br1: Lachha Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook Tawa, High rack

Ingredients

List		Weight
For Lachha Parantha	Weight Limit	Dough
	Whole wheat flour	2 cups
	Salt	0.5 tsp
	Ghee	2 tbsps
	Milk	0.5 cup
	Water	0.5 cup

Instructions

1. In a bowl combine wheat flour, salt, ghee. Rub them well. Gradually add milk and then water and knead a soft dough.

2. Keep tawa on high rack, keep inside the microwave. Select category and press start.

3. Divide the dough into 11-12 equal portion (approx of 45-46 g). Roll out each portion to a diameter of 15 cm (6") spread 0.5 tsp ghee/oil all over and dust some dry flour. Fold to half and again repeat the same procedure. So that you get a long strip (like a fan).

4. Apply few drops of ghee on the strip. again roll the strip to form a ball. Roll out the ball to 12.5 cm (5") diameter for laccha parantha.

5. When beeps, keep 2 rolled out laccha parantha on tawa and press start.

6. When beeps, turn the paranthas and again press start. Make all laccha paranthas following the same procedure.

7. Apply some ghee on top (optional) and crush the parantha slightly to open up the layers. Serve hot with gravy/curry of your choice. Wrap in foil and store.

brz: Appam

• Weight Limit: 1 pc

• Utensil: Multicook Tawa, High rack

Ingredients

List		Weight
For Appam	Weight Limit	Batter
	Rice (soaked for 5-6 hours)	1 cup
	Cooked rice (Boiled)	0.5 cup
	Fresh coconut shavings	2 cups
	Yeast	0.25 tsp
	Coconut water	To dissolve yeast and for diluting the batter
	Salt and Sugar	As per taste

Instructions

1. Grind together soaked rice, cooked rice and coconut shaving till get a fine thick paste. Do not add too much water. Instead use coconut water for grinding and diluting. Batter should have a consistency similar to dosa batter or slightly thickened.

2. Add the yeast (diluted in 2 tbsp coconut water) and salt and sugar to taste. Allow the batter to ferment at room temperature for atleast 6-8 hours.

3. Keep the tawa on high rack, keep inside the microwave. Select category and press start.

4. When beeps, pour 0.5 cup batter (approx 100 ml) on tawa and spread evenly to a circle keep on the rack and press start.

5. When beeps, turn the appam carefully without breaking. Press start.

6. Serve hot with coconut chutney or veg stew.

Note

• While pouring the appam batter, try to make a thin size appam. It should not be very thick.

br3: Masala Roti

• Weight Limit: 2 pcs

• Utensil: Multicook Tawa, High rack

Ingredients

List		Weight
For Masala Roti	Weight Limit	Dough
	Whole wheat flour	1 cup
	Besan	0.75 cup
	Finely copped onion	1 no. (medium)
	Finely chopped green chilli	2 nos.
	Black pepper powder	1 tsp
	Red chilli powder	1 tsp
	Garam Masala	0.5 tsp
	Ghee	1 tbsp
	Salt	As per taste
	Fresh Curd	0.25 cup
	Water (to knead dough)	0.25 cup
	Oil	0.5 tsp
	Coriander leaves (Chopped)	2 tbsps

Instructions

1. In a bowl combine whole wheat flour, besan, chopped onion, chopped green chillies, coriander leaves and all the spices. Rub in ghee and curds. Mix well and knead soft dough adding the water. Knead the dough again after adding oil. Keep the dough covered for 5-10 minutes.

2. Keep the tawa on high rack. Keep inside the microwave Select category and press start.

3. Divide the dough into 7 equal portions (approx of 60gm each). Roll out each portion into a diameter of 130 mm. use little dry flour while rolling the roti to prevent it from sticking to surface.

4. When beeps keep 2 rolled out roties on tawa and press start.

5. When beeps, turn and again press start. Make all the roties following the same procedure.

6. Serve hot with pickle or curd. Wrap in foil and store.

br4: Missi Roti

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, Low rack

Ingredients

List		Weight
For Missi Roti	Weight Limit	Dough
	Wheat flour	1.5 cups
	Besan	1.5 cups
	Oil	4 tbsps
	Kasuri methi, Red Chilli powder, Salt	As per taste
	Water (for dough kneading)	50 ml
	Curd	0.5 cup

Instructions

1. In a bowl add all the ingredients of the dough and knead it by rubbing in the oil in the flour and slowly adding water to make a soft dough.

