• SUNITA CHAWLA

If somebody has had an intuition from childhood for becoming something later, stick to your dream, it can come
true. And that’s exactly what happened to Sunita Chawla.

Sunita Chawla is a renowned chef who consults for many companies and has written many recipe books on
microwave, OTG, and conventional cooking.

Having done her BA in Economics from Madras University, she developed an interest in cookery after graduation
and went on to do a Hostess course and Hotel Management with Applied Nutrition, Adyar, Chennai. She also did
a Bakery course from Bakers Institute, Bangalore. Going by her family recommendations, she started participating
in cookery competitions and won prizes often. This motivated her to continue participating and gradually she was
noticed for becoming a judge in cookery shows. In 1991, a TV show in Chennai called ‘Wonder Balloon’ gave her a
lot of recognition, after which she strongly felt the want to take her passion for cooking more seriously. Eventually
she became one of the most recognised faces in the field of cookery the world over.
 CONTENTS
Vegetarian Meat, Poultry & Egg
Kashmiri Pulao 3 Chepala Pulusu (Fish Curry) 12
Bisi Bele bath 3 Creamy Spicy Chicken Soup 13
Khara Pongal 4 Chicken Biryani 13
Pulliogara (Tamrind Rice) 4 Chettinad Chicken 14
Vegetable Biriyani 5 Mutton Saag Wala 14
Sambar 5 Egg Curry 15
Rasam 6
More Kulambu 6 Desserts
Tomato Shobra 7
Carrot Halwa 16
Dal Tadka 7
Payyasam 16
Aviyal 8
Sweet Pongal 17
Rawa Idli 8
Kesari Bath 17
Upma (Khara Bath) 9
Caramel Custard 18
Noodles 9
Stuffed Ladies Finger 10
Gutti Vankaya Curry (Brinjal Curry) 10
Matter Paneer 11
Bharwa Shimla Mirch (Stuffed Capsicum) 11
Soppu (Greens) 12
KASHMIRI PULAO BISI BELE BATH
Vegetarian
Ingredients Vegetarian
Ingredients
Rice - 2 cups Soaked Rice - 1 cup
Milk - ½ cup Toordal - ½ cup
Cloves - 2 no’s Water - 6 cups
Cream - ½ cup Onion chopped - ½ cup
Water - 4 to 4 ½ cups Tamarind paste - 1 tsp.
Cardamom - 2 no’s Turmeric power - 1 tsp.
Cinnamon - 2 no’s Salt as per taste
Bay leaf - 1 Piece Red Chili - 2 tsp.
Ghee - 2 tsp. Bisi bele bath masala powder- 2 tsp.
Saffron - a pinch Asafoetida (hing) - a small pinch
Salt to taste Seasoning
Cloves - 2 no’s Oil or ghee - 3 tsp.
Cooking time: 30 Minutes Kishmish (raisins) Cooking time: 25 to 30 Minutes Mustard seeds - 1 tsp.
Serves: 4 to 6 People Pista Serves:4 to 6 People Curry leaves - 2 sprigs
Badam (almonds) - 2 tbs. Coriander leaves - 2 sprigs
Coriander leaves - to garnish Ground nut - 1 tsp.
Fruit - optional Urad dal - ½ tsp.

