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Sweet Corn Spinach Ingredients: 1/2 cup fresh cream 300 gm spinach 150 gm sweetcorn 1 tomato 2 cheese cubes(finely grated) salt white pepper Method: Boil the spinach and tomato together in a pan. When cool blend to make a smooth paste. Boil the sweetcorn, strain and keep aside. Heat butter in a pan, add the spinach paste and saute for some time. Add the sweetcorn and cream to it along with salt and pepper. When done add 1/2 the grated cheese(mixed well in hot milk before to form a smooth paste). Now pour the mixture in a baking dish and cover with grated cheese. Put it in a microwave oven and let it cook for about 15 minutes at 200 degrees. Serve hot. Stuffed Mushrooms Ingredients: 500 gm mushrooms For stuffing 2 potatoes- boiled 50 gm cabbage- shredded 1 carrot- chopped 1 capsicum- chopped 1 onion chopped For marination 250 gm curd 50 gm ginger-garlic paste 2 tomatoes- pureed 1
1 tsp jeera powder 1 tsp rock salt 1 tsp red chilli powder salt- to taste turmeric- a pinch 1 tsp coriander powder 1 tsp oil from mango pickle Method: Remove the stem of the mushrooms and use the hollow space for stuffing, you can also chop the stem and use for stuffing with the other vegetables. Marinate the mushrooms with all the above-mentioned ingredients added together and keep aside for 20mins. For stuffing, mash boiled potatoes and mix all the vegetables, add some salt and red chili powder in the mixture. Stuff the marinated mushrooms with this mixture. Place the mushrooms in a microwave dish and pour over the remaining marinate on it. Microwave the mushrooms for 15 mins. Sprouted Curkare Ingredients: Mixed sprouts- Mataki,green chana,yellwo mutter,mung (each -100 grams) 1 teaspoon oil,1 tablesoon aamchur powder,1 tablespoon garam masala/chaat masala,sault, Fine chopped onion & coriandor leaves,shrded carrot.,lemon. Method: Take a suitable microwave casserol, Put all mixture of sprouted mataki,chana,mung,mutter etc.sprinkle 1 Table spoon oil,sault as per taste,1 tablespoon aamchur powder, 1 table spoon garam masas/chaat masala and cover it.Microwave for 5 minutes for 100%.After standing time take out the mixure & garnish with copped onion,shraded carrot & coriandor leaves.Place the lemon slices beside and serve it. Spinach Dip Ingredients: 500 gm spinach 200 gm grated cheese For seasoning 1 tsp garlic powder 1 tbsp onion powder 1 tsp black pepper powder 1 tsp cumin (jeera) powder
Method: Cook the spinach leaves for 2-3 minutes on High in the microwave. Keep aside. When cool squeeze the water from the spinach. MIx all the ingredients and cook in the microwave for another minute. Make sure that the cheese melts with the spinach. Serve as dips with nachos or chips. [ ] Sookhi Moong Ki Dal Ingredients: 1 cup dhuli moong ki dal 1 tbsp oil 1 1/2 tsp cumin seeds a pinch of asafoetida 1 1/2 tsp ginger-chopped fine 2 tsp coriander powder 2 tsp salt 1 tsp chilli powder 1/2 tsp turmeric 1 1/2 cups hot water Garnish 2 tbsp coriander leaves 2 green chillies-slit 2-3 lemon wedges Method: Wash the dal, till the water runs clear. Soak in water for 3-4 hours. Drain the water of the dal and put aside in a colander. Mix together the oil, cumin and the asafoetida. Cook covered at Hi for 2 minutes. Mix in the ginger immediately and stir well. Add the dal, mix well and cook covered at HI for 1 minute. Now mix in the coriander powder, salt, chilli powder and the turmeric powder. Add water, mix well and cook covered at 70% for 15 minutes, stirring after 6 minutes. Serve garnished with green chillies, coriander and lemon wedges. [ ] Soojee Idli (Microwave) Ingredients: 3/4 cup semolina (soojee)-dry roasted lightly and cooled 1 cup sour yogurt 1 tsp salt
1 tbsp oil 1/2 tsp enos fruit salt 2 dry whole red peppers-for seasoning 6-7 curry leaves- for seasoning 1/2 tsp mustard seeds-for seasoning 1 tbsp oil Method: Mix the semolina and yogurt to a smooth batter add the salt and oil, and keep aside in a warm place for about an hour. Add the eno?s and steam immediately in an idli steamer. To cook them in a microwave, use a microwave idli mould. Put the batter in and cook at HI for 1/2 a minute for each idli. For example, If there are 6 idlis then 3 minutes. Shahi Saag Bhaji Ingredients: Ingredients: Palak ( Spinach) 1 bundle Onion 1 chopped Chana Dal 1 cup ( soaked for 2 hours) Carrots 2 ( grated) Tomatoes 3 ( chopped) Brinjal 1 small ( chopped) Potato 1 small ( grated) Cabbage 1 cup grated Green chillies 2 (chopped) Garlic 4 flakes Cumminseed 1 teaspoon Cooking oil 1 tablespoon Butter 1 teaspoon Salt to taste Corriander powder 1 tspn. Garam masala a pinch Whipped cream 1/2 cup Jeera powder a pinch
Method: Method: Chop spinach and wash nicely in 3-4 bowls of water. Keep in sieve to drip dry. Heat oil, add garlic and cumminseed and stir. Add chana dal and all the vegetables along with the spinach and masalas and steam in pressure cooker or microwave oven for 10 minutes.Cool and put in blender and blend well.Heat butter in a wok and add the shahi
saag bhaji and simmer for 10 minutes. Serve in dish garnished with whipped cream and sprinkle jeera powder with naan or khichdi Shahi Paneer Ingredients: Tomato Soup - canned paneer kasuri methi salt pepper Method: Cut the paneer into pieces. Pour the tomoto soup into a microwaveable bowl. Add chopped paneer. Sprinkle kasturi methi. Bring to a boil by placing in the oven for 2 minutes. Add salt and pepper to taste.  Sambhar Ingredients: 1 cup arhar dal-picked and washed well 2 tsp salt 1 tbsp sugar 2-3 tbsp sambhar masala 6-8 small whole onions-peeled 2 tsp mustard seeds 10-15 curry leaves 2-3 whole red chillies 1 tbsp oil 1 tsp tamarind pulp coriander for garnish
Method: Soak the arhar ki dal in 2 cups of boiling water for 1/2 an hour. Add salt and onions and cook covered at HI for 5 minutes. Stir and cook again at 70% for 10 minutes. Mash the dal to a pulp or blend in a blender. Mix in the sugar and the sambhar masala. In another dish, mix together the mustard seeds, curry leaves, red chillies and the oil. Cook covered at HI for 3 minutes.
Add the dal mixture to this along with 2 cups of boiling water and cook covered at 70% stirring once. Mix in the tamarind and cook covered at 30% for 5 minutes. Serve garnished with coriander leaves, accompanied with idlis or plain boiled rice.  Saade Chawal (Plain Rice) in the Microwave Ingredients: 2 cups rice water 1 tsp lemon juice Method: Clean the rice and wash well till the water runs clear. Soak the rice in 4 cups water for about 1 an hour, in the dish in which you will cook it (it should be at least double the capacity of the rice and water, so it does not boil over. Add lemon juice and cook, covered at HI for 5 minutes, then at 70% for 10 minutes. Roast Potatoes with Hung Curd Dressing Ingredients: 1 potato with the skin For the dressing 2 tbsp hung curd 1 tsp chives salt and pepper to season Method: Make slits on the potato. Then cook it in the microwave for about 3-4 minutes. When done, take it out, and split the skin with your hands. For the dressing, whisk hung curd, salt, pepper and chives. Make a thick paste. Put a dollop of this hung curd mixture on the potato. And Serve. Quick Full Meal Soups Ingredients: Cream of Rice, Moong Flour, 3 to 6 Vegetables of your choice, oil, salt, and spices. Method: Quick full Meal soup: (1) Take enough vegetables to make 3 to 4 cups of cut vegetables. Cut top & bottom and undesirable parts, Wash, clean of all dirt and bacteria.
