Kadhai Paneer

1. combine the oil, onion, garlic and ginger in a glass bowl and microwave on high for 2 minutes.

2. Add coriander-cumin seed powder, turmeric powder, chilli powder, garam and kasuri methi and microwave on high for 1 minute.
3. Add the tomato puree, capsicum and ¼ cup of water and microwave on high for 2 minutes.
4. Add the paneer, cream, sugar, salt, and ¼ cup of water and mix lightly. Microwave on high for 1 minute. Serve hot, garnished with the coriander.

Methi Matter Malai

1. Wash the fenugreek leaves, add ½ teaspoon of salt and leaves aside for 10 minutes. Then, squeeze out the water.
2. In a microwave safe bowl, combine the 1 tablespoon of oil with the cumin seeds and fenugreek leaves and microwave on high for 2 minutes. Remove and keep aside.
3. In another microwave safe bowl, combine the green peas with 2 tablespoon of water and microwave on high for 1 minute.
4. In a microwave safe bowl, add the remaining 1 tablespoon of oil, the prepared paste and microwave on high for 2 minutes.
5. Add the milk, cream, sugar, salt and the cooked fenugreek and peas and microwave on high for serve hot.

Paneer Tikka Kathi Rolls

For the paneertikka filling:

1. Add the paneer, capsicum and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Arrange the paneer, capsicum and the tomatoes on a greased microwave safe dish and microwave using the microwave + grill option at 70% power for 5 minutes.

How to proceed:

1. Divide the paneer tikka filling into 9 equal portions. Drain out any excess liquid.
2. Spread one portion of the filling in the center of each chapati and roll up tightly.
3. When you want to serve, microwave the rolls on high for 1 minute.
4. Cut into 50 mm. (2”) long pieces and serve hot.

Mediterranean Crostini

1.place 2 marinated tomato slices on each slice of french bread.
2.sprinkle some olives on top and then some grated cheese and salt and pepper.
3.place on a microwave safe dish and microwave on high for 30 seconds.serve immediately.

Apple Jam

1.combine apple and sugar in a microwave safe bowl and microwave on high for 2 minutes.
2.remove from the microwave, mix well and microwave on high for 2 1/2 minutes.add the lemon juice and mix well.
3.cool and store refrigerated the jam in an air-tight container.

Lemon Rice

1. Combine the oil, mustard seeds, urad dal, and ginger and chana dal in a microwave safe bowl and mix well. Microwave on high for two minutes stirring once after 1 minute.
2. Add the dry red chillies, curry leaves and turmeric powder and mix well and microwave on high for 1 more minute.
3. Add the rice and lemon juice, salt and mix well.
4. Microwave on high for 1 minute. Serve hot garnished with the coriander.

Malai Kofta

For the koftas:

1. Mix paneer, plain flour, baking powder, chillies, coriander & salt.

2. Shape into 8 small rounds and place them on a greased microwave safe plate. Microwave on high for 45 seconds and keep aside.

For the gravy:

1. Pierce the tomatoes lightly with a fork, place in a microwave safe dish and microwave on high for 4 minutes. Remove and cool
2. Blend the tomatoes to a smooth puree and keep aside.
3. In another microwave safe bowl, add the oil and the ground paste and microwave on high for 5 minutes stirring once after 2 ½ minutes.
4. Add the tomato puree and microwave on high for another 5 minutes stirring once in between after 2 ½ minutes
5. Add the milk, cream, kasuri methi & salt and microwave on high for 2 more minutes.

How to proceed:

Just before serving, add the koftas to the gravy and microwave on high for 2 minutes. Serve hot garnished with the coriander.

Chettinad Chicken

For the chicken:

First clean the chicken and keep aside.

1. In a big bowl, combine the curds, ginger paste, garlic paste, pepper and salt and mix well.
2. Add the chicken to this mixture and marinate for at least 1 hour.

