Microwave Non Veg Recipes

[] Tangri Kababs Ingredients: 500 gm chicken drumsticks 1 cup hung yoghurt 1 tsp ginger paste 1 tsp garlic paste salt to taste 1 tsp kashmiri chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tsp green chillies- chopped 1 tbsp coriander leaves- chopped Garnish lemon wedges and onion rings to serve on the side Method: Prick the drumsticks with a fork or make slashes with a knife. Mix together with all the ingredients, except onion rings and lemon wedges. Leave marinated for 4-5 hours, or even overnight. Place an upturned saucer in a dish and arrange the drumsticks over it in a circle, with the thicker sides outwards. Cover and cook at HI for 5 minutes, turning once. Cover and cook on HI for another 3 minutes. Uncover and cook at HI for 2 minutes. Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side. Note 1.) If you have browning mode, cook it uncovered, first on HI for 6 minutes, then on grill for another 6 minutes. 2.) Cooked without oil but you can brush it with some before the last 2 minutes. [] Tandoori Murgh Ingredients: 1 kg chicken (broiler)-cut into 6-8 pieces 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 2 tbsp tandoori masala salt according to the masala 1/2 cup hung yoghurt few drops red color Garnish 1 lemon-quartered 1

1 onion-sliced into rings Method: Pierce the chicken with a fork all over, and mix in the rest of the ingredients except the lemon and the onions. Leave to marinate for 3-4 hours. Now place a saucer like plate upright in a dish or a microwave rack, and arrange the chicken pieces in it placing the thicker pieces outwards. Cover and cook on HI for 5 minutes. Rearrange the pieces and cook covered at 70% for 5 minutes. Uncover and cook further on HI for 5 minutes. Let it stand for 2 minutes before serving. Garnish with lemon quarters and onion rings and serve hot. Note:Cooked without oil but you could brush it with some before the last turning. ] Tandoori Chicken Ingredients: 1 chicken (1 kg) - cut into pieces and pierced 1 tsp garlic paste 1 tsp ginger paste 1 cup hung yoghurt 1 tbsp salt 1 tsp garam masala 2 tsp coriander powder 1/4 tsp black pepper - powdered oil- to brush the chicken lemon wedges and onion rings - for garnish Method: Marinate the chicken in the garlic, ginger, yogurt, salt, garam masala, dhania powder, black pepper and the cream for 2-3 hours or more. Place a saucer in a dish and arrange the chicken over it in a circle. Cover and cook at Hi for 5 minutes, turning once. Cover and cook on Hi for another 3 minutes. Uncover and cook at Hi for 2 minutes. Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side. Spaghetti Chicken Ingredients: 500 gm boneless chicken 1 pkt spaghetti 2 tbsp maida

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1 litre milk 500 gm butter 100 gm cheese salt-as per taste black pepper powder-as per taste Method: Wash and boil the chicken and keep aside, in a pan. Boil the spaghetti in a pan when it is done strain the water and keep aside. Melt the butter and put 2tbs of flour (maida) and fry till light brown the add boiled milk to it. Keep stirring till the mixture slightly thickens add the boiled chicken to the mixture also add the stalk of boiled chicken and boiled spaghetti to it add salt and pepper to it. Lastly top it with cheese either keep it on the gas on a low flame or heat it in the microwave till the cheese melts. [] Singhara Kalia Ingredients: Marinate together for 15 minutes wash and wipe dry it 500 gm singhara-scaled and cut into steaks 1 tsp salt 1 tbsp lemon juice 1 tsp turmeric powder 3 tbsp mustard oil 1 tbsp coriander seeds 1 tsp onion seeds tsp 1 tsp fennel seeds 1 tsp small mustard seeds 1/4 tsp fenugreek seeds 2 whole red chillies 1/4 cup onions-grated 1/4 cup tomato-grated 1/4 tsp chilli powder 1 tsp turmeric 1 tsp salt or to taste coriander leaves for garnish Method: Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds. Put aside. Wipe dry the fish and then apply the turmeric and salt to it. Keep aside. Put the oil in a dish and cook covered, at HI for 2 minutes.

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Place the fish in a single layer, turn, and cook uncovered at HI for 8 minutes, turning once. Lift out of the dish and keep aside till ready to use. To the same oil, add the powdered ingredients along with whole red chillies. Mix well and cook covered at HI for 2 minutes. Add onions and mix well. Cook uncovered, at HI for 6-8 minutes, or till light brown, stirring once. Add the tomatoes, coriander, chilli powder, turmeric and salt. Mix well and cook covered at HI for 5 minutes, stirring once. Add 1? cups of hot water. Cover and cook at HI for 5 minutes. Add the fish (it should be submerged in the liquid). Cook covered, at 30% for 5 minutes. In case serving later, cook for 8 minutes. Serve garnished with coriander leaves. [] Saucy Machchli Ingredients: 650 gm fish fillets 1 tsp salt 1 tbsp lemon juice 1/2 cup hung yoghurt 2 tbsp plain flour 2 tbsp peanuts-roasted 1 cup coconut-grated 1 tsp green chillies-chopped 2 cup hot water coriander leaves for garnish Method: Grind to a fine paste, the peanuts, coconut and the green chillies. Combine together, the yoghurt, flour and the above ground paste. Blend well to make a smooth paste Add salt and mix in the hot water, gradually. Stir continuously to avoid lumps. Cover and cook at HI for 7 minutes, stirring once. Add the fish, and cook covered, at 30% for 5 minutes. In case serving later, cook for 8 minutes. Serve garnished with the coriander leaves. [] Rahra Meat Ingredients: 500 gm mutton/lamb-cubed, pricked 2 tbsp oil 1 cup onions-chopped fine

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8 green chillies 8 whole red chillies 1 tbsp garlic cloves-chopped 1 tbsp ginger-chopped 4 black cardamom-seeds only 2 green cardamom-seeds only 4 cloves 6 peppercorns 1 tsp cinnamon powder 2 tbsp coriander leaves-chopped 1 tsp cumin seeds 2 tsp coriander powder 2 tsp salt or to taste 1 cup tomato puree coriander leaves for garnish Method: Mix the oil and onions, cook uncovered, at HI for 20 minutes or till golden brown stirring twice. Alternatively, use 6 tbsp browned onions Combine remaining ingredients (except tomato puree and coriander) and grind together. Mix the above masala with onions and meat, marinate for 6-7 hours or overnight. Cook uncovered, at HI for 5 minutes, stirring once. Mix in the tomato puree and cook covered, at 30% for 25-30 minutes or till tender, stirring 3 times. Garnish with coriander and serve. [] Raan Mussallam Ingredients: raan (leg of lamb - thigh portion) 1 cup yoghurt 1 tsp ginger paste 1 tsp garlic paste 1 cup boiled onion paste 1 tsp kashmiri chilli powder 1 tsp kachri powder 2 bay leaves 1 tsp peppercorns 6-8 cloves 4 black cardamom seeds 2 tbsp clarified butter 1 tsp salt or to taste 5-6 small potatoes-whole, peeled, pricked 5-6 small onions-whole, peeled, pricked almonds- chopped and some raisins for garnishing

