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Neeta Mehta

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Dear Customer, Congratulations! By choosing the IFB Microwave Oven, you have entered the world of smart cooking. IFB ovens give you a wide range of cooking - right from everyday cooking to those for special occasions. You can now spend MORE time with your FRIENDS and FAMILY, yet serve them steaming hot food. To give you a wide variety of choice in cooking, IFB presents 100 recipes, from Starters to Desserts, from Veg to Non Veg, from Desi to Continental, all from the International Award Winner, Cookery Expert, Mrs. Nita Mehta. So, go ahead and try out these recipes! Remember, your feedback is very precious for us, hence do not hesitate in writing your views on our product and recipes and your entire experience in being associated with us. Heartiest Congratulations once again! In an endeavour of making life easy… PRESIDENT & CEO IFB Industries Limited
Transcript
Page 1: Neeta Mehta

Dear Customer,

Congratulations! By choosing the IFB Microwave Oven, you have entered the

world of smart cooking.

IFB ovens give you a wide range of cooking - right from everyday cooking to

those for special occasions. You can now spend MORE time with your FRIENDS

and FAMILY, yet serve them steaming hot food.

To give you a wide variety of choice in cooking, IFB presents 100 recipes, from

Starters to Desserts, from Veg to Non Veg, from Desi to Continental, all from the

International Award Winner, Cookery Expert, Mrs. Nita Mehta.

So, go ahead and try out these recipes! Remember, your feedback is very precious

for us, hence do not hesitate in writing your views on our product and recipes

and your entire experience in being associated with us.

Heartiest Congratulations once again!

In an endeavour of making life easy…

PRESIDENT & CEO

IFB Industries Limited

Page 2: Neeta Mehta

PICTURE

Page 3: Neeta Mehta

Publishers Pvt Ltd

B.Sc. (Home Science), M.Sc. (Food and Nutrition)Gold Medalist

MicrowaveCookbook

Page 4: Neeta Mehta

( 23252948N.I.T.A.

National InformationTechnology Academy3A/3, Asaf Ali RoadNew Delhi-110002

Publishers Pvt Ltd3A/3 Asaf Ali RoadNew Delhi-110002

© Copyright 2003-2006 Publishers Pvt Ltd

WORLD RIGHTS RESERVED: The contents - all recipes, photographs anddrawings are original and copyrighted. No portion of this book shall bereproduced, stored in a retrieval system or transmitted by any means,electronic, mechanical, photocopying, recording or otherwise, without thewritten permission of the publishers.

While every precaution is taken in the preparation of this book, the publishersand the author assume no responsibility for errors or omissions. Neither is anyliability assumed for damages resulting from the use of information containedherein.

TRADEMARKS ACKNOWLEDGED: Trademarks used, if any, are acknowledgedas trademarks of their respective owners. These are used as reference onlyand no trademark infringement is intended upon.

Reprint 2006

ISBN 81-7869-067-5

Food Styling & Photography:

Layout and laser typesetting:

Published by:

Printed at:

STANDARD PRESS (INDIA) PVT LTD

Price: Rs. 495/-

The Best ofCookeryBooks

Website:http://www.nitamehta.comE-mail: http:/[email protected]

MicrowaveCookbook

For queries about IFB Microwave & Cookbooks,please e-mail: [email protected]

Page 5: Neeta Mehta

INTRODUCTION

T he microwave helps today's womenfacing time constraints, to prepare a

variety of favourite delicacies in a faster and asimpler manner. It leaves her with more time tospend with the family. Microwave makes thecooking simpler as the food does not stick or burnand hence it does not need constant stirring. Thefood is cooked and served in the same dish, so there is less washing up to do.This effecient equipment not only reheats food but also boils, bakes, thaws andskewers, making cooking interesting and enjoyable. Microwave with its multipleadvantages not only makes cooking much more fun, but also helps retain thefood's nutritive value.

Cooking with microwave energy, is different from the conventional cooking.Microwaves are a form of high frequency electromagnetic waves which penetratethe food and execute the molecules inside, to vibrate at high speed. This causesfriction and heat is produced thereby cooking the food very fast. The vitamins,the natural aroma and juices are retained, which invariably tends to get lost inconventional cooking. As the food is cooked in its own juices, very little oil or fatis used in cooking.

The recipes have been adapted to suit the Indian palate. This book covers arange of vegetarian and non vegetarian recipes, starting from starters to soups tomain course Indian, Continental, Chinese and Thai dishes. A few desserts, somewhich turn out even better in a microwave than the conventional cooking, likeour favourite "Gajar ka Halwah" have been made very simple to cook in amicrowave. Look forward to these wonderful recipes and share it with those youlove and care about!

Page 6: Neeta Mehta

ContentsIntroduction 5Basics of Microwave Cooking 8Microwave Tips 9Interesting Uses of a Microwave 13Utensils used in the Microwave Oven 15

Snacks & Starters 16 VEGETARIANBean Squares 16Dakshini Crispies 20Chutney Submarine 24Tomato-Kaju Idli 26Pav Bhaji 28Sesame Gold Coins 31Italian Mushroom Caps 32Paneer Tikka 34Instant Khaman Dhokla 38

NON-VEGETARIAN

Chicken Tikka 19Methi Mahi Tikka 23Spicy Seekh Pizza 25Shami Kebab 37Crispy Chicken 40Chicken Rolls 42Chicken Sandwiches 43

Soups 44 VEGETARIAN

Corn Minestrone 44Capsicum Soup 47

NON-VEGETARIAN

Chicken Mulligatawny 46Sweet Corn Soup 48

Indian Curries 49 VEGETARIANPalak Paneer 49Khumb Matar Miloni 50Carrot Kofta Curry 53Ghiya-Channe ki Dal 61Makai-Mirch Salan 63Water Melon Curry 65Mixed Veggie Curry 68Special Sambar 72Khoya Matar 73Paneer Pista Haryali 78Paneer Makhani 80Stuffed Tomatoes 83

NON-VEGETARIANMurg Haryali 52Butter Chicken 54Punjabi Chicken Curry 56Chicken Naveli 57Chicken Degi 58Mutton Koftas in Creamy Sauce 60Pista Murg 66Murg Lahori 70Badami Seekh Curry 74Goan Chicken Curry 76Murg Maskaawala 77Dum Murg Kali Mirch 79Chicken Chettinad 82

Page 7: Neeta Mehta

Indian Dry & Masala 84 VEGETARIANAchaari Khumb Mirch 86Paneer Hara Pyaz 92Dal Maharani 93Anjeeri Gobhi 94Achaari Bhindi 97Baigan ka Bharta 100Crispy Achaari Mirch 101Bharwan Baingan 102Mili-Juli-Subzi 104Grilled Besani Subzi 107

NON-VEGETARIANMurg Masala Korma 84Murg Kadhai Waala 87Palak Keema 88Tikka Masala 89Chicken Bharta 90Murg Amravati 96Chicken Haldighati 98Murg Jalfrezi 106Mutton Keema 108

Rice 109 VEGETARIAN NON-VEGETARIAN

Chinese & Thai 112 VEGETARIANHoney Chilli Veggies 112Paneer in Hot Garlic Sauce 114Carrot Pepper Rice 118Corn in Soya Sauce 121Broccoli in Butter Sauce 123Glass Noodles with Sesame Paste 125Veggie Thai Red Curry 127

NON-VEGETARIANGarlic Chicken 115Chicken in Hot Garlic Sauce 116Dry Chilli Chicken 118Stir fried Szechuan Chicken 120Chicken in Tomato Butter Sauce 124Thai Green Curry 128