2. Divide the dough into, 11 equal portions (each approx 50g) grease the surface on which roti will be rolled with little oil. Take the dough and roll out the roti to 5 diameter.

3. Keep the tawa on low rack and put few drops of oil and spread. Select category and keep the tawa and low rack inside the microwave and press start.

4. When beeps, keep the rolled out missi roties on the tawa and press start.

5. When beeps, add 0.25 tsp oil on the roties and turn over. Press start. Wrap in foil and store.

br6: Stuffed Naan

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Stuffed Naan	Weight Limit	Dough
	Refined flour (maida)	225 g
	Curd	4 tbsps
	Milk	100 ml
	Butter	1 tbsp
	Salt	0.12 tsp
	Castor Sugar	1 tsp
	Baking powder	0.5 tsp
	Butter (melted)	1 tsp
	Baking soda	0.25 tsp
	Onion seeds	1 tsp
For filling	Grated Paneer	150 g
	Chopped onions	1 no (medium)
	Chopped green chilli	2 nos.
	Coriander leaves (Chopped)	A few sprigs
	Red Chilli powder, salt, garam masala, anardana powder	As per taste

Instructions

1. In a bowl add all the ingredients mentioned for filling and mix well and prepare the stuffing for naan.

2. In another bowl sieve the flour, salt, sugar and baking powder. Rub in butter. Mix curd and Baking soda and add to the dough. Mix well and knead and soft dough adding the milk and water (if required). Add melted butter and again knead the dough. Keep the dough covered in a warm place of about 1-2 hours to ferment properly.

3. Keep the tawa on High rack. Keep inside the microwave. Select category and press start.

4. Divide the dough into 10-11 equal portions (approx 40 g each) Roll out a portion and put 2 tbsp stuffing and fold from all sides and again make a ball. Roll out again to an oblong shape. Brush the top with melted butter and sprinkle onion seeds.

5. When beeps, keep 2 rolled out naans on tawa and press start.

6. Make all other naans following the same procedure. Serve hot with the gravy/curry of your choice.

Note

• While pouring the appam batter, try to make a thin size appam. It should not be very thick.

br7: Khasta Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Khasta Parantha	Weight Limit	Dough
	Whole wheat flour	1.5 cups
	Melted butter	0.3 cup
	Salt	As per taste
	Buttermilk	0.5 cup

Instructions

1. Mix whole wheat flour, melted butter, salt in a bowl.

2. Gradually add buttermilk to form a firm dough. Add more buttermilk (if required).

3. After kneading lightly on a floured surface, form into a smooth ball.

4. Allow the dough to rest for 20 minutes covered. Divide whole dough into 8 equal portion (45gms).

5. On a lightly floured surface, roll out each portion into 12.5 cm (5") diameter rounds.

6. Keep the tawa on High rack and select category and keep the tawa inside the microwave and press start.

7. When beeps, put 2 parathas on tawa and press start.

8. When beeps, smear with 0.5 tsp oil and turn over and press start. Wrap in foil and store.

br7: Pudina Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, Low rack

Ingredients

List		Weight
For Pudina Parantha	Weight Limit	Dough
	Whole wheat flour	1 cup
	Mint leaves	0.5 cup
	Salt	As per taste
	Butter	2 tbsps
	Chaat Masala	2 tsps
	Oil/ghee	2 tsps
	Dry pudina powder	1 tbsp
	Water	As required to make the dough

Instructions

1. Wash and put dry and chop mint leaves finely.

2. In a bowl combine wheat flour, mint leaves, salt, butter, chaat masala, gradually add water and knead a soft dough. Keep the dough covered for 5-7 minutes.

