between. lOil – 3 tbsp
5. After 5 mins (when the display shows lBay leaf – 1
13:00), add the boiled vegetables, water,
lFennel seeds – 2 tbsp
salt & garam masala. Garnish with
lCinnamon – 2 pieces (crushed)
coriander.
lFor paste:
6. Serve hot.
lCoriander seeds - 2 tbsp
Cooking time : 18 mins
lCumin – 1 tbsp
lBlack pepper corn – ½ tsp
Ingredients
lPoppy seeds – 1tbsp
lPotatoes – 250gm (boiled)
lCoconut – ¼ cup
lOil – 1 tbsp
lCashew nuts – 2 tbsp (soaked in water)
lFor paste:
lCloves – 2
lJeera – ½ tsp
lOnion – 1 cup (chopped)
lCoriander – 1 tsp (powdered)
lGinger garlic paste – 1 tbsp
lFennel seeds – 1tsp (powdered Methi ke
lTomato puree – 2 tbsp
daane)
lSalt to taste
lFenugreek leaves – 1 tsp
lWater – 3 tbsp
lRed chilli powder – 1tsp
Method:
lHing – a pinch
1. In a microwave safe bowl add the paste
lGaram masala – ½ tsp
and mix well.
lWater – ½ cup
2. Keep the bowl in the microwave oven.
lSalt and pepper – to taste
3. Set the auto cook menu (Cu21). Stir in
lFor Garnish:
between.
lKasuri methi - 1 tbsp
4. After 8 mins (when the display shows
17:00), add the other ingredients and
Method:
continue cooking.
1. Mix the paste, oil & jeera and put it in
5. Serve hot.
microwave safe bowl.
Cooking time: 25 mins
2. Keep the bowl in the microwave oven.
3. Set the auto cook menu (Cu20). Stir in
between.
Ingredients:
4. After 3 mins (when the display shows
lPomfret – 500gm (cut into 1 ½ cm thick
05:00), add the boiled potatoes, crushed
slices)
kasuri methi , garam masala & salt, water
lOil – 1 tsp
and continue cooking.
lSalt to taste
5. Serve garnished with kasuri methi,
For marination
coriander leaves and with hot puri.
lChilli powder – 1 tsp
Cooking time: 8 mins
lTurmeric powder – ½ tsp
lPepper powder – ¼ tsp
Ingredients:
lCumin powder – ¼ tsp
lChicken pieces – 750 gms
lFenugreek seeds – ¼ tsp
61. Potato Masala (Cu20)
63. Fish Curry (Cu22)
62. Chettinad Chicken Curry (Cu21)
37
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