Category Archives: OTG

Sriracha Oven Fries


  • Wash the potatoes, peel them and slice into batons.
  • Fill a large mixing bowl with water.
  • Add the potatoes into it and soak for one hour.
  • Preheat the Morphy Richards Oven Toaster Griller to 230o Celsius.
  • Combine the Sriracha sauce, tomato ketchup, honey, oil, and salt in a bowl and mix well. Keep it aside.
  • Drain the potatoes and pat dry them thoroughly with a kitchen towel.
  • Add to the sauce mixture and toss until thoroughly coated.
  • Arrange the potatoes on a greased baking tray and sprinkle with toasted sesame seeds.
  • Place in the oven, and bake for 180oCelsis for about 45 minutes till potatoes are cooked through but crispy and crunchy on the outside.
  • When done, transfer to a plate and serve hot.

Tandoori Chicken Makhni


For the Green Masala
  • Use a thin knife to score the chicken legs.
  • Rub the ginger garlic paste into the meat. Keep aside.
  • Place the yogurt in a mixing bowl and add chilli powder, tandoori masala, mustard oil, salt and dry mango powder to it and mix well.
  • Add the chicken to the yogurt mix and mix well.
  • Marinate the meat overnight in refrigerator or for atleast 2 hours.
  • Pre-heat the Morphy Richards Oven Toaster Griller at 150o Celsius.
  • Skewer the chicken on the rod and place in the pre-heated oven. Cook for 1 hour till the meat is tender.
  • Remove from the oven and set aside for 2 minutes.
  • Once its cool enough to handle, pull the meat apart into bite-sized chunks.
For the Makhni gravy
  • Plug in the Morphy Richards Soup Maker and switch on the Sauté Mode.
  • Heat the butter.
  • Add the cloves and cardamom and sauté for 30 seconds.
  • Add the ginger, garlic and green chilies and sauté for 1½ minutes.
  • Add the chopped tomatoes and salt and sauté for 7 minutes or until the tomatoes get mushy.
  • Switch off the Sauté Mode
  • Add the tomato puree, sugar, salt and red chili powder and mix well.
  • Add the water till it reaches the Minimum Mark.
  • Cover with the lid of the Soup Maker, set on Smooth mode and leave to cook.
  • When the cycle is completed, add the kasuri methi and mix well.
  • Taste and adjust seasoning as required.
  • Transfer into a serving bowl.
  • Add the pulled tandoori chicken into the gravy and heat in the Morphy Richards Microwave Oven at P100 for 2 minutes.
  • Garnish the tandoori chicken makhani with the fresh cream and serve hot with laccha parathas.



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.


A French delight for the vegetarians.


  • In a frying pan, heat 1 teaspoon butter and sauté garlic and boiled vegetables for 2 to 3 minutes. Remove and keep aside.
  • In a fresh pan heat the remaining butter, add flour and whisk for a minute on a gentle flame but do not let it turn brown.
  • Add the cheese. Gradually whisk in the milk and allow to come to a simmer whisking continuously. Whisk in the nutmeg, salt, pepper and cream.
  • Turn off the gas and whisk in the grated cheese and chopped parsley and garlic. Remove and keep aside.
  • In a lightly greased casserole, put in the sautéed vegetables. Pour the sauce over it.
  • Place the casserole on the baking/cooking tray. Place the tray in the centre rack position and bake at 225° C for 20 minutes.
  • Switch the OTG oven function to Broil/Grill in the last 10 minutes of baking.
  • Remove using mittens and serve hot with garlic bread.


Besides being yummy and pretty, this one also packs in a lot of energy and calories.


  • Preheat the oven toaster griller to 150° C.
  • Place the pizza bases onto a greased baking/cooking tray.
  • Apart from cheese and eggs mix all the ingredients together in a bowl. Apply a spoonful of the mixture onto the pizza bases.
  • Place the tray in the centre rack section of the preheated oven and bake at 225° C for 10 minutes. Remove the tray and break an egg over each pizza and sprinkle cheese on top.
  • Return the tray to the oven and bake for another 5 minutes. Remove from the oven using mittens, cut into slices and serve hot.


