Nita Mehta's Microwave Cookbook

7/31/2019 Nita Mehta's Microwave Cookbook

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Dear Customer,

Congratulations! By choosing the IFB Microwave Oven, you have entered the

world of smart cooking.

IFB ovens give you a wide range of cooking - right from everyday cooking to

those for special occasions. You can now spend MORE time with your FRIENDS

and FAMILY, yet serve them steaming hot food.

To give you a wide variety of choice in cooking, IFB presents 100 recipes, from

Starters to Desserts, from Veg to Non Veg, from Desi to Continental, all from the

International Award Winner, Cookery Expert, Mrs. Nita Mehta.

So, go ahead and try out these recipes! Remember, your feedback is very precious

for us, hence do not hesitate in writing your views on our product and recipes

and your entire experience in being associated with us.

Heartiest Congratulations once again!

In an endeavour of making life easy

PRESIDENT & CEO

IFB Industries Limited


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PICTURE


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Publishers Pvt Ltd

B.Sc. (Home Science), M.Sc. (Food and Nutrition)Gold Medalist

MicrowaveCookbook


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23252948N.I.T.A.

National InformationTechnology Academy3A/3, Asaf Ali RoadNew Delhi-110002

Publishers Pvt Ltd3A/3 Asaf Ali RoadNew Delhi-110002

Copyright 2003-2006 Publishers Pvt Ltd

WORLD RIGHTS RESERVED: The contents - all recipes, photographs anddrawings are original and copyrighted. No portion of this book shall bereproduced, stored in a retrieval system or transmitted by any means,electronic, mechanical, photocopying, recording or otherwise, without thewritten permission of the publishers.

While every precaution is taken in the preparation of this book, the publishersand the author assume no responsibility for errors or omissions. Neither is anyliability assumed for damages resulting from the use of information containedherein.

TRADEMARKS ACKNOWLEDGED: Trademarks used, if any, are acknowledgedas trademarks of their respective owners. These are used as reference onlyand no trademark infringement is intended upon.

Reprint 2006

ISBN 81-7869-067-5

Food Styling & Photography :

Layout and laser typesetting:

Published by:

Printed at:

STANDARD PRESS (INDIA) PVT LTD

Price: Rs. 495/-

The Best of Cookery Bo oks

Website: http://www.nitamehta.comE-mail: http:/[email protected]

MicrowaveCookbook

For queries about IFB Microwave & Cookbooks, please e-mail: [email protected]


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INTRODUCTION

T he microwave helps today's womenfacing time constraints, to prepare a

variety of favourite delicacies in a faster and asimpler manner. It leaves her with more time tospend with the family. Microwave makes thecooking simpler as the food does not stick or burnand hence it does not need constant stirring. Thefood is cooked and served in the same dish, so there is less washing up to do.This effecient equipment not only reheats food but also boils, bakes, thaws andskewers, making cooking interesting and enjoyable. Microwave with its multipleadvantages not only makes cooking much more fun, but also helps retain thefood's nutritive value.

Cooking with microwave energy, is different from the conventional cooking.Microwaves are a form of high frequency electromagnetic waves which penetrate

the food and execute the molecules inside, to vibrate at high speed. This causesfriction and heat is produced thereby cooking the food very fast. The vitamins,the natural aroma and juices are retained, which invariably tends to get lost inconventional cooking. As the food is cooked in its own juices, very little oil or fatis used in cooking.

The recipes have been adapted to suit the Indian palate. This book covers arange of vegetarian and non vegetarian recipes, starting from starters to soups tomain course Indian, Continental, Chinese and Thai dishes. A few desserts, somewhich turn out even better in a microwave than the conventional cooking, likeour favourite "Gajar ka Halwah" have been made very simple to cook in amicrowave. Look forward to these wonderful recipes and share it with those youlove and care about!


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ContentsIntroduction 5Basics of Microwave Cooking 8Microwave Tips 9Interesting Uses of a Microwave 13Utensils used in the Microwave Oven 15

Snacks & Starters 16VEGETARIANBean Squares 16Dakshini Crispies 20Chutney Submarine 24Tomato-Kaju Idli 26

Pav Bhaji 28Sesame Gold Coins 31Italian Mushroom Caps 32Paneer Tikka 34Instant Khaman Dhokla 38

NON-VEGETARIANChicken Tikka 19Methi Mahi Tikka 23Spicy Seekh Pizza 25Shami Kebab 37

Crispy Chicken 40Chicken Rolls 42Chicken Sandwiches 43

Soups 44 VEGETARIANCorn Minestrone 44

Capsicum Soup 47

NON-VEGETARIAN

Chicken Mulligatawny 46

Sweet Corn Soup 48

Indian Curries 49VEGETARIANPalak Paneer 49Khumb Matar Miloni 50Carrot Kofta Curry 53Ghiya-Channe ki Dal 61Makai-Mirch Salan 63Water Melon Curry 65Mixed Veggie Curry 68Special Sambar 72Khoya Matar 73Paneer Pista Haryali 78Paneer Makhani 80Stuffed Tomatoes 83

NON-VEGETARIANMurg Haryali 52Butter Chicken 54Punjabi Chicken Curry 56Chicken Naveli 57Chicken Degi 58Mutton Koftas in Creamy Sauce 60Pista Murg 66Murg Lahori 70Badami Seekh Curry 74Goan Chicken Curry 76Murg Maskaawala 77Dum Murg Kali Mirch 79Chicken Chettinad 82
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Indian Dry & Masala 84VEGETARIANAchaari Khumb Mirch 86Paneer Hara Pyaz 92Dal Maharani 93Anjeeri Gobhi 94Achaari Bhindi 97Baigan ka Bharta 100Crispy Achaari Mirch 101Bharwan Baingan 102Mili-Juli-Subzi 104Grilled Besani Subzi 107

