Indian Cuisine Menu

Refer to the below to set the desired code and weight.

1 Aloo Subzi (0.3 kg)

Ingredients

• 300 g peeled potatoes

• 1 tsp cumin

• 2 tsps green chilli

• 1 tbsp oil

• 0.25 cup water

• Salt as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add oil, cumin, salt and green chillies.

• When beep sounds, add Potatoes and water. Cover it up.

2 Veg. Biryani (1.0 kg)

Ingredients

• 1.5 cups basmati rice

• 400 g water

• 2 cups onions, chopped

• 1 tomato, chopped

• 1 cup vegetables (carrot, beans, peas, potato), chopped

• 2 green chilly, chopped

• 1 tsp ginger garlic paste

• 1.5 tsps red chilly powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tbsp biryani masala

• 1 cinnamon

• 2 cardamoms

• 2 cloves

• 2 small bay leaves

• 1 tsp fennel seeds

• A bunch of finely chopped coriander leaves (cilantro) and mint leaves

• 1 tbsp oil

• 2 tbsps ghee or clarified butter

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook all vegetables and spices in a lightly oiled frying pan until lightly browned.

• Place the cooked vegetable mixture into a deep and large microwave-safe bowl and add rice and water.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

3 Dal Tadka (0.2 - 0.4 kg)

Ingredients

• Dal (soaked for 2 hours) / Water / Oil

  • 0.2 kg / 400 ml / 2 tbsps

  • 0.3 kg / 600 ml / 2.5 tbsps

  • 0.4 kg / 800 ml / 3 tbsps

• Salt to taste

• Spices

  • Cumin seed, chili powder, tumeric powder, curry leaves

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Combine all ingredients and add spices to your preference.

• Stir at least twice during cooking.

4 Mix. Veg (0.1 - 0.5 kg)

Ingredients

• Mix. Veg: Mix Veg. (carrot, cauliflower, peas, beans, potato) / Oil / Onion, chopped / Tomato, chopped

  • 0.1 kg: 100 g (total) / 0.25 tbsp / 0.5 cup / 0.25 cup

  • 0.2 kg: 200 g (total) / 0.5 tbsp / 1 cup / 1 cup

  • 0.3 kg: 300 g (total) / 1 tbsp / 1.5 cups / 1.5 cups

  • 0.4 kg: 400 g (total) / 1.5 tbsps / 2 cups / 1.5 cups

  • 0.5 kg: 500 g (total) / 2 tbsps / 2 cups / 1.5 cups

• Salt, cumin powder, garam masala, red chilli powder, coriander powder

  • As per taste

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Add oil, onion, tomato and all spices. Mix well.

• When beep sounds, remove and mix well. Add vegetable and some water. Cover.

• When beep sounds, Cover. Garnish with coriander leaves.

5 Sambhar (0.2 kg)

Ingredients

• 200 g arhar dal (soaked for 2 hours)

• 2 tbsps oil

• 1 medium onion, chopped

• 1 medium tomato, chopped

• 1 cup mixed vegetables chopped -drumsticks, ghiya, brinjals, red pumpkin

• 400 ml boiled water

• Imli pulp, green chilli, sambhar masala, salt, gud as per your taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• When beep sounds, in another Microwave Safe Bowl take oil, add rai, hing, curry leaves, dhania, red chilli.

• When beep sounds, mash dal very well and add to tadke. Add imli pulp sambhar masala, gud and some water (if required).

• Standing for 5 minutes. Garnish with coconut and hara dhania and serve with ldli.

6 Kadhai Paneer (0.1 - 0.5 kg)

Ingredients

• Paneer: Capsicum and onion, sliced / Onion paste / Tomato puree / Butter / Fresh cream

  • 0.1 kg: 0.5 cup / 3 tbsps / 2 tbsps / 1.5 tbsps / 1 tbsp

  • 0.2 kg: 1 cup / 4 tbsps / 3 tbsps / 2 tbsps / 2 tbsps

  • 0.3 kg: 1.5 cups / 5 tbsps / 4 tbsps / 3 tbsps / 3 tbsps

  • 0.4 kg: 2 cups / 6 tbsps / 4.5 tbsps / 3.5 tbsps / 4 tbsps

  • 0.5 kg: 2.5 cups / 6.5 tbsps / 5 tbsps / 4 tbsps / 5 tbsps

• Ginger-garlic paste, Salt and sugar to taste

• Red chilli powder, haldi, kasuri methi, garam masala to taste

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Add oil, onion paste, ginger-garlic paste, sliced capsicum and onion. Mix well, cover.

• When beep sounds, add tomato puree, butter, fresh cream, haldi, red chilli powder, garam masala, kasuri methi, salt, sugar and paneer cubes, mix well.

• Stand for 5 minutes. Garnish with hara dhania and serve hot.