Method Method
Clean the rice. Soak the rice in water for 10 minutes. In the cooker, heat ghee In the rice cooker add the soaked rice and dal, 1 tsp. ghee/oil, onion, tumeric,
and add all the spices. salt, water, and asafoetida (hing).
Add saffron to the milk and soak for a while. Cover the lid and keep in “Cook” mode.
Add the rice and fry it for one minute. Add cream, saffron milk. Place the lid While the rice and dal is cooked in the rice cooker, you can do the seasoning
and switch to “Cook” mode. Wait till the cooker comes to “Keep Warm” mode. separately to save time.
Open the lid, garnish the pulao with dry fruits and coriander. Add tamarind pulp, bisi bele bath powder and add the prepared seasoning.
Mix thoroughly. Close the lid and keep in “Keep Warm” mode for few minutes.
Serve hot.
Serve hot with cucumber salad or potato chips.
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KHARA PONGAL PULIYOGARE (TAMARIND RICE)
Vegetarian
Ingredients Vegetarian
Ingredients
Rice - 1 cup Rice -2 cups
Dal - ½ cup Tamarind - 50 gms
Water - 6 cups Water - 4 cups
Green chilies - 2 to3 Curry leaves few sprigs
Ginger chopped - small piece Turmeric a pinch
Turmeric - ½ tsp. Mustard - ½ tsp.
Cumin - 1 tsp. Salt to taste
Peppercorn - ¼ tsp. Oil - 3 tsp.
Ghee or oil - 3 tsp. Asafoetida (hing) - ¼ tsp.
Salt to taste Grated coconut - ¼ cup
Asafoetida (hing), a pinch Soak tamarind in the water and
Curry leaves 1 or 2 sprigs remove the tamarind juice
Cooking time: 35 Minutes Coriander chopped leaves - 1 tsp. Cooking time: 15 Minutes Jaggery- powdered - two spoons
Serve: 4 to 6 People Serve : 4 to 5 people Chili powder - ½ tsp.
Groundnut - 1 tsp.

