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Contents
Microwave Cooking Tips............................................... 6-11
Microwave Cooking Techniques................................. 12-14
Recipes.............................................................................. 15-118
Mixed vegetable soup /

Snacks

feDl os t hVs c y lw i

Vegetarian:
Paneer Tikka/iuhj fVDdk
Dhokla / <ksdyk
Baked Vegetables with White Sauce /

16
17

cs D M os t hVs c y&okbV lkW l ds lkFk


Rava Idli / jok bMyh
Masala Idli / elkyk bMyh
Upma / miek
Grilled Sandwich / fxzy lSaMfop
Methi Rolls / esFkh jksy
Hot dogs / gkWV MkWxl
Pizza / iht+k

18
19
20
21
22
23
24
25

37

Cream of mushroom soup /

ek:e [kq a c h dk lw i

38

Vegetarian mulligatawny soup

kkdkgkjh eq y ha x Vokuh lw i

39

Non-vegetarian mulligatawny soup /

ek l kgkjh eq y ha x Vokuh lw i

40

Salads
Chatpata paneer slad /

pViVk iuhj lykn

42

Mixed beans salad /

feDlM chUt lykn

43

Egg & rice salad /


Eggs:
Masala Omelette / elkyk vkWeysV
Cheese tomato & chilly toast /

26

pht+ VekVks ,a M fpyh Vks L V

27

Upside down egg rounds /

vilkbM&Mku ,s x jka M
Non vegetarian:
Kathi kabab / dkBh dckc
Cheesy chutney chicken/

28

jksy

29
30

Barbecued lamb chops /

ckjchDw ; M~ yS a c pkW i
Chicken tikka / fpdu fVDdk
Murg malai kabab / eqxZ eykbZ dckc
Mutton patties cutlets / eVu iSVhl dVysV

31
32
33
34

Starters
VekVj dk lwi

36

44

Oriental fruit salad /

vks f ja V y w V lykn

45

Chora salad large dry lobias /

Nks j k lykn

46

Kidney bean & macroni salad /

jktek vkS j eS d :uh lykn

pht+ h pVuh fpdu

Soup:
Tomato soup /

vUMs vkS j pkoy dk lykn

47

Main Course- Indian


Vegetarian
Vegetables:
Idli / bMyh
Guchi Dilkush / xqPNh fny[kqk
Stuffed Capsicum / Hkjoka fkeyk fepZ
Stuffed Lady Fingers / Hkjoka fHkaMh
Dum Aloo / ne vkyw
Paneer Makhani / iuhj eD[kuh
Mazedaar Arbi / ets + n kj vjch
Stuffed Paneer / Hkjoka iuhj

49
50
51
52
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55
56

4
Dal:
Pindi Channa / fiaMh
Sambhar / lkacj
Lobia / yksfc;k

Chicken Pulao /
Egg fried Rice /

puk

Rice:
Boild Rice / mcys gq, pkoy
Vegetable pulao / osftVscy
Spinach & carrot rice /

57
58
59

iqyko

ikyd vkS j xktj okys pkoy


Lemon rice / uhacw okys pkoy
Tomato rice / VekVj okys pkoy

60
61
62
63
64

Main Course- Indian


NonVegetarian
Egg:
Akuri / vdwjh
Omelette Roll / vkeysV jksy
Mutton:
Mutton Kofta in creamy tomato sauce
/ eVu dks Q rk heh VekVj lkl es a
Dry Keema / [kqd dhek
Khade Masale Ka Gosht /

[kM+s elkys dk xksr


Tomato Lamb / VksesVks ySEc
Lamb Chop Masala / ySEc pki elkyk
Chicken:
Murg do Piaza / eqxZs nks fi;ktk
Butter Chicken / cVj fpdu
Kadhai Chicken / d<+kbZ fpdu
Murgh Musallam / eqxZ eqlYye
Chicken Shaslik /fpdu kkkfyd
Fish:
Shahi Macchi Patiala / eNh
Bhapa Mach / Hkkik ekN
Goan Fish Curry / xksu fQk
Rice:

ifV;kyk
djh

66
67

fpdu iq y ko

81

v.Mk kbZ M jkbZ l pkoy


Mutton Biryani / eVu fcj;kuh
Chicken Biryani / fpdu fcj;kuh

82
83
84

Main Course- Continental


Vegetarian
Vegetables:
Stuffed Tomatoes / Hkjoka VekVj
Spinach with cottage cheese /

86

ikyd iuhj
Mushroom Fondue / ek:e QksUMw
Cheese Souffle / iuhj lksQy
Cabbage rolls with curd Sauce

irkxks H kh jks y l ngh lkW l ds lkFk

90

Mutton:
Cheese Macaroni / iuhj eSdjksuh
Vegetable Macaroni Bake /

91

os f tVs c y eS d jks u h cs d
68
69
70
71
72

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77

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80

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88
89

Spaghetti Corn Lie / LisxVh dksuZ


Spaghetti with tomato sauce /

yh

Lis x Vh VekVj lkW l ds lkFk

92
93
94

Main Course- Continental


Non Vegetarian
Egg:
Egg tomato nests / vaMk VekVj usLV
Savoury eggs / lsojh ,sx vaMs
Poached eggs on cheese toast /

96
97

ikspM ,sx pht+ VksLV ij

98

Mutton:
Meat loaf / ehV ykS Q
Lamb liver with apple & bacon /

99

ySac yhoj fon ,siy ,aM cSdWu


Chili con carne / fpyh dksu dkZus
Ginger mutton / tha t j eVu

100
101
102

Chicken:
Chicken hot-pot /

103

fpdu gkWV&ikWV

5
Chicken with mushroom sauce /

fpdu ek:e lkW l ds lkFk

104

Chicken in red wine sauce /

fpd jsM okbZu lkWl esa


Chicken a la kiev / fpdy v y dho
Paprika Chicken / ikifjdk fpdu

105
106
107

Desserts
Desserts:
Kheer / [khj
Gajar ka halwa / xktj dk gyok
Phirni / fQjuh
Stewed peaches in custard sauce /

vkMw DlVMZ lkW l


Cream caramel / he dSjsey
Shahi Tukda / kkgh VqdM+k

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111
112
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114

Cakes:
Eggless chocolate marble cake /

va M k jfgr pkW d ys V ekcZ y ds d


Basic Vanilla Cake / ofuyk dsd
Fruit Cake / wV dsd
Chocochip Cookies / pksdksfpi dqdhl

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118

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7
How to check if your utensil is Micro-proof:
Put a glass half full of water in the microwave oven. Place it on top or next to the dish. Microwave for
one minute at full power. If the water becomes hot the dish is microwave safe.
On the other hand if the dish is warm or hot it means that the dish has been absorbing energy and
therefore, should not be used.
For even cooking a round dish is preferable to oval or rectangular dishes as corners tend to be more
exposed to microwave energy resulting in overcooking at the corners.

ckZu dks tkapus ds fy,] fd og ekbksoso izwQ gS ;k ugha %


,d vk/kk fxykl ikuh ekbksoso vksou es j[ksaA mlsa fMk ds ij ;k lkFk esa j[ksaA ,d feuV rd 100% ikoj ij ekbksoso
djsaA vxj ikuh xeZ gks tkrk gS] rks fMk ekbksoso izwQ gSA
ysfdu vxj fMk xeZ gksrh gS rks fMk ekbksoso izwQ ugha gSa] mldk bLrseky ugha djuk pkfg,A
vxj vki pkgrs gS fd Hkkstu lHkh rjQ ls cjkcj idsa rks xksy fMk dk iz;ksx djsa D;ksafd v.Mkdkj ;k pdksj fMk eas] dksus
ij T;knk lsad yxrk gSa ftl otg ls Hkkstu dksus ij T;knk id tkrk gSaA
Choice of utensils:
Utensil
Metal

Recommended
Small pieces or strips of Aluminum foil
may be used to shield parts such as tips
and wings.

Not Recommended
Metal dishes with any form
of trim or decorations as
metal reflects microwaves.

Shallow trays can be used with wax


paper or plastic wrap as lids.
Glass, Ceramic
& China

Ovenproof glass & ceramic cookware


can be used. Use ordinary glass & China
only for short term heating.

Delicate glassware & lead


crystal should be avoided.

Plastic

Plastic cookware designed specifically


for microwave cooking can be used.

Melamine & normal plastic


dishes should be avoided.

Paper

Paper plates & cups can be used for short


term reheating or cooking

Not to be used for prolonged


periods as this causes the
paper to ignite.

Wood

Small wooden utensils can be used for


very short periods

Large wooden utensils


should be avoided as the
microwave energy would
make them dry and brittle.

8
ckZ u
khks ;k phuh

mi;q D r
vksou izwQ khks ;k phuh ds ckZu dk
mi;ksx dj ldrs gSA lk/kkj.k khks ;k phuh
ds ckZuks dk FkksMs+ le; ds fy, mi;ksx dj
ldrs gSA

vuki;q D r
irys khks ;k flVsy dk
bLrseky u djsaA

IykfLVd

IykfLVd ds ckZu tks fd [kklrkSj


ij ekbksoso ds fy, cuk;s tkrs gSA

esykekbu ;k lk/kkj.k IykfLVd


ls cus ckZuksa dk bLrseky u djsaA

dkxt

dkxt dh IysV ;k di dk bLrseky


de le; ds fy, dj ldrs gSA

T;knk ycs le; rd bLrseky u djsa


D;kasfd dkxt dks vkx yx ldrh gSaA

ydM+h

ydM+h ls cus NksVs crZuksa dk iz;ksx]


FkksM+s le; ds fy, dj ldrs gSA

cM+s ydM+h ds crZukas dk iz;ksx u djsa


D;ksfd ekbksoso dh fdj.kksa ls og
detksj gks tk;saxsaA

Safety Rules for Microwave cooking:


If cling films or plastic wrap is to be used to cover food, turn back one corner to vent, thus preventing
burns from steam trapped underneath.
Always use oven gloves when handling browning dishes. Cooking utensils may some times become hot because of heat transferred from the heated food.
Do not turn on the oven when it is not in use, to avoid damage to the oven and danger of fire.
Eggs must not be cooked in their shells. Egg yolks should be pricked, as should chicken livers,
tomatoes & potatoes.
Popcorn is not recommended, unless packed in bags specifically designed for use in microwave
ovens.
Do not heat carbonated drinks as the pressure can accumulate.
Do not overcook food. Overcooking may result in fire. Incase of fire, disconnect and keep the door
closed.
Insert a wooden stick when testing cakes; do not use a metal skewer or stick.
Cancel cooking time when food is removed from the oven.

ek
ekbb ksoso ds lqj{kk&fu;e %
vxj fdfyax fQYe ;k IykfLVd dh iUuh dk iz;ksx djsa rks mls ,d dksus ls FkksM+k lk mBk dj yxk;s rkfd Hkkstu vf/kd Hkki
ds otg ls ty u tk;saA
geskk vksou nLrkus xyol~ dk iz;ksx djsaA

tc vksou dk iz;ksx u dj jgs gks mls can j[ks rkfd vksou dks dksbZ gkfu u gksaA
vaMks dks tnhZ ds lkFk ugha idkuk pkfg,A vaMs ds ihys Hkkx] fpdu] VekVj] vkyw vkfn dks cukus ls igys Nsnuk pkfg,A
eDdh ds nkus ikidkWuZ dks] ekbksoso dh [kkl cuh FkSyh eas gh cukuk pkfg,A
xSl ;q is; inkFkZ dks ekbksoso esa xeZ ugha djuk pkfg, D;ksafd vanj izskj bdBk gks ldrk gSA
Hkkstu dks T;knk u idk;saA bl otg ls vkx Hkh yx ldrh gSA vxj vkx yxs rks ekbksoso dh rkj fudky nsa vkSj mldk
njoktk can j[ksaA
dsd dks tkapus ds fy,] ydM+h ls cuh MaMh dk iz;ksx djuk pkfg,A /kkrq dh MaMh dk iz;ksx u djsaA
Hkkstu dks vksou ls fudkyus ds ckn] mls vkWQ dj nsaA
vksou esa ryus dk dke u djas vkx yx ldrh gSaA
Microwave Cookery Tips:
Never overcook food, as it becomes leathery & tough. Give the dish a little standing time before you
test it.
Do not use Aluminium foil. However, cling film can be used for short cooking durations.
Cover with ordinary china or plastic plate if you do not have a cover for the dish. Use plastic dishes
only for a short duration.
Use deep dishes to prepare gravies, filling the dish only to avoid spillage.
All liquids must be stirred midway during cooking to ensure uniform cooking/heating.
Never pile food on top of each other. It cooks better, evenly & faster when spaced out.
To remove lingering odour from the microwave fill a bowl with water. Add 1-2 slices of lemon & micro
high uncovered till it boils. Wipe out the oven with clean cloth. This is specially needed when you
have cooked non-vegetarian food. This is only the moisture needed when you have cooked nonvegetarian food in the oven.
Some popping noises can be heard when cooking non-vegetarian food. This is only the moisture
trapped in the oven, which is escaping.
Amount of cooking time depends on the quantity of food to be cooked. If you increase the quantity
of food in the given recipes, time needed for cooking will increase a little and for a lesser amount of
food, time taken will be less.
When baking cakes the batter has to be thinner than the ordinary batter. Add water or milk to the
conventional recipe to get a pouring consistency.
To get the best results, always undercook the food in microwave. This way you can add little extra
time if the food requires it, but you cannot do it the other way round if the food overcooked.

eksbksoso ikd&dyk lqKko &


& Hkkstu dks T;knk u idk;saA Hkkstu dks p[kus ls igys FkksM+h bartkj djsaA
& fdfyax fQYe dk Ikz;ksx de vof/k ds fy, djsaA vxj fdlh fMk dk <Ddu ugha rks fdlh Hkh phuh ;k IykfLVd IysV ls
<d ysaA
& xzsoh elkyk isLV cukus ds fy, xgjs dVksjs dk iz;ksx djsaA mls dsoy 3/4 rd Hkjs rkfd Hkkstu ckgj u fxjsaA
& lHkh rjy phtksa dks chp esa fgykrs jgs rkfd Hkkstu cjkcj idsaA

10

& Hkkstu dks ,d nwljs ds ij u j[ksaA QSyk dj j[kk gqvk Hkkstu tYnh vkSj cjkcj idrk gSA
& ekbksoso ls nqZxU/k dks gVkus ds fy,] ,d dVksjs es ikuh ysa vkSj mlesa 1&2 VqdM+s uhacw ds Mky dj ekbksoso djsa tc
rd ikuh mcysa ughaA vc ,d lkQ & diMs ls vksou dks lkQ djsaA tc Hkh vki ekalkgkjh Hkkstu cuk;sa] rc ;g izf;k
vo; djsaA
& dbZ ckj ekalkgkjh Hkkstu cukrs le;] vksou esa ls vkokt vkrh gSA ;g vkokt vksou es Qalh gqbZ ueh dh gksrh gS tks
ckgj
fudyrh gSA
& Hkkstu cuus dh vof/k Hkkstu dh ek=k ij fuHkZj djrh gSA vxj vki fdlh O;atu cukus ds fy, lkexzh dks c<+krh gS]
rks
vof/k Hkh c<+rh gSA ;fn ek=k de djrs gS] rks vof/k Hkh de gksrh gSA
& dsd cukrs le; feJ.k dks FkksM+k iryk j[ksaA fdlh Hkh ikajifjd O;atu ls ekbksoso es vf/kd ikuh ;k nw/k Myrk gSA
& vPNs ifj.kke ds fy,] Hkkstu dks ekbksoso es FkksM+k v/kidk jgus nsaA bl izdkj ;fn vki FkksM+k vkSj idkuk pkgrs gS rks
vki dj ldrs gS ijUrq vxj Hkkstu T;knk id tk;sxk] rks vki ;g ugha dj ldsxsaA
Adapting recipes for the microwave oven:
The easiest & the most reliable way is to find a similar microwave recipe with more or less the same
ingredients. Follow the microwave recipe for cooking techniques, power setting, time, servings & the
required seasoning.
If you are unable to find a similar recipe, try the following tips for adapting a recipe
Consider the quantity of main ingredients & the spices & check for any special instruction for cooking.
Microwave ovens cook food using its own moisture, so reduce the liquid used by almost half its
normal quantity.
Cooking oils or fats should be greatly reduced or not used at all because they do not evaporate in
the
microwave cooking as they would in conventional cooking.
Reduce the conventional cooking time to one-fourth when cooked on microwave power 100%, one
third for medium high 80%, and to half for medium power 50%
Stir occasionally when a conventional recipe requires constant stirring.
There are a few food items like lentils & dals, which turn out better when, cooked conventionally
rather than in microwave oven.
Yeast bread recipes are difficult to convert to for microwave cooking. It is better to use the specially
formulated microwave cooking recipe.
Recipes that call for deep-frying or dry, crusty toppings are not suitable for microwaving Never try to
deep fry in a microwave.
Whenever you convert a conventional recipe for microwaving, record all changes for further use.

fdlh ikjifjd O;atu dks ekbksoso vksou esa cukus ds fy,


& lcls vklku rjhdk ;g gS] fd vki dksbZ ,slh O;atu ns[ks] ftldh lkexzh feyrh&tqyrh gksA fQj ekbksoos ds rjhds] ikoj]
le;] vkfn ns[kdj mls cuk;saA

11

& eksbksoso vksou Hkkstu dks vius vanj dh ueh ds vuqlkj cukrk gSA blfy, fdlh Hkh rjy inkFkZ dh ek=k dks] fy[kh
xbZ ek=k ls vk/kk ysaA
& rsy ;k pch vkfn okyh oLrq dh ek=k cgqr de ysaA
& ikajifjd Hkkstu cukus ds le; dks 1/4 dj ns tc vki ekbks ikoj 100% ij idk;s] 1/3 tc ekbks ikoj 80%
vkSj 1/2 tc ekbks ikoj 50% ikoj ij idk;saA
& vxj ikjifjd O;atu dks ckj&ckj fgykus dh vko;drk gS] rks dsoy ,d ;k nks ckj fgyk,A
& dqN Hkkstu tSls nkys ikajifjd <ax ls cukus ls T;knk vPNh curh gSA
& [kehjs okyh czsM ls cus gq, O;atu dks eksbksoso es rcnhy djuk eqfdy gksrk gSA muds fy, [kkl ekbksoso O;atu dk
iz;ksx gh Bhd gSA
& dqN O;atuks es vf/kd ryus ;k l[r ijr dh vko;drk gksrh gSA bu O;atuks dks ekbksoso es ugha cukuk pkfg,A
& tc Hkh fdlh iakjifjd Oa;tu dks ekbksoso rjhds es cnys] rks lHkh rcnhyksa dks fy[k ysaA
Microwaving Beverages:
Instant Beverages can be prepared right in the cup. It takes around 2 minutes to prepare a single
serving. Beverages can be heated in plastic, china, paper or Styrofoam cups.
When heating more than two cups arrange them in ring formation.
Milk based beverages begin to boil very rapidly. Watch through the oven door & as bubble ap
pear, open the oven door. The dish should have sufficient room on the top to avoid spillovers.

is;inkFkZ dks ekbksoso djus ds fy, &


& rqjra rS;kj gksus okys is; inkFkZ dks di es gh cuk ldrs gSA ,d di cukus ds fy, 2 feuV yxrs gSA is; inkFkZ dks IykfLVd]
phuh ;k dkxt ds di esa xeZ dj ldrs gSA
& vxj nks ls T;knk di gksa rks mUgs xksykdkj esa yxk;saA
& nw/k ;qDr inkFkZ tYnh mcyrs gS] vksou ds njokts ls ns[krs jgsA tSls gh mcyus yxs njoktk [kksysaA di dks 3/4 rd Hkjsa
rkfd nw/k ckgj u fxjsaA

12

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13
These techniques are very similar to the conventional cooking techniques & once understood properly
they really quicken the process of your microwave cooking
Timing:
This is most important part of microwave oven. It varies with quantity, starting temperature & the type
of food to be cooked.
Covering:
Covering food with a lid or microwave cling film retains steam & moisture. It speeds up cooking &
makes the food tender. Loose cover will also prevent splattering of oven walls from fatty foods like
mutton.
Glass covers are useful when food does not need much moisture.
Paper towels can be used if you wish to keep certain food items dry (e.g.-bread) as these absorb the
extra fat and moisture. Please do not use recycled paper like newspapers.
Plastic wraps/cling films make good covering material. This should be either pierced at various points
or rolled back at one corner before placing in the microwave. This allows the trapped steam to escape.
Stirring:
This is minimum in microwaves with variable power settings. This reduces cooking time by equalizing
the temperature for sensitive foods that need to be cooked slowly. The food should be stirred from
outside to inside.
Turning:
Large dense foods such as poultry need to be turned over while microwaving as these cook more near
the top which is closest to the source of heat.
Shielding:
This is done to protect the most vulnerable parts of food from overcooking. Shielding prevents sensitive
areas of food such as wings & tips of poultry from burning. The amount of foil used for this purpose
should be less than the amount of food. The more shiny side of foil should face inwards.
Arranging:
When cooking foods of uneven thickness (eg -chicken legs) thinner areas should be kept towards, the
center of the dish to prevent overcooking. The ideal arranging pattern is the ring formation.
Rearranging:
The corners & sides of the oven receive more energy. Therefore at certain places the oven may
warmer. Rearranging during cooking process helps to cook food evenly.
Piercing:
Foods covered by a skin or a membrane tend to burst because of the accumulated pressure inside
This can be prevented by piercing food items like potatoes, egg yolks, tomatoes, apples, etc.

14
Standing time:
Due to internal heat generated by microwaving, food continues to cook even after it is removed from
the oven. Standing time is observed to allow the residual heat to complete the cooking process.
Seasoning:
Salt or Ajinomoto have toughening effect on meats, fish & vegetables, therefore it should not directly
added to any food without any liquids until the cooking is complete.

ekbksoso esa O;atu cukus ds rjhds %


fuEufyf[kr rjhds lk/kkj.k Hkkstu cukus ds rjhdkas ls feyrs tqyrs gSA bUgsa ,d ckj le>us ds ckn vki ekbksoso esa tYnh
vkSj Bhd izdkj ls O;atu cuk ldsxsaA
le;% ;g lc ls egoiw.kZ fok; gS eksbks vksou dk le; dh vof/k ek=k] vksou kq: djus ds rkieku vkSj fdl izdkj
dk Hkkstu idkuk gS] ml ij fuHkZj djrh gSA
<duk
<duk% Hkkstu dks <Ddu ;k ekbksoso fDyfUx fQYe ls <+d dj j[kus ls Hkkstu ue vkSj xeZ jgrk gSA
Hkkstu dks <+ddj idkus ls Hkkstu tYnh idrk gS vkSj uje jgrk gSA dqN Hkkstu tSls eVu vkfn dks FkksM+k <+d dj
idkus ls vksou ds vanj NhaVs ugh iM+rsA
;fn Hkkstu dks T;knk ueh ugha pkfg, rks mls khks ds <Ddu ls <+duk pkfg,A dqN Hkkstu tSls czsM vkfn dks dkxt
ds rkSfy;s ls <+d dj idkuk pkfg,A v[kckj ds dkxt dk iz;ksx u djsaA
IykfLVd dh iUuh ;k fdfyax fQYe T;knk ykHkdkjh gksrh gSA bUgs yxkus ds le; chp esa Nsn djsa ;k ,d fdukjs ls FkksM+k eksM+
dj j[ks rkfd Hkki fudy ldsA
fgykuk % ekbksoso esa Hkkstu dks de fgykuk iM+rk gS] bl otg ls Hkkstu cukus esa le; de yxrk gSA Hkkstu dks ckgj ls
vanj dh rjQ fgykuk pkfg,A
iyVuk % dqN Hkkjh Hkkstu tSls ehV] fpdu vkfn dks iyVus dh vko;drk gksrh gS D;kasfd budk ijh fgLlk tks fd lsd
ds ikl gksrk gS oks tYnh idrk gSA
cpko % dqN Hkkstu tSls fpdu vkfn ds dqN fgLlksa dks T;knk idus ls cpkus ds fy, ge Qks,y odZ dk iz;ksx djrs gSA
Qks,y dh ek=k Hkkstu ls de gksuh pkfg,A Qks,y dk pedhyk fgLlk vanj dh rjQ gksuk pkfg,A
yxkuk % dqN Hkkstu tks ,d tSlh eksVkbZ ds ugha gksrs tSls fpdu vkfn mUgs bl rjhds ls yxkuk pkfg,] fd iryk fgLlk fMk
ds vanj dh rjQ gksuk pkfg, rkfd oks T;knk u id tk;saA xksykdkj es yxkuk loksZke rjhdk gSA
iqu%
u% yxkuk % vksou ds dkssus vkSj lkbMksa ij lsd T;knk gksrk gS bl otg ls vksou dqN txgksa esa T;knk xeZ gksrk gSA Hkkstu
dks chp es cny dj yxkus ls Hkkstu lc rjQ ls cjkcj idrk gSA
Nsnuk % fNyds okys Hkkstu inkFkZ tSls vkyw] VekVj] vaMk] lsc vkfn dks Nsn dj ds ekbksoso djuk pkfg, D;kasfd T;knk
ncko dh otg ls ;s QV tkrs gSA
le; % ekbksoso djus ds nkSjku vksou ls Hkkstu dks vksou ls ckgj fudkyus ij Hkh og idrk jgrk gSA blfy, Hkkstu dks
FkksM+s le; ds fy, j[kuk iM+rk gS rkfd cph gqbZ lsd ls Hkkstu iwjh rjg id tk;saA
lhtfuax % ued ;k vthukseksVks Mkyus ls ehV] eNyh vkSj lfCt;k FkksM+h l[r gksrh gSA blfy, bUgsa Hkkstu ij fcuk fdlh
inkFkZ ds lh/kk u Mkys tc rd fd idus dh izf;k iwjh u gksaA

15

n
S

s
k
ac

16

Paneer Tikka
INGREDIENTS
400 gms paneer-cut into flat 1 pieces (3/4 thick)
1 tsp garlic paste or 8-10 flakes garlic crushed
1-1/2 tsp ginger paste or 1- 1/2 piece ginger
crushed to a paste
1/2 tsp kala namak (rock salt)
2 tsp amchoor powder
1 tsp garam masala powder
8-9 tbsp thick curd
1-1/2 tsp red chilli powder
3/4-1 tsp salt
2 pinches haldi / 2 pinches tikka color
2 medium onions - cut into 4 pieces
& leaves separated
2 large capsicum - cut into 6-8 pieces
METHOD
Cut paneer into falt 1 pieces.
Quarter onions & separate leaves.
Cut each capsicum into 4-6 large pieces.
Mix curd, ginger & garlic paste, kala namak, amchoor,
garam masala, red chilli powder, salt & a little haldi to
give colour.
Add paneer, onion & capsicum to curd paste & let it
marinate for 1-2 hours or till serving time.
Place paneer, tomato & onion pieces on borosil plate in
a single layer.
Set the time for 8 min. on grill mode.
Turn over the paneer pieces & again set the time for 8
min. on grill mode.

iuhj fVDdk
lkexzh %
400 xzke iuhj& 1 yEcs 3@4 eksVs ihlksa eas dVk gqvk
1 NksVk pEep ygqlu isLV ;k 8&10 ygqlu dh dfy;k filh gqbZ
1 1@2 NksVk pEep vnjd isLV ;k
1 1@2 ihl vnjd ihlk gqvk
1@2 NksVk pEep dkyk ued
2 NksVk pEep vepwj ikmMj
1 NksVk pEep xje elkyk ikmMj
8&9 cM+h pEep ngh
1&1@2 NksVk pEep yky fepZ ikmMj
3@4&1 NksVk pEep ued
2 pqVdh gYnh ;k pqVdh fVDdk dyj yky
2 I;kt 4 VqdMksa esa dVs gq,
2 cM+h fkeyk fepZ 6&8 VqdMksa esa dVh gqbZ
fof/k %
iuhj dks 1 bap yacs ihl es dkV ysaA
I;kt dks 4 VqdM+ks es dkV dj vyx dj ysaA
fkeyk fepZ dks 4&6 VqdMksa es dkV ysaA
ngh] vnjd vkSj ygqlu dk isLV] dkyk ued] vepwj]
xje elkyk] yky fepZ] ued vkSj jax ds fy, FkksM+h gynh
dks feyk ysaA
ngh dh isLV es iuhj] I;kt vkSj fkeyk fepZ feyk dj 1&2
?kaVs rd jgus nsaA
iuhj] I;kt] VekVj vkSj fkeyk fepZ cksjkslhy dh iysV ij
yxk;s vkSj 8 feuV rd fxzy LVsMa ij fxzy djsa A iuhj ds
ihl iyV dj fQj ls 8 feuV fxzy djsaA
uhacw vkSj pkV elkyk ds lkFk ijkslsaA

17

Dhokla

<ks d yk

INGREDIENTS

1 cup chana dal


cup urad dal
1 tbsp ginger peeled and grated
tsp cumin seeds
1 tbsp mustard seeds
tsp soda bicarbonate
1-2 green chillies chopped finely

cup rice
1 cup water
4 tbsp oil
1 tsp salt
3-4 red chillies- salt
cup vegetable oil
Few coriander spring

METHOD
Wash the chana dal, rice and urad dal in several changes
of water till clean. Soak them in fresh water for 7 hours.
Drain the water. Blend the soaked dals & rice till coarse.
Now gradually add the water in a gentle stream until
you have a smooth and airy batter.
Empty the batter into a bowl, cover loosely and keep in
a warm place overnight or for approximately 12-14 hours
till the batter is full of tiny bubbles. Combine ginger,
chillies, cumin seeds, salt & add batter but dont mix.
To prepare the dhokla for steaming select a large microwave proof container, large enough to accommodate
another microwave proof square/rectangle container
that measure approximately 8 inches. In the larger container pour 3/4 litre of water and bring the water to boil.
This will take 8 minutes. Cover.
Take out cup of the boiling water and add the oil in
it. Bring to a boil for 4 minutes. Immediately stir the
soda bicarbonate into the mixture and pour it into the
dhokla batter, Stir in quickly.
Pour the batter into the smaller container till it measures 1 and place it into the boiling water. Cover the
large container with a lid. Leaving it slightly open for 12
minutes at 100% power or until a knife when inserted
into the dhokla, comes out clean. Take the smaller container out let the shikla cool for 10-15 minutes.
Repeat the same procedure to use up the remaining
batter. Cut the dhoklas after they have cooled down.
In another pan, combine the oil, mustard seeds & red
chillies. Temper for 2 min 30 secs. Pour the tempering
over the dhokla and garnish with coriander springs.

