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.