Cheat Your Diet: With 26 Healthy Indian Recipes

Cheat
your diet
With 26 healthy Indian recipes
Sharp Business Systems (India) Pvt. Ltd.

3rd Floor, BITS Tower, Plot No. 9, Sector 125, Noida, UP: 201303.
Toll Free: 1800 4254 321. E-mail: sharp@service007.com I Website: www.mysharp.in
Contents
VEG DISHES
Baingan Ka Bharta ............................................................................ 1

Bhindi Masala ..................................................................................... 4
Dal Makhani ......................................................................................... 5
Grilled Cheesy Bites .......................................................................... 8
Mushroom Matar (Peas)................................................................... 9
Palak Paneer........................................................................................ 12
Dear Patrons, Paneer Tikka ........................................................................................ 13
Pav Bhaji ............................................................................................... 16
They say that cooking is a combination of art, technology and science. But all these
Rava Idli ................................................................................................ 17
things are undergoing constant evolution. Technology comes and goes, science takes Rice Idli ................................................................................................. 20
Sambar .................................................................................................. 21
great leaps forward, art changes shape with every generation. So why should cooking
Stuffed Capsicum .............................................................................. 24
stay the same? Tandoori Veg Platter ......................................................................... 25
It’s time to upgrade your life and upgrade your cooking, with Sharp Healsio, featuring Vegetable Au Gratin........................................................................... 28
NON VEG DISHES
superheated steam technology.
Chicken Curry ...................................................................................... 29
When the microwave became ubiquitous, it was praised for its ease of use. Now, Sharp Chicken in Hot Garlic Sauce ........................................................... 32
Chicken Tikka ...................................................................................... 33
Healsio is taking the next big step in cooking technology, with Superheated Steam. You
Kadai Chicken ..................................................................................... 36
get the comfort of a microwave, with the delicious and nutritious properties of steaming. Methi Mahi Tikka (Fish Tikka) ........................................................ 37
Murg Pulao ........................................................................................... 40
So go and explore the joy of cooking with convenience, nutrition, and delicious flavor in
Schezwan Chicken............................................................................. 41
one package, because Sharp Healsio isn’t just another gadget in your kitchen; it is the Tandoori Chicken Platter ................................................................ 44
DESSERTS
health revolution you’ve been aspiring for!
Caramel Custard ................................................................................ 45
Chocolate Cake................................................................................... 48
Gajar Ka Halwa ................................................................................... 49
Kheer ...................................................................................................... 52
Cooking Guides .................................................................................. 54

Measurements .................................................................................... 55
Glossary ................................................................................................ 56
Cooking Time Servings M Mode

Baingan Ka Bharta
This delicious roasted mashed brinjal dish pairs perfectly with crisp paranthas.
The charred baingan becomes even tastier when roasted over coals,
enhancing the mouth-watering smoky flavour.
42-45 mins 3-4 M Supersteam & Microwave
INGREDIENTS
Baingan (Brinjal) ........................................................................... 1

Oil .................................................................................................. 2 tbsp
Onions (chopped) ......................................................................... 2
Ginger (chopped) .......................................................................... 1/2"
Green Chilli .................................................................................... 1
Coriander Powder ......................................................................... 2 tsp
Garam Masala Powder.................................................................. 1/2 tsp
Deggi Mirch Powder ...................................................................... 1/2 tsp
Tomatoes (chopped)..................................................................... 2
Salt ................................................................................................ 1 tsp
Coriander Leaves (chopped) ........................................................ a few
METHOD
• In the Healsio, fill the water tank with purified water up to level 2
• Put Baingan on the baking tray and place it in the oven (lower position)
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 30 minutes
• Peel the Baingan and mash in a bowl
• Take a microwave safe bowl, put oil and place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes
• In the oil add onions, ginger, green chilli, coriander powder, garam masala powder, Deggi Mirch powder
• In the same bowl now add cooked Baingan, tomatoes, salt and EXTEND by 5 minutes
• Garnish with chopped coriander leaves and serve hot
TIPS
• It’s best to use a large Baingan/Eggplant/Aubergine for this recipe

• The small variety doesn’t have the same flavour
1 2
Bhindi Masala
A delicious, spicy dish prepared in a jiffy for a quick meal.
Bhindi is a vegetable loved by kids and adults alike and is often
made in North Indian homes. A perfect side dish for lunch.
30 mins 4-5 M Supersteam & Microwave
INGREDIENTS
Bhindi (Ladyfingers) ............................................................... 400 gms

Oil ............................................................................................ 4 tbsp
Turmeric Powder .................................................................... 1/2 tsp
Onions (sliced) ........................................................................ 2
Ginger (chopped) .................................................................... 1 tsp
Garlic (crushed) ....................................................................... 4-6 flakes
Tomato Puree (readymade) ................................................... 4 tbsp
Tomatoes (chopped) .............................................................. 2
Salt .......................................................................................... 1/2 tsp
Coriander Leaves .................................................................... 1 tbsp
MASALA MIX
Oil ............................................................................................ 2 tbsp
Carom Seeds ........................................................................... 1/2 tsp
Coriander Powder .................................................................. 2 tsp
Red Chilli Powder ................................................................... 1/2 tsp
Turmeric Powder .................................................................... 1/4 tsp
Cloves (crushed) ..................................................................... 2
Green Cardamoms (crushed) ................................................. 2
Garam Masala Powder ........................................................... 1/2 tsp
Chat Masala ............................................................................ 1/2 tsp
METHOD
• Wash, drain and wipe dry the Bhindi with a clean towel
• Slice off the head of each Bhindi, make a slit in each piece, do not separate
• In an ovenware, mix Bhindis, oil and turmeric powder
• Place it on the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>250 ̊ C
• Cook for 20 minutes till the Bhindis become crisp
• In a microwave safe bowl, mix oil, onions, ginger, garlic, tomato puree and tomatoes. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3-4 minutes and keep aside
• Take a separate microwave safe bowl, put in the crispy Bhindis, add salt, prepared masala mix and
cooked onions, ginger, garlic, tomato puree and tomatoes
• Place the bowl on the base of the oven
• Remove from the oven. Garnish with coriander leaves and serve hot with chapatis
TIPS
• Salt should not be added while steaming

• While buying Bhindis we should ensure they are green, small and stiff
3 4
Dal Makhani
A Punjabi staple dish, Dal Makhani is the absolute favourite recipe
that can easily be cooked to perfection at home. The best thing about
this recipe is its creamy texture and perfect blend of spices.
1 hr 30 mins 6 M Supersteam & Microwave
INGREDIENTS
Sabut Urad Dal (Black Lentil) ................................................... 1 cup

