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Contents

Microwave Cooking Tips............................................... 6-11

Microwave Cooking Techniques................................. 12-14
Recipes.............................................................................. 15-118

Snacks Mixed vegetable soup /

Vegetarian: feDl os t hVs c y lw i 37
Paneer Tikka/iuhj fVDdk Cream of mushroom soup /
16
Dhokla / <ksdyk 17
e”k:e [kq a c h dk lw i 38
Vegetarian mulligatawny soup
Baked Vegetables with White Sauce /
“kkdkgkjh eq y ha x Vokuh lw i 39
cs D M os t hVs c y&okbV lkW l ds lkFk 18 Non-vegetarian mulligatawny soup /
Rava Idli / jok bMyh 19 ek¡ l kgkjh eq y ha x Vokuh lw i 40
Masala Idli / elkyk bMyh 20
Upma / miek 21 Salads
Grilled Sandwich / fxzy lSaMfop 22 Chatpata paneer slad /
Methi Rolls / esFkh jksy 23 pViVk iuhj lykn 42
Hot dogs / gkWV MkWxl 24 Mixed beans salad /
Pizza / iht+k 25 feDlM chUt lykn 43
Egg & rice salad /
Eggs: vUMs vkS j pkoy dk lykn 44
Masala Omelette / elkyk vkWeysV 26 Oriental fruit salad /
Cheese tomato & chilly toast / vks f ja V y Ýw V lykn 45
pht+ VekVks ,a M fpyh Vks L V 27 Chora salad large dry lobias /
Upside down egg rounds / Nks j k lykn 46
vilkbM&MkÅu ,s x jkÅa M 28 Kidney bean & macroni salad /
jktek vkS j eS d :uh lykn 47
Non vegetarian:
Kathi kabab / dkBh dckc jksy 29
Cheesy chutney chicken/
Main Course- Indian
pht+ h pVuh fpdu 30 Vegetarian
Barbecued lamb chops / Vegetables:
ckjchDw ; M~ yS a c pkW i 31 Idli / bMyh 49
Chicken tikka / fpdu fVDdk 32 Guchi Dilkush / xqPNh fny[kq”k 50
Murg malai kabab / eqxZ eykbZ dckc 33 Stuffed Capsicum / Hkjoka f”keyk fepZ 51
Mutton patties cutlets / eVu iSVhl dVysV 34 Stuffed Lady Fingers / Hkjoka fHkaMh 52
Dum Aloo / ne vkyw 53
Starters Paneer Makhani / iuhj eD[kuh 54
Soup: Mazedaar Arbi / ets + n kj vjch 55
Tomato soup / VekVj dk lwi 36 Stuffed Paneer / Hkjoka iuhj 56
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Chicken Pulao / fpdu iq y ko 81
Dal: Egg fried Rice /
Pindi Channa / fiaMh puk 57 ¼v.Mk½ ÝkbZ M jkbZ l ¼pkoy½ 82
Sambhar / lkacj 58 Mutton Biryani / eVu fcj;kuh 83
Lobia / yksfc;k 59 Chicken Biryani / fpdu fcj;kuh 84

Rice:
Main Course- Continental
Boild Rice / mcys gq, pkoy 60
Vegetable pulao / osftVscy iqyko 61 Vegetarian
Spinach & carrot rice / Vegetables:
ikyd vkS j xktj okys pkoy 62 Stuffed Tomatoes / Hkjoka VekVj 86
Lemon rice / uhacw okys pkoy 63 Spinach with cottage cheese /
Tomato rice / VekVj okys pkoy 64 ikyd iuhj 87
Mushroom Fondue / e”k:e QksUMw 88
Main Course- Indian Cheese Souffle / iuhj lksQy 89
Cabbage rolls with curd Sauce
NonVegetarian
iŸrkxks H kh jks y l ngh lkW l ds lkFk 90
Egg:
Akuri / vdwjh 66 Mutton:
Omelette Roll / vkeysV jksy 67 Cheese Macaroni / iuhj eSdjksuh 91
Mutton: Vegetable Macaroni Bake /
Mutton Kofta in creamy tomato sauce os f tVs c y eS d jks u h cs d 92
/ eVu dks Q rk Øheh VekVj lkl es a 68 Spaghetti Corn Lie / LisxVh dksuZ yh 93
Dry Keema / [kq’d dhek 69 Spaghetti with tomato sauce /
Khade Masale Ka Gosht / Lis x Vh VekVj lkW l ds lkFk 94
[kM+s elkys dk xks”r 70
Tomato Lamb / VksesVks ySEc 71
Main Course- Continental
Lamb Chop Masala / ySEc pki elkyk 72 Non Vegetarian
Egg:
Egg tomato nests / vaMk VekVj usLV 96
Chicken: Savoury eggs / lsojh ,sx ¼vaMs½ 97
Murg do Piaza / eqxZs nks fi;ktk 73 Poached eggs on cheese toast /
Butter Chicken / cVj fpdu 74 ikspM ,sx pht+ VksLV ij 98
Kadhai Chicken / d<+kbZ fpdu 75 Mutton:
Murgh Musallam / eqxZ eqlYye 76 Meat loaf / ehV ykS Q 99
Chicken Shaslik /fpdu “kk”kfyd 77 Lamb liver with apple & bacon /
ySac yhoj fon ,siy ,aM cSdWu 100
Fish: Chili con carne / fpyh dksu dkZus 101
Shahi Macchi Patiala / eNh ifV;kyk 78 Ginger mutton / tha t j eVu 102
Bhapa Mach / Hkkik ekN 79
Goan Fish Curry / xksu fQ”k djh 80 Chicken:
Rice: Chicken hot-pot / fpdu gkWV&ikWV 103
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Chicken with mushroom sauce /
fpdu e”k:e lkW l ds lkFk 104
Chicken in red wine sauce /
fpd jsM okbZu lkWl esa 105
Chicken a’ la kiev / fpdy v y dho 106
Paprika Chicken / ikifjdk fpdu 107

Desserts
Desserts:
Kheer / [khj 109
Gajar ka halwa / xktj dk gyok 110
Phirni / fQjuh 111
Stewed peaches in custard sauce /
vkMw DlVMZ lkW l 112
Cream caramel / Øhe dSjsey 113
Shahi Tukda / “kkgh VqdM+k 114

Cakes:
Eggless chocolate marble cake /
va M k jfgr pkW d ys V ekcZ y ds d 115
Basic Vanilla Cake / ofuyk dsd 116
Fruit Cake / ÝwV dsd 117
Chocochip Cookies / pksdksfpi dqdhl 118
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M T i p s
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Co o
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How to check if your utensil is Micro-proof:
Put a glass half full of water in the microwave oven. Place it on top or next to the dish. Microwave for
one minute at full power. If the water becomes hot the dish is microwave safe.

On the other hand if the dish is warm or hot it means that the dish has been absorbing energy and
therefore, should not be used.

For even cooking a round dish is preferable to oval or rectangular dishes as corners tend to be more
exposed to microwave energy resulting in overcooking at the corners.

cÙkZu dks tkapus ds fy,] fd og ekbØksoso izwQ gS ;k ugha %

,d vk/kk fxykl ikuh ekbØksoso vksou es j[ksaA mlsa fM”k ds Åij ;k lkFk esa j[ksaA ,d feuV rd 100% ikoj ij ekbØksoso
djsaA vxj ikuh xeZ gks tkrk gS] rks fM”k ekbØksoso izwQ gSA

ysfdu vxj fM”k xeZ gksrh gS rks fM”k ekbØksoso izwQ ugha gSa] mldk bLrseky ugha djuk pkfg,A

vxj vki pkgrs gS fd Hkkstu lHkh rjQ ls cjkcj idsa rks xksy fM”k dk iz;ksx djsa D;ksafd v.Mkdkj ;k pdksj fM”k eas] dksus
ij T;knk lsad yxrk gSa ftl otg ls Hkkstu dksus ij T;knk id tkrk gSaA

Choice of utensils:
Utensil Recommended Not Recommended
Metal Small pieces or strips of Aluminum foil Metal dishes with any form
may be used to shield parts such as tips of trim or decorations as
and wings. metal reflects microwaves.
Shallow trays can be used with wax
paper or plastic wrap as lids.
Glass, Ceramic Ovenproof glass & ceramic cookware Delicate glassware & lead
& China can be used. Use ordinary glass & China crystal should be avoided.
only for short term heating.
Plastic Plastic cookware designed specifically Melamine & normal plastic
for microwave cooking can be used. dishes should be avoided.

Paper Paper plates & cups can be used for short Not to be used for prolonged
term reheating or cooking periods as this causes the
paper to ignite.
Wood Small wooden utensils can be used for Large wooden utensils
very short periods should be avoided as the
microwave energy would
make them dry and brittle.
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cÙkZ u mi;q D r vuki;q D r
“kh”ks ;k phuh vksou izwQ “kh”ks ;k phuh ds cÙkZu dk irys “kh”ks ;k fØlVsy dk
mi;ksx dj ldrs gSA lk/kkj.k “kh”ks ;k phuh bLrseky u djsaA
ds cÙkZuks dk FkksMs+ le; ds fy, mi;ksx dj
ldrs gSA

IykfLVd IykfLVd ds cÙkZu tks fd [kklrkSj esykekbu ;k lk/kkj.k IykfLVd

ij ekbØksoso ds fy, cuk;s tkrs gSA ls cus cÙkZuksa dk bLrseky u djsaA

dkxt dkxt dh IysV ;k di dk bLrseky T;knk ycs le; rd bLrseky u djsa

de le; ds fy, dj ldrs gSA D;kasfd dkxt dks vkx yx ldrh gSaA

ydM+h ydM+h ls cus NksVs crZuksa dk iz;ksx] cM+s ydM+h ds crZukas dk iz;ksx u djsa
FkksM+s le; ds fy, dj ldrs gSA D;ksfd ekbØksoso dh fdj.kksa ls og
detksj gks tk;saxsaA
Safety Rules for Microwave cooking:
• If cling films or plastic wrap is to be used to cover food, turn back one corner to vent, thus preventing
burns from steam trapped underneath.
• Always use oven gloves when handling browning dishes. Cooking utensils may some times be-
come hot because of heat transferred from the heated food.
• Do not turn on the oven when it is not in use, to avoid damage to the oven and danger of fire.
• Eggs must not be cooked in their shells. Egg yolks should be pricked, as should chicken livers,
tomatoes & potatoes.
• Popcorn is not recommended, unless packed in bags specifically designed for use in microwave
ovens.
• Do not heat carbonated drinks as the pressure can accumulate.
• Do not overcook food. Overcooking may result in fire. Incase of fire, disconnect and keep the door
closed.
• Insert a wooden stick when testing cakes; do not use a metal skewer or stick.
• Cancel cooking time when food is removed from the oven.

ek
ekbb Øksoso ds lqj{kk&fu;e %

vxj fdfyax fQYe ;k IykfLVd dh iUuh dk iz;ksx djsa rks mls ,d dksus ls FkksM+k lk mBk dj yxk;s rkfd Hkkstu vf/kd Hkki
ds otg ls ty u tk;saA
ges”kk vksou nLrkus ¼xyol~½ dk iz;ksx djsaA
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tc vksou dk iz;ksx u dj jgs gks mls can j[ks rkfd vksou dks dksbZ gkfu u gksaA
vaMks dks tnhZ ds lkFk ugha idkuk pkfg,A vaMs ds ihys Hkkx] fpdu] VekVj] vkyw vkfn dks cukus ls igys Nsnuk pkfg,A
eDdh ds nkus ¼ikidkWuZ½ dks] ekbØksoso dh [kkl cuh FkSyh eas gh cukuk pkfg,A
xSl ;qä is; inkFkZ dks ekbØksoso esa xeZ ugha djuk pkfg, D;ksafd vanj izs”kj bdÍBk gks ldrk gSA
Hkkstu dks T;knk u idk;saA bl otg ls vkx Hkh yx ldrh gSA vxj vkx yxs rks ekbØksoso dh rkj fudky nsa vkSj mldk
njoktk can j[ksaA
dsd dks tkapus ds fy,] ydM+h ls cuh MaMh dk iz;ksx djuk pkfg,A /kkrq dh MaMh dk iz;ksx u djsaA
Hkkstu dks vksou ls fudkyus ds ckn] mls vkWQ dj nsaA
vksou esa ryus dk dke u djas vkx yx ldrh gSaA
Microwave Cookery Tips:
• Never overcook food, as it becomes leathery & tough. Give the dish a little standing time before you
test it.
• Do not use Aluminium foil. However, cling film can be used for short cooking durations.
Cover with ordinary china or plastic plate if you do not have a cover for the dish. Use plastic dishes
only for a short duration.
• Use deep dishes to prepare gravies, filling the dish only ¾ to avoid spillage.
• All liquids must be stirred midway during cooking to ensure uniform cooking/heating.
• Never pile food on top of each other. It cooks better, evenly & faster when spaced out.
• To remove lingering odour from the microwave fill a bowl with water. Add 1-2 slices of lemon & micro
high uncovered till it boils. Wipe out the oven with clean cloth. This is specially needed when you
have cooked non-vegetarian food. This is only the moisture needed when you have cooked non-
vegetarian food in the oven.
• Some popping noises can be heard when cooking non-vegetarian food. This is only the moisture
trapped in the oven, which is escaping.
• Amount of cooking time depends on the quantity of food to be cooked. If you increase the quantity
of food in the given recipes, time needed for cooking will increase a little and for a lesser amount of
food, time taken will be less.
• When baking cakes the batter has to be thinner than the ordinary batter. Add water or milk to the
conventional recipe to get a pouring consistency.
• To get the best results, always undercook the food in microwave. This way you can add little extra
time if the food requires it, but you cannot do it the other way round if the food overcooked.

eksbØksoso ikd&dyk lqKko &

& Hkkstu dks T;knk u idk;saA Hkkstu dks p[kus ls igys FkksM+h bartkj djsaA
& fdfyax fQYe dk Ikz;ksx de vof/k ds fy, djsaA vxj fdlh fM”k dk <Ddu ugha rks fdlh Hkh phuh ;k IykfLVd IysV ls
<d ysaA
& xzsoh ¼elkyk isLV½ cukus ds fy, xgjs dVksjs dk iz;ksx djsaA mls dsoy 3/4 rd Hkjs rkfd Hkkstu ckgj u fxjsaA
& lHkh rjy phtksa dks chp esa fgykrs jgs rkfd Hkkstu cjkcj idsaA
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& Hkkstu dks ,d nwljs ds Åij u j[ksaA QSyk dj j[kk gqvk Hkkstu tYnh vkSj cjkcj idrk gSA
& ekbØksoso ls nqZxU/k dks gVkus ds fy,] ,d dVksjs es ikuh ysa vkSj mlesa 1&2 VqdM+s uhacw ds Mky dj ekbØksoso djsa tc
rd ikuh mcysa ughaA vc ,d lkQ & diMs ls vksou dks lkQ djsaA tc Hkh vki ekalkgkjh Hkkstu cuk;sa] rc ;g izfØ;k
vo”; djsaA
& dbZ ckj ekalkgkjh Hkkstu cukrs le;] vksou esa ls vkokt vkrh gSA ;g vkokt vksou es Qalh gqbZ ueh dh gksrh gS tks
ckgj
fudyrh gSA
& Hkkstu cuus dh vof/k Hkkstu dh ek=k ij fuHkZj djrh gSA vxj vki fdlh O;atu cukus ds fy, lkexzh dks c<+krh gS]
rks
vof/k Hkh c<+rh gSA ;fn ek=k de djrs gS] rks vof/k Hkh de gksrh gSA
& dsd cukrs le; feJ.k dks FkksM+k iryk j[ksaA fdlh Hkh ikajifjd O;atu ls ekbØksoso es vf/kd ikuh ;k nw/k Myrk gSA
& vPNs ifj.kke ds fy,] Hkkstu dks ekbØksoso es FkksM+k v/kidk jgus nsaA bl izdkj ;fn vki FkksM+k vkSj idkuk pkgrs gS rks
vki dj ldrs gS ijUrq vxj Hkkstu T;knk id tk;sxk] rks vki ;g ugha dj ldsxsaA
Adapting recipes for the microwave oven:
• The easiest & the most reliable way is to find a similar microwave recipe with more or less the same
ingredients. Follow the microwave recipe for cooking techniques, power setting, time, servings & the
required seasoning.
If you are unable to find a similar recipe, try the following tips for adapting a recipe
• Consider the quantity of main ingredients & the spices & check for any special instruction for cooking.
• Microwave ovens cook food using its own moisture, so reduce the liquid used by almost half its
normal quantity.
• Cooking oils or fats should be greatly reduced or not used at all because they do not evaporate in
the microwave cooking as they would in conventional cooking.
• Reduce the conventional cooking time to one-fourth when cooked on microwave power 100%, one
third for medium high 80%, and to half for medium power 50%
• Stir occasionally when a conventional recipe requires constant stirring.
• There are a few food items like lentils & dals, which turn out better when, cooked conventionally
rather than in microwave oven.
• Yeast bread recipes are difficult to convert to for microwave cooking. It is better to use the specially
formulated microwave cooking recipe.
• Recipes that call for deep-frying or dry, crusty toppings are not suitable for microwaving Never try to
deep fry in a microwave.
• Whenever you convert a conventional recipe for microwaving, record all changes for further use.

fdlh ikjifjd O;atu dks ekbØksoso vksou esa cukus ds fy,

& lcls vklku rjhdk ;g gS] fd vki dksbZ ,slh O;atu ns[ks] ftldh lkexzh feyrh&tqyrh gksA fQj ekbØksoos ds rjhds] ikoj]
le;] vkfn ns[kdj mls cuk;saA
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& eksbØksoso vksou Hkkstu dks vius vanj dh ueh ds vuqlkj cukrk gSA blfy, fdlh Hkh rjy inkFkZ dh ek=k dks] fy[kh
xbZ ek=k ls vk/kk ysaA
& rsy ;k pch vkfn okyh oLrq dh ek=k cgqr de ysaA
& ikajifjd Hkkstu cukus ds le; dks 1/4 dj ns tc vki ekbØks ikoj 100% ij idk;s] 1/3 tc ekbØks ikoj 80%
vkSj 1/2 tc ekbØks ikoj 50% ikoj ij idk;saA
& vxj ikjifjd O;atu dks ckj&ckj fgykus dh vko”;drk gS] rks dsoy ,d ;k nks ckj fgyk¡,A
& dqN Hkkstu tSls nkys ikajifjd <ax ls cukus ls T;knk vPNh curh gSA
& [kehjs okyh czsM ls cus gq, O;atu dks eksbØksoso es rcnhy djuk eqf”dy gksrk gSA muds fy, [kkl ekbØksoso O;atu dk
iz;ksx gh Bhd gSA
& dqN O;atuks es vf/kd ryus ;k l[r ijr dh vko”;drk gksrh gSA bu O;atuks dks ekbØksoso es ugha cukuk pkfg,A
& tc Hkh fdlh iakjifjd Oa;tu dks ekbØksoso rjhds es cnys] rks lHkh rcnhyksa dks fy[k ysaA

Microwaving Beverages:
• Instant Beverages can be prepared right in the cup. It takes around 2 minutes to prepare a single
serving. Beverages can be heated in plastic, china, paper or Styrofoam cups.
• When heating more than two cups arrange them in ring formation.
• Milk based beverages begin to boil very rapidly. Watch through the oven door & as bubble ap
pear, open the oven door. The dish should have sufficient room on the top to avoid spillovers.

is;inkFkZ dks ekbØksoso djus ds fy, &

& rqjra rS;kj gksus okys is; inkFkZ dks di es gh cuk ldrs gSA ,d di cukus ds fy, 2 feuV yxrs gSA is; inkFkZ dks IykfLVd]
phuh ;k dkxt ds di esa xeZ dj ldrs gSA
& vxj nks ls T;knk di gksa rks mUgs xksykdkj esa yxk;saA
& nw/k ;qDr inkFkZ tYnh mcyrs gS] vksou ds njokts ls ns[krs jgsA tSls gh mcyus yxs njoktk [kksysaA di dks 3/4 rd Hkjsa
rkfd nw/k ckgj u fxjsaA
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C o o k
q u e s
c h n i
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These techniques are very similar to the conventional cooking techniques & once understood properly
they really quicken the process of your microwave cooking

Timing:
This is most important part of microwave oven. It varies with quantity, starting temperature & the type
of food to be cooked.

Covering:
Covering food with a lid or microwave cling film retains steam & moisture. It speeds up cooking &
makes the food tender. Loose cover will also prevent splattering of oven walls from fatty foods like
mutton.
Glass covers are useful when food does not need much moisture.
Paper towels can be used if you wish to keep certain food items dry (e.g.-bread) as these absorb the
extra fat and moisture. Please do not use recycled paper like newspapers.
Plastic wraps/cling films make good covering material. This should be either pierced at various points
or rolled back at one corner before placing in the microwave. This allows the trapped steam to escape.

Stirring:
This is minimum in microwaves with variable power settings. This reduces cooking time by equalizing
the temperature for sensitive foods that need to be cooked slowly. The food should be stirred from
outside to inside.

Turning:
Large dense foods such as poultry need to be turned over while microwaving as these cook more near
the top which is closest to the source of heat.

Shielding:
This is done to protect the most vulnerable parts of food from overcooking. Shielding prevents sensitive
areas of food such as wings & tips of poultry from burning. The amount of foil used for this purpose
should be less than the amount of food. The more shiny side of foil should face inwards.

Arranging:
When cooking foods of uneven thickness (eg -chicken legs) thinner areas should be kept towards, the
center of the dish to prevent overcooking. The ideal arranging pattern is the ring formation.

Rearranging:
The corners & sides of the oven receive more energy. Therefore at certain places the oven may
warmer. Rearranging during cooking process helps to cook food evenly.

Piercing:
Foods covered by a skin or a membrane tend to burst because of the accumulated pressure inside
This can be prevented by piercing food items like potatoes, egg yolks, tomatoes, apples, etc.
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Standing time:
Due to internal heat generated by microwaving, food continues to cook even after it is removed from
the oven. Standing time is observed to allow the residual heat to complete the cooking process.

Seasoning:
Salt or Ajinomoto have toughening effect on meats, fish & vegetables, therefore it should not directly
added to any food without any liquids until the cooking is complete.

ekbØksoso esa O;atu cukus ds rjhds %

fuEufyf[kr rjhds lk/kkj.k Hkkstu cukus ds rjhdkas ls feyrs tqyrs gSA bUgsa ,d ckj le>us ds ckn vki ekbØksoso esa tYnh
vkSj Bhd izdkj ls O;atu cuk ldsxsaA
le;% ;g lc ls egÙoiw.kZ fo’k; gS eksbØks vksou dk le; dh vof/k ek=k] vksou “kq: djus ds rkieku vkSj fdl izdkj
dk Hkkstu idkuk gS] ml ij fuHkZj djrh gSA
<duk
<duk% Hkkstu dks <Ddu ;k ekbØksoso fDyfUx fQYe ls <+d dj j[kus ls Hkkstu ue vkSj xeZ jgrk gSA
Hkkstu dks <+ddj idkus ls Hkkstu tYnh idrk gS vkSj uje jgrk gSA dqN Hkkstu tSls eVu vkfn dks FkksM+k <+d dj
idkus ls vksou ds vanj NhaVs ugh iM+rsA
;fn Hkkstu dks T;knk ueh ugha pkfg, rks mls “kh”ks ds <Ddu ls <+duk pkfg,A dqN Hkkstu tSls czsM vkfn dks dkxt
ds rkSfy;s ls <+d dj idkuk pkfg,A v[kckj ds dkxt dk iz;ksx u djsaA
IykfLVd dh iUuh ;k fdfyax fQYe T;knk ykHkdkjh gksrh gSA bUgs yxkus ds le; chp esa Nsn djsa ;k ,d fdukjs ls FkksM+k eksM+
dj j[ks rkfd Hkki fudy ldsA
fgykuk % ekbØksoso esa Hkkstu dks de fgykuk iM+rk gS] bl otg ls Hkkstu cukus esa le; de yxrk gSA Hkkstu dks ckgj ls
vanj dh rjQ fgykuk pkfg,A
iyVuk % dqN Hkkjh Hkkstu tSls ehV] fpdu vkfn dks iyVus dh vko”;drk gksrh gS D;kasfd budk Åijh fgLlk tks fd lsd
ds ikl gksrk gS oks tYnh idrk gSA
cpko % dqN Hkkstu tSls fpdu vkfn ds dqN fgLlksa dks T;knk idus ls cpkus ds fy, ge Qks,y ¼odZ½ dk iz;ksx djrs gSA
Qks,y dh ek=k Hkkstu ls de gksuh pkfg,A Qks,y dk pedhyk fgLlk vanj dh rjQ gksuk pkfg,A
yxkuk % dqN Hkkstu tks ,d tSlh eksVkbZ ds ugha gksrs tSls fpdu vkfn mUgs bl rjhds ls yxkuk pkfg,] fd iryk fgLlk fM”k
ds vanj dh rjQ gksuk pkfg, rkfd oks T;knk u id tk;saA xksykdkj es yxkuk loksZÙke rjhdk gSA
iqu%
u% yxkuk % vksou ds dkssus vkSj lkbMksa ij lsd T;knk gksrk gS bl otg ls vksou dqN txgksa esa T;knk xeZ gksrk gSA Hkkstu
dks chp es cny dj yxkus ls Hkkstu lc rjQ ls cjkcj idrk gSA
Nsnuk % fNyds okys Hkkstu inkFkZ tSls vkyw] VekVj] vaMk] lsc vkfn dks Nsn dj ds ekbØksoso djuk pkfg, D;kasfd T;knk
ncko dh otg ls ;s QV tkrs gSA
le; % ekbØksoso djus ds nkSjku vksou ls Hkkstu dks vksou ls ckgj fudkyus ij Hkh og idrk jgrk gSA blfy, Hkkstu dks
FkksM+s le; ds fy, j[kuk iM+rk gS rkfd cph gqbZ lsd ls Hkkstu iwjh rjg id tk;saA
lhtfuax % ued ;k vthukseksVks Mkyus ls ehV] eNyh vkSj lfCt;k¡ FkksM+h l[r gksrh gSA blfy, bUgsa Hkkstu ij fcuk fdlh
inkFkZ ds lh/kk u Mkys tc rd fd idus dh izfØ;k iwjh u gksaA
15

k s
S n ac
16

Paneer Tikka iuhj fVDdk

lkexzh %
INGREDIENTS 400 xzke iuhj& 1” yEcs ¼3@4 eksVs½ ihlksa eas dVk gqvk
400 gms paneer-cut into flat 1” pieces (3/4 thick) 1 NksVk pEep ygqlu isLV ;k 8&10 ygqlu dh dfy;k¡ filh gqbZ
1 tsp garlic paste or 8-10 flakes garlic crushed 1 1@2 NksVk pEep vnjd isLV ;k
1-1/2 tsp ginger paste or 1- 1/2 piece ginger 1 1@2 ihl vnjd ihlk gqvk
crushed to a paste 1@2 NksVk pEep dkyk ued
1/2 tsp kala namak (rock salt) 2 NksVk pEep vepwj ikmMj
2 tsp amchoor powder 1 NksVk pEep xje elkyk ikmMj
1 tsp garam masala powder 8&9 ¼cM+h½ pEep ngh
8-9 tbsp thick curd 1&1@2 NksVk pEep yky fepZ ikmMj
1-1/2 tsp red chilli powder 3@4&1 NksVk pEep ued
3/4-1 tsp salt 2 pqVdh gYnh ;k pqVdh fVDdk dyj ¼yky½
2 pinches haldi / 2 pinches tikka color 2 I;kt 4 VqdMksa esa dVs gq,
2 medium onions - cut into 4 pieces 2 cM+h f”keyk fepZ 6&8 VqdMksa esa dVh gqbZ
& leaves separated fof/k %
2 large capsicum - cut into 6-8 pieces

iuhj dks 1 bap yacs ihl es dkV ysaA

METHOD
I;kt dks 4 VqdM+ks es dkV dj vyx dj ysaA
Cut paneer into falt 1” pieces.
f”keyk fepZ dks 4&6 VqdMksa es dkV ysaA
Quarter onions & separate leaves.
ngh] vnjd vkSj ygqlu dk isLV] dkyk ued] vepwj]
Cut each capsicum into 4-6 large pieces.
xje elkyk] yky fepZ] ued vkSj jax ds fy, FkksM+h gynh
Mix curd, ginger & garlic paste, kala namak, amchoor,
garam masala, red chilli powder, salt & a little haldi to dks feyk ysaA
give colour. ngh dh isLV es iuhj] I;kt vkSj f”keyk fepZ feyk dj 1&2
Add paneer, onion & capsicum to curd paste & let it ?kaVs rd jgus nsaA
marinate for 1-2 hours or till serving time. iuhj] I;kt] VekVj vkSj f“keyk fepZ cksjkslhy dh iysV ij
Place paneer, tomato & onion pieces on borosil plate in yxk;s vkSj 8 feuV rd fxzy LVsMa ij fxzy djsa A iuhj ds
a single layer.
ihl iyV dj fQj ls 8 feuV fxzy djsaA
Set the time for 8 min. on grill mode.
uhacw vkSj pkV elkyk ds lkFk ijkslsaA
Turn over the paneer pieces & again set the time for 8
min. on grill mode.
17

Dhokla <ks d yk
INGREDIENTS lkexzh %
1 cup chana dal ½ cup rice 1 ¼cM+k½ pEep vnjd dlk gqvk
¼ cup urad dal 1 cup water 1&2 gjh fepZ ckjhd dVh gqbZ
1 tbsp ginger peeled and grated 4 tbsp oil
½ tsp cumin seeds 1 tsp salt 1 di puk nky 1@2 di pkoy
1 tbsp mustard seeds 3-4 red chillies- salt 1@4 di mM+n nky 1 di ikuh
¼ tsp soda bicarbonate ¼ cup vegetable oil 1 ¼NksVk½ pEep thjk 1 ¼NksVk½ pEep ued
1-2 green chillies – chopped finely Few coriander spring
1@4 di rsy 1@2 pEep ehBk lksMk@buks
METHOD 4 cM+s pEep rsy 1 ¼cM+k½ pEep jkbZ
Wash the chana dal, rice and urad dal in several changes 3&4 yky fepZ gjk /kfu;k
of water till clean. Soak them in fresh water for 7 hours.
Drain the water. Blend the soaked dals & rice till coarse.
Now gradually add the water in a gentle stream until
fof/k %
you have a smooth and airy batter. puk nky] pkoy vkSj mM+n nky dks vPNh rjg ls /kks ysAa nky
Empty the batter into a bowl, cover loosely and keep in vkSj pkoy dks rkts ikuh es 7 /k.Vs rd Hkhxks nsaA
a warm place overnight or for approximately 12-14 hours ikuh fudky dj nky vkSj pkoy dks ihl ysaA
till the batter is full of tiny bubbles. Combine ginger,
chillies, cumin seeds, salt & add batter but don’t mix. FkksM+k ikuh Mkydj feJ.k rS;kj dj ysaA
To prepare the dhokla for steaming select a large micro- feJ.k dks ,d dVksjs es FkksM+k <ddj jkr Hkj [kehj mBus ds
wave proof container, large enough to accommodate fy, jgus nsA
another microwave proof square/rectangle container vc feJ.k ij vnjd] fepZ /kfu;k vkSj ued Mkysa ysfdu
that measure approximately 8 inches. In the larger con-
tainer pour 3/4 litre of water and bring the water to boil. mls feyk;sa ughaA
This will take 8 minutes. Cover. ,d cM+k ekbØksoso ckÅy ys] mlesa 3&4 fyVj ikuh mcky ysaA
Take out ¼ cup of the boiling water and add the oil in 1@4 di mcyk ikuh fudky dj mlesa rsy MkysaA ikuh dks
it. Bring to a boil for 4 minutes. Immediately stir the vc 4 feuV rd mckys] vc mlesa ehBk lksMk feyk ysaA bl
soda bicarbonate into the mixture and pour it into the
dhokla batter, Stir in quickly.
feJ.k dks <ksdyk ds feJ.k esa feyk nsaA
Pour the batter into the smaller container till it mea-
<ksdyk ds feJ.k dks ekbØksoso crZu esa Mkyas vkSj mcyrs gq,
sures 1 ½ and place it into the boiling water. Cover the ikuh ds cM+s dVksjs es j[k nsaA
large container with a lid. Leaving it slightly open for 12 vc mls 100% ikoj ij 12 feuV rd FkksM+k [kqyk j[k dj
minutes at 100% power or until a knife when inserted ekbØksoso djsaA pkdw Mky dj ns[k ys fd <ksdyk id x;k gS]
into the dhokla, comes out clean. Take the smaller con-
tainer out let the shikla cool for 10-15 minutes. vxj pkdw lkQ fudyk] rks <ksdyk rS;kj gSA
Repeat the same procedure to use up the remaining NksVk dVksjk fudky dj <ksdys dks NksV&s NksVs ihlksa esa dkV ysAa
batter. Cut the dhoklas after they have cooled down. ,d iSu esa rsy] jkbZ vkSj yky fepZ dks 2 feuV 30 lsd.M
In another pan, combine the oil, mustard seeds & red rd ekbØksoso djsaA rM+ds dks <ksdys ij Mky nas vkSj gjk
chillies. Temper for 2 min 30 secs. Pour the tempering /kfu;k Mky dj ijkslsaA
over the dhokla and garnish with coriander springs.
18