Continental & Baked Dishes 130 VEGETARIANVegetable au Gratin 130Spinach with Cheese 132Stuffed Tomatoes 133Macaroni Alfredo 135Hungarian Paneer 140Bean Casserole 142Rice-Vegetable Ring 143

NON-VEGETARIANChicken Stroganoff 137Chicken Potato Pie 138Chicken & Sweet Corn 139

Desserts & Cakes 144 WITHOUT EGGS

Gajar ka Halwa 144Phirni 147Lychee Pearls in Shahi Kheer 150Eggless Cake with Mocha icing 156

WITH EGGSBaked Cheese Cake 149Vanilla Cake 151Chocolate Cake 151Coconut Pudding 152Creme Caramel 154Pina Orange Dome 158Chocolate Ruffle 160

Subz Pullao 110 Coconut Murg Pulao 109

Page 8: Neeta Mehta

Basics of Microwave CookingTiming: Set the timings carefully, foods can become hard and leathery, if

overcooked. It is always better to undercook than to overcook in a microwave. The

larger the volume of food there is, the more timing is needed to cook it. 4 potatoes

cook in 6 minutes, whereas 8 potatoes cook in about 9 minutes. Therefore, if the

quantity in a recipe is changed, an adjustment in timing is necessary. When

doubling a recipe, increase the cooking time 50% approximately and when

cutting a recipe in half, reduce time by about 40%.

Standing time: Food continues to cook for sometime, even after it is removed from

the microwave. For example, the cake cooked in a microwave looks very moist

and undone when removed from the oven after microwaving it for the specified

time, but after it is left aside for 8-10 minutes, it turns perfect.

Covering: Covers are used to trap steam, prevent dehydration, speed cooking

time, and help food retain it's natural moisture. When covering with paper

napkins, a good microwave cooking practice, be sure to use a double width that

will enable you to tuck the paper under the bottom of the cooking dish. Otherwise,

it will tend to rise off the dish due to the air movement. A handy idea to keep in

mind; a heatproof china plate is a good substitute for a lid. For shorter cooking time

(within 6 minutes) cling films can also be used.

Stirring: If necessary, stir from the outside to the center because the outside area

heats faster than the center when microwaves are in use. Stirring blends the

flavours and promotes even heating. Stir only as directed in the recipes, constant

stirring is never required, frequent stirring is rare.

Page 9: Neeta Mehta

Arrangement: The microwaves always penetrate the outer portion of food first, so

food should be arranged with the thicker areas near the edge of the dish and the

thinner portions near the center. Chicken/Mutton should be so placed that the

meaty part is towards the outside. Food such as tomatoes, potatoes and corn

should be arranged in a circle, rather than in rows.

Page 10: Neeta Mehta

Various Herbs & Spices

Page 11: Neeta Mehta

2423

ENGLISH NAME HINDI NAME1 Sesame Seeds 1 Til

2 Mustrad Seeds 2 Rai, Sarson

3 Melon Seeds 3 Magaz

4 Coriander Seeds 4 Saboot dhania

5 Coriander Seeds, Ground 5 Dhania powder

6 Mango Powder 6 Amchoor

7 Red Chilli Powder 7 Lal Mirch

8 Cumin Seeds, White 8 Jeera

9 Carom Seeds 9 Ajwain

10 Fennel 10 Saunf

11 Cumin Seeds, Black 11 Shah Jeera

12 Garam Masala - A Spice Blend 12 Garam Masala

13 Asafoetida 13 Hing

14 Saffron 14 Kesar

15 Fenugreek Seeds, Dried 15 Kasoori methi

16 Fenugreek Seeds 16 Methi dana

17 Pomegranate Seeds, Dried 17 Anardana

18 Nigella Seeds 18 Kalaunji

19 Turmeric 19 Haldi

20 Cloves 20 Laung

21 Nutmeg 21 Jaiphal

22 Peppercorns 22 Saboot kali mirch

Cardamom Pods Elaichi

25 Mace 25 Javitri

26 Cinnamon 26 Dalchini

27 Fresh Green Chillies 27 Hari mirch

28 Red Peppercorns, Dried 28 Sukhi lal mirch

29 Ginger 29 Adrak

30 Garlic 30 Lahsun

31 Coriander, Fresh 31 Hara dhania

32 Bay Leaves 32 Tej patta

33 Curry Leaves 33 Kari patta

34 Mint 34 Poodina

2423

Page 12: Neeta Mehta

Microwave Tipsl Never over-cook food as it becomes tough and leathery. Give the dish a little

standing time before you test it, to avoid over cooking.

l Never pile food on top of each other. It cooks better, evenly and quicklywhen spaced apart.

l Food cooks better in a round container than in a square one. In square orrectangular bowls, the food gets overcooked at the corners.

l Do not add salt at the time of starting the cooking as it leads to increase inthe cooking time.

l Do not add more water than required, however a little water must be addedto prevent dehydration of the vegetables. When the vegetables getdehydrated, there is a loss of natural juices as well. But addition of extrawater increases the cooking time.

l Do not deep fry in a microwave (the temperature of oil cannot be controlled).

l Do not cook eggs in their shells (pressure will cause them to explode).

l Do not cook & reheat puddings having alcohol (they can easily catch fire).

l Do not use containers with restricted openings, such as bottles.

l Use deep dishes to prepare gravies, filling the dish only ¾ to avoid spillage.

l Do not use aluminium foil for covering dishes in the microwave mode. Donot reheat foods (sweets like ladoos, burfi etc.) with silver sheet, as it leadsto sparking.

l When using the convec mode put the dish on the wire rack to get evenbaking.

l Always preheat the oven when you want to use the convec mode. Grillingdoes not need preheating.

l When making tikkas or other tandoori delicacies cover the plate beneaththe rack with aluminiun foil to collect the drippings.

Page 13: Neeta Mehta

Interesting Uses of a Microwavel Making ghee. Keep 1½ - 2 cups malai (milk topping) in a big glass bowl and

microwave on high for 15-20 minutes to get desi ghee without burning yourkadhai (wok). Stir once or twice inbetween.

l Blanching almonds to remove skin. Put almonds in a small bowl of waterand microwave for 3 minutes or till water just starts to boil. After the watercools, the almonds can be peeled very easily.

l Freshening stale chips, biscuits or cornflakes. Place the chips or biscuits ina napkin, uncovered, for about 1 minute per bowl or until they feel warm.Wait for a few minutes to allow cooling and serve.

l Boiling (actually microwaving) potatoes. Wash potatoes & putthem in a polythene bag. Microwave high for 5 minutes for 4medium potatoes.

l Making khatti mithi chutney. Mix 1 tbsp amchur, 3 tbsp sugar, some wateralong with spices in a glass bowl. Microwave, stirring in between.

l Warming baby's milk bottle. Do check the temperature of the milk on yourinner wrist. The bottle will not become hot, while the milk will.

l Softening too-hard ice cream, cream, cheese and butter.l Making dry bread crumbs from fresh bread. Crumble the

slice of bread and microwave the bits of slices for 2-3minutes. Mix once and microwave further for another minuteor two. Give some standing time to the moist bread to dry outand then grind in a mixer to get crumbs.

l Drying herbs. Fresh parsley, dill (soye), mint (poodina), coriander (dhaniyan),fenugreek greens (methi) — all greens can be dried in a microwave,preserving the green colour. Give them some standing time to turn dry. Usethem in raitas and curries.

l Melting chocolate, butter, jam, honey, etc. Dissolving gelatine.l Sterilizing jars for storing home made jams and pickles.l Freshening stale bread by placing 2 slices between the folds of a

paper and microwaving for 20 seconds. It turns absolutely soft and the stalebread becomes perfect for sandwiches.