NON-VEGETARIANMurg Masala Korma 84Murg Kadhai Waala 87Palak Keema 88Tikka Masala 89Chicken Bharta 90Murg Amravati 96Chicken Haldighati 98Murg Jalfrezi 106Mutton Keema 108

Rice 109 VEGETARIAN NON-VEGETARIAN

Chinese & Thai 112VEGETARIANHoney Chilli Veggies 112Paneer in Hot Garlic Sauce 114Carrot Pepper Rice 118Corn in Soya Sauce 121Broccoli in Butter Sauce 123Glass Noodles with Sesame Paste 125Veggie Thai Red Curry 127

NON-VEGETARIANGarlic Chicken 115Chicken in Hot Garlic Sauce 116Dry Chilli Chicken 118Stir fried Szechuan Chicken 120Chicken in Tomato Butter Sauce 124Thai Green Curry 128

Continental & Baked Dishes 130VEGETARIANVegetable au Gratin 130Spinach with Cheese 132Stuffed Tomatoes 133Macaroni Alfredo 135Hungarian Paneer 140Bean Casserole 142Rice-Vegetable Ring 143

NON-VEGETARIANChicken Stroganoff 137Chicken Potato Pie 138Chicken & Sweet Corn 139

Desserts & Cakes 144WITHOUT EGGS

Gajar ka Halwa 144Phirni 147Lychee Pearls in Shahi Kheer 150Eggless Cake with Mocha icing 156

WITH EGGSBaked Cheese Cake 149Vanilla Cake 151Chocolate Cake 151Coconut Pudding 152Creme Caramel 154Pina Orange Dome 158Chocolate Ruffle 160

Subz Pullao 110 Coconut Murg Pulao 109


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Basics of Microwave CookingTiming: Set the timings carefully, foods can become hard and leathery, if

overcooked. It is always better to undercook than to overcook in a microwave. The

larger the volume of food there is, the more timing is needed to cook it. 4 potatoes

cook in 6 minutes, whereas 8 potatoes cook in about 9 minutes. Therefore, if the

quantity in a recipe is changed, an adjustment in timing is necessary. When

doubling a recipe, increase the cooking time 50% approximately and when

cutting a recipe in half, reduce time by about 40%.

Standing time: Food continues to cook for sometime, even after it is removed from

the microwave. For example, the cake cooked in a microwave looks very moist

and undone when removed from the oven after microwaving it for the specified

time, but after it is left aside for 8-10 minutes, it turns perfect.

Covering: Covers are used to trap steam, prevent dehydration, speed cooking

time, and help food retain it's natural moisture. When covering with paper

napkins, a good microwave cooking practice, be sure to use a double width that

will enable you to tuck the paper under the bottom of the cooking dish. Otherwise,

it will tend to rise off the dish due to the air movement. A handy idea to keep in

mind; a heatproof china plate is a good substitute for a lid. For shorter cooking time

(within 6 minutes) cling films can also be used.

Stirring: If necessary, stir from the outside to the center because the outside area

heats faster than the center when microwaves are in use. Stirring blends the

flavours and promotes even heating. Stir only as directed in the recipes, constant

stirring is never required, frequent stirring is rare.


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Arrangement: The microwaves always penetrate the outer portion of food first, so

food should be arranged with the thicker areas near the edge of the dish and the

thinner portions near the center. Chicken/Mutton should be so placed that the

meaty part is towards the outside. Food such as tomatoes, potatoes and corn

should be arranged in a circle, rather than in rows.


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Various Herbs & Spices


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2423

ENGLISH NAME HINDI NAME1 Sesame Seeds 1 Til

2 Mustrad Seeds 2 Rai, Sarson

3 Melon Seeds 3 Magaz

4 Coriander Seeds 4 Saboot dhania

5 Coriander Seeds, Ground 5 Dhania powder

6 Mango Powder 6 Amchoor

7 Red Chilli Powder 7 Lal Mirch

8 Cumin Seeds, White 8 Jeera

9 Carom Seeds 9 Ajwain

10 Fennel 10 Saunf

11 Cumin Seeds, Black 11 Shah Jeera

12 Garam Masala - A Spice Blend 12 Garam Masala

13 Asafoetida 13 Hing

14 Saffron 14 Kesar

15 Fenugreek Seeds, Dried 15 Kasoori methi

16 Fenugreek Seeds 16 Methi dana

17 Pomegranate Seeds, Dried 17 Anardana

18 Nigella Seeds 18 Kalaunji

19 Turmeric 19 Haldi

20 Cloves 20 Laung

21 Nutmeg 21 Jaiphal

22 Peppercorns 22 Saboot kali mirch

Cardamom Pods Elaichi

25 Mace 25 Javitri

26 Cinnamon 26 Dalchini

27 Fresh Green Chillies 27 Hari mirch

28 Red Peppercorns, Dried 28 Sukhi lal mirch

29 Ginger 29 Adrak30 Garlic 30 Lahsun

31 Coriander, Fresh 31 Hara dhania

32 Bay Leaves 32 Tej patta

33 Curry Leaves 33 Kari patta

34 Mint 34 Poodina

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Microwave TipsNever over-cook food as it becomes tough and leathery. Give the dish a little

standing time before you test it, to avoid over cooking.Never pile food on top of each other. It cooks better, evenly and quicklywhen spaced apart.

