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INDIAN MICROWAVE RECIPES




SOUPS AND SALADS

Chicken chilly soup

Ingredients

Chicken
100 Gms
Onion
1 chopped
Mushrooms
4 pieces
Chilly garlic sauce
1 teaspoon
Sugar
½ teaspoon
Corn flour
2 tablespoons
Egg white
1 No whisked
Red chilly  
1 chopped
Vinegar
1 tablespoon
Salt and pepper
to taste

Method

  • In a deep bowl take all the ingredients except the corn flour with about eight cups of water and cook covered on Medium power of 60 for 16 minutes.
  • In a small bowl, mix the corn flour with some tablespoons of the chicken stock well and cook on high mode for 30 seconds.
  • Then add this to the soup stock and cook on high for 3 minutes and serve while hot.

Cream of Mushroom

Ingredients

Mushroom
250 Gms, chopped
Onion   
1
Corn Flour  
1 tablespoon
Butter  
1 tablespoon
Milk   
¼ cup
Water     
2 cups
Salt and pepper
To taste

Method

  • Mix all the ingredients and cook on high for 6 minutes. Drain the liquid and keep aside and puree the mushrooms.
  • Pour back into the liquid and cook on high for 3 minutes and serve while hot.

Tomato soup

Ingredients

Carrots
2, grated
Tomatoes
1 kg
Onion
2 finely chopped
Sugar
a pinch
Tulsi      
¼ teaspoon
Fresh cream  
1 tablespoon
Celery stick
1
Salt and pepper
To taste

Method

  • Cook the tomatoes with some water in a bowl for 5 minutes on High mode and then place in cold water. Then remove the skin and puree it and drain for the seeds. In another bowl take butter, carrots, onion and celery and cook for 3 minutes at high. Puree the carrot mixture and mix with the tomato puree and the seasoning. Cook on high for 6 minutes. Serve with cream swirled on top.
  • Mix back with the liquid and cook on high for 4 minutes and serve with croutons.

Potato and Kidney Bean Salad

Ingredients

Potatoes   
½ kg
Spring onions
2 chopped
Green chilies
2
Kidney beans (rajma)
200 gms, de-seeded
Garlic
2 cloves, crushed
Oil    
1 teaspoon
Coriander   
a little, chopped
Salt and pepper  
To taste
Potato and Kidney Bean Salad

Method

  • Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
  • Add the rest of the ingredients mixing well and cook on high mode for another 4 minutes.
  • Serve hot garnished with the chopped coriander leaves

Potato and corn Salad

Ingredients

Corn  
2 cups, pre-cooked
Onions  
2 finely chopped
Green chilies
1 chopped
Potato
5 pre-boiled
Dressing
Chilly sauce
½ teaspoon
Tomato sauce
1 tablespoon
Cream cheese
2 cups
Coriander leaves
2 tablespoons, chopped
Salt and pepper
To taste

Method

  • Take corn with ½ a cup of water and cook on high for 5 minutes till the corn is cooked. Take the potatoes with 2 cups of water and cook for 9 minutes on high while covered.
  • Peel and dice the potatoes and allow it to cool.
  • In a separate bowl mix well all the dressing ingredients, the potatoes and the corn and serve.

RICE DISHES

Plain rice   

Ingredients

Rice
1 cup
Water
2 cups

Method

  • Wash and soak the rice for about half an hour.
  • Cook on high mode with power of 60 for 16 minutes while covered.
  • Allow it to stand for 5 to 10 minutes and then serve hot.

Lemon rice

Ingredients

Rice
i cup
Water
2 cups
Oil
1 teaspoon
Coconut
2 tablespoons, grated
Lemon Juice
2 tablespoons
Salt
To taste
Green chilly
2 nos
Mustard seeds
¼ teaspoon
Curry leaves
5
Turmeric powder
¼ teaspoon
Peanuts
25 gms
Channa dal
2 tablespoons
Oil
1 teaspoon

Method

  • In a bowl take oil along with the seasoning and cook high for 3 minutes covered with a napkin or paper towel to prevent splattering.
  • Cook the rice with 2 cups water on high for 16 minutes.
  • Add the seasoning, coconut and salt with the rice and mix well.
  • Stir the lemon juice with it and allow it to stand for 5 minutes.
  • Serve while hot with plain coconut chutney or yogurt.