Page 14: Neeta Mehta

l To roast 1 tbsp of cashews spread on a microproof plate and microwave for1 minute to get golden roasted cashews.

l To roast papad place 2 papads on a paper napkin and microwave for 1½minutes. Turn side once inbetween.

l To blanch 4 tomatoes, put a cross at the stem end of eachtomato. Place tomatoes on a microproof plate and microwavefor 2 minutes. Peel after they cold down.

l To cook corn, wash a corn on the cob and place in a plastic bagmicrowaver for 2-3 minutes to get soft corn.

l To boil ½ kg arbi wash and put in a plastic bag. Microwave for 11minutes, turning once inbetween.

Page 15: Neeta Mehta

MODE CAN USE DO NOT USE

Microwave

ChinaPottery (earthenware)Heatproof glass dishes like pyrex,borosil etc.Paper and cloth napkins as coversPlastic or cling wrap can be used ascover for short durations.Wooden skewers and toothpicksPlastic or polythene cooking bags.

Metal cake tins or any other metalutensilHeat proof glass dishes like pyrexof borosilMetal skewersAluminium foil as covers

All as given for convec mode

Heat proof glass dishes like pyrexor borosilUse a glass microproof andheatproof glass plate as cover

All as given for convec mode

China or any other utensilwith gold or silver lining.Very delicate glass dishesMetal cake tins or anyother metalAluminium foil as coversMetal skewers

Delicate glass disheswhich are not heatproofWooden skewersPaper and cloth napkinsor plastic wraps

All as given for convecmode

Metal tinsChinaWooden and metalskewersAluminium foil, paper orcloth napkins or plasticwrap.

All as given for convecmode

Round or oval dishes arebetter for this mode as thecorners of the square dishabsorb more microwaveenergy or rays and hencefood at the corners tends toget over cooked.

Convection

In this mode there are nomicrowave rays ormicrowave energy. The ovenbecomes a conventionaloven when put on this modeso all utnesils which go inthe regular oven work well inthe microwave oven whenset on the convection mode.

Grill

In this mode there are nomicrowaves so all heatproofutensils work well.

Combination(Micro+Oven) (Micro+Grill)

Utensils must be microproofas well as heatproof for boththe combination modes

Combination(Grill+Oven)

Utensils must be heatproof

Utensils used in the Microwave Oven

Page 16: Neeta Mehta

SNACKS & STARTERS

Serves 48 cream cracker biscuits

½ cup grated cheese

½ cup boiled rajmah (red kidney beans)

2 tbsp tomato sauce

½ tsp salt, ¼ tsp red chilli powder

2 green chillies - deseeded, finely chopped

½ tsp oregano, ½ tsp salt

a few roasted peanuts

1 Mix cheese, boiled rajmah, tomatosauce, salt, red chilli powder andchopped green chillIes.

2 Mix gently and spread 1 tbsp full of thefilling on each biscuit in a heap, leavingthe edges clean.

3 Place a paper napkin on the glass platein the microwave.

4 Keep all the cream cracker biscuitstogether on it and microwave at 60%power for 3 minutes.

5 Serve each biscuit with a blob of sourcream & then top with a peanut.

SOUR CREAM2 tbsp fresh cream - chilled

½ cup thick yogurt (dahi) - hang for 15

minutes and squeeze lightly

½ tsp lemon juice, ¼ tsp salt, or to taste

¼ tsp pepper, preferably white pepper

1 Beat curd till smooth. Gently mix lemonjuice, cream, salt and pepper.

2 Keep in the refrigerator till serving time.

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Bean SquaresA quick Mexican starter - crackers topped with cheesy beans and roasted peanuts.

16

Page 17: Neeta Mehta
Page 18: Neeta Mehta
Page 19: Neeta Mehta

Serves 4INGREDIENTS

350 gm boneless chicken - 1 " pieces

some chaat masala and lemon juice

2 tbsp melted butter - to baste

MARINADE (MIX TOGETHER)

1 cup curd - hang in a cloth for 20 min

2 tbsp thick malai or cream or oil

2 tsp ginger-garlic paste

¾ tsp tandoori masala (optional)

¼ tsp black salt (kala namak)

½ tsp garam masala powder

½ tsp red chilli powder

1 tsp salt

2-3 drops of tandoori red colour

METHOD

1 Hang curd in a muslin cloth for 20 minutesto drain out the liquid.

2 Cut chicken into 1” pieces. Washchicken and pat dry on a napkin.

3 Marinate the pieces in the marinade foratleast 2-3 hours or longer and keep inthe fridge till serving time.

4 Set the microwave oven at 180°C usingthe oven (convection) mode and pressstart to preheat oven.

5 Grease the wire rack or grill rack. Putthe tikkas on the greased rack and placeit in the hot oven.

6 Re-set the preheated oven again at180°C for 20 minutes. Cook the tikkasfor 15 minutes. Spoon some meltedbutter on the tikkas and cook further for5 minutes or until cooked. Remove fromoven.

7 Sprinkle chat masala & lemon juice.Serve hot.

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19

Chicken TikkaChunks of marinated chicken cooked in the microwave to give soft and succulent tikkas.

Page 20: Neeta Mehta

Serves 4INGREDIENTS

3 bread slices

1 potato

2 tbsp suji (semolina)

½ tsp salt, or to taste

¼ tsp pepper, or to taste

½ onion - very finely chopped

½ tomato - cut into half, deseeded and

chopped finely

2 tbsp curry leaves - chopped

½ tsp rai (small brown mustard seeds)

METHOD

1 Wash potato. Put in a plastic bag andmicrowave for 3 minutes. Peel and mashcoarsely.

2 To the potato, add onion, tomato, curryleaves, salt and pepper. Mix.

3 Add the suji and mix lightly.4 Spread potato mixture carefully on bread

slices, keeping edges neat.5 Sprinkle some rai over the potato mixture,

pressing down gently with finger tips.6 Keep the bread slices in the microwave

oven on the combination mode(convec+grill) and cook for 15 minutesor till the bottom of the slice gets crisp.

7 Cut each toast into 4 triangular or squarepieces. Serve with tomato ketchup ormustard sauce.

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Dakshini CrispiesEnjoy the South Indian style topping on crisp pieces of bread.

20

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Page 23: Neeta Mehta

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4 fVDdksa ij isLV yxkdj ½ ?k.Vs ds fy, j[ksaA

5 nwljs esfjusM~ dh lHkh lkexzh dks feyk;saA

6 bl esfjusM~ esa fVDdk ihl dks 3 ?k.Vs ds fy, j[ksaA7 vWou jsd dks rsy ls czqÓk djds fpduk dj nsaA

8 fxzy ij fVDds ds ihl j[ksa vkSj vWou esa

dkWfEcusÓku eksM (dkWuosd$fxzy) ij 15 fefuV dsfy, fxzy djsaA fVDdksa ij p<+s esfjusM~ dks lw[kus

vkSj lqugjs czkmu gksus rd idk;saA

Serves 4-6INGREDIENTS

500 gm boneless fish - cut into 2" cubes

3 tbsp gram flour (besan)

1 tbsp lemon juice

1ST MARINADE2 tbsp vinegar or lemon juice

¼ tsp red chilli powder, ½ tsp salt

GRIND TO A FINE PASTE1 tbsp mint leaves, 1 tbsp kasoori methi

1" piece of ginger, 5-6 flakes garlic

2ND MARINADE¼ cup thick cream

½ cup curd - hang in a muslin cloth for ½ hr

3 tbsp cheese - finely grated

½ tsp green cardamom (illaichi) pd.