lkexzh %
1 cM+k pEep vnjd dlk gqvk
1&2 gjh fepZ ckjhd dVh gqbZ
1 di puk nky
1@2 di pkoy
1 di ikuh
1@4 di mM+n nky
1 NksVk pEep thjk
1 NksVk pEep ued
1@4 di rsy
1@2 pEep ehBk lksMk@buks
4 cM+s pEep rsy
1 cM+k pEep jkbZ
3&4 yky fepZ
gjk /kfu;k
fof/k %
puk nky] pkoy vkSj mM+n nky dks vPNh rjg ls /kks ysAa nky
vkSj pkoy dks rkts ikuh es 7 /k.Vs rd Hkhxks nsaA
ikuh fudky dj nky vkSj pkoy dks ihl ysaA
FkksM+k ikuh Mkydj feJ.k rS;kj dj ysaA
feJ.k dks ,d dVksjs es FkksM+k <ddj jkr Hkj [kehj mBus ds
fy, jgus nsA
vc feJ.k ij vnjd] fepZ /kfu;k vkSj ued Mkysa ysfdu
mls feyk;sa ughaA
,d cM+k ekbksoso cky ys] mlesa 3&4 fyVj ikuh mcky ysaA

1@4 di mcyk ikuh fudky dj mlesa rsy MkysaA ikuh dks


vc 4 feuV rd mckys] vc mlesa ehBk lksMk feyk ysaA bl
feJ.k dks <ksdyk ds feJ.k esa feyk nsaA
<ksdyk ds feJ.k dks ekbksoso crZu esa Mkyas vkSj mcyrs gq,
ikuh ds cM+s dVksjs es j[k nsaA
vc mls 100% ikoj ij 12 feuV rd FkksM+k [kqyk j[k dj
ekbksoso djsaA pkdw Mky dj ns[k ys fd <ksdyk id x;k gS]
vxj pkdw lkQ fudyk] rks <ksdyk rS;kj gSA
NksVk dVksjk fudky dj <ksdys dks NksV&s NksVs ihlksa esa dkV ysAa
,d iSu esa rsy] jkbZ vkSj yky fepZ dks 2 feuV 30 lsd.M
rd ekbksoso djsaA rM+ds dks <ksdys ij Mky nas vkSj gjk
/kfu;k Mky dj ijkslsaA

18

Baked Vegetables with


White Sauce
INGREDIENTS
Peas 50gm
Carrot 50 gm
Cauliflower 50 gm
Potato 50 gm
For white Sauce
25gm Maida
1/2 tsp. Butter
1 cup Milk
Salt according to taste
Black pepper powder
For Tadka:
100 gm Blended Onion
Salt according to your taste
For Grilling:
Mozerella Cheese
METHOD:
Add all vegetables in microsafe bowl. Put 1/2 cup water
in it and keep it in micro on 100% for 5-6 mins. with lid.
Put blended onion in borosil bowl, Add salt and black
pepper powder and keep in micro micro on 100% power
for 2 mins. Now add boiled vegetables in Tadka and
mix well.
White Sauce- Put butter in Microwave safe bowl and
melt for 1 min in micro on 100% power. Add maida in
butter and mix well. Keep in micro on 100% for 1 min.
Put prepared white sauce on vegetables and mix well.
Put grated cheese on vegetables. Keep veg bowl on grill
stand. Keep grill stand with bowl in microwae oven,
press grill button and set the time for 6-7 mins. Your
baked veg is ready to eat.

csDM osthVscy&okbV lkWl ds lkFk


lkexz h %&
eVj& 50xzke
xktj& 50xzke
xksHkh& 50xzke
vkyw& 50xzke
okbV lkWl ds fy,
eSnk& 25xzke
eD[ku& pEep
nw/k& 1 di
ued& Loknuqlkj
filh dkyh fepZ
rM+ds ds fy,%&
filh I;kt & 100xzke
ued& Loknuqlkj
fxzfyax ds fy,
ekStjSyk pht
fof/k%&
lHkh lfCt;k ,d ekbksoos lsQ cky esa Mkfy, fQj di
ikuh Mkfy, vkSj <d dj ekbksoso esa 100% ikoj ij
5&6 feuV rd jf[k,A ,d cksjslhy ck+y esa filh I;kt]
ued] dkyh fepZ Mkfy, vkSj 100% ikoj ij 2 feuV
rd jf[k, vc mcyh lfCt;k I;kt okys orZu esa Mkydj
feykb, A
okbV lkWl& ,d ekbksoso lsQ cky esa eD[ku dks Mkydj
,d feuV ds fy, fi?kyk yhft, A fiNys eD[ku eas eSnk vkSj
xquxquk nw/k Mkyksa ued vkSj filh fepZ feykdj ,d feuV
rd 100% ikoj ij ekbks djsa A rS;kj okbV lkWl
lfCt;ksa okys cky esa Mkys vkSj feyk;sa A vc dlk gqvk
ekStjSyk pht okbV lkWl ij Mkyssa A vc cky dks fxzy LVS.M
ij j[ksa A fxzy LVS.M dks ekbksoso vksou esa j[ksa vkSj fxzy
dk cVu nck, rFkk 6&7 feuV lSV djsa A vkidh cSDM
csthVscy [kkus ds fy, rS;kj A

19

Rava Idlis
MAKES 12 IDLIS
INGREDIENTS
1 cup semolina (rava)
1 tbsp desi ghee (clarified butter)
FOR THE BAGHAR OR TADKA
1 tbsp oil, tsp hing (asafoetida)
A few curry leaves
1 tsp mustard seeds
2 chopped green chillies
finely chopped ginger
1 cup yoghurt
1 tsp baking soda, Salt
10 chopped cashewnuts (optional)
Green Chutney
METHOD
Roast semolina with ghee on a stove until the raw smell
is gone. Cool.
For tadka put hing, curry leaves, mustard seeds in microwave proof bowl, keep it in micro on 100% power for
1 min.
Now add green chilli & ginger, again keep it in micro
on 100% power for 2 mins.
Now add rava in tadka, add curd & eno in this batter.
Add cashewnuts and mix well.
Pour all batter in idli moulds and keep it in micro on
100% power for three mins with water.
Serve with coconut chutney and sambher.

>ViV rS;kj jok bMyh


12 bMyh ds fy,
lkexzh %
1 di lwth jok
1 cM+k pEep nslh ?kh
rM+ds fy, % 1 pEep rsy
1@2 NksVk pEep ghax
dqN dM+h iks
1 NksVk pEep jkbZ
2 dVh gqbZ gjh fepZ
1@2 ckjhd dVh gqbZ vnjd
1 di ngh] 1@2 di ikuh
1 NksVk pEep ehBk lksMk] buks
ued
10 dktw dVs gq,
gjh pVuh
fof/k %
lwth dks ?kh esa Hkwu ys vkSj BaMh gksus ns A
rM+ds ds fy, % rsy] ghax] dM+h iks] jkbZ dks ,d dVksjs eas j[k
100% ikoj ij 1 feuV rd <d dj ekbks djsaA
vc gjh fepZ vkSj vnjd Mkysa vkSj 2 feuV ekbks djsaA
BMak dj ysaA
vc lwth es rM+dk feyk nsaA
bl feJ.k es ngh] ehBk lksMk vkSj ued feyk dj 1 /k.Vs
rd j[ksaA dktw Mky dj] bMyh ds lkaps es Mkys vkSj ekbks
esa 100% ikoj ij 3 feuV rd djsaA
gjh pVuh ;k ukfj;y dh pVuh vkSj lkacj ds lkFk ijkslsaA

20

Masala Idli
MAKES 5 BIG IDLIS
INGREDIENTS
5 small katoris (bowls)
1 tbsp oil
1-2 green chillies
1 cup suji (rawa)
2 tbsp chopped coriander leaves
tsp soda- bicarbonate
1 cup curd
cup grated coconut
cup water
tsp salt
METHOD
Chop coriander leaves & green chillies finely.
In a dish micro high uncovered 1 tbsp oil 2 min.
Add chillies: Micro high uncovered 1 minute.
Add suzi (rawa). Mix well. Micro high uncovered 1
minute.
Add coriander leaves & salt. Mix well. Allow to cool.
Add coconut, curd water & soda-bicarbonate. Keep
aside for 10 minutes.
Grease small glass katoris or plastic boxes. Pour 2-3 tbsp
mixture into each katori.
Arrange in a ring in the microwave & micro high uncovered 4 minutes.
Let stand 5 minutes. Serve hot with coconut chutney.

elkyk bMyh % 5 bMyh ds fy,


lkexzh %
5 NksVk dVksjh ekbks izwQ
1 cM+k pEep rsy
1&2 gjh fepZ
1 di lwth
2 cM+k pEep gjk /kfu;k dVk gqvk
1@2 NksVk pEep ehBk lskM+k
1 di ngh
3@4 di dqrjk gqvk ukfj;y
1@2 di ikuh
3@4 NksVk pEep ued
fof/k %
gjk /kfu;k vkSj gjh fepZ dks ckjhd dkV ysaA
,d fMk esa 1 cM+k pEep rsy 2 feuV rd fcuk <ds ekbks
gkbZ djsaA
fepZ Mky dj 1 feuV rd fcuk <ds ekbks gkbZ djsaA
lwth feyk ns vkSj 1 feuV rd fcuk <ds ekbks gkbZ djsa gjk
/kfu;k vkSj ued feyk dj BaMk dj ysaA
ukfj;y] ngh] ikuh vkSj ehBk lksMk feyk dj feJ.k dks 10
feuV rd j[k nsaA
NksVh dVksfj;ksa dks FkksMk rsy yxk ysaA vc mlesa 2&3 pEep
feJ.k Mky nsaA dVksfj;ksa dks ekbksoso esa yxkdj 4 feuV
rd fcuk <ds ekbksoso gkbZ djsaA
5 feuV ds ckn xekZ&xeZ bMyh ukfj;y pVuh ds lkFk
ijkslAas

21

Upma
SERVES: 8
INGREDIENTS
1 cup semolina (rava)
1 tbsp desi ghee (clarified butter)
1 tbsp oil
tsp mustard seeds
tsp channa dal
Pinch of asafoetida (hing)
CHOPPED
2 green chillies
A few leaves 1 large onion
1 cup mixed (peas, cauliflower, carrots and capsicum)
1 tbsp coriander leaves
2 cups water
Salt
Juice of 1 lime
TO GARNISH
1 tsp fried cashewnuts
1 tsp kismis (sultanas)
1 tbsp chopped coriander leaves
METHOD:
Roast semolina on a tava on a stove with ghee, stirring
constantly till it looses the raw smell. Keep aside.
Microwave covered oil, mustard seeds, channa and
urad dal and hing for 1 minute. Add chillies, curry
leaves and onion and microwave for 2 minutes. Mix in
the vegatable and microwave together, stirring in between, for 3 minutes. Add water and salt and microwave for 5 minutes. Remove from the microwave. The
rest of the cooking is done on the stove. Stirring constantly, add semolina in a stream to the above mixture
and cook in micro on 100% power for 4-5 min. until dry
Mix in 1 tablespoon of coriander leaves and lime juice.
Serve garnished with cashewnuts, kismis and coriander leaves.

miek %
lkexzh %
1 di lwth
1 pEep cM+k nslh ?kh
1 pEep cM+k rsy
1@2 pEep NksVk jkbZ
1@2 pEep NksVk puk nky
,d pqVdh ghax
2 gjh fepZ dVh gqbZ
dqN dM+h iks
1 I;kt
1 di eVj] xksHkh] xktj] fkeyk fepZ feyk gqvk
1 cM+k pEep gjk /kfu;k] 2 1@2 di ikuh
ued
1 uhacw dk jl
1 NksVk pEep ryk gqvk dktw
1 NksVk pEep fdkfek
1 cM+k pEep dVk gqvk gjk /kfu;k
fof/k %
lwth dks /kh es vPNh rjg Hkwu ysaA rsy] jkbZ] puk vkSj mM+n
nky] ghax dks 1 feuV rd ekbksoso 100% ikoj ij djsaA
vc mlesa fepZ] dM+h iks] I;kt feyk;sa vkSj 2 feuV rd
ekbksoso 100% ikoj djsaA
lfCt;k feyk dj 3 feuV rd ekbksoso 100% ij djasA
vc ikuh vkSj ued feyk ns vkSj 5 feuV rd ekbks djsaA
vc feJ.k esa lwth Mkys vkSj fgykrs jgs ekbksoso 100%
ikoj ij 4 ls 5 feuV rd j[ksA
1 pEep gjk /kfu;k vkSj uhacw dk jl feyk nsaA
dktw fdkfek vkSj gjk /kfu;k fNM+d dj ijkslsA

22

Grilled Sandwich

fxzy lSaMfop

INGREDIENTS

1 3& czSM
2 1& cM+k pEep eD[ku
3 3&4 VqdM+s VekVj
4 3&4 VqdM+s I;kt
5 ekStjSyk pht
6 filh gqbZ dkyh fepZ
fofk%&
czSM ij eD[ku yxkb,] czSM dks fxzy LVS.M ij j[kas fxzy
LVS.M dks ekbksoso vkWou esa j[kas fxzy dk cVu nck,;s]
3&4 feuV lSV dhft, fQj VekVj vkSj I;kt ds VqdM+s
czSM ij Mkfy, dkyh fepZ QSykb,] dlk gqvk ekstjSyk
pht Mkfy, vkSj xzhy dk cVu nckb;s vkSj 3&4 feuV
lSV dhft, VkekVks lkWl ds lkFk ijkslsa A

3 - Bread Slices
1 tbsp. butter
3-4 Peices of tomatoes
3-4 peices of onions
Mozerrella cheese
Black pepper powder
METHOD
Spread butter on bread slices. Put bread slices on
grill stand. Keep in microwave oven. Press grill
button & set the time for 3-4 min. Put tomatoes
and onion peices on bread slices, spread black pepper powder and grated mozerrella cheese. Again
keep in microwave oven. Press grill button and set
the time for 3-4 mins. Serve with tomato sauce.

lkexz h %&

23

Methi Rolls
SERVES : 6
INGREDIENTS
1 cup methi (fenugreek leaves), chopped
1 tablespoon salt
2 tablespoon sugar
1 cup coarse wheat flour or semolina
cup cooked rice or grated white pumpkin
3 teaspoon oil
2 teaspoon curd
teaspoon turmeric powder
1 teaspoon red chilli powder
A large pinch asafoedtida
A large pinch soda bicarbonate
1 teaspoon chilli-ginger paste
Oil for greasing
METHOD
Rub salt and sugar on the methi leaves until they soften
and water comes out.
Add all the ingredients to the leaves and mix well.
Add just enough water to make soft balls.
Divide the mixture into 6 portions and make long rolls
or balls. Arrange them in a circle on a greased plate.
Cover rolls with a piece of butter paper and cook in a
microwave oven on Medium High for 3-4 minutes or
until done.
Cool and cut each piece into 4 slices and serve hot with
green coriander chutney or pickle.

esFkh jksy % 6 O;fDr;ksa ds fy,


lkexzh %
1 di esFkh ds iks dVs gq,
1 cM+k pEep ued
2 cM+k pEep phuh
1 di eksVk vkVk ;k lwth
3@4 di ids gq, pkoy ;k dqrjk gqvk lQsn isBk
3 NksVk pEep rsy
2 NksVk pEep ngh
3@4 NksVk pEep gYnh
1 NksVk pEep yky fepZ ikmMj
pqVdh Hkj ghxa
pqVdh Hkj ehBk lksMk]
1 NksVk pEep gjh fepZ&vnjd dk isLV
rsy
fof/k %
ued vkSj phuh dks esFkh ds ikks ij vPNh rjg jxM+s] tc
rd iks uje u gks tk;sa vkSj ikuh NksM+ nsA
lkjh lkexzh dks esFkh ds ikksa ds lkFk vPNh rjg feyk ysaA
FkksMk ls ikuh feyk dj feJ.k rS;kj dj ysaA
bl feJ.k dks 6 fgLlksa es ckaV ns vkSj jksy cuk ysaA
,d IysV ij rsy yxkdj] jksy dkss ,d xksy vkdkj esa yxk
nsAa
jksy dks ,d cVj isij ls <ddj 3&4 feuV rd ekbksoso
fefM;e gkbZ djsaA
BaMk gksus ds ckn jksy dks pkj ihlksa es dkV ys vkSj gjh pVuh
ok vpkj ds lkFk ijkslsaA

24

Hot Dogs
SERVES : 4
INGREDIENTS
Onions chopped 50 gms
Butter 25 gms
Black pepper powder to taste
Orepared mustard to taste
Frankfurters 4 and hot rolls 4
Salt to taste
METHOD
Stir in butter and chopped onion with frankfurters.
Microwave on high for 5 minutes.
Split the roll, spread mustard, salt and pepper and buttered onion on the lower portion of each roll.
Place on frankfurter and cover with other part of roll.
Brush with oil, microwave on high for 2 min.

gkWV MkWxl % O;fDr;ksa ds fy,


lkexzh %
50 xzke I;kt dVs gq,
25 xzke eD[ku
dkyh fepZ Loknkuqlkj
ljlksa
sadQjVjlZ & 4
gkWV jksy & 4
ued Loknkuqlkj
fof/k %
eD[ku esa dVs gq, I;kt vkSj sadQjVjlZ feyk dj 5 feuV
rd ekbks gkbZ djsaA
jksy dks chp es ls dkV dj ljlksa] ued] dkyh fepZ vkSj
eD[ku okys I;kt jksy ds uhps ds fgLls ij yxk nsA
vc mlesa sdQjVjlZ j[ks vkSj ckdh dk jksy ij j[ksaA
FkksM+k rsy yxkdj jksy dks 2 feuV rd ekbks gkbZ djsaA

25

Pizza
INGREDIENTS
Pizza base: 1
Vegetable oil 45 ml.
Chopped onions 100 gms
Capscicum medium size 2
Tomatoes 500 gms
Mozerella cheese 200 gms
Pepper tsp
Salt to taste
Pizza Sauce
METHOD
Spread pizza sauce, onion, tomatoes, capsicum on pizza
base.
Spread grated Mozerella cheese on pizza base.
Keep pizza base on grill stand.
Preheat the convection mode on 230 C.
After preheating keep pizza base with grill stand in microwave without pressing any button.
Cook it for 9-10 min on convection mode.
Serve with tomato sauce.

iht+ k
lkexzh %
iht+k csl & 1
rsy & 45 fe-yhdVs gq, I;kt & 100 xzke
fkeyk fepZ & 2
VekVj & 500 xzkeZ
ekst+jSyk pht+ & 200 xzke
1@2 NksVk pEep dkyh fepZ
ued Loknkuqlkj
iht+k lkWl
fof/k %
iht+k csl ij iht+k lkWl yxk;sa fQj dVs gq, I;kt] VekVj]
fkeyk fepZ lkWl okys iht+k csl ij Mkys] dlk gqvk ekstj+ yS k
pht lfCt;ksa okys iht+k csl ij QSykdj Mkys vkSj iht+k dks
fxzy LVsMa ij j[ksA vc dUosadku dks 230c ij izhghV
djs] chi nsus ij iht+k csl okys fxzy LVsMa dks fcuk dksbZ cVu
nck, ekbks dks [kksydj mlesa j[ks vkSj lh/kk 9&10 feuV
dUosd
a ku ij lSV djs vkSj LVkZV dk cVu nck,A rS;kj iht+k
ij VekVks lkWl Mkydj ijkslsaA

26

Masala Omelette
SERVES : 4-6
INGREDIENTS
2 tbsp butter
6 lightly beaten eggs
(use egg white only, for low cholesterol)
1 small chopped onion
1 small chopped tomato
tsp ground ginger and garlic
A pinch of cumin seeds
cup finely chopped capsicum
1 finely chopped green chilli
1 tbsp chopped coriander leaves
cup milk
Salt
FOR STUFFING
Green chutney

elkyk vkWeysV
4&6 O;fDr;ksa ds fy,
lkexzh %
2 NksVk pEep eD[ku
6 v.Ms QasVs gq,
1 NksVk I;kt dVk gqvk
1 NksVk VekVj dVk gqvk
1@2 NksVk pEep dqVk gqvk vnjd vkSj yglqu
,d pqVdh thjk
1@2 di ckjhd dVh gqbZ fkeyk fepZ
1 ckjhd dVh gqbZ gjh fepZ
1 NksVk pEep gjk /kfu;k
1@2 di nw/k
ued
Hkjus ds fy, gjh pVuh
ltkus ds fy, VekVj ds ihl
I;kt ds NYys

TO GARNISH
Tomato slice
Onion rings
METHOD
Grease with butter a large oblong microwave dish. Mix
all the ingredients together and pour egg and microwave for 3 minutes turning the dish and tilting in all
directions twice during cooking. When fully cooked
let it stand for 3 minutes. Loosen omelette all round
with a spatula and place on a grease proof paper. Apply
green chutney all over the omelette and roll like a swiss
jelly roll. Slice and serve, garnished with tomato slices
and onion rings.

fof/k %
,d v.Mkdkj ekbksoso fMk esa eD[ku yxk nsaA lkjh lkexzh
vkSj v.Ms feyk dj fMk esa Mky nsaA fMk dks 3 feuV rd
ekbksoso djsaA chp esa nks ckj fMk dks lc fnkkvksa es fgyk;s
A tc ;g feJ.k id tk;s rks 3 feuV rd mls j[ksAa vkWeysV
dks fMk ls mrkj ysa vkSj ,d xzhl&izwQ isij ij j[k nsa A
vkWeysV ij gjh pVuh yxkdj mldk jksy cuk ysaA jksy dks
ihlks esa dkV ysA VekVj vkSj I;kt ds NYyksas ls ltkdj ijkslAs

27

Cheese Tomato And


Chilly Toast
SERVES : 4
INGREDIENTS
Medium bread slice 8
Cheese 300 gm
Egg 2
Green Chillies 4
Worcestershire sauce 10 ml.
Chilly sauce 10 ml.
Pepper powder tsp
Tomatoes 50 gm
Salt to taste
METHOD
Grate the cheese, finely chop chillies and tomatoes.
Beat eggs, mix with cheese, chilli and tomatoes,
Worcestershire sauce, chilly sauce, peeper powder and
salt.
Make a fine paste and apply on each bread slice brown
for 10 minutes.

pht+ VekVks ,aM fpyh VksLV %


4 O;fDr;ksa ds fy,
lkexzh %
czsM ihl & 8
pht+ & 30 xzke
v.Ms&2
gjh fepZ & 4
okjpkWlVj lkWl & 10 fe-yhdkyh fepZ ikmMj & 1@2 NksVk pEep
fpyh lkWl
VekVj & 50 xzke
ued Loknkuqlkj
fof/k %
pht+ dks dl ys vkSj VekVj vkSj gjh fepZ dks ckjhd dkV
ysaA
v.Mksa dks QsVa dj mles pht+] gjh fepZ vkSj VekVj feyk nsA
okjpkWlVj lkWl] fpyh lkWl] dkyh fepZ ikMj vkSj ued
feyk nsaA
,d feJ.k rS;kj dj ysaA
vc bl feJ.k dks czsM ihl ij yxk dj 10 feuV rd
ekbksoso djsaA

28

Upside-down Egg
Rounds
SERVES : 4-6
INGREDIENTS
A shallow 9 inch dish
2 tsp oil
VEGETABLES CHOPPED COARSELY
2 raw tomatoes
1 capsicum
1 stick celery
2 spring onions
2 firm red tomatoes
2 finely chopped green chillies
2 cloves finely chopped garlic
salt
1 tbsp chopped coriander leaves
6 lightly beaten eggs
2 tbsp melted butter

vilkbM&Mku ,sx jkaM %


4&6 O;f;ksa ds fy,
lkexzh %
,d 9 bpa dh xgjh fMk
2 cM+k pEep rsy
dVh gqbZ lfct;k
2 dPps VekVj
1 fkeyk fepZ
1 Vguh lSyjh
2 gjs I;kt
2 yky VekVj
2 ckjhd dVh gqbZ gjh fepZ
2 dfy;k ckjhd dVk gqvk yglqu
ued
1 cM+k pEep /kfu;k
6 QaVs gq, v.Ms
2 cM+k pEep fi?kyk gqvk eD[ku
2 cM+k pEep dlk gqvk pht+
VekVj lkWl

2 tbsp grated cheese


Tomato sauce
METHOD
Microwave covered in a shallow dish oil, coarsely
chopped vegetables, chillies, garlic and salt for 5 minutes, stirring in between. Mix in the coriander leaves.
Pour the eggs over. Dribble melted butter on top and
around and microwave for 5 minutes. Let it stand for 3
minutes then toss it upside down on a serving platter
and sprinkle cheese on top. Microwave for 2 minutes.
Cut into wedges and serve with tomato sauce.

fof/k %
fMk esa rsy] dVh gqbZ lfCt;k] gjh fepZ] yglqu vkSj ued
Mky dj 5 feuV rd <d dj ekbksoso djsaA chp esa fgykrs
jgsAa
gjk /kfu;k Mkys vkSj ij ls QsaVs gq, v.Ms Mky nsA
vc fi?kyk gqvk eD[ku mlds ij vkSj lkbMks esa Mkys vkSj
5 feuV rd ekbksoso djsaA
3 feuV ds ckn] ,d IysV es mYV dj j[ksA ij pht+ fNM+d
dj 2 feuV rd ekbksoso djsaA
ihl dkV dj VekVj lkWl ds lkFk ijkslsaA

29

Kathi Kabab Rolls


INGREDIENTS
500 gm boneless mutton
3 tbsp curd, whipped
1 tsp garam masala
1 tsp ginger-garlic paste
2 onions
2 tomatoes
Green chillies to taste
10-12 cloves garlic
2 tbsp oil
Juice of half lemon
1 egg beaten ( to make more filling rolls, you may use
a whole egg for each roll or 1 egg for 2. The method
of making the rolls would remain the same)
METHOD
Marinate the meat in the curd, garam masala and Ginger-garlic paste. The longer it marinates the better the
result. Grind together the onions, tomatoes, chillies and
garlic.
Heat the oil in a microwave save dish for 2 minutes at
100% power. Pour in the ground paste and continue to
cook at the same power level for 5 minutes.
Add the marinated meat with all its juices. Cook covered for 1 minute at 100% power, then reduce heat to
80% and continue to cook for 20 minutes, stirring 3 to 4
times. Stand 5 minutes before checking for doneness
(cooking time may need to be extended a little depending on the quality of the meat and the time allowed for marination). Stir in the lemon juice.
To assemble the kathi rolls, pre-heat the griddle (tava).
Put a paratha on, brush one side lightly with egg, then
flip over and fry with little oil. Prepare each paratha this
way. Spoon a generous helping of meat down the centre, then roll up, and secure with a toothpick. If you
dont wish to serve immediately lay in a microwavesafe dish with a cover and reheat at the required time.

dkBh dckc jksy %


lkexzh %
500 xzke gMM~h jfgr eVu
3 cM+k pEep ngh QsVk gqvk
1 NksVk pEep xje elkyk
1 NksVk pEep vnjd&yglqu dk isLV
2 I;kt
2 VekVj
gjh fepZ Loknkuqlkj
10&12 dfy;k yglqu
2 cM+k pEep rsy
uhacw dk jl
1 v.Mk QsaVk gqvk
fof/k %
ngh] xje elkyk vkSj vnjd&yglqu ds isLV dks feyk dj
,d feJ.k rS;kj dj ysaA
vc ehV dks 2&3 bUp pDdw ls xksodj bl feJ.k esa j[k nsAa
ftruk T;knk nsj rd ehV feJ.k esa jgsxk mruk vPNk cusxkA
I;kt] VekVj] gjh fepZ vkSj yglqu dks ihl ysaA ,d
ekbksoso fMk esa rsy dks 2 feuV rd ekbks gkbZ djsaA vc
isLV dks Mky dj 5 feuV rd idk;saA
vc feJ.k esa j[kk gqvk ehV jl ds lkFk Mky nsa vkSj <d
dj 1 feuV rd ekbkoso gkbZ djsaA vc ekbks dks 80%
ikoj ij djds 20 feuV rd idk;sa chp esa 3&4 ckj fgyk;sAa
5 feuV ds ckn ns[ks dh ehV id x;k gS fd ughaA ehV idus
ds ckn mlesa uhacw dk jl feyk;saA
dkBh jksy cukus ds fy,] ros dks xje dj ysaA vc ml ij
ijkaBk j[ks vkSj FkksMk+ v.Ms dk ysi yxk nsa vkSj iyV dj lsd
a
ysaA lHkh ijkaBs blh rjg ls cuk ysaA vc pEep ls ehV dk
feJ.k ijakBs ds chp es Mkysa vkSj jksy cuk ysa vkSj ijkslsaA

30

Cheesy Chutney
Chicken
kg. Chicken breasts
3-4 slices of American cheese
CORIANDER CHUTNEY INGREDIENTS
1 handful of coriander leaves
1 cm piece of ginger
1 clove garlic
8-10 green chilly peppers
Salt to taste
Lemon juice
METHOD
Wash and clean the chicken breast.
Cover one side of each chicken breast with coriander
chutney mixture place one thin slice of American
cheese on the Chutney side of the chicken breasts.
Roll the chicken breasts (cheese inwards) and place in
a serving dish. Cover and micro at 100% power for 9-11
minutes until the chicken is cooked.
CORIANDER CHUTNEY METHOD
Grind all ingredients finely together with ginger and
garlic.

pht+h pVuh fpdu %


lkexz h %
1@2 fdyks fpdu czslV
3&4 ihl vejhdu pht+
pVuh ds fy, % 1 eqhHkj gjk /kfu;k] 1 lSVa hfeVj vnjd dk
VqdM+k
1 dyh yglqu dh] 8&10 gjh fepZ] ued Loknkuqlj] uhacw
dk jl
fof/k %
fpdu czls V dks vPNh rjg ls /kks dj lkQ dj ysAa ,d rjQ
pVuh yxk dj pht+ dk ihl j[k nsaA
vc fpdu czls V dks jksy djs pht+ okyk fgLlk vanj dh rjQ
vkSj fMk esa yxk nsAa fMk dks <ddj 9&11 feuV rd ekbks
100% ikoj ij j[ks] tc rd fpdu id u tk,A
pVuh dh fof/k %
pVuh dh lkjh lkexzh dks vPNh rjg ihl ysaA

31

Barbecued Lamb
Chops

ckjchDw;M~ ySac pkWi


4 O;f;ksa ds fy,

SERVES : 4

ySac pkWi&8
VekVks dSpWi&150 fe- yhHkwjk phuh&10 xzke
ckjhd dVs I;kt&30 xzke
jksleSjh&1 NksVk pEep
fljdk&30 fe- yhdPps iihrs dh isLV&20 xzke
dkyh fepZ&3@4 pEep NksVk
ued Loknkuqlkj

INGREDIENTS
Lamb chops 8
Tomato ketchup 150 ml
Brown sugar 10 gm
Onions finely chopped 30 gm
Rosemary 1 tsp
Malt vinegar 30 ml
Raw papaya paste 20 gm
Pepper tsp
Salt to taste
METHOD
With a sharp knife score the lamb chops on both
sides.
Combine all the remaining ingredients, mix well
to make the marinade.
Marinate lamb chops and rub marinate well on
meat.
Cover and keep in refrigerator overnight.
Place lamb chops on a rack and grill for 12 min,
turning once.

lkexzh %

fof/k %
rst /kkj ds pkdw ls ySac pkWi dks nksuksa rjQ ls dkV
ysaA
ckdh lkjh lkexzh dks vPNh rjg ls feyk dj ,d
feJ.k rS;kj dj ysaA
vc ;g feJ.k ySac pkWi ij vPNh rjg ls yisV nsaA
vc ySac pkWi dks <d dj jkr Hkj ft esa j[ksaA
vc ySac pkWi dks jSd ij j[k dj 12 feuV rd fxzy
djsaA chp esa ,d ckj iyV ysaA

32

Chicken Tikka
GIVES 10-12 PIECES
8 round ,1 deep dish or any microwavable plate
200 gms boneless chicken-cut into 1-2 pieces
Carom Seeds
1 tsp garlic paste
1 tsp ginger paste
tsp red chilli powder-(adjust to taste)
1 tsp salt
tsp garam masala powder
1 tsp amchoor powder
1/2 cup hung curds or thick curd
A little tandoori (orange red) colour
1 medium size onion-cut into quarters & leaves
separated
1 medium size capsicum-cut into broad pieces
Some oil-for sprinkling on tikkas.
METHOD

fpdu fVDdk
10&12 ihlks ds fy,
lkexzh %
,d 8 bap xksy vkSj 1 bap xgjh ekbksoso fMk
200 xzke gM~Mh jfgr fpdu 1 1@2 & 2 ds ihlksa eas dVk gqvk
1 NksVk pEep yglqu dk isLV
1 NksVk pEep vnjd dk isLV
1 NksVk pEep yky fepZ ikmMj Loknkuqlkj
ued Loknkuqlkj
1@2 NksVk pEep xje elkyk ikmMj
1 NksVk pEep vepwj ikmMj
VekVks I;wjh
he
cslu
1@2 di xk<+k ngh
FkksM+k lk larjh jax
1 I;kt&pkj fgLlksa es dVk gqvk vkSj fNyds vyx fd;s gq,
1 fkeyk fepZ&pkSMs+ ihlks es dVk gqvk
FkksM+k lk rsy

Put 1/2 cup hung curd in a bowl.


