BEFORE YOU START. ..
We recommend that you read this section before -
you start using your Kenstar microwave oven.
This section is designed to introduce to you the
ahnolopv anda*precauh'onsyou "rust take
to get the best out of your microwave oven. The
Kenstar Microwave Cookery Book is a collection
of over 75 mouth watering all- time fdourite
recipes, which have been creoted and tested in
bring out the taste, appearanceand texture. just as
your mother would have cooked them using
conventional methodr. They use same steps for
cooking, as used in the traditional gas stove
coo&. For better understanding of this book
certain general guidelines are given below :
1. Abbrevhiions:-
Author * Tsp. = Teaspoon
* Min = Minutes
K. Sunita
* See = Seconds
* gms = Grams
* ml = Milliliters
.2 Weights & Measures -All weights &
meusures are given in grams & milliliters.
Prw?rs -
3. Ingredients For convenience & shorter
cooking times. we have substituted certain
Printwell
ingredients like fresh @ureed) tomatoes by
E-16/2/5, MIDC Chiknlthana. Aurungubud ready& tomato puree. Similarly tamarid
Ph. : 0240 - 2484521, 2485206 paste is used, instead of tamarind extract. If
E-mail : prinrwel@gmuil.com desired, you may subsitute them by fresh
products & alter the cooking time accordingly.
4. Step by step cooking instructions and
methods of preparations have been provided
for each recipe. For best results follow these
steps meticulously.
-
5. Meclsurements Quantity of food affects the
cooking time in a microwave oven. Even one
minute dzjierence may be crucial in food
being under or over done.
It is essential to correctly meusure the main
ingredients of the recipe. Use standard
measuring cups & spoons and a good quality,
accurate kitchen scale.
-
6. Sewing AN portions in these recipes serve
KEN T& f\
The way rHworld lrvrs
four adults.
- - im
-
'
I.. Cooking T i The cooking time indicated
against each step may varydepending upon
the shape, size & quality
- - of
- inmdients
- used.
* ,,&,paw - &&to mnnSt&katiOn
quality of meat (goal) a time range (4-5
of
minutes) has been provided. Cook for 4 min.
Cover with an aluminium foil and allow to
stand for 15-20 min. Checkfor doneness, then
cookfurther for 30 see. at a time, ifrequired.
Always take into account standing time to be
given after each microwaving.
9. Cookware - f o r best results we have used
round,flatbottomed, straight edgedplasticor
glass containers.
10. The term partially covered used in our
recipes.refers to the use of cling film, with a
small vent. You may however, use an
ovenproof glass lid for this purpose.
11. Spices and cooking oil quantities may be
altered - according to taste. However,
microwaving time might abo have to be
adjusted. UsualrY. reduction of cooking oil
will alter the texture and appearance of the
cooked dish.
12. Sd- Exact quantity of salt used has been
deliberately left out, as it dependr upon
individual taste and prefrences.
13. Higher / Lower ambient temperature would
affect cooking time. Test cooking has been
done at ambient temperahve of up to 30°C.
Caulion : It is possible that your cooking is
under or over done, in the time and the quantity
specifd in the recipes M nwy be because of the
quality of w&r, size & unevenness of cuts, or
the incorrect measuremenls of main ingredients
Even fluctuations in electrical voltage or
ficquenq (Hertz) might be responsible. In such
an eventuality, we suggest that you undercook
1
the food by one m k , c l a d for doneness, and
cook further for 30 seeon& at a time, if
require& Always take into account stending time
to be given after each microwaving. Repent till
fix
cooked ro your trrsle.
The way the world ~iw
 Microwaves
Microwaves are. live TV or radio waves, high
frequency non-ionizing, elecfromagnetic waves,
but of a shorter wavelength. A vacuum &be,
called the "magnehvn" generates these
microwaves,which are guided into the oven cavity
through a "wave guidew. On being generated, the
microwaves are reflected by the metal walls of the
oven cavity and are conducted into the food
penetrating through the container holding the
food and getting absorbed, causing the water
molecules to vibrate at a very high jkpemy,
releasing heat, which cooks the food. As the
"agitationn of water molecules taka place
th;mghout the food mass, simultan--ly & Effciency and saving of time & energy
uniformly, food is cooked evenly. However.
microwaves can (effectively) penetrate the food
up to 1.5 inches (4 Cms) in thichness. Hence,
pieces raw food are bigger than inches.
would remain under cooked at the core, since that
portion will be dependent for cooking on the heat
mceived through "wnduction"fiom the segments
nearer to the &aces.
Miirowave Vs oonventiond cooking
The microwave cooking process is completely
- -fiom wnventional caoking
different! - using- the -gas
stove or wnventional ovens.
In gas cooking, the cooking utensil (a
conventional oven heats up the air inside the
oven, which in turn heats up the cooking utensil)
first absorbs heat fion the gasjlame. The heated
utensil then traqfers the heat to the surface of
food fiom all directions. Heat fiom the surface
moves (is conducted) towordp the core. This
conducted heat cooks thefoodgmdually, from the
sluface to the core, o f t n overnoking the fiod U I
thesurfce, thus creating the "crust". Microwu~~v
directly penetrate the,food up to 1.5 inchcs rrrrd
agitate the moktum rnoleculeu prvsenl in tlre
food. Thk high speed agilu,iorr q/' molectrles
rrIea.~eheat, which sp~cadsto //rc. other I M I ~ I .c!/'
~
thaJhd crsd cooks i/ rvcrrly. This px)cc.ss t*rruhlt,.s
f d to />ecooked (or whc~urc~cl) willrout c.hcrrrgDrg
either the,/bnr~or rhe cnlour: br ul~ncstI/.PJ rhc,
cooking tirnr* rukerr hy corrvrrr~iorrcrlcooklrrg
systems. Your Micrvwu~teovcJrr is cr corrrl~l~~tr
cooking systcnr. wlriclr curl cw)k olrrrost ever:v kirrd
7kc way tz wodd lives
of Indian food-currie.~, IiMus. idlies, halwa,
bilynni etc., wiihout the uid of any other (gas,
electric or kerosene) overrs. Indeed, we
recommend to use a microwave, for cooking all
your daily meals, without the uid ofgde/ecbic
stoves, except where specififunctions cannot be
pefonned in your present Kenstar Microwave
mode viz. Deepfjing.
Advantages of Mmwave Cooking
-
Convwdence Set the time for cooking and watch
your favourite TV serial, while Kenstar
Microwave Oven cooks your meal. Momver. you
can cook & serve in the same dish.
- 2. The specially designed oven door contains a
Microwave oven saves up to 60-70% of cooking
time and up to 40% of energy as cornpared to gas
stove cooking,
- under spect$u:
- - wdtions.
He&y -Retains nahval flavours &
nubitiw value of food. as mostfood is cooked in
it's own juicer, requiring very little additional
Low f a cooking - Possible to cook your meals
with very little even nil-far/oil. Economical -
Saves up to 65% of energy while cooking.
-
Usafiicndly Your Kenstar Microwave Oven is
simple and safe to use. Special metal grill on the
door frame protects you fiom the microwaves.
while allows you to see inside. Easy to use buttons
and wmbined functions ulong with the step by
step Kenstar Microwuve Cook Book will enuble
you prepare your nreals c~rortIe.~.sly.unrl w i n g
like your Iruditionul cuisine.
Microwave ove~rsure.a safe cooking system
the post. pcoplc, huve Iwen uriduly worried
/PI
ulwut rhe .YU/~.IS c?/'micrv>n~uveovens due to the
krck q/'l'urrdcrstundirr($heir functioning and the
rise oj'thr word "ru(1iution"in conjunction with
11ri.srrew cooliin~
- .svslem.
. causing hann to the oven.
It is u well-known medical fact that microwaves
U I P rro~i-ionizing
radiation, which create/pmduce
heut. wilhou1 uflecting the human body. (It is the
ionizing radiation that can be h a n n z to body
cells.) Furthermore, food does not retain any
rriicrowave energy. All microwaves are converted
into heat energy, and are used for cooking,
Microwaves are completely safe to use. There is
no medical evidence to show ,that microwave
cooking has a health risk Indeed, your Kenstar
microwave oven is designed to emit radiation '
levels that are a fraction of the radiation levels
0 Instant
recommended as safe by the WorM Health
Organization.
Special safety features of your Kenstar
microwave oven
I. The cavity of your Kenstar microwave oven is
specially designed to reflect all micmaves
into the food, and to contain excess
microwaves, ifany. within
U Instant Defrost
ship of microwave absorbing material as well
as a sheet of d o r a t e d metal sandwiched
between its panels, which prevent any
mic-ve energyfiom escaping.
3. The oven door also has a specially designed
door latch (along with two safety inter-),
which switches off the magnetron instantly
when the door is opened.
4. All these safety measures make the
microwave an absolutely safe appliance.
Due to i& simplicily, ease of operation and
the fact that the oven walls remain cool even
during cooking, even a child can be taught to
use it without the fear of a scald or a bum. Its
0 Child-safe lock
weight makes it heavy enough not to topple.
5. The lack of smoke and condensatton in the
kitchen reduces the heat and discomfort
caused by wnventional cooking appliances.
6. Microwave ovens are ensy to operate. They
cook low fat food, save up to 70% cooking
time (and 55%fuel costs), preserve natural
nutrition, vitamins and nntuml colours - all of
which make it a better cooking medium than
conventional cooking systems.
Features of your Kenstar microwave oven
-
0 Output power Your Kenstar microwaveoven
0 Browning Your Kenstar microwave oven
has a high output power specially designed
after taking into wnsideratton the Indian
cooking needs of making "tadh-a",browning of
onions, etc.
0 The & f d or to to ma tic power setting (after
switching on your microwave oven) is 100%
power. The ou@t power may however be
decreased to a lower level depending upon the
nuare of the cooking process/recipe
, u n d e h , using the appropriate button.
Cook/Rehcat - Your Kenstar
microwave oven has a set ofpre-programmed
Instant Cook / re-heat fwrctions which allow
you to cook/reheat food by simply feeding in
the type and quantity of food to be cooked /
reheated. Your microwave oven will then
automatically calculate the time, power
settings etc. required to reheat / cook the
food without even pressing the start button !
- This is a set of pre-
programmed functions, to defrst
(wmme~~ially) j w e n W h ) food, kept at -
18*centigrade. Ym need to only feed in the
type and quuntity of food The microwave
oven calculates all other parameters
automatically. Remember that defrosting is to
bring j k e n raw food fiom - 1 8 ' ~to room
tempera-re. Allow the defrosted food to
stand for a f m minutes before cooking to
prevent it f r m overcooking. To defrost
foodhcff other than that stated on the control
panel, use the manual defrost function at 20°%
power setting.
- This feu- may be
activated to prwent the microwave ovenfiom
being acdentally switched on by a child.
When activated, allfknctions/ buttons on the
confro1 panel become inoperable. Running
the microwave empty may cause damage due
to the re&ction of microwaves inside the
cavity. It is advisable to m& it a habit to
keep a glass f l e d with water in your
microwave oven at all times, so that if
switched on accidentally, the water will
absorb the microwaves, preventing themfiom
-
has a wider quartz-gn'lIing element that does
not require any pre heating. The gngnllfwrction
is used for browning suface of foodr such as
toasts, au g r a m etc., which only require the
top surjiace to be brown and crisp.
The wuv rlrc trorld Irtvs
 Remember that browning is done to add
colour and crust to food a f i r it has been
cooked. Use the grill rack supplied with your
microwave oven for this pwpose.
0 The Combination function combines the
speed of microwave cooking with the colour
and crkp texture of browning. You may use
the dzrerent combination settings depending
on the amount of cooking/grilling time
'requiredin a recipe.
0 Your Kensfar Convection microwave when
used on t h e convection function works
eruct& like a conventional oven, requiring
you to first preheat it at the desired
temperature. It has a twin source of heating,
one on fop and the other at the back of the
oven, which provide a crisp and crusty texture
to your food. The stirrer fan located at the
back of the oven; circulate the hot air inside
the oven cavity thereby resulting in uniform
cooking, without any .burnt edges.
0 Your Kenstar microwave oven is equipped
with 6 dzrerentpower s a g s:
igh .W ?~mostu i k Indian
b lfemCGUCGU..~
Factors affecting Microwave Cooking
Food characteristics affect all forms of cooking,
but the speed of microwave cooking makes the
dzTerence even more pronounced
-
0 Shznhg temperature The colder the food
the longer it will take to heat up or cook and
vice-versa. Remember room temperature too
may dtffer considerably with the changes of
season, altitudes etc. Therefore,cooking times
given in this book may vary slightly with the
change in temperature. The r e c m in this
book have been developed for an ambient
temperature of 25-300C.
0 Densiiy - Dense, heavy foods like meat or
vegetables take longer to cook than light
porous foods like b r e d , cakes, etc.
0 QuMtily - Smaller amounts of food take
lesser time to cook than larger quantities.
the amount of main ingre&nts given in a
recipe in this cookbook is doubled, the
cooking time will increase by about haK as
much while if the quantities of main
ingredients are halved, the cooking time will
be reduced by 40%.
cook fate,: Evenly distributed fat tenderises
and helps cook food evenly. Foods with high
moisture content t& longer to cook than
those with lower moisture content.
0 Sensitive ingredients -For ingredients like
cheese, eggs, cream, condensed milk etc.
which can overcook quickly and
toughen~curdle,a low power setting must be
used unless otherwise stated in a particular
recipe.
0 Stirring or repositioning or rearranging is
very important for even cooking.
0 Covering helps retain the moisture in the food
and prevent spluttering. Either use a lid or
cling film for covering, but always remember
to leave a vent, by folding back a small part of
cling film.
0 Cookware - Play an important part in
microwave cooking, due to ,the inherent
nature of microwave cooking process. Round
flat dishes with straight edges are most
suifable, and produce best results.
Choosing Cookware
short re-heating.) Glass, china, pottery, ceramics,
etc. are most suited for microwave cooking. A
wide range ofplastic cookware, easily available
in the mnrket may also be used, provided its
manufacturer recommends it. However; plastic
cookware cannot be used for grill or combination
functions or for cooking foods with a high fat and
sugar content(like halwa).
Test For SuirPbiliry of A Microwave Cookware
Place the container next to a glass bowl filled
with I cup of water. Microwave on 100°% power
for 1 min. afler which, if the water feek hot and
the container is just warm, it suggests that the
container is suitable for microwave cooking.
how eve^ if the containerfeek hot (not warm) to
touch, while the water is still cold, it indicates
that the contnrtnrner
has absorbed the microwaves
and is therefore unsuitable for use.
Microwave cooking techniques
Most technques used in microwave ovens are
similur fo those used in conventional cooking
methods. However; their application may dzffer.
-
0 Timing The timing is of prime importance
when cooking in microwave ovens. It

