Indian Microwave Recipes

INDIAN MICROWAVE RECIPES

Please do try it out – Suresh Kumar & Rakesh

SOUPS & SALADS RICE & PULAOS NON VEGETARIAN DISHES VEGETARIAN DISHES

Chicken chilly soup Plain rice Tandoori chicken Roast Chicken Tandoori Cauliflower

Coconut Cabbage Gobi Ki Sabzi

Cream of Mushroom Lemon rice Fish Tikka Garlic Prawns Barbecue Mushrooms

Stuffed Capsicum Turnip Masala

Tomato soup Vegetable Pulao Jumbo Prawns Mutton tikka Spicy Bhindi Uppuma Bengali Tomato Chutney

Potato and Kidney Bean Salad Chick Pea Pilaff Poached Fish Tandoori Pomfret Paneer Tikka Idli ..

Potato and corn Salad Chicken Biryani Chicken Korma Maharastran Fish curry Dhokla Stuffed

Tomatoes ..

. Prawn Pullav

Keema Curry (Minced Meat Curry)

Chettinad chicken Palak Paneer Stuffed Bhindi ..

SOUPS AND SALADS

Chicken chilly soup

Ingredients

Chicken Onion Mushrooms Chilly garlic sauce Sugar Corn flour Egg white Red chilly Vinegar Salt and pepper

100 Gms 1 chopped 4 pieces 1 teaspoon ½ teaspoon 2 tablespoons 1 No whisked 1 chopped 1 tablespoon to taste

Method

In a deep bowl take all the ingredients except the corn flour with about eight cups of water and cook covered on Medium power of 60 for 16 minutes.

In a small bowl, mix the corn flour with some tablespoons of the chicken stock well and cook on high mode for 30 seconds.

Then add this to the soup stock and cook on high for 3 minutes and serve while hot.

Cream of Mushroom

Ingredients

Mushroom 250 Gms, chopped Onion 1 Corn Flour 1 tablespoon Butter 1 tablespoon Milk ¼ cup Water 2 cups Salt and pepper To taste

Method

Mix all the ingredients and cook on high for 6 minutes. Drain the liquid and keep aside and puree the mushrooms.

Pour back into the liquid and cook on high for 3 minutes and serve while hot.

Tomato soup

Ingredients

Carrots 2, grated Tomatoes 1 kg Onion 2 finely chopped Sugar a pinch Tulsi ¼ teaspoon Fresh cream 1 tablespoon Celery stick 1 Salt and pepper To taste

Method

Cook the tomatoes with some water in a bowl for 5 minutes on High mode and then place in cold water. Then remove the skin and puree it and drain for the seeds. In another bowl take butter, carrots, onion and celery and cook for 3 minutes at high. Puree the carrot mixture and mix with the tomato puree and the seasoning. Cook on high for 6 minutes. Serve with cream swirled on top. Mix back with the liquid and cook on high for 4 minutes and serve with croutons.

Potato and Kidney Bean Salad

Ingredients

Potatoes ½ 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

Potato and corn Salad

Ingredients

Corn 2 cups, pre-cooked Onions 2 finely chopped Green chilies 1 chopped Potato 5 pre-boiled

Dressing

Chilly sauce ½ teaspoon Tomato sauce 1 tablespoon Cream cheese 2 cups Coriander leaves 2 tablespoons, chopped Salt and pepper To taste

Method

Take corn with ½ 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.

RICE DISHES

Plain rice

Ingredients

Rice 1 cup Water 2 cups

Method

Wash and soak the rice for about half an hour. Cook on high mode with power of 60 for 16 minutes while covered. 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.

Chicken Biryani

Ingredients

Rice 1 cup Water ¾ cup Chicken 250 gms in small pieces Curd 100 Gms Garam masala 1 tablespoon Red color a pinch dissolved in a teaspoon

of milk

Method

Cook the chicken, 1 tablespoon of water, curd, garam masala and salt at medium mode for 10 minutes.

Add rice along with the required amount of water and cook on high for 16 minutes.

Cover it well. Add the color on top and garnish with fried

onions and serve hot.