For masala:

1. In a microwave safe bowl, combine the oil and onions and microwave on high for 13 ½ minutes stirring after every 5 minutes, till the onions are browned.
2. Add the tomatoes, ginger paste and garlic paste and garam masala and microwave for 7 minutes, stirring after every 2 minutes.

For the tempering:

1. In a microwave safe dish add the coconut oil and mustard seeds and microwave on high for 2 minutes.
2. Add the curry leaves and microwave for ½ more.

How to proceed:

1. In the another large microwave safe bowl, combining the marinated chicken, masala and the tempering and cook covered on high for 12 minutes, stirring after every 4 minutes. Serve hot, garnished with the coriander.

Paneer Palak

1. Place the chopped spinach on a microwave safe dish and microwave on high for 2 minutes.
2. Blend in the liquidizer to a smooth puree and keep aside.
3. Combine the oil, chopped onion, ginger and green chillies in a microwave safe bowl and microwave on high for 1 minute.
4. Add the spinach puree, coriander powder, and turmeric powder, garam masala, cream and salt and mix well. Microwave on high for 3 minutes.
5. Add the paneer, mix well and microwave on high for serve hot.

Tomato Pepper Rasam

1. pierce the tomatoes with a fork and place on microwave safe plate and microwave on high for 4 minutes.
2. remove the skin and discard and mash the tomatoes lightly with a fork.
3. in another microwave safe bowl,microwave 3 cups of water on high for 2 minutes.
4. add the mashed tomatoes, turmeric powder,chilli powder,asafoetida, rasam powder,tamarind pulp and salt and microwave on high for 4 more minutes.serve hot,garnished with coriander.

Safed Keema

1. Wash and clean the mutton minces. Apply the ginger paste, garlic paste and salt and keep aside.
2. In a microwave safe bowl, heat 2 tablespoons of oil and microwave on high 100% for 2 minutes.
3. Add the green chillies and microwave on high for another 2 minutes.
4. Add the mutton mince and ½ cup of water and microwave on high for 15 minutes, stirring after every 5 minutes.
5. Add the cumin powder, mix well and keep aside.
6. In another microwave safe bowl, combine 1 tablespoon of oil with the garlic and microwave on high for 2 minutes.
7. Add the fried garlic and coriander to the mutton mince, mix well and microwave on high for 1 ½ minutes. Serve hot with pulao or parathas.

Masala Bhindi

 

Ingredients:

2 cups bhindi(ladies fingers)

½ cup grated fresh coconut

2 ½ tablespoon chopped coriander 2 tablespoon coriander-cumin seed powder

2 tea spoon sugar

1 teaspoon chilli powder

A pinch of asafetida (hing)

1 tablespoon oil

Salt to taste

Method:

1. Make long slits on the bhindi. keep aside.
2. Mix all the remaining ingredients very well and stuff into the bhindi.
3. Arrange the stuffed bhindi in a shallow glass dish and sprinkle 1 tablespoon of water over them.
4. High the microwave about 4 to 5 minutes serve hot.

Jeera Aloo

Ingredients:

2 large potatoes cut into fingers like French fries

1 teaspoon cumin seeds (jeera)

1 teaspoon chilli powder

¼ teaspoon turmeric powder (haldi)

2 teaspoon coriander (dhania) powder

2 tablespoons oil

Salt to taste

 For the garnish:

2 tablespoons chopped coriander

Method:

1. In a microwave safe bowl, add oil and the cumin seeds and microwave on high for 1 minute.
2. Add the rest of the ingredients, cover with the lid and microwave on high for 6 minutes until the potatoes are soft. Serve hot, garnished with the chopped coriander.

Chicken Lollipops

1. For chicken lollipops: Clean and wash the chicken lollipops and keep aside.
2. In a bowl, mix together the garlic paste, chilli powder, vinegar, flour, tomato ketchup, water and salt.
3. Coat each chicken lollipop with the mixture and keep aside for at least an hour.
4. Grease a microwave safe plate with oil and preheat using the microwave + grill option for 2 minutes at 70% power.
5. Place the chicken lollipops on preheated plate and microwave at 70% power for 12 minutes, turn over once after 6 minutes. Serve hot, with the spring onion greens.

