Gajar ka halwa – Gazab ka.

To serve : 4

Cooking Time : 24 Minutes.

Calories per serving : 280

Ingredients :

Cups of grated carrots, half cup sugar, half cut milk, 6tbsp of khoya kheer, 2 tbsp of ghee, a pinch of cardamom powder, 1 tbsp dates, 1tbsp flaked almond.

Method :

Put ghee in a bowl and microwave at HIGH for about 40 seconds.

Add grated carrot and stir well. Microwave at HIGH for about 2 minutes. Mix milk and khoya and add to the carrots.

Microwave at HIGH for 10 minutes stirring in between. Again cook for 10 minutes at MEDIUM. Add sugar.

Sprinkle the cardamom powder and almonds and microwave at HIGH for 2 minutes.

Baked Hilsa

To serve : 2 to 3

Cooking time : 30 minutes.

Calories per serving : 100

Ingredients : 350 gm fish, cut into pieces, 3tbsp hung curd, 3tbsp lemon juice, salt and pepper to taste, ½ tsp oregano or gound ajwain, 1tbsp garlic paste, 1 tbsp oil for greasing baking tray.

Method :

Mix all the ingredients except fish and oil with hung curd in a bowl.

Give cuts to each fish piece and apply the paste evenly on them. Let the fish marinate for 4 to 6 hours.

Grease a baking tray with a little oil. Place the marinated fish pieces on the tray and set it to bake at MEDIUM for 25 to 30 minutes.

Serve hot with pudina chutney.

Soya Kebabs

To serve :4-5

Cooking time :15 minutes

Calories per serving: 220

Ingredients

200gm Soya nuggets ; 1tsp lemon juice ; 2tsp coriander leaves; 1tsp almonds , finely chopped ; 1 onion chopped ; 3-4 garlic cloves ; 1 ginger piece ;1/2 tsp garam masala ; salt and red chilli powder to taste ; 1tbsp chaat masala ; 1tbsp cooking oil ; slice onion and cucumber

Method

1. Soak soya nuggets overnight . Drain excess water and mince it in the blender with all other ingredients except oil.
2. Make into a thick mixture and refrigerate the mixture for 30 minutes . Divide the mixture into small balls and shape them in the form of kebabs by gently rolling between the plams .
3. Brush with little oil all over and cook at HIGH for 4-5 minutes and then grill on high rack on HIGH for 8-10 minutes till golden brown in colour . Keep on rearranging . Serve hot with pudina chutney , onion and cucumber rings .

Chicken Tikka

To serve : 4

Cooking time : 20 minutes

Calories per serving : 270

Ingredients

800gm boneless chicken ; 2tbsp lemon juice ; few drops of red oang clur ; 300gm hung curd ; 2tbsp ginger juice ; 1tbsp soya sauce ; 1tbsp chaat masala ; 1tbsp garam masala ; 2tbsp garlic paste ; oil for basting ; salt to taste ; mint for garnishing .

Method

1. Cut chicken into small cubes , wash nicely and apply lemon juice and salt to it and leave it .

2. Whisk hung curd in a bowl . Add all the ingredients except oil to the curd . Mix well and rub over the chicken pieces and refrigerate the marinated chicken for 3-4 hours .

3. Put the chicken on the high rack on HIGH for 4 minutes . Bast the chicken pieces with oil and again grill for about 15-20 minutes . Re position several times during cooking and apply oil .

4. Sprinkle chaat masala and serve with chutney and onion rings.

Crispy Potatoes

To serve : 4

Cooking time : 20 minutes

Calories per serving : 180

Ingredients

500gm boiled potatoes ; 1tsp red chilli powder ; 300gm hung curd yogurt ; 2tbsp ginger paste ;2tbsp garlic paste salt to taste ;1tsp garam masala powder ; ½ cumin powder ; 1tbsp mint coriander paste ; 2tsp cooking oil ; fresh salad .

Method

1. Cut boiled potatoes into big pieces . whisk hung curds in a bowl . Add all the ingredients except oil .

2. Mix well and then keep the potatoes in this marinade for about 3-4 hours in refrigerator .

3. Brush the marinated potatoes with little oil and then place on the high rack and grill on HIGH for 15-20minutes till golden brown on all sides .

4. Rearrange several times during cooking , brushing with more oil 2-3 times for even cooking . Serve with sauce and chutney and crisp salad .

Tandoori chicken

To serve : 4

Cooking time : 20 minutes

Calories per serving : 250

Ingredients

1 chicken :3tsp lemon juice : 2tsp red chilli powder : 200gm hung curd : 1tsp ginger , garlic , mustard paste : 1tsp garam masala powder : 1tsp chaat masala powder :1tsp mustard oil : oil for basting ;salt to taste.

