish. Wmh chopped beans carrots. Ikc way r f u d d lives TkL way r& world Iiws . 4.Veget -- b ? .
finely chopped I tbsp coriander leaves. . turmeric powder: dry mango powder and aniseed powder. . 4. Mix well the onions. mix and microwave partially covered on 100% power for 6:00 mins. 5. Serve hot. S u the prepared masala in the slit 4 ' s tf fingers. Mix and allow to stand covered with an aluminium foil for 5. Allow to stand covered for 5 minutes before serving. finely chopped 314 tsp red chilli powder 314 tsp corinnder powder I tsp aniseed powder I tsp oil 114 tsp turmeric powder I tsp dry mango powder I/2 tsp cumin see& I tbsp oil Salt to taste I.L . Mix and microwave on 100% power for 2:00 mins.A . 2. 4.. red chilli powder. salt and turmeric powder.h -- I BHINDI MASALA 250 gms kadyls fingers.30 mins. Add the s t u d f i n e s and the le&ver masala (iy my) and microwave. 3. Add the cumin seeds and microwave on 100% power for 30 seconds. cut into l n C p c s I tsp red chilli powder I tsp coriander powder I tsp dry mango powder I tsp garam masah powder 3 green chillies. Add the red chilli pow& coriander powder: garam masala powder. I. dry mango powder & green chillies. on I W ? power for 40 seconds. before serving. Add the cumin seeds and asafoetida andmicrowave on IOO%powerfor 25 seconds. mNfiAR\ The way the world liw Thc wnv rhe ~rmrld lives .I SUKHE ALOO 0 Ingredients 450 gms potatoes. Mix well. il. Heat oil in a I/2 litre shallow dish on 100°% power for 1:00 mins. \ 2 ' . partially covered on I W ? power for 3:30 mins. coriander powder. Add 1 ~sp oil for binding. slit 75 gms onions. Stir twice ckuing cooking. 3. in a I/2 litre shallow dish. Garnish with coriander leaves and serve hot. salt. Stir twice during cooking. Heat oil. finely chopped 3/4 tsp cumin seeds A pinch of asafoetida 112 tsp turmeric powder I tbsp oil Salt to taste mm . Add the poratoes. 2.
Add the vegetables. Mix in the tomatoes and salt. 2. - 225 to 250 gms (5 medium) capsicums I00 gms chopped tomatoes 200 gms potatoes. cover with a lidlcling film and microwave on 100%power for 4. microwave at 100% power. ~ ~ aq 7kc way &world lives TkL way . mr + t?lifil~~ power for I:00 min. boiled I tsp red chilli powder I tsp garam masala powder 314 tsp coriander powder I tsp anbeed powder 3/4 tsp cumin seeds I/4 tsp turmeric powder I tbsp oil Salt lo fa?. Add the cumin seeds and f f l ~ ~ ~ m 3 ~ f f l microwave on 10PA power for 30 s e c o h . 2. Brush with oil. I:OO mins. Stuff the potato stujing into the scooped out capsicums and phce in a I litre medium dish along with the leftover stujing.& Method I.y >- uI- WimPmkf STUFFED CAPSICUM *= C .for 2:00 min. Serve hot with rice or roti. Mix well and microwave on 100% power for 1: 45 mins.- --.zworld lives . Stir once during cooking. grated 2 tbsp oil I tbsp butter Salt to C t e - - - JI . ID" p a 100 gms shelled peas 125 gms bmccoli cut i t 1/2"pcs no 7 5 zucchini. Allow to stand for I0 min. 5.aRh 7 . Mix in the potatoes.30 mins. Allow to srand for 5 mins. Mix well. cut i t I / 2 " p no I50 gms dzjbwer. Allow to cool for I0 mins.. Heat oil in a I litre medium dish on I0099 s.A VEGETABLE JALFAREZI I50 gms potatoes. . if any. Microwave at 100% power for another 3:00 min. 1/2"pcs I00 gms m t s . before serving.$pieces. thinly sliced 250 gms tomtnes. 7. 4. . Finally add the . Stir twice during cooking. salt and turmeric ~ the chopped R powder and hicrowaw on 100% power for 9:00k-*lI*ST3aR 900% m m m 3 o d % s e + 1 I & ~ m ~ ? . Add the cumin seeds and nutmeg and microwave at 100%power for 40 seconds. I5- --. 3. 3. ~ ~ ~ T * W U ~ ~ T ~ ~ S T ~ ~ R Add O O % Wtomatoes. Coarsely mash the potatoes. cover and microwave on 100% power for 7:00 mins. cut inlo 1 / 2 " p ~ 1 &P w p o * I b-p red chilli powder 1 tsp garam masala powder I50 gram onions. 4. Heat oil and butter in a 2 litre dish at 100% power for 1:00 min. chopped IR tsp cumin seeds A pinch of nutmeg. Cut the tops of the capsicums and scoop out the centre. salt and spices. Add the onions and microwave at 100% power for 5:00 ' min. Makod I. 5.