2 tbsp cornflour, 1 tbsp oil

3 cloves (laung) - crushed

1 tsp salt, 1 tsp red chilli powder

METHOD

1 Rub the fish well with besan and lemonjuice. Keep aside for 15 minutes. Wash andpat dry on a kitchen towel. Marinate fishwith all ingredients of the 1st marinade.Keep aside ½ hour.

2 Drain, wash & pat dry with a towel.3 Grind all ingredients of paste.4 Rub the tikkas thoroughly with the paste.

Keep aside for ½ hour.5 Mix ingredients of 2nd marinade.6 Add tikka pieces to this marinade and coat

well. Keep aside for 3 hrs.7 Brush grill rack of the oven with oil.8 Place the tikka pieces on it and put them

in the microwave oven on the combinationmode (micro+grill) and cook for 15 minutestill coating turns dry and golden brown.

23

Methi Mahi TikkaThe healthy fish tikkas made more delicious with mint and fenugreek.

Page 24: Neeta Mehta

Serves 4-5INGREDIENTS

1 long French bread - cut lengthwise

2 tbsp butter - softened

2 tbsp sweet mango chutney

1 cucumber - cut into round slices without

peeling

2 firm tomatoes - cut into round slices

a few poodina (mint) leaves to garnish

400 gm paneer, 2 tbsp oil

¼ tsp haldi, ½ tsp chilli powder

½ tsp salt, 1 tsp chaat masala powder

METHOD

1 Cut paneer into ¼" thick slices and theninto round pieces with a biscuit cutter orbottle cover or into squares.

2 Sprinkle paneer on both sides with somechilli powder, salt, haldi, chaat masala andoil. Grill for 10 minutes.

3 Spread butter on the cut surface of boththe pieces of french bread, as well as alittle on the sides.

4 Set your microwave oven at 180°C usingthe oven (convection) mode and press startto preheat oven.

5 Place bread on grill rack in the hot oven.Re-set the preheated oven at 180°C for 12minutes. Cook till bread turns crisp.

6 Apply 2 tbsp chutney on the buttered side.7 Sprinkle some chaat masala on the

cucumber and tomato pieces.8 Place a piece of paneer, then cucumber,

then tomato and keep repeating all threein the same sequence so as to cover theloaf. Place them slightly overlapping. Insertfresh mint leaves in between thevegetables, so that they show. Serve atroom temperature.

O;fDr% 4-5

lkexzh1 yEch ÝSap czsM & yEckbZ esa dkV ysa

2 cM+s p- eD[ku2 cM+s p- dPps vke dh ehBh pVuh

1 [khjk & fcuk Nhys xksy LykbZl esa dkVsa

2 lkcqr VekVj & xksy LykbZl esa dkVsa

ltkus ds fy, dqN iqnhus ds iÙks

400 xzke iuhj] 2 cM+s p- rsy¼ NksVk p- gYnh] ½ NksVk p- ued

½ NksVk p- yky fepZ ikmMj

1 NksVk p- pkV elkyk ikmMj

fof?k

1 iuhj dks ¼” eksVs vkSj xksy LykbZlksa esa fcLdqV dVj

ls ;k cksry ds <+Ddu ls ;k fQj pkSdksj dkVsaA

2 iuhj ds nksuksa rjQ FkksM+h yky fepZ ikmMj] ued]

gYnh] pkV elkyk vkSj rsy fNM+d nsaA 10 fefuV ds

fy, fxzy djsaA

3 ÝSap czsM ds nksuksa dVh gqbZ rjQ ij eD[ku yxk nsaA

FkksM+k lk eD[ku lkbZMksa ij Hkh yxk nsaA

4 ekbZØksoso dks 180°C rkieku ij lSV djds xje

djsaA

5 xje vWou ds fxzy jsd ij czsM j[ksaA nksckjk ls xje

vWou dks 180°C rkieku ij 12 fefuV ds fy,

pyk;saA dqjdqjs gksus rd czsM dks lsd ysaA

6 eD[ku yxh lkbZM ij 2 cM+s p- pVuh yxk;saA

7 FkksM+k lk pkV elkyk [khjk vkSj VekVj ds ihlksa ij

fNM+d nsaA

8 iuhj dk ihl j[ksa] fQj [khjk] VekVj vkSj fQj blh

rjg rhuksa dks nksckjk yxk;sa vkSj yksQ dks blh izdkj

lfCtÛ;ksa ls <+d nsaA FkksM+k lk ,d ds Åij ,d p<+k

dj j[ksaA lfCtÛ;ksa ds chp esa rktÛk iqnhus ds iÙks Mky

nsa ftlls ns[kus esa vPNk yxsA

Chutney SubmarineMango chutney spread on a loaf of bread and topped with some salad and paneer roundels.

Picture on page 21

24

Page 25: Neeta Mehta

Makes 2INGREDIENTS2 readymade chicken seekhs - cut into ¼" thick

slices and then mix with 1½ tbsp oil

2 ready-made pizza bases

150 gm pizza cheese - grated (1½ cups)

½ onion - chopped, 1 tomato - chopped

1 small capsicum - chopped

½ tsp each of salt, orgeano & chilli flakes

TOMATO SPREAD4 flakes garlic - crushed

½ cup ready made tomato puree

2 tbsp tomato sauce

¼ tsp salt, ¼ tsp pepper to taste

½ tsp red chilli powder, ½ tsp oregano

METHOD

1 To prepare tomato spread, put 2 tbsp oil,garlic, tomato puree, sauce, salt, pepper,red chilli powder and orgeano in a microproofbowl. Mix well. Microwave for 4 minutes.

2 Mix onion, capsicum, tomato, salt, pepperand orgeano in a bowl.

3 Spread tomato spread on each pizza base.Spread ½ the chopped vegetables on eachbase. Sprinkle ½ of the cheese on eachbase. Top each with ½ of the seekh slices.Sprinkle red chilli flakes on the seekhs.

4 Set microwave oven at 180°C using oven(convection) mode and press start topreheat the oven.

5 Re-set the preheated oven again at 180°Cfor 12 minutes. Put the pizza on the wirerack in the preheated oven & then cook for12 minutes or more, till the base gets crisp.

cuk;sa% 2

lkexzh2 jsfMesM~ fpdu lh[k & ¼" eksVs LykbZldkVdj 1½ cM+s p- rsy ds lkFk feyk;sa

2 jsfMesM~ ihtÛk csl150 xzke ihtÛk phtÛ & dnqdl djsa (1½ di)½ I;ktÛ & dVk gqvk] 1 VekVj&dVk gqvk