Method Method
Add soaked rice and dal in the cooker. Add salt, water, chopped ginger, chopped In the cooker add the washed rice, salt, water,1 tsp. oil and cook in “Cook” mode
chilies, turmeric powder and keep it in “Cook” mode for 30 minutes. and cook till the cooker comes to “Keep Warm” mode.
In the meanwhile to save time do the seasoning on the gas stove by heating On the gas stove, in a kadai, heat oil, mustard seeds, curry leaves, asafoetida
the oil or ghee in the pan. To this add cumin seeds, curry leaves, peppercorn, (hing), groundnut, puliyogare powder, turmeric powder, grated coconut,
asafoetida (hing) and keep it aside. coriander leaves and pour it on the cooked rice.
When the dal and rice is cooked, pour the seasoning over the cooked dal and rice Mix it well and serve hot.
and garnish with coriander leaves.
Serve hot.
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VEGETABLE BIRYANI SAMBAR
Vegetarian
Ingredients Vegetarian
Ingredients
Basmati rice - 2 cups (soaked) Toordal - 1 cup (soaked)
Water - 4 cups Water - 4 cups
Mixed vegetables - Beans, Carrot, Salt to taste
Cauliflower, Potato (1 cup) Red chili powder - 1 tsp.
Onion sliced - 2 no’s Turmeric powder -½ tsp.
Bay leaf - 1 Beans - 50 gms.
Jeera - ½ tsp. Onion - 1 big (diced)
Ghee or oil - 4 or 5 tsp. Tomato - 2 no’s sliced
Chopped coriander leaves- 2 tsp. Seasoning
Chopped mint leaves - 1 tsp. Curry leaves - 2 sprigs
Salt to taste Coriander leaves - 2 sprigs
Grind to a paste Mustard seeds - ¼ tsp.
Cooking Time : 25 Minutes Ginger - ½ tsp. Cooking time: 18 to 20 Minutes Asafoetida (hing) - 1 pinch
Serves: 4 To 6 People Garlic - 6 cloves Serves: 6 to 8 people Tamarind pulp - 2 tsp.
Green chilies - 3 no’s
Fennel -2 tsp.
Coriander seeds - 2 tsp.
Red chili powder - ½ tsp.
Cloves - 3 nos
Cardamom - 3 nos
Method Cinnamon - 1 no Method
In the cooker add oil or ghee, jeera, bay leaf, sliced onions and close the lid. In the cooker add soaked dal, salt, turmeric, vegetables and chili powder.
Switch to “Cook” mode and fry for 2 to 3 minutes. Switch cooker to the “Cook” mode and cook for 18 to 20 minutes.
Open the lid and add the prepared ground masala paste, mixed vegetables, In a kadai, on the gas stove, heat oil, season mustard seeds, asafoetida (hing),
mint, coriander leaves and fry for 3 to 4 minutes. curry leaves, tamarind pulp, samber powder and fry.
Add the soaked rice, water, salt, and mix well. Switch to “Cook” mode. Later, transfer the seasoning to the cooked dal in the cooker and cook for 2 to
When the Biryani is cooked the cooker will come to “Keep Warm” mode. 3 minutes.
Serve hot. Sprinkle coriander leaves and serve hot.
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RASAM MORE KULAMBU
Vegetarian
Ingredients Vegetarian
Ingredients
Toordal - 1 tsp (soaked) Chana dal - 1 tsp.
Water - 4 cups Curds - 2 cup
Tomato - chopped - 2 no’s Garlic & Ginger paste - ½ tsp.
Garlic 2 or 3 no’s Turmeric powder - ¼ tsp.
Pepper - ¼ tsp. Toordal - 1 tsp.
Rasam powder - 1 tsp. Rice - 1 tsp.
Chili powder - ½ tsp. Green chilies - 3 no’s
Lemon juice - 1tsp. Coconut grated - 3 or 4 tsp
Seasoning Salt to taste
Oil or ghee - 1 tsp. Water - 1½ cup
Mustard seeds - ¼ tsp. Vegetable - ½ cup of your choice
Curry leaves - few sprigs Potato, Beans, Okra, Ash Gourd or
Cooking time: 15 to 20 Minutes Coriander leaves - few sprigs Cooking time: 8 Minutes White Pumpkin
Serves: 6 to 8 people Asafoetida (hing), a pinch Serves: 3 to 5 people Seasoning
Oil - 1 tsp
Mustard seeds - 1/4tsp
Onions chopped - 3 no’s
Curry leaves - 2 or 3 sprigs
whole Red chili - 1 no.
Method Method Asafoetida (hing) - 1 pinch
In the cooker add all the ingredients and keep it in the “Cook” mode for 15 Soak rice, channa dal and toordal for 15 to 20 minutes. Beat the curds, add
minutes. turmeric powder and keep aside. Grind the soaked rice, dal and coconut to a
On the gas stove, heat oil or ghee in a kadai, season with mustard seeds, fine paste. In the cooker, add 1 tsp oil with seasoning ingredients. Fry in “Cook”
asafoetida (hing), curry leaves. mode for 2 minutes.
Add the seasoning on the rasam in the cooker. Add vegetables with ground paste of rice, dal and coconut. Mix well. To this,
mix the beaten curd and turmeric mixture.
Add some lime juice and coriander leaves.
Add 1½ cup of water, and keep the cooker in “Cook” mode for 8 minutes.
Serve hot with rice.
Serve hot with rice or chapati.
6
TOMATO SHOBRA DAL TADKA
Vegetarian
Ingredients Vegetarian
Ingredients
Tomatoes - ½ kg. Yellow dal - ½ cup (soaked)
Cream - 4 tsp. Water - 2 cup
Peppercorn - ½ tsp. Turmeric powder - ¼ tsp.
Cloves - 2 Red chili powder - ¼ tsp.
Coriander leaves - ¼ bunch Garam masala - ½ tsp.
Mint leaves - ¼ bunch Green chili chopped - 3 nos.
Water 3 or 4 glass Salt to taste
Dry methi - 20 gms. Seasoning
Salt to taste Ghee - 2 tsp.
Onion - 1 small Onion Chopped - ½ cup
Sugar - ½ tsp. Coriander leaves - 2 sprigs
Lemon or Orange juice - 1 tsp. Kasturi methi - 1 tsp.
Cooking time: 20 minutes Cooking Time: 20 Minutes Cumin - ¼ tsp.
Serves: 6 to 8 people Serve: 4 To 5 People Red chili - ½ tsp.