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Method: Make deep cuts into the leg on both sides, so that the marinade seeps in well. Mix the yoghurt, garlic, chilli powder and kachri together. Rub well into the leg of mutton. Leave thus marinated overnight. Put the bay leaf, peppercorns, cloves and the cardamom in a dish, large enough to take in the raan, and cook, covered, at HI for 2 minutes. Add the ghee and onion paste, mix well and cook at HI uncovered, for 15 minutes, stirring twice or till the onions become light brown. Add salt to the marinated meat and place the meat in the dish. Turn upside down to coat the piece well, with the onion mixture. Cook uncovered on HI for 12 minutes, turning once. Add the remaining marinade, cover and cook at 30% for 20 minutes, turning twice, basting with the drippings each time. Add the potatoes and onions. Cook covered at 30% for 20 minutes, turning and basting once. Check to see if done, cook longer if not. To be served with a little gravy. If it has dried up then add some water and cook some more to obtain desired consistency. Garnish with almonds and raisins and serve. Quick Mutton Biriyani Ingredients: 2 large onions-cut lengthwise 12 garlic cloves 1/2 inch ginger paste 2 large tomatoes 4 green chillies-thinly cut 1 1/2 tsp coriander powder 1 1/2 tsp cumin powder 3 pieces dalchini 3 pieces badi elaichi 2 bay leaf 1 tbsp oil water 1/2 kg rice 1 kg meat 1 tbsp ghee 24 peppercorns

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Method: Previous night add all the masalas and a tablespoon full of mustard oil to the meat pices cover and keep it in the fridge over night. Next morning put the meat in a karahi or large pan and put it on a slow fire to cook. On another Gas stove Put a large vessle, add one large spoon of Ghee add Bay leafs , dalchini, Long and Ilichee, lat it roast a bit add add pre soaked Basmati rice mix add aspoon of salt hot water enough to just cover the rice piece. Put on a slow fire. When rice is done and meat is done( rice will take 15 minutes and Meat half an hour ) Put them down. Now take a large microwave proof tray, add Ghee on the tray to wet it then put alayer of rice then a layer of meat and rice again. Put the tray for seven minutes in an oven. After seven minutes take it out from the oven- Good to eat. Quick Chicken Ingredients: Chicken 1kg,Garlic paste 2 tbl spoon,Garam masala paste 4 tbl spoon,green peas 100 gms, 1 onion, 1 capsicum, 1 tomato,1 pepper corn, curd 250 grams, 4 green chilli, red chilli powder 2 tea spoon,cooking oil 2 tbl spoon,salt to taste.Serves 4. Method: Marinate the chicken pieces in the curd along with the garlic,garam masala paste,red chilli powder,pepper corn and oil for at least 1 hour. Add the onion slices, tomato slices and capsicum slices to the marinated mix and cook in microwave oven (High heat) for 20 mins.Take it out and mix the ingredients for uniform cooking and put it back again in the ovent his time in medium heat for 15 mins. Serve hot with rice. [] Punjabi Machchi Ingredients: Marinate together 600-750 gm fish fillets-cubed 1tbsp lemon juice 1 tsp garlic paste 1 tsp ajwain-crushed 1 tsp mint paste I tbsp oil 1 tsp green chilli paste 1 tsp salt or to taste 1 tsp kashmiri chilli powder Garnish

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1 tsp amchur 1 tsp garam masala 1 cup onions-sliced fine 1 lemon-cut into wedges Method: Keep the marinated mixture refrigerated for Vi an hour. Put oil in a dish and cook covered, at HI for 1 minute. Add fish to it, coating well. Cook uncovered at HI for 15 minutes, turning once. Serve garnished with the amchur, garam masala, onions and lemon wedges. [] Pudhina Murg Ingredients: 500 gm chicken 10-12 potatoes-small, whole, pricked 2 tsp garlic paste 1 tbsp vinegar 1 tbsp oil 1 cup mint leaves green chillies to taste 2 tsp cumin seeds-roasted and powdered 1 tsp garam masala 1 tsp black pepper powder 1 1/2 tsp salt or to taste onions (sliced) and mint for garnish Method: Marinate together, the chicken, potatoes, garlic, vinegar and oil, for 4-5 hours or overnight. Grind to a paste, the mint and the green chillies. Put oil in a dish and cook covered at HI for 1 minute. Lift the chicken pieces and potatoes and add to the oil; and mix well. Cook covered at HI for 5 minutes, stirring once. Add the remainder of the marinade, ground paste, cumin, peppercorns and salt, and cook covered at 50% for 10 minutes, stirring twice. Stand for 5 minutes. Lift out the chicken pieces and thicken the gravy by cooking at HI. Mix the chicken and the gravy, cook covered at 30% for 5 minutes. Serve garnished with the onion and mint leaves.

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[] Prawn Curry Ingredients: 250 gm prawns-shelled, washed, wiped dry 2 tsp mustard seeds 1/2 cup curry leaves 1 cup yoghurt 1/2 cup peanuts-roasted 1 cup coconut-grated 2 whole red chillies 1 tsp salt or to taste 1 tsp turmeric powder 2 tsp coriander powder 1/2 tsp garam masala 1 tsp chilli powder or to taste coriander leaves to garnish Method: Grind together to a paste the peanuts, coconut and whole red chillies. Put aside. Mix well together, the oil, mustard, curry leaves and cook covered, at HI for 2 minutes. Add the yoghurt and stir vigorously to blend well (without lumps). Add the ground paste, salt, turmeric, coriander powder, garam masala and chilli powder. Cook covered at HI for 4 minutes, stirring once. Add 1 cup of hot water and cook covered, at HI for 10 minutes, stirring once. Consistency of gravy can be to preference, so add water accordingly. Add the prawns and cook at HI for 5 minutes (if frozen) or about 8 minutes if fresh. The size of prawns varies the time taken to cook. It is important to cook them just right. Transfer on to a serving dish, garnish with coriander leaves and serve. [] Palak Gosht Ingredients: Marinate together overnight 500 gm mutton/lamb-cubed and pricked well 2 tbsp yoghurt 1 tsp ginger-garlic paste 1/2 tsp garam masala 1 tsp kachri powder 2 tsp butter 1/2 cup onions-chopped fine 1 tsp ginger-garlic paste 2 green chillies-finely chopped

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1 1/2 tsp salt or to taste 1/2 tsp kashmiri chilli powder 1 cup tomato puree 1/2 cup paalak-blanched, pureed 1/2 tsp garam masala Method: Cook butter and oil in a dish uncovered, at HI for 1 minute. Mix in the onions and cook uncovered at HI for 1 1/2 minutes, or till a little soft. Mix in the ginger-garlic paste and green chillies. Cook uncovered, at HI for 2 minutes in the meat and cook covered, at HI for 5 minutes, stirring once. Add half of the tomato puree, spinach, salt and chilli powder. Cook covered at 30 minutes, stirring twice and adding a bit of the tomato puree each time you stir. Add the masala with the last half of the puree. Stir and serve hot. ] Nutty Andaa Curry Ingredients: 6 hard boiled eggs-halved 1 cup milk 1 cup peanuts-roasted and shelled 2 tbsp desiccated coconut 2 tsp salt 1 tsp turmeric 4 tsp coriander powder 1 tsp garam masala 1 tsp chilli powder 1 tbsp oil 2 tsp mustard seeds 1/2 cup curry leaves-loosely packed 2-3 whole red chillies 1 tsp concentrated tamarind pulp Garnish 2 tbsp chopped coriander leaves 2 tbsp peanuts-roasted and coarsely pounded Method: Mix together and grind to a paste the milk, peanuts and desiccated coconut. Add the salt, turmeric, coriander powder, garam masala and chilli powder. Mix well and keep aside. Mix well together the oil, mustard seeds, curry leaves and whole red chillies. Cook covered at HI for 3 minutes. Mix in the milk mixture and cook covered at HI for 1 1/2 minute, stirring once.