m A pinch of mace powder 4 cloves garlic 1" pc ginger 2 green chillies I tsp red chilli powder I tsp garam masala powder 314 tsp coriander powder 400 ml coconut milk 3 tbsp oil Salt to taste ?00rngFRWc31~1 XOOR. : + -. H a oil in a 2 litre deep dish on 100%power for et I:00 min.. *. ginger.. 8. lxJore serving hot. . Allow to stand coverwl Jbr 5 min.. Add the cumin see& bay leaves.-i... . salt. Paratha. Stir hvice during cooking.'.' . 3. Nan. 3. . cauliflower and beans and microwave on 100% power for 7:00 mins. 4. . " . . Wah and soak the dal in water for one how: Drain and keep aside. T 9". 7. Add &l. . Mix .. 2. Mix and microwave.. 5. m 9/? = - (*) Fmrkr 200 gms split black gram 400 ml water 114 tsp crsjoetida 114 tsp tunneric powder 50 g m onion. cut into small p a 125 gms caul~jlower. Add the cumin see&. '?" . Serve hot with Roti. 3 (*) wmm 3 ! . 4. ccloves. ' . . red chilli powdec garam masala powder. .- A NAVRATTAN KORMA --. . The way t world lives z The way the world lives D -'7 -i " C" i I . '.finely chopped I" pc gingec finely chopped I tbsp h i ghee Juice of 1 lemon 1/2 tsp cumin seeds salt to tasfe I..tprm(&m) q(m)-m* Pr m $ q .:A .. . Mix and allow to stand covered for I0 min before serving. Heat ghee in 1. mace.S i * .. ..t : u . potaroes.and microwave on 10PApower for 3:30 min. 6. finely chopped 3 tbsp coriander leaves. cinnamon stick... Add finely chopped onions. ..A . . Ingredients -. m. gmen cardamoms.-. ' I. .4afl*?'c~'*.. . asafoetida and ginge. '. finely chopped 4 green chillies./or 3:00 min.&& 8&%f. . . cut into small pcs 150 gms paneer.R 9 1 8 (h) @ l FW 9 1 8 (h) T S ' d m ~ 5 3 Wi 9ornw. nutmeg and microwave on 100%power for 40 seconds. Mix and microwave on 10PA power for 7-8 min... . . . 2. . Grind the onions. '. turmeric powdec green chillies.----SUKM URAD DAL ~ x * . partially c o v d on 100% power for 5. -..40 min..- A . . . ... ... Finally add the paneer cube. .. Sprinkle with a little lemon juice.v und coconul milk Mix and microwave on 100% power.5 litre deep dish on 100% power for 40 secs. Mix and microwave on 100% power for 2:OO min. coriander leaves and water. cut into small pcs 75 gmsjvnch beans. cut into small cubes 3/4 tsp cumin seeds 2 bay leaves 4 green cardamoms 4 cloves I stick cinnamon a.&zfift 225 gms onions 500 gms pureedjkh tomatoes 100 gms shelled peas 200 gms potatoes..: Microwave on 10PA power for 40 secs.. coriander and pureed tomatoes. Add salt. Mix in the peas.5-. green chillies and garlic to a paste. Add the onion paste. Reduce power level to 80% and micmwavefkrther for 15:00 minx 5.
Allow to sfand covered for I0 mins. Boil the h k . Mix and microwave on 100% power for 4:00 mins. if desired. chopped 1 tsp red chilli powder 314 tsp gamm masala powder 3/4 tsp coriander powder I fbsp coriander leaves. till tender Stir once during cooking. 8. m aMfim> 7kc way the ~ ) d d /ivcs fix ?kc way the world lives . cumin seeds.9 garlic. Stir once or twice during cooking. 6. 7.I n *I PANCISRATTAN DAL 50 gms split red gram 50 gms split black gram 50 gms split green gram 50 gms bengal gram 50 gms lentil 850 ml water 125 gms onion. Heat ghee. in a 2 litre deep dish.: i Drain. Mk. Garnish with coriander leaves and sprinkle with lemon juice. for 20:OO mins. M x the dals. with salt. finely chopped 1"piece gingq finely chopped 2 green chillies. 2. Reduce the power level to 80% and microwave partially covered. on 100°4 power for 40 secs. 5. on 10004power for 9:00 mins. ginger and garlic and microwave on 100% power for 40 secs. Wash and soak for one hou. thinly sliced 4Jake. humeric powder a d water. Serve hot with rice or chapatti. Add the red chilli powder. Add the asafoetida. 4. Add the boiled pulses.finely chop@ 1 tsp cumin seeds 114 tsp asafoetida 114 tsp humeric powder 100 gms lomaloes. Add the onions and green chillies and microwave on 100% power for 3:30 mins. coriander powder and tomatoes and microwave on 10004 power for 1:30 mins. finelychopped Juice of 1 lemon 1 tbsp desi ghee Salt & lark ~ 1. 3. garam masala powder.
covered. Add the cribbage. 5.Microwave further at 1004% i power for 2:00 min. Microwave. 5. at 100% power for 7:00 min. Add the vegetables. Add the ginger and garlic and microwave on 100°%power for 40 sew. \ Method I. Add the noodles. peas. Serve hot with roti or paratha. thinly sliced 100 gms thinly sliced cabbage 100 gms thinly sliced c a m & I tsp thinly sliced ginger I tsp thinly sliced garlic I lbsp vinegar I tbsp soya sauce 2 tsp chilliy sauce A pinch of anjinomofo(optional) 3 tbsp oil salt to taste I. Microwave at 1000% power for 7:00 mins. Heor oil in a 2 litre deep dish on 1000% power for I:00 min. Add red chilli powder. a~fibi The way I ~ world lives C Tkc way the world livcs . Mix well and microwave on 60% power for 2:00 mins. Heat oil in a I litre dish at 100%powerfor 30 sew. 4. Add cumin seeds and asafoetida and microwave at 100% power for 30 seconds. 3. shredded I00 gms shelled peas IL2 tsp cumin se& A pinch of asafoetida I tsp red chilli powder I tsp coriander powder 1/4 tsp turmeric powder I tsp g a r m masala powder I tsp dry mango powder I tbsp oil I tsp sugar Salt to Caste 200 gms noodles 800 ml vegetable stockhwter I00 gms spring onion. covered.garam mawla powder. salt and turmeric powder Mix well. salt and ajinomoto and microwave on 1W ?power for 2:00 mim. Add the remaining ingredients and boiled noodles. 2. Boil water/stockin a 2 litre deep dbh at I W ? power for 8:00 mins. dry mango powdec sugar and coriander powder: Mx w d . Mix well and serve hot. 2. 4.Vegetaria d c c Znpedienrs em- SWEET & SOUR CABBAGE at%lhFre VEGETABLE CHOW MEIN -% - - 250 gms cabbage. Pour in a c o ~ under running c water Drain and keep aside. 3. Stir once during cooking. Allow to stand. with an aluminium foil for 4-5 min before serving. salt and a little oil. Now add the spring onions and microwave on 100% power for 2:00 mim.
