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 »

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 in microwave Oven, 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 in microwave Oven.
  • 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 in microwave Oven, 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 in microwave Oven.
  • 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 in microwave Oven.
  • 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 in microwave oven.
  • 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 in microwave oven.
  • 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.

BUTTER MASALA


A rich blend of spices and cream come together to create this exquisite dish.

Method

  • In a glass bowl, combine the butter and paneer cubes and microwave on medium power for 3 minutes, pausing and stirring after each minute. remove and keep aside.
  • In another glass bowl, combine the tomato puree, onion paste, gingergarlic paste, red chilli powder, garam masala powder and sugar.
  • Mix well, cover and microwave on medium power for 6 minutes in microwave oven, pausing and stirring after every two minutes.
  • Add the cooked paneer and water and microwave for a further 3 minutes.
  • Mix in cream and salt and microwave for 1 minute.
  • Serve hot.

JHATPAT DAL


This easy to make dish of lentils is tasty and quick to make for unexpected guests.

Method

  • In a glass bowl, add the ghee and microwave on medium power for 5 seconds.
  • Mix in the onions and green chillies and microwave for 2 minutes. Mix in the ginger paste, garlic paste, and microwave for 1 minute.
  • Mix in the tomatoes and microwave for 3 minutes. Now mix in the soaked dal, turmeric powder, coriander powder and 4 cups water. Cover and microwave on high power for 15 minutes, pausing and stirring after every 5 minutes in microwave oven.
  • Mix in salt and microwave for 30 seconds.
  • In another bowl, add the oil and microwave on medium power for 5 seconds.
  • Add in the cumin seeds and asafoetida. When cumin crackles, add to the dal and immediately cover to lock the flavours in.
  • Let stand for 5 minutes before serving.

makki korma


This healthy dish of corn goes well with hot chappatis.

Method

  • In a casserole, combine the corn kernels with 50 ml water and microwave on medium power for 4 minutes. remove and keep aside.
  • In a bowl, add the oil and microwave on medium power for 5 seconds. Add the black cardamoms and onions, mix well and microwave again for 2 minutes, pausing and stirring after each minute.
  • Mix in tomatoes and microwave for 3 minutes, pausing and stirring after each minute in microwave oven.
  • Add the red chilli powder, turmeric powder, sugar and green chillies, mix well and microwave for 1 minute.
  • Mix in the beaten curd, corn and salt and microwave for another 2 minutes. Serve hot.