51
other vegetable that you fancy)
salt
1 teaspoon ghee/ oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
powder
tadka/ seasoning
1 teaspoon oil
1/2 teaspoon mustard seeds
1 pinch asafoetida
4-5 curry leaves
glasses of water and a
teaspoon of oil or ghee.
After cooling the pressure
cooker completely add salt
and then prepare the tadka
and pour on the khichdi.
Serve hot is a bowl so that it
does not cool quickly. It has
to be enjoyed steaming hot.
HC 05 Soya Chunks
Subji
Microwave
safe bowl
Soya Chunks (soaked and sliced
into curry sized pieces – ½
cups), Red chilly powder – ½
tsp ,Onion (sliced) – 1 large,
Tomato (sliced) – 1 large, Green
Chillies (slit) – 1, Curry Leaves
– A sprig, Coriander Powder – ½
tsp, Turmeric Powder – 1/4 tsp,
Pepper Powder – 1/4 tsp, Ginger
Paste – ¼ tsp, Garlic Paste – ¼
tsp, Tomato Sauce – 1 tbsp
(optional),Cilantro – A few, Oil
– 2 tbsp,Mustard Seeds – 1/2
tsp,Salt – As required, Water –
As required.
Mix all the ingredients and
select the menu and cook.
Serve along with rice or
chappathis.
HC 06 Patrani Machi
Microwave
safe glass
plate
Boneless fish pieces -100 gms,
lemon juice-1 tsp,salt –to
taste,red chilli powder-1/4 tsp.
For Paste: coriander -1 cup
gms, coconut (grated)-1/4 ,mint-
1/4 cup,garlic-4 flakes,sugar-1/2
tsp,salt and black pepper to
taste,lemon juice-1 tbsp, banana
leaves –for wrapping the fishes
Wash the fish and rub lemon
juice, salt and red chilli
powder on it and keep aside
for 15 -20 mins. Make a fine
paste of all the ingredients
given above. Rub well over
the pieces and refrigerate for
an hour. Wrap each fillet in
the banana leaves and seal
with a tooth pick. Cook fish
by selecting the menu.
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