Plain rice
Ingredients Method
Rice 1 cup Wash and soak the rice for about half an hour.
Cook on high mode with power of 60 for 16
Water 2 minutes while covered.
cups
Allow it to stand for 5 to 10 minutes and then
serve hot.
Lemon rice
Ingredients
Rice 1 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
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
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
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.
Tandoori Cauliflower
Ingredients Method
Cauliflower 1 Marinate the cauliflower with the
medium size ginger-garlic paste, lemon juice, and
Ginger-garlic paste 1 teaspoon chilli powder and keep for few
Lemon juice 1 hours.
teaspoon Mix the curd, garam masala and salt
Chilli powder 1 and rub it on the cauliflower and
teaspoon keep for a few more hours.
Hung curd ½ cup Pre-heat the convection oven on
Garam masala 1 200 degrees and cook on
teaspoon combination mode for 200 degrees.
Brown further on 200 degrees for 5
Salt To minutes.
taste
Serve sprinkled with chat masala
and lemon juice.
Barbecue Mushrooms
Ingredients Method
Mushroom 300 Gms, Mix the mushrooms with all the
oyster or flat one ingredients except the coriander.
Oil 1 tablespoon Keep aside for around 30
Lemon juice 1 tablespoon minutes.
Salt and pepper To taste Pre-heat the oven at 200 degrees
and put the mushrooms on the
Coriander 1 tablespoon wire rack and cook for 10
minutes, basting occasionally.
Serve hot.
Spicy Bhindi
Ingredients Method
Bhindi ½ Kg Mix all the ingredients and cook on
Ground green chillies 1 power 70 for 8 minutes.
teaspoon
Garlic paste 1
teaspoon
Dried mango powder ½
teaspoon
Oil 1
teaspoon
Salt To
taste
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
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
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
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 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.
Stuffed Capsicum
Ingredients Method
Onion 1, Slice the head of the capsicums, de-
chopped seed and apply salt on the inside.
Potatoes 3, boiled Take a bowl half filled with water
and mashed and boil the capsicums in it at high
Turmeric powder ½ teaspoon for 8 minutes.
Chilli powder ½ teaspoon In another dish, take oil, green
Chaat masala 1 teaspoon chillies, and onions and cook on high
Green chilli 2, chopped for 3 minutes.
Limejuice ½ To this add the mashed potatoes,
teaspoon cheese, limejuice, turmeric powder
Oil 1 and salt and mix well.
tablespoon Cook on high for 2 minutes.
Capsicums 4 nos Fill the mixture into the capsicum
Cottage cheese 100 Gms, cups and garnish with fresh
mashed coriander and cook on high for 6
minutes and serve hot.
Salt To taste
Uppuma
Ingredients Method
Semolina or suji 1 cup Take the suji in a plate and roast it on
Onions 2, high for 3 minutes, stirring in between
chopped till brown.
Potato 2, Take the oil, mustard seeds, coriander
chopped into 1 seeds, and curry leaves in a separate
in bowl and cook covered on high for 3
ch pieces minutes.
Peanuts ½ Add the onions and cook for another 3
cup minutes. Add to this the potatoes and
Green chilli 2 cook on high for another 5 minutes.
Grated coconut ½ cup Then add green chillies, coconut,
Curry leaves 4 peanuts, salt and suji and one-cup
Coriander seeds ¼ water and cook on high for 5 minutes.
teaspoon Garnish with fresh coriander and serve.
Mustard seeds ¼
teaspoon
Oil 1
tablespoon
Salt To
taste
Idli
Ingredients Method
Rice 150 Soak the rice and the dal for 2 hours.
gms Grind the rice and the dal separately.
Urad dal 100 gms Mix both the pastes along with a little
salt and allow it to ferment overnight.
Salt To Grease small bowls and pour the batter
taste 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
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
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 Method
Cauliflower 500 gms In a dish cook the oil along with
Ginger 1 the cumin seeds, covered on
tablespoon finely cut high mode for 1 minute.
Oil 1 Add the ginger and cook on high
tablespoon for another 30 seconds.
Red chilli powder ½ Add the rest of the ingredients
teaspoon and cook on power of 60 for 16
Coriander powder 1 teaspoon minutes.
Turmeric powder 1 Garnish with chopped coriander
teaspoon and serve.
Garam masala ½
teaspoon
Dried mango powder 1 teaspoon
Tomato 1, finely
chopped
Salt To
taste
Turnip Masala
Ingredients Method
Turnip ½ kg, Take oil, ginger, garlic paste and
peeled and cut onions and cook on high for 4
into minutes.
small pieces Add the rest of the ingredients
Oil 1 except the yoghurt and cook
tablespoon covered for 3 more minutes.
Onion 2, finely Add the curd and one tablespoon
chopped of water.
Cumin powder 1 Cook on medium power of 60 for
teaspoon 14 minutes till the turnip is well
Coriander powder ½ cooked.
teaspoon Garnish with chopped coriander
Chili powder ½ leaves and garam masala and
teaspoon serve.
Poppy seeds 1
teaspoon
Ginger, garlic paste 1 teaspoon
Yoghurt ½ cup
Salt To
taste
Bengali Tomato Chutney
Ingredients Method
Ginger 1 teaspoon, Take oil in a dish and cook on
chopped high for 30 seconds.
Mustard oil 1 tablespoon, pre- Add the panch phoran, and
smoked dried chilli and cook covered
Panch phoran ½ teaspoon, a for 2 minutes till the seeds
mixture of 5 spices. sizzle.
Red chilli 2 nos Add the ginger and cook for
Garlic 6 cloves another 1 minute.
Tomatoes 500 Gms, finely Add the rest of the ingredients
chopped along with the dried apricots
Sugar ½ cup and cook on power of 60 for
Dried apricots 5 10 minutes.
Green chilli 2 nos
Cool and serve.
Potato and corn Salad Recipe
Ingredients:
Corn 2 cups, pre-cooked
Onions 2 finely chopped
Green chilies 1 chopped
Potato 5 pre-boiled
Dressing:
Chilly sauce 1/2 teaspoon
Tomato sauce 1 tablespoon
Cream cheese 2 cups
Coriander leaves 2 tablespoons, chopped
Salt and pepper To taste
Method :
Take corn with 1/2 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.
Potato and Kidney Bean Salad Recipe
Ingredients:
Potatoes 1/2 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
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
Vegetable Pulao Recipe
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
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.
Coconut Cabbage Recipe
Ingredients:
Coconut 100 Gms, grated
Green chilli 1 no
Spring onion 2, chopped
Cabbage 1, chopped
Mustard seeds 1/4 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.
Bengali Tomato Chutney Recipe
Ingredients:
Ginger 1 teaspoon, chopped
Mustard oil 1 tablespoon, pre-smoked
Panch phoran 1/2 teaspoon, a mixture of 5 spices.
Red chilli 2 nos
Garlic 6 cloves
Tomatoes 500 Gms, finely chopped
Sugar 1/2 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.
Stuffed Tomatoes Recipe
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.
Spicy Bhindi Recipe
Ingredients:
Bhindi 1/2 Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder 1/2 teaspoon
Oil 1 teaspoon
Salt To taste
Method :
Mix all the ingredients and cook on power 70 for 8 minutes.
Turnip Masala Recipe
Ingredients:
Turnip 1/2 kg, peeled and cut into small pieces
Oil 1 tablespoon
Onion 2, finely chopped
Cumin powder 1 teaspoon
Coriander powder 1/2 teaspoon
Chili powder 1/2 teaspoon
Poppy seeds 1 teaspoon
Ginger, garlic paste 1 teaspoon
Yoghurt 1/2 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.