7 Lemon Chicken (0.1 - 0.5 kg)

Ingredients

• Lemon chicken: Boneless Chicken / Soya sauce / Corn flour / Water / Garlic paste / Lemon juice / Oil

  • 0.1 kg: 100 g / 0.5 tbsp / 0.5 tbsp / 0.5 cup / 1 tbsp / 2 tsps / 0.5 tbsp

  • 0.2 kg: 200 g / 1 tbsp / 1 tbsp / 0.5 cup / 1.5 tbsps / 3 tsps / 1 tbsp

  • 0.3 kg: 300 g / 1.5 tbsps / 1.5 tbsps / 0.5 cup / 2 tbsps / 4 tsps / 1.5 tbsps

  • 0.4 kg: 400 g / 2 tbsps / 2 tbsps / 1 cup / 2.5 tbsps / 4 tsps / 2 tbsps

  • 0.5 kg: 500 g / 2.5 tbsps / 2.5 tbsps / 1 cup / 3 tbsps / 5 tsps / 2.5 tbsps

• Ginger-garlic paste, Salt and sugar to taste

• Red chilli powder, haldi, kasuri methi, garam masala to taste

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Mix boneless chicken, soya sauce, salt & pepper, garlic paste and lemon juice in a bowl. Refrigerate for 0.5 hour.

• Marinated chicken pieces, sugar, corn flour mixed with water. Cover.

• When beep sounds, mix well. Allow to stand for 3 minutes.

8 Dum Aloo (0.1 - 0.3 kg)

Ingredients

• Dum aloo: Aloo (small and pricked) / Oil / Onion paste / Ginger garlic paste / Tomato puree / Curd

  • 0.1 kg: 100 g / 2 tbsps / 1 tbsp / 1 tsp / 1 tbsp / 0.5 cup

  • 0.2 kg: 200 g / 3 tbsps / 1.5 tbsps / 1.5 tsps / 2 tbsps / 1 cup

  • 0.3 kg: 300 g / 3 tbsps / 1.5 tbsps / 1.5 tsps / 3 tbsps / 1 cup

• Cumin, pepper, cloves as required

• Turmeric powder,red chilli powder, salt to taste

• Coriander leaves to garnish

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Put small pricked potatoes with oil (0.5 the amount mentioned per weight) and cover.

• When beep sounds, add oil (remaining half amount) cumin, pepper, cloves, onion paste, ginger garlic paste, tomato puree.

• When beep sounds, add a curd, turmeric powder, red chilli powder, salt and coriander leaves.

• After cooking, stand for 3 minutes. Garnish with coriander leaves.

9 Kala Chana (0.1 - 0.5 kg)

Ingredients

• Kala chana: Soaked kala chana / Water / Oil / Onion chopped

  • 0.1 kg: 100 g / 200 ml / 1 tbsp / 0.5 cup

  • 0.2 kg: 200 g / 400 ml / 2 tbsps / 1 cup

  • 0.3 kg: 300 g / 600 ml / 3 tbsps / 1.5 cups

  • 0.4 kg: 400 g / 800 ml / 3.5 tbsps / 2 cups

  • 0.5 kg: 500 g / 1000 ml / 4 tbsps / 2.5 cups

• Salt, Chaat masala, Red chilli powder, hara dhania as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Soak chana overnight, put soaked chanas and cover.

• When beep sounds, remove and drain the water. Add oil, chopped onion, salt, chaat masala, red chilli powder and hara.

• Mix well.

• When beep sounds, add chanas to the Microwave-safe bowl along with little water.

• Mix well. Serve hot.

10 Machi Kali Mirch (0.1 - 0.5 kg)

Ingredients

• Pomfret (fish category): 0.1 kg / 0.2 kg / 0.3 kg / 0.4 kg / 0.5 kg

• Salt, Lemon juice and kali mirch powder to marinate as per your taste

• Oil, chopped onion, chopped tomatoes, chopped garlic as required

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Take Pomfret Slices as per weight (0.1 kg / 0.2 kg / 0.3 kg / 0.4 kg / 0.5 kg) and marinate with salt, lemon juice, and kali mirch powder (as per taste) for one hour.

• Put oil, chopped onion, chopped tomatoes, chopped garlic.

• When beep sounds, add marinated fish, salt to taste and some water. Cover.

• Give standing time for 5 minutes.

11 Kadhi (0.3 - 0.5 kg)

Ingredients

• Kadhi: Besan / Curd and matha / Oil / Chopped onions / Water

  • 0.3 kg: 25 g / 0.5 cup / 1 tbsp / 1 cup / 2 cups

  • 0.4 kg: 50 g / 1 cup / 1.5 tbsps / 1.5 cups / 3 cups

  • 0.5 kg: 75 g / 1.5 cups / 2 tbsps / 1.5 cups / 4 cups

• Rai, cumin seeds as per taste

• Oil, chopped onion, chopped tomatoes, chopped garlic as required as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add oil, rai, jeera, chopped onion.

