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 »

SPICED ROAST LAMB


A wild combination of spices make this lamb dish, tasty and exotic.

Method

  • Marinate the meat with the prepared paste overnight.
  • Brush all over with oil and place the meat in a glass casserole.
  • Prick all over with a fork and microwave uncovered on high power for 15 – 20 minutes or until done, pausing and turning every 8 minutes in microwave Oven.
  • Leave to stand for 5 minutes before serving.

ROGAN JOSH


Rogan means colour and josh means hot, this dish gets its flavours from the Kashmiri Mirchi.

Method

  • In a 2 litre glass bowl, add ghee and microwave covered on high power for 20 seconds in microwave Oven. remove and add the cumin seeds, asafoetida, bay leaves, cloves, cinnamon, black and green cardamoms and microwave again for 30 seconds.
  • Mix in the onions and microwave on high for 9 minutes, pausing and stirring after every 3 minutes.
  • Mix in chilli powder, garam masala powder, saunf powder, coriander powder, dry ginger powder and curd. Microwave as before for 3 minutes.
  • Mix in the mutton pieces and microwave partially covered on high power for 8 minutes, pausing and stirring after every 4 minutes.
  • A little water may be added if necessary.
  • Mix in salt and microwave for 30 seconds. Cover and leave to stand for 10 minutes to allow flavours to blend.

MUTTON CURRY


A favourite dish of most restaurants. This spicy curry is a smooth blend of spices and mutton.

Method

  • In a shallow glass bowl, add the oil and microwave on low power for 30 seconds. Mix in the red chillies, cinnamon, cardamom, bay leaves, cloves and mace. Microwave as before for 30 seconds.
  • Mix in the onions and ginger-garlic paste and microwave on high power for 3 minutes. Mix in the meat and microwave on high power for 8 minutes, pausing and stirring after 4 minutes. repeat microwaving till meat is brown.
  • Mix in potatoes and stock, cover and microwave on high power for 5 minutes, pausing and stirring after 3 minutes in microwave Oven.
  • repeat microwaving if meat or potatoes are still uncooked.
  • Mix in salt and leave to stand for 5 minutes before serving.

COCONUT CHICKEN CURRY


The ingredients of spices and coconut culminate into a unique flavour, enjoyed best with rice.

Method

  • In a deep glass bowl, add the oil and microwave on low power for 30 seconds.
  • Mix in the chicken pieces and microwave on grill mode for 3 minutes till golden in colour.
  • remove the chicken and keep aside.
  • In the same bowl, add the prepared masala paste and microwave on high power for 3 minutes, pausing and stirring after 1½ minutes.
  • Mix in the browned chicken and add just enough water to cover the chicken.
  • Cover and cook on high power for 8 minutes, pausing and stirring after 4 minutes.
  • Stir in the coconut milk, cover and microwave on high power for 5 minutes in microwave Oven. Mix in salt and leave to stand for 5 minutes before serving.

CHICKEN BIRYANI


The blend of rice, spices, meat and vegetables make for a memorable feast.

Method

Rice:

  • In a 2 litre glass bowl, combine oil and spices for the rice. Microwave on high power for 1minute.
  • Mix in the rice, salt and microwave partially covered on high power for 8 minutes, stirring gently after every 3 minutes.
  • Leave aside covered for 10 minutes

 

FISH (RAWAS) WITH A CUCUMBER SALAD


Slices of poached rawas (Indian salmon). Goes well accompanied with a cucumber salad.

Method

  • Place salmon in microwaveable dish and sprinkle over with chives, sea salt and pepper.
  • Cut lemon into paper-thin slices and arrange over salmon. Cover and microwave on high power for 3 to 5 minutes in microwave Oven until fi sh fl akes easily when tested.
  • Serve with cucumber salad. for the salad, soak onion in ice-cold water for 15 minutes, drain and pat dry.
  • In bowl, whisk together yogurt, lemon juice, sugar, dill and salt and leave aside for 5 minutes to allow the fl avours to blend.
  • Mix in the sliced cucumber and onion.

POACHED FISH IN SOYA CHILLI SAUCE


Bangras (Macarel) poached in a light soya sauce. Goes well with steamed rice.

Method

  • In a shallow glass bowl, pour the sesame oil and microwave on medium power for 10 seconds.
  • remove the bowl, and add in ginger, garlic, star anise, soya sauce, half the spring onion, water and pepper.
  • Microwave on medium power for 15 seconds in microwave Oven.
  • Add the fish, mix well and microwave again on medium power for 6 minutes.
  • remove the fish from the bowl and mix corn fl our paste and salt into the sauce and microwave for about 40 seconds or till the sauce thickens.
  • Serve hot garnished with remaining spring onions.

ELISH MACCHER PATURI


A Bengali favourite, this dish is a fish lover’s delight!

Method

  • Combine the mustard paste, fresh turmeric paste, red chilli paste, salt, mustard oil and green chillies. Apply the mixture properly on both sides of each fillet.
  • Place each fillet in half a banana leaf, fold the sides over neatly and tie with string to make a packet.
  • Arrange the packets flatly on a glass plate and microwave on medium power for 15 minutes, pausing and turning over the packets after every 5 minutes in microwave Oven.
  • Leave to stand for 2 minutes before serving with rice.

PRAWN GASSI CURRY


A classic example of Mangalorean cuisine, as its unique flavour is versatile with fish or meat.

Method

  • Combine the cumin seeds, poppy seeds, mustard seeds, sesame seeds, fenugreek seeds, cinnamon and cloves on a glass plate and microwave on medium power for 15 seconds.
  • Mix the spices with green chillies, ginger paste, garlic paste, fresh coriander, turmeric powder and onion and grind together to a thick paste. In a glass bowl add oil and heat in the microwave for 10 seconds.
  • remove bowl from microwave, add the ground paste, mix well and microwave on medium power for 3 minutes, stirring after every one minute.
  • Stir in coconut milk, stock, prawns, lime juice and cook for 8 minutes.
  • Add salt, mix well and cook for further 30 seconds in microwave Oven.
  • Serve hot.

LACHKO DAL


With a very rustic fl avour, this dal is best had with bhakris.

Method

  • In a glass bowl, combine the moong dal with 800 ml of water and turmeric powder and microwave on high power for 20 minutes, pausing and stirring after every 5 minutes.
  • More water may be added if required, but care should be taken not to add too much water as the dal should be very thick.
  • In another glass bowl, combine the oil and mustard seeds and microwave on medium power for 5 seconds. When mustard splutters, mix in the gingergarlic paste, chopped tomato, cumincoriander powder and red chilli powder.
  • Microwave on high power for 3 minutes.
  • Mix in the cooked dal and jaggery with 50 ml water and microwave for another 10 minutes, pausing and stirring after every 5 minutes in microwave Oven.
  • Mix in salt and leave to stand for 5 minutes before serving.