dishes like
-
0 Size Small pieces of food cook faster than
large ones. Since microwaves can effectively
Cookware must be chosen with care for cooking
in microwave ovens. depends on the quantity, starting
temperature, size and type of food cooked.
curries, rice, dals, penetrate food only up to 1.5 imhes, evenly
A. Shape and size 0 Always underestimate rlie cooking times
cakes,fwh, chicken etc: cut pieces under 2 inches in diameter cook
faster and more evenly. 0 The depth and the capacity of the while adapting a new recipe for the
boil milk, water etc
microwave oven. Should your food be
Medium-High 80?? Sim-ng /gentle -
0 Shape Thin parts of uneven foods cook
container is important. Shallow dishes
work better than deep ones. underdone, (ajier allowing appropriate
heating of foods; f&er than thick parts, while uniform shapes standing time) for your liking, cook food for
cooking food on cook evenly. Thin parts of food must, 0 Straight-sided dishes cook the food an additio~l30seconds at a time, till food is
. - mediwir heat; reduce therefore, be placed towan&the centre of the evenly. In sloping sided dishes, food in done to your satisfaction.
. .

'edium
. ' milk soups etc;
., reheating
Q w euxltef
d s
I dish where they receive less microwave
energy. Where they will cook at almost the
same ti&peed as the thicker pieces, place
shallow parts gets overheated/
overcooked.
0 Round and ring shapes are excellent for
-
0 Covering Covering food with a microwave
safe lid or a cling film rerains steam and
moisture. It speeds up the cooking process
them towan& the edges/outer rim of the
requiring low heat; foods that cannot be stirred. and makes food tende,: A loose cover will
dishes (since heat is transferred from the
reheatingfwh, chicken also prevent splattering on oven walls
etc. to avoid
outride to the centre of the food.)
0 Amount of f a and bone -
Bone conducts
'1Cookware mclteriol
Cookware Selection Gui& :
especiallyjkm fatty foods. a
heat. So the pieces of meat with bones cook Microwave oven is the one that allows -
0 C h s covers prove usem when food does
,Medium-M ;?&+ DepOstfngfodds: 5:
microwaves to pass through without absorbing or not need much moisture. Remove these lids
melting buaer: faster along the bones. Boneless cuts cook '
less rapidly but more evenly. reflecting them. carefilly,as they can become very hot. Paper
. - chbcolates efc. Choose your cookware carefully. (Cookware towels may be used f o keep certain food items
/ .
,
-
.
d
-

-
0 Composition of food Fats and sugar absorb marked microwave safe can be used for cooking dry (like breaci, rotis, ete.) as the paper will
microwave energy faster than other lquids,

'qr?
purpose in a microwave oven while cookware-
so foods with a high fat and/or sugar content marked microwave friendly may only be used for
The way ~ l world
u lives
The way rib; world lives
 absorb the moisture and fat. However; do not
use recycled paper or newspaper for this
purpose. Cooking bags without metal tags
can be placed in a glass dish. Check the
material and ensure that it is of a non-
melting variety. Remember to tie loosely with
apiece of string or an elastic rubber band to
allow steum to escape. Plastic wrap or cling
film make good covering material. Before
placing in the microwave oven roll back one
corner to allow trapped steam to escape.
Yepetables and foods that do not require
a&ed moisture- should be covered more
tightly.
0 -
Stirring Stirring i.s mininrun~ill rtriwowuve
cooking wilh vuriuble power setfirrgs.
However, stirring reduce cooking time by
equalizing the temperature for sensitive
foods that must cook slowly. Stir foods from
the outside of the &h towards the centre.
-
0 Turning food When microwaving, turn over
large, dense foods such as roasts or poultiy,
tikkas, etc, that might cook more near the
topwhich is closer to the source of heat. As a
general rule, turn food over at least once half
way through cooking time.
0 Shi&ing -
Shielding is the technique of
protecting vulnerabW&licate ports of food
from overcooking. Use small pieces of
aluminium foil for this pwpose since foil will
reflect microwaves from senstive areas like
the wings and tips of poultiy, head and tails
o f f i h , bones of chops etc. Be sure that the
amount offoil used is less than the amount of
food, the shiny side fuing inwards. Do not
allow the foil to touch the oven walls and do
not place foil direciiy on the metal rack
(while using grill or combination functions)
to prevent arcing.
0 Arranging - Whw cooking ,/o(d.s c$ uneven
thickrre.ss (like chickeri legs) plcrce tlrirrrrc~r
are(1.~fobvur-d~/he centre o/' the cli.slr lo
prevent their over('ookil~g. lde~~lly, / ~ o ~dI I ~ I S I
he orranged in rr rirrg put~rrrr.
The way the world lives
0 -
Rearrattging Since the corners or sides of
dishes receive more energy, and some places
in the oven may be warmer than others,
Rearranging during cooking process helps to
cook food more evenly.
-
0 Piercing Steam builds up pressure infoods,
which are tightly covered by a skin or
membrane. Such foods are likely. to burst
unless pierced before cooking. Hence, prick
potatoes, eggyolks & whites, whole vegetables
like tomatoes, apples. etc. bqf3re cooking.
0 Sinnding time - Due to internally generated
heat, ./i continues
d to cook even ajter it is
removed J i m /he oven. Standing time is
observed to allow the residual heat to
complete the cooking process. It is especially
important while cooking dishes,which must
be covered in foil to keep them warm during
this period.
-
0 Seasoning Salt has a toughening effect on
meat, fuh and vegetables etc. So do not add
it directly to foods without any liquid until
cooking is complete (unless otherwise stated
in a recipe).
Standing time
Microwaves penetrate food and cause the water
molecules to vibrate at a very high fkquency
(speed). ThiY agitation of molecules releases heat
that cooks the food. After the microwavc~arc shut
08"agitation" of molecules conlinue ,for some
time and then stop gradually. 11fo1Iow.s that the
"afl'tation" of molecules will continue to releaye
heat and "cook"./owl. (till t1re.v s/op) even afier
the microwuve hu.s been st~.itcl~ed y@
lime loken ,/br cookirrg c?/',/i~odaftcr the
micmwave has 11eeri .swi/checl (?[I: is called the
''standing fir~re".Slar~dirrgfinie is analogous to
/he time given to u yrvs.sure cooker for releasing
evcupi~rgc!/'.sfeurrr.ujier the gas has been turned
(?/I.' A.s 111c,/vod continues to cook during this
/~Wl'OtlU S we//.
Stcrr~clirg/itnes./breach recipe is given separately
irr this book. This time is in nddition to the time for
miwwuving. During the standing time, the
cook war^ ought to be covered with a lid or
c~luminiumfoil, to preserve the moisture (steam)
in the food.
Defmting
Deforsting in microwave ovens is a speedy.
hygienic and healthy pmess. m e n the auto
defrost function is used, the microwave energy in
the oven is automatically cycled on and off to
allow rest periods/standing time in between short
bursts of microwave energy. These short gentle
bursts e m that thawing is carried out at a
uniform rate so that food thaws without getting
cooked.
Thawing refers to the process of bringing down
raw/partially-cooked products frozen from a
temperature of - 1 8 ' ~to room temperahue. Unlike
conventional methods, microwave defrosting
prevents the growth of bacteria. Nutrients do not
get leaked away and food retains its natural
colour, texture andflavow. In a microwave oven
you can simply def;ost, then cook in a simple
operation at a moment's notice. Foods defrost
best at 20%power level.
T i s on Defrosting :
0 Flex pouches andpackages, which cannot be
broken, up or stirred. This distributes heat
more evenly.
0 Shield thin edges, of fuh and poultry, to
prevent them from getting cooked.
0 Pour offliquids fromfonen foods in a plastic
bag since they will absorb heat and slow the
process.
0 Observe standing time to thaw food
completely. especially the thicker innennost
parts.
0 Separate pieces of food as they thnw.
0 Remove any piece that feels warm to
prevent it from starting to cook.
Allow standing time before returning it
to the microwave oven for further
thmving.
0 Allow food to stand for a fav minutes
prior to cooking to prevent it from
overcooking.
0 Tiun food over when yow microwave starts
to beep.
Reheating
Unlike in conventional cooking, reheating in the
microwave oven is quick, effiient andmakes food
piping hot. Food reheats without any loss of
quality or texture, tasting freshly cooked, notjust
warmed over.
Care must be taken to avoid additional cooking.
Meats should never be heated at high powe,:
Main dishes taken out of the refigerator are
best reheated at medium power. Individual
serving on a plate are best reheated at a lower
power setting.
Tis on reheating:
While reheating food, feel the bottom of the
plate being used. r t h e food is reheated, the
plate will be just w a n
Reheuting Chart
0 When reheating in a plate, place thick or
dense food towards the outer rim and
delicate foods t o w a d the cenre.
0 Wherever possible, spread out food for quick,
uniform heating.
0 Cover main dishes for effective reheating.
Plates can be covered with kitchen towels or
clingfilm.
0 Stir main dishes, curries, casseroles, etc. to
distribute heat.
0 Add gravy to dry meats to provide moisture.
0 Wrap breads, rotis, etc, in paper towek to
absorb moisture.
0 Reheat rice in a casserole, sprinkled with a
little watec make a well in the centre a d
reheat covered with a lid or cling film.
0 Use medium power for reheating most
foodstuffs to prevent oven2ooking.
0 D v vegetables may be sprinkled with a little
water and reheated covered, to prevent them
from drying out. Fibrous vegetables lose
their texture when reheated. Bwy them in
sauce or gravy.
The way rzworld lives
 Sufety Precautions
f Do not operate the microwave oven when
enipty. Always place a glass filled with water
inside the microwave oven when not in use,
as a precautionaty measure or else put the
mains olf:
I Do not block the vents or exhaust outlets.
I Do not poke any metal objects through the
grill or other vents while the oven is in use.
X Do not install your microwave oven next to a
kitchen sink or a gas stove.
I Do not use metallic cookware in the
microwave oven, while using the microwave
fw2ction. which may result in sparking in the
oven and m e damage to the oven. However
metal cookware can be used in the
convection mode.
I The grill element and the cavity walls
become very hot during grilling, combination
and convention cooking. Be careful not to
touch them while removing food.
X If smoke is observed inside the cavity, keep
the oven door closed and switch
off/disconnect the oven from the power
supply.
I Do not anempt to deep fry in the microwave
oven since the temperature of oil cannot be
controlled and the oil may catch fue.
I Do not use the microwave wen to boil eggs
in their shelk. h s u r e built up inside the
eggshell will cause them to explode.
I Do not cook/reheat food in contcliners with
seals or namw necks. This may cause the
container to explode or the food to spill
over:
J Do not defrost tinned food in their tins.
I Do not overcook food. It may catchfire.
f Do not use the microwave oven for dying
~~ewspapers. kitchendusters, napkins etc.
O~~erheulingmay c a m them to catch fire.
TkL way t& world Iivcs
J Always use oven mittens while removing a
hot dish from the oven.
J Always stir liquids during and after reheating
since they may boil over without any signs of
bubbling.
J Food particles stuck to the oven walls or
floor can cause paint damage and reduce the
e&iency of the oven. Therefore, always keep
the insides of the oven clean.
J Always keep a watchful eye m i the progress
of cooking while using your microwave oven.
Do not leave it unattended, especially while
J Always ensure that the roller ring and
turntable are securely placed and locked in
position before operating the microwave
oven.
J Remember to utilize the child safety lock
when oven is plugged in and the electrical
switch is left on and the oven is left
unattended.
J For best results follow the insbuctions given
in each recipe carefully.
J Accurate & correct measurement of main
ingredients is essential for microwave
cooking.
J Cut the vegetables, meat, fish etc. into equal
sized pieces for even cooking.
J The initial temperature of fats & ingredients
would affect cooking time therefore, always
use ingredients at room temperature unless
otherwke specified.
. -
J Always pierce the skidmembrane of
poultry and whole vegetables like potatoes.
tomatoes etc. and fncits like apples. plums
etc. before cooking them in the microwave as
their skid membrane may burst during
cooking.
J Always leave a gapbent on one side while
covering with a clingfiIn.
J Place a microwave safe plate / container
below the grilling rack to collect
the drippings while cooking rikkar, roasts
etc.
J Always underestimate the cooking time as
overcooking may result in fire in the oven.
J When in doubt or while adapting a new
recipe (outside this book) for the first time,
reduce the cooking time by 1-2 minutes,
check for doneness & cookfurther for 30 sec.
after taking into account the standing time
to be given after each additional
microwaving.
J Always allow standing time to finish the
cooking process, either insiukloutside the
oven cavity.
J Use round bottomed, straight edged
circular containers for microwave
cooking as far as possible. For liquids,
use containers of at least double the
capaicty than the volwne of liquid to avoid
spilling over:
J While removing the cling film, remember to
remove it from the side away from you to
avoid steam b u m .
CIeaning your Kenstcu MicrowaveOven
R Microwave ovens are easy to clean and need
only to be wiped with a domp cloth after use.
However in case of accumulated dirt, follow
these easy steps for best results:
R Disconnect the oven from wall socket.
R Clean the outside sw$ace a, door seals and
parts with soft cloth and warm, soapy
wate,: Rinse the cloth and wipe again. Be
careful not to allow the water to seep into
, the vents.
O Wipe the door and windows on both sides
frequently with a &mp cloth to remove any
spills and splatters.
U Ensure that food never accumulates around
door seals to prevent danger of microwave
leakage.
R Clean the oven cavity with a mild detergent
solution after each use. Allow it to cool
before cleaning, to prevent the paint from
chipping.
R Do not use abrasive cleaners, scouring pads
or hives as they may cause scratches.
U Allow the huntable to cool before washing
because otherwise it may crack.
O The turntable, roller ring and grilling rack
must be washed in a bowl of warm soapy
water and wiped dry before being re-used.
R Af&r cooking, remember to clean the grill
element completely. Also, clean the areas
behind the element thoroughly.
R To remove any built up smells from the
oven cavity, place a container with 250 ml
water with lemon slices. Microwave on
100% power for 5:OO minutes. Remove
the water then wipe clean with a damp
cloth.
The way &world lives
 COOKING TIME CONVERSION CHART RECIPE INDEX
d h I VEGETARIAN SECTION
Rr/-
r y
rb.r
,; I'm 3mFA1 RAVA IDLI ........................
char / DHOKLA .......................
&S3 T Q b / GRILLED POTATO TIKKA ....
&SdkRd'Z / BAKED PANEER CUTLETS . . . .
&Sib3d a / BAKED BREAD ROLLS ................................. 07
T!RF4 %?T 1 MUSHROOM QUICHE .................................... 08 .09
F n m ~ l T O M A T O R A S A M........................................ 10
ddl&m qy / MEXICAN VEGETABLE SOUP .....................I1
&&FT
m a V I C R E A M OFSPINACH ................ .... 12
dkh1 PANEER TIKKA ......... .... 13
dkWE& / PANEER MAKHANI ..................................... 14
~ 9 m l A L O O ~ A...........................................
R 15
Fk1 KADAHI PANEER ........................................ 16
~ ~ ~ / K H O Y A M A T...........................................
AR 17
~%F~~&/MDCSDVEGETABLE ... .... 18
Wk * / BAGHARE BAIGAN ...... .... 19
@q / SUKHEALOO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
B H I ........................................
M ~ ~ ~ T I MASALA NDI 21
d'&&f 1 VEGETABLE JALFAREW ............................ 22
Combination Coddng Grill Cooking ~ I STUFFEDCAPSICUM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
zlzrf f h a %f
-aru ~ E FTJFTI
I / NAVRA~TAN KORMA ....... ....24
i.-l
i1 SUKHI URAD DAL .............
33Z W ....25
&?TiC F i / PANcHRATTAN DAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 .27
F@ 48t WWIM I SWEET SOUR CABBAGE ......................... 28
4&haa d h 1 VEGETABLE CHOW MEIN ............................ 29
~ ~ ~ I C H I N E S E F R I E D R I .C. .E. . . . . . . . . . . . . . . . . . . . . . 30
.
&FI V$U / LEMON RICE ............... ....31
Fnm rn/ TOMATO PULA0 ........... ....32
%3&7 rn/ VEGETABLE PULA0 . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
hr ~ANS FOOGATH ........................................ 34
p / BE

