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Cream of Mushroom

Ingredients Method

• Mushroom 250 • Mix all the ingredients and cook on


Gms, chopped high for 6 minutes. Drain the liquid and
• Onion 1 keep aside and puree the mushrooms.
• Corn Flour 1 • Pour back into the liquid and cook on
tablespoon high for 3 minutes and serve while hot.
• Butter 1
tablespoon
• Milk ¼ cup
• Water 2 cups

• Salt and pepper To taste

Tomato soup

Ingredients

• Carrots 2, grated
• Tomatoes 1 kg
• Onion 2 finely chopped
• Sugar a pinch
• Tulsi ¼ teaspoon
• Fresh cream 1 tablespoon
• Celery stick 1

• Salt and pepper To taste


Method

• Cook the tomatoes with some water in a bowl for 5 minutes on High mode
and then place in cold water.
• Then remove the skin and puree it and drain for the seeds.
• In another bowl take butter, carrots, onion and celery and cook for 3
minutes at high.
• Puree the carrot mixture and mix with the tomato puree and the seasoning.
• Cook on high for 6 minutes. Serve with cream swirled on top.
• Mix back with the liquid and cook on high for 4 minutes and serve with
croutons.

Potato and Kidney Bean Salad


Ingredients

• Potatoes ½ kg
• Spring onions 2 chopped
• Green chilies 2
• Kidney beans (rajma) 200 gms, de-seeded
• Garlic 2 cloves, crushed
• Oil 1 teaspoon
• Coriander a little, chopped

• Salt and pepper To taste


Method

• Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
• Add the rest of the ingredients mixing well and cook on high mode for
another 4 minutes.
• Serve hot garnished with the chopped coriander leaves

Potato and corn Salad

Ingredients Method

• Corn 2 cups, • Take corn with ½ a cup of water


pre-cooked and cook on high for 5 minutes
• Onions 2 finely till the corn is cooked.
chopped • Take the potatoes with 2 cups of
• Green chilies 1 chopped water and cook for 9 minutes on
• Potato 5 pre- high while covered.
boiled • Peel and dice the potatoes and
allow it to cool.
Dressing • In a separate bowl mix well all
the dressing ingredients, the
• Chilly sauce ½ potatoes and the corn and serve.
teaspoon
• Tomato sauce 1
tablespoon
• Cream cheese 2 cups
• Coriander leaves 2
tablespoons, chopped

• Salt and pepper To taste


RICE DISHES

Plain rice

Ingredients Method

• Rice 1 • Wash and soak the rice for about half an


cup hour.
• Cook on high mode with power of 60 for 16
• Water 2 minutes while covered.
cups • Allow it to stand for 5 to 10 minutes and then
serve hot.

Lemon rice

Ingredients

• Rice 1 cup
• Water 2 cups
• Oil 1 teaspoon
• Coconut 2 tablespoons, grated
• Lemon juice 2 tablespoons
• Salt To taste

Seasoning

• Green chilly 2 nos


• Mustard seeds ¼ teaspoon
• Curry leaves 5
• Turmeric powder ¼ teaspoon
• Peanuts 25 gms
• Channa dal 2 tablespoons

• Oil 1 teaspoon
Method

• In a bowl take oil along with the seasoning and cook high for 3 minutes
covered with a napkin or paper towel to prevent splattering.
• Cook the rice with 2 cups water on high for 16 minutes.
• Add the seasoning, coconut and salt with the rice and mix well.
• Stir the lemon juice with it and allow it to stand for 5 minutes.
• Serve while hot with plain coconut chutney or yogurt.

Vegetable Pulao

Ingredients

• Rice 1 cup
• Water 2 cups
• Oil 1 tablespoon
• Onion 1 large
• Mixed vegetables 1 cup, chopped
• Green chilly 2 nos
• Garam masala 1 tablespoon

• Salt To taste
Method

• Cook the rice with water on high for 16 minutes before which it should be
soaked for sometime.
• Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
• In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
• Mix all the ingredients well in another bowl along with the salt and garam
masala and cook for 5 minutes on high.
• Allow it to stand for 5 minutes and serve hot.

