Microwave Recipes

Tushar Chopdar G/4, B.J.B Nagar Bhubaneswar

TANGDI KABAB MICROWAVE Chicken leg kababs cooked in microwave. Preparation Time : 2 1/2 hours Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS

Chicken drumsticks (chicken legs without thigh section) Lemon juice Ginger Garlic Green chillies Skimmed milk yogurt Gram flour (besan) Turmeric powder Garam masala powder Red chilli powdr Salt Chaat masala Lemon, cut into wedges Oil

8 1 tablespoon 1 inch piece 6 cloves 4-6 1 cup 2 tablespoons 1/2 teaspoon 1 teaspoon 1 teaspoon to taste 2 teaspoons for garnishing 3 tablespoons

METHOD Clean and trim excess fat and skin from the drumsticks. Dry them with a clean and absorbent kitchen towel. Make three to four long deep incisions. Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely. Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water. Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger

and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies. Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. Preheat Convection oven to 220 ks on a flat dish and roast for five minutes twenty minutes or till completely cooked. Turn drumsticks couple of times to ensure even cooking and colour. Serve hot sprinkled with chaat masala and lemon wedges.

CHILLI CHICKEN TOMATO PULAO A quick chicken and rice preparation flavoured with Indian spices. Preparation Time : 15- 20 minutes Cooking Time : 20-25 minutes. Servings : 4 INGREDIENTS Boneless chicken, 1 inch cubes Basmati rice Ginger, roughly chopped Garlic, roughly chopped Green chillies, roughly chopped Cumin seeds Cloves Green cardamoms Cinnamon Oil Salt Tomatoes, pureed Chicken stock 250 grams 1 1/4 cups 1 inch piece 6-8 cloves 4-5 1/2 teaspoon 3 3 1 inch stick 2 tablespoons to taste 2 medium 2 cups

METHOD Grind together ginger, garlic, green chillies, cumin seeds, cloves, green cardamoms, cinnamon and oil and grind to a smooth paste. Put the paste in a microwave proof bowl. Put the chicken pieces and salt and mix everything well. Cook in the microwave oven on HIGH for two minutes Add the tomato puree and mix. Add the rice and mix. Add chicken stock and mix. Cover the bowl with cling wrap, punch some holes in the wrap and cook in the microwave on HIGH for five minutes. Reduce heat to MEDIUM and cook for seven more minutes. Allow standing time of five minutes. Remove the cling wrap carefully and serve hot with raita or yogurt.

MICROWAVE PRAWN BALCHAO The ever popular prawn balchao cooked in the microwave oven Preparation Time : 10 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Prawns (kolambi/jhinga), shelled Salt Ginger Garlic Cumin seeds Whole dry red chillies Cloves Cinnamon Mustard seeds Malt vinegar Oil Onions, chopped Tomatoes, chopped Sugar 500 grams to taste 2 inch piece 15-20 cloves 1 teaspoon 12-15 10-12 2 inch stick 1 teaspoon 1 cup 1/2 cup 2 medium 4 medium 2 tablespoons

METHOD De-vein prawns. Wash thoroughly under running water and remove excess water. Add salt and set aside. Grind ginger, garlic, cumin seeds, red chillies, cloves, cinnamon and mustard seeds with vinegar to a fine paste. Take oil and onions in a microwave bowl and cook, uncovered, on Microwave HIGH (100%) for four minutes. Add ground paste, tomatoes and cook, covered, on Microwave HIGH (100%) for four minutes. Add prawns, salt and sugar and cook, covered, on Microwave HIGH (100%) for three minutes. Serve hot. Recipe Tip : You need not use large sized prawns for this dish as Prawn Balchao tastes better with small sized prawns and it is economical too!

MICROWAVE MUTTON CURRY Ingredients: 1 kg mutton (boneless cubes) 6 cardamoms 1 bay-leaf 5/6 cup oil 2g saffron 3tbsp. Garlic paste 1 boiled egg 4 cinnamon 8 cloves 1/2 cup yoghurt 1/2 tsp black pepper 3tbsp. Ginger paste 3 tbsp. Green chilli paste Salt to taste

Preparation: * Heat oil, add cinnamon, cardamom, cloves and bay leaf. * When brown put ginger, garlic, green chilli paste. * Saute for a few minutes and add yoghurt and mutton cubes. * Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes. * When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve. * To serve garnish with quartered boiled egg and mint. * A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

MICROWAVE PANEER MATAR Ingredients: 6"-7" round dish or 2" high with cover 100g paneer - grated 1 cup shelled peas 2 tbsp. oil 1 medium size onion 1-2 green chillies 1/2" piece ginger 6 tbsp. ready made tomato puree 1/4- red chilli powder 1/2 tsp. cumin powder 1/2 tsp. garam masala powder Cashewnuts - optional Salt to taste

Preparation:

* Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. * Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. * Now transfer this to a micro dish and micro high for 3 minutes. * Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. * Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. * Serve, garnished with fresh coriander and green chili.

MICROWAVE MUTTON CHOPS Ingredients: 8 pieces lamb chops 3/4 tsp. garlic paste 1/2 cup yoghurt 1 tsp. aniseed, red chilli powder 5 cloves 3 1/2 tbsp. oil 1 tbsp. lemon juice, ginger paste 2 tsp. gram flour a small piece of raw papaya 1/2 tsp. black cardamom 1/4 tsp. black pepper Salt to taste

Preparation:

* Flatten the chops with a hammer. * Rub ginger-garlic paste and keep aside. * Dry roast the' besan' in a pan till brown. Sprinkle it on the chops. * Beat the curd in a bowl and keep aside. * Grate raw papaya and rub well on meat. * Add yoghurt and remaining ingredients, mix well. * Add little oil to it. Marinate the mutton in this marinade for one hour. * Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave. * Cover, sprinkle with a little water and micro them for 6 minutes. * Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.

