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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


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PICTURE


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Publishers Pvt Ltd

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

Gold Medalist

MicrowaveCookbook


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23252948

N.I.T.A.

National InformationTechnology Academy

3A/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 of

Cookery

Bo oks

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

MicrowaveCookbook

For queries about IFB Microwave & Cookbooks,

please e-mail: [email protected]


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INTRODUCTION

The microwave helps today's women

facing time constraints, to prepare a

variety of favourite delicacies in a faster and a

simpler manner. It leaves her with more time to

spend with the family. Microwave makes the

cooking simpler as the food does not stick or burn

and hence it does not need constant stirring. The

food 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 and

skewers, making cooking interesting and enjoyable. Microwave with its multiple

advantages not only makes cooking much more fun, but also helps retain the

food's nutritive value.

Cooking with microwave energy, is different from the conventional cooking.

Microwaves are a form of high frequency electromagnetic waves which penetrate

the 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 in

conventional cooking. As the food is cooked in its own juices, very little oil or fat

is used in cooking.

The recipes have been adapted to suit the Indian palate. This book covers a

range of vegetarian and non vegetarian recipes, starting from starters to soups to

main course Indian, Continental, Chinese and Thai dishes. A few desserts, some

which turn out even better in a microwave than the conventional cooking, like

our favourite "Gajar ka Halwah" have been made very simple to cook in a

microwave. Look forward to these wonderful recipes and share it with those you

love and care about!


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ContentsIntroduction 5

Basics of Microwave Cooking 8Microwave Tips 9Interesting Uses of a Microwave 13

Utensils used in the Microwave Oven 15

Snacks & Starters 16

VEGETARIAN

Bean Squares 16Dakshini Crispies 20Chutney Submarine 24Tomato-Kaju Idli 26

Pav Bhaji 28Sesame Gold Coins 31Italian Mushroom Caps 32Paneer Tikka 34

Instant Khaman Dhokla 38

NON-VEGETARIAN

Chicken Tikka 19Methi Mahi Tikka 23Spicy Seekh Pizza 25Shami Kebab 37

Crispy Chicken 40Chicken Rolls 42

Chicken Sandwiches 43

Soups 44VEGETARIAN

Corn Minestrone 44

Capsicum Soup 47

NON-VEGETARIAN

Chicken Mulligatawny 46

Sweet Corn Soup 48

Indian Curries 49VEGETARIAN

Palak 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-VEGETARIAN

Murg Haryali 52Butter Chicken 54Punjabi Chicken Curry 56Chicken Naveli 57Chicken Degi 58Mutton Koftas in Creamy Sauce 60Pista Murg 66

Murg Lahori 70

Badami Seekh Curry 74Goan Chicken Curry 76Murg Maskaawala 77Dum Murg Kali Mirch 79

Chicken Chettinad 82


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Indian Dry & Masala 84VEGETARIAN

Achaari Khumb Mirch 86Paneer Hara Pyaz 92Dal Maharani 93Anjeeri Gobhi 94

Achaari Bhindi 97Baigan ka Bharta 100Crispy Achaari Mirch 101Bharwan Baingan 102Mili-Juli-Subzi 104Grilled Besani Subzi 107

NON-VEGETARIAN

Murg Masala Korma 84Murg Kadhai Waala 87Palak Keema 88Tikka Masala 89

Chicken Bharta 90Murg Amravati 96Chicken Haldighati 98Murg Jalfrezi 106

Mutton Keema 108

Rice 109VEGETARIAN NON-VEGETARIAN

Chinese & Thai 112VEGETARIAN

Honey 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-VEGETARIAN

Garlic Chicken 115Chicken in Hot Garlic Sauce 116Dry Chilli Chicken 118Stir fried Szechuan Chicken 120Chicken in Tomato Butter Sauce 124

Thai Green Curry 128

Continental & Baked Dishes 130VEGETARIAN

Vegetable au Gratin 130Spinach with Cheese 132Stuffed Tomatoes 133Macaroni Alfredo 135Hungarian Paneer 140Bean Casserole 142

