1. Dry fruits such as almonds, cashew nuts have zero cholesterol. Foods of plant in origin have zero cholesterol.
2. Artificial ghee is Vanaspati ghee, which is made by hydrogenation of oil and is bad for the heart. It increases levels of the “bad” LDL cholesterol and reduces levels of the “good” HDL cholesterol.
3. Limit the intake of trans fats in diet.
4. Clarified butter (desi ghee) increases the LDL “bad” cholesterol but does not reduce the HDL “good” cholesterol and is better than trans fats.
5. White meat and sea foods are better than red meat.
6. Whole wheat is better than simple wheat; simple wheat is better than broken wheat and broken wheat is better than refined flour (maida).
7. Eat seasonal and locally grown vegetables and fruits.
8. Include all seven colors and six tastes in diet.
9. Eat a variety of fruits and vegetables, in moderation.
10. Do not consume more than 5 g of common salt (sodium chloride) in a day.
11. Soak pulses (dal) overnight or slow boil them to reduce bloating in the abdomen and retain folic acid.
12. Potatoes/Carrot/Radish (vegetables grown underground): Soak them in water before use for few hours or slow boil them to reduce adverse effects like bloating.
13. Asafoetida (hing) is added to any recipe to reduce flatulence.
14. Brown rice is better than white rice.
15. Methi leaves are added to any sweet vegetable (such as potato). It has anti-insulin resistance action.
16. Wheat sensitive people should switch to millets such as pearl millet (bajra), sorghum (jowar) and finger millet (ragi). They are gluten-free.
17. Fruit-based flours such as buckwheat (kuttu), water chestnut (singhara), jungle rice/barnyard millet (samak chawal), amaranth (rajgira) are gluten-free.
18. Besan is gluten-free.
19. Thinner you cut the vegetables, more will be the surface area and more will be the oil absorbed. Boil vegetables separately and cook the masala separately.
20. All bitter and green vegetables (except sweet peas) reduce insulin resistance.
21. Drink low-fat milk or soya, almond or cashew nut milk.
22. Wheat and gluten sensitive people may also not tolerate oats, corn and dairy products.
23. Broccoli and zucchini have anti-cancer properties.
24. Patients with celiac disease cannot take wheat, barley, rye as they contain gluten.
25. Barley beer has gluten. Whiskey is often gluten-free.
26. Onion and garlic are heart and diabetes friendly. They reduce cholesterol levels in the blood.
27. Tofu (prepared from soya milk) lowers cholesterol and helps to restore hormonal imbalance in women.
28. Til or sesame seeds are high in calcium and can be added to any food.
29. Patients with wheat sensitivity should avoid corn flour.
30. Cinnamon (dalchini) and curry leaves (kadi patta) reduce insulin resistance.
31. Consume a variety of oils in your diet.
32. Coffee in moderation is good for health.
33. People who cannot tolerate milk can often tolerate curd.
34. One g of carbohydrate and protein produces 4 calories and 1g of fat generates 9 calories.
35. Jaggery is better than brown sugar and brown sugar is better than white sugar.
36. Stevia is a plant-based sweetner and can be consumed.
37. Take 30 mL of liquid per kg body weight per day.
38. One egg a day is not unhealthy.
39. Not more than 500 g of butter, oil and ghee in a month should be consumed per person.
40. Black tea and black coffee are better than tea or coffee with added milk or sugar.
Weight Limit: 4 pcs, 8 pcs (40-50 g each)
Utensil: Microwave safe idli stand, Microwave safe bowl
List | Weight | |
|---|---|---|
For Wheat Rava Idli | Weight Limit | 4 pcs, 8 pcs (40-50 g each) |
Wheat rava | 100 g | |
Urad | 0.5 tbsp | |
Chana dal | 4 tbsps | |
Water | As required | |
Salt | As per taste | |
Olive oil | 2 tsps | |
Curry leaves | A few sprigs | |
Mustard seeds | 0.5 tsp | |
Red chilli powder | As per taste | |
Curd | 1.5 cups | |
Fruit Salt ( ENO ) | 1 tsp | |
Wash and soak urad dal, chana dal, pepper and jeera.
Grind, mix and ferment for 8-10 hours. Grind the mixture to paste consistency (You can use the same batter for making 4-8 idlis). Now mix the rava and curd.
Grease the Microwave safe idli stand with little oil and put idli batter in it. Add 0.5 cup water in Microwave safe bowl. Keep the Idli stand in Microwave safe bowl and cover. Select and number, then press start.