Water ......................................................................................... 10 cups
Ghee .......................................................................................... 1.5 tbsp
Salt ............................................................................................ 1.5 tsp
Tomato Puree (readymade) ..................................................... 1 cup
Nutmeg Powder ........................................................................ 1-2 tsp
Garam Masala Powder.............................................................. 1/2 tsp
Kasoori Methi ............................................................................ 2 tsp
Tomato Ketchup........................................................................ 2 tbsp
Tandoori Masala........................................................................ 2 tsp
Butter......................................................................................... 2-3 tbsp
Cream ........................................................................................ 1/2 cup
Milk ............................................................................................ 1/4 cup
GROUND PASTE
Ginger ........................................................................................ 1 tsp
Garlic ......................................................................................... 2 tsp
Red Chilli (soaked in water) ...................................................... 1
GARNISH
Garam Masala Powder.............................................................. 1/4 tsp
Coriander Leaves ...................................................................... 1 tbsp
Colour (optional)....................................................................... a pinch
METHOD
• Wash and soak the dal overnight
• Drain water. Wash several times in fresh water, rubbing well, till the water no longer runs black
• Put dal along with ghee, salt and ground paste in an ovenware in the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC.
Cook for 30 minutes
• Check and EXTEND by 30 minutes
• Mash the dal a little; add tomato puree, nutmeg powder, garam masala powder, kasoori methi,
tomato ketchup and tandoori masala in the hot dal. Mix well
• Remove from the oven then add butter, cream and milk. Sprinkle garam masala powder, coriander leaves and colour
TIPS
• A handful of rajma or chana dal can be added to make it healthier

• Instead of tomato ketchup, honey or jaggery can also be added
5 6
Grilled Cheesy Bites
These grilled cheesy bites are easy to
make and can be gobbled up in less than 5 minutes.
25 mins 6 M Supersteam
INGREDIENTS
Small French Loaf or Bread ...................................................... 1

Olive Oil ..................................................................................... 2 tbsp
Red Chilli Flakes ........................................................................ 1 tbsp
Oregano ..................................................................................... 1 tbsp
TOPPINGS
Cheese (grated) ......................................................................... 1/2 cup
Paneer (grated) ......................................................................... 1/2 cup
Mayonnaise ............................................................................... 4 tbsp
Mustard Sauce .......................................................................... 2 tsp
Tomato Ketchup ....................................................................... 2 tsp
Pepper Powder ......................................................................... 1/4 tsp
Salt ............................................................................................ 2 pinches
Onion ......................................................................................... 1
Green Capsicum (chopped) ..................................................... 1/2
Cabbage (chopped) .................................................................. 1/4 cup
Corn Kernels .............................................................................. 2 tbsp
Red Chilli Flakes ........................................................................ 1 tbsp
Oregano ..................................................................................... 1 tbsp
METHOD
• Cut the French bread into ½” thick slices. Brush with olive oil. Sprinkle red chilli flakes and oregano
• Mix together all the ingredients given under toppings. Keep this paste aside
• In the oven (upper position) place the bread with oil side up on the baking tray
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC
• Cook for 8 minutes till the breads become golden brown
• Take out and turn the breads. Place them back in the oven
• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM GRILL>WITHOUT PREHEAT. Cook for 13 minutes
• Apply the paste on the top side of the toasted bread
• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>200oC.
• Cook for 4 minutes
• Serve hot
TIP
• Tastes good with apple chutney
7 8
Mushroom Matar (Peas)
A delicious and hearty vegeterian curry that goes well with chapati or rice.
Simple and fuss free recipe.
30 mins 4 M Supersteam & Microwave
INGREDIENTS
Mushrooms ................................................................................ 200 gms

Oil ............................................................................................... 5 tsp
Cumin Seeds .............................................................................. 1 tsp
Onions (chopped finely) ............................................................ 2 large
Ginger Paste ............................................................................... 1 tsp
Garlic Paste ................................................................................ 1 tbsp
Tomatoes (pureed in a mixer) ................................................... 2 large
Green Chillies (chopped finely) ................................................. 2
Coriander Powder ...................................................................... 1 tsp
Garam Masala Powder............................................................... 1/2 tsp
Salt ............................................................................................. 1/2 tsp
Red Chilli Powder ...................................................................... 1/2 tsp
Peas ............................................................................................ 100 gms
Water .......................................................................................... 2 cups
Coriander Leaves (chopped) ..................................................... 2 tsp
METHOD
• Wash mushrooms well in running water and chop into 3-4 pieces each
• Put oil and cumin seeds in a microwave safe bowl. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes till cumin seeds turn light brown
• Add onions, ginger-garlic paste and set the oven to MICROWAVE>MANUAL>100%. Cook for 8 minutes
• Once onions turn light brown, stir well and add tomato puree, chopped green chillies, coriander powder,
garam masala powder, salt and red chilli powder
• Add chopped mushrooms, peas and water
• Stir well and transfer the contents to an ovenware on the baking tray in the upper position and set the oven
to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITHOUT PREHEAT>250 oC
• Garnish with coriander leaves and serve hot
TIP
• Using the same recipe, we can also make mix veg using
cauliflower, potatoes, capsicum, corns, carrots & green beans
9 10
Palak Paneer
Healthy North Indian recipe ideal for winters when
fresh Palak is available in abundance.
16 mins 3-4 M Steam, Microwave & Supersteam
INGREDIENTS
Palak .......................................................................................... 350 gms

Green Chilli ................................................................................. 1
Oil ............................................................................................... 2 tsp
Green Cardamoms (only seeds) ................................................ 2
Black Peppercorns ..................................................................... 3-4
Ginger-Garlic Paste .................................................................... 1 tbsp
Onion (chopped) ........................................................................ 1
Tomatoes (pureed in a mixer) ................................................... 2
Salt ............................................................................................. 1 tsp
Red Chilli Powder....................................................................... 1/2 tsp
Garam Masala Powder .............................................................. 1/2 tsp
Paneer (cut in cubes) ................................................................. 100 gms
Cream ......................................................................................... 2 tbsp
METHOD
• Clean and wash Palak, discard stalks
• Put Palak in the steam tray. Place the steam tray on the rack in baking tray, uncovered in upper position.
Set the oven to STEAM>AUTO>FRESH VEG 1>0.3 KG>STANDARD
• Put drained Palak in a mixer, add chopped green chilli and grind it into a smooth puree
• Take microwave safe bowl, put oil, cardamoms, peppercorns, ginger-garlic paste and onion, stir well. Place the bowl on
the base of the oven
• Remove bowl from the oven and add tomato puree. Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes
• Remove from oven, transfer the contents to an ovenware and add Palak puree, salt, red chilli powder,
garam masala powder, paneer pieces and cream. Place it on the baking tray in the upper position
• Cook for 10 minutes till oil appears on top
• Serve hot with chapatis
TIPS
• The bitterness of Palak can be eliminated by adding some cream or curd

• Salt should not be added while boiling the spinach
• Homemade paneer can be used by curdling milk using vinegar
11 12
Paneer Tikka
Paneer Tikka is a versatile dish, which can be savoured as an
appetiser or converted into a delicious creamy gravy.
INGREDIENTS
Onions (cut into 8 pieces) .......................................................... 2