Add tomato puree, cream, ginger garlic paste, carom
seeds, salts, black papper powder, garam masala, red
chilli powder, tikka color, besan, onion, tomato, capsicum and boneless chicken in hung curd.
Mix well and keep the bowl in a fridge for 2 hours for
maridation.
Spread tikka on borosil plate, sprinkle the oil on tikka.
Cook for 8 min on micro 100% power.
Put borosil plate on grill stand and grill for 8 mins.
Turn over tikka, again sprinkle oil and grill for 8 min
again.
Serve with lemon juice and chaat masala.

fof/k %
,d crZu esa 1@2 di xk<+k ngh Mkys mlesa 2 pEep VekVks
I;wjh] 2 pEep he] 2 pEep yglqu vnjd dk isLV] 1
pEep vtok;u] 1 pEep xje elkyk] 1 pEep filh gqbZ
dkyh ehpZ] ued Loknuqlkj] filh yky fepZ] FkksMk lk fVDdk
dyj] 2 pEep cslu] I;kt ds VqdMs] VekVj] fkeyk fepZ
ds VqdMs] gh jfgr fpdu bl feJ.k esa Mkydj 1&2 ?k.Vs
ds fy, ft esa j[ksA vc feJ.k dks cksjkslhy dh IysV ij rsy
yxkdj QSykdj MkysaA fVDds ij gYdk lk rsy fNM+dsA vc
IysV dks ekbks esa j[k dj 100% ikoj ij 8 feuV rd
ekbksoso djsA fQj IysV dks fxzy LVsMa ij j[ks vkSj fxzy djs
8 feuV ds fy,A fQj fpDdu fVDds dks iyVs vkSj gYdk lk
rsy yxk, fQj fxzy djs 8 feuV ds fy,A pkV elkyk rFkk
uhcw dk jl Mkydj xekZ xje ijkslsA

33

Murg Malai
Kababs
GIVES 12-13 PIECES
INGREDIENTS
8 round 1 deep dish or any microwave plate
300 gms boneless (skinless) chicken-cut in 1 - 2
pieces
(pieces should be of even size)
1 tsp garlic paste
tsp saunf (aniseed) powder
1 tsp salt
1 tsp amchoor (dry mango) powder
1 tsp red chilli powder
tsp nutmeg powder
4 tsp cream or malai
METHOD
Place chicken in a bowl. Add all the ingredients & mix
well. Let it marinate for 1-2 hours at room temperature.
Place kababs on a plate in the form of ring.
Micro High uncovered 2 minutes.
Turn over (change the side) of the kababs. Again micro
high 2 minutes.
Remove to a serving dish & serve hot.

eqxZ eykbZ dckc


12&13 ihlksa ds fy,
lkexzh %
,d 8 bap xksy vkSj 1 xgjh ekbksoso fMk
300 xzke gh jfgr fpdu 1 1@2 & 2 ds ihlksa esa dVk gqvk
1 NksVk pEep yglqu dk isLV
1@2 NksVk pEep lkSaQ dk ikmMj
1 NksVk pEep ued
1 NksVk pEep vepwj ikmMj
1 NksVk pEep yky fepZ ikmMj
3@4 NksVk pEep tk;Qy ikmMj
4 NksVs pEep he ;k eykbZ
fof/k %
,d dVksjs es fpdu vkSj lkjh lkexzh dks vPNh rjg ls feyk
ysaA bl feJ.k dks dejs ds rkieku ij 1&2 ?k.Vs rd j[ksaA
vc bl feJ.k ls dckc cuk dj ,d IysV es xksykdkj esa
yxk nsaA
IysV dks fcuk <ds 2 feuV rd ekbks gkbZ djsaA
vc dckc iyV dj] fQj ls 2 feuV rd ekbks gkbZ djsaA
lfoZax fMk esa yxkdj xekZ&xeZ ijkslsaA

34

Mutton Patties Cutles


6 PATTIES
INGREDIENTS
SOAKED TOGETHER FOR 10 MINUTES
1 slice stale bread broken into pieces
cup milk
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
250 gm fine mutton mince
1 tsp ginger and garlic paste
1 tsp crushed browned onions
1 tpsp chopped coriander leaves
1 finely chopped green chilli
tsp turmeric powder
tsp garam masala powder
Salt
3 tbsp oil
ACCOPANIMENTS
Tomato Sauce, Potato chips
METHOD
Mix all the ingredients upto salt together thoroughly,
using one tablespoon of the oil and keep aside for 15
minutes. Divide mixture into 6 round patties 3 X
thick (or oblong cutlets).
Brush patties with remaining oil on either side and place
patties in a dish and microwave covered with greaseproof paper or cling wrap. Microwave for 6 minutes.
another 2 minutes. They should be ready. Let it stand
for 2 minutes. Turn the patties on the other side, cover
and microwave for another 6 minutes. Let them stand
for another 2 minutes.They should be ready by now. If
not, microwave for yet another 2 minutes. They will
shrink during the cooking process. Do not overcook
them. Serve hot with tomato sauce and potato chips.

eVu iSVh dVysV


6 iSVh ds fy,
lkexzh %
1 cklh czsM dk ihl
VqdMs fd;k gqvk
1@2 di nw/k
1 cM+k pEep okjpkWlVj lkWl
250 xzke ckjhd dhek fd;k gqvk eVu
1 NksVk pEep vnjd&yglqu dk isLV
1 NksVk pEep dqVs o Hkqus gq, I;kt
1 NksVk pEep gjk /kfu;k
1 ckjhd dVh gjh fepZ
3@4 NksVk pEep gYnh
3@4 NksVk pEep xje elkyk ikmMj
ued Loknkuqlkj
3 cMs pEep rsy
fof/k %
,d cMs+ pEep rsy es lkjh lkexzh dks vPNh rjg feyk ysa
vkSj 15 feuV rd j[ksaA bl feJ.k dks 6 fgLlksa es ckaV ys
vkSj 3 x 3@4 bap eksVh xksy vkdkj dh iSVhl cuk ysaA
ckdh cps gq, rsy dk iSVhl ij yxk dj] ,d fMk es j[ksaA
fMk dk xzhl izQw isij ls <d dj 6 feuV rd ekbks gkbZ
djsaA 2 feuV ds ckn iSVhl dks iyV dj nqckjk ls 6 feuV
rd ekbks gkbZ djsa A 2 feuV ds ckn fpIl vkSj VekVj lkWl
ds lkFk ijkslsaA

35

a
t
S

s
r
e
t
r

36

Tomato Soup
SERVES : 4
INGREDIENTS
Tomato 500 gm
Garlic paste 10 gm
Flour 20 gm
Butter 25 gm
Ginger paste 10 gm
Black pepper powder tsp
Water 400 ml.
Oil for frying
Salt 2 tsp
FOR GARNISH:
Fresh cream 100 ml
Bread slice for croutons 1
METHOD
Cube bread and brown on rack for 8 minutes to make
croutons.
Cut tomatoes into four and boil on high for 6 minutes
and sieve.
Make a paste of flour and butter. This is called Beurre
Mainie
Mix salt, black pepper powder, ginger and garlic paste in
the soup and cook for 2 minutes 100 % power.
Mix Beurre. Mainie in soup and microwave for 5 minutes on power 5 and strain. Garnish with cream and
croutons and serve hot.

VekVj dk lwi
4 O;fDr;ksa ds fy,
lkexzh %
VekVj 500 xzke
yglqu dk isLV 10 xzke
eSnk 20 xzke
eD[ku 25 xzke
vnjd dk isLV 10 xzke
dkyh fepZ ihlh gqbZ 1@2 NksVk pEep
ikuh 400 fe- yhryus ds fy, rsy
ued 2 NksVk pEep
ltkus ds fy,
rkth he 100 eh- yh1 czsM dk ihl
fof/k %
czsM ds NksVs&VqdMs+ dj ds mUgs 8 feuV rd lqugjk gksus rd
idk,A VekVj ds pkj VqdM+s dj mUgs 6 feuV rd mckysa rFkk
fNy ysaA
eSns vkSj eD[ku dk isLV cuk,A ued] dkyh fepZ] vnjd
vkSj yglqu lwi esa Mkydj 2 feuV rd ekbks 100% ikoj
ij j[ksA bles eSns vkSj eD[ku dk isLV Mkysa vkSj 5 feuV
rd ekbksoso djds Nku ysaA he vkSj czsM+ ds VqdM+ks ls
ltk,sAa

37

Mixed Vegetable
Soup
SERVES : 4
INGREDIENTS
Butter 25 gm
Leeks/onion 60 gm
Carrots 60 gm
Celery 60 gm
French beans 60 gm
Corn 60 gm
Basil dry tsp
Green peas shelled 60 gm
Tomatoes blanched 200 gm
Garlic cloves 2
Green coriander chopped 10 gm
Cheese grated 25 gm

feDl osth Vscyq lwi


4 o;fDr;ksa ds fy,
lkexzh %
eD[ku & 25 xzke
I;kt & 60 xzke
xktj & 60 xzke
lsyjh & 60 xzke
lse sap chul & 60 xzke
eDdh & 60 xzke
lw[kk cslhy & 1@2 NksVk pEep
gjs fNys gq, eVj & 60 xzke
VekVj 200 xzke
yglqu & 2 dfy;ka
rktk gjk /kfu;k & 10 xzke
dlk gqvk iuhj & 25 xzke
ikuh & 1 yhVj
ued Loknuqlkj

Water 1 ltr.
Salt to taste
METHOD
Thinly slice leeks / onions, carrots, celery, beans and
garlic.
Put butter, garlic, basil and all the vegetables except the
tomatoes in an ovenproof glass bowl, cover and microwave for 12 minutes on full power, stir two or three
times.
Cut balanched tomatoes into small pieces. Add water
and stir, add salt and pepper. Microwave on full power,
stir once during cooking.
Add chopped coriander, stir well, microwave with
grated cheese.

fof/k %
I;kt] xktj] lsyjh chul lse vkSj yglqu dks iryk&iryk
dkV ysAa fQj ,d cM+s dkp ds crZu esa eD[ku] yglqu] cslhy
vkSj lHkh lfCt;k flok, VekVj ds 12 feuV rd ekbksoso
djsaA chp esa 2&3 ckj mls fgyk;sA VekVjksa ds NksVs VqdMs dj
ysaA ikuh Mkysa vkSj fgyk,A fQj blesa ued vkSj dkyh fepZ
MkysaA ekbksoso gkbZ djsa vkSj chp esa ,d ckj fgyk,A
dVk gqvk /kfu;k Mky dj fgyk, vkSj dls gq, iuhj ls
ltkdj ekbksoso djsaA

38

Creen of Mushroom
Soup

ek:e [kqach dk lwi %


4 O;f;ksa ds fy,

SERVES : 4

eD[ku & 50 xzke


I;kt
& 50 xzke
fpdu lVkWd ;k ikuh & 600 eh- yhdVs gq, ek:e & 225 xzke
ykSax
&2
nkyphuh & 1 bap dh ikh
rst ikk & 2
[kkus okyk vjkjksV & 25 xzke
nw/k
& 300 fe- yh
dkyh fepZ ds nkus & 8
ued Loknuqlkj
ltkus ds fy, 50 fe- yh- rkth he vkSj dVs gq, mcys
ek:eA

INGREDIENTS
Butter 50 gm
Onions 50 gm
Chicken stock or water 600 ml
Button mushrooms sliced 225 gm
Cloves 2
Cinnamon 1 inch stick
Bay leaf 2
Cornflour 25 gm
Milk 300 ml
Peppercorn 8
Salt to taste
FOR GARNISH:
50 ml fresh cream and sliced, boiled mushrooms
METHOD
Put butter and chopped onions in a bowl. Cover and
microwave for 5 minutes on high.
Add sliced mushrooms. Tie spices in a bag and add.
Mix stock or water, cover and microwave for 20 minutes on high.
Remove spices and liquidize the soup in a blender.
Blend cornflour in 2 tablespoons of milk, stir in the remaining milk, stir into the mushroom soup and cover.
Microwave for 8 minutes on high. Stir twice while cooking.
Season with salt, pepper and serve in soup bowls, garnished with cream and sliced mushrooms.

lkexzh %

fof/k %
,d dVksjs esa eD[ku vkSj dVs gq, I;kt MkysaA bls <+d dj
5 feuV rd ekbsksoso gkbZ ij idk,A blesa dVs gq, ek:e
MkysaA lHkh elkyksa dks ,d iksVyh esa ck/k dj blesa MkysaA
blesa lVkWd ;k ikuh Mkydj 20 feuV rd ekbksoos gkbZ ij
idk,saA fQj iksVyh fudky dj lwi dks feDlh esa ?kksVs ysaA
2 pEep nw/k esa vjkjksV dks feyk, o cps gq, nw/k dks lwi esa
feyk dj <+d nsaA fQj bls ekbksoso gkbZ ij 8 feuV rd
idkdj chp esa 2 ckj fgyk,A
ued vkSj dkyh fepZ Mkydj lwi dVksjks esa he vkSj dVh
gqbZ ek:e ls ltk, vkSj ijkslsaA

39

Vegetarian
Mulligatawny Soup
SERVES : 4-6
INGREDIENTS
cup malka dal (masoor) (red lentils)
2 cups of coconut milk
2 cups water
1 chopped onion
1 small skinned and chopped carrot
1/2 cup skinned and chopped
White pumpkin
1 small skinned and chopped turnip
A pinch of turmeric powder
1 tsp butter
1 tsp ginger, garlic paste
roasted and powdered

kkdkgkjh eqyhaxVokuh lwi


4&6 O;fDr;ksa ds fy,
lkexzh %
1@2 di dh nky
2 di ukfj;y dk nw/k
2 di ikuh
1 dVk gqvk I;kt
1 NksVh /kwyh o dVh gqbZ xktj
1@2 di fNyk gqvk o dVk gqvk lQsn isBk
1 NksVk fNyk o dVk gqvk kyxe
,d pqVdh gYnh
1 pEep eD[ku
1 pEep vnjd o yglqu dk isLV
1@2 pEep Hkquk gqvk thjk
1 pEep xje elkyk
1 uhacw dk jl
ltkus ds fy, & 4&6 pEep mcys gq, pkoy

Cumin seeds
1 tsp garam masala powder
Juice of 1 lime
TO GARNISH
4-6 tsp boiled rice
METHOD
Microwave in a deep bowl dal, water, coconut milk,
onion, carrot, pumpkin, turnip and turmeric powder at
70% power for 30 minutes. Cool and liquidize.
Microwave butter for 30 second add ginger and garlic
paste, cumin and garam masala powder and microwave
for 3 minutes, Mix in juice of lime. Pour in individual
bowls and garnish with boiled rice.

fo/kh %
,d dVksjs esa nky] ikuh] ukfj;y dk nw/k] I;kt] xktj] isBk]
kyxe vkSj gYnh dk ikmMj Mkydj 70% ikWoj ij
vk/ks ?kVs rd ekbksoso djsaA BaMk dj iryk dj ysaA
eD[ku dks 30 lsdaM ds fy, ekbksoso djds mlesa vnjd
o yglqu dk isLV thjk o xje elkyk Mkydj 3 feuV rd
ekbksoso dj ysaA bldks uhacw ds jl esa feyk,A dVksjks esa
Mkydj mcysa gq, pkoyksa ls ltk,A

40

Non- Vegetarian
Mulligatawny Soup
SERVES : 4
INGREDIENTS
250 gm mutton with bones cut in small pieces
2 cups of coconut milk
1 tbsp oil
1 chopped onion
A few finely chopped curry leaves
8 cloves chopped garlic
piece finely chopped ginger
1 tsp coriander seeds roasted and powdered
tsp turmeric powder
tsp chilli powder
tsp garam masala powder
1 large skinned and finely
Choppd tomato
Salt
TO GARNISH
4-6 tsp Boiled rice
METHOD
Wash and microwave mutton covered with enough
water for an hour at 70% power, strain and mix the
liquid with the second extraction of the coconut milk
and microwave at 70% power for 10 minutes. Shred
sand keep the mutton aside and throw away the bones.
Microwave oil with onion for 3 minutes, add curry leaves,
garlic, ginger, coriander, cumin, turmeric, chilli and
garam masala powder and microwave on 100% power
for another 3 minutes. Mix in the rest of the ingredients
including the thick extraction of the coconut milk and
shredded Mutton. The soup should now be 4-6 cups in
quantity. Microwave for 5 more min.
Pour the Mulligatawny soup into bowls and garnish with
a teaspoon of boiled rice. Serve hot.

eklkgkjh eyhaxVokuh lwi


4 O;fDr;ksa ds fy,
lkexzh %
250 xzke gMM~h lfgr eVu ds NksVs VqdM+s
2 di ukfj;y dk nw/k
1 pEep rsy
1 dVk gqvk I;kt
FkksM+k dVk gqvk dM+h iRrk
8 ykSax] dVk gqvk yglqu
1@2 VqdM+k ckjhd dVk gqvk vnjd
1 pEep Hkwuk gqvk /kfu;k ikWmMj
1@2 pEep gYnh
1@2 pEep yky fepZ
1@2 pEep xje elkyk
1 cM+k ckjhd dVk gqvk VekVj
ued Loknuqlkj
ltkus ds fy, 4&6 pEep mcys gq, pkoy
fo/kh %
/kwys eVu dks ikuh ls doj dj ds 70% ikoj ij vk/ks ?kUVs
rd ekbksoso djsaA Nku dj ukjh;y nw/k ds lkFk 10 feuV
rd 70% ikoj ij ekbksoso djsA Nhy dj gf;ksa dks
vyx dj ds QSd ns rFkk eVu dks j[k ysaA
rsy esa I;kt Mkydj 3 feuV rd ekbksoso djsaA blesa dM+h
iRrk] yglqu] vnjd /kfu;k] thjk] gYnh] fepZ o xje elkyk
Mkydj vkSj 3 feuV rd ekbksoso 100% ikoj djsaA bls
vkSj cph gqbZ lHkh pht+ks dks ukjh;y ds nw/k o eVu esa feyk,A
lwi dks vkSj ikp feuV rd ekbksoso djsaA lwi dks dVksjksa esa
Mkydj mcys gq, pkoyksa ls ltk, vkSj xje ijkslsaA

41

s
d
a
l
a

42

Chatpata Paneer
Salad
SERVES : 4
INGREDIENTS
Paneer 200 gm
Tomatoes large 200 gm
Capsicum 100 gm
Onions 100 gm
Pineapple slices 100 gm
Salad oil 50 ml
Malt vinegar 25 ml
Black cumin 1 tsp
Yellow chilli powder 1 tsp
Garam masala 1 tsp

pViVk iuhj lykn


4 O;fDr;ksa ds fy,
lkexzh %
iuhj & 200 xzke
cM+s VekVj & 200 xzke
fkeyk fepZ & 100 xzke
I;kt & 100 xzke
vukukl ds VqdM+s & 100 xzke
lykn rsy & 50 fe- fydkyk fljdk & 25 fe- fydkyk thjk & 1 pEep
ihyh fepZ dk ikmMj & 1 pEep
xeZ elkyk & 1 pEep
ued & 2 pEep
ltkus ds fy, & pkV elkyk ,d pEep

Salt 2 tsp
FOR GARNISH
Chat masala 1 tsp
METHOD
Cut paneer, tomatoes, capsicum and onions into 1
inch cubes and pineapple slices in eight pieces.
Mix all spices, except chat masala, in oil and malt vinegar. Add cut.
Take four wooden skewers, arrange on each skewer
onion, tomato, paneer, pineapple and capsicum in proper
sequence.
Cook for 1 minutes on High and then turn upside
down. Cook for another 1 minutes. Serve hot with
mint sauce and sprinkle chat masala on top.

fof/k %
iuhj] VekVj] fkeyk fepZ vkSj I;kt ds 1 1@2 bap ds
D;wot cukys vkSj vukukl ds 6&8 ihl dkV ysAa pkV elkys
ds vykok lHkh elkys dks rsy vkSj fljds esa feyk ysaA ydMh
dh pkj lha[k ys vkSj gj ,d ij I;kt] VekVj] iuhj]
vukukl vkSj fkeyk fepZ ds VqdMks dks lgh e ls yxk;sA
1 1@2 feuV rd gkbZ ij idkys rFkk fQj iyVsA fQj 1 1@2
feuV rd idk;sA iqnhus dh pVuh ds lkFk pkV elkyk fNM+d
dj xekZ & xeZ ijkslsaA

43

Mixed Beans Salad


SERVES : 6-8
INGREDIENTS
SOAKED SEPARATELY OVERNIGHT
100 gm kabuli channa (chick peas)
100 gm blackeyed beans (chora)
100 gm rajma
3 cups water
1 sliced onion
1 sliced capsicum
1 chopped tomato
2 finely chopped chillies
tsp roasted and pounded cumin seeds
2 tbsp chopped coriander leaves
1 tsp salt
tsp crushed pepper
DRESSING (MIXED TOGETHER)
1 tbsp olive oil or salad oil
2 tbsp vingegar
tsp mustard powder

feDlM chUt lykn


6&8 O;fDr;ksa ds fy,
lkexzh %
lHkh dks jkr Hkj vyx vyx fHkxk;s
dkcqyh puk & 100 xzke
jksaxh & 100 xzke
jktek & 100 xzke
ikuh & 3 di
,d I;kt ds VqdM+s
,d fkeyk fepZ ds VqdM+s
,d VekVj ds NksVs VqdM+s
nks ckjhd dVh gqbZ gjh fepZ
1@2 pEep Hkwuk gqvk thjk ikmMj
2 pEep NksVh 2 dVh gq,s /kfu;k es irs
1 pEep ued
1@2 pEep dqVh gqbZ fepZ
ltkus ds fy, & 1 pEep tSrwu vFkok lykn dk rsy
2 pEep fljdk
1@2 pEep jkbZ ikMj
1 pEep phuh

1 tsp sugar
METHOD
Remove the water in which the beans have been soaked
overnight and microwave in a deep bowl together with
3 cups water at medium 70% power for 40 minutes.
Microwave further until the water has dried up.
When ready to serve toss in all the other ingredients
and the dressing.
Serve chilled.

fof/k %
fexks, gqbZ chUl dks ikuh ls fudky ys rFkk 3 di ikuh esa ,d
dVksjs esa 70% ikoj ds lkFk 40 feuV rd ekbksoso esa
idk;sA ikuh ds [kqkd gksus rd fQj ekbksoso esa idk;sA
ijkslus ds le; lkjh lkexzh vPNh rjg ls feyk dj ijkslsaA

44

Egg and Rice Salad


SERVES : 4
INGREDIENTS
4 eggs beaten lightly
4 tsp oil
Saffron rice
CHOP SEPARATELY
cup mushrooms
1 capsicum
1 twig celery
2 spring onions
1 finely chopped green chilli
1 deseeded and chopped tomato
tsp sugar

vUMs vkSj pkoy dh lykn


4 O;fDr;ksa ds fy,
lkexzh %
4 v.Ms gyds QsaVs gq,
4 pEep rsy
dslj pkoy
1@2 di ek:e [kqEch
1 fkeyk fepZ
1 xqPNh lsyjh
2 I;kt
1 NksVh dVh gqbZ gjh fepZ
1 fcuk cht dk dVk gqvk VekVj
1@2 pEep phuh
Loknkuqlkj ued

Salt
METHOD
Cover and microwave eggs in a shallow dish with 2 tsp
oil, stirring occasionally for 3-4 minutes so that they
become a hard scramble.
In another dish, microwave capsicum, celery, spring
onions, chilli and microwave covered for 2 minutes.
Mix in tomato, sugar and salt and microwave for 3 minutes stirring in between. Mix in saffron rice and the
microwaved eggs.
Serve chilled or at room temperature.

fof/k %
2 pEep rsy ds lkFk vUMks dks ,d IysV esa Mky dj /khjs&2
fgykrs gq,s 3&4 feuV rd ekbksoso esa HkwTth cuk ysaA
,d vU; IysV esa fkeyk fepZ lsyjh] I;kt vkSj gjh fepZ dks
<d dj 2 feuV rd ekbksoso esa idk;sA fQj blesa VekVj]
phuh] ued feykdj fgykrs gq,s rhu feuV rd idk;sA
dslj pkoy vkSj vUMks dh Hkwjth dks feyk ysaA
bldks BUMk ;k dkslk xeZ ijkslsaA

45

Oriental Fruit Salad


INGREDIENTS
1 large ready-to-eat papaya
2 chickoos
2 cup strawberries
kg.black seedless grapes
kg.green seedless grapes
A few glazed cherries
1 honey melon
2 musk melons
FOR THE HERB CUCUMBER SAUCE:
Sauce (makes 1 cups):
cup white sauce (made from teaspoon butter
tablespoon flour and cup milk)
cup curd
2 tablespoon grated cheese
2 tablespoons lemon juice
1 tablespoons fresh drill, or coriander leaves
or parsely, chopped
Salt and pepper to taste
FOR THE GINGER-LIME SAUCE
(makes a little than a cup):
1 piece ginger
2 tablespoons water (for extracting the ginger juice)
cup lemon juice
cup water
cup honey
METHOD
Prepare all the fruit and arrange decoratively on a serving platter. Serve with one or more of the dressings
given for the Herb cucumber sauce, make a white sauce
in the microwave oven. Cool it. This will take 2
minutes. Mix white sauce with the rest of the sauce
ingredients. Serve chilled.
To prepare the Ginger-lime sauce, extract ginger juice
with the water. Blend and strain it. Put the other ingredients into a bowl and cook on High for 2-3 minutes, till
the mixture turns thick. Cool it.
To serve, fill specially carved melon bowls with sauces.

vksfjaVy wV lykn
lkexzh %
1 cM+k iDdk gqvk iihrk
2 phdw
2 di jlHkjh
1@2 fdyks fcuk cht okys dkys vaxwj
1@2 fdyks fcuk cht okys gjs vaxwj FkksM+h lh psjh
1 rjcwt] 2 [kjcwtk
gjc [khjk lkWl ds fy, lkexzh % 1 3@4 di
1@2 di lQsn lkWl 3@4 pEep eD[ku] 1@2 pEep
vjkjksV vkSj 1@2 di nw/k ls cuh gqbZ
1@2 di ngh] 2 cM+s pEep dqrjk gqvk pht+
2 cMs+ pEep uhacw dk jl
1 cMk pEep gjk /kfu;k ;k ikjlys&dVk gqvk
ued vkSj dkyh fepZ Loknkuqlkj
vnjd&uhacw lkWl ds fy, %
1 VqdM+k vnjd
2 cM+s pEep ikuh
3@4 di uhacw dk jl
3@4 di ikuh
3@4 di kgn
fof/k % lHkh Qyksa dks ltkdj ,d IysV esa j[ksa vkSj ,d ;k
vf/kd Msflax ds lkFk ijkslsaA
gjc [khjk lkWl ds fy,] ekbksoso es lQsn lkWl cuk;saA vc
bls BaMk dj ysA vc lQsn lkWl dks ckdh lkjh lkexzh esa feyk
nsa vkSj BaMk djsaA
vnjd vkSj uhacw lkWl ds fy,] ikuh ds lkFk vnjd dk jl
fudkysaA lkjh lkexzh dks ,d dVksjs es Mkysa vkSj 2&3 feuV
rd ekbks gkbZ djsa] tc rd feJ.k xk<+k u gks tk;saA vc
bls BaMk dj ysaA ijkslus ds fy,] rjcwt dks dkV dj dVksjs
cuk ysaA vc mlesa lkWl Mky dj ijkslsaA

46

Chora Salad
Large Dry Lobias
SERVES : 4
INGREDIENTS
1 cup chora soaked overnight
3 cups water
cup thinly julienned carrots
thinly sliced capsicum
thinly sliced yellow and red pepper (optional)
2 chopped onions
1 chopped tomato
2 cloves minced garlic
1 finely chopped chilli
1 tbsp olive oil or salad oil
1 tsp powdered sugar
Juice of 1 lime

Nksjk lykn
4 O;fDr;ksa ds fy,
lkexzh %
1 di Nksjk jkr Hkj fHkxks;k gqvk
3 di ikuh
3@4 di iryh dVh gqbZ fkeyk fepZ
2 dVs gq, I;kt
1 dVk gqvk VekVj
2 dfy;k yglqu dh dqVh gqbZ
1 ckjhd dVh gqbZ gjh fepZ
1 cM+k pEep tSrwu ;k lykn dk rsy
1 NksVk pEep filh gqbZ phuh
1 uhacw dk jl
ued vkSj dkyh fepZ Loknkuqlkj
1 pEep dVk gqvk gjk /kfu;k ltkus ds fy,