: Drain and keep aside.. salt and 1 tsp oil. Mix well and serve hot... Add the remaining ingredients and boiled rice. 2..- CHINESE FRIED RICE . . 2. Mix well andse -. Add the onions and microwave on 100% power for 2:00 min. 4.. Add cumin seeds..-. diced 100 gms carrots.. Drain and keep aside. . 5... Mix gently and microwave on 60%power for 3 min. partially covered for 13 min. 4. curry leaves and ginger and microwave on 100?power for 1:00 min. world lives I if- The way the world l t v s KEN^^& . Pour the rice in a 1. 6. 3. finely chopped 6-8 nu?y lemes I &pbengal gram Juice of lL? a lemon /to taste 2 tbsp oil 2 Lp salt r Method I. 5. salt and turmeric powder on 100% power. 3.. Heat oil in a 2 lifredeep dish on 100% power for 1:00 min. Add the spring onions and microwave on 100%power for 2:00 mins. Wash and soak the rice in water for h a y an hour. Tk way ti. -. Ingredients 400 gms rice 650 ml water 100 gms spring onions. 7.5 litre deep dish with water. 100 gms onions.-. thinly sliced 50 gms shelledpeas I tbsp vinegar I tbsp soya sauce 2 tsp chilli sauce A pinch of anjinomoio (optional) 3 tbsp oil Salt to taste Method I. .?.- .. bengal gram. ->--- - LEMON RICE . bhck gram.- I . Stir twice during cooking. partially covered on 100°% power for 12-14 min.5 litre deep dish with water. 6. Heat oil in a 2 lips deep dish on 100% power for 1:00 min.+. Ingredients 400 g m basmati rice 625 ml wafer 114 Lp turmeric powder r 1R tsp cumin seeds I tsp split black gram 1"piece ginger . Boil the rice in a 1. salt and ajinomoto and microwave on 100%power for 2:30 mins.. Add thz vegetables. Microwave. Wash and soak the rice in water for half an hou.. sliced 25 gmsfinch beans. Add the rice and lemon juice. Mix well and microwave on 60% power for 2:00 min. Albw to stand covered/or I0 min. Allow to stand covered for 10 min..
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Add the salt. B m h the pears with oil. b +<A - II -- MACARONI & CHEESE PEARS Ingredients 7 c c e ~ * h d CHEESE PEARS sY m MACARONI & Method 1. Stir ? w n cook " ~ 4. 9. Reposition frequently and cook till go&n brown on dl sides. and ?. in a 1 litre dish. water 2 tsp plain flour 2 tsp butter 125 ml milk 112 tsp pepper powder 25 gms cheese 50 gms bread crumb 1 egg Salt to taste rnl d d l the buttel: roll in bread cnunbs.- . salt and oil. in a 2 litre dish. ~ $ R s ~ & L M ~ & # I portions. Pour the milk slowly. d ~ ~ . r m 7. W ~ O ~ ~ C ( ~ I ~ ~ 2-3 times d $ i " W in^. ? F ~ X $ ~ & ~ ~ ~ ~ O O % W W ? O for 20 seconak. Mx well and keep aside. ~ B macaroni. = i W . 5. & q T q & qq ~ ~ ) 50 gms macaroni 200 ml. Dip thein 9. on 100°% power 3. under cold running 9 ' ~ $ & & 1 ~ 4 ~ ~ W f l $ Drain in a cola& ~ ~ water: t l 3. Stir thrice ~ z ~ W ? : ~ O ~ ~ ~ I ~ W $ ~ R dtuing cooking. Mir and si13T & M 900% W W ?:30 k i microwave. pepper powder and b r d slice p t m ( d ~ ~ h t(soaked din water and squeezed) to the l potatoes. ("&The way the world lives . Heat butter. p l m . Divide the potato mixture into 8 equal S. MI . on 100°%powerfor 2:30 to 3 min. Allow t cool. M and ~ o & = M ~ & * w ~ I 6. microwave.'4&3$3&4V#FER% qoo%WW microwave on 100%power for 2:00 min. ~ ~ r n m ~ ~ o o avoid formation of lumps. Add ? : o o k ~ & l $ d ~ . stirring all the time. 500 g s mashed boiled pofatoes m 1 tsp pepper powder 1 bread slice SaN to taste For the stqffig @ g m mq. ' W ~ ~ m m b W d q ~ 790"CW 8. on % 100% power for 2:30 to 3 min. add salt. Pre heat the oven on "convection" at 25PC r n % l with a lightly greased metal troy. ~ * ~ ~ f t ' $ the grilling rack.A.: Mx in the cheese i 9. ~ Bthe macaroni.. on 100°% power for 40 seconds. Beai the egg lightly. Add the flour. Season with salt and peep. mix and ~ r ( l & l $ d h ~ B 9 0 0 % W microwave. to 8. keep on hot tray and microwave for 40 min. placed on (9.p i m ~ . i a ~ h a i ~ r w ' i l 2. Pour the water. on 25ODC. stuff a little ~ ~ ~ 4 X i T ~ ~ f 4 r n ~ h ? macaroni mixhve and shape into pears. jlaiten with palm.