. m j r ~ h k f r O h TONION
l CAPSICUMPIZZA ......................... 35
%M9 hd1 MACARONI & CHEESE PEARS . . . . . . . . . . . . . . . . . .36 -37

f Kway theE
a world fivesz

I
The way 1% world lives

..I
 i 5 Z k 1 NON-VEGETARIAN SECTION

...................................... 41
F@~~~ITANMX)RICHICKEN
1 MURG HARYALI TIKKA .............................42
grfsf$mfr kmj~
~ ~ ~ & W / ~ S H T M K.............................................
A 43
qllrftwml SHAM KABAB ........................................... 44
@~~~&WJIMURGMALA~TMK .................................
A 45
&IS Mm 1 BAKED STUFFED FISH ...............................46
~ ~ ~ ~ ? % ~ I ~ ~ T ~ ! &SPRINGONION
c H I c K E SO
N UP .............47
Wqy I n s s ~o u p ................................................48
hd~&f q~1CHICKEN SWEETCORN SOUP ..........................49
FRT%mI BUTTER CHICKEN ........................................ 50
~ @ I B A D A M IMURG ..........................................51
iwhanr yf I TAMARIND CHICKEN ................................. -52
~ R& v l SPANISH OMELETTE ..................................53
1GOAN FISH CURRY ................................... 54
1 MAKHANI FISH CURRY ..............................55
+FITd m & I KEEMA KOFTA CURRY ...............................56 -57
~ & ? ' ~ T / M U T T O N K O R M........................................
A 58
k4-cTITW 1 NOODLES WIM MEAT SAUCE ......................59 !
hx fk4Mf 1CHICKEN BIRYANI ..................................... 60 - 61
W pI MUTTON PULA0 .........................................62 !
1 VEGETARIAN
I DESSERT SECTION
w rnMIAPPLE CINNAMON PIE ............................... 65
dhT I VANILLA SOUFFL~ .....................................-66
em 1STEWED PEACHES IN SAUCE ...................... 67
f%TI 1 CHOCO CHIP COOKIES ............................68
% q a ~ d e & / CHERRY WALNUTTART ......... ............ 69
~ = ~ ~ ~ ~ I B E S A N K E L A....................................
DDOO 70
~ ~ I F R W T C A K................................................
E 71
df4m h 1VANILLA SPONGE CAKE .............................. 72
$W h i I LEMON CAKE ............................................73
a a d vh~ h - iI CHOCOLATE SPONGE CAKE ......................... -74
I %91 SHAH BREAD PUDDING ...............................75
?T@
F d 1CARAMEL CUSTARD ................................... 76
W m ~ I G A J A R K A H A L W A....................................77
argft 1 UASUNDI ................................................... 78
h T 8 e l KESARI KHBER ...................................... 79

The way rL world lives

I The way r k ; world lives
 RAVA IDLI
.>. ..-
- - - - .
. ..-
Ingredients I tsp split black gram
250 gms semolina 1 tsp bengal gram
250 gms sour cud 2 d y broken, red
1 tbsp oil chillies
112 tsp mustad seeds 1/2 tsp soda
7 cuny leaves bicarbonate
500 ml (approx) water Salt to taste

Meikod
1. Heat oil in a 1/2 Iifre dish on 100°%power for
1:00 min. Add fhe mustard seeds. red chillies,
cuny leaves and &k. Mix and microwave on
100% power for 1:00 min.
2. Add the semolina, microwave on 100%power
for 3:00 mins. Stir twice during cooking.
Allow to cool.
3. Mix in lightly beaten curd, salt and watm Mix
well. Keep aside for one hour: Add fhe soda
bicarbonate and beat till light and jbthy
Pow spoonfuk of the buffer into a lightly
greased idli moulds.
4. Pour 200 ml water in fhe plate of the mould,
microwave on IOO?? power for 1:30 mins.
Place the mould in the plate, cover and
microwave on 100°%power for 2r00 mins.
5. Allow to stand covered for 5 mins. Serve hot
with sambhar and coconut ch-.

-
The way the w l d lives
The way rk world I i w
 .- - -
-

DHOKLA - GRILLED POTATO T I .

I ---.

