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Home » Books » Microwave Indian

THE MICROWAVE INDIAN

Books by Niru Gupta

Publishers: Value Books, New Delhi
Distributors: varietybookdepot@rediffmail.com

‘Microwave Indian Cooking’, Co-authored by Uma Khosla, Published by Value Books India (subsidiary of Bookwise India Pvt. Ltd.). The name is self-explanatory. A little over 100 Indian dishes, vegetarian and non-vegetarian, the cooking is done in minimum fat. A mix of dishes from various parts of the country, with a few basic recipes to get one familiar with microwave Indian cooking, including kababs and tandoori chicken.

To purchase this book contact:
Mrs. Niru Gupta
16, Sector 15 A, Noida, 201301, UP, India
or
write to:
niru_gupta@hotmail.com

Price: Rs. 245

South Delhi Stockists:
http://www.facebook.com/bookwise.india

Chicken Recipes

Chicken Curry with Coconut - This coastal delicacy is best enjoyed with rice.

1 kg Chicken (broiler), skinned and
cut into 8 pieces
¼ cup Nariyal (coconut), fresh,
grated
1 tbsp Hari mirch (green chilli),
chopped fine
1 tbsp Oil
2 Sabut lal mirch (whole red chillies)
broken into half
2 tsp Ginger-Garlic paste
1 tsp Kashmiri chilli powder
1 tsp Haldi (turmeric) powder
2 tsp Salt
1 tbsp Imli (tamarind) thick pulp
1 cup Coconut milk
Hara dhania for Garnish

Place the coconut in a dish and cook uncovered, at HI for 3 minutes (or dry roast in a pan or griddle). Grind to a paste along with the hari mirch.
Put the oil and sabut lal mirch in a dish and cool covered at HI for 1 minutes.
Add the ginger-garlic paste, mix well, then add the chicken.
Mix well to coat, cook covered at HI for 10 minutes, stirring once.
Add the coconut paste, chilli powder, haldi, salt, and 1 cup hot water. Cover and cook at 70 % for 10 minutes, adjusting consistency if desired.
Add imli and coconut milk, cook covered at 70 % for 5 minutes. Serve immediately, garnished with hara dhania.

Egg Recipes

Andaa Roll - A snack with a difference!

4 Eggs, slightly beaten,
add salt and pepper to taste
4 tsp Milk
4 tsp (20 gm) Butter
1 cup Dahi (yogurt), hung
1 tsp Salt
1 tsp Green chilli, chopped fine
2 tbsp Onion grated
2 tbsp Hara dhania (coriander leaves)
An 7-7½" round, shallow dish

Mix egg and milk together, put aside.
Mix together dahi, salt, green chilli, onion and half of the hara dhania.
Put 1 tsp butter in the dish and cook uncovered, at HI for 1 minute.
Pour ¼ of the butter in the dish and cook uncovered. at HI for half minute.
Once it sets, pass a knife under it to separate from dish and transfer onto a plate. Keep aside. Similarly make 3 more pancakes like this.
Divide yogurt mixture into four and spread over the pancakes. Fold each of these into a roll. Serve garnished with a bit of hara dhania.

Vegetarian Recipes

Paneer Jalfrazie - Not only delicious -- a colourful dish too!

300 gm Paneer, cubed
1 tbsp Oil
1 tsp Zeera
½ cup (100 gm) Onion, chopped fine
100 gm Simla mirch (capsicum),
cut into cubes similar to paneer
10 Button onions (shallots)
peeled and halved
¼ cup Tomato puree
1 tsp Ginger paste
1 tsp Garlic paste
1 tbsp Hari mirch, chopped fine
2 tsp Salt
1½ tsp Kashmiri chilli powder
1 tsp Garam masala
2 Tomatoes, cut into quarters
Hara dhania to garnish

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

Rice Recipes

Navratna Pulao - Nine 'jewels' or items that are combined with the rice thus name

2 cups (360 gm) Rice, long grained,
washed, soaked for 1½ hour
1 tbsp (15 gm) Ghee (clarified)
1 tsp Cumin (zeera seeds)
½ cup (100 gm) Onions, sliced fine
½ cup (250 gm) Green peas
1 cup Potato, peeled, and cubed
to match peas
½ cup Paneer (cottage cheese)
cubed to match peas
½ cup Carrot, cubed to match peas
½ cup Mushrooms, finely chopped
½ cup (50 gm) Kaju (cashewnuts)
halved and roasted
½ cup (50 gm) Almonds, dry rosted
½ cup (25 gm) Makhana (lotus seeds)
¼ cup (30 gm) Kishmish (raisins)
½ cup (125 gm) Tomato puree
1½ tsp Salt
½ tsp Garam masala
3 ½ cups Hot water
1 tsp Kewra (vetivier)

Mix 1½ tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.
Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.
Add the potato, paneer, and 1½ tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.
Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes
Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.
Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.