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Add 2 cups hot water and tamarind pulp. Cook covered at HI for 10 minutes, stirring once. Add the eggs. Garnish with the coriander and serve. [] Nariyal Gosht Ingredients: 500 gm boneless mutton/lamb-cubed and pricked well 1/4 cup milk 1/4 cup raw papaya-grated 1/4 cup curry leaves 2-3 whole red chillies 1 tbsp oil 2 tsp mustard seeds 1 tbsp khuskhus 1/4 tsp peppercorns 1 tsp turmeric powder 2 tsp coriander seeds-powdered 1 1/2 tsp chilli powder 1 tsp salt or to taste 1 cup coconut milk Method: Powder together the mustard, khus khusand whole red chillies. Marinate the meat in the milk and papaya 5-6 hours or overnight. Put the oil in a dish and cook covered at HI for 1 minute. Lift the meat pieces and mix well into the oil and cook covered at HI for 5 minutes, stirring once. Lift the meat pieces out of the dish and keep aside. In the remaining oil, mix well the curry leaves, red chillies, powdered spices and cook covered at HI for 5 minutes, stirring once. Put the meat pieces back into the dish, along with the remaining marinade, turmeric, coriander powder, chilli powder and salt and cook covered at 30% for 30 minutes, stirring twice. Mix in the coconut milk and cook covered at 30% for 5 minutes (10 minutes if it has reached room temperature before serving). Serve garnished with coriander leaves. [] Mutton Pulao Ingredients: 350 gm mutton/lamb chops-pricked 2 cups rice-washed and soaked 4 black cardamoms 1/2 tsp peppercorns

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4 whole red chillies 6 cloves 1? piece cinnamon-broken roughly 2 tbsp ghee 1 cup onions-sliced uniformly 1 tsp salt 1/2 tsp kashmiri chilli powder 1/4 tsp all spice- powdered 2 cups hot water for the rice a pinch of food color

Method: Put the cardamom, peppercorns, red chillies and the cloves in the dish. Cook covered on HI for 2 minutes. Add ghee and onions, mix well and cook uncovered at HI for 10 minutes, stirring once. Add the meat, salt and chilli powder, all spice and 2 cups of hot water and cook covered at 70% for 30 minutes, stirring twice. The meat should be tender by now. Strain the meat and keep aside. Measure the liquid and make up to 3 cups by adding hot water. Mix together the liquid, meat and rice. Cook covered at HI for 5 minutes. Sprinkle the color in a trail and cook covered at 70% for 7 minutes. Serve hot. [] Murgh Malai Tikka Ingredients: 500 gm boneless chicken breasts - cut into cubes and pierced 1 tsp garlic paste 1 tsp ginger paste 1 cup hung yogurt 1 tbsp salt 1 tsp garam masala 2 tsp dhania powder 1/4 tsp kali mirch - powdered 1 cup malai (clotted cream) or cream melted ghee - to brush the kababs lemon wedges and onion rings - for garnish Method: Marinate the chicken in the garlic, ginger, yogurt, salt, garam masala, dhania powder, black pepper and the cream for 2-3 hours or more. Place a saucer in a dish and arrange the chicken over it in a circle. Cover and cook at Hi for 5 minutes, turning once.

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Cover and cook on Hi for another 3 minutes. Uncover and cook at Hi for 2 minutes. Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side. [] Murg Tukdi Haryali Ingredients: 400 gm chicken-boneless and cubed 1/2 cup hung yoghurt 2 tbsp ginger-chopped 1/4 cup mint leaves green chillies to taste 1/4 cup coriander leaves 3 tbsp almonds-blanched and slivered 1 tbsp raisins salt to taste 1 tsp kashmiri chilli powder

Method: Combine together the ginger, mint leaves, green chillies and the coriander leaves. Grind well Marinate the chicken in the yoghurt and ground paste for about an hour. Add the almonds, raisins, salt and chilli powder and cook at 70% for 15 minutes, turning once and serve, Note: If you have a grill mode, cook at 70% for 10 minutes, turn, then on grill for 5 minutes. [] Murg Masala Haryali Ingredients: 1 kg chicken (broiler), cut into 8 pieces 1 tbsp oil 1/2 cup boiled onion paste made from a large onion 1 tsp garlic paste 1 cup hung yoghurt 1 tsp ginger paste 1 cup coriander leaves - finely chopped Method: Wipe clean the chicken with a wet cloth. Prick all over with a fork and refrigerate covered until ready to use. Put the oil in a dish and cook covered, at HI for 1 minute.

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Mix in the onion paste and cook covered, at HI for 8 minutes, or till light brown in colour. Mix in garlic paste followed by the chicken. Cook uncovered at HI for 10 minutes, stirring once. Add yoghurt, ginger paste, coriander and salt. Cook uncovered at 70% for 7 minutes, stirring once. Serve hot. [] Murg Manpasand Ingredients: 500 gm chicken-boneless cubes, pricked 1 cup yoghurt 1 tsp garam masala 1/2 tsp peppercorns-crushed 1 1/2 tsp salt or to taste 1/2 cup grapes-washed and cleaned Method: Mix the chicken, yoghurt, garam masala and peppercorns and marinate for 6-7 hours or overnight. Mix in the salt and cook, covered at 73% for 15 minutes, turning once. Mix in the grapes and cook, uncovered for 10 minutes, stirring once, and serve. [] Murg Korma Ingredients: 1 kg chicken broiler-skinned and cut into pieces 1 cup onions-grated 1 tbsp oil 1/2 tsp green cardamom-seeds only 6 cloves 1/2 tsp black cardamom-seeds only 1 tbsp coriander seeds 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp ginger paste 1 tsp garlic paste 1/2 cup yoghurt 1 1/2 tsp salt

Method: Powder together the green cardamoms, cloves, black cardamom and the coriander seeds.

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Prick the chicken pieces and mix together with the powdered spices, chilli powder, turmeric, ginger-garlic paste, yoghurt and salt. Marinate this for about an hour. Mix the onions and the oil in a dish and cook uncovered at HI for 20 minutes, stirring once or till a dark brown. Put aside 1 tbsp for garnish and grind the rest to paste. Mix into the chicken. Cook covered at HI for 5 minutes turning once. Lower the power to 70% and cook covered for 12 minutes or till cooked through. Serve garnished with the browned onions. ] Murg Gulbahar Ingredients: 400 gm chicken-boneless, cut into cubes, pricked 1 1/2 tsp salt 1 tsp green chilli paste 1 tsp ginger paste 1/4 cup hung yoghurt 1 tbsp clarified butter 10 almonds-roasted 1 tbsp melon seeds-roasted, soaked 1 tbsp thandai/Sardai mixture, soaked in water for 2-3 hours 1/4 tsp black pepper powder Garnish 1 tbsp green cardamom powder almonds-sliver a few rose petals

Method: Mix chicken, salt, green chilli paste, ginger paste and yoghurt. Marinate and refrigerated for 2 hours. Soak and grind the almonds and the melon seeds together into a paste, put aside. Grind the thandai mixture to a paste, strain and add enough water to make 1 1/2 cups liquid. Add almond mixture to the thandai mixture and keep aside. Place the ghee in a dish and cook covered at HI for 1 minute. Lift the chicken out of the marinade and mix into the ghee. Cook covered at HI for 5 minutes, stirring once. Mix in the rest of the marinade, black pepper and 1 tbsp of the thandai mixture. Cover and cook at HI for 5 minutes.