Capsicums (cut into 1” pieces) .................................................. 2
Tomatoes (cut into 16 pieces) ................................................... 2
Paneer (cut into 2” cubes) ......................................................... 250 gms
Chat Masala ................................................................................ a pinch
Lemon Juice ............................................................................... 1 tsp
MARINADE
Gram Flour ................................................................................. 2 tbsp
Yogurt ......................................................................................... 100 ml
Turmeric Powder ....................................................................... 1/2 tsp
Ginger-Garlic Paste .................................................................... 2 tbsp
Kashmiri Mirch Powder ............................................................. 2 tsp
Roasted Cumin Powder ............................................................. 1 tsp
Garam Masala Powder............................................................... 1/2 tsp
Black Pepper Powder................................................................. 1 tsp
Oil ............................................................................................... 1.5 tsp
Lemon Juice ............................................................................... 2 tbsp
Salt .............................................................................................. 1 tsp
Nutmeg (grated/powder) .......................................................... a pinch
METHOD
• Mix all ingredients of the marinade in a bowl to form a smooth paste
• Marinate onions & capsicums pieces separately and mix. Add tomatoes and
mix the marinade separately. In the end add paneer and give it a gentle mix
• Let the marinated paneer and vegetables rest for about 2 hours
• Simultaneously soak the wooden skewers in water for 5 minutes
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>WITH PREHEAT>200oC>25-30 Minutes
• Prepare skewers with marinated onions, capsicums, tomatoes and paneer
• Repeat the process for multiple skewers
• Place prepared skewers on the rack. After completion of preheat, place the rack on the baking tray in the upper position
• Press START
• Sprinkle chat masala and lemon juice. Serve hot
TIPS
• As it bakes in the oven, paneer tends to get dry. Always generously brush with oil
• Do not overcook paneer otherwise it gets tough & rubbery
13 14
Pav Bhaji
Pav Bhaji is one of the most popular fast foods of India. This delicious dish
is generally prepared on a tawa, however, you can make it in a frying pan as well.
30 mins 4 M Steam & Microwave
INGREDIENTS
Oil ................................................................................................ 2 tbsp

Onions (chopped) ....................................................................... 2
Ginger Paste ................................................................................ 1 tsp
Garlic Paste ................................................................................. 1 tsp
Tomato Puree (readymade) ....................................................... 1 cup
Pav Bhaji Masala Powder ........................................................... 3-4 tsp
Red Chilli Powder ....................................................................... 1/2 tsp
Salt .............................................................................................. 1 tsp
Coriander Leaves (chopped) ...................................................... a few
Butter .......................................................................................... 4-5 tbsp
Pav (soft bread roll) ..................................................................... 8 pieces
VEGETABLES
Potatoes ...................................................................................... 3
Cabbage ...................................................................................... 1/4 cup
Beans .......................................................................................... 1/4 cup
Tomatoes .................................................................................... 5-6
Peas ............................................................................................. 1/2 cup
Capsicums ................................................................................... 2
METHOD
• Wash all the vegetables, chop roughly in big chunks. Put all the vegetables in the steam tray
• Place the steam tray on the rack in baking tray, uncovered in upper position
• Set the oven to STEAM>AUTO>FRESH VEG 2>1 KG>MORE
• Remove the veggies from the oven and mash well
• Take a microwave safe bowl, add oil, onions, ginger-garlic paste and mix well. Place the bowl on base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 10 minutes or till onions become brown
• Take the bowl out and add tomato puree. Now set the oven to MICROWAVE>MANUAL>100%
• Cook for 4 minutes, till tomatoes leave oil
• Add all the mashed veggies, pav bhaji masala, red chilli powder and salt. Set the oven to MICROWAVE>MANUAL>100%
• Sprinkle some coriander leaves on top and serve with buttered pav
TIP
• Pumpkin, organic seeds, turnips can also be added to make it healthier
15 16
Rava Idli
Made with rawa and curd, this breakfast recipe is easy
to digest and is full of nutrients.
15-18 mins 3-4 M Steam
INGREDIENTS
Semolina ..................................................................................... 1 cup

Mustard Seeds ............................................................................. 1/4 tsp
Chana Dal .................................................................................... 1 tsp
Cashews ...................................................................................... 10
Green Chillies (finely chopped) .................................................. 5
Yogurt .......................................................................................... 1/2 cup
Curry Leaves ................................................................................ 6
Urad Dal ....................................................................................... 1 tsp
Salt .............................................................................................. a pinch
Oil ................................................................................................ 1 tbsp
Water ........................................................................................... 1.5 cups
METHOD
• Mix all ingredients well and let ferment for about an hour
• Once the batter is fermented it will increase in volume
• Add water as required
• Put a drop of oil to grease the Idli mould, pour in the batter
• Place Idli mould or Idli stand on the baking tray. If two moulds or stands are placed, use a rack
• Place the baking tray in the upper position
• Set the oven to STEAM>MANUAL>STEAM HIGH. Cook for 15-18 minutes
• Repeat to make more Idlis
• Serve hot with coconut chutney/ onion-tomato chutney
TIPS
• Do not add too much water while grinding. The batter will thin out a little after fermentation.
• When the ladle is lifted from the batter and the Idli batter falls from the ladle, it should form
a slight ribbon which slowly becomes flat on the surface. If its too thick or the ribbon takes
longer time to dissolve, add a little water to the batter
17 18
Rice Idli
A very healthy breakfast or supper option that can be served to children and
patients who are recovering. This South Indian dish is effective for weight loss too.
15 mins 5 M Steam
INGREDIENTS
Idli Rice ....................................................................................... 2.5 cups

Urad Dal ..................................................................................... 1.5 cups
Sesame Oil (to grease the Idli moulds) ..................................... 5 tbsp
Salt ............................................................................................. 1.5 tsp
Alternately, we can also use readymade freshly grounded Idli Batter – 1 Kg
HOW TO MAKE IDLI BATTER

• Wash rice and urad dal separately until the water runs clean. Soak in water for
4-6 hours. Soak the urad dal for the same amount of time. Drain all the water
from the urad dal and grind it to a fine paste. Add water accordingly
• Grind the rice to a coarse paste (add water as needed) and then mix both
pastes together in a large bowl and whisk them well. Make sure that the
consistency is thick
• Now, the Idli batter needs to be well-fermented. This step is very important to
get soft and fluffy Idlis. Keep the batter in a warm place to ferment. Once the
batter has risen, add salt and whisk to mix it well
METHOD
• Grease the Idli stand with oil and take a ladle full of batter and fill the Idli mould
• Place Idli mould or Idli stand on the baking tray. If two Idli moulds or stands are placed, use a rack
• Place the baking tray in the upper position
• Set the oven to STEAM>MANUAL>STEAM HIGH. Cook for 15 minutes
• Repeat to make more Idlis
• Serve hot with coconut chutney and sambar
TIP
• Try and use rock salt. The simple reason for using rock salt
is that it is minimally processed and usually of high purity
19 20
Sambar
Popular South Indian dish served as an accompaniment with Dosa,
Idli and Vada. It is a healthy recipe loaded with vegetables.
25 mins 2-4 M Microwave
INGREDIENTS
Arhar/Tur Dal ........................................................................ 100 gms

Vegetables ............................................................................ 125 gms
(Brinjal/Pumpkin/Drumstick)
Tomato (medium) ................................................................ 1
Onions (small) ...................................................................... 2
Oil ......................................................................................... 1 tbsp
Red Chilli Powder ................................................................ 1/2 tsp
Coriander Powder ............................................................... 1/2 tsp
Sambar Powder ................................................................... 2 tsp
Salt ....................................................................................... as per taste
Water .................................................................................... 2 cups
Tamarind Paste .................................................................... 1 tsp
TEMPERING
Oil ......................................................................................... 1 tbsp
Mustard Seeds ...................................................................... 1/2 tsp
Curry Leaves ......................................................................... 1 handful
METHOD
• Soak the dal and pressure cook for 10 minutes