Vegetable Pulao

Ingredients

Rice
1 cup
Water
2 cups
Oil
1 tablespoon
Onion
1 large
Mixed vegetables
1 cup, chopped
Green chilly
2 nos
Garam masala
1 tablespoon
Salte
To taste

Method

  • Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
  • Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
  • In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
  • Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
  • Allow it to stand for 5 minutes and serve hot.

Chick Pea Pilaff

Ingredients

Rice
1 cup
Water
2 cups
Oil
1 tablespoon
Chickpeas
2 cups, pre-boiled
Onion
1 chopped
Garam masala
½ tablespoon
Turmeric powder
¼ tablespoon
Salt
To taste
Chick Pea Pilaff

Method

  • Soak the rice for half an hour. In a bowl take oil and onions and cook on high for 3 minutes. Add turmeric powder, garam masala and the chickpeas and micro high for another 3 minutes. Add the soaked rice along with the water and cook for 16 minutes on high.
  • Allow it to stand for 5 minutes and then serve hot.

Chicken Biryani

Ingredients

Rice
1 cup
Water
½ cup
Chicken
250 gms in small pieces
Curd
100 Gms
Garam masala
1 tablespoon
Red color a pinch
dissolved in a teaspoon of milk

Method

  • Cook the chicken, 1 tablespoon of water, curd, garam masala and salt at medium mode for 10 minutes.
  • Add rice along with the required amount of water and cook on high for 16 minutes.
  • Cover it well.
  • Add the color on top and garnish with fried onions and serve hot.

Prawn Pullav

Ingredients

Rice
1 cup, soaked
Water
2 cups
Oil
1 tablespoon
Cloves
4 nos
Cardamom
1
Onion
2 chopped
Prawn
250 Gms, medium sized
Ginger-garlic paste
½ teaspoon
Tomatoes
2
Chilly powder
½ teaspoon
Coriander powder
½teaspoon
Cumin powder
¼ teaspoon
Turmeric powder
¼ teaspoon
Garam masala
½ teaspoon
Coriander leaves
1 teaspoon, chopped
Salt
To taste

Method

  • Take oil, cloves, cardamom and onions and cook on high for 4 minutes.
  • Then add the prawns, tomatoes, ginger-garlic paste and the rest of the ingredients except the rice and cook for 5 minutes at high mode.
  • Add the rice to the mixture then and cook on high for16 minutes more.
  • Serve while hot.

NON- VEGETARIAN DISHES

Tandoori chicken

Ingredients

Chicken
1200 Gms cut into pieces
Butter for basting
50 Gms
Chaat masala
1 tablespoon
Ginger-garlic paste
1 tablespoon
Lemon juice
1 tablespoon
Chilli powder
½ tablespoon
Hung curd
1 cup
Dhania powder
1 tablespoon (coriander)
Garam masala
1 tablespoon
Salt
To taste
Tandoori chicken

Method

  • Clean the chicken pieces and make small incisions.
  • Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
  • Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
  • Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
  • Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
  • Towards the end of the cycle baste with the butter on both the sides.
  • Serve with onion rings, lemon wedges and sprinkled with chaat masala.

Fish Tikka

Ingredients

Pomfret
1 kg cut into frillets
Potatoes    
1 cup, boiled and mashed
Ginger-garlic paste
1 teaspoon
Green chilli paste
½ teaspoon
Coriander   
1 tablespoon
Garam masala   
½ tablespoon
Spring onion  
1 tablespoon, chopped
Lemon juice  
1 teaspoon
Oil    
1 teaspoon
Salt
To taste

Method

  • Cook the fish with one tablespoon of water on high mode for 6 minutes.
  • Mash it and mix it well with the rest of the ingredients.
  • Make into small balls and flatten them brushing the top with oil.
  • Grill on convection mode for 10 minutes at 200 turning them once in between.
  • Serve hot with mint chutney.