Butter Chicken Ingredients: Chicken breast cut into 4 pieces 500gms Thick yogurt 100gms Butter 50gms Chilli powder 1tsp Ginger garlic paste 2 tsp Garam masala 1 tsp Lemon 1/2 Fresh cream 65ml Tomato puree 100gms Cloves powdered 4, Cinnamon 1 stick Cardomon 4 Coriander leaves few Salt to taste Directions: # Prink the chicken pieces all over with knife or fork. # Rub well the pieces with salt , chilli powder, garam masala, lemon juice and keep aside for 30mins # Mix the marinated chicken with beaten curd, ginger garlic paste. Mix well and cover the marinate in refrigirate for 3-4 hrs # Heat the butter in a 1 1/2 litre bowl and microwave for 40secs on 100% power. # To the butter add the green cardomons, cinnamon and cloves and microwave for 30sec on 100% power. # To this add tomato puree, salt, red chilli powder , and garam masala. Mix well and mirowave on 100% power for 3mins # Add the marianted chicken pieces along the marinate and microwave partially covered on 100% power for 5mins # Stir 2-3 times while cooking # Mix the cream and microwave on 80% power for 2mins. # Garnish with coriander leaves # Cover with an aluminium foil and allow it to stand for 15mins before serving.

Channa Masala Ingredients:

Chick peas 250gms Asafoetida 1/4 tsp Bay leaves 2 Black cardamom(crushed) 4 Cloves 4-6 Nutmeg(grated) pinch Ginger(grated) 1" Chili powder 1tsp Coriander powder 1tsp Tamarind paste 1 tbsp Ghee 3 tbsp Directions:

Soda bi carbonate 1/2 tsp Cumin seeds 3/4 tsp Cinnamon 1" Peppercorns 8-10 Onions(finely chopped) 200gms Salt to taste Garam masala powder 1 1/2 tsp Rock salt 1tsp Tomato puree 1/3 cup Water 500ml

# Wash and soak the chick peas in water for 6-8hrs and drain # Boil the chick peas in 1 1/2 litre bowl with water, salt and soda bi carbonate on 100% power for 12mins. Reduce the power level to 80% and microwave for 30mins. Stir 2-3 times while cooking # Allow to stand for 10mins. Mash with a potato masher if desired # Heat the ghee in a 2 litre bowl on 100% power for 1 1/2 mins # Add the cumin seeds, asafoetida, bay leaves, cloves, peppercorn, black cardamoms,cinnamon, ginger and grated nutmeg and microwave on 100% power for 1min # Add the onions and microwave on 100% power for 7mins. Stir once during cooking # Add the tomato puree, salt , rock salt, red chili powder, garam masala powder and coriander powder . Mix and microwave on 100% power for 2mins # Add chick peas. Mix well and microwave on 100% power for 3mins # Finally add the tamarind paste dissolved in a little water. Mix well and microwave on 100% power for 5mins # Serve hot garnished with chopped coriander leaves

Chicken Biryani Ingredients: For Rice: Basmati Rice 400gms Water 650ml Salt 2 1/2 tsp Cinnamon 2 sticks Bay leaves 2 Cloves 4 Peppercorn 8-10 Black cardamoms(Crushed) 4 Oil 2 tsp

For the Curry: Chicken (cut into 8-10 pieces) 800gms Onions 200gms Garlic 6-8 flakes Ginger 1" Cumin 1/2 tsp Tomato puree 65gms Yogurt 4 tbsp Green cardamom powder 1/2 tsp Mace powder 1/2 tsp Salt to taste Kewra essense(optional) 1/2 tsp Turmeric powder 1/4 tsp Chili powder 1 1/2 tsp Garam masala powder 1 1/2 tsp Oil/ghee 3 tbsp

For Garnishing: Green cardamom powder 1tsp Mace powder 1tsp Coriander leaves(finely chopped) 2 tbsp Garam masala powder 2 tsp Saffron pinch

Directions: For Rice: # Wash and soak the rice for 30 mins and drain # Pour the water in a 2 litre bowl and add bay leaves, cinnamon stick, cloves, peppercorns and black cardamoms and boil on 100% power for 4mins # To this add the rice , oil and salt. Mix well and microwave partially covered on 100% power for 910mins till almost cooked. # Mix gently and allow to stand covered with an aluminium foil/lid for 10mins # Discard the whole spices on the top of the rice and keep the rice aside

For Curry: # Grind the onions, ginger and garlic to a paste # Wash and prick the chicken pieces all over with a fork/knife # Heat oil/ghee in a 1 1/2 litre bowl microwave on 100% power for 1 1/2mins # Add the cumin seeds and microwave on 100% power for 30secs # Add the onion paste and microwave on 100% power for 10mins. Stir 2-3 times during cooking # Add salt, chili powder, garam masala powder, coriander powder, turmeric and tomato puree. Mix well and microwave on 100% power for 2mins # Add the chicken pieces, 1/2 cup(125ml) water, green cardamom powder, mace powder, and kewra essence. # Mix well and microwave partially covered on 100% power for 10mins.Stir 2-3 times during cooking # Divide the rice into 3 portions Arrange in a lightly greased deep oven proof dish top with a layers of rice and chicken curry. Rice should be on top and bottom. # Sprinkle half the garam masala powder, cardamom powder, mace powder, green chilies, corriander leaves, and saffron dissolved in a little luke warm milk. (Add the color the the milk if desired) sandwich between a layer of chicken curry and rice

# Dot with alittle ghee/butter. # Cover and microwave on 100% power for 3-4mins # Allow to stand covered for 10mins before serving. # Serve hot with raita.

Microwave Chicken Biryani Recipe

Cooking time: 27:30 mins Ingredients 250 gms basmati rice 500 gms chicken (boneless, cut into pieces) 2 medium onion (sliced) 1 tbsp ginger paste 1 tbsp garlic paste 2 cups of water 3 medium tomatoes (puree) Salt and black pepper powder (to taste) 1/4 tsp turmeric powder (haldi) 1 tsp cumin seeds (jeera) 1 tsp garam masala 4 cloves (laung) 2 cinnamon sticks (dalchini) 2 bay leaves (tej patta) Black cardamom (big elaichi) 2 3 peppercorns (kali mirch) 2 tbsp oil / ghee 2 tbsp almonds and cashewnuts 1 tsp raisins 8 10 strands of saffron

Method 1. Wash and soak rice for an hour in cups of water. Drain the water

2. Add salt and 1 tbsp oil / ghee to the soaked rice. Boil covered at 100% power or 9 10 mins and then at 60% power for 5 6 mins in microwave safe bowl. 3. Allow to stand covered for 5 mins. 4. In another microwave safe bowl heat oil at 100% power for 30 secs. Add sliced onions, cumin seeds, salt, turmeric powder, clove, cumin, black cardamom, bay leaves, pepper corns, tomato puree and ginger-garlic paste. 5. Microwave (covered) at 100% power for 5 6 mins. Add chicken pieces and microwave (covered) at 80% power for 5 6 mins. Stir in between. 6. Add rice and arrange in layers microwave for another for 3 mins at 60% power. 7. Sprinkle garam masala. Allow to stand for 10 mins. 8. Garnish with fried nuts, raisins, saffron and chopped coriander and serve hot.