• Cut all vegetables, tomato & onions
• Place in a microwave safe bowl on the base of the oven, add oil
• After the oil is heated add chopped vegetables, tomato, onions, chilli powder, coriander powder,
sambar powder, salt and mix well. EXTEND by 3 minutes
• Add water, add tamarind paste and EXTEND by 4 minutes
• For tempering take a separate bowl put 1 tbsp oil, mustard seeds, curry leaves and chopped onions (optional)
• Pour it in the bowl of prepared Sambar
TIPS
• Before adding tamarind paste, ground coconut can be added in the last stage
• While tempering you may include Asafoetida and 1 or 2 cloves of garlic
21 22
Stuffed Capsicum
Delicious, easy to make and extremely flexible since you
can make the filling with whatever ingredients you have.
30 mins 6-8 M Supersteam
INGREDIENTS
Paneer......................................................................................... 100 gms

Salt ............................................................................................. 1/2 tsp
Onion (chopped) ........................................................................ 1/2 cup
Peas (shelled, boiled)................................................................. 1/2 cup
Cheese (grated) .......................................................................... 50 gms
Tomato Ketchup......................................................................... 2 tbsp
Capsicums .................................................................................. 6
Coriander Leaves (chopped) ..................................................... a few
SPICES
Amchur Powder ......................................................................... 1 tsp
METHOD
• Make a mixture with paneer, spices, salt, onion, peas, cheese & tomato ketchup
• Remove seeds from capsicum and stuff it with the mixture
• Put them on an ovenware on the baking tray in the upper position
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITHOUT PREHEAT
• During cooking, add oil to keep them from drying out
• Garnish with coriander leaves
• Serve hot with chapatis
TIP
• Stuffing can be made with left overs like spaghetti topped with cheese, mashed potatoes
or with any left over vegetables
23 24
Tandoori Veg Platter
A wholesome healthy meal for diet-conscious individuals,
can be served as a snack too.
40 mins 3-4 M Supersteam & Steam
INGREDIENTS
Mushrooms ............................................................................. 4
Babycorns ............................................................................... 3-4
Cauliflower .............................................................................. 4-5 florets
Lemon Juice ............................................................................ 2 tsp
Sugar ....................................................................................... 1 tsp
Salt .......................................................................................... 1-2 tsp
Boiled Potatoes ....................................................................... 2
Paneer (cut into tikka size pieces) .......................................... 100 gms
MARINADE
Hung Curd ............................................................................... 1 cup
Cream ...................................................................................... 1/4 cup
Ginger Paste ............................................................................ 1 tsp
Garlic Paste ............................................................................. 1 tbsp
Kashmiri Mirch Powder .......................................................... 1/4 tsp
Tandoori Masala ..................................................................... 3 tsp
Salt .......................................................................................... 1/2 tsp
Salted Butter ........................................................................... 3-4 tsp
Turmeric .................................................................................. 1/4 tsp
Cornflour ................................................................................. 2 tbsp
Chat Masala Powder ............................................................... 2-3 tsp
MIX TOGETHER
Chat Masala Powder ............................................................... 3-4 tsp
Butter ...................................................................................... 3-4 tsp
Capsicum ................................................................................. 1
Onion ....................................................................................... 1
Tomatoes (deseeded) ............................................................. 2
METHOD
• Put mushrooms, babycorns (sliced in two pieces) and cauliflower florets in a microwave safe bowl
• Add lemon juice, sugar and salt. Place the bowl on the baking tray in the upper position
• Set the oven to STEAM>AUTO>FRESH VEG 2>0.3 KG>MORE
• Remove the vegetables, let cool and keep aside
• Mix all the ingredients of the marinade, add the vegetables, boiled potatoes and paneer to it
• Cling wrap and keep in the refrigerator for half an hour
• Meanwhile mix together all the ingredients that are listed under mix together and keep aside
• Place the marinated vegetables along with the buttered vegetables in a tray in the upper position
• Serve with green chutney and onion rings
TIP
• The veg platter can be turned into a kathi roll by wrapping in a

roomali roti after cooking
25 26
Vegetable Au Gratin
A versatile French style dish, which is great as a side or main.
This cheesy gem is an easy way to feed vegetables to fussy eaters.
32-35 mins 8 M Microwave & Supersteam
INGREDIENTS
Butter ......................................................................................... 4 tbsp

Flour ........................................................................................... 4 tbsp
Salt & Pepper ............................................................................. to taste
Tomato Ketchup ........................................................................ 1 tbsp
Milk ............................................................................................. 500 ml
Water .......................................................................................... 50 ml
Tomato (sliced) .......................................................................... 1
Bread Crumbs ............................................................................ 100 gms
VEGETABLES
Beans .......................................................................................... 10-15
Carrots (cut into small cubes) ................................................... 2
Cauliflower ................................................................................. 1/2
Peas (shelled) ............................................................................. 100 gms
Potato (cut into small cubes) .................................................... 1
METHOD
• Wash and cut all the vegetables
• Take a microwave safe bowl; mix melted butter, flour, salt, pepper, tomato ketchup
• Place the bowl on base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 30 seconds
• Add milk, mix well and EXTEND by 6 minutes. The white sauce is now ready
• Take a separate microwave safe bowl, add vegetables, white sauce, 50 ml water and salt to taste
• Cover the container with glass lid. Set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes
• Transfer the contents to an ovenware, arrange tomato slices and sprinkle bread crumbs
• Place it on the baking tray in upper position
• Bake until golden brown and serve hot
TIPS
• Skip part of the preparations and cooking time by using frozen vegetables
• For another variation, substitute Parmesan cheese with bread crumbs
27 28
Chicken Curry
Best served with chapati or rice, this aromatic curry is packed with
flavor to satiate your taste buds.
INGREDIENTS
Cooking Oil ................................................................................. 3 tbsp

Onions medium size (sliced) ..................................................... 2
Turmeric Powder ....................................................................... 1/2 tsp
Green Chillies ............................................................................. 3
Red Chilli Powder ...................................................................... 1 tbsp
Chicken (curry cut) ..................................................................... 500 gms
Tomatoes (finely chopped) ....................................................... 2
Ginger-Garlic Paste (freshly grounded) ..................................... 1 tsp
Salt ............................................................................................. to taste
Water .......................................................................................... 1.5 cups
GROUND MASALA
Coriander Seeds ........................................................................ 1 tbsp
Cumin Seeds .............................................................................. 1 tsp
Black Cardamoms ..................................................................... 3
Green Cardamom ...................................................................... 1
Clove ........................................................................................... 1
Black Peppercorns ..................................................................... 1/2 tsp
Bay Leaves ................................................................................. 3
Cinnamon ................................................................................... 2” pieces
METHOD
• Dry roast all the ingredients listed under ground masala in a pan and grind in a mixer. Keep aside
• Put cooking oil, onions, turmeric powder, green chillies, red chilli powder in the same pan and cook for 2 minutes
• Transfer the contents of the pan to a microwave safe bowl. Add washed chicken, tomatoes & ginger-garlic paste
• Mix well and keep it aside for 5-10 minutes
• Transfer the contents of the bowl to an ovenware and add ground masala, salt and water
• Cook for 20-25 minutes
• Serve hot with rice or chapati
TIP
• You can skip microwave cooking stage if you prefer to cook the chicken
in the pan over gas for 5 minutes (covered)
29 30
Chicken In Hot Garlic Sauce
Spicy stir-fried chicken, with a garlic overlay.
It is good when served over rice or noodles.
45 mins 3 M Supersteam & Microwave
INGREDIENTS
Boneless Chicken (cut into 1’’cubes) .................................. 200 gms

