Microwave Indian Cooking

Microwave Indian Cooking
Meena Shankar
Acknowledgement
Dear Readers,
First and the foremost I bow down with utmost severence and profound gratitude to the Almighty whose ever flowing 'GRACE'
and 'GUIDANCE' has made this work flower and fruit. I am indeed indebted to 'PROVIDENCE' and 'NATURE' for rocketing
me to mystical heights of sheer joy and rare satisfaction. Often, I am in awe and marvel at human creativity and ingenuity.
I take this opportunity to specially thank my friends, well-wishers and clients who inspired and encouraged me to cook untried,
new and original recipes. I am also grateful to all my family members—my parents, my husband and my children for providing
me the appropriate domestic environment and their frank feedback.
I must thank microwave technology and its practicality which has revolutionised the kitchen atmosphere in the everchanging
lifestyles of today. To me, however, a kitchen has always been a sacred spot and cooking a divine experience.
—Meena Shankar
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Guide to
Microwave Indian Cooking
Cooking is an art. Lots of practice is required in handling any type of cooking. My extensive practice and experiments in this
field have given me not only pleasure but name, fame and a lot of satisfaction. Also I have been very lucky in finding out new
recipes which are very delicious, easy to follow and very economical, less time-consuming and very nutritious. All recipes are
Indian. I have mastered this lovely art of cooking more than 20 years and still learning and trying to impart knowledge. This
particular book is based on Microwave Cooking. It is very necessary to cook fast and good food in modern age of computer
science. When no one has much time to spend in the kitchen like olden days their burden has been lessen with the one and only
MICROWAVE COOKING. To share this art of cooking with my precious readers I have written this book. These recipes are
simple and easy to follow which can be prepared in no time and without much efforts. I will really thank every reader of this
book who tries out recipes and let me know his views. I wish All the Readers—All the Best.
—Meena Shankar
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Important Notes
A. Follow the Instructions Meticulously
It is absolutely essential that the laid down step-by-step instructions are understood and followed
minutely. For example, quantity of ingredients, water, 'timing'/power level factors are critical.
However, it must be remembered that PERFECTION comes out of PRACTICE.
B. Plus Points of Microwave Oven Cooking
1. Versatility: Just at the touch of a button, you have the options of cooking, grill, simmering,
steam, stew, saute, (fried lighty and quickly) bake, boil, defrost and reheat food of all types i. e.
veg, non-veg, sweets, desserts, soups etc.
2. Healthy: Very little or no oil is required. And still the food remains nutritious, healthy and of
low-calorie value. Also the colour of vegetables remain intact.
3. Safety: The microwave oven is absolutely safe for the family as it runs on electricity. Even
children can operate it as there is no fire-hazard. Even if the door is accidentally opened, it has a
built-in automatic switch off feature.
4. Great Time Saver: With some practise, one can even cook a five-course meal in less than an
hour. Even at high speed level cooked food retains the essential vitamins, nutrients and flavours.
5. Cost Effective: It is an extremely cost-effective device especially suited for modern day living
and for working women.
6. Mobility: If required it can be moved comfortably to any part of your house like a gas stove.
C. How Do Microwaves Work?
Electricity in a microwave oven is converted to electromagnetic waves which generate energy to
cook food. These are high frequency short-length waves similar to the ones used by TV/radio.
Microwaves are produced by a magnetron concealed in the roof of the oven. When food is kept
in oven electromagnetic waves get attracted to the water, fat and sugar molecules generating heat
and thereby the cooking process. The food is cooked from outer to the inner side.
D. Setting Power Levels
For cooking flexibility, power levels and a power control knob is provided. Power level
terminology varies from oven to oven. Generally it is given in number, percentages or words. For
example if an oven has 5 power levels, the approximate percentages are given below :
E. Timing is Critical
Various factors like quantity of water, quantity and density of food ingredients, size and shape of
cooking utensil, ambient temperature and altitude of place can affect cooking time. Also it is
dependent on availability of correct voltage. Due to very low voltage, the appliance may either
cook very slowly or may not cook at all. Perfect timing will give you optimum cooking results.
Don't forget standing time.
F. Precautions and Helpful Tips
(i) Always keep oven neat and clean. Use a wet cloth to wipe it. A mild soap or detergent can be
used.
(ii) Take care to use appropriate utensils especially designed for microwave cooking. Staple
pins/plastic wraps must be removed before cooking or defrosting.
(iii) Do not use Chinaware with metallic/gold/silver/decorative lines. They may cause sparking
and damage the oven.
(iv) It is better to use a utensil with a cover. This way food will be cooked faster.
(v) Also stirring the food in-between cooking will cook it faster.
(vi) Never try to deep fry. The oil temperature cannot be controlled and it may over heat/catch
fire.
(vii) Use defrost for frozen non-veg/veg foods.
(viii) Do not heat any closed can or jar. Such heating can cause a pressure build-up and the
can/jar may explode.
(ix) Do not boil eggs in their shell as they are likely to explode.
(x) Vegetable (potatoes, tomatoes etc. ) and fruit (apple etc. ) which have a skin covering must be
punched before cooking.
(xi) To make left over rice fresh, sprinkle little water and heat.
(xii) Wrap chapaties in a paper towel and you'll get hot chapaties in no time.
(xiii) In case oil/butter is kept by mistake or incorrect utensils used immediately switch off the
power. Never open the door in a hurry.
(xiv) Steam coming out of the microwave need not worry you. It won't harm the system.
How to Get “Best Results”?
(i) maller pieces cook faster than larger pieces. For even cooking, the pieces be cut into small and
uniform sizes.
(ii) Shallow or square containers always give better results.
(iii) Most recipies need 2-4 minutes of standing time, which must not be forgotten.
(iv) If quantity is more, time limit has to be increased. Use small quantity if family members are
few.
(v) Follow the instructions in the manual/pamphlet.
(vi) Last but not the least, be cheerful, spirited and have a "positive mental attitude".
(vii) Always remember cooking is a sacred and sublime exercise.
Concluding Note
Experience is a great teacher. The best moments of my life have been spent working on the
microwave oven, cooking a variety of dishes. All the recipes given are original and tasty apart
from being nutritive. I am confident that cooking can be made an enjoyable experience, giving
you immense joy, sense of satisfaction and fulfilment.
Wishing you all the best and ‘happy cooking’.
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Cooking Terms
Batter: To mix one or more dry ingredients in milk or water.
Boil: Cooking food in hot liquid.
To Chop: Cutting in small pieces.
Deep Fry: Frying food in oil.
Garnish: To decorate food after cooking.
To Grill: To cook food under direct heat.
To Grate: To make tiny pieces.
Knead: Mixing dough using knuckles.
To Mash: To make paste by kunckles or by grinding or by grating.
To Steam: To cook directly in a container surrounded by boiling water.
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Sauces
English Creamy Sauce
Preparation time: 5 mts

Cooking time: 2 mts
Power level: 5 (high) 100%
Ingredients
250 lit full cream milk
250 gm white butter
250 gm flour
1 tsp black pepper
½ tsp salt
1 cup water
Method
1. Mix milk and water and boil in the microwave oven.
2. Mix butter, flour and add in warm milk.
3. Sprinkle pepper and salt.
4. Use as any vegetable base or store.
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Tantalising Noodles Sauce

Cooking time: 2 mts
Ingredients
1 packet egg noodles
1 carrot (finely cut)
1 onion (finely cut)
1 capsicum (finely cut)
50 gm button mushrooms
50 gm cabbage (cut)
50 gm black grapes
1 egg (boiled and grated)
50 gm chicken (boiled)
2 cups water (hot)
2 tbsp soya sauce
Method
1. Boil noodles on gas and keep aside after draining the water.
2. Boil carrot and keep aside.
3. Boil mushrooms and keep aside.
4. Fry onion and capsicum strips for 1 minute in microwave oven. Keep aside.
5. Boil egg on gas and keep aside.
6. Boil chicken on gas and keep aside.
7. Make a paste and fry for 1 minute in microwave.
8. While making paste of above ingredients add black grapes and soya sauce.
9. Keep in air tight tin or bottle for garnishing noodles.
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Puree Tomato Chikney Sauce
Cooking time: 2 mts

Ingredients
250 gm fresh red tomatoes
1 tsp ginger paste
100 gm fresh cabbage
½ tsp garam masala
red food colour
¼ tsp citric acid
salt to taste
1 tsp butter
Method
1. Grind tomatoes in mixie, keep aside.
2. Grind cabbage, keep aside.
3. Fry tomato paste, cabbage paste, ginger paste in microwave oven, add salt and colour.
4. Cool the puree. Add citric acid.
Note :
Instead of garam masala 1 tsp cummin seeds can be used.
Instead of citric acid, 10 gm tamarind pulp can be used.
Tamarind pulp is to be used, while frying tomato paste.
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Tantalising Noodles Sauce

Cooking time: 2 mts
Ingredients
1 packet egg noodles
1 capsicum (finely cut)
50 gm button mushrooms
50 gm cabbage (cut)
50 gm black grapes
1 egg (boiled and grated)
2 cups water (hot)
2 tbsp soya sauce
Method
1. Boil noodles on gas and keep aside after draining the water.
2. Boil carrot and keep aside.
3. Boil mushrooms and keep aside.
4. Fry onion and capsicum strips for 1 minute in microwave oven. Keep aside.
5. Boil egg on gas and keep aside.
6. Boil chicken on gas and keep aside.
7. Make a paste and fry for 1 minute in microwave.
8. While making paste of above ingredients add black grapes and soya sauce.
9. Keep in air tight tin or bottle for garnishing noodles.
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Green Molga Sauce Bahari

Cooking time: 5 mts
Ingredients
250 gm green chilli
1 onion (chopped)
10 gm beans (chopped)
1 capsicum (chopped)
1 bunch of coriander leaves
few curry leaves
salt to taste
1 tsp white butter
Method
1. Grind green chillies, onion, beans, capsicum, coriander and curry leaves to fine paste adding
salt.
2. Fry this paste in butter for 5 mts in microwave oven. Use as and when needed.
Note :
It is very useful for garnishing soups and vegetables.
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Sweet and Sour Sauce

Cooking time: 5 mts
Ingredients
250 gm tamarind (ripe)
100 gm gur
100 gm black grapes
10 gm anardana powder
salt to taste
1 tsp zeera powder
1 tsp red chilli powder
1 tbst beetroot (chopped)
Method
1. Boil tamarind in one cup water on borosil utensil in microwave oven.
2. Grind gur, grapes, anardana, zeera, tamarind pulp and beetroot to a fine paste.
3. Boil for 5 mts or till it thickens. Use as and when required.
Note :
Very useful to Chinese cooking.
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Onion Sauce

Cooking time: 5 mts
Ingredients
250 gm onions (chopped)
2 green chillies (chopped)
½ tsp salt
1 tsp white butter
1 tbsp anardana
1 tsp cummin seed
1 tsp butter
Method
1. Grind onion, chillies and anardana, keep aside.
2. Fry cummin seeds in butter in microwave oven. Add onions, chillies and anardana paste.
3. Remove, cool and use as and when required.
Note :
You can use it for chaats or dahi (curd) vadas.
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Spicy Mango Sauce

Cooking time: 5 mts
Ingredients
4 mangoes (raw)
4 green chillies
2 tsp butter
1 big onion
1 capsicum
salt to taste
Method
1. Cut mangoes (tender one) in small cubes. Cut green chillies, coriander leaves, onion and
capsicum.
2. Fry these for 1 minute in butter in microwave.
3. Grind it in a mixie.
4. Fry in a high power level for 3-4 mts. Use when required.
Note:
Can be used in coconut vegetables instead of curd or can be served with North Indian food as
chutney.
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Chilli Sauce

Cooking time: 5 mts
Ingredients
250 gm red fresh chillies
200 gm tamarind pulp
1 tsp cummin seeds
1 tbsp anardana
1 red plum (sour)
250 gm red tomatoes
black salt to taste
1 tsp oil
Method
1. Grind chillies. Keep aside.
2. Grind tomatoes. Keep aside.
3. Grind cummin seeds, anardana, plum and tamarind pulp together in a smooth sauce.
4. Fry alongwith oil, salt in microwave and keep in a container when cooled.
Note :
Can be used with plan idlees/plain dosa or with plain rice alongwith papad.
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Beetroot Sauce

Cooking time: 2 mts
Ingredients
250 gm beetroot
100 gm tomato
1 onion
1 tsp mustard
1 tsp urad dal
few curry leaves
2 tbsp coconut paste
1 tsp oil
Method
1. Boil beetroot and tomatoes together. Boil onion. Keep aside.
2. Fry mustard and urad dal in oil in microwave oven. Add coconut paste and curry leaves paste.
Add ground beetroot, tomatoes and fry till thickens. Use as per requirement.
Note:
Can be used with plain rice or papad.
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Garlic Sauce

Cooking time: 2 mts
Ingredients
250 gm roasted garlic
1 tbsp coriander (dry one)
1 tbsp red chilli powder
½ tbsp zeera
½ tbsp mustard
¼ tbsp urad dal
1" cinnamon
4 cloves
2 green cardamom
salt to taste
2 tsp oil
Method
1. Roast garlic, coriander, zeera, chilli powder and grind in a mixie.
2. Fry zeera, mustard, urad dal, cloves, cinnamon for 1 minute in microwave oven and grind to a
paste.
3. Heat oil, fry the mixture for 1 minute and keep in a container when cooled.
Note:
This sauce is often used in South Indian food.
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Harabhara Palak Soup
(Green Spinach Soup)

Cooking time: 10 mts
Serves: 6 persons
Ingredients
250 gm palak fresh leaves
1 big onion
2 green cardamoms
1 tbsp fresh cream
1 tbsp corn flour
2 green chillies
few glace cherries
1 tsp fried zeera (cummin seeds)
½ litre water
salt to taste
1 tsp pepper
Method
1. Wash and cut palak leaves.
2. Cut onion in thin slices.
3. Fry cummin seeds and small cardamons.
4. Boil palak, onion, green chillies in ½ litre of water for 5 mts in microwave oven.
5. Grind in a mixie and remove.
6. Put cardamom. Pour ground liquid mixture, boil for 5 mts. Add corn flour, salt and pepper.
7. Pour in serving bowl and put on top ½ tsp fresh cream. Put one cherry on it and serve hot.
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Navratani Vegetable Soup Delight

Cooking time: 7 mts
Serves: 3 persons
Ingredients
1 carrot (grated)
100 gm beans (finely cut)
100 gm mushrooms (finely cut)
1 tin of sweet corn
1 cup milk
1 tsp ajno-motto
salt to taste
1 tbsp butter
1 tbsp corn flour
1 tsp parsely (chopped)
To garnish: Soya sauce, tomato sauce and green chillies in vinegar
Method
1. Fry carrot, beans and mushrooms in butter in microwave oven. Cover and cook for 5 mts.
2. Pour milk and boil. Add sweet corn ajno-motto, salt, and corn flour.
3. Simmer for 5 mts.
4. Remove. Serve alongwith soya sauce, tomato sauce and chillies with vinegar.
5. Sprinkle few chopped parsely leaves on top of the soup.
Note :
Mint leaves can be used instead of parsely leaves.
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Sweet Pearl Soup

Cooking time: 5 mts
Serves: 6 persons
Ingredients
1 tin sweet corn
1 tbsp corn flour
1 big cup milk
1 tbsp fresh cream
1 tbsp beaten egg (white)
1 cup boiled thin pieces of chicken
2 glasses of water
1 tbsp boiled noodles
To garnish: Soya sauce, tomato sauce, green chilli sauce
Method
1. Boil water in microwave oven. Pour egg while stirring with a fork. Add fresh cream and add
milk.
2. Add sweet corn and boil for a while, add corn flour, simmer for 3 mts.
3. Remove. Serve garnishing with boiled chicken pieces with sauces required.
4. Add few boiled noodles on top.
Note :
Instead of noodles, coriander leaves can be used.
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Onion Delight

Cooking time: 5-6 mts
Serves: 3 persons
Ingredients
1 lime
1 cup water
1 big onion (finely cut)
1 tbsp corn flour
2 green chillies (cut finely)
1 tbsp white butter
few coriander leaves
ajno-motto and salt to taste
1 tbsp carrot (chopped and fried)
1 tbsp beans (chopped and fried)
Method
1. Boil water in microwave. Add onion, green chillies and butter. Boil for 3 mts. Add carrots,
beans and salt.
2. Add corn flour, boil for 2 mts. Add ajno-motto.
3. Use lime juice to your taste. If desired, you can use vinegar instead of lime juice.
4. Pour in serving bowl. Garnish with coriander leaves. Serve hot.
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Hot Mutton Pawa Soup
(Hoof)

Serves: 6 persons
Ingredients
8 green cardamoms (powdered)
1 tbsp cummin seeds
1 tsp pepper powder
2 pieces of lamb’s hoof
salt to taste
bread crumbs
½ liter water
mint or coriander leaves for garnishing
1 tbsp ghee
Method
1. Fry cardamom powder, cummin seeds and pepper powder in 1 tbsp ghee in microwave oven.
Grind together all these ingredients.
2. Add hoofs. Cover and boil alongwith salt and water for 8 mts.
3. Add grounded masala to it. Take out hoofs after a while.
4. Serve hot garnished with mint or coriander leaves and bread crumbs.
Note:
This soup is very healthy and good for sick and weak persons.
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hicken Lahori Soup

Cooking time: 6 mts
Serves: 6 persons
Ingredients
250 gm boiled chicken pieces
½ litre water
1 tbsp corn flour
1 tin sweet corn
1 tsp ajno-motto
salt to taste
1 cup milk
1 tbsp white butter
1 tbsp parsely for garnishing
soya sauce, tomato sauce, green chilli sauce as per taste
Method
1. Boil water. Add boiled chicken pieces and boil in microwave for 2 mts.
2. Add corn flour mixed in 1 cup of milk.
3. Add ajno-motto and salt to taste.
4. Add butter and sweet corn and mix.
5. Sprinkle parsely on top while serving.
6. Serve hot alongwith soup sauces as per your taste.
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Mushroom Kubani Soup

Cooking time: 5 mts
Serves: 6 persons
Ingredients
50 gm fresh kubani pieces
250 gm mushrooms (finely cut)
100 gm noodles (boiled)
1 tbsp corn flour
1 cup milk
1 cup corns
1 tbsp fresh cream
1 tsp ajno-motto
salt to taste
1 tsp pepper powder
½ litre water
tomato sauce, soya sauce, chilli (green or red) sauce as per taste
Method
1. Boil mushrooms alongwith noodles in microwave for 3 mts in ½ litre water.
2. Add fresh tender coarsely ground corns.
3. Add milk and corn flour mixed together.
4. Add beaten fresh cream.
5. Add ajno-motto and salt. Add kubani pieces and remove.
6. Sprinkle pepper powder on top while serving.
7. Serve hot alongwith sauces as per your taste.
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Creamy Tomato Soup Zardani