Food cooks better in a round container than in a square one. In square orrectangular bowls, the food gets overcooked at the corners.

Do not add salt at the time of starting the cooking as it leads to increase inthe cooking time.

Do not add more water than required, however a little water must be addedto prevent dehydration of the vegetables. When the vegetables getdehydrated, there is a loss of natural juices as well. But addition of extrawater increases the cooking time.

Do not deep fry in a microwave (the temperature of oil cannot be controlled).

Do not cook eggs in their shells (pressure will cause them to explode).

Do not cook & reheat puddings having alcohol (they can easily catch fire).

Do not use containers with restricted openings, such as bottles.

Use deep dishes to prepare gravies, filling the dish only to avoid spillage.

Do not use aluminium foil for covering dishes in the microwave mode. Donot reheat foods (sweets like ladoos, burfi etc.) with silver sheet, as it leadsto sparking.

When using the convec mode put the dish on the wire rack to get even

baking.Always preheat the oven when you want to use the convec mode. Grillingdoes not need preheating.

When making tikkas or other tandoori delicacies cover the plate beneaththe rack with aluminiun foil to collect the drippings.


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Interesting Uses of a MicrowaveMaking ghee. Keep 1 - 2 cups malai (milk topping) in a big glass bowl and

microwave on high for 15-20 minutes to get desi ghee without burning yourkadhai (wok). Stir once or twice inbetween.Blanching almonds to remove skin. Put almonds in a small bowl of waterand microwave for 3 minutes or till water just starts to boil. After the watercools, the almonds can be peeled very easily.Freshening stale chips, biscuits or cornflakes. Place the chips or biscuits ina napkin, uncovered, for about 1 minute per bowl or until they feel warm.Wait for a few minutes to allow cooling and serve.Boiling (actually microwaving) potatoes. Wash potatoes & putthem in a polythene bag. Microwave high for 5 minutes for 4medium potatoes.Making khatti mithi chutney. Mix 1 tbsp amchur, 3 tbsp sugar, some wateralong with spices in a glass bowl. Microwave, stirring in between.Warming baby's milk bottle. Do check the temperature of the milk on yourinner wrist. The bottle will not become hot, while the milk will.Softening too-hard ice cream, cream, cheese and butter.

Making dry bread crumbs from fresh bread. Crumble theslice of bread and microwave the bits of slices for 2-3minutes. Mix once and microwave further for another minuteor two. Give some standing time to the moist bread to dry outand then grind in a mixer to get crumbs.Drying herbs. Fresh parsley, dill (soye), mint (poodina), coriander (dhaniyan),fenugreek greens (methi) all greens can be dried in a microwave,preserving the green colour. Give them some standing time to turn dry. Usethem in raitas and curries.Melting chocolate, butter, jam, honey, etc. Dissolving gelatine.Sterilizing jars for storing home made jams and pickles.Freshening stale bread by placing 2 slices between the folds of apaper and microwaving for 20 seconds. It turns absolutely soft and the stalebread becomes perfect for sandwiches.


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To roast 1 tbsp of cashews spread on a microproof plate and microwave for1 minute to get golden roasted cashews.To roast papad place 2 papads on a paper napkin and microwave for 1minutes. Turn side once inbetween.To blanch 4 tomatoes, put a cross at the stem end of eachtomato. Place tomatoes on a microproof plate and microwavefor 2 minutes. Peel after they cold down.To cook corn, wash a corn on the cob and place in a plastic bagmicrowaver for 2-3 minutes to get soft corn.To boil kg arbi wash and put in a plastic bag. Microwave for 11minutes, turning once inbetween.


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MODE CAN USE DO NOT USE

Microwave

ChinaPottery (earthenware)Heatproof glass dishes like pyrex,borosil etc.Paper and cloth napkins as coversPlastic or cling wrap can be used ascover for short durations.Wooden skewers and toothpicksPlastic or polythene cooking bags.

Metal cake tins or any other metalutensilHeat proof glass dishes like pyrexof borosilMetal skewersAluminium foil as covers

All as given for convec mode

Heat proof glass dishes like pyrexor borosil

Use a glass microproof andheatproof glass plate as cover

All as given for convec mode

China or any other utensilwith gold or silver lining.Very delicate glass dishesMetal cake tins or anyother metalAluminium foil as coversMetal skewers

Delicate glass disheswhich are not heatproofWooden skewersPaper and cloth napkinsor plastic wraps

All as given for convecmode

Metal tinsChina

Wooden and metalskewersAluminium foil, paper orcloth napkins or plasticwrap.

All as given for convecmode

Round or oval dishes arebetter for this mode as thecorners of the square dishabsorb more microwaveenergy or rays and hencefood at the corners tends toget over cooked.

Convection

In this mode there are nomicrowave rays ormicrowave energy. The ovenbecomes a conventionaloven when put on this modeso all utnesils which go inthe regular oven work well inthe microwave oven whenset on the convection mode.

Grill

In this mode there are nomicrowaves so all heatproofutensils work well.