After the beep, give standing time of 5 minutes and then remove.
Weight Limit: 1 pc
Utensil: Multicook tawa, High rack
List | Weight | |
|---|---|---|
For Wheat Rava Idli | Weight Limit | 1 pc |
Chana dal | 100 g | |
Fenugreek leaves, chopped | 0.5 cup | |
Spinach, chopped | 0.5 cup | |
Carrot, grated | 0.5 cup | |
Coconut, grated | 1 tsp | |
Coriander leaves, chopped | 1 tsp | |
Ginger, grated | 1 tsp | |
Chopped green chillies | 0.5 tsp | |
Olive oil | 1 tbsp | |
Salt | As per taste | |
Grind soaked chana dal into a coarse paste adding a little water if required.
Add fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt. Mix well.
Select menu and press start (preheat process).
Take a spoonful of batter and spread on the tawa and make a pancake of approximately. 130 mm diameter .
After beep, put tawa on high rack and press start.
When beeps, turn the pancake by greasing with oil.
Weight Limit: 1 pc
Utensil: Multicook tawa, High rack
List | Weight | |
|---|---|---|
For Wheat Rava Idli | Weight Limit | 1 pc |
Moong dal | 200 g | |
Crushed tofu mixed with chaat masala | 1 tsp | |
Capsicum (Green) and cabbage, chopped | 1 tsp | |
Onion, chopped | 0.5 tsp | |
Cashew nuts (chopped) | 1 tsp | |
Salt | As per taste | |
Ghee | 1 tsp | |
Soak the moong dal overnight and grind it with some salt into a consistent flowing batter and press start.
Keep tawa on high rack and press start (preheat). After preheating is over, spread some batter in a circular motion over tawa and press start again.
After the beep, turn the cheela by greasing with ghee and press start.
Add cashew nuts and chopped vegetables and onions.
Serve with mint chutney.
Weight Limit: 2 pcs
Utensil: High rack
List | Weight | |
|---|---|---|
For Spinach And Tofu Toast | Weight Limit | 2 pcs |
Brown bread slices | 4 nos | |
To be mixed into a Spinach and Tofu Spread | ||
Spinach chopped (blanched) | 0.75 cup | |
Tofu | 0.25 cup | |
Hung curd | 2 tbsps | |
Green chillies finely chopped | 1.5 tsps | |
Salt and black pepper | As per taste | |
Mix spinach and tofu into paste by adding all the ingredients.
Now keep the bread slices on high rack and press start. After the beep, turn the slices and again press start.
Spread a portion of mixture on each bread slices and cut them diagonally.
Serve with coffee or tea.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Quinoa Veg Upma | Weight Limit | 0.3 kg |
Quinoa (soaked in water) | 1 cup | |
Olive oil | 2 tsps | |
Mustard seeds | 1 tsp | |
Asafoetida (hing) | a pinch | |
Curry leaves | 2-3 nos. | |
Green chillies, finely chopped | 2 tsps | |
Onions, finely chopped | 0.25 cup | |
Carrots, grated | 0.5 cup | |
Salt | As per taste | |
Red chilli powder | As per taste | |
Coriander finely chopped | 0.25 cup | |
Water | 4 cup | |
In Microwave safe bowl, add oil, mustard seeds, asafoetida, curry leaves, green chillies, onion, carrots and press start.
After beep, add quinoa and salt, mix well and press start again.
When beeps, add water and coriander leaves and press start again.
After beep is over, mix well and cover and keep aside for 2-3 minutes.
Serve hot.
Weight Limit: 4pcs, 8pcs (40-50 g each)
Utensil: Microwave safe idli stand, Microwave safe bowl
List | Weight | |
|---|---|---|
For Rice And Moong Dal Idli | Weight Limit | 4pcs, 8pcs (40-50 g each) |
Brown rice | 1 cup | |
Green moong dal (split) | 0.5 cup | |
Fenugreek (methi) seeds | 0.25 tsp | |
Carrot grated | 0.5 cup | |
Spring onions finely chopped | 0.5 cup | |
Salt | As per taste | |
Fruit Salt (ENO) | 1 tsp | |
Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5-6 hours.
Drain and blend in a mixer to a smooth paste using little water.
Transfer the mixture into a bowl; add the carrots, spring onion whites and greens and salt and mix well.
Just before steaming, add fruit salt to the batter and pour 2 tsps of water over it.