Baked Vegetables with csDM osthVscy&okbV lkWl ds lkFk

lkexz h %&
White Sauce eVj& 50xzke
xktj& 50xzke
INGREDIENTS xksHkh& 50xzke
Peas 50gm vkyw& 50xzke
Carrot 50 gm okbV lkWl ds fy,
Cauliflower 50 gm eSnk& 25xzke
Potato 50 gm eD[ku&½ pEep
For white Sauce nw/k& 1 di
25gm Maida ued& Loknuqlkj
1/2 tsp. Butter filh dkyh fepZ
1 cup Milk rM+ds ds fy,%&
Salt according to taste filh I;kt & 100xzke
Black pepper powder ued& Loknuqlkj
For Tadka: fxzfyax ds fy,
100 gm Blended Onion ekStjSyk pht
Salt according to your taste fof/k%&
For Grilling: lHkh lfCt;k¡ ,d ekbØksoos lsQ ckÅy esa Mkfy, fQj ½ di
Mozerella Cheese ikuh Mkfy, vkSj <d dj ekbØksoso esa 100% ikoj ij
METHOD: 5&6 feuV rd jf[k,A ,d cksjslhy ck+y esa filh I;kt]
Add all vegetables in microsafe bowl. Put 1/2 cup water ued] dkyh fepZ Mkfy, vkSj 100% ikoj ij 2 feuV
in it and keep it in micro on 100% for 5-6 mins. with lid. rd jf[k, vc mcyh lfCt;k¡ I;kt okys orZu esa Mkydj
Put blended onion in borosil bowl, Add salt and black feykb, A
pepper powder and keep in micro micro on 100% power
for 2 mins. Now add boiled vegetables in Tadka and
okbV lkWl& ,d ekbØksoso lsQ ckÅy esa eD[ku dks Mkydj
mix well. ,d feuV ds fy, fi?kyk yhft, A fiNys eD[ku eas eSnk vkSj
White Sauce- Put butter in Microwave safe bowl and xquxquk nw/k Mkyksa ued vkSj filh fepZ feykdj ,d feuV
melt for 1 min in micro on 100% power. Add maida in rd 100% ikoj ij ekbØks djsa A rS;kj okbV lkWl
butter and mix well. Keep in micro on 100% for 1 min. lfCt;ksa okys ckÅy esa Mkys vkSj feyk;sa A vc dlk gqvk
Put prepared white sauce on vegetables and mix well.
Put grated cheese on vegetables. Keep veg bowl on grill ekStjSyk pht okbV lkWl ij Mkyssa A vc ckÅy dks fxzy LVS.M
stand. Keep grill stand with bowl in microwae oven, ij j[ksa A fxzy LVS.M dks ekbØksoso vksou esa j[ksa vkSj fxzy
press grill button and set the time for 6-7 mins. Your dk cVu nck, rFkk 6&7 feuV lSV djsa A vkidh cSDM
baked veg is ready to eat.
csthVscy [kkus ds fy, rS;kj A
19

Rava Idlis >ViV rS;kj jok bMyh

MAKES 12 IDLIS
INGREDIENTS
12 bMyh ds fy,
1 cup semolina (rava) lkexzh %
1 tbsp desi ghee (clarified butter) 1 di lwth ¼jok½
FOR THE BAGHAR OR TADKA
1 ¼cM+k½ pEep nslh ?kh
1 tbsp oil, ½ tsp hing (asafoetida)
A few curry leaves rM+ds fy, % 1 pEep rsy
1 tsp mustard seeds 1@2 ¼NksVk½ pEep ghax
2 chopped green chillies dqN dM+h iÙks
½ finely chopped ginger
1 ¼NksVk½ pEep jkbZ
1 cup yoghurt
1 tsp baking soda, Salt
2 dVh gqbZ gjh fepZ
10 chopped cashewnuts (optional) 1@2 ckjhd dVh gqbZ vnjd
Green Chutney 1 di ngh] 1@2 di ikuh
1 ¼NksVk½ pEep ehBk lksMk] buks
METHOD
ued
Roast semolina with ghee on a stove until the raw smell
is gone. Cool. 10 dktw dVs gq,
For tadka put hing, curry leaves, mustard seeds in mi- gjh pVuh
crowave proof bowl, keep it in micro on 100% power for
1 min.
Now add green chilli & ginger, again keep it in micro fof/k %
on 100% power for 2 mins.
lwth dks ?kh esa Hkwu ys vkSj BaMh gksus ns A
Now add rava in tadka, add curd & eno in this batter.
Add cashewnuts and mix well.
rM+ds ds fy, % rsy] ghax] dM+h iÙks] jkbZ dks ,d dVksjs eas j[k
Pour all batter in idli moulds and keep it in micro on
100% ikoj ij 1 feuV rd <d dj ekbØks djsaA
100% power for three mins with water. vc gjh fepZ vkSj vnjd Mkysa vkSj 2 feuV ekbØks djsaA
Serve with coconut chutney and sambher. BMak dj ysaA
vc lwth es rM+dk feyk nsaA
bl feJ.k es ngh] ehBk lksMk vkSj ued feyk dj 1 /k.Vs
rd j[ksaA dktw Mky dj] bMyh ds lkaps es Mkys vkSj ekbØks
esa 100% ikoj ij 3 feuV rd djsaA
gjh pVuh ;k ukfj;y dh pVuh vkSj lkacj ds lkFk ijkslsaA
20

Masala Idli elkyk bMyh % 5 bMyh ds fy,

lkexzh %
MAKES 5 BIG IDLIS 5 ¼NksVk½ dVksjh ¼ekbØks izwQ½
INGREDIENTS 1 ¼cM+k½ pEep rsy
5 small katoris (bowls) 1&2 gjh fepZ
1 tbsp oil 1 di lwth
1-2 green chillies 2 ¼cM+k½ pEep gjk /kfu;k dVk gqvk
1 cup suji (rawa) 1@2 ¼NksVk½ pEep ehBk lskM+k
2 tbsp chopped coriander leaves 1 di ngh
½ tsp soda- bicarbonate 3@4 di dqrjk gqvk ukfj;y
1 cup curd 1@2 di ikuh
¾ cup grated coconut 3@4 ¼NksVk½ pEep ued
½ cup water
¾ tsp salt fof/k %
gjk /kfu;k vkSj gjh fepZ dks ckjhd dkV ysaA
METHOD
,d fM”k esa 1 cM+k pEep rsy 2 feuV rd fcuk <ds ekbØks
Chop coriander leaves & green chillies finely.
gkbZ djsaA
In a dish micro high uncovered 1 tbsp oil 2 min.
fepZ Mky dj 1 feuV rd fcuk <ds ekbØks gkbZ djsaA
Add chillies: Micro high uncovered 1 minute.
lwth feyk ns vkSj 1 feuV rd fcuk <ds ekbØks gkbZ djsa gjk
Add suzi (rawa). Mix well. Micro high uncovered 1
minute. /kfu;k vkSj ued feyk dj BaMk dj ysaA
Add coriander leaves & salt. Mix well. Allow to cool. ukfj;y] ngh] ikuh vkSj ehBk lksMk feyk dj feJ.k dks 10
Add coconut, curd water & soda-bicarbonate. Keep feuV rd j[k nsaA
aside for 10 minutes. NksVh dVksfj;ksa dks FkksMk rsy yxk ysaA vc mlesa 2&3 pEep
Grease small glass katoris or plastic boxes. Pour 2-3 tbsp feJ.k Mky nsaA dVksfj;ksa dks ekbØksoso esa yxkdj 4 feuV
mixture into each katori. rd fcuk <ds ekbØksoso gkbZ djsaA
Arrange in a ring in the microwave & micro high un- 5 feuV ds ckn xekZ&xeZ bMyh ukfj;y pVuh ds lkFk
covered 4 minutes.
ijkslAas
Let stand 5 minutes. Serve hot with coconut chutney.
21

Upma miek %
lkexzh %
SERVES: 8
1 di lwth
INGREDIENTS
1 pEep ¼cM+k½ nslh ?kh
1 cup semolina (rava)
1 tbsp desi ghee (clarified butter)
1 pEep ¼cM+k½ rsy
1 tbsp oil 1@2 pEep ¼NksVk½ jkbZ
½ tsp mustard seeds 1@2 pEep ¼NksVk½ puk nky
½ tsp channa dal ,d pqVdh ghax
Pinch of asafoetida (hing) 2 gjh fepZ dVh gqbZ
CHOPPED dqN dM+h iÙks
2 green chillies 1 I;kt
A few leaves 1 large onion 1 di ¼eVj] xksHkh] xktj] f”keyk fepZ½ feyk gqvk
1 cup mixed (peas, cauliflower, carrots and capsicum)
1 ¼cM+k½ pEep gjk /kfu;k] 2 1@2 di ikuh
1 tbsp coriander leaves
2 ½ cups water
ued
Salt 1 uhacw dk jl
Juice of 1 lime 1 ¼NksVk½ pEep ryk gqvk dktw
TO GARNISH 1 ¼NksVk½ pEep fd”kfe”k
1 tsp fried cashewnuts 1 ¼cM+k½ pEep dVk gqvk gjk /kfu;k
1 tsp kismis (sultanas)
1 tbsp chopped coriander leaves fof/k %
lwth dks /kh es vPNh rjg Hkwu ysaA rsy] jkbZ] puk vkSj mM+n
METHOD:
nky] ghax dks 1 feuV rd ekbØksoso 100% ikoj ij djsaA
Roast semolina on a tava on a stove with ghee, stirring
constantly till it looses the raw smell. Keep aside. vc mlesa fepZ] dM+h iÙks] I;kt feyk;sa vkSj 2 feuV rd
Microwave covered oil, mustard seeds, channa and ekbØksoso 100% ikoj djsaA
urad dal and hing for 1 minute. Add chillies, curry lfCt;k¡ feyk dj 3 feuV rd ekbØksoso 100% ij djasA
leaves and onion and microwave for 2 minutes. Mix in vc ikuh vkSj ued feyk ns vkSj 5 feuV rd ekbØks djsaA
the vegatable and microwave together, stirring in be-
tween, for 3 minutes. Add water and salt and micro-
vc feJ.k esa lwth Mkys vkSj fgykrs jgs ekbØksoso 100%
wave for 5 minutes. Remove from the microwave. The ikoj ij 4 ls 5 feuV rd j[ksA
rest of the cooking is done on the stove. Stirring con- 1 pEep gjk /kfu;k vkSj uhacw dk jl feyk nsaA
stantly, add semolina in a stream to the above mixture
dktw fd”kfe”k vkSj gjk /kfu;k fNM+d dj ijkslsA
and cook in micro on 100% power for 4-5 min. until dry
Mix in 1 tablespoon of coriander leaves and lime juice.
Serve garnished with cashewnuts, kismis and corian-
der leaves.
22

Grilled Sandwich fxzy lSaMfop

lkexz h %&
INGREDIENTS 1½ 3& czSM
3 - Bread Slices 2½ 1& cM+k pEep eD[ku
1 tbsp. butter 3½ 3&4 VqdM+s VekVj
3-4 Peices of tomatoes 4½ 3&4 VqdM+s I;kt
3-4 peices of onions 5½ ekStjSyk pht
Mozerrella cheese 6½ filh gqbZ dkyh fepZ
Black pepper powder fofèk%&
METHOD
czSM ij eD[ku yxkb,] czSM dks fxzy LVS.M ij j[kas fxzy
Spread butter on bread slices. Put bread slices on
LVS.M dks ekbØksoso vkWou esa j[kas fxzy dk cVu nck,;s]
grill stand. Keep in microwave oven. Press grill 3&4 feuV lSV dhft, fQj VekVj vkSj I;kt ds VqdM+s
button & set the time for 3-4 min. Put tomatoes czSM ij Mkfy, dkyh fepZ QSykb,] dlk gqvk ekstjSyk
and onion peices on bread slices, spread black pep- pht Mkfy, vkSj xzhy dk cVu nckb;s vkSj 3&4 feuV
per powder and grated mozerrella cheese. Again
lSV dhft, VkekVks lkWl ds lkFk ijkslsa A
keep in microwave oven. Press grill button and set
the time for 3-4 mins. Serve with tomato sauce.
23

Methi Rolls esFkh jksy % 6 O;fDr;ksa ds fy,

lkexzh %
SERVES : 6 1 di esFkh ds iÙks dVs gq,
INGREDIENTS 1 ¼cM+k½ pEep ued
1 cup methi (fenugreek leaves), chopped 2 ¼cM+k½ pEep phuh
1 tablespoon salt 1 di eksVk vkVk ;k lwth
2 tablespoon sugar 3@4 di ids gq, pkoy ;k dqrjk gqvk lQsn isBk
1 cup coarse wheat flour or semolina 3 ¼NksVk½ pEep rsy
¾ cup cooked rice or grated white pumpkin 2 ¼NksVk½ pEep ngh
3 teaspoon oil 3@4 ¼NksVk½ pEep gYnh
2 teaspoon curd 1 ¼NksVk½ pEep yky fepZ ikmMj
¾ teaspoon turmeric powder pqVdh Hkj ghxa
1 teaspoon red chilli powder pqVdh Hkj ehBk lksMk]
A large pinch asafoedtida 1 ¼NksVk½ pEep gjh fepZ&vnjd dk isLV
A large pinch soda bicarbonate rsy
1 teaspoon chilli-ginger paste
Oil for greasing fof/k %
ued vkSj phuh dks esFkh ds iÙkks ij vPNh rjg jxM+s] tc
METHOD
rd iÙks uje u gks tk;sa vkSj ikuh NksM+ nsA
Rub salt and sugar on the methi leaves until they soften
and water comes out. lkjh lkexzh dks esFkh ds iÙkksa ds lkFk vPNh rjg feyk ysaA
Add all the ingredients to the leaves and mix well. FkksMk ls ikuh feyk dj feJ.k rS;kj dj ysaA
Add just enough water to make soft balls. bl feJ.k dks 6 fgLlksa es ckaV ns vkSj jksy cuk ysaA
Divide the mixture into 6 portions and make long rolls ,d IysV ij rsy yxkdj] jksy dkss ,d xksy vkdkj esa yxk
or balls. Arrange them in a circle on a greased plate. nsAa
Cover rolls with a piece of butter paper and cook in a jksy dks ,d cVj isij ls <ddj 3&4 feuV rd ekbØksoso
microwave oven on Medium High for 3-4 minutes or
until done.
fefM;e gkbZ djsaA
Cool and cut each piece into 4 slices and serve hot with
BaMk gksus ds ckn jksy dks pkj ihlksa es dkV ys vkSj gjh pVuh
green coriander chutney or pickle. ok vpkj ds lkFk ijkslsaA
24

Hot Dogs gkWV MkWxl % O;fDr;ksa ds fy,

lkexzh %
SERVES : 4 50 xzke I;kt dVs gq,
INGREDIENTS 25 xzke eD[ku
Onions chopped 50 gms dkyh fepZ Loknkuqlkj
Butter 25 gms ljlksa
Black pepper powder to taste ÝsadQjVjlZ & 4
Orepared mustard to taste gkWV jksy & 4
Frankfurters 4 and hot rolls 4 ued Loknkuqlkj
Salt to taste
fof/k %
METHOD
eD[ku esa dVs gq, I;kt vkSj ÝsadQjVjlZ feyk dj 5 feuV
Stir in butter and chopped onion with frankfurters. rd ekbØks gkbZ djsaA
Microwave on high for 5 minutes. jksy dks chp es ls dkV dj ljlksa] ued] dkyh fepZ vkSj
Split the roll, spread mustard, salt and pepper and but- eD[ku okys I;kt jksy ds uhps ds fgLls ij yxk nsA
tered onion on the lower portion of each roll. vc mlesa ÝsdQjVjlZ j[ks vkSj ckdh dk jksy Åij j[ksaA
Place on frankfurter and cover with other part of roll. FkksM+k rsy yxkdj jksy dks 2 feuV rd ekbØks gkbZ djsaA
Brush with oil, microwave on high for 2 min.
25

Pizza iht+ k
lkexzh %
INGREDIENTS iht+k csl & 1
Pizza base: 1 rsy & 45 fe-yh-
Vegetable oil 45 ml. dVs gq, I;kt & 100 xzke
Chopped onions 100 gms f”keyk fepZ & 2
Capscicum medium size 2 VekVj & 500 xzkeZ
Tomatoes 500 gms ekst+jSyk pht+ & 200 xzke
Mozerella cheese 200 gms 1@2 NksVk pEep dkyh fepZ
Pepper ½ tsp ued Loknkuqlkj
Salt to taste iht+k lkWl
Pizza Sauce
fof/k %
METHOD
iht+k csl ij iht+k lkWl yxk;sa fQj dVs gq, I;kt] VekVj]
Spread pizza sauce, onion, tomatoes, capsicum on pizza
base. f”keyk fepZ lkWl okys iht+k csl ij Mkys] dlk gqvk ekstj+ yS k
Spread grated Mozerella cheese on pizza base. pht lfCt;ksa okys iht+k csl ij QSykdj Mkys vkSj iht+k dks
Keep pizza base on grill stand. fxzy LVsMa ij j[ksA vc dUosad”ku dks 230°c ij izhghV
Preheat the convection mode on 230º C. djs] chi nsus ij iht+k csl okys fxzy LVsMa dks fcuk dksbZ cVu
After preheating keep pizza base with grill stand in mi- nck, ekbØks dks [kksydj mlesa j[ks vkSj lh/kk 9&10 feuV
crowave without pressing any button. dUosd
a ”ku ij lSV djs vkSj LVkZV dk cVu nck,A rS;kj iht+k
Cook it for 9-10 min on convection mode. ij VekVks lkWl Mkydj ijkslsaA
Serve with tomato sauce.
26

Masala Omelette elkyk vkWeysV

4&6 O;fDr;ksa ds fy,
SERVES : 4-6
INGREDIENTS
lkexzh %
2 tbsp butter 2 ¼NksVk½ pEep eD[ku
6 lightly beaten eggs 6 v.Ms QasVs gq,
(use egg white only, for low cholesterol) 1 ¼NksVk½ I;kt dVk gqvk
1 small chopped onion 1 ¼NksVk½ VekVj dVk gqvk
1 small chopped tomato 1@2 ¼NksVk½ pEep dqVk gqvk vnjd vkSj yglqu
½ tsp ground ginger and garlic ,d pqVdh thjk
A pinch of cumin seeds 1@2 di ckjhd dVh gqbZ f”keyk fepZ
½ cup finely chopped capsicum 1 ckjhd dVh gqbZ gjh fepZ
1 finely chopped green chilli 1 ¼NksVk½ pEep gjk /kfu;k
1 tbsp chopped coriander leaves 1@2 di nw/k
½ cup milk ued
Salt Hkjus ds fy, gjh pVuh
FOR STUFFING ltkus ds fy, VekVj ds ihl
Green chutney I;kt ds NYys
TO GARNISH
Tomato slice fof/k %
Onion rings ,d v.Mkdkj ekbØksoso fM”k esa eD[ku yxk nsaA lkjh lkexzh
vkSj v.Ms feyk dj fM”k esa Mky nsaA fM”k dks 3 feuV rd
METHOD ekbØksoso djsaA chp esa nks ckj fM”k dks lc fn”kkvksa es fgyk;s
Grease with butter a large oblong microwave dish. Mix A tc ;g feJ.k id tk;s rks 3 feuV rd mls j[ksAa vkWeysV
all the ingredients together and pour egg and micro-
dks fM”k ls mrkj ysa vkSj ,d xzhl&izwQ isij ij j[k nsa A
wave for 3 minutes turning the dish and tilting in all
directions twice during cooking. When fully cooked vkWeysV ij gjh pVuh yxkdj mldk jksy cuk ysaA jksy dks
let it stand for 3 minutes. Loosen omelette all round ihlks esa dkV ysA VekVj vkSj I;kt ds NYyksas ls ltkdj ijkslAs
with a spatula and place on a grease proof paper. Apply
green chutney all over the omelette and roll like a swiss
jelly roll. Slice and serve, garnished with tomato slices
and onion rings.
27

Cheese Tomato And pht+ VekVks ,aM fpyh VksLV %

4 O;fDr;ksa ds fy,
Chilly Toast lkexzh %
SERVES : 4 czsM ihl & 8
INGREDIENTS pht+ & 30 xzke
Medium bread slice 8 v.Ms&2
Cheese 300 gm gjh fepZ & 4
Egg 2 okjpkWlVj lkWl & 10 fe-yh-
Green Chillies 4 dkyh fepZ ikmMj & 1@2 ¼NksVk½ pEep
Worcestershire sauce 10 ml. fpyh lkWl
Chilly sauce 10 ml. VekVj & 50 xzke
Pepper powder ½ tsp ued Loknkuqlkj
Tomatoes 50 gm
Salt to taste fof/k %
pht+ dks dl ys vkSj VekVj vkSj gjh fepZ dks ckjhd dkV
METHOD ysaA
Grate the cheese, finely chop chillies and tomatoes. v.Mksa dks QsVa dj mles pht+] gjh fepZ vkSj VekVj feyk nsA
Beat eggs, mix with cheese, chilli and tomatoes, okjpkWlVj lkWl] fpyh lkWl] dkyh fepZ ikÅMj vkSj ued
Worcestershire sauce, chilly sauce, peeper powder and feyk nsaA
salt. ,d feJ.k rS;kj dj ysaA
Make a fine paste and apply on each bread slice brown vc bl feJ.k dks czsM ihl ij yxk dj 10 feuV rd
for 10 minutes.
ekbØksoso djsaA
28

Upside-down Egg vilkbM&MkÅu ,sx jkÅaM %

4&6 O;fä;ksa ds fy,
Rounds lkexzh %
SERVES : 4-6 ,d 9 bpa dh xgjh fM”k
INGREDIENTS 2 ¼cM+k½ pEep rsy
A shallow 9 inch dish dVh gqbZ lfct;k¡
2 tsp oil 2 dPps VekVj
VEGETABLES CHOPPED COARSELY 1 f”keyk fepZ
2 raw tomatoes 1 Vguh lSyjh
1 capsicum 2 gjs I;kt
1 stick celery 2 yky VekVj
2 spring onions 2 ckjhd dVh gqbZ gjh fepZ
2 firm red tomatoes 2 dfy;k¡ ckjhd dVk gqvk yglqu
2 finely chopped green chillies ued
2 cloves finely chopped garlic 1 ¼cM+k½ pEep /kfu;k
salt 6 QaVs gq, v.Ms
1 tbsp chopped coriander leaves 2 ¼cM+k½ pEep fi?kyk gqvk eD[ku
6 lightly beaten eggs 2 ¼cM+k½ pEep dlk gqvk pht+
2 tbsp melted butter VekVj lkWl
2 tbsp grated cheese
Tomato sauce fof/k %
fM”k esa rsy] dVh gqbZ lfCt;k¡] gjh fepZ] yglqu vkSj ued
METHOD Mky dj 5 feuV rd <d dj ekbØksoso djsaA chp esa fgykrs
Microwave covered in a shallow dish oil, coarsely jgsAa
chopped vegetables, chillies, garlic and salt for 5 min-
utes, stirring in between. Mix in the coriander leaves.
gjk /kfu;k Mkys vkSj Åij ls QsaVs gq, v.Ms Mky nsA
Pour the eggs over. Dribble melted butter on top and vc fi?kyk gqvk eD[ku mlds Åij vkSj lkbMks esa Mkys vkSj
around and microwave for 5 minutes. Let it stand for 3 5 feuV rd ekbØksoso djsaA
minutes then toss it upside down on a serving platter
3 feuV ds ckn] ,d IysV es mYV dj j[ksA Åij pht+ fNM+d
and sprinkle cheese on top. Microwave for 2 minutes.
Cut into wedges and serve with tomato sauce. dj 2 feuV rd ekbØksoso djsaA
ihl dkV dj VekVj lkWl ds lkFk ijkslsaA
29
Kathi Kabab Rolls
INGREDIENTS
500 gm boneless mutton
3 tbsp curd, whipped
1 tsp garam masala
1 tsp ginger-garlic paste
2 onions
2 tomatoes
Green chillies to taste
10-12 cloves garlic
2 tbsp oil
Juice of half lemon
1 egg beaten ( to make more filling rolls, you may use
a whole egg for each roll or 1 egg for 2. The method
of making the rolls would remain the same)
METHOD
Marinate the meat in the curd, garam masala and Gin-
ger-garlic paste. The longer it marinates the better the
result. Grind together the onions, tomatoes, chillies and
garlic.
Heat the oil in a microwave save dish for 2 minutes at
100% power. Pour in the ground paste and continue to
cook at the same power level for 5 minutes.
Add the marinated meat with all its juices. Cook cov-
ered for 1 minute at 100% power, then reduce heat to
80% and continue to cook for 20 minutes, stirring 3 to 4
times. Stand 5 minutes before checking for doneness
(cooking time may need to be extended a little de-
pending on the quality of the meat and the time al-
lowed for marination). Stir in the lemon juice.
To assemble the kathi rolls, pre-heat the griddle (tava).
Put a paratha on, brush one side lightly with egg, then
flip over and fry with little oil. Prepare each paratha this
way. Spoon a generous helping of meat down the cen-
tre, then roll up, and secure with a toothpick. If you
don’t wish to serve immediately lay in a microwave-
safe dish with a cover and reheat at the required time.
dkBh dckc jksy %
lkexzh %
500 xzke gMM~h jfgr eVu
3 ¼cM+k½ pEep ngh QsVk gqvk
1 ¼NksVk½ pEep xje elkyk
1 ¼NksVk½ pEep vnjd&yglqu dk isLV
2 I;kt
2 VekVj
gjh fepZ Loknkuqlkj
10&12 dfy;k¡ yglqu
2 ¼cM+k½ pEep rsy
uhacw dk jl
1 v.Mk QsaVk gqvk
fof/k %
ngh] xje elkyk vkSj vnjd&yglqu ds isLV dks feyk dj
,d feJ.k rS;kj dj ysaA
vc ehV dks 2&3 bUp pDdw ls xksodj bl feJ.k esa j[k nsAa
ftruk T;knk nsj rd ehV feJ.k esa jgsxk mruk vPNk cusxkA
I;kt] VekVj] gjh fepZ vkSj yglqu dks ihl ysaA ,d
ekbØksoso fM”k esa rsy dks 2 feuV rd ekbØks gkbZ djsaA vc
isLV dks Mky dj 5 feuV rd idk;saA
vc feJ.k esa j[kk gqvk ehV jl ds lkFk Mky nsa vkSj <d
dj 1 feuV rd ekbØkoso gkbZ djsaA vc ekbØks dks 80%
ikoj ij djds 20 feuV rd idk;sa chp esa 3&4 ckj fgyk;sAa
5 feuV ds ckn ns[ks dh ehV id x;k gS fd ughaA ehV idus
ds ckn mlesa uhacw dk jl feyk;saA
dkBh jksy cukus ds fy,] ros dks xje dj ysaA vc ml ij
ijkaBk j[ks vkSj FkksMk+ v.Ms dk ysi yxk nsa vkSj iyV dj lsd
a
ysaA lHkh ijkaBs blh rjg ls cuk ysaA vc pEep ls ehV dk
feJ.k ijakBs ds chp es Mkysa vkSj jksy cuk ysa vkSj ijkslsaA
30

Cheesy Chutney pht+h pVuh fpdu %

lkexz h %
Chicken 1@2 fdyks fpdu czslV
3&4 ihl vejhdu pht+
½ kg. Chicken breasts
pVuh ds fy, % 1 eqðhHkj gjk /kfu;k] 1 lSVa hfeVj vnjd dk
3-4 slices of American cheese
VqdM+k
CORIANDER CHUTNEY INGREDIENTS
1 dyh yglqu dh] 8&10 gjh fepZ] ued Loknkuqlj] uhacw
1 handful of coriander leaves
dk jl
1 cm piece of ginger
1 clove garlic
fof/k %
8-10 green chilly peppers
Salt to taste fpdu czls V dks vPNh rjg ls /kks dj lkQ dj ysAa ,d rjQ
Lemon juice pVuh yxk dj pht+ dk ihl j[k nsaA
vc fpdu czls V dks jksy djs pht+ okyk fgLlk vanj dh rjQ
METHOD vkSj fM”k esa yxk nsAa fM”k dks <ddj 9&11 feuV rd ekbØks
Wash and clean the chicken breast. 100% ikoj ij j[ks] tc rd fpdu id u tk,A
Cover one side of each chicken breast with coriander pVuh dh fof/k %
chutney mixture place one thin slice of American pVuh dh lkjh lkexzh dks vPNh rjg ihl ysaA
cheese on the Chutney side of the chicken breasts.
Roll the chicken breasts (cheese inwards) and place in
a serving dish. Cover and micro at 100% power for 9-11
minutes until the chicken is cooked.
CORIANDER CHUTNEY METHOD
Grind all ingredients finely together with ginger and
garlic.
31

