Stuffed Ghobi (Stuffed cauliflower)

Stuffed Ghobi (Stuffed Cauliflower)

Ingredients:

• 1 cup diced onion
• 1 Tbs freshly grated ginger
• 1 Tbs chopped garlic
• 4 Tbs vegetable oil
• 3 chilies, finely chopped
• 1 Tbs ground coriander seeds
• 1 Tbs tomato sauce
• 1 head of cauliflower

Method:

• Cook the cauliflower in a pot of boiling and salted water for about 20 minutes or till slightly tender, let it cool and dry.
• Heat the oil in a large pan and add the onions. Once onions are soft, add the chilies and the garlic stir around and then add the ginger and coriander and mix well.
• Season it with salt and pepper. Turn off heat and allow mixture to cool completely.
• Gently stuff the mixture into the seams of the cauliflower florets. Spread the remaining stuffing over the top.
• Place cauliflower head into a shallow microwave safe dish. Pour about 1 Tbsp. of extra oil over the top. Ladle some of the tomato sauce around the stuffed cauliflower and spoon a bit on top.  Microwave the cauliflower for 15minutes, checking in between. (The time could vary with the microwaves, increase or decrease accordingly)
• Serve hot.

Paneer tikka

Ingredients

• 2 cups paneer (cottage cheese), cut into small cubes
• 1/2 cup capsicum, cut into small pieces
• 1 cup onion, cut into four pieces
• 1/2 cup thick curd (dahi/hung yogurt)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp chili powder
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp chaat masala
• 1 tbsp oil
• salt to taste

Method

• Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt, mix well to prepare a marinade.
• Add the paneer, capsicum and onion to it, mix well and keep aside for 15 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on High for 3 minutes.
• Serve hot, sprinkled with the chaat masala.

Spicy hot Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. One tbs finly chopped coriander leaves
3. Half tbs green chilli paste
4. Half tbs clarified butter (desi ghee)
5. Salt to taste

Method: 

• Mix ingredients until cashews are well coated.
• Spread in a single layer on a microwavable dish and heat for 1/2 minute.
• Stir and heat again for 1/2 minute.

Note: Always cool the roasted nuts before serving as it gets crispier. 

Honey Roasted Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method: 

• Mix ingredients and microwave them for 1/2 minute on high, stirring occasionally in between, then heat for another 1/2 minute.
• cool it for a while and Honey roasted cashews are ready to serve.

Roasted Masala Cashews - Diwali Special

Ingredients:

1. One cup Cashews
2. One tsp butter (melted)
3. Black pepper to taste
4. Half tsp dried mango powder (Amchoor)
5. Chat masala for garnishing
6. Salt to taste

Method:

• Toss cashews in the melted butter to evenly coat
• Put all the rest of ingredients except chat masala in the butter coated cashews and mix well.
• Put this in microwave safe bowl and microwave for 1/2 minute or until it turns slight red in color.
• Sprinkle chat masala over it. Cool it for a while
• Roasted masala cashews are ready to serve.

Roasted Almonds - Diwali Special

Ingredients: 

1. One cup almonds
2. One tsp butter (melted)
3. Black pepper to taste
4. Salt to taste

Method: 

• Toss almonds in the melted butter to evenly coat
• Put this in microwave safe bowl and microwave for 2 minutes.
• Sprinkle Black pepper and salt over it.
• Roasted almonds are ready to serve.

Honey Roasted Almonds - Diwali Special

Ingredients:

1. One cup almonds
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method:

• Mix ingredients and microwave them for 2 minutes on high, stirring occasionally in between, then heat for another 2 minutes.
• Sweetened almonds are ready to cherish.

Sweet & Spicy Almonds - Diwali Special

Ingredients:

1. One cup almonds
2. One tbs crushed red pepper flakes
3. Two tsp sugar
4. One Tsp Fennel seeds

Method:

• Mix ingredients until almonds are well coated.
• Spread in a single layer on a microwavable dish and heat for 1 minute.
• Stir and heat again for 1 to 2 minutes.

Note: Always keep an eye on microwave during the whole process, especially if you are roasting in it for first time.

Meetha Tukda - Diwali Special

Ingredients:

1. Six bread slices
2. One litter full-cream milk
3. One can (400gm) sweetened condensed milk
4. One tsp cardamom
5. Chopped dry fruits

Method:

• Remove the corners of bread slices, and cut it into half in triangle shape.
• Mix the milk and condensed milk in a thick-bottomed pan and boil till it reduces to half its original volume. Stir frequently to prevent from burning the milk. When it is done add the cardamom, mix well and remove from the fire.
• Dip the bread slices in the mixture generously and arrange in a microwave safe pan evenly.
• Pour the remaining mixture over it.
• Microwave it for 2 minutes on medium high. (Could vary from one microwave to another)
• Garnish it with chopped dry fruits and serve hot.

