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A-22. TOMATO RASAM
Serves: 4
Total Calories: 200
Ingredients:
5 large tomatoes (cooked & puree)
4tsp tamarind pulp
1tsp red chilli powder
1tsp-roasted jeera
A pinch of heeng
2tspoil
5-6 curry leaves
2 dry red chillies
7-cup water
Salt and black pepper to taste.
Method:
1) In microwave safe bowl (without lid), add all ingredient &
mix well.
2) Set the auto cook menu and stir in between
3) Serve hot with rice.
A-23. HYDERABADI CHICKEN MASALA
Serves: 5-6
Total Calories: 1975
Ingredients:
800 gms Chicken (cut into pieces)
2 tbsp Ghee
For Paste:
2 Onions (Finely Chopped)
2tbsp Ginger – Garlic Paste
2 Green Chilli
1tsp Garam Masala
1tsp Red Chilli Powder
8-10 Blanched almonds
8-10 Cashew nuts (Soaked in water)
1 tbsp Khus Khus (Soaked in water)
1 Cup water
Method:
1) In microwave safe bowl (without lid), add all ingredient &
mix well.
2) Set the auto cook menu and stir in between
3) Serve hot.
A-24. AVIAL
Ingredients:
250gm / 1-cup mix vegetables (carrot, French beans, banana,
bringals, cauliflower)
Salt, Black pepper to taste
To be ground to a paste
1-cup fresh coconut, 2green chilli, 1onion, 1tsp garlic, 1/2 tbsp
ginger
¼ tsp turmeric powder, 1/2tsp garam masala powder, 1tsp
dhania powder, 2-cup water as required
Method:
1) In microwave safe bowl (without lid), add all ingredient &
mix well.
2) Set the auto cook menu and stir in between
MAHARASHTRIAN DISHES
A-25. VEG KOLHAPURI
Ser
Total Calories: 600 / 1200
Ingredients:
250-500 gms Veg. (Carrot, couliflower, French beans
Green Peas, potatoes, 1/2-cup tomatoes chopped)
1 ½ tsp Garam masala
2tbspoil
3 Cup Water as required
1 tbsp coriander chopped
Salt to taste
To paste:
¼ Cup fresh coconut
3 Dry red chillies or green chillies
1onion
1 tbsp til
5 cloves garlic
1 tbsp khus khus
20 mm ginger
Serves: 4
Total Calories: 640
ves: 4/8
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