Rice-Vegetable Ring 143

NON-VEGETARIAN

Chicken Stroganoff 137Chicken Potato Pie 138

Chicken & Sweet Corn 139

Desserts & Cakes 144WITHOUT EGGS

Gajar ka Halwa 144

Phirni 147Lychee Pearls in Shahi Kheer 150Eggless Cake with Mocha icing 156

WITH EGGS

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

Subz Pullao 110 Coconut Murg Pulao 109


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Basics of Microwave Cooking

Timing: Set the timings carefully, foods can become hard and leathery, ifovercooked. 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 fromthe 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 cookingtime, 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.


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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.


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Various Herbs & Spices


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2423

ENGLISH NAME HINDI NAME

1 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 powde

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 mi

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 Adrak30 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


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Microwave Tips

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. Never pile food on top of each other. It cooks better, evenly and quickly

when spaced apart.

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

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

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.

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

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

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

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

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

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.

When using the convec mode put the dish on the wire rack to get even

baking. Always preheat the oven when you want to use the convec mode. Grilling

does not need preheating.

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


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Interesting Uses of a Microwave

Making ghee. Keep 1 - 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.

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.

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.

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

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

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.

Softening too-hard ice cream, cream, cheese and butter.

Making dry bread crumbs from fresh bread. Crumble theslice 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.

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.

Melting chocolate, butter, jam, honey, etc. Dissolving gelatine.

Sterilizing jars for storing home made jams and pickles.

Freshening stale bread by placing 2 slices between the folds of apaper and microwaving for 20 seconds. It turns absolutely soft and the stalebread becomes perfect for sandwiches.


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

To roast papad place 2 papads on a paper napkin and microwave for 1minutes. Turn side once inbetween.

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.

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

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


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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 borosil

Use 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 tinsChina

Wooden 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 both

the combination modes

Combination(Grill+Oven)

Utensils must be heatproof

Utensils used in the Microwave Oven


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SNA C KS & ST AR T ERS

Serves 48 cream cracker biscuits

cup grated cheese

cup boiled rajmah (red kidney beans)

2 tbsp tomato sauce

tsp salt, tsp red chilli powder

2 green chillies - deseeded, finely chopped

tsp oregano, tsp salt

a few roasted peanuts

1 Mix cheese, boiled rajmah, tomato

sauce, salt, red chilli powder and

chopped green chillIes.

2 Mix gently and spread 1 tbsp full of the

filling on each biscuit in a heap, leaving

the edges clean.

3 Place a paper napkin on the glass plate

in the microwave.

4 Keep all the cream cracker biscuits

together on it and microwave at 60%

power for 3 minutes.

5 Serve each biscuit with a blob of sour

cream & then top with a peanut.

SOUR CREAM

2 tbsp fresh cream - chilled

cup thick yogurt (dahi) - hang for 15

minutes and squeeze lightly

tsp lemon juice, tsp salt, or to taste

tsp pepper, preferably white pepper

1 Beat curd till smooth. Gently mix lemon

juice, cream, salt and pepper.

2 Keep in the refrigerator till serving time.

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17/41


18/41


19/41

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

tsp tandoori masala (optional)

tsp black salt (kala namak)

tsp garam masala powder

tsp red chilli powder

1 tsp salt

2-3 drops of tandoori red colour

METHOD

1 Hang curd in a muslin cloth for 20 minutes

to drain out the liquid.

2 Cut chicken into 1 pieces. Wash

chicken and pat dry on a napkin.

3 Marinate the pieces in the marinade for

atleast 2-3 hours or longer and keep in

the fridge till serving time.

4 Set the microwave oven at 180C using

the oven (convection) mode and press

start to preheat oven.

5 Grease the wire rack or grill rack. Put

the tikkas on the greased rack and place

it in the hot oven.