Method Method
In the cooker add sliced tomatoes, water and other ingredients (except coriander To the cooker, add the soaked dal, water, salt, turmeric powder. Keep in “Cook”
leaves and lime or orange juice). Boil for 18 minutes in “Cook” mode. mode for 20 minutes.
Cool the mixture. Blend the soup with a hand blender or in a mixer-grinder. In a pan on the gas stove prepare the seasoning with the seasoning ingredients.
Filter the soup and and pour it in the cooker. Add crushed pepper and sugar. Pour the seasoning on the cooked dal.
Boil the soup for 2 minutes in “Cook” mode. Switch off the cooker.
Serve hot with chapattis or rice
Add lime or orange juice. Garnish with coriander leaves.
Serve hot or chilled.
7
AVIYAL RAWA IDLI
Vegetarian
Ingredients Vegetarian
Ingredients
Ash guard - 100 gms. Roasted rawa - 2 cup
Yam - 100 gms. Curds - 2 cup
Drumstick - 3 no’s Eno sachet - 2
French beans - 50 gms. Salt to taste
Oil - 1 tsp. Water - if required
Green chili - 2 or 3 no’s
Whole red chili - 1 or 2 no’s
Sour curds - 150 gms.
Snake guard - 100 gms.
Raw banana - 3 no’s
Brinjal - 50 gms.
Coconut grated - 1 cup
Cooking Time: 15 Minutes Cumin - 1 tsp. Cooking time: 15 to 20 minutes
Serves: 6 People Garlic flakes - 4 to 6 Serves: 6 to 8 people
Curry leaves - few sprigs
Coriander leaves - few sprigs
Turmeric powder - 1 tsp.
Method Method
In the cooker add all the sliced vegetables, salt, turmeric powder, garlic, 1/4 cup of Prepare batter by mixing roasted rawa, curds, Eno and salt.
water. Keep the cooker in “Cook” mode. Grease the idly stand with oil or ghee and fill the cups with batter.
Once the cooker comes to “Keep Warm” mode add the sour curds, coconut paste, Then pour water in the cooker and place the idly stand in the cooker.
oil and salt to taste.
Keep the cooker in “Cook” mode for 15 minutes.
Again cook for 2 to 3 minutes in “Cook” mode or till the cooker comes to “Keep
Warm” mode. Serve hot with sagu. chutney or sambar.
Add grated coconut, red chili and mix well. Sprinkle chopped coriander leaves
on top.
Serve hot.
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UPMA (KHARA BATH) NOODLES
Ingredients Ingredients
Vegetarian Vegetarian
Rawa - 1 cup Maggi noodles - 2 packets
Onion - 1 chopped Water - 5 cups
Tomato - 1 chopped Chopped vegetables - ½ cup
Oil - 2 tsp. Onions chopped - ½ cup
Mustard seeds -1 tsp. Oil - 1 tsp.
½ cup chopped mix Vegetable like
Carrot Beans or only Peas
Curry leaves - ½ tsp.
Ginger strips - ½ tsp.(optional)
Water - 3 cups
Green Chilies chopped - 2 or 3 no’s
Salt as per taste
Cooking time: 12 to 14 Minutes Lemon juice - ½ tsp. Cooking time: 8 Minutes
Serves: 4 to 5 people Serves: 2 to 3 people

