Plain rice

Ingredients Method

 Rice 1 cup  Wash and soak the rice for about half an hour.
 Cook on high mode with power of 60 for 16
 Water 2 minutes while covered.
cups
 Allow it to stand for 5 to 10 minutes and then
serve hot.

Lemon rice

Ingredients

 Rice 1 cup
 Water 2 cups
 Oil 1 teaspoon
 Coconut 2 tablespoons,
grated
 Lemon juice 2 tablespoons
 Salt To taste

Seasoning

 Green chilly 2 nos

 Mustard seeds ¼ teaspoon
 Curry leaves 5
 Turmeric powder ¼ teaspoon
 Peanuts 25 gms
 Channa dal 2 tablespoons

 Oil 1 teaspoon
Method

 In a bowl take oil along with the seasoning and cook high for 3 minutes
covered with a napkin or paper towel to prevent splattering.
 Cook the rice with 2 cups water on high for 16 minutes.
 Add the seasoning, coconut and salt with the rice and mix well.
 Stir the lemon juice with it and allow it to stand for 5 minutes.
 Serve while hot with plain coconut chutney or yogurt.

Vegetable Pulao
Ingredients

 Rice 1 cup
 Water 2 cups
 Oil 1 tablespoon
 Onion 1 large
 Mixed vegetables 1 cup, chopped
 Green chilly 2 nos
 Garam masala 1 tablespoon

 Salt To taste
Method

 Cook the rice with water on high for 16 minutes before which it should be
soaked for sometime.
 Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
 In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
 Mix all the ingredients well in another bowl along with the salt and garam
masala and cook for 5 minutes on high.
 Allow it to stand for 5 minutes and serve hot.

Chick Pea Pilaff

Ingredients

 Rice 1 cup
 Water 2 cups
 Oil 1 tablespoon
 Chickpeas 2 cups, pre-boiled
 Onion 1 chopped
 Garam masala ½ tablespoon
 Turmeric powder ¼ tablespoon

 Salt to taste
Method

 Soak the rice for half an hour.

 In a bowl take oil and onions and cook on high for 3 minutes.
 Add turmeric powder, garam masala and the chickpeas and micro high for
another 3 minutes.
 Add the soaked rice along with the water and cook for 16 minutes on high.

 Allow it to stand for 5 minutes and then serve hot.

Tandoori Cauliflower
Ingredients Method

 Cauliflower 1  Marinate the cauliflower with the

medium size ginger-garlic paste, lemon juice, and
 Ginger-garlic paste 1 teaspoon chilli powder and keep for few
 Lemon juice 1 hours.
teaspoon  Mix the curd, garam masala and salt
 Chilli powder 1 and rub it on the cauliflower and
teaspoon keep for a few more hours.
 Hung curd ½ cup  Pre-heat the convection oven on
 Garam masala 1 200 degrees and cook on
teaspoon combination mode for 200 degrees.
 Brown further on 200 degrees for 5
 Salt To minutes.
taste
 Serve sprinkled with chat masala
and lemon juice.

Barbecue Mushrooms

Ingredients Method

 Mushroom 300 Gms,  Mix the mushrooms with all the

oyster or flat one ingredients except the coriander.
 Oil 1 tablespoon  Keep aside for around 30
 Lemon juice 1 tablespoon minutes.
 Salt and pepper To taste  Pre-heat the oven at 200 degrees
and put the mushrooms on the
 Coriander 1 tablespoon wire rack and cook for 10
minutes, basting occasionally.
 Serve hot.

Spicy Bhindi

Ingredients Method

 Bhindi ½ Kg  Mix all the ingredients and cook on

 Ground green chillies 1 power 70 for 8 minutes.
teaspoon
 Garlic paste 1
teaspoon
 Dried mango powder ½
teaspoon
 Oil 1
teaspoon
  Salt To
taste

Paneer Tikka

Ingredients

 Paneer 300 gms

 Chilli powder 1 teaspoon
 Ajwain 1 teaspoon
 Hung curd 1 cup
 Garam masala ½ teaspoon
 Chaat masala ½ teaspoon

 Red color a pinch

Method

 Mix all the ingredients into a paste and coat the paneer pieces with it.
 Pre-heat the oven at 230 degrees and cook on convection mode at 200
degrees for 12 minutes.
 Serve with lemon juice and chaat masala.