3. Keep the tawa Low rack. Keep inside the microwave .Select category and press start.

4. Divide the dough into 5-6 equal sized portions. Roll out each dough into a diameter of 15 cm (6"). Spread 0.5 tsp oil/ghee all over and dust with some dry pudina powder, fold the rolled out chapati like a fan and again make a ball and again roll out the ball to a measure of 12.5 cm (5") diameter.

5. When beeps keep 2 rolled out paranthas on tawa and press start.

6. When beeps apply 0.25 tsp ghee/oil on paranthas and turn and again press start. Make all the paranthas with the similar procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.

br8: Rajma Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Rajma Parantha	Weight Limit	Dough
	Boiled Rajma	0.3 cup
	Whole Wheat flour (atta)	1 cup
	Soyabean flour	2 tbsps
	Chopped green chillies	3-4 nos.
	Fresh mint leaves	8-10 nos.
	Anardana (Crushed)	1 tsp
	Red Chilli Powder	1 tsp
	Tomato Puree	2 tbsps
	Salt	As per taste
	Oil	2 tsps
	Coriander leaves (Chopped)	2 tbsps
	Water	To knead to dough

Instructions

1. In a bowl combine wheat flour boiled and mashed rajma, soyabean flour, tomato puree, chopped green chilli, coriander leaves, freshly crushed mint leaves, Anardana, oil, red chilli powder, salt. Mix and gradually add water and knead a soft dough.

2. Keep the tawa on high rack. Keep inside the microwave. Select category and press start.

3. Divide the dough into 6-7 equal sized portions (approx of 45gms). Roll out each dough into 12.5 cm (5") diameter circle.

4. When beeps keep 2 rolled out paranthas on tawa and press start.

5. When beeps, turn the paranthas. Press start. Make all the paranthas with the similar procedure.

6. Serve them hot with curd or pickle. Wrap in foil and store.

brQ: Paneer Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Paneer Parantha	Weight Limit	Dough
	Whole wheat flour (atta)	2 cups
	Desi ghee	1 tbsp + 1 tsp
	Salt	A pinch
	Water (to knead dough)	1 cup (200 ml)
For stuffing	Grated paneer	2 cups
	Chopped green chilli (deseeded)	3 nos.
	Chopped coriander leaves	2 tbsps
	Salt, red chilli powder, garam masala	As per taste
	Anardana powder	1 tsp

Instructions

1. In a bowl take whole wheat flour, salt and 1 tbsp desi ghee. Rub with hands. gradually add water and knead a soft dough. Add 1 tsp desi ghee and knead again. Cover with a muslin cloth and leave for some time.

2. In another bowl take all the ingredients of stuffing and mix well.

3. Grease the multicook tawa with 0.25 tsp ghee and keep on high rack. Keep the high rack and tawa inside the microwave. Select category and press start.

4. Take 35gm dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and put 1 tbsp stuffing and seal it carefully and roll it again slightly to 12.5 cm (5") diameter.

5. When beeps, keep 2 rolled out paranthas on preheated tawa and high rack and keep inside the microwave and press start.

6. When beeps, apply 0.25 tsp ghee on top of paranthas and turn and press start. Serve the paneer paranthas hot with fresh curd.

br1O: Kulche

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, Low rack

Ingredients

List		Weight
For Kulche	Weight Limit	Dough
	Maida	1 cup
	Salt	A pinch
	Fresh cream	2 tbsps
	Lukewarm water	50 ml
	Sugar	1 tbsp
	Dry yeast	1 tsp
	Oil	0.5 tsp
	Kalonji (onion seeds)	As required
	Coriander leaves	As required

Instructions

1. In a cup/bowl take 50 ml lukewarm water and add sugar. Stir well. Add dry yeast and stir again to dissolve. Keep aside for at least 5-7 minutes.

2. In a bowl take maida, salt and fresh cream. Mix well with hands. Add the yeast water and knead a firm dough. Pour 0.5 tsp oil and knead again.

3. Divide the dough into 4 equal portions (approx. 60 g each). Make balls and apply butter on top and sprinkle kalonji (onion seeds) and fresh coriander leaves on top. Press with fingers and dust with maida and roll out each ball into a diameter of 5". Keep the rolled dough on dusted multi cook tawa. Keep them covered in dark and warm place for at least 30 minutes.

