Monthly Archives: January 2017

Tri-Colour Salad

Method

For the Dressing
  • Add all the ingredients into the chutney jar of the Morphy Richards Food Processor.
  • Whiz for 20-30 seconds until just combined.
  • Taste and adjust seasoning as required.
  • Transfer to a small glass bowl and set aside.
For the Salad
  • Fix the shredding blade in the Morphy Richards Food Processor and place the lid tightly.
  • Run the processor at speed of 1 and add the carrots through the feeder tube.
  • Add the purple cabbage and cabbage through the feeder tube.
  • Continue with cucumber till all the vegetables are shredded.
  • Transfer the vegetables to a bowl and keep aside.
  • When ready to serve, add the dressing and toss well.
  • Taste and adjust seasoning as required.
  • Serve immediately.

MICROWAVE TIL CHIKKI

Method

  • 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.

SAKKARAI PONGAL

Method

  • 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.

BAKED UNDHIYU

Method

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 oven 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.