Dhokla

Ingredients

 Chana dal 250 gms

 Urad dal 80 gms
 Ginger 10 gms
 Rai 1 teaspoon
 Sugar ½ teaspoon
 Curry leaves 5 or 6 leaves
 Soda 1 teaspoon
 Asfoetida 2 gms
 Turmeric powder ½ teaspoon
 Curd 250 gms
 Lemon juice 3 teaspoons

 Oil 1 tablespoon

Method
  Soak both the dals overnight.
 Grind the dals with curd, sugar, salt, ginger, and asfoetida and green chillies.
 Add the rest of the ingredients except the lemon juice and soda and leave for
about 12 hours.
 Then add the lemon juice and soda and steam on power 48 for 9 minutes and
allow it to stand for 5 minutes.
 In another dish take the oil, rai, curry leaves, and cook covered on high for 1
minute.
 Add this to the steamed dhoklas and serve with chopped coriander.

Palak Paneer

Ingredients

 Palak 1 cup
 Curd ½ cup
 Paneer 250 gms
 Green chilli paste 1 teaspoon
 Garam masala ¼ teaspoon

 Salt To taste

Method

 Mix all the ingredients well and cook on high mode for 6 minutes to get Palak
Paneeer.
 Boiled Peas can be added to this to get matter palak paneer.

Coconut Cabbage
Ingredients

 Coconut 100 Gms, grated

 Green chilli 1 no
 Spring onion 2, chopped
 Cabbage 1, chopped
 Mustard seeds ¼ teaspoon
 Red chilli 3 nos
 Curry leaves About 5

 Oil 1 tablespoon

Method

 In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered
on high for 2 minutes.
 Grind the coconut, green chilli and spring onions to a paste and cook on high
for 2 minutes.
 Add the cabbage and cook on power 70 for 8 minutes till the cabbage is
cooked.
 Serve garnished with chopped coriander.

Stuffed Capsicum

Ingredients Method

 Onion 1,  Slice the head of the capsicums, de-

chopped seed and apply salt on the inside.
 Potatoes 3, boiled  Take a bowl half filled with water
and mashed and boil the capsicums in it at high
 Turmeric powder ½ teaspoon for 8 minutes.
 Chilli powder ½ teaspoon  In another dish, take oil, green
 Chaat masala 1 teaspoon chillies, and onions and cook on high
 Green chilli 2, chopped for 3 minutes.
 Limejuice ½  To this add the mashed potatoes,
teaspoon cheese, limejuice, turmeric powder
 Oil 1 and salt and mix well.
tablespoon  Cook on high for 2 minutes.
 Capsicums 4 nos  Fill the mixture into the capsicum
 Cottage cheese 100 Gms, cups and garnish with fresh
mashed coriander and cook on high for 6
minutes and serve hot.
 Salt To taste

Uppuma
Ingredients Method

 Semolina or suji 1 cup  Take the suji in a plate and roast it on

 Onions 2, high for 3 minutes, stirring in between
chopped till brown.
 Potato 2,  Take the oil, mustard seeds, coriander
chopped into 1 seeds, and curry leaves in a separate
in bowl and cook covered on high for 3
ch pieces minutes.
 Peanuts ½  Add the onions and cook for another 3
cup minutes. Add to this the potatoes and
 Green chilli 2 cook on high for another 5 minutes.
 Grated coconut ½ cup  Then add green chillies, coconut,
 Curry leaves 4 peanuts, salt and suji and one-cup
 Coriander seeds ¼ water and cook on high for 5 minutes.
teaspoon  Garnish with fresh coriander and serve.
 Mustard seeds ¼
teaspoon
 Oil 1
tablespoon

 Salt To
taste

Idli

Ingredients Method

 Rice 150  Soak the rice and the dal for 2 hours.
gms  Grind the rice and the dal separately.
 Urad dal 100 gms  Mix both the pastes along with a little
salt and allow it to ferment overnight.
 Salt To  Grease small bowls and pour the batter
taste into them and place them in a circular
way in the turntable.
 Cook on high mode for 2 minutes.
 Repeat the procedure for the rest of the
batter.