Combination(Micro+Oven) (Micro+Grill)

Utensils must be microproofas well as heatproof for both

the combination modes

Combination(Grill+Oven)

Utensils must be heatproof

Utensils used in the Microwave Oven


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SNA C KS & ST AR T ERS

Serves 48 cream cracker biscuits

cup grated cheese cup boiled rajmah (red kidney beans)

2 tbsp tomato sauce

tsp salt, tsp red chilli powder2 green chillies - deseeded, finely chopped

tsp oregano, tsp salt

a few roasted peanuts

1 Mix cheese, boiled rajmah, tomatosauce, salt, red chilli powder andchopped green chillIes.

2 Mix gently and spread 1 tbsp full of thefilling on each biscuit in a heap, leavingthe edges clean.

3 Place a paper napkin on the glass platein the microwave.

4 Keep all the cream cracker biscuitstogether on it and microwave at 60%power for 3 minutes.

5 Serve each biscuit with a blob of sourcream & then top with a peanut.

SOUR CREAM2 tbsp fresh cream - chilled

cup thick yogurt (dahi) - hang for 15minutes and squeeze lightly

tsp lemon juice, tsp salt, or to taste

tsp pepper, preferably white pepper

1 Beat curd till smooth. Gently mix lemon juice, cream, salt and pepper.

2 Keep in the refrigerator till serving time.

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Serves 4INGREDIENTS

350 gm boneless chicken - 1 " piecessome chaat masala and lemon juice

2 tbsp melted butter - to baste

MARINADE (MIX TOGETHER)

1 cup curd - hang in a cloth for 20 min2 tbsp thick malai or cream or oil

2 tsp ginger-garlic paste

tsp tandoori masala (optional) tsp black salt (kala namak)

tsp garam masala powder

tsp red chilli powder1 tsp salt

2-3 drops of tandoori red colour

METHOD

1 Hang curd in a muslin cloth for 20 minutesto drain out the liquid.

2 Cut chicken into 1 pieces. Washchicken and pat dry on a napkin.

3 Marinate the pieces in the marinade foratleast 2-3 hours or longer and keep inthe fridge till serving time.

4 Set the microwave oven at 180C usingthe oven (convection) mode and pressstart to preheat oven.

5 Grease the wire rack or grill rack. Putthe tikkas on the greased rack and placeit in the hot oven.

6 Re-set the preheated oven again at180C for 20 minutes. Cook the tikkasfor 15 minutes. Spoon some meltedbutter on the tikkas and cook further for5 minutes or until cooked. Remove fromoven.

7 Sprinkle chat masala & lemon juice.Serve hot.

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Serves 4INGREDIENTS

3 bread slices

1 potato2 tbsp suji (semolina)

tsp salt, or to taste

tsp pepper, or to taste onion - very finely chopped

tomato - cut into half, deseeded and

chopped finely2 tbsp curry leaves - chopped

tsp rai (small brown mustard seeds)

METHOD1 Wash potato. Put in a plastic bag and

microwave for 3 minutes. Peel and mashcoarsely.

2 To the potato, add onion, tomato, curryleaves, salt and pepper. Mix.

3 Add the suji and mix lightly.4 Spread potato mixture carefully on bread

slices, keeping edges neat.5 Sprinkle some rai over the potato mixture,

pressing down gently with finger tips.6 Keep the bread slices in the microwave

oven on the combination mode(convec+grill) and cook for 15 minutesor till the bottom of the slice gets crisp.

7 Cut each toast into 4 triangular or squarepieces. Serve with tomato ketchup ormustard sauce.

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Dakshini CrispiesEnjoy the South Indian style topping on crisp pieces of bread.

20


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Serves 4-5INGREDIENTS

1 long French bread - cut lengthwise

2 tbsp butter - softened

2 tbsp sweet mango chutney1 cucumber - cut into round slices without

peeling2 firm tomatoes - cut into round slicesa few poodina (mint) leaves to garnish

400 gm paneer, 2 tbsp oil tsp haldi, tsp chilli powder

tsp salt, 1 tsp chaat masala powder

METHOD

1 Cut paneer into " thick slices and theninto round pieces with a biscuit cutter orbottle cover or into squares.

2 Sprinkle paneer on both sides with somechilli powder, salt, haldi, chaat masala andoil. Grill for 10 minutes.

3 Spread butter on the cut surface of boththe pieces of french bread, as well as a

little on the sides.4 Set your microwave oven at 180C using

the oven (convection) mode and press startto preheat oven.

5 Place bread on grill rack in the hot oven.Re-set the preheated oven at 180C for 12minutes. Cook till bread turns crisp.

6 Apply 2 tbsp chutney on the buttered side.7 Sprinkle some chaat masala on the

cucumber and tomato pieces.8 Place a piece of paneer, then cucumber,

then tomato and keep repeating all threein the same sequence so as to cover theloaf. Place them slightly overlapping. Insertfresh mint leaves in between thevegetables, so that they show. Serve atroom temperature.

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Makes 2INGREDIENTS2 readymade chicken seekhs - cut into " thick

slices and then mix with 1 tbsp oil

2 ready-made pizza bases150 gm pizza cheese - grated (1 cups)

onion - chopped, 1 tomato - chopped1 small capsicum - chopped

tsp each of salt, orgeano & chilli flakes

TOMATO SPREAD4 flakes garlic - crushed

cup ready made tomato puree

2 tbsp tomato sauce

tsp salt, tsp pepper to taste tsp red chilli powder, tsp oregano

METHOD

1 To prepare tomato spread, put 2 tbsp oil,garlic, tomato puree, sauce, salt, pepper,red chilli powder and orgeano in a microproofbowl. Mix well. Microwave for 4 minutes.

2 Mix onion, capsicum, tomato, salt, pepper

and orgeano in a bowl.3 Spread tomato spread on each pizza base.