Method Method
Add rawa in the cooker and keep in the “Cook” mode till it gets roasted. (about In the cooker add water and noodles. Switch the cooker to “Cook” mode for 5
2 minutes). Remove the rawa and keep it aside. minutes.
In the cooker, add oil, mustard seeds, ginger and green chilies. Keep in “Cook” Once the cooker comes to “Keep warm” mode, drain out the excess water and
mode (about 1 minute). Add chopped onions, tomatoes, vegetables and curry allow it to cool. Remove from cooker.
leaves. Keep in “Cook” mode. In about 2 to 3 minutes, the cooker will come to
In the cooker add oil, chopped onion and fry in “Cook” mode for 1 minute. Add
“Keep Warm” mode.
chopped vegetables, maggi masala and fry again in “Cook” mode for 2 minutes.
Add the fried rawa, water and salt. Keep the cooker in “Cook” mode ( for about Add the noodles, mix well and keep in “Cook” mode for 1 minute.
7 to 8 minutes).
Serve hot.
Once the cooker comes to “Keep Warm” mode. Remove the upma from cooker.
Sprinkle chopped coriander leaves and lemon juice.
Serve hot.
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STUFFED LADIES FINGER GUTTI VANKAYA CURRY (BRINJAL CURRY)
Vegetarian
Ingredients Vegetarian
Ingredients
Ladies finger - ½ kg. Brinjal - medium size - ½ kg.
Onion large finely chopped - 2 no’s Chili powder - 1½ tsp.
Cumin seeds - ½ cup Turmeric powder - ½ tsp.
Oil - 3 tsp. Coriander powder - 2 tsp.
Lemon juice - 1 tsp. Cumin powder - 1 tsp.
Stuffed Chilli powder - ½ tsp. Garlic & ginger paste - ½ tsp.
Amchoor powder - 1 tsp. Cumin seeds - 1 tsp.
Cumin seed - 1 tsp. Curry leaves few
Dhania powder - 2 tsp. Tamarind juice - 1 cup
Garam masala - 1 tsp. Oil - 3 tsp.
Salt to taste Salt to taste
Saunf - ½ tsp. (dry roast and grind together)
Cooking time: 10 to 12 Minutes Cooking time: 20 to 25 Minutes Grated coconut - 4 tsp.
Serves: 5 to 6 People Serves: 4 to 6 People Poppy seeds - 1 tsp.
Peanut - 1 tsp.
Chirongy - 1 tsp.

Method Method
Slit the ladies finger, stuff with masala and keep it aside. Slit brinjal into 3 to 4 parts without separating from the stem. Pour oil in
Add oil, Cumin seed and chopped onions in the cooker. Fry it for 2 to 3 minutes. the cooker and press the switch to “Cook” mode. Add brinjal and cook until
partially fried (Stir once or twice). Drain and remove the brinjal.
Place the ladies finger in the cooker, sprinkle water and keep the cooker in
“Cook” mode for 10 minutes. In the remaining oil, add cumin seeds, curry leaves, ginger- garlic paste, and all
the powders. Stir for two minutes. Add ground paste and cook in “Cook” mode
Add lemon juice and Serve hot.
for another 2 to 3 minute.
Add brinjal and tamarind juice. Cook till the gravy is thick in “Cook”
mode(about 20 minutes). In-between you can sprinkle some water. (This
softens the brinjal and brinjal will cooks faster)
Serve hot with chapatti, poori or rice.
10
MUTTER PANEER BHARWA SHIMLA MIRCH (STUFFED CAPSICUM)
Vegetarian
Ingredients Vegetarian
Ingredients
Peas (Mutter) - 2 cups Capsicum - ½ kg. (small size)
Paneer - 1 cup Oil - 2 tsp.
Ghee or Oil 3 tsp. For stuffing:
Tomato puree - ¾ cup Onion - 1no chopped,
Red chili powder - 1 tsp. Potatoes - 2no’s (small - boiled)
Garam masala ¾ tsp. Green chilies - 2 or 3 no’s
Cumin seeds - 1 tsp Salt to taste
Salt to taste Amchur powder - ½ tsp.
Turmeric - ½ tsp. (dry mango powder)
Coriander leaves - 2 or 3 sprigs Jeera powder - ½ tsp.
Onions paste - 2 no’s Garam masala -½ tsp.
Garlic & Ginger paste - ½ tsp Coriander leaves-1 tbsp. (chopped)
Cooking time: 15 to 20 Minutes Water - 3 cups Cooking time: 15 Minutes Ginger scraped - ½ piece
Serves: 4 to 5 People Serves: 6 to 8 People Dhania powder - 1 tsp.