Jumbo Prawns

Ingredients

Deveined Jumbo prawns  
10 nos, shelled
Oil
1 teaspoon
Lemon juice
1 teaspoon
Ginger-garlic paste
1 teaspoon
Chilli paste   
½ teaspoon
Salt
To taste

Method

  • Mix the prawns, lemon juice, ginger-garlic paste, chilli paste, salt, pepper and oil well. Marinate the mixture for at least an hour. Pre-heat the oven at 200 and cook on combination mode for 10 minutes at 200.
  • Serve with lemons and mint chutney.

Poached Fish

Ingredients

Fish fillets 
1 kg
Lemon
1 thinly sliced
White wine
½ cup
Water
½ cup
Salt and pepper
To taste

For sauce

Mixed herbs
1 teaspoon
Butter
1 tablespoon
Fish stock
Pepper 
To taste

Method

  • Place the fish on a flat dish. Scatter the lemon pieces over the fish and sprinkle salt and pepper. Pour the wine and the water over it and cook on high for 8 minutes.
  • Drain and serve.

Chicken Korma

Ingredients

Chicken   
½ kg, boneless
Curd
2 cups
Ginger-garlic paste
½ teaspoon
Chilli powder  
½ teaspoon
Coriander powder
½ teaspoon
Garam masala   
¼ teaspoon
Cloves 
4 nos
Cardamom
1 crushed
Cashew paste
 ½ teaspoon
Oil
1 tablespoon
Fresh cream
 2 tablespoons
Onions
sliced and fried
Salt
To taste
Chicken Korma

Method

  • Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
  • Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
  • Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
  • Add cream and garnish with the fried onions and sprinkle garam masala.

Keema Curry (Minced Meat Curry)

Ingredients

Minced meat  
250 gms
Cloves
5 nos
Cardamoms
2 nos, crushed
Bay leaf
1
Oil  
  4 teaspoons
Garlic paste
1 teaspoon
Onion   
1 finely sliced
Tomatoes
 2 finely chopped
Fennel powder  
1½ teaspoon
Chilli powder     
1 teaspoon
Salt
To taste;
Keema Curry (Minced Meat Curry)

Method

  • Take ½ teaspoon oil, cloves, cardamom and Bay leaf and cook on high for 3 minutes.
  • Add the masalas and cook on high for another 1 minute.
  • Add the tomatoes and cook on high for 2 minutes.
  • In another bowl mix oil and the minced meat with ½ a cup water and cook on high for 3 minutes.
  • Mix the onion and masala mixture to this and cook covered at 60 for 14 minutes.
  • Garnish with coriander and garam masala before serving.

Roast Chicken

Ingredients

Chicken   
800 Gms
Butter
25 Gms
Herbs   
1 teaspoon
Salt and Pepper 
To taste

For Sauce

Red wine
1 tablespoon
Orange juice  
1 teaspoon
Butter
1 teaspoon
Flour 
1 teaspoon

Method

  • Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
  • Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
  • Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
  • Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
  • Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.

Garlic Prawns

Ingredients

Prawn
500 Gms, peeled and de-veined
Butter
60 Gms
Garlic   
5 cloves, crushed
Parsley  
 1 teaspoon, chopped
Lemon juice
 1 tablespoon
Salt and Pepper 
To taste
Garlic Prawns

Method

  • Take the prawns and garlic in a flat dish and cook on high for 1 minute.
  • Add the rest of the ingredients and cook covered on high for 8 minutes.
  • Stir when the process is half way through.
  • Allow it to stand for some 5 minutes and then serve.