Chick Pea Pilaff

Ingredients

• Rice 1 cup
• Water 2 cups
• Oil 1 tablespoon
• Chickpeas 2 cups, pre-boiled
• Onion 1 chopped
• Garam masala ½ tablespoon
• Turmeric powder ¼ tablespoon

• Salt to taste
Method
• Soak the rice for half an hour.
• In a bowl take oil and onions and cook on high for 3 minutes.
• Add turmeric powder, garam masala and the chickpeas and micro high for
another 3 minutes.
• Add the soaked rice along with the water and cook for 16 minutes on high.
• Allow it to stand for 5 minutes and then serve hot.

VEGETARIAN DISHES

Tandoori Cauliflower

Ingredients Method

• Cauliflower 1 • Marinate the cauliflower with the


medium size ginger-garlic paste, lemon juice,
• Ginger-garlic paste 1 and chilli powder and keep for few
teaspoon hours.
• Lemon juice 1 • Mix the curd, garam masala and
teaspoon salt and rub it on the cauliflower
• Chilli powder 1 and keep for a few more hours.
teaspoon • Pre-heat the convection oven on
• Hung curd ½ cup 200 degrees and cook on
• Garam masala 1 combination mode for 200
teaspoon degrees.
• Brown further on 200 degrees for
• Salt To taste 5 minutes.
• Serve sprinkled with chat masala
and lemon juice.

Barbecue Mushrooms

Ingredients Method

• Mushroom 300 Gms, • Mix the mushrooms with all the


oyster or flat one ingredients except the
• Oil 1 coriander.
tablespoon • Keep aside for around 30
• Lemon juice 1 tablespoon minutes.
• Pre-heat the oven at 200
• Salt and pepper To taste degrees and put the mushrooms
on the wire rack and cook for 10
• Coriander 1 tablespoon minutes, basting occasionally.
• Serve hot.

Spicy Bhindi

Ingredients Method

• Bhindi ½ Kg • Mix all the ingredients and cook on


• Ground green chillies 1 power 70 for 8 minutes.
teaspoon
• Garlic paste 1
teaspoon
• Dried mango powder ½
teaspoon
• Oil 1
teaspoon

• Salt To
taste

Paneer Tikka

Ingredients

• Paneer 300 gms


• Chilli powder 1 teaspoon
• Ajwain 1 teaspoon
• Hung curd 1 cup
• Garam masala ½ teaspoon
• Chaat masala ½ teaspoon

• Red color a pinch


Method

• Mix all the ingredients into a paste and coat the paneer pieces with it.
• Pre-heat the oven at 230 degrees and cook on convection mode at 200
degrees for 12 minutes.
• Serve with lemon juice and chaat masala.
Dhokla

Ingredients

• Chana dal 250 gms


• Urad dal 80 gms
• Ginger 10 gms
• Rai 1 teaspoon
• Sugar ½ teaspoon
• Curry leaves 5 or 6 leaves
• Soda 1 teaspoon
• Asfoetida 2 gms
• Turmeric powder ½ teaspoon
• Curd 250 gms
• Lemon juice 3 teaspoons

• Oil 1 tablespoon
Method

• Soak both the dals overnight.


• Grind the dals with curd, sugar, salt, ginger, and asfoetida and green
chillies.
• Add the rest of the ingredients except the lemon juice and soda and leave
for about 12 hours.
• Then add the lemon juice and soda and steam on power 48 for 9 minutes
and allow it to stand for 5 minutes.
• In another dish take the oil, rai, curry leaves, and cook covered on high for
1 minute.
• Add this to the steamed dhoklas and serve with chopped coriander.

Palak Paneer
Ingredients

• Palak 1 cup
• Curd ½ cup
• Paneer 250 gms
• Green chilli paste 1 teaspoon
• Garam masala ¼ teaspoon

• Salt To taste

Method

• Mix all the ingredients well and cook on high mode for 6 minutes to get
Palak Paneeer.
• Boiled Peas can be added to this to get matter palak paneer.