6 Re-set the preheated oven again at

180C for 20 minutes. Cook the tikkas

for 15 minutes. Spoon some melted

butter on the tikkas and cook further for

5 minutes or until cooked. Remove from

oven.

7 Sprinkle chat masala & lemon juice.

Serve hot.

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Serves 4INGREDIENTS

3 bread slices

1 potato

2 tbsp suji (semolina)

tsp salt, or to taste

tsp pepper, or to taste

onion - very finely chopped

tomato - cut into half, deseeded and

chopped finely

2 tbsp curry leaves - chopped

tsp rai (small brown mustard seeds)

METHOD

1 Wash potato. Put in a plastic bag and

microwave for 3 minutes. Peel and mash

coarsely.

2 To the potato, add onion, tomato, curry

leaves, 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 minutes

or till the bottom of the slice gets crisp.

7 Cut each toast into 4 triangular or square

pieces. Serve with tomato ketchup or

mustard sauce.

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

20


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22/41


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24/41

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 gmpaneer, 2 tbsp oil

tsp haldi, tsp chilli powder

tsp salt, 1 tsp chaat masala powder

METHOD

1 Cut paneer into " thick slices and then

into round pieces with a biscuit cutter or

bottle cover or into squares.

2 Sprinkle paneer on both sides with some

chilli powder, salt, haldi, chaat masala and

oil. Grill for 10 minutes.

3 Spread butter on the cut surface of both

the pieces of french bread, as well as a

little on the sides.4 Set your microwave oven at 180C using

the oven (convection) mode and press start

to preheat oven.

5 Place bread on grill rack in the hot oven.

Re-set the preheated oven at 180C for 12

minutes. 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 three

in the same sequence so as to cover the

loaf. Place them slightly overlapping. Insert

fresh mint leaves in between the

vegetables, so that they show. Serve at

room temperature.

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25/41

Makes 2INGREDIENTS

2 readymade chicken seekhs - cut into " thick

slices and then mix with 1 tbsp oil

2 ready-made pizza bases

150 gm pizza cheese - grated (1 cups)

onion - chopped, 1 tomato - chopped

1 small capsicum - chopped

tsp each of salt, orgeano & chilli flakes

TOMATO SPREAD

4 flakes garlic - crushed

cup ready made tomato puree

2 tbsp tomato sauce

tsp salt, tsp pepper to taste

tsp red chilli powder, 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 microproof

bowl. Mix well. Microwave for 4 minutes.

2 Mix onion, capsicum, tomato, salt, pepper

and orgeano in a bowl.3 Spread tomato spread on each pizza base.

Spread the chopped vegetables on each

base. Sprinkle of the cheese on each

base. Top each with of the seekh slices.

Sprinkle red chilli flakes on the seekhs.

4 Set microwave oven at 180C using oven

(convection) mode and press start to

preheat the oven.

5 Re-set the preheated oven again at 180Cfor 12 minutes. Put the pizza on the wire

rack in the preheated oven & then cook for

12 minutes or more, till the base gets crisp.

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fepZ] yky fepZ ikmMj vkSj vkWfjxSuks ekbZksizwQ

ckmy esa MkysaA vPNs ls feykdj 4 fefuV ds fy,

ekbZksoso djsaA

2 I;kt] fkeyk fepZ] VekVj] ued] dkyh fepZ vkSjvkWfjxSuks ,d vyx ckmy esa feyk ysaA

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

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

lfCt;ksa dks QSyk nsaA di pht fNM+dsaA izR;sd

ds ij lh[k LykbZl j[ksaA yky fepZ ySDl~

lh[k ij fNM+d nsaA

4 ekbZksoso vWou dks 180C ij xje djsaA

5 nksckjk ls vWou dks180C rkieku ij 12

fefuV ds fy, lSV djsaA xje vWou esa ihtk dksokW;j jsd ij j[ksa vkSj 12 fefuV ds fy, ;k

vkSj vf/kd le; rd ihtk dqjdqjk dj ysaA

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


26/41

Makes 6 idlisINGREDIENTS

1 cup suji (rawa)

1 tbsp oil, 1 cup curd

cup water, approx., tsp soda-bicarb

tsp salt

OTHER INGREDIENTS

1 firm tomato - cut into 8 slices

4-5 cashews - split into halves

8-10 curry leaves

METHOD

1 In a dish put 1 tbsp oil. Microwave for

1 minute.