Cut vegetables to about 3/4" to 1" pieces, and put them in microwave safe container. And cook them in microwave for 3 min. and them out and open the lid to let them cool. (2) At high heat, boil 3 cups of water and add a table spoon of oil, and slowly add ~ 1/2 cup of cream of rice while stiring with a suitable spoon. Then slowly add ~1/2 cup of Moong flour while continue stiring the mixture. Then reduce the heat and let them cook for next 5 to 7 min. Add water, If thes mixture gets too thick add some water till it is as thick as soup (or Curry). Then stop heating. (3) Once microwaved vegetables are cool, add 1 cup of cold water in the electric-blender, and gradually add vegitables in the blender and begin blending. Gradually add all cooked vegetables in the blender and blend to liquify the vegetables. (4) Add this liquified vegetables in cooked flours, and heat the mixture to boil and add small amounts of salt, ground chili, turmaric, lemon juice, and ginger powder to suit your taste. Now it is ready to serve hot. Quick Coconut Cream Veg Curry Ingredients: Vegetables: 100g Carrots, 100g Cauliflower, 50g Babycorn, 100g Mushrooms, Basil Leaves, Few Mint leaves, 200g Summer veg like eggplant, lauki (any gourd of your liking) etc. All cut into little squares of 1 inch pieces. Curry: 200 g Coconut cream, 50 g Tomato Puree, 1 tsp Mustard powder, 2 Onions chopped, 3 green chillies sliced, 8-10 mustard seeds. 1 tsp soya sauce. Parsley & Pepper for garnishing. Serves: 4 Method: Steam all the vegetables (if you have a microwave, put it all together, add 1/2 cup water and pinch of salt, cover and microwave for 5 minutes). For curry, heat some oil in a wok (olive preferably), add mustard seeds, wait for them to pop and then add onions and chillies. When transparent, add tomato puree and let it cook for 2 minutes. Add soya sauce. Then add coconut cream and mustard & salt. Let it come to a boil. Reduce the flame to minimum and add the veggies and stir to mix. garnish as desired. Tip: Add dry red chillies to curry if you like extra spicey. It's best to taste the curry while cooking so you can add salt / sugar / spice if you wish. Trust me, this has been a special hit at all my dinners recently!  Popcorn Ingredients: 1/2 cup dried corn
1 tbsp butter salt to taste Method: Mix all ingredients together and place in a microwavable dish. Cover and cook at HI for about 6 minutes ] Pav Bhaji Ingredients: 1 cup potatoes - chopped and boiled 2 cups mixed vegetables - chopped and boiled green chillies - chopped 1 cup grated onions - ground with 1 tsp garlic and ginger each 1 cup tomato - grated 1 cup tomato puree 1 cup oil 2 tsp cumin seeds 1/2 tsp turmeric 1 tbsp salt or to taste 1 tsp pav bhaji masala 1/2 tsp red pepper - powdered 6 pav breads 6 tbsp butter - for the bread Method: Mix together the oil, cumin seeds and cook covered at HI for 3 minutes. Mix in the onion paste and cook covered at HI for 5 minutes, stirring once till fat separates. Cook for some more time if it does not. Add the potatoes, mix vegetables and green chillies and cook at HI for 5 minutes, stirring once. Add the tomatoes and tomato puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking at HI, stirring every 4 minutes, till the fat separates. Keep mashing the vegetables as they cook. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown. Serve with the vegetables ] Parwal Aloo Ingredients: 10 parwals 2 potatoes-medium sized 1 tbsp oil 1/2 cumin seeds 1 1/2 tsp salt
1 tsp coriander-cumin powder 1 tsp amchur 1/2 tsp kashmiri chilli powder
Method: Scrape the parwals lightly and cut them into 6-8 strips each lengthwise. Cut the potatoes to match the parwals. Put the oil and the cumin into the dish and cook covered at HI for 2 minutes. Mix in the parwals and potatoes so they are well coated with the oil. Cook covered at HI for 10 minutes stirring once. They should be half done by now. Mix in the salt, cumin-coriander powder, amchur and the chilli powder and cook covered at HI for 10 minutes. Serve immediately.  Paneer Tikka Ingredients: 1 kg paneer cubes-about 3 cm/1 1/2" each 2 tsp garlic paste 2 tsp ginger paste 1 tsp chaat masala 2 tsp chilli powder 1 tsp powdered black pepper 1 tbsp salt a few drops of red colour 3 tbsp vinegar OR 1 cup yogurt oil for brushing 1 lemon-quartered 1 onion sliced into rings for garnish Method: Mix all the ingredients, except the garnishes, and leave for 20-30 minutes. Place a saucer like plate, greased in a bigger plate. Arrange the paneer pieces along the edge and cook, uncovered on HI for 4 minutes. Turn over, brush with a little oil and cook again on HI for 4 minutes and serve.  Paneer Korma Mattar Wala Ingredients: 250 gm paneer-grated 1 tbsp ghee
1 tsp cumin seeds 1 1/2 tsp sugar 1/2 cup tomato-freshly pureed 1 tsp ginger paste 1 tsp garlic paste 1 tsp kashmiri chilli powder 1 1/2 tsp salt 1 cup green peas-shelled 1 cup hot water 1/2 tsp garam masala coriander for garnish Method: Place 1 1/2 tsp ghee, cumin and 1 tsp sugar in a dish and mix well. Cook covered at HI for 1 minute. Mix in the paneer and cook at HI for 5 minutes, stirring once. Add tomato and salt, keep aside covered till required. In another dish, mix the remaining gheewith ginger-garlic paste and then cook uncovered at HI for 1 minute. Add chilli powder, turmeric, salt, the 1/2 tsp sugar, 1-cup hot water and the peas. Mix well and cook at HI for 5 minutes, then at 70% for 8 minutes or till the peas are cooked. Do not cover and cook as the peas will get discoloured. Mix in the paneer mixture and cook uncovered at 70% for 5 minutes. Serve garnished with the garam masala and the coriander. ] Paneer Jalfrazie Ingredients: 300 gm paneer-cubed 1 tsp cumin seeds 1/2 cup onion-chopped fine 100 gm capsicum-cut into cubes similar to paneer 10 button onions (shallots)-peeled and halved 1/4 cup tomato puree 1 tsp ginger paste 1 tsp garlic paste green chillies-chopped fine salt to taste 2 tsp kashmiri chilli powder 1 1/2 tsp garam masala 3 tomatoes, cut into quarters coriander leaves to garnish
Method: Mix the cumin and oil in a dish. Cook covered, for 2 minutes. Mix in the onions and cook, uncovered at HI for 6 minutes, stirring once, to a light brown. Mix in the capsicums, button onions, tomato puree, ginger-garlic pastes, green chillies, salt and chilli powder. Cook covered, at HI for 5 minutes. Add paneer and tomato. Cover and cook at 70% for 7 minutes. Stir, sprinkle the garam masala and cook at HI for 3 minutes. Serve garnished with coriander leaves. Onion Kulcha Ingredients: 5 cups whole wheat flour For the stuffing 3 onions chopped 2 tbsp green chillies 2 tbsp coriander leaves 1 tsp mint leaves 2 tsp ginger-chopped 1 tsp carrum seeds(ajwain) 1 tsp red chillie powder 1 tsp coarsely ground pomegranate seeds salt to taste Method: Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour. Divide the dough into four equal parts and make round balls using dry flour. To prepare the stuffing, use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carum seeds. Stuff each ball of dough with a portion of the filling in the middle. Fold the filled balls of dough and pinch the edges to seal the dough. Roll out the kulcha with a rolling pin. Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.  Navrattan Pulao Ingredients: 2 cups long grained rice-washed and soaked for ? an hour 1 tbsp ghee 1 tsp cumin seeds