Salt and pepper


TO GARNISH
1 tbsp chopped coriander leaves
METHOD
Throw away the water in which the choras have been
soaked. Microwave choras in 3 cups of fresh water at
70% power for 40 minutes, or until the water has dried
up.
Remove from microwave and cool. Toss in the rest of
the ingredients and chilli. Serve garnished with coriander leaves.

fof/k %
fHkxks;s gq, Nksjs dk ikuh fudky dj] mlesa 3 di lkQ ikuh
Mkysa vkSj 70% ikoj ij 40 feuV rd ekbks djs tc rd
fd ikuh lw[k u tk;saA ekbksoso ls fudky dj] BaMk djsaA
lkjh lkexzh ml esa vPNh rjg ls feyk ysaA
gjk /kfu;k fNM+d dj ijkslsaA

47

Kidney Bean And


Macaroni Salad
INGREDIENTS
cup fancy shaped macaroni, cooked
cup elbo macaroni, cooked
cup corn, boiled
cup kidney beans (rajma), cooked
cup diced cucumber
cup diced tomatoes
cup diced capsicum
Salt and pepper to taste
FOR THE PIQUANT FRENCH DRESSING:
3 tablespoons oil
3 tablespoons sugar, powdered
teaspoon salt
teaspoon mustard powder
teaspoon red chilli powder
2 tablespoons lemon juice
2 tablespoons vinegar
1 garlic crushed
METHOD
Put all the prepared ingredients for the salad into a big
bowl and place in the refrigerator till you wish to serve.
Put all the ingredients for the dressing into a small bowl.
Heat in a microwave oven on High for 1 minute. Mix
and leave at room temperature.
Before serving add the dressing to the salad and toss
well to mix. Add salt and pepper if required.

jktek vkSj eSd:uh lykn %


lkexzh %
1 di eSd:uh idh gqbZ
1@2 di mcyh gqbZ eDdh
1@2 di mcyh gqbZ eSdjksuh
1@2 di jktek ids gq,
1@2 di dVk gqvk [khjk
1@2 di dVs gq, VekVj
1@2 di dVh gqbZ fkeyk fepZ
ued vkSj dkyh fepZ Loknkuqlkj
sap Msflax ds fy, % 3 cMs+ pEep rsy
3 cMs+ pEep ihlh gqbZ phuh
1@2 NksVk pEep ued
1@2 NksVk pEep ljlksa ikmMj
1@2 NksVk pEep yky fepZ ikmMj
2 cM+s pEep uhacw dk jl
2 cMs+ pEep fljdk
1 dyh yglqu dqVh gqbZ
fof/k %
lkjh lkexzh dks ,d cM+s dVksjs esa Mky dj] ijkslus rd ft
esa j[ksaA
Mfs lax dh lkjh lkexzh dks ,d NksVs dVksjs es Mkys vkSj 1 feuV
rd ekbks gkbZ djsaA
ijkslus ds le; Mfs lax dks lykn esa vPNh rjg ls feyk;s vkSj
ijkslAas
Loknkuqlkj ued o dkyh fepZ feyk,aA

48

e
s
r
u
o
C
n
i
a
M
n
a
i
d
In
n
a
i
r
a
t
e
g
e
V

49

Idlis
MAKES 18-20 IDLIS
INGREDIENTS
Oiled microwave muffin
Container (non-metal) with six half-round depressions
1 cups raw boiled rice soaked for 8 to 12 hours
cup urad dal soaked for 8 to 12 hours
Salt.
METHOD
Grind rice and urad dal separately. Mix together and
keep overnight.
Next day mix salt and pour 1 tbsp of the mixture in each
depression of the muffin container. Place the container
in a pan of hot water and cover the container with
white paper or napkin. Microwave for 10 minutes. Let it
stand for 3 minutes and scoop out the idlis without
breaking them. Continue the process until all the dough
is used up. Serve with sambhar and coconut chutney.

bMyh %
lkexzh %
rsy yxk gqvk eqfQu] 6 vk/ks xksy crZu /kkrq ds ugha
1 1@2 di dPps pkoy 8&12 ?k.Vs rd Hkhxs gq,
1@2 di mM+n nky 8&12 ?k.Vs rd Hkhxs gq,
ued
fof/k %
pkoy vkSj mM+n nky dks vyx&vyx ihl ysAa nksuksa dks feyk
dj jkr Hkj j[k nsaA
vxys fnu feJ.k esa ued feyk;saA
eqfQu ckZu ds gj xksys esa ,d pEep feJ.k Mky dj] ckZu
dks xeZ ikuh esa j[ksaA
ckZu dks ,d lQsn dxt ls <d nsaA
10 feuV rd ekbksoso djsaA 3 feuV ds ckn bMyh fudky
ysaA blh izdkj ls lkjs feJ.k dh bMyh cuk ysaA
ukfj;y pVuh vkSj lkacj ds lkFk ijkslsaA

50

Guchi Dilkush
SERVES : 3-4
INGREDIENTS
8 pyrex dish
1 tbsp sliced mushrooms
2 large sliced tomatoes
MIX TOGETHER
2 finely chopped green chillies
8 cloves finely chopped garlic
1 sliced capsicum
Salt and pepper
1 large onion cut into rings
cup hot water
TO TOP
1 tbsp chopped coriander leaves
1 finely chopped spring onion
1 finely chopped green chilli
1 tbsp butter
METHOD
Spread butter in the pyrex dish and layer the mushrooms and tomatoes on it.
Sprinkle the mixed ingredients and scatter the onions
on top. Pour hot water over it and cover. Microwave for
10 minutes, turning the dish around half way. Let it
stand for 3 minutes. Then sprinkle the topping, coriander leaves, spring onion and green chilli and dot with
butter.
Microwave for 3 minutes. Serve hot.

xqPNh fny[kqk
3&4 O;fDr;ksa ds fy,
lkexzh %
iSjsDl fMk
1 cM+k pEep dVs gq, ek:e
2 cM+s VekVj dVs gq,
uhps fy[kh lkexzh dks feyk ys
2 ckjhd dVh gqbZ gjh fepZ
8 dfy;k yglqu dh ckjhd dVh gqbZ
1 dVh gqbZ fkeyk fepZ
ued vkSj dkyh fepZ
1 cM+k I;kt NYyksa es dVk gqvk
3@4 di xeZ ikuh
ltkus ds fy,
1 cM+k pEep dVk gqvk gjk /kfu;k
1 ckjhd dVk gqvk gjk I;kt
1 ckjhd dVh gqbZ gjh fepZ
1 cM+k pEep eD[ku
fof/k %
eD[ku dks iSjsDl fMk es yxkdj] mles ek:e vkSj VekVj
yxk;saA
fQj feykbZ gqbZ lkexzh Mkysa vkSj ij ls xeZ ikuh Mkysa vkSj
<d dj 10 feuV rd ekbks djsaA chp esa fMk dks fgyk;saA
3 feuV ds ckn gjk /kfu;k] gjk I;kt vkSj gjh fepZ vkSj
eD[ku MkysaA
3 feuV rd ekbksoso djsa vkSj xekZ&xeZ ijkslsaA

51

Stuffed Capsicum
SERVES : 4-6
INGREDIENTS
Capsicum large 4
Potatoes boiled 250 gm
50 gm tomatoes
Garam masala powder 1tsp
Red chilli powder tsp
Cashewnut broken 20 gm
Sultana (Kishmish) 10 ml.
Oil: 10 ml.

Hkjok fkeyk fepZ


4&6 O;fDr;ksa ds fy,
lkexzh %
4 cM+h fkeyk fepZ
250 xzke mcys gq, vkyw] 50 xzke VekVj
1 NksVk pEep xeZ elkyk
1@2 NksVk pEep yky fepZ ikmMj
20 xzke dktw ds VqdM+s
10 xzke fdkfek
10 fe- yh- rsy
1 NksVk pEep ued

Salt 1 tsp
METHOD
Cut capsicum from the top and remove all the seeds.
Peel and mash potatoes.
Mix spices and dry fruits into the mashed potatoes and
tomatoes, cook for 2 mins on 100% power.
Stuff the mixture into the capsicum.
Oil the capsicum on the outside, grease an oven proof
dish and place the capsicum in it.
Microwave on 100% power for 5 minutes with lid.

fof/k %
fkeyk fepZ dks ij ls dkV dj] lkjs cht fudy ysaA
vkyw Nhy dj QsV ysaA
lkjs elkys vkSj dktw] fdkfek vkyw vkSj VekVj esa feyk ysAa
fQj 100% ikoj ij 2 feuV rd j[ksA bl feJ.k dks
fkeyk fepZ esa Hkj nsaA
fkeyk fepZ dks ckgj ls rsy yxkdj] ,d rsy yxh gqbZ fMk
esa j[kdj 5 feuV rd 100% ikoj ij <d dj ekbks
djsaA

52

Stuff Lady Finger


INGREDIENTS
kg okra or ladies finger
2 tbsp oil
2 tsp chopped ginger
2 tsp chopped garlic
tsp turmeric powder
FOR THE STUFFING:
2 tsp red chilli powder
2 tsp raw mango powder
2 tsp coriander powder

Hkjok fHkaMh
lkexzh %
3@4 fdyks fHkaMh
2 cM+s pEep rsy
2 cM+s pEep vnjd&dVk gqvk
2 NksVs pEep yglqu&dVk gqvk
1@2 NksVs pEep gYnh
Hkjus ds fy, & 2 NksVs pEep yky fepZ ikMj
2 NksVs pEep vepwj
2 NksVs pEep /kfu;k ikMj
2 NksVs pEep thjk

2 tsp cumin powder


METHOD
Wash the okara well and dry on a kitchen towel. Trim
by cutting the caps and a little of the bottom.
Slit the okara ensuring that the knife does not cut right
through.
Mix all the ingredients to prepare the stuffing. Place a
thumb into the slit of the okara and with the help of a
teaspoon, spoon the mixture into it.
Pour the oil on the borosil plate, or a flat dish along with
the turmeric powder, ginger and garlic and cook for 2
minutes.
Place the stuffed okara in a single layer and cook for 2
minutes 30 seconds. Turn the sides and cook for another 2 minutes.
Serve hot. The stuffed okara complements any meal.

fof/k %
fHkaMh dks vPNh rjg ls /kks dj] lw[kk ysaA
fHkaMh dks ij vkSj uhps ls FkksM+k dkV ysaA
vc fHkaMh dks chp esa ls dkV ysaA
lkjs elkyks dks feyk ysa vkSj fHkaMh ds chp esa HkjsaA
,d ekbksoso lsQ fMk esa rsy] gYnh] vnjd vkSj yglqu
Mky dj 2 feuV rd idk;saA
vc Hkjh gqbZ fHkaMh fMk esa Mkys vkSj 2 feuV 30 lsd.M rd
<d dj idk;saA iyV dj] nqckjk ls 2 feuV rd idk;saA
xekZ&xeZ ijkslAas

53

Dum Aloo
SERVES : 4
INGREDIENTS
kg small peeled potatoes
1 cup water
GRIND TO A PASTE
2 red dry chillies
1 piece ginger
1 tbsp coriander seeds
2 tbsp yoghurt
1 tbsp oil
A few curry leaves
tsp cumin seed and salt

ne vkyw
4 O;fDr;ksa ds fy,
lkexzh %
1@2 fdyks NksVs vkyw&fNys gq,
1 di ikuh
2 yky fepZ] 1 VqdM+k vnjd] 1 NksVk pEep /kfu;k dks feyk
dj ihl ysaA
2 cM+s pEep ngh
1 cM+k pEep rsy
dqN dM+h iks
1@2 NksVk pEep thjk
ued
1 NksVk pEep xje elkyk ikMj

1 tsp garam masala powder


METHOD
Boil potatoes on 100% power in a microwave proof bowl
for 8-9 minutes.
Mix potatoes with masala paste and yoghurt. Keep the
liquid aside.
In a dish put oil, curry leaves and cumin seeds. Cover
and microwave for 1 minutes. Stir in the potato mixture, salt and the liquid left over from the potatoes.
Microwave until almost dry. Mix in garam masala powder and serve hot.

fof/k %
vkyw vkSj ikuh dks ,d ekbksoos lsQ fMk es8a &9 feuV rd
100% ikoj ij <d dj j[ksa ekbks gkbZ djsaA
vkywvksa dks elkyk isLV vkSj ngh ls lkFk feyk dj j[k nsaA
,d fMk esa rsy] dM+h iks vkSj thjk MkysaA
fMk dks <ddj 1 1@2 feuV rd ekbks djsaA
vc mlesa vkywvksa dk feJ.k] ued feyk;saA
tc rd vkywvksa dk ikuh lw[k u tk;s rc rd ekbks djsaA
vc xje elkyk feyk dj xekZ&xeZ ijkslsaA

54

Paneer Makhani
SERVES : 4-5

iuhj eD[kuh
4&5 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

6-8 round dish, 5-6 deep

6&8 bap xksy vkSj 5&6 bap xgjh fMk


300 xzke iuhj&D;wcl esa dVk gqvk
400 xzke VekVj&dVs gq,
1@2 bap vnjd dk VqdM+k&dVk gqvk
2 cMs+ pEep rsy
1@2 NksVk pEep xje elkyk ikMj
1@2 NksVk pEep yky fepZ ikMj
2 NksVk byk;ph&ihlh gqbZ
2 cM+s pEep dktw 1@4 di ikuh esa Hkhxs gq, vkSj ihls gq,
1 NksVk pEep dlwjh esFkh
1 NksVk pEep phuh
1 1@2 NksVk pEep ued
3&4 cM+s pEep he ;k rkth eykbZ

300 gm paneer- cut into cubes


4 large (400 gm)tomatoes- chopped roughly
piece ginger-chopped
2 tbsp ghee
tsp garam masala
tsp chili powder
2 chhoti illaichi (green cardamom)-powdered
2 tbsp cashewnuts or magaz-soaked in cup water
& ground to a paste
1 tsp kasoori methi (dried fenugreek leaves)
1 tsp sugar
1 tsp salt
3-4 tbsp cream or fresh malai
METHOD
Micro high tomatoes & ginger in a deep dish with
cup water for 5 minutes.
Blend tomatoes & ginger to a puree in a mixi.
Micro high ghee for 2 minutes. Add illaichi powder.
Mix. Add salt, sugar, red chilli powder and garam masala.
Mix. Add tomatoes puree. Micro high uncovered 3 minutes.
Add cashewnut ormagaz paste & methi. Mix well.
Micro on 100% power for 2 minutes.
Add paneer and cream (beaten well if using malai)
micro covered 3-4 minutes.
Sprinkle little kastori methi on top and serve hot.

fof/k %
fMk esa VekVj] vnjd vkSj 1@4 di ikuh Mky dj 5 feuV
rd ekbks gkbZ djsaA
BaMk gksus ij VekVj vkSj vnjd dks ihl ysaA
rsy dks 2 feuV rd ekbks 100% ikoj ij djsAa vc mlesa
byk;ph ikMj] ued] phuh] yky fepZ ikMj vkSj xje
elkyk feyk;saA
vc mlesa ihls gq, VekVj Mkys vkSj fcuk <ds 3 feuV rd
ekbks gkbZ djsaA
vc mles dktw dk isLV vkSj dlwjh esFkh Mky dj vPNh rjg
feyk;sAa
2 feuV rd ekbks 100% ikoj djsaA
vc mles iuhj vkSj he Mkysa vkSj <ddj 3&4 feuV rd
ekbks djsaA
FkksM+h lh dlwjh esFkh fNM+d dj] xekZ&xeZ ijkslsaA

55

Mazedaar Arbi
SERVES : 3-4
INGREDIENTS
8 round, 1-2 high dish
10 medium sized pieces of arbi (400 gm)peeled & halved lengthways
1 piece ginger-grated finely
4-5 flakes garlic-chopped & crushed
1-2 green chillies chopped very finely
tsp salt
Juice of lemon
tsp ajwain crushed roughly
MASALA
5 tbsp thick curd
1 tsp besan (garam flour)
1 tbsp fresh coriander chopped
1 tbsp (poodina) mint leaves chopped
2 tsp oil
tsp salt, tsp red chilli powder, tsp garam
masala,
tsp amchoor
METHOD
Choose even sized arbi & it should not be too thick, slit
into half length ways & wash. Rub 2 tsp salt on it nicely
& keep aside for 10 minutes or more. Wash well. Strain.
Place arbi in a flat dish. Sprinkle all the ingredients
given under the arbi on it. Rub them well over the arbi.
Micro high 2 minutes uncovered. Turn pieces over with
tongs or spoon. Again micro high 2 minutes uncovered.
Beat curd with a spoon in a small bowl. Add all the
other ingredients and mix well.
Sprinkle the dahi mix on the arbi and mix well. Micro
for 6 minutes on 100 % power .
Let stand for 2 minutes. Serve sprinkled with a little
lemon juice.

etsnkj vjch
3&4 O;fDr;ksa ds fy,
lkexzh %
8 bap xksy vkSj 1&2 bap xgjh fMk
400 xzke vjch&fNyh gqbZ vkSj ycs fgLlks esa dVh gqbZ
1 bap vnjd dk VqdM+k&ckjhd dVk gqvk
4&5 dfy;k yglqu dh&dqVh gqbZ
1&2 gjh fepZ&ckjhd dVh gqbZ
3@4 NksVk pEep ued
1@2 uhacw dk jl
1@2 NksVk pEep vtokbu& dqVh gqbZ
elkys ds fy, & 5 cM+s pEep ngh
1 NksVk pEep cslu
1 cM+k pEep gjk /kfu;k&dVk gqvk
1 cM+k pEep iqnhuk & dVk gqvk
2 NksVs pEep rsy
1@2 NksVk pEep ued
1@2 NksVk pEep yky fepZ ikMj
1@2 NksVk pEep xje elkyk
1@2 NksVk pEep vepwj
fof/k %
vjch dks vPNh rjg ls /kks ysAa 2 pEep ued vjch ij jxMs+
vkSj 10 feuV jgus nsaA vc vjch dks /kks ysaA
vjch dks fMk esa j[k dj] lkjh lkexzh vjch ij fNM+d dj
j[ksaA lkjh lkexzh dks vjch ij vPNh rjg ls jxM+ ysaA
2 feuV rd fcuk <+ds ekbks djsaA vjch ds ihl dks iyV
dj] nqckjk 2 feuV rd ekbks djsaA
elkys ds fy, ,d dVksjs esa ngh vkSj ckdh lkjh lkexzh dks
Mkysa vkSj feyk ysaA
vc bl elkys dks vjch ds ij Mkysa vkSj vPNh rjg ls feyk dj]
6 feuV rd <ddj 100% ikoj ij ekbks djsa
2 feuV ds ckn uhacw dk jl fNM+d dj ijkslsaA

56

Stuffed Paneer
SERVES : 2-4

Hkajok iuhj
2&4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

1 tbsp oil

1 cM+k pEep rsy


8 ihl iuhj ds 2 x 1@2 bap ds
Hkjus ds fy, gjh pVuh
ltkus ds fy, & I;kt ds NYys] VekVj ds VqdM+s] gjk /kfu;k

8 pieces of 2 X 1/2 width paneer


FOR THE STUFFING
Green chutney
TO GARNISH
Onion rings, Tomato slices
Coriander Leaves
METHOD:
Make a slit on one side of the paneer and cut through
but keeping the other 3 sides intact. Stuff in with green
chutney.
Microwave oil for 30 seconds. Place the paneer in the
oil and microwave for 2 minutes on either side. Serve
garnished with onions rings, tomato slices and coriander leaves.

fof/k %
iuhj ds ihl dks ,d rjQ ls dkV dj mlesa gjh pVuh Hkj
nsAa
rsy dks 30 lsd.M ekbks djsaA iuhj ds ihl dks rsy esa
j[kdj] 2 feuV rd nksuks rjQ ls ekbks djsaA
I;kt ds NYyks] VekVj vkSj gjk /kfu;k fNM+d dj xekZ&xeZ
ijkslAas

57

Pindi Channa
SERVES : 4

fiaMh puk
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

200 gms kabuli channa (chickpeas)

200 xzke dkcqyh puk jkr Hkj Hkhxk gqvk


lkcqr xje elkyk
6 dkyh fepZ ds nkus
3 ykSxa
1 VqdM+k nkyphuh VwVh gqbZ
2 eksVh byk;ph
4 di ikuh
ued
2 cM+s pEep rsy
1 I;kt & dVk gqvk
1 VqdM+k vnjd dk & ckjhd dVk gqvk
dqN iks iqnhus ds
1@2 NksVk pEep thjk ikMj
1 NksVk pEep /kfu;k ikMj
1 NksVk pEep puk elkyk
2 NksVs pEep vepwj

(soaked overnight)
WHOLE GARAM MASALA
6 peppercorns
3 cloves
1 stick cinnamon broken in pieces
2 large black cardamom
4 cups water
salt
2 tbsp oil
1 sliced onion
1 piece ginger sliced very thinly
A few mint leaves
tsp cumin seed powder
1 tsp coriander seed powder
1 tsp channa masala powder
2 tsp amchur (raw mango powder)
TO GARNISH
Pieces of lime
Sliced Onions
Sliced green chillies
Thinly julienned ginger
METHOD
Drain the water of the channa and microwave in a
deep bowl with the whole garam masala and water for
30 minutes. Let it stand for 5 minutes. Stir in salt, Garnish & serve.

ltkus ds fy, % uhacw ds VqdM+s


I;kt ds NYys] gjh fepZ] ckjhd dVh gqbZ vnjd
fof/k %
pus dks /kks dj] 4 di ikuh vkSj lkcqr xje elkyk Mky dj
30 feuV rd ekbks djsaA 5 feuV ds ckn ued MkysaA
I;kt ds NYyks] gjh fepZ] vnjd vkSj uhacw ls ltkdj ijkslAas

58

Sambhar

SERVES : 4
INGREDIENTS
cup washed tuvar dal (arhar)
tsp turmeric powder
3 cups water
CUT INTO 1 CUBES
1 brinjal, 1 potato, 1 onion
1 drumstick cut in 1 pieces
6 peppercorns
Salt, 1 tbsp oil, 1 tsp fenugreek seeds
1 tsp cumin seeds , mustard seeds
2 dry broken red chilles
A few curry leaves
tsp coriander powder
1 or 2 twigs of fresh coriander leaves
1 tomato cut in 8 pieces
1 tbsp tamarind pulp
1 cup water
METHOD
Microwave using a deep bowl, dal, turmeric powder
and two cups of water at medium 50% power for 40
minutes. Let it stand for 5 minutes. Stir in cubed vegetables, drumstick and peppercorns, and microwave
covered for 15 minutes at medium 50% power. Mix in
salt.
In a skillet heat oil over the stove, add fenugreek, cumin
and mustard seeds. When they splutter, add red chillies, curry leaves and coriander powder and pour into
the dal (manbhar) mixture. Microwave at medium 50%
power for 5 minutes stirring in between. Add coriander
leaves and let it stand for 3 minutes. Stir in the rest of
the ingredients, tomato, tamarind pulp and one cup
water and microwave for 3 minutes.
Serve hot with Idlis, Vadas, Uttapam, Dosas or even
just boiled rice with pickle.

lka c j
4 O;fDr;ksa ds fy,
lkexzh %
1@2 di /kqyh gqbZ vjgj nky
1@2 NksVk pEep gYnh
3 di ikuh
lCth dks 1 1@2 D;wcl es dkV ysa
1 cSxu] 1 vkyw] 1 I;kt] 1 MefLVd
6 dkyh fepZ ds nkus
ued , 1 cM+k pEep rsy , 1 NksVk pEep eSFkjs
1 NksVk pEep thjk , 1@2 NksVk pEep ljlksa
2 lw[kh yky fepZ
dqN dM+h iks
1@2 NksVk pEep /kfu;k ikMj
FkksMk gjk /kfu;k
1 VekVj&dVk gqvk
1 cM+k pEep beyh dk xqnk
1 di ikuh
fof/k %
,d ekbksoos lsQ fMk esa nky] gYnh ikMj vkSj 2 di ikuh
Mkydj 40 feuV rd 50% ikoj ij ekbks djsA
5 feuV ds ckn mles dVh gqbZ lfCt;k Mkys vkSj <ddj 15
feuV rd 50% ikoj ij ekbks djsaA ued feyk;saA
rsy xeZ djds mlesa eSFkjs] thjk vkSj ljlks MkysAa tc rM+dus
yxs rc mlesa yky fepZ] dM+h iks] /kfu;k ikMj MkysaA
rM+dk nky es Mkys vkSj 5 feuV rd 50% ikoj ij ekbks
djsaA
gjk /kfu;k Mky dj 3 feuV rd j[ksaA
ckdh lkjh lkexzh Mky dj 3 feuV rd ekbks 100% ikoj
ij djsaA
bMyh] Mkslk ;k oM+ks ds lkFk xekZ&xeZ ijkslsaA

59

Lobia
SERVES : 4

yks f c;k
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Lobia white 150 gm, water 500 ml

150 xzke lQsn yksfc;k


500 fe- fy- ikuh
1@2 NksVk pEep gYnh
25 fe- yh rsy
1@2 NksVk pEep thjk
50 xzke I;kt
50 xzke VekVj
50 xzke vnjd
2 gjh fepZ
1 NksVk pEep xje elkyk ikMj
ued Loknkuqlkj

Turmeric powder tsp


Oil 25 ml, cumin seeds tsp
Onions 50 gm
Tomatoes 50 gm
Ginger 50 gm, green chilli 2
Garam Masala powder 1 tsp
Salt to taste
METHOD
Soak lobia in the water for 5 hours.
Add salt and turmeric powder and boil for 18 minutes.
In microwave on high or till cooked.
Chop onion, ginger, tomato and green chilli
Add above to the lobia. Cook for 2 minutes on high.
Heat oil in a frying pan and brown the cumin seed and
temper lobia. Sprinkle garam masala and chat masala

fof/k %
yksfc;k dks 5 ?k.Vs rd ikuh esa Hkhxks dj j[ksaA
ued vkSj gYnh Mky dj] 18 feuV idus rd ekbks djsaA
I;kt] vnjd] VekVj vkSj gjh fepZ dkV ysa vkSj yksfc;k esa
Mky nsaA 2 feuV rd ekbks gkbZ djsaA
rsy xeZ dj ds mlesa thjk MkysaA rM+ds dks yksfc;k esa feyk;saA
xje elkyk fNM+d dj ijkslsaA

60

Boiled Rice
SERVES : 4
INGREDIENTS
Rice 250 gm
Water 500 ml
Salt to taste
METHOD
Soak rice in water for 20 minutes
Wash and drain
Add rice, 50 ml of water and salt in a Microwave proof
bowl.
Cover and microwave for 15 minutes on 100% or till
cooked.

mcys gq, pkoy


4 O;fDr;ksa ds fy,
lkexzh %
250 xzke pkoy
500 fe- fy- ikuh
ued Loknkuqlkj
fof/k %
pkoy dks 20 feuV rd Hkhxksa dj j[ksaA
vc /kks dj ikuh fudky nsaA
,d ekbks izwQ ckWy esa 50 feyh ikuh nky pkoy o ued
feyk,aA <ddj 15 feuV ;k idus rd 100% ekbks djsaA

61

Vegetable Pulao
SERVES : 6

osftVscy iqyko
6 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Rice (Wash and soak for 20 min.) 100 gm

100 xzke pkoy /kks dj 20 feuV rd Hkhxs gq,


700 fe- yh- ikuh
100 xzke vkyw
10 xzke I;kt
100 xzke xktj
100 xzke eVj fNys gq,
60 fe- yh- rsy
4 ykSxa
2 eksVh byk;ph
1 NksVh pEep Hkquk gqvk thjk
15 nkus dkyh fepZ ds
25 xzke Hkquk gqvk dktw
2 rst ikk
ued Loknkuqlkj

Water 700 ml., potatoes 100 gm


Onions 100 gm, carrots 100 gm
Green peas shelled 100 gm
Oil 60 ml. Cloves 4
Brown cardamom 2
Cumin seed roasted 1 tsp
Peppercorns 15
Cashewnut roasted 25 gm
Bay leaves 2, salt to taste
METHOD
Put oil, cloves, brown cardamom, cumin seeds, black
pepper, corns, roasted cashewnuts, bay leaves, onions,
potatoes, peas and carrot in microwave proof bowl.
Cook for 3-4 min on 100 % power.
Put rice & double water in a bowl, add salt & mix well.
Keep the bowl in microwave oven and cook the rice for
12 mins on 100 % power.
Give 5 mins standing time & garnish with hara dhaniya.

fof/k %
ekbksoos fMk esa rsy] ykSxa ] byk;ph] thjk] lkcwr dkyh ehpZ]
rst iRrk] I;kt] vkyw] eVj] xktj Mkydj 100% ikoj ij
3&4 feuV rd j[ksaA Hkhxs gq, pkoy vc lfCt;ksa okys fMk
esa Mkys] Mcy ikuh] ued] ehpZ feykdj ekbks esa 100%
ikoj ij 12 feuV rd <d dj idk;sAa 5 feuV LVSfMax Vkbe
ds ckn xekZ xje gjk /kfu;k fNM+d dj ijkslsaA

62

Spinach & Carrot


Rice

ikyd vkSj xktj okys pkoy


4 O;f;ksa ds fy,

SERVES : 4

9&10 bap xksy vkSj 2&3 bap xgjh fMk


150 xzke ikyd&ckjhd dVh gqbZ
2 xktj dqrjh gqbZ
1 di cklerh pkoy 1 ?k.Vs rd Hkhxs gq,
2 cM+s pEep ?kh ;k rsy
1 NksVk pEep lkSaQ
1 I;kt&ckjhd dVk gqvk
2 eksVh byk;ph
2 ykSax
1 1@2 NksVk pEep ued
3@4 NksVk pEep yky fepZ ikMj
2 gjh fepZ

INGREDIENTS
9-10 round , 2-3 high dish
150 gm spinach (palak)- leaves cut into thin strips (2
cups)
2 carrot grated
1 cup basmati rice- soaked for 1 hour
2 tbsp desi ghee or oil
1 tsp saunf
1 onion-sliced finely
2 moti illaichi (cinnamon)
2 laung (cloves)
1 tsp salt
tsp red chilli powder
2 green chillies
METHOD
Soak rice for 1 hour.
Put in a big, flat dish. Add saunf. Mix well. Add moti
illaichi, dalchini and laung. Mix well with the ghee.
Add onions. Micro high uncovered all together for 3
minutes.
Add washed spinach and grated carrots. Micro high
uncovered for 2 minutes.
Drain the water from the rice & add the soaked rice to
the spinach.
Add the salt & red chilli powder. Add 2 cups water.
Mix very well.
Micro with lid for 12 minutes on 100% power.
Stir once in between after 5 minutes with a fork.
Let stand for 2 minutes. Fluff if up with a fork to separate the grains. Serve hot.

lkexzh %

fof/k %
fMk esa rsy Mky dj lkSaQ feyk;saA
vc mles byk;ph] nkyphuh vkSj ykaxS Mky dj feyk;sAa I;kt
Mkysa vkSj 3 feuV rd fcuk <ds ekbks gkbZ djsaA
ikyd vkSj xktj Mkys vkSj fcuk <ds 2 feuV rd ekbksoos
gkbZ djsaA
ikuh fudky Hkhaxks, gq, pkoy MkysA ued] yky fepZ vkSj 2
di ikuh Mky dj feyk;saA
12 feuV rd <d dj ekbks 100% ikoj ij j[ksaA ikap
feuV ckn chp esa ,d ckj fgyk;saA
2 feuV ds ckn] pEep ls fgykdj] xekZ&xeZ ijkslsaA

63

Lemon rice
INGREDIENTS
1 cup rice soaked for 1 hour
2 cups water
tsp turmeric powder
1 piece ginger grated
2 green chillies- chopped fine
1 tsp salt
FOR THE TEMPERING
2 tbsp ghee or oil
1 tbsp Bengal gram
1 tsp mustard seeds
3 red chilli
1 tbsp asafoetida powder
1 tbsp cashewnuts- broken
A few curry leaves
FOR THE RICE
2-3 tbsp lemon juice
1 tbsp green coriander- chopped fine
METHOD
Add all the spices and the roasted cashewnuts. Cook
rice along with 2 cups of water, turmeric powder, ginger, chillies and salt using the for 11 minutes at on 100%
power. Remove from the oven, cover and keep warm.
In a separate bowl, temper all the ingredients for tempering for 3 minutes.
Add curry leaves to the tempering and cook for another minute.
Add most of the tempering and lemon juice to the rice
and mix well. Garnish with reserved tempering and
coriander. Serve along with fried appalms and pickle.

uhacw okys pkoy


lkexzh %
1 di pkoy 1 ?k.Vs rd Hkhxs gq,
2 di ikuh
1@4 NksVk pEep gYnh ikMj
1 VqdM+k vnjd&dqrjk gqvk
2 gjh fepZ&ckjhd dVh gqbZ
1 pEep ued
rM+ds ds fy, & 2 cM+s pEep ?kh ;k rsy
1 cM+k pEep pus dh nky
1 NksVk pEep ljlksa
3 yky fepZ
1 pEep ghxa
1 1@2 cM+k pEep dktw ds VqdM+s
dqN dM+h iks
pkoy ds fy, % 2&3 cM+s pEep uhacw dk jl
1 cM+k pEep gjk /kfu;k&dVk gqvk
fof/k %
lHkh elkyksa vkSj dktw dks feyk dj Hkwu ysaA
pkoy dks 2 di ikuh] gYnh] vnjd] gjh fepZ vkSj ued ds
lkFk 100% ikoj ij 11 feuV rd idk ysaA fQj vksou
ls fudky <d dj xeZ j[ksaA
,d vyx dVksjs esa rM+ds ds lkjh lkexzh dks 3 feuV rd
ekbks 100% ikoj ij djsaA
dM+h iks feyk dj 1 feuV rd idk;saA
rM+dk vkSj uhacw dk jl pkoyksa es feyk;saA
gjk /kfu;k Mky dj xekZ&xeZ ijkslsaA

64

Tomato Rice
INGREDIENTS
1 cup rice- soaked for 1 hour
2 cups water
FOR THE DRY MASALA
1 tbsp ghee or oil, 5-6 red chilli
2 tbsp bengal garam
2 tbsp coriander seeds
tbsp fenugreek seeds
tsp asafoetida powder
FOR THE TOMATO CHUTNEY
1 tbsp ghee or oil
1 onion chopped very fine
4 tomatoes-pureed, 1 tsp turmeric powder
1 tsp green coriander- chopped
2 green chillies- slit lengthwise
2 tsp salt
FOR THE TEMPERING
2 tbsp ghee or oil
1 tbsp mustard seeds
A few curry leaves
1 tbsp peanuts
METHOD
In a bowl, cook the rice alongwith water using the microwave mode for 11 minutes on 100% power. Remove
from the oven and cover to keep warm. In a separate
dish, mix all the ingredients for the dry masala together
and temper for 4 minutes. Cool and grind the spices/
masalas and keep aside., Mix all the ingredients for the
chutney and microwave for 7 mins. In a seperate bowl,
temper all the ingredients for the tempering for 3 mins.
To assemble the thakkali saadam, mix the dry masala,
the tomato chutney and half the tempering alongwith
the rice. Reheat covered for 2 minutes using 100% power.
Garnish with the reserved tempering and serve along
with crisp appams and pickle.

