- Line a baking tray with a silicon sheet or grease a rimmed steel plate with a little ghee and set aside.
- Place the sesame in a microwave safe glass bowl.
- Roast on P100 in the Morphy Richards Microwave Oven for 1 minute. Remove, stir and roast again for another minute.
- Return to the microwave oven and roast for 2 more minutes until toasted. Be careful of the timing as the sesame gets very hot.
- Remove and keep aside in another microwave safe glass bowl.
- Add the ghee and jaggery and microwave oven for 3 minutes on P100.
- Remove from the microwave oven.
- Working quickly, add the roasted sesame seeds and peanuts to the melted jaggery and mix it thoroughly with a silicon spatula
- When combined, pour the entire mixture on the silicon sheet or the greased plate.
- Spread the mixture smoothly using a silicon spatula.
- Leave for 5 minutes or until partially set.
- When partially set, score the chikki with a knife or palette knife into squares or diamonds.
- When totally cool, hard and set, break up into pieces and store in an air-tight container.
- On the Morphy Richards induction cooker, dry roast ¼ cup moong dal and 1 cup rice in a pan.
Then, cook the roasted moong dal and rice along with 4 cups water in the Morphy Richards Electric Rice Cooker.
- Melt 2 ¼ cup jaggery in ¼ cup of water in a kadhai.
- Filter this to remove impurities and add the cooked rice and dal.
- Cook for a few minutes.
- Soak saffron soaked in 1 cup warm milk and add it to the rice along with 5 powered cardamom pods and 1 tbsp sugar. Cook till it thickens.
- Add a handful of fried raisins, cashews and 2 tbsp ghee and mix well.
For the Green Masala
- In a large bowl, place all the ingredients and mix well to combine.
- Divide the mixture into 3 equal parts. Set aside.
For the Muthia
- In a mixing bowl, place all the ingredients except water and oil. Mix well.
- Add the water gradually to form a dough.
- When it comes together, set it aside for 5 minutes.
- Meanwhile, heat the oil in a deep pot and line a plate with a tissue paper or oil absorbent sheet.
- Divide the dough into small oval shapes and fry until brown. Set aside.
For the Vegetables
- Preheat the Morphy Richards OTG to 200oCelsius.
- Grease or spray with cooking spray a large deep casserole with a tight fitting lid.
- Combine the surti papdi, surti papdi beans and toover peas in a bowl and mix with ⅓ of the masala.
- In another bowl, add another ⅓ masala and add the potatoes, kand, suran, sweet potato, brinjals, bananas and surti kakdi. Mix well to combine.
- In the greased glass tray, place 1 layer of papdi mixture, approx, 1 ½ cup.
- Arrange the muthiyas at the bottom.
- On the sides, arrange the potatoes, kand, suran, sweet potatoes and bananas and in the middle, place the surti kakdi and brinjals.
- When done, add the remaining papdi mixture and spread evenly.
- Sprinkle the remaining ⅓ of the green masala evenly and set aside.
- Heat oil in a small pan.
- Add the carom and sesame seeds, let them splutter.
- Add water and switch off the gas.
- Pour this tempering over the raw undhiyu.
- Cover the tray with aluminium foil and bake in a preheated oven for 1 hour.
- When done, garnish with reserved coriander and coconut and serve hot with puris.
A delicious biryani made especially for vegetarians.
- Add in rice and stock/water to the electric cooker bowl. Cook using ‘Cooking’ setting. When rice is cooked it will automatically switch to ‘Keep Warm’ setting. When done, remove and keep aside.
- Heat 2 tbsp oil in the cooker bowl and fry all the vegetables using ‘Cooking’ setting for 5 minutes, remove from cooker bowl and keep aside.
- Add 2 tbsp oil to the cooker bowl. Fry whole spices using ‘Cooking’ setting for 1 minutes before adding onions. Fry for another 5 minutes. Add ginger-garlic paste, ground chillies, turmeric and fry for 3 more minutes.
- Then add in the vegetables and yoghurt. Cover and cook using ‘Cooking’ setting for 5 minutes. Remove and keep aside.
- Oil the bottom of the cooker bowl and spread half the rice into it. Layer over the rice half the vegetables then half the remaining rice. Layer over with vegetables and finish off with rice.
- Pour melted ghee on top and sprinkle with lime juice, chopped coriander, mint leaves and green chillies. Cover and cook using ‘Cooking’ setting for about 10 to 15 minutes or till it switches automatically to ‘Keep Warm’ setting and let it stand for 5 minutes. Garnish with golden fried onions and fried raisins.
- Serve hot with yoghurt salad (raita).
Simple. Colourful. Tasty.
- Slice the mushroom and place in the separator. Sprinkle a little water on the mushrooms and heat using ‘Cooking’ setting for 5 minutes. Make fine juliennes with the spring onion greens. Keep aside for garnish.
- Wash, scale and remove the innards of the fish. Rub salt on the fish.
- Wrap the fish in foil or butter paper along with the other ingredients.
- Pour 750 ml of water into the electric cooker bowl and bring to a boil using ‘Cooking’ setting. Place the fish on the steamer tray provided. Place the steamer tray on the cooker bowl and steam the fish for 20 minutes.
- Remove lemon grass stalk before serving.
- When done arrange the fish on a platter and arrange the garnish on top.
- In a deep glass bowl, combine the ghee and carrots and microwave on high power for 5 minutes, pausing and stirring after 3 minutes.
- Mix in the remaining ingredients and microwave on high power for 5 minutes, pausing and stirring after 3 minutes.
- Leave to stand for 5 minutes. Serve warm or chilled.
- Place the popped corn in a large brown paper bag and leave aside.
- Cook popcorn using the auto settings or for 2 – 3 minutes. Or In a thick heat-proof casserole, combine the brown sugar, margarine, corn syrup, salt and vanilla essence and microwave on medium power for 6 minutes, pausing and stirring after 3 minutes.
- Remove and mix in baking soda.
- Pour syrup over the corn to coat the unpopped popcorn.
- Return bowl to the microwave and cook for 2 minutes.
- Cool before serving. Or Alternatively cook the sugar on the stove, stir in the popped popcorn and serve hot.
- In a large bowl, toss together the strawberries, pears, flour and granulated sugar and spread out evenly in a glass casserole.
- In a separate bowl, combine the whole wheat flour, oats, brown sugar, sunflower seeds and wheat germ.
- Mix in the melted butter and apple juice.
- Sprinkle this mixture evenly over the fruits and cook in a hot oven on convection setting for 15 minutes, pausing and tossing every 5 minutes. Leave to stand for 5 minutes before serving.
- In a 500 ml glass bowl, combine the rolled oats, oat or wheat bran, raisins or mixed dried fruit, seeds and salt.
- Stir in 250 ml water, cover and microwave on high power for 2 minutes.
- The oats should be tender and water should be absorbed.
- If required, you can use the grill feature to get a crunchy top, continue to microwave 1 minute at a time.
- Leave to stand for 1 minute before serving.
- Arrange apple slices evenly in a glass casserole, cover and microwave on high power for 10 minutes, pausing to stir after every 5 minutes.
- Toss in the sugar and cinnamon powder and microwave for 3 minutes.
- Cool and mash with a fork till “chunky smooth”.