Tag Archives: Lunch & Dinner

BAKED VEG AU GRATIN


A French delight for the vegetarians.

Method

  • In a frying pan, heat 1 teaspoon butter and sauté garlic and boiled vegetables for 2 to 3 minutes. Remove and keep aside.
  • In a fresh pan heat the remaining butter, add flour and whisk for a minute on a gentle flame but do not let it turn brown.
  • Add the cheese. Gradually whisk in the milk and allow to come to a simmer whisking continuously. Whisk in the nutmeg, salt, pepper and cream.
  • Turn off the gas and whisk in the grated cheese and chopped parsley and garlic. Remove and keep aside.
  • In a lightly greased casserole, put in the sautéed vegetables. Pour the sauce over it.
  • Place the casserole on the baking/cooking tray. Place the tray in the centre rack position and bake at 225° C for 20 minutes.
  • Switch the OTG oven function to Broil/Grill in the last 10 minutes of baking.
  • Remove using mittens and serve hot with garlic bread.

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, heat 1 tablespoon of ghee. Add sliced onions and fry till brown. Remove and grind to a paste with a little water in a blender.
  • In the same ghee lightly fry the cardamom, cloves, bay leaves and cinnamon before adding in the raw onion paste, ginger-garlic paste, coriander powder, black pepper powder and garam masala powder. Fry well till the oil separates from the masala in about 5 minutes.
  • In a large glass bowl whisk together the curd, fried mixture, cashew nut paste, brown onion paste, saffron and kewra essence along with the salt for the marinade.
  • Apply the marinade all over the chicken and inside the chest cavity too.
  • Pre-heat the oven to 180° C.
  • Heat a tablespoon of ghee on a gas stove and add the remaining marinade along with the chicken mince and a little water. Cook till the mince is dry. Remove from the fi re and mix in sliced nuts and the chopped egg.
  • Stuff the marinated chicken with the mixture and truss up the chicken. Put the chicken on the rotisserie rod.
  • Set the OTG oven function to Rotisserie. Cook the chicken for an hour at 225° C or till it is nicely browned.
  • Baste the chicken with a little oil occasionally to prevent the outside from drying up.
  • Serve hot garnished with nuts and sliced hard boiled egg.

LAMB WITH MINT SAUCE


A delicious meat treat with that exotic flavour of Worcestershie sauce.

Method

  • Clean and wash the leg of lamb thoroughly.
  • Marinade the lamb using the White Wine and Worcestirshire Sauce.
  • Pre-heat the oven to 200° C.
  • Place the leg of lamb on a greased baking/cooking tray.
  • Pour in the marinade and cover the dish with a sheet of foil.
  • Place the tray in centre rack position and bake at 250° C for an hour.
  • Remove and discard the foil. Reduce the temperature to 225°C.
  • Turn over the leg and allow to cook for another 45 minutes. When nicely browned. Check the meat for doneness before turning off the OTG oven. Remove and stand for a few minutes before slicing the meat.

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 and keep aside.
  • In a glass bowl mix all the remaining ingredients well along with diced prawn.
  • Spread a spoonful of the mixture onto each bread slice.
  • Sprinkle lightly roasted sesame seeds on top of each prepared slice.
  • Place the slices onto the wire grill cum barbecue tray.
  • Place the tray in the centre rack position in the oven.
  • Set the oven toaster griller function to Toast.
  • Toast at 200° C for 10 minutes or till golden brown.
  • Serve hot with chilli sauce.

PATRA NI MACCHI


A superb dish that no Parsi wedding dinner is complete without!

Method

  • Cut each fish into slices, wash well and rub over with a little salt.
  • Apart from the fish, the banana leaves and the string, grind all the ingredients to a smooth paste in the blender.
  • Preheat the oven to 225° C.
  • Rub the ground paste all over the fish liberally.
  • Cut the banana leaf into squares large enough to wrap each individual fish slice.
  • Oil one side of the leaf then place an individual slice on it. Fold the leaf over and roll to make a nice parcel. Tie it securely with string.
  • Place the parcels on a baking/cooking tray and pour in a little hot water.
  • Place the tray into a pre-heated oven in the centre rack position and bake at 225° C for 15 minutes.
  • Remove from the OTG oven using mittens and allow to stand for 2 minutes.
  • Remove the string before serving it hot with chapatis.