Chocolate Sponge Cake Ingredients: Maida 170gms Sugar 170gms Butter 170gms Baking powder 1 1/2tsp Chocolate/vanilla essence 1 tsp Eggs 3 Coca powder 30gms Milk 50ml Rum 1 tbsp

Directions: # Mix butter and sugar in a bowl # Add eggs and mix well # Seive maida, baking powder and coco powder and add to the above mixture and mix well # Now add milk, essence slowly and by mixing well.... # In a 1 litre bowl place a butter paper and pour the mixture and bake on 100% power for 8mins.

# Let it stand in the microwave for 10mins. # Turn the cake on a plate and let it cool . # Cut to pieces and store in air tight container.

Navratan Kurma Ingredients: Onions 225 gms Tomatoes(pureed) 500gms Peas 100gms Potatoes( chopped) 200gms Cauliflower(chopped) 125gms French beans(chopped) 75gms Paneer 150gms Cumin seeds 3/4 tsp Bay leaves 2 Green cardamons 4 Cloves 4 Cinnamon 1" Nutmeg(grated) pinch Mace powder pinch Garlic 4 cloves Ginger 1" Green chilies 2 Red chili powder 1 tsp Salt to taste Garam masala powder 1 tsp Coriander powder 3/4 tsp Coconut milk 400ml Oil 3 tbsp

Directions:

# Grind the onions, ginger, green chilies and garlic to a paste # Heat oil in a 2 litre deep bowl on 100% power for 1 1/2 mins

# Add the cumin seeds, bay leaves, green cardamoms, cloves, cinnamon stick , mace, nutmeg and microwave on 100% power for 1min # Add the onion paste. Mix well and microwave on 100% power for 8mins # Add salt, red chili powder, garam masala powder , coriander powder and pureed tomatoes. Mix and microwave on 100% power for 5mins # Add in the peas , potatoes, cauliflower and beans and microwave on 100% power for 8-10 mins or till the vegetables are cooked.Stir twice during cooking # Finally add the paneer cubes and coconut milk. Mix and microwave on 100% for 3mins # Allow it to stand covered for 5mins before serving. # Serve hot with rotis

Navratna Pulao Rice : 2 cups ( 360 gms ) washed, soaked for 1 1/2 hour Ghee : 1 tbsp Cumin : 1 tbsp Onions : 1/2 cup sliced fine Green Peas : 1/2 cup Potato : 1 cup peeled and cubed Paneer ( Cottage cheese ) : 1/2 cup Carrot : 1/2 cup cubed Mushrooms : 1/2 cup finely chopped Kaju ( Cashewnuts ) : 1/2 cup ( 50 gms ) halved and roasted Almonds : 1/2 cup ( 50 gms ) dry roasted Lotus Seeds ( Makhana ) : 1/2 cup ( 25 gms ) Kishmish ( Raisins ) : 1/4 cup ( 30 gms ) Tomato Puree : 1/2 cup ( 125 gms ) Salt : 1 1/2 tbsp Garam Masala : 1/2 tbsp Hot water : 3 1/2 cups Kewra (vetivier) : 1 tsp

# Mix 1 tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute. # Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.

# Add the potato, paneer, and 1 tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once. # Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes. # Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes. # Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.

Microwave Vegetable Pulao Recipe Cooking time: 16:30 mins Ingredients 1 cup basmati rice 50 gms. shelled peas 50 gms. carrot (chopped) 1 onion (chopped) 50 gms. potatoes (chopped) 50 gms. cauliflower (chopped) 1 tsp cumin seeds (jeera) 2 cinnamon sticks (dal chin) 2 cloves (laung) 2 black-cardamoms (badi elaichi) 2 bay leaves (tej patta) 1 tbsp ghee / oil 2 cups of water Salt black pepper powder (to taste)

Method 1. Wash and soak rice for 20 mins in water. Drain excess eater and keep aside. 2. In a microwave safe bowl, microwave oil / ghee for 30 secs at 100% power. 3. Add cumin, cinnamon, cloves, black cardamoms, bay leaves, salt and chopped onion and microwave at 100% power for 2 mins. Stir in between.

4. Add all other vegetables, soaked rice and 2 cup water and microwave covered at 100% power for 9 10 mins and then at 60% power for 5 6 mins. Stir in between. 5. Allow to stand for 5 mins and serve hot with dal or curry.

Tip: You can add vegetables, mushrooms or soya nutrinuggets to make it more nutritious. Paneer Jalfrazie Paneer : 300 gm cubed Oil : 1 tbsp Zeera: 1 tbsp Onion : 1/2 cup ( 100 gms ) chopped fine Capsicum : 100 gms cut into pieces similar to paneer Button Onions ( Shallots ) : 10 peeled and halved Tomato Puree : 1/4 cup Ginger Paster : 1 tbps Garlic : 1 tbsp Green Chilli : 1 chopped fine Salt : 2 tbsp Kashmiri Chilli Powser : 1 1/2 tbsp Garam Masala : 1 tbsp Tomatoes : 2 - cut into quarters Cilantro ( Hara dhania ) to garnish

# Mix the zeera and oil in a dish. Cook covered, for 2 minutes. Mix in the onions and cook, uncovered at HI for 6 minutes, stirring once, to a light brown. # Mix in capsicum, button onions, tomato puree, ginger-garlic paste, green chilli, salt and chilli powder. Cook covered, at HI for 5 minutes. # Add paneer and tomato. Cover and cook at 70 % for 7 minutes. Stir, sprinkle the garam masala and cook at HI for 3 minutes. Serve garnished with cilantro.