4. Select category and press start.

5. When beeps, keep tawa with rolled doughs and press start.

6. Apply butter on top of kulchas or roast them a little and serve them hot with chhole.

br11: Daal Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Daal Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Desi ghee	1 tbsp + 1 tsp
	Salt	A pinch
	Water (to knead dough)	1 cup (200 ml)
For Mixing	Boiled and mashed Daal	1 cup
	Chopped green chilli (deseeded)	3 nos.
	Chopped coriander leaves	2 tbsps
	Salt, Red chilli powder, Garam masala	As per taste

Instructions

1. In a bowl, take whole wheat flour, salt and 1 tbsp desi ghee. Rub with hands. Gradually add water and knead a soft dough. Add 1 tsp desi ghee and knead again. Cover with a muslin cloth and leave for some time.

2. In another bowl take all the ingredients of mixing and mix with dough.

3. Grease the multi cook tawa with 0.25 tsp ghee and keep on high rack. Keep high rack and tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and roll it again slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa and press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.

br1z: Aloo Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Aloo Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Desi ghee	1 tbsp + 1 tsp
	Salt	A pinch
	Water (to knead dough)	1 cup (200 ml)
For Stuffing	Boiled and mashed potato	2 cups
	Chopped green chilli (deseeded)	3 nos.
	Chopped coriander leaves	2 tbsps
	Salt, Red chilli powder, Garam masala	As per taste
	Anardana powder	1 tsp
	Water	To knead dough

Instructions

1. In a bowl, take whole wheat flour, salt and 1 tbsp desi ghee. Rub with hands. Gradually add water and knead a soft dough. Add 1 tsp desi ghee and knead again. Cover with a muslin cloth and leave for some time.

2. In another bowl take all the ingredients of stuffing and mix well.

3. Grease the multi cook tawa with 0.25 tsp ghee and keep on high rack. Keep high rack and tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and put 1 tbsp stuffing and seal it cafefully and roll it again slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa and press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.

br13:Palak Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Palak Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Palak (boiled)	250 g
	Green chilli chopped	2 nos.
	Ajwain	0.25 tsp
	Hing	A pinch
	Salt, Red chilli powder, Garam masala	As per taste
	Oil/Ghee	2 tsps
	Water	To knead dough

Instructions

1. Take boiled spinach leaves and puree the spinach in a blender.

2. In a bowl combine wheat floar, salt, hing, ajwain, spinach puree, red chilli powder and garam masala and knead a soft dough. Keep the dough covered for 5-7 minutes.

3. Grease the multi cook tawa with 0.25 tsp ghee and keep on high rack. Keep high rack and tawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and put 1 tbsp stuffing and seal it cafefully and roll it again slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa and press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.

br14: Gobhi Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Gobhi Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Desi ghee	1 tbsp + 1 tsp
	Salt	A pinch
	Water (to knead dough)	1 cup (200 ml)
For Stuffing	Grated Gobhi	2 cups
	Chopped green chilli (deseeded)	3 nos.
	Chopped coriander leaves	2 tbsps
	Salt, Red chilli powder, Garam masala	As per taste
	Anardana powder	1 tsp
	Water	To knead dough

Instructions

1. In a bowl, take whole wheat flour, salt and 1 tbsp desi ghee. Rub with hands. Gradually add water and knead a soft dough. Add 1 tsp desi ghee and knead again. Cover with a muslin cloth and leave for some time.

2. In another bowl take all the ingredients of stuffing and mix well.

3. Grease the multi cook tawa with 0.25 tsp ghee and keep on high rack. Keep high rack and wawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and put 1 tbsp stuffing and seal it cafefully and roll it again slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa and press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.

br1s: Ajwain Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Ajwain Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Ajwain	2 tsps
	Salt, Red chilli powder, Garam masala	As per taste
	Water	To knead dough

Instructions

1. In a bowl combine wheat flour, salt, 1 tsp oil, water to knead a soft dough.

2. Keep the tawa on high rack, keep inside microwave. Select menu and press start.

3. Divide the dough 5-6 equal size portions. Roll out each dough into diameter of 130 mm. Spread 0.5 tsp oil/ghee all over and dust with some ajwain and salt, fold the rolled out chapati like a fan and again make a ball and roll out the ball to a length of 15cm (oval shape).