VekVj okys pkoy


lkexzh %
1 di pkoy 1 ?k.Vk Hkhxs gq,
2 di ikuh
lw[ks elkys ds fy, % 1 cM+k pEep ?kh ;k rsy
5&6 lw[kh yky fepZ
2 cM+s pEep pus dh nky
2 cM+s pEep gjk /kfu;k
1@2 cM+k pEep eSFkjs
1@2 NksVk pEep ghxa
VekVj dh pVuh ds fy, % 1 cM+k pEep ?kh ;k rsy
1 I;kt&ckjhd dVk gqvk
4 VekVj ihls gq,
1 NksVk pEep gYnh ikMj
1 NksVk pEep gjk /kfu;k&dVk gqvk
2 gjh fepZ&yach dVh gqbZ
2 NksVs pEep ued
rM+ds ds fy, & 2 cM+s pEep ?kh ;k rsy
1 cM+k pEep ljlksa
dqN dM+h iks
1 1@2 cM+k pEep ewaxQyh
fof/k %
,d dVksjs es pkoy vkSj ikuh Mkydj 11 feuV rd 100%
ikoj ij ekbks djsaA
pkoy dks vksou ls fudky <d dj j[ksaA
,d vyx fMk es lw[ks elkys dh lkjh lkexzh Mkys vkSj 4
feuV rd idk;saA B.Mk dj ds elkys dks ihl ysaA pVuh dh
lkjh lkexzh dks feyk;sa vkSj 7 feuV ekbks djsaA
vc ,d fMk esa rM+ds dh lkexzh dks 3 feuV rd ekbks djsAa
vc lw[ks elkys] VekVj dh pVuh vkSj vk/kk rM+dk pkoy
esa MkysaA <ddj 2 feuV rd 100% ikoj ij ekbks djsaA
ckdh cps gq, rM+ds dks pkoy ij Mky dj vIil vkSj vpkj
ds lkFk xekZ&xeZ ijkslsaA

65

e
s
r
u
o
C
n
i
a
M
n
a
i
d
n
n
I
a
i
r
a
t
e
g
e
V
n
o
N

66

Akoori
SERVES : 4

vdw j h
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Eggs 8

8 vaMs
100 fe- fy- nw/k
60 xzke eD[ku
3 gjh fepZ
100 xzke VekVj&ckjhd dVs gq,
100 xzke I;kt
ued Loknkuqlkj
ltkus ds fy, % gjk /kfu;k

Milk 100 ml
Butter 60 gm
Green chilli 3
Tomatoes finely chopped 100 gm
Onions 100 gm
Salt to taste
FOR GARNISH
Green coriander 6 sprigs

METHOD
Chop onions, tomatoes and green chillies
Beat eggs and add milk.
Heat butter in microwave for 1 minute on high.
Add tomato, onion and green chilli, microwave on high
for 1.30 minutes.
Stir in the eggs and salt and microwave on high for 6
minutes. Stir thrice while cooking.
Garnish with chopped coriander.

fof/k %
I;kt] VekVj vkSj gjh fepZ dks dkV ysaA
vaMks dks QsV dj nw/k feyk ysaA
eD[ku dks 1 feuV rd ekbks gkbZ djsaA
vc VekVj] I;kt vkSj gjh fepZ Mkys vkSj 1 feuV vkSj 30
lsd.M rd ekbks gkbZ djsaA
vc mlesa vaMs vkSj ued feyk;sa vkSj 6 feuV rd ekbks
gkbZ djsaA chp esa rhu ckj fgyk;saA
gjk /kfu;k Mky dj ijkslsaA

67

Omelette Roll
SERVES : 4-6

vkeysV jksy
4&6 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

2 tbsp butter

2 cMs+ pEep eD[ku


6 gYds QasVs gq, vaMs de dksyksLVkWy ds fy, dsoy vaMs dh
lQsn tnhZ dks bLrseky djsaA
1 NksVk I;kt&dVk gqvk
1 NksVk VekVj&dVk gqvk
1@2 NksVk pEep dqVk gqvk vnjd vkSj yglqu
,d pqVdh thjk
1@2 di ckjhd dVh gqbZ fkeyk fepZ
1 gjh fepZ&ckjhd dVh gqbZ
1 cM+k pEep dVk gqvk gjk /kfu;k
1@2 di nw/k] ued
Hkjus ds fy, % gjh pVuh
ltkus ds fy, % VekVj ds VqdM+s] I;kt ds NYys

6 lightly beaten eggs


(use white eggs only for low cholesterol)
1 small chopped onion
1 small chopped tomato
tsp ground ginger and garlic
A pinch of cumin seeds
cup finely chopped capsicum
1 finely chopped green chilli
1 tbsp chopped coriander leaves
cup milk and salt
FOR STUFFING
Green chutney
TO GARNISH
Tomato slice
Onion rings

METHOD
Grease with butter a large oblong microwave dish, mix
all the ingredients together and pour egg and microwave for 3 minutes furning the dish and tilting in all
directions twice during cooking. When fully cooked
let it stand for 3 min. Loosen omelette all round with a
spatula and place on a grease proof paper. Apply green
chutney all over the omelette and roll like a swiss jelly
roll. Slice and serve, garnished with tomato slices and
onion rings.

fof/k %
,d v.Mkdkj ekbksoso fMk esa eD[ku yxkdj lkjh lkexzh
vkSj vaMs Mkys vkSj 3 feuV rd ekbksoso djsaA chp esa fMk
dks lHkh fnkkvksa esa fgyk;saA tc vkWeysV iwjk id tk;sa rks 3
feuV rd jgus nsaA
fMk ls vkeWysV dks mrkj ysa vkSj ,d xzht+&izwQ isij ij j[ksa
A vc ml ij gjh pVuh yxkdj] mls jksy dh rjg yisV ysAa
vc mlds ihl dkV ysaA VekVj vkSj I;kt ds NYyksa ls
ltkdj ijkslsaA

68

Mutton Kofta in
Creamy Tomato
Sauce
GIVES 10-12 Koftas
10 round , 2 -3 deep dish with cover
KOFTA
500 gm keema (mutton mince)
1 tbsp ginger paste, 1 tbsp garlic paste
3-4 green chillies- chopped finely
1 tsp garam masala, 3 slices bread
1 egg, 1 cup chopped fresh coriander leaves
GARNISHING
Some fresh chopped coriander
CREAMY TOMATO SAUCE
5 large tomatoes, 2 piece ginger
1 tsp salt, 1 tsp red chilli powder
1 tsp jeera powder, 1 cup malai or cream
A pinch of orange red colour
METHOD
To prepare the tomato sauce, blend all the ingredients
except cream, well in a mixer to a puree. In the dish,
add above tomato puree and micro high covered for 10
minutes. Add cream and a little orange colour. Mix
well and keep the creamy tomato sauce aside.
To make koftas, soak bread in water , squeeze and
crumble. Mix all ingredients of the kofta with the bread.
Make into balls.
Place balls on a plate in a ring. Micro high 5 minutes
uncovered. Change sides of koftas after 2-3 minutes.
Add koftas to the tomato sauce in the dish. Micro high
covered 4 minutes. Let stand 2-3 minutes. Serve hot
garnished with fresh coriander.

eVu dksQrk heh VekVj lkl esa


10&12 dksQrks ds fy;s
lkexzh %
,d 10 dh xksy 2 1@2&3 xgjh <dDu okyh IysV ysaA
500 xzke & dhek dqVk gqvk ehV
1 pEep & vnjd isLV
1 pEep & yglqu isLV
3&4 gjh fepZ ckjhd dVh gqbZ
1 pEep xeZ elkyk
3 ihl czsM
1 v.Mk
1 1@4 di rktk gjk /kfu;k dh dVh gqbZ ifk;k
ltkoV & dqN rkts /kfu;k dh ifk;k
heh VekVj lkWl
5 cM+s VekVj
2 1@2 VqdM+s vnjd
1 pEep ued
1 pEep yky fepZ ikMj
1 pEep thjk ikMj
1 di eykbZ ;k he
FkksM+k lk larjh yky jax
fof/k %
VekVj lkWl cukus ds fy;s he ds bykok lkjk lkeku feDlh
esa ?kksV dj i;wjh cuk ysaA IysV esa VekVj i;wjh Mkydj gkbZ
ekbksoso esa 10 feuV <ddj idk;saA
fQj mlesa he vkSj FkksM+k lk larjh jax Mky dj feDl djs
rFkk ml VekVj lkWl dks vyx j[k nsaA
dksQrs cukus ds fy, czsM dks ikuh esa fHkxks;s rFkk fQj ikuh
dks fupksM+ ysaA dksQrs dh lkjh lkexzh dks czsM ds lkFk feJ.k
djs rFkk blds xksys cuk ysaA bu xksyks dks IysV esa j[ks rFkk
ekbksoos esa fcuk <ds 5 feuV rd 100% ikoj ij idk;sA
2&3 feuV ckn dksQrksa dh lkbZM cny nsaA
fQj dksQrksa dks VekVj lkl esa feyk;sa rFkk <d dj ekbks
esa 4 feuV rd idk;saA cuus ds ckn 2&3 feuV rd ,sls gh
j[ks rFkk gjs /kfu;k dh ifk;ks ls ltk dj ijkslsaA

69

Dry Keema
SERVES : 6-8
INGREDIENTS
2 tbsp lightly fried onion and garlic
1 tbsp finely chopped ginger
1 tsp red chilli powder
1 tbsp roasted and ground
coriander powder
1 tsp garam masala powder
500 gm minced meat
Salt
1 cup coconut milk
cup tamarind pulp

[kqd dhek
6&8 O;f;ksa ds fy,
lkexzh %
2 cM+s pEep gydk Hkwuk gqvk I;kt vkSj yglqu
1 cM+k pEep & ckjhd dkVh gqbZ vnjd
1 NksVk pEep & yky fepZ ikMj
1 cM+k pEep & Hkwuk gqvk /kfu;k ikMj
1 NksVk pEep & xeZ elkyk ikMj
500 xzke & dwVk gqvk ehV
1 & ued Loknkuqlkj
1 di & ukfj;y nw/k
1@2 di & beyh dk xwnk
2 cM+s pEep & xqM+

2 tbsp jaggery
TO GARNISH
1 tbsp finely chopped spring onions

ltkus ds fy, & 1 cM+k pEep ckjhd dVs gq,s gjs I;kt
1 cM+k pEep ckjhd dVk gqvk gjk /kfu;k

1 tbsp finely chopped coriander leaves


METHOD
Microwave all the ingredients upto garam masala powder for 2 minutes. Stir in mince and microwave on
100% power for 5 minutes stirring once in between.
Add the rest of the ingredients and microwave for 20
minutes stirring three or four times in between until the
curry is dry. Serve with jeera rice, saffron rice, or white
rice, sprinkle with spring onions and coriander leaves.

fof/k %
ij fyf[kr xeZ elkyk rd dh lHkh lkexzh dks 2 feuV rd
ekbksoso esa 100% ikoj ij idk;sA
jl esa ehV dks feykrs gq, 5 feuV rd idk;sA chp esa ,d
ckj fgyk,aA
fQj ckdh dk lkjk lkeku Mky dj 20 feuV rd chp esa
fgykrs gq,s djh lw[kus rd idk;saA
fQj bls thjk pkoy] dslj pkoy ;k lQsn pkoy ds lkFk gjh
I;kt vkSj /kfu;s dh ifk;ksa ls ltkdj ijsklsaA

70

Khade Masale
Ka Gosht
SERVES : 4
INGREDIENTS
Boneless mutton (1 cubes) 800 gm
Ghee 120 gm
Green cardamom 5
Brown cardamom 1, cloves 5
Cinnamon 1 inch stick
Onions 150 gm, ginger 30 gm
Garlic 30 gm, cumin seed powder 1 tsp
Tomatoes 300 gm, water 200 ml
FOR GARNISH:
Green coriander chopped 2 tsp
METHOD
Puree onion, ginger and garlic,
Puree tomato
Place mutton pieces with 20 gms of ghee in a dish
And microwave for 5 minutes on full power. Keep aside.
Cook onion, ginger, garlic puree with remaining ghee
for 5 minutes.
Mix all whole spices and salt in the above puree and
cook for 7 minutes on power 7.
Mix tomato pureee and cumin seed powder. Cook for 8
minutes on full power . cover the dish 90% for all the
steps above.
Mix mutton pieces in gravy with 200 ml water and stir
well and cook for 15 minutes on high. Garnish with
chopped coriander.

[kM+s elkys dk xksr


4 O;fDr;ksa ds fy,
lkexzh %
800 xzke & fcuk gh okyk ehV 1 1@2 bap ds VqdM+s
120 xzke & ?kh
5 & NksVh byk;ph
1 & cM+h byk;ph
5 & ykSxa
1 bap & nkyphuh dh VqdM+k
150 xzke & I;kt
30 xzke & vnjd
30 xzke & yglqu
,d NksVk pEep & thjk ikMj
300 xzke & VekVj
200 fe- fy- & ikuh
ltkus ds fy, 2 NksVs pEep gjk dVk /kfu;k
fof/k %
I;kt] vnjd vkSj yglqu rFkk VekVj dks ihl dj i;wjh cuk
ysaA
eVu ds VqdM+ks dks 20 xzke ?kh ds lkFk IysV esa j[kdj 5 feuV
rd ekbks esa gkbZ ij idk;saA bls vyx j[knsA
fQj I;kt] vnjd] yglqu dh i;wjh dks ckdh cps ?kh esa 5
feuV rd idk;saA ckdh lHkh elkyks vkSj ued dks bl esa
feyk ns 7 feuV rd idk;sAa vc blesa VekVj i;wjh vkSj thjk
ikMj feyk;saA bls 8 feuV rd Qqy ikoj ij idk;saA bl
nksjku IysV ls 90% <ddj j[ksaA
fQj ehV ds VqdM+ks dks xzos h esa feyk;s rFkk 200 fe- fy- ikuh
Mky dj vPNh rjg ls fgykrs gq,s 15 feuV rd gkbZ ij
idk;saA gjs /kfu;s ls ltkdj ijsklsaA

71

Tomato Lamb
INGREDIENTS
Lamb meat
with bone 200 gm
Capsicum 150 gm, water 50 ml
Soya sauce white 50 ml
Oil 50 ml, sugar tsp
Garlic finely chopped 10 gm
Tomatoes 150 gm, cornflour 1

VksesVks ySEc VekVj eVu


lkexzh %
200 xzke & ySac dk ehV gh lfgr
150 xzke & fkeyk fepZ
50 fe- fy- & ikuh
50 fe- fy- & lks;k lkl lQsn
50 fe- fy- & rsy
1@2 NksVk pEep & phuh
10 xzke & ckjhd yglqu
150 xzke & VekVj
1 3@4 pEep & dkuZ Qyksj

METHOD:
Cut lamb and capsicum into thin strips.
Combine meat, capsicum, 50 ml water, soya sauce,
oil, sugar and chopped garlic in a shallow dish.
Microwave on 100% power for 12 minutes.
Cut tomatoes into strips and de-seed.
Blend cornflour and 50 ml water and add to the
meat with tomato wedges.
Microwave on high for 3 minutes.

fof/k %
ySac ds ehV vkSj fkeyk fepZ ds irys yEcs ihl dj ysaA
,d [kkyh IysV esa ehV] fkeyk fepZ] ikuh] lks;k lkl] rsy]
phuh] yglqu dks feyk ysa rFkk ekbksoos esa 100% ikoj ij
12 feuV rd idk;sA
VekVj dh Hkh iryh&2 Qkd cuk ysa rFkk mlds cht+ fudky
nsAa
dkuZ Qyksj dks ikuh esa feyk;sa rFkk ehV vkSj VekVj ds lkFk
feyk nsaA
bl lHkh dks rhu feuV rd ekbksoso esa idk;sa rFkk fQj
ijkslAas

72

Lamb Chop Masala


INGREDIENTS
Lamb chops 800 gm
Ginger paste 50 gm, garlic paste 50 gm
Raw papaya paste 20 gm
Malt vinegar 15 ml
Yellow chilli powder tsp
Red chilli powder tsp
Fresh cream 60 ml
Garam masala powder 1 tsp
Nutmeg powder tsp
Mace powder tsp
Brown onion paste 40 gm
Water 200 ml
Oil 100 ml,Salt to taste
FOR GARNISH
Ginger julienned and chopped green coriander
METHOD
Marinate lamb chops with ginger, garlic paste, raw papaya paste, malt vinegar, yellow chilli, red chilli, salt
and 20 ml oil. Mix well and rub the chops. Keep aside
for 2 hours.
Mix all other ingredients and marinated lamb chop with
masala and cook for 20 minutes on high.
Garnish with ginger and green coriander

ySEc pki elkyk


lkexzh %
800 xzke & ySEc ehV pkil
50 xzke & vnjd isLV
50 xzke & yglqu isLV
20 xzke & dPps iihrs dh isLV
15 fe- fy- dkyk fljdk
1@2 pEep & ihyh fepZ ikMj
1@2 pEep & yky fepZ ikMj
60 xzke & rkth he
1 pEep & xeZ elkyk
3@4 pEep & t; Qy ikMj
3@4 pEep & tko=h ikMj
40 xzke & I;kt isLV
200 fe- fy & ikuh
100 fe- fy- & rsy
Loknkuqlkj ued
ltkus ds fy, vnjd] dVk gqvk gkj /kfu;k
fof/k %
ySEc pkWil dks vnjd] yglqu] iihrs dh isLV] fljds] ihyh
fepZ] yky fepZ] ued vkSj 200 fe- fy- rsy ds lkFk yisV
ysaA vPNh rjg ls feyk;s vkSj pkWil ij jxMsaA fQj 2 /kUVsa
rd bldks iM+k jgus nsaA
ckdh lHkh lkeku vkSj fyiVh gqbZ pkiks vkSj elkyks dks 20
feuV rd gkbZ ij idk;saA
bls vnjd vkSj gjs /kfu;s ds ikksa ls ltk dj ijkslsaA

73

Murg Do Piaza
SERVES:4
INGREDIENTS
Chicken pieces 1 kg
Ghee 150 gm
Onions sliced 500 gm
Garlic sliced 50 gm
Ginger sliced 50 gm
Red chilli powder tsp
Red chilli whole 4
Turmeric powder tsp
Garam masala 10 gm
Tomato puree 300 ml
Coriander powder 15 gm
Water 500 ml
Salt to taste
METHOD:
Slice the onions, ginger and garlic keep aside.
Heat ghee for 1 minute
Add tomato puree, turmeric powder, red chilli powder,
red chilli whole and coriander powder and cover the
dish 90%. Microwave on high for 3 minutes.
Mix sliced onion, ginger and garlic and cook for 3 minutes on high.
Mix chicken in the above ingredients and 500 ml of
water and cook for 8 minutes.
Stir well and add salt and garam masala and cook for 7
minutes.

eqxZ nks fi;ktk


4 & O;f;ksa ds fy,
lkexzh %
1 fdyks & eqxsZ dk ehV
150 xzke & ?kh
500 xzke & I;kt dVs gq,
50 xzke & yglqu dVs gq,
50 xzke & vnjd dVh gqbZ
1@2 pEep & yky fepZ ikMj
4 lkcwr iwjh yky fepZ
1@2 pEep gYnh ikMj
10 xzke & xeZ elkyk
300 fe- fy- VekVj i;wjh
15 xzke & /kfu;k ikMj
500 fe- fy- ikuh
ued Loknkuqlkj
fof/k %
I;kt] vnjd vkSj yglqu dks dkV dj j[kysa ?kh dks ,d
feuV rd xeZ djs vkSj mles VekVj i;wjh] gYnh ikMj]
yky fepZ ikMj] lkcqr yky fepZ vkSj /kfu;k ikMj Mky
dj 3 feuV rd gkbZ ekbksoso ij 90% <d dj idk;saA
dVs gq,s I;kt] yglqu vkSj vnjd dks feyk dj 3 feuV rd
gkbZ ij idk;saA
bu lc esa fpdu feyk;s vkSj 500 fe- fy- ikuh Mky dj
8 feuV rd ekbksoso esa idk;saA
vPNh rjg ls fgyk;s rFkk ued vkSj xeZ elkyk Mky dj 7
feuV rd idk;saA

74

Butter Chicken
SERVES: 6
INGREDIENTS
10 round , 3 deep dish with cover
1 chicken (800 gm- 1 kg)- cut into pieces of your
choice (preferably boneless)
1 small onion
3-4 flakes garlic
piece ginger
4 tbsp tomato puree
1 tsp garam masala, tsp dhania (coriander) pd.
tsp jeera (cumin) powder
1 tsp red chilli powder (according to taste)
1 tsp sugar
1 tsp kasoori methi (dry fenugreek leaves)
1 tsp salt (according to taste)
4 tbsp cashewnuts- ground to a paste
100 gm (1/2 cup) beaten malai or cream
3 tbsp oil, butter 500 gm
a little orange red colour
GARNISHING
Some Kasoori methi, a few cashewnut pieces
METHOD
Put 50 gm butter in Microwave proof bowl.
Add garlic, ginger, cumin, red chilli powder.
Cook for 1 min on 100% power.
Add tomato puree and cream, salt, garam masala,
dhaniya powder and sugar.
Now add boneless chicken.
Mix well.
Cook for 10 mins on 100% power.
Then cook for 5-6 mins on 60% power.
Garnish with hara dhaniya and serve it.

cVj fpdu
6 O;fDr;ksa ds fy,
lkexzh %
,d 10 xksy 3 xgjh <Ddu okyh IysV
800&1000 xzke & fpdu ds gq,s VqdM+s gh ds fcuk
1 & NksVk I;kt
3&4 & dfy;k yglqu dh
1@2 & bap vnjd dk VqdMk
4 & pEep VekVj i;wjh
1 & pEep xeZ elkyk
1@2 & pEep /kfu;k ikMj
1@2 & pEep thjk ikMj
1 1@2 & pEep yky fepZ ikMj
1 & pEep phuh
1 & pEep dlwjh esFkh
1 1@2 pEep ued
50 xzke oVj
4 & cMs pEep rsy
FkksMk lk larjh yky jax
4 cM+s pEep dktw ds isLV
100 xzke he ;k eykbZ
ltkus ds fy,s & FkksMh dlwjh esFkh vkSj dktw ds VqdMs
fof/k %
ekbksoso lsQ fMk esa 50 xzke eDd[ku Mkys mlesa yglqu]
vnjd] thjk] dlwjh esFkh Mkydj ekbks esa 100% ikoj
ij 1 feuV j[ksaA blesa VekVks I;wjh] he] ued] yky fepZ]
xje elkyk] /kfu;k ikmMj vkSj phuh Mkydj 30 lsd.S M ds
fy, ekbks 100% ikoj ij j[ksA vc blesa gM~Mh jfgr
fpdu Mkys] vPNh rjg feyk;sa vkSj <d dj 10 feuV ds
fy, ekbks 100% ikoj ij j[ksA fQj feyk dj 60%
ikoj ij 5&6 feuV ds fy, ekbks djsaA gjs /kfu, ls vkSj
dLrwjh esFkh] dktw ds VqdM+ksa ls ltk,a vkSj ijkslsaA

75

Kadhai Chicken
SERVES:4

d<+kbZ fpdu
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

8 round, 3 deep dish with cover

,d 10 xksy 3 xgjh <Ddu okyh IysV


400 & 500 xzke fpdu ds NksVs 2 VqdM+s
3 & cM+s pEep rsy
1 & NksVk pEep yglqu isLV
1@2 & di VekVj i;wjh
1@2 & NksVk pEep yky fepZ ikMj
1 & NksVk pEep /kfu;k ikMj
1@2 & pEep xeZ elkyk
1 & pEep phuh
1 & NksVk pEep ued
FkksMk lrjh yky jax
2 & cM+h fkeyk fepZ iryh yEch dVh gqbZ
3 & pEep dkuZ Qyksj 3 & di ikuh esa ?kqyk gqvkA

chicken (400-500 gms) with or without bones-cut


into pieces of your choice
3 tbsp oil, 1 tsp garlic paste
cup ready made tomato puree
tsp red chilli powder
1 tsp dhania powder, tsp garam masala
1 tsp sugar, 1 tsp salt
a little orange red colour
2 large capsicums- cut into strips
3 tsp cornflour dissolved in 3 cups water
METHOD
In the dish, mix oil, garlic paste & chicken. Micro high
covered 4 minutes.
Add tomato puree & all other ingredients except the
last three-salt, capsicum & cornflour, mix well.
Micro high coverd 4 minutes.
Add capsicum strips, salt & cornflour dissolved in 3 tsp
water. Mix well.
Micro high uncovered 3 minutes.
Let stand 1-2 minutes.
Mix sprinkle some kasoori methi on top & serve hot.

fof/k %
IysV esa rsy] yglqu isLV vkSj fpdu dks feyk dj 4 feuV
ekbks gkbZ ij <d dj idk;saA
vc blesa VekVj I;wjh vkSj lHkh lkexzh ued] fkeyk fepZ
vkSj dkuZ Qyksj dks NksM dj vPNh rjg feyk nsaA <ddj
4 feuV rd ekbks gkbZ ij idk;saA vc fkeyk fepZ] ued
vkSj dkuZ Qyksj Hkh Mkys A vPNh rjg feyk nsAa fQj ls ekbks
gkbZ ij 3 feuV rd fcuk <ds idk;sA vc 1&2 feuV rd
,sls [kqyk jgus nsaA
dlwjh esFkh ls ltk;s vkSj xekZ xeZ ijkslsaA

76

Murg Musallam
SERVES: 8
INGREDIENTS
GROUND INTO A MASALA PASTE
1 piece raw papaya
4 red dry deseeded chillies
3 peppercorns
tsp roasted cumin seeds
tsp turmeric powder
salt
cup hot water
TO GARNISH
Slices of tomatoes
Slices of onions

1 whole pod garlic


1 piece ginger
3 cardamoms
piece cinnamon
cup yoghurt
2 tbsp oil
A few slit chillies