Mutton Tikka

Ingredients

Mutton
½ kg, chopped to1-inch pieces
Hung curd  
½ cup
Butter  
 2 tablespoons
Coriander
3 tablespoons, chopped
Garlic
2 cloves, crushed
Garlic
 2 cloves, crushed
Mint
3 tablespoons, chopped
Chilli powder 
  ½ teaspoon

Method

  • Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.
  • The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.
  • Pre-heat the convection oven at 200 degrees.
  • Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.
  • Then brown it on convection mode on 200 degrees for 5 minutes.
  • Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.

Tandoori Pomfret

Ingredients

Pomfrets     
½ kg, approx 2 nos
Ajwain     
2 teaspoon
Cream  
 2 tablespoons
Ginger-garlic paste
2 tablespoon
Lemon juice
2 tablespoon
Chilli powder
1 teaspoon
Hung curd
2 cups
Oil
1 tablespoon
Salt
To taste
Tandoori Pomfret

Method

  • Wash and make 3 or 4 deep incisions on the fishes.
  • Mix the rest of the ingredients well and rub the fishes with the paste and allow it for 1 hour.
  • Place one fish at a time onto the oven and cook covered on medium high of 80 for 12 minutes.
  • Turn the fish while mid-way through the cycle.
  • Repeat with the second fish, till the fish is crisp.
  • Serve hot with chat masala and lemon juice.

Maharastran Fish curry

Ingredients

Fish
1 kg, Sole
Ginger, garlic paste
1 tablespoon
Turmeric powder
 ½ teaspoon
Chilli powder
¼ teaspoon
Tamarind extract
2 tablespoons
Coconut milk
 1 cup
Coriander
1 tablespoon
Green chillies
 2 nos, chopped
Salt
To taste

Method

  • Marinate the fish with the red chilli powder, ginger-garlic paste, tamarind paste, turmeric, green chillies and salt.
  • Keep for ½ an hour. In a large bottom dish take the oil and add fish and cook covered for 3 minutes on high mode.
  • Turn the fish over and pour the coconut milk over it and cook covered on medium high of 70 for 14 minutes.
  • Garnish with coriander and serve.

Chettinad chicken

Ingredients

Chicken  
800 Gms
Turmeric powder  
½ teaspoon  
Mustard seeds  
½ teaspoon  
Fennel seeds  
¼ teaspoon  
Red chilli  
5 or 6, dried  
Onion  
1, chopped  
Urad dal  
¼ teaspoon  
Oil  
1 tablespoon

Method

  • Rub the chicken with the salt and turmeric and keep aside for ½ and hour. In a dish take oil, mustard seeds, and cook covered with a paper towel on high for 1-½ minutes.
  • Add dal, fennel, red chillies and cook on high for another 2 minutes. Add onions and cook for 3 minutes.
  • Mix the chicken, ½ cup water and cook covered on medium power of 60 for 14 minutes till the chicken is well cooked.

VEGETARIAN DISHES

Tandoori Cauliflower

Ingredients

Cauliflower  
800 Gms
Turmeric powder  
1 medium size  
Ginger-garlic paste  
1 teaspoon  
Lemon juice  
1 teaspoon  
Chilli powder  
1 teaspoon  
Hung curd  
¼ cup  
Garam masala  
1 teaspoon  
Salt  
To taste  

Method

  • Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.
  • Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.
  • Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.
  • Brown further on 200 degrees for 5 minutes.
  • Serve sprinkled with chat masala and lemon juice.

Barbecue Mushrooms

Ingredients

Mushroom  
300 Gms, oyster or flat one
Oil  
1 tablespoon  
Lemon juice  
1 tablespoon  
Salt and pepper  
To taste  
Coriander  
1 tablespoon  

Method

  • Mix the mushrooms with all the ingredients except the coriander.
  • Keep aside for around 30 minutes.
  • Pre-heat the oven at 200 degrees and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally.
  • Serve hot.

Spicy Bhindi

Ingredients

Bhindi  
½ Kg
Ground green chillies  
1 teaspoon  
Garlic paste  
1 teaspoon  
Dried mango powder  
¼ teaspoon  
Oil  
1 teaspoon  
Salt  
To taste  

Method

  • Mix all the ingredients and cook on power 70 for 8 minutes.