Ingredients Ingrew
.:a .-~<p-..>
'+
. - -

300 gms gram flour 500 gms potatoes, boiled

300 gms sour curd I tsp red chilli powder
I "pc ginger 1.5 tsp garam mcrpala powder
3 green chillies I tsp ginger paste
in tsp mustard seeds I tsp garlic paste
I tbsp oil 100 gms cream
I tsp soda bicarbonate I50 ml thick curd, lightly beaten
I tsp sugar Oil for brushing
A pinch of asafoetida Salt to taste
Salt to taste
Method
Metluhi I. Cut the boiled potatoes into large p a . Mix
I. Mix well the gram flow, salt and curd and well the curd,cream, salt, red chilli pow&r.
l a v e aside for 6-8 hrs or overnight. garam masala powder. ginger paste and
q,c#g&4qqjq&7wd&mm 2. G""dthegingerandgreenchil1iestoapte garlic paste.
and add to the mixture. Finally add the soda
81W6-~ernmmma21 hirmhonate and S ~ P ( Ubeat
: well till light and 2. Add the potatoes. Mix well. Cover and

I
~~ ~

7.3lWF?#m*m3mm13~3e @thy Pour spoon& of the batter-into a marinate, in the refigerator for 5 hours.
atar&xa4'&31~li~dm~#l~ lighlty greased idli moulds. 3. Place the marinated potaloes on the grilling
4-&#dad@d4STi?l 3.Pow200mlwarerinthephteofthemouM. rack brush with a little oil and grill for IS-20
3. 7ooR. t#@-&**431FliR microwave on 100% power for 1.30 mins. mins, (till golden brown on all sides.)
Place the mould in the plate, cover and Rearrange frequently for even cooking,
q o o % m w 9 . 3 o f 4 1 z ~ d l m microwave on IOPA power for 2.00 mins
~$~?&Wi?i54im3900%mZmW brushing with a little oil each time.
Allow to stand covered for 5 mins.
~ : o o f 4 1 z ~ d 1 9 f 4 1 z i 5 4 i m 3 ~ 1 4. Microwave oil in a small dish on 100%power 4. Sprinkle with a little chat m a l a powder and
8. q / ~ ~ F R ~ $ - & ~ & m 9 0 0 % m 9 3 for 1:00 min. Add the mustard seeds and serve hot.
9:0of41z~dl@Yl$$@lm asafoetida and microwave on 100%power for
qoo%m213w30~*4~l~w 30 secs. Pour over the dhoklas and serve hot.
sIawmfIl.frnl

-5'
The way the wwld livcc The way I& d d lives
 - J
&C, - d~kk.,. . -- A

a i 3 W = k e BAKED PANEER CUTLETS kshh -- BAKED BREAD ROLLS

*-*
-- -- I .
Zngredicnts
250 gms m h e d paneer 8 Bread slices
4 green chillies, finely chopped 225 gms bolied potatoes, mashed coarsely
2 tbsp coriander leaves, finely chopped 314 tsp red chilli powder
3/4 tsp pepper powder 314 tsp garam masala powder
1 tbsp cornflour 1 tsp dry mango powder
Oil for brushing 5finely chopped green chillies
Salt to taste I00 gms finely chopped onion
2 tbsp finely chopped coriander leaves
Oil for brushing
.fefB
... I 1. Mix the paneer, green chillies coriander
leaves, salt and pepper powdes
Salt to &ste

9. p;ft3,-AfZrd,m31,.mmadM 2. Mix well. Add the corn flour: M u and shape

m ~ 3 3 - e m w 1 into cutlet. I. Mix the potatoes, salt, red chilli powder:
garam masala pow& dry mango powder.
green chillies, onions and coriander leaves.
I Brush the cutlets with a little oil. Place on a
3. ~ ~ ' ~ F & ? R ' W ? ~ O " C W ~ ~ 4. 2. Soak the bread slices in water: one by one and
lightly greased tray, placed on the grilling squeeze out excess water: Stuff the slices with
8. W-dffift'g W d $ @ F I ' l $ ~ ~
rack BaRe at 25PC for I8-25 min. Turn the the pornto mixhrre and shape into rolls.
~ w ~ , ~ ~ J ; m 3
cutlers * half
over ~ way through grilling time,
*
? 4 0 T 9 3 9 ~ - ? 4 k ~ l ~ 3 m q and grill till golden brown on all sides. 3. Pre heat the oven on 'convection' at 250'~.
with a lightly greased metal tray, placed on
d&.rC.m8-W3lnt+e~% the grilling rack
4. P h e the rolk on t$e mehl tray. brush with
oil and bake at 250 C for 50 mitts. Turn the
bread rolls over 2-3 times for even browning,
brushing with a litle oil each time.

KEN$.--.
77te way the world livcs
-
nic way rhe world lives
 .A.
...-**I..
,. .

MUSHROOM QUICHE

To make the frUing

For the pastry I. H a t butte6 in a I litre dbh on 1000% powec
250 gms plain flour for 30 seconds, Add the onions and
150 gms salted butte6 sofrened microwave, on 100% power for 8:00 mins.
2 eggs Stir twice during cooking.
2. Add the mushrooms, mix and mictowave on
For the f i g 100°% power for 4:30 mins. Stir twice dwing
cooking.
I25 gms onwns,finely chopped
400 gms mushrooms 3. Stir in the capsicum. Mix well. Microwave on
I tsp pepper powder 80%power for 3.00 mins.
200 gms cream 4. Add the salt and pepper pow&x Mix well.
100 gms capsicwns,jnely chopped Allow to cool slightly.
100 gms processed cheese, grated 5. Beat well the eggs and cream. Add salt and
2 eggs pepper to taste and beat again, till thick.
4 tbsp butter
Salt to taste TOmake the quiche
1 1. Spread thefilling evenly over the pasby.
2. Top with the egg and cream mixhrre.
I. Mash the sofiend but^ till smooth.
3. Sprinkle with grated cheese.
2. Add the eggs and beat well.
4. Pre heat the oven on 'convection' at 230'~.
3. Siew the flourand add to the mixture. Knead
into a dough. Cover and refrigerate for 1
hour: Then kmad again.
4. Divide the dough into 2 portions and roll out
I 5. Bake the quiche at 230'~.ploced on grilling
rack for 25:00 mins.

each portion, on a lightlyjlouredd a c e , into

a circle.
5. Line a tart dbh with the parby, pressing well
to seal the sides. Refrigerate for 10-15 mins.
Preq the pasty down again to bring it up
fiom the sides.
 -* --- &- .- - I----
-- - - .. ."-

- -
m 3 3 m
- -
TOMATO RASAM +- - --
1 ,
VEGETARr,E SOUP
- --.- - -

mwm Ingredients Ingr&ts

mm 50 gms taman'nd I tsp cumin seeds 100 gms chopped onion
'I0
740 f4.
9
q?rm&sm
*. 9 (8kI)mdk.r
7 (m)-*
?@mW
250 ml water I tbsp oil
I25 gms chopped 2 dry red chillies
2 clovesJnely chopped garlic
50 gms boiled chick peas

'I&@~ift 4mftd
tomloe~ 6 curry leaves
Sflakes chopped garlic 500 mI water extra
9 / ? h & - 1/2 tin red kirlncy beam
I50 gms tomatoes, pureed
mPddf 'I00 f4. a.
wft 1/2 tsp mustard seedci I tsp raram powder q40mWprn 1 stick chopped celery
917 (*) -3lf 9m mm 553 10 peppercorns Salt :o taste ~@@?fml 75 gms chopped carrots

--
9odWifi& ; m m m
W!Jr4mft@IKi? 200 ml water
Method 700 f4. #.fi 100 g m ~ chopped spinach
m I. Boil the famarind in 250 ml water in a IL? 9 0 0 1 T 9 ~ ~ ~ 2 tbsp butter
9. spdta?qoR.d?.wft, q/?&~iti&%=hif. lifre shallow &h on 100% power for 4:00 7 (*I
warn I tsp pepper powder
salt to t&e
900 ~ 9 3 8 : o o f 4 1 z ~ 3 5 ? 1 i S T i R i S i mins. Cool, strain & retain the extract. 9 (*)wmmitM91533
~ ~ ~ m 3 m # l 2. Rerurn the &marind emact to a I Iifre
medium dish. Add tomatoes, salt, garlic, Method
2. &%m;R&q*$sam*lf&,* I. Heat butter: in a 2 litre dish, at 1004 power
cumin seeds and peppercorns and microwave
m,Tm,zqr,ziirdtfwifi*iz* on 100% power for 4:30 mins. Strain and fblB for 30 secondc. Add the garlic and onions and
hqoo%mq?(1:30 fimw$rh31 keep aside. 9. ? dk?%&pih4~Sl8%?900% w microwave at 100%power for 2.30 to 3 rnins.
Stir once during cooking.
m;R&maxmm#~ 3. Heat oil in a 1.5 litre deep dish on 100Apower "'o*-*~w~w- 2. Addtkrupu.adtomatoesamimicrowave~
3. q . ~ ~ i f i ~ ~ ~ i l - d i i i t q o o % m ~ for 3 030 sees. 9 o o % m z n w ? . 3 o + r 3 ~ ~ d 1 ~ 10004power for 2.30 to 3 m m .
**evFf 381 4. Add the mustard seeds, dry red chillies and
cuny leaves and microwave on 100% power ~~1 3. Stir in the boiled chickpeas, kidney beam,
(I. *?T$,@mm*&d-34 7. ~ ~ m 3 i f t @ ~ 9 o o % V l i r n 9 3 ? . 3 0 3 f celery. carrots. water and microwaveat 100%
for 35 sees.
~ ~ 5 ? 1 5. A& the strained tamarind extract, 500 ml 3k-d1 power for 5:00 mim.
9, f4xw~mmwfl, '300fll.-dd,~ 4. Finally add the spinch. salt and pepper; mir
water, rmam powder and a little salt. Mix and 3. ~ P * a ; r r . m . m # m a w f t and microwave at 100°4 power for 2.30 to 3
vms3aF4lcQiw;mm(sR~fr)~ microwave on 100% power for 5:00 mins. 31F12tji:qoo%mR~~:00k~&1 mins.
m t ~ 9 0 0 % m w ~ : o o f q ; r z ~ ~ l 6. Stir well and serve hot. (I. 3kT 4 m,3TFi d Plif mJs3 WM 5. Mix well andserve hot
& t m4. m "". 90o%mw?.30*3flRZ9~&l
'I. rnrn&19d-f93dfl:

Tkc way rk world lrvrs

fnx rhe tvav I/IC IVOIIA li,:‘..\
--- -- -- - .. - -
. >- -- . - --
-mw ---
I
CREAM OF SPINACH
-- - I PANEER TIKKA
Ingredients
I50 gms tomatoes, chopped 750gms paneer. cut into I" cubes
40 gms onion, chopped 200 gms beaten hung nuri
450 gms spinach, chopped 1.5 trp red chilli powder
200 ml water 2 trp garam masala powder
I/2 tsp pepper powder 2 tbsp gram flour
200 ml milk Oil for brushing
I tbsp cornflow Salt to taste
2 tbspfresh cream
1/2 tsp roasted Cumin seeds
1 tbsp butter
Salt to taste 1 I . Mix the curd, salt, red chilli powder, garam
masala powder and gram flow: Mix well.
Method 2. Add the paneer cubes. Mix, cover and
marinate in the refigerator for 4 hrs.
1. Place the tomatoes, onions andspinach in a 2
3. Place the paneer cubes on the grilling ra&
Iitre deep dish. Add 200 ml water and
brush with a little oil and grill for 15-20 mins.
microwave on 100% power for 7.30 min. Stir
(till golden brown on allsides). Reposition the
once during cooking. Allow to cool.
paneer pcs fiquently for even cooking and
2. Pour and Strain. brush with little oil each time.
1 3. Heat the butter in a 2 litre deep dish on 100% 4. Sprinkle chat naasala, lemon juice and serve

4. Add the roasted cuminsee& pureed and

s380~$rnd*l .qtrained
- -. -.. .. vegetables and milk Bring to a boil,
-

on 100% power for 4.30 mins.

&, 9'~p
fq-d m~33 qO0% 1
5. Dissolve the corn flow; in a little water and
W Y . ~ O ~ ~ * I add to the boiling soup. Stir and microwave
on 80%power for 4 to 5 mi-., till thick.
9. H
ztmR*?#~
?j#*ifa*l*
6. Serve hot garnished with lightly beaten
i ~ r & ~ * ~ b ~ 1 ~ - 6 5 1 ~ o % m a 3

Ingredients
I
250 gms panee,: cut into 1"p
100 gms tomato puree
1 tsp gingec
2finely chopped green chill es
I/2 tsp cumin seeds
2 bay leaves
I slick cinnomn
4 cloves
4 crushed greon cardamom./
A pinch of mace powder
I tsp red chilli powder
I tsp garam m a l a powded
3/4 tsp coriander powder
2 tbsp coriander leaves
50 ml beatenjkh c m m
I tsp sugar
4 tbsp butter
Salt to taste
- -.- .-++.A .
----
ALOO
- MTJTTAR
~--- --
250 gms potatoes, cut into I cm slices
100 gmr shelled pear
1 200 gmrf;neiy chopped onion
f I00 gms tomato puree
4 tbsp thick curd, lightly beaten
I12 tpp cumin seeds
A pinch of asafoetida
I tsp ginger paste
I tsp garlic p t e
1
3 crushed green &moms
I tsp red chilli powder
I tsp garam m o l a powder
1 I14 tsp turmeric powder
I tsp coriander powder
3 tbsp oil
I00 ml woter
& I t to m t e

Method 1 I. Heat oil in a 2 liire dish on 100°% powerfor

I. Melt butter in a 1.5 I/& deep dish on 100% 1:00 min. Add the cumin s 4 , avafoerida,
power for 20 sec. 1 green cardamoms, ginger p t e and garlic

