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.