2 Add suji. Mix well. Microwave high

uncovered 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, a

split cashew half and a curry leaf at

the bottom of the katori.

7 Pour 3-4 tbsp mixture into each katori.

8 Arrange katoris in a ring in the

microwave and microwave uncovered

for 3 minutes.

9 Let them stand for 5 minutes. Serve

hot with sambhar and chutney.

cuk;sa% 6 bMyh

lkexzh

1 di lwth (jok)

1 cM+k p- rsy] 1 di ngh

di ikuh] NksVk p- ehBk lksMk

NksVk p- ued

vU; lkexzh

1 lkcqr VekVj & 8 LykbZlksa esa dkV ysa

4-5 dktw & vk/ks dkV ysa

8-10 djh iks

fof?k

1 1 cM+k p- rsy fMk esa MkysaA 1 fefuV ds fy,

ekbZksoso djsaA

2 lwth Mkydj vPNs ls feyk;saA fcuk


27/41


28/41

Serves 4INGREDIENTS

3 onions - chopped finely

3 potatoes

2 carrots - peeled and chopped

cup peas

1 cups chopped cauliflower

1 cup chopped cabbage

3 tbsp oil

3 tbsp butter

2 tsp ginger-garlic paste

2 tbsp pav bhaji masala

tsp haldi (turmeric powder)

1 tsp salt

3 tomatoes - chopped

1 tbsp chopped coriander

METHOD

1 Wash potatoes. Put in a plastic bag and


coarsely.

2 In a deep microproof bowl, put carrots,

peas, cauliflower and cabbage. Add cupwater. Mix and microwave for 8 minutes.

Let it cool. Blend roughly in a mixer for 1-2

seconds. Do not make it into a paste.

3 In a microproof dish add oil, onions, ginger-

garlic paste, 2 tbsp pav bhaji masala and

haldi. Mix well. Microwave for 6 minutes.

4 Add tomatoes and the roughly mashed

vegetables. Mix well. Add 2 tbsp butter,

1 tsp salt. Cover and microwave for 10minutes. Stir once in between.

5 Add 1 cup water. Mix & microwave for 5

minutes.

6 Add 1 tsp pav bhaji masala, 2 tbsp chopped

coriander and 1 tbsp butter. Mix and serve.

O;fDr% 4

lkexzh

3 I;kt & ckjhd dVs gq,

3 vkyw] 2 xktj & Nhysa vkSj dkV ysa di eVj

1 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

2 cM+s p- ikWo Hkkth elkyk

NksVk p- gYnh] 1 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 ds

fy, ekbZksoso djsaA Nhysa vkSj njnjk eSk djsaA

2 xgjh ekbZksoso ckmy esa xktj] eVj] Qwy xksHkh

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

vkSj 8 fefuV ds fy, ekbZksoso djsaA B.Mk djsaAfeDlh esa1-2 lsfd.M ds fy, pyk;saA ckjhd ugha

cuk;saA

3 ekbZksizwQ fMk esa rsy] I;kt] vnjd&yglqu isLV]

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

ls feyk;saA 6 fefuV ds fy, ekbZksoso djsaA

4 VekVj vkSj njnjh eSk dh gqbZ lfCt;k MkysaA vPNs

ls feyk;saA 2 cM+s p- eD[ku] 1 NksVk p- ued

MkysaA


29/41


30/41


31/41

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)

tsp soya sauce, 1 tsp vinegar

tsp pepper, 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 and


coarsely.

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 2

minutes.4 With a cutter or a sharp lid, cut out small

rounds (about 1" diameter) of the bread.