Method

1. Skin the chicken and make diagonal incisions all over it.

2. Take hung curd in a bowl and mix all ingredients to it . Add mustard oil . Apply this marinade to th chicken . Keep aside for 1 hour .

3. Now put the chicken on the high rack and grill on HIGH for 9-10 minutes , till tender .

4. When chicken is almost done , bast it with oil , grill again on HIGH till done for over 10-15 minutes .

5. Serve hot with onion slices and lemon wedges and sprinkle chaat masala powder.

Chicken Tikka

To serve : 4

Cooking time : 20 minutes

Calories per serving : 270

Ingredients

800gm boneless chicken ; 2tbsp lemon juice ; few drops of red oang clur ; 300gm hung curd ; 2tbsp ginger juice ; 1tbsp soya sauce ; 1tbsp chaat masala ; 1tbsp garam masala ; 2tbsp garlic paste ; oil for basting ; salt to taste ; mint for garnishing .

Method

1. Cut chicken into small cubes , wash nicely and apply lemon juice and salt to it and leave it .

2. Whisk hung curd in a bowl . Add all the ingredients except oil to the curd . Mix well and rub over the chicken pieces and refrigerate the marinated chicken for 3-4 hours .

3. Put the chicken on the high rack on HIGH for 4 minutes . Bast the chicken pieces with oil and again grill for about 15-20 minutes . Re position several times during cooking and apply oil .

4. Sprinkle chaat masala and serve with chutney and onion rings.

Stuffed Tomatoes

To serve : 4

Cooking time : 7 minutes

Calories per serving : 170

Ingredients

4 tomatoes ; large and stiff ; finely chopped ; 2 tsp chopped garlic ; 1 cup freshly made tofu ; 2green chilli , finely chopped: 1tsp oil ; ½ tsp turmeric powder ; 4tbsp freshly chopped green coriander ; ½ tsp chaat masala ; salt and black pepper to taste .

Method

1. Wash and cut tomatoes and scoop from inside after removing their tops .

2. Mix in garlic , tofu , onion ,chillies , salt ,turmeric , chaat masala and oil to make a smooth filling mixture . Microwave it on HIGH for 2 minutes .

3. Now fill the tomatoes with this filling evenly and place in a casserole . Brush with a little oil and cover with a lid or cling foil and microwave on HIGH for 5 minutes.

4. Stand it for 5 minutes . Sprinkle chopped coriander at the time of serving .

Vegetable Hakka Noodles

To serve : 2
Cooking time : 13 minutes
Calories per serving : 180



Ingredients
1 packet noodles ; 200gm cabbage ; 1 capsicum ; 1 onion ; 3 sprigs of spring onions; 100gm French beans ; 1tbsp vinegar ; 1/2tsp ajinomoto ; 1 pod of garlic, chopped; 3-4 green chilli ; 2tbsp oil ; salt and pepper to taste.

Method
1. Take noodles and salt in a big bowl of water . Cover it and microwave it on HIGH for 7-8 minutes till it begins to boil and the noodles soften .
2. Strain it and let the noodles cool down .Meanwhile take another dish and heat oil on MEDIUM for 1-2 minutes.
3. Add chopped garlic into the oil and sauté . Now put chopped vegetables ; noodles followed by spices ;vinegar and soya sauce . Cook on HIGH for 2-3 minutes . Serve hot .

Lazeez Bhindi

To serve : 4

Cooking time : 5 minutes

Calories per serving : 80

 Ingredients

    500gm ladyfinger ; 2 medium onions ; 2 tomatoes ; 2green chillies ; 1tsp oil ; 1tsp chaat masala ; ½ tsp garam masala powder ; salt and peeper to taste .

 

 

Method

1.      Wash and wipe dry ladyfinger , slit them lengthwise and keep aside .

2.      For the filling , mix minced onion , tomato , green chilli , chaat masala , garam masala powder ,red chilli powder , salt . Also add 1tsp of oil and mix well . Now stuff the prepared filling in the slitted ladyfingers .

3.      In a shallow casserole , heat oil on HIGH for 50 seconds . Add stuffed ladyfingers to it and microwave it covered  with a cling foil on HIGH for 4-5 minutes .