When the bubbles form, mix gently.
Put a little batter into each greased idli mould and select category and menu and press start. (You can use the same batter for making 4-8 idlis)
Serve with sambhar or chutney.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl, Microwave safe flat glass dish
List | Weight | |
|---|---|---|
For Buckwheat Porridge | Weight Limit | 0.3 kg |
Buckwheat (kuttu) | 0.5 cup | |
Almond milk | 0.5 cup | |
Maple syrup or honey | 2 tsps | |
Chopped green apple | 0.5 cup | |
Take 0.75 cup of water in a Microwave safe glass dish. Select category and menu. Press start.
When beeps, add buckwheat and salt. Mix well and press start.
When beeps, transfer the cooked buckwheat into a deep bowl. Add the almond milk and whisk well.
Add honey and mix well.
Top it evenly with the chopped apples. Press start again.
Weight Limit: 2 pcs
Utensil: Multicook tawa, Low rack
List | Weight | |
|---|---|---|
For Methi Missi Roti | Weight Limit | 2 pcs |
g flour (besan) | 1 cup | |
Plain flour | 0.25 cup | |
Whole wheat flour | 0.75 cup | |
Finely chopped onions | 0.5 cup | |
Shredded fenugreek (methi) leaves | 0.5 cup | |
Finely chopped green chillies | 1 tsp | |
Carom seeds (ajwain) | 0.5 tsp | |
Salt | As per taste | |
Oil for kneading | 0.12 tsp | |
Whole wheat flour | For dusting | |
Combine all the ingredients together in a bowl and knead into a firm dough using enough warm water. Keep aside for 30 minutes under a wet muslin cloth.
Knead again using ghee till smooth and divide into two equal portions.
Roll out each portion into a thin circle of 12.5 cm (5") in diameter using a little flour for rolling.
Select category and press start (preheat). Keep tawa on low rack inside microwave.
When beeps, keep roti on tawa and press start again.
After beep, turn the roti, apply ghee and press start again.
Serve hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl, High rack
List | Weight | |
|---|---|---|
For Grilled Veggie Zucchini | Weight Limit | 0.3 kg |
Zucchini, sliced | 1 cup | |
Carrots, raw, chopped | 1 cup | |
Mushrooms | 1 cup | |
Capsicum (yellow, red, green) | 1 cup | |
Olive oil | 2 tbsps | |
Pepper (black) | 1 tbsp | |
Italian herb seasoning mix | 2 tsps | |
Salt | 1 tsp | |
Cut all the vegetables in slices.
Put olive oil in a glass bowl and add all vegetables. Mix and press start.
After beep, mix it again and sprinkle salt and seasoning mix and press start again, transferring the vegetables on high rack and tawa.
Sprinkle more herbs as per your taste.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Soya Bhurji | Weight Limit | 0.3 kg |
Soya granules | 0.75 cup | |
Olive oil | 2 tsps | |
Cumin seeds (jeera) | 1 tsp | |
Finely chopped garlic (lehsun) | 1 tsp | |
Finely chopped green chillies | 1 tsp | |
Finely chopped ginger (adrak) | 0.5 tsp | |
Finely chopped onions | 0.25 cup | |
Finely chopped capsicum (green/yellow) | 0.5 cup | |
Chopped tomatoes | 0.25 cup | |
Turmeric powder (haldi) | 0.5 tsp | |
Chilli powder | 0.25 tsp | |
Garam masala | 0.5 tsp | |
Salt | As per taste | |
Finely chopped coriander (dhania) | 2 tbsps | |
To soak the soya granules, combine the soya granules, salt and 1.5 cup of warm water together in a bowl and keep aside for 5-7 minutes.
Squeeze the soya granules thoroughly, retain them and discard the drained water. After soaking, the granules are approximately 1.5 cup.
In a Microwave safe bowl, add the cumin seeds, finely chopped garlic, green chillies and ginger and keep inside microwave oven. Select category, menu and weight, then press start.
When the microwave oven beeps, add finely chopped onions and capsicum. Then add tomatoes, turmeric powder, chilli powder, garam masala, salt and 0.25 cup of water and press start again.
When beeps, add the soaked soya granules, mix well and press start.
