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INDIAN MICROWAVE RECIPES

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SOUPS & SALADS
RICE & PULAOS
NON VEGETARIAN DISHES
VEGETARIAN DISHES
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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

Tomato soup

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

    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

    Lemon rice

    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
    Vegetable Pulao

    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
    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
    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  
    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  
    800 Gms
    Turmeric powder  
    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  

    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  
    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  

    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  
    ½ cup  
    Paneer  
    250 gms  
    Green chilli paste  
    1 teaspoon  
    Garam masala  
    ¼ 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  
    ¼ 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  
    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  

    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  
    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.

    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.

     

     

     


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