• When beep sounds, mix and add besan, curd and matha, salt, red chilli powder, haldi, coriander powder, amchur powder, water (0.5 the amount mentioned per weight). Mix.

• When beep sounds, mix and add remaining water.

• Pour tempering and serve.

12 Goan Potato Curry (0.3 - 0.5 kg)

Ingredients

• Goan potato curry: Boiled potato / Boiled mix veg (capsicum, cauliflower, carrot, peas) / Chopped onion / Oil / Mustard seeds / Grated coconut / Coconut milk / Tomato puree / Kaju powder / Fresh cream

  • 0.3 kg: 300 g / 100 g / 1 no. / 1.5 tbsps / 1 tsp / 2 tbsps / 1 cup / 0.5 cup / 1 tbsp / 2 tbsps

  • 0.4 kg: 400 g / 150 g / 2 nos. / 2 tbsps / 1.5 tsps / 2.5 tbsps / 1.5 cups / 1 cup / 2 tbsps / 3 tbsps

  • 0.5 kg: 500 g / 200 g / 3 nos. / 2 tbsps / 2 tsps / 3 tbsps / 1.5 cups / 1 cup / 3 tbsps / 4 tbsps

• Salt, red chilli powder as per taste

• Coriander a few sprigs

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add oil, mustard seeds & chopped onion.

• When beep sounds, add grated coconut, coconut milk, tomato puree, kaju powder, salt, red chilli powder.

• When beep sounds, mix well and add boiled potato and mix vegetables and fresh cream.

• Give standing time of 3 minutes.

• Garnish with chopped coriander leaves and serve.

13 Spicy Baby Corn (0.1 - 0.3 kg)

Ingredients

• Spicy baby corn: Baby corn (cut lengthwise) / Oil

  • 0.1 kg: 100 g / 1 tsp

  • 0.2 kg: 200 g / 1.5 tsps

  • 0.3 kg: 300 g / 2 tsps

• Lemon juice as per taste

• Sugar, salt as per taste

Ingredients for paste

• Spicy baby corn: SChopped coriander leaves / Chopped ginger / Garlic cloves / Chopped green chillies / Chopped onion

  • 0.1 kg: 1 cup / 0.5 tsp / 1 no. / 1 no. / 0.5 cup

  • 0.2 kg: 1.5 cups / 1 tsp / 2 nos. / 2 nos. / 1 cup

  • 0.3 kg: 2 cups / 1.5 tsp / 3 nos. / 3 nos. / 1 cup

• Cumin seeds as required

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Grind chopped coriander leaves, ginger, garlic cloves, green chillies, onion and cumin seeds together to prepare the paste.

• Add oil, baby corns, sugar, salt and paste. Mix well. Cover.

• Allow to stand for 3 minutes.

14 Payasum (0.1 - 0.3 kg)

Ingredients

• Payasum: Broken rice (soaked for 2 hours) / Milk and water / Sugar / Ghee

  • 0.1 kg: 100 g / 300 ml / 75 g / 1 tbsp

  • 0.2 kg: 200 g / 500 ml / 150 g / 1.5 tbsps

  • 0.3 kg: 300 g / 700 ml / 200 g / 2 tbsps

• Kesar, elaichi powder, Dry fruits as per taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Take ghee, soaked rice, milk, water and sugar and cover it.

• When beep sounds, add more milk, dry fruits, kesar, elaichi powder. Mix well.

• Stand for 5 minutes.

• Sprinkle kewada jal on it. Serve hot or chilled.

15 Kalakand (0.1 - 0.3 kg)

Ingredients

• Grated panner / Milkmaid / Milk powder / Cornflour / Elaichi powder

  • 0.1 kg / 50 ml / 2 tbsps / 0.5 tsp / 0.5 tsp

  • 0.2 kg / 100 ml / 3 tbsps / 1 tsp / 1 tsp

  • 0.3 kg / 200 ml / 4 tbsps / 1 tsp / 1 tsp

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Take greated paneer, milkmaid, milk powder, cornflour, Elaichi powder. Mix well.

• When beep sounds, mix it again.

• When set cut into pieces. Garnish with dry fruits.

16 Suji Halwa (0.1 - 0.3 kg)

Ingredients

• Suji / Ghee (melted) / Water / Sugar

  • 0.1 kg / 2 tbsps / 300 ml / 100 g

  • 0.2 kg / 3 tbsps / 600 ml / 200 g

  • 0.3 kg / 4 tbsps / 900 ml / 300 g

• Cashewnuts, kishmish, kesar elaichi powder as per your taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Take Suji, add ghee, mix it together.

• When beep sounds, stir it. Allow to cool.

• When beep sounds, add water, sugar, cashewnuts, kishmish, kesar, Elaichi powder, mix it well.

• Stand for 5 minutes. Serve hot.