Prawn Pullav

Ingredients

Rice 1 cup, soaked Water 2 cups Oil 1 tablespoon Cloves 4 nos Cardamom 1 Onion 2 chopped Prawn 250 Gms, medium sized Ginger-garlic paste ½ teaspoon Tomatoes 2 Chilly powder ½ teaspoon Coriander powder ½ teaspoon Cumin powder ½ teaspoon Turmeric powder ¼ teaspoon Garam masala ½ teaspoon Coriander leaves 1 teaspoon, chopped Salt To taste

Method

Take oil, cloves, cardamom and onions and cook on high for 4 minutes.

Then add the prawns, tomatoes, ginger-garlic paste and the rest of the ingredients except the rice and cook for 5 minutes at high mode.

Add the rice to the mixture then and cook on high for16 minutes more.

Serve while hot.

NON- VEGETARIAN DISHES

Tandoori chicken

Ingredients

Chicken about 1200 Gms cut into pieces Butter for basting 50 Gms Chaat masala 1 tablespoon Ginger-garlic paste 1 tablespoon Lemon juice 1 tablespoon Chilli powder ½ tablespoon Hung curd 1 cup Dhania powder 1 tablespoon (coriander) Garam masala 1 tablespoon Salt To taste

Method

Clean the chicken pieces and make small incisions. Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate

for about 2 hours. Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to

stand for another few hours. Preheat the oven at 200. Oil the grill and put the chicken pieces onto it. Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200. Towards the end of the cycle baste with the butter on both the sides. Serve with onion rings, lemon wedges and sprinkled with chaat masala.

Fish Tikka

Ingredients

Pomfret 1 kg cut into frillets Potatoes 1 cup, boiled and mashed Ginger-garlic paste 1 teaspoon Green chilli paste ½ teaspoon Coriander 1 tablespoon Garam masala ½ tablespoon Spring onion 1 tablespoon, chopped Lemon juice 1 teaspoon Oil 1 teaspoon Salt To taste

Method

Cook the fish with one tablespoon of water on high mode for 6 minutes.

Mash it and mix it well with the rest of the ingredients.

Make into small balls and flatten them brushing the top with oil.

Grill on convection mode for 10 minutes at 200 turning them once in between.

Serve hot with mint chutney.

Jumbo Prawns

Ingredients

Deveined Jumbo prawns 10 nos, shelled Oil 1 teaspoon Lemon juice 1 teaspoon Ginger-garlic paste 1 teaspoon Chilli paste ½ teaspoon Salt and pepper To taste

Method

Mix the prawns, lemon juice, ginger-garlic paste, chilli paste, salt, pepper and oil well.

Marinate the mixture for at least an hour. Pre-heat the oven at 200 and cook on combination

mode for 10 minutes at 200. Serve with lemons and mint chutney.

Poached Fish

Ingredients

Fish fillets 1 kg Lemon 1 thinly sliced White wine ½ cup Water ½ cup Salt and pepper To taste

For sauce

Mixed herbs 1 teaspoon Butter 1 tablespoon Fish stock Pepper To taste

Method

Place the fish on a flat dish. Scatter the lemon pieces over the fish and sprinkle salt and

pepper. Pour the wine and the water over it and cook on high for 8

minutes. Drain and serve.

Chicken Korma

Ingredients

Chicken ½ kg, boneless Curd 2 cups Ginger-garlic paste ½ teaspoon Chilli powder ½ teaspoon Coriander powder ½ teaspoon Garam masala ¼ teaspoon Cloves 4 nos Cardamom 1 crushed Cashew paste ½ teaspoon Oil 1 tablespoon Fresh cream 2 tablespoons Onions sliced and fried

Method

Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.

Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes. Add cashew paste, garam masala and salt and cook at 60 for 12 minutes. Add cream and garnish with the fried onions and sprinkle garam masala.