Barbecued Lamb ckjchDw;M~ ySac pkWi

4 O;fä;ksa ds fy,
Chops
lkexzh %
SERVES : 4 ySac pkWi&8
INGREDIENTS VekVks dSpWi&150 fe- yh-
Lamb chops 8 Hkwjk phuh&10 xzke
Tomato ketchup 150 ml ckjhd dVs I;kt&30 xzke
Brown sugar 10 gm jksleSjh&1 NksVk pEep
Onions finely chopped 30 gm fljdk&30 fe- yh-
Rosemary 1 tsp
dPps iihrs dh isLV&20 xzke
Malt vinegar 30 ml
dkyh fepZ&3@4 pEep NksVk
Raw papaya paste 20 gm
ued Loknkuqlkj
Pepper ¾ tsp
Salt to taste
fof/k %
METHOD rst /kkj ds pkdw ls ySac pkWi dks nksuksa rjQ ls dkV
With a sharp knife score the lamb chops on both ysaA
sides. ckdh lkjh lkexzh dks vPNh rjg ls feyk dj ,d
Combine all the remaining ingredients, mix well feJ.k rS;kj dj ysaA
to make the marinade.
vc ;g feJ.k ySac pkWi ij vPNh rjg ls yisV nsaA
Marinate lamb chops and rub marinate well on
meat.
vc ySac pkWi dks <d dj jkr Hkj fÝt esa j[ksaA
Cover and keep in refrigerator overnight. vc ySac pkWi dks jSd ij j[k dj 12 feuV rd fxzy
Place lamb chops on a rack and grill for 12 min, djsaA chp esa ,d ckj iyV ysaA
turning once.
32
Chicken Tikka
GIVES 10-12 PIECES
8” round ,1” deep dish or any microwavable plate
200 gms boneless chicken-cut into 1½-2” pieces
Carom Seeds
1 tsp garlic paste
1 tsp ginger paste
½ tsp red chilli powder-(adjust to taste)
1 tsp salt
½ tsp garam masala powder
1 tsp amchoor powder
1/2 cup hung curds or thick curd
A little tandoori (orange red) colour
1 medium size onion-cut into quarters & leaves
separated
1 medium size capsicum-cut into broad pieces
Some oil-for sprinkling on tikkas.
METHOD
Put 1/2 cup hung curd in a bowl.
Add tomato puree, cream, ginger garlic paste, carom
seeds, salts, black papper powder, garam masala, red
chilli powder, tikka color, besan, onion, tomato, capsi-
cum and boneless chicken in hung curd.
Mix well and keep the bowl in a fridge for 2 hours for
maridation.
Spread tikka on borosil plate, sprinkle the oil on tikka.
Cook for 8 min on micro 100% power.
Put borosil plate on grill stand and grill for 8 mins.
Turn over tikka, again sprinkle oil and grill for 8 min
again.
Serve with lemon juice and chaat masala.
fpdu fVDdk
10&12 ihlks ds fy,
lkexzh %
,d 8 bap xksy vkSj 1 bap xgjh ekbØksoso fM”k
200 xzke gM~Mh jfgr fpdu 1 1@2 & 2” ds ihlksa eas dVk gqvk
1 ¼NksVk½ pEep yglqu dk isLV
1 ¼NksVk½ pEep vnjd dk isLV
1 ¼NksVk½ pEep yky fepZ ikmMj ¼Loknkuqlkj½
ued Loknkuqlkj
1@2 ¼NksVk½ pEep xje elkyk ikmMj
1 ¼NksVk½ pEep vepwj ikmMj
VekVks I;wjh
Øhe
cslu
1@2 di xk<+k ngh
FkksM+k lk larjh jax
1 I;kt&pkj fgLlksa es dVk gqvk vkSj fNyds vyx fd;s gq,
1 f”keyk fepZ&pkSMs+ ihlks es dVk gqvk
FkksM+k lk rsy
fof/k %
,d crZu esa 1@2 di xk<+k ngh Mkys mlesa 2 pEep VekVks
I;wjh] 2 pEep Øhe] 2 pEep yglqu vnjd dk isLV] 1
pEep vtok;u] 1 pEep xje elkyk] 1 pEep filh gqbZ
dkyh ehpZ] ued Loknuqlkj] filh yky fepZ] FkksMk lk fVDdk
dyj] 2 pEep cslu] I;kt ds VqdMs] VekVj] f”keyk fepZ
ds VqdMs] gìh jfgr fpdu bl feJ.k esa Mkydj 1&2 ?k.Vs
ds fy, fÝt esa j[ksA vc feJ.k dks cksjkslhy dh IysV ij rsy
yxkdj QSykdj MkysaA fVDds ij gYdk lk rsy fNM+dsA vc
IysV dks ekbØks esa j[k dj 100% ikoj ij 8 feuV rd
ekbØksoso djsA fQj IysV dks fxzy LVsMa ij j[ks vkSj fxzy djs
8 feuV ds fy,A fQj fpDdu fVDds dks iyVs vkSj gYdk lk
rsy yxk, fQj fxzy djs 8 feuV ds fy,A pkV elkyk rFkk
uhcw¡ dk jl Mkydj xekZ xje ijkslsA
33

Murg Malai eqxZ eykbZ dckc

12&13 ihlksa ds fy,
Kababs lkexzh %
GIVES 12-13 PIECES ,d 8 bap xksy vkSj 1” xgjh ekbØksoso fM”k
INGREDIENTS 300 xzke gìh jfgr fpdu 1 1@2 & 2” ds ihlksa esa dVk gqvk
8” round 1” deep dish or any microwave plate 1 ¼NksVk½ pEep yglqu dk isLV
300 gms boneless (skinless) chicken-cut in 1½ - 2” 1@2 ¼NksVk½ pEep lkSaQ dk ikmMj
pieces 1 ¼NksVk½ pEep ued
(pieces should be of even size) 1 ¼NksVk½ pEep vepwj ikmMj
1 tsp garlic paste 1 ¼NksVk½ pEep yky fepZ ikmMj
½ tsp saunf (aniseed) powder 3@4 ¼NksVk½ pEep tk;Qy ikmMj
1 tsp salt 4 NksVs pEep Øhe ;k eykbZ
1 tsp amchoor (dry mango) powder
1 tsp red chilli powder fof/k %
¾ tsp nutmeg powder
,d dVksjs es fpdu vkSj lkjh lkexzh dks vPNh rjg ls feyk
4 tsp cream or malai
ysaA bl feJ.k dks dejs ds rkieku ij 1&2 ?k.Vs rd j[ksaA
vc bl feJ.k ls dckc cuk dj ,d IysV es xksykdkj esa
METHOD
yxk nsaA
Place chicken in a bowl. Add all the ingredients & mix
well. Let it marinate for 1-2 hours at room temperature.
IysV dks fcuk <ds 2 feuV rd ekbØks gkbZ djsaA
Place kababs on a plate in the form of ring.
vc dckc iyV dj] fQj ls 2 feuV rd ekbØks gkbZ djsaA
Micro High uncovered 2 minutes. lfoZax fM”k esa yxkdj xekZ&xeZ ijkslsaA
Turn over (change the side) of the kababs. Again micro
high 2 minutes.
Remove to a serving dish & serve hot.
34

Mutton Patties Cutles eVu iSVh dVysV

6 iSVh ds fy,
6 PATTIES
INGREDIENTS lkexzh %
SOAKED TOGETHER FOR 10 MINUTES 1 cklh czsM dk ihl
1 slice stale bread broken into pieces VqdMs fd;k gqvk
½ cup milk 1@2 di nw/k
1 tbsp tomato ketchup 1 cM+k pEep okjpkWlVj lkWl
1 tbsp Worcestershire sauce 250 xzke ckjhd dhek fd;k gqvk eVu
250 gm fine mutton mince 1 NksVk pEep vnjd&yglqu dk isLV
1 tsp ginger and garlic paste 1 NksVk pEep dqVs o Hkqus gq, I;kt
1 tsp crushed browned onions 1 NksVk pEep gjk /kfu;k
1 tpsp chopped coriander leaves 1 ckjhd dVh gjh fepZ
1 finely chopped green chilli 3@4 NksVk pEep gYnh
¾ tsp turmeric powder 3@4 NksVk pEep xje elkyk ikmMj
¾ tsp garam masala powder ued Loknkuqlkj
Salt 3 cMs pEep rsy
3 tbsp oil
ACCOPANIMENTS fof/k %
Tomato Sauce, Potato chips
,d cMs+ pEep rsy es lkjh lkexzh dks vPNh rjg feyk ysa
vkSj 15 feuV rd j[ksaA bl feJ.k dks 6 fgLlksa es ckaV ys
METHOD
vkSj 3 x 3@4 bap eksVh xksy vkdkj dh iSVhl cuk ysaA
Mix all the ingredients upto salt together thoroughly,
using one tablespoon of the oil and keep aside for 15 ckdh cps gq, rsy dk iSVhl ij yxk dj] ,d fM”k es j[ksaA
minutes. Divide mixture into 6 round patties 3 X ¾ fM”k dk xzhl izQw isij ls <d dj 6 feuV rd ekbØks gkbZ
thick (or oblong cutlets). djsaA 2 feuV ds ckn iSVhl dks iyV dj nqckjk ls 6 feuV
Brush patties with remaining oil on either side and place rd ekbØks gkbZ djsa A 2 feuV ds ckn fpIl vkSj VekVj lkWl
patties in a dish and microwave covered with grease-
proof paper or cling wrap. Microwave for 6 minutes.
ds lkFk ijkslsaA
another 2 minutes. They should be ready. Let it stand
for 2 minutes. Turn the patties on the other side, cover
and microwave for another 6 minutes. Let them stand
for another 2 minutes.They should be ready by now. If
not, microwave for yet another 2 minutes. They will
shrink during the cooking process. Do not overcook
them. Serve hot with tomato sauce and potato chips.
35

t e r s
S t a r
36

Tomato Soup VekVj dk lwi

4 O;fDr;ksa ds fy,
SERVES : 4
INGREDIENTS lkexzh %
Tomato 500 gm VekVj 500 xzke
Garlic paste 10 gm yglqu dk isLV 10 xzke
Flour 20 gm eSnk 20 xzke
Butter 25 gm eD[ku 25 xzke
Ginger paste 10 gm vnjd dk isLV 10 xzke
Black pepper powder ½ tsp dkyh fepZ ihlh gqbZ 1@2 NksVk pEep
Water 400 ml. ikuh 400 fe- yh-
Oil for frying ryus ds fy, rsy
Salt 2 tsp ued 2 NksVk pEep
FOR GARNISH: ¼ltkus ds fy,½
Fresh cream 100 ml rkth Øhe 100 eh- yh-
Bread slice for croutons 1 1 czsM dk ihl

METHOD
Cube bread and brown on rack for 8 minutes to make
croutons.
Cut tomatoes into four and boil on high for 6 minutes
and sieve.
Make a paste of flour and butter. This is called Beurre
Mainie
Mix salt, black pepper powder, ginger and garlic paste in
the soup and cook for 2 minutes 100 % power.
Mix Beurre. Mainie in soup and microwave for 5 min-
utes on power 5 and strain. Garnish with cream and
croutons and serve hot.
fof/k %
czsM ds NksVs&VqdMs+ dj ds mUgs 8 feuV rd lqugjk gksus rd
idk,A VekVj ds pkj VqdM+s dj mUgs 6 feuV rd mckysa rFkk
fNy ysaA
eSns vkSj eD[ku dk isLV cuk,A ued] dkyh fepZ] vnjd
vkSj yglqu lwi esa Mkydj 2 feuV rd ekbØks 100% ikoj
ij j[ksA bles eSns vkSj eD[ku dk isLV Mkysa vkSj 5 feuV
rd ekbØksoso djds Nku ysaA Øhe vkSj czsM+ ds VqdM+ks ls
ltk,sAa
37

Mixed Vegetable feDl osth Vscyq lwi

4 o;fDr;ksa ds fy,
Soup lkexzh %
SERVES : 4 eD[ku & 25 xzke
INGREDIENTS I;kt & 60 xzke
Butter 25 gm xktj & 60 xzke
Leeks/onion 60 gm lsyjh & 60 xzke
Carrots 60 gm lse ¼Ýsap chul½ & 60 xzke
Celery 60 gm eDdh & 60 xzke
French beans 60 gm lw[kk cslhy & 1@2 ¼NksVk½ pEep
Corn 60 gm gjs fNys gq, eVj & 60 xzke
Basil dry ½ tsp VekVj 200 xzke
Green peas shelled 60 gm yglqu & 2 dfy;ka
Tomatoes blanched 200 gm rktk gjk /kfu;k & 10 xzke
Garlic cloves 2 dlk gqvk iuhj & 25 xzke
Green coriander chopped 10 gm ikuh & 1 yhVj
Cheese grated 25 gm ued Loknuqlkj
Water 1 ltr.
Salt to taste fof/k %
I;kt] xktj] lsyjh ¼chul½ lse vkSj yglqu dks iryk&iryk
METHOD dkV ysAa fQj ,d cM+s dk¡p ds crZu esa eD[ku] yglqu] cslhy
Thinly slice leeks / onions, carrots, celery, beans and vkSj lHkh lfCt;k¡ flok, VekVj ds 12 feuV rd ekbØksoso
garlic.
djsaA chp esa 2&3 ckj mls fgyk;sA VekVjksa ds NksVs VqdMs dj
Put butter, garlic, basil and all the vegetables except the
tomatoes in an ovenproof glass bowl, cover and micro-
ysaA ikuh Mkysa vkSj fgyk,A fQj blesa ued vkSj dkyh fepZ
wave for 12 minutes on full power, stir two or three MkysaA ekbØksoso gkbZ djsa vkSj chp esa ,d ckj fgyk,¡A
times. dVk gqvk /kfu;k Mky dj fgyk,¡ vkSj dls gq, iuhj ls
Cut balanched tomatoes into small pieces. Add water ltkdj ekbØksoso djsaA
and stir, add salt and pepper. Microwave on full power,
stir once during cooking.
Add chopped coriander, stir well, microwave with
grated cheese.
38

Creen of Mushroom e”k:e [kqach dk lwi %

4 O;fä;ksa ds fy,
Soup
lkexzh %
SERVES : 4 eD[ku & 50 xzke
INGREDIENTS I;kt & 50 xzke
Butter 50 gm fpdu lVkWd ;k ikuh & 600 eh- yh-
Onions 50 gm dVs gq, e”k:e & 225 xzke
Chicken stock or water 600 ml ykSax &2
Button mushrooms sliced 225 gm nkyphuh & 1 bap dh iÙkh
Cloves 2 rst iÙkk & 2
Cinnamon 1 inch stick [kkus okyk vjkjksV & 25 xzke
Bay leaf 2 nw/k & 300 fe- yh
Cornflour 25 gm dkyh fepZ ds nkus & 8
Milk 300 ml ued Loknuqlkj
Peppercorn 8 ¼ltkus ds fy,½ 50 fe- yh- rkth Øhe vkSj dVs gq, mcys
Salt to taste e”k:eA
FOR GARNISH:
50 ml fresh cream and sliced, boiled mushrooms
fof/k %
METHOD ,d dVksjs esa eD[ku vkSj dVs gq, I;kt MkysaA bls <+d dj
Put butter and chopped onions in a bowl. Cover and 5 feuV rd ekbsØksoso gkbZ ij idk,A blesa dVs gq, e”k:e
microwave for 5 minutes on high. MkysaA lHkh elkyksa dks ,d iksVyh esa ck¡/k dj blesa MkysaA
Add sliced mushrooms. Tie spices in a bag and add. blesa lVkWd ;k ikuh Mkydj 20 feuV rd ekbØksoos gkbZ ij
Mix stock or water, cover and microwave for 20 min- idk,saA fQj iksVyh fudky dj lwi dks feDlh esa ?kksVs ysaA
utes on high. 2 pEep nw/k esa vjkjksV dks feyk,¡ o cps gq, nw/k dks lwi esa
Remove spices and liquidize the soup in a blender. feyk dj <+d nsaA fQj bls ekbØksoso gkbZ ij 8 feuV rd
Blend cornflour in 2 tablespoons of milk, stir in the re- idkdj chp esa 2 ckj fgyk,¡A
maining milk, stir into the mushroom soup and cover.
ued vkSj dkyh fepZ Mkydj lwi dVksjks esa Øhe vkSj dVh
Microwave for 8 minutes on high. Stir twice while cook-
ing.
gqbZ e”k:e ls ltk¡, vkSj ijkslsaA
Season with salt, pepper and serve in soup bowls, gar-
nished with cream and sliced mushrooms.
39

Vegetarian “kkdkgkjh eqyhaxVokuh lwi

4&6 O;fDr;ksa ds fy,
Mulligatawny Soup lkexzh %
SERVES : 4-6 1@2 di dh nky
INGREDIENTS 2 di ukfj;y dk nw/k
½ cup malka dal (masoor) (red lentils) 2 di ikuh
2 cups of coconut milk 1 dVk gqvk I;kt
2 cups water 1 NksVh /kwyh o dVh gqbZ xktj
1 chopped onion 1@2 di fNyk gqvk o dVk gqvk lQsn isBk
1 small skinned and chopped carrot 1 NksVk fNyk o dVk gqvk “kyxe
1/2 cup skinned and chopped ,d pqVdh gYnh
White pumpkin 1 pEep eD[ku
1 small skinned and chopped turnip 1 pEep vnjd o yglqu dk isLV
A pinch of turmeric powder 1@2 pEep Hkquk gqvk thjk
1 tsp butter 1 pEep xje elkyk
1 tsp ginger, garlic paste 1 uhacw dk jl
½ roasted and powdered ¼ltkus ds fy,½ & 4&6 pEep mcys gq, pkoy
Cumin seeds
1 tsp garam masala powder fo/kh %
Juice of 1 lime ,d dVksjs esa nky] ikuh] ukfj;y dk nw/k] I;kt] xktj] isBk]
TO GARNISH “kyxe vkSj gYnh dk ikmMj Mkydj 70% ikWoj ij
4-6 tsp boiled rice vk/ks ?kVs rd ekbØksoso djsaA BaMk dj iryk dj ysaA
eD[ku dks 30 lsdaM ds fy, ekbØksoso djds mlesa vnjd
METHOD o yglqu dk isLV thjk o xje elkyk Mkydj 3 feuV rd
Microwave in a deep bowl dal, water, coconut milk, ekbØksoso dj ysaA bldks uhacw ds jl esa feyk,A dVksjks esa
onion, carrot, pumpkin, turnip and turmeric powder at
70% power for 30 minutes. Cool and liquidize.
Mkydj mcysa gq, pkoyksa ls ltk,A
Microwave butter for 30 second add ginger and garlic
paste, cumin and garam masala powder and microwave
for 3 minutes, Mix in juice of lime. Pour in individual
bowls and garnish with boiled rice.
40

Non- Vegetarian ek¡lkgkjh eyhaxVokuh lwi

Mulligatawny Soup
SERVES : 4
INGREDIENTS
250 gm mutton with bones cut in small pieces
2 cups of coconut milk
1 tbsp oil
1 chopped onion
A few finely chopped curry leaves
8 cloves chopped garlic
½ piece finely chopped ginger
1 tsp coriander seeds roasted and powdered
½ tsp turmeric powder
½ tsp chilli powder
½ tsp garam masala powder
1 large skinned and finely
Choppd tomato
Salt
TO GARNISH
4-6 tsp Boiled rice
METHOD
Wash and microwave mutton covered with enough
water for ½ an hour at 70% power, strain and mix the
liquid with the second extraction of the coconut milk
and microwave at 70% power for 10 minutes. Shred
sand keep the mutton aside and throw away the bones.
Microwave oil with onion for 3 minutes, add curry leaves,
garlic, ginger, coriander, cumin, turmeric, chilli and
garam masala powder and microwave on 100% power
for another 3 minutes. Mix in the rest of the ingredients
including the thick extraction of the coconut milk and
shredded Mutton. The soup should now be 4-6 cups in
quantity. Microwave for 5 more min.
Pour the Mulligatawny soup into bowls and garnish with
a teaspoon of boiled rice. Serve hot.
4 O;fDr;ksa ds fy,
lkexzh %
250 xzke gMM~h lfgr eVu ds NksVs VqdM+s
2 di ukfj;y dk nw/k
1 pEep rsy
1 dVk gqvk I;kt
FkksM+k dVk gqvk dM+h iRrk
8 ykSax] dVk gqvk yglqu
1@2 VqdM+k ckjhd dVk gqvk vnjd
1 pEep Hkwuk gqvk /kfu;k ikWmMj
1@2 pEep gYnh
1@2 pEep yky fepZ
1@2 pEep xje elkyk
1 cM+k ckjhd dVk gqvk VekVj
ued Loknuqlkj
¼ltkus ds fy,½ 4&6 pEep mcys gq, pkoy
fo/kh %
/kwys eVu dks ikuh ls doj dj ds 70% ikoj ij vk/ks ?kUVs
rd ekbØksoso djsaA Nku dj ukjh;y nw/k ds lkFk 10 feuV
rd 70% ikoj ij ekbØksoso djsA Nhy dj gfì;ksa dks
vyx dj ds QSd ns rFkk eVu dks j[k ysaA
rsy esa I;kt Mkydj 3 feuV rd ekbØksoso djsaA blesa dM+h
iRrk] yglqu] vnjd /kfu;k] thjk] gYnh] fepZ o xje elkyk
Mkydj vkSj 3 feuV rd ekbØksoso 100% ikoj djsaA bls
vkSj cph gqbZ lHkh pht+ks dks ukjh;y ds nw/k o eVu esa feyk,A
lwi dks vkSj ik¡p feuV rd ekbØksoso djsaA lwi dks dVksjksa esa
Mkydj mcys gq, pkoyksa ls ltk¡, vkSj xje ijkslsaA
41

l a d s
S a
42

Chatpata Paneer pViVk iuhj lykn

4 O;fDr;ksa ds fy,
Salad lkexzh %
SERVES : 4 iuhj & 200 xzke
INGREDIENTS cM+s VekVj & 200 xzke
Paneer 200 gm f”keyk fepZ & 100 xzke
Tomatoes large 200 gm I;kt & 100 xzke
Capsicum 100 gm vukukl ds VqdM+s & 100 xzke
Onions 100 gm lykn rsy & 50 fe- fy-
Pineapple slices 100 gm dkyk fljdk & 25 fe- fy-
Salad oil 50 ml dkyk thjk & 1 pEep
Malt vinegar 25 ml ihyh fepZ dk ikmMj & 1 pEep
Black cumin 1 tsp xeZ elkyk & 1 pEep
Yellow chilli powder 1 tsp ued & 2 pEep
Garam masala 1 tsp ltkus ds fy, & pkV elkyk ,d pEep
Salt 2 tsp
FOR GARNISH fof/k %
Chat masala 1 tsp iuhj] VekVj] f”keyk fepZ vkSj I;kt ds 1 1@2 bap ds
D;wot cukys vkSj vukukl ds 6&8 ihl dkV ysAa pkV elkys
METHOD ds vykok lHkh elkys dks rsy vkSj fljds esa feyk ysaA ydMh
Cut paneer, tomatoes, capsicum and onions into 1 ½ dh pkj lha[k ys vkSj gj ,d ij I;kt] VekVj] iuhj]
inch cubes and pineapple slices in eight pieces.
vukukl vkSj f”keyk fepZ ds VqdMks dks lgh Øe ls yxk;sA
Mix all spices, except chat masala, in oil and malt vin-
egar. Add cut. 1 1@2 feuV rd gkbZ ij idkys rFkk fQj iyVsA fQj 1 1@2
Take four wooden skewers, arrange on each skewer feuV rd idk;sA iqnhus dh pVuh ds lkFk pkV elkyk fNM+d
onion, tomato, paneer, pineapple and capsicum in proper dj xekZ & xeZ ijkslsaA
sequence.
Cook for 1 ½ minutes on High and then turn upside
down. Cook for another 1 ½ minutes. Serve hot with
mint sauce and sprinkle chat masala on top.
43

Mixed Beans Salad feDlM chUt lykn

6&8 O;fDr;ksa ds fy,
SERVES : 6-8
INGREDIENTS
lkexzh %
SOAKED SEPARATELY OVERNIGHT lHkh dks jkr Hkj vyx vyx fHkxk;s
100 gm kabuli channa (chick peas) dkcqyh puk & 100 xzke
100 gm blackeyed beans (chora) jksaxh & 100 xzke
100 gm rajma jktek & 100 xzke
3 cups water ikuh & 3 di
1 sliced onion ,d I;kt ds VqdM+s
1 sliced capsicum ,d f”keyk fepZ ds VqdM+s
1 chopped tomato ,d VekVj ds NksVs VqdM+s
2 finely chopped chillies nks ckjhd dVh gqbZ gjh fepZ
½ tsp roasted and pounded cumin seeds 1@2 pEep Hkwuk gqvk thjk ikmMj
2 tbsp chopped coriander leaves 2 pEep NksVh 2 dVh gq,s /kfu;k es irs
1 tsp salt 1 pEep ued
½ tsp crushed pepper 1@2 pEep dqVh gqbZ fepZ
DRESSING (MIXED TOGETHER) ltkus ds fy, & 1 pEep tSrwu vFkok lykn dk rsy
1 tbsp olive oil or salad oil 2 pEep fljdk
2 tbsp vingegar 1@2 pEep jkbZ ikÅMj
½ tsp mustard powder 1 pEep phuh
1 tsp sugar
fof/k %
METHOD fexks, gqbZ chUl dks ikuh ls fudky ys rFkk 3 di ikuh esa ,d
Remove the water in which the beans have been soaked dVksjs esa 70% ikoj ds lkFk 40 feuV rd ekbØksoso esa
overnight and microwave in a deep bowl together with idk;sA ikuh ds [kq”kd gksus rd fQj ekbØksoso esa idk;sA
3 cups water at medium 70% power for 40 minutes.
ijkslus ds le; lkjh lkexzh vPNh rjg ls feyk dj ijkslsaA
Microwave further until the water has dried up.
When ready to serve toss in all the other ingredients
and the dressing.
Serve chilled.
44

Egg and Rice Salad vUMs vkSj pkoy dh lykn

4 O;fDr;ksa ds fy,
SERVES : 4
INGREDIENTS
lkexzh %
4 eggs beaten lightly 4 v.Ms gyds QsaVs gq,
4 tsp oil 4 pEep rsy
Saffron rice dslj pkoy
CHOP SEPARATELY 1@2 di e”k:e ¼[kqEch½
½ cup mushrooms 1 f”keyk fepZ
1 capsicum 1 xqPNh lsyjh
1 twig celery 2 I;kt
2 spring onions 1 NksVh dVh gqbZ gjh fepZ
1 finely chopped green chilli 1 fcuk cht dk dVk gqvk VekVj
1 deseeded and chopped tomato 1@2 pEep phuh
½ tsp sugar Loknkuqlkj ued
Salt
fof/k %
METHOD 2 pEep rsy ds lkFk vUMks dks ,d IysV esa Mky dj /khjs&2
Cover and microwave eggs in a shallow dish with 2 tsp fgykrs gq,s 3&4 feuV rd ekbØksoso esa HkwTth cuk ysaA
oil, stirring occasionally for 3-4 minutes so that they ,d vU; IysV esa f”keyk fepZ lsyjh] I;kt vkSj gjh fepZ dks
become a hard scramble.
<d dj 2 feuV rd ekbØksoso esa idk;sA fQj blesa VekVj]
In another dish, microwave capsicum, celery, spring
phuh] ued feykdj fgykrs gq,s rhu feuV rd idk;sA
onions, chilli and microwave covered for 2 minutes.
Mix in tomato, sugar and salt and microwave for 3 min- dslj pkoy vkSj vUMks dh Hkwjth dks feyk ysaA
utes stirring in between. Mix in saffron rice and the bldks BUMk ;k dkslk xeZ ijkslsaA
microwaved eggs.
Serve chilled or at room temperature.
45

Oriental Fruit Salad vksfjaVy ÝwV lykn

lkexzh %
INGREDIENTS
1 large ready-to-eat papaya 1 cM+k iDdk gqvk iihrk
2 chickoos 2 phdw
2 cup strawberries
2 di jlHkjh
½ kg.black seedless grapes
½ kg.green seedless grapes 1@2 fdyks fcuk cht okys dkys vaxwj
A few glazed cherries 1@2 fdyks fcuk cht okys gjs vaxwj FkksM+h lh psjh
1 honey melon
1 rjcwt] 2 [kjcwtk
2 musk melons
FOR THE HERB CUCUMBER SAUCE: gjc [khjk lkWl ds fy, lkexzh % ¼1 3@4 di½
Sauce (makes 1 ¾ cups): 1@2 di lQsn lkWl ¼3@4 pEep eD[ku] 1@2 pEep
½ cup white sauce (made from ¾ teaspoon butter vjkjksV vkSj 1@2 di nw/k ls cuh gqbZ½
½ tablespoon flour and ½ cup milk)
½ cup curd 1@2 di ngh] 2 cM+s pEep dqrjk gqvk pht+
2 tablespoon grated cheese 2 cMs+ pEep uhacw dk jl
2 tablespoons lemon juice
1 cMk pEep gjk /kfu;k ;k ikjlys&dVk gqvk
1 tablespoons fresh drill, or coriander leaves
or parsely, chopped ued vkSj dkyh fepZ Loknkuqlkj
Salt and pepper to taste vnjd&uhacw lkWl ds fy, %
FOR THE GINGER-LIME SAUCE
1 VqdM+k vnjd
(makes a little than a cup):
1 piece ginger 2 cM+s pEep ikuh
2 tablespoons water (for extracting the ginger juice) 3@4 di uhacw dk jl
¾ cup lemon juice
¾ cup water
3@4 di ikuh
¾ cup honey 3@4 di “kgn
fof/k % lHkh Qyksa dks ltkdj ,d IysV esa j[ksa vkSj ,d ;k
METHOD vf/kd Mªsflax ds lkFk ijkslsaA
Prepare all the fruit and arrange decoratively on a serv-
ing platter. Serve with one or more of the dressings gjc [khjk lkWl ds fy,] ekbØksoso es lQsn lkWl cuk;saA vc
given for the Herb cucumber sauce, make a white sauce bls BaMk dj ysA vc lQsn lkWl dks ckdh lkjh lkexzh esa feyk
in the microwave oven. Cool it. This will take 2 ½
minutes. Mix white sauce with the rest of the sauce nsa vkSj BaMk djsaA
ingredients. Serve chilled. vnjd vkSj uhacw lkWl ds fy,] ikuh ds lkFk vnjd dk jl
To prepare the Ginger-lime sauce, extract ginger juice fudkysaA lkjh lkexzh dks ,d dVksjs es Mkysa vkSj 2&3 feuV
with the water. Blend and strain it. Put the other ingre-
dients into a bowl and cook on High for 2-3 minutes, till rd ekbØks gkbZ djsa] tc rd feJ.k xk<+k u gks tk;saA vc
the mixture turns thick. Cool it. bls BaMk dj ysaA ijkslus ds fy,] rjcwt dks dkV dj dVksjs
To serve, fill specially carved melon bowls with sauces. cuk ysaA vc mlesa lkWl Mky dj ijkslsaA
46