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Mix in the rest of the thandai mixture, check seasoning, cover and cook at 70% for 10 minutes. Serve hot garnished with the cardamoms, almonds and rose petals. [] Murg Do-Piaza Ingredients: 1 kg chicken (broiler)-skinned and cut into 8 pieces 1 cup browned onion paste 1/4 cup hung yoghurt 2 tsp salt, or to taste 1 cup boiled onion paste, from 150 gm onions 2 large tomatoes-blanched and chopped fine 1 1/2 tsp kashmiri chilli powder 1 tsp turmeric powder 1 tbspclarified butter 1 tspsaffron dissolved in 2 tbsp warm milk, kept covered coriander leaves for garnishing Method: Mix together the browned onion paste, salt and yoghurt. Rub well into the chicken and leave to marinate for 2-3 hours. Place the ghee in a dish and cook uncovered, at HI for 1 minute. Mix in the boiled onion paste and cook covered, at HI for 8 minutes, stirring once, until light brown. Add the chicken pieces, mix well and cook covered, at HI for 10 minutes, stirring once. Remove the chicken pieces, add chilli powder, turmeric tomatoes and 4 cups of hot water, mix well and cook covered, at HI for 8 minutes, stirring once. Add the chicken pieces, cover and cook at 70% for 10 minutes. Add saffron and cook covered, at 70% for 2 minutes. Serve garnished with coriander leaves. [] Mirchwali Machchi Ingredients: Marinate together for 15 minutes and wash and dry 500 gm fish fillets 1 tsp salt 1 tbsp lemon juice 1 tbsp oil 1 cup onions-thickly sliced 1 tbsp ginger-finely shredded 1 cup tomato-deseeded, sliced like onions 2 cups capsicum-thinly sliced 1 tsp garam masala 1 tbsp coriander powder

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1 tsp turmeric powder 1 tsp chilli powder or to taste 1 tsp salt or to taste 2 tsp cumin seeds 2 tsp vinegar Method: Wipe the fish dry and cut into 1" strips. Mix well together, the oil, onion and ginger in a dish. Cook uncovered, at HI for 5 minutes, stirring once. Add the tomato, capsicum, garam masala, coriander powder, turmeric, chilli powder, salt, cumin and vinegar. Mix well and cook uncovered at HI for 5 minutes, stirring once. Mix in the fish and cook uncovered, at HI for 3 minutes. Stir and cook covered at 70% for 8 minutes, or until cooked through. Serve immediately. [] Masaaledar Shoulder Ingredients: 500-600 gm shoulder of mutton/lamb 1 tsp ginger paste 1 tsp garlic paste 1 cup yoghurt 1 tsp fenugreek seeds-roasted, powdered 1/2 cup coriander seeds-roasted, powdered a pinch of nutmeg-grated 1/2 tsp cinnamon-roughly broken 1 tsp kachri powder 2 tsp salt or to taste 1 tsp chilli powder 1 cup onion-grated 1 tsp sugar 2 tbsp clarified butter Garnish 2 tbsp mint leaves-chopped 1/2 cup onions-sliced Method: Put the onions, sugar and ghee in a dish, mix well. Cook uncovered, at HI for 15 minutes, stirring twice, or till the onions are brown and crisp. Alternatively, use 1/3 cup browned onions, in which case you do not need the ghee in the recipe. Wipe the meat dry and make deep slits into it at intervals.

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Mix together the browned onions, ginger-garlic paste, yoghurt, fenugreek seeds, coriander seeds, nutmeg, cinnamon, kachri and salt, and rub into the meat. Leave to marinate, in the refrigerator for 6-7 hours or overnight. Cook the meat in a covered dish at HI for 8 minutes, turning once. Lower the power to 30% and cook covered for 25 minutes, turning twice. Should be cooked now, but in case under done, cook some more. In case there is too much liquid (should be a thick gravy), remove the meat and cook just the gravy at HI. Return meat to gravy and then transfer on to a serving dish, garnish with the mint leaves and onions and serve. [] Machchli Lal Masala Ingredients: Marinate together 500 gm fish fillets 1 tbsp lemon juice Grind together 2-3 whole red chillies-soaked in vinegar for 1 hour 2 tbsp vinegar 2 tbsp bhuna channa 1 tbsp garlic-chopped 1/4 cup onion-chopped 1/2 tsp salt or to taste 4 cloves 4 peppercorns 1 tsp cinnamon-broken to small pieces javitri-1/2" piece mint leaves-for garnish Method: Marinate the fish in the ground paste for ? an hour. Place a saucer like plate in a dish. Arrange the fillets over it, with the thicker pieces outwards. Cook uncovered at HI for 8 minutes, turning the fillets half way through. Brush with oil if you wish, although it can be avoided. Transfer fillets onto a serving dish and serve garnished with mint leaves. ] Machchli Kali Mirch

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Ingredients: Marinate together for 15 minutes,wash off and wipe dry 500 gm fish-any variety, scaled and cut into thick steaks 1 tsp salt 1/4 cup hari kali mirch (green peppercorns) - crushed 1 tbsp lemon juice 1 tbsp vinegar 1 1/2 tsp ginger paste 1 tsp salt or to taste 2 tsp butter 1 tbsp oil 2 lemons Method: Mix together the peppercorns, ginger paste and salt. Rub it into the fish. Refrigerate for 1 hour. Mix the butter and oil in a shallow dish. Cook uncovered at HI for 1 minute. Arrange the fish on the dish in a circle, thicker side outwards. Cook uncovered at HI for 4 minutes, turning once. Cover and cook at 70% for 6-7 minutes, or till cooked through. Squeeze juice of one lemon over the fish. Cut the other into wedges to garnish and serve. [] Machchli Biryani Ingredients: 1/2 kg fish fillets-cut into 1 1/2" cubes 2 tsp oil 1 cup onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seeds 1/2 tsp garam masala 1 tbsp coriander powder 1/2 tsp chilli powder 1/2 tsp turmeric powder 1 1/2 tsp salt 1/4 cup hung yoghurt 1/4 cup coriander leaves-chopped green chillies to taste-finely chopped 1/2 tsp biryani masala 1/3 cup browned onions For the rice 2 cup rice-cleaned and washed

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2 tsp oil 4 cloves 4 peppercorns 1/4 cinnamon-broken 4 green cardamoms 1/2 tsp salt 3 cups hot water saffron or color mixed in 1/2 cup warm milk

Method: Heat the oil in a dish. Mix in the onions, cumin and ginger-garlic pastes. Cook uncovered at HI for 4 minutes. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yoghurt. Mix well and cook covered at 70% for 8-10 minutes stirring once. Mix in the fish and cook uncovered at HI for 4 minutes. Stand for 1 minute and mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, mix in the oil, cloves, peppercorns, cinnamon and cardamoms. Cook covered at HI for 2minutes. Add the rice, water and salt. Mix well and cook at HI for 8 minutes and then at 70% for 8 minutes. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the rice milk mixture. Cover and cook at 70% for 5 minutes. Mix to break up the layers and serve. ] Lal Murgh Ingredients: 1 kg chicken (broiler)-cut into 6-8 pieces Grind together 2- 3 whole red chillies 1 tbsp vinegar 1 tsp garlic paste 1tsp salt 1 tsp sugar 1 tsp garam masala a little red color (optional) 1 cup onions - sliced 2 tbsp oil

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Method: Make slits in the chicken pieces and mix into the paste. Leave to marinate for 23 hours atleast. Mix the onions and oil very well and cook, uncovered on HI for 10-15 minutes, stirring once, till a crisp brown. Drain excess fat and keep aside for garnish. Now place a saucer like plate upright in a dish or a microwave rack, and arrange the chicken pieces in it placing the thicker pieces outwards. Cover and cook on HI for 5 minutes. Rearrange the pieces and cook covered at 70% for 5 minutes. Uncover and cook further on HI for 5 minutes. Let it stand for 2 minutes before serving. Serve garnished with the browned onions. [] Keema Pulao Ingredients: 350 gm keema 2 cups rice-washed and soaked for ? an hour 1 tbsp oil 1 tsp cumin seeds 1/4 tsp cinnamon-broken 2 black cardamoms 2 bayleaves 5 cloves 1 tsp sugar 1/2 cup onion-chopped fine 1/2 cup tomato-chopped fine 1 cup tomato puree 2 tsp salt 1 tsp garam masala 3 1/2 cups hot water browned onion slices to garnish Method: Mix the oil, cumin, cinnamon, bayleaves and the cloves in a deep dish. Cook covered at HI for 2 minutes. Mix in the sugar and cook covered at HI for 1 minute. Mix in the onion and cook uncovered at HI for 10 minutes to a light brown, stirring twice. Add the keema and cook uncovered at HI for 10 minutes. Add the tomatoes, half of the puree, salt and the garam masala. Mix well and cook covered at 70% for 5 minutes, then uncovered at HI for 5 minutes stirring twice.