1/2 cup onions-sliced fine 1/2 cup green peas-shelled 1 cup potato-peeled and cubed to match the peas 1/2 cup paneer-cubed to match the peas 1/2 cup carrot-cubed to match the peas 1/2 cup mushrooms-finely chopped 1/2 cup cashewnuts-halved and roasted 1/2 almonds-dry roasted 1/2 cup lotus seeds 1/4 cup raisins 1/2 cup tomato-freshly pureed 1 1/2 tsp salt 1/2 tsp garam masala 3 1/2 cups of hot water 1 tsp vetivier Method: Mix 1 1/2 tsp ghee and cumin in a deep dish. Cook covered at HI for 1 minute. Add onions and cook uncovered at HI for 10 minutes, stirring once till brown. Add the potato, paneer and 1 1/2 tsp ghee. Mix well and cook covered at HI for 5 minutes, stirring once. Mix in the peas, carrots, mushrooms, cashewnuts, almonds, lotus seeds and the raisins. Cook covered at 70% for 5 minutes. Add rice, tomato puree, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes. Stir in the vetivier and cook covered at 30% for 5 minutes. Serve immediately. Mushroom Matar Pulao Ingredients: 1 cup basmati rice 1 cup green peas (matar) 1 cup mushrooms - sliced 1 tomato/2 tbsp tomato puree 2 cloves 1/2 inch piece cinnamon 2 green cardamoms 1 bay leaf 1 tsp garam masala 1 tsp cumin powder 2 tbsp oil salt
Method: Wash the rice and soak in warm water for about 10 minutes. Drain and keep aside. Chop the tomato and wash the peas. Keep aside. Mix the oil, chopped tomato, cloves, cinnamon, cardamoms and bay leaf in a glass bowl. Microwave on HI for two minutes. Add the mushrooms and peas to it microwave on HI for one minute. Then add the rice, mix well and microwave on HI for one minute. Add two cups of hot water to the rice mixture with salt and mix well. Microwave on HI for 10 minutes, stirring twice in between after every 4 minutes. Serve hot with raita or curd. Mushroom And Paneer Dip Ingredients: 12 medium size pieces of Paneer 1/2 pound mushrooms sliced thin 2 medium cloves garlic finely chopped 1 cup onion soup 1 teaspoon pepper 1 /2 cup cheese softened 1/2 cup sour cream bread Method: In a 2 quart microwave safe casserole, arrange paneer, loosely covered with paper towel. Microwave at high for 2 minutes until crisp. Remove paneer and crumble. Microwave mushrooms and garlic uncovered for 2 minutes or until mushrooms are tender, stirring once. Add soup mix and pepper and cream cheese, and combine thoroughly. Decrease heat to medium and microwave uncovered stirring frequently, for 3 minutes or until cheese melts. Stir in sour cream and paneer. Microwave uncovered at medium for 3 minutes or until heated through, stir once. Garnish with additional mushrooms and paneer. Serve hot woth hot parathas. Microwave Vegetables In White Sauce Ingredients: Serves 4 Ingredients
Ingredient Quantity Boiled potato 5-6 Carrot 1 medium Cabbage 1 cup French beans 1 cup Capsicum 1 small Onion 1 medium Ginger-garlic paste 1 tsp Tomato 1 medium For sauce Tomato sauce 2 tbsp Soya sauce 1 tsp Chilly sauce 1 tsp Garlic cloves 5-6 For white sauce Flour 2 tbsp Butter 1 tbsp Milk 1 cup Oil 2 tsp Salt To taste Sshredded cheese 1 cup Pepper powder 1 tsp
Method: Method ? Chop carrots, capsicum, cabbage, french beans into small pieces. Place in a separate microwave dish and add 1 tbsp of water. Blanch for 4-5 minutes on microwave high ? Take flour in a separate microwave plate and microwave high for 3 minutes stirring once. Remove and prepare the white sauce by adding flour, butter and milk in a bowl and mixing well taking care that no lumps are formed. ? In a microwave dish, mix oil, chopped onions, ginger garlic paste, chopped tomatoes, salt and microwave high for 4 minutes ? Mix all the ingredients of the sauce and microwave high for 4 minutes ? Add the blanched vegetables, boiled potatoes, cheese, pepper and white sauce and mix well. Add salt and microwave high for 8 minutes. Instead of shredded cheese, 3 tbsp cheese spread could be used. You could also add 1 cup of boiled macroni for variation ? Remove from Microwave and serve hot Microwave Paneer Recipe Ingredients: paneer 300gm oil 1tbsp tomatoe puree 6-7 tbsp ginger grated(small piece) red chillie powder 1/2 tsp
garam masala 1/2 tsp sugar 1&1/2 tsp salt to taste kasoori methi 2 tsp dhania powder 1 tsp full dhania 1/2 tbsp whole red or green chilly 2 capsicum 1 chopped in long strips
Method: Add all the spices, capsicum, paneer, tomatoe puree, can put chopped tomatoe pieces to add colour but then decrease the puree amount. Microwave in a dish for 6-7 mins at high(900) Microwave Bread Upma Ingredients: 1 big onion-chopped fine 2 tomatoes-chopped fine 1/2 capsicum - chopped fine 6 bread slices-cut into half inch squares 2 tbsp tomato ketchup 1 tbsp curd 1/4 turmeric powder chilli powder-to taste salt-to taste 1/2 tsp coriander powder 1/2 tsp cumin powder 1 tbsp oil 1 tbsp coriander leaves-chopped fine optional 1 tbsp roasted and crushed peanuts or 2 tbsp sprouted moong (boiled for 2 minutes) Method: Take oil, capsicum and chopped onions in a microwaveable bowl. Mix well and Micro Hi for 3 minutes. Add tomatoes, mix and micro hi for another 2 minutes. Then add the masalas, haldi, salt, bread slices and ketchup. Mix well. Micro High for 2 minutes.
Add curd and coriander leaves mix well and micro for another 1 minute. Optional ingredients can be added now and micro for one minute. Give it 5 minutes standing time and serve with tomato ketchup.  Methi Paneer Ingredients: 250 gm fenugreek leaves-washed and pureed 1 cup tomato puree 1 tbsp mustard oil 2 whole red chillies-broken into half 2 tsp salt or to taste 1 tsp garam masala 1 tbsp coriander powder 300 gm paneer-cut into cubes Method: Place the oil and whole red chillies in a dish, mix well and cook covered, at HI for 2 minutes. Mix in the fenugreek puree, tomato puree, salt, sugar, garam masala and coriander powder. Cook covered at HI for 10 minutes, stirring once. Mix in the paneer and cook at 70% for 8 minutes. Serve hot. Masala Capsicum Curry Ingredients: 4 capsicums 2 large onions 4 tbsp oil ginger-a small piece tamarind pulp or paste salt to taste 1/2 tsp turmeric Roast and Grind (Masala Powder) 5 red chillies 1 1/2 tbsp sesame seeds 1 tbsp Poppy seeds 1 cup fried groundnuts (peanuts) 1 cup dry grated coconut 3-4 cloves cinnamon-a small strip
Roast the above for a few minutes in a pan (without oil) and grind into a powder and keep aside. Method: Cut the onions and the ginger. Heat 2 tablespoons of oil in a pan. Fry the onions and ginger till half cooked. Remove the fried onions and ginger from fire and blend them into a paste and keep aside. Cook capsicum separately (either in a microwave or fry in oil). Fry the onion and ginger paste now in two tablespoons of oil. When the onion paste is being cooked, add the ground masala powder. Add salt, 1/2 spoon turmeric powder and 1/4 spoon red chilli powder. Let it simmer for a while. Add a tablespoon of tamarind juice (if using paste, dilute it till it is equal to 1 tablespoon). Exercise care here. Add the cooked capsicum. Remove from fire after about 10 minutes on medium heat. Serve with hot rice. Preparation time: about 30 minutes. Serves: For four persons Note: Instead of adding capsicum, you can also add eggplant/brinjal. The base masala preparation is the same. Man Bhawan Paneer Mushroom Ingredients: 200 gm paneer 200 gm mushrooms 1 simla mirch green 1 cube cheese 15 kajus 15 cloves garlic 1 tsp green elaichi powder 1 tbsp butter salt to taste kali mirch powder 1/2 cup yoghurt 1/4 cup milk Method: Mix in a bowl milk, yoghurt, kajus blended in little milk grated cheese, salt, elaichi powder and kali mirch powder and keep a side. Wash and cut mushrooms and in a sauce pan put butter and mushrooms fry them till the water evaporates and leaves the butter back.