Coconut Cabbage

Ingredients

• Coconut 100 Gms, grated


• Green chilli 1 no
• Spring onion 2, chopped
• Cabbage 1, chopped
• Mustard seeds ¼ teaspoon
• Red chilli 3 nos
• Curry leaves About 5

• Oil 1 tablespoon
Method

• In a dish take oil, mustard seeds, red chilli and curry leaves and cook
covered on high for 2 minutes.
• Grind the coconut, green chilli and spring onions to a paste and cook on
high for 2 minutes.
• Add the cabbage and cook on power 70 for 8 minutes till the cabbage is
cooked.
• Serve garnished with chopped coriander.
Stuffed Capsicum

Ingredients Method

• Onion 1, • Slice the head of the capsicums,


chopped de-seed and apply salt on the
• Potatoes 3, boiled inside.
and mashed • Take a bowl half filled with water
• Turmeric powder ½ and boil the capsicums in it at high
teaspoon for 8 minutes.
• Chilli powder ½ • In another dish, take oil, green
teaspoon chillies, and onions and cook on
• Chaat masala 1 teaspoon high for 3 minutes.
• Green chilli 2, • To this add the mashed potatoes,
chopped cheese, limejuice, turmeric powder
• Limejuice ½ and salt and mix well.
teaspoon • Cook on high for 2 minutes.
• Oil 1 • Fill the mixture into the capsicum
tablespoon cups and garnish with fresh
• Capsicums 4 nos coriander and cook on high for 6
• Cottage cheese 100 Gms, minutes and serve hot.
mashed

• Salt To taste

Uppuma

Ingredients Method

• Semolina or suji 1 • Take the suji in a plate and roast it on


cup high for 3 minutes, stirring in between
• Onions 2, till brown.
chopped • Take the oil, mustard seeds,
• Potato 2, coriander seeds, and curry leaves in
chopped into 1 a separate bowl and cook covered on
inc high for 3 minutes.
h pieces • Add the onions and cook for another
• Peanuts ½ 3 minutes. Add to this the potatoes
cup and cook on high for another 5
• Green chilli 2 minutes.
• Grated coconut ½ • Then add green chillies, coconut,
cup peanuts, salt and suji and one-cup
• Curry leaves 4 water and cook on high for 5 minutes.
• Coriander seeds ¼ • Garnish with fresh coriander and
teaspoon
• Mustard seeds ¼ serve.
teaspoon
• Oil 1
tablespoon

• Salt To
taste

Idli

Ingredients Method

• Rice 150 • Soak the rice and the dal for 2 hours.
gms • Grind the rice and the dal separately.
• Urad dal 100 • Mix both the pastes along with a little
gms salt and allow it to ferment overnight.
• Grease small bowls and pour the
• Salt To batter into them and place them in a
taste circular way in the turntable.
• Cook on high mode for 2 minutes.
• Repeat the procedure for the rest of
the batter.

Stuffed Tomatoes

Ingredients

• Tomato 4 nos
• Bread crumbs 50 Gms
• Grated cheese 50 Gms
• Onion 3, chopped
• Coriander 1 tablespoon, chopped

• Salt To taste
Method

• Cut the head of the tomatoes and scoop out the pulp inside.
• Mix the pulp with the rest of the ingredients and fill in the tomatoes.
• Top the tomatoes with a bit of cheese and cook on high mode for 4
minutes.
• Serve hot.
Stuffed Bhindi

Ingredients

• Bhindi ½ kg
• Dhania Powder 1-1/2 tablespoon
• Cumin powder 1-1/2 tablespoon
• Dried mango powder 1-1/2 tablespoon
• Chilli powder 1-1/2 tablespoon
• Oil 1 tablespoon

• Onion 2, chopped
Method

• Trim the bhindis and make a slit in each one of them.


• Mix all the masalas mentioned above and fill into each bhindi.
• In a dish take the oil and onions and cook on high for 3 minutes.
• Add the bhindis, mix well and cook on high of power 70 for 10 minutes till
the bhindis are tender.

Gobi Ki Sabzi

Ingredients Method

• Cauliflower 500 • In a dish cook the oil along


gms with the cumin seeds, covered
• Ginger 1 on high mode for 1 minute.
tablespoon finely cut • Add the ginger and cook on
• Oil 1 high for another 30 seconds.
tablespoon • Add the rest of the ingredients
• Red chilli powder ½ and cook on power of 60 for
teaspoon 16 minutes.
• Coriander powder 1 • Garnish with chopped
teaspoon coriander and serve.
• Turmeric powder 1
teaspoon
• Garam masala ½
teaspoon
• Dried mango powder 1
teaspoon
• Tomato 1, finely
chopped