Salt ....................................................................................... as per taste
Garlic (crushed) .................................................................... 1/4 tsp
Maida .................................................................................... 2 tbsp
Oil ......................................................................................... 5 tsp
Cornflour .............................................................................. 2 tbsp
Egg ........................................................................................ 1
Seasoning Powder (Maggi) .................................................. 1/4 tsp
Onion (cut into triangles) .................................................... 1/2
Capsicum (cut into triangles) .............................................. 1/2
Garlic (grated) ...................................................................... 2 tbsp
Chilli Oil ................................................................................ 1 tbsp
SAUCE
Oil ......................................................................................... 1 tbsp
Water .................................................................................... 1.5 cups
Salt ....................................................................................... 1 tsp
Sugar .................................................................................... 1/2 tsp
Chilli Paste ............................................................................ 1 tbsp
Vinegar ................................................................................. 1 tbsp
Soya Sauce ........................................................................... 2 tsp
Tomato Ketchup .................................................................. 1.5 tbsp
Cornflour Paste .................................................................... 1/2 cup
METHOD
• Marinate the chicken with salt, crushed garlic, maida, oil, cornflour, egg and seasoning powder
• Keep it aside for half an hour
• Place the marinated chicken in the baking tray in the upper position
• In a microwave safe bowl, mix oil with onion, capsicum, grated garlic and rest of the sauce ingredients
• Now mix the sauce with the cooked chicken in an ovenware and place it on the baking tray in the upper position
• Take out, drizzle chilli oil on top and serve with rice or noodles
TIPS
• Don’t overcook the chicken as it becomes hard and leathery

• Buy small sized chicken to get a more tender and juicier dish
• Replace ajinomoto with seasoning powder
• As a healthier option, instead of cornflour and maida use powdered oatmeal
• Broccoli and carrots can also be added to make it colorful and tasty. Can be garnished with sesame seeds
31 32
Chicken Tikka
Famous snack item, can also work as an appetiser. Best served
with onion and green chutney.
INGREDIENTS
Boneless Chicken (cut into 1" pieces) ....................................... 400 gms
MARINADE
Salt ............................................................................................. 1 tsp
Lemon Juice ............................................................................... 2 tsp
Curd ............................................................................................ 200 ml
Cream ......................................................................................... 2 tbsp
Ginger-Garlic Paste .................................................................... 1 tsp
Tandoori Masala ........................................................................ 1 tsp
Black Salt ................................................................................... 1/4 tsp
Red Chilli Powder....................................................................... 1/2 tsp
GARNISH
Melted Butter ............................................................................. 2 tbsp
Lemon Juice ............................................................................... 1 tsp
METHOD
• In a large bowl, mix chicken and all the ingredients given under marinade, mix well and let it sit for 3 hours or overnight
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM BAKE/ROAST>200oC>WITH PREHEAT>20 minutes
• Pierce the chicken cubes on a skewer
• After completion of preheat, put the skewers on the rack and on the baking tray. Place the baking tray in the upper position
• Press START
• Brush with butter and serve hot, garnish with preferred seasoning and lemon juice
TIP
• For inhanced flavour, texture and tenderness marinate the chicken in two steps. First with lemon juice
and salt, secondly with curd, oil and spices
33 34
Kadai Chicken
A mouth watering semi-dry chicken dish with a combination of herbs
and spices that can be enjoyed as an appetiser or main course.
INGREDIENTS
Coriander Seeds ..................................................................... 1 tbsp
Whole Red Chillies.................................................................. 2
Oil ........................................................................................... 2 tbsp
Fenugreek Seeds .................................................................... 1/2 tsp
Onions (chopped) .................................................................. 3 large
Ginger-Garlic Paste................................................................. 2 tbsp
Boneless Chicken (cut into 2” cubes) ................................... 600 gms
Green Capsicum (chopped) ................................................... 1
Tomatoes (chopped) ............................................................. 5-6
Tomato Puree (readymade) .................................................. 1/2 cup
Coriander Powder ................................................................. 2 tsp
Salt ......................................................................................... 2 tsp
Green Chillies ......................................................................... 2
Kasoori Methi (roasted) ......................................................... 1 tbsp
Milk ......................................................................................... 1/4 cup
GARNISH
Green Capsicum (cut into juliennes) ..................................... 1/2
Yellow & Red Capsicums (cut into juliennes)........................ 1/2 of each
Ginger (cut into juliennes) ..................................................... 1” piece
Tomatoes (deseeded & cut into juliennes) ........................... 2
Coriander Leaves ................................................................... 1/2 cup
Garam Masala Powder .......................................................... 1 tsp
Cream ..................................................................................... 1/4 cup
METHOD
• Put coriander seeds and Whole Red Chillies in a microwave safe bowl. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 3 minutes. With this the coriander seeds and red chillies get roasted
• Remove and let it cool down. Then grind coarsely and keep aside
• Now take a microwave safe bowl, put oil and fenugreek seeds. Place the bowl on the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%. Cook for 2 minutes. The fenugreek seeds should splutter and turns brown
• Now add onions and ginger-garlic paste and transfer the contents of the bowl to an ovenware
• Now add chicken, coriander and red chilli paste and EXTEND by 10 minutes
• Add capsicums, tomatoes and tomato puree and again EXTEND by 10 minutes
• Remove it, add coriander powder, salt, green chillies, kasoori methi and milk, mix well
• Garnish with all 3 kinds of capsicum juliennes, ginger juliennes, tomato juliennes, coriander leaves,
garam masala powder and cream
• Serve hot
TIP
• This recipe can also be converted into a vegetarian dish by adding vegetables like paneer, soya chaap,
blanched cauliflower, mushrooms and babycorns
35 36
Methi Mahi Tikka (Fish Tikka)
This lip-smacking North Indian dish is a treat for taste buds
and makes for a drool worthy delight.
This sumptuous tikka is so soft and tender that it melts in your mouth.
INGREDIENTS
Boneless Fish (cut in to 2” cubes) .............................................. 500 gms

Gram Flour (roasted) .................................................................. 3 tbsp
Curd ............................................................................................. 1/2 cup
Cheese ......................................................................................... 3 tbsp
Cornflour ..................................................................................... 2 tbsp
Vinegar ........................................................................................ 2 tbsp
Oil ................................................................................................ 1 tbsp
Lemon Juice ................................................................................ 1 tbsp
Cream .......................................................................................... 1/4 cup
SPICE MIX
Red Chilli Powder ....................................................................... 1/4 tbsp
Salt .............................................................................................. 1/2 tbsp
Mint Leaves ................................................................................. 1 tbsp
Kasoori Methi .............................................................................. 1 tbsp
Ginger .......................................................................................... 1” piece
Garlic Flakes ................................................................................ 5-6
Green Cardamom Powder .......................................................... 1/2 tsp
Cloves (crushed) ......................................................................... 3
METHOD
• Marinate fish with roasted gram flour, curd, cheese, cornflour, vinegar, oil, lemon juice, cream and spice mix. Keep aside
• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM BAKE/ROAST>WITH PREHEAT>180oC>12-15 minutes
• Pierce the fish in 4 or 5 skewers
• Place the skewers on the rack on the baking tray (to avoid sticking, line the tray with baking paper or aluminum foil)
• After completion of preheat, place it in the upper position
• Press START
• Serve with chapatis, naans or parathas with mint chutney
TIP
• If you have extra time in hand, marinate the fish longer than 2-3 hours, prefereably keep it overnight.
This helps the fish to absorb the flavours evenly
37 38
Murgh Pulao
A delightful rice recipe perfect to savour on lazy weekends
and get-togethers with your loved ones. This dish was originally
served to royals and is very prominent in Southern regions of India.
INGREDIENTS
Basmati Rice..................................................................... 500 gms