IOWA 40 s&r
2. Add the whole spices ginge,: Microwave on

3. Mix in the tomato &e, salt, suga,: spices.

poste. Microwave on 100h power for 1:00
mim.
2. Add the onions, mix and microwave on 100°%
Mix and microwave c(n 100% powerfor 1:30 power for 6-7 min. Stir 2-3 times dwing
mins. cooking. Now o d i the tomato puree, salt, and
I spices. Mix well and microwave on 100%
4. Add green chillies corimder leaves and
power for I.30 min.
p a w Mix and m k w a v e on 100% power
fir 2:00 mins. 1 3. Mix in the potatoes, peas, nuri and watec
microwove, covered. on 100%puwerfor 5:30
5. Add lightly beaten c-. Mix ond microwave
min. Stir 2 times dwing cooking,
-
on 80%power for 2:PO minr.
4. A h w to srand covered for 9 min. G m b h
f
6. Garnbh withfinely c opped coriander 1eave.s.
Serve hot with naan r mti.
with finely chopped coriander leaves. Serve
hot.
 Vegetar

K A D m PANEER
-- +"-
-- -

- KHOYA MATAR
-'%-.
Ingredients
Ingredients
250 gms panee,: cut into I" cubes
125 gms thinly sliced onions 100 gms khoya-grated
125 gms chopped tomatoes 250 gms shelled peas
125 gms thinly sliced capsicum 2 tbsp oil
50 gms tomato puree 50 gm tomato puree
I/2 tsp cumin seeds 112 tsp red chilli powder
I tsp red chilli powder 112 tsp cumin powder
I tsp garam masala powder I12 tsp garam masala powder
I pc ginger, diced 415 cashewnut (optional)
6 8 green chillies, slit 50 gsm onion
2 tbsp oil 1-2 gms green chillies
2 tbsp coriander leaves, chopped 112 piece ginger
Salt to taste salt to taste

Method
Method
I. Grind onion, green chillies and ginger
1. Heat oil in a 1.5 litre dhh on 100% power for together
40 sea. Add the cumin se& and ginger,
2. Heat oil in d ~ onh 100% power for 2 min.
microwave on 100% power for 40 secondr.
Add onion paste to oil and mix well.
2. Add the onions, mix and microwave on 100%
3. Microwave on 100% power for 5 min. Ada
power for 4-5 min. Stir hvice during cooking.
Now add the tomatoes. Mix and microwave on tomato puree, garam masala, cumin powdec
peas and 3-4 tbsp wate,: Microwave on 100%
100%power for 1.30 min.
power for 3 min. '
3. Add the tomato puree, red chilli powder,
4. Add salt, grated khoya, 6 7 tbsp of water and
garam masala pow&< green chillies and
cashewnuts. Mix gently so that khoya should
capscium, mix well. Microwave, covered, on
not be mashed.
100% power for 2:00 min. Stir once during
cooking. 5. Micro on 100%power for 2 min. Serve hot.
4. Finally, add the paneer cubes. Mix and
Microwave, covered, on 60% power for 3:00
min. Stir once during cooking. Add salt. Mix
well and serve hot.
 Veget

b?
-- ..cY&~~J. - .
MIXED VEGETABLE
- --
dam BAGHARE BAIGAN
3;
-+
Ingredients Ingredients
300 gms brinjal, cut into I " cubes
200 gms carrots-cut into pieces
I tbsp oil
100 gmsfrench benns-cut into pieces
I tsp red chilli powder
60 gms onion-chopped
I tsp aniseed powder
50 gms tomato-chopped
114 tsp turmeric powder
50 gms khoya-grated (optional)
1.5 tbsp tamarind paste
112 tsp turmeric powder
112 tsp cumin see&
1 R tsp red chilli powder
1 tsp coriander powder
I12 tsp garam masala
salt to taste
1 tsp coriander powder
2 clover - crushed
2 tbsp oil
salt to taste I. Heat oil in a 1 litre medium dkh on 10PA
power for 30 secs. Add cumin seeds and
microwave on 10PA power for 25 seconds.
2. Add the brinjal, salt, red chilli powder.
1. Wmh chopped beans carrots. Keep on dish, turmeric powder (optionaI), aniseed powder
cover and microwave in 10PA power for 5 and coriander powder Mix well.
min. till vegatable turns sop.
3. Cover with a clingfilm/lid and microwave on
2. Add oil and microwave on 100% power for 2 100% power for 2:30 to 3 mins. Stir twice
min. Add turmeric powdec red chilli, garam during cooking.
masala, cvriender powder and salt. Mix well
and add onions. 4. Add the tamarind paste dksovled in a little
water. Mix and microwave on 60%power for
3. Microwave on 100% power for 4 min. Add the 2:00 min.
cooked beans and carrots. Mix tomatoes.
Microwave covered on 100% power for 6-7 5. Mix well. Allow to stand covered with a
min. lid/Alwninium foil for 5 mins before serving.
4. Sprinkle 2 tbsp grated khoya and keep aside.
Microwave on 100%power for 2 min. before
serving.

Ikc way r f u d d lives TkL way r& world Iiws

 I .L ;\; 2' - A - h --
SUKHE ALOO mm BHINDI MASALA
0
Ingredients
.. il.

I
450 gms potatoes, cut into l n C p c s 250 gms kadyls fingers, slit
I tsp red chilli powder 75 gms onions, finely chopped
I tsp coriander powder 314 tsp red chilli powder
I tsp dry mango powder 314 tsp corinnder powder
I tsp garam masah powder I tsp aniseed powder
3 green chillies, finely chopped I tsp oil
I tbsp coriander leaves, finely chopped 114 tsp turmeric powder
3/4 tsp cumin seeds I tsp dry mango powder
A pinch of asafoetida I/2 tsp cumin see&
112 tsp turmeric powder I tbsp oil
I tbsp oil Salt to taste
Salt to taste

I. Mix well the onions, salt, red chilli powder,

I. Heat oil in a I/2 litre shallow dish on 100°%
power for 1:00 mins. Add the cumin seeds and
asafoetida andmicrowave on IOO%powerfor
25 seconds.
2. Add the poratoes, salt and turmeric powder,
mix and microwave partially covered on
100% power for 6:00 mins. Stir twice during
cooking.
3. Add the red chilli pow& coriander powder:
garam masala powder, dry mango powder &
green chillies. Mix and microwave on 100%
power for 2:00 mins.
4. Mix and allow to stand covered with an
aluminium foil for 5.30 mins. before serving.
Garnish with coriander leaves and serve hot.
coriander powder, turmeric powder: dry
mango powder and aniseed powder. Add 1 ~sp
oil for binding. Mix well.
2. Stuf the prepared masala in the slit 4 ' s
fingers.
3. Heat oil, in a I/2 litre shallow dish, on I W ?
power for 40 seconds. Add the cumin seeds
and microwave on 100% power for 30
seconds.
4. Add the s t u d f i n e s and the le&ver
masala (iy my) and microwave, partially
covered on I W ? power for 3:30 mins. Stir
twice ckuing cooking.
5. Allow to stand covered for 5 minutes before
serving. Serve hot.

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 -
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VEGETABLE JALFAREZI

I50 gms potatoes. 1/2"pcs

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STUFFED CAPSICUM
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225 to 250 gms (5 medium) capsicums

--. - . -

I00 gms m t s , cut into I / 2 " p I00 gms chopped tomatoes

I50 gms dzjbwer, ID" p a 200 gms potatoes, boiled
100 gms shelled peas I tsp red chilli powder
125 gms bmccoli cut into 1/2"pcs I tsp garam masala powder
7 5 zucchini.
~ cut inlo 1 / 2 " p
1 &P w p o * 314 tsp coriander powder
I b-p red chilli powder I tsp anbeed powder
1 tsp garam masala powder 3/4 tsp cumin seeds
I/4 tsp turmeric powder
I50 gram onions, thinly sliced I tbsp oil
250 gms tomtnes, chopped Salt lo fa?.&
IR tsp cumin seeds
A pinch of nutmeg, grated Makod
2 tbsp oil I. Cut the tops of the capsicums and scoop out
I tbsp butter ~ ~
the centre. Coarsely mash the potatoes.
Salt to C t e 2. Heat oil in a I litre medium dish on I0099
s, mr + aq
t?lifil~~ power for I:00 min. Add the cumin seeds and
Method f f l ~ ~ ~ m 3 ~ f f l microwave on 10PA power for 30 s e c o h .
I. Heat oil and butter in a 2 litre dish at 100% 7. ~ ~ ~ T * W U ~ ~ T ~ ~ S T ~ ~ R Add ~ O theOchopped
% Wtomatoes,
R salt and turmeric
power for 1:00 min. Add the cumin seeds and 9:00k-*lI*ST3aR 900% powder and hicrowaw on 100% power for
nutmeg and microwave at 100%power for 40 m m m 3 o d % s e + 1 I & ~ m ~ ? , I:OOmins.
seconds. 3. Mix in the potatoes, salt and spices. Mix well
2. Add the onions and microwave at 100% and microwave on 100% power for 1: 45
power for 5:00 ' min. Stir twice during mins. Allow to cool for I0 mins.
cooking. Mix in the tomatoes and salt, 4. Stuff the potato stujing into the scooped out
microwave at 100% power,for 2:00 min. capsicums and phce in a I litre medium dish
3. Add the vegetables, cover and microwave on along with the leftover stujing, if any. Brush
100% power for 7:00 mins. Stir once during with oil, cover with a lidlcling film and
cooking. microwave on 100%power for 4.30 mins.
4. Finally add the .$pieces. Microwave at 100% 5. Allow to srand for 5 mins. before serving.
power for another 3:00 min. Mix well.
5. Allow to stand for I0 min. Serve hot with rice
or roti.

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 --A- A --- - -
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NAVRATTAN KORMA
--
-- ----SUKM URAD DAL
~-xS*i-* . .

Ingredients m
225 gms onions ?00rngFRWc31~1 200 gms split black gram
500 gms pureedjkh XOOR. m;R a. 400 ml water
tomatoes A pinch of mace 9 1 8 (h) FW@l 114 tsp crsjoetida
powder 9 1 8 (h) WiTS'dm~53 114 tsp tunneric powder
100 gms shelled peas 50 g m onion, finely chopped
4 cloves garlic 9ornw,&&
200 gms potatoes, cut 4 green chillies, finely chopped
into small p a 1" pc ginger 8&%f,&zfift
3 tbsp coriander leaves,finely chopped
125 gms caul~jlower; 2 green chillies 3 (*) w3
m !
Tm, I" pc gingec finely chopped
cut into small pcs I tsp red chilli powder 9".tprm(&m) I tbsp h i ghee
75 gmsjvnch beans, I tsp garam masala q(m)-m* Juice of 1 lemon
1/2 tsp cumin seeds
cut into small pcs powder Pm
$q;m
r
salt to tasfe
150 gms paneer; cut 314 tsp coriander
9/? (*) Fmrkr
into small cubes powder =-
3/4 tsp cumin seeds 400 ml coconut milk I. Wah and soak the dal in water for one how:
2 bay leaves 3 tbsp oil Drain and keep aside.
4 green cardamoms 2. Heat ghee in 1.5 litre deep dish on 100%
Salt to taste
power for 40 secs. Add the cumin see&,
4 cloves asafoetida and ginge,: Microwave on 10PA
I stick cinnamon power for 40 secs.
3. Add finely chopped onions. Mix and
microwave on 100% power for 2:OO min.
I. Grind the onions, ginger, green chillies and
4. Add &l, salt, turmeric powdec green chillies,
garlic to a paste.
coriander leaves and water. Mix and
2. Heat oil in a 2 litre deep dish on 100%power for microwave, partially c o v d on 100% power
I:00 min. for 5.40 min. Reduce power level to 80% and
3. Add the cumin see& bay leaves, gmen micmwavefkrther for 15:00 minx
cardamoms, ccloves, cinnamon stick, mace, 5. Mix and allow to stand covered for I0 min
nutmeg and microwave on 100%power for 40 before serving. Sprinkle with a little lemon
seconds. '
juice. Serve hot with Roti, Nan, Paratha.
4. Add the onion paste. Mix and microwave on
10PA power for 7-8 min.
5. Add salt, red chilli powdec garam masala
powder; coriander and pureed tomatoes. Mix
.and microwave on 10PApower for 3:30 min.
6. Mix in the peas, potaroes, cauliflower and
beans and microwave on 100% power for
7:00 mins. Stir hvice during cooking.
7. Finally add the paneer cube.v und coconul
milk Mix and microwave on 100% power./or
3:00 min.
8. Allow to stand coverwl Jbr 5 min. lxJore
serving hot.

