Microwave Recipes

Tandoori Cauliflower

Ingredients
• Cauliflower 1 medium size
• Ginger-garlic paste 1 teaspoon
• Lemon juice 1 teaspoon
• Chilli powder 1 teaspoon
• Hung curd ½ cup
• Garam masala 1 teaspoon
• Salt To taste

Method
• Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.
• Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.
• Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.
• Brown further on 200 degrees for 5 minutes.
• Serve sprinkled with chat masala and lemon juice.


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.


Barbecue Mushrooms

Ingredients
• Mushroom 300 Gms, oyster or flat one
• Oil 1 tablespoon
• Lemon juice 1 tablespoon
• Salt and pepper To taste
• Coriander 1 tablespoon

Method
• Mix the mushrooms with all the ingredients except the coriander.
• Keep aside for around 30 minutes.
• Pre-heat the oven at 200 degrees and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally.
• Serve hot.


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
• Onion 1, chopped
• Potatoes 3, boiled and mashed
• Turmeric powder ½ teaspoon
• Chilli powder ½ teaspoon
• Chaat masala 1 teaspoon
• Green chilli 2, chopped
• Limejuice ½ teaspoon
• Oil 1 tablespoon
• Capsicums 4 nos
• Cottage cheese 100 Gms, mashed
• Salt To taste

Method
• Slice the head of the capsicums, de-seed and apply salt on the inside.
• Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
• In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.
• To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.
• Cook on high for 2 minutes.
• Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.



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.



Gobhi Ki Sabzi

Ingredients
• Cauliflower 500 gms
• Ginger 1 tablespoon finely cut
• Oil 1 tablespoon
• Red chilli powder ½ teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Garam masala ½ teaspoon
• Dried mango powder 1 teaspoon
• Tomato 1, finely chopped
• Salt To taste

Method
• In a dish cook the oil along with the cumin seeds, covered on high mode for 1 minute.
• Add the ginger and cook on high for another 30 seconds.
• Add the rest of the ingredients and cook on power of 60 for 16 minutes.
• Garnish with chopped coriander and serve.


Turnip Masala

Ingredients
• Turnip ½ kg, peeled and cut into small pieces
• Oil 1 tablespoon
• Onion 2, finely chopped
• Cumin powder 1 teaspoon
• Coriander powder ½ teaspoon
• Chili powder ½ teaspoon
• Poppy seeds 1 teaspoon
• Ginger, garlic paste 1 teaspoon
• Yoghurt ½ 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


Bengali Tomato Chutney

Ingredients
• Ginger 1 teaspoon, chopped
• Mustard oil 1 tablespoon, pre-smoked
• Panch phoran ½ teaspoon, a mixture of 5 spices.
• Red chilli 2 nos
• Garlic 6 cloves
• Tomatoes 500 Gms, finely chopped
• Sugar ½ 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.



Roast Chicken

Ingredients
• Chicken 800 Gms
• Butter 25 Gms
• Herbs 1 teaspoon
• Salt and pepper To taste
For Sauce
• Red wine 1 tablespoon
• Orange juice 1 teaspoon
• Butter 1 teaspoon
• Flour 1 teaspoon

Method
• Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
• Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
• Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
• Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
• Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.


Mutton Tikka

Ingredients
• Mutton ½ kg, chopped to1-inch pieces
• Hung curd ½ cup
• Butter 2 tablespoons
• Coriander 3 tablespoons, chopped
• Garlic 2 cloves, crushed
• Mint 3 tablespoons, chopped
• Chilli powder ½ teaspoon

Method
• Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.
• The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.
• Pre-heat the convection oven at 200 degrees.
• Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.
• Then brown it on convection mode on 200 degrees for 5 minutes.
• Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.



Chettinad chicken

Ingredients
• Chicken 800 Gms
• Turmeric powder ¼ teaspoon
• Mustard seeds ¼ teaspoon
• Fennel seeds ½ teaspoon
• Red chilli 5 or 6, dried
• Onion 1, chopped
• Urad dal ½ teaspoon
• Oil 1 tablespoon

Method
• Rub the chicken with the salt and turmeric and keep aside for ½ and hour. In a dish take oil, mustard seeds, and cook covered with a paper towel on high for 1-½ minutes.
• Add dal, fennel, red chillies and cook on high for another 2 minutes. Add onions and cook for 3 minutes.
• Mix the chicken, ¼ cup water and cook covered on medium power of 60 for 14 minutes till the chicken is well cooked.


Chicken Korma

Ingredients
• Chicken ½ kg, boneless
• Curd 2 cups
• Ginger-garlic paste ½ teaspoon
• Chilli powder ½ teaspoon
• Coriander powder ½ teaspoon
• Garam masala ¼ teaspoon
• Cloves 4 nos
• Cardamom 1 crushed
• Cashew paste ½ teaspoon
• Oil 1 tablespoon
• Fresh cream 2 tablespoons
• Onions sliced and fried

Method
• Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
• Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
• Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
• Add cream and garnish with the fried onions and sprinkle garam masala.


Keema Curry (Minced Meat Curry)

Ingredients
• Minced meat 250 gms
• Cloves 5 nos
• Cardamoms 2 nos, crushed
• Bay leaf 1
• Oil 4 teaspoon
• Garlic paste 1 teaspoon
• Onion 1 finely sliced
• Tomatoes 2 finely chopped
• Fennel powder 1½ teaspoon
• Chilli powder 1 teaspoon
• Salt To taste

Method
• Take ½ teaspoon oil, cloves, cardamom and Bay leaf and cook on high for 3 minutes.
• Add the masalas and cook on high for another 1 minute.
• Add the tomatoes and cook on high for 2 minutes.
• In another bowl mix oil and the minced meat with ½ a cup water and cook on high for 3 minutes.
• Mix the onion and masala mixture to this and cook covered at 60 for 14 minutes.
• Garnish with coriander and garam masala before serving.



Fish Tikka

Ingredients
• Pomfret 1 kg cut into frillets
• Potatoes 1 cup, boiled and mashed
• Ginger-garlic paste 1 teaspoon
• Green chilli paste ½ teaspoon
• Coriander 1 tablespoon
• Garam masala ½ tablespoon
• Spring onion 1 tablespoon, chopped
• Lemon juice 1 teaspoon
• Oil 1 teaspoon
• Salt To taste

Method
• Cook the fish with one tablespoon of water on high mode for 6 minutes.
• Mash it and mix it well with the rest of the ingredients.
• Make into small balls and flatten them brushing the top with oil.
• Grill on convection mode for 10 minutes at 200 turning them once in between.
• Serve hot with mint chutney.



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 Pulao

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.