Spread the chopped vegetables on eachbase. Sprinkle of the cheese on eachbase. Top each with of the seekh slices.Sprinkle red chilli flakes on the seekhs.

4 Set microwave oven at 180C using oven(convection) mode and press start topreheat the oven.

5 Re-set the preheated oven again at 180Cfor 12 minutes. Put the pizza on the wirerack in the preheated oven & then cook for12 minutes or more, till the base gets crisp.

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Spicy Seekh PizzaA quick and crisp pizza made by using readymade seekh kebabs.


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Makes 6 idlisINGREDIENTS

1 cup suji (rawa)

1 tbsp oil, 1 cup curd

cup water, approx., tsp soda-bicarb tsp salt

OTHER INGREDIENTS1 firm tomato - cut into 8 slices4-5 cashews - split into halves

8-10 curry leaves

METHOD

1 In a dish put 1 tbsp oil. Microwave for1 minute.

2 Add suji. Mix well. Microwave highuncovered for 2 minutes.

3 Add salt. Mix well. Allow to cool.4 Add curd and water. Mix till smooth.5 Add soda-bicarb. Mix very well till

smooth. Keep aside for 10 minutes.6 Grease 6 small glass katoris or plastic

idli boxes. Arrange a slice of tomato, asplit cashew half and a curry leaf atthe bottom of the katori.

7 Pour 3-4 tbsp mixture into each katori.8 Arrange katoris in a ring in the

microwave and microwave uncoveredfor 3 minutes.

9 Let them stand for 5 minutes. Servehot with sambhar and chutney.

cuk;s a%6 bMyh lkexzh

1 di lw th (jok)1 cM+k p- rs y] 1 di ngh

di ikuh] NksVk p- ehBk lksMk NksVk p- ued

vU; lkexzh 1 lkcqr VekVj & 8 LykbZlks a es a dkV ysa

4-5 dktw & vk/ksdkV ys a8-10 djh iks

fof?k

1 1 cM+k p- rsy fMk es a Mkys aA1 fefuV ds fy, ekbZksoso djs aA

2 lwth Mkydj vPNsls feyk;s aA fcuk


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28/41

Serves 4INGREDIENTS

3 onions - chopped finely

3 potatoes

2 carrots - peeled and chopped cup peas

1 cups chopped cauliflower1 cup chopped cabbage

3 tbsp oil

3 tbsp butter2 tsp ginger-garlic paste

2 tbsp pav bhaji masala

tsp haldi (turmeric powder)

1 tsp salt3 tomatoes - chopped

1 tbsp chopped coriander

METHOD

1 Wash potatoes. Put in a plastic bag andmicrowave for 5 minutes. Peel and mashcoarsely.

2 In a deep microproof bowl, put carrots,

peas, cauliflower and cabbage. Add cupwater. Mix and microwave for 8 minutes.Let it cool. Blend roughly in a mixer for 1-2seconds. Do not make it into a paste.

3 In a microproof dish add oil, onions, ginger-garlic paste, 2 tbsp pav bhaji masala andhaldi. Mix well. Microwave for 6 minutes.

4 Add tomatoes and the roughly mashedvegetables. Mix well. Add 2 tbsp butter,

1 tsp salt. Cover and microwave for 10minutes. Stir once in between.

5 Add 1 cup water. Mix & microwave for 5minutes.

6 Add 1 tsp pav bhaji masala, 2 tbsp choppedcoriander and 1 tbsp butter. Mix and serve.

O;fDr% 4lkexz h

3 I;kt & ckjhd dVs gq,

3 vkyw]2 xktj & Nhys a vkSj dkV ys a di eVj

1 di dVh gq bZQwy xksHkh 1 di dVh gq bZcUn xksHkh

3 cM+sp- rs y] 3 cM+ s p- eD[ku 2 NksVsp- vnjd&yglqu is LV 2 cM+ s p- ikWo Hkkth elkyk

NksVk p- gYnh] 1 NksVk p- ued

3 VekVj & dVs gq, 1 cM+k p- dVk gqvk gjk /kfu;k

fof?k

1 vkyw /kks,A IykWfLVd csx es a j[ks a vkSj 5 fefuV dsfy, ekbZksoso djs aA Nhys a vkSj njnjk eSk djs aA

2 xgjh ekbZksoso ckmy es a xktj] eVj] Qwy xksHkvkSj cUn xksHkh j[ks aA di ikuh Mkydj feyk;s a

vkSj 8 fefuV ds fy, ekbZksoso djs aA B.Mk dj aAfeDlh es a 1-2 lsfd.M dsfy, pyk;s aA ckjhd ugcuk;s aA

3 ekbZksizwQ fMk es a rsy] I;kt] vnjd&yglqu isLV]2 cM+sp- ikWo Hkkth elkyk vkSj gYnh Mkys aA vPNls feyk;s aA6 fefuV ds fy, ekbZksoso djs aA

4 VekVj vkSj njnjh eSk dh gqbZ lfCt;kMkys aA vPNls feyk;s aA2 cM+sp- eD[ku]1 NksVk p- ue

Mkys aA


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Servings 12INGREDIENTS

6 bread slices, 1 tbsp oilbutter enough to spread

2 potatoes1 small onion - chopped finely

1 carrot - grated1 capsicum - chopped finely (diced)

tsp soya sauce, 1 tsp vinegar tsp pepper, tsp chilli powder

salt to taste

sesame seeds (til) - to sprinklechilli garlic tomato sauce to dot

METHOD

1 Wash potatoes. Put in a plastic bag andmicrowave for 4 minutes. Peel and mashcoarsely.

2 In a dish microwave onion & oil for 3 min.Add vegetables. Microwave for 2 minutes.

3 Add potatoes, soya sauce, vinegar, salt,pepper and chilli powder. Microwave for 2

minutes.4 With a cutter or a sharp lid, cut out small

rounds (about 1" diameter) of the bread.Butter both sides of each piece lightly.