Chora Salad Nksjk lykn

Large Dry Lobias 4 O;fDr;ksa ds fy,
SERVES : 4
INGREDIENTS
lkexzh %
1 cup chora soaked overnight 1 di Nksjk ¼jkr Hkj fHkxks;k gqvk½
3 cups water 3 di ikuh
½ cup thinly julienned carrots 3@4 di iryh dVh gqbZ f”keyk fepZ
¾ thinly sliced capsicum 2 dVs gq, I;kt
¾ thinly sliced yellow and red pepper (optional) 1 dVk gqvk VekVj
2 chopped onions 2 dfy;k¡ yglqu dh dqVh gqbZ
1 chopped tomato 1 ckjhd dVh gqbZ gjh fepZ
2 cloves minced garlic 1 cM+k pEep tSrwu ;k lykn dk rsy
1 finely chopped chilli 1 NksVk pEep filh gqbZ phuh
1 tbsp olive oil or salad oil 1 uhacw dk jl
1 tsp powdered sugar ued vkSj dkyh fepZ Loknkuqlkj
Juice of 1 lime 1 pEep dVk gqvk gjk /kfu;k ltkus ds fy,
Salt and pepper
TO GARNISH fof/k %
1 tbsp chopped coriander leaves fHkxks;s gq, Nksjs dk ikuh fudky dj] mlesa 3 di lkQ ikuh
Mkysa vkSj 70% ikoj ij 40 feuV rd ekbØks djs tc rd
METHOD fd ikuh lw[k u tk;saA ekbØksoso ls fudky dj] BaMk djsaA
Throw away the water in which the choras have been lkjh lkexzh ml esa vPNh rjg ls feyk ysaA
soaked. Microwave choras in 3 cups of fresh water at
70% power for 40 minutes, or until the water has dried gjk /kfu;k fNM+d dj ijkslsaA
up.
Remove from microwave and cool. Toss in the rest of
the ingredients and chilli. Serve garnished with corian-
der leaves.
47

Kidney Bean And jktek vkSj eSd:uh lykn %

lkexzh %
Macaroni Salad 1 di eSd:uh idh gqbZ
1@2 di mcyh gqbZ eDdh
INGREDIENTS
1@2 di mcyh gqbZ eSdjksuh
½ cup fancy shaped macaroni, cooked
1@2 di jktek ids gq,
½ cup elbo macaroni, cooked
1@2 di dVk gqvk [khjk
½ cup corn, boiled
1@2 di dVs gq, VekVj
½ cup kidney beans (rajma), cooked
1@2 di dVh gqbZ f”keyk fepZ
½ cup diced cucumber
ued vkSj dkyh fepZ Loknkuqlkj
½ cup diced tomatoes
Ýsap Mªsflax ds fy, % 3 cMs+ pEep rsy
½ cup diced capsicum
3 cMs+ pEep ihlh gqbZ phuh
Salt and pepper to taste
1@2 NksVk pEep ued
FOR THE PIQUANT FRENCH DRESSING:
1@2 NksVk pEep ljlksa ikmMj
3 tablespoons oil
1@2 NksVk pEep yky fepZ ikmMj
3 tablespoons sugar, powdered
2 cM+s pEep uhacw dk jl
½ teaspoon salt
2 cMs+ pEep fljdk
½ teaspoon mustard powder
1 dyh yglqu dqVh gqbZ
½ teaspoon red chilli powder
2 tablespoons lemon juice
fof/k %
2 tablespoons vinegar
1 garlic crushed lkjh lkexzh dks ,d cM+s dVksjs esa Mky dj] ijkslus rd fÝt
METHOD esa j[ksaA
Put all the prepared ingredients for the salad into a big Mªfs lax dh lkjh lkexzh dks ,d NksVs dVksjs es Mkys vkSj 1 feuV
bowl and place in the refrigerator till you wish to serve. rd ekbØks gkbZ djsaA
Put all the ingredients for the dressing into a small bowl. ijkslus ds le; Mªfs lax dks lykn esa vPNh rjg ls feyk;s vkSj
Heat in a microwave oven on High for 1 minute. Mix ijkslAas
and leave at room temperature. Loknkuqlkj ued o dkyh fepZ feyk,aA
Before serving add the dressing to the salad and toss
well to mix. Add salt and pepper if required.
48

ur s e
in C o
Ma
dia n
In n
t a ria
V ege
49
Idlis
MAKES 18-20 IDLIS
INGREDIENTS
Oiled microwave muffin
Container (non-metal) with six half-round depres-
sions
1 ½ cups raw “boiled” rice soaked for 8 to 12 hours
½ cup urad dal soaked for 8 to 12 hours
Salt.
METHOD
Grind rice and urad dal separately. Mix together and
keep overnight.
Next day mix salt and pour 1 tbsp of the mixture in each
depression of the muffin container. Place the container
in a pan of hot water and cover the container with
white paper or napkin. Microwave for 10 minutes. Let it
stand for 3 minutes and scoop out the idlis without
breaking them. Continue the process until all the dough
is used up. Serve with sambhar and coconut chutney.
bMyh %
lkexzh %
rsy yxk gqvk eqfQu] 6 vk/ks xksy crZu ¼/kkrq ds ugha½
1 1@2 di dPps pkoy ¼8&12 ?k.Vs rd Hkhxs gq,½
1@2 di mM+n nky ¼8&12 ?k.Vs rd Hkhxs gq,½
ued
fof/k %
pkoy vkSj mM+n nky dks vyx&vyx ihl ysAa nksuksa dks feyk
dj jkr Hkj j[k nsaA
vxys fnu feJ.k esa ued feyk;saA
eqfQu cÙkZu ds gj xksys esa ,d pEep feJ.k Mky dj] cÙkZu
dks xeZ ikuh esa j[ksaA
cÙkZu dks ,d lQsn dxt ls <d nsaA
10 feuV rd ekbØksoso djsaA 3 feuV ds ckn bMyh fudky
ysaA blh izdkj ls lkjs feJ.k dh bMyh cuk ysaA
ukfj;y pVuh vkSj lkacj ds lkFk ijkslsaA
50

Guchi Dilkush xqPNh fny[kq”k

3&4 O;fDr;ksa ds fy,
SERVES : 3-4
INGREDIENTS
lkexzh %
8 pyrex dish iSjsDl fM”k
1 tbsp sliced mushrooms 1 cM+k pEep dVs gq, e”k:e
2 large sliced tomatoes 2 cM+s VekVj dVs gq,
MIX TOGETHER uhps fy[kh lkexzh dks feyk ys
2 finely chopped green chillies 2 ckjhd dVh gqbZ gjh fepZ
8 cloves finely chopped garlic 8 dfy;k¡ yglqu dh ckjhd dVh gqbZ
1 sliced capsicum 1 dVh gqbZ f”keyk fepZ
Salt and pepper ued vkSj dkyh fepZ
1 large onion cut into rings 1 cM+k I;kt NYyksa es dVk gqvk
¾ cup hot water 3@4 di xeZ ikuh
TO TOP ltkus ds fy,
1 tbsp chopped coriander leaves 1 cM+k pEep dVk gqvk gjk /kfu;k
1 finely chopped spring onion 1 ckjhd dVk gqvk gjk I;kt
1 finely chopped green chilli 1 ckjhd dVh gqbZ gjh fepZ
1 tbsp butter 1 cM+k pEep eD[ku
fof/k %
METHOD eD[ku dks iSjsDl fM”k es yxkdj] mles e”k:e vkSj VekVj
Spread butter in the pyrex dish and layer the mush- yxk;saA
rooms and tomatoes on it. fQj feykbZ gqbZ lkexzh Mkysa vkSj Åij ls xeZ ikuh Mkysa vkSj
Sprinkle the mixed ingredients and scatter the onions <d dj 10 feuV rd ekbØks djsaA chp esa fM”k dks fgyk;saA
on top. Pour hot water over it and cover. Microwave for
3 feuV ds ckn gjk /kfu;k] gjk I;kt vkSj gjh fepZ vkSj
10 minutes, turning the dish around half way. Let it
stand for 3 minutes. Then sprinkle the topping, corian- eD[ku MkysaA
der leaves, spring onion and green chilli and dot with 3 feuV rd ekbØksoso djsa vkSj xekZ&xeZ ijkslsaA
butter.
Microwave for 3 minutes. Serve hot.
51

Stuffed Capsicum Hkjok f”keyk fepZ

4&6 O;fDr;ksa ds fy,
SERVES : 4-6
INGREDIENTS
lkexzh %
Capsicum large 4 4 cM+h f”keyk fepZ
Potatoes boiled 250 gm 250 xzke mcys gq, vkyw] 50 xzke VekVj
50 gm tomatoes 1 NksVk pEep xeZ elkyk
Garam masala powder 1tsp 1@2 NksVk pEep yky fepZ ikmMj
Red chilli powder ½ tsp 20 xzke dktw ds VqdM+s
Cashewnut broken 20 gm 10 xzke fd”kfe”k
Sultana (Kishmish) 10 ml. 10 fe- yh- rsy
Oil: 10 ml. 1 NksVk pEep ued
Salt 1 tsp
fof/k %
METHOD f”keyk fepZ dks Åij ls dkV dj] lkjs cht fudy ysaA
Cut capsicum from the top and remove all the seeds. vkyw Nhy dj QsV ysaA
Peel and mash potatoes. lkjs elkys vkSj dktw] fd”kfe”k vkyw vkSj VekVj esa feyk ysAa
Mix spices and dry fruits into the mashed potatoes and fQj 100% ikoj ij 2 feuV rd j[ksA bl feJ.k dks
tomatoes, cook for 2 mins on 100% power.
f”keyk fepZ esa Hkj nsaA
Stuff the mixture into the capsicum.
f”keyk fepZ dks ckgj ls rsy yxkdj] ,d rsy yxh gqbZ fM”k
Oil the capsicum on the outside, grease an oven proof
esa j[kdj 5 feuV rd 100% ikoj ij <d dj ekbØks
dish and place the capsicum in it.
djsaA
Microwave on 100% power for 5 minutes with lid.
52

Stuff Lady Finger Hkjok fHkaMh

INGREDIENTS
lkexzh %
¾ kg okra or ladies finger 3@4 fdyks fHkaMh
2 tbsp oil 2 cM+s pEep rsy
2 tsp chopped ginger 2 cM+s pEep vnjd&dVk gqvk
2 tsp chopped garlic 2 NksVs pEep yglqu&dVk gqvk
½ tsp turmeric powder 1@2 NksVs pEep gYnh
FOR THE STUFFING: Hkjus ds fy, & 2 NksVs pEep yky fepZ ikÅMj
2 tsp red chilli powder 2 NksVs pEep vepwj
2 tsp raw mango powder 2 NksVs pEep /kfu;k ikÅMj
2 tsp coriander powder 2 NksVs pEep thjk
2 tsp cumin powder
fof/k %
METHOD fHkaMh dks vPNh rjg ls /kks dj] lw[kk ysaA
Wash the okara well and dry on a kitchen towel. Trim fHkaMh dks Åij vkSj uhps ls FkksM+k dkV ysaA
by cutting the caps and a little of the bottom. vc fHkaMh dks chp esa ls dkV ysaA
Slit the okara ensuring that the knife does not cut right lkjs elkyks dks feyk ysa vkSj fHkaMh ds chp esa HkjsaA
through.
,d ekbØksoso lsQ fM”k esa rsy] gYnh] vnjd vkSj yglqu
Mix all the ingredients to prepare the stuffing. Place a
thumb into the slit of the okara and with the help of a Mky dj 2 feuV rd idk;saA
teaspoon, spoon the mixture into it. vc Hkjh gqbZ fHkaMh fM”k esa Mkys vkSj 2 feuV 30 lsd.M rd
Pour the oil on the borosil plate, or a flat dish along with <d dj idk;saA iyV dj] nqckjk ls 2 feuV rd idk;saA
the turmeric powder, ginger and garlic and cook for 2 xekZ&xeZ ijkslAas
minutes.
Place the stuffed okara in a single layer and cook for 2
minutes 30 seconds. Turn the sides and cook for an-
other 2 minutes.
Serve hot. The stuffed okara complements any meal.
53

Dum Aloo ne vkyw

4 O;fDr;ksa ds fy,
SERVES : 4
INGREDIENTS
lkexzh %
½ kg small peeled potatoes 1@2 fdyks NksVs vkyw&fNys gq,
1 cup water 1 di ikuh
GRIND TO A PASTE 2 yky fepZ] 1 VqdM+k vnjd] 1 NksVk pEep /kfu;k dks feyk
2 red dry chillies dj ihl ysaA
1 piece ginger 2 cM+s pEep ngh
1 tbsp coriander seeds 1 cM+k pEep rsy
2 tbsp yoghurt dqN dM+h iÙks
1 tbsp oil 1@2 NksVk pEep thjk
A few curry leaves ued
½ tsp cumin seed and salt 1 NksVk pEep xje elkyk ikÅMj
1 tsp garam masala powder
fof/k %
METHOD
vkyw vkSj ikuh dks ,d ekbØksoos lsQ fM”k es8a &9 feuV rd
Boil potatoes on 100% power in a microwave proof bowl
100% ikoj ij <d dj j[ksa ekbØks gkbZ djsaA
for 8-9 minutes.
vkywvksa dks elkyk isLV vkSj ngh ls lkFk feyk dj j[k nsaA
Mix potatoes with masala paste and yoghurt. Keep the
liquid aside. ,d fM”k esa rsy] dM+h iÙks vkSj thjk MkysaA
In a dish put oil, curry leaves and cumin seeds. Cover fM”k dks <ddj 1 1@2 feuV rd ekbØks djsaA
and microwave for 1 ½ minutes. Stir in the potato mix- vc mlesa vkywvksa dk feJ.k] ued feyk;saA
ture, salt and the liquid left over from the potatoes. tc rd vkywvksa dk ikuh lw[k u tk;s rc rd ekbØks djsaA
Microwave until almost dry. Mix in garam masala pow- vc xje elkyk feyk dj xekZ&xeZ ijkslsaA
der and serve hot.
54

Paneer Makhani iuhj eD[kuh

SERVES : 4-5
4&5 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
6-8” round dish, 5-6” deep 6&8 bap xksy vkSj 5&6 bap xgjh fM”k
300 gm paneer- cut into cubes 300 xzke iuhj&D;wcl esa dVk gqvk
4 large (400 gm)tomatoes- chopped roughly 400 xzke VekVj&dVs gq,
½” piece ginger-chopped 1@2 bap vnjd dk VqdM+k&dVk gqvk
2 tbsp ghee 2 cMs+ pEep rsy
½ tsp garam masala 1@2 NksVk pEep xje elkyk ikÅMj
½ tsp chili powder 1@2 NksVk pEep yky fepZ ikÅMj
2 chhoti illaichi (green cardamom)-powdered 2 NksVk byk;ph&ihlh gqbZ
2 tbsp cashewnuts or magaz-soaked in ¼ cup water 2 cM+s pEep dktw 1@4 di ikuh esa Hkhxs gq, vkSj ihls gq,
& ground to a paste 1 NksVk pEep dlwjh esFkh
1 tsp kasoori methi (dried fenugreek leaves) 1 NksVk pEep phuh
1 tsp sugar 1 1@2 NksVk pEep ued
1 ½ tsp salt 3&4 cM+s pEep Øhe ;k rkth eykbZ
3-4 tbsp cream or fresh malai

METHOD
Micro high tomatoes & ginger in a deep dish with ¼
cup water for 5 minutes.
Blend tomatoes & ginger to a puree in a mixi.
Micro high ghee for 2 minutes. Add illaichi powder.
Mix. Add salt, sugar, red chilli powder and garam masala.
Mix. Add tomatoes puree. Micro high uncovered 3 min-
utes.
Add cashewnut ormagaz paste & methi. Mix well.
Micro on 100% power for 2 minutes.
Add paneer and cream (beaten well if using malai)
micro covered 3-4 minutes.
Sprinkle little kastori methi on top and serve hot.
fof/k %
fM”k esa VekVj] vnjd vkSj 1@4 di ikuh Mky dj 5 feuV
rd ekbØks gkbZ djsaA
BaMk gksus ij VekVj vkSj vnjd dks ihl ysaA
rsy dks 2 feuV rd ekbØks 100% ikoj ij djsAa vc mlesa
byk;ph ikÅMj] ued] phuh] yky fepZ ikÅMj vkSj xje
elkyk feyk;saA
vc mlesa ihls gq, VekVj Mkys vkSj fcuk <ds 3 feuV rd
ekbØks gkbZ djsaA
vc mles dktw dk isLV vkSj dlwjh esFkh Mky dj vPNh rjg
feyk;sAa
2 feuV rd ekbØks 100% ikoj djsaA
vc mles iuhj vkSj Øhe Mkysa vkSj <ddj 3&4 feuV rd
ekbØks djsaA
FkksM+h lh dlwjh esFkh fNM+d dj] xekZ&xeZ ijkslsaA
55

Mazedaar Arbi etsnkj vjch

SERVES : 3-4
INGREDIENTS
8” round, 1-2” high dish
10 medium sized pieces of arbi (400 gm)-
peeled & halved lengthways
1” piece ginger-grated finely
4-5 flakes garlic-chopped & crushed
1-2 green chillies –chopped very finely
¾ tsp salt
Juice of ½ lemon
½ tsp ajwain – crushed roughly
MASALA
5 tbsp thick curd
1 tsp besan (garam flour)
1 tbsp fresh coriander chopped
1 tbsp (poodina) mint leaves –chopped
2 tsp oil
½ tsp salt, ½ tsp red chilli powder, ½ tsp garam
masala,
½ tsp amchoor
METHOD
Choose even sized arbi & it should not be too thick, slit
into half length ways & wash. Rub 2 tsp salt on it nicely
& keep aside for 10 minutes or more. Wash well. Strain.
Place arbi in a flat dish. Sprinkle all the ingredients
given under the arbi on it. Rub them well over the arbi.
Micro high 2 minutes uncovered. Turn pieces over with
tongs or spoon. Again micro high 2 minutes uncovered.
Beat curd with a spoon in a small bowl. Add all the
other ingredients and mix well.
Sprinkle the dahi mix on the arbi and mix well. Micro
for 6 minutes on 100 % power .
Let stand for 2 minutes. Serve sprinkled with a little
lemon juice.
3&4 O;fDr;ksa ds fy,
lkexzh %
8 bap xksy vkSj 1&2 bap xgjh fM”k
400 xzke vjch&fNyh gqbZ vkSj ycs fgLlks esa dVh gqbZ
1 bap vnjd dk VqdM+k&ckjhd dVk gqvk
4&5 dfy;k¡ yglqu dh&dqVh gqbZ
1&2 gjh fepZ&ckjhd dVh gqbZ
3@4 NksVk pEep ued
1@2 uhacw dk jl
1@2 NksVk pEep vtokbu& dqVh gqbZ
elkys ds fy, & 5 cM+s pEep ngh
1 NksVk pEep cslu
1 cM+k pEep gjk /kfu;k&dVk gqvk
1 cM+k pEep iqnhuk & dVk gqvk
2 NksVs pEep rsy
1@2 NksVk pEep ued
1@2 NksVk pEep yky fepZ ikÅMj
1@2 NksVk pEep xje elkyk
1@2 NksVk pEep vepwj
fof/k %
vjch dks vPNh rjg ls /kks ysAa 2 pEep ued vjch ij jxMs+
vkSj 10 feuV jgus nsaA vc vjch dks /kks ysaA
vjch dks fM”k esa j[k dj] lkjh lkexzh vjch ij fNM+d dj
j[ksaA lkjh lkexzh dks vjch ij vPNh rjg ls jxM+ ysaA
2 feuV rd fcuk <+ds ekbØks djsaA vjch ds ihl dks iyV
dj] nqckjk 2 feuV rd ekbØks djsaA
elkys ds fy, ,d dVksjs esa ngh vkSj ckdh lkjh lkexzh dks
Mkysa vkSj feyk ysaA
vc bl elkys dks vjch ds Åij Mkysa vkSj vPNh rjg ls feyk dj]
6 feuV rd <ddj 100% ikoj ij ekbØks djsa
2 feuV ds ckn uhacw dk jl fNM+d dj ijkslsaA
56

Stuffed Paneer Hkajok iuhj

SERVES : 2-4
2&4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
1 tbsp oil 1 cM+k pEep rsy
8 pieces of 2 X 1/2 width paneer 8 ihl iuhj ds ¼2 x 1@2 bap ds½
FOR THE STUFFING Hkjus ds fy, gjh pVuh
Green chutney ltkus ds fy, & I;kt ds NYys] VekVj ds VqdM+s] gjk /kfu;k
TO GARNISH
Onion rings, Tomato slices fof/k %
Coriander Leaves
iuhj ds ihl dks ,d rjQ ls dkV dj mlesa gjh pVuh Hkj
nsAa
METHOD:
rsy dks 30 lsd.M ekbØks djsaA iuhj ds ihl dks rsy esa
Make a slit on one side of the paneer and cut through
but keeping the other 3 sides intact. Stuff in with green j[kdj] 2 feuV rd nksuks rjQ ls ekbØks djsaA
chutney. I;kt ds NYyks] VekVj vkSj gjk /kfu;k fNM+d dj xekZ&xeZ
Microwave oil for 30 seconds. Place the paneer in the ijkslAas
oil and microwave for 2 minutes on either side. Serve
garnished with onions rings, tomato slices and corian-
der leaves.
57

Pindi Channa fiaMh puk

SERVES : 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
200 gms kabuli channa (chickpeas) 200 xzke dkcqyh puk ¼jkr Hkj Hkhxk gqvk½
(soaked overnight) lkcqr xje elkyk
WHOLE GARAM MASALA 6 dkyh fepZ ds nkus
6 peppercorns 3 ykSxa
3 cloves 1 VqdM+k nkyphuh ¼VwVh gqbZ½
1 stick cinnamon broken in pieces 2 eksVh byk;ph
2 large black cardamom 4 di ikuh
4 cups water ued
salt 2 cM+s pEep rsy
2 tbsp oil 1 I;kt & dVk gqvk
1 sliced onion 1 VqdM+k vnjd dk & ckjhd dVk gqvk
1 piece ginger sliced very thinly dqN iÙks iqnhus ds
A few mint leaves 1@2 NksVk pEep thjk ikÅMj
½ tsp cumin seed powder 1 NksVk pEep /kfu;k ikÅMj
1 tsp coriander seed powder 1 NksVk pEep puk elkyk
1 tsp channa masala powder 2 NksVs pEep vepwj
2 tsp amchur (raw mango powder)
TO GARNISH ltkus ds fy, % uhacw ds VqdM+s
Pieces of lime I;kt ds NYys] gjh fepZ] ckjhd dVh gqbZ vnjd
Sliced Onions
Sliced green chillies fof/k %
Thinly julienned ginger
pus dks /kks dj] 4 di ikuh vkSj lkcqr xje elkyk Mky dj
30 feuV rd ekbØks djsaA 5 feuV ds ckn ued MkysaA
METHOD
I;kt ds NYyks] gjh fepZ] vnjd vkSj uhacw ls ltkdj ijkslAas
Drain the water of the channa and microwave in a
deep bowl with the whole garam masala and water for
30 minutes. Let it stand for 5 minutes. Stir in salt, Gar-
nish & serve.
58

Sambhar lka c j
SERVES : 4 4 O;fDr;ksa ds fy,
INGREDIENTS
½ cup washed tuvar dal (arhar) lkexzh %
½ tsp turmeric powder 1@2 di /kqyh gqbZ vjgj nky
3 cups water 1@2 NksVk pEep gYnh
CUT INTO 1 ½” CUBES 3 di ikuh
1 brinjal, 1 potato, 1 onion
lCth dks 1 1@2” D;wcl es dkV ysa
1 drumstick cut in 1” pieces
1 cSxu] 1 vkyw] 1 I;kt] 1 MªefLVd
6 peppercorns
6 dkyh fepZ ds nkus
Salt, 1 tbsp oil, 1 tsp fenugreek seeds
1 tsp cumin seeds , ½ mustard seeds
ued , 1 cM+k pEep rsy , 1 NksVk pEep eSFkjs
2 dry broken red chilles 1 NksVk pEep thjk , 1@2 NksVk pEep ljlksa
A few curry leaves 2 lw[kh yky fepZ
½ tsp coriander powder dqN dM+h iÙks
1 or 2 twigs of fresh coriander leaves 1@2 NksVk pEep /kfu;k ikÅMj
1 tomato cut in 8 pieces FkksMk gjk /kfu;k
1 tbsp tamarind pulp 1 VekVj&dVk gqvk
1 cup water 1 cM+k pEep beyh dk xqnk
1 di ikuh
METHOD
Microwave using a deep bowl, dal, turmeric powder fof/k %
and two cups of water at medium 50% power for 40
minutes. Let it stand for 5 minutes. Stir in cubed veg- ,d ekbØksoos lsQ fM”k esa nky] gYnh ikÅMj vkSj 2 di ikuh
etables, drumstick and peppercorns, and microwave Mkydj 40 feuV rd 50% ikoj ij ekbØks djsA
covered for 15 minutes at medium 50% power. Mix in
5 feuV ds ckn mles dVh gqbZ lfCt;k¡ Mkys vkSj <ddj 15
salt.
feuV rd 50% ikoj ij ekbØks djsaA ued feyk;saA
In a skillet heat oil over the stove, add fenugreek, cumin
and mustard seeds. When they splutter, add red chil- rsy xeZ djds mlesa eSFkjs] thjk vkSj ljlks MkysAa tc rM+dus
lies, curry leaves and coriander powder and pour into yxs rc mlesa yky fepZ] dM+h iÙks] /kfu;k ikÅMj MkysaA
the dal (manbhar) mixture. Microwave at medium 50% rM+dk nky es Mkys vkSj 5 feuV rd 50% ikoj ij ekbØks
power for 5 minutes stirring in between. Add coriander
leaves and let it stand for 3 minutes. Stir in the rest of djsaA
the ingredients, tomato, tamarind pulp and one cup gjk /kfu;k Mky dj 3 feuV rd j[ksaA
water and microwave for 3 minutes. ckdh lkjh lkexzh Mky dj 3 feuV rd ekbØks 100% ikoj
Serve hot with Idlis, Vadas, Uttapam, Dosas or even ij djsaA
just boiled rice with pickle.
bMyh] Mkslk ;k oM+ks ds lkFk xekZ&xeZ ijkslsaA
59

Lobia yks f c;k

SERVES : 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Lobia white 150 gm, water 500 ml 150 xzke lQsn yksfc;k
Turmeric powder ½ tsp 500 fe- fy- ikuh
Oil 25 ml, cumin seeds ½ tsp 1@2 NksVk pEep gYnh
Onions 50 gm 25 fe- yh rsy
Tomatoes 50 gm 1@2 NksVk pEep thjk
Ginger 50 gm, green chilli 2 50 xzke I;kt
Garam Masala powder 1 tsp 50 xzke VekVj
Salt to taste 50 xzke vnjd
2 gjh fepZ
METHOD 1 NksVk pEep xje elkyk ikÅMj
Soak lobia in the water for 5 hours. ued Loknkuqlkj
Add salt and turmeric powder and boil for 18 minutes.
In microwave on high or till cooked.
fof/k %
Chop onion, ginger, tomato and green chilli
yksfc;k dks 5 ?k.Vs rd ikuh esa Hkhxks dj j[ksaA
Add above to the lobia. Cook for 2 minutes on high.
ued vkSj gYnh Mky dj] 18 feuV idus rd ekbØks djsaA
Heat oil in a frying pan and brown the cumin seed and
temper lobia. Sprinkle garam masala and chat masala I;kt] vnjd] VekVj vkSj gjh fepZ dkV ysa vkSj yksfc;k esa
Mky nsaA 2 feuV rd ekbØks gkbZ djsaA
rsy xeZ dj ds mlesa thjk MkysaA rM+ds dks yksfc;k esa feyk;saA
xje elkyk fNM+d dj ijkslsaA
60

Boiled Rice mcys gq, pkoy

4 O;fDr;ksa ds fy,
SERVES : 4
INGREDIENTS lkexzh %
Rice 250 gm 250 xzke pkoy
Water 500 ml 500 fe- fy- ikuh
Salt to taste ued Loknkuqlkj

METHOD fof/k %
Soak rice in water for 20 minutes pkoy dks 20 feuV rd Hkhxksa dj j[ksaA
Wash and drain vc /kks dj ikuh fudky nsaA
Add rice, 50 ml of water and salt in a Microwave proof ,d ekbØks izwQ ckWÅy esa 50 feyh ikuh nky pkoy o ued
bowl.
feyk,aA <ddj 15 feuV ;k idus rd 100% ekbØks djsaA
Cover and microwave for 15 minutes on 100% or till
cooked.
61

Vegetable Pulao osftVscy iqyko

SERVES : 6
6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Rice (Wash and soak for 20 min.) 100 gm 100 xzke pkoy ¼/kks dj 20 feuV rd Hkhxs gq,½
Water 700 ml., potatoes 100 gm 700 fe- yh- ikuh
Onions 100 gm, carrots 100 gm 100 xzke vkyw
Green peas shelled 100 gm 10 xzke I;kt
Oil 60 ml. Cloves 4 100 xzke xktj
Brown cardamom 2 100 xzke eVj ¼fNys gq,½
Cumin seed roasted 1 tsp 60 fe- yh- rsy
Peppercorns 15 4 ykSxa
Cashewnut roasted 25 gm 2 eksVh byk;ph
Bay leaves 2, salt to taste 1 NksVh pEep Hkquk gqvk thjk
15 nkus dkyh fepZ ds
METHOD 25 xzke Hkquk gqvk dktw
Put oil, cloves, brown cardamom, cumin seeds, black 2 rst iÙkk
pepper, corns, roasted cashewnuts, bay leaves, onions,
potatoes, peas and carrot in microwave proof bowl. ued Loknkuqlkj
Cook for 3-4 min on 100 % power.
Put rice & double water in a bowl, add salt & mix well. fof/k %
Keep the bowl in microwave oven and cook the rice for ekbØksoos fM”k esa rsy] ykSxa ] byk;ph] thjk] lkcwr dkyh ehpZ]
12 mins on 100 % power. rst iRrk] I;kt] vkyw] eVj] xktj Mkydj 100% ikoj ij
Give 5 mins standing time & garnish with hara dhaniya. 3&4 feuV rd j[ksaA Hkhxs gq, pkoy vc lfCt;ksa okys fM”k
esa Mkys] Mcy ikuh] ued] ehpZ feykdj ekbØks esa 100%
ikoj ij 12 feuV rd <d dj idk;sAa 5 feuV LVSfMax Vkbe
ds ckn xekZ xje gjk /kfu;k fNM+d dj ijkslsaA
62

Spinach & Carrot ikyd vkSj xktj okys pkoy

4 O;fä;ksa ds fy,
Rice
lkexzh %
SERVES : 4 9&10 bap xksy vkSj 2&3 bap xgjh fM”k
INGREDIENTS 150 xzke ikyd&ckjhd dVh gqbZ
9-10” round , 2-3” high dish 2 xktj dqrjh gqbZ
150 gm spinach (palak)- leaves cut into thin strips (2 1 di cklerh pkoy ¼1 ?k.Vs rd Hkhxs gq,½
cups)
2 cM+s pEep ?kh ;k rsy
2 carrot grated
1 NksVk pEep lkSaQ
1 cup basmati rice- soaked for 1 hour
1 I;kt&ckjhd dVk gqvk
2 tbsp desi ghee or oil
2 eksVh byk;ph
1 tsp saunf
2 ykSax
1 onion-sliced finely
1 1@2 NksVk pEep ued
2 moti illaichi (cinnamon)
3@4 NksVk pEep yky fepZ ikÅMj
2 laung (cloves)
2 gjh fepZ
1 ½ tsp salt
¾ tsp red chilli powder
fof/k %
2 green chillies
fM”k esa rsy Mky dj lkSaQ feyk;saA
METHOD vc mles byk;ph] nkyphuh vkSj ykaxS Mky dj feyk;sAa I;kt
Soak rice for 1 hour. Mkysa vkSj 3 feuV rd fcuk <ds ekbØks gkbZ djsaA
Put in a big, flat dish. Add saunf. Mix well. Add moti ikyd vkSj xktj Mkys vkSj fcuk <ds 2 feuV rd ekbØksoos
illaichi, dalchini and laung. Mix well with the ghee. gkbZ djsaA
Add onions. Micro high uncovered all together for 3 ikuh fudky Hkhaxks, gq, pkoy MkysA ued] yky fepZ vkSj 2
minutes.
di ikuh Mky dj feyk;saA
Add washed spinach and grated carrots. Micro high
uncovered for 2 minutes.
12 feuV rd <d dj ekbØks 100% ikoj ij j[ksaA ikap
Drain the water from the rice & add the soaked rice to
feuV ckn chp esa ,d ckj fgyk;saA
the spinach. 2 feuV ds ckn] pEep ls fgykdj] xekZ&xeZ ijkslsaA
Add the salt & red chilli powder. Add 2 cups water.
Mix very well.
Micro with lid for 12 minutes on 100% power.
Stir once in between after 5 minutes with a fork.
Let stand for 2 minutes. Fluff if up with a fork to sepa-
rate the grains. Serve hot.
63