Instant Rabdi

Ingredients:

2 cups milk

½ cup fresh bread crumbs

¼ cup condensed milk

2 tablespoons sugar

¼ teaspoon cardamom powder

½ teaspoon corn flour mixed in 1 tablespoon milk.

Method:

1. In a deep microwave safe bowl combine the milk, bread crumbs, condensed milk, sugar and cardamom powder and microwave on high for 5 minutes stirring once in between after 2 minutes.
2. Add the corn flour paste and microwave on high for 2 minutes stirring once in between.
3. Cool and serve chilled.

Coconut Kheer

1. Combine the ghee and cashew nuts in  a flat microwave safe plate and microwave on high for 1 minute till the  cashew nuts are golden brown.
2. Grind the coconut with 1 cup of water to make a paste.
3. Transfer to a microwave safe bowl and microwave on high for 4 minutes stirring once in between after 2 minutes.
4. Add the jaggery, mix well and microwave on high for 2 more minutes.
5. Add the fried cashew nuts along with the ghee, cardamom powder and milk and mix well. serve warm

Galouti Kabab

1. Wash and clean the mutton minces and keeps in the refrigerator for at least an hour.

2. Mix all the ingredients except the oil with the chilled mutton mince and put in a blender and mince well.

3. Divide the mixture into 16 equal portions and shape into flat kababs.

4. Grease a microwave safe plate with the oil and using the microwave + grill option preheat the plate for 3 minutes at 70% power.

5. Place the kababs on the preheated plate and using the microwave + grill option microwave for 5 minutes. Remove and turn the kababs over and microwave for another 5 minutes. Serve hot, with mint and coriander chutney, onions, tomatoes and lemon wedges.

Mexican Spicy Corn

Ingredients:

½ cup corn kernels;

½ cup onions (chopped);

¼ cup capsicum (chopped);

1 to 2 green chilies (chopped);

½ teaspoon chilli powder;

1 tablespoon tomato ketchup;

¼ teaspoon dried oregano;

1 tablespoon butter;

Salt to taste;

 Other ingredients:

12 cream cracker biscuits or 24 nacho chips

For the garnish:

1 tablespoon chopped coriander.

Method:

1.      Combine the butter, onions and capsicum in a microwave safe bowl and microwave on high for 2 minutes.

2.      Add the corn, green chillies, chilli powder, ketchup and salt and mix well. Microwave on high for the 1 minutes.

3.      combine oregano and salt and mix well.

4.      Spoon the mixture onto the cream crackers or the nacho chips.

5.      Serve immediately, garnished with coriander leaves.

Baked Stuffed Potatoes

1. Pierce the potatoes and microwave on high for 5 minutes, remove and cool.
2. Cut each potato into half and scoop out centers.
3. Mash the scooped out portion and keep aside.
4. In a bowl, combine onion, mushrooms and butter. Microwave on high for 2 minutes stirring once.
5. Add green chilies, ginger, peas, scooped potato and salt. Mix and microwave on high for I minute,
6. Add the tomatoes, turmeric powder and mix.
7. On the skin of the scooped out potatoes rub salt, pepper and butter.
8. Place on a plate and fill it with the mushroom, peas mixture and microwave on high for 15 seconds.
9. Remove and place ½ slice cheeses on each half and microwave on high for 15 seconds.

Hyderabadi Murg Korma

1.Add the oil and the ground masala paste in a bowl and microwave on high for 6 minutes, stirring after every 2 minutes, till the masala brown lightly.

2. add the tomatoes, garlic and ginger and microwave on high for 5 minutes, stirring once after 3 minutes.

3.add the chicken pieces, the fried onion paste,1 cup of water and salt and microwave covered on high for 10 minutes, stirring once after 5 minutes.