Cooking time: 6 mts
Serves: 6 persons
Ingredients
250 gm red ripe tomatoes
1" ginger
1" dalchini
100 gm cabbage
1 tbsp corn flour
deep fried bread crumbs
1 tbsp fresh cream
salt and pepper to taste
½ litre water
1 tsp white butter
Method
1. Boil cabbage and tomatoes for 3 mts in microwave.
2. Grind in a mixie and keep aside.
3. Heat little butter, add ground cabbage and fry for some time. Add ground tomato puree,
ginger, dalchini paste and boil for 2 mts in microwave.
4. Add corn flour and boil for 1 minute alongwith salt in microwave oven.
5. Sprinkle pepper. Serve hot with bread crumbs and fresh cream on top.
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Tiranga Desi Soup

Cooking time: 3 mts
Power level: 5 (high)
Serves: 8 persons
Ingredients
2 tbsp corn flour
1 tbsp grated carrot
1 tbsp ground beans
1 tbsp boiled mushrooms
1 tin sweet corn
½ ajno-motto
salt to taste
1 tbsp fresh cream
1 litre water
1 cup milk
1 tsp white butter
soya sauce, tomato sauce and green chilli sauce
Method
1. Fry all the vegetables given above in 1 tsp white butter in microwave oven. Add milk, water,
ajno-motto and salt.
2. Add corn flour, sweet corn and divide into three parts.
3. In 1st part add few drops of soya sauce. In 2nd part tomato sauce and in 3rd part green chilli
sauce.
4. Pour in such a way in the serving bowl so that it gives a look of National Flag.
5. Serve hot with sauces as required. Also put fresh cream on top.
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Dal Makhani

Serves: 4 persons
Ingredients
250 gm dhuli moong dal (soaked for ½ an hour)
1½ glass of water
1½ tsp turmeric powder
1 tsp chilli powder
1 tsp amchur powder
1 tsp coriander powder
1 tbsp pure ghee (hot)
1 big onion (chopped)
2 green chillies
salt to taste
1 tsp anardana
2 cherries (chopped)
Method
1. Boil moong dal in covered borosil container in microwave oven adding turmeric powder and
salt in ½ glass water for 8 mts.
2. Beat dal. Add remaining one glass of water and boil again and remove.
3. Sprinkle amchur powder, coriander powder, chilli powder and anardana. Spread onions on
top.
4. Pour hot pure ghee over dal. Garnish with cherries, coriander leaves and green chillies.
5. Serve hot with puries or pakwan and sweet and sour sauce.
Note :
Ghee must always be heated on the gas.
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Bhugal Dal Sinduri

Serves: 6 persons
Ingredients
250 gm chana dal (soaked for 1 hour)
4 onions (finely cut)
4 tomatoes (finely cut)
2 green chillies
4 green cardamoms
1" dalchini
½ tsp turmeric powder
1 tsp amchur powder
coriander leaves
1 tbsp white butter
salt to taste
2 cups of water
Method
1. Boil chana dal in 2 cups of water in covered borosil container. Adding little salt and turmeric
powder—when ready keep aside.
2. Fry cardamom, green chillies, dalchini and onion in 1 tbsp butter in microwave oven. Add
finely cut tomatoes, amchur powder, coriander powder, chilli powder and salt to taste.
3. Simmer for 5 mts. Garnish with coriander leaves. Serve hot with plain Basmati rice or pulao
and papad.
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Sabut Mah Dal Pasandi

Serves: 4 persons
Ingredients
250 gm sabut mah (soaked and ground)
1 tbsp fresh cream
½ litre (or 2 glasses) water
1 tbsp pure ghee
4 tomatoes
2 green chillies
salt to taste
1 onion
1 tsp garam masala
1 tbsp coriander leaves (chopped finely)
Method
1. Boil ground mah for 20 mts in microwave oven. While boiling add salt and turmeric powder.
Use covered borosil container.
2. Fry onion, green chillies and tomatoes in pure ghee in microwave oven.
3. Pour cooked dal in it and boil for 5-6 mts. Add fresh cream to it. Sprinkle garam masala.
4. Sprinkle corainder leaves on top while serving.
5. Serve hot with tandoori roti and salad.
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Masoor Kesri Khasta

Cooking time: 7 mts
Serves: 4 persons
Ingredients
½ cup masoor dal (soaked for ½ hour)
1 onion
1 green chilli (chopped)
1 tsp amchur powder
1 tbsp coriander leaves (chopped)
½ tsp red chilli powder
1 tsp garam masala
1 tsp white butter
1 cup of water
salt to taste
1 tsp pepper powder
Method
1. Boil masoor dal for 5 mts in microwave oven in 1 cup of water adding salt. Remove and cool.
2. Heat butter alongwith finely cut onions, green chillies, amchur powder, boiled dal, coriander
leaves, chilli powder, garam masala and salt as per taste and fry for 2 mts.
3. Use this dal to make 'stuff puri', 'stuff roti' or parantha or kachori or serve with plain puri or
chapaties.
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Masala Gobhi Makhani

Cooking time: 7 mts
Serves: 4 persons
Ingredients
2 small tender cauliflowers (cut into small pieces)
1" ginger (paste)
3 pods of garlic (paste)
1 big tomato (chopped)
1 tbsp white butter
1 onion paste
1 tbsp coriander leaves
1" cinnamon stick
salt to taste
Method
1. Fry cinnamon in butter in microwave oven. Add ginger and garlic paste and fry. Add onions
and fry till golden or 2 mts only.
2. Add washed cauliflower, salt and turmeric powder and cook for 3 mts.
3. Add tomato pieces and all masalas. Sprinkle coriander leaves on top and cook for 2 mts.
4. Serve hot with chapaties or puries.
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Alu Dum Navratani

Cooking time: 8 mts
Serves: 6 persons
Ingredients
250 gm boiled Alu (potatoes)
1 tsp garlic paste
1 tsp ginger paste
1 tbsp tomato puree
salt to taste
1½ tsp red chilli powder (Kashmiri)
coriander leaves
½ tsp turmric powder
½ tbsp oil
2 glasses of water
Method
1. Fry garlic and ginger paste in oil using borosil container in microwave for 2 mts.
2. Add all masalas and fry for 1 minute.
3. Add tomato puree and fry for 1 minute.
4. Peel off potatoes, crush them. Put in prepared masala and mix. Add two glasses of water and
cook in microwave oven.
5. Simmer for 5 mts. Sprinkle coriander leaves on top.
6. Serve with puri or chapaties.
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Stuffed Cauliflower Rangeeli

Cooking time: 8 mts
Serves: 6 persons
Ingredients
2 tender small cauliflower (half boiled)
1 tsp ginger paste
1 tsp garlic paste
1 tbsp onion paste
1 tsp garam masala
½ tsp chilli powder
1 tsp coriander masala
1 tsp vinegar and salt
1 tsp amchur
1 tbsp green sauce
1 tbsp sweet and sour sauce
1 tbsp tomato sauce
1 tbsp beaten curd
1 tbsp boiled salty peas
1 tbsp oil
Method
1. Boil cauliflower in salty vinegar water. Drain water and keep cauliflower to dry.
2. Fry garlic, ginger and onion paste in ¼ tbsp oil in microwave oven. Add all masalas
mentioned above and salt.
3. Stuff this masala in cauliflower and fry on 'High' till it turns golden for 5 mts.
4. Remove and keep on a serving tray. Garnish with all the sauces one by one mentioned in the
ingredients. Pour curd also over the cooked cauliflower.
5. Sprinkle boiled peas at the side of cooked cauliflower. Serve with roties.
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Gulbahar Alu (Potato)

Cooking time: 7 mts
Power level: 5 (high) + 4 (Medium)
Serves: 6-8 persons
Ingredients
100 gm cauliflower pieces
2 alu cut into small pieces
salt to taste
coriander leaves
½ tsp garam masala
1 tomato
1 tbsp oil
1 tsp coriander leaves (chopped)
Method
1. Fry cauliflower and alu pieces in a borosil container in microwave oven for 5 mts.
2. Add salt, turmeric powder and tomato pieces to it and fry in microwave.
3. Add all masalas and garam masala given in ingredients.
4. Stir and simmer for 2 mts.
5. Sprinkle coriander leaves when cooked.
6. Serve hot with puri or chapaties.
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Taralya Potato Mulayami

Cooking time: 6 mts
Serves: 4 persons
Ingredients
250 gm finely cut potatoes
1 tsp oil
salt to taste
coriander leaves for garnishing
Method
1. Fry potatoes for 4 mts in microwave oven in 1 tsp oil. Add salt, turmeric powder and fry.
2. Add all masalas and fry for 1 minute.
3. Sprinkle coriander leaves and remove.
4. Serve hot with puri or chapaties.
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Stuffed Potatoes Patiali

Cooking time: 5 mts
Serves: 8 persons
Ingredients
8 small boiled potatoes
2 tbsp fried mashed vegetables
1 tsp garam masala powder
1 tsp white butter
1 tsp cummin powder
1 tsp amchur powder
1 tbsp fresh cream
salt to taste
1 tbsp grated cheese
Method
1. Mash all the vegetables along with masalas.
2. Scoop potatoes. Stuff potatoes with the vegetables and pour cream in each potato.
3. Sprinkle butter on top of potatoes. Also spread grated cheese on top and keep in microwave
oven.
4. Remove when turns golden in colour.
5. Serve hot with puris or paranthas.
q
Mountain Queen Mirchi Masala

Cooking time: 7 mts
Power level: 5 (high) + 4 (Medium)
Serves: 6 persons
Ingredients
250 gm Simla mirch
½ tbsp butter
salt to taste
100 gm oil to deep fry Simla mirch
Method
1. Cut small pieces of Simla mirch, deep fry on gas and keep aside.
2. Fry onions in microwave oven for 2 mts. Keep aside.
3. Fry green chillies, coriander powder, Simla mirch, onion, tomatoes together with salt.
4. Simmer for 1 minute.
5. Serve with roties or puries.
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Baigani Baigan

Serves: 10 persons
Ingredients
10 small baigan (cut into 4 parts but end should remain intact)
1 tsp gur powder
1 onion (chopped)
2 pieces of garlic
1 tsp cummin seeds
1 tsp coriander seeds
4 red chillies
2 tbsp butter
salt to taste
Method
1. Fry all masalas in microwave oven and grind to a fine paste.
2. Fry the ground masala in butter in microwave oven. Keep aside.
3. Fry baigan in microwave and stuff them with fried masala.
4. Simmer for 5 mts and turn in between.
5. Serve hot with puries.
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Tapioca Masala Kerelewala

Serves: 6 persons
Ingredients
1 tapioca (cut into small pieces)
½ coconut (freshly grounded)
1" dalchini
2 cloves
2 cardamom (small)
1 tsp chilli powder
½ tsp mustard seeds
few curry leaves
10 gm tamarind pulp
1 tsp ginger paste
1 tsp garlic paste
1 tbsp oil
salt to taste
1 tomato (chopped)
Method
1. Fry tapioca in microwave oven using ½ tbsp oil and keep aside.
2. Fry whole spices, mustard seeds in ½ tbsp in microwave. Add tomatoes, tamarind pulp, ginger
and garlic paste.
3. Add tapioca. Sprinkle freshly grounded coconut and curry leaves and cook in microwave.
4. Serve with chapaties when done.
q
Punjab Di Jaan—Sarson Da Saag

Serves: 10 persons
Ingredients
1 kg mustard leaves
250 gm spinach
200 gm bathwa saag
10-15 green chillies
2" ginger
1 tsp turmeric powder
2 tsp gur powder
4 tbsp makki ka atta
1 cup water
1 pod garlic paste
3 tbsp pure ghee
2 tbsp onion paste
red chilli powder
salt to taste
Method
1. Fry onions, garlic, green chillies in microwave oven. Keep aside.
2. Grind mustard leaves, spinach, bathwa, green chillies and ginger to a paste.
3. Cook for 5 mts. Heat ghee and pour in saag. Pour fried onions, garlic and green and red
chillies on top. Add makki ka atta and stir. Add turmeric powder, gur, water and cook.
4. Serve with makki ki roti, butter and butter milk.
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Masala wala Mast Paneer

Serves: 4 persons
Ingredients
200 gm paneer pieces
1" ginger paste
1" cinnamon powder
1 tsp garlic paste
1 tsp poppy seed paste
1 tsp coconut paste
1 tsp red chilli and coriander powder
few coriander leaves for garnishing
1 tsp oil
1 tbsp tomato puree
1 tbsp fresh cream
1 glass of water
salt to taste
Method
1. Grind onion, garlic, poppy seeds, coconut and tomatoes to a fine paste.
2. Heat oil in microwave. Fry cinnamon, add half garam masala, tomato puree, dry masala and
ground paste. Put 1 glass of water and boil.
3. Put paneer pieces and simmer for 5 mts. Sprinkle half garam masala, salt and coriander leaves
on top and cook for 1 minute. Pour fresh cream.
4. Serve with puries or chapaties.
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Handiwala Alu Matar Paneer

Serves: 6 persons
Ingredients
100 gm paneer pieces
100 gm alu (boiled)
100 gm matar
2 tomatoes (chopped)
1" cinnamon (powdered)
4 cloves (powdered)
2 garlic (chopped)
1" ginger paste
1 tsp garam masala
1 tsp oil
1 glass of water
salt to taste
1 onion (chopped)
Method
1. Grind and fry all wet (garlic, ginger, onion, green chillies and tomatoes) masalas in
microwave oven.
2. Add alu, matar. Add dry masalas and put 1 glass of water. When water is about to dry put
paneer pieces, salt and garam masala.
3. Simmer for 5 mts. Serve hot with bread or chapaties.
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Sunahari Stuffed Bhindi

Serves: 6 persons
Ingredients
250 gm ladyfinger (bhindi)
1 tbsp butter
1 tsp cummin seeds powder
1 tsp panchforan (zeera, rai, methi seeds)
1 tomato (chopped)
salt to taste
lemon juice to sprinkle on top
onion rings for garnishing
glace cherries to decoration
1 tsp tamarind pulp
1 tbsp oil
Method
1. Fry bhindies (slitted in between) for 2 mts and keep aside.
2. Heat a pan, put panchforan and tomato pieces.
3. Stuff the bhindies with salt, chilli powder, coriander powder, cummin seeds powder and fry
alongwith tomato pieces without turning much in microwave oven and cook for 5 mts.
4. Sprinkle left over masala, tamarind pulp and lime juice, simmer for 1 minute.
5. Remove in a serving dish. Garnish with fried onion rings and glace cherries.
6. Serve with puri or fresh roties.
q
Paneer Seekh Kebab
Preparation time: 2 mts (to grill)

Cooking time: 6 to 10 mts
Serves: 6 persons
Ingredients
250 gm paneer cubes (pieces)
1 tsp ginger paste
1 tbsp flour and corn flour
½ tsp garam masala
½ tsp amchur powder
½ tsp garlic paste
orange food colour
1 tsp white butter
salt to taste
Method
1. Grind and marinate paneer pieces in dry and wet masalas given here and keep aside for 1 or 2
hours. Make kebabs.
2. Apply butter to all the pieces and keep in preheated oven. Grill for time (6 to 8 mts) required
or till it becomes golden brown in microwave oven.
3. Serve hot with green or red tomato sauce or coriander or mint chutney.
q
Grilled Tomatoes Paneerwala
Preparation time: 2 mts (to grill)

Power level: 4 + 5 (medium high + high)
Serves: 5 persons
Ingredients
5 medium tomatoes (scooped)
1 tbsp grated fresh paneer
1 tbsp grated vegetables
(carrots, beans, capsicum)
1 tbsp khoya
½ tsp pepper powder
grated cheese for garnishing
1 tsp green peas (boiled)
1 spring onion (chopped)
1 tsp coriander leaves
1 tsp white butter
Method
1. Scoop the tomatoes.
2. Fry all dry and wet masalas in microwave oven using ½ tsp white butter and stuff the
tomatoes.
3. Place them on a greased plate, sprinkle little grated cheese on top of each tomato.
4. Sprinkle little black pepper on each tomato, sprinkle butter.
5. Grill for 5 mts.
6. Serve hot with rice, puri or chapaties.
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Baked Vegetables Radiance

Power level: 5 (high) to grill
Serves: 6 persons
Ingredients
½ cup cauliflower pieces (boiled)
½ cup chopped vegetables (boiled) carrots, beans, peas etc.
1 tbsp white butter
1 tbsp flour
2 tbsp milk
1 tsp pepper powder
1 tbsp corn flour
1 tbsp paneer (grated)
1 tsp cashew nuts
salt to taste
Method
1. Fry vegetable in microwave oven with little butter, pepper and salt.
2. Mix corn flour, milk, flour, paneer, green chillies and add butter to make white sauce.
3. Oil the baking dish and place half vegetables. Second layer should be of white sauce. Third
layer should be vegetables.
4. Top layer should be of white sauce. Spread grated cheese on top of it. Garnish with cashew
nuts. Bake in preheated oven till it turns golden brown.
5. Serve hot with tandoori roti or bread.
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Ladyfinger Lahori

Cooking time: 5 mts
Serves: 4 persons
Ingredients
100 gm small ladyfinger
1 tsp butter
salt to taste
½ tsp lime juice
½ tsp garlic paste
pinch of turmeric powder
4 small tomatoes
1 tsp oil
Method
1. Slit the ladyfinger.
2. Mix all the dry masalas alongwith butter, salt and lime juice.
3. Fry ladyfinger in oil without stirring alongwith small tomatoes in microwave oven.
4. When the ladyfinger are done or become golden brown remove.
5. Serve with puri or roties.
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Makhanwali Mixed Vegetable Delight

Serves: 4 persons
Ingredients
250 gm finely cut vegetables (beans, peas, carrot, lotus root, potato, cauliflower and capsicum)
1 tbsp onion paste
½ tsp garlic paste
1 tbsp fresh cream
1 tbsp maida (flour)
1 tbsp white butter
100 gm makhana
100 gm khoya
½ tbsp khus khus paste
1 tsp garam masala
salt to taste
1 tbsp tomato puree
1 tsp oil
1 cup milk
Method
1. Boil the vegetable in salt and keep aside.
2. Make creamy white sauce, mixing milk, cream, flour and butter and keep aside.
3. In 1 tsp oil fry onion, garlic paste add tomato puree, salt, pepper, chilli powder, garam masala
and also mix khoya. Pour all vegetable and makhana and stir. Pour on a plate and bake in a
preheated microwave oven till it turns golden brown.
4. Serve hot alongwith burgers or bread.
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Eggplant Sweet and Sour