Water ................................................................................ 2 cups
Chicken (biryani cut) ........................................................ 500 gms
Lemon Juice ..................................................................... 3 tbsp
Salt ................................................................................... 3 tsp
Turmeric Powder ............................................................. 1 tsp
Oil ..................................................................................... 7 tbsp
MARINADE
Red Chillies ....................................................................... 10 pcs
Onions (chopped) ............................................................ 2 medium size
Garlic ................................................................................ 12 flakes
Ginger (chopped) ............................................................. 4 tbsp
Cumin Seeds .................................................................... 1/2 tbsp
Fennel Seeds .................................................................... 2 tbsp
Cinnamon ......................................................................... 2" piece
Seeds of Big Cardamoms ................................................ 2
Nutmeg Powder ............................................................... a pinch
Coriander Seeds .............................................................. 4 tbsp
Cloves ............................................................................... 4 pcs
Black Peppercorns ........................................................... 8 pcs
METHOD
• Wash rice and soak in water for 30 minutes

• Make a fine paste of all the ingredients listed under marinade
• Marinate chicken pieces with this paste, add lemon juice, salt, turmeric powder and refrigerate for 1 hour
• In heated oil, add marinated chicken in a microwave safe bowl. Place the bowl on the base of the oven
• Mix and increase time by 5 minutes
• Drain the water and add rice to the chicken and cover the dish. Increase time by another 10 minutes
TIP
• While cooking chicken & rice, cover the container with glass lid
39 40
Schezwan Chicken
This popular restaurant-style chicken dish originated from Chinese cuisine
and has been adapted in many parts of the world.
This spice coated chicken dish is yummy with steamed rice.
INGREDIENTS
Oil ............................................................................................... 3 tbsp

Boneless Chicken (cut into 2” cubes) ....................................... 500 gms
Tomato Ketchup ........................................................................ 5 tbsp
Red Chilli Powder....................................................................... 2 tbsp
Ajinomoto ................................................................................... 1/4 tsp
Garlic (chopped)......................................................................... 8-10
Dry Red Chillies .......................................................................... 10
Vinegar ....................................................................................... 1 tbsp
Red Chilli Sauce ......................................................................... 2 tbsp
Soya Sauce ................................................................................. 2 tbsp
Spring Onions ............................................................................ 2
Salt ............................................................................................. 1 tsp
Cornflour .................................................................................... 2 tbsp
Water .......................................................................................... 1/2 cup
Sugar .......................................................................................... 1 tsp
METHOD
• In a microwave safe dish, mix together oil, tomato ketchup, red chilli powder, ajinomoto,
garlic, dry red chillies, chicken, garlic paste, vinegar, chilli sauce, soya sauce
• Take it out; add spring onions, salt, cornflour (dissolved in 1/2 cup water), sugar and mix well
• Transfer the contents to an ovenware and place it on the baking tray in upper position
• Sprinkle chopped spring onions. Serve hot with steamed rice or noodles of your choice
TIPS
• Use dry red chillies which are bright in color preferably Cayenne Peppers
• Avoid red ones that indicates excess storage time
41 42
Tandoori Chicken Platter
This North Indian dish is a world famous non-vegetarian starter. The juicy and
spicy chicken pieces fill you up with its delectable taste .
INGREDIENTS
Chicken Breast (boneless) ......................................................... 200 gms

Ginger-Garlic Paste .................................................................... 2 tsp
Lemon Juice ............................................................................... 2 tsp
Deggi Mirch Powder ................................................................... 2 tsp
Capsicum .................................................................................... 1
Onions (chopped) ...................................................................... 2
Tomato (deseeded) .................................................................... 1
MARINADE
Hung Curd .................................................................................. 1 cup
Cream ......................................................................................... 1/4 cup
Ginger Paste ............................................................................... 1 tsp
Kashmiri Mirch ........................................................................... 1/4 tsp
Tandoori Masala ........................................................................ 3 tsp
Salt .............................................................................................. 1/2 tsp
Oil ............................................................................................... 1 tbsp
Turmeric ..................................................................................... 1/4 tsp
Cornflour .................................................................................... 2 tbsp
Chat Masala ................................................................................ 2-3 tsp
MIX TOGETHER
Chat Masala ................................................................................ 3-4 tsp
Butter ......................................................................................... 3-4 tsp
METHOD
• Wash and pat dry boneless chicken
• Cut chicken into tikka size pieces, prick each piece with a fork and apply ginger-garlic paste, add 1 tsp
lemon juice and Deggi Mirch powder
• Keep it aside for 1 hour
• Meanwhile prepare the marination by mixing all the ingredients given under marinade
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITH PREHEAT>5 minutes
• In an ovenware bowl, mix together butter, chat masala, capsicum, onions and tomato
• After completion of preheat, place it on the baking tray in the upper position
• Press START
• Take out from the oven
• Set the oven to SUPERSTEAM CONVECTION>MANUAL>SUPERSTEAM GRILL>WITH PREHEAT>45 minutes
• After completion of preheat, arrange chicken tikka along with buttered vegetables in the baking tray in upper position
• Press START
• Remove the chicken tikka from the oven, sprinkle chat masala and squeeze 1 tsp lemon juice and serve
with onion rings and green chutney
TIPS
• The roasted chicken can also be used for Butter Chicken recipes or in sandwiches and salads
• Small portions of chicken can be marinated and kept for a week in the freezer in ziplock pouches
43 44
Caramel Custard
Served warm or chilled, this caramel-glazed classic is both
a comforting and elegant dessert.
42 mins 4-6 M Steam & Microwave
INGREDIENTS
Eggs .............................................................................................. 2
Sugar ............................................................................................ 4 tbsp
Cream ........................................................................................... 100 ml
Milk ............................................................................................... 250 ml
Vanilla Extract .............................................................................. 1/2 tsp
Unsalted Butter ........................................................................... 1 tbsp
CARAMEL
Sugar ............................................................................................ 4 tbsp
Water ............................................................................................ 1 tbsp
Warm Water ................................................................................. 2 tbsp
METHOD
• Whisk together eggs, sugar & cream and keep it aside
• Mix milk and vanilla extract in a separate large microwave safe bowl
• Put the bowl with the milk on the base of the oven. Set the oven to MICROWAVE>MANUAL>100%. Cook for 2 minutes
• Remove from oven and add the egg, sugar & cream mixture
• Take another microwave safe bowl for the caramel
• Put sugar and 1 tbsp water and set the oven to MICROWAVE>MANUAL>100%. Cook for 5 minutes till sugar
dissolves and becomes brown in colour
• Mix 2 tbsp warm water and stir vigorously to avoid lump formation
• Take 5 moulds or small ceramic bowls, coat the base with unsalted butter,
pour the caramel in each and set aside to set
• Once set, pour the milk-egg mixture and place in a baking tray in the upper position
• Set the oven to STEAM>MANUAL>STEAM LOW. Cook for 35 minutes
• Insert and remove skewer. If skewer appears clean, cooking is complete. Let it cool
• Chill for 1 hour in refrigerator
• Turn the pudding upside down on a plate and serve chilled
TIPS
• Never keep the caramel bowls in the refrigerator to chill. Let them be at room temperature
• For enhanced flavour, add 1 tbsp of vanilla custard powder
NOTE: Caution should be applied when preparing and handling the caramel as mixture is very hot and may burn skin.
45 46
Chocolate Cake
This quick and easy chocolate cake recipe is an all time favourite with
kids & adults alike. It’s simple enough for an evening tea or coffee
but special enough for a party too.
45 mins 6-8 M Supersteam
INGREDIENTS
Maida (Flour) ................................................................................ 125 gms

