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INDIAN MICROWAVE RECIPES

SOUPS & SALADS
RICE & PULAOS
NON VEGETARIAN DISHES
VEGETARIAN DISHES
Chicken chilly soup Plain rice Tandoori chicken Roast Chicken Tandoori Cauliflower Coconut Cabbage Gobi Ki Sabzi
Cream of Mushroom Lemon rice Fish Tikka Garlic Prawns Barbecue Mushrooms Stuffed Capsicum Turnip Masala
Tomato soup Vegetable Pulao Jumbo Prawns Mutton tikka Spicy Bhindi Uppuma Bengali Tomato Chutney
Potato and Kidney Bean Salad Chick Pea Pilaff Poached Fish Tandoori Pomfret Paneer Tikka Idli ..
Potato and corn Salad Chicken Biryani Chicken Korma Maharastran Fish curry Dhokla Stuffed Tomatoes ..
. Prawn Pullav Keema Curry (Minced Meat Curry) Chettinad chicken Palak Paneer Stuffed Bhindi ..

SOUPS AND SALADS

Chicken chilly soup

Ingredients

  • Chicken
  • Onion   
  • Mushrooms  
  • Chilly garlic sauce
  • Sugar
  • Corn flour
  • Egg white
  • Red chilly     
  • Vinegar
  • Salt and pepper

100 Gms
1 chopped
4 pieces
1 teaspoon
½ teaspoon
2 tablespoons
1 No whisked
1 chopped
1 tablespoon
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

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                           1 cup
  • Water                         2 cups
  • Oil                              1 teaspoon
  • Coconut                     2 tablespoons, grated
  • Lemon juice              2 tablespoons
  • Salt                             To taste

Seasoning

  • 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
  • Salt                                 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

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                                 ¾ 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       ½ teaspoon
  • Cumin powder             ½ 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 about             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

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 and pepper                          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

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 teaspoon
  • Garlic paste                      1 teaspoon
  • Onion                                 1 finely sliced
  • Tomatoes                          2 finely chopped
  • Fennel powder                 1½ teaspoon
  • Chilli powder                    1 teaspoon
  • Salt                                     To taste

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                     To taste

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
  • 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 tablespoon
  • Ginger-garlic paste          2 tablespoon
  • Lemon juice                      2 tablespoon
  • Chilli powder                    1 teaspoon
  • Turmeric powder             1 teaspoon
  • Hung curd                         2 cups
  • Oil                                      1 tablespoon
  • Salt                                     To taste

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         ¼ teaspoon
  • Mustard seeds             ¼ teaspoon
  • Fennel seeds               ½ teaspoon
  • Red chilli                       5 or 6, dried
  • Onion                            1, chopped
  • Urad dal                        ½ 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, ¼ 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                    1 medium size
  • Ginger-garlic paste      1 teaspoon
  • Lemon juice                  1 teaspoon
  • Chilli powder                 1 teaspoon
  • Hung curd                      ½ 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      ½ 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              ½ teaspoon
  • Chaat masala               ½ teaspoon
  • Red color                      a pinch

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                                ½ teaspoon
  • Curry leaves                     5 or 6 leaves
  • Soda                                 1 teaspoon
  • Asfoetida                          2 gms
  • Turmeric powder             ½ teaspoon
  • Curd                                  250 gms
  • Lemon juice                     3 teaspoons
  • Oil                                     1 tablespoon

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

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                          100 Gms, grated
  • Green chilli                     1 no
  • Spring onion                   2, chopped
  • Cabbage                        1, chopped
  • Mustard seeds               ¼ teaspoon
  • Red chilli                         3 nos
  • Curry leaves                   About 5
  • Oil                                   1 tablespoon

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       ½ 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              ½ cup
  • Curry leaves                   4
  • Coriander seeds           ¼ teaspoon
  • Mustard seeds              ¼ 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

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

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         1 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.