Stuffed Tomatoes
Ingredients

 Tomato 4 nos
 Bread crumbs 50 Gms
 Grated cheese 50 Gms
 Onion 3, chopped
 Coriander 1 tablespoon, chopped

 Salt To taste

Method

 Cut the head of the tomatoes and scoop out the pulp inside.
 Mix the pulp with the rest of the ingredients and fill in the tomatoes.
 Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
 Serve hot.

Stuffed Bhindi

Ingredients

 Bhindi ½ kg
 Dhania Powder 1-1/2 tablespoon
 Cumin powder 1-1/2 tablespoon
 Dried mango powder 1-1/2 tablespoon
 Chilli powder 1-1/2 tablespoon
 Oil 1 tablespoon

 Onion 2, chopped

Method

 Trim the bhindis and make a slit in each one of them.

 Mix all the masalas mentioned above and fill into each bhindi.
 In a dish take the oil and onions and cook on high for 3 minutes.
 Add the bhindis, mix well and cook on high of power 70 for 10 minutes till the
bhindis are tender.

Gobi Ki Sabzi
Ingredients Method

 Cauliflower 500 gms  In a dish cook the oil along with

 Ginger 1 the cumin seeds, covered on
tablespoon finely cut high mode for 1 minute.
 Oil 1  Add the ginger and cook on high
tablespoon for another 30 seconds.
 Red chilli powder ½  Add the rest of the ingredients
teaspoon and cook on power of 60 for 16
 Coriander powder 1 teaspoon minutes.
 Turmeric powder 1  Garnish with chopped coriander
teaspoon and serve.
 Garam masala ½
teaspoon
 Dried mango powder 1 teaspoon
 Tomato 1, finely
chopped

 Salt To
taste

Turnip Masala

Ingredients Method

 Turnip ½ kg,  Take oil, ginger, garlic paste and

peeled and cut onions and cook on high for 4
into minutes.
small pieces  Add the rest of the ingredients
 Oil 1 except the yoghurt and cook
tablespoon covered for 3 more minutes.
 Onion 2, finely  Add the curd and one tablespoon
chopped of water.
 Cumin powder 1  Cook on medium power of 60 for
teaspoon 14 minutes till the turnip is well
 Coriander powder ½ cooked.
teaspoon  Garnish with chopped coriander
 Chili powder ½ leaves and garam masala and
teaspoon serve.
 Poppy seeds 1
teaspoon
 Ginger, garlic paste 1 teaspoon
 Yoghurt ½ cup

 Salt To
taste

Bengali Tomato Chutney

Ingredients Method

 Ginger 1 teaspoon,  Take oil in a dish and cook on

chopped high for 30 seconds.
 Mustard oil 1 tablespoon, pre-  Add the panch phoran, and
smoked dried chilli and cook covered
 Panch phoran ½ teaspoon, a for 2 minutes till the seeds
mixture of 5 spices. sizzle.
 Red chilli 2 nos  Add the ginger and cook for
 Garlic 6 cloves another 1 minute.
 Tomatoes 500 Gms, finely  Add the rest of the ingredients
chopped along with the dried apricots
 Sugar ½ cup and cook on power of 60 for
 Dried apricots 5 10 minutes.
 Green chilli 2 nos
 Cool and serve.
Potato and corn Salad Recipe

Ingredients:

Corn 2 cups, pre-cooked

Onions 2 finely chopped
Green chilies 1 chopped
Potato 5 pre-boiled

Dressing:

Chilly sauce 1/2 teaspoon

Tomato sauce 1 tablespoon
Cream cheese 2 cups
Coriander leaves 2 tablespoons, chopped
Salt and pepper To taste

Method :

 Take corn with 1/2 a cup of water and cook on high for 5 minutes till the corn
is cooked.
 Take the potatoes with 2 cups of water and cook for 9 minutes on high while
covered.
 Peel and dice the potatoes and allow it to cool.
 In a separate bowl mix well all the dressing ingredients, the potatoes and the
corn and serve.