and leave aside. . salt and baking powder togethe.in warm place for 3-4 hours. sugar. placed on the grilling rack Bake the Naans on metnl tray. with a lightly greased metal tray. M x the curd andsoda-bi-curb andpour in the i well. Cover .. B d with melted butter andsprinkle with onion seeds. on 'convection' at 250'C.NAAN . smooth balk.-=- - - Y - Ingredients 450 gms plain flour 7 tbsp cwd I50 ml milk 2 tbsp butter 2 tsp castor sugar 2 tsp bakingpowder 2 tsp bulter: melted (AdditionaI) 3 tsp onion seeds 2 tsp soda-bi-curb 1 4 u-p salt / Method I. at 25PC for 18-20 mins. 6.: Rub well. roll into . and knead into a soft dough with the milk and a Iiitfe water: if required.. 4 Add the melted butter and knead again. 5 Divide the dough into 8-9 portions.: 2. Make a well in the centre. Roll out on a lightly Jloured mrJace. Mix well.A . Knead well. ---. Pw heat the oven. Sieve the flow. The way th d d Iiw . 3. Rub in the butte. -*&+yv &&.
over I. beaten Oil for brushing Salt to taste f4fB 9. Clean and wash the chicken.a-frequently. 4. Add a pinch of tandoori colour to the lightly beaten curd. 6. on the gnlling rack and allow to stand for I5 mim. garnm masala powder and Iemon juice and keep aside for 30 mins. 5. till tender. Brush with a little oil and cook on the grilling rack on combimtion-1 for 9 mins. K way the world lives The i &\ The way the world lives - . Coat well with the marinade.Brush with a little oil 2-3 times for even colouring. cover and marinate in the refrigerator for 3-4 hours. g r f & d ~ @ m ~ ~ 8 l d ? / i h ~ + iwith a forkhife. 3. Then g i l for 15-20 mins repositioning the rl p . Turn the pcs over halfway through cooking time.5 trp garam masala powder A pinch of tandoori colour (optional) 200 gnu hung curd. to drain the excess marinade. Rub the pcs well with salt. red chilli powder.TANDOORI CHICKEN Ingdnts 7 800 gms chicken. Place the chicken p a . Prick the pcs all I 2. Mir and odd the marinated chicken pcs.5 trp red chilli powder 1. cut into 8-I0 pcs Juice of 1 lemon 1.
Reposition several times during cooking. Brush the p a . cover and repigerrate for 2 hours. garam masala powder and cumin seed powde. ( d z r ) F w a w m k .cut into 4pcs 1 small bunch coriander leaves I small bunch mint leaves 1 tsp marred cumin seed powder 1 I Ingredients 500 gms fsh fillet. Turn the t i b over half way through cooking time. ~ $ m ~ f 4 i f . A A- - C .4~7*>.5 tsp garlic paste 1 tsp ajwain I "pc ginger 6-8 cloves garlic Juice of I lemon 100 gms ctud beeten 2 green chillies Juice of 1 lemon Chnt musala powder to taste 100 g s thick curd. covered in the refrigerator for 3-4 hours.: fllrfqwx.5 tsp red chilli powder 1. with a little oil and cook on the grilling rackon combination-1 for 4:10 mins. -> -.beaten m 1 tsp red chilli powder 1 tsp garam masala powder Oil for brushing W t to taste 2 tsp vinegar 2 tsp g a r m masala powder A pinch of tandoori colour Oil for brushing m t to taste Method . 9 (*)mm 9 hou. 2"pcs t?j?Tfhm --* . Grind the mint. 2. 1 tsp red chilli powdec 1 tsu Earam masala I 1. vinegar. FISH TIKKA --% '-* & 1. Turn the tikkas over 2-3 times. Add the chicken fillets. ~ ~ ~ 4 m .Ingredients . I tsp s& and lemonjuice. ~ m m s .~ I x) i 771c way the world liws fkc way the world lives - . 9 (eim)wams%m m& powder. . ~ w k . b m h ? Place ml@&f@-dmh81k with a little oil and cook on combination-1for ?6ismM4wZrl 3:00 mins. rnf~ i b t * a .gingermte. sah. Reposition the chicken pcs. Mix 1 tsp ginger paste. red chilli powder. Hf~ % nr d$ @ ~ !r h k m 4. 5.: 3. 9 (em) a f m (*) w Tm . 3.? 0 ~ ' ~ ~ I d h P x 3l' dm i tr i t i 9 d l F m ~ lit l mf i -f aC . ginger. Mix well. powder. coriander. Add the curd. r w q rndl 0. garlic and green chillies to a thickpaste. T . . ~ 3 m m m k .. . salt. m i n i n g red chilli powder. Make deep incisions on either side of chicken Pa. 1. Mix well the curd. Mix and marinate. Prepare a mixture of curd... garam masala wa. r 3. Brush again with a little oil and grill for 15'--9'~3:ooham*l q:3of312m 9. applying a little oil each time for even 3 browning. T tandoori colour Add the f s h pcs to the f m marim&.. MURG HARYALI TIKKA Y 5OOgms chicken breastfillets. ~ h the tikkas on the gn'lling rack.. A & this (*)Fwamm mixture onfuh p a and leave aside for halfnn k.5 tsp ginger paste 1. ajwain and m m 9/? izrwel 7. 4. Brush with a little more oil andgrill for 15-20 mins. d 3 T ~ ~ f R 9 ' 1 . ~ . once during cooking. 1 tsp garlic paste.t 20 mins. 9 2. garlic paste.
