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. More »

MURG MUSSALAM

Rich in tradition, rich in taste. A genuine masterpiece. Method Wash, clean and remove the skin of the chicken. Boil the eggs and fi nely chop one of them. In a pan, More »

SESAME PRAWN TOAST

Is it an appetizer or a side dish? Taste it once and you might want it as the main course! Method Dice the prawn fine. Cut the bread into triangles or squares More »

MAAS KE SULE

A Rajasthani speciality. This delicious smoked kebab can be made using chicken, fish or lamb. Method In a large glass bowl whisk together all the ingredients for the marinade. Mix in the More »

BAKED POTATO WITH CHILLI SAUCE

Simple and very very tasty.

Method

  • Preheat the oven to 220° C.
  • Wash and scrub the potato. Do not peel it.
  • Dry the potatoes and prick it a couple of times with a fork.
  • Finely slice the green chillies.
  • Wrap each potato in foil and place on a baking/cooking tray.
  • Placing the tray in centre rack position. Bake at 220° C in the oven for 45 minutes.
  • In a bowl mix all the remaining ingredients together.
  • Remove the potato. Open the foil and run the knife a little more than halfway through the centre taking care not to disjoint the potato.
  • Place a large dollop of the mix into the sliced opening.
  • Return to the oven and change the oven function to Broil/Grill.
  • Broil at 250° C for 5 minutes or till the cheese is a nice golden brown.
  • Remove and garnish with red chilli powder and the green chillies and serve hot.

SAMAK KEBAB

A delicacy from the land of the Pharaohs – Egypt.

Method

  • In a glass bowl mix all the marinade ingredients together.
  • Keep aside for 10 minutes to allow the flavours to mix.
  • Add in the prepared fish, capsicum, tomato and onion.
  • Pre-heat the oven to 180° C.
  • Set the oven function to Broil mode.
  • Skewer the fish alternating each piece with a tomato, capsicum and onion.
  • Place a drip/crumb tray below the skewered fish.
  • Place the skewers on the wire grill cum barbecue tray and place in the top rack position.
  • Broil/Grill at 200° C in the preheated oven for 10 minutes.
  • Using mittens, turn the fish skewers around and brush on some marinade.
  • Return to the oven on the top rack position and broil/grill for 2 more minutes or till golden brown.
  • Serve hot on a bed of rice, garnished with lemon wedges and parsley.

GALAUTI KEBAB

A tender, succulent kebab whose divine taste is absolutely unique

Method

  • In a glass bowl mix together all the ingredients except the ghee and allow to marinate for 4-5 hours.
  • Pre-heat the oven to 225° C.
  • Divide the mince into 16 equal portions and shape into balls, then flatten slightly.
  • Place onto a greased baking/cooking tray. Brush over with a little ghee.
  • Place the tray in the centre rack position and bake at 250° C for 15 minutes.
  • Turn the patties over after every 5 minutes of cooking, using a spatula and brush with ghee if it gets too dry.
  • Remove from oven using tongs provided.
  • Serve hot with roomali rotis or parathas.

BREAKFAST POTATO PATTIES


Everyone’s favourite vegetable in a tasty breakfast option.

Method

  • Apart from the oil and bread crumbs mix all the ingredients together in a large bowl.
  • Preheat the oven to 150° C.
  • Divide the mixture into 8 large balls.
  • Flatten each ball to make a patty.
  • Roll each patty in bread crumbs.
  • Place the patties onto a lightly greased cooking tray and brush some oil on each patty.
  • Place the baking/cooking tray in the centre rack section of the preheated oven and bake at 200° C for 3 minutes before turning it over.
  • Bake for another 2 minutes.
  • Brush oil on the tomatoes and bake it along with the patties.
  • Remove from the oven using the mittens and serve hot.
  • For garnish, cut the tomatoes in half lengthwise and lightly sprinkle it with salt and pepper.

MODAK


A favourite of the god Ganpati, and extremely popular in Maharashtra.