Power level: 5 (high) to Grill
Serves: 4 persons
Ingredients
2 medium eggplants (boiled)
1 tbsp oil
½ cup vinegar
1 tsp garlic paste
2 tsp onion paste
1 spring onion
1 tsp pepper powder
ajno-motto and salt to taste
½ tbsp corn flour
1 tbsp maida
2 cups water
1 tsp ginger paste
½ cup beans, mushrooms and carrot (small pieces) boiled
10 gm gur
1" cinnamon
8 cloves
Method
1. Fry all the vegetables and eggplants using ½ tbsp oil in microwave oven for 2 mts and keep
aside.
2. Fry onion, garlic paste, add vinegar, pepper powder, ajno-motto, salt, corn flour and maida
mixed in ½ cup of water.
3. When it starts boiling put ginger paste, chilli powder, gur and all the fried vegetables. Water
must boil till semi thickness. Put cinnamon and clove paste.
4. Serve hot along with fried rice and salad and spring onion.
q
French Vegetable Delight

Cooking time: 15-20 mts to Grill
Serves: 6 persons
Ingredients
250 gm beans, carrots, capsicum (all cut in fine small pieces and boiled)
200 gm spinach (cut and fried)
1 cup milk
½ cup fresh cream
½ cup khoya
½ cup grated cheese
1 tbsp mustard and garlic paste
1 tbsp white butter
1 onion (chopped)
Method
1. Wash and mix spinach alongwith all the boiled vegetables.
2. Add onion and green chillies.
3. Add milk, fresh cream, khoya, salt and pepper to taste.
4. Mix mustard and garlic paste alongwith grated cheese.
5. Sprinkle the cheese mix on top of the mixed vegetables.
6. Bake or grill in microwave oven till it turns golden brown.
7. Serve with bread or burger as desired.
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Stuffed Bitter Gourd

Cooking time: 7 mts to grill
Serves: 10 persons
Ingredients
10 small tender bitter gourd
1 tbsp onion paste
1" ginger paste
1 tsp garlic paste
1 tsp full gur (grated)
1 tsp zeera powder
1 tsp chilli powder
salt to taste
1 tsp tamarind pulp
1 tbsp oil for frying
thread for tying the bitter gourd
Method
1. Peel off bitter gourd (karela) and apply salt. Keep aside for 2 hours.
2. Wash bitter gourds, drain out water and steam in microwave for 2 mts. Remove.
3. Fry all masalas in microwave using 1 tsp oil and stuff the bitter gourds, tie with thread. Add
gur and tamarind pulp. In remaining oil fry and then grill the bitter gourds for 5 mts.
5. Serve hot with chapaties.
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Tri Colour Spinach Pahadi Paneer

Cooking time: 10 mts (to grill)
Serves: 6 persons
Ingredients
2 tbsp spinach paste
2 tbsp khoya
2 tbsp paneer (grated)
1 tbsp onion, garlic and ginger paste (mixed)
2 tbsp white butter
salt to taste
1 cup cheese grated
50 gm sliced tomatoes
1 tsp pepper powder
Method
1. Fry onion, garlic, ginger paste in microwave using ½ tbsp butter.
2. Fry spinach, add paneer, chillies, salt and pepper powder in 1 tbsp butter.
3. Spread in a baking tray, sprinkle khoya, grated cheese, ½ tbsp butter and pepper powder. Place
sliced tomatoes on top.
4. Bake in a preheated microwave oven for 5 mts or till it turns golden brown.
5. Serve hot with puries or fresh bread.
q
Shahi Bhaji Shagun

Serves: 6-8 persons
Ingredients
250 gm chana dal (soaked)
½ kg spinach
100 gm bathwa
50 gm methi leaves
50 gm coriander leaves
2 flakes of garlic (chopped)
1 onion (chopped)
1 tomato (chopped)
salt to taste
1 tbsp oil
1" ginger paste
Method
1. Heat oil, fry onion, garlic and ginger in microwave oven.
2. Add spinach and fry. Add chana dal and fry.
3. Add other greens and green chillies.
4. Add salt and tomatoes.
5. Cover and cook for 10-15 mts. Then mix with back of a spoon.
6. Remove and serve with rice or pulao.
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Stuffed Tindas Twinkling

Power level: 5 (high) Cooking & Grilling
Serves: 8 persons
Ingredients
8 small tender tindas (boiled)
4 flacks of garlic (paste)
1" ginger (paste)
1 tsp chilli powder
1 tbsp oil
½ tsp sugar
salt to taste
Method
1. Peel off tindas (slit in between) and steam for 2 mts in microwave oven.
2. Drain out water and stuff dry masala in tindas.
3. Pour oil on top of each tinda and cook for 3 mts. Remove.
4. Keep in grill till they turn golden brown or for 5 mts. Remove.
5. Serve with dry chapaties or puries or paranthas.
q
Bharata Bahari

Serves: 6-8 persons
Ingredients
250 gm baigan (bhartawala)
1 onion (chopped)
1 tbsp boiled peas
1 tsp garam masala
1 tbsp oil
1" ginger (paste)
4 flacks of garlic (paste)
salt to taste
Method
1. Roast baigan in microwave oven for 5 mts and remove the skin.
2. Fry onion, peas, ginger and garlic paste together in 1 tbsp oil in microwave oven.
3. Add chopped tomatoes. Cook for 1 minute.
4. Add roasted baigan, mash it. Add dry masalas and salt.
5. Lastly, sprinkle coriander leaves and garam masala.
6. Serve hot with hot chapaties.
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Masala Chhole Paneerwala

Serves: 6-8 persons
Ingredients
250 gm boiled chhole
1 tbsp onion paste
1 tsp garlic (paste)
1 tbsp anardana paste
1 tsp chilli powder
1 tsp amchur powder
salt to taste
100 gm fresh paneer pieces
1 tsp garam masala
1 tbsp oil
1 tsp ginger paste
1 cup water
Method
1. Fry onion, garlic and ginger paste in 1 tbsp oil in microwave oven.
2. Add all dry masalas, salt and paneer pieces, boiled chhole and fry.
3. Add 1 cup water and cook till water evaporates.
4. Sprinkle garam masala on cooked chhole.
5. Serve hot with puries or bhaturas.
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Masalawala Baked Beans

Cooking time: 5 mts
Serves: 6-8 persons
Ingredients
1 tin of baked beans
2 onions (chopped)
1 tsp garlic paste
2 tbsp white butter
salt to taste
1 tsp ginger paste
Method
1. Fry onions, garlic and ginger paste in 2 tbsp butter in microwave oven.
2. Put baked beans, chilli powder and salt.
3. Cook for 5 mts. Garnish with coriander leaves.
4. Serve with bread or burgers.
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Avial

Serves: 4-6 persons
Ingredients
1 potato (chopped)
1 brinjal (chopped)
1 carrot (chopped)
6 beans pieces (cut into 1" pieces)
6 small pieces of tender drumsticks
1 raw banana chopped
1 tbsp curd
1 cup coconut milk
1 tbsp paste of coriander seeds
2 green chillies and curry leaves
1" ginger (paste)
salt to taste
1 tbsp coconut oil
1 tsp mustard seeds
Method
1. Cover and steam all the vegetables for 2 mts in microwave oven.
2. Put mustard seeds and curry leaves in oil and fry in microwave oven. Add coconut paste and
fry.
3. Add vegetables and coconut milk. Add turmeric powder, salt, few curry leaves, green chillies
and curd.
4. Cook till vegetables are tender.
5. Remove and serve alongwith boiled rice or parantha.
q
Nariyalwali Patta Gobhi

Cooking time: 5 mts
Serves: 6-8 persons
Ingredients
250 gm cabbage (finely cut)
250 gm grated fresh coconut
salt to taste
1 tsp urad dal
few curry leaves
1 tsp oil
Method
1. Fry urad dal and mustard in 1 tsp oil in microwave oven for 2 mts. Also fry curry leaves with
it.
2. Add turmeric powder and green chillies.
3. Add grated coconut and salt to your taste.
4. Add finely cut cabbage and stir.
5. Fry for 2 mts. Remove.
6. Serve alongwith rice or puries.
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Fried Alu (Potatoes)

Cooking time: 9mts
Power level: (high)
Serves: 6-8 persons
Ingredients
250 gm new alu (finely cut)
½ tbsp oil
1 tsp zeera
½ tsp turmeric
salt to taste
1 tsp garlic paste
Method
1. Heat oil alongwith zeera and garlic paste in microwave oven for 2 mts.
2. Add finely cut potatoes.
3. Add salt and turmeric powder and stir.
4. Cook for 5 mts on high power level in microwave covering the container.
5. Add all dry masalas, stir and cook for 2 mts.
6. Sprinkle coriander leaves.
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Fried Capsicum Tomato Wala

Cooking time: 8 mts
Serves: 6-8 persons
Ingredients
250 gm finely cut capsicum
100 gm tomatoes
1 tsp cummin seeds
½ tsp sugar
salt to taste
1 tbsp butter/oil
Method
1. Add oil alongwith cummin seeds in microwave oven and cook for 2 mts.
2. Add finely cut capsicums. Cook for 5 mts or till golden alongwith tomato pieces.
3. Add all masalas and cook for 1 mts.
5. Serve hot with hot chapaties.
q
Adrak ka Bhuna Tamatar
(Fried Tomato in Ginger)

Cooking time: 5 mts
Serves: 6-8 persons
Ingredients
250 gm tomato pieces
10 gm adrak (paste)
1 tbsp peas (fresh)
salt to taste
1 tbsp pure ghee/oil/butter
1 tsp methi leaves
1 tsp paneer (grated)
1 tsp zeera (cummin seeds)
Method
1. Add oil or butter alongwith cummin seeds and cook for 1 minute.
2. Add peas.
3. Place tomato pieces.
4. Place green chillies.
5. Place adrak paste on top of tomato pieces.
6. Sprinkle salt and chilli powder. Cook for 4 mts.
7. Sprinkle methi leaves and grated paneer on top.
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Baked Mushrooms Malabari

Serves: 6-8 persons
Ingredients
250 gm button mushrooms (half boiled)
100 gm paneer paste
1 onion (chopped)
100 gm vegetables (carrots, beans, capsicums)
1 tbsp soya sauce
1 tbsp vinegar
1 tbsp maggi sauce
1 tbsp corn flour
1 tbsp maida
salt to taste
ajno-motto
chilli sauce to taste
1 tsp pepper powder
2 tbsp oil to fry pakoras
1 cup water
Method
1. Mix paneer, mushrooms and all vegetables (cut into small pieces).
2. Add water, maida, salt, chilli sauce and form a semi solid dough and make pakoras on gas.
3. Keep aside.
4. Fry onion in microwave. Add pakoras, ajno-motto, corn flour, pepper powder, all given sauces
and vinegar.
5. Cook for 5 mts. Remove and serve with fried rice or noodles.
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Baked Paneer Pathani

Serves: 8-10 persons
Ingredients
½ kg paneer (cut into 2 square)
1 cup boiled potatoes (mashed and fried)
1 onion fried (thin slices)
1 tbsp groundnut (corsely ground)
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper powder
2 tbsp white butter
salt to taste
1 tsp oil or ghee
1 egg white
Method
1. Fry green chillies, potatoes, grated carrot, groundnut, ginger and garlic paste in 1 tbsp butter in
microwave oven.
2. Sprinkle black pepper, salt and fried onion on both sides of paneer square pieces.
3. Stuff paneer covering both pieces, sprinkle 1 tbsp butter on both sides.
4. Grill on 'high' till golden brown, turn to other side, apply egg white on top and bake again till
golden brown.
5. Remove. Cut in small pieces.
6. Serve with drinks or as desired alongwith sauce or chutney.
q
Baked Macaroni Maharani

Serves: 6-8 persons
Ingredients
1 cup noodles, corns and soyabean (boiled)
1 cup paneer and cheese (grated)
2 eggs beaten
1 tbsp white butter
1 tbsp milk
1 tbsp fresh cream
1 tbsp maida and corn flour
1 tbsp mushrooms (chopped)
1 tbsp cashew nuts (small pieces)
1 tbsp mustard, chilli and maggi sauce
1 tbsp puree of vegetables (carrots, beans and capsicum)
1 tbsp pepper and ginger powder
salt to taste
Method
1. Mix noodles, corns and soyabeans in a container.
2. Make white English sauce with milk, butter, eggs, cream, maida, corn flour, salt and little
pepper powder and ginger powder.
3. Mix half mustard, chilli and maggi sauce in noodles, corns and soyabeans.
4. Arrange in baking tray. Apply butter, pour little white sauce. Put noodles, corns, soyabeans
mixture. Pour white sauce again, put puree, vegetables and mushrooms. The top layer should be
of mustard, chilli and maggi sauces. Bake in a preheated oven till golden brown.
5. Sprinkle grated cheese, paneer and pepper powder on top.
6. Serve hot.
q
Arabian Masala Delight

Serves: 4 persons
Ingredients
250 gm boiled tender arbi
1 tsp ajwain powder
1 tsp garam masala
1 tsp dhaniya powder
1 tsp chilli powder
1 tsp onion paste
½ tsp garlic paste
1 tsp amchur powder
1 tbsp butter
½ tsp turmeric pow
1 tbsp cream (fresh)
½ tsp garam masala
salt to taste
1 cup water
Method
1. Boil arbi in microwave for 5 mts on power level 5, and peel off the skin. Cut into half.
2. Mix all dry masalas except salt and turmeric and fry in ½ tbsp butter in microwave for 2 mts
adding garlic paste. Remove and add fresh cream in it.
3. Add butter in arbi and fry alongwith onion paste for 2 mts adding turmeric and salt.
4. Bake on 'low' power level till it turns golden brown. Sprinkle garam masala.
Note:
Boiled potatoes can be used instead of arbi.
q
Keema Kofta Delight

Power level: 5+4 (medium)
Serves: 6-8 persons
Ingredients
250 gm boiled alu (potatoes) and vegetables (carrots, beans, cabbage)
1 tbsp maida and cornflour
1 tbsp khas khas paste (poppy seeds)
1 tsp garlic paste
1 tsp ginger paste
1 tbsp onion paste
1 tbsp tomato sauce
1 tbsp fresh cream
1 tsp garam masala
salt to taste
½ tsp sugar
2 cup water
coriander leaves
1 tbsp ghee/butter white
oil for deep frying
Method
1. Grind coarsely all the vegetables without water.
2. Add alu and mash it. Steam in microwave covering the container for 2 mts.
3. Add maida and corn flour and make small balls adding salt and garam masala.
4. Deep fry on gas and keep aside.
5. Fry onion, ginger and garlic paste in ghee on microwave. Add tomato puree and all dry
masalas. Add water and cook for 5 mts. Add salt. Cook on power level 4 only.
6. Put fried koftas one by one. Cook for 2 mts. Remove in serving bowl. Garnish with cream and
coriander leaves.
q
Soyabean Ka Kofta

Serves: 6-8 persons
Ingredients
250 gm soyabean powder
100 gm paneer (grated)
100 gm boiled mashed alu (potato)
10 gm khoya
1 tbsp maida
1 tbsp onion and garlic paste
4 red tomato puree
salt to taste
1 tsp ginger paste
1 tsp chilli powder
1 tbsp pure ghee/white butter
Method
1. Mash paneer, alu and khoya and add soyabean powder.
2. Put green chillies, garam masala, maida and salt and make small balls, putting little khoya at
centre.
3. Deep fry the balls on gas and keep aside.
4. Add tomato puree, fry onion, garlic and ginger paste in microwave oven using 1 tbsp ghee.
Add all dry masalas on power level 5. Add tomato puree.
5. Cook koftas in this mixture. Garnish with cream and serve hot after 2 mts.
Note:
You can grill koftas instead of frying if desired after making the balls in microwave grilling.
q
Sukha Paneer Kofta Pashawari

Cooking time: 5 mts
Serves: 6-8 persons
Ingredients
250 gm fresh paneer
1 tbsp maida
1 tsp corn flour
1 tsp chopped green chilli
1 tsp ginger paste
1 tbsp cashew paste
1 tbsp maggi sauce
1 tsp garam masala
1 tbsp fresh cream
1 tsp parsley (finely cut)
salt to taste
1 cup water
1 tsp chilli and coriander powder
1 tbsp oil
few cherries for decoration
Method
1. Grind paneer, add maida, corn flour and salt.
2. Put green chillies and ginger paste.
3. Add ½ tbsp cream in paneer and make round balls placing a small piece of cherry at centre.
5. Fry onion, garlic, cashew paste in 1 tbsp oil in microwave oven, add maggi sauce and dry
masalas and add koftas. Stir. Add ½ tbsp fresh cream. Sprinkle garam masala.
6. If required, add one cup of water for curry or dry can be eaten. Cook for 1 minute.
7. Serve hot garnishing with cherries on top.
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Raw Banana Kofta Bloomi

Serves: 8 persons
Ingredients
4 raw bananas (boiled)
1 potato (boiled)
salt to taste
1 tbsp basen and corn flour (roasted)
2 big tomato (paste)
1 big onion (paste)
1" ginger (paste)
1 tbsp khus khus (paste) (poppy seeds paste)
1 tbsp coconut fresh (paste)
1 tbsp fresh cream
1 tbsp oil
2 cups water
Method
1. Mash boiled bananas, potatoes to make fine paste and add green chillies, roasted basen, corn
flour and salt.
2. Add fresh cream and make small balls.
4. Fry onion paste, khus khus paste and add ground coconut in 1 tbsp oil in microwave oven.
5. Put tomato paste and mix. Add salt, chilli powder, ginger paste and garam masala.
6. Cook for 5 mts adding 2 cups of water. Put koftas and cook for 2 mts. Remove.
7. Garnish with fresh cream. Serve hot with puries.
q
Tapioca Masala Curry Titanic

