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 »

HARA BHARA KEBABS

India’s contribution to kebabs is endless. This one is just a vegetarian variety that’s quiet popular at vegetarian restaurants.

Method

  • In a bowl mix together all the ingredients except for the cashews and bread crumbs.
  • Sprinkle the bread crumbs and knead the mixture into a firm mass. If it is too soft add more bread crumbs.
  • Pre-heat the OTG oven to 150° C.
  • Divide the mixture into lemon sized ball.
  • Flatten each ball into a patty or tikki shape.
  • Place the prepared tikkis onto a greased baking/cooking tray.
  • Place a cashew segment on the top of each kebab. Brush a little oil on the top.
  • Place the tray in the top rack position and bake at 225°C for 5 minutes.
  • Turn the tikkis over and cook for another 2-3 minutes till golden brown.
  • Remove the tray using the tongs and serve hot.

DINNER ROLLS

Looks great on the table and makes dinners more interesting.

Method

  • Mix water, 2 teaspoon sugar and yeast to a smooth paste.
  • Cover and keep aside for 5-7 minutes.
  • Mix sieved flour and remaining sugar together.
  • Rub in butter to a crumble stage.
  • Make a well in the flour and add in yeast. Mix and knead to a smooth dough.
  • Put into a clean bowl dusted with flour and cling wrap the top.
  • Keep the bowl in a warm place till the dough doubles in volume.
  • Knock back the dough and divide into four portions.
  • Roll in flavourings and divide into egg sized portions.
  • Shape and leave to rise/prove.
  • Brush evenly with a lightly beaten egg.
  • Sprinkle over with desired toppings.
  • Place onto a greased baking tray. Leave aside for 5 minutes covered with a damp muslin cloth or till double in volume.
  • Preheat the OTG oven to 225° C.
  • Place the tray in the centre rack position and bake at 225° C for 10 minutes or till golden brown.
  • Remove using mittens and place onto a wire grill cum barbecue tray.

BREAD & BUTTER PUDDING

For those with a sweet tooth, this one’s hard to resist.

Method

  • Bring the milk and sago to a boil. Reduce the flame and cook for 20 minutes. Leave to cool.
  • Beat in eggs, honey and spices into the cooled mixture Gently cook apples in butter until soft.
  • Cut the bread into triangles and arrange in individual moulds and fill with sago mixture.
  • Pour a cup of hot water onto the baking/cooking tray.
  • Place the mould on the tray.
  • Preheat the OTG oven to 180° C.
  • Place the tray in the oven in the centre rack position and bake at 180° C for 45 minutes.
  • Using the mittens provided remove and cool. Refrigerate for an hour before serving.

CHEESE & GARLIC BREAD

An Italian speciality with timeless appeal.

Method

  • Take 2 tablespoons of warm water. Add in the yeast and sugar. Mix well.
  • Cover and keep aside for 10 minutes.
  • Sieve the flour into a large bowl and pour in the yeast mixture.
  • Knead till you get a smooth pliable dough.
  • Leave to prove/rise under a damp muslin cloth till it doubles in volume.
  • Knock back the dough and add in the garlic and half the cheese into the dough.
  • Knead well for a few minutes then shape the bread or place into a greased bread tin or a greased baking/cooking tray.
  • Sprinkle the remaining cheese on the top, leave to prove/ rise under a damp muslin cloth till it double in volume.
  • Brush on a lightly beaten egg and bake in a preheated oven toaster griller for 30 minutes at 225° C or till golden brown.
  • Remove with mittens provided and place the bread onto a cooling rack.

PANEER SHASLIK


It tastes even better than it looks!

Method

  • In a large glass bowl mix all the marinade ingredients together thoroughly.
  • Coat marinade over vegetables and paneer.
  • Skewer the vegetables with paneer alternately onto aluminium skewers.
  • Refrigerate for 2 hours.
  • Preheat the oven toaster griller to 250° C.
  • Place skewers onto the wire grill cum barbecue tray on the top rack position, with
    the drip/crumb tray at the bottom.
  • Set the oven to broil mode and broil at 250°C for 4 minutes, basting and turning the skewers every 2 minutes using mittens.
  • Serve hot garnished with onion rings.
  • Serve on a bed of rice.

EGGLESS CHOCOLATE CAKE

Most vegetarian diets fail because of this dish!

Method

  • Sift flour, cocoa, baking powder and baking soda together thrice.
  • Pre-heat the OTG oven to 150° C.
  • Grease and lightly dust a 6” cake tin.
  • Mix the condensed milk, butter and vanilla essence well till light and frothy.
  • Mix flour and milk in three stages alternately into the condensed milk mixture.
  • Take care not to make the batter too runny and thin.
  • Put the batter into the prepared cake tin and place it in the oven and bake at 180° C for 18-20 minutes.
  • Check if the cake is ready by inserting a skewer into the cake.
  • If it comes out clean the cake is done.
  • Remove from the oven using the mittens and turn the cake out of the tin onto a cooling rack to cool.

CHOCOLATE CAKE

It tastes as good as it looks.

Method

  • Sift flour , cocoa & baking powder together.
  • In a non-reactive bowl, cream butter & sugar till light & fluffy.
  • Add in egg yolks whisking well after each addition.
  • Whisk egg whites stiff & fold in alternately with flour.
  • Line and grease a cake tin.
  • Pour the batter into the prepared cake tin, leaving a slight depression in the centre.
  • Bake at 180° C in a pre-heated oven toaster griller for 45 minutes to an hour.
  • When done remove using the mittens and turn out onto a cooling rack.

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 OTG 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 OTG 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 OTG 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.