1 NksVh fÓkeyk fepZ & dVh gqbZ½ NksVk p- (izR;sd dk) ued] vkWfjxSuks

vkSj yky fepZ ¶ySDl~VekWVks LizsM~

4 dyh yglqu & njnjh ihl ysa½ di jsfMesM~ VekWVks I;wjh

2 cM+s p- VekWVks lkWl¼ NksVk p- ued] ¼ NksVk p- dkyh fepZ

½ NksVk p- yky fepZ] ½ NksVk p- vkWfjxSuks

fof?k

1 VekWVks LizsM rS;kj djus ds fy, 2 cM+s p- rsy]yglqu] VekWVks I;wjh] VekWVks lkWl] ued] dkyh

fepZ] yky fepZ ikmMj vkSj vkWfjxSuks ekbZØksizwQ

ckmy esa MkysaA vPNs ls feykdj 4 fefuV ds fy,ekbZØksoso djsaA

2 I;ktÛ] fÓkeyk fepZ] VekVj] ued] dkyh fepZ vkSj

vkWfjxSuks ,d vyx ckmy esa feyk ysaA

3 izR;sd ihtÛk csl ij FkksM+k lk fdukjk NksM+rs gq,

VekWVks LiszM QSyk;saA izR;sd csl ij ½ dVh gqbZ

lfCtÛ;ksa dks QSyk nsaA ½ di phtÛ fNM+dsaA izR;sd

ds Åij ½ lh[k LykbZl j[ksaA yky fepZ ¶ySDl~

lh[k ij fNM+d nsaA

4 ekbZØksoso vWou dks 180°C ij xje djsaA

5 nksckjk ls vWou dks 180°C rkieku ij 12fefuV ds fy, lSV djsaA xje vWou esa ihtÛk dks

okW;j jsd ij j[ksa vkSj 12 fefuV ds fy, ;kvkSj vf/kd le; rd ihtÛk dqjdqjk dj ysaA

Spicy Seekh PizzaA quick and crisp pizza made by using readymade seekh kebabs.

25

Page 26: Neeta Mehta

Makes 6 idlisINGREDIENTS

1 cup suji (rawa)

1½ tbsp oil, 1 cup curd

½ cup water, approx., ½ tsp soda-bicarb

¾ tsp salt

OTHER INGREDIENTS1 firm tomato - cut into 8 slices

4-5 cashews - split into halves

8-10 curry leaves

METHOD

1 In a dish put 1½ tbsp oil. Microwave for1 minute.

2 Add suji. Mix well. Microwave highuncovered for 2 minutes.

3 Add salt. Mix well. Allow to cool.4 Add curd and water. Mix till smooth.5 Add soda-bicarb. Mix very well till

smooth. Keep aside for 10 minutes.6 Grease 6 small glass katoris or plastic

idli boxes. Arrange a slice of tomato, asplit cashew half and a curry leaf atthe bottom of the katori.

7 Pour 3-4 tbsp mixture into each katori.8 Arrange katoris in a ring in the

microwave and microwave uncoveredfor 3½ minutes.

9 Let them stand for 5 minutes. Servehot with sambhar and chutney.

cuk;sa% 6 bMyh

lkexzh1 di lwth (jok)

1½ cM+k p- rsy] 1 di ngh

½ di ikuh] ½ NksVk p- ehBk lksMk

¾ NksVk p- ued

vU; lkexzh

1 lkcqr VekVj & 8 LykbZlksa esa dkV ysa

4-5 dktw & vk/ks dkV ysa

8-10 djh iÙks

fof?k

1 1½ cM+k p- rsy fMÓk esa MkysaA 1 fefuV ds fy,ekbZØksoso djsaA

2 lwth Mkydj vPNs ls feyk;saA fcuk <+ds 2 fefuVds fy, ekbZØksoso djsaA

3 ued MkysaA vPNs ls feyk;saA B.Mk djsaA

4 ngh vkSj ikuh Mkydj vPNs ls feyk;saA

5 ehBk lksMk Mkysa vkSj vPNs ls feykdj 10 fefuVds fy, vyx j[ksaA

6 6 dk¡p dh dVksjh ;k IykWfLVd bMyh ckWDl fpdusdjsaA bl ij VekVj ds LykbZl] vk/kk dktw VqdM+k

vkSj djh iÙks dVksjh ds vUnj okyh lrg ij

yxk;saA

7 3-4 cM+s p- feDlpj izR;sd dVksjh esa MkysaA8 dVksfj;ksa dks ekbZØksoso esa j[kdj fcuk <+ds 3½

fefuV ds fy, ekbZØksoso djsaA

9 vWou ls fudkysa vkSj 5 fefuV ds fy, j[k NksM+saAlkaHkj vkSj pVuh ds lkFk ijkslsaA

Tomato-Kaju IdliThe regular South Indian idlis made more appetising!

26

Page 27: Neeta Mehta
Page 28: Neeta Mehta

Serves 4INGREDIENTS

3 onions - chopped finely

3 potatoes

2 carrots - peeled and chopped

½ cup peas

1½ cups chopped cauliflower

1 cup chopped cabbage

3 tbsp oil

3 tbsp butter

2 tsp ginger-garlic paste

2½ tbsp pav bhaji masala

¼ tsp haldi (turmeric powder)

1½ tsp salt

3 tomatoes - chopped

1 tbsp chopped coriander

METHOD

1 Wash potatoes. Put in a plastic bag andmicrowave for 5 minutes. Peel and mashcoarsely.

2 In a deep microproof bowl, put carrots,peas, cauliflower and cabbage. Add ½ cupwater. Mix and microwave for 8 minutes.Let it cool. Blend roughly in a mixer for 1-2seconds. Do not make it into a paste.

3 In a microproof dish add oil, onions, ginger-garlic paste, 2 tbsp pav bhaji masala andhaldi. Mix well. Microwave for 6 minutes.

4 Add tomatoes and the roughly mashedvegetables. Mix well. Add 2 tbsp butter,1½ tsp salt. Cover and microwave for 10minutes. Stir once in between.

5 Add 1 cup water. Mix & microwave for 5minutes.

6 Add 1 tsp pav bhaji masala, 2 tbsp choppedcoriander and 1 tbsp butter. Mix and serve.

O;fDr% 4

lkexzh

3 I;ktÛ & ckjhd dVs gq,

3 vkyw] 2 xktj & Nhysa vkSj dkV ysa

½ di eVj

1½ di dVh gqbZ Qwy xksHkh

1 di dVh gqbZ cUn xksHkh

3 cM+s p- rsy] 3 cM+s p- eD[ku

2 NksVs p- vnjd&yglqu isLV

2½ cM+s p- ikWo Hkkth elkyk

¼ NksVk p- gYnh] 1½ NksVk p- ued

3 VekVj & dVs gq,

1 cM+k p- dVk gqvk gjk /kfu;k

fof?k

1 vkyw /kks,¡A IykWfLVd csx esa j[ksa vkSj 5 fefuV dsfy, ekbZØksoso djsaA Nhysa vkSj njnjk eSÓk djsaA

2 xgjh ekbZØksoso ckmy esa xktj] eVj] Qwy xksHkh

vkSj cUn xksHkh j[ksaA ½ di ikuh Mkydj feyk;sa

vkSj 8 fefuV ds fy, ekbZØksoso djsaA B.Mk djsaAfeDlh esa 1-2 lsfd.M ds fy, pyk;saA ckjhd ughacuk;saA

3 ekbZØksizwQ fMÓk esa rsy] I;ktÛ] vnjd&yglqu isLV]

2 cM+s p- ikWo Hkkth elkyk vkSj gYnh MkysaA vPNs

ls feyk;saA 6 fefuV ds fy, ekbZØksoso djsaA4 VekVj vkSj njnjh eSÓk dh gqbZ lfCtÛ;k¡ MkysaA vPNs

ls feyk;saA 2 cM+s p- eD[ku] 1½ NksVk p- ued

MkysaA <+dsa vkSj 10 fefuV ds fy, ekbZØksoso djsaAchp&chp esa ,d ckj pyk;saA

5 1 di ikuh Mkydj feyk;sa vkSj 5 fefuV ds fy,ekbZØksoso djsaA

6 1 NksVk p- ikWo Hkkth elkyk] 3 cM+s p- dVk gqvk

gjk /kfu;k vkSj 1 cM+k p- eD[ku MkysaA feyk;savkSj ijkslsaA

Pav BhajiMixed vegetables flavoured with a fragrant spice blend. Enjoy it as a snack or for dinner.