• Salt To taste

Turnip Masala

Ingredients Method

• Turnip ½ kg, • Take oil, ginger, garlic paste and


peeled and cut onions and cook on high for 4
into minutes.
small pieces • Add the rest of the ingredients
• Oil 1 except the yoghurt and cook
tablespoon covered for 3 more minutes.
• Onion 2, finely • Add the curd and one tablespoon
chopped of water.
• Cumin powder 1 • Cook on medium power of 60 for
teaspoon 14 minutes till the turnip is well
• Coriander powder ½ cooked.
teaspoon • Garnish with chopped coriander
• Chili powder ½ leaves and garam masala and
teaspoon serve.
• Poppy seeds 1
teaspoon
• Ginger, garlic paste 1
teaspoon
• Yoghurt ½ cup

• Salt To
taste

Bengali Tomato Chutney

Ingredients Method

• Ginger 1 teaspoon, • Take oil in a dish and cook


chopped on high for 30 seconds.
• Mustard oil 1 tablespoon, pre- • Add the panch phoran, and
smoked dried chilli and cook covered
• Panch phoran ½ teaspoon, a for 2 minutes till the seeds
mixture of 5 spices. sizzle.
• Red chilli 2 nos • Add the ginger and cook for
• Garlic 6 cloves another 1 minute.
• Tomatoes 500 Gms, finely • Add the rest of the
chopped ingredients along with the
• Sugar ½ cup dried apricots and cook on
• Dried apricots 5 power of 60 for 10 minutes.
• Green chilli 2 nos • Cool and serve.

Ingredients:
Refined oil - 225 gms
Cooking Preparation Time
Salt - 1/2 tsp.
Fresh yeast - 12 gms
Time
Flour - 800 gms
Sugar - 1 tsp. 18 mins. + 1 hour for
Water, warm (37° C) - 1/4 cup proving the dough
Oil - 1 tbsp.
Water - 1 cup

For the topping:


Butter - 50 gms or
Olive oil - 4 tbsp.
Onion, sliced thinly - 1 medium
Garlic, crushed - 6-8 flakes
Tomatoes, finely chopped - 250 gms
Mixed herbs - 1 tsp.
Salt - 1 tsp.
Pepper - 1/2 tsp.

To assemble the pizza:


Sausages, sliced & cooked - 100 gms
Mozzarella or pizza cheese - 100 gms
Olive oil - 2 tbsp.

Method:
1. Sieve the flour with the sand and keep aside. Mix the yeast, sugar and salt into the warm
water and rest for 10 minutes.
2. Add the yeast into the flour, along with the oil and the sand and knead to a smooth dough
using water.
3. Cover the dough and leave to rest in a warm place for approximately an hour or until the
dough has doubled in volume.

For the topping:


1. Place the butter or olive in a dish along with the onion and garlic and cook in the
MICROWAVE mode for 6 minutes at 750W.
2. Add tomatoes, herbs, salt and pepper and cook in the MICROWAVE mode for 10
minutes at 750W.

For the pizza:


1. Lightly oil the CRISP plate. Flatten the dough, using your hands, until it fills the entire
CRISP plate.
2. Prick the dough with a fork. Evenly spread the tomato sauce over the pizza.
3. Prick the sausages on the tomato sauce, and sprinkle the mozzarella cheese over the
sausages.
4. Drizzle the olive oil over the cheese. Bake the pizza in the CRISP mode for 13-15
minutes. Serve hot.

Ingredients:
Wheat flour - 1½ cups
Cooking Preparation
Salt - 1 tsp.
Baking powder - 1/2 tsp.
Time Time
Cumin seeds - 1 tsp.
Onion, chopped - 1 medium
Green chillies, chopped - 2 20 mins
Garlic, chopped - 1 tsp.
Ghee - 1½ tbsp.
Ghee, melted - 1/2 cup
Water - 1/2 cup
Gram flour - 1/2 cup