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Mix in the rice, remaining puree and the water. Cook covered at HI for 10 minutes. In case the water has not dried up, cook some more and serve [] Keema Bharta Ingredients: 1/2 portion bhuna keema 1/2 tsp oil 1 medium onion-chopped coarsely 1 tomato-chopped coarsely 1 tsp salt 1/2 tsp chilli powder 2 tsp coriander powder 1/2 tsp turmeric powder 2 medium sized brinjals Garnish 2 tbsp coriander leaves-chopped 2 green chillies Method: Prick the brinjals and place them in a dish. Cook uncovered at HI for 20 minutes. Transfer into a pan of water and peel when cool enough to handle. Mash the pulp and keep aside. Mix together the oil, onions, tomato, salt, chilli powder, coriander powder and the turmeric. Cook uncovered at HI for 5 minutes. Mix in the brinjals and the bhuna keema. Cook uncovered at 70% for 15 minutes, stirring once. Serve garnished with coriander leaves and the green chillies. [] Kadhi Patta Gosht Ingredients: 500 gm mutton/lamb-boneless cubes, pricked 1 cup raw papaya-grated 2 tbsp curry leaves 1/2 cup onions-chopped fine 2 tsp mustard seeds 1 tbsp mustard oil 2 tsp turmeric powder 1 tsp chilli powder 1 1/2 tsp peanuts-roasted, coarsely pounded 1/4 cup coconut-grated for garnishing

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Method: Marinate the mutton for 5-6 hours, or overnight in the lemon juice and raw papaya. Put the mustard oil in a dish and cook at HI for 1 minute, covered. Lift meat pieces out of the marinade and mix well into the oil. Cook at HI for 5 minutes covered. Lift meat out of the dish and keep aside. In the same dish add kadhi patta, onions, mustard, turmeric and chilli powder. Mix well and cook covered at HI for 6 minutes, turning once. Add meat and the marinade, mix well. Cook covered at 30% for 30 minutes, stirring once. Mix in salt and peanuts, cook at 30% for 2 minutes. Serve, garnished with the grated coconut. ] Jhinga Achaar Ingredients: 1 kg shrimps-shelled and de-veined 2 tbsp whole red chillies 2 tsp ginger paste 2 tsp garlic paste 2 tsp kashmiri chilli powder 1/2 tsp turmeric powder 2 tbsp malt vinegar 1 tbsp masala from aam ka achaar Method: Mix oil and whole red chillies. Cook covered, at HI for 2 minutes. Mix in the ginger-garlic pastes and cook uncovered, at HI for 3 minutes. Add the shrimps. Mix and cook uncovered at HI for 7 minutes, stirring once. Mix in the chilli powder, turmeric, salt, vinegar and cook covered at 70% for 7 minutes. Add the achaar masala, mix well, cool and serve. To store, transfer into a clean, sterile jar, with an airtight cover and refrigerate. [] Harabhara Gosht Ingredients: 500 gm mutton/lamb-cut into small pieces 1 cup yoghurt 1 tsp ginger paste 1 tsp garlic paste 1 tbsp oil 1 cup onion-grated

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2 tsp salt 1 tsp cumin seeds-roasted and powdered 1 tsp garam masala 2 green chillies-chopped 1/4 cup coriander leaves-chopped 1/4 cup mint leaves

Method: Pierce the meat pieces. Mix together the yoghurt and the ginger-garlic paste. Marinate the meat in this for 6-7 hours or overnight. In a dish, mix onions and oil. Cook covered at HI for 10 minutes, stirring once. Add the meat mixture, salt, cumin and the garam masala. Mix well cook covered at 30% for 20 minutes, stirring twice. Add the green chillies, coriander and mint. Mix well and cook covered at 30% for 5 minutes and serve hot accompanied with chappatis. [] Gurda-Kaleja Masala Ingredients: 500 gm gurda-kaleji 3/4 tsp ginger paste 3/4 tsp garlic paste 1/4 cup onions-finely chopped 1 tsp oil 2 tsp clarified butter 1 tsp garam masala 1 tbsp coriander leaves-chopped green chillies to taste-chopped fine 1 1/2 tsp salt or to taste 1 cup tomato-blanched and chopped Method: Grind together the coriander and the green chillies. Mix together the oil, ghee, onion and ginger-garlic paste. Cook uncovered at HI for 5 minutes, stirring once. Add the gurda-kaleji, garam masala, the ground paste, salt and tomato. Mix well and cook uncovered at 30% for 15 minutes, stirring once. Serve hot. [] Gosht Masala Ingredients: 500 gm mutton/lamb-cut into small pieces 1 tsp ginger paste

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1 tsp garlic paste 1/2 cup yoghurt 1/2 cup raw papaya, grated 1 tbsp oil 1 tsp cumin seeds 1 cup onion-grated 1 tsp garam masala 1 tsp turmeric powder 1 tbsp coriander powder 2 tsp salt or to taste coriander leaves for garnish Method: Prick meat pieces with a fork and marinate in the ginger-garlic paste, yoghurt and papaya for a few hours. Put oil in a dish and cook covered on high for 1 minute. Lift the pieces out of the marinade and mix thoroughly into the oil (to coat well). Cook covered at HI for 7 minutes, stirring one Lift meat out of the dish, add cumin and cook covered, at HI for a minute and a half. Add onions, mix well and cook at HI for 7 minutes, stirring once. Add the meat, with remaining marinade, garam masala, turmeric, coriander powder, salt and chilli powder, mix very well and cook at 30% for 30 minutes, stirring once. Stand for 5 minutes. If you like the gravy thicker, then cook the gravy separately at HI till you get the desired consistency. Before serving, mix in the meat, and reheat at 40% for 5 minutes. Serve garnished with the coriander leaves. ] Fish with Tomatoes Ingredients: 650 gm fish fillets 2 tbsp lemon juice 1 tsp salt or to taste 1 tsp ginger paste 1 tsp garlic paste 1 tbsp oil 4 green chillies-cut into halves 1/2 cup tomato puree 1 tsp kashmiri chilli powder 2 tomatoes-quartered coriander leaves to garnish

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Method: Mix together, the lemon juice, salt, ginger and garlic paste. Rub this into the fish to coat well. Cover and refrigerate for an hour. Put oil and green chillies in a dish and cook covered, at HI for 2 minutes. Place the fish fillets over the oil and turn once to coat both sides. Cook uncovered, at HI for 4 minutes turning once. Add the tomato puree and chilli powder, turn the fish and add the quartered tomatoes. Cover and cook at HI for 5 minutes. Turn the fish, continue to cook, now at 70% for 7 minutes, turning once. Serve garnished with coriander leaves. Doi Shorshe(HILSA FISH) Ilish Ingredients: 4 pieces of hilsa fish 2 tbsp mustard oil 4 tbsp curd 3 tbsp mustard seeds 4-5 green chillies 1/2 tsp turmeric powder salt Method: Soak three tbsp of mustard seeds in water for 15 minutes and then grind it along with four green chillies to a paste. Also add 4 tbsp of curd, 1/2 tsp turmeric powder and salt for taste. Marinate the fish pieces with oil, mustard and curd paste. Keep it aside for some time. Microwave the fish for three to four minutes. Garnish with green chillies and serve hot with boiled rice. [] Chops Ingredients: 500 gm mutton/lamb chops-beaten flat 2 cups milk 1/2 tsp ginger paste 1/2 tsp garlic paste 1 tbsp coriander leaves-chopped green chillies- chopped fine, to taste 1 tsp chilli powder 1 tsp garam masala 1 tsp kachri powder