Lemon rice uhacw okys pkoy

lkexzh %
INGREDIENTS
1 di pkoy ¼1 ?k.Vs rd Hkhxs gq,½
1 cup rice –soaked for 1 hour
2 di ikuh
2 cups water
1@4 NksVk pEep gYnh ikÅMj
¼ tsp turmeric powder
1 VqdM+k vnjd&dqrjk gqvk
1 piece ginger –grated
2 gjh fepZ&ckjhd dVh gqbZ
2 green chillies- chopped fine
1 pEep ued
1 tsp salt
rM+ds ds fy, & 2 cM+s pEep ?kh ;k rsy
FOR THE TEMPERING
1 cM+k pEep pus dh nky
2 tbsp ghee or oil
1 NksVk pEep ljlksa
1 tbsp Bengal gram
3 yky fepZ
1 tsp mustard seeds
1 pEep ghxa
3 red chilli
1 1@2 cM+k pEep dktw ds VqdM+s
1 tbsp asafoetida powder
dqN dM+h iÙks
1 ½ tbsp cashewnuts- broken
pkoy ds fy, % 2&3 cM+s pEep uhacw dk jl
A few curry leaves
1 cM+k pEep gjk /kfu;k&dVk gqvk
FOR THE RICE
2-3 tbsp lemon juice
fof/k %
1 tbsp green coriander- chopped fine
lHkh elkyksa vkSj dktw dks feyk dj Hkwu ysaA
METHOD pkoy dks 2 di ikuh] gYnh] vnjd] gjh fepZ vkSj ued ds
Add all the spices and the roasted cashewnuts. Cook lkFk 100% ikoj ij 11 feuV rd idk ysaA fQj vksou
rice along with 2 cups of water, turmeric powder, gin- ls fudky <d dj xeZ j[ksaA
ger, chillies and salt using the for 11 minutes at on 100% ,d vyx dVksjs esa rM+ds ds lkjh lkexzh dks 3 feuV rd
power. Remove from the oven, cover and keep warm.
ekbØks 100% ikoj ij djsaA
In a separate bowl, temper all the ingredients for tem-
pering for 3 minutes. dM+h iÙks feyk dj 1 feuV rd idk;saA
Add curry leaves to the tempering and cook for an- rM+dk vkSj uhacw dk jl pkoyksa es feyk;saA
other minute. gjk /kfu;k Mky dj xekZ&xeZ ijkslsaA
Add most of the tempering and lemon juice to the rice
and mix well. Garnish with reserved tempering and
coriander. Serve along with fried appalms and pickle.
64

Tomato Rice VekVj okys pkoy

lkexzh %
INGREDIENTS
1 cup rice- soaked for 1 hour 1 di pkoy ¼ 1 ?k.Vk Hkhxs gq,½
2 cups water 2 di ikuh
FOR THE DRY MASALA lw[ks elkys ds fy, % 1 cM+k pEep ?kh ;k rsy
1 tbsp ghee or oil, 5-6 red chilli 5&6 lw[kh yky fepZ
2 tbsp bengal garam 2 cM+s pEep pus dh nky
2 tbsp coriander seeds 2 cM+s pEep gjk /kfu;k
½ tbsp fenugreek seeds
1@2 cM+k pEep eSFkjs
½ tsp asafoetida powder
1@2 NksVk pEep ghxa
FOR THE TOMATO CHUTNEY
1 tbsp ghee or oil
VekVj dh pVuh ds fy, % 1 cM+k pEep ?kh ;k rsy
1 onion chopped very fine 1 I;kt&ckjhd dVk gqvk
4 tomatoes-pureed, 1 tsp turmeric powder 4 VekVj ihls gq,
1 tsp green coriander- chopped 1 NksVk pEep gYnh ikÅMj
2 green chillies- slit lengthwise 1 NksVk pEep gjk /kfu;k&dVk gqvk
2 tsp salt 2 gjh fepZ&yach dVh gqbZ
FOR THE TEMPERING 2 NksVs pEep ued
2 tbsp ghee or oil rM+ds ds fy, & 2 cM+s pEep ?kh ;k rsy
1 tbsp mustard seeds
1 cM+k pEep ljlksa
A few curry leaves
dqN dM+h iÙks
1 ½ tbsp peanuts
1 1@2 cM+k pEep ewaxQyh
METHOD
In a bowl, cook the rice alongwith water using the mi-
fof/k %
crowave mode for 11 minutes on 100% power. Remove ,d dVksjs es pkoy vkSj ikuh Mkydj 11 feuV rd 100%
from the oven and cover to keep warm. In a separate
ikoj ij ekbØks djsaA
dish, mix all the ingredients for the dry masala together
and temper for 4 minutes. Cool and grind the spices/ pkoy dks vksou ls fudky <d dj j[ksaA
masalas and keep aside., Mix all the ingredients for the ,d vyx fM”k es lw[ks elkys dh lkjh lkexzh Mkys vkSj 4
chutney and microwave for 7 mins. In a seperate bowl, feuV rd idk;saA B.Mk dj ds elkys dks ihl ysaA pVuh dh
temper all the ingredients for the tempering for 3 mins.
lkjh lkexzh dks feyk;sa vkSj 7 feuV ekbØks djsaA
To assemble the thakkali saadam, mix the dry masala,
the tomato chutney and half the tempering alongwith vc ,d fM”k esa rM+ds dh lkexzh dks 3 feuV rd ekbØks djsAa
the rice. Reheat covered for 2 minutes using 100% power. vc lw[ks elkys] VekVj dh pVuh vkSj vk/kk rM+dk pkoy
Garnish with the reserved tempering and serve along esa MkysaA <ddj 2 feuV rd 100% ikoj ij ekbØks djsaA
with crisp appams and pickle. ckdh cps gq, rM+ds dks pkoy ij Mky dj vIil vkSj vpkj
ds lkFk xekZ&xeZ ijkslsaA
65

ur se
in C o
M a n
In dia n
ta ria
Ve g e
No n
66

Akoori vdw j h
SERVES : 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Eggs 8 8 vaMs
Milk 100 ml
100 fe- fy- nw/k
Butter 60 gm
Green chilli 3 60 xzke eD[ku
Tomatoes finely chopped 100 gm 3 gjh fepZ
Onions 100 gm 100 xzke VekVj&ckjhd dVs gq,
Salt to taste
100 xzke I;kt
FOR GARNISH
Green coriander 6 sprigs ued Loknkuqlkj
ltkus ds fy, % gjk /kfu;k

METHOD
Chop onions, tomatoes and green chillies
Beat eggs and add milk.
Heat butter in microwave for 1 minute on high.
Add tomato, onion and green chilli, microwave on high
for 1.30 minutes.
Stir in the eggs and salt and microwave on high for 6
minutes. Stir thrice while cooking.
Garnish with chopped coriander.
fof/k %
I;kt] VekVj vkSj gjh fepZ dks dkV ysaA
vaMks dks QsV dj nw/k feyk ysaA
eD[ku dks 1 feuV rd ekbØks gkbZ djsaA
vc VekVj] I;kt vkSj gjh fepZ Mkys vkSj 1 feuV vkSj 30
lsd.M rd ekbØks gkbZ djsaA
vc mlesa vaMs vkSj ued feyk;sa vkSj 6 feuV rd ekbØks
gkbZ djsaA chp esa rhu ckj fgyk;saA
gjk /kfu;k Mky dj ijkslsaA
67

Omelette Roll vkeysV jksy

SERVES : 4-6
4&6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
2 tbsp butter 2 cMs+ pEep eD[ku
6 lightly beaten eggs 6 gYds QasVs gq, vaMs ¼de dksyksLVªkWy ds fy, dsoy vaMs dh
(use white eggs only for low cholesterol) lQsn tnhZ dks bLrseky djsaA½
1 small chopped onion
1 NksVk I;kt&dVk gqvk
1 small chopped tomato
½ tsp ground ginger and garlic 1 NksVk VekVj&dVk gqvk
A pinch of cumin seeds 1@2 NksVk pEep dqVk gqvk vnjd vkSj yglqu
½ cup finely chopped capsicum ,d pqVdh thjk
1 finely chopped green chilli
1@2 di ckjhd dVh gqbZ f”keyk fepZ
1 tbsp chopped coriander leaves
½ cup milk and salt 1 gjh fepZ&ckjhd dVh gqbZ
FOR STUFFING 1 cM+k pEep dVk gqvk gjk /kfu;k
Green chutney 1@2 di nw/k] ued
TO GARNISH
Hkjus ds fy, % gjh pVuh
Tomato slice
Onion rings
ltkus ds fy, % VekVj ds VqdM+s] I;kt ds NYys

METHOD
Grease with butter a large oblong microwave dish, mix
all the ingredients together and pour egg and micro-
wave for 3 minutes furning the dish and tilting in all
directions twice during cooking. When fully cooked
let it stand for 3 min. Loosen omelette all round with a
spatula and place on a grease proof paper. Apply green
chutney all over the omelette and roll like a swiss jelly
roll. Slice and serve, garnished with tomato slices and
onion rings.
fof/k %
,d v.Mkdkj ekbØksoso fM”k esa eD[ku yxkdj lkjh lkexzh
vkSj vaMs Mkys vkSj 3 feuV rd ekbØksoso djsaA chp esa fM”k
dks lHkh fn”kkvksa esa fgyk;saA tc vkWeysV iwjk id tk;sa rks 3
feuV rd jgus nsaA
fM”k ls vkeWysV dks mrkj ysa vkSj ,d xzht+&izwQ isij ij j[ksa
A vc ml ij gjh pVuh yxkdj] mls jksy dh rjg yisV ysAa
vc mlds ihl dkV ysaA VekVj vkSj I;kt ds NYyksa ls
ltkdj ijkslsaA
68

Mutton Kofta in eVu dksQrk Øheh VekVj lkl esa

10&12 dksQrks ds fy;s
Creamy Tomato lkexzh %
,d 10Þ dh xksy 2 1@2&3Þ xgjh <dDu okyh IysV ysaA
Sauce 500 xzke & dhek ¼dqVk gqvk ehV½
1 pEep & vnjd isLV
GIVES 10-12 Koftas 1 pEep & yglqu isLV
10” round , 2 ½ -3” deep dish with cover 3&4 gjh fepZ ckjhd dVh gqbZ
KOFTA 1 pEep xeZ elkyk
500 gm keema (mutton mince) 3 ihl czsM
1 tbsp ginger paste, 1 tbsp garlic paste 1 v.Mk
3-4 green chillies- chopped finely 1 1@4 di rktk gjk /kfu;k dh dVh gqbZ ifÙk;k¡
1 tsp garam masala, 3 slices bread ltkoV & dqN rkts /kfu;k dh ifÙk;k¡
1 egg, 1 ¼ cup chopped fresh coriander leaves Øheh VekVj lkWl
GARNISHING 5 cM+s VekVj
Some fresh chopped coriander 2 1@2 VqdM+s vnjd
CREAMY TOMATO SAUCE 1 pEep ued
5 large tomatoes, 2 ½ piece ginger 1 pEep yky fepZ ikÅMj
1 tsp salt, 1 tsp red chilli powder 1 pEep thjk ikÅMj
1 tsp jeera powder, 1 cup malai or cream 1 di eykbZ ;k Øhe
A pinch of orange red colour FkksM+k lk larjh yky jax
fof/k %
METHOD
VekVj lkWl cukus ds fy;s Øhe ds bykok lkjk lkeku feDlh
To prepare the tomato sauce, blend all the ingredients
except cream, well in a mixer to a puree. In the dish,
esa ?kksV dj i;wjh cuk ysaA IysV esa VekVj i;wjh Mkydj gkbZ
add above tomato puree and micro high covered for 10 ekbØksoso esa 10 feuV <ddj idk;saA
minutes. Add cream and a little orange colour. Mix fQj mlesa Øhe vkSj FkksM+k lk larjh jax Mky dj feDl djs
well and keep the creamy tomato sauce aside. rFkk ml VekVj lkWl dks vyx j[k nsaA
To make koftas, soak bread in water , squeeze and
crumble. Mix all ingredients of the kofta with the bread. dksQrs cukus ds fy, czsM dks ikuh esa fHkxks;s rFkk fQj ikuh
Make into balls. dks fupksM+ ysaA dksQrs dh lkjh lkexzh dks czsM ds lkFk feJ.k
Place balls on a plate in a ring. Micro high 5 minutes djs rFkk blds xksys cuk ysaA bu xksyks dks IysV esa j[ks rFkk
uncovered. Change sides of koftas after 2-3 minutes. ekbØksoos esa fcuk <ds 5 feuV rd 100% ikoj ij idk;sA
Add koftas to the tomato sauce in the dish. Micro high 2&3 feuV ckn dksQrksa dh lkbZM cny nsaA
covered 4 minutes. Let stand 2-3 minutes. Serve hot
fQj dksQrksa dks VekVj lkl esa feyk;sa rFkk <d dj ekbØks
garnished with fresh coriander.
esa 4 feuV rd idk;saA cuus ds ckn 2&3 feuV rd ,sls gh
j[ks rFkk gjs /kfu;k dh ifÙk;ks ls ltk dj ijkslsaA
69

Dry Keema [kq’d dhek

SERVES : 6-8
6&8 O;fä;ksa ds fy,
INGREDIENTS lkexzh %
2 tbsp lightly fried onion and garlic 2 cM+s pEep gydk Hkwuk gqvk I;kt vkSj yglqu
1 tbsp finely chopped ginger 1 cM+k pEep & ckjhd dkVh gqbZ vnjd
1 tsp red chilli powder 1 NksVk pEep & yky fepZ ikÅMj
1 tbsp roasted and ground 1 cM+k pEep & Hkwuk gqvk /kfu;k ikÅMj
coriander powder 1 NksVk pEep & xeZ elkyk ikÅMj
1 tsp garam masala powder 500 xzke & dwVk gqvk ehV
500 gm minced meat 1 & ued Loknkuqlkj
Salt 1 di & ukfj;y nw/k
1 cup coconut milk 1@2 di & beyh dk xwnk
½ cup tamarind pulp 2 cM+s pEep & xqM+
2 tbsp jaggery
TO GARNISH ltkus ds fy, & 1 cM+k pEep ckjhd dVs gq,s gjs I;kt
1 tbsp finely chopped spring onions 1 cM+k pEep ckjhd dVk gqvk gjk /kfu;k
1 tbsp finely chopped coriander leaves
fof/k %
METHOD Åij fyf[kr xeZ elkyk rd dh lHkh lkexzh dks 2 feuV rd
Microwave all the ingredients upto garam masala pow- ekbØksoso esa 100% ikoj ij idk;sA
der for 2 minutes. Stir in mince and microwave on
100% power for 5 minutes stirring once in between. jl esa ehV dks feykrs gq, 5 feuV rd idk;sA chp esa ,d
Add the rest of the ingredients and microwave for 20 ckj fgyk,aA
minutes stirring three or four times in between until the fQj ckdh dk lkjk lkeku Mky dj 20 feuV rd chp esa
curry is dry. Serve with jeera rice, saffron rice, or white
rice, sprinkle with spring onions and coriander leaves. fgykrs gq,s djh lw[kus rd idk;saA
fQj bls thjk pkoy] dslj pkoy ;k lQsn pkoy ds lkFk gjh
I;kt vkSj /kfu;s dh ifÙk;ksa ls ltkdj ijsklsaA
70

Khade Masale [kM+s elkys dk xks”r

4 O;fDr;ksa ds fy,
Ka Gosht lkexzh %
SERVES : 4 800 xzke & fcuk gìh okyk ehV ¼1 1@2 bap ds VqdM+s½
INGREDIENTS 120 xzke & ?kh
Boneless mutton (1 ½” cubes) 800 gm 5 & NksVh byk;ph
Ghee 120 gm 1 & cM+h byk;ph
Green cardamom 5 5 & ykSxa
Brown cardamom 1, cloves 5 1 bap & nkyphuh dh VqdM+k
Cinnamon 1 inch stick 150 xzke & I;kt
Onions 150 gm, ginger 30 gm 30 xzke & vnjd
Garlic 30 gm, cumin seed powder 1 tsp 30 xzke & yglqu
Tomatoes 300 gm, water 200 ml ,d NksVk pEep & thjk ikÅMj
FOR GARNISH: 300 xzke & VekVj
Green coriander chopped 2 tsp 200 fe- fy- & ikuh
ltkus ds fy, 2 NksVs pEep gjk dVk /kfu;k
METHOD fof/k %
Puree onion, ginger and garlic,
I;kt] vnjd vkSj yglqu rFkk VekVj dks ihl dj i;wjh cuk
Puree tomato
ysaA
Place mutton pieces with 20 gms of ghee in a dish
eVu ds VqdM+ks dks 20 xzke ?kh ds lkFk IysV esa j[kdj 5 feuV
And microwave for 5 minutes on full power. Keep aside.
rd ekbØks esa gkbZ ij idk;saA bls vyx j[knsA
Cook onion, ginger, garlic puree with remaining ghee
for 5 minutes.
fQj I;kt] vnjd] yglqu dh i;wjh dks ckdh cps ?kh esa 5
Mix all whole spices and salt in the above puree and
feuV rd idk;saA ckdh lHkh elkyks vkSj ued dks bl esa
cook for 7 minutes on power 7. feyk ns 7 feuV rd idk;sAa vc blesa VekVj i;wjh vkSj thjk
Mix tomato pureee and cumin seed powder. Cook for 8 ikÅMj feyk;saA bls 8 feuV rd Qqy ikoj ij idk;saA bl
minutes on full power . cover the dish 90% for all the nksjku IysV ls 90% <ddj j[ksaA
steps above. fQj ehV ds VqdM+ks dks xzos h esa feyk;s rFkk 200 fe- fy- ikuh
Mix mutton pieces in gravy with 200 ml water and stir Mky dj vPNh rjg ls fgykrs gq,s 15 feuV rd gkbZ ij
well and cook for 15 minutes on high. Garnish with
chopped coriander. idk;saA gjs /kfu;s ls ltkdj ijsklsaA
71

Tomato Lamb VksesVks ySEc ¼VekVj eVu½

lkexzh %
INGREDIENTS
200 xzke & ySac dk ehV ¼gìh lfgr½
Lamb meat
150 xzke & f”keyk fepZ
with bone 200 gm
50 fe- fy- & ikuh
Capsicum 150 gm, water 50 ml 50 fe- fy- & lks;k lkl ¼lQsn½
Soya sauce white 50 ml 50 fe- fy- & rsy
Oil 50 ml, sugar ½ tsp 1@2 NksVk pEep & phuh
Garlic finely chopped 10 gm 10 xzke & ckjhd yglqu
Tomatoes 150 gm, cornflour 1 ¾ 150 xzke & VekVj
1 3@4 pEep & dkuZ Qyksj
METHOD:
Cut lamb and capsicum into thin strips. fof/k %
Combine meat, capsicum, 50 ml water, soya sauce, ySac ds ehV vkSj f”keyk fepZ ds irys yEcs ihl dj ysaA
oil, sugar and chopped garlic in a shallow dish.
,d [kkyh IysV esa ehV] f”keyk fepZ] ikuh] lks;k lkl] rsy]
Microwave on 100% power for 12 minutes.
phuh] yglqu dks feyk ysa rFkk ekbØksoos esa 100% ikoj ij
Cut tomatoes into strips and de-seed.
12 feuV rd idk;sA
Blend cornflour and 50 ml water and add to the VekVj dh Hkh iryh&2 Qk¡d cuk ysa rFkk mlds cht+ fudky
meat with tomato wedges.
nsAa
Microwave on high for 3 minutes.
dkuZ Qyksj dks ikuh esa feyk;sa rFkk ehV vkSj VekVj ds lkFk
feyk nsaA
bl lHkh dks rhu feuV rd ekbØksoso esa idk;sa rFkk fQj
ijkslAas
72

Lamb Chop Masala ySEc pki elkyk

lkexzh %
INGREDIENTS
800 xzke & ySEc ehV pkil
Lamb chops 800 gm
50 xzke & vnjd isLV
Ginger paste 50 gm, garlic paste 50 gm
50 xzke & yglqu isLV
Raw papaya paste 20 gm
20 xzke & dPps iihrs dh isLV
Malt vinegar 15 ml
15 fe- fy- dkyk fljdk
Yellow chilli powder ½ tsp
1@2 pEep & ihyh fepZ ikÅMj
Red chilli powder ½ tsp
1@2 pEep & yky fepZ ikÅMj
Fresh cream 60 ml
60 xzke & rkth Øhe
Garam masala powder 1 tsp
1 pEep & xeZ elkyk
Nutmeg powder ¾ tsp
3@4 pEep & t; Qy ikÅMj
Mace powder ¾ tsp
3@4 pEep & tko=h ikÅMj
Brown onion paste 40 gm
40 xzke & I;kt isLV
Water 200 ml
200 fe- fy & ikuh
Oil 100 ml,Salt to taste
100 fe- fy- & rsy
FOR GARNISH
Loknkuqlkj ued
Ginger julienned and chopped green coriander
ltkus ds fy, vnjd] dVk gqvk gkj /kfu;k
METHOD
fof/k %
Marinate lamb chops with ginger, garlic paste, raw pa-
paya paste, malt vinegar, yellow chilli, red chilli, salt ySEc pkWil dks vnjd] yglqu] iihrs dh isLV] fljds] ihyh
and 20 ml oil. Mix well and rub the chops. Keep aside fepZ] yky fepZ] ued vkSj 200 fe- fy- rsy ds lkFk yisV
for 2 hours.
ysaA vPNh rjg ls feyk;s vkSj pkWil ij jxMsaA fQj 2 /kUVsa
Mix all other ingredients and marinated lamb chop with
masala and cook for 20 minutes on high.
rd bldks iM+k jgus nsaA
Garnish with ginger and green coriander
ckdh lHkh lkeku vkSj fyiVh gqbZ pkiks vkSj elkyks dks 20
feuV rd gkbZ ij idk;saA
bls vnjd vkSj gjs /kfu;s ds iÙkksa ls ltk dj ijkslsaA
73

Murg Do Piaza eqxZ nks fi;ktk

SERVES:4
4 & O;fä;ksa ds fy,
INGREDIENTS lkexzh %
Chicken pieces 1 kg 1 fdyks & eqxsZ dk ehV
Ghee 150 gm 150 xzke & ?kh
Onions sliced 500 gm 500 xzke & I;kt dVs gq,
Garlic sliced 50 gm 50 xzke & yglqu dVs gq,
Ginger sliced 50 gm 50 xzke & vnjd dVh gqbZ
Red chilli powder ½ tsp 1@2 pEep & yky fepZ ikÅMj
Red chilli whole 4 4 lkcwr iwjh yky fepZ
Turmeric powder ½ tsp 1@2 pEep gYnh ikÅMj
Garam masala 10 gm 10 xzke & xeZ elkyk
Tomato puree 300 ml 300 fe- fy- VekVj i;wjh
Coriander powder 15 gm 15 xzke & /kfu;k ikÅMj
Water 500 ml 500 fe- fy- ikuh
Salt to taste ued Loknkuqlkj

METHOD:
Slice the onions, ginger and garlic keep aside.
Heat ghee for 1 minute
Add tomato puree, turmeric powder, red chilli powder,
red chilli whole and coriander powder and cover the
dish 90%. Microwave on high for 3 minutes.
Mix sliced onion, ginger and garlic and cook for 3 min-
utes on high.
Mix chicken in the above ingredients and 500 ml of
water and cook for 8 minutes.
Stir well and add salt and garam masala and cook for 7
minutes.
fof/k %
I;kt] vnjd vkSj yglqu dks dkV dj j[kysa ?kh dks ,d
feuV rd xeZ djs vkSj mles VekVj i;wjh] gYnh ikÅMj]
yky fepZ ikÅMj] lkcqr yky fepZ vkSj /kfu;k ikÅMj Mky
dj 3 feuV rd gkbZ ekbØksoso ij 90% <d dj idk;saA
dVs gq,s I;kt] yglqu vkSj vnjd dks feyk dj 3 feuV rd
gkbZ ij idk;saA
bu lc esa fpdu feyk;s vkSj 500 fe- fy- ikuh Mky dj
8 feuV rd ekbØksoso esa idk;saA
vPNh rjg ls fgyk;s rFkk ued vkSj xeZ elkyk Mky dj 7
feuV rd idk;saA
74

Butter Chicken cVj fpdu

SERVES: 6
6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
10” round , 3” deep dish with cover
1 chicken (800 gm- 1 kg)- cut into pieces of your
,d 10” xksy 3” xgjh <Ddu okyh IysV
choice (preferably boneless) 800&1000 xzke & fpdu ¼dÍs gq,s VqdM+s gìh ds fcuk½
1 small onion 1 & NksVk I;kt
3-4 flakes garlic 3&4 & dfy;k¡ yglqu dh
½” piece ginger 1@2 & bap vnjd dk VqdMk
4 tbsp tomato puree 4 & pEep VekVj i;wjh
1 tsp garam masala, ½ tsp dhania (coriander) pd. 1 & pEep xeZ elkyk
½ tsp jeera (cumin) powder
1@2 & pEep /kfu;k ikÅMj
1 ½ tsp red chilli powder (according to taste)
1@2 & pEep thjk ikÅMj
1 tsp sugar
1 tsp kasoori methi (dry fenugreek leaves)
1 1@2 & pEep yky fepZ ikÅMj
1 ½ tsp salt (according to taste) 1 & pEep phuh
4 tbsp cashewnuts- ground to a paste 1 & pEep dlwjh esFkh
100 gm (1/2 cup) beaten malai or cream 1 1@2 pEep ued
3 tbsp oil, butter 500 gm 50 xzke oVj
a little orange red colour 4 & cMs pEep rsy
GARNISHING FkksMk lk larjh yky jax
Some Kasoori methi, a few cashewnut pieces 4 cM+s pEep dktw ds isLV
100 xzke Øhe ;k eykbZ
METHOD
ltkus ds fy,s & FkksMh dlwjh esFkh vkSj dktw ds VqdMs
Put 50 gm butter in Microwave proof bowl.
Add garlic, ginger, cumin, red chilli powder.
fof/k %
Cook for 1 min on 100% power.
Add tomato puree and cream, salt, garam masala,
ekbØksoso lsQ fM”k esa 50 xzke eDd[ku Mkys mlesa yglqu]
dhaniya powder and sugar. vnjd] thjk] dlwjh esFkh Mkydj ekbØks esa 100% ikoj
Now add boneless chicken. ij 1 feuV j[ksaA blesa VekVks I;wjh] Øhe] ued] yky fepZ]
Mix well. xje elkyk] /kfu;k ikmMj vkSj phuh Mkydj 30 lsd.S M ds
Cook for 10 mins on 100% power. fy, ekbØks 100% ikoj ij j[ksA vc blesa gM~Mh jfgr
Then cook for 5-6 mins on 60% power. fpdu Mkys] vPNh rjg feyk;sa vkSj <d dj 10 feuV ds
Garnish with hara dhaniya and serve it. fy, ekbØks 100% ikoj ij j[ksA fQj feyk dj 60%
ikoj ij 5&6 feuV ds fy, ekbØks djsaA gjs /kfu, ls vkSj
dLrwjh esFkh] dktw ds VqdM+ksa ls ltk,a vkSj ijkslsaA
75

Kadhai Chicken d<+kbZ fpdu

SERVES:4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
8” round, 3” deep dish with cover ,d 10” xksy 3” xgjh <Ddu okyh IysV
chicken (400-500 gms) with or without bones-cut 400 & 500 xzke fpdu ds NksVs 2 VqdM+s
into pieces of your choice
3 & cM+s pEep rsy
3 tbsp oil, 1 tsp garlic paste
1 & NksVk pEep yglqu isLV
½ cup ready made tomato puree
1@2 & di VekVj i;wjh
½ tsp red chilli powder
1@2 & NksVk pEep yky fepZ ikÅMj
1 tsp dhania powder, ½ tsp garam masala
1 & NksVk pEep /kfu;k ikÅMj
1 tsp sugar, 1 tsp salt
1@2 & pEep xeZ elkyk
a little orange red colour
1 & pEep phuh
2 large capsicums- cut into strips
1 & NksVk pEep ued
3 tsp cornflour dissolved in 3 cups water
FkksMk lrjh yky jax
2 & cM+h f”keyk fepZ ¼iryh yEch dVh gqbZ½
METHOD
3 & pEep dkuZ Qyksj 3 & di ikuh esa ?kqyk gqvkA
In the dish, mix oil, garlic paste & chicken. Micro high
covered 4 minutes.
Add tomato puree & all other ingredients except the fof/k %
last three-salt, capsicum & cornflour, mix well. IysV esa rsy] yglqu isLV vkSj fpdu dks feyk dj 4 feuV
Micro high coverd 4 minutes. ekbØks gkbZ ij <d dj idk;saA
Add capsicum strips, salt & cornflour dissolved in 3 tsp vc blesa VekVj I;wjh vkSj lHkh lkexzh ¼ued] f”keyk fepZ
water. Mix well.
vkSj dkuZ Qyksj dks NksM dj½ vPNh rjg feyk nsaA <ddj
Micro high uncovered 3 minutes.
4 feuV rd ekbØks gkbZ ij idk;saA vc f”keyk fepZ] ued
Let stand 1-2 minutes.
vkSj dkuZ Qyksj Hkh Mkys A vPNh rjg feyk nsAa fQj ls ekbØks
Mix sprinkle some kasoori methi on top & serve hot.
gkbZ ij 3 feuV rd fcuk <ds idk;sA vc 1&2 feuV rd
,sls [kqyk jgus nsaA
dlwjh esFkh ls ltk;s vkSj xekZ xeZ ijkslsaA
76