28

Page 29: Neeta Mehta
Page 30: Neeta Mehta
Page 31: Neeta Mehta

Servings 12INGREDIENTS

6 bread slices, 1 tbsp oil

butter enough to spread

2 potatoes

1 small onion - chopped finely

1 carrot - grated

1 capsicum - chopped finely (diced)

½ tsp soya sauce, 1 tsp vinegar

½ tsp pepper, ¼ tsp chilli powder

salt to taste

sesame seeds (til) - to sprinkle

chilli garlic tomato sauce to dot

METHOD

1 Wash potatoes. Put in a plastic bag andmicrowave for 4 minutes. Peel and mashcoarsely.

2 In a dish microwave onion & oil for 3 min.Add vegetables. Microwave for 2 minutes.

3 Add potatoes, soya sauce, vinegar, salt,pepper and chilli powder. Microwave for 2minutes.

4 With a cutter or a sharp lid, cut out smallrounds (about 1½" diameter) of the bread.Butter both sides of each piece lightly.

5 Spread some potato mixture in a slightheap on the round piece of bread, leavingthe edges clean. Press. Sprinkle sesameseeds. Press.

6 Set your microwave oven at 180°C usingthe oven (convection) mode and press startto preheat oven.

7 Place gold coins on grill rack.8 Re-set the preheated oven at 180°C for 12

minutes. Cook till bread turns golden onthe edges and turns crisp from the underside. Serve, dotted with chilli-garlic sauce.

O;fDr% 12

lkexzh6 czsM LykbZl] 1 cM+k p- rsy

QSykus ds fy, izpqj ek=k esa eD[ku

2 vkyw] 1 NksVk I;ktÛ & ckjhd dVk gqvk

1 xktj & dnqdl djh gqbZ

1 fÓkeyk fepZ & ckjhd dVh gqbZ

½ NksVk p- lks;k lkWl

1 NksVk p- fljdk

½ NksVk p- dkyh fepZ

¼ NksVk p- yky fepZ ikmMj

ued Loknkuqlkj] fNM+dus ds fy, fry

fpyh xk£yd VekWVks lkWl & ltkus ds fy,

fof?k

1 vkyw dks /kks,¡A IykWfLVd csx esa j[ksa vkSj 4 fefuVds fy, ekbZØksoso djsaA Nhysa vkSj njnjk eSÓk djsaA

2 fMÓk esa I;ktÛ vkSj rsy feykdj 3 fefuV ds fy,ekbZØksoso djsaA lfCtÛ;k¡ Mkydj 2 fefuV ds fy,ekbZØksoso djsaA

3 vkyw] lks;k lkWl] fljdk] ued] dkyh fepZ vkSj

yky fepZ Mkydj 2 fefuV ds fy, ekbZØksoso djsaA4 czsM dks dVj ;k rst /kkj okys <+Ddu ls NksVk xksy

dkV ysa (yxHkx 1½” O;kl)A izR;sd czsM ds ihlij nksuksa rjQ FkksM+k lk eD[ku yxk nsaA

5 czsM ds xksy ihl ij] fdukjksa dks NksM+rs gq, FkksM+k

lk vkyw dk feDlpj FkksM+k lk Å¡pk djds j[ksa vkSj

nck,¡A fry fNM+dsa vkSj nck,¡A

6 vius ekbZØksoso vWou dks 180°C ij xje djsaA

7 fxzy jsd ij xksYM dkW;u j[ksaA

8 nksckjk ls vWou dks 180°C ij 12 fefuV dsfy, lSV djsaA czsM ds fdukjs dqjdqjs vkSj lqugjs

gksus rd idk;saA fpyh xk£yd lkWl dh ,d cwUn

chp esa Mkydj ijkslsaA

Sesame Gold CoinsSesame seeds and vegetables on golden brown bread, dotted with some tomato ketchup.

31

Page 32: Neeta Mehta

Serves 4INGREDIENTS

200 gm mushroom

1 tbsp olive oil

½ onion - finely chopped

1 bread slice - remove sides and churn in a

mixer to get fresh crumbs

1 tbsp chopped coriander

1 tbsp grated pizza cheese

salt & pepper to taste

WHISK TOGETHER2 tbsp olive oil, 1 tbsp vinegar

½ tsp garlic paste, ¼ tsp salt, ¼ tsp pepper

METHOD

1 Wash mushroom and hollow out themushroom by removing the stem. Scoopout a little more with a melon scooper.Pat dry on a kitchen towel.

2 Whisk olive oil, vinegar, garlic, salt &pepper. Rub this flavoured oil on theinside and outside of each mushroom.

3 Chop the mushroom stems finely & mixin the left over flavoured olive oil mix.

4 Microwave 1 tbsp olive oil, choppedstems and onion for 2 minutes.

5 Add bread and coriander. Mix well. Addsalt, pepper to taste.

6 Fill each mushroom with this filling,forming a little heap.

7 Pierce a wooden toothpick from the sideof each mushroom. Keep aside tillserving time.

8 To serve microwave stuffed mushroomsfor 4 minutes.

9 Sprinkle mozzarella cheese and againmicrowave for 30 seconds or till cheesemelts slightly.

O;fDr% 4

lkexzh200 xzke eÓk#e

1 cM+k p- vkWyho vkW;y½ I;ktÛ & dVk gqvk

1 czsM LykbZl & fdukjs gVk dj feDlh esaihl dj rktÛs ØEcl~ cuk ysa

1 cM+k p- dVk gqvk gjk /kfu;k1 cM+k p- dnqdl fd;k ihtÛk phtÛsued vkSj dkyh fepZ Loknkuqlkj

,d lkFk feyk;sa

2 cM+s p- vkyho vkW;y] 1 cM+k p- fljdk½ NksVk p- yglqu isLV

¼ NksVk p- ued

¼ NksVk p- dkyh fepZ

fof?k

1 eÓk#e /kks,¡ vkSj eÓk#e ds rus dks fudkysaA esyu

Ldwij ls FkksM+k lk T+;knk Ldwi djsaA fdpu rkSfy;s

ij j[kdj iksaN ysaA

2 vkyho vkW;y] fljdk] yglqu] ued vkSj dkyh fepZ

feyk ysaA bl rsy dks eÓk#e ds vUnj vkSj ckgj

jxM+ nssaA

3 eÓk#e ds rus dks ckjhd dkV ysa vkSj cps gq, vkyho

vkW;y esa feyk nsaA

4 1 cM+k p- vkyho vkW;y] dVs gq, rus vkSj I;ktÛ

dks feykdj 2 fefuV ds fy, ekbZØksoso djsaA5 czsM vkSj /kfu;k Mkydj vPNs ls feyk;saA ued vkSj

dkyh fepZ MkysaA

6 izR;sd eÓk#e dks bl feDlpj ls Hkj dj Hkjkou

dks FkksM+k lk mBk nsaA

7 izR;sd eÓk#e esa ydM+h ds VwFkfid lkbZM ls Mky nsaA

ijkslus ds le; rd vyx j[ksaA

8 ijkslus ds fy, Hkjs gq, eÓk#e dks 4 fefuV ds fy,ekbZØksoso djsaA

9 ekstÛjsyk phtÛ fNM+dsa vkSj nksckjk ls 30 lsfd.M dsfy, ;k phtÛ FkksM+k lk fi?kyus rd ekbZØksoso djsaA

Italian Mushroom CapsMushroom stuffed with a filling flavoured with Italian dressing.