Method

  • Pour in water into the cooker bowl and bring to boil using ‘Cooking’ setting. Add the oil. Whisk in the rice flour. Then cover the vessel and cook the mixture using ‘Cooking’ setting for approximately 5 to 10 minutes.
  • Turn out the mixture onto a plate and while still hot, knead the mixture. If making coloured modaks, knead in food colour at this stage.
  • Take a small piece of dough on a lightly greased palm and flatten to make a circle. Place a bit of filling in the centre. Then using your thumb, index finger and middle finger, pull up the sides, like pleats and let it taper to the top. Seal it by pressing the top lightly.
  • Pour in 500 ml of water in the electric cooker bowl. Cover and bring to a boil using ‘Cooking’ setting.
  • Place the modaks on the steamer tray, which has been lightly greased. Cook using ‘Cooking’ setting for 10 minutes.
  • Serve hot.

CHUNKY TOMATO & BASIL SOUP

 


This take on an Italian soup gives a wondrous texture to what would otherwise be a smooth soup.

Method

  • In a deep glass bowl, combine the tomato puree and chopped tomatoes, cover and microwave for 8 minutes, pausing and stirring every 4 minutes.
  • Mix in stock, basil, bay leaf and pepper and microwave covered for another 5 minutes.
  • Mix in salt and leave to stand for 5 minutes before serving.
  • Pour into serving bowls and serve garnished with fresh cream and cheese.

CHEESE CHILLI TOAST

A tasty snack that will have your guests asking for more

Method

  • Pre-heat the oven to 180° C.
  • In a pan, lightly sauté chopped onion and capsicum for 3-4 minutes.
  • Except for the bread slices, mix all the ingredients together.
  • Spread the cheese mixture evenly over the bread slices.
  • Place the prepared slices onto the wire grill cum barbecue tray. Place the tray in the centre rack position. Set the oven to toast mode.
  • Toast at 180° C for 5 minutes or till golden brown.
  • Remove using tongs.
  • Serve hot with a chilli sauce.

CHHUPA RUSTUM KEBAB

An aptly named kebab whose ingredients are hidden to tease you.

Method

  • In a bowl mix together all the ingredients except for the spinach, cheese and corn flour.
  • Sprinkle the corn flour and knead the mixture into a firm mass. If it is too soft add more corn flour.
  • Pre-heat the oven to 200° C.
  • Divide the potato mixture into lemon sized balls.
  • Mix the spinach with the cheese and insert a spoonful of this mixture into the centre..
  • Flatten each ball into a patty or tikki shape taking care to seal the kebab properly and avoid cracks.
  • Place the prepared tikkis onto a greased baking/cooking tray.
  • Brush a little oil on the top.
  • Place the tray in the centre rack position and bake at 200° C for 5 minutes.
  • Turn the tikkis over with a spatula and cook for another 2-3 minutes till golden brown.
  • Remove the tray with the handle and serve hot.

PANEER TIKKA

Just the mention of this dish can initiate a mouth watering conversation.

Method

  • In a large glass bowl mix all the marinade ingredients together thoroughly.
  • Add the vegetables and paneer and mix lightly.
  • Set aside for 10 minutes.
  • Skewer the vegetables with paneer alternately onto skewers.
  • Refrigerate for 2 hours.
  • Pre-heat the oven to 200° C.
  • Place skewers on the wire grill cum barbecue tray provided and place the drip/crumb tray below.
  • Brush excess marinade over the vegetables before placing the tray in the top rack position in the oven.
  • Set the oven function to broil. Broil the kebab for 5 minutes before basting it. Broil for another 3 minutes.
  • Turn the skewers occasionally using mittens.
  • Remove using mittens and serve hot garnished with radish slices and lemon wedges.

VEG PIZZA

From Italian shores, this dish has become an universal favourite.

Method

  • Preheat the oven to 225° C.
  • Mix all the ingredients together in a glass bowl to a pliable and smooth dough.
  • Keep aside under a damp muslin cloth to prove/rise.
  • When done knock back the dough and roll out into an 8” disc.
  • Place on a greased and fl our dusted baking/ cooking tray.
  • Prick the base all over with a fork. Bake in a hot oven at 225° C for 4 minutes and remove from oven.
  • Spread the tomato puree evenly over the pizza bread.
  • Arrange the vegetables over the puree. Sprinkle herbs, salt and pepper on top.
  • Mix the two cheeses together and sprinkle on the top.
  • Change the oven function to broil. Place the pizza onto a greased and dusted baking/cooking tray in the centre rack position. Broil at 250° C for 8 minutes.
  • Remove using tongs and serve hot.