Murg Musallam eqxZ eqlYye

SERVES: 8
8 O;fDr;ksa ds fy,
INGREDIENTS lkexz h %
GROUND INTO A MASALA PASTE ,d ihl dPpk iihrk
1 piece raw papaya 1 whole pod garlic 1 & yglqu 1 & ihl vnjd
4 red dry deseeded chillies 1 piece ginger 4 & lkcqr yky fepZ fcuk cht 3 & dkyh fepZ
3 peppercorns 3 cardamoms
½ tsp roasted cumin seeds ½ piece cinnamon 3 & eksVh byk;th 1@2 & nkyphuh
½ tsp turmeric powder ½ cup yoghurt 1@2 & pEep Hkwuk gqvk thjk ikÅMj
salt 2 tbsp oil 1@2 & pEep gYnh ikÅMj 1@2 & di ngh
½ cup hot water
TO GARNISH ued 2 & pEep rsy
Slices of tomatoes A few slit chillies 1@2 & di xeZ ikuh
Slices of onions
ltkus ds fy;s
fy; & VekVj ds ihl xksy dVs gq,s vkSj I;kt
METHOD
ds VqdM+s] dVh gjh fepZ
Mix the masala paste with yoghurt and salt and apply to
the chicken forking it inside and outside. Refrigerate
overnight. fof/k %
Next day bring the chicken to room temperature. Heat lkjh lkexzh dks ngh vkSj ued feyk dj isLV cuk ysaA bls
oil on a stove and aute chicken on all sides, until fpdu ds VqdMkas ij vPNh rjg ls vUnj vkSj ckgj nksuks
browned all over. Place the whole chicken in a serving rjQ yisV nsaA vkSj fQj bl fpdu dks jkr Hkj fÝt esa BaMk
dish, pour ½ cup hot water on it, and microwave cov-
ered 10 minutes. Insert a microwave thermometer in gksus ds fy;s j[k nsaA
the middle of the thigh being careful not to touch the vxys fnu fpdu fÝt ls fudky dj dejs es rkieku rd
bone. Let it stand in the microwave for 5 minutes and ys vk;s LVkso ij rsy xeZ djs vkSj fpdu dks lHkh rjQ ls
then turn the chicken over. If the water has dried up
add 1/2 cup hot water and microwave covered for an- Hkwjk gksus nsaA
other 10 minutes. When temperature reaches 87º fQj fpdu dks dVksjs esa ijkslsa mlesa mij 1@2 di xeZ ikuh
(190ºF) the chicken is ready to be served, not before. If Mkys rFkk ekbØks esa 10 feuV rd fcuk <ds idk;sAa bls ekbØks
you do not have thermometer at this stage a rough test
of cooked chicken would be when the meat between
esa 5 feuV rd ,sls gh jgus nsaA fQj fpdu dh lkbZM cnysA
the leg and breast shows no pinkness: if it does, micro- vxj ikuh lw[k x;k gks rks 1@2 di xeZ ikuh vkSj Mkys rFkk
wave further for 2-3 minutes. Let it stand for another 5 10 feuV rd <d dj ekbØks esa idk;saA fpdu dk jax vxj
minutes. Then place the whole bird on a serving plate xqykch ugha gS rks og id x;k gSA vU;Fkk 2&3 feuV rd fQj
and garnish as desired with slices of tomatoes, chillies
and onions. It is now ready to be carved. Serve hot. ls ekbØks esa idk;saA fQj 5 feuV rd bls ,sls gh jgus nsaA
vc bls VekVj] fepZ vkSj I;kt esa VqdMks ls ltk;s vkSj xekZ
xeZ ijkslsaA
77

Chicken Shashlik fpdu “kk”kfyd

lkexzh %
8 SKEWERS
8 WOODEN SKEWERS 8 ydMh dh lhads
500 gm boneless chicken 500 xzke & gìh jfgr fpdu
GROUND TO A PASTE 2 & gjh fepZ
2 green chillies 1@2 di gjk /kfu;k
½ cup coriander leaves 1 ihl vnjd
1 piece ginger 1 cM+k pEep ngh
1 tbsp yoghurt ued
salt 2 cMs+ pEep rsy
2 tbsp oil 2 f”keyk fepZ ds VqdM+s
2 capsicums cut into 1 pieces 8 VqdM+s vukukl
8 pieces of pineapple 8 NksVs I;kt lkcwr fNys gq,s
8 small peeled whole onions 2 cMs VekVj ds dVs gq,s VqdM+s
2 large tomatoes cut into 1 pieces
fof/k %
METHOD lHkh elkyks dks ihl dj isLV cukysA fpdu dks elkyk isLV]
Marinate chicken with ground paste, yoghurt, salt and ngh] ued vkSj ,d pEep rsy ls yisVs rFkk ,d /k.Vk rd
1 tsp oil for 1 hour. Microwave the marinated chicken ,sls jgus nsaA fQj bls ,d pEep rsy ds lkFk ekbØks esa 5
mixed with 1 tbsp oil for 5 minutes stirring in between.
feuV rd fgykrs gq,s idk;saA
On wooden skewers arrange a piece of chicken, capsi-
cum, pineapple, onion and tomato alternatively and
ydM+h dh lhadks ij ,d ,d ihl ckjh ckjh fpdu] f”keyk
place them on a plate. Brush with remaining oil and fepZ] vukukl] I;kt vkSj VekVj dk cpk gqvk rsy mu ij
microwave for 8 minutes more, basting them with the yxk;s rFkk ekbØks esa 8 feuV rd idk;sAa fQj lhadks dks lQsn
rest of the oil. Then place the skewers on a bed of white pkoy vFkok dsljh pkoy ij ltk;sa rFkk xekZ xeZ ijkslsaA
rice or saffron rice.
Serve hot immediately.
78

Shahi Machhi “kkgh eNh ifV;kyk

3&4 O;fDr;ksa ds fy,
Patiala
SERVES: 3-4
lkexzh %
INGREDIENTS 500 xzke & eNyh ¼gìh vkSj [kky jfgr & 2” ds VqdM+ksa esa
8” round, 3” deep dish dVh gqbZA½
500 gm fish (preferably skinless & boneless)- cut into 4 & cMs+ pEep rsy
2” pieces (but fish with skin and bones can also be
used) 1 & cM+k I;kt ckjhd dVk gqvk
4 tbsp oil 2&3 & gjh fepZ
1 large onion-chopped very fine (1 cup) 1@2 pEep yglqu isLV
2-3 green chillies 1@2 pEep vnjd isLV
½ tsp garlic paste 1@2 pEep gYnh ikmMj
½ ginger paste 1@2 pEep yky fepZ ikmMj
½ tsp halti (turmeric powder) 1@2 pEep ued
½ tsp red chillie powder
3 & VekVj ckjhd dVs gq,
½ tsp salt
3@4 & di ikuh
3 medium tomatoes-chopped very fine (2 ½ cups)
¾ cup water
2 & cM+s pEep dkuZ Qyksj
2 heaped tsp cornflour 1 & pEep jkbZ
GRIND TOGETHER 1@4 & pEep vtokbZu
1 tsp rai (mustard seeds) 1 & pEep thjk
¼ tsp ajwain ltkoV ds fy, & FkksM+k dkyh fepZ ikÅMj vkSj gjs /kfu;s
1 tsp jeera dh ifÙk;k¡
GARNISHING fof/k % ,d dSljksy esa rsy ys blesa filh gqbZ jkbZ] thjk
Some pepper powder, some fresh coriander leaves
vkSj vtokbZu MkysA 2 feuV rd ekbØks gkbZ ij fcuk
<ds idk;saA vc blesa gYnh] I;kt] vnjd] yglqu vkSj
METHOD
In a casserole take oil. Add powdered rai, jeera and
gjh fepZ Mky djs vPNh rjg feyk;sa vkSj ekbØks esa gkbZ
ajwain. Micro high uncovered 2 minutes. Add haldi, ij 4 feuV rd fcuk <ds idk;saA
onion, ginger, garlic and green chillies. Mix well. Micro
fQj blesa yky fepZ ikÅMj] ued] VekVj vkSj 3@4 di
high uncovered 4 minutes. Add red chilli powder, salt,
tomatoes and ¾ cup water. Micro high covered 8 min- ikuh MkysA vc bls ekbØks gkbZ ij 8 feuV rd <d dj
utes. Mix and fresh pieces. Mix and mash well with a idk;saA vc bls vPNh rjg ls feyk dj xqnk cuk nsaA fQj 2
spoon. Add cornflour dissolved in 2 tbsp water and fish pEep ikuh esa ?kksy dj dkuZ Qyksj eNyh ds VqdMs+ MkysA
pieces. Mix well. Micro high covered 5 minutes. Let
stand 3-4 minutes covered. Serve hot garnished with feyk;s rFkk ekbØks esa gkbZ ij 5 feuV rd <d dj idk;sA
fresh coriander and pepper powder. 3&4 feuV rd <dk gq, NksM+ nsaA
rkts /kfu;s esa iÙkks vkSj dkyh fepZ ikÅMj ls ltk;s ,oe xekZ
xeZ ijkslsaA
79

Bhapa Mach Hkkik ekN

SERVES: 4-6
4&6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
8 medium size pieces of fish 8 fefM;e lkbZt eNyh ds VqdM+s
salt ued
1 tsp turmeric powder 1 & pEep gYnh ikÅMj
2 tsp mustard oil 2 & pEep ljlks dk rsy
1 grated onion 1 & dqrjk gqvk I;kt
2 broken red chillie 2 & yky fepZ VwVh gqbZ
1 tsp garam masala powder 1 & pEep xeZ elkyk
½ cup water 1@2 & di ikuh

METHOD
Wash fish and apply salt and turmeric and keep for 10
minutes. Wash fish again and apply a little salt. Micro-
wave covered in a flat borosil plate, the oil, onion and
chillies for 3 minutes, stirring in between. Stir in garam
masala and water. Put the fish in and microwave cov-
ered for 10-12 minutes, turning the fish over once in
between. Serve with boiled rice.
fof/k %
eNyh dks /kksdj ml ij ued vkSj gYnh yxk dj 10 feuV
ds fy;s j[k nsAa fQj ls eNyh dks /kks;s vkSj FkksMk+ ued yxk;sA
ekbØks esa ,d cksjkslhy dh IysV esa rsy] I;kt] fepZ dks 3
feuV rd <d dj idk;saA fQj blesa ikuh vkSj xeZ elkys
Mkys vkSj fgyk;sA vc blesa eNyh ds VqdM+s Mkys vkSj <ddj
10&12 feuV rd ekbØks esa idk;sa rFkk chp esa eNyh dh
lkbZM cnyrs jgsaA bls mcys pkoy ds lkFk ijsklsaA
80

Gaon Fish Curry xksu fQ”k djh

SERVES: 6
6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
9 mackeral or any other fish
9 eSdjy ;k fdlh vkSj fQ”k fQySV dks ued yxkdj 20
filets salted and kept for 20 minhtes
feuV rd j[ksa fQj /kksysA
and then washed
4 & cM+s dVs gq,s I;kt
4 large sliced onions
4 cM+s dVs gq, VekVj
4 large sliced tomatoes
,d xakB ckjhd dVs gq, yglqu
1 pod skinned and crushed garlic.
,d VqdM+k ckjhd dVh gqbZ vnjd
1 piece thinly sliced ginger
3 cM+s pEep rsy
3 tbsp oil
,d cM+k pEep fljdk
1 tbsp vinegar
FkksM+h gYnh
A large pinch of turmeric powder
4 ckjhd dVh gqbZ f”keyk fepZ
4 thickly sliced capsicum
2 dVh gqbZ gjh fepZ
2 thinly sliced green chillies
2 vkyw ¼Nhys gq, vkSj ckjhd dVs gq,½ vkyw
2 peeled and thinly sliced potatoes.
ued vkSj ,d di xeZ ikuh
Salt
1 cup hot water
fof/k %
METHOD ,d laery IysV essa 1@3 I;kt] 1@3 VekVj vkSj 1@3 fQ”k
In a flat dish, lay out 1/3rd of the onions, then 1/3rd of the fQySV dks ysAa fQj bu dh rhu rgs cuk;s vkSj ckdh lkjh ek=k
tomatoes and 1/3rd of the fish fillets in layers. First make dks Hkh blh izdkj ls rhu&rhu dh rg esa j[ksA ckdh lHkh
3 layers of each of these three items, and continue mak- elkys vkSj lkexzh dks feyk ys rFkk mls IysV esa j[kh gqbZ fQ”k
ing these layers with the remainder of the onions, toma-
toes and fish. Then mix the rest of the ingredients to-
ij fNMd nsA ,d di xeZ ikuh Hkh ml ij Mkys rFkk 20 feuV
gether and sprinkle them on the top. Pour 1 cup of hot rd 70% ikoj ij ekbØksoos esa idk;sAa fQj mls 5 feuV rd
water over this. Microwave for 20 minutes at medium ,sls gh jgus ns rFkk xekZ xeZ ijkslsaA
70% power. Let it stand for 5 minutes. Serve hot.
81

Chicken Pulao fpdu iqyko

6&8 O;fDr;ksa ds fy,
SERVES: 6-8
INGREDIENTS lkexzh %
1 chicken cut in pieces ½ cup yoghurt
,d fpdu NksVs NksVs VqdMs esa dVk gqvk
Salt 1 tbsp oil
FOR THE MASALA GRIND TO A PASTE 1@2 di ngh] ued
1 red dry chillie 4 cloves garlic ,d cM+k pEep rsy
1 piece ginger elkys ds fy,
½ tsp roasted cumin seeds 1 yky fepZ
1 tsp garam masala powder 4 dfy;k¡ yglqu
1 small fried onion
1 VqdM+k vnjd
REST OF THE INGREDIENTS
1 ½ cups basmati rice washed and soaked
1@2 pEep Hkwus thjs dk ikÅMj
for 30 minutes and drained 1 pEep xeZ elkyk
Salt 1 & NksVk ryk gqvk I;kt ysa rFkk bldh isLV cu ysa
WHOLE GARAM MASALA 1 1@2 di cklerh pkoy /kksdj fHkxks nsa rFkk 30 feuV ds
3 cloves 3 peppercorns ckn ikuh fudky nsA
3 cardamoms ½ piece if cinnamon
1 tsp oil 2 ½ cups water
½ tsp saffron ½ cup milk
lkcwr xeZ elkyk
1 chopped tomato 1 cup hot water 3 ykSxa] 3 dkyh fepZ ds nkus] 3 eksVh byk;ph] 1@2 ihl
1 tbsp chopped coriander leaves nkyphuh] 1 pEep rsy] 2 1@2 di ikuh] 1@2 pEep dslj]
2 tbsp melted ghee 1@2 di nw/k] 1 dVk gqvk VekVj] 1 di xeZ ikuh] 1 pEep
2 tbsp browned onion and garlic gjh /kfu;s dh ifr;k¡] 2 pEep ?kh] 2 cM+s pEep Hkwus gq,s I;kt
TO GARNISH
vkSj yglqu
A few slices of tomatoes
A few onion rings
3 shelled and quartered lengthways hard boiled eggs ltkus ds fy;s & dqN VekVj ds VqdMs] xksy dVs I;kt] 3
mcys v.Ms pkj Qkad dj ds
METHOD
Marinate chicken with yoghurt, salt, oil and ground fof/k %
paste and keep aside for 1 hour. Put boil rice with salt, fpdu dks ngh] ued] rsy vkSj elkys dh isLV ls yisVs vkSj
whole garam masala, oil and 2½ cups water in the mi-
,d ?kUVs rd j[k nsAa pkoy dks ued] lkcwr xeZ elkyk rFkk
crowave for 15 minutes. Remove immediately from the
microwave and spread out on a thali or a dish, so that 2 1@2 di ikuh Mkydj ekbØksoso esa 15 feuV rd idk;saA
the rice does not cook any further. Soak saffron in milk ekbØks ls fudky dj pkoy dks ,d IysV ij QSyk nsaA dslj
and then grind it into a paste in a mortar and pastel. dks nw/k esa feyk ds isLV cukysaA
Keep aside.
82

Egg Fried Rice ,x ¼v.Mk½ ÝkbZM jkbZl ¼pkoy½

SERVES: 4-6
4 & 6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Boiled white rice mcys gq, pkoy
3 eggs 3 & v.Ms
2 tbsp milk 2 & pEep nw/k
2 tbsp melted butter 2 & cM+s pEep fi?kyk gqvk eD[ku
4 cloves finely chopped garlic 4 & Qkads ¼dVk gqvk½ yglqu
2 finely chopped green chillies 2 & ckjhd dVh gqbZ gjh fepZ
Salt ued
2 chopped spring onions 2 & dVs gq,s I;kt

METHOD:
Lightly beat eggs, milk and 2 tbsp butter together in a
large bowl-microwave and scramble the eggs stirring in
between until the eggs harden, for about 5 minutes.
Add garlic, green chillies and salt and microwave for 1
minute, then stir with a fork. Mix in one chopped spring
onion and cook further for 1 minute.
Stir the mixture into the boiled white rice. When ready
to eat, sprinkle ½ cup of water and microwave for 5
minutes. Place in a serving dish and sprinkle the rest of
the chopped spring onion on top.
Serve hot.
fof/k %
QSUVs v.Ms] nw/k vkSj eD[ku dks feyk dj ,d dVksjs esa Mky
dj ekbØks esa 5 feuV rd idk;saA rkfd v.Ms dh Hkqjth cu
tk;sA vc blesa yglqu] gjh fepZ vkSj ued Mkys rFkk ,d
feuV rd ekbØksoso esa j[ksA fQj ,d gjk dVk I;kt mlesa
feyk;s rFkk fgykrs gq,s ,d feuV ekbØksoso esa j[ksaA
fQj bl lcdks mcys gq, pkoy esa feyk nsAa [kkus ls igys 1@2
di ikuh Mky dj 5 feuV rd ekbØksoso esa j[ks rFkk IysV
esa Mky dj cps gqvk gjs I;kt ds VqdMks ls ltk ns rFkk xekZ
xeZ ijkslsaA
83

Mutton Biryani eVu fcj;kuh

4 & O;fDr;ksa ds fy,
SERVES: 4
INGREDIENTS lkexzh %
Mutton cuts 500 gm 500 xzke & dVk gqvk eVu
Rice 250 gm 200 xzke & pkoy
Oil 100 ml
100 fe- fy- & rsy
Green cardamom 4
Brown cardamom 1
4 & NksVh byk;ph
Cloves 4 ,d cM+h byk;ph
Cinnamon 1 inch stick 4 ykSax
Bay leaf 2 ,d VqdM+k nky phuh
Bay leaves a pinch 2 & rst iÙkk
Nutmeg powder a pinch FkksMk tk;Qy dk ikÅMj
Ginger finely chopped 20 gm 20 xzke dVh gqbZ vnjd
Garlic finely chopped 20 gm
20 xzke ckjhd dVk gqvk yglqu
Green chili slit into two 4
Saffron a pinch
4 & dVh gqbZ gjh fepZ
Mint leaves 8 ,d pqVdh dslj
Water 1 ltr. 8 & iwnhus dh ifÙk;k¡
Salt to taste ,d yhVj ikuh vkSj ued
TO GARNISH ltkus ds fy, % dVs gq,s rys gq,s I;kt
Sliced onion fried crisp and brown
fof/k %
METHOD
pkoy dks /kksdj 20 feuV rd fHkxks nsaA
Wash and soak rice for 20 minutes
eVu ds VqdM+ks dks ,d yhVj ikuh es Mkys mlesa rsy vkSj lHkh
Put mutton pieces in an oven proof dish with 1 ltr. of
elkys ¼dslj dks NksMdj½ vnjd] ued vkSj yglqu Mky
water. Add oil and all the spices except saffron, ginger,
salt and garlic. Cover and cook for 15 minutes on power dj 15 feuV rd <d dj ekbØksoos esa idk;sAa vc eVu dks
9. Remove mutton pieces and strain the stock. Arrange ckdh cps “kksjcs esa ls fudky ysaA eVu dks ,d xgjs dVksjs
mutton pieces in a deep dish. Drain rice and place on esa ltk;saA pkoy dks ml ij QSyk nsaA
the mutton. Add 500 ml stock and salt. Cover and cook
for 9 minutes on power 9. Dissolve the saffron in a tea- fQj cpk gqvk “kksjck vkSj ued Hkh ml esa feyk nsaA
spoon of warm milk. Add saffron, green chillies and fQj <ddj 9 feuV rd ekbØksoso esa idk;saA
mint leaves to the biryani Cook for 10 minutes on power dslj dks nks pEep xeZ nw/k esa feyk ysaA
9, or till cooked. Garnish with crisp fried onions.
dslj] gjh fepZ vkSj iwnhus dh ifÙk;k¡ Hkh fcj;kuh esa Mky nsaA
vc bls ekbØksoso esa 10 feuV rd idk;as ;k tc rd id
uk tk, A bls Hkwus I;kt ls ltk;s vkSj [kkus ds fy, ijsklsaA
84

Chicken Biryani fpdu fcj;kuh

SERVES: 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Chicken pieces without skin 500 gm 500 xzke & fpdu fcuk [kky ds
Basmati rice 250 gm 250 xzke & cklerh pkoy
Oil 100 ml 100 fe- fy- & rsy
Water 700 ml 700 fe- fy- & ikuh
Green cardamom 3 3 & NksVh byk;ph
Brown cardamom 1 1 & cM+h byk;ph
Cloves 3 3 & yksxa
Cinnamon 1 inch stick ,d bap nkyphuh dk VqdMk
Bay leaf 1 1 & rst iÙkk
Ginger paste 15 gm 15 xzke & vnjd isLV
Garlic paste 10 gm 10 xzke & yglqu isLV
Red chili powder ½ tsp 1@2 & pEep yky fephZ ikÅMj
Saffron a pinch ,d pqVdh dslj
FOR GARNISH ltkus ds fy, % 100 xzke dVk gqvk gjk /kfu;kA
Green coriander chopped 100 gm

METHOD
Soak rice for 20 minutes. Wash and drain.
Wash chicken pieces.
Put chicken in a deep oven proof dish and add 700 ml.
Water, oil and all spices except saffron, salt, ginger &
garlic paste and microwave on high for 10 minutes.
Remove chicken and strain the stock
Arrange chicken in a dish and place rice on top.
Pour 500 ml. Stock (if stock is less than 500 ml, add
milk). Add salt.
Cover and microwave for 9 minutes on power 9.
Dissolve saffron in a teaspoon of warm milk, add to rice
and microwave for 10 minutes on high or till cooked.
Garnish with chopped green coriander.
fof/k %
pkoy dks 20 feuV rd fHkxk;s fQj mldk ikuh fudky nsaA
fpdu ds VqdMks dks Hkh vPNh rjg /kks ysaA fpdu ds VqdMks
dks ,d xgjh fM”k esa 700 fe- fy- ikuh esa MkysA mleas rsy
vkSj lHkh elkys ¼dslj dks NksMdj½ ued] vnjd] yglqu
isLV Mky dj 10 feuV rd ekbØks gkbZ ij idk;saA
fQj fpdu dks fudky ysa vkSj cpk gqvk “kksjck vyx dj
ysaA fpdu dks IysV ij ltk;s vkSj mij pkoy QSyknsA
vc blesa cpk gqvk 500 fe- fy- “kksjck ¼LVkd½ vkSj ued
feyk;s rFkk <ddj 9 feuV rd 9% ikoj ij ekbØks esa
idk;saA dslj dks pEep Hkj xeZ nw/k esa feykysA rFkk fQj
pkoy esa feykys vkSj 10 feuV rd ekbØks esa gkbZ ikoj ij
idk;s ;k tc rd id u tk;sA
bls dVs gq,s gjs /kfu;s dh ifÙk;ks ls ltk;s vkSj ijkslsaA
85

ur s e
in C o
Ma nt a l
ntin e
Co a r ia n
e g et
V
86

Stuffed Tomatoes Hkjok¡ VekVj

SERVES: 5-6
5&6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
5 large or 6 medium sized tomatoes
5&6 cM+s VekVj
1cup cottage cheese (paneer)-mashed roughly
,d di iuhj ¼xqnk fd;k gqvk½
½ cup onion- chopped fine
1@2 di I;kt ckjhd dVs gq,
½ cup capsicum-chopped fine
1@2 di ckjhd dVh gqbZ f”keyk fepZ
½ cup boiled green peas
1@2 di mcys gq, eVj
2 tbsp tomato ketchup
2 cM+s pEep VekVj dSpWi
2 tbsp chilli sauce
2 cM+s pEep fefpZ lkl
¾ tsp salt
3@4 pEep ued
½ tsp garam masala
1@2 pEep xeZ elkyk
1‘ tsp amchoor (dried mango powder) powder
coriander leaves 1@2 pEep vepwj vkSj gjk /kfu;k

METHOD fof/k %
Cut tomatoes into 2 halves. Remove pulp & keep in- VekVj dks 2 Hkkxks esa dkV ysAa mudk xqnk fudky ns vkSj 3&4
verted for 3-4 minutes. feuV rd ,sls jgusa nsaA
Mix all other ingredients well ckdh lHkh lkexzh dks vPNh rjg feyk nsAa VekVjks esa Hkj dj
Spoon filling into tomato halves & place in a ring on a ,d IysV esa ekbØksoso esa xksykdkj j[ks rFkk <d dj 2&3
plate in the microwave.
feuV rd 100% ikoj ij idk;sA tc rd VekVj ueZ u
Micro uncovered for 2-3 minutes on 100% power or
until tomatoes are tender.
gks tk;sA 2 feuV rd ,sls jgus nsa rFkk /kfu;s dh ifÙk;ks ls
If combination present instead of micro waving for 2-3
ltk dj xekZ xeZ ijkslsaA
minutes keep tomatoes in combination 5 minutes.
Allow to stand 2 minutes. Serve hot garnished with
coriander leaves.
87

Spinach with Cottage ikyd iuhj

4 O;fDr;ksa ds fy,
Cheese
lkexzh %
SERVES: 4
4 di ikyd & dVh gqbZ
INGREDIENTS
1 3@4 di nw/k
4 cups chopped (150 gm) spinach
3 cM+s pEep eSnk
1 ¾ cups milk
3@4 NksVk pEep rkth ihlh gqbZ dkyh fepZ
3 tbsp flour
200 xzke iuhj ¼1@2 bap ds VqdM+ks esa dVk gqvk½
¾ tsp freshly ground pepper
ued Loknkuqlkj
200 gm paneer (cottage cheese)- cut into ½ cubes
¾- 1 tsp salt (to taste)
fof/k %
METHOD:
ikyd dks vPNh rjg ls /kks dj dkV ysaA vc ikyd dks
Wash spinach leaves discarding the stems.
<+ddj 5 feuV rd ekbØks gkbZ djsaA
Chop and wash again. Drain water.
nw/k vkSj eSns dks vPNh rjg ls feyk ysaA
Micro high spinach covered 5 minutes.
vc mles ikyd Mkysa vkSj 3 feuV rd ekbØks gkbZ djsAa chp
Mix milk and flour well with a beater, so that no lumps
esa fgykrs jgsaA
remain. vc mlesa iuhj] ued vkSj rkth filh gqbZ dkyh fepZ feyk;sa
Add to the spinach. Micro high 3 minutes. Stir once in rFkk 2&3 feuV rd ekbØks gkbZ djsaA
between. eD[ku yxs VksLV ds lkFk ijkslsaA
Add cottage cheese, salt and freshly ground pepper
Micro high covered 2-3 minutes.
Serve with buttered toasts.
88

Mushroom Fondue e”k:e QksUMw

SERVES: 3-4
3&4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
6” round 2-1½ “ high dish ,d 6 bap xksy vkSj 21@2 bap xgjh fM”k
200 gm mushrooms-sliced 200 xzke e”k:e&dVh gqbZ
2 tbsp flour (maida) 2 cM+s pEep eSnk
½ tsp salt, ½ tsp pepper 1@2 NksVk pEep ued
1 cup water 1@2 NksVk pEep dkyh fepZ
1 di ikuh
METHOD
Micro high covered 1 cup water & sliced mushrooms 5 fof/k %
minutes.
In a casserole micro high oil uncovered 1 minute. Add dVh gqbZ e”k:e vkSj ,d di ikuh dks <ddj 5 feuV rd
sliced onion. Micro high uncovered for 2 minutes. ekbØks gkbZ djsaA
Add salt, pepper, mushrooms along with the water in ,d dSljksy esa 1 feuV rd rsy dks ekbØks esa xeZ djsaA blesa
which they are cooked. Mix well. Micro high uncov- dVs gq, I;kt Mkys vkSj 2 feuV rd ekbØks es fcuk <ds
ered for 2 minutes. Serve hot.
idk;sAa
vc blesa ued] dkyh fepZ] e”k:e cps gq, ikuh dks feyk;sa
rFkk 2 feuV rd ekbØks esa fcuk <ds idk;sAa xekZ&xeZ ijkslAas
89

Cheese Souffle iuhj lksQy

4 O;fDr;ksa ds fy,
SERVES: 4
INGREDIENTS lkexzh %
Butter 40 gm 40 xzke eD[ku
Flour 25 gm 25 xzke eSnk
Milk 150 gm 150 xzke nw/k
Egg 3 3 vaMs
Processed cheese grated 75 gm 75 xzke iuhj
Mustard powder ½ tsp 1@2 NksVk pEep jkbZ ikÅMj
Pepper ¼ tsp 1@4 NksVk pEep dkyh fepZ ikÅMj
Salt to taste ued Loknkuqlkj

METHOD
Grease a 1.4 ltr.soufflé dish with 15 gm butter
Take remaining butter in a medium bowl and micro-
wave for 1 minute on power 5.
Stir in flour and microwave on power 5 for 1 minute.
Using a whisk, gradually mix in the milk, mustard pow-
der, salt and pepper and microwave on high for 2½
minutes, stirring after every minute.
Leave to cool slightly.
Separate egg yolks and beat into the sauce one at a
time.
Reserve 15 gm cheese and add to the rest of the sauce.
Stir until well blended.
Whisk the egg whites until stiff and fold into the sauce.
Pour the mixture into the buttered dish and sprinkle
the reserved cheese.
Place in the oven and microwave on power 5 for 8
minutes, i.e. until soufflé has risen.
Brown soufflé on mean rack for 6 minutes.
fof/k %
,d 1-4 fyVj lksQy fM”k dks 15 xzke eD[ku yxk ysaA
ckdh cps eD[ku dks ,d dVksjs esa Mkysa vkSj 1 feuV rd
ikoj 5 ij ekbØks djsaA
vc blesa eSnk Mkysa vkSj nqckjk ikoj 5 ij 1 feuV rd
ekbØks djsaA
vc nw/k esa /khjs&/khjs jkbZ ikÅMj] ued vkSj dkyh fepZ feyk;sa
vkSj 2 1@2 feuV rd ekbØks gkbZ djsaA ,d feuV ds ckn
fgykrs jgsaA vc blsa BaMk gksus nsaA
vc vaMks dk ihyk fgLlk vyx dj ds] QsaV ys vkSj lkWl esa
QsaV ysaA
15 xzke iuhj NksM dj] ckdh iuhj lkWl esa Mkysa vkSj vPNh
rjg feyk ysaA
vaMks ds lQsn Hkkx dks QsaV dj l[kr cuk ys vkSj lkWl esa
MkysAa
vc bl feJ.k dks eD[ku yxh fM”k esa MkysaA
Åij ls cPkk gqvk iuhj MkysaA
vc fM”k dks ikoj 5 ij 8 feuV rd idk;s]a tc rd lksQy
Qwy u tk;saA
vc lksQy dks jSd ij j[k dj 6 feuV rd czkÅu gksusa nsaA
90