finely chopped 50 gms onion. Turn the chicken pcs over halfway through cooking time. cut into 4 pcs 100 gms beaten thick curd 100 gms beaten fish cream I tsp red chilli powder 1 trp g a r m masala powder A pinch of tandoori colour (optional) Oil for brushing Salt to laste Method I. covered in the refigerator for 3-4 hours. mince. 4. 3. green chillies and coriander leaves. g a r m masala powder. Place the t& on a hot me&l Imy. I Tkc way the world lives w L i E N $ A d TkL way the world livcs . cream and tandoori colour (optiwI).and b m h again with oilforreyen cook&. 2. till done and &. Place the marinated chicken. Shape the mixture into small tikkis. salt. crushed A pinch of humeric powder Oil for brushing 2 tbsp mtinader leaves. Brush with oil. Add the chicken fillets.Veaeta LJ' MURG MALAI TIKKA Ingredients 250 gms jne mutton mince 50 gms bengal gram 4-6 green chillies. red chilli powder. 3. 2. Bake at 250'C for 29 mins. B m h with a little more oil andgrill for 15-20 mins. Mix well the curd. placed on the grilling rack 6. salt. G i d the cooked dry d d and mutton mince to rn a fme paste. cardamoms. B m h the p a with a little oil and cook on the grilling rack on combination-1 for 4:10 mins. Drain. 5. Reposition several times during cooking. Boil the dal. turmeric powder and mutton mince in a pressure cooker. finely chopped I stick cinnamon 4 cloves 4 green cardamoms. Mix well. 5. Mix in the onions. Mix and marinate. on the grilling rack and keep aside for 10-15 mins (to drain the excess marinade). B m h with a little oil 2-3 times for even cooking. cloves. 4. Flip the kababs over halfbay through cookingg time . Pre heat the oven on 'convection' at 2 5 W with a lightly greased metal tray. cinnamon.Non . Wash and soak the dal for 1 hour. I. without any water.finelychopped salt to taste Zngrerlints 500 gms chicken breast jillets.
Stir in the pureed tomatoes. 5. Stir once during cooking. - . M x in the salt. chopped 2 cloves garlic. 6. at 10P?powerjor 30 seconds. finely chopped 175 gms tomatoes. Mx and boil on i 100% power for 4-6 min. . 2. 250 ml water 125 gms chicken 1 bay leaf 4 cloves 6 pepper 'ml-m 1 stick cinnamon Method I. till it starts to boil. pureed 100 ml water 1 &P pepper powder 1 tsp dry oregano l5gms butter Salt to taste 7'40 f4.00 mins. < . milk. discard the bone and shred. Add the stock. Stir once during cooking. Boil 250 ml water in a I litre medium dish with the whole spices and 1/2 tsp salt on 100% power for 2:30 min. corn and shredded chicken. pepper. Add salt. oregano. Heat butter. in 1 litre dish. Strain the stock 3. 1"pcs 50 gms onions.Veaetarian SIngredients - . 4. 2. 4. Serve hot. Add the garlic and onions and microwave at loo?? power for 3:00 mins. and water i and microwave at 100%power for 3:00 mins. I tbsp butter 2 tbsp milk 450 gnu tin creumed sweet corn I tsp pepper powder I tsp soya sauce 1 tbsp corn Pour Salt to taste I Method 1. Allow to stand covered in an aluminium foil fir 9 mins. Heat butter in a 1 litre medium dish on 100% power for 20 seconds. microwave on 10PA power for 3:00 mins.---Jc Non . till thick Sprinkle lemon juice if desired and serve hot. a. Finally stir in the fuh. 7 7 way the world lives ~ . peppec soya sauce and corn flour dissolved in a little wales Mix well and microwave on 80% power for 3-5 min. 7. Add the chicken p a and microwave on 10P? p o w e r 3:00 min. Debone. Microwave at 80% for 2. 3. Cover with aluminium foil and allow to stand for 5-7 min. . * i * FISH SOUP P ev+Fr36tzmw CHICKEN SWEET CORN SOUP P 7 UW& 150 gmsjsh fillets.
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3?j$tmfM 7 (6l2)a=m* -- 990 R.. d~+>b.-& w&fh?TZiist . Add the onion paste and microwave on 1 00°% power for 4r00 min. Finally add the lightly beaten c m . Stir once. Grind the onions. -iA--V - . Cool and grind to a fine paste. &* * & - +&*>a GOAN F S CURRY IH . Add the Tomato puree. lightly beaten 65 gmsjksh cream I tsp red chilli powder I tsp garam masala powder 30 gnrs butter salt to taste Ingredients 500 gms fuh fillets.: 3. Dry roast the coriander seeds. Add the lightly beaten cutd and microwave on 1000?powerfor 1:00 min. 2. IWpcs 80 gms tomato puree 50 gms curd. Stir twice during cooking.. The way th world livcs f&- The way the world lives . Allow to stand covered for 5 min. 6.9 (m) 917 (*) aTem353 ? (d) m* Mto ehd I. salt and spices and microwave on 1000% for 1:30 mins. Add the f i h and microwave partially covered on 60%power for 5:00 min. before serving hot.5 tbsp tamarind paste 1/2 tsp turmeric powder 2 tbsp oil salt to toste 9oo!n4mh3ffam. M x i. Mx well and microwave on 605% power for i 5-00 mins. Add thefish fillets. cumin seeds and dry red chillies. 4. Allow to stand covered for 5 min w o r e serving. ginger and garlic using just enough wale.. -. d the coconut milk and tamarind paste dissolved in a little water and microwave on 60% power for 1:25 min.% - -- MAKHANI FISH CURRY Ingreriients 500 gnu fish fillets. 5. Mx in the salt and spices and microwave on i 100°% power for 1:30 min. Finally. Mx well i and microwave on 60%power for I:00 min.*m$y 9. Stir once during cooking.... 9 " ~ 4 & Mto ehd Heat the butter in a I litre medium dish on 1000% power for 20 seconds. Stir mice during cooking. 2 " p 125 gms onion 5-6jlaRes garlic I"piece ginger 4 green chillies I tbsp coriander seeds 3 dry red chillies 2 tsp cumin seeds I50 ml coconut milk 1. Heat oil in a 1 litre medium dish on 100% power for 1:00 min.8.