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 I PANCISRATTAN DAL

n
*I
50 gms split red gram 114 tsp asafoetida
50 gms split black gram 114 tsp humeric powder
50 gms split green gram 100 gms lomaloes,
50 gms bengal gram chopped
50 gms lentil 1 tsp red chilli powder
850 ml water 314 tsp gamm masala
125 gms onion, thinly powder
sliced 3/4 tsp coriander powder
4Jake.9 garlic, finely I fbsp coriander leaves.
chopped finelychopped
1"piece gingq finely Juice of 1 lemon
chopped 1 tbsp desi ghee
2 green chillies,finely Salt & lark

~ chop@
1 tsp cumin seeds

1. Mix the dals. Wash and soak for one hou,:

Drain.
2. Boil the h k , with salt, humeric powder a d
water. on 10004power for 9:00 mins.
3. Reduce the power level to 80% and
microwave partially covered, for 20:OO mins.
Stir once or twice during cooking. Allow to
sfand covered for I0 mins.
4. Heat ghee, in a 2 litre deep dish, on 100°4
power for 40 secs. Add the asafoetida, cumin
seeds, ginger and garlic and microwave on
100% power for 40 secs.
5. Add the onions and green chillies and
microwave on 100% power for 3:30 mins, till
tender Stir once during cooking.
6. Add the red chilli powder; garam masala
powder. coriander powder and tomatoes and
microwave on 10004 power for 1:30 mins.
Mk.
m
7. Add the boiled pulses. Mix and microwave on
100% power for 4:00 mins.
8. Garnish with coriander leaves and sprinkle
with lemon juice, if desired. Serve hot with

fix
rice or chapatti.

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 -
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em- SWEET & SOUR CABBAGE

Znpedienrs
250 gms cabbage, shredded
I00 gms shelled peas
Vegetaria

at%lhFre
-
%-
200 gms noodles
-
VEGETABLE CHOW MEIN

800 ml vegetable stockhwter

-

IL2 tsp cumin se& I00 gms spring onion, thinly sliced
A pinch of asafoetida 100 gms thinly sliced cabbage
I tsp red chilli powder 100 gms thinly sliced c a m &
I tsp coriander powder I tsp thinly sliced ginger
1/4 tsp turmeric powder I tsp thinly sliced garlic
I tsp g a r m masala powder I lbsp vinegar
I tsp dry mango powder I tbsp soya sauce
I tbsp oil 2 tsp chilliy sauce
I tsp sugar A pinch of anjinomofo(optional)
Salt to Caste 3 tbsp oil
salt to taste

I. Heat oil in a I litre dish at 100%powerfor 30 Method

sew. Add cumin seeds and asafoetida and
microwave at 100% power for 30 seconds.
2. Add the cribbage, peas, salt and turmeric
powder Mix well. Microwave, covered, at
100% power for 7:00 min. Stir once during
cooking.
3. Add red chilli powder,garam mawla powder,
dry mango powdec sugar and coriander
powder: Mix w d .Microwave further at 1004%
power for 2:00 min.
4. Allow to stand, covered, with an aluminium
foil for 4-5 min before serving.
5. Serve hot with roti or paratha.
\
I. Boil water/stockin a 2 litre deep dbh at I W ?
power for 8:00 mins. Add the noodles, salt
and a little oil. Microwave at 1000% power for
7:00 mins. Pour in a c o ~ under c running
water Drain and keep aside.
2. Heor oil in a 2 litre deep dish on 1000% power
for I:00 min. Add the ginger and garlic and
microwave on 100°%power for 40 sew.
3. Now add the spring onions and microwave on
100% power for 2:00 mim. Add the
vegetables, salt and ajinomoto and
microwave on 1W ?power for 2:00 mim.
4. Add the remaining ingredients and boiled
noodles. Mix well and microwave on 60%
power for 2:00 mins.
5. Mix well and serve hot.

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The ~fibi
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 .+.
-- - - ..- I .

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CHINESE FRIED RICE LEMON
. . RICE
-
-.
-.
->--- -

Ingredients Ingredients 100 gms onions, finely

400 gms rice 400 g m basmati rice chopped
650 ml water 625 ml wafer 6-8 nu?y lemes
100 gms spring onions, sliced 114 Lrp turmeric powder I &pbengal gram
25 gmsfinch beans, diced 1R tsp cumin seeds Juice of lL? a lemon /to
100 gms carrots, thinly sliced I tsp split black gram taste
50 gms shelledpeas 1"piece ginger 2 tbsp oil
I tbsp vinegar 2 Lrp salt
I tbsp soya sauce
2 tsp chilli sauce Method
A pinch of anjinomoio (optional) I. Wash and soak the rice in water for half an
3 tbsp oil hou,: Drain and keep aside.
Salt to taste 2. Boil the rice in a 1.5 litre deep dish with
water; salt and turmeric powder on 100%
Method power; partially covered for 13 min.
3. Albw to stand covered/or I0 min.
I. Wash and soak the rice in water for h a y an 4. Heat oil in a 2 lips deep dish on 100% power
hour. Drain and keep aside. for 1:00 min. Add cumin seeds, bhck gram,
2. Pour the rice in a 1.5 litre deep dish with bengal gram, curry leaves and ginger and
water; salt and 1 tsp oil. Microwave, partially microwave on 100?power for 1:00 min. Stir
covered on 100°% power for 12-14 min. twice during cooking.
3. Allow to stand covered for 10 min. 5. Add the onions and microwave on 100%
4. Heat oil in a 2 lifredeep dish on 100% power power for 2:00 min.
for 1:00 min. Add the spring onions and 6. Add the rice and lemon juice. Mix gently and
microwave on 100%power for 2:00 mins. microwave on 60%power for 3 min. Mix well
and serve hot.
5. Add thz vegetables, salt and ajinomoto and
microwave on 100%power for 2:30 mins.
6. Add the remaining ingredients and boiled
rice. Mix well and microwave on 60% power
for 2:00 min.
7. Mix well andse

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CHEESE PEARS MACARONI &
- b
MACARONI & CHEESE PEARS
II -- 7 s -
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Ingredients m Method
500 gms mashed boiled pofatoes 9. @g mqmq,T& q & qq 1. Add the salt, pepper powder and b r d slice
1 tsp pepper powder p t m ( d ~ ~ ~ ~ ) h t(soaked
l din water and squeezed) to the
1 bread slice potatoes. Mix well and keep aside.
a ~ h a i ~ r w ' i l
SaN to taste 2. Pour the water, in a 1 litre dish, and
?. 9.'4&3$3&4V#FER% qoo%WW microwave on 100%power for 2:00 min. Add
For the stqffig ? : o o k ~ & l $ d ~ . ~ Bthe macaroni, salt and oil. Mir and
50 gms macaroni si13T &M i 900% W W ?:30 k microwave, on 100°%powerfor 2:30 to 3 min.
200 ml. water 9 ' ~ $ & & 1 ~ 4 ~ ~ W f l $ Drain ~ ~ in a cola& under cold running
2 tsp plain flour t l
water:
2 tsp butter 3. Heat butter, in a 2 litre dish, on 100°% power
125 ml milk 3. ? F ~ X $ ~ & ~ ~ ~ ~ O O % W W ? O
for 20 seconak. Add the flour, mix and
112 tsp pepper powder ~ r ( l & l $ d h ~ B 9 0 0 % W microwave, on 100°% power for 40 seconds.
25 gms cheese W ~ O ~ ~ C ( ~ I ~ ~Stir 2-3
? times
- d $w i "
nW~ in^.
cook "
50 gms bread crumb rnl 4. Pour the milk slowly, stirring all the time, to
1 egg 8. p l m - p i m ~ ; ~ ~ r n m ~ ~ o o avoid % formation of lumps, microwave, on
Salt to taste 100% power for 2:30 to 3 min. Stir thrice
~ z ~ W ? : ~ O ~ ~ ~ I ~ W $ ~ R
dtuing cooking.
MI
- . 5. Season with salt and peep,: Mix in the cheese
9. = i W , d ~ ~ , ~ Band macaroni.
~ M Allow to cool.
& = M ~ & * w ~ I 6. Divide the potato mixture into 8 equal
S. ~ $ R s ~ & L M ~ & # I portions, ~ jlaiten with palm, stuff a little
~ ~ 4 X i T ~ ~ f 4 r n ~ h ? macaroni r m mixhve and shape into pears.
r n % l 7. Pre heat the oven on "convection" at 25PC
with a lightly greased metal troy, placed on
(9. ~ * ~ ~ f t ' $ the
' grilling
W rack.~ ~
m m b W d q ~ 790"CW 8. Beai the egg lightly, add salt. Dip the- in
d d l the buttel: roll in bread cnunbs. B m h the
pears with oil, keep on hot tray and
microwave for 40 min. on 25ODC. Reposition
frequently and cook till go&n brown on dl
sides.

("&- The way the world lives

- - &&+&y.v.-*-

A .- . ---.- NAAN
.-=- - -
Y-

Ingredients
450 gms plain flour
7 tbsp cwd
I50 ml milk
2 tbsp butter
2 tsp castor sugar
2 tsp bakingpowder
2 tsp bulter: melted (AdditionaI)
3 tsp onion seeds
2 tsp soda-bi-curb
1/4 u-p salt

Method
I. Sieve the flow; sugar; salt and baking powder
togethe,:
2. Rub in the butte,: Rub well. Make a well in the
centre.
3. Mix the curd andsoda-bi-curb andpour in the
well. Mix well, and knead into a soft dough
with the milk and a Iiitfe water: if required.
Knead well.
4. Add the melted butter and knead again. Cover
and leave aside,in warm place for 3-4 hours.
5. Divide the dough into 8-9 portions, roll into
smooth balk. Roll out on a lightly Jloured
mrJace. B d with melted butter andsprinkle
with onion seeds.
6. Pw heat the oven, on 'convection' at 250'C.
with a lightly greased metal tray, placed on
the grilling rack Bake the Naans on metnl
tray, at 25PC for 18-20 mins.

The way th d d Iiw

 TANDOORI CHICKEN

Ingdnts
7
800 gms chicken, cut into 8-I0 pcs
Juice of 1 lemon
1.5 trp red chilli powder
1.5 trp garam masala powder
A pinch of tandoori colour (optional)
200 gnu hung curd, beaten
Oil for brushing
Salt to taste

f4fB I. Clean and wash the chicken. Prick the pcs all
9. grf&d~@m~~8ld?/ih~+ iwith a forkhife.
over
2. Rub the pcs well with salt, red chilli powder;
garnm masala powder and Iemon juice and
keep aside for 30 mins.
3. Add a pinch of tandoori colour to the lightly
beaten curd. Mir and odd the marinated
chicken pcs. Coat well with the marinade,
cover and marinate in the refrigerator for 3-4
hours.
4. Place the chicken p a , on the gnlling rack and
allow to stand for I5 mim. to drain the excess
marinade.
5. Brush with a little oil and cook on the grilling
rack on combimtion-1 for 9 mins, till tender.
Turn the pcs over halfway through cooking
time.
6. Then grill for 15-20 mins repositioning the
- Brush with a little oil 2-3 times
-p a-frequently.
-
I for even colouring.