Serves: 4 persons
Ingredients
100 gm tapioca pieces (boiled)
50 gm ripe tomatoes (chopped)
1 tsp cinnamon, cloves, cardamom powder (garam masala)
few curry leaves
2 pods garlic paste
10 gm tamarind juice
4 red chillies
1 tbsp all dry masalas (red chilli powder, coriander powder, turmeric powder and garam masala)
1 tbsp coconut oil
2 cups of coconut milk
salt to taste
1 tsp fresh cream of tender coconut
1 tbsp chopped coriander leaves for garnishing
Method
1. Using 1 tbsp coconut oil fry mustard seeds, curry leaves and red chillies in microwave oven
for 2 mts.
2. Add coconut paste. Add tapioca pieces and fry for 2 mts.
3. Add coconut milk, ripe tomatoes, salt and garlic paste and all ground dry masalas. Cook for 5
mts. Add tamarind juice and cook for 6 mts. Sprinkle garam masala.
4. Remove. Garnish with coconut cream and chopped coriander leaves.
5. Serve with boiled rice.
q
Rasila Currywala Paneer

Cooking time: 5 mts
Serves: 4 persons
Ingredients
250 gm paneer (cubes)
1 big onion (paste)
1 tbsp tomato puree
1 tsp garlic (paste)
1 tsp ginger (paste)
1 tsp Kashmiri red chilli powder
1 tbsp cashew powder
1 tbsp white butter
1 tbsp fresh cream
1 cup water
salt to taste
Method
1. Fry onion, garlic paste in butter in microwave oven for 1 minute on power level 5.
2. Add tomato puree and ginger paste and stir.
3. Add Kashmiri chilli powder.
4. Add cashew powder, ½ garam masala, turmeric powder, salt and fry for 2 mts.
5. Add 1 cup water and boil. Sprinkle garam masala on top.
6. Put paneer pieces. Cook on medium power level for 2-3 mts.
7. Garnish with fresh cream.
8. Serve with hot chapaties or puries as desired.
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Milan Mushroom Rasdaar

Cooking time: 5 mts
Serves: 4 persons
Ingredients
1 cup button mushrooms
1 cup tomato puree
½ tsp sugar
salt to taste
½ tsp dried ginger powder
1 tbsp fresh cream
1 tsp oil
1 cup water
Method
1. Fry onion-garlic paste in 1 tsp oil. Fry in microwave oven.
2. Add tomato puree, salt, sugar and ginger powder. Add Kashmiri chilli powder.
3. Add button mushrooms and fry for 2 mts. Add water and cook on high power level in
microwave oven for 2 mts.
4. Sprinkle garam masala on top.
5. Serve hot with fresh cream and garnish with coriander leaves.
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Alu Rasbhara

Cooking time: 5 mts
Serves: 6 persons
Ingredients
250 gm boiled alu pieces
1 tsp garlic paste
2 tsp tomato puree
1 tsp ginger paste
salt to taste
2 cups water
coriander leaves
1 tsp ghee/oil
1 tsp zeera
Method
1. Fry zeera in 1 tsp ghee in microwave oven.
2. Fry garlic paste alongwith zeera.
3. Add tomato puree.
4. Add turmeric powder.
5. Add chilli powder.
6. Add ginger paste and fry for 2 mts.
7. Add boiled potatoes and stir.
8. Add salt and water. Cook till water reduced to half quantity or for 3 mts.
10. Serve hot with puries.
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Lotus Stem Currywala

Power level: 5 (high) 2 (low)
Serves: 6 persons
Ingredients
small pieces of tender lotus stem
1 big potato (cut into 8 pieces)
1 big onion (paste)
1 tbsp oil
salt to taste
1 tsp fresh cream
1 cup water
Method
1. Boil lotus stem and potato for 10 mts in microwave oven.
2. Fry onion paste in 1 tbsp oil. Add tomatoes, chilli powder, coriander and turmeric powder.
3. Put salt and garam masala. Fry till it turns golden brown in colour.
4. Add one cup water and simmer for 5 mts.
5. Garnish with fresh cream and coriander leaves.
6. Serve with rumali roties.
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Grilled Golden Chicken Strips
Preparation time: 1 hour

Serves: 4 persons
Ingredients
250 gm chicken strips
1 tsp tandoori colour
1 tsp amchur powder
½ tsp black pepper powder
1 tbsp white butter
1 tbsp thick cream
1 tbsp ginger, garlic and mustard paste
salt to taste
Method
1. Marinate chicken pieces in ginger, garlic and mustard paste.
2. Apply tandoori colour, amchur powder, chilli powder, salt and pepper and fresh thick cream
to chicken strips. Keep for 1 hour.
3. Butter the marinated strips and keep in a preheated microwave oven for 10 mts or till it turns
golden brown.
4. Serve hot with green salad and tomato sauce.
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Chilli Chicken Chamkila

Cooking time: 5 mts
Serves: 6 persons
Ingredients
½ kg chicken (boned)
few drops of food colour
ajno-motto to taste
1 tbsp chicken (stalk)
1 tsp pepper
2 tsp corn flour
1½ tbsp maida
2 capsicum strips
2 onions (rings)
1" dalchini (powder)
4 cloves (powder)
1 tej patta (pieces)
pinch of garam masala powder
1 tsp white butter
salt to taste
1 egg beaten
Method
1. Marinate chicken pieces in ajno-motto, maida, pepper powder, salt, food colour and beaten
egg.
2. Keep for at least 20 mts.
3. Fry like pakoras on gas and keep aside.
4. Fry onions, dalchini, cloves powder, tej patta in microwave oven. Add chicken stalk, fried
chicken pakora pieces and green chillies.
5. Mix 1 tsp corn flour in 1 tbsp water. Add little salt, ajno-motto and garam masala.
6. Pour over chicken pieces and cook for 1 minute.
7. Serve hot as per requirement or with a drink or with bread.
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Chicken Noodles Navratani

Serves: 3 persons
Ingredients
250 gm noodles (boiled)
2 eggs (boiled )
1 tbsp soya sauce
1 big onion (rings fried)
1 tsp vinegar (brown colour)
1 tsp tomato sauce
ajno-motto to taste
salt to taste
black grapes, carrot, cabbage salad for garnishing
1 tsp oil for frying
Method
1. Mix noodles, chicken together. Grate eggs. Keep aside.
2. Fry noodles and chicken pieces in oil in microwave oven. Add onion rings. Add vinegar,
tomato sauce, ajno-motto and salt to taste. Add soya sauce.
3. Garnish with sweet black grapes. Serve hot with boiled grated eggs and cabbage-carrot salad
on topping.
4. Serve hot or cold as desired.
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Chicken Zerdhani

Cooking time: 5 mts
Serves: 6 persons
Ingredients
½ kg chicken
1 tbsp khus khus paste
1 onion (paste)
1 tsp garlic paste
1 tsp garam masala
1 tsp white butter
1 tbsp tomato puree
salt to taste
1 tsp chilli powder
2 cups water
Method
1. Cut chicken in small pieces.
2. Fry onion, khus khus and garlic paste in 1 tsp butter in microwave oven and add coconut paste.
3. Add tomato puree, salt, dry masalas and chicken pieces. Fry till water evaporates.
4. Add garam masala and fry. Add water and cook till chicken becomes tender and oil comes on
top of gravy.
5. Sprinkle garam masala again if desired before serving.
6. Serve with naans and salad.
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Malabar Chicken

Serves: 4 persons
Ingredients
8 pieces of chicken
1 cup ground chinese vegetables paste (using 1 tbsp capsicum, 1 tbsp beans)
1 tbsp maida
1 tsp corn flour
ajno-motto to taste
2 cups coconut milk
few curry leaves
1 tbsp grated coconut
1 tsp chilli sauce (red)
1 tsp tomato sauce
1 tsp soya sauce
1 tbsp white butter
1 cup black grapes
1 cup pineapple pieces
1 cup seedless green grapes
½ tsp salt
Method
1. Marinate chicken pieces in maida, ajno-motto, salt and chilli sauce. Add ground chinese
vegetables paste to it. Keep for 1 hour for marination.
2. Fry like pakoras on gas and keep aside.
3. Fry curry leaves, pour coconut milk, grated coconut, all the sauces given here, butter and fried
chicken pieces in microwave oven for 5 mts.
4. Put all fruits and cook on 'high' power level for 5 mts.
5. Remove and serve hot with the garnishing of maggi sauce on top if desired.
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Sunahari Murgha Yoghurt Wala
Preparation time: 1 Hour

Serves: 4 persons
Ingredients
½ kg curd (yoghurt)
1½ kg chicken (4 pieces)
250 gm fried onion paste
2 tbsp white butter
2 tbsp cashewnuts paste
2 tbsp fresh coconut paste
2 tsp ginger paste
2 tsp garlic paste
2 tsp chilli and coriander powder
2 tsp garam masala paste
4 eggs boiled for decoration/garnishing
1 tbsp all nuts fried for decoration/garnishing
salt to taste
Method
1. Wash chicken pieces, apply salt and turmeric. Keep for 1 hour.
2. Fry onion paste in butter in microwave oven. Add coconut and khus khus paste. Add
cashewnuts paste, garlic and ginger paste.
3. Add chilli and coriander powder, yoghurt little at a time. Keep stirring till whole yoghurt is
fried with masala.
4. Add chicken pieces, little salt and garam masala. Simmer till dry and cooked.
5. Turn in a serving plate. Garnish with boiled egg rings and fried nuts on top.
6. Serve alongwith tandoori roties.
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Roasted Chicken Rustami

Serves: 2 persons
Ingredients
1 small chicken (tender one)
1 tsp garlic paste
1 tsp ginger paste
few drops tandoori colour
black salt
chaat masala
1 tsp pepper powder
1 tsp amchur powder
1 tbsp fresh cream
1 tbsp butter
1 onion cut into thin rings and coloured for garnishing
Method
1. Cut and clean the chicken.
2. Marinate in garlic and ginger paste, apply tandoori colour, black salt, chaat masala, black
pepper and fresh cream. Keep for 1 hour.
3. Apply butter on top and inside the chicken. Roast in preheated grill in microwave oven till
golden brown.
4. Serve hot with onion salad.
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Rasili Chicken Curry

Serves: 6 persons
Ingredients
250 gm chicken
2 big tomatoes (chopped)
4 flakes of garlic
1" ginger
1 onion
1 tbsp cashew and badam
1 tbsp khas khas and coconut
2 cups water
1 tbsp ghee, sabut garam masala (spices) (2 cloves, 1" cinnamon, 4 green cardamom)
Method
1. Grind garlic, ginger, onion to a paste.
2. Grind tomato and make smooth puree.
3. Grind cashew, badam, khas khas and coconut in fine paste.
4. Fry sabut garam masala in 1 tbsp ghee, add garlic, ginger, onion paste and fry till it turns
golden brown in microwave oven for 2 mts.
5. Add tomato puree, salt, turmeric powder.
6. Add chicken pieces and other dry masala except garam masala. Add 2 cups of water and cook
till chicken becomes tender. Remove.
7. Garnish with garam masala and serve hot.
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Hot-Pot Bhuna Murgha

Serves: 6 persons
Ingredients
2 small tender murghas (chicken)
2 tsp chaat masala
1 tsp amchur powder
½ tsp garam masala
1 tbsp white butter
1 tsp ginger paste
1 tsp garlic paste
1 tsp pepper powder
1 tsp cinnamon and clove powder
1 tsp lime juice
1 tsp chilli powder
salt to taste
Method
1. Clean murghas, apply lime and salt on them. Keep for 10 mts.
2. Drain out salty water.
3. Mix all masalas given above. Apply on and inside both the murghas.
4. Apply butter.
5. Sprinkle garam masala on top.
6. Roast on a wire in grill for 10-15 mts or till it turns golden brown in microwave oven.
Remove.
7. Sprinkle chaat masala and serve hot with drinks.
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Hyderabadi Chicken Kebab Shahjehani

Serves: 4 persons
Ingredients
1 kg boneless chicken pieces
2 tbsp soya sauces
1 tsp garlic paste
1 tsp ginger paste
10 big mushrooms
3 onions (cut into half)
2 capsicums (cut into half)
8 cherries (full)
4 raw tomatoes (small ones)
1 tsp clove and cinnamon powder
1 tsp amchur powder
1 tsp chaat masala
2 tsp maggi sauce
1 tsp tomato sauce
1 tbsp white butter
1 lime (cut into 2 halves)
salt to taste
Method
1. Marinate chicken pieces in half maggi and tomato sauce, garlic, ginger paste, 1 tbsp soya,
chilli and tomato sauce and salt. Keep for 1 hour.
2. Marinate all the vegetables in ½ soya sauce, chilli sauce, tomato sauce and salt.
3. Put the vegetables and chicken pieces in skewers and apply butter. Grill till golden brown in
microwave oven. Put lime also.
4. Sprinkle chaat masala over the grilled chicken and vegetables. Sprinkle all dry masalas also.
5. Serve with hot drinks.
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Boneless Chicken Tikka

Cooking time: 5 mts
Serves: 8 persons
Ingredients
8 pieces of boneless chicken
1 tsp cummin seeds powder
1 tbsp white butter
1 tbsp thick curd
1 tbsp fresh cream
1 tbsp corn flour
½ tsp garlic paste
½ tsp ginger paste
1 tsp amchur powder
salt to taste
few drops of liquid orange colour
chaat masala for garnishing
Method
1. Wash and clean chicken pieces.
2. Mix all dry masalas, curd, cream, corn flour, garlic, ginger paste and marinate the chicken
pieces. Sprinkle salt, amchur powder and put orange colour.
3. Keep marinated chicken for 1 hour. Apply butter on marinated chicken pieces.
4. Insert chicken pieces in a skewer or keep on grill tray in preheated microwave oven.
5. When chicken tikkas turn golden, sprinkle chaat masala on each piece.
6. Serve hot with drinks.
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Shahi Chicken Biryani

Serves: 4 persons
Ingredients
250 gm boneless chicken pieces
1 cup rice (basmati)
1 tbsp dry fruits (chopped)
10 gm spices (cinnamon, cardamon, bay leaf, clove)
2 tbsp ghee
2 cups water
salt to taste
1 onion (thinly cut)
red green liquid colour
1 tbsp fried cashew and pista for garnishing
1 tsp chilli powder
1 tsp ground garam masala
4 cherries (finely cut)
Method
1. Mix ghee in spices and fry in microwave oven. Add chicken pieces, tomatoes and turmeric
powder and stir.
2. Add washed rice and fry for 2 mts. Add salt, chilli powder, fried onion and fried dry fruits.
3. Add water. Cook for 15 mts stirring once or twice in between.
4. Divide into two parts, in one part add green colour and in second part add red colour. Cover
the container and cook till grains separate. Sprinkle garam masala.
5. Turn in a serving plate and garnish with cherries, pista and cashew.
6. Serve with curd, papad, salad and pickles.
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Chicken Kathi Kebabs
Preparation time: 1 hour

Serves: 6 persons
Ingredients
6 chicken (leg pieces)
1 tsp amchur powder
1 tsp chilli powder
1 tsp chaat masala
1 tsp fresh cream
1 tsp thick curd
1 tsp garlic and ginger paste
salt to taste
1 tbsp butter
Method
1. Marinate chicken legs in curd, fresh cream and salt. Keep for 1 hour.
2. Apply ginger and garlic paste.
3. Apply chilli powder and pepper.
4. Apply butter on all pieces.
5. Grill for 10 mts till golden brown.
6. Sprinkle amchur powder and chaat masala on chicken legs.
7. Serve with drinks and salads.
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Garlic Chicken

Serves: 4 persons
Ingredients
250 gm boneless chicken pieces
1 tbsp chopped garlic
1 cup coconut milk
4 green chillies
salt to taste
1 tbsp fresh cream
1 tbsp white butter
10 gm spices (2" cinnomon, 4 green cardamom, 1 bay leaf, 4 cloves)
Method
1. Fry spices in butter in microwave oven for 1 minute.
2. Add chopped garlic pieces.
3. Add chicken pieces and coconut paste. Fry for 5 mts.
4. Add coconut milk and fresh cream, beaten egg white, salt, green chillies and curry leaves.
5. Cook till chicken becomes tender.
6. Garnish with coriander leaves.
7. Serve hot with chapaties or bread.
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Shahi Moghlai Hoosaini Kebabs

Cooking time: 5 mts
Serves: 6 persons
Ingredients
2 cup minced meat
1 cup ground dry fruits
2 tsp amchur powder
2 eggs boiled and grated
2 tbsp fresh cream and curd
1 bunch coriander (chopped)
1 tbsp roasted basen and cornflour
1 tsp ginger paste
1 tsp garlic paste
1 tsp anardana paste
1 tsp chilli powder
salt to taste
1 tsp til white
1 tsp butter or ghee to fry
Method
1. Grind all ingredients to a smooth paste (it should be dry). Add masala. Fry in microwave for 1
minute.
2. Add roasted beans, cornflour and make tikkies (kebabs).
3. Apply ghee and grill kebabs till it turns golden brown in microwave grilling.
4. Sprinkle til on all kebabs and grill again for 1 minute.
5. Serve hot with sauce or chutney.
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Saagwala Mutton Bahari

Serves: 8 persons
Ingredients
250 gm boneless mutton pieces
½ kg palak (spinach) and coriander paste
methi bathwa paste
8 green chillies paste
1" ginger paste
1 tsp garlic paste
salt to taste
1 tbsp white butter
4 tomatoes (puree)
1 tbsp fresh beaten cream
Method
1. Fry boneless mutton pieces alongwith salt and turmeric powder. Add tomatoes and fry in
microwave oven using white butter.
2. Pour spinach, chilli, garlic-ginger paste.
3. Add butter and simmer.
4. Cook for 20 mts till mutton becomes tender. Garnish with fresh cream.
5. Serve with rumali chapaties.
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Sinduri Keema Delight

Power level: 5 (high) medium (4)
Serves: 6 persons
Ingredients
250 gm keema (mutton)
100 gm peas (fresh)
200 gm tomatoes (chopped)
2 tbsp onion paste
1 tsp garlic paste
1 tsp ginger paste
1 tsp chilli powder
salt to taste
1 cup water
1 tsp garam masala (4 cloves, 1 bay leaf, 1" cin-namon, 1 big cardamom)
10 gm garam masala powder
1 tbsp ghee
Method
1. Mix ghee and fry spices in microwave oven on high power level.
2. Fry onion paste alongwith spices.
3. Add ginger and garlic paste.
4. Add peas, salt, keema and tomatoes and stir for 4 mts.
5. Add coriander powder, turmeric powder and chilli powder. Fry for 5 mts in microwave oven.
Bring the power level to medium no. 4.
6. Add 1 cup of water, cover and cook till mutton becomes tender. Turn in a dish.
7. Sprinkle garam masala powder and coriander leaves on top of cooked keema.
8. Serve hot with naans and green salad.
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Onion Liver Spicy