Method:
1. Combine all the dry ingredients and sift in a bowl.
2. Mix the cumin seeds, chopped onion, green chillies, garlic and ghee into the flour mixture.
3. Gradually add the water to knead into a stiff dough. Divide into equal sized portions and
shape into balls.
4. NOTE: The dough for the baati is not a very smooth dough, even while shaping into balls
the surface will not be extremely smooth. The cracks that form while shaping the dough are
characteristic of traditional baati.
5. Cover with a damp cloth till they are ready to go into the oven, so as to prevent the outer
surface from drying.
6. Preheat the CRISP plate using the CRISP mode for 2 minutes.
7. Place the baatis on the CRISP plate and bake in the FORCED AIR MODE FOR 10
minutes at 175°C.
8. To complete the baking switch to the CRISP mode for 3 minutes.
9. Take the baatis out of the oven and dip them into melted ghee for 2-3 minutes and serve
hot with dal.
Ingredients:
Long grain rice - 1 cup
Cooking Preparation
Milk - 3 cups
Cardamoms, cracked - 3
Time Time
Condensed milk - 5 tbsp. or
Sugar - 7 tbsp.
A few strands of saffron 15 mins
Ghee - 2 tbsp.
Raisins - 1 tbsp.
Almonds - 1 tbsp.
Cashew nuts - 1 tbsp.

Method:
1. Wash and soak the rice in 3 cups of water for a minimum of 2 hours.
2. Combine the milk, rice, cardamom, condensed milk or sugar and saffron in a microwave
proof dish and cook in the MICROWAVE mode for 10 minutes at 850W.
3. In a small ovenproof bowl, heat the ghee for 1 minute using the FORCED AIR mode.
4. Add the dried fruits and cook for 2 minutes. Mix half the nuts into the kheer and use the
reserved half to garnish the kheer.
5. Cook the kheer for another 10 minutes at the same wattage.
6. Take the dish out of the oven and allow to cool slightly. The kheer will thicken if allowed to
stand either in the oven or at room temperature for 10 minutes.
7. Garnish with a few nuts and silver varq and serve warm or chilled.

Ingredients:
Wheat flour - 2 cups
Cooking Preparation
Salt - 1 tsp.
Ghee or oil - 4 tbsp.
Time Time
Onion, chopped - 1 medium
Green chillies, chopped - 2
Coriander leaves, chopped - 1/4 cup 10 mins
Black pepper powder - 1 tsp. Makes: 8
Water - 1 cup
Ghee - 1/4 cup

Method:
1. Mix the salt into the flour and rub in the ghee.
2. Add in the remaining ingredients in the flour mixture gradually, add the water to bring the
dough together without applying too much pressure kneading the dough for too long.
3. Heat the CRISP plate using the CRISP model for 4 minutes.
4. Divide the dough into 8 equal portions shaping them into round balls.
5. Roll out each ball to measure approximately 3 inches in diameter.
6. Place all 8 balls of dough on the CRISP plate for 1 minute and 30 seconds then turn their
sides and cook for another 1 minute and 30 seconds.
7. Take the koki's out of the oven and roll out gently to measure about 5 inches in diameter.
8. Place the koki's on the CRISP plate, baste them with a little ghee and bake in the CRISP
mode for 2 minutes 30 seconds.
9. Turn the side again and bake for another 2 minutes.
10. Serve hot with pickle, fried eggs, honey or yoghurt.
Ingredients:
Basmati rice - 1 cup
Cooking Preparation
Oil or ghee - 1/2 cup
Onions, sliced thin - 1 cup
Time Time
Cloves - 3
Cardamom, green - 4
Cardamom black - 1 1 hour 10 mins
Peppercorns - 6
Cinnamon sticks - 2
Cumin seeds - 1 tsp.
Bay leaf - 1 tsp.
Salt to taste
Water - 2 cups
Fried cashew nuts - a few
Fried raisins - a few
Fried almonds - a few

Method:
1. Wash the rice well and soak in sufficient water for 1 hour. Drain and set aside.
2. In a shallow ovenproof dish (large enough to accommodate approximately 6 cups of
water), heat the oil in the CRISP mode for 2 minutes.
3. Add the sliced onions and cook till they are light golden to brown using the CRISP mode
for 6 minutes.
4. Add the whole garam masala and cook till fragrant, in the CRISP mode for 1 minute and
30 seconds.
5. Add the rice, along with the salt, and water and cook covered in the MICROWAVE mode
for 8 minutes at 850W.
6. Finish the pulao by cooking it in the MICROWAVE mode for another 3 minutes 30
seconds at 650 W
7. For best results, leave the covered dish of pulao in the oven for another minute before
serving.
8. Serve garnished with fried nuts and raisins.
Ingredients:
Carrots - 10 medium sized
Milk, full cream - 1½ cups
Condensed milk - 1 ½ cups
Sugar - 1 cup
Ghee - 8 tbsp.
Almonds, sliced - 1/4 cup
Cardamom powder - 1 tsp.
Khoya, grated - 1/2 cup
Silver varq - 1-2 sheets