Paneer Makhani Ingredients: Paneer(cut into 1" cubes) 250gms Tomato puree 1/2 cup Ginger(grated ) 1 tsp

Green chilies (chopped) 2 Cumin seeds 1/2 tsp Bay leaves 2 Cinnamon 1" Cloves 4 Cardamoms(Crushed) 4 Mace powder pinch Salt to taste Red chili powder 1 tsp Garam masala powder 1 tsp Coriander powder 3/4 tsp Coriander leaves(chopped) 2 tbsp Fresh cream(lightly beaten) 50ml Sugar 1 tsp Butter 4 tbsp

Directions:

# Melt butter in a 1 1/2 litre bowl on 100% power for 30secs # Add cumin seeds, bay leaves, cinnamon stick, cloves, green cardamoms and ginger. Mix well and microwave on 100% power for 2mins # Add in the tomato puree, salt, sugar, red chili powder and mace powder. Mix and microwave on 100% power for 2mins # Add finely chopped green chilies, coriander leaves and paneer cubes. Mix well and microwave on 100% power for 3mins # Add lightly beaten cream. Mix and microwave on 60% power for 2mins # Discard the whole spices. Garnish with finely chopped coriander leaves # Serve hot with naan or roti

Rogan Josh Ingredients: Mutton 500gms Onion(finely chopped) 200gms

Cinnamon 1" stick Bay leaves 2 Cumin seeds 1/2 tsp Curd(lightly beaten) 200gms Salt to taste Garam masala powder 1 tsp Dry ginger powder 1 tsp Coriander powder 1 tsp Chilli powder 1 tsp Asafoetida pinch Cloves 4 Black cardamoms(crushed) 2 Green cardomons(crushed) 4 Aniseeds 1/2 tsp Ghee 2 tbsp

Directions:

# Heat ghee in a 2 litre bowl on 100% power for 1 1/2 mins # Add the cumin seeds , asafoetida, bay leaves , cloves , cinnamon stick, black cardomons,and green cardomoms and microwave on 100% power for a 1min # Add the onions and microwave on 100% power for 9-10mins. Stir 2-3 times during cooking # To this add chili powder, salt, garam masala powder ,aniseed powder ,corriander powder and beaten curd. Mix well and microwave on 100% power for 3mins # Add the mutton pieces. Mix well and microwave partially covered on 100% power for 6-8 mins or till mutton is tender. Add little water if needed . Stir twice during cooking. # Garnish with coriander leaves. # Cover with an aluminium foil and allow it to stand for 15-20mins before serving

Shahi Bread Pudding Ingredients: Bread Slices 4 Saffron pinch

Kewra essence(optional) 1/2 tsp Whole milk 1 litre Sugar 100 gms Kova 200gms Cardamom 6 Almonds chopped 10 Pista chopped 15

Directions: # Toast bread slices in the toaster till light brown or if you have grill in your microwave then grill them in the lower rack for 2 mins on each side and remove them. # Boil the milk in 2litre bowl on 100% power for 10mins. Lower the power level to 80% and boil for another 15mins till it thickens. # Powder the sugar and cardamom togerther and add to the milk along with kova, saffron, Kewra essence. # Mix well and microwave on 100% power for 5mins. Stir once during cooking. # Arrange the toasted bread slices in a flat serving dish and pour the reduced milk mixture on the top. Garnish with chopped pista and almonds and allow it to cool completely. # Refrigirate atleast for an hour before serving # Serve chilled

Garlic Prawns

Ingredients : 500 gms peeled and de-veined prawns 60 gms butter 5 crushed cloves 1 tsp chopped garlic and parsley 1 tbsp lemon juice Salt to taste Method of Preparation :

Take the prawns and garlic in a flat dish and microwave at a high temperature for 1 minute. Add the rest of the ingredients, cover the dish and cook in microwave for 8 minutes. Stir when the process is half-way through. Allow it to stand for 5 minutes and then serve.

Microwave Chocolate Pudding Recipe

Cooking time: 10 mins. Ingredients 2 cups milk 3 tsp cocoa powder 1 tbsp gelatin tsp vanilla essence 4 tbsp powdered sugar

Method 1. In a cup water, mix gelatin and keep aside to dissolve. 2. In a microwave safe bowl mix cocoa, vanilla essence , sugar and milk. Microwave at 100% power for 6 7 mins. 3. Now add gelatin to it. Mix and microwave at 60% power for 4 mins. 4. Pour in the serving dish and refrigerate. 5. Garnish with sweet cream and glazed cherries / strawberries. Serve chilled.

Baked Vegetables In White Sauce Recipe Cooking time: Micro: 11:30 mins and Conv.: 10 mins Ingredients

 cup green peas 100 gms cauliflowers (cut into florets) 75 gms french beans (chopped) 100 gms carrot (chopped) 2 large capsicums (chopped) 1 large onion (chopped) 2 green chillies (chopped) 1 tsp butter cup mushroom (sliced) Salt and black pepper powder (to taste) 1 cup white sauce

Method 1. Wash and chop all vegetables. 2. Melt butter in a microwave safe bowl and microwave at 100% power for 30 secs. 3. Add chopped onion, garlic, chillies and microwave for 2 mins. at 100% power. 4. Now add rest of the vegetables (except mushrooms) and cup water. Microwave (till tender) for 7 8 mins. at 100% power. Stir in between. 5. Add white sauce, mushrooms, salt and pepper to taste. Microwave (covered) at 100% power for 2 3 mins. Allow to stand for 5 mins. 6. Preheat the oven at 250 degree Celsius at convection mode. 7. Sprinkle grated cheese and breadcrumbs and bake (uncovered) at low rack in preheated oven at 250 degree Celsius for 10 15 mins.

Chilli Garlic Potatoes Recipe Cooking time: 13:30 mins. Ingredients 250 gms potatoes 1 tsp butter / oil 1 tbsp cornflour 7 8 garlic flakes (finely chopped) 1 spring onion (finely chopped)

2 green chillies (chopped) 1 tbsp tomato sauce 2 tbsp soya sauce 1 tbsp vinegar a pinch of red edible colour salt and black pepper powder (to taste)

Method 1. Wash, peel and cut potatoes into long fingers. 2. Place these in a covered microwave safe bowl and steam at 100% power for 8 mins. Keep aside to cool. 3. In another microwave safe bowl microwave butter / oil at 100% power for 30 secs. 4. Add chopped garlic, onions and green chillies. Microwave at 100% power for 2 mins. Now add the steamed potatoes to it and mix. 5. Add cornflour (mixed in cup cold water), soya sauce, tomato sauce, vinegar, red colour, salt and pepper to the steamed potatoes. Microwave (covered) for 3 4 mins. at 100% power. Stir in between. Allow to stand for 5 mins and serve hot.