pow some gray on top and microwave on 60% power for 3-4 mins till*. Grind the onions. red chilli powder and garam masala powder and mix well till sticky. D v d the mirture into I2 equal portions. Wash the minced meat thoroughly under water: Squeeze out excess water: 2. cud.-'Nan . on 100% power for 1:00 min. till golden brown. salt. Add the cumin see& and microwave on 100% power for 30 seconds. Heat oil. Add the onion paste and microwave on 100% power for 6:00 mins. 4. %way the world liw - KEN~-A~ 771e way the world livw . red chilli powder. I - A* . in a 1/2 litre shallow dish. 2. 4. 3. Add salt. Mix in the cream. Place the kqftas. ginger andgarlic to a paste. KEEMA KOFTA CURRY -wI For the Koftos 250 g m fine mutton mince I bread slice/ I Egg 1 tsp red chilli powder I tsp garam m a l a powder I tsp salt For the Gravy 200 gms onions 6-8flake. 3.Veuetarian S-: . Allow to stand coveredlor 14 mins. 6. towam3 the edge of the dish. Add the soaked b d sliceilightly beaten egg. Add the tomato puree. To make the Gravy I. garam masala powder. Mix well. turmeric powder and 100 ml water: Mix and microwave on 100°% power for 1:00 min. iie Shape into small balk and keep aside.s garlic I"piece ginger 65 g m tomcrto puree 2 tbsp curd I tsp garam masala powder I tsp red chilli powder 4 isp coriander powder 1/4 tsp iunneric powder 4 tbspfresh cream (optional) 2 tbsp oil Salt to m t e Method To make the KOI. 5.
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Mix and microwave partially covered. Heat oil in a 2 lihe deep dish on 100%power for 40 secs.-%A&* MUTTON PULA0 Ingredients 500 gms basmati rice 500 gms mutton 100 gms onions. Add onions & microwave on 100%power for 3:30 mins. on 100°%power for 15 mins. I The way the d d liw 1 fKEN~A 7kL way the world lives . thinly sliced 1/2 tsp cumin seerls 1 Stick cinnamon 2 bay leaves 4 green cardamoms. 3. 5. Add the whole spices and microwave on 100% power for 35 secs. Garnish with tomato pieces and corinder leaves. Allow to stand. crushed 4 cloves 2 black cardamoms. salt. 4. mutton pcs and water. Add the rice. covered for 8 mins before serving. spices. W a h andsoak the rice for hayan how: Drain the rice and keep aside. crushed 6-8 peppercorn 1 tsp red chilli powder 1 &p g u r m masala powder 1/4 tsp funneric powder 1 tsp corianderpowder 650 ml water 2 tbsp oil Salt to taste Method I . 2.
.-. rub in the butter and sugar quickly to resemble bread crumbs.. Place the other pashy on top.+-. Pre heat the oven on 'convection' at 190'~.. 3. ._ .*. :. Bake the pasay at 190DC. Bind the mirture into a smooth dough. sugw cinnamon powder and a little lemon juice. . . . Divide into 2 portions. Sifi together the flour and salt. . to I cm thick circles. using short sharp sbnkes.. Press the edges together and cut away the surplus pastry.- .-".. making a cross in the centre to allow the steam to escape. Brush the top with lightly beaten egg white.- .: . .-". . .. . Roll out on a lightly floured nnjiie.:. Sprinkle cold water evenly and press the mixiure together using a pdate hif. 4.. The way the world lives --.. place on thegrilling rack for 56:OO mins. Lightly grease and dust a tart dish. 2.T .. APPLE CINNAMON PIE .--.. Ingredients 125 gms plainjlour 85 g m butter I tsp castor sugar 20 ml cold water 250 gms cooking apples 50 gms sugar 1/2 tsp cinnamon powder I tsp lemon juice 1 egg A pinch of salt I. 5. Cover the pastry with apple slices. ... . . 1 6. place I roundel at the bottom.
Microwave on 100% power for 4 minutes or till thepeaches turn very soft. Remove the stewedpeaches in a clean sewing dish. Sprinkle sugar with a ibsp on all the peaches. until stif/ penks are formed and gently fold into the cooled mixture. lumps. Pour a tbsp of water on each piece. Dksolve custanipowderin 114 cup water and add to the sugar syrup. on 100Apower for I:00 min. Place them in aJlat dish.100 gms plain pour 100 gms white butter 600 ml milk 120 gms castor sugar 2 eggyoIh ID tsp vanilla essence 4 egg whites 9/8m9M --w-- 900 3 h T 4 900 m * m coo f4. 2. Stir 3 times dunng cooking. to prevent lumps j v m forming. Pour the ready sauce over the arranged peaches in the dish. 5. q ? o m M M ?Miff* 917 (*) aammmw a. 3. Microwave on 100% power for 5O :O mins. Wash peaches well. Add theflour and microwave on 1004Apower for 4:00 mins. Decorate the peaches by placing a j k s h cherry or a grape in the centre of each piece. Remove the seed carefully. m m t ~ l m w i f @ ~ ~ . For S u e ac I tbsp Vanila custeredpowder 1/4 cup water Method I. 6. 6.15 mins. Add the castor sugar and essence. Whisk the egg whites separately. i Bake the s o u m at 190°C for 60.a VANILLA SOUFFLE A. leaving behind the sugar syrup. Divide into two halves by running a knife all around at the centre. 8. Mix and cool slightly.. Pre heat the oven on 'convection' a 19PC. STEWED PEACHES IN SAUCE --. stimmng once after 10 sewnds or when it starts to boil. Gradually add the milk. Microwave on 10PA power the sugar syrup for I minute. Beat in the egg yolks.v u*** Method I. depending upon the ripeness of thefiuit. 8. The way th mrld livcs f-&T The way the world lives .. 4. mix well to avoid .-Ingrediem 4 big (ripe&firm) peaches (Mdus) 6 tbsp sugar 8-10 tbsp water . 3. t ' 4 m f ithe two parts apart to divide into two equal f n%!~dbffhFfR~ halves.& FlT4.5 litre dish. Pull m 7 9. 2. 5. 7. into a greaed soufle dish. 7. Arrange properly and keep aside. Pour the mixture. 4. Heat butler: in a 1.