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1 1/2 tsp salt or to taste oil to brush the dish coriander leaves to garnish Method: Grind together the green chillies and the coriander. Put the chops, milk, ginger-garlic paste, green chilli-coriander paste, chilli powder, garam masala, kachri powder and salt in a dish. Cook at HI for 8 minutes. Brush a second dish with oil and cook at HI for 1 minute. Lift the chops out of the first dish and place in a single layer in the second dish. Turn them over (this brushes the chops with oil). Pour the milk mixture over the chops and cook covered, at HI for 3 minutes, then at 30% for 16 minutes, turning once. Check to see if done. If not, cook some more. Adjust gravy to your liking, cook more to lessen or add some water and cook a little if you prefer more. Serve garnished with coriander. Chicken Wings Bhajia Ingredients: 6-8 whole chicken wings 1 cup besan 1 tsp haldi 1 tsp garam masala 1 tsp chaat masala salt to taste 1 egg-lightly beaten oil for deep frying Method: Cut off the tips of the chicken wings and disjoint them. Mix all the other ingredients except the oil and make a batter of honey consistency Heat the oil in wok or kadhai. Dip the wings into this batter and deep fry on medium heat till cooked and brown and crisp. Serve hot with or without chutney. Can be prepared ahead of time and reheated in microwave oven. [] Chicken Steaks

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Ingredients: 4 large chicken breasts-boneless 2 eggs-slightly whisked 1/2 ginger paste 1/2 garlic paste 1 cup onions-finely chopped 2 tbsp coriander leaves-chopped 2 green chillies-finely chopped 1 tbsp black pepper powder flour-enough to make a thick coating 1 tbsp vinegar salt to taste Method: Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces. Mix the chicken with the other ingredients, except oil. Put aside to marinate for 2 hours or so. Brush the base of a flat dish with oil and cook covered, at HI for 1 minute. Place as many pieces of chicken without them touching each other, turning over at once. If your dish is not big enough to take in all the pieces together, you may have to do them in two lots. Cook covered, at 70% for 5 minutes, turning the pieces halfway through. Serve hot. If you want it browned, turn once then cook under a grill, until light brown. Chicken Satay Ingredients: For the marinade 1 tsp ground coriander 1 tsp soft brown sugar 1/2 tsp ground cumin 1/2 tsp turmeric 2 tbsp dark soya sauce 2 tbsp vegetable oil 5 chicken breasts salt to taste black pepper to taste 12 skewers For the dipping sauce 3 tsp peanut butter

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2 tsp milk chili powder to taste Method: Dice the chicken into cubes. Mix all the main ingredients with the chicken and place in the refrigerator for three hours or preferably over night. Thread the chicken onto the wooden skewers and place under the grill or oven for around 15 minutes, turning them and basting them with the leftover marinade. For the sauce, gently heat the peanut butter in the microwave so that it is soft. Gradually add the milk and chili powder. The final consistency should be firm and not runny. Serve the satay sticks on a bed of rice garnished with fresh coriander and chopped lemons. Chicken Nuggets Ingredients: 500 gm chicken-boneless ginger garlic paste soya sauce maida bread crums salt oil to fry Method: Cut the chicken to half cm slices of 2" by 1" size. Add ginger garlic paste, salt, a soya sauce and merinate for 30 minutes. Take each piece separately and press with palm to soften up the chicken slices. Make a thick paste of maida, garlic giger paste, salt and soya sauce. Put the chicken slices in the barter. Take each slice of chicken and spread bread crums to cover the chicken slice. Give shape on your palm and keep them on a plate. Cook the pieces in a microwave for three minutes (optional). Deep fry the pieces in till golden brown. Serve with pudina chatni, tomaoto sauce and chilli sauce.

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Chicken Fry ( Microwave Contest ) Ingredients: 1kg chicken cut into small pieces. Marinade:roasted and powdered 2tspsaunf,2sp red chilli pwd,2tsp coriander pwd,1 tsp tumeric pwd, garam masala pwd(5-6 cloves,4 green cardomom,2 bay leaves),salt. 3tbsp ginger,3tbsp garlic,1/2fresh coconut,all three cut into thin long slices.20 curry leaves. 1tsp mustard seeds,1 large finely chopped onion. Method: Mix the chicken in the marinade and set aside for 3-4hrs. Deep fry ginger slices,garlic slices,coconut slices and curry leaves seperately. Reserve oil Add the deep fried ingreidents to the chicken and mix well. Heat 2tbsp from the reserved oil in a kadhai, add mustards seeds. when thay crackle add the chopped onions. Brown it well.Add the chicken and mix well. Simmer and cook till done. Add fresh coriander while serving. [] Chicken Curry with Coconut Ingredients: 1 kg chicken (broiler)-skinned and cut into 8 pieces 1 cup coconut-fresh, grated 1 tbsp green, chilli-chopped fine 1 tbsp oil 2 whole red chillies-broken into half 2 tsp ginger-garlic paste 1 tsp kashmiri chilli powder 1 tsp turmeric powder 2 tsp salt or to taste 1 tbsp tamarind thick pulp 1 cup coconut milk-light or canned coriander leaves for garnish

Method: Place the coconut in a dish and cook uncovered, at HI for 3 minutes (or dry roast in a pan. Grind to a paste along with the green chillies. Put the oil and whole red chillies in a dish and cook covered at HI for 1 minute. Add the ginger-garlic paste, mix well, and then add the chicken. Mix well to coat. Cook covered at HI for 10 minutes, stirring once.

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Add the coconut paste, chilli powder, turmeric, salt and 1 cup hot water. Cover and cook at 77% for 10 minutes, adjusting consistency if desired. Mix in the rest Add tamarind and coconut milk, cook covered at 70% for 5 minutes. Serve immediately garnished with coriander leaves. ] Chicken Breasts Masaledar Ingredients: 4 large chicken breasts 2 tbsp oil 125 gm onions-chopped fine 1 tsp green chilli paste 1 tsp red chilli paste 1 tsp ginger paste 1 tsp garlic paste 2 tsp coriander powder 1 tsp cumin seed powder 1 tsp black cardamom powder 3/4 tsp salt or to taste 1/2 cup coconut milk tomato wedges to decorate Method: De-bone the breast pieces, leaving a small piece of the wing, for holding. Slit the breasts horizontally, stopping just before the other end, creating a pocket for the stuffing. Heat oil, uncovered, in a dish at HI for 2 minutes. Add onions and cook, uncovered, at HI for 20 minutes, stirring 2-3 times or until brown. Add the green chilli, red chilli, ginger and garlic paste, cumin, coriander and cardamom powder and the salt. Mix well and cook uncovered, at HI for 2 minutes. Add water if it gets too dry. Divide this mixture into half. Stuff half of this into the chicken breasts. Place the chicken breasts into a dish and spread the other half of the masala mixture over and around the chicken pieces. Cook covered at HI for 5 minutes, turning once, then at 70% for 8 minutes. Pour the coconut milk over and around the chicken pieces and arrange the tomato wedges around it. Cook at HI for 5 minutes, basting once. Cover and cook at 70% for 5 minutes, basting once and serve. In case serving later, cover and cook at 70% for 8 minutes, basting once.