4. add the cream and the saffron and microwave on high for another 2 minutes. Serve hot with parathas or rice.

Apple Kheer

Ingredients:

1 cup apple, peeled and grated

2 cups full fat milk

1/3 cup condensed milk

2 tablespoons sugar ¼ teaspoon nutmeg powder

Method:

1. Combine all the ingredients except the nutmeg powder in a microwave safe bowl and mix well.

2. Microwave on high for the 6 minutes stirring once in between after 3 minutes.

3. Add the nutmeg powder, mix well and microwave again for 1 more minute, serve chilled.

Vegetable Makhanwala

1. Combine the onions, ginger, garlic, tomatoes, turmeric powder and chili powder in a microwave safe bowl and microwave on high for 4 minutes. Cool completely.

2. Blend this mixture in a liquidizer to get a smooth puree. Keep aside.

3. Put 2 tablespoons of butter and the cumin seeds in another microwave safe bowl and microwave on high for 1 minute.

4. Add the French beans, carrots, green peas, baby corn cauliflower, cover with the lid and microwave on high for 5 min, keep aside.

5. In another microwave safe bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt mix well. Keep microwave high up to 4 minutes. Served hot, garnished with the butter and chopped coriander.

Methi Murg

For chicken: 

1. Clean and cut the chicken and keep aside.

2. In a big bowl, add curd, ginger paste, garlic paste and salt and marinate the chicken in this mixture for at least 1 hour

For the masala:

1. In microwave safe bowl, combine the oil and onions and microwave on high for 13 ½ minutes, stirring after every 5 min, till golden brown.

2. Add the tomatoes, green chilies, coriander powder, turmeric powder, chili powder, garam masala and microwave on high for another 10 minutes till the oil separates from the masala, stirring once after 5 minutes.

How to proceed:

1. In microwave safe bowl flux(mix) together the cooked masala and the marinated chicken and microwave on high for 12 minutes, stirring one or twice in between.

2. Add the kasuri methi, reduce power to 70% and microwave for 2 more minutes. Serve hot, garnished with the coriander

Corn Bread

Heat the oven to 350 degrees F. Use an 8" bowl. Spray PAM lightly.

Take a bowl, in that beat egg till foamy, then add sugar, salt, milk, baking powder and oil in that order. Then combine the flour and corn meal and flux thoroughly, make sure no flour lumps are left out. Finally add the corn kernels, mix gently.

Pour batter into prepared pan. Bake in heated the oven for 30 to 35 minutes, or until the toothpick inserted into the center of the loaf comes out clean.

If you do not like the bread sweet, avoid the sugar altogether and add 3/4 cup of butter milk instead of milk. By reduce the amount of oil in the batter, the bread becomes more friable or crumbly.

Enjoy warm  corn bread with soup and roasted or grilled vegetables if you like.

Sponge Uttapam - Pongaram

Flux (mix) all four together and wash upto two times. Then add the sour curd and the enough water till the level of the mix and soak up to 6 – 8 hrs or overnight.

Do not flow the water; grind the mix to a smooth batter adding salt. Let the batter ferment for 6 – 8 hrs. Keep in a warm place or in the oven.

Grease the small skillet with oil and pour the batter a little thick in the skillet spreading evenly with the ladle. splash chopped onion, green chili, ginger and coriander.

Add a tsp of oil so that uttapam can be removed easily. Turn the other side and let roast. Cook on the medium flame with the lid on for a crunchy taste and the inside will also get cooked evenly.

The outside will be nicely roasted and inside will be like sponge.
serve hot with any chatni(picle)........

Potato Dosa

Wash and Cut the chilies in half, cook the potato in boiling water until soft.
Peel, roughly chop and grind the potato, yogurt green,chilies and salt into paste adding sufficient water in a blender.
In a mixing bowl, add the rice flour and above ground potato mixture.
Flux(mix) thoroughly and add sufficient. Add more water water if required to form the consistency thicker than the dosa batter.
Heat griddle on high flame, add a tsp of oil and spread evenly.
Take the ladle full of above potato dosa batter and pour on to the griddle from few inches distance.
It spreads instantly and let it roast for a minute and take care when turn on other side.
Let it leave(stay) for few seconds on other side and remove onto the serving plate.
Repeat same for remaining dosa batter to obtained more dosas.
Serve hot with chutney of your choice.

