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 »


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 »


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 »


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 »

Strawberry Smoothie


For the Green Masala
  • Plug in the Morphy Richards Food Processor.
  • Place the strawberries, bananas and sugar into the liquidizing jar and blend for 40 seconds or until all the ingredients blends well and sugar melts.
  • Add in the milk and process for another 30 seconds.
  • When done, pour out into glasses and serve chilled.

Chili Garlic Bacon Noodles


  • Place the chopped bacon, chilli flakes, garlic and pepper in a large microwave oven. Mix well.
  • Add in the oil. Place a lid on the bowl. Cook in the Morphy Richards Microwave Oven on P100 for 4 minutes till the bacon gets crispy and the garlic browned.
  • Add the broken noodles and toss well.
  • Pour in the stock, salt and mix well. Cover and cook on P100 for 8 minutes.
  • When done, transfer to the plate and garnish with spring onion.
  • Serve immediately.

Sriracha Oven Fries


  • Wash the potatoes, peel them and slice into batons.
  • Fill a large mixing bowl with water.
  • Add the potatoes into it and soak for one hour.
  • Preheat the Morphy Richards Oven Toaster Griller to 230o Celsius.
  • Combine the Sriracha sauce, tomato ketchup, honey, oil, and salt in a bowl and mix well. Keep it aside.
  • Drain the potatoes and pat dry them thoroughly with a kitchen towel.
  • Add to the sauce mixture and toss until thoroughly coated.
  • Arrange the potatoes on a greased baking tray and sprinkle with toasted sesame seeds.
  • Place in the oven, and bake for 180oCelsis for about 45 minutes till potatoes are cooked through but crispy and crunchy on the outside.
  • When done, transfer to a plate and serve hot.

Tandoori Chicken Makhni


For the Green Masala
  • Use a thin knife to score the chicken legs.
  • Rub the ginger garlic paste into the meat. Keep aside.
  • Place the yogurt in a mixing bowl and add chilli powder, tandoori masala, mustard oil, salt and dry mango powder to it and mix well.
  • Add the chicken to the yogurt mix and mix well.
  • Marinate the meat overnight in refrigerator or for atleast 2 hours.
  • Pre-heat the Morphy Richards Oven Toaster Griller at 150o Celsius.
  • Skewer the chicken on the rod and place in the pre-heated oven. Cook for 1 hour till the meat is tender.
  • Remove from the oven and set aside for 2 minutes.
  • Once its cool enough to handle, pull the meat apart into bite-sized chunks.
For the Makhni gravy
  • Plug in the Morphy Richards Soup Maker and switch on the Sauté Mode.
  • Heat the butter.
  • Add the cloves and cardamom and sauté for 30 seconds.
  • Add the ginger, garlic and green chilies and sauté for 1½ minutes.
  • Add the chopped tomatoes and salt and sauté for 7 minutes or until the tomatoes get mushy.
  • Switch off the Sauté Mode
  • Add the tomato puree, sugar, salt and red chili powder and mix well.
  • Add the water till it reaches the Minimum Mark.
  • Cover with the lid of the Soup Maker, set on Smooth mode and leave to cook.
  • When the cycle is completed, add the kasuri methi and mix well.
  • Taste and adjust seasoning as required.
  • Transfer into a serving bowl.
  • Add the pulled tandoori chicken into the gravy and heat in the Morphy Richards Microwave Oven at P100 for 2 minutes.
  • Garnish the tandoori chicken makhani with the fresh cream and serve hot with laccha parathas.

Sun-Dried Tomato Pesto


  • Place the sun dried tomatoes, dried chillies and garlic in a microwave safe bowl.
  • Pour the olive oil (or oil from sun-dried tomatoes, if using) over the ingredients.
  • Place the bowl in the Morphy Richards Microwave Oven on P 50 for 5 minutes.
  • When done, set aside to cool.
  • Meanwhile, place the toasted walnuts in the chutney jar of the Morphy Richards Food Processor and process into a coarse powder.
  • Add in the sun dried tomato-garlic-oil mixture and process to a textured paste.
  • Taste and adjust seasoning as required.
  • Cool completely.
  • Transfer to an airtight container and store in the refrigerator until required.

Creamy Mushroom Soup


  • Plug in the Morphy Richards Soup Maker.
  • Switch on the Sauté mode.
  • Heat butter and oil.
  • Add the onions and garlic and sauté for 1 minute.
  • Add the mushrooms and sauté for 2-3 minutes. Switch off the Sauté mode.
  • Add the potatoes, cream, salt and pepper and mix well.
  • Pour in the stock till the level reaches the Minimum Mark.
  • Close the lid and switch on the Smooth function.
  • Once the cycle is complete, transfer to bowls and garnish with parsley.
  • To make it non-veg, add the shredded chicken.
  • Serve immediately.

Tri-Colour Salad


For the Dressing
  • Add all the ingredients into the chutney jar of the Morphy Richards Food Processor.
  • Whiz for 20-30 seconds until just combined.
  • Taste and adjust seasoning as required.
  • Transfer to a small glass bowl and set aside.
For the Salad
  • Fix the shredding blade in the Morphy Richards Food Processor and place the lid tightly.
  • Run the processor at speed of 1 and add the carrots through the feeder tube.
  • Add the purple cabbage and cabbage through the feeder tube.
  • Continue with cucumber till all the vegetables are shredded.
  • Transfer the vegetables to a bowl and keep aside.
  • When ready to serve, add the dressing and toss well.
  • Taste and adjust seasoning as required.
  • Serve immediately.



  • Line a baking tray with a silicon sheet or grease a rimmed steel plate with a little ghee and set aside.
  • Place the sesame in a microwave safe glass bowl.
  • Roast on P100 in the Morphy Richards Microwave Oven for 1 minute. Remove, stir and roast again for another minute.
  • Return to the microwave oven and roast for 2 more minutes until toasted. Be careful of the timing as the sesame gets very hot.
  • Remove and keep aside in another microwave safe glass bowl.
  • Add the ghee and jaggery and microwave oven for 3 minutes on P100.
  • Remove from the microwave oven.
  • Working quickly, add the roasted sesame seeds and peanuts to the melted jaggery and mix it thoroughly with a silicon spatula
  • When combined, pour the entire mixture on the silicon sheet or the greased plate.
  • Spread the mixture smoothly using a silicon spatula.
  • Leave for 5 minutes or until partially set.
  • When partially set, score the chikki with a knife or palette knife into squares or diamonds.
  • When totally cool, hard and set, break up into pieces and store in an air-tight container.



  • On the Morphy Richards induction cooker, dry roast ¼ cup moong dal and 1 cup rice in a pan.
    Then, cook the roasted moong dal and rice along with 4 cups water in the Morphy Richards Electric Rice Cooker.
  • Melt 2 ¼ cup jaggery in ¼ cup of water in a kadhai.
  • Filter this to remove impurities and add the cooked rice and dal.
  • Cook for a few minutes.
  • Soak saffron soaked in 1 cup warm milk and add it to the rice along with 5 powered cardamom pods and 1 tbsp sugar. Cook till it thickens.
  • Add a handful of fried raisins, cashews and 2 tbsp ghee and mix well.



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 oven 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.