Potato and Kidney Bean Salad Recipe

Ingredients:

Potatoes 1/2 kg
Spring onions 2 chopped
Green chilies 2
Kidney beans (rajma) 200 gms, de-seeded
Garlic 2 cloves, crushed
Oil 1 teaspoon
Coriander a little, chopped
Salt and pepper To taste
Method :

 Take oil, onions, green chilies, and garlic and cook on high for 4 minutes.
 Add the rest of the ingredients mixing well and cook on high mode for another
4 minutes.
 Serve hot garnished with the chopped coriander leaves

Vegetable Pulao Recipe

Ingredients:

Rice 1 cup
Water 2 cups
Oil 1 tablespoon
Onion 1 large
Mixed vegetables 1 cup, chopped
Green chilly 2 nos
Garam masala 1 tablespoon
Salt To taste

Method :

 Cook the rice with water on high for 16 minutes before which it should be
soaked for sometime.
 Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
 In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
 Mix all the ingredients well in another bowl along with the salt and garam
masala and cook for 5 minutes on high.
 Allow it to stand for 5 minutes and serve hot.

Coconut Cabbage Recipe

Ingredients:

Coconut 100 Gms, grated

Green chilli 1 no
Spring onion 2, chopped
Cabbage 1, chopped
Mustard seeds 1/4 teaspoon
Red chilli 3 nos
Curry leaves About 5
Oil 1 tablespoon
Method :

 In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered
on high for 2 minutes.
 Grind the coconut, green chilli and spring onions to a paste and cook on high
for 2 minutes.
 Add the cabbage and cook on power 70 for 8 minutes till the cabbage is
cooked.
 Serve garnished with chopped coriander.

Bengali Tomato Chutney Recipe

Ingredients:

Ginger 1 teaspoon, chopped

Mustard oil 1 tablespoon, pre-smoked
Panch phoran 1/2 teaspoon, a mixture of 5 spices.
Red chilli 2 nos
Garlic 6 cloves
Tomatoes 500 Gms, finely chopped
Sugar 1/2 cup
Dried apricots 5
Green chilli 2 nos

Method :

 Take oil in a dish and cook on high for 30 seconds.

 Add the panch phoran, and dried chilli and cook covered for 2 minutes till the
seeds sizzle.
 Add the ginger and cook for another 1 minute.
 Add the rest of the ingredients along with the dried apricots and cook on
power of 60 for 10 minutes.
 Cool and serve.

Stuffed Tomatoes Recipe

Ingredients:

Tomato 4 nos
Bread crumbs 50 Gms
Grated cheese 50 Gms
Onion 3, chopped
Coriander 1 tablespoon, chopped
Salt To taste

Method :

 Cut the head of the tomatoes and scoop out the pulp inside.
 Mix the pulp with the rest of the ingredients and fill in the tomatoes.
 Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
 Serve hot.

Spicy Bhindi Recipe

Ingredients:

Bhindi 1/2 Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder 1/2 teaspoon
Oil 1 teaspoon
Salt To taste

Method :

Mix all the ingredients and cook on power 70 for 8 minutes.

Turnip Masala Recipe

Ingredients:

Turnip 1/2 kg, peeled and cut into small pieces

Oil 1 tablespoon
Onion 2, finely chopped
Cumin powder 1 teaspoon
Coriander powder 1/2 teaspoon
Chili powder 1/2 teaspoon
Poppy seeds 1 teaspoon
Ginger, garlic paste 1 teaspoon
Yoghurt 1/2 cup
Salt To taste

Method :

 Take oil, ginger, garlic paste and onions and cook on high for 4 minutes.
 Add the rest of the ingredients except the yoghurt and cook covered for 3
more minutes.
 Add the curd and one tablespoon of water.
 Cook on medium power of 60 for 14 minutes till the turnip is well cooked.
 Garnish with chopped coriander leaves and garam masala and serve.