Tomato soup
Ingredients
• Carrots 2, grated
• Tomatoes 1 kg
• Onion 2 finely chopped
• Sugar a pinch
• Tulsi ¼ teaspoon
• Fresh cream 1 tablespoon
• Celery stick 1
• Salt and pepper To taste
Method
• Cook the tomatoes with some water in a bowl for 5 minutes on High mode
and then place in cold water.
• Then remove the skin and puree it and drain for the seeds.
• In another bowl take butter, carrots, onion and celery and cook for 3
minutes at high.
• Puree the carrot mixture and mix with the tomato puree and the seasoning.
• Cook on high for 6 minutes. Serve with cream swirled on top.
• Mix back with the liquid and cook on high for 4 minutes and serve with
croutons.
RICE DISHES
Plain rice
Ingredients Method
• Rice 1 • Wash and soak the rice for about half an
cup 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.
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,
chopped de-seed and apply salt on the
• Potatoes 3, boiled inside.
and mashed • Take a bowl half filled with water
• Turmeric powder ½ and boil the capsicums in it at high
teaspoon for 8 minutes.
• Chilli powder ½ • In another dish, take oil, green
teaspoon chillies, and onions and cook on
• Chaat masala 1 teaspoon high for 3 minutes.
• Green chilli 2, • To this add the mashed potatoes,
chopped cheese, limejuice, turmeric powder
• Limejuice ½ and salt and mix well.
teaspoon • Cook on high for 2 minutes.
• Oil 1
tablespoon • Fill the mixture into the capsicum
• Capsicums 4 nos cups and garnish with fresh
• Cottage cheese 100 Gms, coriander and cook on high for 6
minutes and serve hot.
mashed
• Salt To taste
Uppuma
Ingredients Method
• Semolina or suji 1 • Take the suji in a plate and roast it on
cup high for 3 minutes, stirring in between
• Onions 2, till brown.
chopped • Take the oil, mustard seeds,
• Potato 2, coriander seeds, and curry leaves in
chopped into 1 a separate bowl and cook covered on
inc high for 3 minutes.
h pieces • Add the onions and cook for another
• Peanuts ½ 3 minutes. Add to this the potatoes
cup and cook on high for another 5
• Green chilli 2 minutes.
• Grated coconut ½ • Then add green chillies, coconut,
cup peanuts, salt and suji and one-cup
• Curry leaves 4 water and cook on high for 5 minutes.
• Coriander seeds ¼
teaspoon • Garnish with fresh coriander and
• Mustard seeds ¼ serve
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 • Mix both the pastes along with a little
gms salt and allow it to ferment overnight.
• Grease small bowls and pour the
• Salt To batter into them and place them in a
taste 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 • In a dish cook the oil along
gms with the cumin seeds, covered
• Ginger 1 on high mode for 1 minute.
tablespoon finely cut • Add the ginger and cook on
• Oil 1 high for another 30 seconds.
tablespoon • Add the rest of the ingredients
• Red chilli powder ½ and cook on power of 60 for
teaspoon 16 minutes.
• Coriander powder 1
teaspoon • Garnish with chopped
• Turmeric powder 1 coriander and serve.
teaspoon
• Garam masala ½
teaspoon
• Dried mango powder 1
teaspoon
• Tomato 1, finely
chopped
• Salt To taste
Bengali Tomato Chutney
Ingredients Method
• Ginger 1 teaspoon, • Take oil in a dish and cook
chopped on 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
chopped ingredients along with the
• Sugar ½ cup dried apricots and cook on
• Dried apricots 5 power of 60 for 10 minutes.
• Green chilli 2 nos
• Cool and serve.
Dum Aloo
Ingredients
small potatoes - 500 gms
oil - 1 tsp
zaika masala - 3 tsp
tomato puree - 1 cup
cumin seeds - 1 tsp
ginger chopped
green chilli chopped - 3
coriander leaves
water - half cup
Method:
Wash the potatoes and place in a large bowl with of water.
Cover and microwave at high for 7 to 8 mins.
Peel the potatoes and set aside.
Place the oil zaika masala tomato puree cumin seeds ginger chilli and water in a
casserole cover and microwave at medium high for 6 to 8 minutes.
Add the boiled potatoes mix well cover and microwave at medium high for another 5 to 6
mins.
Garnish with coriander leaves.