Keema Curry (Minced Meat Curry)

Ingredients

Minced meat 250 gms Cloves 5 nos Cardamoms 2 nos, crushed Bay leaf 1 Oil 4 teaspoon Garlic paste 1 teaspoon Onion 1 finely sliced Tomatoes 2 finely chopped Fennel powder 1½ teaspoon Chilli powder 1 teaspoon Salt To taste

Method

Take ½ teaspoon oil, cloves, cardamom and Bay leaf and cook on high for 3 minutes. Add the masalas and cook on high for another 1 minute. Add the tomatoes and cook on high for 2 minutes. In another bowl mix oil and the minced meat with ½ a cup water and cook on high for 3 minutes. Mix the onion and masala mixture to this and cook covered at 60 for 14 minutes. Garnish with coriander and garam masala before serving.

Roast Chicken

Ingredients

Chicken 800 Gms Butter 25 Gms Herbs 1 teaspoon Salt and pepper To taste

For Sauce

Red wine 1 tablespoon Orange juice 1 teaspoon Butter 1 teaspoon Flour 1 teaspoon

Method

Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.

Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.

Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.

Then add the wine, salt, pepper and flour together and cook on high for 1 minute.

Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.

Garlic Prawns

Ingredients

Prawn 500 Gms, peeled and de-veined Butter 60 Gms Garlic 5 cloves, crushed Parsley 1 teaspoon, chopped Lemon juice 1 tablespoon Salt To taste

Method

Take the prawns and garlic in a flat dish and cook on high for 1 minute. Add the rest of the ingredients and cook covered on high for 8 minutes. Stir when the process is half way through. Allow it to stand for some 5 minutes and then serve.

Mutton Tikka

Ingredients

Mutton ½ kg, chopped to1-inch pieces Hung curd ½ cup Butter 2 tablespoons Coriander 3 tablespoons, chopped Garlic 2 cloves, crushed Mint 3 tablespoons, chopped Chilli powder ½ teaspoon

Method

Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.

The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.

Pre-heat the convection oven at 200 degrees. Place the mutton pieces in the grill tray and cook

on combination mode for 16 minutes at 200 degrees.

Then brown it on convection mode on 200 degrees for 5 minutes.

Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.

Tandoori Pomfret

Ingredients

Pomfrets ½ kg, approx 2 nos Ajwain 2 teaspoon Cream 2 tablespoon Ginger-garlic paste 2 tablespoon Lemon juice 2 tablespoon Chilli powder 1 teaspoon Turmeric powder 1 teaspoon Hung curd 2 cups

Oil 1 tablespoon Salt To taste

Method

Wash and make 3 or 4 deep incisions on the fishes. Mix the rest of the ingredients well and rub the fishes with the paste and allow it for 1 hour. Place one fish at a time onto the oven and cook covered on medium high of 80 for 12 minutes. Turn the fish while mid-way through the cycle. Repeat with the second fish, till the fish is crisp. Serve hot with chat masala and lemon juice.

Maharastran Fish curry

Ingredients

Fish 1 kg, Sole Ginger, garlic paste 1 tablespoon Turmeric powder ½ teaspoon Chilli powder ¼ teaspoon Tamarind extract 2 tablespoons Coconut milk 1 cup Coriander 1 tablespoon Green chillies 2 nos, chopped Salt To taste

Method

Marinate the fish with the red chilli powder, ginger-garlic paste, tamarind paste, turmeric, green chillies and salt.

Keep for ½ an hour. In a large bottom dish take the oil and add fish and cook covered for 3 minutes on high mode.

Turn the fish over and pour the coconut milk over it and cook covered on medium high of 70 for 14 minutes.

Garnish with coriander and serve.

Chettinad chicken

Ingredients

Chicken 800 Gms Turmeric powder ¼ teaspoon Mustard seeds ¼ teaspoon Fennel seeds ½ teaspoon Red chilli 5 or 6, dried Onion 1, chopped Urad dal ½ teaspoon Oil 1 tablespoon

Method

Rub the chicken with the salt and turmeric and keep aside for ½ and hour. In a dish take oil, mustard seeds, and cook covered with a paper towel on high for 1-½ minutes.

Add dal, fennel, red chillies and cook on high for another 2 minutes. Add onions and cook for 3 minutes.

Mix the chicken, ¼ cup water and cook covered on medium power of 60 for 14 minutes till the chicken is well cooked.