Rava Ladoo

Ingredients:

1. three Cups Rava (Semolina)
2. two Cups Sugar
3. four  Tbsp Ghee
4. two Tbsp Elaichi (Cardamom) powder
5. one  Cup Dry Coconut powder (optional)

 Method: 

we can make it by two methods the first one is traditional one and the second one is in microwave.

Traditional :

•  Roast rava for few minutes without ghee till the rich aroma of rava fills the air.
• Add ghee and fry for few more minutes till mixture turns brown.
• Mix coconut and elaichi powder.
• Prepare sugar syrup.
• Add rava mixture in sugar syrup.
• Keep it for cooling.
• Stir till the mixture turns thick.
• Make ladoos of this mixture.
• Garnish these ladoos with splited cashew nuts on top and serve.

 Microwave:

• Place rawa in a microwave safe bowl and add ghee to it.
• Mix well and place in microwave on high for 6 minutes, keep stirring in between at interval of every one minute.
• When done, remove and set aside to cool in a wide plate (takes almost 30 minutes)
• Once cool, add sugar syrup, cardamom and nuts and mix well to remove lumps.
• Roll laddus with hand.
• If they break easily and are hard to roll, add 2-3 tbsp hot melted ghee and then try rolling in circular shape.
• Serve or store in air tight container and enjoy!

Stuffed Papad in microwave

Ingredients:

1. 3 Urad Dal (split black gram) papad
2. 1 large boiled potato
3. 1 Onion
4. 1 chopped green chilly
5. ¼ tsp dried pomegranate powder (Anardana)
6. 2 tsp oil
7. ¼ cumin seeds
8. ¼ tsp turmeric powder
9. few chopped coriander leaves
10. salt to taste

Method:

• Roast cumin seeds in a pan then add oil, turmeric powder, chopped onion and green chili, Sauté for 2 mnts
• Add mashed boiled potato.  Mix salt, anardana and coriander leaves.
• Cut the papad in two pieces from center. Wet nicely the half papad and fold it in conical shape
• Fill the potato mixture in it and seal the edges using water.
• Grease the cones with oil, and then place it in microwave plate.
• Set the oven for 1-2 minute on medium high. Time could vary slightly according to microwave.
• Kurkure papad cones are ready to eat!

Note: One can also make the rolls of stuffed papad instead of cones.

Spicy Masala Papad

Ingredients:

1. 5 Urad Dal papad (split black gram)
2. 1 large onion
3. Two tomatoes
4. One green chilli
5. Pinch of Salt for sprinkling
6. Pinch of red pepper for sprinkling
7. Pinch of chatt masala for sprinkling (one can also use dry mango powder)
8. 1 tsp oil
9. Finely chopped coriander leaves for garnishing

Method:

• Peel, wash and finely chop onion.
• Wash and finely chop tomatoes.
• Deseed green chilli and chop it finely. Mix all the three in a bowl.
• Take papad and grease it with oil, then place it in microwave plate.
• Set the oven for one minute on medium high. Time could vary slightly according to microwave.
• Take out the papad when it becomes crispy.
• Spread the mixture over the papad evenly, sprinkle salt, red pepper and chatt masala.
• Garnish with fresh coriander leaves.

Enjoy as a tea time snack or spice up your meals…………..

NAVRATRI SPECIAL

Crispy, Crunchy Potato Chips in microwave 




Ingredients: 

• 1 tablespoon vegetable oil 
• 1 potato peeled and sliced thinly 
• Rock salt to taste 

Method:

1. Coat a large microwave-safe plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.

2. Cook in the microwave for 2 to 4 minutes. Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 3 minutes more. (Times will vary depending on potato thickness and microwave power) Transfer the chips to another plate. Repeat process with the remaining potato slices.

3. Sprinkle rock salt on it while serving

They will surely amaze you with their crispiness.


Crispy Phoolmakhana (Puffed Eurayle Ferox)




Ingredients:

• 35g Phoolmakhana 
• Rock salt 
• Black pepper 
• 2 tsp Desi ghee (clarified butter) 

Method:

1. Heat ghee in a pan add makhane (puffed eurayle ferox ) and Fry for 2-3 minutes, stirring continuously. 
2. Sprinkle the pinch of rock salt and black pepper, the hot and crisp makhanas are ready to serve with hot cup of tea……. 

Roasted Pea Nuts




Ingredients:

• 1 cup raw peanut 
• 1tbs ghee/oil 
• Rock salt 
• Black pepper 
• Finely chopped green chilly and coriander leaves for garnishing 

Method: 

1. Roast the raw peanuts in a dry and hot pan, stirring continuously on medium heat till they stop spluttering and changes to dark red in color. Add oil with continuous stirring till the rich aroma of peanuts fills the air. 
2. Sprinkle the pinch of rock salt and black pepper, the hot roasted peanuts are ready to be garnished with a finely chopped green chilies and coriander leaves. 

Tip:

•  All the above three preparations can be mixed together, and can be seasoned with oregano, mint chutney, tamarind chutney or lemon juice for their own unique tangy flavors.