4. When beeps keep 2 rolled out paranthas on tawa and press start.

5. When beeps apply 1/4 tsp ghee/oil on paranthas and turn and again press start. Make all the paranthas with the same procedure.

6. Serve them hot with curd or pickle. Wrap in foil and store.

br16: Pyaaz Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Pyaaz Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Desi ghee	1 tbsp + 1 tsp
	Salt	A pinch
	Water (to knead dough)	1 cup (200 ml)
For Stuffing	Grated Pyaaz	2 cups
	Chopped green chilli (deseeded)	3 nos.
	Chopped coriander leaves	2 tbsps
	Salt, Red chilli powder, Garam masala	As per taste
	Anardana powder	1 tsp

Instructions

1. In a bowl, take whole wheat flour, salt and 1 tbsp desi ghee. Rub with hands. Gradually add water and knead a soft dough. Add 1 tsp desi ghee and knead again. Cover with a muslin cloth and leave for some time.

2. In another bowl take all the ingredients of stuffing and mix well.

3. Grease the multi cook tawa with 0.25 tsp ghee and keep on high rack. Keep high rack and wawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and put 1 tbsp stuffing and seal it cafefully and roll it again slightly to oval shape to 15cm length.

5. When beeps keep two rolled out paranthas on tawa and press start.

6. When beeps turn paranthas. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.

br17: Chatpata Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		Weight
For Chatpata Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Amchoor	0.25 tsp
	Chaat Masala	1 tsp
	Salt, Red chilli powder, Garam masala	As per taste
	Water	To knead dough

Instructions

1. In a bowl combine wheat flour, salt, amchoor, 1 tsp oil, water to knead a soft dough.

2. Keep the tawa on high rack, keep inside microwave. Select menu and press start.

3. Divide the dough 5-6 equal size portions. Roll out each dough into diameter of 150 mm. Spread 0.5 tsp oil/ghee all over and dust with some chaat masala fold the rolled out chapati like a fan and again make a ball and roll out the ball to a length of 15cm (oval shape).

4. When beeps keep 2 rolled out paranthas on tawa and press start.

5. When beeps apply 0.25 tsp ghee/oil on paranthas and turn and again press start. Make all the paranthas with the same procedure.

6. Serve them hot with curd or pickle. Wrap in foil and store.

br18: Aloo Gobhi Parantha

• Weight Limit: 2 pcs

• Utensil: Multicook tawa, High rack

Ingredients

List		List
For Aloo Gobhi Parantha	Weight Limit	2 pcs
For Dough	Whole wheat flour(aata)	2 cups
	Desi ghee	1 tbsp + 1 tsp
	Salt	A pinch
	Water (to knead dough)	1 cup (200 ml)
For Stuffing	Boiled and mashed potato	1 cup
	Chopped green chilli (deseeded)	1 cup
	Boiled and grated gobhi	3 nos.
	Chopped coriander leaves	2 tbsps
	Salt, Red chilli powder, Garam masala	As per taste
	Anardana powder	1 tsp

Instructions

1. In a bowl, take whole wheat flour, salt and 1 tbsp desi ghee. Rub with hands. Gradually add water and knead a soft dough. Add 1 tsp desi ghee and knead again. Cover with a muslin cloth and leave for some time.

2. In another bowl take all the ingredients of stuffing and mix well.

3. Grease the multi cook tawa with 0.25 tsp ghee and keep on high rack. Keep high rack and wawa inside the microwave. Select menu and press start.

4. Take 35 g dough (approx.) and make round ball. Grease the surface with little ghee. Roll out the ball a little and put 1 tbsp stuffing and seal it cafefully and roll it again slightly into 15cm ovular length.

5. When beeps keep two rolled out paranthas on tawa and press start.

6. When beeps turn parantha. Press start. Make all the paranthas same procedure.

7. Serve them hot with curd or pickle. Wrap in foil and store.