Method Method
In the cooker, add oil, onion paste, garlic & ginger paste . Keep the cooker in Slice a small piece of crown on the top of the capsicum. Scoop out the seeds from
“Cook” mode ( for about 8 minutes). inside and carefully rub some salt inside the capsicum. Keep them upside down
Once the cooker comes to “Keep Warm” mode, add tomato puree, red chili for 2 to 3 minutes.
powder, jeera powder, garam masala and salt. Wait for 2 minutes and mix Mix all the ingredients and fill the mixture in the capsicum.
well. Pour oil in the cooker and place the stuffed capsicum. Keep the cooker in “Cook”
Add water and peas. Keep the cooker in “Cook” mode (about 6 minutes.) mode ( for about 15 minutes).
Garnish with coriander leaves and serve hot. While cooking, sprinkle some water and keep turning the capsicum.
Once the cooker comes to “Keep Warm” mode, the stuffed capsicum is ready.
Serve hot.

11
SOPPU (GREENS) CHEPALA PULUSU (FISH CURRY)
Vegetarian
Ingredients Non-Vegetarian
Ingredients
Greens - 2 bunches Fish - 1 kg.
Onion - 1 large Chilli powder - 1 tsp.
Green chilies - 2 or 3 chopped Turmeric powder - 1 tsp.
Salt to taste Salt to taste
Oil - 1 tsp. Green chilies - 3(slit)
Curry leaves - few
Ginger garlic paste 1 tsp.
Onions - finely chopped 2 no’s
Turmeric powder -½ tsp.
Red chili powder - 1tsp.
Garam masala powder - 2 tsp.
Tamarind pulp -1 tsp.
Cooking time: 8 Minutes Cooking Time : 15 to 17 Minutes Coriander leaves - few
Serves: 3 to 4 people Serves : 6 to 8 people Oil - 8 tsp.

Method Method
Wash and chop the greens finely. Chop the onion and chilies. Heat oil in the cooker and add green chilies, onion and ginger garlic paste. Fry
In the cooker, add oil, chopped onion, green chilies and keep the cooker in the for 4 minutes in the “Cook” mode.
“Cook” mode for 2 minutes. To the above, add turmeric, red chilli powder, garam masala powder and fry
Add greens (soppu), salt and cook in “Cook” mode for 6 minutes. for 5 more minutes.
Add the fish pieces, water and keep in “Cook” mode for 10 minutes.
Serve hot with rice or chapattis.
Finally add tamarind pulp, coriander leaves and curry leaves.
Serve hot with steamed rice or chapattis.

12
CREAMY SPICY CHICKEN SOUP CHICKEN BIRYANI
Non-Vegetarian Ingredients Non-Vegetarian
Ingredients
Chicken breast - 150 gms. Basmati rice - 2 cups
Bay leaf 1 or 2 no’s Water - 4 cups
Ginger grated - 1 big slice Chicken - 700 gms
Water - 4 cups Curds - ½ cup
for white sauce Chili powder - ½ tsp.
Butter - 2 tsp. Ginger garlic paste - 1 tsp.
Maida - 4 tsp. Salt to taste
Salt and pepper to taste Green chilies - 4 to 6
Cream - ¼ cup Onion chopped - 4 no’s
Milk - ¼ cup Chopped Mint leaves - 6 tsp.
Chopped Coriander leaves - 6 tsp.
Ghee- 6 tsp.
Cooking time: 14 to 15 Minutes Cooking time: 20 to 25 minutes Biryani powder - 2 tsp.
Serves: 4 to 5 people Serves: 4 to 6 people