Cooking time: 5 mts
Serves: 4 persons
Ingredients
250 gm liver
1 tbsp chopped onion
3 green chillies
1 tsp kasuri methi
1 tbsp oil
10 gm spices (4 green cardamom, 2 bay leaf, 1" cinnamom stick)
1 tsp amchur
salt to taste
Method
1. Mix oil with spices and fry in microwave oven.
2. Fry onion, green chillies and kasuri methi.
3. Add chilli powder, coriander powder, amchur powder and salt.
4. Add liver and stir.
5. Fry liver for 2 mts. Garnish with coriander leaves.
6. Remove and serve in a serving plate with drinks.
Tips:
Contrasts add life to any dish. If base is brown or chocolate colour, garnish with red colour it will
give beauty and flavour to any dish.
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Kashmiri Rogan Josh

Power level: 5+4 (high & medium)
Serves: 4 persons
Ingredients
250 gm mutton chops
2 tsp aniseed powder
1 tsp dried ginger powder
2 tomatoes (chopped) or 2 tbsp curd
10 gm spices (8 green cardamoms, 8 cloves, 2" cinnamon stick, 1 big cardamom)
10 cashew nuts
10 badam
food colour (orange)
2 onions (chopped)
1 tbsp ghee/oil
salt to taste
¼ tsp saffron
Method
1. Mix oil with spices and fry in microwave oven of high power level for about 1 minute.
2. Fry onions.
3. Add chopped tomatoes.
4. Add mutton chops and curd and stir till curd dries.
5. Add salt and cook for 10 mts.
6. Add cashew, badam, food colour and all dry masalas. Fry for 5 mts.
7. Add 2 glass of water, cover and cook on medium power level for 10 mts.
8. Garnish with chopped nuts and saffron.
9. Serve hot with basmati rice.
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Bhuna Gosht Bahari

Power level: 5+4
Serves: 6 persons
Ingredients
250 gm mutton pieces
1 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
10 gm spices (8 green cardamom, 1 bay leaf, 2" cinnamon, 4 cloves, 1 big cardamom)
1 tbsp oil
1 tsp chilli powder
1 tej patta (bay leaf)
2 tbsp curd
2 cups water
salt to taste
Method
1. Fry spices in 1 tbsp oil in microwave on high power level.
2. Fry onion paste.
3. Fry ginger and garlic paste.
4. Add mutton pieces, turmeric powder, salt and fry. Add all dry masalas and curd. Fry till dry
(about 20 mts).
5. Add 2 cups of water and cover and cook till mutton becomes tender on medium level.
6. When it dries fry for some time, sprinkle garam masala and coriander leaves. Serve hot.
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Meat Roti Stuff Wala

Powerlevel: 5
Serves: 8 persons
Ingredients
1 kg fried mutton (keema)
250 gm puri atta
1 tbsp white butter
1 glass water
1 tbsp amchur powder
1tsp garam masala powder
1tsp coriander powder
salt to taste
1 tbsp oil
Method
1. Mix all dry masalas in fried mutton (keema). Add oil also. Keep aside.
2. Make small balls from the puri atta in which salt is already mixed. Make 8 balls out of the
puri atta.
3. Make roties (thick size) on tava (use gas).
4. Take 1 tbsp prepared mutton and spread on one roti.
5. Apply little water on the edges of the roti.
6. Now close this with other roti already prepared. Apply butter on top.
7. Grill in microwave. When cooked, serve hot applying butter or pure ghee on top.
8. Serve with masala curd and green salad and pickles.
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Mutton Kebabs

Ingredients
½ kg boneless motton
1 small papaya’s raw paste
1 tbsp maida
1 tsp corn flour
1 tbsp onion paste
2 tsp garam masala
2 tsp amchur powder
1 tbsp white butter
1 tbsp ginger paste
1 tbsp garlic paste
1 bunch of mint and coriander leaves
salt to taste
Method
1. Grind mutton pieces to a paste.
2. Add papaya’s raw paste.
3. Add maida and corn flour.
4. Add onion paste.
5. Add coriander powder, chilli powder and amchur powder.
6. Add garlic and ginger paste.
7. Add coriander and mint leaves. Add garam masala.
8. Keep for 10 mts. Add salt.
9. Make round shape rolls, butter each piece and grill in microwave oven.
10. When it turns golden brown serve hot with sauces and salad.
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Mutton Curry

Power level: 5 (high) + 4 (medium)
Serves: 4 persons
Ingredients
250 gm small pieces of mutton
1 tsp garlic paste
1 tsp ginger paste
salt to taste
½ tsp turmeric, 1 tsp garam masala powder
10 gm sabut garam masala (8 green cardamom, 2" cinnamon, 1 bay leaf, 1 big cardamom)
1 tej patta
1 tsp raisins
1 tsp cashew and badam
1 tbsp ghee/oil
100 gm onions (chopped)
2 cups water
1 tsp fresh cream
Method
1. Fry sabut garam masala and tej patta in ghee or oil in microwave oven.
2. Add onions and fry till it turns golden brown.
3. Add tomatoes and fry.
4. Add mutton pieces, salt and turmeric powder and fry till it turns golden brown.
5. Add chilli powder, ginger, garlic paste and coriander powder and fry till golden brown.
6. Add dry fruits, tej patta and water and cook till mutton is tender.
7. Cook in 2 cups of water and cover the container for 20 mts. Keep on medium heat.
8. When oil comes on mutton sprinkle garam masala.
9. Serve hot with rice, chapaties or puri garnishing with 1 tsp of fresh cream.
q
Baked Prawns Pasanda

Serves: 4 persons
Ingredients
250 gm Prawns
1 big lime
1 tsp garlic paste
1 tsp ginger paste
1 tsp Kashmiri chilli powder
salt to taste
1 tbsp cheese (grated)
1 tbsp dates (seedless)
1 tbsp fresh cream
1 tbsp mint and coriander leaves
1 tbsp white butter
Method
1. Clean the Prawns and devein them.
2. Marinate Prawns in lime juice, garlic and ginger paste, add Kashmiri chilli powder, pepper
powder and salt. Keep aside for half an hour.
3. Mix ½ tbsp dates, fresh cream and ½ tbsp grated cheese and cook for 2 mts in microwave
oven.
4. Remove. Spread on a baking tray, spread ½ tbsp dates, ½ tbsp cheese and fresh cream on top
of prawns and grill in microwave grilling till golden brown.
5. When it turns golden cover the sides with mint and coriander leaves. Grill/bake for 1 more
minute adding 1 tbsp butter.
6. Serve hot with bread or drinks.
q
Stuffed Prawns Pahadi

Serves: 6 persons
Ingredients
200 gm Prawns paste
2 tbsp fresh grated coconut
100 gm sweet dates
10 gm tamarind pulp
1 tsp chilli powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp khoya
1 tbsp cream
1 tbsp dry fruits (chopped)
1 tbsp grated paneer
250 gm new alu boiled and peeled off
2 tbsp butter for frying
salt to taste
Method
1. Grind Prawns, coconut, dates and tamarind pulp.
2. Add chopped green chillies, chilli powder, ginger and garlic paste and dry fruits. Add garam
masala.
3. Fry in 1 tbsp butter for 5 mts adding salt and khoya.
4. Remove. Add paneer, fresh cream and coriander leaves.
5. Scoop out inner part of potatoes, fill or stuff inside with ground prawns masala.
6. Cover the potato tops with grated chesse.
7. Pour liquid butter on top of the potatoes and bake or grill for 10 mts in microwave oven. Cut
into halves.
8. Garnish with coriander leaves. Serve hot with drinks.
Tips:
Instead of Prawns we can use keema, mutton or chicken keema.
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Egg Spread on Banana Flowers

Serves: 6 persons
Ingredients
1 cup flowers of raw
bananas
2 eggs
1 onion (chopped)
1 tsp garlic paste
1 tsp ginger paste
½ tsp gur powder
1 tsp amchur powder
1 cup coconut milk
salt to taste
1 tbsp white butter
1 tsp garam masala
1 tbsp coconut oil
¼ turmeric powder
½ tsp pepper to taste
Method
1. Steam flowers and grind them coarsely.
2. Fry onion, garlic, ginger paste in microwave oven adding 1 tbsp butter for 2 mts and add
masalas.
3. Add chopped tomatoes and ground banana flowers, gur, grated coconut and salt.
4. Break eggs, spread on banana flowers and sprinkle pepper and salt on top.
5. Sprinkle garam masala and butter on top. Add coconut milk.
6. Grill/bake in preheated oven for 10 mts.
7. Serve hot with rumali roties or burgers.
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Shahi Baked Fish

Cooking time: 6 mts
Serves: 4 persons
Ingredients
4 big pieces of Rohu fish or any fish
1 tbsp thick curd
1 tbsp fresh cream
1 tsp amchur powder
black salt and pepper to taste
1 tbsp white butter
1 onion (cut into fine rings) for garnishing
food colour
Method
1. Wash and rub fish pieces with turmeric and salt.
2. Marinate in curd, cream, amchur powder, black salt, pepper and chilli powder, garlic and
ginger paste. Keep for 1 hour. Add food colour also.
3. Apply butter on the marinated pieces and grill or bake in preheated oven.
4. When fish becomes golden brown turn to other side and grill or bake till it turns golden brown.
5. Serve hot with drinks and onion rings.
q
Fish Korma Khandani

Serves: 6 persons
Ingredients
250 gm Surma fish
1 cup coconut
1 tsp ginger
1tsp garlic
1 tsp chilli powder
10 gm garam masala (8 green cardamom, 4 cloves, 2" cinnamon, 1 tsp cummin seeds)
1 tbsp coconut oil
100 gm tamarind juice
few curry leaves
salt to taste
1 onion (chopped)
2 cups water
Method
1. Deep fry the fish pieces on gas and keep aside.
2. Grind coconut, ginger, garlic, garam masala and curry leaves.
3. Grind onion.
4. Fry all the ground garam masala in coconut oil in microwave oven for 2 mts. Add dry
masalas, tamarind juice and salt and cook for 8 mts on high power level adding water.
5. Add fried fish pieces.
6. Serve hot with boiled rice or puries.
q
Boiled Fish Kebabs Kabuli

Ingredients
1 kg big piece of Rohu
(steamed/boiled and deveined)
1 tbsp corn flour
2 tbsp maida
1 tbsp boiled chicken strips
2 pieces of wet bread
8 green chillies
1 tbsp chaat masala
1 onion (chopped)
1 tbsp lime juice
1 tsp garlic paste
1 tsp ginger paste
salt to taste
1 tsp garam masala
2 tbsp butter
2 tbsp bread crumbs
Method
1. Steam the fish in microwave oven for 5 mts. Remove thorns.
2. Add corn flour, maida, wet bread, chicken strips and make a smooth paste.
3. Add green chillies (chopped).
4. Add chaat masala to taste or 1 tbsp chaat masala.
5. Add chopped onion.
6. Add lime juice, garlic, ginger paste, chilli powder, garam masala, coriander. Fry in
microwave oven using 1 tbsp butter.
7. Cool, knead and form small balls, flatten them and place on a well greased baking tray.
8. Grill under a very hot preheated oven for 10 mts. Turn the other side when one side is golden
brown.
9. Serve hot with tomato sauce or green sauce.
q
Flowery Fish Fry

Serves: 6 persons
Ingredients
6 pieces of Rohu
1 tsp ajwain powder
1 tsp amchur powder
few drops of orange colour
salt to taste
onion for garnishing
1 tbsp butter
1 tbsp lime juice
1 tsp chilli powder
Method
1. Wash and clean the fish, apply salt and lime juice. Keep in microwave for 2 mts. Remove.
2. Marinate fish into ajwain powder, amchur powder, chilli powder and in food colour. Keep for
½ an hour
3. Apply butter on the fish pieces and grill on 'high' power level in microwave.
4. Serve hot with onion rings, green chilli and lime rings.
q
Cheesy Fish Rolls

Cooking time: 6 mts
Serves: 6 persons
Ingredients
1 cup boiled mashed fish
1 onion (chopped)
4 green chillies
1 boiled potato
1 tsp chaat masala
1 tbsp bread crumbs
1 tbsp butter
1 tbsp chopped coriander leaves
Method
1. Mash fish to smooth paste.
2. Add cheese and boiled potato. Fry in microwave for 1 minute.
3. Add all the masalas, green chillies and salt as per taste. Add coriander leaves.
4. Make rolls and roll into butter and bread crumbs.
5. Grill or bake in preheated oven till it turns golden brown.
6. Serve hot with tomato sauce and green sauce.
q
Fish Fingers Gulabi

Cooking time :5 mts
Serves: 4 persons
Ingredients
2 Pomfret fish (long pieces)
100 gm Prawns
1 tsp ginger paste
1 tsp garlic paste
salt to taste
chaat masala
spring onions (for garnishing)
cucumber and carrot salad (for garnishing)
2 tbsp butter
Method
1. Wash Pomfret and Prawns.
2. Cut the fish in thin strips.
3. Marinate in garlic, ginger paste, salt and turmeric powder. Keep for half an hour.
4. In 2 tbsp butter fry fish fingers marinated till turns golden brown in microwave oven. Turn to
the other side and fry.
5. Serve hot with spring onions, cucumber, carrot, salad and drinks.
q
Taeera Sadam (Curd Rice)

Serves: 2 persons
Ingredients
200 gm very thick curd
50 gm rice basmati (boiled and drained)
salt to taste
2 green chillies
2 red dry chillies
1 tsp urad dal
1 tsp cashew nuts fried
½ tsp grated ginger
few curry leaves
1 tsp oil
1 tsp milk
1 chopped onion
few black grapes (for garnishing)
1 tsp cabbage (finely cut) (for garnishing)
Method
1. Break the boiled rice to pieces.
2. Fry mustard, urad dal, curry leaves, red chillies, onion and ½ tsp cashew nuts in 1 tsp oil in
microwave oven.
3. Beat the curd, adding 1 tbsp milk. Add chopped green chillies and ginger.
4. Remove in serving dish, garnish with finely cut cabbage, black sweet seedless grapes and fried
cashew nuts.
5. Serve alongwith fried papads and murkus.
q
Shahi Chicken Biryani

Serves: 4 persons
Ingredients
600 gm chicken pieces (boneless)
250 gm basmati rice (soaked)
100 gm onion (chopped)
10 gm garlic (chopped)
10 gm ginger (grated)
10 gm spices (cinnamon, cloves and cardamom)
2 tbsp ghee
1 tbsp fried nuts (cashew nuts and badam)
2 cups water
salt to taste
1 tsp chilli powder
1 bay leaf
4 green cardamom
1 tbsp lime juice
Method
1. Cook rice, keep aside.
2. Fry spices and tej patta in 2 tbsp ghee in microwave oven.
3. Fry onion, garlic and ginger.
4. Add tomatoes, salt, chilli powder, garam masala and chicken pieces. Fry for 5 mts.
5. Add rice cooked already. Fry and cook for 5 mts.
6. When cooked turn in a serving dish spread fried nuts on top. Put lime juice.
7. Serve hot alongwith masala curd and salad.
q
Kashmiri Pulao

Serves: 4 persons
Ingredients
2 cups basmati rice (soaked)
1 tbsp ghee
2 big onions (chopped)
4 cups water
1 cup dried fruits
silver paper
1 tbsp khoya
1 tsp garam masala
salt to taste
pinch of saffron
1 tsp milk
Method
1. Fry onions and dry fruits in microwave oven in 2 tbsp ghee. Keep separately.
2. Put rice in fried onion, add khoya, chilli powder, salt and garam masala. Add water and cook.
3. When cooked put saffron mixing in 1 tsp milk.
4. Turn in a serving dish, decorate with silver paper and dry fried nuts.
5. Serve with mutton or chicken as desired.
q
Fried Egg Rice

Serves: 4 persons
Ingredients
250 gms basmati rice (soaked)
2 boiled eggs (grated)
2 tbsp white butter
2 cups water
1 tbsp sweet corn (boiled)
10 gm spices (8 green cardamom, 2" cinnamon, 1 bay leaf, 2 black cardamom)
salt to taste
1 tsp chilli powder
1 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
1 tsp pineapple or kevra essence
food colour, coriander leaves
Method
1. Fry onion, ginger, garlic paste and spices in butter in microwave oven.
2. Fry rice, add dry masalas and essence and also add corn. Put food colour.
3. When cooked, grate eggs on top of cooked rice and sprinkle coriander leaves.
4. Serve hot with ginger pickle and raita bundi wala.
Tips: Instead of raita you can use curd also.
q
Khatta Mitha Peela Pulao

Cooking time: 5 mts
Serves: 4 persons
Ingredients
2 cups (boiled) basmati rice (left over)
1 tbsp nuts fried (cashew and badam)
1 tbsp lime juice
salt to taste
½ tsp sugar
1 tsp urad dal
1 tej patta
½ tsp garam masala
½ turmeric powder
1 tbsp oil/ghee
1 tbsp khoya
1 tsp aniseed
Method
1. Fry mustard and urad dal in 1 tbsp oil in microwave oven.
2. Add tej patta and garam masala.
3. Add nuts and salt.
4. Add turmeric powder, lime juice, sugar, chilli powder.
5. Add boiled rice.
6. Add khoya and aniseeds.
Tips:
Instead of turmeric powder yellow food colour can be used.
q
Pulee Rice
(Tamarind Rice)

Cooking time: 5 mts
Serves: 4 persons
Ingredients
2 cups boiled rice
1 onion chopped
2 tbsp ground nuts
4 red chillies (sabut)
100 gm tamarind pulp (soaked)
1 tsp urad dal
salt to taste
1 tbsp oil
few curry leaves
10 fried cashew nuts
Method
1. Fry mustard and urad dal in oil in microwave oven.
2. Fry ground nuts. Keep half for garnishing.
3. Add red chilli (sabut) and curry leaves.
4. Add tamarind juice.
5. Add turmeric powder, chilli powder and salt.
6. Fry chopped onions and put in above masala.
7. Add boiled fried rice and stir.
8. Cook for 5 mts. Turn and serve in serving dish, garnishing with left over fried nuts and curry
leaves.
q
Fried Coconut Rice

Serves: 4 persons
Ingredients
2 cups (boiled) rice
1 cup grated coconut
few curry leaves
1 tsp mustard seeds
1 tbsp cashew nuts
½ tsp urad dal
salt to taste
1 tbsp white butter
1 tsp nuts (grounds)
Method
1. Fry mustard seeds, urad dal and curry leaves in butter in microwave oven.
2. Fry cashewnuts. Keep aside for garnishing.
3. Add boiled rice, coconut and salt.
4. Add fried nuts and stir.
5. Serve hot with fried papad, garnishing with fried cashewnuts.
q
Navratani Vegetable Pulao