Baking Powder ............................................................................. 1 tsp
Eggs .............................................................................................. 2
Powdered Sugar .......................................................................... 125 gms
Oil or Plain Butter ........................................................................ 120 ml
Cocoa Powder .............................................................................. 2 tbsp
Milk ............................................................................................... 60 ml
METHOD
• Sieve flour with baking powder, keep it aside
• Set the oven to SUPERSTEAM CONVECTION>SUPERSTEAM BAKE/ ROAST>WITH PREHEAT>200oC>45 minutes
• Beat eggs and sugar till the eggs turn fluffy and the mixture doubles in volume
• Add oil, cocoa powder and mix well
• Gradually add flour. Pour milk to get a slightly thinner batter with dropping consistency
• Take a heat resistant cake pan, grease it with butter and powder with
flour or place baking paper covering both bottom and sides
• Pour the prepared mixture into the baking pan. Place the baking tray in upper position
• Press START
TIPS
• To make vanilla cake, remove cocoa powder and extra tbsp powdered sugar
• Goes well with chocolate sauce
• Dry fruits or cherries can be added on top to make it tastier
47 48
Gajar Ka Halwa
Known to have originated in Punjab, this is one of the most popular and
loved Indian desserts. It is a delight during the winter months.
INGREDIENTS
Carrots (grated) ..................................................................... 500 gms

Almonds & Cashews (chopped) ........................................... 75-100 gms
Ghee ...................................................................................... 3 tbsp
Milk ........................................................................................ 300 ml
Cream .................................................................................... 100 ml
Sugar (powdered) ................................................................. 150 gms
Khoya (grated) ...................................................................... 100 gms
Cardamom Powder .............................................................. 1/2 tsp
METHOD
• Peel and grate the carrots

• Fry chopped almonds and cashews in 1 tbsp ghee and keep aside
• Mix carrots, milk and cream in a microwave safe bowl. Place the bowl at the base of the oven
• Set the oven to MICROWAVE>MANUAL>100%
• Cook for 25 minutes without cover
• Add 2 tbsp ghee, sugar, khoya, cardamom powder to this mixture and increase time by 10 minutes
• Garnish with chopped almonds and cashews
TIP
• Use tender, red and juicy carrots
49 50
Kheer (Rice Pudding)
Easy to make Indian dessert that satisfies your taste buds
after a sumptuous meal.
INGREDIENTS
Rice ............................................................................................... 1/4 cup

Milk ............................................................................................... 2 cups
Sugar ............................................................................................ 1/2 cup
Cardamom Seeds (crushed) ........................................................ 3- 4
Cashews (chopped) ..................................................................... 5
Walnuts (chopped) ...................................................................... 3
METHOD
• Wash and soak the rice in water for half an hour. Drain and keep aside
• Take a deep ovenware. Mix rice, milk, sugar, cardamom seeds, cashews & walnuts. Cling wrap it
• Serve either hot or chilled
TIPS
• For a quick dessert, milk and sugar can be substituted with one-fourth cup of Milkmade
• In the same recipe, rice can be alternated with roasted vermicelli
51 52
Cooking Guides
About Utensils and Coverings
The chart below will help you decide what utensils and coverings should be used in each mode.
Cooking SuperSteam Convection / Steam Microwave
Utensils - Mode
Coverings Convection
YES YES YES
Aluminium Foil,
Foil Containers Small flat pieces of aluminum foil placed
smoothly on food can be used to shield
areas from cooking or defrosting too
quickly. Keep foil at least 2 cm from
walls of oven.
Metal YES YES NO

Superheated Steam YES YES YES
China, Ceramics,
Oven-proof porcelain, pottery, glazed earthenware and bone china are usually Check manufacturer's recommendation
suitable. Do not use the container if it has a flaw. for being microwave safe. Do not use
the container if it has a flaw.
The groundbreaking technology of Superheated Steam present in Sharp
Heat-resistant YES YES YES
Healsio oven represents a great step forward in convenience and Glassware Care should be taken if using fine glassware as it can break or crack if heated
e.g. Pyrex ® suddenly.
nutrition in the kitchen. While raw vegetables are considered the best Plastic/Polystyrene NO YES YES
heat-resistant temp. Care must be taken as some Use microwave-safe plastic containers
source of nutrients, a prepared meal is often more desirable. With over 140°C containers warp, melt or discolour at for reheating and defrosting. Some
high temperatures. microwave-safe plastics are not suitable
for cooking foods with high and sugar
Superheated Steam, you can preserve more of the natural nutrition of content.
Follow manufacturer's directions.
your ingredients without sacrificing the taste and flavour. This Plastic Wrap
heat-resistant temp. NO YES YES
technology also helps eliminate unnecessary fats and salts from food by over 140°C
Paper Towels, NO NO YES
greatly reducing the negative health impacts of these substances Paper Plates Paper towels: To cover for reheating
and cooking. Do not use recycled paper
without compromising the flavour or texture of your food. With a variety towels which may contain metal filings.
Paper plates: For reheating.
of cooking modes and options, whether you’re roasting, grilling or Containers made of NO NO NO
synthetic material
They could melt at high temperature.
baking, food prepared with Sharp Healsio is tasty and healthy, while still
Baking paper YES YES NO
being fast and easy. Do not touch the oven wall as it may be burnt. Keep the heat-resistant temp.
Roasting Bags YES NO YES

Roasting bags should only be used with Follow manufacturer’s directions.
Convection Oven.
Silver Dishes and

Cooking Utensils or
Containers that NO NO NO
might rust inside the
oven.
Rack, Baking Tray YES YES NO
Utensils should be checked to ensure that they are suitable for use in each cooking mode. When heating food
in plastic containers, pay special attention to the melting temperature of the containers. Never heat the
plastic containers at over their melting temperature. Keep an eye on the oven due to the possibility of
melting and ignition.
53 54
Measurements
Almonds ........................................................... 10-12 ................................................. 12 gms