Now take out the mushrooms. Put crushed garlic in the same pan and add cut simla mirch and saute for just few seconds, add paneer cut in cubes, add mushrooms. Mix well put little salt and pepper and remove from the fire and mix the white sauce. Before serving just warm it or its better you warm it in the microwave. You can have this with butter and bread slices or any type of sandwiches. If thickens add few spoons of cold milk and then warm it. Remember don't heat it on high flame. Lasagna ( Layered Pasta ) Ingredients: Lasagna if available or get the available pasta 250 gms Salt to taste Potato - 1 finely chopped and steamed Tomato - finely chopped Kidney Beans/Rajma - one small cup Butter - three Spoons Tomato Ketchup = two spoons Cheese (your favorite flavor) preferably grated cheese one pack Powdered Pepper - two spoons Ingredients for White Sauce Butter- three spoons Maida - 100gms Milk 200gms salt a pinch and peepr a pinch Method: First place a sauce pan in the stove and boil three cups opf wayer with one spoon of salt and allow it to come to a boil and now add the pasta in it and cook for 15 20 minutes in electric stove for gas stove 25 minutes. Now start making the white sauce by adding three spoons of butter and stirn it in the fry pan and ad maida simultaneously and ad milk also never allow the maida to settle as blocks keep stiring and add pinch of salt and peper and do this for 3 to 4 minutes and now the white sauce is ready. Now take another fry pan and add two spoons of butter and add althe vegetalbes including the steamed potato cubes and stir them with salt and tomato ketchup for five minutes now when the pasta is boiled take a oven safe pan and rub the botton and side with butter and add some grated cheese as first layer and sprinkle some ketchup and now place alayer of pasta and ad some white sauce and then sprinkle some chese and ketchup and add the vegetables in the next layer and sprinkle with cheese and cover it with white sauce and then add second layer of pasta and add some more white sauce and letchup and sprinkle some cheese and keep them inthe oven withthe pan closed. Keep it for 8 -9 minutes in microwave or 15 mutes to 20 minutes in oven. Now take it out and add some more cheese
ad llow it in the oven heat for 2 - 3 minutes and then take it out ur lasagna is ready.In other words its layered pasta. Ideal for serving guests during dinner time.  Lal Paneer Ingredients: 500 gm paneer-cut into 4 thick slices spring onions-chopped, for garnish 1 tbsp oil Soak together for an hour 2-3 whole red chillies 2 tbsp vinegar 2 tbsp roasted gram 1 tbsp garlic-chopped 50 gm onions-chopped 4 cloves 4 peppercorns 1/2 tsp cinnamon-broken to small pieces 14" blade mace Method: Grind all ingredients together except paneer and spring onions. Marinate the paneer pieces in the ground paste for an hour. Place a greased, saucer like plate upright in a dish. Arrange paneer slices along the edge. Cook uncovered at HI for 4 minutes. Turn, brush with oil and cook uncovered at HI for 4 minutes Lift paneer slices on to a serving dish and serve garnished with the spring onions.  Kothambir Vade Ingredients: 1 tbsp oil 1/4 cup chopped onions 6 cloves garlic-chopped 1 cup gram flour 1 3/4 cups water 1/4 tsp turmeric powder 1 cup coriander leaves - chopped 1 tbsp chilli-ginger paste salt to taste oil for shallow frying share your recipes here
Method: Put the oil, onions and garlic into a casserole dish and saut?n a microwave oven on high, covered, for 2 minutes OR heat oil and add onions and garlic and saut?ill a light brown. Mix gram flour and water together to make an even batter. Pour it into the casserole dish and cook on medium-high, for 4 minutes, without lid. Stir once. OR cook over medium heat stirring all the time till mixture thickens (a little bit cooled on a surface, should set). Mix the remaining ingredients and cook on high for 4 minutes. Stir once. OR cook over high heat stirring all the time till setting consistency is reached again. Remove mixture onto a tray and spread into a 1/2" thick rectangle. Cool completely. Cut into square pieces. Shallow fry the square pieces until golden brown. Use a little oil on a non-stick griddle.  Khilee Urad Ki Dal Ingredients: 1 cup husked black gram 1 1/2 tsp ghee 1/2 tsp cumin seeds a pinch asafoetida 2 whole red chillies 1 tbsp onion-chopped fine 1 tsp garlic paste 1 tsp ginger-shredded thinly 1 tsp green chillies-shredded thinly 1/2 tsp turmeric 1 tsp salt 1/2 tsp kashmiri chilli powder 1/4 cup hung yoghurt Garnish 1 tsp ginger-shredded thinly 1 tsp green chillies-shredded thinly Method: Wash the dal till the water runs clear. Soak in 2 cups of hot water for 2 hours. Mix the ghee, cumin and the asafoetida. Cook covered at HI for 1 minute. Add the onions, mix well and cook uncovered for 3 minutes. Add garlic paste, stir and cook uncovered at HI for 1 minute. Mix in the ginger, green chillies, turmeric, salt and chilli powder. Stir in the dal along with 2 cups of hot water.
Cook covered at HI for 7 minutes. Reduce the power to 70% and cook covered for 10 minutes. Mix in the salt and the yoghurt. Cook covered at 70% for 5 minutes. Serve hot, garnished with ginger and coriander leaves.  Kashmiri Paneer Ingredients: 400 gm paneer-cubed 1 1/2 tsp thandai/sardai mixture-soaked in 1/2 cup water 10 almonds-blanched and peeled 1 tbsp clarified butter 1/4 tsp green cardamom powder 10 peppercorns 1/2 cup hung yoghurt 2 tsp ginger paste 1 tsp kashmiri chilli powder 1 tsp turmeric 1 1/2 tsp salt
Method: Grind the thandai mixture, strain and make up to 1 ? cups with water. Grind 8 almonds and mix into the thandai mixture. Sliver the remaining 2 and keep for garnish. Mix ghee, half the cardamom powder, peppercorns, ? tbsp yoghurt and ginger paste in a dish and cook covered at HI for 2 minutes. Mix in chilli powder, turmeric, salt, yoghurt and thandai mixture. Cover and cook at HI for 5 minutes. Add the paneer, mix well and cook covered at 70% for 7 minutes. Serve garnished with the remaining cardamom powder and the slivered almonds. ] Kaddu Ki Sabzi Ingredients: 750 gm pumpkin-peeled and cubed 2 tbsp mustard oil a pinch asafoetida 1 tsp fenugreek seeds 2 tsp cumin seeds 10-12 curry leaves 1 tbsp ginger-thinly sliced 3-4 green chillies-slit
1 tsp chilli powder 1/2 tsp turmeric 1 tbsp coriander powder 1 tbsp sugar 1 tsp tamarind pulp coriander leaves to garnish Method: Mix together the oil, asafoetida, fenugreek seeds, cumin, curry leaves and ginger. Cook covered at HI for 3 minutes. Add the pumpkin, green chillies, salt, chilli powder, turmeric, coriander powder and the sugar. Mix thoroughly and cook covered at HI for 5 minutes. Stir and cook covered at 70% for 15 minutes, stirring once. Should be cooked through by now, otherwise cook some more. Mix in the tamarind, and cook at 30% for 5 minutes and serve garnished with the coriander leaves. Instant Soup Ingredients: 2 ripe tomatoes 250 gm bottle gourd (half of a small lauki) 1 small piece of ginger 1 green chilli 1 tsp garam masaala 1 tsp coriander powder 1/4 tsp turmeric powder salt to taste Method: Peel and cut gourd into pieces, cut tomatoes too. Put all the ingredients in a pan, pour 1 glass water. Either pressure cook till 3-4 whistles, or microwave on high 5 minutes. Blend using a blender. Cook for 2 more minutes. A very nutritious, low cal and tasty soup is ready, serve hot!  Imli Pulp Ingredients: tamarind-dry Method: Soak the dry tamarind in warm water for about an hour.