Add the egg and mix well. and bake at 2 3 K for 18 mins.-.. chocolate pcs and milk M x i well. Phce the apples. ' w 990°C m rlrf d I ~ ~ W ?f 930% w 99 k~ W R I . onto the metal tray. rolling in one direction only.4 9 ~ ~ 3. Sprinkle cold water.. cinnamon powder and sugar: Microwave at 100°%power for 5:00 mins.on the grilling rack. * d l m$l+r3+il h i j 3 l * t f P i 3 ~ 4 .. for Method To make the wsbv 1. Place on the farttm~ the grilling rack. Lifi the mixture up lightly and quickly to incoporate as much air as possible. salt and baking powder '-' 9 ?( ) &m l ?R lPlh (*g) 9/?R&M 9/? m. Then knead into a smooth dough. Pre heui the oven 'convection' at 190°C. 30 gms sugar 2 &P honey 50 grits walnut. placed on W a lightb greased metal ~ L O C the grilling rack 6. 4. Pre heat the oven. k . Add the flow. until light and creamy... C I CHERRY WALNUT TART *------ Ingredient% 150 gms plain flour 90 gms butter Ingredient% 13Ogmsplainflour 190WWs-l 90 gms castor sugar I tsp baking powder 1 egg 15 ml milk 75 gms white chocolate. Place the tart. 1 9.W * w d 31t3 dahk mm SLO'C m ?u:oo f2m with ~ tray.. *7Fm*Rrnf $ w r n .-~3ldiZ!& i -. Cream the butter and sugar. -h@FF .5. top with some chocolate and bake at 1 8 0 ' ~ 27:OO mim. 3. Pour spoons fill of mixture. I CHOCO CHIP COOKIES . Sieve togejrer lhe flour and salt. Pre heat the oven on 'wnvection' at 23PC. Grease and dust a tart bay and line with thepasQ. Mix in the walnuts and honey andfinally top with the glaced cherries.. . Rub in the butter and mix gently to resemble bread crumbs. chopped A pinch of salt Metkod I.. without pressing or stretching the abugh.-*-. Allow to cool slighlty. 3. evenly over the mixture and bind together: using a palette knife. F (hm-~ (m) 7Ogm.sbutter 5-7 tsp wakr 250 gms -pel&. Sieve theflour. & r n M * 3 9 3 e M i r d f l 3. * l & . . in a I liav dish. sprinkle with a little water. 2. & bake at 190"Cfor19 mins.. For the fJIing I.*. if ~ & iff W 'i$ 93 ~ RcAlf S ' ~ . thenfll in the pawy. 9 3 t l 7. Roll out the pastry on a lightlyfroured surface into 314" thickness. cored and chopped -- I tsp cinnamon powder.mm ? ~ o W T dkRli?& ~ . on 'convection' at 1 8 0 ~ ~ . chopped ~ I tin g h cherries R 1/2 Isp salt M& I 1 2. 2. 4. wdd1 &.
. Ingrediene 200 gms plainflour 125 ml milk 120 gm castor sugar 120 gms white butter 2 tsp baking powder 30 gms cocoa powder 50 gms candied peel 10 gms ciystallized ginger 30 gms glace chemmes 20 gmS sultanas I00 ml milk 4 tbsp dark rum I. 6. Gently mix in the h i t s . beating well after each addition. Fold in the flour. 3. 3. Soak the fruit in rum for 6.. . A . till golden brown.*<bb.. and milk. over the gas.- Wmm 200 mim q?omMW 9?om*rliw? ?(D'k)rn*rn 30mdThm 40m*& qomf&ml$Em 3omMW 70 mthRa 979 Lft. . . alternate^. Sieve together the flow. ZF. chopped a l m o d and rabins. d the castor sugar..<> FRUIT CAKE -.- - -. Add the eggs. pour in the batter 7. 5. placed on the grilling rack at I800C for 60 mins.. 4. Beat the butter and sugar. B a k the cake. Stir hvice during cooking. Grease and dust a 2 litre cake dish.. till light and creamy.*A*-. Pre heat the oven on 'convection'at 1800C.. Deepfry the makhanas in hot oil. . 2.30 to 8 hours. Heat ghee in a 2 litre dish on 100%power for I:25 min. along with the rum.. Cool and crush. Add the gram flour and microwave on 100% power for 5:30 min. one at a time. u (d) & 9 m 3 33% a. 5. baking powder and cocoa powder 4. crushed makhanas. using cut and fold method. . . - . Shape into balls (laddoo) while the mixture is still hot. Tkc cony tz world lives KEN The way I / arS Id lives . 8. Mix well. .. A l h cooling slightly. BESAN KE LADDOO y3-> Ingredients 250 gms coarse gram jlour I50 gms desi ghee 220 gms castor sugar 5ogmsnwWtonas 50 gms chopped almonds 50 gms raisins Method I. 2.