Gabbage Rolls with dScst ¼iŸrkxksHkh½ jksyl

ngh lkWl ds lkFk
Curd Sauce
lkexzh %
INGREDIENTS
12 iÙks iŸrkxksHkh ds 2 cM+s pEep rsy
12 cabbage leaves 2 tbsp oil
1 teaspoon cumin seeds. 3 green chillies, chopped
1 NksVk pEep thjk 3 gjh fepZ&dVh gqbZ
¾ cup raw grated potatoes 3@4 di dPps vkyw ¼dqrjs gq,½
¾ cup peanuts roasted and coarsely powdered 3@4 di ewaxQyh Hkquh gqbZ vkSj eksVh ihlh gqbZ
2 tbsp coriander leaves, chopped 2 cM+s pEep gjk /kfu;k&dVk gqvk
FOR THE CURD SAUCE: ngh lkWl ds fy, %
1 tbsp oil 1 cup curd 1 cM+k pEep rsy 1 di ngh
2 tbsp grated cheese 1 tsp flour 2 cM+s pEep iuhj ¼dqrjk gqvk½ 2 cM+s pEep eSnk
1 tsp capsico sauce ¾ tsp pepper powder
1 cM+k pEep fepZ dh lkWl 3@4 NksVk pEep ued
¾ tsp salt.
3@4 NksVk pEep dkyh fepZ ikÅMj
METHOD:
Take the whole cabbage and wrap it in a plastic wrap- fof/k %
ping. Microwave on high for 3 minutes, stand for 5
minutes. Remove the plastic wrapping and separate ,d lkcqr xksHkh dks ,d IykfLVd doj ls <ddj 3 feuV
cabbage leaves. If the leaf is large, cut into two pieces. rd ekbØks gkbZ djsaA 5 feuV ds ckn doj dks mrkj ysa vkSj
Remove the thick veins. xksHkh ds iÙkks dks vyx dj ysaA vxj iÙks cM+s gSa rks nks Hkkx
Put the oil and cumin seeds into a casserole dish and dj ysa vkSj MaBy fudky nsaA
microwave on High for 1 minute. Add green chillies ,d dSljksy esa rsy vkSj thjk Mkysa vkSj 1 feuV rd ekbØks
and microwave on high for 1 minute. Add the potatoes
mix, cover and cook for 5 minutes, stir once in be- gkbZ djsaA vc mlesa gjh fepZ Mkysa vkSj 1 feuV rd ekbØks
tween. Now mix in all the seasonings, on microwave gkbZ djsaA vc bles vkyw Mkysa vkSj <ddj 5 feuV rd
High for 3 minutes, stand for 5 minutes. Put 2 tbsp on ekbØks gkbZ djsaA chp esa ,d ckj fgyk;saA
this filling on each cabbage leaf and make into rolls.
Arrange them in a greased, round, baking dish.
vc blesa ckdh lkjs elkys Mkysa vkSj 3 feuV rd ekbØks gkbZ
Sprinkle a little water, cover and cook for 3 min.
djsa vkSj 5 feuV rd jgus nsaA
Stand for 5 minutes.
bl feJ.k ds 2 cM+s pEep gj ,d xksHkh ds iÙks esa Hkj dj
Mix all the ingredients of the curd sauce evenly. Pour
jksy cuk ysaA vc bu jksyl dks ,d rsy yxh fM”k esa yxk;saA
over the cabbage rolls. Microwave on high for 2 min- FkksM+k lk ikuh fNM+ds vkSj <d dj 3 feuV rd idk;sA 5
utes. Serve hot. feuV rd jgus nsaA
ngh lkWl ds fy, lkjh lkexzh dks vPNh rjg feyk ysa vkSj
jksyl ij MkysaA 2 feuV rd ekbØks gkbZ djsa vkSj xekZ&xeZ
ijkslAas
91

Cheese Macaroni iuhj ¼pht+½ eSdjksuh

SERVES: 4
INGREDIENTS
5-6” round dish, 4-5” deep
1 cup uncooked macaroni (small)
2 tbsp butter
1 onion or 2 spring onions- chopped along with thin
green parts.
2 ½ tbsp flour (maida)
1 ¾ cups milk
¾ tsp salt
½ tsp pepper
¾ tsp mustard powder
25 gm cheese (1 cube)-grated
1 tbsp bread crumbs
Some tomato slices & chopped coriander leaves.
METHOD
Micro high 1 ½ cups of water with 1 tsp oil in a medium
sized deep dish uncovered for 3 minutes.
Add macaroni. Micro high uncovered 5 minutes.
Let stand in hot water 4-5 minutes. Drain and wash
well with cold water.
In a clean dish, micro high butter 1 minute.
Add spring onions and micro high uncovered 2 min-
utes.
Add flour. Mix well and micro high covered 30 sec-
onds. Add milk. Stir well, so that no lumps are formed.
Add salt, pepper & micro high uncovered 3 minutes
stirring after every minutes to avoid lump formation.
Microwave for 1-2 minutes more if the sauce does not
turn thick. Now add mustard powder boiled macrona
and cheese and mix well. Cook on micro 100% power.
Put bread crumbs on peices of tomatoes and garnish
with hara dhaniya on it.
4 O;fDr;ksa ds fy,
lkexzh %
,d 5&6 bap xksy]
4&5 bap xgjh fM”k
1 di dPph eSdjksuh ¼NksVh okyh½
2 cM+s pEep eD[ku
1 I;kt ;k 2 gjs I;kt&dVs gq,
2 1@2 cM+s pEep eSnk
1 3@4 di nw/k
3@4 NksVk pEep ued
1@2 NksVk pEep dkyh fepZ
3@4 NksVk pEep jkbZ ikÅMj
25 xzke iuhj ¼dqrjk gqvk½
1 cM+k pEep lw[kh czMs dk pwjk dqNs dVs gq, VekVj ds VqdMs+
vkSj gjk /kfu;k
fof/k %
1 1@2 di ikuh esa 1 pEep rsy Mkys vkSj fcuk <ds 3 feuV
rd ekbØks gkbZ djsaA vc bles eSdjksuh Mkysa vkSj fcuk <ds
5 feuV rd ekbØks gkbZ djsaA 5 feuV rd ,sls gh jgus nsaA
vc xeZ ikuh fudky dj] BaMs ikuh ls /kks ysaA ,d fM”k esa
eD[ku Mkysa vkSj 1 feuV rd ekbØks gkbZ djsaA vc blesa
I;kt Mkys vkSj 2 feuV rd fcuk <ds idk;sAa vc blesa eSnk
Mkys vkSj feyk dj 30 lsd.M rd <ddj idk;saA vc nw/
k Mkysa vkSj vPNh rjg feyk;saA vc blesa ued] dkyh fepZ
Mkysa vkSj 3 feuV rd fcuk <ds ekbØks gkbZ ij fgykrs gq,
idk;saA vxj lkWl xk<+h u gks] rks 1&2 feuV vkSj idk;saA
vc jkbZ ikÅMj mcyh gqbZ eSdjksuh vkSj iuhj Mkysa vkSj
vPNh rjg feyk ysaA vc bl ij czsM dk pwjk] 2&3 VqdM+s
VekVj ds vkSj gjk /kfu;k Mky dj 2 feuV rd fcuk <ds
ekbØks djsaA
92

Vegetable Macaroni osftVscy eSdjksuh csd

lkexzh %
Bake 1 1@2 di ids gq, pkoy
INGREDIENTS 1@2 di xktj vkSj lse Qyh&dVh gqbZ vkSj idh gqbZ
1 ½ cups rice, cooked 3@4 di lQsn lkWl ¼1 pEep eD[ku] 3@4 pEep eSnk vkSj
½ cup carrot and French beans, chopped & cooked 3@4 di nw/k ls cuh gqbZ½
¾ cups white sauce (made from 1 tablespoon butter 1@2 di idh gqbZ eSdjksuh
¾ tablespoon flour and ¾ cup milk)
½ cups macaroni, cooked. elkysnkj lkWl ds fy, %
FOR THE SPICY SAUCE: 2 cM+s pEep rsy
2 tbsp oil 3@4 di I;kt&dVs gq,
¾ cup chopped onion 4 dfy;k¡ yglqu dh&dVh gqbZ
4 cloves, garlic, chopped 1@2 di VekVks dSpi
½ cups tomato ketchup 1@2 pEep fpyh lkWl
½ tbsp chilli sauce 1@2 di ikuh] ued vkSj dkyh fepZ Loknkuqlkj
½ cup water 2 1@2 pEep iuhj ¼dqrjk gqvk½
Salt and pepper to taste dqN dM+h iÙks
2 ½ teaspoons grated cheese
A few curry leaves fof/k %
elkysnkj lkWl ds fy,] ,d dSljksy esa rsy Mky dj] 1 feuV
METHOD ds fy, ekbØks gkbZ djsA vc mlesa I;kt vkSj yglqu Mkysa
To prepare the spicy sauce put the oil into a casserole vkSj <ddj 2 feuV rd ekbØks] gkbZ djsaA vc blesa VekVks
dish and microwave on high for 1 minute. Add the dSpi] fpyh lkWl] ued] dkyh fepZ] iuhj vkSj dM+h iÙks Mkys
onion and garlic. Cover and microwave on high for 2
minutes. Add the tomato ketchup, chilli sauce, salt, vkSj vPNh rjg feyk dj] fcuk <ds 3&4 feuV rd ekbØks
prepare, cheese and curry leaves. Mix well. Microwave gkbZ ij idk;saA
uncovered on high for 3-4 minutes, till bubbling hot. ids gq, pkoy] lfCt;k¡] lQsn lkWl] ued vkSj dkyh fepZ dks
Mix together the cooked rice, vegetable, white sauce, feyk ysa vkSj ,d eD[ku yxh IysV ij QSyk nsaA vc blds
salt and pepper. Spread the mixture in a greased baking
dish. Cover with macaroni pieces. Pour the prepared
Åij eSdjksuh MkysaA Åij ls cuh gqbZ elkysnkj lkWl MkysaA
sauce evenly over it. Cover with a plastic wrapping and IykfLVd doj ls <ddj 5 feuV rd ekbØks gkbZ djsaA vc
microwave on High for 5 minutes till hot. Unwrap and doj [kksy dj xekZ xeZ ijkslsaA
serve hot.
93

Spaghetti Corn Lie LisxVh dksuZ yh

lkexzh %
INGREDIENTS
FOR THE SPAGHETTI LAYER:
LisxVh ijr ds fy,
6 tbsp bread crumbs 1 ½ tbsp butter 1 cM+k pEep eD[ku 6 cM+s pEep czsM dk pwjk
1 ½ tbsp maize flour ¾ cup milk 1&1@2 cM+s pEep eDdh dk vkVk
Salt and pepper to taste 2 tbsp grated cheese 3@4 di nw/k
1 ½ cups spathetti, cooked and cut into small pieces. ued vkSj dkyh fepZ Loknkuqlkj
FOR THE CORN FILING: 2 cM+s pEep iuhj ¼dqrjk gqvk½
1 tbpsp butter ½ cup chopped onion 1&1@2 di LisxVh ¼idh gqbZ vkSj NksVs VqdM+ks esa dVh gqbZ½
6 cloves, garlic, chopped 1 ¾ cups tomato juice dksuZ fQfyax ds fyk, %
1 tbsp corn flour ½ cup boiled corn, salt, 1 cM+k pEep eD[ku 1@2 di I;kt&dVs gq,
pepper and sugar to taste 1 tsp red chilli powder
6 dfy;k¡ yglqu dh&dVh gqbZ
FOR THE TOPPING
1&3@4 di VekVj dk jl
6 tsp grated cheese, A few capsicum pieces
1 cM+k pEep eDdh dk vkVk
1@2 di eddh ds mcys gq, nkus
METHOD:
ued] dkyh fepZ vkSj phuh Loknkuqlkj
Grease the pie dish and sprinkle bread crumbs.
1 NksVk pEep yky fepZ ikÅMj
To prepare the spaghetti layer, put the butter into a ltkus ds fy, % 6 pEep iuhj ¼dqrjk gqvk½] dqN VqdM+s
casserole dish and microwave on high for 1 minute.
Add maize flour and mix well. Microwave on high for f”keyk fepZ ds
3 minutes till like a sauce. Mix in the salt, pepper and fof/k %
cheese. Add the spaghetti and spread on the base and fM”k ij rsy yxkdj] ml ij czsM dk pwjk fNM+d nsaA
along the sides of the pie dish.
LisxVh dh ijr cukus ds fy,] eD[ku dks dSljksy fM”k es
For the filling, put the butter into a casserole dish and
microwave on high for 1 min. Add the onion and gar- Mky dj] 1 feuV rd ekbØks gkbZ djsaA vc mles eDdh dk
lic. Cover and microwave on high for 2 minutes, to vkVk Mkysa vkSj vPNh rjg feyk ysaA vc bls 3 feuV rd
soften. Add tomato juice, corn flour, salt, pepper, sugar ekbØks gkbZ djsa tc rd lkWl dh rjg u cu tk;aAs vc mles
and red chilli powder. Partially cover and microwave ued] fepZ vkSj iuhj feyk nsaA vc LisxVh feyk dj fM”k
on high for 5 minutes till bubbling. Stir once in be- ij QSyk nsAa fQfyax ds fy,] ,d dSljksy es eD[ku Mkysa vkSj
tween. Mix in the boiled corn and microwave on high
1 feuV rd ekbØks gkbZ djsAa vc I;kt vkSj yglqu Mkysa vkSj
for 1 minute. Pour into the prepared pie dish.
<+ddj 2 feuV rd ekbØks gkbZ djsaA vc mlesa VekVj dk
Sprinkle grated cheese and arrange a few capsicum
pieces on top. Cover and microwave on high for 3
jl] eDdh dk vkVk] ued] fepZ] phuh vkSj yky fepZ
minutes before serving. ikÅMj feyk;saA 5 feuV rd vk/kk <d dj ekbØks gkbZ ij
idk;sAa chp esa ,d ckj fgyk;sAa vc mlesa eDdh ds mcys gq,
nkus feyk;s vkSj 1 feuV rd ekbØks gkbZ djsAa vc bls LisxVh
yxh gqbZ fM”k ij MkysaA vc ml ds Åij dqrjk gqvk iuhj
vkSj f”keyk fepZ ds VqdM+s j[ksA ijkslus ls igys 3 feuV rd
<ddj ekbØks gkbZ djsaA
94

Spaghetti with Tomato LisxVh VekVj lkWl ds lkFk

4 O;fDr;ksa ds fy,
Sauce
lkexzh %
SERVES: 4
225 xzke LisxVh
INGREDIENTS
400 xzke VekVj
Spaghetti 225 gm
20 xzke eD[ku
Tomatoes 400 gm
70 xzke gjk I;kt&dVk gqvk
Butter 20 gm
10 xzke yglqu&ckjhd dVh gqbZ
Spring onions chopped fine 70 gm
100 fe- yh- ikuh
Garlic finely chopped 10 gm
1 NksVk pEep lw[kh csfly
Water 100 ml
1@4 NksVk pEep dkyh fepZ
Basil dry 1 tsp
ued Loknkuqlkj
Pepper ¼ tsp
Salt to taste
ltkus ds fy, % dVs iÙks gjs I;kt ds] dqrjk gqvk iuhj
FOR GARNISH:
Chopped greens of spring onions and grated cheese
fof/k %
METHOD
eD[ku dks ,d cM+s dVksjs es Mkysa vkSj 45 lsd.M rd ekbØks
Place butter in a large bowl and microwave on high for
gkbZ djsAa vc mles I;kt vkSj yglqu Mkysa vkSj 6 feuV rd
45 seconds. Add onions and garlic and microwave on ekbØks gkbZ djsaA
high for 6 minutes. VekVj dks Nhy dj] cht fudky ysa vkSj dkV ysaA mlesa
Blanch, peel, de-seed and chop tomatoes. Add basil, csfly] ued vkSj fepZ MkysaA ikuh feyk dj 10 feuV rd
salt and pepper. Add water. Microwave on high for 10 ekbØks gkbZ djsa tc rd lkWl u cu tk;saA chp es nks ckj
minutes or till sauce is of coating consistency. Stir twice
during cooking. fgyk;sAa
Place spaghetti in a plate. Pour sauce over and micro- LisxVh dks IysV esa j[ksa vkSj Åij ls VekVj lkWl Mky dj 45
wave for 45 seconds on high lsd.M rd ekbØks gkbZ djsaA dVs gjs I;kt vkSj iuhj ls
Garnish with chopped greens of spring onions and serve ltkdj ijkslsaA
with grated cheese.
95

u r s e
in C o
Ma n t a l
ntin e
Co n -
N o
a r ia n
e g et
V
96

Egg Tomato Nest ,sx ¼vaMk½ VekVks ¼VekVj½ usLV

SERVES: 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
4 large tomatoes 4 cM+s VekVj
Salt and pepper ued] dkyh fepZ
1tbsp butter 1 cM+k pEep eD[ku
4 eggs at room temperature 4 vaMs
½ tsp chilli powder 1@2 NksVk pEep yky fepZ ikÅMj
½ tsp roasted cumin seed powder 1@2 NksVk pEep Hkquk filk thjk
fof/k %
METHOD
VekVj dks Åij ls dkV dj mldk xqnk fudky ysaA VekVjksa
Cut the stem of the tomatoes and scoop out the pulp.
Invert the tomatoes to drain for 15 minutes. Then dks 15 feuV rd myV dj j[ksaA
stand them up in a dish and microwave for 4 minute. vc mUgsa ,d fM”k es yxkdj 4 feuV rd ekbØks djsaA vc
Dust them with salt and pepper. Put ½ tsp on butter in muds Åij ued vkSj dkyh fepZ fNM+dAs gj ,d VekVj ij
each tomato. Break an egg in the tomato and pierce
the yolk and the white with a toothpick. Sprinkle a 1@2 pEep eD[ku MkysaA ,d vaMk rksM+ dj VekVj es Mkys
little salt, chilli and cumin seed powder on and micro- vkSj ihys fgLls dks V~Fkfid ls Nsn djsaA ml ij FkksM+k ued]
wave covering with a white paper napkin at medium fepZ vkSj thjk ikÅMj fNM+dsA ,d dkxt ds :eky ls
70% power for 2 minutes.
<ddj 70% ikoj ij 2 feuV ekbØks djsaA
Serve hot with toast.
VksLV ds lkFk xekZ xeZ ijkslsaA
97

Savoury Eggs lsojh ,sx ¼vaMs½

SERVES: 1
1 O;fDr ds fy,
INGREDIENTS lkexzh %
Egg 2 2 vaMs
Butter 10 gm 10 xzke eD[ku
Onions chopped 10 gm 10 xzke dVh I;kt
Green chilli chopped 1 small 1 NksVh gjh fepZ&dVh gqbZ
Tomatoes 15 gm 15 xzke VekVj
Ham/bacon chopped or cheese grated (optional) 10 10 xzke pht+ ¼f?klk gqvk½ ;k ehV ¼dVk gqvk½
gm
ued vkSj dkyh fepZ Loknkuqlkj
Salt and pepper to taste

METHOD
Heat butter in a flat oven proof dish for a minute on
high.
Break eggs onto the dish, pierce egg yolk with tooth-
pick. Cook on high for one minute.
Sprinkle the chopped vegetables and the ham, bacon
or cheese on top. Cook for one minute.
Sprinkle salt and peeper and serve with hot toast.
fof/k %
,d fM”k es eD[ku dks 1 feuV rd ekbØks gkbZ djsAa vaMks dks
QksM dj fM”k es Mkys] ihys fgLlks dks VwFkfid ls Nsn djsaA 1
feuV rd ekbØks gkbZ djsaA
vc ml ij dVh gqbZ lfCt;k¡] pht+ ;k ehV fNMd ns vkSj 1
feuV rd ekbØks gkbZ djsAa vc ml ij ued vkSj dkyh fepZ
fNM+d dj] xeZ VksLV ds lkFk ijkslsaA
98

Poached Eggs on ikspM ,sx pht+ VksLV ij

2 O;fDr;ksa ds fy,
Cheese Toast
lkexzh %
SERVES: 2
4 vaMs
INGREDIENTS
3@4 NksVk pEep dkyh fepZ
Eggs 4
10 xzke eD[ku
Black pepper ¾ tsp
4 VksLV
Butter 10 gm
150 xzke pht+ ¼dqrjk gqvk½
Toasts 4
ued Loknkuqlkj
Cheese grated 150 gm
Salt to taste
fof/k %
MEDHOD
2 “kh”ks ;k phuh feÍh ds di ysAa gj ,d di esa 2 cM+s pEep
Take glass or ceramic cups. Put two tbsp of water in
ikuh MkysaA /;ku ls ,d v.Mk QksM+ dj izR;sd di es Mkysa]
each cup Carefully break one egg into each cup. Prick ihys fgLls dks VwFkfid ls Nsn nsaA
each yolk once with a toothpick. vc ml ij ued vkSj dkyh fepZ fNM+d nsaA 5 feuV rd
Season with salt and peeper. Microwave on power 5 for ikoj 5 ij ekbØksoso djsa tc rd vaMs dk lQsn fgLlk te
5 minutes or until the whites are just set. Leave aside. u tk;saA vc bls vyx j[kysaA
Butter the toast and top with grated cheese. Brown on VksLV ij eD[ku yxk dj ml ij pht+ MkysaA 5 feuV rd
high for 5 minutes. Place the cheese toast on a plate,
remove egg carefully and place on each cheese toast. ekbØks gkbZ ij yky gksus rd lsad ysaA
pht+ VksLV dks IysV ij j[k ysaA vc di es ls /;ku ls vaMk
fudkys vkSj pht+ VksLV ij j[k nsaA
99

Meat Loaf ehV ykSQ

5&6 O;fDr;ksa ds fy,
SERVES: 5-6
INGREDIENTS lkexzh %
7” round, 3” deep dish with cover & one round ,d 7 bap xksy] 3 bap xgjh fM”k <ddu ds lkFk
microwable plate
LOAF
,d xksy ekbØksoso IysV
500 gms keema (minced meat) ykSQ ds fy, % 500 xzke dhek ¼ckjhd ehV½
¾ cup curd 2 eggs 3@4 di ngh
1 tsp garlic paste 1 tsp ginger paste 2 vaMs 1 NksVk pEep yglqu isLV
1 tsp garam masala powder 2 tbsp lemon juice 1 NksVk pEep vnjd isLV 2 cMs+ pEep uhacw dk jl
2 tbsp chopped coriander leaves
1 NksVk pEep xeZ elkyk ikÅMj
1 tsp salt, 1 tsp pepper (adjust to taste)
3 pieces bread slices- soaked in water, squeezed &
2 cM+s pEep gjk /kfu;k&dVk gqvk
crumbled 1 NksVk pEep ued 1 NksVk pEep dkyh fepZ
SAUCE 3 ihl czsM ds ¼ikuh es fHkxks;s gq, vkSj fupksM+ dj VqdMs fd;s gq,½
1 tsp maida 1 tbsp tomato sauce lkWl ds fy, %
½ tbsp worcestershire sauce
NksVk pEep eSnk 1 cM+k pEep VkekVks lkWl
1 tbsp chilli sauce
1@2 NksVk pEep okjWplVj lkWl
METHOD
1 cM+k pEep fpyh lkWl
Wash the keema and squeeze it well.
Mix all ingredients given under loaf. Mix very well.
fof/k %
Grease the dish. Put keema in it and smoothen the top dhes dks /kks dj] fupksM+ ysaA
with your fingertips. Cover micro high 10 minutes. ykSQ dh lkjh lkexzh dks vPNh rjg feyk ysaA
Pour out the juice into a small bowl. fM”k dks /kksM+k rsy yxk ysaA dhes dks mlesa j[kdj viuh
Overturn loaf on to a place. To the juice, add ingredi- maxfq y;ksa ls xaFw k dj ueZ dj ysAa <d dj 10 feuV rd ekbØks
ents given under sauce. Mix well so that no lumps re-
gkbZ djsaA mlds jl dks ,d NksVs dVksjs esa Mky ysaA lkWl dh
main. Pour the sauce over the loaf so as to cover it
completely. Micro uncovered at 50% power (medium lkjh lkexzh dks jl esa vPNh rjg ls feyk ysaA
power) for 10 minutes. Make a separate sauce in a bowl vc bl lkWl dks ykSQ ds Åij bl <+ax ls Mkys fd ykSQ iwjh
by mixing equal amounts of tomato, chilli and rjg ls <d tk;saA
Worcestershire sauce, to serve with loaf.
50% ikoj ij fcuk <ds 10 feuV rd ekbØks djsaA
To serve, slice the loaf. Decorate with lemon & tomato
wedges & springs of coriander/parsley & serve along ,d vyx dVksjs es cjkcj ek=k esa VekVks] okWjplVj vkSj
with the sauce. fpyh lkWl dks feyk ysa] ykSQ ds lkFk ijkslus ds fy,A
ykSQ ds ihl dkV ysa vkSj uhacw] VekVj ds VqdM+ks o /kfu;s ls
ltkdj lkWl ds lkFk ijkslsaA
100

Lamb Liver with ySac yhoj fon ,siy ,aM cSdWu

4 O;fDr;ksa ds fy,
Apple and Bacon lkexzh %
450 xzke ySac yhoj 30 xzke eSnk
SERVES: 4 1@2 NksVk pEep dkyh fepZ 30 fe- yh- rsy
INGREDIENTS 3@4 NksVk pEep ikifjdk ikÅMj 30 xzke eD[ku
Lamb liver 450 gm Flour 30 gm 6 VqdM+s lwvj ds ehV ds ¼cSdWu½ 2 yky lsc
Pepper ¾ tsp Paprika ¾ tsp, oil 30 ml. 50 xzke I;kt&ckjhd dVs gq,
Butter 30 gm Bacon rashers 6 100 fe- yh- dkyk fljdk 60 fe- yh- Øhe
Red apples 2
10 xzke gjk /kfu;k ued Loknkuqlkj
Onions thinly sliced 50 gm
Malt vinegar 100 ml, cream 60 ml
ltkus ds fy, % 4 Vguh gjk /kfu;k
Green coriander chopped 10 gm
fof/k % yhoj dks irys&irys VqdM+ks es dkV ysaA yhoj dks eSns
Salt to taste
ls yisV dj] ued] dkyh fepZ vkSj ikifjdk ikÅMj MkysaA
FOR GARNISH
,d fM”k es rsy vkSj eD[ku Mkydj 1 feuV rd ekbØks gkbZ
Green coriander sprigs 4
djsaA
cSduW ds irys ihl dj ysa vkSj lsc dks lkQ dj ds xksy ihlks
METHOD
es dkV ysaA
Cut liver into thin slices
cSduW vkSj I;kt dks rsy es feyk dj 5 feuV rd ekbØks gkbZ
Coat the liver with the flour, season with salt, pepper djsaA chp es nks ckj fgyk;saA
and paprika
vc mles yhoj Mkysa vkSj 2 feuV rd ekbØks gkbZ djsAa chp
Put oil and butter into a shallow dish and microwave
on high for 1 minute.
es ,d ckj fgyk;saA
vc mlesa lsc ds ihl vkSj fljdk Mkysa vkSj 3 feuV rd
Meanwhile cut bacon into thin strips. Core the apple
and cut into rings. ekbØks gkbZ djsaA
Stir onion and bacon into the fat and microwave on
yhoj] cSdWu] lsc vkSj I;kt dks pEep ls fudky dj ,d
high for 5 minutes, strring twice. IysV esa j[ksaA
Stir in liver and microwave for 2 minutes, stirring once. ,d dVksjs es Øhe vkSj /kfu;k feyk dj] 5 feuV rd ekbØks
Stir in apple slices and vinegar and microwave on high
gkbZ djsaA chp es nks ckj fgyk;sA ued vkSj fepZ feyk dj]
for 3 minutes. lkWl cuk ysaA cus gq, yhoj vkSj lsc ds feJ.k dks nqckjk] 1
Remove liver, bacon, apple and onion with a slotted feuV rd ekbØks gkbZ djsaA vc mlds Åij lkWl Mkys vkSj
spoon and transfer to a serving dish. gjk /kfu;s ls ltkdj ijkslsaA
Stir the cream and coriander into the shallow dish and
microwave on high for 5 min. Stir twoce. Adjust sea-
soning. This makes the sauce.
Microwave the liver and apple mixture on high for 1
minute to reheat. Pour sauce. Garnish with coriander.
101

Chilli Con Carne fpyh dksu dkZus

SERVES: 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Meat mince 450 gms 450 xzke ehV ¼dqVk gqvk½
Onions chopped 100 gm 100 xzke I;kt&dVs gq,
Carrots diced 100 gm 100 xzke xktj&dVh gqbZ
Capsicum chopped 100 gm 100 xzke f”keyk fepZ&dVh gqbZ
Fresh tomatoes 800 gm 800 xzke VekVj
Oil 50 ml 50 fe- yh- rsy
Garlic 10 gm 10 xzke yglqu
Cumin seed powder 1 ¾ tsp 1&3@4 NksVk pEep thjk ikÅMj
Red chilli poweder 1 tsp 1 NksVk pEep yky fepZ ikÅMj
Baked beans tinned 850 gm 850 xzke VhuM csd dh gqbZ chUl
Freshly ground pepper 1 tsp 1 NksVk pEep rkth ihlh gqbZ dkyh fepZ
Chopped coriander 15 gm 15 xzke gjk /kfu;k&dVk gqvk
Salt to taste ued Loknkuqlkj

METHOD
Blanch tomato, peel and chop coarsely.
Take oil in a bowl, add chopped onion, capsicum, garlic
and carrots.
Microwave on high. Covering 90% for 5 minutes.
Stir in minced meat, tomato, chilli, salt, cumin seed
powder and pepper powder. Mix well. Cover and micro-
wave for 10 minutes.
Drain beans. Add to the meat, Mix well. Microwave on
high for 5 minutes.
fof/k %
VekVj dks Nhy dj] eksVk&eksVk dkV ysaA ,d dVksjs es rsy]
I;kt] f”keyk fepZ] yglqu vkSj xktj MkysAa 90% <ddj 5
feuV rd ekbØks gkbZ djsaA
vc mles ehV] VekVj] yky fepZ] ued] thjk ikÅMj vkSj
dkyh fepZ MkysaA
vPNh rjg ls feykdj] <ddj 10 feuV rd ekbØks gkbZ
djsaA
chUl dks fudky dj ehV es MkysA vPNh rjg ls feyk;sa vkSj
5 feuV rd ekbØks gkbZ djsaA
102

Ginger Mutton thatj eVu ¼vnjd okyk eVu½

SERVES: 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
500 gm shoulder or leg of mutton cut in 1” pieces 500 xzke eVu ds “kksyMj ;k ysx ¼1 bap ds ihl es dVs gq,½
2 pieces thinly julienned ginger 2 VqdM+s vnjd ds ¼irys vkSj yacs dVs gq,W
GROUND TO A PASTE elkyk isLV ds fy, %
½ piece ginger 1@2 VqdM+k vnjd
1 piece raw papaya 1 VqdM+k dPps iihrs dk
6 cloves garlic and 2 red chillies 6 dfy;k¡ yglqu dh
1 tbsp shelled and roasted peanuts 2 yky fepZ
½ tsp turmeric powder 1 cM+k pEep Hkquh gqbZ ewaxQyh
3 tbsp oil 1@2 NksVk pEep gYnh
salt and 2 cups hot water 3 cM+s pEep rsy
1 tsp garam masala powder. ued
2 di xeZ ikuh
METHOD: 1 NksVk pEep xeZ elkyk ikÅMj
Marinate mutton in half the amount of julienned gin-
ger and ground ingredients overnight. Next day rub in
the oil and salt and microwave covered stirring in be- fof/k %
tween for 10 minutes. Mix in water and microwave eVu dks elkyk isLV vkSj vk/kh ek=k vnjd dh esa Mky dj]
covered for another 30 minutes until meat is tender.
Serve hot with jeera rice, saffron rice or boiled rice, jkr Hkj jgus nsaA
sprinkle with the left over julienned ginger. vxys fnu rsy vkSj ued yxkdj ekbØksoso es <ddj dj
10 feuV rd idk;saA chp es fgykr jgsa
vc ikuh Mkysa vkSj <ddj 30 feuV rd vkSj idk;s] tc
rd eVu uje u gks tk;sAa cps gq, vnjd ls ltkdj] pkoyksa
ds lkFk ijkslsaA
103