Method Method
Put chicken breast, bay leaf, grated ginger and 4 cups of water in the cooker. In To the chicken, add curd, salt, red chili powder, garlic - ginger paste.Leave it to
“Cook” mode, cook until the chicken is tender (about 10 minutes). marinate for 2 to 4 hours. (Over night in the fridge would be still better)
Meanwhile, in a pan on the gas stove, heat 2 tsp. butter, 4 tsp. maida, salt, In the cooker, fry onions in ghee till they are light brown in “Cook” mode. Add
pepper and roast for 2 minutes. the marinated chicken. Cook well till the liquid dries (about 5 minutes).
Add ¼ cup of cream, ¼ cup of milk and boil for about 2-3 minutes. Add rice, water, biryani powder, chopped mint leaves, chopped coriander
Add this prepared white sauce in the cooked chicken and keep the cooker in leaves, green chilies and salt. Mix well and keep the cooker on “Cook” mode.
“Cook” mode for 2 to 3 minutes. Once the cooker comes to “Keep Warm” mode, remove the biryani from cooker.
Serve hot. Serve hot with raita.
13
CHETTINAD CHICKEN MUTTON SAAG WALA
Non-Vegetarian
Ingredients Non-Vegetarian
Ingredients
Chicken - 500 gms. Mutton - 400 gms.
Onion - 1 large finely chopped Onion - 100 gms.
Curry leaves - ¼ cup Spinach - 4 bunches
Lemon juice - ½ tsp. cumin powder - ½ tsp.
Oil - 3 tsp. Garam masala - ½ tsp.
Milk -1 cup Water - 300 ml
Water - 2 cups Turmeric powder - ½ tsp.
Grind to a paste Cloves - 4 no’s
Ginger - 1 piece Oil - 50 ml
Garlic - 4 flakes Grind to a fine paste
Coconut grated - ½ cup Cumin seeds - ½ tsp.
Coriander seeds - ½ tsp. Ginger - 1 inch size
Cooking time: 25 Minutes Fennel seeds - ½ tsp. Cooking time: 40 to 45 Minutes Garlic - 10
Serve: 4 to 6 people Black pepper - 1 tsp. Serves: 4 to 6 people Kashmiri red chilies - 10 gms
Whole red chilies - 4 no’s Green chilies - 4 or 5 no’s
Green cardamom - 2 no’s Turmeric powder - ½ tsp.
Cloves - 1 or 2 no’s Onions-chopped 100 gms
Salt to taste Method Salt to taste
Turmeric powder - ½ tsp. Pre preparation
In the cooker, add the chopped Clean the spinach leaves and chop
Method spinach and water. Cook for 3 them very fine.
In the cooker add oil, onion, curry leaves and fry in “Cook” mode for 2 to 3 minutes in “Cook” mode. Remove Cut mutton into small pieces.
minutes. from cooker and with a hand blender
or in mixer grinder, make a fine
Add the prepared ground paste and chicken pieces in the cooker and keep in
paste. In the cooker, in the “Cook” mode, add onion and fry for 5 minutes.
“Cook” mode for 5 minutes. Add water and again keep in the “Cook” mode
and cook for 20 minutes. Add the prepared masala paste, cloves, spinach paste, turmeric powder, cumin
powder, garam masala, salt and mutton. Fry in “Cook” mode for 5 minutes.
Once the chicken has cooked, add 1 cup of milk and lemon juice.
Add water and cook for about 25 minutes in “Cook” mode.
Serve hot.
Remove from cooker and serve hot.
14
EGG CURRY
Contains - Egg
Ingredients
Eggs - boiled - 6 No’s
Onion - 2 no’s small (grated)
Ginger - Garlic paste - 1 tsp.
Salt to taste
Chili powder - 1 tsp.
Garam masala - 1 tsp.
Kasturi methi - ½ tsp.
Coriander leaves ½ tsp.
Oil - 2 tsp.
water 2 or 2 ½ cups

Cooking time :13 to 15 Minutes

Serves: 4 to 5 people

Method
Cut boiled eggs into 2 pieces each. In the cooker add oil, onion, garlic ginger
paste and fry in the “Cook” mode for 5-6 minutes.
Add tomato puree, salt, chilli powder and turmeric powder.
Keep the cooker in “Cook” mode for 3 minutes. Add water and in “Cook” mode,
cook for 5 minutes.
Garnish it with kasuri methi and coriander leaves.
Serve hot.
15
CARROT HALWA PAYYASAM
Vegetarian
Ingredients Vegetarian
Ingredients
Grated carrot - ½ kg. Vermicelli - 50 gms.
Sugar - 1 cup Milk - 250 ml.
Khoya - 200 gms. Ghee - ½ tsp.
Cardamom - ¼ tsp. Sugar powder - 50 gms.
Ghee - 3 to 5 tsp. Sultanas - 25 gms.
Chop together Cashew nut - 25 gms.
Cashew nut Cardamom - ¼/tsp.
Almond
Pista - 2 tsp.