5 Spread some potato mixture in a slightheap on the round piece of bread, leavingthe edges clean. Press. Sprinkle sesameseeds. Press.

6 Set your microwave oven at 180C using

the oven (convection) mode and press startto preheat oven.

7 Place gold coins on grill rack.8 Re-set the preheated oven at 180C for 12

minutes. Cook till bread turns golden onthe edges and turns crisp from the underside. Serve, dotted with chilli-garlic sauce.

O;fDr% 12lkexz h

6 czsM LykbZl] 1 cM+ k p- rs y QSykus ds fy, izpqj ek=k es a eD[ku

2 vkyw] 1 NksVk I;kt & ckjhd dVk gqvk 1 xktj & dnq dl djh gq bZ

1 fkeyk fepZ& ckjhd dVh gqbZ NksVk p- lks;k lkWl

1 NksVk p- fljdk NksVk p- dkyh fepZ

NksVk p- yky fepZ ikmMj ued Loknkuqlkj] fNM+dus ds fy, fry

fpyh xkyd VekWVkslkWl & ltkus ds fy,

fof?k

1 vkyw dks/kks,A IykWfLVd csx es a j[ks a vkSj 4 fefuV dsfy, ekbZksoso djs aA Nhysa vkSj njnjk eSk djs aA

2 fMk es a I;kt vkSj rsy feykdj 3 fefuV ds fy, ekbZksoso djs aA lfCt;k Mkydj2 fefuV dsfy, ekbZksoso djs aA

3 vkyw] lks;k lkWl] fljdk] ued] dkyh fepZ vkj

yky fepZ Mkydj2 fefuV dsfy, ekbZksoso djs aA4 czsM dksdVj ;k rst /kkj okys


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Serves 4INGREDIENTS

200 gm mushroom

1 tbsp olive oil

onion - finely chopped1 bread slice - remove sides and churn in a

mixer to get fresh crumbs1 tbsp chopped coriander

1 tbsp grated pizza cheese

salt & pepper to taste

WHISK TOGETHER2 tbsp olive oil, 1 tbsp vinegar

tsp garlic paste, tsp salt, tsp pepper

METHOD

1 Wash mushroom and hollow out themushroom by removing the stem. Scoopout a little more with a melon scooper.Pat dry on a kitchen towel.

2 Whisk olive oil, vinegar, garlic, salt &pepper. Rub this flavoured oil on theinside and outside of each mushroom.

3 Chop the mushroom stems finely & mixin the left over flavoured olive oil mix.

4 Microwave 1 tbsp olive oil, choppedstems and onion for 2 minutes.

5 Add bread and coriander. Mix well. Addsalt, pepper to taste.

6 Fill each mushroom with this filling,forming a little heap.

7 Pierce a wooden toothpick from the sideof each mushroom. Keep aside tillserving time.

8 To serve microwave stuffed mushroomsfor 4 minutes.

9 Sprinkle mozzarella cheese and againmicrowave for 30 seconds or till cheesemelts slightly.

O;fDr% 4lkexzh

200 xzke ek#e 1 cM+k p- vkWyho vkW;y

I;kt & dVk gqvk 1 czsM LykbZl & fdukjs gVk dj feDlh es a

ihl dj rkts Ecl~ cuk ys a1 cM+k p- dVk gqvk gjk /kfu;k

1 cM+k p- dnq dl fd;k ihtk pht sued vkSj dkyh fepZ Loknkuqlkj

,d lkFk feyk;s a2 cM+ s p- vkyho vkW;y] 1 cM+k p- fljdk

NksVk p- yglq u is LV NksVk p- ued

NksVk p- dkyh fepZfof?k

1 ek#e /kks, vkSj ek#e dsrusdksfudkys aA esyu Ldwij lsFkksM+k lk T+;knk Ldwi djs aA fdpu rkSfy;sij j[kdj iks aN ys aA

2 vkyho vkW;y] fljdk] yglqu] ued vkSj dkyhfeyk ys aA bl rsy dksek#e dsvUnj vkSj ckgjjxM+ ns s aA

3 ek#e dsrus dksckjhd dkV ys a vkSj cps gq, vkyhvkW;y es a feyk ns aA

4 1 cM+k p- vkyho vkW;y] dVsgq, rusvkSj I;ktdksfeykdj 2 fefuV dsfy, ekbZksoso djs aA

5 cz sM vkSj /kfu;k Mkydj vPNsls feyk;s aA ued vkSjdkyh fepZ Mkys aA

6 izR;sd ek#e dksbl feDlpj ls Hkj dj HkjkodksFkksM+k lk mBk ns aA

7 izR;sd ek#e es a ydM+h dsVwFkfid lkbZM lsMky n aAijkslus dsle; rd vyx j[ks aA

8 ijkslus dsfy, Hkjsgq, ek#e dks 4 fefuV dsfy, ekbZksoso djs aA

9 ekstjsyk pht fNM+ds a vkSj nksckjk ls 30 lsfd.M dfy, ;k pht FkksM+k lk fi?kyusrd ekbZksoso djsaA

Italian Mushroom CapsMushroom stuffed with a filling flavoured with Italian dressing.