Thai Red Curry Recipe Cooking time: 19:30 mins Ingredients 6 7 baby corns (cut lengthwise) 2 3 small brinjals (sliced) cup mushroom (sliced) 1 medium broccoli (cut into florets) (green cauliflower) 100 gms. french beans (chopped) 1 tsp oil 1 tbsp soya sauce, 1 tbsp vinegar 1 tbsp sugar For red curry paste 5 6 red kashmiri chillies (soaked in cup water) 1 onion (chopped) 8 9 garlic flakes 2 3 basil leaves (tulsi leaves)

 tsp garam masala Salt & black pepper powder (to taste)

Method 1. Grind all the ingredients of the red curry paste to a very fine paste. 2. In a microwave safe bowl microwave oil at 100% power for 30 secs. Add red curry paste and microwave at 100% power for 2 mins. Stir in between. 3. Add all chopped vegetables, 1 cup water and microwave covered for 7 8 mins. at 100% power. Stir in between. 4. Now add soya sauce, vinegar, salt and sugar. Microwave for 5 mins. at 60% power. Allow to stand for 5 mins. 5. Serve hot with rice or noodles.

Bhapa Mach Recipe Cooking time: 8:00 mins. Ingredients 500 gms of fish (Hilsa - cut into pieces) For Marinade 1 cup thick curd 3 tbsp mustard paste 5 6 green chillies (slitted) 1 tsp red chilli powder tsp turmeric powder 2 tsp oil Salt (to taste)

Method 1. Mix all ingredients of the marinade (except oil). Marinate fish into this mixture for an hour. 2. In a microwave safe bowl add oil and microwave at 100% power for 30 secs. 3. Add green chillies and microwave for 30 secs at 100% power.

4. Now add marinated fish and microwave (covered) at 60% power for 7 8 mins. 5. Serve hot with boiled rice. Tip: For a low calorie, use toned milk curd. For a variation, use tomato-onion paste for gravy.

Pudina Fish Recipe Cooking time: 6:30 mins Ingredients 1 whole fish (Pomfret) (approx. 500 gms) 1 tsp salt 1 tbsp lemon juice 3 tbsp mint / coriander chutney (pudina chutney) 1 tsp of butter

Method 1. Clean the fish. Apply salt and lemon juice and keep aside to marinate for 15 20 minutes. 2. Apply mint / coriander chutney all over and stuff the cavity of the fish with chutney. 3. Melt 1 tsp of butter in a microwave safe flat dish at 100% power for 30 sec. and place the whole stuffed fish in it. 4. Microwave (covered) at 60% power for 6 min. (turn the fish after 3 mins.) 5. Serve hot with crisp salad and lemon wedges.

Gujarati Dahi Ni Kadi Recipe Cooking time: 10:30 mins Ingredients 2 cups sour curd 1 cup water 2 tbsp gram flour (besan) 1 tsp jaggery (gur) (crushed) 1 tsp ginger green chilli paste 1 tsp red chilli powder

For Tempering 1 tsp oil 2 3 curry leaves 1 tsp cumin seeds (jeera) 1 tsp mustard seeds 1 tsp turmeric powder (haldi) a pinch of asafoetida (heeng)

Method 1. Beat curd, water and gram flour together to obtain a batter of pouring consistency. 2. Crush jaggery and add to this mixture. 3. In a microwave safe bowl microwave oil at 100% power for 30 secs. 4. Add all dry spices for the tempering and microwave for 2 3 mins. at 100% power. 5. Add gram flour and curd mixture to the microwave tempering and microwave at 100% power for 8 10 mins. Stir in between. 6. Serve hot with boiled rice and papad.

Microwave Keema Matar Recipe Cooking time: 12:30 mins Ingredients 500 gms. minced meat (keema) 200 gms. peas 200 gms. onion (finely chopped) 1 cup tomato puree 1 tsp cumin seeds (jeera) 2 tbs ginger-garlic paste 1 tsp red chilli powder 1 tsp garam masala powder 2 tbsp curd 1 tbsp oil

Salt & black pepper powder (to taste)

Method 1. In a microwave safe bowl, microwave oil at 100% power for 30 secs. 2. Add spices and microwave for 1 min at 100% power. 3. Add onion-ginger-garlic paste and microwave for 3 mins at 100% power. 4. Mix tomato puree and peas and microwave for 5 mins at 100% power. 5. Lastly, add minced meat and curd and microwave (covered) for 3 4 mins at 80% power. Stir in between. 6. Allow to stand for 5 mins. Serve hot with naan / parantha / chapatti.

Microwave Malai Kofta Recipe Cooking time: 11:30 mins Ingredients For Kofta 100 gms. paneer (grated) 100 gms. boiled potato 1 tbsp cornflour 2 - 3 green chillies 1 tbsp coriander (chopped) Salt and pepper (to taste) 1/2 tsp chat masala powder

For gravy 2 onion (paste) 1 tbsp ginger-garlic paste 1 tbsp ghee / butter 1/2 tsp garam masala powder 1 cup tomato puree Salt, black pepper and red chilli powder (to taste) 2 tbsp fresh cream (optional) 1 tbsp roasted cashewnuts

1 tsp cornflour 1 tbsp chopped green coriander a pinch of edible red color

Method For Kofta 1. Mash paneer, boiled potato and cornflour. 2. Add all the spices and make smooth dough. 3. Form it into small balls and shape into koftas. 4. Place in a microwave safe flat dish and microwave at 100% power for 45 secs to 1 mins. Reposition frequently. For Gravy 1. In a microwave safe bowl microwave ghee / butter for 30 secs. at 100% power. 2. Add onion, ginger-garlic paste and microwave at 100% power for 3 4 mins. 3. Finally add all the spices and tomato puree and microwave for 3 4 mins. at 100% power. 4. Add cornflour (in cup of cold water) and 1 cup of water and microwave covered for 3 4 mins. at 100% power. 5. Add fresh cream and koftas to it. And microwave for 1 min. at 100% power. 6. Garnish with cashewnuts and chopped coriander.