Serve hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Brown Rice Risotto | Weight Limit | 0.3 kg |
Brown rice | 2 cups | |
Water | 4 cups | |
Finely chopped onions | 0.25 cup | |
Finely chopped garlic (lehsun) | 2 tsps | |
Finely chopped Bell peppers (red, green and yellow) | 0.5 cup | |
Corn flour | 2 tsps | |
Low-fat milk | 1 cup | |
Salt | As per taste | |
Dry red chilli flakes | 1.5 tsp | |
Dried oregano | 2 tsps | |
Grated mozzarella cheese | 2 tsps | |
Dissolve the corn flour in one tablespoon of warm milk and keep aside.
In a Microwave safe bowl, add onions and garlic, bell peppers. Select menu and press start.
When the microwave beeps, put brown rice in another Microwave safe bowl with water and press start again.
After beep is over, add milk, corn flour mixture, salt, oregano, chilli flakes and cheese and press start again.
Serve hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Kadhai Tofu | Weight Limit | 0.3 kg |
Olive oil | 2 tsps | |
Ginger-garlic (adrak-lehsun) paste | 2 tsps | |
Finely chopped onions | 0.5 cup | |
Turmeric powder (haldi) | 0.25 tsp | |
Coriander-cumin (dhania-jeera) powder | 1 tsp | |
Chilli powder | 1 tsp | |
Garam masala | 1 tsp | |
Dried fenugreek leaves (kasuri methi) | 1 tsp | |
Fresh tomato puree | 0.5 cup | |
Sliced capsicum | 0.25 cup | |
Tofu, cut into thick strips | 300 g | |
Sugar | 0.5 tsp | |
Low-fat cream | 2 tbsps | |
Salt | As per taste | |
Chopped coriander for garnishing | 2 tbsps | |
In a Microwave safe bowl, add oil, ginger-garlic paste and onions, turmeric powder, coriander-curmin seeds powder, chilli powder, garam masala and dried fenugreek leaves. Select menu and press start.
After the beep, add the tomato puree and 0.25 cup of water and press start again.
When the microwave beeps, add the capsicum, tofu, sugar, cream, salt and 0.25 cup of water. Mix lightly and press start again.
Garnish with coriander and serve hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Dhansak Dal Veg | Weight Limit | 0.3 kg |
Toovar (arhar) dal, washed and drained | 0.5 cup | |
Split yellow g (peeli moong dal), washed and drained | 2 tsps | |
Split red lentil (masoor dal), washed and drained | 2 tsps | |
Split black lentils (urad dal), washed and drained | 2 tsps | |
Chopped brinjals (baingan) | 0.25 cup | |
Chopped bottle gourd (lauki) | 0.25 cup | |
Chopped red pumpkin (kaddu) | 0.25 cup | |
Finely chopped spring onions (whites and greens) | 0.25 cup | |
Chopped tomatoes | 0.5 cup | |
Salt | As per taste | |
Tamarind pulp (imli) | 2 tbsps | |
To be ground into a smooth paste (using 2 tbsps water) | Garlic (lehsun) cloves | 4 pcs |
Whole kashmiri dry red chillies | 3 pcs | |
Coriander (dhania) seeds | 1 tsp | |
Cumin seeds (jeera) | 0.5 tsp | |
Green chilli | 1 pc | |
Pepper corns (kali mirch) | 4 pcs | |
Cloves (laung) | 4 pcs | |
Cardamom (elaichi) | 1 pcs | |
Chopped coriander (dhania) | 1 tbsp | |
Combine the toovar dal, yellow moong dal, masoor dal, urad dal, 2 cups of water, potatoes, brinjal, bottle gourd, red pumpkin, tomatoes, spring onions (whites and greens) and salt in a Microwave safe bowl and cover. Press start. After beeps, let it cool.
Blend in a mixer to smoothen the dal-vegetable mixture. Keep aside after cooling.
When the microwave beeps, add the prepared paste in another Microwave safe bowl and press start again.
Now add the dal-vegetable mixture, 0.5 cup water, mix well and add tamarind pulp. Press start again, stirring once in between.
Serve hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Tomato Methi Rice | Weight Limit | 0.3 kg |
Rice | 300 g | |
Water | 500 mL | |
Onion, thinly sliced | 1 pc | |
Ginger | 1 inch | |
Garlic cloves | 4 pcs | |
Tomato, finely chopped | 3 pcs | |
Fenugreek (Methi) leaves, roughly chopped | 2 cups | |
Red chilli powder | 1 tsp | |
Coriander (dhania) powder | 2 tsps | |
Garam masala powder | 1 tsp | |
Cinnamon (dalchini) stick | 1 pc | |
Cloves (laung) | 2 pcs | |
Cardamom (elaichi) pods/seeds | 1 pc | |
Ghee | 2 tbsps | |
Salt | As per taste | |
In a Microwave safe bowl, add rice and water. Cover. Select category and menu. Press start.