Serves: 4 persons
Ingredients
1 cup beans and carrots (chopped)
capsicum, onion and cauliflower (chopped)
2 cups basmati rice
1 tsp garam masala
1 tsp chilli powder
1 tsp ginger and garlic paste
1 tbsp white butter
1 tbsp oil
1 tbsp lime juice
salt to taste
3½ cups water
Method
1. Fry all the chopped vegetables in 1 tbsp oil in microwave oven.
2. Add garam masala and other dry masalas.
3. Add garlic and ginger paste.
4. Add basmati rice and fry for 2 mts. Add salt and turmeric powder. Add water and cook.
5. Add lime juice when cooked.
6. Sprinkle butter on top of the rice before serving.
7. Serve with papad, pickle and chutney.
q
Multi Coloured Peas Pulao

Serves: 8 persons
Ingredients
2 cup basmati rice
1 cup peas and mushrooms (fresh)
red, green and yellow colour
salt to taste
1 tsp garlic and ginger paste, pinch of saffron
10 gm garam masala sabut (spices) (8 cloves, 4 green cardamom, 1" cinnamon, 1 bay leaf)
1 tej patta (bay leaf)
1 tsp chilli powder
1 tbsp oil
1 tsp garam masala
1 tsp lime juice
1 tbsp grated paneer
1 tbsp onion paste for garnishing
3 cups water
Method
1. Fry sabut garam masala and tej patta in oil in microwave oven.
2. Add garlic and ginger paste and fry.
3. Add peas and mushrooms and fry.
4. Add onion paste and fry.
5. Add rice and fry. Add 2 cups of water.
6. Add chilli powder, salt, garam masala and paneer. Cook and divide into two parts.
7. Add green colour to one part, yellow colour to the other part and red to third part. Cook for 2
mts.
8. When cooked, turn on a serving plate, squeeze lime juice, onion rings, grated cheese and green
chillies.
9. Serve hot with raita or curd.
q
Tahiri

Serves: 8 persons
Ingredients
2 cups rice
1 tbsp dry nuts (badam, cashew nuts, raisins)
1 cup sugar
3 cups water
1 tbsp aniseed
1 tsp garam masala
1 tbsp dry coconut pieces
1 tbsp ghee
1 tej patta
2 cloves
2 cinnamons
yellow colour (few drops)
silver paper to decorate
glace cherries for decoration
salt to taste
1 tbsp oil
Method
1. Fry garam masala in oil in microwave for one minute.
2. Fry dry fruits and coconut pieces. Keep aside. Fry cloves, cinnamons and tej patta.
3. Fry rice in ghee. Put water, sugar, salt, yellow colour and aniseeds and cook.
4. When cooked, sprinkle dry nuts and coconut pieces on top of the rice.
5. Decorate with glace cherries on top.
6. Spread a silver paper and serve hot.
q
Onion Pulao Baluchai

Serves: 8 persons
Ingredients
2 cups basmati rice
2 onions (chopped)
1 tsp chilli powder
½ cup fresh peas
1 tbsp peanuts
1 tbsp oil
1 tsp garam masala
3 cups water
salt to taste
coriander leaves to garnish
4 cloves, 1" cinnamon, 4 green cardamom, 1 bay leaf
Method
1. Fry spices in 1 tbsp oil in microwave oven.
2. Fry onions.
3. Add peas and turmeric powder.
4. Add peanuts and fry.
5. Add rice, chilli powder, garam masala and salt. Add 3 cups of water.
6. Cook for 15 mts.
7. When cooked garnish with peanuts and coriander leaves.
8. Serve hot with curd and fried papad.
q
Mushroomi Baked Vegetables Pulao

Cooking time: 5 mts
Serves: 8 persons
Ingredients
1 cup beans and carrot
alu, peas, mushrooms and soyabeans (chopped)
1 cup coconut milk
1 tsp corn flour
1 tbsp maida powder
1 tbsp white butter
salt to taste
5 cups water
1 tsp chilli powder
1 tsp oil
1 tbsp roasted pistachio for garnishing
Method
1. Make white sauce in coconut paste and in coconut milk, adding corn flour, maida and butter.
Keep aside.
2. Fry vegetables in 1 tbsp oil in microwave oven. Add salt. Mix in white sauce and keep aside.
3. Fry garam masala and rice and cook. When it dries turn into a baking dish.
4. Put half rice, then marinated vegetables, again rest of rice on top. After that put white sauce,
vegetables, sprinkle garlic and ginger and all dry masalas, then sprinkle butter on top. Bake on
'high' power level till it turns golden brown on top (about 5 mts).
5. Place roasted pistachio and chopped tomatoes.
6. Serve hot with pickles.
q
Chinese Vegetable Rice

Serves: 8 persons
Ingredients
2 cups basmati rice (boiled)
10 gm beans (thin slices)
10 gm carrot (thin slices)
10 gm capsicum (thin slices)
10 gm mushrooms
ajno-motto to taste
2" cinnamon stick
4 cloves
1 tsp ginger paste
½ tsp garlic paste
½ tsp vinegar (white)
½ tbsp soya sauce
½ tsp green chilli sauce
1 tbsp butter/oil
salt to taste
Method
1. Fry clove and cinnamon stick in 1 tbsp butter in microwave oven.
2. Fry beans, carrots, capsicum and mushrooms for 2 mts.
3. Add ajno-motto and salt.
4. Add ginger-garlic paste.
5. Add vinegar, soya sauce and chilli sauce.
6. Add boiled rice, stir vigorously and cover.
7. Cook only for 5 mts.
8. Serve hot.
q
Delicious Spinach Carrot Rice

Ingredients
½ cup (fried) spinach
1 tbsp carrot (finely chopped and fried)
1 tsp chopped green chillies
1 tsp chilli powder
1 tsp salt and coriander powder
1 chopped onions
1 tbsp oil/ghee
10 gm spices (4" cinnamon, 8 green cardamom, 4 cloves)
8 cherries to decorate
2 cups basmati rice
4 cups of water
Method
1. Fry spices in oil in microwave oven.
2. Fry chopped onion till golden. Keep aside.
3. Fry rice and put salt, chilli and coriander powder.
4. Fry spinach, keep aside.
5. Fry carrot, keep aside.
6. When rice is cooked turn in a serving plate.
7. Place fried spinach at the sides of rice, rice should be in centre.
8. Sprinkle fried onions on top of rice. Place fried carrot on top of rice.
9. Serve hot alongwith curd, salad and pickles.
q
Mughlai Mutton Biryani

Serves: 8 persons
Ingredients
½ kg basmati rice (soaked)
350 gm boneless mutton
1 tbsp badam (fried)
1 tbsp cashew (fried)
2 tbsp ghee
1 cup onion rings
2 big chopped tomatoes
garam masala sabut (spices) (2" cinnamon, 4 green caramom, 4 cloves)
1 tsp chilli powder
salt to taste
2 green chillies
1 tbsp lime juice
3 glasses of water
Method
1. Fry garam masala sabut in microwave oven. Add onions, mutton pieces. Fry and add
tomatoes.
2. Add dry masalas and fry adding dry garam masala powder and khus khus paste.
3. Add little water and cook on 'high' power level for 15 mts till it dries up.
4. Fry rice, add salt, add water and cook on 'high' power level for 10 mts.
5. When rice is cooked, add cooked mutton and mix both, add garam masala and cook for 10
mts.
6. Remove in a serving dish and decorate with fried nuts.
7. Serve hot.
q
Baked Moong Biryani

Power level: High 5 + 4
Ingredients
1 cup yellow moong dal (soaked)
1 tsp ginger paste
1 tsp garlic paste
1 tsp keser (saffron)
4 tsp lime juice
2 big tomatoes (chopped)
2 onions (chopped)
2 tbsp grated coconut paste
1 tbsp cashew nuts
1 tbsp methi leaves
10 gm garam masala (8 green cardamom, 2" cinnamon, 8 cloves, 10 pepper)
½ cup mushroom (chopped)
½ cup peas (fresh)
1 tsp chilli powder
khubani for decoration
3 cups water
salt to taste
1 tbsp ghee
Method
1. Fry garam masala and onions in 1 tbsp ghee in microwave oven. Add garlic and ginger and
fry. Add tomatoes, all dry masalas and dal.
2. Fry mushrooms, peas alongwith rice in above masala.
3. Add water and cook. Add methi leaves.
4. When ready add lime juice and keser, stir and cook for 5 mts.
5. Cover and seal the container for 5 mts. Keep on medium power level.
6. Remove in a serving dish. Garnish with tomato rings, coconut paste and cashew nuts. Stir.
Garnish with Khubani.
7. Serve hot with pickles and fried papad.
q
Irresistible Rice Cutlets

Serves: 2 persons
Ingredients
2 cups left over rice paste
1 boiled potato paste
1 tbsp maida
1 tsp amchur powder
½ tsp garam masala powder
coriander leaves
salt to taste
½ tbsp boiled peas
1 egg beaten
1 tbsp mixture (sev)
1 tbsp white butter
Method
1. Mix above ingredients and fry for 2 mts in microwave oven. Remove. Make balls, flatten and
grill them on high power level.
2. Brush each cutlet with egg liquid and butter.
3. Grill both sides till golden brown.
4. Serve hot with salad, ketchup or chutney.
q
Exotic Cashew Nuts

Cooking time: 3 mts
Serves: 2 persons
Ingredients
200 gm cashew nuts
1 tsp white butter
salt to taste
chaat masala to taste
1 tsp amchur powder
1 tsp dhaniya powder
1 tsp chilli powder
1 tbsp poppy seeds paste
½ tsp sugar
1 tbsp oil
few fried curry leaves
Method
1. Mix cashew nuts in butter, salt, poppy seeds paste and coconut paste.
2. Fry till it turns golden brown in microwave oven on high power level.
3. Sprinkle amchur powder, chilli powder, dhaniya powder, sugar and chaat masala.
4. Serve hot or cold as desired, garnishing with curry leaves.
q
Popcorn

Cooking time: 6 mts
Serves: 1 person
Ingredients
1½ tsp popcorn
¼ tsp butter
chaat masala as per taste
pinch of chilli powder
Method
1. Apply butter over the popcorn and microwave for 6 mts covering the container.
2. Take out and sprinkle chaat masala and chilli powder.
3. Serve with hot/cold drinks.
q
Egg Ecstasies

Serves: 8 persons
Ingredients
2 bread pieces (grilled)
1 egg
1 tbsp milk
1 tbsp water
1 tbsp maggi sauce
1 egg, pinch of salt and sugar
1 tbsp butter
few cherries for garnishing
Method
1. Apply butter on bread pieces and grill them in microwave oven for 3-4 mts. Keep aside.
2. Beat egg, add milk and water and mix sugar and salt. Cook for 1 minute on high power.
3. Keep stirring till the mixture becomes thick. Remove from microwave oven.
4. Place grilled bread pieces on serving plate.
5. Place little egg mixture on each grilled bread piece.
6. Place little maggi sauce on each bread piece.
7. Place 1 piece of chopped green chilli on each bread piece.
8. Place 1 piece of cherry.
9. Serve with drinks.
q
Butterscotch Paneer

Serves: 4 persons
Ingredients
8 pieces of fresh paneer
1 tsp chilli powder
1 tbsp thick curd
1 tbsp fresh cream
1 tbsp white butter
2 tbsp maida
1 tsp ginger and garlic paste
salt to taste
1 tsp garam masala
1 tsp pepper powder
Method
1. Marinate paneer pieces in chilli powder, curd, cream, butter and maida. Add ginger and garlic
paste, also add few drops of orange colour, salt and garam masala. Fry for 2 mts in microwave
oven. Remove.
2. Keep for 1 hour.
3. Grill paneer pieces in preheated oven till it turns golden brown.
4. Serve hot alongwith spring onions and salad. Sprinkle pepper powder serving with the grilled
paneer pieces.
q
Stuffed Bananas Pinwheels

Ingredients
½ kg firm bananas (raw)
1 cup grated coconut
1 tbsp khoya
salt to taste
1 tsp cardamom powder
1 tsp khus khus paste
1 tsp cashew powder
1 tsp pista powder
1 tsp badam powder
1 tbsp butter
1 tbsp tutty fruity for garnishing
1 tbsp fresh cream
1 tbsp sugar powder
Method
1. Peel off raw bananas and scoop the pulp.
2. Mix all coconut, khoya, salt, cardamom powder, cream and sugar and cook for 2 mts.
3. Add khus khus, cashew powder, pista powder, badam powder.
4. Stuff bananas with above mixture and sprinkle butter on top.
5. Grill in preheated oven till it turns golden. Sprinkle tutty fruity.
6. Serve hot or cool as required.
q
Divine Maple Pizza

Serves: 8 persons
Ingredients
4 slices of bread
1 cup tomato puree
1 tbsp mustard (pizza base)
½ tbsp garlic chilli (base for pizza)
1 capsicum (finely chopped)
1 cup grated cheese
1 tbsp Amul butter
1 tbsp spring onions
1 tbsp mushrooms
1 tsp pepper powder
Method
1. Apply butter on both sides of bread.
2. Apply both pizza base on bread pieces.
3. Spread tomato puree on the slices of bread.
4. Put spring onions on the bread pieces.
5. Put mushrooms on top of onions.
6. Put grated cheese on top.
7. Sprinkle little salt and pepper powder.
8. In a preheated oven grill the bread till golden brown.
9. Serve with drinks.
q
Majestic Cheese Bars

Ingredients
2 cups maida
½ cup milk
1 cup cream (fresh)
2 eggs (beaten)
2 tsp baking powder
salt to taste
1 tsp badam essence
1 tbsp badam (chopped finely)
1 tbsp cherries (chopped)
Method
1. Beat eggs in ½ cup milk and cream.
2. Add salt and baking powder.
3. Add maida and essence.
4. Make a dough and divide in 4 parts.
5. Make long chapaties (2" thick).
6. Apply milk ones in each chapati, sprinkle little cheese and badam on all the chapaties. Put
chopped cherries.
7. Grill in preheated oven on 'high' power level till it turns golden brown.
8. Cut into square bars. Store or serve with drinks or tea.
q
Baked Burgers Clusters

Ingredients
8 burger pieces (roundent)
1 cup boiled chicken pieces and prawns
½ cup beans and mushrooms
1 tbsp corn flour and milk
1 tbsp maida
1 tbsp white butter
1 tsp pepper
salt to taste
1 tbsp maggi sauce, soya sauce and green sauce
1 tbsp spring onions
1 tbsp capsicum (chopped)
cherries for decoration
Method
1. Scoop burgers. Keep aside.
2. Make white sauce. Add chicken, corn flour, prawns, pepper and in maida, milk and butter.
3. Add all the vegetables and sauces one by one.
4. Stuff the burgers with prepared white sauce filling.
5. Sprinkle cheese on top of each burger and grill in microwave oven.
6. Place finely cut cherries with a lot of butter on top of each burger piece.
7. When it turns golden brown take out.
8. Serve at once with salad.
q
Stuffed Egg Rolls Spumoni

Cooking time: 5 mts
Serves: 4 persons
Ingredients
8 eggs boiled
2 apples with skin (finely cut)
2 boiled potatoes (mashed)
1 tbsp chicken pieces
1 tbsp sweet corns
1 tsp pepper powder
salt to taste
1 tbsp maggi sauce
1 tbsp butter, required for grilling
Method
1. Boil eggs. Scoop out yellow portion.
2. Mix potato, apple pieces, carrots, sweet corn and chicken pieces.
3. Add salt, pepper, cream, green chillies and maggi sauce.
4. Stuff the scooped eggs with the above mixture.
5. Grill in preheated oven for 2 mts in microwave grill.
6. Sprinkle grated cheese on top of each stuffed egg and grill for 3 more mts.
7. Apply little butter. Grill till it turns golden brown.
8. Take out and cut into two pieces.
9. Serve with green chutney.
q
Mixed Cheese Potato Patiyali

Ingredients
½ kg potato fingers
1 tsp pepper
1 onion chopped
2 green chillies
1 tbsp cream
1 tbsp khoya
1 tbsp butter
1 tomato (chopped)
salt to taste
Method
1. Deep fry potato fingers on gas.
2. Spread in a microwave dish.
3. Spread pepper, chilli powder, chopped onion, green chilli and cream.
4. Spread khoya, add butter.
5. Spread finely cut tomatoes and sprinkle little pepper and salt.
6. Spread cheese on top, add butter and grill till it turns golden.
7. Serve hot with tomato sauce.
q
Delicious Liver Lahori

Serves: 4 persons
Ingredients
250 gm liver
1 tsp white butter
1 tsp kasuri methi
1 onion (chopped)
1 tsp chilli powder and pepper powder
salt to taste
½ tsp garam masala
2 green chillies
coriander leaves
Method
1. Melt butter in microwave oven for 5 seconds.
2. Fry kasuri methi in butter.
3. Fry onion and green chillies.
4. Add liver pieces and stir.
5. Add salt, chilli powder, coriander powder and garam masala.
6. Sprinkle coriander leaves and pepper powder.
7. Serve hot with hot or soft drinks.
q
Exotic Mutton Kebabs

Serves: 4-6 persons
Ingredients
1 kg boneless mutton of deer/rabbit/goat/partridge
4 tbsp maggi sauce
2 tbsp Kashmiri chilli powder
2 tbsp ginger garlic sauce
2 tbsp garam masala
2 tbsp amchur powder
2 tbsp fresh cream
4 tbsp white butter
1 tbsp khus khus powder
green salad for garnishing
1 tsp pepper powder
salt to taste
2 tbsp curd
Method
1. Steam mutton pieces for 10 mts in cooker on gas. Remove.
2. Marinate the steamed pieces in Kashmiri chilli powder, salt, ginger and garlic sauce, curd and
chaat masala.
3. Add garam masala, amchur powder and khus khus powder.
4. Keep for 2 hours.
5. Turn on a baking dish.
6. Pour maggi sauce on the marinated pieces.
7. Sprinkle pepper powder and green chillies.
8. Grill on 'high' power level for 15 mts and turn to other side and cook for 15 mts. Pour fresh
cream and butter.
9. Serve hot garnished with green salad.
q
Savoury Spicy Upma