and lemon rind.SPONGE CAKE -. A& aJav 2.pour in the buffer and bake at 180'C for 25-30 mins. Do not overheat or icing will ~m. Ingredients 225 gms plain flour 225 gms castor sugar I20 gms white butter 314 tsp baking powder 150 ml milk I tsp lemon essence 112 tsp lemon rind A few drops of yellow colouc (iyrequired) 2 eggs Method I. I at a time.. a + each addition.. Mx well. 9 0 0 % r l l r 1 3 9 3 9 3 ~~~ ~ 3 f ~ d i ~ s ~ ndroos oforangec o l m d~ l " * ~ * ~ ~ l d . Line a 2 litre cake fin with butter paper. Add the essence. r r n S 3 ~ k l ' ? ~ * 3. Stir 3 times during heating. beating well after each addition.. 4. .L LEMON CAKE + -.Y.. Gently fold in the flour milk. M'c'Owaw at 10009 powmfor 19 sea. 5. Cool completely before icing. dish stir in buflm and enough water to make a ~ h r p t e . mt 9- 4 813 2 c i s l e f k ~ f l 6. Cool the cake completely. 3.Dessert Sel . Allow the cake to stand for 9-10 min in the oven before turning onto a wire rack to cool. and baking powder: 2. 5.rm3mk~~d1 ctys&llize. Add the eggs 1 or a time & beat well. - --. Cream h e k f t e r and sugar until light and cream. Sift together the flour. To make the C h e leing 1.Rsli. Bent the but&.. 3. S i j together the flour and baking p o k 2. s. 4. before cutting i t no slices. Preheat the mimwave on "Convection" at 180PC. 2.. m-M$. till the top feels jut*.-.. Allow to sfand for 11 min inside the oven before inverting onto a wire rack to cool. until just 9. essence and sugar until light and creamy.m d C a * i f . m- . 9. Fold in the flour mixture mir gently. h d ~ ~ * & m t & ~ m m befire decorating. Store in an airtight container to prevent it from drying up.- > Y Ingredients 200 gmsplain flour 200 gms castor sugar 200 gms white butter 1 tsp baking powder 1 tsp vanilla essence 4 Eggs For the G k c e icing 150 gms icing sugar 1 tsp butter 2 tsp (appran'mate) water Few d o orange colour rp Method To bake the sponge 1.- VANILLA a e .--. S$ the icing sugar into a I lit. Pmtheicingoverthecakeandspreadevenly using a+ s AUow the icing 10 set forfew min * ~ f i%flf!i 3. Add the essence and fold gently. -. Pour the batter into a 2 litre dish lined with butter paper and microwave on 100% power for 6:00 min. I warm and running. Add the i eggs.
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sence @frequired) 10 almoIldY I0 cashew nuts 2 tbsp desi ghee 20 raisins 3. Place the sugar in a 1.. GAJAR KA W W A ~ i ' ImgrediettLv 500 rrrl Jirll cwum milk 60 gm...m. and microwave Mix on 100% power for 1:25 min. 4. 3.sugur/to hste 250 grnv currots. 3.rms . MI The way the world lives The wvtlv rlre m 1 1 I l i v e . Strain the mixhce over the caramel in the pudding mould. sugar. Add rhe grated m&. Spread the caramel evenly in the dish and keep aside to cool. Then microwave.. stirring occaswnaUy till d v .5 litre deep dish on 1W/o power for 3:00 min.. & do% WR W ?9:0o k & Wtmmajmmr~~81~. Beat the eggs lightly in a bowl. ~ $ ~ ~ 9 0 0 % m w 3 : 0 0 P m ~ ~ 1 4. Add milk... essence and sugar andstir till sugar dissolves.d 1. Invert onto a serving plate and serve cold. Chill completely. 2... Mx i well and microwave on 100% power for 3:00 mw*. 8. u n c o d a t 80%power for 25:OO min. Garnish with chopped nuts and serve hot. sprinkle with 2 tsp water and microwave on 80°% power for 6:05 min.CARAMEL CUSTARD . gratedhshed ID tsp kewrn cs.. Ingredients 400 mljdl cream milk 3 eggs 5 tbsp sugar 2 tsp vanilla essence For the Caramel 5 tbsp sugar 2 tsp water Method To make the Caramel 1. m q a ~ # m $ r m m 3 m f .. khoya and essence. 4. 3-8 r m i n 5. and microwave on 60% power for 8:00 min. h To make t e Custard I . Add the ghee. Boil the milk in a 1. & ~ i m m . 2.5 Iitre microwave safe pudding mould.. gruled 150 gms Mioyu. 2. till set.. Do not stir while cooking.v . ..
Mix in the condensed milk. Allow t stand covered for 9-10 min before o serving. mix d microwave on 80%power for 14:OO min. Serve hot nr rnlA mm. f ~ 1 7 . Garnish with chopped nuts and raisins. cardamom powder. chopped A pinch of s a a n Method 1. 3.5 litre dish at 100%power for 3:00 mins. 3. mmqks4~4. saffron. Stir mice during cooking. Add suga'. Serve chilM. Add the rice. Mx and i microwave on 80% power for 2:25 min. Boil milk in a 2 litre deep dish on 100%power for 7:30 min. Ingredients 1 litrefill cream milk 100 gms basmati rice 200 gms condensed milk A pinch of saffron 112 tsp canlamom essence I tsp cardamom powder I5 cashew nuts. 3. chopped 10 pistachios. Boil milk in a 1. chopped 15 cashew nuts. Wash and drain the rice. 5. 2.& BASUNDI Ingredients 500 mlfirll cream milk I50 gms khoya I50 gms castor sugar I tsp green cardamom powder ID tsp kewra essence 15 almonds. ~ l i ~ mm 9:79 and s a a n dissolved in a little lukewarm * I ~ M ? W ~ I milk Stir till sugar is completely dissolved. Sfir 3 times during cooking. cardamom essence and camhmom powder. *mM*amrn1 m 1 I 77z way tG world lives i [ - The lvoy the ~wrld lives - . Stir three times during cooking. Garnish with the chopped nuts. Reduce p e r level to 80% and microwave further for 10:OO mins. Add Rhoya and microwave at 80% for 5:25 mins. chopped 15 almondr. 4. 2. 6.chopped 20 raisins Method I. kewra essence ?.
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