Asafoetida (hing) .............................................. 1/2 tsp ............................................... 5 gms
Baking Powder ................................................. 1 tsp .................................................. 3 gms Glossary
Black Gram (urad), Split .................................. 1 cup.................................................. 220 gms
Black Pepper Powder ...................................... 1 tsp .................................................. 3 gms
Butter ............................................................... 1 tbsp ................................................ 12 gms
Cashew Nuts .................................................... 10-12 ................................................. 7 gms Asafoetida ........................................... Hing
Cashew Nuts Paste .......................................... 1 cup ................................................. 140 gms
Amchur Powde r ................................. Dry Mango Powder
Chopped Coriander leaves .............................. 1 cup ................................................. 55 gms
Cloves ............................................................... 20 ...................................................... 1 gm Arhar / Tur Dal ..................................... Split Pigeon Peas
Coriander (dhania) Powder ............................. 1 tsp .................................................. 2 gms Basil ..................................................... Tulsi
1 tbsp ................................................ 6 gms
Cumin (jeera) Powder ...................................... 1 tsp .................................................. 2 gms Bay Leaf ............................................... Tej Patta
1 tbsp ................................................ 6 gms Black Peppercorns .............................. Kali Mirch
Egg .................................................................... 1 ........................................................ 63 gms Cardamom (Green) ............................. Choti Elaichi
Flour (atta) ....................................................... 1 cup ................................................. 115 gms
Fresh Cream ..................................................... 1 cup ................................................. 250 ml Cardamom (Black) .............................. Badi Elaichi
1 tbsp ................................................ 15 ml Carom Seeds ....................................... Ajwain
Garam Masala .................................................. 1 tbsp ................................................ 2 gms
Chilli Pepper ........................................ Lal Mirch
Garlic ................................................................ 6-8 clove ........................................... 5 gms
Garlic Paste ...................................................... 1 tbsp ................................................ 16 gm Coriander Leaves ................................ Hara Dhaniya
Ginger ............................................................... 1 inch ................................................ 15-20 gms Coriander Powder .............................. Dhaniya Powder
Ginger Paste ..................................................... 1 tsp .................................................. 16 gms
Coriander Seeds ................................. Sabut Dhaniya
Gram Flour (besan) .......................................... 1 tbsp ................................................ 10 gms
Grated Cheese .................................................. 1 cup ................................................. 75 gms Cloves .................................................. Laung
Grated Coconut ................................................ 1 cup.................................................. 175 gms Cumin Seeds ....................................... Jeera
Green Chillies ................................................... 10....................................................... 24 gms
5......................................................... 11 gms Curry Leaves ........................................ Kadhi Patta
Green Coriander leaves ................................... 1 cup ................................................. 35 gms Dry Fenugreek Leaves ......................... Kasoori Methi
Green Peas (frozen) .......................................... 1 cup ................................................. 110 gms Fennel Seeds ....................................... Saunf
Honey ............................................................... 1 tsp .................................................. 20 gms
Lemon Juice ..................................................... (1/2 lemon) large sized 1 tbs ........... 3 gms Fenugreek Seeds ................................ Methi Dana
Mawa (khoya) ................................................... 1 cup ................................................. 200 gms Ghee .................................................... Indian Clarified Butter
Medium-sized Carrot ....................................... 1 ........................................................ 60 gms
Gram Flour .......................................... Besan
Medium-sized Onion ........................................ 1 ........................................................ 90 gms
Medium-sized Potato ....................................... 1 ........................................................ 100 gms Khoya (Mawa)...................................... Readily available at sweet shops
Medium-sized Tomato ..................................... 1 ........................................................ 200 gms Maida ................................................... Flour
Mustard (rai) Powder ....................................... 1 tbsp ................................................ 2 gms
Mint Leaves ......................................... Pudina
Oil ..................................................................... 1 tbsp ................................................ 13 ml
Pigeon Pea (tur dal), Split ................................ 1 cup.................................................. 225 gms Mustard Seeds ..................................... Rai / Sarson
Red chilli (mirchi) powder ............................... 1 tsp .................................................. 2 gms Nutmeg ............................................... Jaiphal
1 tbsp ................................................ 5 gms
Refined Flour (maida) ...................................... 1 tsp .................................................. 8 gms Paneer ................................................. Cottage Cheese
1 cup.................................................. 20 gms Red Chilli Powder ............................... Deggi Mirch
Rice ................................................................... 1 cup.................................................. 200 gms Sabut Urad Dal .................................... Black Gram Lentil
Rice flour .......................................................... 1 tsp .................................................. 3 gms
1 tbsp ................................................ 7 gms Semolina ............................................. Suji / Rava
1 cup ................................................. 115 gms Sesame Seeds ..................................... Til
Salt ................................................................... 1 tsp .................................................. 6 gms
Tamarind ............................................. Imli
Sugar ................................................................ 1 tbsp ................................................ 14 gms
Tamarind Pulp ................................................. 1 tsp .................................................. 6 gms Turmeric .............................................. Haldi
1 tbsp ................................................ 16 gms
Turmeric (haldi) Powder .................................. 1 tsp .................................................. 2 gms
1 tbsp ................................................ 7 gms
Vinegar ............................................................. 1 tbsp ................................................ 11 gms
White Pepper .................................................... 55-60 ................................................. 3 gms
Yogurt ............................................................... 1 tbsp ................................................ 15 gms
55 56

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Baingan Ka Bharta ............................................................................ 1

Cooking Guides .................................................................................. 54

Cooking Time Servings M Mode

Baingan (Brinjal) ........................................................................... 1

• It’s best to use a large Baingan/Eggplant/Aubergine for this recipe

Bhindi (Ladyfingers) ............................................................... 400 gms

• Salt should not be added while steaming

1 hr 30 mins 6 M Supersteam & Microwave

Sabut Urad Dal (Black Lentil) ................................................... 1 cup

• A handful of rajma or chana dal can be added to make it healthier

Small French Loaf or Bread ...................................................... 1

• Tastes good with apple chutney

Mushrooms ................................................................................ 200 gms

16 mins 3-4 M Steam, Microwave & Supersteam

Palak .......................................................................................... 350 gms

• The bitterness of Palak can be eliminated by adding some cream or curd

Onions (cut into 8 pieces) .......................................................... 2

30 mins 4 M Steam & Microwave

Oil ................................................................................................ 2 tbsp

• Pumpkin, organic seeds, turnips can also be added to make it healthier

15-18 mins 3-4 M Steam

Semolina ..................................................................................... 1 cup

Idli Rice ....................................................................................... 2.5 cups

Alternately, we can also use readymade freshly grounded Idli Batter – 1 Kg

HOW TO MAKE IDLI BATTER

25 mins 2-4 M Microwave

Arhar/Tur Dal ........................................................................ 100 gms

• Soak the dal and pressure cook for 10 minutes

30 mins 6-8 M Supersteam

Paneer......................................................................................... 100 gms

40 mins 3-4 M Supersteam & Steam

• The veg platter can be turned into a kathi roll by wrapping in a

32-35 mins 8 M Microwave & Supersteam

Butter ......................................................................................... 4 tbsp

30 mins 2-4 M Supersteam & Microwave

Cooking Oil ................................................................................. 3 tbsp

45 mins 3 M Supersteam & Microwave

Boneless Chicken (cut into 1’’cubes) .................................. 200 gms

• Don’t overcook the chicken as it becomes hard and leathery

Boneless Chicken (cut into 1" pieces) ....................................... 400 gms

45 mins 4-6 M Supersteam & Microwave

Boneless Fish (cut in to 2” cubes) .............................................. 500 gms

20 mins 3-4 M Microwave

Basmati Rice..................................................................... 500 gms

• Wash rice and soak in water for 30 minutes

35 mins 6-8 M Supersteam & Microwave

Oil ............................................................................................... 3 tbsp

Chicken Breast (boneless) ......................................................... 200 gms

42 mins 4-6 M Steam & Microwave

Maida (Flour) ................................................................................ 125 gms

Carrots (grated) ..................................................................... 500 gms

• Peel and grate the carrots

• Use tender, red and juicy carrots

Rice ............................................................................................... 1/4 cup

Metal YES YES NO

Roasting Bags YES NO YES

Silver Dishes and

Almonds ........................................................... 10-12 ................................................. 12 gms

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