Serves: 8 persons
Ingredients
1 cup roasted sooji
2 tbsp butter (Amul)
2 onions (finely cut)
1 tbsp cashew nuts (chopped)
1 tbsp ground nuts
1 tsp mustard seeds
1 tsp urad dal
salt to taste
1 tbsp lime juice
8 dried red chillies
few curry leaves
2 tsp pure ghee
2 cups warm water
1 tbsp glace cherries for garnishing
1 tbsp pista for garnishing
1 tbsp raisins for garnishing
Method
1. Roast sooji in 1 tbsp pure ghee in microwave oven for 2 mts and keep aside.
2. Fry mustard in 1 tbsp butter in microwave oven.
3. Add urad dal and curry leaves.
4. Add cashew nuts and ground nuts.
5. Add red chillies and put turmeric powder.
6. Pour warm water and salt to taste. Put chopped green chillies and stir.
7. When water starts boiling add roasted sooji. Stir properly. Cover for 5 mts and stir again, then
add 1 tbsp Amul butter and remove.
8. Turn in a serving plate.
9. Sprinkle finely cut pistas.
10. Place raisins and cherries on top.
11. Serve hot with tea or as you desire.
q
Spicy Baked Poha

Serves: 8 persons
Ingredients
250 gm beaten rice
2 tbsp bikaneri mixture (sev)
½ tbsp mustard seeds
1 tbsp oil
1 tbsp coarsely ground cashew nuts
1 tbsp ground nuts
1 potato (finely chopped)
1 onion (finely chopped)
few curry leaves
salt to taste
1 tbsp lime juice
Method
1. Wash beaten rice and keep aside. Soak for 10 mts.
2. Fry onion and potato pieces in microwave oven and keep aside.
3. Fry mustard, add curry leaves, ground nuts, green chillies and turmeric powder.
4. Mix beaten rice and salt, add half of the coriander leaves squeeze ½ tbsp lime juice on top.
5. Spread fried onions.
6. Spread fried potatoes.
7. Finely sprinkle coarsely ground cashew nuts and cook for 2 mts.
8. Turn on a baking tray and bake for 2 mts. Stir. Add lime juice and mix.
9. Serve hot with tea.
q
Chat-Pata Chana
Preparation time: 1 mt
Serves: 2 persons
Ingredients
2 cups boiled chana (black)
1 tbsp tamarind sauce
1 tsp chaat masala powder
2 onions (chopped)
few curry leaves
1 tsp oil
salt to taste
2 red chillies (chopped)
Method
1. Fry mustard and green chillies (4 only) in microwave oven.
2. Fry turmeric powder, chopped onion and curry leaves.
3. Add boiled chana, salt and fry for 5 mts.
4. Add tamarind sauce and stir, cook for 2 mts.
5. Place grated coconut and stir.
6. Sprinkle coriander leaves on top.
7. Sprinkle chaat masala and red chillies.
8. Mix and serve alongwith soft or hot drinks.
q
Chapaties Delight

Cooking time: 5 mts
Serves: 4 persons
Ingredients
8 left over chapaties
2 tbsp onion paste
1 tbsp garlic paste
1 tbsp anardana paste
½ tsp gur (grated)
1 tsp zeera powder
salt to taste
10 gm tamarind paste
2 tsp chilli powder
1 tbsp white butter
1 tsp oil/ghee
Method
1. Butter chapaties and keep aside.
2. Fry all ground paste and add dry masala. Fry in microwave oven till it turns golden.
3. Add ground tamarind paste and fry.
4. Add salt to taste.
5. Remove and cool.
6. Apply the fried masala on all the chapaties and fold each chapati. It should be in four layers.
Apply masala on all four layers.
7. Apply butter on top of all the sides and bake in preheated oven till all the sides of chapati
become golden brown.
8. Remove and serve with tea or cold drinks.
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Tantalising Tandoori Chicken
Preparation time: ½ an hour

Serves: 4 persons
Ingredients
1 chicken (250 gm)
1 tbsp cream
1 tbsp curd
1 tsp amchur powder
1 tsp chaat masala
1 tbsp white butter
salt to taste
onion rings to garnish
1 tsp garlic-ginger paste
Method
1. Wash and clean the full chicken.
2. Marinate the chicken in garlic-ginger paste, food colour, curd, cream, pepper powder, chaat
masala and salt.
3. Keep for 1 hour for marination.
4. Apply butter on and inside chicken. Sprinkle pepper powder and grill in preheated microwave
oven till it becomes golden brown.
5. Serve hot with onion rings alongwith drinks.
q
Tandoori Fish Florentines

Serves: 6 persons
Ingredients
2 boneless fish (300 gm)
1 tbsp curd and cream
1 tsp garlic paste
1 tsp ginger paste
1 tsp amchur powder
1 tsp pepper powder
1 tbsp butter
food colour
salt to taste
1 tsp zeera powder
1 tsp chaat masala
spring onions and tomato sauce for garnishing
Method
1. Wash and clean the fishes.
2. Do not make pieces, only prick the full fish after cleaning.
3. Marinate in curd, cream, garlic and ginger paste, amchur, pepper powder and colour.
4. Add salt and zeera powder. Keep for 1 hour.
5. Apply butter, grill in preheated microwave oven till it turns golden brown from both sides.
6. Sprinkle chaat masala and place spring onions and tomato sauce. Bake for further 1 minute.
Turn on the other side and grill. Remove when it is done.
7. Serve at once.
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Cinnamon Sally Crisps

Serves: 10 persons
Ingredients
200 gm fresh paneer cubes
1 tsp cinnamon powder
1 tsp chilli powder
1 tbsp cream
1 tsp pepper powder and food colour
1 tbsp thick curd
1 tsp ginger paste
1 tsp garlic paste
1 tsp corn flour
2 tbsp maida
salt to taste
2 tbsp white butter
2 tbsp chicken strips (pieces)
red chillies (fresh) for decoration and cabbage salad for garnishing
Method
1. Cut paneer in 2" long and thick pieces.
2. Mix cinnamon, chilli powder, pepper powder, food colour, cream, curd, ginger and garlic
paste and butter.
3. Add salt, maida and corn flour.
4. Marinate paneer and chicken pieces and keep for ½ an hour.
5. Greace the baking tray, keep chicken pieces in centre of the tray and set paneer pieces at the
sides of tray. Grill them in preheated oven.
6. Turn to other side till it turns golden brown.
7. Serve hot with cabbage salad and red chilli decoration.
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Scandinavian Macaroni

Serves: 6 persons
Ingredients
250 gm macaroni
1 tbsp milk
2 tbsp butter
1 tbsp maida
1 tsp pepper powder
1 tbsp onion (chopped)
1 tbsp parsley (chopped)
salt to taste
1 tbsp tutti fruity
2 tbsp cashew nuts pieces
1 tsp oil
2 cups water
Method
1. Boil the macaroni in microwave oven for 2 mts and keep aside.
2. Make white sauce with milk, 1 tbsp butter, maida and salt.
3. Mix in boiled macaroni (drained out of water).
4. Place chopped onion on top of mixed macaroni (half portion) and oil.
5. Place half parsley, then place half macaroni mixture and again place parsley.
6. The final layer will be of cashew nuts pieces. Sprinkle pepper powder on top of the cashew
nuts.
7. Place 1 tbsp butter, tutti fruity and grill till it turns golden brown in microwave oven and serve
hot with bread or bun.
q
Golden Vegetable Patties

Serves: 10 persons
Ingredients
1 cup maida
2 tsp baking powder
1 tbsp butter
1 egg beaten
2 tbsp margarine
2 boiled potatoes
1 tbsp peas
1 tbsp chopped spring onion
1 tsp cashew nuts
1 tbsp mushrooms
salt to taste
½ cup water as required for dough (warm)
1 tsp garam masala
Method
1. Knead the dough, adding baking powder, salt, butter and warm water.
2. Make 10 balls and make thin chapaties.
3. Side by side fry potato, peas, mushrooms adding spring onions, cashew nuts, chilli powder,
turmeric powder, salt, pepper powder, garam masala in microwave oven and cool it.
4. Melt margarine and apply on all the chapaties, place all the chapaties (one by one) together
and place fried masala in centre (fold length wise).
5. Fold the sides over each other, brush it with beaten egg.
6. Keep in fridge for ½ an hour, take out and cut 10 pieces without disturbing the masala.
7. Grill in preheated microwave oven and serve hot when golden brown.
q
Mouth Watering Fruit Kheer

Cooking time: 5 mts
Ingredients
250 gm khoya
1 kg milk
250 gm sugar
250 gm cashew, badam, khubani and pista (chopped)
100 gm pista powder (coarsely ground)
10 gm small cardamom powder
½ tsp saffron
1 tbsp dry coconut powder
1 silver leaf for decoration
few drops of green food colour
Method
1. Heat milk, add khoya and boil till it becomes half quantity and then add colour.
2. Add sugar and cardamom powder.
3. Add finely cut dry fruits.
4. Add dry coconut keep stirring.
5. Add saffron.
6. Remove and cool it.
7. Sprinkle pista powder on top.
8. Place a silver paper.
9. Serve hot or cold as desired after food alongwith banarasi pan.
q
Succulent Shahi Bread

Serves: 8 persons
Ingredients
16 square (fried) bread pieces (small)
½ kg milk
250 gm khoya
3 tbsp sugar
red and green colour
1 silver leaf
1 tbsp pista (finely chopped)
10 glace cherries (finely chopped)
10 gm cardamom powder
china grass for decoration
Method
1. Boil milk in microwave oven and add khoya. Keep boiling till the milk becomes thick.
2. Add sugar and cardamom powder. Boil for 3 mts and remove. Cool it.
3. Set fried bread pieces on a serving plate. Pour boiled and cooled milk over all the bread pieces
properly.
4. Sprinkle pista in centre only.
5. Colour the china grass in two colours and decorate the sides.
6. Place glace cherries on top of the milky bread.
7. Place silver paper over the set succulent bread.
8. Cool it and serve.
q
Coconut Burfi

Cooking time: 4 mts
Serves: 8 persons
Ingredients
250 gm khoya
3 glasses ground fresh coconut
green and yellow colour
1 silver leaf
china grass
1 tbsp ghee
1 cup sugar
1 lit milk
Method
1. In a microwave container, put half cardamom powder, add sugar and stir.
2. Add grounded fresh coconut and milk.
3. Keep mixing till the mixture becomes thick, add khoya and divide into two parts. Add green
colour to one part and yellow to other part. Add half cardamom powder and mix, stir till it leaves
the sides of the container.
4. Pour 1 tbsp ghee over the prepared coconut mixture.
5. Grease a plate, spread green colour mixture and then yellow colour mixture.
6. Decorate with silver paper and china grass and cool it.
7. Cut into desired shape and store. It can last for many days.
q
Haldiram ka Halwa

Serves: 4 persons
Ingredients
2 cups moong dal (ground in fine paste)
2 tbsp pure ghee
1 cup khoya
3 tbsp ground sugar
1 tsp pineapple essence
1 tbsp badam (chopped finely)
1 tbsp black raisins
1 silver paper
Method
1. Fry moong dal till golden in colour in ghee in microwave oven.
2. Add khoya and mix well.
3. Add grounded sugar and stir.
4. Add essence.
5. Turn into buttered plate, spread the coconut mixture properly on the plate.
6. Sprinkle chopped badam and black raisins.
7. Place a silver paper over the mixture.
8. Cool and cut into desired pieces or serve like halwa.
q
Egg Burfi

Cooking time: 5 mts
Power level: 4 (medium)
Serves: 8 persons
Ingredients
4 eggs (beaten)
1 cup milk
1 cup fresh cream
1 cup dry nuts (finely chopped)
1 tsp kevra essence
2 tbsp sugar powder
½ tsp yellow food colour
1 tbsp white butter
Method
1. Beat eggs, milk and fresh cream.
2. Microwave for 2 mts till the mixture becomes thick on medium power level.
3. Add sugar and stir, add half dry nuts (finely chopped). Cook for 2 mts.
4. Add kevra essence and food colour and stir. Cook for 1 minute.
5. Add butter, stir and serve hot garnishing with remaining dry fruits.
q
Vermicelli Kheer

Cooking time: 4 mts
Serves: 8 persons
Ingredients
2 tbsp vermicelli (fried)
½ litre milk
1 cup cream
1 tbsp pista (chopped)
2 tbsp sugar
1 tbsp badam and raisins
Method
1. Boil the milk and add sugar.
2. Add cream.
3. Add vermicelli and stir.
4. Add cardamom powder, badam and raisins.
5. Sprinkle pista (finely chopped) .
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Prince Payasam

Power level: Medium + High (4+5)
Ingredients
2 cups coconut milk
½ cup boiled basmati rice or
raw basmati chura (powder)
1 cup fresh cream
½ cup khoya
1 cup gur chura (powder)
1 tbsp dry coconut (grounded properly)
1 tsp chocolate essence/cardamom essence
Method
1. Boil coconut milk on medium level in microwave oven for 2 mts.
2. Add khoya and fresh cream.
3. Add basmati chura and boil for 6 mts.
4. Add chocolate essence.
5. Add dry coconut grating.
6. Add gur chura and stir.
7. Remove, sprinkle dry coconut and serve hot or cold as desired after a good meal.
q
Pumpkin Paralines

Power level: Medium (4)
Ingredients
1 cup green pumpkin (grated)
1 cup khoya
1 cup cream
½ cup powdered sugar
½ tsp green colour
1 tbsp ghee
nuts and cherries for garnishing
1 tbsp white butter
Method
1. Grate the pumpkin with skin. Drain out the juice.
2. Fry cardamom powder in ghee in microwave oven.
3. Add grated pumpkin and stir.
4. Add cream and khoya and stir.
5. Add powdered sugar and stir till the mixture becomes thick and leaves the sides of the pan,
add colour.
6. Add butter and fry.
7. Turn on a buttered plate, sprinkle nuts and cherries (finely chopped) and cool it.
8. Cut into pieces and serve.
q
Peanut Pride

Power level: Medium (4)
Ingredients
2 cups roasted peanuts (coarsely grounded)
1 tsp corn flour
1 cup gur chura
1 tbsp seeds of musk melon
1 tbsp coconut (grated and coloured in red and green colour)
Method
1. Roast the peanuts and keep aside.
2. Make 2 tar chasni with gur chura in microwave oven.
3. Add peanuts chura. Stir. When becomes thick and leaves the sides turn on a buttered plate.
4. Flatten the mixture and sprinkle seeds of musk melon.
Sprinkle coloured coconut mixture on peanuts mixture and cool it.
6. When dried and set, cut into desired shape and store in a container.
7. This sweet can be kept for a longer duration.
q
Flattened Peanut Delight

Serves: 10 persons
Ingredients
2 cups groundnuts
1 cup sugar (powder)/gur
1 tsp kevra essence
1 tsp butter
1 tbsp til (black)
½ tsp salt
Method
1. Fry the groundnut in ½ tsp butter in microwave oven till it turns golden brown.
2. Remove and peel off the skin and ground coarsely.
3. Fry pista and til in ½ tsp butter.
4. Make 2 tar chasni add groundnut pista and til (coarsely grounded).
5. Add little salt and stir.
6. Turn on a buttered plate make pieces when cooled.
7. Serve as and when desired.
q
Snowy Snow Balls

Serves: 8 persons
Ingredients
1 tin rasgullas (cut into halves)
1 litre milk boiled to half quantity
1 cup khoya
1 tsp kevra essence
1 tbsp pistas (finely cut)
5 tbsp sugar
silver paper for decoration
Method
1. Boil the milk till it becomes half the quantity in microwave oven.
2. Add sugar and khoya and boil for 2 mts.
3. Add kevra essence and cool it.
4. Cut rasgullas into halves. Pour boiled milk mixture over the rasgullas.
5. Sprinkle pistas (finely cut).
6. Place a silver paper, cool and serve.
q
Gazrella—Gajar ka Halwa

Serves: 8 persons
Ingredients
½ kg gazar (carrot) (grated)
250 gm khoya
4 tbsp sugar
1 cup fresh cream
1 tbsp ghee
1 tbsp nuts
1 silver paper for decoration
Method
1. Heat the microwave container. Put grated carrots and half quantity khoya and fresh cream.
Cook for 5 mts in microwave oven.
2. Add sugar and cardamom powder and stir, cook till the mixture becomes thick and leaves the
sides of the container. Add ghee and fry for 5 mts.
3. Garnish with remaining khoya and nuts. Place a silver paper.
4. Serve hot or cold as per requirement.
q
Sizzling Creamy Pudding

Serves: 10 persons
Ingredients
1 kg milk
2 beaten eggs
pinch of salt
4 tbsp butter
chocolate essence
1 chocolate piece (raw)
1 tbsp chocolate grating
4 tbsp corn flour
6 tbsp sugar
100 gm cherries
100 gm cashew nuts
Method
1. Boil the milk in microwave oven. Add salt and butter. Put corn flour when the milk boils.
2. Add beaten egg little by little. Add chocolate essence and sugar and remove.
3. Put chocolate pieces, stir, cool it and garnish with chocolate grating on top.
4. Garnish with cashew nuts and cherry pieces. Cool it in fridge for ½ an hour.
5. Serve with vanilla ice cream.
q
Sailors Delight

Cooking time: 5 mts
Power level: 5+4 (high+medium)
Serves: 8 persons
Ingredients
2 cups khoya
4 tbsp sugar
½ kg cream
100 gm ground green cardamom and pista powder
silver paper
½ lit milk
½ cut chopped pista
Method
1. Boil the milk, add sugar in microwave oven on power level 5.
2. Add cream and khoya. Keep boiling till it becomes thick.
3. Add grounded cardamom and pista powder.
4. Remove and cool. Place silver paper on top. Sprinkle chopped pista.
q
Chocolate Cake

Cooking time: 6 mts
Serves: 10 persons
Ingredients
1 cup butter/oil/dalda/cream
4 eggs beaten separately
1 tsp baking powder
1 tbsp nuts
1 cup sugar
2 cups maida
pinch of salt
1 tsp chocolate essence
few glace cherries (chopped)
Method
1. Beat butter and sugar till it becomes smooth and double in size.
2. Add eggs beaten separately.
3. Add maida little at a time.
4. Add baking powder, nuts, essence and pinch of salt. Add chopped glace cherries.
5. Bake in a preheated oven for 6 mts or till it turns golden brown.
6. Remove. Do icing if required or store it in an air tight container.
7. Serve at tea time.
q
Sizzling Seera

