Category Archives: OTG
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 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 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 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 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 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.
- DO NOT LET IT BROWN OR COLOUR.
- 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 oven. Remove and stand for a few minutes before slicing the meat.
Is it an appetizer or a side dish? Taste it once and you might want it as the main course!
- Dice the prawn fine.
- Cut the bread into triangles or squares and keep aside.
- In a glass bowl mix all the remaining ingredients well along with diced prawn.
- Spread a spoonful of the mixture onto each bread slice.
- Sprinkle lightly roasted sesame seeds on top of each prepared slice.
- Place the slices onto the wire grill cum barbecue tray.
- Place the tray in the centre rack position in the oven.
- Set the oven function to Toast.
- Toast at 200° C for 10 minutes or till golden brown.
- Serve hot with chilli sauce.
A superb dish that no Parsi wedding dinner is complete without!
- Cut each fish into slices, wash well and rub over with a little salt.
- Apart from the fish, the banana leaves and the string, grind all the ingredients to a smooth paste in the blender.
- Preheat the oven to 225° C.
- Rub the ground paste all over the fish liberally.
- Cut the banana leaf into squares large enough to wrap each individual fish slice.
- Oil one side of the leaf then place an individual slice on it. Fold the leaf over and roll to make a nice parcel. Tie it securely with string.
- Place the parcels on a baking/cooking tray and pour in a little hot water.
- Place the tray into a pre-heated oven in the centre rack position and bake at 225° C for 15 minutes.
- Remove from the oven using mittens and allow to stand for 2 minutes.
- Remove the string before serving it hot with chapatis.