INDIAN MICROWAVE RECIPES

Ingredients

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.

Ingredients

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.

Ingredients

Method

Ingredients

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

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.

Ingredients

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.

Ingredients

Seasoning

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.

Ingredients

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.

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

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.

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.

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.

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.

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

Ingredients

For sauce

Method

Ingredients

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.

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.

Ingredients

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

For Sauce

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Ingredients

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

Method

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.

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.

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.

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.

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.

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.

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.

Ingredients

• Turnip                                ½ kg, peeled and cut                                            into small pieces
• 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.

Ingredients

• Ginger                    1 teaspoon, chopped
• Mustard oil             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.