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 »


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 »


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 »


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 »


Everyone’s favourite vegetable in a tasty breakfast option.


  • 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 in oven toaster griller.
  • 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.


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


  • 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.



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


  • 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 in microwave oven.
  • Mix in salt and leave to stand for 5 minutes before serving.
  • Pour into serving bowls and serve garnished with fresh cream and cheese.


A tasty snack that will have your guests asking for more


  • Pre-heat the oven toaster griller 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.


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


  • 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 OTG 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.


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


  • 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 OTG 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.


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


  • 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 OTG 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.


An Indian speciality that can make tea times more pleasurable.


  • PASTRY SHELL DOUGH : Mix all the ingredients together in a large bowl and knead about 10 minutes. If the dough is too sticky to fi ngers add some more fl our. Gather dough in a ball and wrap it in plastic fi lm or keep under a clean damp muslin cloth for about 10 minutes. The plastic fi lm keeps it from drying.
  • PREPARATION : Divide shell dough into eight balls. Keep the dough covered in plastic fi lm. Roll a ball out into an 8” round. Cut it into half with a sharp, pointed knife. This will make 2 half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼” wide, overlapping seam; glue this seam together with a little shell sealer; and fi ll the cone with about 2 ½ tablespoons of the potato stuffi ng. Seal the wide side of the cone fl uting the edges. If using phyllo strips place a little fi lling at one end of the strip (1½” x 8”) brush a little water along the edges. Fold over into the shape of a triangle and continue folding till you reach the end.
  • BAKING : Lightly brush ghee onto the top surface of the samosa with a pastry brush. Pre-heat your OTG oven to 225° C. Place the tray in the centre rack position in the oven. Bake at 225° C for 10 to 12 minutes. When done remove the tray with the tongs.


South India meets America. Yenjoy!


  • To make idlis follow the recipe of ‘Vegetable Idlis’ on Page 15 without adding in the vegetables.
  • Slice the idlis into two horizontally. Butter the idli slices.
  • Line one half with lettuce leaf. Put a layer of grated/sliced carrot & potatoes, salt and pepper.
  • Dribble tomato ketchup.
  • Spread shredded cabbage, beetroot, and green chutney.
  • Arrange slices of cucumber and tomato, top with grated cheese.
  • Cover with other half of the idli, press and secure with a toothpick.


This dish can make a fish lover drool


  • Preheat the OTG oven to 250° C.
  • Rinse the salmon fillets and pat dry.
  • Line a baking/cooking tray with aluminium foil and arrange 3 quarters of the onions and lemons on top.
  • Arrange a fillet, skin side down on top and place the remaining onions and lemons on top. Place the fillet, skin side up, on top.
  • Whisk the olive oil, ginger and garlic together.
  • Brush the oil mixture liberally over the fish.
  • Fold over the edges of the foil to seal in the fish. Place the tray in the centre rack position in the preheated oven.
  • Bake at 250° C for 10 minutes.
  • Lower the temperature to 200° C degrees and bake for 10-15 minutes, or until the fish flakes when touched with a fork.
  • Remove and serve with the Lemon Parsley Sauce.