METHOD
Mix the masala paste with yoghurt and salt and apply to
the chicken forking it inside and outside. Refrigerate
overnight.
Next day bring the chicken to room temperature. Heat
oil on a stove and aute chicken on all sides, until
browned all over. Place the whole chicken in a serving
dish, pour cup hot water on it, and microwave covered 10 minutes. Insert a microwave thermometer in
the middle of the thigh being careful not to touch the
bone. Let it stand in the microwave for 5 minutes and
then turn the chicken over. If the water has dried up
add 1/2 cup hot water and microwave covered for another 10 minutes. When temperature reaches 87
(190F) the chicken is ready to be served, not before. If
you do not have thermometer at this stage a rough test
of cooked chicken would be when the meat between
the leg and breast shows no pinkness: if it does, microwave further for 2-3 minutes. Let it stand for another 5
minutes. Then place the whole bird on a serving plate
and garnish as desired with slices of tomatoes, chillies
and onions. It is now ready to be carved. Serve hot.

eqxZ eqlYye
8 O;fDr;ksa ds fy,
lkexz h %
,d ihl dPpk iihrk
1 & yglqu
4 & lkcqr yky fepZ fcuk cht
3 & eksVh byk;th
1@2 & pEep Hkwuk gqvk thjk ikMj
1@2 & pEep gYnh ikMj
ued
1@2 & di xeZ ikuh

1 & ihl vnjd


3 & dkyh fepZ
1@2 & nkyphuh
1@2 & di ngh
2 & pEep rsy

ltkus ds fy;s
fy; & VekVj ds ihl xksy dVs gq,s vkSj I;kt
ds VqdM+s] dVh gjh fepZ
fof/k %
lkjh lkexzh dks ngh vkSj ued feyk dj isLV cuk ysaA bls
fpdu ds VqdMkas ij vPNh rjg ls vUnj vkSj ckgj nksuks
rjQ yisV nsaA vkSj fQj bl fpdu dks jkr Hkj ft esa BaMk
gksus ds fy;s j[k nsaA
vxys fnu fpdu ft ls fudky dj dejs es rkieku rd
ys vk;s LVkso ij rsy xeZ djs vkSj fpdu dks lHkh rjQ ls
Hkwjk gksus nsaA
fQj fpdu dks dVksjs esa ijkslsa mlesa mij 1@2 di xeZ ikuh
Mkys rFkk ekbks esa 10 feuV rd fcuk <ds idk;sAa bls ekbks
esa 5 feuV rd ,sls gh jgus nsaA fQj fpdu dh lkbZM cnysA
vxj ikuh lw[k x;k gks rks 1@2 di xeZ ikuh vkSj Mkys rFkk
10 feuV rd <d dj ekbks esa idk;saA fpdu dk jax vxj
xqykch ugha gS rks og id x;k gSA vU;Fkk 2&3 feuV rd fQj
ls ekbks esa idk;saA fQj 5 feuV rd bls ,sls gh jgus nsaA
vc bls VekVj] fepZ vkSj I;kt esa VqdMks ls ltk;s vkSj xekZ
xeZ ijkslsaA

77

Chicken Shashlik
8 SKEWERS
8 WOODEN SKEWERS
500 gm boneless chicken
GROUND TO A PASTE
2 green chillies
cup coriander leaves
1 piece ginger
1 tbsp yoghurt
salt
2 tbsp oil
2 capsicums cut into 1 pieces
8 pieces of pineapple
8 small peeled whole onions
2 large tomatoes cut into 1 pieces
METHOD
Marinate chicken with ground paste, yoghurt, salt and
1 tsp oil for 1 hour. Microwave the marinated chicken
mixed with 1 tbsp oil for 5 minutes stirring in between.
On wooden skewers arrange a piece of chicken, capsicum, pineapple, onion and tomato alternatively and
place them on a plate. Brush with remaining oil and
microwave for 8 minutes more, basting them with the
rest of the oil. Then place the skewers on a bed of white
rice or saffron rice.
Serve hot immediately.

fpdu kkkfyd
lkexzh %
8 ydMh dh lhads
500 xzke & gh jfgr fpdu
2 & gjh fepZ
1@2 di gjk /kfu;k
1 ihl vnjd
1 cM+k pEep ngh
ued
2 cMs+ pEep rsy
2 fkeyk fepZ ds VqdM+s
8 VqdM+s vukukl
8 NksVs I;kt lkcwr fNys gq,s
2 cMs VekVj ds dVs gq,s VqdM+s
fof/k %
lHkh elkyks dks ihl dj isLV cukysA fpdu dks elkyk isLV]
ngh] ued vkSj ,d pEep rsy ls yisVs rFkk ,d /k.Vk rd
,sls jgus nsaA fQj bls ,d pEep rsy ds lkFk ekbks esa 5
feuV rd fgykrs gq,s idk;saA
ydM+h dh lhadks ij ,d ,d ihl ckjh ckjh fpdu] fkeyk
fepZ] vukukl] I;kt vkSj VekVj dk cpk gqvk rsy mu ij
yxk;s rFkk ekbks esa 8 feuV rd idk;sAa fQj lhadks dks lQsn
pkoy vFkok dsljh pkoy ij ltk;sa rFkk xekZ xeZ ijkslsaA

78

Shahi Machhi
Patiala

SERVES: 3-4
INGREDIENTS
8 round, 3 deep dish
500 gm fish (preferably skinless & boneless)- cut into
2 pieces (but fish with skin and bones can also be
used)
4 tbsp oil
1 large onion-chopped very fine (1 cup)
2-3 green chillies
tsp garlic paste
ginger paste
tsp halti (turmeric powder)
tsp red chillie powder
tsp salt
3 medium tomatoes-chopped very fine (2 cups)
cup water
2 heaped tsp cornflour
GRIND TOGETHER
1 tsp rai (mustard seeds)
tsp ajwain
1 tsp jeera
GARNISHING
Some pepper powder, some fresh coriander leaves
METHOD
In a casserole take oil. Add powdered rai, jeera and
ajwain. Micro high uncovered 2 minutes. Add haldi,
onion, ginger, garlic and green chillies. Mix well. Micro
high uncovered 4 minutes. Add red chilli powder, salt,
tomatoes and cup water. Micro high covered 8 minutes. Mix and fresh pieces. Mix and mash well with a
spoon. Add cornflour dissolved in 2 tbsp water and fish
pieces. Mix well. Micro high covered 5 minutes. Let
stand 3-4 minutes covered. Serve hot garnished with
fresh coriander and pepper powder.

kkgh eNh ifV;kyk


3&4 O;fDr;ksa ds fy,
lkexzh %
500 xzke & eNyh gh vkSj [kky jfgr & 2 ds VqdM+ksa esa
dVh gqbZA
4 & cMs+ pEep rsy
1 & cM+k I;kt ckjhd dVk gqvk
2&3 & gjh fepZ
1@2 pEep yglqu isLV
1@2 pEep vnjd isLV
1@2 pEep gYnh ikmMj
1@2 pEep yky fepZ ikmMj
1@2 pEep ued
3 & VekVj ckjhd dVs gq,
3@4 & di ikuh
2 & cM+s pEep dkuZ Qyksj
1 & pEep jkbZ
1@4 & pEep vtokbZu
1 & pEep thjk
ltkoV ds fy, & FkksM+k dkyh fepZ ikMj vkSj gjs /kfu;s
dh ifk;k
fof/k % ,d dSljksy esa rsy ys blesa filh gqbZ jkbZ] thjk
vkSj vtokbZu MkysA 2 feuV rd ekbks gkbZ ij fcuk
<ds idk;saA vc blesa gYnh] I;kt] vnjd] yglqu vkSj
gjh fepZ Mky djs vPNh rjg feyk;sa vkSj ekbks esa gkbZ
ij 4 feuV rd fcuk <ds idk;saA
fQj blesa yky fepZ ikMj] ued] VekVj vkSj 3@4 di
ikuh MkysA vc bls ekbks gkbZ ij 8 feuV rd <d dj
idk;saA vc bls vPNh rjg ls feyk dj xqnk cuk nsaA fQj 2
pEep ikuh esa ?kksy dj dkuZ Qyksj eNyh ds VqdMs+ MkysA
feyk;s rFkk ekbks esa gkbZ ij 5 feuV rd <d dj idk;sA
3&4 feuV rd <dk gq, NksM+ nsaA
rkts /kfu;s esa ikks vkSj dkyh fepZ ikMj ls ltk;s ,oe xekZ
xeZ ijkslsaA

79

Bhapa Mach
SERVES: 4-6

Hkkik ekN
4&6 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

8 medium size pieces of fish

8 fefM;e lkbZt eNyh ds VqdM+s


ued
1 & pEep gYnh ikMj
2 & pEep ljlks dk rsy
1 & dqrjk gqvk I;kt
2 & yky fepZ VwVh gqbZ
1 & pEep xeZ elkyk
1@2 & di ikuh

salt
1 tsp turmeric powder
2 tsp mustard oil
1 grated onion
2 broken red chillie
1 tsp garam masala powder
cup water
METHOD
Wash fish and apply salt and turmeric and keep for 10
minutes. Wash fish again and apply a little salt. Microwave covered in a flat borosil plate, the oil, onion and
chillies for 3 minutes, stirring in between. Stir in garam
masala and water. Put the fish in and microwave covered for 10-12 minutes, turning the fish over once in
between. Serve with boiled rice.

fof/k %
eNyh dks /kksdj ml ij ued vkSj gYnh yxk dj 10 feuV
ds fy;s j[k nsAa fQj ls eNyh dks /kks;s vkSj FkksMk+ ued yxk;sA
ekbks esa ,d cksjkslhy dh IysV esa rsy] I;kt] fepZ dks 3
feuV rd <d dj idk;saA fQj blesa ikuh vkSj xeZ elkys
Mkys vkSj fgyk;sA vc blesa eNyh ds VqdM+s Mkys vkSj <ddj
10&12 feuV rd ekbks esa idk;sa rFkk chp esa eNyh dh
lkbZM cnyrs jgsaA bls mcys pkoy ds lkFk ijsklsaA

80

Gaon Fish Curry


SERVES: 6
INGREDIENTS
9 mackeral or any other fish
filets salted and kept for 20 minhtes
and then washed
4 large sliced onions
4 large sliced tomatoes
1 pod skinned and crushed garlic.
1 piece thinly sliced ginger
3 tbsp oil
1 tbsp vinegar
A large pinch of turmeric powder
4 thickly sliced capsicum
2 thinly sliced green chillies
2 peeled and thinly sliced potatoes.
Salt
1 cup hot water
METHOD
In a flat dish, lay out 1/3rd of the onions, then 1/3rd of the
tomatoes and 1/3rd of the fish fillets in layers. First make
3 layers of each of these three items, and continue making these layers with the remainder of the onions, tomatoes and fish. Then mix the rest of the ingredients together and sprinkle them on the top. Pour 1 cup of hot
water over this. Microwave for 20 minutes at medium
70% power. Let it stand for 5 minutes. Serve hot.

xksu fQk djh


6 O;fDr;ksa ds fy,
lkexzh %
9 eSdjy ;k fdlh vkSj fQk fQySV dks ued yxkdj 20
feuV rd j[ksa fQj /kksysA
4 & cM+s dVs gq,s I;kt
4 cM+s dVs gq, VekVj
,d xakB ckjhd dVs gq, yglqu
,d VqdM+k ckjhd dVh gqbZ vnjd
3 cM+s pEep rsy
,d cM+k pEep fljdk
FkksM+h gYnh
4 ckjhd dVh gqbZ fkeyk fepZ
2 dVh gqbZ gjh fepZ
2 vkyw Nhys gq, vkSj ckjhd dVs gq, vkyw
ued vkSj ,d di xeZ ikuh
fof/k %
,d laery IysV essa 1@3 I;kt] 1@3 VekVj vkSj 1@3 fQk
fQySV dks ysAa fQj bu dh rhu rgs cuk;s vkSj ckdh lkjh ek=k
dks Hkh blh izdkj ls rhu&rhu dh rg esa j[ksA ckdh lHkh
elkys vkSj lkexzh dks feyk ys rFkk mls IysV esa j[kh gqbZ fQk
ij fNMd nsA ,d di xeZ ikuh Hkh ml ij Mkys rFkk 20 feuV
rd 70% ikoj ij ekbksoos esa idk;sAa fQj mls 5 feuV rd
,sls gh jgus ns rFkk xekZ xeZ ijkslsaA

81

Chicken Pulao
SERVES: 6-8
INGREDIENTS
1 chicken cut in pieces
cup yoghurt
Salt
1 tbsp oil
FOR THE MASALA GRIND TO A PASTE
1 red dry chillie
4 cloves garlic
1 piece ginger
tsp roasted cumin seeds
1 tsp garam masala powder
1 small fried onion
REST OF THE INGREDIENTS
1 cups basmati rice washed and soaked
for 30 minutes and drained
Salt
WHOLE GARAM MASALA
3 cloves
3 peppercorns
3 cardamoms
piece if cinnamon
1 tsp oil
2 cups water
tsp saffron
cup milk
1 chopped tomato
1 cup hot water
1 tbsp chopped coriander leaves
2 tbsp melted ghee
2 tbsp browned onion and garlic
TO GARNISH
A few slices of tomatoes
A few onion rings
3 shelled and quartered lengthways hard boiled eggs

fpdu iqyko
6&8 O;fDr;ksa ds fy,
lkexzh %
,d fpdu NksVs NksVs VqdMs esa dVk gqvk
1@2 di ngh] ued
,d cM+k pEep rsy
elkys ds fy,
1 yky fepZ
4 dfy;k yglqu
1 VqdM+k vnjd
1@2 pEep Hkwus thjs dk ikMj
1 pEep xeZ elkyk
1 & NksVk ryk gqvk I;kt ysa rFkk bldh isLV cu ysa
1 1@2 di cklerh pkoy /kksdj fHkxks nsa rFkk 30 feuV ds
ckn ikuh fudky nsA
lkcwr xeZ elkyk
3 ykSxa] 3 dkyh fepZ ds nkus] 3 eksVh byk;ph] 1@2 ihl
nkyphuh] 1 pEep rsy] 2 1@2 di ikuh] 1@2 pEep dslj]
1@2 di nw/k] 1 dVk gqvk VekVj] 1 di xeZ ikuh] 1 pEep
gjh /kfu;s dh ifr;k] 2 pEep ?kh] 2 cM+s pEep Hkwus gq,s I;kt
vkSj yglqu
ltkus ds fy;s & dqN VekVj ds VqdMs] xksy dVs I;kt] 3
mcys v.Ms pkj Qkad dj ds

METHOD
Marinate chicken with yoghurt, salt, oil and ground
paste and keep aside for 1 hour. Put boil rice with salt,
whole garam masala, oil and 2 cups water in the microwave for 15 minutes. Remove immediately from the
microwave and spread out on a thali or a dish, so that
the rice does not cook any further. Soak saffron in milk
and then grind it into a paste in a mortar and pastel.
Keep aside.

fof/k %
fpdu dks ngh] ued] rsy vkSj elkys dh isLV ls yisVs vkSj
,d ?kUVs rd j[k nsAa pkoy dks ued] lkcwr xeZ elkyk rFkk
2 1@2 di ikuh Mkydj ekbksoso esa 15 feuV rd idk;saA
ekbks ls fudky dj pkoy dks ,d IysV ij QSyk nsaA dslj
dks nw/k esa feyk ds isLV cukysaA

82

Egg Fried Rice


SERVES: 4-6

,x v.Mk kbZM jkbZl pkoy


4 & 6 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Boiled white rice

mcys gq, pkoy


3 & v.Ms
2 & pEep nw/k
2 & cM+s pEep fi?kyk gqvk eD[ku
4 & Qkads dVk gqvk yglqu
2 & ckjhd dVh gqbZ gjh fepZ
ued
2 & dVs gq,s I;kt

3 eggs
2 tbsp milk
2 tbsp melted butter
4 cloves finely chopped garlic
2 finely chopped green chillies
Salt
2 chopped spring onions
METHOD:
Lightly beat eggs, milk and 2 tbsp butter together in a
large bowl-microwave and scramble the eggs stirring in
between until the eggs harden, for about 5 minutes.
Add garlic, green chillies and salt and microwave for 1
minute, then stir with a fork. Mix in one chopped spring
onion and cook further for 1 minute.
Stir the mixture into the boiled white rice. When ready
to eat, sprinkle cup of water and microwave for 5
minutes. Place in a serving dish and sprinkle the rest of
the chopped spring onion on top.
Serve hot.

fof/k %
QSUVs v.Ms] nw/k vkSj eD[ku dks feyk dj ,d dVksjs esa Mky
dj ekbks esa 5 feuV rd idk;saA rkfd v.Ms dh Hkqjth cu
tk;sA vc blesa yglqu] gjh fepZ vkSj ued Mkys rFkk ,d
feuV rd ekbksoso esa j[ksA fQj ,d gjk dVk I;kt mlesa
feyk;s rFkk fgykrs gq,s ,d feuV ekbksoso esa j[ksaA
fQj bl lcdks mcys gq, pkoy esa feyk nsAa [kkus ls igys 1@2
di ikuh Mky dj 5 feuV rd ekbksoso esa j[ks rFkk IysV
esa Mky dj cps gqvk gjs I;kt ds VqdMks ls ltk ns rFkk xekZ
xeZ ijkslsaA

83

Mutton Biryani
SERVES: 4
INGREDIENTS
Mutton cuts 500 gm
Rice 250 gm
Oil 100 ml
Green cardamom 4
Brown cardamom 1
Cloves 4
Cinnamon 1 inch stick
Bay leaf 2
Bay leaves a pinch
Nutmeg powder a pinch
Ginger finely chopped 20 gm
Garlic finely chopped 20 gm
Green chili slit into two 4
Saffron a pinch
Mint leaves 8
Water 1 ltr.
Salt to taste
TO GARNISH
Sliced onion fried crisp and brown
METHOD
Wash and soak rice for 20 minutes
Put mutton pieces in an oven proof dish with 1 ltr. of
water. Add oil and all the spices except saffron, ginger,
salt and garlic. Cover and cook for 15 minutes on power
9. Remove mutton pieces and strain the stock. Arrange
mutton pieces in a deep dish. Drain rice and place on
the mutton. Add 500 ml stock and salt. Cover and cook
for 9 minutes on power 9. Dissolve the saffron in a teaspoon of warm milk. Add saffron, green chillies and
mint leaves to the biryani Cook for 10 minutes on power
9, or till cooked. Garnish with crisp fried onions.

eVu fcj;kuh
4 & O;fDr;ksa ds fy,
lkexzh %
500 xzke & dVk gqvk eVu
200 xzke & pkoy
100 fe- fy- & rsy
4 & NksVh byk;ph
,d cM+h byk;ph
4 ykSax
,d VqdM+k nky phuh
2 & rst ikk
FkksMk tk;Qy dk ikMj
20 xzke dVh gqbZ vnjd
20 xzke ckjhd dVk gqvk yglqu
4 & dVh gqbZ gjh fepZ
,d pqVdh dslj
8 & iwnhus dh ifk;k
,d yhVj ikuh vkSj ued
ltkus ds fy, % dVs gq,s rys gq,s I;kt
fof/k %
pkoy dks /kksdj 20 feuV rd fHkxks nsaA
eVu ds VqdM+ks dks ,d yhVj ikuh es Mkys mlesa rsy vkSj lHkh
elkys dslj dks NksMdj vnjd] ued vkSj yglqu Mky
dj 15 feuV rd <d dj ekbksoos esa idk;sAa vc eVu dks
ckdh cps kksjcs esa ls fudky ysaA eVu dks ,d xgjs dVksjs
esa ltk;saA pkoy dks ml ij QSyk nsaA
fQj cpk gqvk kksjck vkSj ued Hkh ml esa feyk nsaA
fQj <ddj 9 feuV rd ekbksoso esa idk;saA
dslj dks nks pEep xeZ nw/k esa feyk ysaA
dslj] gjh fepZ vkSj iwnhus dh ifk;k Hkh fcj;kuh esa Mky nsaA
vc bls ekbksoso esa 10 feuV rd idk;as ;k tc rd id
uk tk, A bls Hkwus I;kt ls ltk;s vkSj [kkus ds fy, ijsklsaA

84

Chicken Biryani
SERVES: 4

fpdu fcj;kuh
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Chicken pieces without skin 500 gm

500 xzke & fpdu fcuk [kky ds


250 xzke & cklerh pkoy
100 fe- fy- & rsy
700 fe- fy- & ikuh
3 & NksVh byk;ph
1 & cM+h byk;ph
3 & yksxa
,d bap nkyphuh dk VqdMk
1 & rst ikk
15 xzke & vnjd isLV
10 xzke & yglqu isLV
1@2 & pEep yky fephZ ikMj
,d pqVdh dslj
ltkus ds fy, % 100 xzke dVk gqvk gjk /kfu;kA

Basmati rice 250 gm


Oil 100 ml
Water 700 ml
Green cardamom 3
Brown cardamom 1
Cloves 3
Cinnamon 1 inch stick
Bay leaf 1
Ginger paste 15 gm
Garlic paste 10 gm
Red chili powder tsp
Saffron a pinch
FOR GARNISH
Green coriander chopped 100 gm
METHOD
Soak rice for 20 minutes. Wash and drain.
Wash chicken pieces.
Put chicken in a deep oven proof dish and add 700 ml.
Water, oil and all spices except saffron, salt, ginger &
garlic paste and microwave on high for 10 minutes.
Remove chicken and strain the stock
Arrange chicken in a dish and place rice on top.
Pour 500 ml. Stock (if stock is less than 500 ml, add
milk). Add salt.
Cover and microwave for 9 minutes on power 9.
Dissolve saffron in a teaspoon of warm milk, add to rice
and microwave for 10 minutes on high or till cooked.
Garnish with chopped green coriander.

fof/k %
pkoy dks 20 feuV rd fHkxk;s fQj mldk ikuh fudky nsaA
fpdu ds VqdMks dks Hkh vPNh rjg /kks ysaA fpdu ds VqdMks
dks ,d xgjh fMk esa 700 fe- fy- ikuh esa MkysA mleas rsy
vkSj lHkh elkys dslj dks NksMdj ued] vnjd] yglqu
isLV Mky dj 10 feuV rd ekbks gkbZ ij idk;saA
fQj fpdu dks fudky ysa vkSj cpk gqvk kksjck vyx dj
ysaA fpdu dks IysV ij ltk;s vkSj mij pkoy QSyknsA
vc blesa cpk gqvk 500 fe- fy- kksjck LVkd vkSj ued
feyk;s rFkk <ddj 9 feuV rd 9% ikoj ij ekbks esa
idk;saA dslj dks pEep Hkj xeZ nw/k esa feykysA rFkk fQj
pkoy esa feykys vkSj 10 feuV rd ekbks esa gkbZ ikoj ij
idk;s ;k tc rd id u tk;sA
bls dVs gq,s gjs /kfu;s dh ifk;ks ls ltk;s vkSj ijkslsaA

85

e
s
r
u
o
C
n
i
a
l
a
M
t
n
e
n
i
t
n
n
Co
a
i
r
a
t
e
g
e
V

86

Stuffed Tomatoes
SERVES: 5-6
INGREDIENTS
5 large or 6 medium sized tomatoes
1cup cottage cheese (paneer)-mashed roughly
cup onion- chopped fine
cup capsicum-chopped fine
cup boiled green peas
2 tbsp tomato ketchup
2 tbsp chilli sauce
tsp salt
tsp garam masala
1 tsp amchoor (dried mango powder) powder
coriander leaves
METHOD
Cut tomatoes into 2 halves. Remove pulp & keep inverted for 3-4 minutes.
Mix all other ingredients well
Spoon filling into tomato halves & place in a ring on a
plate in the microwave.
Micro uncovered for 2-3 minutes on 100% power or
until tomatoes are tender.
If combination present instead of micro waving for 2-3
minutes keep tomatoes in combination 5 minutes.
Allow to stand 2 minutes. Serve hot garnished with
coriander leaves.

Hkjok VekVj
5&6 O;fDr;ksa ds fy,
lkexzh %
5&6 cM+s VekVj
,d di iuhj xqnk fd;k gqvk
1@2 di I;kt ckjhd dVs gq,
1@2 di ckjhd dVh gqbZ fkeyk fepZ
1@2 di mcys gq, eVj
2 cM+s pEep VekVj dSpWi
2 cM+s pEep fefpZ lkl
3@4 pEep ued
1@2 pEep xeZ elkyk
1@2 pEep vepwj vkSj gjk /kfu;k
fof/k %
VekVj dks 2 Hkkxks esa dkV ysAa mudk xqnk fudky ns vkSj 3&4
feuV rd ,sls jgusa nsaA
ckdh lHkh lkexzh dks vPNh rjg feyk nsAa VekVjks esa Hkj dj
,d IysV esa ekbksoso esa xksykdkj j[ks rFkk <d dj 2&3
feuV rd 100% ikoj ij idk;sA tc rd VekVj ueZ u
gks tk;sA 2 feuV rd ,sls jgus nsa rFkk /kfu;s dh ifk;ks ls
ltk dj xekZ xeZ ijkslsaA

87

Spinach with Cottage


Cheese
SERVES: 4
INGREDIENTS
4 cups chopped (150 gm) spinach
1 cups milk
3 tbsp flour
tsp freshly ground pepper
200 gm paneer (cottage cheese)- cut into cubes
- 1 tsp salt (to taste)
METHOD:
Wash spinach leaves discarding the stems.
Chop and wash again. Drain water.
Micro high spinach covered 5 minutes.
Mix milk and flour well with a beater, so that no lumps
remain.
Add to the spinach. Micro high 3 minutes. Stir once in
between.
Add cottage cheese, salt and freshly ground pepper
Micro high covered 2-3 minutes.
Serve with buttered toasts.

ikyd iuhj
4 O;fDr;ksa ds fy,
lkexzh %
4 di ikyd & dVh gqbZ
1 3@4 di nw/k
3 cM+s pEep eSnk
3@4 NksVk pEep rkth ihlh gqbZ dkyh fepZ
200 xzke iuhj 1@2 bap ds VqdM+ks esa dVk gqvk
ued Loknkuqlkj
fof/k %
ikyd dks vPNh rjg ls /kks dj dkV ysaA vc ikyd dks
<+ddj 5 feuV rd ekbks gkbZ djsaA
nw/k vkSj eSns dks vPNh rjg ls feyk ysaA
vc mles ikyd Mkysa vkSj 3 feuV rd ekbks gkbZ djsAa chp
esa fgykrs jgsaA
vc mlesa iuhj] ued vkSj rkth filh gqbZ dkyh fepZ feyk;sa
rFkk 2&3 feuV rd ekbks gkbZ djsaA
eD[ku yxs VksLV ds lkFk ijkslsaA

88

Mushroom Fondue
SERVES: 3-4

ek:e QksUMw
3&4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

6 round 2-1 high dish

,d 6 bap xksy vkSj 21@2 bap xgjh fMk


200 xzke ek:e&dVh gqbZ
2 cM+s pEep eSnk
1@2 NksVk pEep ued
1@2 NksVk pEep dkyh fepZ
1 di ikuh

200 gm mushrooms-sliced
2 tbsp flour (maida)
tsp salt, tsp pepper
1 cup water
METHOD
Micro high covered 1 cup water & sliced mushrooms 5
minutes.
In a casserole micro high oil uncovered 1 minute. Add
sliced onion. Micro high uncovered for 2 minutes.
Add salt, pepper, mushrooms along with the water in
which they are cooked. Mix well. Micro high uncovered for 2 minutes. Serve hot.

fof/k %
dVh gqbZ ek:e vkSj ,d di ikuh dks <ddj 5 feuV rd
ekbks gkbZ djsaA
,d dSljksy esa 1 feuV rd rsy dks ekbks esa xeZ djsaA blesa
dVs gq, I;kt Mkys vkSj 2 feuV rd ekbks es fcuk <ds
idk;sAa
vc blesa ued] dkyh fepZ] ek:e cps gq, ikuh dks feyk;sa
rFkk 2 feuV rd ekbks esa fcuk <ds idk;sAa xekZ&xeZ ijkslAas

89

Cheese Souffle
SERVES: 4
INGREDIENTS
Butter 40 gm
Flour 25 gm
Milk 150 gm
Egg 3
Processed cheese grated 75 gm
Mustard powder tsp
Pepper tsp
Salt to taste
METHOD
Grease a 1.4 ltr.souffl dish with 15 gm butter
Take remaining butter in a medium bowl and microwave for 1 minute on power 5.
Stir in flour and microwave on power 5 for 1 minute.
Using a whisk, gradually mix in the milk, mustard powder, salt and pepper and microwave on high for 2
minutes, stirring after every minute.
Leave to cool slightly.
Separate egg yolks and beat into the sauce one at a
time.
Reserve 15 gm cheese and add to the rest of the sauce.
Stir until well blended.
Whisk the egg whites until stiff and fold into the sauce.
Pour the mixture into the buttered dish and sprinkle
the reserved cheese.
Place in the oven and microwave on power 5 for 8
minutes, i.e. until souffl has risen.
Brown souffl on mean rack for 6 minutes.

iuhj lksQy
4 O;fDr;ksa ds fy,
lkexzh %
40 xzke eD[ku
25 xzke eSnk
150 xzke nw/k
3 vaMs
75 xzke iuhj
1@2 NksVk pEep jkbZ ikMj
1@4 NksVk pEep dkyh fepZ ikMj
ued Loknkuqlkj
fof/k %
,d 1-4 fyVj lksQy fMk dks 15 xzke eD[ku yxk ysaA
ckdh cps eD[ku dks ,d dVksjs esa Mkysa vkSj 1 feuV rd
ikoj 5 ij ekbks djsaA
vc blesa eSnk Mkysa vkSj nqckjk ikoj 5 ij 1 feuV rd
ekbks djsaA
vc nw/k esa /khjs&/khjs jkbZ ikMj] ued vkSj dkyh fepZ feyk;sa
vkSj 2 1@2 feuV rd ekbks gkbZ djsaA ,d feuV ds ckn
fgykrs jgsaA vc blsa BaMk gksus nsaA
vc vaMks dk ihyk fgLlk vyx dj ds] QsaV ys vkSj lkWl esa
QsaV ysaA
15 xzke iuhj NksM dj] ckdh iuhj lkWl esa Mkysa vkSj vPNh
rjg feyk ysaA
vaMks ds lQsn Hkkx dks QsaV dj l[kr cuk ys vkSj lkWl esa
MkysAa
vc bl feJ.k dks eD[ku yxh fMk esa MkysaA
ij ls cPkk gqvk iuhj MkysaA
vc fMk dks ikoj 5 ij 8 feuV rd idk;s]a tc rd lksQy
Qwy u tk;saA
vc lksQy dks jSd ij j[k dj 6 feuV rd czku gksusa nsaA

90

Gabbage Rolls with


Curd Sauce
INGREDIENTS
12 cabbage leaves
2 tbsp oil
1 teaspoon cumin seeds.
3 green chillies, chopped
cup raw grated potatoes
cup peanuts roasted and coarsely powdered
2 tbsp coriander leaves, chopped
FOR THE CURD SAUCE:
1 tbsp oil
1 cup curd
2 tbsp grated cheese
1 tsp flour
1 tsp capsico sauce
tsp pepper powder
tsp salt.