Microwave Mushroom Masala Recipe Cooking time: 8:30 mins Ingredients 250 gms. mushrooms 1 onion (finely chopped) 1 inch ginger piece (cut in strips) 6 8 garlic flakes (finely chopped) 2 tomatoes (finely chopped) 1 tsp oil 1/4 tsp turmeric powder (haldi)

1/4 tsp red chilli powder 1/4 tsp garam masala powder 1/2 tsp chat masala powder Salt & black pepper powder (to taste) Chopped green coriander to garnish

Method 1. Microwave oil at 100% power for 30 secs. in a microwave safe bowl. 2. Add chopped onion, garlic, ginger to it and microwave at 100% power for 2 mins. Stir in between. 3. Add chopped tomato and spices and microwave for 3 mins. Stir in between. 4. Add chopped mushrooms and microwave covered for 3 4 mins. Add 1/2 cup of water if it becomes very dry. Stir in between garnish with green coriander and ginger strips. 5. Serve hot with chapatti, paranthas / naan.

Dry Gobi Sabzi Recipe Cooking time: 13:30 mins. Ingredients 1 big cauliflower (250 gms.) 1 onion (paste) 2 tomatoes (paste) 1 tsp garlic and ginger (paste) 1 tsp green chilli (paste) 1/2 tsp garam masala powder 1/2 tsp turmeric powder (haldi) 1 tsp chat masala powder 1 tsp cumin seeds (jeera) 1 tbsp oil Fresh coriander leaves for garnishing (dhania) Salt & black pepper (to taste)

Method 1. Wash and cut cauliflower into small florets.

2. In a microwave safe bowl microwave oil at 100% for 30 secs. 3. Add cumin seeds, salt, turmeric powder, all the other pastes and microwave at 100% power for 4 5 mins. Stir in between. 4. Add cauliflower, garam masala and chat masala. Sprinkle cup water over it. 5. Microwave (covered) for 5 mins at 100% power and then for 4 mins. at 60% power. 6. Allow to stand for 5 mins. 7. Garnish with coriander leaves. 8. Serve hot with roti / paranthas / poori. Microwave Punjabi Chole Recipe Cooking time: 1:05 hr Ingredients 1 cup chick peas (kabuli chane) 6 cups water 1/2 tsp soda-bi-carbonate 1 tsp rock salt (kala namak) 1 tbsp oil 2 onions (sliced) 1 tbsp chana masala powder 2 tsp garlic paste 2 tsp ginger paste 2 tomatoes (chopped) 2 green chillies (chopped) 1 tsp garam masala powder 2 tbsp tamarind paste (imli paste) Salt, black pepper and chilli powder (according to taste)

Method 1. Clean the chick peas and soak overnight. Drain the water. 2. In a microwave sage bowl add chick peas, soda-bi-carbonate, rock salt and 6 cups of water and boil at 100% power for 15 mins.

3. Then microwave covered it on 80% power for 20 mins. Stir in between and microwave at 40% for another 10 mins. Keep covered. 4. Microwave oil at 100% power for 1 min. in another microwave safe bowl. 5. Add onion slices, ginger and garlic paste, chillies and microwave at 100% power for 4 5 mins. Stir in between.

6. Now mix chopped tomatoes, garam masala, salt, red chilli powder and chana masala. Microwave for 4 mins at 80% power. 7. Now add boiled chick peas to it and microwave covered at 80% power for 5 6 mins. Now mix tamarind paste and microwave for 5 mins at 60% power. 8. Allow to stand for 5 mins. Serve with kulcha, paranthas and naan.

Hariyali Paneer Tikka Recipe

Cooking time: 15 mins. Ingredients 500 gms paneer (cut into pieces) 1 big capsicum (diced) 1 big tomato (diced) 1 big onion (diced)

For Marinade 1 cup hung curd 1 tbsp ground mint leaves (pudina leaves) 1 tbsp ground coriander leaves (dhania leave) 4 green chillies (paste) 1 tsp lemon juice 2 tbsp. garlic paste 1/2 tsp garam masala powder 1/2 tsp turmeric powder (haldi) 1 tsp chat masala powder Salt (to taste)

1 tbsp butter / oil 1 medium cucumber

Method 1. Cut the cheese (paneer) and vegetables into big pieces. 2. Mix all ingredients of the marinade with cheese (paneer) and vegetable together and refrigerate for half an hour. 3. Place the cheese cubes and diced vegetables on the high rack on microwave safe flat dish / non-stick tawa / rotisserie and grill for 15 20 mins till golden brown on all sides. 4. Reposition the marinated paneer and vegetables frequently and brush with oil. 5. Sprinkle chat masala and serve with cucumber-tomato salad and chutney.

Microwave Cheese Omelette Recipe Cooking time: 6 mins. Ingredients 2 eggs 1 onion (chopped) 2 tbsp milk 1 tbsp butter 1 tomato (chopped) 2 green chillies (chopped) 2 tbsp green coriander (dhania) (chopped) 2 tbsp cheese (grated) Salt and black pepper (to taste)

Method 1. Mix egg and chopped vegetables in a bowl. Beat with a beater, till fluffy. 2. Heat butter in a microwave safe flat dish at 100% power for 30 secs. 3. Pour in beaten egg and vegetables salt pepper into the dish and microwave at 80% power for 5 6 mins.

4. Sprinkle grated cheese on the top and microwave at 80% power for 30 secs to 1 minute till the cheese melts. 5. Serve hot with toasts and sauce / chutney. Tip: Other toppings like mushrooms, capsicum, ham, bacon etc. can also be added.

Microwave Seekh Kabab Recipe Cooking time: 25 mins. Ingredients 250 gms minced meat (keema) 100 gms chana dal 1 onion (chopped) 1 piece ginger (chopped) 4 garlic flakes 1 tbsp lemon juice 2 green chillies (chopped) 1/2 tsp garam masala powder 2 tbsp thick curd 1 tsp oil Salt, black pepper & red chilli powder (to taste)

Method 1. Wash and soak chana dal for 1 hour. Drain the excess water. 2. Boil (covered) dal with cup of water for 5 6 mins. at 100% power in a microwave safe bowl. 3. Microwave minced meat in another microwave safe bowl at 80% or 4 5 mins. 4. Mix all the ingredients together in a blender and make smooth dough. 5. Form kababs of the prepared mixture. Apply little oil on your palms and arrange these kababs on the rotisserie stick / non-stick tawa / microwave safe flat dish at high rack and grill for 25 30 mins. Brush with oil 6. Sprinkle chaat masala and serve with chutney and crisp salad.