SAFFOLA OATS GUJARATI BHAKRI

Bhakri

1.combine saffola oats flour,plain saffola oats,4 teaspoons of ghee,cumin seeds and saffola salt,mix these well.
2.pour(add) enough water and knead into firm dough.
keep it aside for 15 to 20 minutes.Divide it into 8 equal parts(balls).
3.Roll out each portion into the flat circle.
4.Using the half teaspoon of ghee per serving,roast each circle on both sides on tawa till it turns golden brown,putting on light pressure on the bhakri so that the insides get roasted evenly.
5.serve hot with the green and red chutny.

Masala Penuts

ingredients:
1/2 cup salted peanuts
1/2 cup Bengal gram flour(besan)
1 teaspoon chilli powder
2 teaspoons fennel(saunf) powder
1 1/2 teaspoons black salt
2 to 3 tablespoons water
1 tablespoon oil.

Method:
1.Mix all ingredients together in a bowl ensuring the batter coats the peanuts evenly.
2.on a greased microwave safe plate drop each coated peanut seperately and microwave on high for 1 1/2 minutes
3.remove and cool.store in an-tight container.

Pulihora Avakaya

to make pulihora avakaya:
Wash and clean the pat dry mangos.
Cut them into pices along with the seed into big chunks.
Grind the mustard seeds into fine powder along with salt.

Heat the oil in a pan, add all talimpu ingredients in order.
When dals change color and mustard seeds start spluttering ,remove from heat.
take a clean bowl, mix raw mango chunks(pices), red chile powder and mustard seeds powder together with the half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar with cloth or any cover.
Leave it aside for atleast two days for the pickle to mature.
Serve pulihora avakaya with hot rice or with any roties.

Saffola oats payasam/kheer

1. Wash the saffola oats and cook it in thin coconut milk till it is soft and tender

2. Add jaggery and stir till it dissolves.

3. Add thick coconut milk and cook on a medium or low flame for some time.

4. Remove the vessel from stove and garnish with ground cardamom  powder, almonds, fried cashews and rasins.

Tipp: coconut milk can be replaced by plain milk which makes it a kheer.jaggery should be added at the end. it can be served hot or cold

Sweet Potato Idli

preparation of sweet potato idli:
remove, wash and grate the sweet potato (around 1/2 Cup)
Separate leaves, tear and wash the cilantro leaves.

Take a bowl and add the idli batter, sweet potato, cilantro leaves and salt (as your like if necessary).
Mix the above contents thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
fill few tablespoons of batter in each idli mould.
Place the idli stand in steamer.

Steam the idli for around 8 minutes.
kept the idli moulds outside for few minutes to cool down.
Remove the idli from idli mould carefully with the help of a spoon.
Serve sweet potato idli hot with coconut chutney this type of idli most famous in all over india as a tiffin recipers........

Eggplant cumin powder fry

for eggplant cumin powder fry:

in a pan Roast cumin seeds till until they turn golden brown.
In a grinder Grind cumin seeds and red chile powder into fine powder.

Wash eggplant and remove stems and chop in to thick pices.

In a pan heat the oil, add all fry ingredients in order.
When the mustard seeds start spluttering, add sliced(pices) eggplant and salt.
Fry briefly and cook covered on medium or low heat for few minutes.
Add  water if required to avoid eggplant sticking to the bottom of the pan.
Uncover, add  ground cumin seeds powder and salt for taste if necessary.
Stir well and cook covered till eggplant is soft.
Uncover, stir fry for few seconds and remove from heat.
Serve eggplant cumin powder fry with steamed rice and dollop of ghee or with any chapati.