dScst irkxksHkh jksyl


ngh lkWl ds lkFk
lkexzh %
12 iks irkxksHkh ds
2 cM+s pEep rsy
1 NksVk pEep thjk
3 gjh fepZ&dVh gqbZ
3@4 di dPps vkyw dqrjs gq,
3@4 di ewaxQyh Hkquh gqbZ vkSj eksVh ihlh gqbZ
2 cM+s pEep gjk /kfu;k&dVk gqvk
ngh lkWl ds fy, %
1 cM+k pEep rsy
1 di ngh
2 cM+s pEep iuhj dqrjk gqvk 2 cM+s pEep eSnk
1 cM+k pEep fepZ dh lkWl
3@4 NksVk pEep ued
3@4 NksVk pEep dkyh fepZ ikMj

METHOD:
Take the whole cabbage and wrap it in a plastic wrapping. Microwave on high for 3 minutes, stand for 5
minutes. Remove the plastic wrapping and separate
cabbage leaves. If the leaf is large, cut into two pieces.
Remove the thick veins.
Put the oil and cumin seeds into a casserole dish and
microwave on High for 1 minute. Add green chillies
and microwave on high for 1 minute. Add the potatoes
mix, cover and cook for 5 minutes, stir once in between. Now mix in all the seasonings, on microwave
High for 3 minutes, stand for 5 minutes. Put 2 tbsp on
this filling on each cabbage leaf and make into rolls.
Arrange them in a greased, round, baking dish.
Sprinkle a little water, cover and cook for 3 min.
Stand for 5 minutes.
Mix all the ingredients of the curd sauce evenly. Pour
over the cabbage rolls. Microwave on high for 2 minutes. Serve hot.

fof/k %
,d lkcqr xksHkh dks ,d IykfLVd doj ls <ddj 3 feuV
rd ekbks gkbZ djsaA 5 feuV ds ckn doj dks mrkj ysa vkSj
xksHkh ds ikks dks vyx dj ysaA vxj iks cM+s gSa rks nks Hkkx
dj ysa vkSj MaBy fudky nsaA
,d dSljksy esa rsy vkSj thjk Mkysa vkSj 1 feuV rd ekbks
gkbZ djsaA vc mlesa gjh fepZ Mkysa vkSj 1 feuV rd ekbks
gkbZ djsaA vc bles vkyw Mkysa vkSj <ddj 5 feuV rd
ekbks gkbZ djsaA chp esa ,d ckj fgyk;saA
vc blesa ckdh lkjs elkys Mkysa vkSj 3 feuV rd ekbks gkbZ
djsa vkSj 5 feuV rd jgus nsaA
bl feJ.k ds 2 cM+s pEep gj ,d xksHkh ds iks esa Hkj dj
jksy cuk ysaA vc bu jksyl dks ,d rsy yxh fMk esa yxk;saA
FkksM+k lk ikuh fNM+ds vkSj <d dj 3 feuV rd idk;sA 5
feuV rd jgus nsaA
ngh lkWl ds fy, lkjh lkexzh dks vPNh rjg feyk ysa vkSj
jksyl ij MkysaA 2 feuV rd ekbks gkbZ djsa vkSj xekZ&xeZ
ijkslAas

91

Cheese Macaroni
SERVES: 4

iuhj pht+ eSdjksuh


4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

5-6 round dish, 4-5 deep

,d 5&6 bap xksy]


4&5 bap xgjh fMk
1 di dPph eSdjksuh NksVh okyh
2 cM+s pEep eD[ku
1 I;kt ;k 2 gjs I;kt&dVs gq,
2 1@2 cM+s pEep eSnk
1 3@4 di nw/k
3@4 NksVk pEep ued
1@2 NksVk pEep dkyh fepZ
3@4 NksVk pEep jkbZ ikMj
25 xzke iuhj dqrjk gqvk
1 cM+k pEep lw[kh czMs dk pwjk dqNs dVs gq, VekVj ds VqdMs+
vkSj gjk /kfu;k

1 cup uncooked macaroni (small)


2 tbsp butter
1 onion or 2 spring onions- chopped along with thin
green parts.
2 tbsp flour (maida)
1 cups milk
tsp salt
tsp pepper
tsp mustard powder
25 gm cheese (1 cube)-grated
1 tbsp bread crumbs
Some tomato slices & chopped coriander leaves.
METHOD
Micro high 1 cups of water with 1 tsp oil in a medium
sized deep dish uncovered for 3 minutes.
Add macaroni. Micro high uncovered 5 minutes.
Let stand in hot water 4-5 minutes. Drain and wash
well with cold water.
In a clean dish, micro high butter 1 minute.
Add spring onions and micro high uncovered 2 minutes.
Add flour. Mix well and micro high covered 30 seconds. Add milk. Stir well, so that no lumps are formed.
Add salt, pepper & micro high uncovered 3 minutes
stirring after every minutes to avoid lump formation.
Microwave for 1-2 minutes more if the sauce does not
turn thick. Now add mustard powder boiled macrona
and cheese and mix well. Cook on micro 100% power.
Put bread crumbs on peices of tomatoes and garnish
with hara dhaniya on it.

fof/k %
1 1@2 di ikuh esa 1 pEep rsy Mkys vkSj fcuk <ds 3 feuV
rd ekbks gkbZ djsaA vc bles eSdjksuh Mkysa vkSj fcuk <ds
5 feuV rd ekbks gkbZ djsaA 5 feuV rd ,sls gh jgus nsaA
vc xeZ ikuh fudky dj] BaMs ikuh ls /kks ysaA ,d fMk esa
eD[ku Mkysa vkSj 1 feuV rd ekbks gkbZ djsaA vc blesa
I;kt Mkys vkSj 2 feuV rd fcuk <ds idk;sAa vc blesa eSnk
Mkys vkSj feyk dj 30 lsd.M rd <ddj idk;saA vc nw/
k Mkysa vkSj vPNh rjg feyk;saA vc blesa ued] dkyh fepZ
Mkysa vkSj 3 feuV rd fcuk <ds ekbks gkbZ ij fgykrs gq,
idk;saA vxj lkWl xk<+h u gks] rks 1&2 feuV vkSj idk;saA
vc jkbZ ikMj mcyh gqbZ eSdjksuh vkSj iuhj Mkysa vkSj
vPNh rjg feyk ysaA vc bl ij czsM dk pwjk] 2&3 VqdM+s
VekVj ds vkSj gjk /kfu;k Mky dj 2 feuV rd fcuk <ds
ekbks djsaA

92

Vegetable Macaroni
Bake
INGREDIENTS
1 cups rice, cooked
cup carrot and French beans, chopped & cooked
cups white sauce (made from 1 tablespoon butter
tablespoon flour and cup milk)
cups macaroni, cooked.
FOR THE SPICY SAUCE:
2 tbsp oil
cup chopped onion
4 cloves, garlic, chopped
cups tomato ketchup
tbsp chilli sauce
cup water
Salt and pepper to taste
2 teaspoons grated cheese
A few curry leaves
METHOD
To prepare the spicy sauce put the oil into a casserole
dish and microwave on high for 1 minute. Add the
onion and garlic. Cover and microwave on high for 2
minutes. Add the tomato ketchup, chilli sauce, salt,
prepare, cheese and curry leaves. Mix well. Microwave
uncovered on high for 3-4 minutes, till bubbling hot.
Mix together the cooked rice, vegetable, white sauce,
salt and pepper. Spread the mixture in a greased baking
dish. Cover with macaroni pieces. Pour the prepared
sauce evenly over it. Cover with a plastic wrapping and
microwave on High for 5 minutes till hot. Unwrap and
serve hot.

osftVscy eSdjksuh csd


lkexzh %
1 1@2 di ids gq, pkoy
1@2 di xktj vkSj lse Qyh&dVh gqbZ vkSj idh gqbZ
3@4 di lQsn lkWl 1 pEep eD[ku] 3@4 pEep eSnk vkSj
3@4 di nw/k ls cuh gqbZ
1@2 di idh gqbZ eSdjksuh
elkysnkj lkWl ds fy, %
2 cM+s pEep rsy
3@4 di I;kt&dVs gq,
4 dfy;k yglqu dh&dVh gqbZ
1@2 di VekVks dSpi
1@2 pEep fpyh lkWl
1@2 di ikuh] ued vkSj dkyh fepZ Loknkuqlkj
2 1@2 pEep iuhj dqrjk gqvk
dqN dM+h iks
fof/k %
elkysnkj lkWl ds fy,] ,d dSljksy esa rsy Mky dj] 1 feuV
ds fy, ekbks gkbZ djsA vc mlesa I;kt vkSj yglqu Mkysa
vkSj <ddj 2 feuV rd ekbks] gkbZ djsaA vc blesa VekVks
dSpi] fpyh lkWl] ued] dkyh fepZ] iuhj vkSj dM+h iks Mkys
vkSj vPNh rjg feyk dj] fcuk <ds 3&4 feuV rd ekbks
gkbZ ij idk;saA
ids gq, pkoy] lfCt;k] lQsn lkWl] ued vkSj dkyh fepZ dks
feyk ysa vkSj ,d eD[ku yxh IysV ij QSyk nsaA vc blds
ij eSdjksuh MkysaA ij ls cuh gqbZ elkysnkj lkWl MkysaA
IykfLVd doj ls <ddj 5 feuV rd ekbks gkbZ djsaA vc
doj [kksy dj xekZ xeZ ijkslsaA

93

Spaghetti Corn Lie


INGREDIENTS
FOR THE SPAGHETTI LAYER:
6 tbsp bread crumbs
1 tbsp butter
1 tbsp maize flour
cup milk
Salt and pepper to taste
2 tbsp grated cheese
1 cups spathetti, cooked and cut into small pieces.
FOR THE CORN FILING:
1 tbpsp butter
cup chopped onion
6 cloves, garlic, chopped
1 cups tomato juice
1 tbsp corn flour
cup boiled corn, salt,
pepper and sugar to taste 1 tsp red chilli powder
FOR THE TOPPING
6 tsp grated cheese, A few capsicum pieces
METHOD:
Grease the pie dish and sprinkle bread crumbs.
To prepare the spaghetti layer, put the butter into a
casserole dish and microwave on high for 1 minute.
Add maize flour and mix well. Microwave on high for
3 minutes till like a sauce. Mix in the salt, pepper and
cheese. Add the spaghetti and spread on the base and
along the sides of the pie dish.
For the filling, put the butter into a casserole dish and
microwave on high for 1 min. Add the onion and garlic. Cover and microwave on high for 2 minutes, to
soften. Add tomato juice, corn flour, salt, pepper, sugar
and red chilli powder. Partially cover and microwave
on high for 5 minutes till bubbling. Stir once in between. Mix in the boiled corn and microwave on high
for 1 minute. Pour into the prepared pie dish.
Sprinkle grated cheese and arrange a few capsicum
pieces on top. Cover and microwave on high for 3
minutes before serving.

LisxVh dksuZ yh
lkexzh %
LisxVh ijr ds fy,
1 cM+k pEep eD[ku
6 cM+s pEep czsM dk pwjk
1&1@2 cM+s pEep eDdh dk vkVk
3@4 di nw/k
ued vkSj dkyh fepZ Loknkuqlkj
2 cM+s pEep iuhj dqrjk gqvk
1&1@2 di LisxVh idh gqbZ vkSj NksVs VqdM+ks esa dVh gqbZ
dksuZ fQfyax ds fyk, %
1 cM+k pEep eD[ku
1@2 di I;kt&dVs gq,
6 dfy;k yglqu dh&dVh gqbZ
1&3@4 di VekVj dk jl
1 cM+k pEep eDdh dk vkVk
1@2 di eddh ds mcys gq, nkus
ued] dkyh fepZ vkSj phuh Loknkuqlkj
1 NksVk pEep yky fepZ ikMj
ltkus ds fy, % 6 pEep iuhj dqrjk gqvk] dqN VqdM+s
fkeyk fepZ ds
fof/k %
fMk ij rsy yxkdj] ml ij czsM dk pwjk fNM+d nsaA
LisxVh dh ijr cukus ds fy,] eD[ku dks dSljksy fMk es
Mky dj] 1 feuV rd ekbks gkbZ djsaA vc mles eDdh dk
vkVk Mkysa vkSj vPNh rjg feyk ysaA vc bls 3 feuV rd
ekbks gkbZ djsa tc rd lkWl dh rjg u cu tk;aAs vc mles
ued] fepZ vkSj iuhj feyk nsaA vc LisxVh feyk dj fMk
ij QSyk nsAa fQfyax ds fy,] ,d dSljksy es eD[ku Mkysa vkSj
1 feuV rd ekbks gkbZ djsAa vc I;kt vkSj yglqu Mkysa vkSj
<+ddj 2 feuV rd ekbks gkbZ djsaA vc mlesa VekVj dk
jl] eDdh dk vkVk] ued] fepZ] phuh vkSj yky fepZ
ikMj feyk;saA 5 feuV rd vk/kk <d dj ekbks gkbZ ij
idk;sAa chp esa ,d ckj fgyk;sAa vc mlesa eDdh ds mcys gq,
nkus feyk;s vkSj 1 feuV rd ekbks gkbZ djsAa vc bls LisxVh
yxh gqbZ fMk ij MkysaA vc ml ds ij dqrjk gqvk iuhj
vkSj fkeyk fepZ ds VqdM+s j[ksA ijkslus ls igys 3 feuV rd
<ddj ekbks gkbZ djsaA

94

Spaghetti with Tomato


Sauce
SERVES: 4
INGREDIENTS
Spaghetti 225 gm
Tomatoes 400 gm
Butter 20 gm
Spring onions chopped fine 70 gm
Garlic finely chopped 10 gm
Water 100 ml
Basil dry 1 tsp
Pepper tsp
Salt to taste
FOR GARNISH:
Chopped greens of spring onions and grated cheese
METHOD
Place butter in a large bowl and microwave on high for
45 seconds. Add onions and garlic and microwave on
high for 6 minutes.
Blanch, peel, de-seed and chop tomatoes. Add basil,
salt and pepper. Add water. Microwave on high for 10
minutes or till sauce is of coating consistency. Stir twice
during cooking.
Place spaghetti in a plate. Pour sauce over and microwave for 45 seconds on high
Garnish with chopped greens of spring onions and serve
with grated cheese.

LisxVh VekVj lkWl ds lkFk


4 O;fDr;ksa ds fy,
lkexzh %
225 xzke LisxVh
400 xzke VekVj
20 xzke eD[ku
70 xzke gjk I;kt&dVk gqvk
10 xzke yglqu&ckjhd dVh gqbZ
100 fe- yh- ikuh
1 NksVk pEep lw[kh csfly
1@4 NksVk pEep dkyh fepZ
ued Loknkuqlkj
ltkus ds fy, % dVs iks gjs I;kt ds] dqrjk gqvk iuhj
fof/k %
eD[ku dks ,d cM+s dVksjs es Mkysa vkSj 45 lsd.M rd ekbks
gkbZ djsAa vc mles I;kt vkSj yglqu Mkysa vkSj 6 feuV rd
ekbks gkbZ djsaA
VekVj dks Nhy dj] cht fudky ysa vkSj dkV ysaA mlesa
csfly] ued vkSj fepZ MkysaA ikuh feyk dj 10 feuV rd
ekbks gkbZ djsa tc rd lkWl u cu tk;saA chp es nks ckj
fgyk;sAa
LisxVh dks IysV esa j[ksa vkSj ij ls VekVj lkWl Mky dj 45
lsd.M rd ekbks gkbZ djsaA dVs gjs I;kt vkSj iuhj ls
ltkdj ijkslsaA

95

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96

Egg Tomato Nest


SERVES: 4

,sx vaMk VekVks VekVj usLV


4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

4 large tomatoes

4 cM+s VekVj
ued] dkyh fepZ
1 cM+k pEep eD[ku
4 vaMs
1@2 NksVk pEep yky fepZ ikMj
1@2 NksVk pEep Hkquk filk thjk
fof/k %
VekVj dks ij ls dkV dj mldk xqnk fudky ysaA VekVjksa
dks 15 feuV rd myV dj j[ksaA
vc mUgsa ,d fMk es yxkdj 4 feuV rd ekbks djsaA vc
muds ij ued vkSj dkyh fepZ fNM+dAs gj ,d VekVj ij
1@2 pEep eD[ku MkysaA ,d vaMk rksM+ dj VekVj es Mkys
vkSj ihys fgLls dks V~Fkfid ls Nsn djsaA ml ij FkksM+k ued]
fepZ vkSj thjk ikMj fNM+dsA ,d dkxt ds :eky ls
<ddj 70% ikoj ij 2 feuV ekbks djsaA
VksLV ds lkFk xekZ xeZ ijkslsaA

Salt and pepper


1tbsp butter
4 eggs at room temperature
tsp chilli powder
tsp roasted cumin seed powder
METHOD
Cut the stem of the tomatoes and scoop out the pulp.
Invert the tomatoes to drain for 15 minutes. Then
stand them up in a dish and microwave for 4 minute.
Dust them with salt and pepper. Put tsp on butter in
each tomato. Break an egg in the tomato and pierce
the yolk and the white with a toothpick. Sprinkle a
little salt, chilli and cumin seed powder on and microwave covering with a white paper napkin at medium
70% power for 2 minutes.
Serve hot with toast.

97

Savoury Eggs
SERVES: 1

lsojh ,sx vaMs


1 O;fDr ds fy,

INGREDIENTS

lkexzh %

Egg 2

2 vaMs
10 xzke eD[ku
10 xzke dVh I;kt
1 NksVh gjh fepZ&dVh gqbZ
15 xzke VekVj
10 xzke pht+ f?klk gqvk ;k ehV dVk gqvk
ued vkSj dkyh fepZ Loknkuqlkj

Butter 10 gm
Onions chopped 10 gm
Green chilli chopped 1 small
Tomatoes 15 gm
Ham/bacon chopped or cheese grated (optional) 10
gm
Salt and pepper to taste
METHOD
Heat butter in a flat oven proof dish for a minute on
high.
Break eggs onto the dish, pierce egg yolk with toothpick. Cook on high for one minute.
Sprinkle the chopped vegetables and the ham, bacon
or cheese on top. Cook for one minute.
Sprinkle salt and peeper and serve with hot toast.

fof/k %
,d fMk es eD[ku dks 1 feuV rd ekbks gkbZ djsAa vaMks dks
QksM dj fMk es Mkys] ihys fgLlks dks VwFkfid ls Nsn djsaA 1
feuV rd ekbks gkbZ djsaA
vc ml ij dVh gqbZ lfCt;k] pht+ ;k ehV fNMd ns vkSj 1
feuV rd ekbks gkbZ djsAa vc ml ij ued vkSj dkyh fepZ
fNM+d dj] xeZ VksLV ds lkFk ijkslsaA

98

Poached Eggs on
Cheese Toast
SERVES: 2
INGREDIENTS
Eggs 4
Black pepper tsp
Butter 10 gm
Toasts 4
Cheese grated 150 gm
Salt to taste
MEDHOD
Take glass or ceramic cups. Put two tbsp of water in
each cup Carefully break one egg into each cup. Prick
each yolk once with a toothpick.
Season with salt and peeper. Microwave on power 5 for
5 minutes or until the whites are just set. Leave aside.
Butter the toast and top with grated cheese. Brown on
high for 5 minutes. Place the cheese toast on a plate,
remove egg carefully and place on each cheese toast.

ikspM ,sx pht+ VksLV ij


2 O;fDr;ksa ds fy,
lkexzh %
4 vaMs
3@4 NksVk pEep dkyh fepZ
10 xzke eD[ku
4 VksLV
150 xzke pht+ dqrjk gqvk
ued Loknkuqlkj
fof/k %
2 khks ;k phuh feh ds di ysAa gj ,d di esa 2 cM+s pEep
ikuh MkysaA /;ku ls ,d v.Mk QksM+ dj izR;sd di es Mkysa]
ihys fgLls dks VwFkfid ls Nsn nsaA
vc ml ij ued vkSj dkyh fepZ fNM+d nsaA 5 feuV rd
ikoj 5 ij ekbksoso djsa tc rd vaMs dk lQsn fgLlk te
u tk;saA vc bls vyx j[kysaA
VksLV ij eD[ku yxk dj ml ij pht+ MkysaA 5 feuV rd
ekbks gkbZ ij yky gksus rd lsad ysaA
pht+ VksLV dks IysV ij j[k ysaA vc di es ls /;ku ls vaMk
fudkys vkSj pht+ VksLV ij j[k nsaA

99

Meat Loaf
SERVES: 5-6
INGREDIENTS
7 round, 3 deep dish with cover & one round
microwable plate
LOAF
500 gms keema (minced meat)
cup curd
2 eggs
1 tsp garlic paste
1 tsp ginger paste
1 tsp garam masala powder 2 tbsp lemon juice
2 tbsp chopped coriander leaves
1 tsp salt, 1 tsp pepper (adjust to taste)
3 pieces bread slices- soaked in water, squeezed &
crumbled
SAUCE
1 tsp maida
1 tbsp tomato sauce
tbsp worcestershire sauce
1 tbsp chilli sauce
METHOD
Wash the keema and squeeze it well.
Mix all ingredients given under loaf. Mix very well.
Grease the dish. Put keema in it and smoothen the top
with your fingertips. Cover micro high 10 minutes.
Pour out the juice into a small bowl.
Overturn loaf on to a place. To the juice, add ingredients given under sauce. Mix well so that no lumps remain. Pour the sauce over the loaf so as to cover it
completely. Micro uncovered at 50% power (medium
power) for 10 minutes. Make a separate sauce in a bowl
by mixing equal amounts of tomato, chilli and
Worcestershire sauce, to serve with loaf.
To serve, slice the loaf. Decorate with lemon & tomato
wedges & springs of coriander/parsley & serve along
with the sauce.

ehV ykSQ
5&6 O;fDr;ksa ds fy,
lkexzh %
,d 7 bap xksy] 3 bap xgjh fMk <ddu ds lkFk
,d xksy ekbksoso IysV
ykSQ ds fy, % 500 xzke dhek ckjhd ehV
3@4 di ngh
2 vaMs
1 NksVk pEep yglqu isLV
1 NksVk pEep vnjd isLV 2 cMs+ pEep uhacw dk jl
1 NksVk pEep xeZ elkyk ikMj
2 cM+s pEep gjk /kfu;k&dVk gqvk
1 NksVk pEep ued
1 NksVk pEep dkyh fepZ
3 ihl czsM ds ikuh es fHkxks;s gq, vkSj fupksM+ dj VqdMs fd;s gq,
lkWl ds fy, %
NksVk pEep eSnk
1 cM+k pEep VkekVks lkWl
1@2 NksVk pEep okjWplVj lkWl
1 cM+k pEep fpyh lkWl
fof/k %
dhes dks /kks dj] fupksM+ ysaA
ykSQ dh lkjh lkexzh dks vPNh rjg feyk ysaA
fMk dks /kksM+k rsy yxk ysaA dhes dks mlesa j[kdj viuh
maxfq y;ksa ls xaFw k dj ueZ dj ysAa <d dj 10 feuV rd ekbks
gkbZ djsaA mlds jl dks ,d NksVs dVksjs esa Mky ysaA lkWl dh
lkjh lkexzh dks jl esa vPNh rjg ls feyk ysaA
vc bl lkWl dks ykSQ ds ij bl <+ax ls Mkys fd ykSQ iwjh
rjg ls <d tk;saA
50% ikoj ij fcuk <ds 10 feuV rd ekbks djsaA
,d vyx dVksjs es cjkcj ek=k esa VekVks] okWjplVj vkSj
fpyh lkWl dks feyk ysa] ykSQ ds lkFk ijkslus ds fy,A
ykSQ ds ihl dkV ysa vkSj uhacw] VekVj ds VqdM+ks o /kfu;s ls
ltkdj lkWl ds lkFk ijkslsaA

100

Lamb Liver with


Apple and Bacon
SERVES: 4
INGREDIENTS
Lamb liver 450 gm
Flour 30 gm
Pepper tsp
Paprika tsp, oil 30 ml.
Butter 30 gm
Bacon rashers 6
Red apples 2
Onions thinly sliced 50 gm
Malt vinegar 100 ml, cream 60 ml
Green coriander chopped 10 gm
Salt to taste
FOR GARNISH
Green coriander sprigs 4
METHOD
Cut liver into thin slices
Coat the liver with the flour, season with salt, pepper
and paprika
Put oil and butter into a shallow dish and microwave
on high for 1 minute.
Meanwhile cut bacon into thin strips. Core the apple
and cut into rings.
Stir onion and bacon into the fat and microwave on
high for 5 minutes, strring twice.
Stir in liver and microwave for 2 minutes, stirring once.
Stir in apple slices and vinegar and microwave on high
for 3 minutes.
Remove liver, bacon, apple and onion with a slotted
spoon and transfer to a serving dish.
Stir the cream and coriander into the shallow dish and
microwave on high for 5 min. Stir twoce. Adjust seasoning. This makes the sauce.
Microwave the liver and apple mixture on high for 1
minute to reheat. Pour sauce. Garnish with coriander.

ySac yhoj fon ,siy ,aM cSdWu


4 O;fDr;ksa ds fy,
lkexzh %

450 xzke ySac yhoj


1@2 NksVk pEep dkyh fepZ
3@4 NksVk pEep ikifjdk ikMj
6 VqdM+s lwvj ds ehV ds cSdWu
50 xzke I;kt&ckjhd dVs gq,
100 fe- yh- dkyk fljdk
10 xzke gjk /kfu;k

30 xzke eSnk
30 fe- yh- rsy
30 xzke eD[ku
2 yky lsc
60 fe- yh- he
ued Loknkuqlkj

ltkus ds fy, % 4 Vguh gjk /kfu;k


fof/k % yhoj dks irys&irys VqdM+ks es dkV ysaA yhoj dks eSns
ls yisV dj] ued] dkyh fepZ vkSj ikifjdk ikMj MkysaA
,d fMk es rsy vkSj eD[ku Mkydj 1 feuV rd ekbks gkbZ
djsaA
cSduW ds irys ihl dj ysa vkSj lsc dks lkQ dj ds xksy ihlks
es dkV ysaA
cSduW vkSj I;kt dks rsy es feyk dj 5 feuV rd ekbks gkbZ
djsaA chp es nks ckj fgyk;saA
vc mles yhoj Mkysa vkSj 2 feuV rd ekbks gkbZ djsAa chp
es ,d ckj fgyk;saA
vc mlesa lsc ds ihl vkSj fljdk Mkysa vkSj 3 feuV rd
ekbks gkbZ djsaA
yhoj] cSdWu] lsc vkSj I;kt dks pEep ls fudky dj ,d
IysV esa j[ksaA
,d dVksjs es he vkSj /kfu;k feyk dj] 5 feuV rd ekbks
gkbZ djsaA chp es nks ckj fgyk;sA ued vkSj fepZ feyk dj]
lkWl cuk ysaA cus gq, yhoj vkSj lsc ds feJ.k dks nqckjk] 1
feuV rd ekbks gkbZ djsaA vc mlds ij lkWl Mkys vkSj
gjk /kfu;s ls ltkdj ijkslsaA

101

Chilli Con Carne


SERVES: 4

fpyh dksu dkZus


4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Meat mince 450 gms

450 xzke ehV dqVk gqvk


100 xzke I;kt&dVs gq,
100 xzke xktj&dVh gqbZ
100 xzke fkeyk fepZ&dVh gqbZ
800 xzke VekVj
50 fe- yh- rsy
10 xzke yglqu
1&3@4 NksVk pEep thjk ikMj
1 NksVk pEep yky fepZ ikMj
850 xzke VhuM csd dh gqbZ chUl
1 NksVk pEep rkth ihlh gqbZ dkyh fepZ
15 xzke gjk /kfu;k&dVk gqvk
ued Loknkuqlkj

Onions chopped 100 gm


Carrots diced 100 gm
Capsicum chopped 100 gm
Fresh tomatoes 800 gm
Oil 50 ml
Garlic 10 gm
Cumin seed powder 1 tsp
Red chilli poweder 1 tsp
Baked beans tinned 850 gm
Freshly ground pepper 1 tsp
Chopped coriander 15 gm
Salt to taste
METHOD
Blanch tomato, peel and chop coarsely.
Take oil in a bowl, add chopped onion, capsicum, garlic
and carrots.
Microwave on high. Covering 90% for 5 minutes.
Stir in minced meat, tomato, chilli, salt, cumin seed
powder and pepper powder. Mix well. Cover and microwave for 10 minutes.
Drain beans. Add to the meat, Mix well. Microwave on
high for 5 minutes.

fof/k %
VekVj dks Nhy dj] eksVk&eksVk dkV ysaA ,d dVksjs es rsy]
I;kt] fkeyk fepZ] yglqu vkSj xktj MkysAa 90% <ddj 5
feuV rd ekbks gkbZ djsaA
vc mles ehV] VekVj] yky fepZ] ued] thjk ikMj vkSj
dkyh fepZ MkysaA
vPNh rjg ls feykdj] <ddj 10 feuV rd ekbks gkbZ
djsaA
chUl dks fudky dj ehV es MkysA vPNh rjg ls feyk;sa vkSj
5 feuV rd ekbks gkbZ djsaA

102

Ginger Mutton
SERVES: 4

thatj eVu vnjd okyk eVu


4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

500 gm shoulder or leg of mutton cut in 1 pieces

500 xzke eVu ds kksyMj ;k ysx 1 bap ds ihl es dVs gq,


2 VqdM+s vnjd ds irys vkSj yacs dVs gq,W
elkyk isLV ds fy, %
1@2 VqdM+k vnjd
1 VqdM+k dPps iihrs dk
6 dfy;k yglqu dh
2 yky fepZ
1 cM+k pEep Hkquh gqbZ ewaxQyh
1@2 NksVk pEep gYnh
3 cM+s pEep rsy
ued
2 di xeZ ikuh
1 NksVk pEep xeZ elkyk ikMj

2 pieces thinly julienned ginger


GROUND TO A PASTE
piece ginger
1 piece raw papaya
6 cloves garlic and 2 red chillies
1 tbsp shelled and roasted peanuts
tsp turmeric powder
3 tbsp oil
salt and 2 cups hot water
1 tsp garam masala powder.
METHOD:
Marinate mutton in half the amount of julienned ginger and ground ingredients overnight. Next day rub in
the oil and salt and microwave covered stirring in between for 10 minutes. Mix in water and microwave
covered for another 30 minutes until meat is tender.
Serve hot with jeera rice, saffron rice or boiled rice,
sprinkle with the left over julienned ginger.