Rub well between your fingers to separate pulp from the tamarind fibres. Pass through a strainer, add a little more water and discard the fibres. Healthy Corn Upma Ingredients: Ingredients 1 pack of frozen corn 3-4 green chillies -chopped 1/4" piece of ginger 1 big red onion -finely chopped 2 teaspoon ghee 1 teaspoon mustard seeds 1 teaspoon channa dal 2 teaspoon lemon juice 1/2 teaspoon turmeric powder Few coriander leaves - chopped Salt to taste. Method: Grind corn in grinder. Spread it in a plate microwave for 4 min. Heat ghee in a pan. Add mustard seeds and let it pop. Add chana dal fry it golden, add green chillies, onion and ginger. Add turmeric powder and salt. Fry till onions turn transparent. Add microwaved ground corn and fry till light golden. Add coriander leaves . Remove from fire. Add lemon juice. Serve hot Healthy Cabbage Roll Ingredients: 1 cabbage 200 gm sprouts 200 gm paneer 2 onions - finely chopped 2 tomatoes - finely chopped coriander leaves salt 1 tsp pepper powder 1 tbsp butter Method: Blanch the cabbage in boiling water for about 15 minutes. When it becomes soft seperate the leaves one by one.
For the filling heat butter in a pan and saute the onions, tomatoes, mashed paneer and sprouts. Add salt and pepper to it. Once it is properly mixed, spread the filling on each cabbage leaf. Fold all the four sides and seal with a toothpick. Grease a dish with butter and put the rolls in it and microwave for 8-10 minutes. Serve hot.  Gobhi Mussallam Ingredients: 1 cauliflower 1 tbsp lemon juice 2 tbsp water 1 1/2 tsp salt 1 tbsp oil 1/2 cup onions-chopped fine 1/2 cup onion-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp coriander powder 1 tsp cumin seed powder 1 tsp kashmiri chilli powder 1 tsp turmeric powder 1/2 cup tomatoes-blanched, peeled and chopped fine 1 cup tomatoes-pureed and strained 1 tsp salt Garnish cardamom powder garam masala Method: Mix together the water, lemon juice and the salt. Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over. Place the cauliflower in a deep dish and sprinkle with the lemon juice mixture all over and around it. Cover and cook at HI for 12-15 minutes, till almost cooked, but firm. If not, cook further till done. Remove from the dish and keep aside.
Place oil in a dish and cook uncovered at HI for 1 minute. Add the onions and cook uncovered at HI for 5 minutes, stirring once, to a light brown. Add the grated onions, mix well and cook uncovered at HI for 5 minutes, stirring once. Add the ginger and the garlic paste and cook uncovered at HI for 1 minute. Add the coriander, cumin, chilli powder, turmeric and the tomatoes. Cook covered at HI for 5 minutes. Add to this the blended tomato and cook covered at 70% for 5 minutes. Add salt to this gravy. Place the cauliflower upside-down in the dish and cover with the gravy. Cook covered at 70% for 5 minutes. Turn and cook covered at 70% for 5 minutes, basting it with the masala. Serve hot garnished with cardamom powder and the garam masala.  Gobhi Dahiwala Ingredients: 500 gm cauliflower 1 tbsp ghee 2 tsp cumin seeds a pinch of asafoetida 1/4 cup yoghurt 1 tbsp ginger-finely chopped 1 tbsp coriander seeds 2 tsp salt 1/2 tsp turmeric 1/4 tsp garam masala 1 tbsp green chillies-chopped fine Garnish 2 tsp cumin seeds-roasted and powdered 2 tsp coriander leaves Method: Mix the ghee, cumin and asafoetida together and cook covered at Hi for 2 minutes. Add ginger and yoghurt, mix well so that no lumps remain. Cook covered at 70% for 2 minutes.
Add the coriander, salt, turmeric, garam masala and green chillies. Mix well and add in the cauliflower. Cook covered at 70% for 12 minutes, stirring once. You may cook it longer if you want it softer. Serve hot, garnished with cumin powder and coriander leaves.  Ghiya Ki Sabzi Ingredients: 1 kg bottle guard-peeled, sliced and chopped 1 tbsp ghee 2 tsp cumin seeds 1/4 tsp asafoetida 1 cup tomato-thickly sliced 1 tbsp green chillies-chopped coarsely 1 tsp ginger paste 1 tbsp coriander powder 1 tsp turmeric powder 1 tsp garam masala 1 tsp chilli powder 2 tsp salt coriander leaves for garnish Method: Place the ghee, cumin and asafoetida in a deep dish. Cover and cook at HI for 2 minutes. Mix in the remaining ingredients, except the coriander, cover and cook at HI for 25 minutes, stirring once. Serve garnished with coriander leaves. Ghiya Chutney Ingredients: 1 cup grated ghiya 1 cup sugar 3 tbsp lemon juice 1/4 tsp ground red chillies 1/2 tsp roasted jeera powder 1/2 tsp black salt Method: Mix all the ingredients together. Cook for 5 minutes, covered in a microwave. Give 5 minutes standing time. Remove the cover. Stir well.
Cook for 4 minutes, uncovered. Cool it and put in a bottle. Use it to make a sandwich or eat with a prantha. It can be preserved for a month. Do not put it in fridge. Garlic Herbs Bread Ingredients: 12-15 garlic cloves bread butter coriander leaves salt Method: Mix garlic cloves, butter, coriander leaves and mix it well in the mixie till a smooth paste is formed. Apply this garlic butter on bread slices. Toast the bread slices in a microwave or a toaster or on frying pan till they become cripsy. Server hot with tomato sauce.  Fresh Tomato Puree Ingredients: 1 kg tomatoes hot water enough to submerge the tomatoes Method: Make a cross sign with a light cut, on the base of the tomatoes(not on the stalk side). Place the tomatoes in a bowl, boil some water and pour over the tomatoes to cover. When cool enough to handle, peel the tomatoes (the cross sign will make this easier). Chop the tomatoes roughly and blend in a blender and strain. In the microwave, prick the tomatoes and place in a dish. Cover and on HI for 4 minutes, peel and puree. 1 kilo of tomatoes yields 4 cups of puree.  Frans Bean Ingredients: 500 gm Fransbean- stringed, chopped fine 250 gm potatoes-peeled and diced 1 tbsp oil 1 tsp cumin seeds 2 tsp ginger-finely chopped
2 tsp coriander powder 2 tsp salt or to taste 1 tsp turmeric powder 1 tsp chilli powder 1 tsp amchur 1 tsp gararn masala Method: Mix the oil, cumin and ginger. Cook covered at HI for 2 minute. Add the beans, potatoes, coriander powder, salt, turmeric and chilli powder. Mix well and cook covered, at HI for 5 minutes. Stir and continue to cook at 70% for 15 minutes, stirring twice. Mix in the amchur and garam masala. Cover and cook at 30% for 5 minutes, serve hot. ] Dhokla Ingredients: 1 cup besan 1 tsp ginger paste 1 tsp green chilli paste 1 tsp salt 1 tsp turmeric 1 tsp sugar 1 tbsp oil 1 cup sour curd 1 cup water 1 tsp fruit salt For tadka 1 tsp rai 4-5 kadhi patta 2-3 green chillies-slit 1 tbsp oil Method: Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the the curds. Beat till smooth. Add the water and mix well again. Add the fruit salt, stir gently and pour immediately into the greased microwavable dish, cover and cook at HI for 6-8 minutes, rotating the dish once. Heat the oil for the tadka, add the rai, kadhi patta and green chillies. Saut?ill slightly colored, and add 1 cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the dhania and coconut and serve.