Butter both sides of each piece lightly.

5 Spread some potato mixture in a slight

heap on the round piece of bread, leaving

the edges clean. Press. Sprinkle sesame

seeds. Press.

6 Set your microwave oven at 180C using

the oven (convection) mode and press startto preheat oven.

7 Place gold coins on grill rack.

8 Re-set the preheated oven at 180C for 12

minutes. Cook till bread turns golden on

the edges and turns crisp from the under

side. Serve, dotted with chilli-garlic sauce.

O;fDr% 12

lkexzh

6 czsM LykbZl] 1 cM+k p- rsy

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

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

1 xktj & dnqdl djh gqbZ

1 fkeyk fepZ & ckjhd dVh gqbZ

NksVk p- lks;k lkWl

1 NksVk p- fljdk

NksVk p- dkyh fepZ

NksVk p- yky fepZ ikmMj

ued Loknkuqlkj] fNM+dus ds fy, fry

fpyh xkyd VekWVks lkWl & ltkus ds fy,

fof?k

1 vkyw dks /kks,A IykWfLVd csx esa j[ksa vkSj 4 fefuV

ds fy, ekbZksoso djsaA Nhysa vkSj njnjk eSk djsaA

2 fMk esa I;kt vkSj rsy feykdj 3 fefuV ds fy,

ekbZksoso djsaA lfCt;k Mkydj 2 fefuV ds fy,

ekbZksoso djsaA

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

yky fepZ Mkydj 2 fefuV ds fy, ekbZksoso djsaA4 czsM dks dVj ;k rst /kkj okys


32/41

Serves 4INGREDIENTS

200 gm mushroom

1 tbsp olive oil

onion - finely chopped

1 bread slice - remove sides and churn in a

mixer to get fresh crumbs


1 tbsp grated pizza cheese

salt & pepper to taste

WHISK TOGETHER

2 tbsp olive oil, 1 tbsp vinegar

tsp garlic paste, tsp salt, tsp pepper

METHOD

1 Wash mushroom and hollow out the

mushroom by removing the stem. Scoop

out 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 the

inside and outside of each mushroom.

3 Chop the mushroom stems finely & mix

in the left over flavoured olive oil mix.

4 Microwave 1 tbsp olive oil, chopped

stems and onion for 2 minutes.

5 Add bread and coriander. Mix well. Add

salt, pepper to taste.

6 Fill each mushroom with this filling,

forming a little heap.

7 Pierce a wooden toothpick from the side

of each mushroom. Keep aside till

serving time.

8 To serve microwave stuffed mushrooms

for 4 minutes.

9 Sprinkle mozzarella cheese and again

microwave for 30 seconds or till cheese

melts slightly.

O;fDr% 4

lkexzh

200 xzke ek#e1 cM+k p- vkWyho vkW;y

I;kt & dVk gqvk1 czsM LykbZl & fdukjs gVk dj feDlh esa

ihl dj rkts Ecl~ cuk ysa1 cM+k p- dVk gqvk gjk /kfu;k

1 cM+k p- dnqdl fd;k ihtk phtsued vkSj dkyh fepZ Loknkuqlkj

,d lkFk feyk;sa

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

NksVk p- ued

NksVk p- dkyh fepZfof?k

1 ek#e /kks, vkSj ek#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 ek#e ds vUnj vkSj ckgj

jxM+ nssaA

3 ek#e ds rus dks ckjhd dkV ysa vkSj cps gq, vkyhovkW;y esa feyk nsaA

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

dks feykdj 2 fefuV ds fy, ekbZksoso djsaA

5 czsM vkSj /kfu;k Mkydj vPNs ls feyk;saA ued vkSj

dkyh fepZ MkysaA

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

dks FkksM+k lk mBk nsaA

7 izR;sd ek#e esa ydM+h ds VwFkfid lkbZM ls Mky nsaAijkslus ds le; rd vyx j[ksaA

8 ijkslus ds fy, Hkjs gq, ek#e dks4 fefuV ds fy,

ekbZksoso djsaA

9 ekstjsyk pht fNM+dsa vkSj nksckjk ls30 lsfd.M ds

fy, ;k pht FkksM+k lk fi?kyus rd ekbZksoso djsaA

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

32


33/41


34/41

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

MARINADE

1 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)