When beeps, in another Microwave safe bowl, add ghee, onion, ginger, garlic, cinnamon sticks, cloves, cardamom, tomatoes, red chillies, coriander, garam masala powder, chopped methi and press start again.
When beeps, mix well, then add rice and cooked masala and again mix well. Press start again (add more water if dry).
Serve hot.
Weight Limit: 0.2 kg
Utensil: Multicook tawa, Low rack, High rack
List | Weight | |
|---|---|---|
For Healthy Ragi Pizza | Weight Limit | 0.2 kg |
Cheese (mozzarella + processed) grated | 6 tbsps | |
Millet (ragi) flour | 0.5 cup | |
Refined flour (maida) | 0.5 cup + for dusting | |
Oil | For greasing | |
Salt | 0.5 tsp + to taste | |
Fresh yeast | 7 g | |
Sugar | 0.5 tsp | |
Green capsicum | 1 small pc | |
Red capsicum | 1 small pc | |
Yellow capsicum | 1 small pc | |
Pizza sauce | 2-3 tbsps | |
Yellow zucchini sliced | 0.5 small | |
Green zucchini sliced | 0.5 small | |
Corn kernels | 2 tbsps | |
Black olive slices | As required | |
Sift together refined flour, millet flour and 0.5 tsp salt into a bowl.
Take yeast in another bowl. Add some warm water and sugar, mix well and set aside till it activates.
Make a well in the flour mixture and pour the activated yeast in it. Mix and knead into a soft dough using water as required. Place in a bowl, cover with a damp muslin cloth and set aside in a warm place to prove.
Cut the capsicum into small pieces (juliennes).
Dust the worktop with some refined flour, place the proved dough on it and knock it back. Roll out into a medium thick square, dusting with flour.
Place the square on the greased tawa. Spread pizza sauce on it and top with 3 tbps mixed cheese, zucchini slices (reserve some), capsicum and corn kernels. Sprinkle some salt and top with remaining mixed cheese. Prepare a funny face using the reserved zucchini slices, capsicum juliennes and olive slices (eyes).
Now select category and weight and press start (preheat).
When the microwave beeps, keep the pizza on tawa and low rack and press start.
After the beep, keep the tawa on high rack and press start again.
Weight Limit: 0.3 kg
Utensil: Multicook tawa, High rack
List | Weight | |
|---|---|---|
For Saffron Potatoes | Weight Limit | 0.3 kg |
Potatoes (cut into wedges) | 4 large pcs | |
Olive oil | 1 tbsp | |
Saffron strands (crushed properly) | 1 pinch | |
Salt | As per taste | |
Chilli flakes | 1 tsp | |
Cut the potatoes in wedges.
Add the salt, pepper, saffron, seasoning to coat the potatoes. Now keep tawa on low rack. Select category and press start.
After beep is over, turn the wedges and press start again.
Serve with ketchup.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Broccoli Tikki | Weight Limit | 0.3 kg |
Broccoli | 500 g | |
Potatoes, washed with skin on | 4 medium | |
Oil | 1 tbsp | |
Cumin powder | 2 tsps | |
Coriander seeds | 1 tsp | |
Salt | 1 tsp | |
Green chillies, finely chopped | 2 pcs | |
Turmeric | 0.5 tsp | |
Chaat masala | 1 tsp | |
Spring onions | 3 pcs | |
Fresh coriander | Handful | |
Add shredded broccoli and mashed potatoes. Sprinkle in salt, red chilli powder, chaat masala, cumin powder.
Now make tikkis out of it.
Keep the tikkis on high rack on tawa. Select category and press start.
When the microwave beeps, turn tikkis, oil brush them and press start again.
When beeps, turn again and press start.
Weight Limit: 500 ml
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Flavored Soya Milk | Weight Limit | 500 ml |
Soya beans | 1 cup | |
Water | 3 cups | |
Vanilla essence | 1 drop | |
Wash and soak the soya beans in water for at least 3 hours.
Drain out all the water.
Blend in a mixer with 3 cups of water to a fine puree.
Strain through a fine strainer to extract the milk.
Now add vanilla essence. Select category and press start.