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 meat pieces and leave aside for 3 hours.
  • Pre-heat the OTG oven to 200° C.
  • Skewer the meat onto the skewers provided and place on the wire grill cum barbecue tray. Place a dip/crumb tray below to avoid spillage onto the heating coils.
  • Place into the oven in top rack position and set the oven function to Broil/Grill and grill at 220° C for 30 minutes basting it occasionally with ghee. Using gloves turn the skewers occasionally.
  • Serve hot along with onion rings, lemon wedges and green coriander chutney.

BAKED AUBERGINES

Definitely for those who love brinjals. And for those who don’t this dish will make you change your mind about brinjals!

Method

  • Wash the aubergines/brinjals well and wipe them dry.
  • Cut into half lengthwise and scoop out the insides with a knife.
  • Pre-heat the oven to 180° C.
  • Sprinkle the lemon juice over the aubergines to prevent discolouration.
  • Place the aubergine shells on a greased baking/cooking tray. Place the tray in centre rack position in the oven. And bake the shells at 180° C for 10 minutes.
  • In a pan heat a little oil and cook the aubergine insides for three minutes. Cool and add in the cottage cheese (paneer), garlic, parsley, cheese, lemon juice, salt & pepper.
  • When the shells are done remove and fill with the prepared mixture.
  • Cover with bread crumbs and drizzle the oil over, and return to the oven.
  • Bake for 5 minutes. Switch the OTG oven function to Broil/ Grill and cook for 5 minutes more or till the top is lightly browned. Remove using mittens and serve hot.

ROAST CHICKEN

Incredibly popular in English holidays and perfect all the year round.

Method

  • Clean & wash the chicken well. Mix parsley, mixed herbs, chilli flakes, salt and pepper together and liberally rub it all over the chicken.
  • In a frying pan, heat butter and sauté chopped onions, chicken liver and mushrooms for 2-3 minutes. Add the cooked rice and the remaining stuffing ingredients.
  • Preheat the OTG oven to 225° C.
  • Stuff the filling into the chicken cavity and truss up the chicken.
  • Skewer the chicken onto the Rotisserie rod. Place in the oven using the Rotisserie tong and place the drip/crumb tray below.
  • Broil/Grill at 225° C for 50-55 minutes or till the chicken is a nice golden brown, basting occasionally.
  • Serve the chicken on a platter along with roasted potatoes, boiled peas and fresh lettuce.

CHICKEN TERIYAKI

One of Japan’s most famous dishes.

Method

  • Wash and clean the chicken breasts. Cut each into half.
  • Soak the tamarind paste in water for 15 minutes. Then strain, reserving water only.
  • In a glass bowl, add all ingredients, including tamarind water.
  • Marinate the chicken in the sauce for 30 minutes or more. Place the chicken breasts onto skewers and onto the wire grill cum barbecue tray.
  • Place the drip/crumb tray at the bottom.
  • Pre-heat the OTG oven to 250°C degrees.
  • Place the wire grill cum barbecue tray in the top rack position and using the broil settings, broil the chicken at 250° C for 30 minutes or till golden brown. Baste the chicken with remaining marinade occasionally and turn the skewers using mittens.
  • When done remove and serve with salad and baked potatoes.

HARA BHARA KEBABS

India’s contribution to kebabs is endless. This one is just a vegetarian variety that’s quiet popular at vegetarian restaurants.

Method

  • In a bowl mix together all the ingredients except for the cashews and bread crumbs.
  • Sprinkle the bread crumbs and knead the mixture into a firm mass. If it is too soft add more bread crumbs.
  • Pre-heat the OTG oven to 150° C.
  • Divide the mixture into lemon sized ball.
  • Flatten each ball into a patty or tikki shape.
  • Place the prepared tikkis onto a greased baking/cooking tray.
  • Place a cashew segment on the top of each kebab. Brush a little oil on the top.
  • Place the tray in the top rack position and bake at 225°C for 5 minutes.
  • Turn the tikkis over and cook for another 2-3 minutes till golden brown.
  • Remove the tray using the tongs and serve hot.