Category Archives: Electric Cooker

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.

TAHIRI


A delicious biryani made especially for vegetarians.

Method

  • 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).

STEAMED FISH

Simple. Colourful. Tasty.

Method

  • 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.

POHA KHEER

Departing from the traditional method of using rice, the poha version is just as tasty.

Method

  • Wash poha, drain and keep aside for 10 minutes. Using a fork, flake/separate the poha.
  • Pour in milk into the electric cooker bowl and bring to a boil using ‘Cooking’ setting. Add poha and simmer, stir in sugar and cardamom and cook till it thickens.
  • Add nuts and serve hot.

CHINESE TREASURE DUMPLINGS

A universal favourite best had with a spicy sauce.

Method

  • Sift the flour and salt into a bowl. Pour in the boiling water and mix quickly to make the dough. Cover and let it stand for 30 minutes.
  • Knead the dough for 2-3 minutes. Sprinkle cornflour on work surface.
  • Divide dough into 30 pieces and rollout into 2½“circles. Peel and chop the vegetables very fine. To make filling, mix all the ingredients together. Place a spoonful of filling in each roundel of dough and shape into a parcel. Trim off the excess dough on top.
  • Put 750 ml of water in the electric cooker bowl, and heat using
    ‘Cooking’ setting till it boils. Place foil on the steamer tray, and put dumplings on it. Place the steamer tray into the cooker bowl. Close steamer lid and steam for 10 minutes.
  • Serve hot with chilli dip.

ALOO ACHARI

Incorporating the taste and flavours of the two most common ingredients of an Indian meal

Method

  • Put the potatoes in the cooker bowl and pour in enough water to cover the potatoes. Using ‘Cooking’ setting, boil the potatoes for 30 minutes. Open occasionally to check that the water has not dried out. If it does seem to be drying, then add a little water. When done, remove and peel them before they get cold.
  • Heat oil in the cooker bowl using ‘Cooking’ mode. Fry the potatoes till they turn golden and set them aside.
  • Using ‘Cooking’ setting, fry onions in oil, until they are golden brown. Stir in ginger and garlic paste and fry for a minute. Stir in salt, turmeric, chilli powder and lastly the fried potatoes. Add 100 ml of water. Cover and cook using ‘Cooking’ setting for 10 minutes. Stir in sugar and vinegar and cook for a minute. Remove and transfer to the serving dish.
  • For tempering, heat oil in the cooker bowl using ‘Cooking’ setting. Add dry whole red chillies, mustard seeds, cumin seeds and the onion seeds. When the mustard seeds begin to splutter and the red chillies darken, pour it over the potatoes in the serving dish.
  • Serve hot.

CHATPATA ALOO

Why boiled potatoes will no longer be boring!

Method

  • Put the potatoes in the cooker bowl and pour in enough water to cover the potatoes. Using ‘Cooking’ setting, boil the potatoes for 30 minutes. Open occasionally to check that the water has not dried out. If it does seem to be drying, then add a little water. When done, remove and peel them before they get cold.
  • Ensure that the electric cooker bowl is dry and then using ‘Cooking’ setting, roast the sesame seeds till light brown. Remove and keep aside.
  • Heat oil in the cooker bowl using ‘Cooking’ setting. Fry the potatoes till light brown. Stir in onion seeds, ginger-garlic paste, coriander powder, cumin powder, chilli powder and salt.
  • Cook using ‘Cooking’ setting for 3 minutes, stirring occasionally till potatoes are done. Add in the lime juice and sesame seeds. Stir well.
  • Remove on to a plate and serve potatoes pierced with toothpicks.

Note : When dry roasting take care as the ingredients cook faster.

RICE AND LENTIL SOUP

A nutritious, warming creation.

Method

  • Wash and soak lentils and rice in water for 2 to 3 hours. Then drain off the water.
  • Heat oil in the electric cooker bowl using ‘Cooking’ setting. Add carrots and onion and cook for 5 minutes until soft. Stir in ginger, garlic, cumin, pepper. Cook, stirring for another minute.
  • Stir in stock, lentils, potatoes, salt and rice. Close cooker bowl and cook using ‘Cooking’ setting for 40 minutes, stirring occasionally.
  • Cool and liquidise the soup in a blender and transfer again to the cooker bowl. Stir in the spinach. Cook using ‘Cooking’ setting for 5 minutes more.
  • Serve hot. Garnish with fresh cream

CHICKEN SOUP

With a hint of lemon grass, this exotic soup has all the makings of a light, delicious concoction.

Method

  • Add 200 ml of stock to the cooker bowl. Add washed rice and cook using ‘Cooking’ setting. When the rice is cooked, the switch will move automatically to ‘Keep Warm’ setting. Remove from the cooker bowl and keep aside.
  • In a glass bowl marinate chicken in lime juice and salt for 5 minutes and keep aside.
  • Heat oil in the electric cooker bowl using ‘Cooking’ setting. Sauté onion and garlic until tender. Add white pepper and the marinated  chicken.
  • Heat a spoonful of oil in the cooker bowl using ‘Cooking’ setting and stir-fry the chicken for 3 to 5 minutes. Add the remaining stock and lemon grass. Cover the cooker bowl and using ‘Cooking’ setting, cook for 30 minutes opening occasionally and stirring.
  • In the last 10 minutes keep the rice in the separator tray and place on top of cooker bowl to continue heating. Cover the separator with a lid and let it heat for a further 10 minutes.
  • 6 Remove the lemon grass stalk and spoon the rice into bowls along with the prepared ingredients.
  • Pour hot chicken and stock over the rice and serve.

CHICKEN POT ROAST

Portuguese-style stuffed chicken. Simply irresistible!

Method

  • Clean and skin the chicken. In a glass or porcelain bowl, crush garlic and stir in olive oil, spices and salt. Rub the mix into the chicken and leave aside for an hour.
  • Stuff the chicken with chopped shallots, mushrooms, sausage and butter. Wrap the chicken in foil. Place cabbage leaves into the cooker bowl. Pour in approximately 200 ml of water.
  • Place the chicken into the cooker bowl. Cover and cook using ‘Cooking’ setting for 30 minutes. If water dries out within this time, the cooker will switch to ‘Keep Warm’ mode. If this happens, pour in a little water and continue cooking.
  • Remove the chicken and strain off the juice. Add the strained juice to the cooker bowl. Stir in flour and a little butter. Bring to a boil and simmer until it thickens.
  • Serve this sauce with the chicken along with roast potatoes and rice.