K
The&i\ the world lives
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MURG HARYALI TIKKA t?j?Tfhm - FISH TIKKA ---

Y
Ingredients
1I - Ingredients
5OOgms chicken breastfillets,cut into 4pcs 500 gms fsh fillet, 2"pcs
1 small bunch coriander leaves 1.5 tsp red chilli powder
I small bunch mint leaves 1.5 tsp ginger paste
1 tsp marred cumin seed powder 1.5 tsp garlic paste
I "pc ginger 1 tsp ajwain
6-8 cloves garlic Juice of I lemon
100 gms ctud beeten
2 tsp vinegar
2 green chillies 2 tsp g a r m masala powder
Juice of 1 lemon A pinch of tandoori colour
Chnt musala powder to taste Oil for brushing
100 gms thick curd,beaten m t to taste
1 tsp red chilli powder
1 tsp garam masala powder Method
Oil for brushing 1. Mix 1 tsp ginger paste, 1 tsp garlic paste, 1
W t to taste tsp red chilli powdec 1 tsu Earam masala
. .. .
9. rnf~ i b t * a ; r w q (*)Fwamm
I powder; I tsp s& and lemonjuice. A& this
mixture onfuh p a and leave aside for halfnn
k,9 ( d z r ) F w a w m k , 9 (*)mm hou,:
1. Make deep incisions on either side of chicken
fllrfqwx, 9 (em)waTfmm, 9 (*) 2. Prepare a mixture of curd, sah, vinegar,
Pa.
wa-, 9 (eim)wams%m m& m i n i n g red chilli powder, garam masala
2. Mix well the curd, salt, red chilli powder,
garam masala powder and cumin seed m m 9/? izrwel powder,gingermte, garlic paste, ajwain and
powde,: 7. ~ ~ ~ 4 m , ~ $ m ~ f 4 i f , T tandoori f m colour Add the f s h pcs to the
marim&, cover and repigerrate for 2 hours.
3. Grind the mint, coriander, ginger, garlic and ~ , ~ 3 m m m k . ~ w k , ~ m m s ; r 3. ? ~Place
h the tikkas on the gn'lling rack; b m h
green chillies to a thickpaste. Add the curd. ml@&f@-dmh81k with a little oil and cook on combination-1for
Mix well. Add the chicken fillets. Mix and ?6ismM4wZrl 3:00 mins. Turn the t i b over half way
marinate, covered in the refrigerator for 3-4 3. H
%
nd@
~!rhkm
f~r$ through cooking time.
hours. 4. Brush again with a little oil and grill for 15-
'--9'~3:ooham*l q:3of312m
4. Brush the p a , with a little oil and cook on the 20 mins. Turn the tikkas over 2-3 times,
grilling rackon combination-1 for 4:10 mins.
rndl applying a little oil each time for even
Reposition the chicken pcs. once during 0. d 3 T ~ ~ f R 9 ' 1 - ? 0 ~ ' ~ ~ I d 3 browning.
T - ~
cooking. hFPmx~3lli'tdlmmiftir-iftaiC9-dtl
5. Brush with a little more oil andgrill for 15-20
mins. Reposition several times during I
cooking.

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 Non - Veaeta
LJ'

MURG MALAI TIKKA

Ingredients
250 gms jne mutton mince
50 gms bengal gram
4-6 green chillies, finely chopped
50 gms onion, finely chopped
I stick cinnamon
4 cloves
4 green cardamoms, crushed
A pinch of humeric powder
Oil for brushing
2 tbsp mtinader leaves,finelychopped
salt to taste
I. Wash and soak the dal for 1 hour. Drain.
2. Boil the dal, mince, cloves, cinnamon,
cardamoms, salt, turmeric powder and mutton
mince in a pressure cooker, till done and &.
3. Grind the cooked dry d d and mutton mince to
a fme paste, without any water.
4. Mix in the onions, green chillies and
coriander leaves. Mix well. Shape the mixture
into small tikkis.
5. Pre heat the oven on 'convection' at 2 5 W
with a lightly greased metal tray, placed on
the grilling rack
6. Place the t& on a hot me&l Imy. Brush
with oil. Bake at 250'C for 29 mins. Flip the
kababs over halfbay- - through cookinggtime
and b m h again with oilforreyen cook&.
I
Zngrerlints
500 gms chicken breast jillets, cut into 4 pcs
100 gms beaten thick curd
100 gms beaten fish cream
I tsp red chilli powder
1 trp g a r m masala powder
A pinch of tandoori colour (optional)
Oil for brushing
Salt to laste
Method
I. Mix well the curd, salt, red chilli powder;
g a r m masala powder; cream and tandoori
colour (optiwI).
2. Add the chicken fillets. Mix and marinate,
covered in the refigerator for 3-4 hours.
3. Place the marinated chicken, on the grilling
rack and keep aside for 10-15 mins (to drain
the excess marinade).
4. B m h the p a with a little oil and cook on the
grilling rack on combination-1 for 4:10 mins.
Turn the chicken pcs over halfway through
cooking time.
5. B m h with a little more oil andgrill for 15-20
mins. Reposition several times during
cooking. B m h with a little oil 2-3 times for
even cooking.

w L i E N $ A d
Tkc way the world lives TkL way the world livcs
----
-- .i**
FISH SOUP

150 gmsjsh fillets, 1"pcs

50 gms onions, chopped
2 cloves garlic. finely chopped
175 gms tomatoes, pureed
100 ml water
Non - Veaetarian S-
P
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CHICKEN SWEET CORN SOUP

7
Ingredients
250 ml water
125 gms chicken
1 bay leaf
4 cloves
6 pepper 'ml-m
1 stick cinnamon
1 &P pepper powder
1 tsp dry oregano
l5gms butter
Salt to taste I tbsp butter
2 tbsp milk
Method 450 gnu tin creumed sweet corn
I. Heat butter; in 1 litre dish, at 10P?powerjor I tsp pepper powder
30 seconds. I tsp soya sauce
1 tbsp corn Pour
2. Add the garlic and onions and microwave at Salt to taste
loo?? power for 3:00 mins. Stir once during
cooking.
3. Stir in the pureed tomatoes, microwave on
I Method
10PA power for 3:00 mins. 1. Boil 250 ml water in a I litre medium dish
4. Mix in the salt, pepper; oregano, and water with the whole spices and 1/2 tsp salt on
and microwave at 100%power for 3:00 mins. 100% power for 2:30 min.
5. Finally stir in the fuh, Microwave at 80% for 2. Add the chicken p a and microwave on 10P?
2.00 mins. p o w e r 3:00 min. Stir once during cooking.
Cover with aluminium foil and allow to stand
6. Allow to stand covered in an aluminium foil
for 5-7 min. Debone, discard the bone and
fir 9 mins.
shred. Strain the stock
7. Serve hot.
3. Heat butter in a 1 litre medium dish on 100%
power for 20 seconds. Add the stock, milk,
corn and shredded chicken. Mix and boil on
100% power for 4-6 min, till it starts to boil.
4. Add salt, peppec soya sauce and corn flour
dissolved in a little wales Mix well and
microwave on 80% power for 3-5 min, till
thick Sprinkle lemon juice if desired and
serve hot.

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Ingredients & Ingreriients
500 gms fuh fillets, 2 " p 9oo!n4mh3ffam, 9 " ~ 4 & 500 gnu fish fillets. IWpcs
125 gms onion 80 gms tomato puree
5-6jlaRes garlic 50 gms curd, lightly beaten
I"piece ginger 65 gmsjksh cream
4 green chillies I tsp red chilli powder
I tbsp coriander seeds I tsp garam masala powder
3 dry red chillies 30 gnrs butter
salt to taste
2 tsp cumin seeds
I50 ml coconut milk
Method
3?j$tmfM 1.5 tbsp tamarind paste Heat the butter in a I litre medium dish on
7 (6l2)a=m* 1/2 tsp turmeric powder 1000% power for 20 seconds.
990 R.8.*m$y 2 tbsp oil Add the Tomato puree, salt and spices and

--
9.9 (m) salt to toste microwave on 1000% for 1:30 mins. Stir once.
917 (*) aTem353 Add the lightly beaten cutd and microwave on
Method
? (d) m* 1000?powerfor 1:00 min. Add thefish fillets.
I. Dry roast the coriander seeds, cumin seeds Mix well and microwave on 605% power for
and dry red chillies. Cool and grind to a fine 5-00 mins. Stir twice during cooking.
paste. Finally add the lightly beaten c m . Mix well
2. Grind the onions, ginger and garlic using just and microwave on 60%power for I:00 min.
enough wale,: Allow to stand covered for 5 min. before
3. Heat oil in a 1 litre medium dish on 100% serving hot.
power for 1:00 min. Add the onion paste and
microwave on 1 00°% power for 4r00 min. Stir
mice during cooking.
4. Mix in the salt and spices and microwave on
100°% power for 1:30 min. Stir once during
cooking.
5. Add the f i h and microwave partially covered
on 60%power for 5:00 min.
6. Finally, d the coconut milk and tamarind
paste dissolved in a little water and
microwave on 60% power for 1:25 min. Mix.
Allow to stand covered for 5 min w o r e
serving.

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KEEMA KOFTA CURRY
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I Method
For the Koftos To make the KO-
250 g m fine mutton mince I. Wash the minced meat thoroughly under
I bread slice/ I Egg water: Squeeze out excess water:
1 tsp red chilli powder
2. Add salt, red chilli powder and garam masala
I tsp garam m a l a powder powder and mix well till sticky.
I tsp salt
3. Add the soaked b d sliceilightly beaten egg.
For the Gravy Mix well.
200 gms onions 4. Divide the mirture into I2 equal portions.
6-8flake.s garlic Shape into small balk and keep aside.
I"piece ginger
65 g m tomcrto puree To make the Gravy
2 tbsp curd I. Grind the onions, ginger andgarlic to a paste.
I tsp garam masala powder 2. Heat oil, in a 1/2 litre shallow dish, on 100%
I tsp red chilli powder power for 1:00 min. Add the cumin see& and
4 isp coriander powder microwave on 100% power for 30 seconds.
1/4 tsp iunneric powder
3. Add the onion paste and microwave on 100%
4 tbspfresh cream (optional)
power for 6:00 mins. till golden brown.
2 tbsp oil
Salt to m t e 4. Add the tomato puree, cud, salt, red chilli
powder, garam masala powder, turmeric
powder and 100 ml water: Mix and microwave
on 100°% power for 1:00 min. Mix in the
cream.
5. Place the kqftas, towam3 the edge of the dish,
pow some gray on top and microwave on
60% power for 3-4 mins till*.
6. Allow to stand coveredlor 14 mins.

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500 gms mutton

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MUTTON PULA0

Ingredients
500 gms basmati rice

100 gms onions, thinly

sliced
1/2 tsp cumin seerls
6-8 peppercorn
1 tsp red chilli powder
1 &p g u r m masala
powder
1/4 tsp funneric
1 Stick cinnamon powder
2 bay leaves 1 tsp corianderpowder
4 green cardamoms. 650 ml water
crushed 2 tbsp oil
4 cloves Salt to taste
2 black cardamoms,
crushed

Method
I . W a h andsoak the rice for hayan how: Drain
the rice and keep aside.
2. Heat oil in a 2 lihe deep dish on 100%power
for 40 secs. Add the whole spices and
microwave on 100% power for 35 secs.
3. Add onions & microwave on 100%power for
3:30 mins.
4. Add the rice, salt, spices, mutton pcs and
water. Mix and microwave partially covered,
on 100°%power for 15 mins.
5. Allow to stand, covered for 8 mins before
serving. Garnish with tomato pieces and
corinder leaves.

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 . .. .

APPLE CINNAMON PIE

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Ingredients
125 gms plainjlour
85 g m butter
I tsp castor sugar
20 ml cold water
250 gms cooking apples
50 gms sugar
1/2 tsp cinnamon powder
I tsp lemon juice
1 egg
A pinch of salt

I. Sifi together the flour and salt, rub in the

butter and sugar quickly to resemble bread
crumbs. Sprinkle cold water evenly and press
the mixiure together using a pdate hif.
2. Bind the mirture into a smooth dough. Divide
into 2 portions. Roll out on a lightly floured
nnjiie, to I cm thick circles, using short
sharp sbnkes.
3. Lightly grease and dust a tart dish, place I
roundel at the bottom.
4. Cover the pastry with apple slices, sugw
cinnamon powder and a little lemon juice.
Place the other pashy on top. Press the edges
together and cut away the surplus pastry.
5. Brush the top with lightly beaten egg white,
making a cross in the centre to allow the
steam to escape.
1 6. Pre heat the oven on 'convection' at 190'~.
Bake the pasay at 190DC. place on thegrilling
rack for 56:OO mins.