Paneer Tikka

Ingredients

Paneer  
300 gms
Chilli powder  
1 teaspoon  
Ajwain  
1 teaspoon  
Hung curd  
1 cup  
Garam masala  
½teaspoon  
Chaat masala  
½ teaspoon  
Red color  
a pinch  
Paneer Tikka

Method

  • Mix all the ingredients into a paste and coat the paneer pieces with it.
  • Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
  • Serve with lemon juice and chaat masala.

Dhokla

Ingredients

Chana dal  
250 gms
Urad dal  
80 gms  
Ginger  
10 gms  
Rai  
1 teaspoon  
Sugar  
¼ teaspoon  
Curry leaves  
5 or 6 leaves  
Soda  
1 teaspoon  
Asfoetida  
2 gms  
Turmeric powder  
¼ teaspoon  
Curd  
250 gms  
Lemon juice  
3 teaspoons  
Oil  
1 tablespoon
Dhokla

Method

  • Soak both the dals overnight.
  • Grind the dals with curd, sugar, salt, ginger, and asfoetida and green chillies.
  • Add the rest of the ingredients except the lemon juice and soda and leave for about 12 hours.
  • Then add the lemon juice and soda and steam on power 48 for 9 minutes and allow it to stand for 5 minutes.
  • In another dish take the oil, rai, curry leaves, and cook covered on high for 1 minute.
  • Add this to the steamed dhoklas and serve with chopped coriander.

Palak Paneer

Ingredients

Palak  
1 cup
Curd  
¼ cup  
Paneer  
250 gms  
Green chilli paste  
1 teaspoon  
Garam masala  
½ teaspoon  
Salt  
To taste
Palak Paneer

Method

  • Mix all the ingredients well and cook on high mode for 6 minutes to get Palak Paneeer.
  • Boiled Peas can be added to this to get matter palak paneer.

Coconut Cabbage

Ingredients

Coconut  
800 Gms
Turmeric powder  
100 Gms, grated  
Green chilli  
1 no  
Spring onion  
2, chopped  
Cabbage  
1, chopped  
Mustard seeds  
½ teaspoon  
Red chilli  
3 nos  
Curry leaves  
About 5  
Oil  
1 tablespoon  
Coconut Cabbage

Method

  • In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
  • Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
  • Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
  • Serve garnished with chopped coriander.

Stuffed Capsicum

Ingredients

Onion  
1, chopped
Potatoes  
3, boiled and mashed  
Turmeric powder  
¼ teaspoon  
Chilli powder  
½ teaspoon  
Chaat masala  
1 teaspoon  
Green chilli  
2, chopped  
Limejuice  
½ teaspoon  
Oil  
1 tablespoon  
Capsicums  
4 nos  
Cottage cheese  
100 Gms, mashed  
Salt  
To taste  

Method

  • Slice the head of the capsicums, de-seed and apply salt on the inside.
  • Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
  • In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.
  • To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.
  • Cook on high for 2 minutes.
  • Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.

Uppuma

Ingredients

Semolina or suji  
1 cup
Onions  
2, chopped  
Potato  
2, chopped into 1 inch pieces  
Peanuts  
½ cup  
Green chilli  
2  
Grated coconut  
ppuma cup  
Curry leaves  
4  
Coriander seeds  
ppuma teaspoon  
Mustard seeds  
ppuma teaspoon  
Oil  
1 tablespoon  
Salt  
To taste  

Method

  • Take the suji in a plate and roast it on high for 3 minutes, stirring in between till brown.
  • Take the oil, mustard seeds, coriander seeds, and curry leaves in a separate bowl and cook covered on high for 3 minutes.
  • Add the onions and cook for another 3 minutes. Add to this the potatoes and cook on high for another 5 minutes.
  • Then add green chillies, coconut, peanuts, salt and suji and one-cup water and cook on high for 5 minutes.
  • Garnish with fresh coriander and serve.