Cooking time: 5 mts
Power level: 5+2 (high+low)
Ingredients
1 tbsp wheat flour (atta)
2 tbsp sugar
2 tbsp ghee
1 tbsp fried cashew nuts
1 cup water
1 tbsp fresh cream
Method
1. Fry wheat flour on 'low' power level.
2. Add ghee to it and fry till golden in colour.
3. Make one tar chasni with sugar and cardamom powder adding 1 cup of water on power level
'5'.
4. Add chasni little by little in fried atta and make a smooth paste on level 5.
5. Turn in a serving plate sprinkle fried cashew nuts on top.
6. Place a silver paper and serve hot.
q
Darling Date Delight

Cooking time: 5 mts
Ingredients
1 tbsp cream
250 gm dates
150 gm cashew
150 gm badam
1 tbsp butter
1 tbsp coconut powder (dry)
1 tbsp sugar
Method
1. Make paste of dates by grinding them.
2. Add cashew nuts and badam and grind.
3. Add cardamom powder.
4. Add sugar and grind to a fine paste.
5. Fry on a low power level for 5 mts adding fresh cream and butter.
6. Remove and make balls. Roll these balls into coconut powder. Store in airtight tin.
7. Serve whenever desired.
q
Carrot Burfi

Cooking time: 5 mts
Ingredients
1 kg khoya
½ kg big carrots (grated)
orange colour
1 tbsp cardamom powder
250 gm sugar powder
2 tbsp pure ghee
1 tbsp chopped pista
1 silver paper
Method
1. Fry grated carrots and cardamom powder in pure ghee on high power level in microwave
oven.
2. Add sugar powder and orange colour and fry.
3. Add khoya and stir till it leaves the sides of the pan.
4. Turn the mixture on a buttered plate. Place a silver paper and sprinkle chopped pista.
5. Cut into desired shapes and store when it is cool.
q
Pine Delight

Ingredients
1 raw pineapple (grated)
1 ripe pineapple (cut into round pieces)
½ kg sugar
1 tsp badam (chopped)
1 tbsp cashew (chopped)
½ kg khoya
1 silver paper
1 cup water
Method
1. Boil 250 gm sugar in 1 cup of water for 5 mts in microwave oven.
2. Add raw pineapple pieces and cook till mixture becomes thick. Keep aside.
3. Fry grated pineapple, 250 gm sugar and khoya for 5 mts and add chopped cashewnuts.
4. Butter a serving plate, set roung juicy pineapple pieces at sides and grated pineapple at the
centre.
5. Sprinkle essence on top.
6. Sprinkle badam.
7. Place silver paper, cool it and serve.
q
Rashbhari Rabadi

Serves: 6-8 persons
Ingredients
1 lit milk
½ kg khoya
1 cup fresh cream
kevra essence
rose leaves
1 cup sugar
varak (silver paper)
1 tbsp pistachio
2 mangoes Dashari
Method
1. Boil milk in microwave oven.
2. Add khoya.
3. Add fresh cream.
4. Add kevra essence.
5. Add sugar and cook for 10 mts. Sprinkle pistachio. Remove and cool.
6. Sprinkle rose leaves. Serve after food alongwith sweet Dashari mango's pieces.
q
Tri Colour Cashew Champakali

Serves: 6-8 persons
Ingredients
½ kg cashew powder
yellow, green and red colour
2 cups khoya
2 tbsp pure ghee
250 gm sugar powder
Method
1. Fry cardamom powder in ½ tbsp pure ghee in microwave oven.
2. Add khoya.
3. Add pure ghee and cashew powder.
4. Add sugar and stir.
5. Divide the mixture into three parts. Put yellow colour in 1st part, in 2nd part put green colour
and in 3rd part put red colour.
6. Butter a thali. Spread red part, secondly spread yellow part on it and finely spread the green
part of the mixture.
7. Place a silver paper on top of the mixture. Cool it and cut into any shape and serve as and
when desired.
q
Fruit Cake

Serves : 10-15 persons
Ingredients
2 cups maida
4 eggs
2 tsp baking powder
250 gm butter
250 gm sugar
2 tbsp dates, cherries, cashew and other dry fruit (chopped)
½ cup milk
Method
1. Mix butter and eggs vigorously so that it becomes flappy like cotton.
2. Add sugar and keep beating till sugar dissolves. Add milk.
3. Add maida.
4. Add essence.
5. Add dry fruits and mix.
6. Turn mixture in a buttered tin and bake in preheated microwave oven for 5-6 mts till it turns
golden.
6. Cool and serve or store.
Note:
Icing can be done on this fruit cake. Icing can be of any kind i. e. butter, chocolate, glace or
water icing.
q
Scandinavian Rusk

Serves: 8 persons
Ingredients
1 cup maida
1 egg
2 tsp baking powder
1 tsp vanilla essence
1 tbsp badam and pista
½ cup butter
Method
1. Mix butter and egg.
2. Add maida and mix.
3. Mix baking powder.
4. Add vanilla essence and salt.
5. Roll and cut like biscuits. Bury the nuts and sprinkle pepper powder.
6. Bake in preheated microwave oven till golden brown.
7. Remove and serve as desired.
q
Rainbow Cake

Cooking time: 5 mts
Serves: 6 persons
Ingredients
6 eggs
3 cups maida
2 cups sugar
2 tsp baking powder
2 cups butter
yellow, green and chocolate colour
vanilla, badam and pista essence (one tsp each)
Method
1. Beat eggs and sugar.
2. Add butter and beat.
3. Add maida little by little.
4. Add baking powder and divide the mixture in three parts.
5. First part of mixture is green colour, add green colour and pista essence. Pour in one corner of
the baking tin. Second part will be yellow, add yellow colour and vanilla essence to it and pour
near green part of the mixture. Third part will be chocolate colour. Add badam essence to the
mixture.
6. Bake the cake in preheated microwave oven for 5-6 mts.
7. Remove. Cool and cut into pieces and serve.
q
Paarcha

Cooking time: 5 mts
Serves: 2 persons
Ingredients
2 cups maida
1 cup water
1 cup sugar
2 tbsp butter
1 tsp aniseeds
4 tsp ghee
Method
1. Boil sugar in 1 cup water and make 1 tar chasni in microwave oven.
2. Now make dough adding 2 tbsp butter and 1 tar chasni which is already prepared.
3. Add aniseeds to the dough.
4. Now make 8 balls.
5. Add ½ tsp ghee in each ball, make round or triangle shape biscuits. Bake in preheated oven
brushing little ghee on both sides.
6. Serve hot or store in a tin.
q
Fruit Fudge Rounds

Cooking time: 5 mts
Serves: 6 persons
Ingredients
2 tbsp milk powder
8 tbsp cashew and badam powder
2 tbsp white butter
2 tbsp powdered sugar
2 tbsp butter
Method
1. Melt butter, add cashew and badam powder.
2. Add sugar powder and stir in microwave oven using borosil container.
3. Add milk powder.
4. Keep stirring and add chopped cashewnuts.
5. Spread on a buttered plate (2" thick size) cut into square pieces.
6. Serve as and when required.
q
Bhorata

Serves: 4 persons
Ingredients
8 freshly made chapaties
2 tbsp butter
2 tbsp chopped nuts
Method
1. Grind the chapaties coarsely, when they are still hot.
2. Add butter and mix properly.
4. Add sugar and mix. Sprinkle chopped nuts on top.
5. Serve hot alongwith roasted papad.
q
Walnut Fudge Delight

Serves: 4 persons
Ingredients
2 cups walnut powder
1 cup chocolate grating
2 tbsp white butter
4 tbsp sugar powder
1 tsp walnut essence
2 tbsp khoya
1 tbsp chopped walnuts
1 silver paper
Method
1. Mix butter and fry walnut powder.
2. Add chocolate gratings.
3. Add sugar and badam essence.
4. Add khoya and stir. Put chopped walnuts.
5. When mixture starts leaving sides of the container, turn on buttered plate 2" thick. Spread
silver paper on top.
6. Cut into pieces and store.
q
Fresh Fruit Custard

Serves: 8 persons
Ingredients
2 cups milk
1 tbsp fresh cream
2 tbsp sugar
1 tbsp custard powder
1 tbsp cherries (chopped)
1 tbsp ripe banana (pieces)
1 tbsp apple (pieces)
1 tbsp cashew nuts (chopped)
2 tbsp water
Method
1. Boil milk and sugar in microwave oven for about 2 mts.
2. Mix custard powder in 2 tbsp water, add to boiled milk and stir.
3. Add fresh cream and stir.
4. Cook till it thickens.
5. Remove and cool. Add banana pieces, apple pieces and cashew nuts.
6. Add cherries. Keep in fridge to get cooling effect.
7. Serve when it is cold after food.
q
Chocolate Fruit Custard

Serves: 4 persons
Ingredients
1 egg
2 tbsp chocolate powder
1 tbsp corn flour
2 cups milk
2 tsp sugar
1 tbsp custard powder
1 tbsp sugar chasni
2 tbsp dry cashew nuts and dry fruits
1 cup fresh cream
6 pieces of fruit cake
2 tbsp red jelly/cherries
1 tsp chocolate essence
Method
1. Make chocolate sauce, adding egg, corn flour, 1 cup milk, chocolate essence and 2 tsp sugar.
Keep aside.
2. Make custard adding 1 cup milk, 1 tbsp chasni and 1 tbsp custard powder.
3. Now take a serving bowl, pour half custard mixture and sprinkle few cashewnuts.
4. Pour half chocolate mixture over custard mixture, place dry fruits pieces and fruitcake.
5. Pour remaining custard mixture, then half chocolate mixture. Sprinkle cashew nuts on top.
6. Pour fresh cream on top, spread red jelly and set in fridge to cool.
7. Serve cold after food.
q
Orange Pineapple Paradise

Serves: 6 persons
Ingredients
6 oranges (finely cut and without seeds)
1 pineapple (cut into fine round pieces)
2 apples (cut into fine pieces)
2 tbsp honey
2 tbsp raisins, cashew nuts
1 cup water
2 cups sugar
1 cup fresh cream
Method
1. Boil pineapple in 1 cup water and sugar for 5 mts in microwave oven.
2. Remove and place on a serving plate at the sides.
3. Place orange pieces at the centre.
4. Place raisins and cashewnuts over orange pieces.
5. Now pour fresh cream, beaten properly over the raisins and cashew nuts.
6. Pour honey. Cool in fridge.
7. Serve cold.
q
Dazzling Mango Muraba Maringo

Serves: 4 persons
Ingredients
1 cup milk rabadi
1 cup milk
1 tbsp dry fruits
½ cup fresh cream
2 tbsp sugar powdered
2 tbsp honey
1 Dashari mango (pieces)
4 paper biscuits
1 tsp kevra essence
1 silver leaf
Method
1. Fry mango pieces in sugar and add kevra essence. Remove and keep aside.
2. Boil milk rabadi for 5 mts in microwave oven. Keep aside and add cardamom powder.
3. Beat the cream, pour in a serving bowl and pour ½ tsp honey.
4. Place few mango pieces, few dry fruits and 1 tbsp rabadi.
5. Pour cream and ½ tsp honey and paper biscuits.
6. Lastly place all left over mango pieces and dry fruits.
7. Spread left over rabadi and fresh cream, place dry fruits, pour honey and place a silver leaf.
8. Cool it in fridge and serve alongwith paper biscuits.
q
Maharaja ki Rang Rangili

Serves: 8 persons
Ingredients
6 big carrots (peel of the skin)
6 tbsp khoya
1 tbsp cashew powder
1 tbsp chopped badam
few drops of green colour
silver balls
china grass
1 tbsp fresh cream
1 cup water
Method
1. Boil carrots for 2-3 mts in microwave oven in 1 cup water. Remove.
2. Mix khoya, cashew powder, chopped badam, colour and cardamom powder and powdered
sugar.
3. Scoop the carrots and fill the khoya mixture in carrots.
4. Bake in preheated microwave oven for 5 mts and spread fresh cream. Bake again for 1 or 2
mts till arrots become golden brown.
5. Place china grass on a serving plate, set all the baked carrots on it.
6. Place silver balls on the carrots and serve.
q
Stuffed Pumpkin

Serves: 8 persons
Ingredients
1 pumpkin small (100 gm)
1 tsp ginger paste
1 tbsp khoya
2 tbsp fresh cream
2 tbsp sugar powder
1 tsp kevra essence
1 tbsp butter (Amul)
few drops of yellow colour
2 grated carrots
silver paper
pinch of salt and pepper
1 cup water
Method
1. Cut and scoop the pumpkin and boil in one cup water in microwave oven.
2. Apply butter, salt and pepper on pumpkin. Bake for 2 mts. Remove.
3. Fry ginger, khoya, fresh cream and sugar.
4. Add kevra essence, food colour and fill pumpkin with mixture.
5. Butter a baking dish, spread coconut grating and place the stuffed pumpkin on it. Sprinkle
grated carrots over it, sprinkle pinch of salt and pepper.
6. Bake for 10 mts on 'low' power level.
7. Serve alongwith gulab jamun or rasgulla.
q
Dazzling Dal Khushboo Makhani

Power level: 4-5
Serves: 4 persons
Ingredients
¼ kg moong dal
¼ chana dal
250 gm khoya
1 cup fresh cream
2 tbsp ghee
1 cup sugar chasni/powder
2 tsp green cardamom powder
1 silver paper
few drops of yellow colour
Method
1. Soak moong dal and chana dal.
2. Grind to a fine paste.
3. Add pure ghee and fry alongwith cardamom powder till it turns golden brown on power level
5 in microwave oven.
4. Add khoya and fry. Add fresh cream, sugar chasni or powder and fry on power level 4.
5. Add pista and few drops of yellow colour.
6. Cook for little while.
7. Turn into a serving dish and place a silver paper. Serve hot.
q
Dreamland Swimming Delight

Cooking time: 6 mts
Serves: 8 persons
Ingredients
1 cup coconut paste
2 cups cashew nuts powder
1 tbsp corn flour
4 tbsp paneer paste
1 tbsp ghee
1 tbsp maida
1 tbsp khoya
1 tbsp chopped cherries
½ kg sugar
2 cups water
few drops of green colour
silver paper
Method
1. Boil sugar in 2 cups of water and add few drops of green colour.
2. Make a dough with paneer, corn flour, maida and salt.
3. Fry coconut paste, cashew nuts and powder khoya to make paste.
4. Make balls with paneer, corn flour and maida dough. Stuff 1 tsp coconut fried paste and roll
into small balls.
5. Deep fry all balls on gas and dip for some time in sugar chasni.
6. Some cherries can be left in sugar chasni.
7. Place a silver leaf over the balls.
8. Keep in fridge. Serve cold.
q
Mouth Watering Churi

Serves: 4 persons
Ingredients
1 cup wheat flour
2 tbsp ghee
½ cup sugar powder
2 tbsp cream
1 cup milk
1 tbsp groundnuts (fried)
1 tbsp musk melon seeds
1 tbsp butter
silver paper to decorate
Method
1. Make dough with wheat milk, cream and 2 tbsp ghee.
3. Make 8 small balls stuffing ½ tsp ghee inside the ball and grill the balls for 10 mts.
4. Remove and roll the balls, make fine paste, coarsely ground and cook for 2 mts.
5. Add groundnuts, musk melon seeds and sugar powder and mix properly.
6. Serve hot or cold as required decorating with silver paper.
q
Othi

Cooking time: 6 mts
Serves: 8 persons
Ingredients
2 cups powder sugar
½ cup water
1 tbsp khus khus
1 tbsp badam (chopped)
1 tbsp dry coconut (chopped)
2 tbsp poppy seeds
1 tbsp pure ghee
1 silver leaf
Methods
1. Melt sugar on a 'low' powder level in microwave oven.
2. Make 2 tar chasni on power level 5.
3. Add all nuts and cardamom powder.
4. Cook for sometime and when mixture leaves the sides of the container remove and cool. Add
chopped dry coconut and poppy seeds.
5. Roll mixture to give the shape of your choice.
6. Place silver leaf over each shape.
7. Serve any time.
8. Can be stored for weeks.
q
Irresistible Saatha Sinduri

Cooking time: 6 mts
Serves: 8 persons
Ingredients
2 cups maida/1 cup milk
½ kg sugar/1 tsp kevra essence
1 tea cup water
2 tbsp ghee
2 tbsp butter
2 tbsp poppy seeds
rose patels
silver leaf
1 tsp salt
Method
1. Mix ghee, maida, salt and make tight dough. Keep aside.
2. Make chasni with sugar and kevra essence, adding 1 cup of water in microwave oven.
3. Roll out 4 thick 2" chapaties from maida dough and grill applying butter.
4. Turn other side when both sides become golden brown, remove and dip in chasni already
prepared.
5. Take out. Sprinkle poppy seeds on all chapaties, place rose patels and silver leaf.
6. Keep in air tight tin. This can last longer.
q
Glossary
Walnut
Wheat flour
Flour
Almonds
Gram flour
Vegetable preparation
Spinach
Cottage cheese
Tomato
Potato
Green chilli
Capsicum
Ladyfinger
Coriander leaves
Cardamom
Asafoetida
Jaggery
Nutmeg
Cummin seeds
Cashewnut
Minced meat
Poppy seeds
Sultana (Raisins)
Mustard seeds
Aniseeds
Bay leaf
Sesame seeds
Beaten rice/Pressed rice
Garlic
Clove
Silver paper
Cinnamon
Dry mango powder
Wet dry milk
Ginger
Water
Milk
Curry leaf
Lime
Bun
Cream
Sugar
Dates
Egg
Pineapple
Apple
Orange
Jack fruit
Banana
Butter
Peas
Chicken
Prawns
Peanuts (groundnuts)
Salt
Urad dal
Samolina
Grapes
Curd
Butter milk
Black salt
Coconut
Goose berry
Pure ghee
Vermicilli
Pumpkin
Pistachio
Tamarind
Spice powder
Oil
Turmeric powder
Coriander leaves
Brinjal
Cabbage
Lotus stem
Arbi
Sprouts
Fish
Ash gourd
Bitter gourd
Fenugreek
Turnip
Radish
Mustard leaves
Sweet potato
Mango
Corn
Papaya
Peach
Berry
Beet root
Spring onions
Mint
Lettuce leaf
Dry ginger
English Creamy Sauce
Ingredients
250 lit full cream milk
250 gm white butter
250 gm flour
1 tsp black pepper
½ tsp salt
1 cup water
Method
1. Mix milk and water and boil in the microwave oven.
2. Mix butter, flour and add in warm milk.
3. Sprinkle pepper and salt.
4. Use as any vegetable base or store.
qqq

Microwave Indian Cooking

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Microwave Indian Cooking

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Microwave Indian Cooking

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