32

Page 33: Neeta Mehta
Page 34: Neeta Mehta

Serves 4INGREDIENTS

300 gm paneer- cut into 2" squares

1 large capsicum - cut into 1" pieces or rings

1 onion - cut into 4 pieces

1 tomato - cut into 8 pieces

MARINADE1 cup dahi - hang in a muslin cloth for 20

minutes

3 tbsp thick malai or thick cream

a few drops of orange colour or a pinch of haldi

(turmeric)

1½ tbsp oil, 1 tbsp cornflour

½ tsp amchoor ½ tsp black salt

½ tsp red chilli powder, ¾ tsp salt

1 tbsp tandoori or chicken masala

1 tbsp ginger-garlic paste

METHOD

1 Mix all ingredients of the marinade in abowl. Add paneer. Mix well.

2 Grease wire or grill rack. Arrange paneeron the greased wire rack. After all thepaneer pieces are done, put capsicum,onions and tomato together in the left overmarinade & mix well to coat thevegetables. Place vegetables also on rack.

3 Set your microwave oven at 200°C usingthe oven (convection) mode and press startto preheat.

4 Put the tikkas in the hot oven.5 Re-set the preheated oven again at 200°C

for 20 minutes. Cook the tikkas for 15minutes.

6 Spoon some melted butter on the tikkasand cook further for 5 minutes. Removefrom oven. Sprinkle chat masala & lemonjuice. Serve hot.

O;fDr% 4

lkexzh300 xzke iuhj & 2" pkSdksj dkV ysa

1 cM+k fÓkeyk fepZ & 1" ihl ;k xksyNYyksa esa dkV ysa

1 I;ktÛ & 4 VqdM+ksa esa dkV ysa

1 VekVj & 8 VqdM+ksa esa dkV ysaesfjusM~

1 di ngh & eyey ds diM+s esa 20fefuV ds fy, ck¡/kdj yVdk nsa3 cM+s p- eykbZ ;k xk<+h Øhe

dqN cwUn vkWjsat yky jax ;k pqVdh HkjgYnh] 1½ cM+k p- rsy

1 cM+k p- dkWuZ¶ykj] ½ NksVk p- vepwj½ NksVk p- dkyk ued

½ NksVk p- yky fepZ ikmMj¾ NksVk p- ued

1 cM+k p- rUnwjh ;k fpdu elkyk

1 cM+k p- vnjd&yglqu isLV

fof?k

1 esfjusM~ dh lHkh lkexzh dks ckmy esa feyk ysaA iuhj

Mkysa vkSj vPNs ls feyk;saA

2 okW;j jsd ;k fxzy jsd dks rsy ls fpduk djsaA iuhj

dks fpdus okW;j jsd ij j[ksaaA cps gq, esfjusM~ esa

fÓkeyk fepZ] VekVj vkSj I;ktÛ dks vPNs ls feyk

ysaA lfCtÛ;ksa dks Hkh jsd ij j[ksaA

3 ekbZØksoso vWou dks dkWuosDÓku ij 200°C

rkieku ij xje djsaA

4 xje vWou esa fVDds j[ksaA

5 nksckjk ls vWou dks 200°C rkieku ij 20

fefuV ds fy, xje djsaA fVDdksa dks 15 fefuV

ds fy, idk;saA

6 FkksM+k lk fi?kyk gqvk eD[ku fVDdksa ij Mkydj

cps gq, 5 fefuV ds fy, lsd ysaA vWou ls fudkysaA

pkV elkyk vkSj uhacw dk jl fNM+dsaA xje ijkslsaA

Paneer TikkaThe universal Indian delight, now made more delicious!

34

Page 35: Neeta Mehta
Page 36: Neeta Mehta
Page 37: Neeta Mehta

Makes 15 kebabsINGREDIENTS

½ kg mutton mince (keema)

1 onion - sliced

10 flakes garlic - chopped

2" piece ginger - chopped

2 tsp saboot dhania (coriander seeds)

1 tsp cumin seeds (jeera)

3-4 cloves (laung)

seeds of 2 green cardamom (illaichi)

seeds of 1 black cardamom

½" stick cinnamon (dalchini)

4-5 whole peppercorns

2-3 dry, whole red chillies

salt to taste, ½ cup water

1- 2 green chillies - chopped

1 egg, 4 tbsp besan (gramflour)

1 tbsp kasoori methi

1 tbsp chopped coriander

METHOD

1 Wash the mince in a strainer & press wellto drain out the water well through thestrainer.

2 Except egg, besan, kasoori methi &coriander, add all ingredients to the mincein a shallow microproof dish & mix verywell. Microwave at 70% power for 10minutes.

3 Grind mince in a mixer without adding anywater till smooth.

4 Mix egg, besan, kasoori methi andcoriander.

5 Take a ball of the mixture, shape into aball and flatten it to give a shape of akebab/disc with oiled hands.

6 Grill for 20 minutes on the rack. After 10minutes, overturn the kebabs and pour ½tsp oil on each kebab and grill for another10 minutes. Serve hot with hari chutney.

cuk;sa% 15 dckc

lkexzh

½ fdyks eVu dhek

1 I;ktÛ & LykbZl fd;s gq,

10 dyh yglqu & dVk gqvk

2" VqdM+k vnjd & dVh gqbZ

2 NksVs p- lkcqr /kfu;k

1 NksVk p- thjk

3-4 ykSax

2 NksVh byk;ph vkSj 1 cM+h byk;ph ds nkus

½" VqdM+k nkyphuh

4-5 lkcqr dkyh fepZ

2-3 lw[kh yky fepZ

ued Loknkuqlkj] ½ di ikuh

1-2 gjh fepZ & dVh gqbZ

1 v.Mk] 4 cM+s p- cslu

1 cM+k p- dlwjh esFkh

1 cM+k p- dVk gqvk gjk /kfu;k

fof?k

1 pyuh esa dhek /kks,¡ vkSj vPNs ls fupksM+ dj lkjk

ikuh fudky nsaA

2 v.Mk] cslu] dlwjh esFkh vkSj /kfu;k NksM+dj] ckdh

dh lkjh lkexzh dhes esa Mkydj ekbZØksizwQ fMÓk esa vPNs

ls feyk;saA 10 fefuV ds fy, 70% ikWoj ij

ekbZØksoso djsaA

3 dhes dks feDlh esa fcuk ikuh Mkys ckjhd ihl ysaA

4 v.Mk] cslu] dlwjh esFkh vkSj /kfu;k Mkydj vPNs

ls feyk;saA

5 feDlpj dh xksyh cuk;sa] gkFk ij rsy yxkdj xksyh

dks piVk lk vkdkj cukdj dckc cuk;saA

6 jsd ij 20 fefuV ds fy, fxzy djsaA 10 fefuV ds

ckn dckc dks iyV dj ½ NksVk p- rsy izR;sd dckc

ij Mkydj vU; 10 fefuV ds fy, fxzy djsaA gjh

pVuh ds lkFk ijkslsaA

Shami KebabSmall patties of mince meat, grilled in the microwave to perfection.