Idli

Ingredients

Rice  
150 gms
Urad dal  
100 gms  
Salt  
To taste  

Method

  • Soak the rice and the dal for 2 hours.
  • Grind the rice and the dal separately.
  • Mix both the pastes along with a little salt and allow it to ferment overnight.
  • Grease small bowls and pour the batter into them and place them in a circular way in the turntable.
  • Cook on high mode for 2 minutes.
  • Repeat the procedure for the rest of the batter.

Stuffed Tomatoes

Ingredients

Tomato  
4 nos
Bread crumbs  
50 Gms  
Grated cheese  
50 Gms  
Onion  
3, chopped  
Coriander  
1 tablespoon, chopped 
Salt  
To taste  
Stuffed Tomatoes

Method

  • Cut the head of the tomatoes and scoop out the pulp inside.
  • Mix the pulp with the rest of the ingredients and fill in the tomatoes.
  • Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
  • Serve hot.

Stuffed Bhindi

Ingredients

Bhindi  
½ kg
Dhania Powder  
1-1/2 tablespoon  
Cumin powder  
1-1/2 tablespoon  
Dried mango powder  
1-1/2 tablespoon  
Chilli powder  
1-1/2 tablespoon  
Oil  
1 tablespoon  
Onion  
2, chopped  
Stuffed Bhindi

Method

  • Trim the bhindis and make a slit in each one of them.
  • Mix all the masalas mentioned above and fill into each bhindi.
  • In a dish take the oil and onions and cook on high for 3 minutes.
  • Add the bhindis, mix well and cook on high of power 70 for 10 minutes till the bhindis are tender.

Gobi Ki Sabzi

Ingredients

Cauliflower  
500 Gms
Ginger  
1 tablespoon finely cut  
Oil  
1 tablespoon  
Red chilli powder  
½ teaspoon  
Coriander powder
1 teaspoon
Turmeric powder  
1 teaspoon  
Garam masala  
½ teaspoon  
Dried mango powder  
¼ teaspoon  
Tomato  
1, finely chopped  
Salt  
To taste  

Method

  • In a dish cook the oil along with the cumin seeds, covered on high mode for 1 minute.
  • Add the ginger and cook on high for another 30 seconds.
  • Add the rest of the ingredients and cook on power of 60 for 16 minutes.
  • Garnish with chopped coriander and serve.

Turnip Masala

Ingredients

Turnip  
½ kg, peeled and cut
Oil  
1 tablespoon  
Onion  
2, finely chopped  
Cumin powder  
1 teaspoon  
Coriander powder  
½ teaspoon  
Chili powder  
½ teaspoon  
Poppy seeds  
1 teaspoon  
Ginger, garlic paste  
1 teaspoon  
Yoghurt  
½ cup  
Salt  
To taste  

Method

  • Take oil, ginger, garlic paste and onions and cook on high for 4 minutes.
  • Add the rest of the ingredients except the yoghurt and cook covered for 3 more minutes.
  • Add the curd and one tablespoon of water.
  • Cook on medium power of 60 for 14 minutes till the turnip is well cooked.
  • Garnish with chopped coriander leaves and garam masala and serve.

Bengali Tomato Chutney

Ingredients

Ginger  
1 teaspoon, chopped
Mustard oil  
1 medium size  
Ginger-garlic paste  
1 tablespoon, pre-smoked  
Panch phoran  
½ teaspoon, a mixture of 5 spices.  
Red chilli  
2 nos  
Garlic  
6 cloves  
Tomatoes  
500 Gms, finely chopped  
Sugar  
½ cup  
Dried apricots  
5  
Green chilli  
2 nos  

Method

  • Take oil in a dish and cook on high for 30 seconds.
  • Add the panch phoran, and dried chilli and cook covered for 2 minutes till the seeds sizzle.
  • Add the ginger and cook for another 1 minute.
  • Add the rest of the ingredients along with the dried apricots and cook on power of 60 for 10 minutes.
  • Cool and serve.