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Serves 4INGREDIENTS

300 gm paneer- cut into 2" squares

1 large capsicum - cut into 1" pieces or rings

1 onion - cut into 4 pieces1 tomato - cut into 8 pieces

MARINADE1 cup dahi - hang in a muslin cloth for 20

minutes3 tbsp thick malai or thick cream

a few drops of orange colour or a pinch of haldi(turmeric)

1 tbsp oil, 1 tbsp cornflour

tsp amchoor tsp black salt tsp red chilli powder, tsp salt1 tbsp tandoori or chicken masala

1 tbsp ginger-garlic paste

METHOD

1 Mix all ingredients of the marinade in abowl. Add paneer. Mix well.

2 Grease wire or grill rack. Arrange paneeron the greased wire rack. After all thepaneer pieces are done, put capsicum,onions and tomato together in the left overmarinade & mix well to coat thevegetables. Place vegetables also on rack.

3 Set your microwave oven at 200C usingthe oven (convection) mode and press startto preheat.

4 Put the tikkas in the hot oven.5 Re-set the preheated oven again at 200C

for 20 minutes. Cook the tikkas for 15minutes.

6 Spoon some melted butter on the tikkasand cook further for 5 minutes. Removefrom oven. Sprinkle chat masala & lemon

juice. Serve hot.

O;fDr% 4lkexz h

300 xzke iuhj & 2" pkSdksj dkV ysa1 cM+k fkeyk fepZ& 1" ihl ;k xks y

NYyksaesadkV ys a1 I;kt & 4 VqdM+ks a esa dkV ys a

1 VekVj & 8 VqdM+ks a es a dkV ys aesfjusM~

1 di ngh & eyey ds diM+ s esa 20fefuV ds fy, ck /kdj yVdk ns a3 cM+ s p- eykbZ ;k xk


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Makes 15 kebabsINGREDIENTS

kg mutton mince (keema)

1 onion - sliced

10 flakes garlic - chopped2" piece ginger - chopped

2 tsp saboot dhania (coriander seeds)1 tsp cumin seeds (jeera)

3-4 cloves (laung)

seeds of 2 green cardamom (illaichi)seeds of 1 black cardamom

" stick cinnamon (dalchini)

4-5 whole peppercorns

2-3 dry, whole red chilliessalt to taste, cup water

1- 2 green chillies - chopped1 egg, 4 tbsp besan (gramflour)

1 tbsp kasoori methi1 tbsp chopped coriander

METHOD

1 Wash the mince in a strainer & press well

to drain out the water well through thestrainer.

2 Except egg, besan, kasoori methi &coriander, add all ingredients to the mincein a shallow microproof dish & mix verywell. Microwave at 70% power for 10minutes.

3 Grind mince in a mixer without adding anywater till smooth.

4 Mix egg, besan, kasoori methi andcoriander.

5 Take a ball of the mixture, shape into aball and flatten it to give a shape of akebab/disc with oiled hands.

6 Grill for 20 minutes on the rack. After 10minutes, overturn the kebabs and pour tsp oil on each kebab and grill for another10 minutes. Serve hot with hari chutney.

cuk;s a% 15 dckclkexzh

fdyks eVu dhek 1

I;kt & LykbZl fd;s gq, 10 dyh yglq u & dVk gqvk 2" VqdM+k vnjd & dVh gq bZ

2 NksVsp- lkcqr /kfu;k 1 NksVk p- thjk

3-4 ykS ax 2 NksVh byk;ph vkSj 1 cM+ h byk;ph ds nkus

" VqdM+k nkyphuh 4-5 lkcqr dkyh fepZ

2-3 lw[kh yky fepZued Loknkuqlkj] di ikuh

1-2 gjh fepZ & dVh gqbZ1 v.Mk] 4 cM+ s p- cslu

1 cM+k p- dlw jh esFkh 1 cM+k p- dVk gqvk gjk /kfu;k

fof?k

1 pyuh es a dhek /kks, vkSj vPNsls fupksM+ dj lkj

ikuh fudky ns aA2 v.Mk] cslu] dlwjh esFkh vkSj /kfu;k NksM+dj] ck

dh lkjh lkexz h dheses a Mkydj ekbZksiz wQ fMk es a vPNls feyk;saA10 fefuV ds fy, 70% ikWoj ijekbZksoso djs aA

3 dhesdksfeDlh es a fcuk ikuh Mkysckjhd ihl ysa4 v.Mk] cslu] dlwjh esFkh vkSj /kfu;k Mkydj vP

ls feyk;s aA5 feDlpj dh xksyh cuk;s a] gkFk ij rsy yxkdj xksyh

dkspiVk lk vkdkj cukdj dckc cuk;saA6 jsd ij 20 fefuV dsfy, fxzy djs aA10 fefuV d

ckn dckc dks iyV dj NksVk p- rsy izR;sd dckc ij Mkydj vU; 10 fefuV dsfy, fxzy djs aA gjpVuh dslkFk ijksls aA

Shami KebabSmall patties of mince meat, grilled in the microwave to perfection.