4.      Give standing time of 3 minutes before serving

Spicy Chana

  To serve : 4

  Cooking time : 40 minutes

  Calories per serving : 250

 

Ingredients

    200gm white chana ; a pinch  of baking  powder ; 3-4 cloves 2-3 tejpatta ; 3-4 cardmom ; a pinch of asafoetida ; 2-3 onion ;  2 tomatoes ; salt to taste ; 1 tbsp red chilli powder ; 1 tsp turmeric powder ; 1 tbsp ginger garlic paste ;1 tbsp tamarind  paste ; 1tbsp chana masala ; 1 tsp oil .

 

Method

1.      Wash the gram and soak overnight after adding baking powder . Put gram in a casserole and heat for 15 minutes on HIGH with ½ cup water . Grind onion in a mixer and puree tomatoes . Put oil in a glass casserole  and heat for 40 seconds on HIGH power .

2.      Add onion , garlic and ginger paste to it . Also put green chillies and sauté . Now microwave it for 6-8 minutes on HIGH . Put tomato ,chana masala , asafetida , red chilli powder   and  microwave it for 2 minutes on MEDIUM .

3.      Add gram to the  above and microwave  for 8-10 minutes on MEDIUM .Also add tamarind paste to water and cook for 5 minutes at the same temperature . Stand for 5 minutes before serving .

Kofta Curry

To serve : 4

Cooking time : 11 minutes

Calories per serving : 300

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 Ingredients

    For kofta : 250gm grated cabbage ; 250gm grated ghia ; 1 cup grated tofu ; a pinch of baking powder .

   For curry : 200gm beaten hung curds ; 8-10cloves of garlic paste ; 4-5 green chilli paste ; 8-10 curry leaves ; ½ turmeric powder ; ½ tsp garam masala powder ; 1 cup water ; 1tsp oil ; 2 tbsp chopped coriander leaves ; salt and pepper to taste .

 Method

1.      Prepare balls of cabbage and ghia   by mixing tofu , flour and baking powder and grill them . Take a covered casserole and 1 cup of water   and salt   and cook on HIGH for 4 minutes . Set aside to cool .

2.      Add curd to garlic and green chillies paste and whisk them to get a thick batter . Take another bowl  and add oil to it and heat on HIGH for 50 seconds . Now add ground masala paste to it and heat on HIGH  power for 2 minutes .

3.      Combine this with turmeric powder , garam masala and salt  and bring to boil on HIGH for 2-3 minutes . Now add grill balls to it and  cook on MEDIUM power for another 2-4 minutes . Serve hot .

Vegetable Sweet and Sour

     To serve : 4

     Cooking time : 11 minutes

     Calories per serving : 190

 Ingredients

    50gm cabbage chopped ; 50gm capsicum diced ; 50gm baby carrots ; 50gm beans slotted ; 100gm baby tomatoes ; 100gm baby sweet corns ; 5-6 cloves of garlic chopped ; 4-5 spring  onions ; 2-3 green chilli chopped ; 2tbsp tomato puree ; 2tbsp flour ; 2tbsp soya sauce ; 1tbsp vinegar ; 2tbsp brown sugar ; 1tsp oil ; salt and black pepper to taste .

 

Method

1.      In a casserole add all vegetable expect garlic and spring onions and steam on HIGH power for 5-6 minutes . Cover it and keep aside covered .

2.      In another casserole , put oil and heat on HIGH power for 40 seconds .

3.      To it , add chopped garlic and spring onion and cook for 2 minutes on HIGH power .

4.      Now add all other ingredients , cooked vegetables and flour dissolved in 1 cup of water and cover it and cook for 3-4 minutes on HIGH .

5.      Let it stand for 4 minutes before serving . Serve with wholewheat noodles or fried brown rice .

Karhi pakora

  To serve :4

  Cooking time : 13 minutes

   Calories per serving : 143

 Ingredients

    2 cups hung curd ; 2tbsp besan ; 1tbsp chopped ginger ; curry leaves for taste  ;  2green chilli ; salt and red chilli powder to taste ; pakoras ; For tempering ½ tbsp cumin seeds ; ½ tbsp fenugreek seeds ; 1 tbsp oil ; ¼ tsp asafetida powder ; ½ tsp musterd seeds ; ½ turmeric powder .

 

Method

1.      Whip the hung curd and add water to obtain a pouring consistency . Add besan and salt to it and set aside .

2.      Heat oil in a dish on HIGH for 40 seconds .

3.      Add red chilli powder , cumin seeds , muster seeds fenugreek seeds, curry leaves and asafetida and cook on HIGH power for 2 to 4 minutes.

4.      Mix the curd mixture and microwave on HIGH for 8 -10 minutes .

5.      Add pakoras and microwave on HIGH power for another 2 minutes . Stir 2-3 times during cooking .

6.      Serve hot with rice or chapattis .