1 tbsp oil, 1 tbsp cornflour

tsp amchoor tsp black salt

tsp red chilli powder, tsp salt

1 tbsp tandoori or chicken masala

1 tbsp ginger-garlic paste

METHOD

1 Mix all ingredients of the marinade in a

bowl. Add paneer. Mix well.

2 Grease wire or grill rack. Arrange paneer

on the greased wire rack. After all the

paneer pieces are done, put capsicum,

onions and tomato together in the left over

marinade & mix well to coat the

vegetables. Place vegetables also on rack.



to preheat.

4 Put the tikkas in the hot oven.

5 Re-set the preheated oven again at 200C

for 20 minutes. Cook the tikkas for 15

minutes.

6 Spoon some melted butter on the tikkas

and cook further for 5 minutes. Remove

from oven. Sprinkle chat masala & lemon

juice. Serve hot.

O;fDr% 4

lkexzh

300 xzke iuhj & 2" pkSdksj dkV ysa1 cM+k fkeyk fepZ & 1" ihl ;k xksy

NYyksa esa dkV ysa1 I;kt & 4 VqdM+ksa esa dkV ysa

1 VekVj & 8 VqdM+ksa esa dkV ysaesfjusM~

1 di ngh & eyey ds diM+s esa20fefuV ds fy, ck/kdj yVdk nsa3 cM+s p- eykbZ ;k xk


35/41


36/41


37/41

Makes 15 kebabsINGREDIENTS

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

" stick cinnamon (dalchini)

4-5 whole peppercorns

2-3 dry, whole red chillies

salt to taste, cup water

1- 2 green chillies - chopped

1 egg, 4 tbsp besan (gramflour)

1 tbsp kasoori methi


METHOD

1 Wash the mince in a strainer & press well

to drain out the water well through thestrainer.

2 Except egg, besan, kasoori methi &

coriander, add all ingredients to the mince

in a shallow microproof dish & mix very

well. Microwave at 70% power for 10

minutes.

3 Grind mince in a mixer without adding any

water till smooth.

4 Mix egg, besan, kasoori methi and

coriander.

5 Take a ball of the mixture, shape into a

ball and flatten it to give a shape of a

kebab/disc with oiled hands.

6 Grill for 20 minutes on the rack. After 10

minutes, overturn the kebabs and pour

tsp oil on each kebab and grill for another

10 minutes. Serve hot with hari chutney.

cuk;sa% 15 dckc

lkexzh

fdyks eVu dhek

1I;kt & 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

" VqdM+k nkyphuh

4-5 lkcqr dkyh fepZ

2-3 lw[kh yky fepZued Loknkuqlkj] 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 ekbZksizwQ fMk esa vPNs

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

ekbZksoso 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 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.


38/41

Serves 6INGREDIENTS

1 cups besan (gram flour)

1 cup water, 1 tbsp oil

tsp haldi (turmeric)

1 tsp green chilli paste, 1 tsp ginger paste

1 tsp salt, 1 tsp sugar

tsp soda-bi-carb (mitha soda)

1 tsp eno fruit salt, 2 tsp lemon juice

TEMPERING

2 tbsp oil, 1 tsp rai (mustard seeds)

2-3 green chillies - slit into long pieces

cup white vinegar

cup water, 1 tbsp sugar

METHOD

1 Grease a 7" diameter round, flat dish

with oil. Keep aside.

2 Sift besan through sieve to make it

light and free of any lumps.

3 Mix besan, water, oil, turmeric

powder, salt, sugar, chilli paste,

ginger paste and water to a smooth

batter.