fof/k %
eVu dks elkyk isLV vkSj vk/kh ek=k vnjd dh esa Mky dj]
jkr Hkj jgus nsaA
vxys fnu rsy vkSj ued yxkdj ekbksoso es <ddj dj
10 feuV rd idk;saA chp es fgykr jgsa
vc ikuh Mkysa vkSj <ddj 30 feuV rd vkSj idk;s] tc
rd eVu uje u gks tk;sAa cps gq, vnjd ls ltkdj] pkoyksa
ds lkFk ijkslsaA

103

Chicken hot-pot
SERVES: 6-8

fpdu gkWV&ikWV
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

800 chicken cut into pieces

800 xzke fpdu VqdM+ks es dVk gqvk


4 di ikuh
1 I;kt&dVk gqvk
1 lsyjh&ckjhd dVh gqbZ
1 xktj&ckjhd dVh gqbZ
1 vkyw&Nhy dj] dVk gqvk
1 cM+k pEep cktjk
1 cM+k pEep eD[ku
FkksM+h fpyh lkWl
1 uhacw dk jl
ued vkSj dkyh fepZ

4 cups water
1 sliced onion
1 stick finely sliced celery
1 finely sliced carrot
1 skinned and sliced potato
1 tbsp barley
1 tbsp butter
A dash of Tabasco or chilli sauce
Juice of 1 lime
Salt and pepper
METHOD
Microwave in a large deep bowl all the above ingredients upto barely for 15 minutes. Let it stand and when
it comes to room temperature, remove chicken pieces,
shred into medium size pieces (removing the bones )
and put back into the bowl.
When ready to serve mix in the rest of the ingredients
and microwave for 7-10 minutes. Serve hot.

fof/k %
,d cMs]+ xgjs dVksjs es cktjs rd fy[kh lkjh lkexzh dks Mkysa
vkSj 15 feuV rd ekbks djsaA tc ;g feJ.k dejs ds
rkieku ij vk tk;s]a rc fpdu dh VqdM+ks fudky ysa vkSj gh
fudky dj NksVs VqdM+ks es dkV ysa A vc mUgsa dVksjs es okil
Mky nsaA
ijkslus ds le;] ckdh cph lkexzh feyk dj 7&10 feuV rd
ekbks djsa vkSj xekZ&xeZ ijkslsaA

104

Chicken With
Mushroom Sauce
SERVES: 4
INGREDIENTS
Chicken breasts 8
Butter 60 gm
Mushroom fresh chopped 100 gm
Leeks finely chopped 20 gm
Chicken stock 500 ml
Flour 20 gm
Cream 150 ml
Egg yolk 1
Nutmeg powder a pinch
Salt to taste
METHOD
Heat 35 gms butter in a casserole in the microwave for
1 minute.
Add leeks and cook for 2 minutes
Arrange chicken breasts on leeks. Pour hot chicken
stock over and cook for 10 min.
Remove chicken to an oven proof dish, cover and keep
aside.
Strain liquid from casserole.
Mix the remaining butter and clour into a smooth paste
to make beuree mainie( see tomato soup)
Take mushrooms in a casserole, add stock, microwave
on high for 5 minutes, add beurre mainie little at a time
and whisk well. Microwave on high for 5 minutes.
Stir cream into egg yolk, add to mushroom sauce gradually and add salt, pepper and nutmeg.
Pour sauce on to the chicken and cook for 4 minutes on
high.

fpdu ek:e lkWl ds lkFk


4 O;fDr;ksa ds fy,
lkexzh %
8 fpdu czslV
60 xzke eD[ku
100 xzke rkts ek:e&dVs gq,
20 xzke yhd&dVh gqbZ
500 xzke fe- yh- fpdu LVkWd
20 xzke eSnk
150 fe- yh- he
1 vaMs dk ihyk Hkkx
,d pqVdh t;Qy ikMj
ued Loknkuqlkj
fof/k %
,d dSljksy es 35 xzke eD[ku Mkysa vkSj 1 feuV rd ekbks
djsaA
vc mles yhd Mkys vkSj 2 feuV rd idk;saA
fpdu czls V dks yhdl ij j[ksa vkSj ij ls xeZ fpdu LVkWd
Mkysa vkSj 10 feuV rd idk;saA vc fpdu dks fudky dj
vksou iwz fMk esa <d dj j[ksaA
dSljksy es ls ikuh fudky nsaA
cps gq, eD[ku vkSj eSns dks feyk dj isLV cuk ysaA
ek:e dks dSljksy es Mkysa vkSj LVkWd Mky dj 5 feuV rd
ekbks gkbZ djsaA vc blesa /khjs&/khjs isLV Mkysa] vPNh rjg
feyk ysaA 5 feuV rd ekbks gkbZ djsaA
he dks vaMs ds ihys Hkkx es feyk ysaA
vc blesa /khjs&/khjs ek:e lkWl MkysaA
vc ued] dkyh fepZ vkSj t;Qy ikMj feyk;saA
bl lkWl dks fpdu ij Mkysa vkSj 4 feuV rd ekbks gkbZ ij
idk;sAa

105

Chicken In Red
Wine Sauce

fpd jsM okbZu lkWl esa


4 O;fDr;ksa ds fy,

SERVES: 4

8 ihl fpdu ds MslM


15 xzke ykSax
1 fdyks yglqu
1 rst ikk
3 Vguh ikjlys dh
3 Vguh Fkkbe dh
2 Vguh lSt
12 NksVs xksy I;kt
1 cksry jsM yky okbZu
25 xzke eSnk
50 xzke eD[ku
225 xzke cVu ek:e
1@2 NksVk pEep dkyh fepZ ikMj
ued Loknkuqlkj
ltkus ds fy, % 10 xzke ikjlys&dVk gqvk

INGREDIENTS
Chicken dressed, 8 pieces
1 kg garlic cloves
Bay leaf 1
Parsely sprigs 3
Thyme sprigs 3
Sage sprigs 2 and Pearl onions 12
Red wine 1 bottle
Plain flour 25 gm & butter 50 gm
Button mushrooms 225 gm
Pepper powder tsp
Salt to taste
FOR GARNISH
Parsely chopped 10 gm
METHOD
Place chicken in a large bowl.
Tie bay leaf, parsely, thyme and sage together in a thin
cloth to make a bouquet garni. Clean and crush garlic,
add to the chicken with the bouquet garni. Pour in the
red wine and add seasoning. Cover the bowl and chill
for 12 hours. Peel and wash onions and mushrooms.
Cover and cook onions on high for 5 minutes. Take out
the chicken from the marinade and place with the
onions. Reserve the marinade. Cover the chicken 90%
with the onions and mushroom and microwave on high
for 45 minutes. Pur the marinade over with the bouquet garni, cover and microwave for 15 minutes. Meanwhile, beat flour with butter until smooth to make Beurre
Mainie. ( see tomato soup). Gradually stir into the
chicken to thicken sauce. Mix well. Stir in mushroom
and microwave for 5 minutes on high. Remove bouquet garni, and garnish with the parsely.

lkexzh %

fof/k %
fpdu dks ,d cM+s dVksjs es j[ksaA rst ikk] ikjlys] Fkkbe
vkSj lst dks ,d iksVyh es cka/k ysAa yglqu dks dqV ys vkSj
fpdu esa iksVyh ds lkFk feyk nsaA vc mles jsM okbZu
vkSj elkys MkysaA dVksjs dks <d dj 12 ?k.Vs rd BaMk
gksus nsaA ek:e vkSj I;kt dks /kks dj Nhy ysaA I;kt dks
<ddj 5 feuV rd ekbks gkbZ djsaA fpdu dks feJ.k
ls fudky dj I;kt ds lkFk j[ksAa feJ.k dks j[k nsAa fpdu
dks I;kt vkSj ek:e ds lkFk 90% <ddj] 45 feuV
rd ekbks gkbZ djsaA vc j[ks gq, feJ.k dks Mkys vkSj 15
feuV ekbks gkbZ djsaA eD[ku vkSj eSns dks feyk dj isLV
cuk ysaA isLV dks fpdu es /khjs&/khjs MkysaA vc ek:e
Mkys vkSj 5 feuV rd ekbks gkbZ djsaA iksVyh dks fudky
nasA ikjlys fNM+d dj xekZ&xeZ ijkslsaA

106

Chicken ala Kiev


SERVES: 4-5

fpdy v y dho
4&5 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

10 round, 4 deep dish with cover

10 bap xksy] 4 bap xgjh fMk <Ddu ds lkFk


600&700 xzke fpdu NksVs VqdMks es dVk gqvk
18&20 lse Qyh 1&1@2a bap ihl es dVh gqbZ
2 xktj 1&1@2 ihl esa dVh gqbZ
2 lSyjh&dVh gqbZ
2 fkeyk fepZ 3@4 bap ds ihl es dVh gqbZ
1@2 cM+k pEep eSnk
1 NksVk pEep dkyh fepZ
1 NksVk pEep jkbZ
1 NksVk pEep ued
4 cMs+ pEep pht+ dqrjk gqvk

1 chicken (600-700 gsm)- cut into small pieces


18-20 french beans- cuto into 1 pieces
2 medium carrots- cut into 1 pieces
2 stick celery-chopped fine
2 capsicums-cut into pieces
level tbsp maida
1 tsp pepper
1 tsp mustard powder
1 tsp salt
4 tbsp grated cheese.
METHOD:
In a casserole mix together chicken, carrots, celery and
French beans. Add 2-3 tbsp water, cover. Micro high
covered 5 minutes.
Mix maida with milk so that no lumps remain. Add to
chicken.
Add pepper, mustard, salt and capsicum
Mix well, micro high covered 4 minutes.
Stir once after 2 minutes otherwise maida tends to settle
down.
Add cheese (grated), mix well.
Micro high covered 3 minutes.
Let stand 1-2 minutes. Mix serve with parsley or coriander.

fof/k %
,d dSljksy esa fpdu] xktj] lSyjh vkSj lse Qyh dks feyk
ysaA
2&3 pEep ikuh Mkys vkSj <ddj 5 feuV ekbks gkbZ djsaA
eSns dks nw/k ds lkFk vPNh rjg feyk ysaA
vc bls fpdu es MkysaA
ued] dkyh fepZ] jkbZ vkSj fkeyk fepZ Mky dj feyk ysa vkSj
4 feuV rd <ddj idk;saA
chp es nks ckj fgyk;s rkfd eSnk tesa ughaA
pht+ Mky dj vPNh rjg feyk ysaA <ddj 3 feuV rd
ekbks gkbZ ij idk;saA 1&2 feuV ds ckn] ikjlys ;k gjk
/kfu;k fNM+d dj ijkslsaA

107

Paprika Chicken
SERVES: 4
INGREDIENTS
Boneless chicken in 1 strips 600 gm
Groundnut oil 45 ml.
Onions finely chopped 50 gm
Paprika powder 10 gm
Tomato puree 200 ml
Cornflour 15 gm
Water 45 ml.
Cream 150 ml
Salt to taste
FOR GARNISH
Chopped parsley 10 gm
METHOD
Heat oil for 1 minute on high.
Add onions, microwave and mix well on high.
Add chicken, paprika and mix well together.
Add tomato puree, salt, pepper and microwave for 6
minutes on high.
Mix cornflour with 45 ml of water and stir in sauce and
cook for 1 minute.
Add cream, stir well, microwave on power 5 for 1
minute.
Garnsih with chopped parsely.

ikifjdk fpdu
4 O;fDr;ksa ds fy,
lkexzh %
600 xzke gMM~h jfgr fpdu 1 bap dh ih es dVk
gqvk
45 fe- fy- ewaxQyh dk rsy
50 xzke I;kt&ckjhd dVs gq,
10 xzke ikifjdk ikMj
200 fe- yh- VekVj i;wjh
15 xzke eDdh dk vkVk
45 fe- yh- ikuh
150 fe- yh he
ued Loknkuqlkj
ltkus ds fy, %10 xzke ikjlys&dVk gqvk
fof/k %
rsy dks 1 feuV rd ekbks gkbZ djsaA
vc I;kt Mkysa vkSj vPNh rjg feyk dj ekbks gkbZ djsaA
vc mles fpdu] ikifjdk feyk;saA
VekVj i;wjh] ued feyk;sa vkSj 6 feuV rd ekbks gkbZ
djsaA
eDdh dk vkVk dks 45 fe- yh- ikuh es feyk;s vkSj 1 feuV
rd idk;saA
he feyk dj 1 feuV rd ekbks gkbZ djsaA
dVh gqbZ ikjlys Mky dj ijkslsaA

108

s
e
D

s
t
r
e
s

109

Kheer
SERVES: 4
INGREDIENTS
Rice 100 gm, Milk 1 ltr.
Sugar 200 gm or to taste
FOR GARNISH
Cashewnuts 10, Almonds 10
Pistas 10 cardamom powder tsp
METHOD

[khj & 4 O;fDr;ksa ds fy,


lkexzh %
100 xzke pkoy
1 fyVj nw/k
200 xzke phuh
ltkus ds fy, % 10 dktw
10 cknke
10 fiLrk
10 xzke byk;ph ikMj

Wash and soak rice for 10 minutes and drain


Mix rice, sugar and 250 ml. Milk and cook for 15 minutes on power 8.
Add remaining milk and microwave for 35 minutes on
100% power.
Garnish with slivered dry fruits and cardamom.

fof/k %
pkoyks dks /kks dj] 10 feuV rd fHkxks dj j[ksaA
vc pkoy] phuh vkSj 250 fe- yh- nw/k Mky dj 15 feuV
rd ikoj 8 ij idk;saA
ckdh dk nw/k Mky dj 35 feuV rd 100% ikoj ij ekbks
djsA
MkbZ wV vkSj byk;ph ikMj Mky dj ijkslsaA

110

Gajar Ka Halwa
SERVES: 4-5

xktj dk gYok
4&5 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

10 round 5 deep dish

10 bap xksy vkSj 5 bap xgjh fMk


1@2 fdyks xktj&dqrjh gqbZ
1 1@2 di nw/k
1@2 di phuh
1@2 di 100 xzke [kks;k&dqrjk gqvk
1 cM+k pEep nslh ?kh
FkksM+s ls dVs gq, cknke] fdkfek] dktw

kg. Carrots grated


1 cups milk
cup sugar- powdered
cup (100 gms) khoya-grated
1 tbsp desi ghee
Some chopped nuts like almonds, raisins (kismish)
etc.

METHOD
Mix grated carrots & milk
Micro high uncovered 15 minutes. Mix once after 5
minutes.
Add sugar & khoya. Mix well.
Micro high 10 minutes uncovered.
Add ghee. Mix well.
Micro for 7 minutes on 100% power.
Mix chopped nuts.
Serve hot or cold decorated with nuts.

fof/k %
dlh gqbZ xktj vkSj nw/k dks feyk dj 15 feuV rd fcuk <ds
ekbks 100% ikoj ij djsaA
5 feuV ds ckn ,d ckj fgyk;saA
phuh vkSj [kks;k Mkysa vkSj vPNh rjg ls feyk;saA 10 feuV
rd ekbks gkbZ djsaA
?kh Mky dj feyk ysa vkSj 7 feuV rd ekbks 100% ikoj
djsaA
dVs gq, cknke] fdkfek] dktw Mky dj ijkslsaA

111

Phirni
SERVES: 3-4

fQjuh
3&4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

7-8 round 4-5 deep dish

7&8 bap xksy vkSj 4&5 bap xgjh fMk


3 1@2 di nw/k
3@4 di pkoy 2&3 ?k.Vs rd Hkhxs gq, o ihls gq,
8 cM+s pEep phuh&ihlh gqbZ
1 NksVk pEep dsoM+k ;k xqykc ty
2&3 NksVh byk;ph
5&6 fiLrk & yack dVk gqvk
2 cknke yack dVk gqvk

3 cups milk
cup rice- soaked for 2-3 hours & ground to a fine
paste
8 tbsp (level) powdered sugar
1 tsp kewra or rose water (optional) or a drop of kewra
essence.
2-3 chhoti illaichi (green leaf)
5-6 green pistas- sliced into thin long pieces
2 almonds- sliced into thin long pieces
METHOD
Soak rice in a little water for 2-3 hours. Grind in the
mixer with a little water to a very fine paste
In a dish mix ground rice and milk.
Micro high uncovered or lumps will form. Break lumps
it any.
Add sugar. Mix well. Micro high uncovered 3 minutes,
stirring in between
Mix well. Cool. Add rose/kewra water & illaichi powder. Leave to set.
Decorate with varak, nuts & illaichi powder. Serve
chilled.

fof/k %
pkoyksa dks FkksM+s ikuh esa 2&3 ?k.Vs Hkhxks dj j[ksaA
fQj mUgsa ihl dj isLV cuk ysaA
fMk es ihls gq, pkoy vkSj nw/k feyk;saA
fMk dks fcuk <ds ekbks gkbZ djsaA
phuh feykdj 3 feuV rd ekbks gkbZ djsaA chp es fgykrs
jgsAa
BaMk dj ys vkSj dsoM+k ;k xqykc ty vkSj byk;ph ikMj
feyk;saA FkksM+h nsj teus ds fy, j[ksaA
dktw] fiLrk] cknke vkSj byk;ph ikMj ls ltkdj ijkslsaA

112

Stewed Peaches in
Custard Sauce

vkMw DlVMZ lkWl


4 O;fDr;ksa ds fy,

SERVES: 4

6&7 bap xksy vkSj 1&1 1@2 bap xgjh fMk


4 cM+s vkMw ids vkSj l[r
6 cM+s pEep phuh
8&10 cM+s pEep ikuh
lkWl % 1 cM+k pEep ofuyk DlVMZ ikMj
3@4 di ikuh es ?kqyk gqvk

INGREDIENTS
6-7 round 1-1 high dish
4 big (ripe & firm) peaches (aadus)
6 tbsp sugar
8-10 tbsp water
SAUCE
1 tbsp vanilla custard powder dissolved in cup
water
METHOD
Wash peaches well. Divide into two halves by running
a knife all around at the centre. Pull the two parts
aparts to divide into two equal halves. Remove the seed
carefully.
Place them in a flat dish. Sprinkle sugar with a tbsp on
all the peaches.
Pour a tbsp of water on each piece.
Micro high 4 minutes or till the peaches turn very soft,
depending upon the ripeness of the fruit.
Remove the stewed peaches in a clean serving dish,
leaving behind the sugar syrup. Arrange properly and
keep aside.
Dissolve custard powder in cup water and add to the
sugar syrup.
Micro high the sugar syrup for 1 minute, stirring once
after 80 seconds or when it starts to boil, to prevent
lumps from forming.
Pour the ready sauce over the arranged peaches in the
dish. Decorate the peaches by placing a fresh cherry or
a grape in the centre of each piece.

lkexzh %

fof/k %
vkMw dks vPNh rjg /kks ysaA
pkdw ls dkV dj mlds nks fgLls dj ysa vkSj cht fudy nsaA
vc mUgsa fMk es j[ksa vkSj ij ls phuh fNM+d nsaA
gj ,d vkMw ij 1 cM+k pEep ikuh MkysaA
vc 4 feuV rd ekbks gkbZ djsa ;k tc rd vkMw uje u
gks tk;saA
vc kksjcs okys vkMw dks ,d lfoZxa fMk esa yxk ysa vkSj khjk
vyx j[ksaA
vc DlVMZ ikMj dks 3@4 di ikuh esa ?kksy dj] khjs esa
MkysAa
vc bl feJ.k dks 1 feuV rd ekbks gkbZ djsaA chp esa ,d
ckj fgyk;s] tc mcky vk;saA
vc bl lkWl dks vkMwvksa ij MkysaA
vkMwvksa dks pSjh vkSj vaxwj ls ltkdj ijkslsaA

113

Cream Caramal
SERVES: 4

he dSjsey
4 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

Castor sugar 75 gm

75 xzke DSlVj phuh


450 fe- yh- nw/k] 3 v.Ms
45 fe- yh- ikuh

Milk 450 ml
Eggs 3
Water 45 ml
METHOD:
In an ovenproof dish, put 45 gms of sugar and 45 ml
water and microwave on high for 6 minutes or till the
sugar caramalises.
Pour this caramel into the base of a 750 ml souffl dish
and leave it to set.
Add the beaten eggs and remaining sugar to the cooked
milk and carefully strain this over the set caramel &
cover with cling film.
Fill a large flat bowl with water and microwave for 7
minutes on high.
Place the caramel dish in this and microwave for 15
minutes on power 5.
Let the caramel stand till it attains room temperature.
Uncover the caramel and leave it to cool for about 30
minutes. Refrigerate for about 4-5 Hrs. or until caramel
is set. Serve.

fof/k %
,d vksou izwQ fMk es 45 xzke phuh vkSj 45 fe- yh- ikuh
Mkysa vkSj 6 feuV rd ekbks gkbZ djsa ;k tc rd phuh
fi?ky u tk;saA
bl dSjes y dks ,d 750 fe- yh lksQy fMk ds rys ij Mkysa
vkSj teus ds fy, j[ksaA
vc QsaVs gq, vaMs vkSj ckdh cph gqbZ phuh dks mcysa gq,
nw/k esa MkysaA
vc bl feJ.k dks tesa gq, dSjes y ij /;ku ls MkysAa vc mlsa
,d iryh iUuh ls <ddj j[ksaA
,d cM+s lery dVksjs dks ikuh ls Hkj dj 7 feuV rd
ekbks gkbZ djsaA
vc dSjsey fMk dks bl dVksjs esa j[ksa vkSj 15 feuV rd
ikoj 5 ij ekbksoso djsaA
dSjsey dks dejs dss rkieku rd vkus nsaA vc iUuh gVk ns
vkSj 30 feuV rd BaMk gksus nsaA 4&5 ?k.Vs rd ft es j[ks
tc rd dSjsey te u tk;sa vkSj ijkslsaA

114

Shahi Tukda
SERVES: 4-6

kkgh VqdM+k
4&6 O;fDr;ksa ds fy,

INGREDIENTS

lkexzh %

1 tbsp desi ghee

1 cM+k pEep nslh ?kh ;k eD[ku


4 cM+s ihl czsM ds nks fgLlks es dVs gq,
1 di nw/k
1@2 di daMsl nw/k xk<+k nw/k
1 NksVk pEep fdkfek
dqN rhys dslj ds
6 NksVh byk;ph
1@2 NksVh pEep t;Qy ikMj
12 ckjhd dVs gq, cknke
12 ckjhd dVs gq, fiLrk

(clarified butter) or butter


4 large slices of bread sliced into halves
1 cup milk
cup condensed milk
1 tsp raisins (stuffed)
A few strands of saffron
6 cardamoms
tsp powdered nutmeg
12 finely sliced almonds
12 finely sliced pistachios
MEDHOD
Heat ghee in a shallow dish for 30 seconds. Place slices
of bread and microwave for 4 minutes, turning the slices
over after 2 minutes.
In a deep bowl mix milk, condensed milk, raisins, saffron and cardamoms and microwave for 4 minutes.
Then microwave at 50% power for 10 minutes.
Arrange the slices of bread in a serving dish and pour
the thickened cooked milk over it. Sprinkle nutmeg,
almonds and pistachios on top. Serve at room temperature.

fof/k %
,d fMk es 30 lsd.M rd ?kh dks xeZ djsaAa vc mlesa czsM
ds ihl j[ks vkSj 4 feuV rd ekbks djsa] 2 feuV ds ckn
ihl dks iyV ysaA
,d xgjs dVksjs esa nw/k] daMsla nw/k] fdkfek] dslj] byk;ph
feyk ysa vkSj 4 feuV rd ekbks djsaA vc 50% ikoj ij
10 feuV rd ekbks djsaA
vc czsM ihlks dks lfoZax fMk es yxk;saA
ij ls xk<+k idk gqvk nw/k MkysaA
ij ls t;Qy ikMj] cknke vkSj fiLrs Mkysa vkSj ijkslsaA

115

Eggless Chocolate
Marble Cake
INGREDIENTS
1 cup flour
1 tsp baking powder
cup powdered sugar
3 tbsp butter
cup milk
tsp vanilla essence
tbsp cocoa powder
1 tbsp chocolate powder
METHOD
Sieve the flour with the baking powder.
Cream the sugar and 3 tbsp of butter using a
wooden spoon, till light and fluffy.
Add the flour mixture and milk gradually. Mix with
a palette knife until you achieve a dropping consistency.
Mix in the vanilla essence.
Put the remaining tbsp of butter into a small
bowl and microwave on high for 30 seconds to
melt it. Add cocoa powder and drinking chocolate
and mix.
Now roughly mix into the prepared cake mix and
pour into a square plastic mould. Level it.
Koon in microwave on 100% for 6 to 7 minutes
without lid
Take out and cool for 5 minutes. Invert onto a wire
rack.

vaMk jfgr pkWdysV ekZcy dsd


lkexzh %
1 di eSnk
1 1@2 NksVk pEep csfdxa ikMj
1 1@2 di ihlh gqbZ phuh
3 cM+s pEep eD[ku
1@2 di nw/k
1@2 NksVk pEep ofuyk ,slal
3@4 cM+k pEep dksdks ikMj
1 cM+k pEep pkWdysV ikMj
fof/k %
eSnk vkSj csfdax ikMj dks feykdj Nku ysAa phuh vkSj 2
pEep eD[ku dks ,d ydM+h ds pEep ls vPNh rjg QsaV
ysaA vc /khjs&/khjs mlesa eSnk vkSj nw/k MkysaA vPNh rjg ls
feyk ysa tc rd ,d /kkj okyk feJ.k u cu tk;saA
vc ofuyk ,slal feyk;sa
,d NksVs ekbksoso lsQ fMk esa 1@2 pEep eD[ku 30
lsd.M rd ekbks 100% ikoj ij j[ksaA vc mlesa dksdks
ikMj vkSj pkWdysV feyk;saA
;g feJ.k vc dsd ds cuk;s gq, feJ.k esa MkysaA
vc bl feJ.k dks pdksj IykfLVd ds lkaps esa MkysaA feJ.k
dh rg dks cjkcj dj ysaA
vc ckmy dks 100% ikoj ij fcuk <ds 6&7 feuV rd
ekbks djsA
5 feuV LVsfMax Vkbe nsdj dsd dks fudkys vkSj eu pkgh
vkbflax djs ds ijkslsA

116

Basic Vanilla Cake


5-6 round, 4-5 deep dish (fill only half)
SERVES: 4-6
INGREDIENTS
2 eggs
cup powdered sugar (sugar has to be powdered
otherwise it burns)
1 tsp vanilla essence, 2 drops yellow colour
cup maida (flour)
level tsp baking powder
1 cup oil, cup milk
METHOD
Sieve flour & baking powder together.
Beat sugar & eggs very well together (with an electric
egg beater)
Add oil gradually beating mixture lightly. Add milk
and colour.
Fold in flour a little at a tie, with a wooden, till all the
flour is used up. Pour into a greased dish & micro high
uncovered 4 minutes. The cake will appear wet. Do
not over bake. Let stand 4-5 minutes. Let cool 5-10
minutes before removing from dish.

ofuyk dsd
4&6 O;fDr;ksa ds fy,
lkexzh %
5&6 bap xksy vkSj 4&5 bap xgjh fMk
2 vaMs
1@2 di ihlh gqbZ phuh
1 NksVk pEep ofuyk ,slal
2 cwan ihyk jax
1@2 di eSnk
1@2 NksVk pEep csfdax ikMj
1 di rsy
1@4 di nw/k
fof/k %
eSnk vkSj csfdax ikMj dks feyk dj Nku ysaA
vaMs vkSj phuh dks feyk dj vPNh rjg QsaV ysaA
feJ.k dks QsaVrs gq, mlesa /khjs&/khjs rsy MkysaA vc mlesa nw/
k vkSj jax feyk;sAa vc bl feJ.k esa /khjs&/khjs eSnk MkysAa vc
bl feJ.k dks rsy yxh gqbZ fMk es Mkysa vkSj fcuk <ds 4
feuV rd ekbks gkbZ djsaA dsd vHkh FkksM+k xhyk gksxk] mls
vkSj ugha idk;sA 4&5 feuV rd jgus nsaA 5&10 feuV rd
BaMk gksus nsa mlds ckn fMk ls fudkysaA

117

Fruit Cake
MAKES: 600 GMS

wV dsd
600 xzke dsd ds fy,

INGREDIENTS

lkexzh %

Butter 100 gm

100 xzke eD[ku


100 xzke phuh
150 xzke eSnk
2 vaMs
1@2 NksVk pEep t;Qy ikMj
300 xzke MkMZ wV

Sugar 100 gm
Flour 150 gm and Eggs 2
Nutmeg powder tsp
Dry fruits assorted 300 gm
METHOD
Mix butter and sugar well Add flour little by little and
keep on stirring.
Beat eggs thoroughly and stir into the mixture.
Add nutmeg powder and dry fruits and mix well.
Grease a pan with butter and pour the mixture into it.
Microwave on high for 7 minutes.

fof/k %
eD[ku vkSj phuh dks vPNh rjg feyk ysaA
vc mles FkksM+k&FkksM+k eSnk Mkys vkSj fgykrs jgsA
vaMs QsaV ys vkSj feJ.k es MkysaA
vc t;Qy dk ikMj vkSj MkbZ wV feyk;saA
,d iSu es eD[ku yxk;sa vkSj feJ.k Mky nsaA
7 feuV rd ekbks gkbZ djsaA

118

Choco Chip Cookies


MAKES: 24

pksdksfpi dqfdl &


24 dqfdl ds fy,

INGREDIENTS

lkexzh %

Butter 100 gm

100 xzke eD[ku


75 xzke Hkwjk phuh
175 xzke eSnk
30 xzke dksdks ikMj
3@4 NksVk pEep csfdax ikMj

Brown sugar 75 gm
Flour 175 gm
Cocoa powder 30 gm
Baking powder tsp
METHOD
Cream the butter and sugar until soft and fluffy. Stir in
the flour and cocoa powder to make a smooth dough.
Divide the dough into 24 pieces. Roll them into walnut
shaped balls and arrange on borosil tray.
Flatten the centre slightly with your thumb.
Preheat the convection on 180 C.
Put the cookies on the plate & place the plate on grill
stand in Microwave oven.
Set 10-12 mins and press start button.
Cool it and place in airtight container.

fof/k %
eD[ku vkSj phuh dks vPNh rjg feyk;s]a tc rd eqyk;e u
gks tk;sAa vc mlesa eSnk vkSj dksdk ikMj feyk dj eqyk;e
feJ.k rS;kj dj ysaA
feJ.k dks 24 fgLlkssa es ckaV ysaA fgLlksa dks csy dj xksykdj
es cuk ys vkSj cksjkslhy dh IysV ij rsy yxkdj j[ksA vc
dUosadku dks 180c ij izhghV djsaA
izhghVhM vksou esa dqdhl okyh IysV fxzy LVS.M ij j[kdj
vUnj j[ksaA
10&12 feuV lSV djs vkSj LVkZV dk cVu nck,A
B.Mh gksus ij gok cUn fMCcs esa j[ksaA

119

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