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VANILLA SOUFFLE STEWED PEACHES IN SAUCE
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900 3 T 4
h 100 gms plain pour 4 big (ripe&firm) peaches (Mdus)
900 m * m 100 gms white butter 6 tbsp sugar
8-10 tbsp water
coo f4. a.v 600 ml milk
120 gms castor sugar
q ? o m M M For Sauce
2 eggyoIh
?Miff* ID tsp vanilla essence I tbsp Vanila custeredpowder
917 (*) aammmw 4 egg whites 1/4 cup water
u*** 9/8m9M Method
Method
m7 I. Wash peaches well. Divide into two halves by
I. Heat butler: in a 1.5 litre dish, on 100Apower running a knife all around at the centre. Pull
for I:00 min. 9. m m t ~ l m w i f @ ~ ~ ; t ' 4 m f ithe
f two parts apart to divide into two equal
2. Add theflour and microwave on 1004Apower n%!~dbffhFfR~ halves. Remove the seed carefully.
for 4:00 mins. Stir 3 times dunng cooking. 2. Place them in aJlat dish. Sprinkle sugar with
3. Gradually add the milk, mix well to avoid . a ibsp on all the peaches.
lumps. Microwave on 100% power for 5:OO 3. Pour a tbsp of water on each piece.
mins. 4. Microwave on 100% power for 4 minutes or
4. Add the castor sugar and essence. Mix and till thepeaches turn very soft, depending upon
cool slightly. the ripeness of thefiuit.
5. Beat in the egg yolks. 5. Remove the stewedpeaches in a clean sewing
6. Whisk the egg whites separately, until stif/ dish, leaving behind the sugar syrup. Arrange
penks are formed and gently fold into the properly and keep aside.
cooled mixture. 6. Dksolve custanipowderin 114 cup water and
7. Pour the mixture, into a greaed soufle dish. add to the sugar syrup.
8. Pre heat the oven on 'convection' ai 19PC. 7. Microwave on 10PA power the sugar syrup
Bake the s o u m at 190°C for 60.15 mins. for I minute, stimmngonce after 10 sewnds or
when it starts to boil, to prevent lumps j v m
forming.
8. Pour the ready sauce over the arranged
peaches in the dish. Decorate the peaches by
placing a j k s h cherry or a grape in the centre
of each piece.

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-h@FF CHOCO CHIP COOKIES -~3ldiZ!& CHERRY WALNUT TART
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Ingredient% Ingredient% I tsp cinnamon powder.

150 gms plain flour 13Ogmsplainflour 30 gms sugar
90 gms butter 190WWs-l ? (&)m?lR 7Ogm.sbutter 2 &P honey
90 gms castor sugar
I tsp baking powder
'-' lPlh (*g)
5-7 tsp wakr
250 gms -pel&,
50 grits walnut, chopped
~ I tin
R g h cherries
? ~ o W T dkRli?&
~ , 9/?R&M cored and chopped
-- 1/2 Isp salt
1 egg
15 ml milk F 9/? (m)m;mm
75 gms white chocolate, chopped 9 (hm-~ Method
To make the wsbv
A pinch of salt
M& I 1. Sieve togejrer lhe flour and salt, Rub in the butter
and mix gently to resemble bread crumbs. Lifi the
Metkod
mixture up lightly and quickly to incoporate as
I. Sieve theflour, salt and baking powder much air as possible.
2. Cream the butter and sugar, until light and 2. Sprinkle cold water; evenly over the mixture and
1 creamy. bind together: using a palette knife. Then knead

1 3. Add the egg and mix well.

4. Add the flow; chocolate pcs and milk Mix
into a smooth dough.
3. Roll out the pastry on a lightlyfroured surface into
314" thickness, rolling in one direction only,
well.
without pressing or stretching the abugh, Grease
& iff and dust a tart bay and line with thepasQ.
9.4-9 if 'i$ 93 RcAlf .5. Pre heat the oven, on 'convection' at 1 8 0 ~ ~ .
~ ~ ~ W ~ S ' ~ with a lightb
W ~ greased
L Ometal ~tray, placed
C on 4. Pre heat the oven on 'wnvection' at 23PC. Place
wdd1 the grilling rack the farttm~on the grilling rack, and bake at 2 3 K
6. Pour spoons fill of mixture, onto the metal for 18 mins.
&. *7Fm*Rrnf $ w r n - W * w d
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31t3 dahk mm SLO'C m ?u:oo f2m
tray, top with some chocolate and bake at
1 8 0 ' ~for 27:OO mim.
For the fJIing
I. Phce the apples, in a I liav dish, sprinkle with a
little water, cinnamon powder and sugar:
d l m$l+r3+il h i j 3 l * t f P i 3 ~ 4 . 9 3 t l
Microwave at 100°%power for 5:00 mins. Allow to
7. & r n M * 3 9 3 e M i r d f l cool slighlty, thenfll in the pawy.
3. -' w 990°C m rlrf d I ?f 2. Mix in the walnuts and honey andfinally top with
~ ~ W W w
930% R 99 k~I the glaced cherries.
3. Pre heui the oven 'convection' at 190°C. Place the
tart,on the grilling rack, & bake at 190"Cfor19 mins.
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BESAN KE LADDOO FRUIT CAKE
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Ingredients Wmm Ingrediene
250 gms coarse gram jlour 200 mim 200 gms plainflour
I50 gms desi ghee q?omMW 125 ml milk
220 gms castor sugar 120 gm castor sugar
5ogmsnwWtonas
9?om*rliw? 120 gms white butter
50 gms chopped almonds ?(D'k)rn*rn 2 tsp baking powder
50 gms raisins 30mdThm 30 gms cocoa powder
40m*& 50 gms candied peel
Method qomf&ml$Em 10 gms ciystallized ginger
I. Deepfry the makhanas in hot oil, over the 30 gms glace chemmes
3omMW 20 gmS sultanas
gas, till golden brown. Cool and crush.
70 mthRa I00 ml milk
2. Heat ghee in a 2 litre dish on 100%power for
I:25 min.
979 Lft. a. 4 tbsp dark rum
3. Add the gram flour and microwave on 100%
u (d)m&39
power for 5:30 min. Stir hvice during 33%
cooking.
I. Soak the fruit in rum for 6.30 to 8 hours.
4. A l h cooling slightly, d the castor sugar.
crushed makhanas, chopped a l m o d and 2. Beat the butter and sugar. till light and
rabins. Mix well. creamy.
5. Shape into balls (laddoo) while the mixture is 3. Sieve together the flow; baking powder and
still hot. cocoa powder
4. Add the eggs, one at a time, beating well after
each addition.
5. Fold in the flour. and milk, alternate^, using
cut and fold method. Gently mix in the h i t s ,
along with the rum.
6. Grease and dust a 2 litre cake dish, pour in
the batter
7. Pre heat the oven on 'convection'at 1800C.
8. B a k the cake, placed on the grilling rack at
I800C for 60 mins.

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LEMON CAKE
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Ingredients For the G k c e icing Ingredients
200 gmsplain flour 150 gms icing sugar 225 gms plain flour
200 gms castor sugar 1 tsp butter 225 gms castor sugar
200 gms white butter 2 tsp (appran'mate) water I20 gms white butter
1 tsp baking powder Few drop orange colour 314 tsp baking powder
1 tsp vanilla essence 150 ml milk
4 Eggs I tsp lemon essence
112 tsp lemon rind
Method A few drops of yellow colouc (iyrequired)
To bake the sponge 2 eggs
1. S i j together the flour and baking p o k
2. Bent the but&, essence and sugar until light and Method
creamy. Add the eggs 1 or a time & beat well, a+ I. Sift together the flour; and baking powder:
each addition. Fold in the flour mixture mir gently.
2. Cream h e k f t e r and sugar until light and
3. Preheat the mimwave on "Convection" at 180PC. cream. Add the essence. Mix well. Add the
4. Line a 2 litre cake fin with butter paper,pour in the eggs, I at a time, beating well after each
buffer and bake at 180'C for 25-30 mins. addition.
5. Allow to sfand for 11 min inside the oven before 3. Gently fold in the flour milk, and lemon rind.
inverting onto a wire rack to cool. Cool completely Add the essence and fold gently.
before icing.
4. Pour the batter into a 2 litre dish lined with
To make the C h e leing butter paper and microwave on 100% power
1. S$ the icing sugar into a I lit, dish stir in buflm for 6:00 min, till the top feels jut*.
and enough water to make a ~ h r p t e . 5. Allow the cake to stand for 9-10 min in the
9. m-M$, C, a * i f m d I m- 2. M'c'Owaw at 10009 powmfor 19 sea. until just
warm and running. Do not overheat or icing will
oven before turning onto a wire rack to cool.
~m;Rsli;rm3mk~~d1 9. mt 9- 4 813 2 6. Cool the cake completely, before cutting into
ctys&llize. Stir 3 times during heating. A& aJav
2. 9 0 0 % r l l r 1 3 9 3 9 3 ~~~ ~d 3~ f ~ d i ~ s ~ ndroos ..
l oforange "
colm
* ~ * ~ ~ l d ; r r n S 3 ~ k l ' ? ~ * 3. Pmtheicingoverthecakeandspreadevenly
c i s l e f k ~ f l
slices. Store in an airtight container to
prevent it from drying up.

* ~ f i%flf!i using a+s AUow the icing 10 set forfew min

3. h d ~ ~ * & m t & ~ m m befire decorating.
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 CARAMEL CUSTARD GAJAR KA W W A
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Ingredients
400 mljdl cream milk
3 eggs
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ImgrediettLv
500 rrrl Jirll cwum milk
60 gm.v .sugur/to hste
5 tbsp sugar 250 grnv currots. gruled
2 tsp vanilla essence 150 gms Mioyu. gratedhshed
ID tsp kewrn cs.sence @frequired)
For the Caramel 10 almoIldY
5 tbsp sugar I0 cashew nuts
2 tsp water 2 tbsp desi ghee
20 raisins
Method
To make the Caramel
1. Place the sugar in a 1.5 Iitre microwave safe 1. Boil the milk in a 1.5 litre deep dish on 1W/o
pudding mould, sprinkle with 2 tsp water and power for 3:00 min.
microwave on 80°% power for 6:05 min. Do 2. Add rhe grated m&. Mix and microwave
not stir while cooking. on 100% power for 1:25 min.
2. Spread the caramel evenly in the dish and 3. Then microwave, u n c o d a t 80%power for
keep aside to cool. 25:OO min, stirring occaswnaUy till d v .
4. Add the ghee, sugar; khoya and essence. Mix
To make the Custard 3. & do% WR W ?9:0o k & well and microwave on 100% power for 3:00
I . Beat the eggs lightly in a bowl. W t m m a j m m r ~ ~ 8 1 ~ ; r m s.......
2. Add milk, essence and sugar andstir till sugar 3-8 r
in m 5. Garnish with chopped nuts and serve hot.
dissolves. 8. mw*,m, ~ $ ~ ~ 9 0 0 %
3. Strain the mixhce over the caramel in the m w 3 : 0 0 P m ~ ~ 1
pudding mould, and microwave on 60%
power for 8:00 min. till set. 4. & ~ i m m ; m q a ~ # m $ r m m 3 m f - d
4. Chill completely. Invert onto a serving plate MI
and serve cold.

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BASUNDI

Ingredients Ingredients
500 mlfirll cream milk 1 litrefill cream milk
I50 gms khoya 100 gms basmati rice
I50 gms castor sugar 200 gms condensed milk
I tsp green cardamom powder A pinch of saffron
ID tsp kewra essence 112 tsp canlamom essence
15 almonds. chopped I tsp cardamom powder
15 cashew nuts, chopped I5 cashew nuts, chopped
A pinch of s a a n 10 pistachios, chopped
15 almondr,chopped
Method 20 raisins
1. Boil milk in a 1.5 litre dish at 100%power for
3:00 mins. Reduce p e r level to 80% and Method
microwave further for 10:OO mins. Stir mice I. Wash and drain the rice.
during cooking. 2. Boil milk in a 2 litre deep dish on 100%power
2. Add Rhoya and microwave at 80% for 5:25 for 7:30 min.
mins. Sfir 3 times during cooking. 3. Add the rice, mix d microwave on 80%power
3. Add suga'; cardamom powder, kewra essence for 14:OO min. Stir three times during
?. f ~ 1 7 . ~ l i ~ mm 9:79 cooking.
and s a a n dissolved in a little lukewarm
* I ~ M ? W ~ I milk Stir till sugar is completely dissolved. 4. Mix in the condensed milk, saffron. cardamom
mm,
3.
*mM*amrn1
m-
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mmqks4~4. Garnish with the chopped nuts. Serve chilM. essence and camhmom powder. Mix and
microwave on 80% power for 2:25 min.
5. Allow to stand covered for 9-10 min before
serving.
6. Garnish with chopped nuts and raisins. Serve
hot nr rnlA

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