VEGETARIAN DISHES

Tandoori Cauliflower

Ingredients

Cauliflower 1 medium size Ginger-garlic paste 1 teaspoon Lemon juice 1 teaspoon Chilli powder 1 teaspoon Hung curd ½ cup Garam masala 1 teaspoon Salt To taste

Method

Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.

Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.

Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.

Brown further on 200 degrees for 5 minutes. Serve sprinkled with chat masala and lemon juice.

Barbecue Mushrooms

Ingredients

Mushroom 300 Gms, oyster or flat one Oil 1 tablespoon Lemon juice 1 tablespoon Salt and pepper To taste Coriander 1 tablespoon

Method

Mix the mushrooms with all the ingredients except the coriander.

Keep aside for around 30 minutes. Pre-heat the oven at 200 degrees and put the

mushrooms on the wire rack and cook for 10 minutes, basting occasionally.

Serve hot.

Spicy Bhindi

Ingredients

Bhindi ½ Kg Ground green chillies 1 teaspoon Garlic paste 1 teaspoon Dried mango powder ½ teaspoon Oil 1 teaspoon Salt To taste

Method

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

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

Onion 1, chopped Potatoes 3, boiled and mashed Turmeric powder ½ teaspoon Chilli powder ½ teaspoon Chaat masala 1 teaspoon

Method

Slice the head of the capsicums, de-seed and apply salt on the inside.

Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.

In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.

Green chilli 2, chopped Limejuice ½ teaspoon Oil 1 tablespoon Capsicums 4 nos Cottage cheese 100 Gms, mashed Salt To taste

To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.

Cook on high for 2 minutes. Fill the mixture into the capsicum cups and garnish

with fresh coriander and cook on high for 6 minutes and serve hot.

Uppuma

Ingredients

Semolina or suji 1 cup Onions 2, chopped Potato 2, chopped into 1

inch pieces Peanuts ½ cup Green chilli 2 Grated coconut ½ cup Curry leaves 4 Coriander seeds ¼ teaspoon Mustard seeds ¼ teaspoon Oil 1 tablespoon Salt To taste

Method

Take the suji in a plate and roast it on high for 3 minutes, stirring in between till brown.

Take the oil, mustard seeds, coriander seeds, and curry leaves in a separate bowl and cook covered on high for 3 minutes.

Add the onions and cook for another 3 minutes. Add to this the potatoes and cook on high for another 5 minutes.

Then add green chillies, coconut, peanuts, salt and suji and one-cup water and cook on high for 5 minutes.

Garnish with fresh coriander and serve.

Idli

Ingredients

Rice 150 gms Urad dal 100 gms Salt To taste

Method

Soak the rice and the dal for 2 hours. Grind the rice and the dal separately. Mix both the pastes along with a little salt and allow it to

ferment overnight. Grease small bowls and pour the batter 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

Cauliflower 500 gms Ginger 1 tablespoon finely cut Oil 1 tablespoon

Method

In a dish cook the oil along with the cumin seeds, covered on high mode for 1 minute.

Add the ginger and cook on high for another 30

Red chilli powder ½ teaspoon Coriander powder 1 teaspoon Turmeric powder 1 teaspoon Garam masala ½ teaspoon Dried mango powder 1 teaspoon Tomato 1, finely chopped Salt To taste

seconds. Add the rest of the ingredients and cook on

power of 60 for 16 minutes. Garnish with chopped coriander and serve.

Turnip Masala

Ingredients

Turnip ½ kg, peeled and cut into small pieces

Oil 1 tablespoon Onion 2, finely chopped Cumin powder 1 teaspoon Coriander powder ½ teaspoon Chili powder ½ teaspoon Poppy seeds 1 teaspoon Ginger, garlic paste 1 teaspoon Yoghurt ½ 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.

Bengali Tomato Chutney

Ingredients

Ginger 1 teaspoon, chopped Mustard oil 1 tablespoon, pre-smoked Panch phoran ½ teaspoon, a mixture of 5 spices. Red chilli 2 nos Garlic 6 cloves Tomatoes 500 Gms, finely chopped Sugar ½ 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.