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[] Chicken Biryani Ingredients: 1 chicken broiler-cut into 8 pieces 2 tsp onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seeds 1 tsp garam masala 1 tbsp coriander powder 1 tsp chilli powder 1/2 tsp turmeric 1 1/2 tsp salt 1 cup tomato-grated 1/2 cup hung yoghurt 1/2 cup coriander leaves-chopped 1 tsp biryani masala 1/2 tsp vetivier 3/4 cup browned onion slices For the rice 2 cup rice-washed and soaked 2 tsp oil 4 cloves 4 peppercorns 1/4 tsp cinnamon-broken 4 green cardamoms 1/2 tsp salt 3 cups hot water saffron or color mixed in 1/2 cup warm milk Method: Heat the oil in a dish, add onions, cumin and ginger-garlic pastes. Cook uncovered at HI for 6 minutes. Add the garam masala, coriander and chilli powders, turmeric, salt and tomato. Mix well and cook covered at HI for 15 minutes stirring once. Mix in the chicken and cook covered at HI for 5 minutes. Stir and cook covered at 70% for 15 minutes stirring once. It should be cooked through by now. Mix in 1/2 cup of the browned onions, yoghurt, coriander, biryani masala and the vetivier. To make the rice, mix in the oil, cloves, peppercorns, cinnamon and cardamoms and cook at HI for 7 minutes and then at 70% for 7 minutes.

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To serve, put the chicken layer at the bottom of the dish. Cover with rice and sprinkle with milk mixture over the rice. Cover and cook at 70% for 10 minutes. Mix to break up the layers and serve garnished with the remaining browned onions. [] Cheese and Lamb Steaks Ingredients: 2 tbsp basil leaves 1 bay leaf 2 sprigs fresh thyme 4 tbsp olive oil 1 large onion-ground 1 kg tomatoes-peeled, seeded and chopped 3 tsp garlic-finely chopped 4 lamb steaks 2 tbsp seasoned flour 2 eggs-beaten 150 gm fresh breadcrumbs 25 gm cheese-grated 1 tbsp parsley-finely chopped 100 ml oil 50 gm butter 250 gm mozzarella cheese-sliced Method: Heat oil. Soften the onions; add tomatoes, garlic, bay leaf and thyme. Season and simmer. Coat lamb in flour. Toss in beaten egg. Combine crumbs, cheese and parsley. Press over meat. Heat oil with butter and fry meat until tender, turning once. Arrange in ovenproof dish. Cover with mozzarella cheese. Bake at 200 degrees c for 10 minutes. Serve with tomato sauce, garnished with basil leaves. [] Boti Kabab Ingredients: 1 kg mutton - cut into pieces 1 cup yoghurt salt to taste 1/4 cup roasted gram - powdered onion slices - to garnish lemon wedges - to garnish

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Grind to a paste 1/4 cup raw papaya - chopped 1 tbsp garlic - peeled 1 tbsp ginger - roughly chopped Method: Pierce the pieces of meat with a fork or skewer. Mix in all the ingredients except the roasted gram and marinate for six hours or overnight. Mix in the powdered gram and skewer the meat pieces, in microwavable skewers. Arrange over a microwavable drip-tray, and cook at Hi for 15-20 minutes, turning around twice. Serve garnished with onions and lemon wedges. ] Bhuna Keema Ingredients: 500 gm minced meat 1 tbsp oil 2 tsp cumin seeds 500 gm onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 cup tomato puree 2 tsp salt 1 tsp chilli powder 2 tsp garam masala 1 tbsp coriander powder 1 tsp turmeric powder coriander for garnish

Method: In a shallow broad dish, mix the oil and the onions. Cook uncovered at HI for 25 minutes stirring thrice, till the onions are brown. Mix together the browned onions, keema, ginger-garlic paste and cook uncovered on HI for 10 minutes, stirring thrice. Mix in the tomato puree, salt, chilli powder, garam masala, coriander powder and the turmeric powder and cook at HI for 10 minutes and stirring it thrice.

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If there is excess liquid, lift the keema out of the liquid and cook the liquid separately at HI for 8-10 minutes. Add the keema, mix well and cook at HI for 5 minutes. Serve garnished with coriander leaves. ] Bharwan Murg Chaamp Ingredients: 500 gm chicken breasts 2/3 cup hung yoghurt 1/4 cup mint leaves 1/4 cup coriander leaves green chillies to taste 1 tsp salt or to taste Filling 1 tbsp clarified butter 1 tsp ginger paste 1 tsp garlic paste 1 cup onions-finely chopped 1 tbsp green chillies-finely chopped 2 tbsp coriander leaves-finely chopped 2 tsp raisins 1 tbsp almonds-blanched and slivered 1/2 cup apple-grated 150 gm potatoes-boiled and mashed 1 tsp salt or to taste 1 tbsp lemon juice Method: Grind together the mint, coriander leaves and green chillies. Put aside Slit the chicken breasts from one side along the length, to create a pocket for the filling. Marinate these pieces in the yoghurt, mint paste and salt. Put aside for an hour. For the filling, mix well together 1/2 of the ghee, ginger-garlic pastes and onions. Cook uncovered at HI for 4 minutes. Add the green chillies, coriander, raisins, almonds, apple, potatoes, salt and lemon juice. Mix well to blend. Stuff the filling into the pocket of the chicken pieces and hammer the edges with the back of a knife to seal. Prick the top a bit or make tiny slashes across, for the steam to escape.

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Dip the stuffed pieces in the marinade and place them in a lightly greased dish. Dab a little of the remaining ghee over each piece. Cook covered at HI for 5 minutes. Dip the pieces in the marinade again and replace in the dish, keeping the other side up and cook covered at HI for another 5 minutes. If some marinade remains, cook it uncovered, at HI by itself, to desired consistency and pour over the cooked chicken chaamps before serving. Bengali Hilsa Ingredients: hilsa salt mustard seeds-ground to a paste pinch of sugar green chillies mustard oil Method: Clean the fish, make a paste of mustard seeds with a little salt, a pinch of sugar and green chillies. Coat the fish pieces with mustard oil and then with the mustard paste. Put in a microwave safe dish, slit a few green chillies and put around the fish. Microwave on hi for about 10-15 minutes. Keep checking. Once done have with white rice. [] Baida Paav Ingredients: 2 eggs-slightly whisked 1 tbsp milk 1/4 cup capsicum-finely chopped 1/4 tbsp onions-finely chopped 1/2 tsp carom seeds 1 tsp salt or to taste 1/2 tsp chilli powder 4 bread slices-crusts removed 1 tbsp butter green chillies to garnish

Method: Mix together, all ingredients except the bread and butter. Take a flat dish (big enough to hold all slices without touching sides). Put the butter in the dish and cook at HI for 2 minutes. For a smaller dish, cook in 2 batches and adjust cooking time and butter quantity.

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Dip the bread slices in the egg mixture, soaking both sides well. Put them in the dish with butter, ensuring that they do not touch each other. Cook uncovered at HI for a minute for each slice. Turn, cover and cook further, at HI for minute for each slice. Serve garnished with green chillies. Alternatively, you can brown the other side under a grill. [] Baghara Murgh Ingredients: Marinate together for an hour 500 gm chicken breasts-boneless, cubed 1 tsp red chilli paste or to taste 2 tsp green chilli paste 1 tbsp coriander seeds-roasted and powdered 2 tsp cumin seeds-roasted and powdered 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp black pepper powder 3/4 tsp black cardamom powder 1/2 tsp cinnamon powder 1 tsp salt 2 tbsp oil 25 curry leaves 375 gm onions-finely chopped 20 gm tamarind pulp or 1 tsp concentrate 1 cup peanuts-roasted 1 tbsp dry coconut-roasted 1/4 tbsp white sesame seeds-roasted coriander leaves-chopped, for garnishing

Method: Grind to a paste, the peanuts, dry coconut and sesame seeds. Put aside. Mix the oil and curry leaves, cook covered, at HI for 2 minutes. Mix in the onions and cook uncovered, at HI for 12 minutes, or till brown, stirring twice. Add the chicken mixture, mix well and cook covered at HI for about 5 minutes, then at 70% for 10 minutes or till tender, stirring twice. Add the tamarind and peanut paste, and enough hot water (approx. 1 1/2 cups) to form gravy covering the chicken half way. Adjust consistency as desired.