] Crunchy Patta Gobhi Ingredients: 500 gm cabbage-shredded finely 1 large capsicum-shredded fine 1 tbsp oil 1 tsp cumin seeds 2 tsp coriander powder 1/2 tsp turmeric 1 1/2 tsp salt 2 tsp vinegar 1 tsp sugar coriander for garnishing Method: Place the oil and cumin in a dish and cook covered at Hi for 2 minutes. Add the cabbage, capsicum, coriander, turmeric, salt, vinegar and sugar. Mix well. Cover and cook at Hi for 5 minutes. Garnish with coriander and serve.  Corn Spaghetti Ingredients: Spaghetti layer 20 gm breadcrumbs 3/4 cup milk salt and pepper-to taste 25 gm butter 25 gm cornflour 1 1/2 cups spaghetti-cooked and cut into small pieces 2 tbsp grated cheese Filling 1/2 cup onion- chopped 6 flakes garlic-chopped 2 tbsp butter 1 tbsp cornflour 1 1/4 cup tomato puree 1/2 cup corn-boiled sugar-to taste salt and pepper-to taste 1 tsp chilli powder Topping 30 gm grated cheese 1 capsicum- cubed
Method: Grease the pie dish and sprinkle breadcrumbs into it. Put the butter in a casserole and microwave on High for a minute. Add the cornflour and stir well. Microwave High for one minute. Add milk and mix well. Microwave on High until it turns thick like a sauce. Mix in the salt, pepper and cheese. Add the spaghetti and spread on the base and along the side of the prepared pie dish. To prepare the filling, put the butter into casserole and microwave on High for a minute. Add the onion and garlic. Cover and microwave on High for two minutes to soften it.
Add the tomato puree, cornflour, salt, pepper, sugar and chilli powder. Partially cover and microwave on High for five minutes until it starts bubbling. Stir once in-between. Mix in the boiled corn and microwave on High for a minute. Pour into the prepared pie dish. Sprinkle grated cheese over and arrange capsicum pieces on top. Cover and microwave on High for three minutes until very hot before serving. Corn Chat Ingredients: 1 cup maxican frozen corn 1/2 cup small cubes of boiled potato 1/2 cup small pieces of onion 1/2 cup small pieces of tomato 1 spoon finely cut green chillies 1 spoon finely cut ginger 3 spoon lemon juices 2 spoon sugar 2 spoon cooking oil salt to taste 1/2 spoon cummin seeds coriander to garnish Method: put corn n one cup of water in a microwave friendly glass bowl.put it in microwave 100% for 10 min.take it out n seive it .put the corn aside. heat oil in a pot.add cummin seeds.add onion green chillis and ginger just for 1 min.add tomato for one minute n mix then add potato n corn n mix.add salt sugar n lemon juice.cover it n cook for only 30 sec.take out garnish with coriander.serve hot .kids just love this colorful dish.its v healthy dish.  Coriander-Cumin seed Powder Ingredients: 2 cups coriander seeds 1 cup cumin seeds Method: Dry roast the coriander till an aroma emanates. Add the cumin and continue roasting together till the aroma of cumin also emanates. Transfer onto a plate so it does not cook further. Grind to a powder when cool. Store in an airtight jar.  Coconut Milk
Ingredients: coconut Method: Break a coconut and scrape out the white portion with a scraper. Cut the coconut into small pieces. Place the coconut in a blender and cover with water. Blend and then strain. This is the thicker extract, also called the first extract. Put the leftover coconut back into the blender, add water, just enough to cover it and repeat the process for the second time. This is the thinner extract.  Chilkewale Aloo Ingredients: 500 gm small new potatoes-scrubbed, washed and pricked 1 tbsp cumin seeds-roasted and powdered 2 tsp salt 2 tsp turmeric powder 1 tbsp coriander powder 1 tsp chilli powder 1 tbsp green chillies-chopped coarsely amchur to taste coriander leaves-chopped for garnish Method: Mix the potatoes, oil, cumin, salt, turmeric, coriander powder, chilli powder and green chillies. Place the mixed ingredients in a dish and cook covered at HI for 5 minutes. Stir, and cook covered, at 70% for 7 minutes. Mix in the garam masala and amchur and cook covered at 70% for 1 minute. Serve, garnished with coriander leaves. Cheese Garlic Bread Ingredients: soft long bread loafs salted butter garlic paste mozarella cheese-grated Oregano seasoning chilli flakes Method: Cut the bread in long slices. Mix garlic paste in the salted butter and spread it on the bread. Cover it with the grated chesse. Add a pinch of oregano and chilli flakes.
Grill it in microwave (HI)for 3 minutes.  Chatpata Aloo Ingredients: 500 gm small whole potatoes 1 tbsp oil 1 tsp cumin seeds 1/2 tsp mustard seeds 1 1/2 tsp salt 1/4 tsp asafoetida 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp onion seeds 1 tsp mustard seeds 1/4 tsp fenugreek seeds 1 1/2 tsp kashmiri chilli powder 1 tsp turmeric 2 tsp amchur 1/4 cup yoghurt Method: Dry roast and powder together the coriander seeds, cumin seeds, fennel seeds, onion seeds, mustard seeds and fenugreek seeds. Put aside. Wash the potatoes and prick them with a fork. Place in a deep dish with 1 tsp salt and 1 cup of water (just enough to cover). Cook covered at HI for 7 minutes, till cooked through. Mix the oil, cumin seeds, mustard seeds and the asafoetida. Cook covered at Hi for 2 minutes. Mix in the powdered spices, chilli powder, turmeric, amchur and the yoghurt with the potatoes, coating them well. Cover and cook at Hi for 10 minutes, stirring once. Serve hot or cold, with a meal or as a snack.  Browned Onions Ingredients: 3/4 cup oil/clarified butter 1 kg onions-grated/sliced uniformly Method: Mix the clarified butter/oil with the onions and cook uncovered at HI for 10 minutes, stirring once. Cover and cook at 70% for 30-35 minutes, stirring twice till brown and crisp. It is important that the onions are either grated or sliced uniformly so that they brown uniformly.
