Tag Archives: Main Course
For the Green Masala
- In a large bowl, place all the ingredients and mix well to combine.
- Divide the mixture into 3 equal parts. Set aside.
For the Muthia
- In a mixing bowl, place all the ingredients except water and oil. Mix well.
- Add the water gradually to form a dough.
- When it comes together, set it aside for 5 minutes.
- Meanwhile, heat the oil in a deep pot and line a plate with a tissue paper or oil absorbent sheet.
- Divide the dough into small oval shapes and fry until brown. Set aside.
For the Vegetables
- Preheat the Morphy Richards OTG to 200oCelsius.
- Grease or spray with cooking spray a large deep casserole with a tight fitting lid.
- Combine the surti papdi, surti papdi beans and toover peas in a bowl and mix with ⅓ of the masala.
- In another bowl, add another ⅓ masala and add the potatoes, kand, suran, sweet potato, brinjals, bananas and surti kakdi. Mix well to combine.
- In the greased glass tray, place 1 layer of papdi mixture, approx, 1 ½ cup.
- Arrange the muthiyas at the bottom.
- On the sides, arrange the potatoes, kand, suran, sweet potatoes and bananas and in the middle, place the surti kakdi and brinjals.
- When done, add the remaining papdi mixture and spread evenly.
- Sprinkle the remaining ⅓ of the green masala evenly and set aside.
- Heat oil in a small pan.
- Add the carom and sesame seeds, let them splutter.
- Add water and switch off the gas.
- Pour this tempering over the raw undhiyu.
- Cover the tray with aluminium foil and bake in a preheated oven for 1 hour.
- When done, garnish with reserved coriander and coconut and serve hot with puris.
A delicious biryani made especially for vegetarians.
- Add in rice and stock/water to the electric cooker bowl. Cook using ‘Cooking’ setting. When rice is cooked it will automatically switch to ‘Keep Warm’ setting. When done, remove and keep aside.
- Heat 2 tbsp oil in the cooker bowl and fry all the vegetables using ‘Cooking’ setting for 5 minutes, remove from cooker bowl and keep aside.
- Add 2 tbsp oil to the cooker bowl. Fry whole spices using ‘Cooking’ setting for 1 minutes before adding onions. Fry for another 5 minutes. Add ginger-garlic paste, ground chillies, turmeric and fry for 3 more minutes.
- Then add in the vegetables and yoghurt. Cover and cook using ‘Cooking’ setting for 5 minutes. Remove and keep aside.
- Oil the bottom of the cooker bowl and spread half the rice into it. Layer over the rice half the vegetables then half the remaining rice. Layer over with vegetables and finish off with rice.
- Pour melted ghee on top and sprinkle with lime juice, chopped coriander, mint leaves and green chillies. Cover and cook using ‘Cooking’ setting for about 10 to 15 minutes or till it switches automatically to ‘Keep Warm’ setting and let it stand for 5 minutes. Garnish with golden fried onions and fried raisins.
- Serve hot with yoghurt salad (raita).
Simple. Colourful. Tasty.
- Slice the mushroom and place in the separator. Sprinkle a little water on the mushrooms and heat using ‘Cooking’ setting for 5 minutes. Make fine juliennes with the spring onion greens. Keep aside for garnish.
- Wash, scale and remove the innards of the fish. Rub salt on the fish.
- Wrap the fish in foil or butter paper along with the other ingredients.
- Pour 750 ml of water into the electric cooker bowl and bring to a boil using ‘Cooking’ setting. Place the fish on the steamer tray provided. Place the steamer tray on the cooker bowl and steam the fish for 20 minutes.
- Remove lemon grass stalk before serving.
- When done arrange the fish on a platter and arrange the garnish on top.
- 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.
- Leave to stand for 5 minutes before serving.
- In a 2 litre glass bowl, add ghee and microwave covered on high power for 20 seconds. 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.
- 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.
- repeat microwaving if meat or potatoes are still uncooked.
- Mix in salt and leave to stand for 5 minutes before serving.
- 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. Mix in salt and leave to stand for 5 minutes before serving.
- 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
- 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 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.
- 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.
- 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.