Chicken Tikka Recipe

Cooking time: 15 20 mins Ingredients 800 gms boneless chicken pieces

For marinade: 2 tbsp lemon juice Few drops of red orange colour (optional) 1 cup hung curd 2 tbsp ginger paste 2 tbsp garlic paste 1 tsp soya sauce 1 tbsp chat masala powder 1 tbsp garam masala powder 1 tbsp oil for brushing Salt and black pepper powder (to taste)

Method 1. Wash and cut the chicken into small cubes. 2. Mix all ingredients of the marinade and chicken pieces. And marinate for half an hour. 3. Put the chicken on the high rack on microwave safe flat dish / non stick tawa / rotisserie for 5 mins. Brush with oil and grill for about 15 20 minutes until crisp. 4. Reposition and brush with oil while grilling. 5. Sprinkle chat masala and serve with chutney and crisp salad.

Tip: Chicken is a lean meat with high protein content therefore dieters delight.

Lababdar Machhi Curry Recipe Cooking time: 12:30 mins

Ingredients 500 gms. fish (cut into pieces) 2 large onions (paste) 2 tsp garlic paste 2 tsp ginger paste 3 tbsp tomato puree 1 tbsp veg. oil 2 tbsp beaten curd Salt, black pepper powder (to taste) 1 tbsp fish curry powder 3 4 curry leaves 1 tsp mustard seeds 2 3 dry red chillies 1 tbsp green coriander (green dhania)

Method 1. Microwave oil in a microwave safe bowl at 100% power for 30 secs. 2. Add mustard seeds, red chillies, curry leaves & microwave for 2 mins at 100% power. 3. Add paste of all spices and microwave at 100% power for 3 4 mins. Stir in between. 4. Now add curd and fish curry powder. Microwave for 2 mins. at 100% power. 5. Add fish pieces (covered) and microwave at 60% power for 5 6 mins. 6. Allow to stand for 5 mins. 7. Serve with hot rice.

Lemon Tarts Recipe Cooking time: 15 mins (conv) and 4 mins (micro) Ingredients For Tarts 1 cup flour cup butter

 tbsp castor sugar (powder sugar) tsp baking powder a pinch of salt 3 4 tbsp ice cold water

For Lemon filling 2 tbsp flour 2 tbsp corn starch 1 cup sugar 2 tbsp butter cup lemon juice 2 3 drops of edible yellow colour 4 tbsp cold water To garnish Glaced cherries

Method 1. Preheat the oven at 230 degree Celsius. Sieve flour, baking powder and salt together. 2. Add sugar, butter and ice cold water. Knead a hard dough. Refrigerate for 20 mins. 3. Roll out the dough almost " thick. Cut into small tarts with biscuit cutter. 4. Press into small tart shells. Prick them with fork all over. 5. Bake at 230 degree Celsius for 10 15 mins. at lower rack at convection mode. 6. Once the shells are ready, set aside to cool them. 7. Mix all the ingredients for filling in a microwave safe bowl and microwave at 100% power for 4 5 mins or till thick. 8. Cool it. Fill this mixture in tart shells and garnish with cold sweet cream and fresh fruits.

Fruit Custard Recipe Cooking time: 13 mins Ingredients 50 gms custard powder 500 ml. milk

100 gms sugar Chopped seasonal fruits (according to taste)

Method 1. Mix custard powder in a cup of cold milk. Keep it aside. 2. Microwave sugar and milk in a microwave safe bowl at 100% power for 6 7 mins or till it boils. 3. Add custard powder (in cup cold milk) to the mixture. Stir in between. 4. Microwave at 60% power for 7 8 mins or till thick. 5. When cool, add cut fruits to it, put in the mold and set in the refrigerator. 6. When set, remold it on a serving plate. Garnish with fresh fruits while serving.

Cheese Pizza Recipe Cooking time: 10 15 mins Ingredients 4 medium pizza bases For topping 200 gms onion (chopped) 200 gms tomatoes (chopped) 125 gms capsicum (chopped) 100 gms mushroom (sliced) 250 gms pizza cheese (shredded) 3 tbsp tomato sauce Salt & black pepper powder (to taste)

Method 1. Preheat the oven on convection mode at 250 degree Celsius. 2. Spread tomato sauce on each pizza base 3. For topping, mix all chopped vegetables and seasoning. Microwave the chopped vegetables in a microwave safe bowl for 30 secs. at 100% power.

4. Apply tomato sauce on each pizza base. Now spread the vegetable topping on each pizza base along with the sliced mushrooms. 5. Sprinkle grated pizza cheese at the top of each pizza. 6. Bake on non-stick tawa on the high rack at 250 degree Celsius for 10 15 mins (till the cheese melts). 7. Cut into pieces and serve with sauce Tips: You can also add non-veg. toppings e.g. Shredded chicken, bacon, ham etc

Baked Macaroni And Cheese Recipe Cooking time: 15 20 mins Ingredients 200 gms macaroni (boiled) 3 tbsp butter 2 tbsp cup flour (maida) 2 cups milk 2 cups processed cheese (shredded) 1 cup fresh breadcrumbs Salt and black pepper powder (to taste)

Method 1. Place 2 tbsp. butter in a microwave safe bowl and heat at 100% power for 30 secs. 2. Add flour, salt and pepper 3. Gradually mix 2 cups of hot milk and stir it. 4. Slowly stir in 1 cup grated cheese and cover with a cling film. 5. Microwave at 100% power for 2 3 mins. 6. Add boiled macaroni and mix well. 7. Preheat the oven on convection at 250 degree Celsius 8. In another microwave safe bowl place 1 tbsp. butter and heat at 100% power for 30 secs. Add bread crumbs and mix well. 9. Sprinkle this breadcrumb mixture and 1 cup grated cheese evenly over macaroni.

10. Bake it at low rack at 250 degree Celsius for 15 20 mins till golden brown.

Chinese Noodles Recipe Cooking time: 18 mins. Ingredients For boiling 150 gms noodles 4 cups of water 2 tsp oil 1 tsp salt

For frying 2 onions (sliced) 2 capsicums (sliced) 100 gms cabbage (shredded) 2 carrots (shredded) 50 75 gms beans (chopped) 9 10 garlic flakes (chopped) 2 tsp oil 2 tbsp soya sauce 1 tbsp tomato chilli sauce 1 tbsp vinegar a pinch of ajinomoto salt & black pepper powder (to taste)

Method 1. In a big microwave safe bowl add water, oil and salt boil for 7 8 mins at 100% power. 2. Add noodles and boil for 6 7 mins at 100% power. Stir in between. 3. Strain and wash under cold running water (to avoid sticking) keep aside. 4. In another microwave safe bowl add oil microwave at 100% power for 30 secs. 5. Add all chopped vegetables and microwave for 4 5 mins. at 100% power. Stir in between. 6. Add soya sauce, tomato chilli sauce, vinegar and ajinomoto. Stir it.