Cooking Preparation
Time Time

15 mins
Method:
1. Peel and grate the carrots and place in a dish along with the milk and condensed milk or
sugar.
2. Pat the carrots down so that they are immersed well in the liquids and cook in the
MICROWAVE mode at the JET setting for 12 minutes.
3. Add the ghee and the remaining ingredients to the carrot mixture [save a ¼ cup raisins-
washed and soaked till plump, little of the almonds, raisins and khoya to garnish the halva]
and cook in the CRISP mode for 15 minutes.
4. NOTE: Stir the carrot mixture after every 5 minutes to ensure even browning.
5. Garnish the halva with the reserved almonds, raisins, khoya and varq and serve warm or
chilled.

Ingredients:
Urad dal, whole - 1 cup
Rajma - 1/4 cup
Salt - 1 tsp.
Ginger paste - 2½ tsp.
Garlic paste - 3½ tsp.
Tomato puree - 1 cup
Red chilli powder - 1 tsp
White butter - 1/2 cup
Cream - 3/4 cup

Cooking Preparation Time


Time

10 mins. + soaking
time
Method:
1. Wash the lentils in running water and soak overnight or for a minimum 10 hours.
2. Put the drained lentils in a deep ovenproof dish along with the salt and cook in the JET
mode for 18 minutes or until the lentils are cooked.
3. Mash the lentils lightly and add the ginger paste, garlic paste, tomato puree, red chilli
powder and the butter. Continue to cook in the JET mode for 20 minutes.
4. Finally add 3/4th of the cream and cook in the MICROWAVE mode for 5 minutes at
750W.
5. Ladle the dal into a bowl, correct the seasoning and garnish with the remaining cream.

Ingredients:
Oil - 1 cup
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cottage cheese cubes - 1/2 kg.
Onions, sliced very thin - 2 medium
Cumin seeds - 1 tsp.
Garlic paste - 1½ tsp.
Ginger paste - 1½ tsp.
Turmeric powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Coriander powder - 1/2 tsp.
Garam masala powder - 1/2 tsp. Cooking Preparation
Bay leaf - 1 Time Time
Thick cream - 4 tbsp.
Fresh tomato puree - 1½ cup
Sugar - 1/2 tsp.
20 mins
Salt - 1/2 tsp.

Method:
1. Preheat oil in a deep dish, using the CRISP mode for 2 minutes. Fry in the oil using the
CRISP mode for 1 minute 30 seconds.
2. Add the raisins and fry for another 1 minute. Using a slotted spoon, remove the dried fruits
from the oil and drain excess oil by placing on absorbent paper.
3. Cut cottage cheese into 1" cubes and fry in the same oil for 3 minutes using the CRISP
mode.
4. Stir the cottage cheese and continue for another 1 minute in the CRISP mode. Lift out the
cheese cubes from the oil.
5. Strain the oil and pour into a deep dish along with the onions ginger and garlic paste,
turmeric, red chili powder, coriander powder, mace powder, garam masala powder and
bay leaf.
6. Stir all the ingredients well and cook in the CRISP mode for 4 minutes, stirring once more
during the 4 minutes.
7. Add the tomato puree along with the sugar and salt into the onion and spice mixture, mix
well and cook in the MICROWAVE mode for 10 minutes at 850W.
8. Add the fried cottage cheese and three fourths of the fried dried fruits and allow to cook in
the MICROWAVE mode for 4 minutes at 750W.
9. Stir in 2 tablespoons of the cream into the gravy, dish out the paneer into a serving dish and
garnish with the reserved dried fruits and the remaining 2 tbsp. of cream.
Ingredients:
Saabudana - 1 cup
Milk - 1 litre
Date jaggery or 350 gms sugar - 350 gms
Cardamom pods, cracked - 3-4
Coconut milk, thick - 1 cup
Raisins - 1/4 cup
Cashew nuts - 1/4 cup
Coconut freshly grated - 1/4 cup