Rich in tradition, rich in taste. A genuine masterpiece.


  • Wash, clean and remove the skin of the chicken.
  • Boil the eggs and fi nely chop one of them.
  • In a pan, heat 1 tablespoon of ghee. Add sliced onions and fry till brown. Remove and grind to a paste with a little water in a blender.
  • In the same ghee lightly fry the cardamom, cloves, bay leaves and cinnamon before adding in the raw onion paste, ginger-garlic paste, coriander powder, black pepper powder and garam masala powder. Fry well till the oil separates from the masala in about 5 minutes.
  • In a large glass bowl whisk together the curd, fried mixture, cashew nut paste, brown onion paste, saffron and kewra essence along with the salt for the marinade.
  • Apply the marinade all over the chicken and inside the chest cavity too.
  • Pre-heat the oven to 180° C.
  • Heat a tablespoon of ghee on a gas stove and add the remaining marinade along with the chicken mince and a little water. Cook till the mince is dry. Remove from the fi re and mix in sliced nuts and the chopped egg.
  • Stuff the marinated chicken with the mixture and truss up the chicken. Put the chicken on the rotisserie rod.
  • Set the OTG oven function to Rotisserie. Cook the chicken for an hour at 225° C or till it is nicely browned.
  • Baste the chicken with a little oil occasionally to prevent the outside from drying up.
  • Serve hot garnished with nuts and sliced hard boiled egg.


A breakfast dish with Ricotta cheese that’ll have you asking for more.


  • Lightly butter individual serving dishes or moulds.
  • Pre-heat the oven to 150° C.
  • Spread cheese and chopped chives onto the base of the dish.
  • Break an egg into the centre and pour in a little cream.
  • Sprinkle the top with salt and pepper.
  • Place the dishes onto a baking/cooking tray. Pour a cup full of hot water onto the base of the baking/cooking tray to steam bake.
  • Place the tray in the centre rack section of OTG oven and bake at 150° C for 10-12 minutes.
  • Remove using mittens and serve hot garnished with fresh chives.


It tastes as good as it looks.


  • In a heavy bottomed vessel, melt butter and add in the flour.
  • Mix together and cook for 2-3 minutes on a low flame till the raw smell disappears.
  • Gradually add in hot milk whisking constantly to avoid lumps.
  • Continue stirring till mixture thickens.
  • Remove from flame and whisk in the strawberry crush.
  • Preheat oven to 200° C.
  • In a clean dry bowl beat egg whites till stiff.
  • Fold the egg whites quickly yet gently into the strawberry mixture.
  • Pour into souffle moulds and place on the baking/cooking tray.
  • Place the tray in the centre rack position.
  • Bake at 220° C fpr 20-25 minutes.
  • Top with strawberry crush and serve immediately.


A tasty, mouth watering cake that’s impossible to resist.



  • In a blender mix butter with sugar and honey until light and fl uffy. In separate bowl, whisk egg yolk with rum and vanilla.
  • Add egg yolk mixture to butter mixture slowly, and beat until combined.
  • Sift fl our and baking powder together and gently fold in the butter mixture to make a light short crust pastry.
  • Preheat the oven to 150° C.
  • Lightly grease a 8” pie mould and spread the pastry dough evenly at the base to about 1 cm thickness.
  • Prick the base all over with a fork and bake for 3 minutes in a pre-heated oven at 150° C. Remove using mittens and cool slightly before pouring in the batter.


A delicious meat treat with that exotic flavour of Worcestershie sauce.


  • Clean and wash the leg of lamb thoroughly.
  • Marinade the lamb using the White Wine and Worcestirshire Sauce.
  • Pre-heat the oven to 200° C.
  • Place the leg of lamb on a greased baking/cooking tray.
  • Pour in the marinade and cover the dish with a sheet of foil.
  • Place the tray in centre rack position and bake at 250° C for an hour.
  • Remove and discard the foil. Reduce the temperature to 225°C.
  • Turn over the leg and allow to cook for another 45 minutes. When nicely browned. Check the meat for doneness before turning off the OTG oven. Remove and stand for a few minutes before slicing the meat.