7. Now add the boiled noodles to vegetables and stir it. Microwave for 1 min. at 80% power. 8. Serve hot with sauce and soup. Tip: Add noodles to water only when it starts boiling. You can also add baby corn, mushrooms or shredded chicken for a tasty variation.

White Sauce Recipe Cooking time: 5:30 mins. Ingredients 1 cup milk 1 tbsp butter 1 tbsp flour (maida) Salt & pepper (to taste)

Method 1. Microwave butter in a microwave safe bowl at 100% for 30 secs. 2. Add flour and mix it. Microwave at 100% power for 2 mins. Stir in between. 3. Slowly stir in milk to prevent lumps. Microwave at 100% power for 3 4 mins. or till thick. In case of lumps, strain the sauce or blend in the blender. 4. Add salt, black pepper and red chilli according to your taste. Health tip: For a low calorie, use toned milk and whole wheat flour.

Shukto Recipe Cooking time: 12:30 mins Ingredients 1 raw plantain (sliced) (raw banana) 2 radish (sliced) 1 potato (sliced) 1 brinjal (sliced) 1 bitter gourd (sliced) (karela) 1 tbsp mustard seeds

1 tbsp fenugreek seeds (methi dana) 2 tbsp poppy seeds (khus-khus) Salt and red chilli powder (to taste) 1 tbsp oil

Method 1. Soak 1 tbsp each of mustard, poppy, and fenugreek seeds in cup of water for 10 15 mins. Blend to make a paste. 2. In a microwave safe bowl microwave oil at 100% power for 30 secs. 3. Add tbsp each of mustard, poppy and fenugreek seeds and microwave at 100% power for 2 mins. 4. Add sliced vegetables and cup of water. Microwave covered for 7 8 mins at 100% power. 5. Add the prepared poppy, mustard and fenugreek paste, salt and pepper stir it. 6. Microwave covered for 3 4 mins at 100% power. Allow to stand for 5 mins. 7. Serve hot with rice.

Dum Aloo Posto Recipe Cooking time: 15 mins. Ingredients 250 gms small potatoes 75 gms paneer (grated) 1 tbsp cashewnuts (finely chopped) 1 tsp sugar (optional) 1 tbsp curd (beaten) 3 green chillies (chopped) 75 gms poppy seeds (khuskhus) 1 tbsp garlic (chopped) 1 tbsp oil 1 tsp turmeric powder (haldi) Salt, black pepper and red chillies powder (to taste) 1 tbsp green coriander (dhania)

Method

1. Wash, peel and scoop the potatoes. 2. In a microwave safe bowl boil potatoes with 1 cup water (covered) at 100% power for 8 9 mins. 3. Mix grated paneer, chillies, green coriander, salt and pepper for the filling. Fill this mixture into the scooped potatoes. 4. Soak poppy seeds, garlic and cashewnuts in cup water for 15 mins and grind them together to a smooth paste. 5. In a microwave safe bowl microwave at 100% power for 30 secs. Add turmeric powder, salt, sugar, chillies, curd and poppy seeds paste. 6. Microwave at 80% power for 3 mins and then add stuffed potatoes and cup of water. 7. Microwave covered for 3 4 mins at 80% power till the gravy is thick. Stir in between. 8. Allow to stand for 5 mins. 9. Garnish with chopped coriander leaves and serve hot.

Patrani Machi Recipe Cooking time: 4 mins. Ingredients 500 gms boneless fish (cut into 10 small pieces) 1 tbsp lemon juice Salt (to taste) 1/2 tsp red chilli powder

For Paste 1 bunch of coriander (dhania) 1/2 coconut (grated) 1 bunch of mint (pudina) 4 garlic flakes 1/2 tsp sugar Salt and black pepper powder (to taste) 1 tbsp lemon juice 2 banana leaves (for wrapping, cut into small square pieces)

Method 1. Wash the fish and rub lemon juice, salt and red chilli powder on it and keep aside for 15 -20 mins. 2. Make a fine paste of all the ingredients given above. Rub well over the pieces and refrigerate for an hour. 3. Cut the banana leaves into small square pieces (10 pieces). 4. Wrap each fillet in the banana leaves and seal with a tooth pick. Microwave at 100% power for 4 5 mins in a microwave safe flat dish. 5. Allow to stand for 2 mins unwrap serve with lemon slices and salad. Tip: The paste can be rubbed over the fish even 1 2 days in advance, refrigerated and microwaved just before serving.

Methi Chicken Recipe Cooking time: 19:30 mins Ingredients For Marinade 1 chicken (1 kg. approx.) (cut into pieces) 1 cup hung curd 3 tbsp ginger, garlic and green chilli paste (ground together) Salt & red chilli powder (to taste) For Gravy 200 gms. onion (finely chopped) 200 gms. tomatoes (finely chopped) 2 3 green chillies (finely chopped) 1 tsp garam masala powder Salt, black pepper (to taste) tsp coriander (dhania) powder 1 tsp turmeric powder (haldi) 1 tsp red chilli powder 2 tbsp dried fenugreek leaves (kasoori methi) 2 tbsp oil

Method 1. Wash, clean and cut the chicken into pieces.

2. Mix all the ingredients for the marinade. Add chicken pieces and refrigerate for an hour. 3. In a microwave safe bowl heat oil at 100% power for 30 secs. Add chopped onions and microwave for 5 mins at 100% power, till golden brown. Stir in between. 4. Add all the spices (except dried fenugreek leaves) and chopped tomatoes and microwave for 5 mins. at 100% power. Stir in between. 5. Add chicken pieces and microwave (covered) for 7 8 mins at 100% power. Reposition frequently. 6. Lastly, add dried fenugreek leaves and microwave (covered) for 2 mins. at 60% power. Allow to stand for 5 mins. Serve hot with naan or parantha.

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