Every time you stir, level the onions before continuing to cook. When browned, take the dish out of the oven and leave it a little tilted, for the extra fat to collect away from the onions for about an hour. Press the onions between sheets of kitchen towels or brown paper, to drain off all the fat. Store like this or ground to paste, refrigerated in an airtight jar, to use as and when required.  Boiled Onion Paste Ingredients: 2 medium onions-peeled, chopped coarsely 1/2 cup hot water Method: Place onions in a dish with water. Cover and cook at HI for 20 minutes. Blend to a smooth paste.  Biryani Masala Ingredients: 60 corns allspice 4 whole star anise 16 green cardamoms 4 whole flowers of mace 1 whole nutmeg Method: Dry roast all the ingredients. Cool and powder. Store in an airtight jar.  Bhindi Ingredients: 500 gm bhindi-washed and wiped 375 gm onion-sliced thinly 1 tsp cumin seeds 1 1/2 tsp salt or to taste 1 tsp chilli powder 1 tsp coriander powder 1 1/2 tsp cumin seeds powder 1 1/2 tsp turmeric powder 1 tsp amchur powder 1 tbsp oil Method: Remove the tops and tails of the bhindi. Cut into 1/2" pieces. Put oil and cumin in the dish and cook covered at HI for 1 minute. Mix the bhindi and onions into the oil mixture. Cook uncovered at HI for 12 minutes, stirring once.
Add salt, chilli powder, coriander powder, cumin powder, turmeric and amchur. Mix well and cook uncovered at HI for 12 minutes, stirring once. Serve immediately. Note: To retain crispness, you can do point number 3, just before serving. ] Bharwan Tinde Ingredients: 500 gm courgettes-small, scraped, washed, wiped dry 1 1/4 tsp salt or to taste 1 tsp kashmiri chilli powder 1 tsp turmeric powder 2 tsp coriander-cumin seed powder 1 tsp asafoetida 1 tsp fennel seeds-roasted and powdered 2 tsp amchur powder 1 tbsp clarified butter Method: Prick the tindas and slit into four, keeping them joined at one end. Mix together the salt, chilli powder, turmeric powder, coriander-cumin powder, asafoetida, fennel and amchur powder. Fill this mixture into the tindas. Put the ghee in a dish and cook covered at HI for 1 minute. Place the tindas in a single layer and sprinkle generously with water (about 4 cups). Cover and cook at HI for 5 minutes, then further at 70% for 15 minutes, till they are cooked through. Serve hot.  Bharwan Simla Mirch Ingredients: Mix together 1 cup boiled and mashed potatoes (about 250 gm raw) 1 tbsp chopped coriander leaves 1 tsp finely chopped green chillies (or according to taste) 1 tsp salt or to taste 1 tsp lemon juice 4 small capsicums (simla mirch) oil to brush capsicums Method: Carefully cut off the tops of the capsicums and keep aside.
Scoop out the seeds inside and fill with the potato filling. Put the cap back, and brush the simla mirch with oil. Place the capsicums in a microwave dish in a single row, cover and cook at 70% for 10 minutes.  Bharwan Parwal Ingredients: 3 parwal-thick, 2" long 1 tsp salt or to taste 1 tsp cumin seeds-roasted 1 tbsp coriander seeds-roasted 1 tsp fennel seeds-roasted 1 1/2 tsp amchur powder 1 tsp kashmiri chilli powder 1 tsp turmeric powder 1/4 tsp asafoetida 1 tbsp desiccated coconut roasted 1 tbsp oil 1 cup onion-chopped fine 1/2 tsp cumin seeds 2 medium potatoes-cut into fingers Method: Powder together the cumin, coriander, fennel and asafoetida. Add amchur powder, kashmiri chilli powder, turmeric powder and salt. Put aside. Scrape lightly and wash the parwals. Prick with a fork and slit lengthwise. Remove tough seeds if any and fill with the mixed masala, keeping aside whatever remains. Heat oil in a dish at HI for 1 minute. Mix in cumin and onions. Cook uncovered at HI for 5 minutes, till brown. Arrange the parwals in the centre of the dish in a single layer, with the potatoes around them towards the edge. Sprinkle the leftover masala over this. Cook covered, at 70% for 20 minutes, turning once and serve.  Bharwan Baingan Ingredients: 10-12 small baingans salt as required to rub into the baingan 1 tbsp oil 1 large onion-chopped fine 1 large tomato-chopped fine
2 green chillies-chopped fine 1 tsp cumin seeds-roasted 1 tbsp coriander seeds-roasted 1 tsp fennel seeds-roasted 1/3 tsp mustard seeds 1 tsp onion seeds-roasted a pinch of asafoetida 1 tsp turmeric powder 1 tsp kashmiri chilli powder 1 tbsp amchur powder coriander leaves to garnish Method: Powder together the cumin, coriander seeds, fennel seeds, mustard seeds and onion seeds. Put aside. Remove the stems of the baingans, slit them into four, keeping them Joined at the bottom. Rub plenty of salt into them and place in a colander, pressing down with a weight, to allow the water to drain out. Keep for an hour or so. Wash well, drain the water and wipe dry. Place the oil in a dish and cook, uncovered at HI for 1 minute. Add onions, mix well and cook uncovered at HI for 10 minutes to a light brown. Add the tomatoes, cover and cook at 70% for 8 minutes, stirring once. Mix in the salt and green chillies. Transfer this mixture to another dish and keep aside. Mix together the powdered spices, asafetida, turmeric and chilli powder. Fill the baingan with this dry mixture, putting aside what remains. Layer half of the baingan at the base of the dish, cover with a layer of the tomato mixture and then top that with half of the leftover masala. Repeat these layers with the remaining ingredients. Cover and cook at HI for 10 minutes. Turn and cook further, covered, at HI for another 10 minutes. Serve garnished with coriander leaves. Bharvan Lauki Ingredients: 1 small lauki 2 lemons-juiced 250 gm oil 100 gm paneer 2 small onions 2 tomatoes 1 tsp ginger paste
2 green chillies coriander leaves-cut 1 tsp red chillie powder 1 tsp roasted cumins-powdered garam masala salt according to taste Method: Peel the lauki and clean the insides. Shallow fry this lauki in oil. Marinate the lauki with the lemon juice, salt and a bit of red chilli powder. Heat oil in a kadhai. Add the sliced onions and saut?ill they turn a golden-brown. Then add the ginger paste and saut?or another 2 minutes. Add some finely cut green chillies and chopped tomatoes. Saut?he mixture well and then add paneer after a while. Continue to saut?br> Stuff the laukis with the paneer mixture (bhurji) and press well. Grill this lauki in a microwave oven for about 5 odd minutes. To serve, cut the lauki in circular chunks and garnish with coriander leaves.  Besan Kadhi Pindi Style Ingredients: 3/4 cup besan 1 tsp turmeric 1/4 tsp asafoetida 2 tsp salt or to taste 1 tsp sonth 2 cups yoghurt-preferably sour 6 cups water 1 tbsp oil 1 tbsp coriander seeds 1 tsp fenugreek seeds 2 tsp ajwain 4 badis-broken coarsely or to taste 4 cups mixed vegetables-chopped fine coriander leaves for garnish Method: Mix the besan, turmeric, asafoetida, salt, chilli powder and sonth. Mix some yoghurt to form a smooth paste, and then add the rest of it. Mix in the water too. In a deep dish (3 times the capacity of the liquid), mix the oil, coriander and fenugreek seeds and the badis. Cook covered at HI for 3 minutes, stirring once.