4 Add eno fruit salt and soda-bi-carb

to the batter and pour lemon juice

over it. Beat well for a few seconds.

5 Immediately pour this mixture in the

greased dish. Microwave uncovered

for 6 minutes. Remove from oven &

keep aside.

6 To temper, microwave oil, green

chillies, rai, water, sugar and vinegar

for 4 minutes. Pour over the dhokla

and wait for hour to absorb it and

to turn soft.

7 Cool and cut into 1" pieces.

8 Sprinkle chopped coriander. Serve.

O;fDr% 6

lkexzh

1 di cslu1 di ikuh] 1 cM+k p- rsy

NksVk p- gYnh1 NksVk p- gjh fepZ isLV1 NksVk p- vnjd isLV

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

1 NksVk p- buks wV lkWYV2 NksVs p- uhacw dk jl

NkSad

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

di lQsn fljdk di ikuh] 1 cM+k p- phuh

fof?k

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

djsaA vyx j[ksaA

2 cslu dks pyuh esa Nku dj dksbZ


39/41


40/41

Serves 4INGREDIENTS

400 gms chicken drumsticks (small legs)

MARINADE

4 tbsp oil or melted butter

1 tsp garlic paste, 1 tsp chilli pd.

1 tsp jeera (cumin seeds) - powdered

2 tsp dhania powder (coriander powder)

2" stick dalchini (cinnamon) - powdered

1 tbsp maida (flour), 1 tsp salt

OTHER INGREDIENTS

2 eggs - beat well

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 under

marinade in a flat bowl.

3 Add the chicken & let it marinate for 4 hours

or overnight in the fridge. (The longer the

marination time, the more flavourful your

chicken).4 Beat eggs lightly. Add tsp salt and

tsp 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.



to preheat.

8 Place chicken in a baking dish, pour 1 tbspoil or melted butter on the pieces and place

in the hot oven.

9 Re-set the hot oven again at 200C for 40

minutes. First, bake for 20 minutes. Then

overturn the pieces and sprinkle 1 tbsp of

butter on the legs. Bake for the remaining

20 minutes or till chicken is cooked.

O;fDr% 4

lkexzh

400 xzke fpdu MefLVd (NksVh Vkxsa)esfjusM~

4 cM+s p- rsy ;k fi?kyk gqvk eD[ku1 NksVk p- yglqu isLV

1 NksVk p- yky fepZ ikmMj1 NksVk p- thjk ikmMj] 2 NksVs p- /kfu;k

ikmMj] 2" VqdM+k nkyphuh & ihl ysa1 cM+k p- eSnk] 1 NksVk p- ued

vU; lkexzh

2 v.Ms & vPNs ls QsaV ysa di lw[ks czsM&Ecl~

fof?k

1 fpdu /kks, vkSj usifdu ij lq[kk ysaA dkVs 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 ht

esa j[ksaA (esfjusM~ ftruk vf/kd le; djsaxs fpdu

mruk gh Lokfn"V cusxk)

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

NksVk p- yky fepZ ikmMj Mkydj vPNs ls

feyk ysaA

5 czsM&Ecl~ IysV esa QSyk nsaA

6 izR;sd fpdu dh Vkx dks v.Ms esa Mwcksdj

czsM&Ecl~ esa jksy djsaA

7 ekbZksoso vWou dks 200C rkieku ij xje

djsaA

8 fpdu dks csfdax fMk esa j[k dj 1 cM+k p- rsy

;k fi?kyk gqvk eD[ku fpdu ij Mkysa vkSj xjevWou esa j[k nsaA

9 nksckjk ls vWou dks200C rkieku ij 40

fefuV ds fy, lSV djsaA igys20 fefuV ds fy,

fpdu csd djsaA vc fpdu dks iyV nsa vkSj

1 cM+k p- eD[ku fNM+d nsaA cps gq,20 fefuV

fQj csd djsa ;k fpdu idus rd idk;saA

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

40


41/41

Date post:	04-Apr-2018
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