Chicken hot-pot fpdu gkWV&ikWV

SERVES: 6-8
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
800 chicken cut into pieces 800 xzke fpdu ¼VqdM+ks es dVk gqvk½
4 cups water 4 di ikuh
1 sliced onion 1 I;kt&dVk gqvk
1 stick finely sliced celery 1 lsyjh&ckjhd dVh gqbZ
1 finely sliced carrot 1 xktj&ckjhd dVh gqbZ
1 skinned and sliced potato 1 vkyw&Nhy dj] dVk gqvk
1 tbsp barley 1 cM+k pEep cktjk
1 tbsp butter 1 cM+k pEep eD[ku
A dash of Tabasco or chilli sauce FkksM+h fpyh lkWl
Juice of 1 lime 1 uhacw dk jl
Salt and pepper ued vkSj dkyh fepZ

METHOD
Microwave in a large deep bowl all the above ingredi-
ents upto barely for 15 minutes. Let it stand and when
it comes to room temperature, remove chicken pieces,
shred into medium size pieces (removing the bones )
and put back into the bowl.
When ready to serve mix in the rest of the ingredients
and microwave for 7-10 minutes. Serve hot.
fof/k %
,d cMs]+ xgjs dVksjs es cktjs rd fy[kh lkjh lkexzh dks Mkysa
vkSj 15 feuV rd ekbØks djsaA tc ;g feJ.k dejs ds
rkieku ij vk tk;s]a rc fpdu dh VqdM+ks fudky ysa vkSj gìh
fudky dj NksVs VqdM+ks es dkV ysa A vc mUgsa dVksjs es okil
Mky nsaA
ijkslus ds le;] ckdh cph lkexzh feyk dj 7&10 feuV rd
ekbØks djsa vkSj xekZ&xeZ ijkslsaA
104

Chicken With fpdu e”k:e lkWl ds lkFk

4 O;fDr;ksa ds fy,
Mushroom Sauce
lkexzh %
SERVES: 4
8 fpdu czslV
INGREDIENTS
60 xzke eD[ku
Chicken breasts 8
100 xzke rkts e”k:e&dVs gq,
Butter 60 gm
20 xzke yhd&dVh gqbZ
Mushroom fresh chopped 100 gm
500 xzke fe- yh- fpdu LVkWd
Leeks finely chopped 20 gm
20 xzke eSnk
Chicken stock 500 ml
150 fe- yh- Øhe
Flour 20 gm
1 vaMs dk ihyk Hkkx
Cream 150 ml
,d pqVdh t;Qy ikÅMj
Egg yolk 1
ued Loknkuqlkj
Nutmeg powder a pinch
Salt to taste
fof/k %
METHOD
,d dSljksy es 35 xzke eD[ku Mkysa vkSj 1 feuV rd ekbØks
Heat 35 gms butter in a casserole in the microwave for
djsaA
1 minute. vc mles yhd Mkys vkSj 2 feuV rd idk;saA
Add leeks and cook for 2 minutes fpdu czls V dks yhdl ij j[ksa vkSj Åij ls xeZ fpdu LVkWd
Arrange chicken breasts on leeks. Pour hot chicken Mkysa vkSj 10 feuV rd idk;saA vc fpdu dks fudky dj
stock over and cook for 10 min. vksou iwzÝ fM”k esa <d dj j[ksaA
Remove chicken to an oven proof dish, cover and keep dSljksy es ls ikuh fudky nsaA
aside. cps gq, eD[ku vkSj eSns dks feyk dj isLV cuk ysaA
Strain liquid from casserole. e”k:e dks dSljksy es Mkysa vkSj LVkWd Mky dj 5 feuV rd
Mix the remaining butter and clour into a smooth paste ekbØks gkbZ djsaA vc blesa /khjs&/khjs isLV Mkysa] vPNh rjg
to make beuree mainie( see tomato soup)
feyk ysaA 5 feuV rd ekbØks gkbZ djsaA
Take mushrooms in a casserole, add stock, microwave
on high for 5 minutes, add beurre mainie little at a time Øhe dks vaMs ds ihys Hkkx es feyk ysaA
and whisk well. Microwave on high for 5 minutes. vc blesa /khjs&/khjs e”k:e lkWl MkysaA
Stir cream into egg yolk, add to mushroom sauce gradu- vc ued] dkyh fepZ vkSj t;Qy ikÅMj feyk;saA
ally and add salt, pepper and nutmeg. bl lkWl dks fpdu ij Mkysa vkSj 4 feuV rd ekbØks gkbZ ij
Pour sauce on to the chicken and cook for 4 minutes on idk;sAa
high.
105

Chicken In Red fpd jsM okbZu lkWl esa

4 O;fDr;ksa ds fy,
Wine Sauce
lkexzh %
SERVES: 4 8 ihl fpdu ds ¼MªslM½
INGREDIENTS 15 xzke ykSax
Chicken dressed, 8 pieces 1 fdyks yglqu
1 kg garlic cloves 1 rst iÙkk
Bay leaf 1 3 Vguh ikjlys dh
Parsely sprigs 3 3 Vguh Fkkbe dh
Thyme sprigs 3 2 Vguh lSt
Sage sprigs 2 and Pearl onions 12 12 NksVs xksy I;kt
Red wine 1 bottle 1 cksry jsM ¼yky½ okbZu
Plain flour 25 gm & butter 50 gm 25 xzke eSnk
Button mushrooms 225 gm 50 xzke eD[ku
Pepper powder ½ tsp 225 xzke cVu e”k:e
Salt to taste 1@2 NksVk pEep dkyh fepZ ikÅMj
FOR GARNISH
ued Loknkuqlkj
Parsely chopped 10 gm
ltkus ds fy, % 10 xzke ikjlys&dVk gqvk
METHOD
Place chicken in a large bowl. fof/k %
Tie bay leaf, parsely, thyme and sage together in a thin fpdu dks ,d cM+s dVksjs es j[ksaA rst iÙkk] ikjlys] Fkkbe
cloth to make a bouquet garni. Clean and crush garlic,
add to the chicken with the bouquet garni. Pour in the
vkSj lst dks ,d iksVyh es cka/k ysAa yglqu dks dqV ys vkSj
red wine and add seasoning. Cover the bowl and chill fpdu esa iksVyh ds lkFk feyk nsaA vc mles jsM okbZu
for 12 hours. Peel and wash onions and mushrooms. vkSj elkys MkysaA dVksjs dks <d dj 12 ?k.Vs rd BaMk
Cover and cook onions on high for 5 minutes. Take out
the chicken from the marinade and place with the
gksus nsaA e”k:e vkSj I;kt dks /kks dj Nhy ysaA I;kt dks
onions. Reserve the marinade. Cover the chicken 90% <ddj 5 feuV rd ekbØks gkbZ djsaA fpdu dks feJ.k
with the onions and mushroom and microwave on high ls fudky dj I;kt ds lkFk j[ksAa feJ.k dks j[k nsAa fpdu
for 45 minutes. Pur the marinade over with the bou-
quet garni, cover and microwave for 15 minutes. Mean-
dks I;kt vkSj e”k:e ds lkFk 90% <ddj] 45 feuV
while, beat flour with butter until smooth to make Beurre rd ekbØks gkbZ djsaA vc j[ks gq, feJ.k dks Mkys vkSj 15
Mainie. ( see tomato soup). Gradually stir into the feuV ekbØks gkbZ djsaA eD[ku vkSj eSns dks feyk dj isLV
chicken to thicken sauce. Mix well. Stir in mushroom
and microwave for 5 minutes on high. Remove bou- cuk ysaA isLV dks fpdu es /khjs&/khjs MkysaA vc e”k:e
quet garni, and garnish with the parsely. Mkys vkSj 5 feuV rd ekbØks gkbZ djsaA iksVyh dks fudky
nasA ikjlys fNM+d dj xekZ&xeZ ijkslsaA
106

Chicken a’la Kiev fpdy v y dho

SERVES: 4-5
4&5 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
10” round, 4” deep dish with cover 10 bap xksy] 4 bap xgjh fM”k <Ddu ds lkFk
1 chicken (600-700 gsm)- cut into small pieces 600&700 xzke fpdu ¼NksVs VqdMks es dVk gqvk½
18-20 french beans- cuto into 1 ½ pieces 18&20 lse Qyh ¼1&1@2a bap ihl es dVh gqbZ½
2 medium carrots- cut into 1 ½ pieces 2 xktj ¼1&1@2 ihl esa dVh gqbZ½
2 stick celery-chopped fine 2 lSyjh&dVh gqbZ
2 capsicums-cut into ¾” pieces 2 f”keyk fepZ ¼3@4 bap ds ihl es dVh gqbZ½
½ level tbsp maida 1@2 cM+k pEep eSnk
1 tsp pepper 1 NksVk pEep dkyh fepZ
1 tsp mustard powder 1 NksVk pEep jkbZ
1 tsp salt 1 NksVk pEep ued
4 tbsp grated cheese. 4 cMs+ pEep pht+ ¼dqrjk gqvk½

METHOD:
In a casserole mix together chicken, carrots, celery and
French beans. Add 2-3 tbsp water, cover. Micro high
covered 5 minutes.
Mix maida with milk so that no lumps remain. Add to
chicken.
Add pepper, mustard, salt and capsicum
Mix well, micro high covered 4 minutes.
Stir once after 2 minutes otherwise maida tends to settle
down.
Add cheese (grated), mix well.
Micro high covered 3 minutes.
Let stand 1-2 minutes. Mix serve with parsley or corian-
der.
fof/k %
,d dSljksy esa fpdu] xktj] lSyjh vkSj lse Qyh dks feyk
ysaA
2&3 pEep ikuh Mkys vkSj <ddj 5 feuV ekbØks gkbZ djsaA
eSns dks nw/k ds lkFk vPNh rjg feyk ysaA
vc bls fpdu es MkysaA
ued] dkyh fepZ] jkbZ vkSj f”keyk fepZ Mky dj feyk ysa vkSj
4 feuV rd <ddj idk;saA
chp es nks ckj fgyk;s rkfd eSnk tesa ughaA
pht+ Mky dj vPNh rjg feyk ysaA <ddj 3 feuV rd
ekbØks gkbZ ij idk;saA 1&2 feuV ds ckn] ikjlys ;k gjk
/kfu;k fNM+d dj ijkslsaA
107

Paprika Chicken ikifjdk fpdu

4 O;fDr;ksa ds fy,
SERVES: 4
INGREDIENTS lkexzh %
Boneless chicken in 1” strips 600 gm 600 xzke gMM~h jfgr fpdu ¼1 bap dh iÍh es dVk
Groundnut oil 45 ml. gqvk½
Onions finely chopped 50 gm
45 fe- fy- ewaxQyh dk rsy
Paprika powder 10 gm
Tomato puree 200 ml
50 xzke I;kt&ckjhd dVs gq,
Cornflour 15 gm 10 xzke ikifjdk ikÅMj
Water 45 ml. 200 fe- yh- VekVj i;wjh
Cream 150 ml 15 xzke eDdh dk vkVk
Salt to taste
45 fe- yh- ikuh
FOR GARNISH
Chopped parsley 10 gm 150 fe- yh Øhe
ued Loknkuqlkj
METHOD ltkus ds fy, %10 xzke ikjlys&dVk gqvk
Heat oil for 1 minute on high.
Add onions, microwave and mix well on high.
Add chicken, paprika and mix well together. fof/k %
Add tomato puree, salt, pepper and microwave for 6 rsy dks 1 feuV rd ekbØks gkbZ djsaA
minutes on high.
vc I;kt Mkysa vkSj vPNh rjg feyk dj ekbØks gkbZ djsaA
Mix cornflour with 45 ml of water and stir in sauce and
cook for 1 minute. vc mles fpdu] ikifjdk feyk;saA
Add cream, stir well, microwave on power 5 for 1 VekVj i;wjh] ued feyk;sa vkSj 6 feuV rd ekbØks gkbZ
minute. djsaA
Garnsih with chopped parsely.
eDdh dk vkVk dks 45 fe- yh- ikuh es feyk;s vkSj 1 feuV
rd idk;saA
Øhe feyk dj 1 feuV rd ekbØks gkbZ djsaA
dVh gqbZ ikjlys Mky dj ijkslsaA
108

e r t s
e s s
D
109

Kheer [khj & 4 O;fDr;ksa ds fy,

lkexzh %
SERVES: 4
INGREDIENTS 100 xzke pkoy
Rice 100 gm, Milk 1 ltr. 1 fyVj nw/k
Sugar 200 gm or to taste 200 xzke phuh
FOR GARNISH
ltkus ds fy, % 10 dktw
Cashewnuts 10, Almonds 10
Pistas 10 cardamom powder ½ tsp
10 cknke
10 fiLrk
METHOD 10 xzke byk;ph ikÅMj
Wash and soak rice for 10 minutes and drain
Mix rice, sugar and 250 ml. Milk and cook for 15 min-
utes on power 8. fof/k %
Add remaining milk and microwave for 35 minutes on pkoyks dks /kks dj] 10 feuV rd fHkxks dj j[ksaA
100% power.
vc pkoy] phuh vkSj 250 fe- yh- nw/k Mky dj 15 feuV
Garnish with slivered dry fruits and cardamom.
rd ikoj 8 ij idk;saA
ckdh dk nw/k Mky dj 35 feuV rd 100% ikoj ij ekbØks
djsA
MªkbZ ÝwV vkSj byk;ph ikÅMj Mky dj ijkslsaA
110

Gajar Ka Halwa xktj dk gYok

SERVES: 4-5
4&5 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
10” round 5 “ deep dish 10 bap xksy vkSj 5 bap xgjh fM”k
½ kg. Carrots grated
1@2 fdyks xktj&dqrjh gqbZ
1 ½ cups milk
½ cup sugar- powdered 1 1@2 di nw/k
½ cup (100 gms) khoya-grated 1@2 di phuh
1 tbsp desi ghee 1@2 di ¼100 xzke½ [kks;k&dqrjk gqvk
Some chopped nuts like almonds, raisins (kismish)
etc. 1 cM+k pEep nslh ?kh
FkksM+s ls dVs gq, cknke] fd”kfe”k] dktw

METHOD
Mix grated carrots & milk
Micro high uncovered 15 minutes. Mix once after 5
minutes.
Add sugar & khoya. Mix well.
Micro high 10 minutes uncovered.
Add ghee. Mix well.
Micro for 7 minutes on 100% power.
Mix chopped nuts.
Serve hot or cold decorated with nuts.
fof/k %
dlh gqbZ xktj vkSj nw/k dks feyk dj 15 feuV rd fcuk <ds
ekbØks 100% ikoj ij djsaA
5 feuV ds ckn ,d ckj fgyk;saA
phuh vkSj [kks;k Mkysa vkSj vPNh rjg ls feyk;saA 10 feuV
rd ekbØks gkbZ djsaA
?kh Mky dj feyk ysa vkSj 7 feuV rd ekbØks 100% ikoj
djsaA
dVs gq, cknke] fd”kfe”k] dktw Mky dj ijkslsaA
111

Phirni
SERVES: 3-4
INGREDIENTS
7-8” round 4-5” deep dish
3 ½ cups milk
¾ cup rice- soaked for 2-3 hours & ground to a fine
paste
8 tbsp (level) powdered sugar
1 tsp kewra or rose water (optional) or a drop of kewra
essence.
2-3 chhoti illaichi (green leaf)
5-6 green pistas- sliced into thin long pieces
2 almonds- sliced into thin long pieces
METHOD
Soak rice in a little water for 2-3 hours. Grind in the
mixer with a little water to a very fine paste
In a dish mix ground rice and milk.
Micro high uncovered or lumps will form. Break lumps
it any.
Add sugar. Mix well. Micro high uncovered 3 minutes,
stirring in between
Mix well. Cool. Add rose/kewra water & illaichi pow-
der. Leave to set.
Decorate with varak, nuts & illaichi powder. Serve
chilled.
fQjuh
3&4 O;fDr;ksa ds fy,
lkexzh %
7&8 bap xksy vkSj 4&5 bap xgjh fM”k
3 1@2 di nw/k
3@4 di pkoy ¼2&3 ?k.Vs rd Hkhxs gq, o ihls gq,½
8 cM+s pEep phuh&ihlh gqbZ
1 NksVk pEep dsoM+k ;k xqykc ty
2&3 NksVh byk;ph
5&6 fiLrk & yack dVk gqvk
2 cknke yack dVk gqvk
fof/k %
pkoyksa dks FkksM+s ikuh esa 2&3 ?k.Vs Hkhxks dj j[ksaA
fQj mUgsa ihl dj isLV cuk ysaA
fM”k es ihls gq, pkoy vkSj nw/k feyk;saA
fM”k dks fcuk <ds ekbØks gkbZ djsaA
phuh feykdj 3 feuV rd ekbØks gkbZ djsaA chp es fgykrs
jgsAa
BaMk dj ys vkSj dsoM+k ;k xqykc ty vkSj byk;ph ikÅMj
feyk;saA FkksM+h nsj teus ds fy, j[ksaA
dktw] fiLrk] cknke vkSj byk;ph ikÅMj ls ltkdj ijkslsaA
112

Stewed Peaches in vkMw DlVMZ lkWl

4 O;fDr;ksa ds fy,
Custard Sauce
lkexzh %
SERVES: 4 6&7 bap xksy vkSj 1&1 1@2 bap xgjh fM”k
INGREDIENTS 4 cM+s vkMw ¼ids vkSj l[r½
6-7” round 1-1 ½” high dish 6 cM+s pEep phuh
4 big (ripe & firm) peaches (aadus)
8&10 cM+s pEep ikuh
6 tbsp sugar
8-10 tbsp water
lkWl % 1 cM+k pEep ofuyk DlVMZ ikÅMj
SAUCE ¼3@4 di ikuh es ?kqyk gqvk½
1 tbsp vanilla custard powder dissolved in ¾ cup
water
fof/k %
METHOD vkMw dks vPNh rjg /kks ysaA
Wash peaches well. Divide into two halves by running pkdw ls dkV dj mlds nks fgLls dj ysa vkSj cht fudy nsaA
a knife all around at the centre. Pull the two parts
aparts to divide into two equal halves. Remove the seed vc mUgsa fM”k es j[ksa vkSj Åij ls phuh fNM+d nsaA
carefully. gj ,d vkMw ij 1 cM+k pEep ikuh MkysaA
Place them in a flat dish. Sprinkle sugar with a tbsp on
all the peaches.
vc 4 feuV rd ekbØks gkbZ djsa ;k tc rd vkMw uje u
Pour a tbsp of water on each piece.
gks tk;saA
Micro high 4 minutes or till the peaches turn very soft, vc “kksjcs okys vkMw dks ,d lfoZxa fM”k esa yxk ysa vkSj “khjk
depending upon the ripeness of the fruit. vyx j[ksaA
Remove the stewed peaches in a clean serving dish,
vc DlVMZ ikÅMj dks 3@4 di ikuh esa ?kksy dj] “khjs esa
leaving behind the sugar syrup. Arrange properly and
keep aside. MkysAa
Dissolve custard powder in ¾ cup water and add to the vc bl feJ.k dks 1 feuV rd ekbØks gkbZ djsaA chp esa ,d
sugar syrup. ckj fgyk;s] tc mcky vk;saA
Micro high the sugar syrup for 1 minute, stirring once
after 80 seconds or when it starts to boil, to prevent vc bl lkWl dks vkMwvksa ij MkysaA
lumps from forming. vkMwvksa dks pSjh vkSj vaxwj ls ltkdj ijkslsaA
Pour the ready sauce over the arranged peaches in the
dish. Decorate the peaches by placing a fresh cherry or
a grape in the centre of each piece.
113

Cream Caramal Øhe dSjsey

SERVES: 4
4 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
Castor sugar 75 gm 75 xzke DSlVj phuh
Milk 450 ml 450 fe- yh- nw/k] 3 v.Ms
Eggs 3
45 fe- yh- ikuh
Water 45 ml

METHOD:
In an ovenproof dish, put 45 gms of sugar and 45 ml
water and microwave on high for 6 minutes or till the
sugar caramalises.
Pour this caramel into the base of a 750 ml soufflé dish
and leave it to set.
Add the beaten eggs and remaining sugar to the cooked
milk and carefully strain this over the set caramel &
cover with cling film.
Fill a large flat bowl with water and microwave for 7
minutes on high.
Place the caramel dish in this and microwave for 15
minutes on power 5.
Let the caramel stand till it attains room temperature.
Uncover the caramel and leave it to cool for about 30
minutes. Refrigerate for about 4-5 Hrs. or until caramel
is set. Serve.
fof/k %
,d vksou izwQ fM”k es 45 xzke phuh vkSj 45 fe- yh- ikuh
Mkysa vkSj 6 feuV rd ekbØks gkbZ djsa ;k tc rd phuh
fi?ky u tk;saA
bl dSjes y dks ,d 750 fe- yh lksQy fM”k ds rys ij Mkysa
vkSj teus ds fy, j[ksaA
vc QsaVs gq, vaMs vkSj ckdh cph gqbZ phuh dks mcysa gq,
nw/k esa MkysaA
vc bl feJ.k dks tesa gq, dSjes y ij /;ku ls MkysAa vc mlsa
,d iryh iUuh ls <ddj j[ksaA
,d cM+s lery dVksjs dks ikuh ls Hkj dj 7 feuV rd
ekbØks gkbZ djsaA
vc dSjsey fM”k dks bl dVksjs esa j[ksa vkSj 15 feuV rd
ikoj 5 ij ekbØksoso djsaA
dSjsey dks dejs dss rkieku rd vkus nsaA vc iUuh gVk ns
vkSj 30 feuV rd BaMk gksus nsaA 4&5 ?k.Vs rd fÝt es j[ks
tc rd dSjsey te u tk;sa vkSj ijkslsaA
114

Shahi Tukda “kkgh VqdM+k

SERVES: 4-6
4&6 O;fDr;ksa ds fy,
INGREDIENTS lkexzh %
1 tbsp desi ghee 1 cM+k pEep nslh ?kh ;k eD[ku
(clarified butter) or butter 4 cM+s ihl czsM ds ¼nks fgLlks es dVs gq,½
4 large slices of bread sliced into halves
1 di nw/k
1 cup milk
½ cup condensed milk 1@2 di daMsl nw/k ¼xk<+k nw/k½
1 tsp raisins (stuffed) 1 NksVk pEep fd”kfe”k
A few strands of saffron dqN rhys dslj ds
6 cardamoms
6 NksVh byk;ph
½ tsp powdered nutmeg
12 finely sliced almonds 1@2 NksVh pEep t;Qy ikÅMj
12 finely sliced pistachios 12 ckjhd dVs gq, cknke
12 ckjhd dVs gq, fiLrk
MEDHOD
Heat ghee in a shallow dish for 30 seconds. Place slices
of bread and microwave for 4 minutes, turning the slices fof/k %
over after 2 minutes. ,d fM”k es 30 lsd.M rd ?kh dks xeZ djsaAa vc mlesa czsM
In a deep bowl mix milk, condensed milk, raisins, saf- ds ihl j[ks vkSj 4 feuV rd ekbØks djsa] 2 feuV ds ckn
fron and cardamoms and microwave for 4 minutes.
Then microwave at 50% power for 10 minutes. ihl dks iyV ysaA
Arrange the slices of bread in a serving dish and pour ,d xgjs dVksjs esa nw/k] daMsla nw/k] fd”kfe”k] dslj] byk;ph
the thickened cooked milk over it. Sprinkle nutmeg, feyk ysa vkSj 4 feuV rd ekbØks djsaA vc 50% ikoj ij
almonds and pistachios on top. Serve at room tempera-
ture. 10 feuV rd ekbØks djsaA
vc czsM ihlks dks lfoZax fM”k es yxk;saA
Åij ls xk<+k idk gqvk nw/k MkysaA
Åij ls t;Qy ikÅMj] cknke vkSj fiLrs Mkysa vkSj ijkslsaA
115

Eggless Chocolate vaMk jfgr pkWdysV ekZcy dsd

lkexzh %
Marble Cake 1 di eSnk
INGREDIENTS 1 1@2 NksVk pEep csfdxa ikÅMj
1 cup flour 1 1@2 di ihlh gqbZ phuh
1 ½ tsp baking powder
3 cM+s pEep eD[ku
½ cup powdered sugar
3 tbsp butter 1@2 di nw/k
½ cup milk 1@2 NksVk pEep ofuyk ,slal
½ tsp vanilla essence 3@4 cM+k pEep dksdks ikÅMj
¾ tbsp cocoa powder 1 cM+k pEep pkWdysV ikÅMj
1 tbsp chocolate powder

METHOD
Sieve the flour with the baking powder.
Cream the sugar and 3 tbsp of butter using a
wooden spoon, till light and fluffy.
Add the flour mixture and milk gradually. Mix with
a palette knife until you achieve a dropping con-
sistency.
Mix in the vanilla essence.
Put the remaining ½ tbsp of butter into a small
bowl and microwave on high for 30 seconds to
melt it. Add cocoa powder and drinking chocolate
and mix.
Now roughly mix into the prepared cake mix and
pour into a square plastic mould. Level it.
Koon in microwave on 100% for 6 to 7 minutes
without lid
Take out and cool for 5 minutes. Invert onto a wire
rack.
fof/k %
eSnk vkSj csfdax ikÅMj dks feykdj Nku ysAa phuh vkSj 2½
pEep eD[ku dks ,d ydM+h ds pEep ls vPNh rjg QsaV
ysaA vc /khjs&/khjs mlesa eSnk vkSj nw/k MkysaA vPNh rjg ls
feyk ysa tc rd ,d /kkj okyk feJ.k u cu tk;saA
vc ofuyk ,slal feyk;sa
,d NksVs ekbØksoso lsQ fM”k esa 1@2 pEep eD[ku 30
lsd.M rd ekbØks 100% ikoj ij j[ksaA vc mlesa dksdks
ikÅMj vkSj pkWdysV feyk;saA
;g feJ.k vc dsd ds cuk;s gq, feJ.k esa MkysaA
vc bl feJ.k dks pdksj IykfLVd ds lkaps esa MkysaA feJ.k
dh rg dks cjkcj dj ysaA
vc ckmy dks 100% ikoj ij fcuk <ds 6&7 feuV rd
ekbØks djsA
5 feuV LVsfMax Vkbe nsdj dsd dks fudkys vkSj eu pkgh
vkbflax djs ds ijkslsA
116

Basic Vanilla Cake ofuyk dsd

5-6” round, 4-5” deep dish (fill only half)
4&6 O;fDr;ksa ds fy,
SERVES: 4-6 lkexzh %
INGREDIENTS
5&6 bap xksy vkSj 4&5 bap xgjh fM”k
2 eggs
½ cup powdered sugar (sugar has to be powdered 2 vaMs
otherwise it burns) 1@2 di ihlh gqbZ phuh
1 tsp vanilla essence, 2 drops yellow colour
1 NksVk pEep ofuyk ,slal
½ cup maida (flour)
½ level tsp baking powder
2 cwan ihyk jax
1 cup oil, ¼ cup milk 1@2 di eSnk
1@2 NksVk pEep csfdax ikÅMj
METHOD 1 di rsy
Sieve flour & baking powder together.
1@4 di nw/k
Beat sugar & eggs very well together (with an electric
egg beater)
Add oil gradually beating mixture lightly. Add milk fof/k %
and colour.
Fold in flour a little at a tie, with a wooden, till all the eSnk vkSj csfdax ikÅMj dks feyk dj Nku ysaA
flour is used up. Pour into a greased dish & micro high vaMs vkSj phuh dks feyk dj vPNh rjg QsaV ysaA
uncovered 4 minutes. The cake will appear wet. Do
not over bake. Let stand 4-5 minutes. Let cool 5-10 feJ.k dks QsaVrs gq, mlesa /khjs&/khjs rsy MkysaA vc mlesa nw/
minutes before removing from dish. k vkSj jax feyk;sAa vc bl feJ.k esa /khjs&/khjs eSnk MkysAa vc
bl feJ.k dks rsy yxh gqbZ fM”k es Mkysa vkSj fcuk <ds 4
feuV rd ekbØks gkbZ djsaA dsd vHkh FkksM+k xhyk gksxk] mls
vkSj ugha idk;sA 4&5 feuV rd jgus nsaA 5&10 feuV rd
BaMk gksus nsa mlds ckn fM”k ls fudkysaA
117

Fruit Cake ÝwV dsd

MAKES: 600 GMS
600 xzke dsd ds fy,
INGREDIENTS lkexzh %
Butter 100 gm 100 xzke eD[ku
Sugar 100 gm 100 xzke phuh
Flour 150 gm and Eggs 2
150 xzke eSnk
Nutmeg powder ½ tsp
Dry fruits assorted 300 gm 2 vaMs
1@2 NksVk pEep t;Qy ikÅMj
METHOD 300 xzke MªkMZ ÝwV
Mix butter and sugar well Add flour little by little and
keep on stirring.
Beat eggs thoroughly and stir into the mixture. fof/k %
Add nutmeg powder and dry fruits and mix well. eD[ku vkSj phuh dks vPNh rjg feyk ysaA
Grease a pan with butter and pour the mixture into it.
vc mles FkksM+k&FkksM+k eSnk Mkys vkSj fgykrs jgsA
Microwave on high for 7 minutes.
vaMs QsaV ys vkSj feJ.k es MkysaA
vc t;Qy dk ikÅMj vkSj MªkbZ ÝwV feyk;saA
,d iSu es eD[ku yxk;sa vkSj feJ.k Mky nsaA
7 feuV rd ekbØks gkbZ djsaA
118

Choco Chip Cookies pksdksfpi dqfdl &

MAKES: 24
24 dqfdl ds fy,
INGREDIENTS lkexzh %
Butter 100 gm 100 xzke eD[ku
Brown sugar 75 gm 75 xzke Hkwjk phuh
Flour 175 gm
175 xzke eSnk
Cocoa powder 30 gm
Baking powder ¾ tsp 30 xzke dksdks ikÅMj
3@4 NksVk pEep csfdax ikÅMj
METHOD
Cream the butter and sugar until soft and fluffy. Stir in
the flour and cocoa powder to make a smooth dough. fof/k %
Divide the dough into 24 pieces. Roll them into walnut eD[ku vkSj phuh dks vPNh rjg feyk;s]a tc rd eqyk;e u
shaped balls and arrange on borosil tray. gks tk;sAa vc mlesa eSnk vkSj dksdk ikÅMj feyk dj eqyk;e
Flatten the centre slightly with your thumb. feJ.k rS;kj dj ysaA
Preheat the convection on 180º C.
feJ.k dks 24 fgLlkssa es ckaV ysaA fgLlksa dks csy dj xksykdj
Put the cookies on the plate & place the plate on grill
stand in Microwave oven.
es cuk ys vkSj cksjkslhy dh IysV ij rsy yxkdj j[ksA vc
Set 10-12 mins and press start button.
dUosad”ku dks 180°c ij izhghV djsaA
Cool it and place in airtight container. izhghVhM vksou esa dqdhl okyh IysV fxzy LVS.M ij j[kdj
vUnj j[ksaA
10&12 feuV lSV djs vkSj LVkZV dk cVu nck,A
B.Mh gksus ij gok cUn fMCcs esa j[ksaA
119