Add the besan mixture and the vegetables and cook covered at HI for 10 minutes, stirring once. Lower the power to 70% and cook covered for 20 minutes, stirring twice. Serve garnished with the coriander. Tastes great with plain boiled rice.  Baked Spinach and Corn Ingredients: Oven Temp 160 C- 325 F 1 cup corn-boiled grains 2 cups spinach-boiled and chopped 2 tsp oil 1 tsp cumin seeds 1/4cup onions-chopped fine 1 tsp salt or to taste 1/4tsp pissi kali mirch 3 tbsp maida 2 cups milk 1 cup cheese-grated Method: Heat oil and add the cumin. When it splutters, add the onions and stir-fry over high heat, till well covered with oil. Add the corn and spinach and continue to stir-fry over high heat, to mix well. Add the maida, stir fry till slightly colored and add the milk, stirring continuously, till well blended. Add salt and kali mirch and transfer on to an oven-proof serving dish. Sprinkle the cheese on top. Bake in a pre-heated oven for half an hour before serving Baked Peas Roll Chef: Shruti Joshi Ingredients: 1 cup fresh peas slices soft bread fresh 1 tbsp butter softened 2 flakes garlic crushed 1/2 tsp crushed green chilli 1 tbsp grated cheese salt to taste
Method: Boil Peas and grate it then mix chilli garlic n salt to it ,apply on all slices generously.Roll one slice tightly from one end to another.Brush all over with a bit of butter.Coat the roll with grated cheese rolling into it.Repeat with other slices then cover them with a cloth n keep in refrigerator for 30 mins.then bake in microwave oven for 1015 mins till its turns golden brown n crispy.Serve it hot with ketchup  Baingan Ka Bharta Ingredients: 2 baingans-big round ones 1 tbsp oil 1 tsp cumin seeds 1 1/2 cup onions-thinly sliced 1 tbsp green chillies-slit lengthwise 1/2 cups of water (approx) 1 tsp kashmiri chilli powder 1 cup tomatoes-finely chopped 1 cup tomatoes-freshly pureed 1 tsp garam masala coriander leaves to garnish Method: Singe the baingans rotating over a direct flame or under a grill till a light brown (approx. for 5 minutes). This gives it a smoky flavor. Prick in a few places all around and cook covered at HI for 10 minutes. When cool enough to handle peel off the skin, mash the flesh and keep aside. Place oil and cumin in a dish and cook covered at HI for 2 minutes. Mix in 1 cup of the onions and cook covered at HI for 8-10 minutes, turning once, till brown. Add the green chillies and the remaining onions with a cup of water. Cover and cook at HI for 5 minutes, till excess liquid dries up and the onions get tender. Mix in the chilli powder, salt, tomatoes and pureed tomatoes. Cook covered at HI for 15 minutes, till the extra moisture dries up. Add the baingan, mix well and cook covered at HI for 5 minutes. Mix in the garam masala and cook covered at HI for 2 minutes and serve garnished with coriander leaves.  Baghara Baingan Ingredients: 10-12 small brinjals 2 tbsp oil 1 cup onion-grated 1 tsp garlic paste 1 tsp ginger paste
1/2 cup desiccated coconut 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tbsp white sesame seeds 2 tsp tamarind pulp concentrate 1 tbsp salt 1/2 tsp turmeric powder 1 tsp chilli powder 2 tsp sugar 25 curry leaves coriander leaves for garnishing Method: Dry roast the coriander seeds, cumin and the white sesame seeds separately till they turn to a light brown. Put them aside. Wipe the brinjals and slit them lengthwise on one side, not really cutting through. Cut off all but half an inch of the stalk. Grind the roasted ingredients and 1/2 cup water to a paste either in a blender or on a stone. Strain the tamarind and keep aside. Put oil in a dish and cook covered at HI for 2 minutes. Add the brinjals and turn around to coat with the oil. Cook uncovered at HI for 12-15 minutes till tender. The cooking time will vary according to size. Remove from the dish and keep aside. Add the onions into the dish and cook covered at HI for 15-20 minutes till a light brown, stirring once. Mix in the ground paste and cook covered at 70% for 20 minutes till it darkens a bit and when the base comes clean whenever stirred. Stir twice in between. Add the tamarind, salt, turmeric, chilli powder, sugar and the curry leaves. Mix well and add the brinjals and mix again to coat it with the masala. Cover and cook at HI for 5 minutes. Stir and add 2 cups of hot water and cover and cook at 30% for 10 minutes and serve garnished with coriander. Amla Chutney Ingredients: 250 gm amla 5 tsp chilli powder
salt 6 tsp jaggery powder 1/2 cup roasted and powdered fenugreek 1/2 tsp heeng powder 1/4 tsp sundrop oil 1 cup mustard and curry leaves for seasoning Method: Clean and wipe amlas,take them in a microwave plate and kep it in the microwave for about 4-6 min. Take them out and let it cool, press the amla between thumb and forefinger to remove the seed. Grind them in the mixie coarsely. Heat oil in a pan, put mustard seeds curry leaves. Then add the amla paste, salt, chilli powder, heeng and stir well. Mix the jaggery and stir again, when it mixes remove from fire. Let it cool and store in a sterilized bottle. Aloo Methi Ingredients: 3 medium sized potatoes 2 tbsp Kasuri methi 1 green chilli salt to taste 1/2 tsp turmeric 1/4 tsp lal mirch powder 1/4 tsp coriander powder oil jeera seeds Method: Wash and peel the potatoes and cut them into medium sized pieces. Microwave them without water for 5-6 minutes till the potatoes are cooked properly. Heat oil in a pan and put jeera till it begins to splutter. Now put turmeric, lal mirch, finely chopped green chillies, coriander powder and salt in the oil. Mix well and add the potatoes. Cook the potatoes well in the pan. Now add the kasuri methi on it and mix well. This is 10 minutes recipe which goes well with Paranthas!  Aloo Dahiwale Ingredients: 500 gm medium potatoes-washed well 1 tbsp ghee 1 tsp cumin seeds
1/2 tsp fenugreek seeds 1/2 tsp onion seeds a pinch of asafoetida 1 tsp ginger paste 1 tbsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp garam masala 1/2 tsp turmeric 1/2 cup yoghurt 3-4 green chillies-cut into halves coriander leaves to garnish Method: Prick the potatoes and place, half covered with hot water in a dish. Cover and cook at HI for 15 minutes. When cool enough to handle, peel and break by crushing them in your palms. Put aside. Mix ghee, cumin, fenugreek seeds, onion seeds and asafoetida in a dish. Cook covered at HI for 2 minutes. Mix in the ginger paste, coriander, salt, chilli powder, garam masala, turmeric and yoghurt. Stir thoroughly till smooth. Cook covered at HI for 3 minutes. Add the potatoes and the green chillies, mix well and cook covered at HI for 3 minutes. Mix in 2 cups of hot water and cook covered at 30% for 10 minutes, stirring once. Serve garnished with the coriander leaves.  Aloo Bahaar-e-Dum Ingredients: 500 gm medium potatoes 1 1/2 tsp salt 1 1/2 tsp kashmiri chilli powder 1/2 tsp turmeric powder 1 cup hot water 1 tbsp ghee 2 tsp ginger paste 1/2 cup hung yoghurt 5 allspice-roasted 1/2 star anise-roasted 1/2 mace-roasted 1/4 nutmeg-roasted 1 tbsp desiccated coconut-roasted 8 almonds blanched 1 tbsp thandai/sardai mixture-soaked and ground to a paste 1 tsp kashmiri chilli powder almond slivers for garnish
Method: Combine together the allspice, star anise, mace, nutmeg, desiccated coconut and the almonds. Grind to a paste and put aside. Peel and prick the potatoes, put them in a dish big enough to hold them in a single layer. Add salt, 1/2 tsp chilli powder, turmeric and water, cover and cook at HI for 15-20 minutes, turning once till tender. Strain the thandai mixture and make up to 1 1/2 cup with water from the cooked potatoes. Mix the ghee, ginger paste and 1/2 tbsp yoghurt and cook covered at HI for 2 minutes. Mix together the powdered spices, allspice-almond paste, thandai mixture, 1 tsp chilli powder, yoghurt and cook covered at HI for 5 minutes. Mix in the potatoes till well coated. Cover and cook at 70% for 10 minutes. Serve garnished with almond slivers.
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