Tag Archives: Soups & Starters

SOYA NANKHATAI


Nankhatais mean biscuits. This unusual combination of soya makes for a healthier biscuit.

Method

  • Combine all the ingredients in a bowl and mix well using your fingertips till they resemble breadcrumbs.
  • Add approx. 2 tablespoons of cold water and knead it gently into a crumbly dough.
  • Divide into 20 equal portions.
  • Roll into a ball and flatten between your palms.Roll into a ball and flatten between your palms.
  • Place them on a lightly greased baking plate.
  • Preheat the oven following instruction to 140°C.
  • When hot place the biscuits inside and bake for 15-20 minutes till they are a pale golden brown.
  • Cool and store in an air-tight container.

TANDOORI POTATO WEDGES


Crisp wedges of potatoes topped with powdered spices make for an interesting appetizer.

Method

  • In a deep bowl, combine potato wedges with 400 ml water and microwave uncovered on high power for 5-7 minutes. Drain off the water.
  • Combine the potato wedges with the oil and spread out evenly on a greased glass plate. Cover with a paper towel or microwave plastic food cover. (Not supplied by Morphy Richards) and microwave on high power for 6 minutes, pausing and turning over after 2
  • Combine all the powders, mix very thoroughly and sprinkle liberally over the wedges. Serve hot.
  • If using the grill mode. Heat the oven then place the wedges on the tray provided. Grill for 5 minutes.

VEGETABLE TIKKA


A very versatile dish and very easy to prepare in the microwave. Less oil makes it even healthier.

Method

  • In a glass bowl, combine potatoes with just enough water to cover them and microwave on high power for 8 minutes, pausing and stirring after 4 minutes.
  • The potatoes should be cooked well enough to be mashed properly. Repeat microwaving if necessary.
  • Combine mashed potatoes with carrots, capsicum, onions, ginger-garlic paste, pepper and salt and mix very thoroughly. Shape into tikkis.
  • Place tikkis on a greased microwaveable glass plate and brush all over with oil.
  • Start the grill and cook on high power for 5 minutes or until browned.

GARLIC BREAD


Everyone loves bread. Topped with butter and garlic, the flavours make for comfort food.

Method

  • Cut loaf into two inch slices without cutting through the bottom of the loaf. In a small container, combine garlic with butter, making sure it is thoroughly mixed.
  • Spread garlic butter on both sides of each bread slice.
  • Heat the oven for 5 minutes using the convection mode.
  • Place the prepared bread on the tray provided.
  • If using the microwave mode place the bread on a couple of paper towels and heat on medium for 1 minute.
  • Continue heating on medium at 15 second intervals until garlic butter is melted.
  • Leave to stand for 2 minutes before serving.

CAULIFLOWER BHURJI


A minced dish of caulifl ower with spices, makes for a healthy breakfast snack.

Method

  • In a glass bowl, combine the oil, onion and turmeric powder and microwave uncovered for 2 minutes.
  • Mix in the ground paste and microwave again for 1 minute.
  • Mix in the tomatoes and microwave for 3 minutes.
  • Mix in caulifl ower and paneer, add 3 tbsp water (if required) and microwave for 5 minutes, pausing and stirring after 2½ minutes.
  • Leave to stand for 2 minutes before serving.

CHICKEN TANDOORI


Subtle spices and yoghurt blended together give a tangy twist to the chicken.

Method

  • In a bowl, combine the curd, cream, lime juice, masala powders, masala pastes, kasoori methi, and salt. Mix thoroughly.
  • Make incisions on the chicken and apply the mixed paste thoroughly and evenly all over it. Leave to marinate for 20 minutes.
  • Brush over with oil and skewer the pieces on the skewer provided. Set the grill on 2000C and press the rotisserie button on. Let the oven get hot.
  • Grill for 15 minutes. Every 5 minutes brush oil or marinade on the chicken to prevent it from drying out.
  • When done remove and serve hot with onion rings, tomato wedges and lemon wedges.

CHICKEN SHEEK KEBAB


This Hyderabadi dish of minced meat is quick and easy to prepare with the microwave.

Method

  • In a glass bowl, combine the minced chicken, garam masala powder, gingergarlic paste, coriander powder, cumin powder, lemon juice, mustard oil, black salt, salt and pepper. Mix well, shape into a long roll and skewer on the skewer provided.
  • Set the grill unit on and press the rotisserie button. Let the oven heat up. Grill in the microwave for 5 minutes. Mix the curd and mustard oil.
  • Pause the oven after 2½ minutes and brush the kebab all over with curd and mustard oil mixture.
  • Leave to stand for 5 minutes and sprinkle over with chaat masala before serving.

CHINESE TREASURE DUMPLINGS

A universal favourite best had with a spicy sauce.

Method

  • Sift the flour and salt into a bowl. Pour in the boiling water and mix quickly to make the dough. Cover and let it stand for 30 minutes.
  • Knead the dough for 2-3 minutes. Sprinkle cornflour on work surface.
  • Divide dough into 30 pieces and rollout into 2½“circles. Peel and chop the vegetables very fine. To make filling, mix all the ingredients together. Place a spoonful of filling in each roundel of dough and shape into a parcel. Trim off the excess dough on top.
  • Put 750 ml of water in the electric cooker bowl, and heat using
    ‘Cooking’ setting till it boils. Place foil on the steamer tray, and put dumplings on it. Place the steamer tray into the cooker bowl. Close steamer lid and steam for 10 minutes.
  • Serve hot with chilli dip.

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. Using ‘Cooking’ setting, boil the potatoes for 30 minutes. Open occasionally to check that the water has not dried out. If it does seem to be drying, then add a little water. When done, remove and peel them before they get cold.
  • Heat oil in the cooker bowl using ‘Cooking’ mode. Fry the potatoes till they turn golden and set them aside.
  • Using ‘Cooking’ setting, fry onions in oil, until they are golden brown. Stir in ginger and garlic paste and fry for a minute. Stir in salt, turmeric, chilli powder and lastly the fried potatoes. Add 100 ml of water. Cover and cook using ‘Cooking’ setting for 10 minutes. Stir in sugar and vinegar and cook for a minute. Remove and transfer to the serving dish.
  • For tempering, heat oil in the cooker bowl using ‘Cooking’ setting. Add dry whole red chillies, mustard seeds, cumin seeds and the onion seeds. When the mustard seeds begin to splutter and the red chillies darken, pour it over the potatoes in the serving dish.
  • Serve hot.

CHATPATA ALOO

Why boiled potatoes will no longer be boring!

Method

  • Put the potatoes in the cooker bowl and pour in enough water to cover the potatoes. Using ‘Cooking’ setting, boil the potatoes for 30 minutes. Open occasionally to check that the water has not dried out. If it does seem to be drying, then add a little water. When done, remove and peel them before they get cold.
  • Ensure that the electric cooker bowl is dry and then using ‘Cooking’ setting, roast the sesame seeds till light brown. Remove and keep aside.
  • Heat oil in the cooker bowl using ‘Cooking’ setting. Fry the potatoes till light brown. Stir in onion seeds, ginger-garlic paste, coriander powder, cumin powder, chilli powder and salt.
  • Cook using ‘Cooking’ setting for 3 minutes, stirring occasionally till potatoes are done. Add in the lime juice and sesame seeds. Stir well.
  • Remove on to a plate and serve potatoes pierced with toothpicks.

Note : When dry roasting take care as the ingredients cook faster.