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 »

CHOCOLATE FONDUE


Melted chocolate with bits of fruit or cake make for the Swiss dessert.

Method

  • Combine bittersweet chocolate and milk chocolate in a shallow glass bowl and microwave on high power for 2 – 3 minutes. Stir to mix properly.
  • In another glass bowl, pour the cream and microwave on medium power for 4 minutes.
  • Add cream to the chocolate and whisk until smooth.
  • Whisk in the Amaretto \ brandy \ rum (if using) and serve hot with pieces of fruits or small pieces of cake..

RUM & RAISIN CHOCOLATES


Melting chocolate in a microwave is so easy. Chocolate making is one real treat.

Method

  • Combine the raisins with rum and microwave on low power for 30 seconds.
  • Leave aside for 30 minutes till raisins have soaked up the rum.
  • Microwave chocolate in a separate bowl for 30 seconds, stir and repeat the process for 30 seconds.
  • Stir in cream, and butter.
  • Stir well till almost cool and mix in the raisins.
  • Drop onto wax paper in the shape of rocks and refrigerate till set.

DEVIL’S FOOD CAKE


This soft moist cake is truly delicious. You serve it with a dash of whipped cream or a liqueur.

Method

  • Grease and line with wax paper two 8” round microwave-proof cake pans.
  • Sift the flour, baking soda and salt together.
  • In a large bowl, cream the shortening, sugar, cocoa powder and vanilla essence together till light and fluff y.
  • In a glass bowl, pour 250 ml water and heat in the microwave for 1 minute.
  • Mix with buttermilk and blend into the creamed mixture.
  • Blend in the eggs. Fold in the flour mixture and mix well till smooth.
  • Microwave each pan on low power for 8 minutes.
  • Microwave again on high power for 1 minute at a time till toothpick inserted in the centre comes out clean.
  • Let it stand for 5 minutes before removing from pan. Remove wax paper and cool thoroughly before frosting.

POHA KHEER

Departing from the traditional method of using rice, the poha version is just as tasty.

Method

  • Wash poha, drain and keep aside for 10 minutes. Using a fork, flake/separate the poha.
  • Pour in milk into the electric cooker bowl and bring to a boil using ‘Cooking’ setting. Add poha and simmer, stir in sugar and cardamom and cook till it thickens.
  • Add nuts and serve hot.

NUTTY CHOCOLATE FUDGE


One of the easiest desserts to make in a microwave and who doesn’t like chocolate!

Method

  • In a 2 litre glass bowl, combine the sugar, milk powder and butter.
  • Microwave on high power for 15 minutes, pausing and stirring after every 5 minutes. (A few drops of the resultant mixture when added to cold water should form a soft ball)
  • Mix in the chocolate and marshmallows.
  • Blend in the vanilla and chopped walnuts. Pour into a greased tray, cool and cut into squares.

COCONUT KALAKAND


Coconut, sugar and milk come together to make this well known Indian sweet.

Method

  • Combine the sugar and cardamom seeds and powder them.
  • In a 1.5 litre bowl, pour the milk and microwave on high power for 4 minutes, pausing and stirring after 2 minutes.
  • Mix in the grated coconut and microwave on medium power for 20 minutes, pausing and stirring after every 5 minutes.
  • Mix in the khoya and cardamom sugar and microwave on medium power for 5 minutes.
  • Pour into a greased tray, cool and cut into squares.

KESAR RICE PUDDING


This rich rice dish cooked with milk, sugar and a hint of saff ron makes for a wonderful end to a meal.

Method

  • Spread out the rice evenly on a glass plate and microwave uncovered for 8 minutes, pausing and stirring after 4 minutes.
  • In a deep glass bowl, combine the ghee and roasted rice, microwave uncovered for 6 minutes, pausing and stirring after 3 minutes.
  • Mix in remaining ingredients and microwave uncovered for 8 minutes, pausing and stirring after 4 minutes.
  • Leave to stand for 5 minutes to allow fl avours to blend. Serve warm or chilled.

PLUM SHERBET


This refreshingly tasty drink of stewed plums.

Method

  • In a glass bowl, place the plum pieces and star anise and add just enough water to cover them.
  • Cover and microwave on high for 10 minutes, pausing and stirring after 5 minutes.
  • Mix in the sugar, black salt and pepper powder and microwave uncovered for 5 minutes.
  • Strain, cool, mix in food colour and refrigerate for further use.
  • To make sherbet, add 2 tbsp of prepared pulp for every 120 ml of chilled water.

AAM PANNA (SWEET AND SALTY)


Mangoes the fruit of the summer season. Blends well with milk, a dash of pepper and black salt.

Method

  • In a glass bowl, combine chopped mangoes with 350 ml water, cover and microwave on high power for 10 minutes, pausing and stirring after every 5 minutes.
  • If the mangoes are still fi rm, add 50 ml more water and microwave again for 5 minutes.
  • Mash and strain the mango pulp and mix in the cumin powder, pepper, black salt and sugar. Cool and use.

MINT SQUASH


A cool drink base to beat the summer heat.

Method

  • Combine the sugar, water, citric acid crystals and cloves and microwave uncovered on high power for 10 minutes, pausing and stirring after every 3 minutes.
  • Mix in the mint leaves and microwave for 5 minutes pausing and stirring after 3 minutes.
  • Remove and strain and mix in the green food colour.
  • Cool and store in a sterilized bottle.