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Page 38: Neeta Mehta

Serves 6INGREDIENTS

1½ cups besan (gram flour)

1 cup water, 1 tbsp oil

½ tsp haldi (turmeric)

1 tsp green chilli paste, 1 tsp ginger paste

1 tsp salt, 1 tsp sugar

¼ tsp soda-bi-carb (mitha soda)

1½ tsp eno fruit salt, 2 tsp lemon juice

TEMPERING2 tbsp oil, 1 tsp rai (mustard seeds)

2-3 green chillies - slit into long pieces

¼ cup white vinegar

¾ cup water, 1 tbsp sugar

METHOD

1 Grease a 7" diameter round, flat dishwith oil. Keep aside.

2 Sift besan through sieve to make itlight and free of any lumps.

3 Mix besan, water, oil, turmericpowder, salt, sugar, chilli paste,ginger paste and water to a smoothbatter.

4 Add eno fruit salt and soda-bi-carbto the batter and pour lemon juiceover it. Beat well for a few seconds.

5 Immediately pour this mixture in thegreased dish. Microwave uncoveredfor 6 minutes. Remove from oven &keep aside.

6 To temper, microwave oil, greenchillies, rai, water, sugar and vinegarfor 4½ minutes. Pour over the dhoklaand wait for ½ hour to absorb it andto turn soft.

7 Cool and cut into 1½" pieces.8 Sprinkle chopped coriander. Serve.

O;fDr% 6

lkexzh1½ di cslu

1 di ikuh] 1 cM+k p- rsy½ NksVk p- gYnh

1 NksVk p- gjh fepZ isLV1 NksVk p- vnjd isLV

1 NksVk p- ued] 1 NksVk p- phuh¼ NksVk p- ehBk lksMk

1½ NksVk p- buks ÝwV lkWYV2 NksVs p- uhacw dk jl

NkSad

2 cM+s p- rsy] 1 NksVk p- jkbZ2-3 gjh fepZ & yEckbZ esa phj yxk ysa

¼ di lQsn fljdk

¾ di ikuh] 1 cM+k p- phuh

fof?k

1 7” O;kl dh piVh xksy fMÓk dks rsy ls fpduk

djsaA vyx j[ksaA

2 cslu dks pyuh esa Nku dj dksbZ <+syk u jgus nsaA

3 cslu] ikuh] rsy] gYnh ikmMj] ued] phuh] gjh

fepZ isLV vkSj vnjd isLV dks feykdj ?kksy cuk

ysaA

4 buks ÝwV lkWYV vkSj ehBk lksMk ?kksy esa Mkysa vkSj

Åij ls uhacw dk jl Mky nsaA dqN lsfd.M ds fy,

vPNs ls QsaVsaA

5 rqjUr bl feDlpj dks fpduh fMÓk esa j[ksaA ?kksy

dks cjkcj dj nsaA fcuk <+ds 6 fefuV ds fy,

ekbZØksoso djsaA vWou esa ls fudkysa vkSj vyx j[ksaA

6 NkSad ds fy, rsy] gjh fepZ vkSj jkbZ dks 2 fefuV

ds fy, ekbZØksoso djsaA ikuh] phuh vkSj fljdk

Mkydj 4½ fefuV ds fy, ekbZØksoso djsaA <+ksdys

ds Åij Mkysa vkSj ½ ?k.Vs rd <ksdys dks ikuh

lks[k dj uje gksus nsaA

7 B.Mk djsa vkSj 1½” VqdM+ksa esa dkV ysaA

8 dVk gqvk /kfu;k fNM+d dj ijkslsaA

Instant Khaman DhoklaThis light Gujarati snack is quick to make in a microwave.

38

Page 39: Neeta Mehta
Page 40: Neeta Mehta

Serves 4INGREDIENTS

400 gms chicken drumsticks (small legs)

MARINADE4 tbsp oil or melted butter

1½ tsp garlic paste, 1½ tsp chilli pd.

1 tsp jeera (cumin seeds) - powdered

2 tsp dhania powder (coriander powder)

2" stick dalchini (cinnamon) - powdered

1 tbsp maida (flour), 1½ tsp salt

OTHER INGREDIENTS2 eggs - beat well

½ cup dry bread crumbs

METHOD

1 Wash chicken, pat dry on a cloth napkin.Prick with a fork all over.

2 Mix all the ingredients written undermarinade in a flat bowl.

3 Add the chicken & let it marinate for 4 hoursor overnight in the fridge. (The longer themarination time, the more flavourful yourchicken).

4 Beat eggs lightly. Add ¼ tsp salt and ¼tsp red chilli powder. Mix well.

5 Spread bread crumbs in a flat plate.6 Dip each chicken leg in egg and roll it in

the bread crumbs.7 Set your microwave oven at 200°C using

the oven (convection) mode and press startto preheat.

8 Place chicken in a baking dish, pour 1 tbspoil or melted butter on the pieces and placein the hot oven.

9 Re-set the hot oven again at 200°C for 40minutes. First, bake for 20 minutes. Thenoverturn the pieces and sprinkle 1 tbsp ofbutter on the legs. Bake for the remaining20 minutes or till chicken is cooked.

O;fDr% 4

lkexzh400 xzke fpdu MªefLVd (NksVh Vk¡xsa)

esfjusM~

4 cM+s p- rsy ;k fi?kyk gqvk eD[ku1½ NksVk p- yglqu isLV

1½ NksVk p- yky fepZ ikmMj

1 NksVk p- thjk ikmMj] 2 NksVs p- /kfu;kikmMj] 2" VqdM+k nkyphuh & ihl ysa

1 cM+k p- eSnk] 1½ NksVk p- ued

vU; lkexzh

2 v.Ms & vPNs ls QsaV ysa

½ di lw[ks czsM&ØEcl~

fof?k

1 fpdu /kks,¡ vkSj usifdu ij lq[kk ysaA dk¡Vs ls lHkh

txg xksn nsaA

2 esfjusM~ dh lHkh lkexzh piVs ckmy esa feyk ysaA

3 esfjusM~ esa fpdu Mkysa vkSj 4 ?k.Vs ;k jkrHkj Ýhtesa j[ksaA (esfjusM~ ftruk vf/kd le; djsaxs fpdu

mruk gh Lokfn"V cusxk)

4 v.Ms dks FkksM+k lk QsaV ysaA ¼ NksVk p- ued vkSj

¼ NksVk p- yky fepZ ikmMj Mkydj vPNs ls

feyk ysaA

5 czsM&ØEcl~ IysV esa QSyk nsaA

6 izR;sd fpdu dh Vk¡x dks v.Ms esa Mwcksdj

czsM&ØEcl~ esa jksy djsaA

7 ekbZØksoso vWou dks 200°C rkieku ij xje

djsaA

8 fpdu dks csfdax fMÓk esa j[k dj 1 cM+k p- rsy;k fi?kyk gqvk eD[ku fpdu ij Mkysa vkSj xje

vWou esa j[k nsaA

9 nksckjk ls vWou dks 200°C rkieku ij 40fefuV ds fy, lSV djsaA igys 20 fefuV ds fy,fpdu csd djsaA vc fpdu dks iyV nsa vkSj

1 cM+k p- eD[ku fNM+d nsaA cps gq, 20 fefuVfQj csd djsa ;k fpdu idus rd idk;saA

Crispy ChickenChicken coated with bread crumbs and grilled till soft and succulent.

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Page 41: Neeta Mehta

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