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Cook covered, at 70% for 8 minutes, stirring once. Serve garnished with coriander leaves. If serving later, cook at 70% for 10 minutes, stirring twice. ] Badaam Pasanda Ingredients: 500 gm mutton/lamb pasandas Marinade 1 cup yoghurt 1 tsp ginger paste 1 tsp garlic paste 1 tsp kachri 1/2 tsp kashmiri chilli powder 1/2 tsp garam masala 1 tsp coriander leaves paste 1 tsp green chillies paste 1 1/2 tsp salt or to taste Filling 1 tbsp pistachio 1 tbsp raisins 12 almonds coriander leaves for garnish 1 tbsp clarified butter 5 green cardamom- powdered 1/2 cup onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tbsp desiccated coconut 12 almonds Method: Combine all ingredients for the marinade and add meat to it. Leave to marinate for 5-6 hours or overnight. Finely chop and then combine all ingredients for the filling. Put aside. Roast and grind the desiccated coconut and almonds. Put aside. Lift the pieces from marinade, stuff each with some filling, roll and secure -with toothpicks. Place ghee and cardamom in a dish, mix well and cook covered at HI for 1 minute.

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Add the pasandas, toss well to coat, and cook covered at 70% for 10 minutes, turning once. Transfer pasandas out of the dish, and liquid if any. In the same dish add onions, ginger-garlic paste and mix thoroughly and cook covered at HI for 5 minutes, stirring once. Add almond mixture, remaining marinade and liquid of the pasandas, mix well and place the pasandas in it. The liquid should cover 3/4 of the pasandas. Add some hot water if required. Cook covered at 70% for 15 minutes, turning once. Serve garnished with the coriander leaves. [] Andaa Tamatar Ingredients: 6 eggs-hard boiled, halved 12-14 curry leaves 1 tbsp oil 1 tsp small mustard seeds 2 whole red chillies 1 cup tomato-grated 1/2 cup coconut-grated 1 tsp salt 1/2 tsp chilli powder 1 tsp sugar coriander leaves for garnishing Method: Put the curry leaves in an empty bowl, cover and cook at HI for 1 minute. Add oil, mustard seeds and the red chillies and mix well. Cook covered at HI for 2 minutes. Mix in the tomato and cook covered at HI for 10 minutes, stirring once. Add coconut, salt, chilli powder and sugar, mix well and cook covered at 70% for 10 minutes, stirring twice. Transfer the gravy onto a serving dish, place eggs over it and serve garnished with coriander leaves. [] Andaa Roll Ingredients: 4 eggs-slightly beaten, add salt and pepper to taste 4 tsp milk 4 tsp butter 1 cup yoghurt 1 tsp salt

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1 tsp green chilli-finely chopped 2 tbsp onions- grated 2 tbsp coriander leaves 7-7 1/2" round, shallow dish Method: Mix the egg and the milk together and put aside. Mix together the yoghurt, salt, green chilli, onion and half of the coriander. Put 1 tsp butter in the dish and cook uncovered, at HI for 1/2 minute. Pour 1/4 of the egg mixture, move dish to spread evenly, cover and cook at HI for 1 minute. Once it sets, pass a knife under it to separate from dish and transfer onto a plate. Keep aside. Similarly make 3 more pancakes like this. Divide the yoghurt mixture into four and spread over the pancakes. Fold each of these into a roll. Serve garnished with a bit of coriander. [] Achaari Chicken Ingredients: 1 kg chicken (broiler)-cut into 8 pieces 1 tbsp mustard oil 1 tsp onion seeds 1 tsp mustard seeds 1 tsp fennel seeds 3-4 whole red chillies 1 1/2 cup onions-sliced thickly 1/2 cup tomato puree 1 tbsp salt or to taste 1 tsp chilli powder 1 tsp turmeric powder Method: Mix well together, the oil, mustard seeds, onion seeds, fennel seeds whole red chillies and onions. Cook covered, at HI for 3 minutes, stirring once. Remove this mixture from the dish and to the same dish, add chicken, mix well to coat it properly with the oil in the dish. Cook covered, at HI for 5 minutes. Stir and cook uncovered, at 70% for 10 minutes, stirring once. In case the chicken becomes tender but the liquid is in excess, remove the chicken and dry up the liquid by cooking at HI

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Mix in the tomato puree and cook uncovered, at HI for 5 minutes, Mix in the onion mixture, salt, chilli powder and turmeric. Cook at 70% for 5 minutes. Serve hot. [] Aabe Bahaar Murgh Ingredients: 4 large chicken breasts-boneless 1 1/2 tsp salt or to taste 2 tsp green chilli paste 1 tbsp clarified butter 1/2 cup boiled onion paste 1/4 cup hung yoghurt 10 almonds-roasted 1 tbsp melon seeds-roasted 100 gm chicken keema (mince) 2 large plums-deseeded and chopped fine 1/2 tsp salt 1 tsp butter 1/4 tsp saffron 2 tbsp milk-warm 1 tsp vetivier 6 almonds-blanched and slivered 1 tsp melon seeds-roasted Method: Grind the almonds and the melon seeds to a paste. Add water if necessary Slit the chicken breasts into half lengthwise, to open out into a butterfly kind of shape. Soak kesar in the warm milk, cover and keep aside. Rub salt and green chilli paste well into the chicken and refrigerate for 2 hours. Mix together the chicken keema, plums salt and butter. Cook covered at 70% for 4 minutes, stirring once. Leave to cool. Place the ghee in a dish and cook uncovered, at HI for 1 minute. Mix in the onion paste and cook uncovered, at HI for 10 minutes, till light brown, stirring once. Fill the chicken breasts with mince mixture, and beat along the opening with the blunt edge of a knife to seal. Place the filled chicken breasts over the browned onion, cover and cook at HI for 5 minutes. Turn the chicken and cook uncovered, at HI for 3 minutes. Turn once again and put aside.

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In another dish mix together the yoghurt and almond paste, and about 1 ? cup hot water (enough to cover chicken) and cook into a gravy of coating consistency. Pour over the chicken, cover and cook at 70% for 10 minutes, turning once. Mix the kewra into the kesar-milk mixture and sprinkle over the chicken, cover and cook at 70% for 5 minutes. To serve, slice the pieces into three portions, keeping pieces together, so they look like whole. Pour the gravy over the pieces. Garnish with almonds and melon seeds and serve. [] Chicken Breasts Masaledar Ingredients: 4 large chicken breasts 2 tbsp oil 125 gm onions-chopped fine 1 tsp green chilli paste 1 tsp red chilli paste 1 tsp ginger paste 1 tsp garlic paste 2 tsp coriander powder 1 tsp cumin seed powder 1 tsp black cardamom powder 3/4 tsp salt or to taste 1/2 cup coconut milk tomato wedges to decorate Method: De-bone the breast pieces, leaving a small piece of the wing, for holding. Slit the breasts horizontally, stopping just before the other end, creating a pocket for the stuffing. Heat oil, uncovered, in a dish at HI for 2 minutes. Add onions and cook, uncovered, at HI for 20 minutes, stirring 2-3 times or until brown. Add the green chilli, red chilli, ginger and garlic paste, cumin, coriander and cardamom powder and the salt. Mix well and cook uncovered, at HI for 2 minutes. Add water if it gets too dry. Divide this mixture into half. Stuff half of this into the chicken breasts. Place the chicken breasts into a dish and spread the other half of the masala mixture over and around the chicken pieces. Cook covered at HI for 5 minutes, turning once, then at 70% for 8 minutes.

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Pour the coconut milk over and around the chicken pieces and arrange the tomato wedges around it. Cook at HI for 5 minutes, basting once. Cover and cook at 70% for 5 minutes, basting once and serve. In case serving later, cover and cook at 70% for 8 minutes, basting once.

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