Cooking time: 20 to 25 Minutes Cooking time: 14 minutes

Serves: 6 to 8 people Serves: 4 peoples

Method Method
Pour ghee in the cooker and add the grated carrot and cardamom. Cook in In the cooker, add ghee and vermicelli. Cook in “Cook” mode for 1 to 2 minutes.
“Cook” mode for 5 minutes. Add sugar, stir well and cook till the cooker comes Add milk, sugar and cook for 12 - 15 minutes.
to “Keep Warm” mode.
Transfer the payasam to a bowl.
To this add khoya and cook in “Cook” mode till the cooker comes to “Keep
Warm” mode. Garnish it with dry fruits and cardamom.

Transfer the Halwa to serving dish. Garnish with chopped pista, almond and Serve hot or cold.
cashew nuts.
Serve hot or cold.

16
SWEET PONGAL KESARI BATH
Vegetarian
Ingredients Vegetarian
Ingredients
Rice - soaked - 1 cup Rava - 2 cups
Chana dal - ¼ cup Sugar - 2 cups
Jaggery - 1½ cup Water - 4 cups
Green cardamom - ¼ tsp. Ghee - ¼ cup
Sugar 1 cup Kesar or food color a pinch
Milk - 2½ cup Elachi powder - ¼ tsp.
Ghee - ¼ cup Almond and cashew (roasted) -1 tsp.
Coconut scrapped fresh - ½ cup
Nut mug - ¼ tsp.
Raisin Grated - 2 tsp.
Cashew nuts roasted - 10 or 12 no’s

Cooking time: 18 minutes Cooking time: 20 Minutes

Serves: 4 to 6 people Serves: 6 to 8 people

Method Method
In the cooker, in “Cook” mode, add ghee and roast dal to a light brown colour In the cooker add ghee and rava. Keep it in cooking mode for 2 minutes.
for 1 minute. Once the rawa gets roasted, add water, kesar or food colour, elachi powder and
Add soaked rice, milk and cook again for 10 minutes in the “Cook” mode. sugar.
Once the cooker comes to “Keep Warm” mode, add jaggery, sugar, scrapped Keep the cooker in “Cook” mode till the cooker comes to “Keep Warm” mode
coconut, nutmeg. roasted dry fruits and cook in “Cook” mode for about 8 If there is excess water remaining mix well and press the switch once again to
minutes or until the cooker comes to “Keep Warm” mode. “Cook” mode.
Transfer the pongal to a serving bowl. Add some coconut milk for richer taste. Wait till the cooker comes to “Keep Warm mode. take out the kesari bath from
Serve hot. the cooker.
Garnish with roasted almond and cashew.
Serve hot.
17
CARAMEL CUSTARD
Contains - Egg
Ingredients
Milk - 400 ml.
Vanilla essence - ½ tsp.
Egg -3 no’s
Sugar for Carmel - 3 tsp.
Sugar for custard - 5 tsp.

Cooking Time: 25 Minutes

Serves: 4 To 6 People

Method
Place 3 tsp sugar in a pudding mould, sprinkle 2 tsp water on it, place the
mould on low flame on the gas till the sugar melts to nice brown color. Remove
and keep it aside.
In a bowl beat, beat eggs, milk, vanilla essence, and sugar till it dissolves. Strain
this liquid in the pudding bowl.
In the cooker, pour 2 cups of water. Cover the pudding bowl with a lid and place
it in the cooker in “Cook” Mode.
When the water in the cooker starts boiling push the switch to “Keep Warm”
mode. Cook the carmel custard for 25 to 30 minutes.
Chill the carmel custard in fridge before serving.
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Notes Notes

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Notes Notes

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