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Serves 6INGREDIENTS

1 cups besan (gram flour)

1 cup water, 1 tbsp oil

tsp haldi (turmeric)1 tsp green chilli paste, 1 tsp ginger paste

1 tsp salt, 1 tsp sugar tsp soda-bi-carb (mitha soda)

1 tsp eno fruit salt, 2 tsp lemon juice

TEMPERING2 tbsp oil, 1 tsp rai (mustard seeds)

2-3 green chillies - slit into long pieces

cup white vinegar

cup water, 1 tbsp sugar

METHOD

1 Grease a 7" diameter round, flat dishwith oil. Keep aside.

2 Sift besan through sieve to make itlight and free of any lumps.

3 Mix besan, water, oil, turmericpowder, salt, sugar, chilli paste,ginger paste and water to a smoothbatter.

4 Add eno fruit salt and soda-bi-carbto the batter and pour lemon juiceover it. Beat well for a few seconds.

5 Immediately pour this mixture in thegreased dish. Microwave uncoveredfor 6 minutes. Remove from oven &keep aside.

6 To temper, microwave oil, greenchillies, rai, water, sugar and vinegarfor 4 minutes. Pour over the dhoklaand wait for hour to absorb it andto turn soft.

7 Cool and cut into 1" pieces.8 Sprinkle chopped coriander. Serve.

O;fDr% 6lkexzh

1 di cslu 1 di ikuh] 1 cM+k p- rs y

NksVk p- gYnh 1 NksVk p- gjh fepZ isLV

1 NksVk p- vnjd is LV 1 NksVk p- ued] 1 NksVk p- phuh

NksVk p- ehBk lksMk 1 NksVk p- buks wV lkWYV

2 NksVs p- uhacw dk jl NkSad

2 cM+ s p- rs y] 1 NksVk p- jkbZ2-3 gjh fepZ & yEckbZes a phj yxk ys a

di lQs n fljdk di ikuh] 1 cM+k p- phuh

fof?k

1 7 O;kl dh piVh xksy fMk dks rsy ls fpduk djs aA vyx j[ks aA

2 cslu dkspyuh es a Nku dj dksbZ


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Serves 4INGREDIENTS

400 gms chicken drumsticks (small legs)

MARINADE4 tbsp oil or melted butter

1 tsp garlic paste, 1 tsp chilli pd.1 tsp jeera (cumin seeds) - powdered

2 tsp dhania powder (coriander powder)2" stick dalchini (cinnamon) - powdered

1 tbsp maida (flour), 1 tsp salt

OTHER INGREDIENTS2 eggs - beat well

cup dry bread crumbs

METHOD

1 Wash chicken, pat dry on a cloth napkin.Prick with a fork all over.

2 Mix all the ingredients written undermarinade in a flat bowl.

3 Add the chicken & let it marinate for 4 hoursor overnight in the fridge. (The longer themarination time, the more flavourful your

chicken).4 Beat eggs lightly. Add tsp salt and

tsp red chilli powder. Mix well.5 Spread bread crumbs in a flat plate.6 Dip each chicken leg in egg and roll it in

the bread crumbs.7 Set your microwave oven at 200C using

the oven (convection) mode and press startto preheat.

8 Place chicken in a baking dish, pour 1 tbspoil or melted butter on the pieces and placein the hot oven.

9 Re-set the hot oven again at 200C for 40minutes. First, bake for 20 minutes. Thenoverturn the pieces and sprinkle 1 tbsp ofbutter on the legs. Bake for the remaining20 minutes or till chicken is cooked.

O;fDr% 4lkexz h

400 xzke fpdu M efLVd (NksVh Vkxs a)esfjusM~

4 cM+ s p- rs y ;k fi?kyk gq vk eD[ku 1 NksVk p- yglq u isLV

1 NksVk p- yky fepZ ikmMj 1 NksVk p- thjk ikmMj] 2 NksVsp- /kfu;k

ikmMj] 2" VqdM+k nkyphuh & ihl ys a1 cM+k p- eSnk] 1 NksVk p- ued

vU; lkexzh 2 v.Ms & vPNs ls Qs aV ys a

di lw [ks czsM&Ecl~fof?k

1 fpdu /kks,vkSj usifdu ij lq[kk ys aA dkVsls lHkhtxg xksn ns aA

2 esfjusM~ dh lHkh lkexz h piVs ckmy es a feyk ys aA3 esfjusM~ es a fpdu Mkys a vkSj 4 ?k.Vs;k jkrHkj ht

es a j[ks aA (esfjusM~ ftruk vf/kd le; djs axsfpdu mruk gh Lokfn"V cusxk)

4 v.MsdksFkksM+k lk Qs aV ys aA NksVk p- ued vkSj NksVk p- yky fepZ ikmMj Mkydj vPlsfeyk ys aA

5 cz sM&Ecl~ IysV es a QSyk ns aA6 izR;sd fpdu dh Vkx dks v.Mses a Mwckdj

cz sM&Ecl~ es a jksy djs aA7 ekbZksoso vWou dks200C rkieku ij xje

djs aA8 fpdu dkscsfdax fMk esa j[k dj1 cM+k p- rsy

;k fi?kyk gqvk eD[ku fpdu ij Mkys a vkSj xje vWou es a j[k ns aA

9 nksckjk lsvWou dks 200C rkieku ij 40fefuV dsfy, lSV djs aA igys 20 fefuV ds fy, fpdu csd djs aA vc fpdu dksiyV ns a vkSj1 cM+k p- eD[ku fNM+d ns aA cps gq, 20 fefuVfQj csd djs a ;k fpdu idus rd idk;s aA

Crispy ChickenChicken coated with bread crumbs and grilled till soft and succulent.

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Nita Mehta's Microwave Cookbook

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Transcript of Nita Mehta's Microwave Cookbook