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 »

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.
  • 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.
  • 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.
  • Mix in salt and leave to stand for 5 minutes before serving.

CORN PUDDING


Quite versatile as a starter or as a main course.

Method

  • In a large bowl, mix the corn and water, cover and microwave on high power for 6 to 8 minutes, stirring every two minutes. Drain if necessary.
  • In a separate bowl, beat eggs; stir in cooked corn, cheese, milk, onions and red pepper.
  • Whisk in fl our, marjoram, salt and pepper.
  • Pour into a greased microwaveable moulds or one large baking dish and cover with waxed paper.
  • Pierce tiny holes on top.
  • using the convection mode heat the oven then bake for 8 to 10 minutes or until knife inserted in centre comes out clean.
  • Let it stand for 5 minutes before serving.

RAJASTHANI GATTE KI KADHI


A traditional Rajasthani gravy that complements rice as well as rotis.

Method

  • Combine all the ingredients of the gattas and mix very well to form a firm dough. 1-2 tbsp water may be used if required. Divide the dough into 8 equal portions and roll each portion into 4” long cylinders.
  • Place the rolls in 2 cups of water in a glass bowl and microwave on high power for 7 minutes.
  • Drain the rolls well and cut into thickish slices. In a glass bowl, add the oil and microwave on medium power for 5 seconds.
  • Add in the curry leaves, cumin seeds, mustard seeds, saunf, asafoetida, turmeric powder, red chilli powder and dry red chillies, mix well and microwave again for 10 seconds.
  • Mix in the beaten curd mixture and microwave for 8 minutes, pausing and stirring after every 2 minutes.
  • Add the prepared gattas and salt and microwave for 3 minutes. Leave to stand for 2 minutes before serving.

BHARWAN PARWAL


This is an interesting dish of stuffed snake gourd. Stuffed with onions, vegetables and spices.

Method

  • Combine the cumin seeds, coriander seeds, fennel seeds and desiccated coconut and grind to a fine powder.
  • Mix in the amchoor powder, Kashmiri chilli powder, turmeric powder, asafoetida and salt.
  • Mix well and smear half of the masala on the inside of the deseeded parwals.
  • Mix the remaining masala into the mashed potatoes and stuff this into the parwals.
  • In a casserole, add oil and microwave on medium power for 5 seconds. Mix in the cumin seeds and onions and microwave on high power for 3 minutes.
  • Toss in the prepared parwal pieces, cover and microwave on high power for 15 minutes, pausing and stirring after every 5 minutes.
  • Mix in salt and microwave for 30 seconds. Leave to stand for 5 minutes before serving.

ALOO POSHTO (BENGALI)


This is a Bengali dish, the subtleness of the potato is enhanced by the mustard.

Method

  • Combine the poppy seeds and green chillies with 1 tbsp water and grind to a smooth paste.
  • Spread the potato cubes evenly in a casserole, toss with 1½ tbsp oil and microwave uncovered on high power for 5 minutes, pausing and stirring after every 2 minutes. remove from casserole and keep aside.
  • In the same casserole, add the remaining oil, dry red chillies, turmeric powder and poppy seed paste and mix well. Microwave uncovered on high power for 4 minutes, pausing and stirring after every 2 minutes.
  • Mix in the potatoes and water and microwave covered for 7 minutes, pausing and stirring after every 3 minutes.
  • Mix in salt and microwave for 30 seconds. Let stand for 5 minutes before serving.

ZAYEKEDAR ARVI


A dish made of colocasia which is similar to the potato. The flavours are robust and earthy.

Method

  • Toss the arvi with 1 tsp salt and leave aside for 20 minutes. Drain, wash well and pat dry.
  • In a bowl, combine the arvi , ginger, garlic, green chillies, lemon juice and ajwain. Leave aside for 5 minutes.
  • In another bowl, beat the curd and mix in the besan, chopped coriander, chopped mint, red chilli powder, garam masala powder, and amchoor powder.
  • In a casserole, add the oil and microwave on medium power for 5 seconds.
  • Add the arvi with its fl avourings, sprinkle over with 1 tbsp water and microwave for 4 minutes, pausing and stirring after every 2 minutes.
  • Mix in the fl avoured curd mixture, cover and microwave on high power for 6 minutes, pausing and stirring after every 2 minutes.
  • Serve hot.

STUFFED CAPSICUM


Filled with exotic spices and vegetables, this dish can be had as a meal in itself.

Method

  • Mix the lemon juice and salt with ½ tsp ginger-garlic paste and apply on the inner side of the cut capsicums.
  • In a glass bowl, add the oil and mix in the mustard seeds, cumin seeds and asafoetida and microwave on medium power for 5 seconds.
  • When mustard and cumin splutters, mix in the onion and 1 tsp ginger-garlic paste and microwave for 2 minutes.
  • Mix in the paneer, corn, turmeric powder, red chilli powder, cumin powder and coriander powder and microwave for 3 minutes.
  • Mix in the cheese, coriander leaves and salt and stuff the mixture into the prepared capsicums.
  • Brush the outside of the capsicums very lightly with oil and arrange on a glass plate.
  • heat the oven on convection mode for 5 minutes.
  • Microwave + convection on high power for 2 minutes.
  • Let it stand for 2 minutes before serving.

Jeera Babycorn


Babycorn with a hint of spice and chilli. This dish has a unique flavour of cumin.

Method

  • In a glass bowl, add the oil and microwave on medium power for 5 seconds.
  • Remove and add cumin seeds, red chilli powder, garam masala powder and baby corn.
  • Sprinkle over with 2 tbsp water, cover and microwave on high power for 3 minutes, pausing and stirring after each minute.
  • Mix in salt and microwave for 30 seconds. Serve hot.