Cooking Preparation
Time Time

10 mins + soaking
Method:
1. Soak the saabudana in 3 cups of water for half an hour or till well swollen. Wash the
saabudana in fresh water and place in a colander to drain off excess water.
2. Combine the milk, sugar and cardamom in a microwave proof dish and cook in the JET
mode for 6 minutes.
3. Add the drained saabudana and cook in the MICROWAVE mode for 10 minutes at
650W.
4. Stir the coconut milk, raisins and cashew nuts into the saabudana and continue to cook in
the MICROWAVE mode for 7 minutes at 650W.
5. Ladle the payesh into a bowl and serve garnished with a grated coconut.

Ingredients:
Channa dal - 1 cup
Milk - 2 ½ cups
Cardamom pods, cracked - 2
Thick coconut milk - 1 cup
Jaggery - 1/2 cup
Ghee - 2 tbsp.
Almonds - 1 tbsp.
Cashew nuts - 1 tbsp.
Raisins - 1 tbsp.

Cooking Preparation
Time Time

15 mins
Method:
1. Wash channa dal well and soak in 3 cups of water for 2 hours.
2. Combine the dal with the milk and cardamom and MICROWAVE at 750W for 10 minutes
till the dal is almost done.
3. Stir in the coconut milk and jaggery and MICROWAVE at 650W for another 15 minutes.
4. Allow to stand in the oven for 4-5 minutes. Give the payassam another stir. Remove from
the oven and keep covered.
5. In a small ovenproof bowl, heat the ghee for 1 minute using the FORCED AIR mode. Add
the dried fruits and cook for 2 minutes.
6. Mix half the nuts into the payassam and use the reserved half to garnish the payassam.
Serve warm or chilled.

Ingredients:
Butter - 125 gms
Sugar - 250 gms
Flour - 150 gms
Walnuts - 30 gms
Cooking chocolate, cut into big chunks - 50
gms

Cooking Preparation
Time Time

10 mins
Method:
1. Cream the butter and sugar till light and fluffy. Gently fold in the flour and using your
fingertips rub the mixture lightly.
2. Fold the walnuts and chocolate into the above mixture.
3. In small heaps place the cookies mixture on the CRISP plate using your finger or large
spoon, and bake in the FORCED AIR mode (175°C) for 20 minutes.
4. Allow to cool, so that the cookie hardens. Store in airtight jars till required.

Note: The heaps of the cookies mixture should not exceed 2 inches in diameter and must be
placed at a distance from the next heap, since on baking, the cookie mixture spreads out.
Ingredients:
Water - 1 litre
Salt - 1 tsp.
Oil - 1 tbsp.
Macaroni - 1 cup

For the cheese sauce:


Reserved oiling liquid - 1 cup
Milk - 1/2 cup
Refined flour - 3 tbsp.
Salt - 1 tbsp.
Grated cheese - 4 tbsp. or
Cheese spread - 3 tbsp. Cooking Preparation
Mixed herbs - 1/2 tsp. Time Time
Ground pepper - 1/4 tsp.
Grated cheese - 3 tbsp.
Chilled grated butter - 1 tbsp. 10 mins

Method:
1. In an ovenproof dish, bring the water, salt and oil to a boil, using the 6TH SENSE BOIL*
mode. This procedure takes 8 minutes.
2. Add the macaroni to the boiling water and cook partially covered for 7 minutes in the JET
mode.
3. Drain the macaroni, retaining the boiling liquid. Refresh the macaroni in cold water to stop
any further cooking.
4. Place the macaroni in a sieve or a colander and set aside.

For the cheese sauce:


1. Mix together the boiling liquid along with the milk, refined flour and salt till no lumps remain.
2. Cook in the MICROWAVE mode for 3 minutes and 30 seconds at 750 W.
3. Add the cheese, herbs and pepper to the sauce. Mix well.
4. Add the reserved macaroni and stir gently till the cheese sauce coats the macaroni evenly.
5. Put the macaroni into a greased baking dish and sprinkle the grated cheese and butter on
the top. Bake in the CRISP mode for 3 minutes and serve hot.

* For MT 265 only. For other models microwave at 750W for 8 minutes.

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