Drink it hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Carrot and Moong Dal Soup | Weight Limit | 0.3 kg |
Chopped carrots | 1 cup | |
Split green g (hara moong dal) washed and drained | 0.5 cup | |
Olive oil | 1 tsp | |
Black peppercorns (kali mirch) | 4-5 pcs | |
Sliced onions | 0.5 cup | |
Finely chopped garlic (lehsun) | 2 tsps | |
Chopped tomatoes | 0.25 cup | |
Low-fat milk (99.7% fat-free) | 0.75 cup | |
Salt | As per taste | |
Freshly ground black pepper | 1 tsp | |
Add the cumin seeds, onions, garlic paste and turmeric powder in a Microwave safe bowl and keep in MWO. Select category and press start.
Add the carrots, green moong dal, salt and 0.5 cup of water and mix well. Press start again. After the beep, grind the paste.
Add the coriander-cumin seeds powder and chilli powder and mix well. Add milk, cover and press start again.
Serve hot.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Gluten-free Pasta | Weight Limit | 0.3 kg |
For the Sauce | 4 large pcs | |
Fresh tomato puree | 0.5 cup | |
Olive oil | 2 tsps | |
Finely chopped onions | 1 cup | |
Finely chopped garlic (lehsun) | 1 tbsp | |
Chilli powder | 0.5 tsp | |
Sugar | 1 tsp | |
Salt | As per taste | |
Other Ingredients | 1 tbsp | |
Olive oil | 1 tsp | |
Finely chopped garlic lehsun | 2 tsps | |
Finely chopped capsicum (green, yellow, red) | 0.25 cup | |
Dry red chilli flakes (paprika) | 0.25 tsp | |
Gluten-free pasta (readily available) | 3 cups | |
Mushroom, zucchini | 0.25 cup | |
Take gluten-free pasta in a Microwave safe bowl, add oil and salt. Select category and press start.
After the beep, strain the pasta.
Now add onion, garlic, oil, capsicum, mushroom, zucchini and press start again.
When beeps, mix pasta, cooked vegetables and add tomato puree and press start.
Serve hot.
Weight Limit: 4 pcs
Utensil: Multicook tawa, High rack
List | Weight | |
|---|---|---|
For Garlic Celery Toast | Weight Limit | 4 pcs |
Whole wheat bread slices | 4 pcs | |
For the Celery Garlic Spread | Chopped celery (ajmoda) | 0.25 cup |
Rough chopped garlic (lehsun) | 2 tsps | |
Low-fat butter | 1 tsp | |
Salt | As per taste | |
For the celery garlic spread, combine all the ingredients and blend in a mixer to a coarse paste without using water. Divide it into 4 equal portions and keep aside.
Place the bread slices on a clean, dry surface and apply 1 portion of celery garlic spread evenly on each bread slice.
Now select category and weight, then press start (preheat).
When beeps, keep the bread slices on tawa and high rack and press start again.
Have them with coffee or tea (low sugar).
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Masoor Pulao | Weight Limit | 0.3 kg |
For the Rice | Brown rice, soaked for 15 minutes and drained | 1 cup |
Onion, Tomato | 0.5 cup | |
Cumin, Coriander | 1 tbsp | |
Ginger-Garlic Paste | 1 tsp | |
Bay leaves (tej patta) | 2 pcs | |
Cinnamon stick | 2 pcs | |
Cloves (laung) | 4 pcs | |
Cardamoms | 2 pcs | |
Brown rice | 0.5 cup | |
Masoor dal | 0.75 cup | |
Water | 3 cup | |
Low-fat milk | 0.5 cup | |
For the Garnish | Finely chopped coriander (dhania) | 1 tsp |
In a Microwave safe bowl, add rice, masoor dal and water. Select category and press start.
When the microwave beeps, add onion, tomatoes, cumin seeds, coriander, cloves, cinnamon, cardamom, ginger-garlic paste in a Microwave safe bowl and press start again.
After the beep, add low-fat milk, rice-dal mixture and cooked paste in a bowl and mix well. Press start again (add water if required).
Serve with curd or raita.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Kale and Chickpea Curry | Weight Limit | 0.3 kg |
Olive oil | 1-2 tbsps | |
Mustard seeds | 0.5 tsp | |
Onion, diced | 1 large pc | |
Garlic cloves, crushed | 4 pcs | |
Tomatoes, diced | 4 plum | |
Chickpeas (Kabuli chana) drained and rinsed | 200 g | |
Salt | As per taste | |
Coriander seeds, crushed | 1 heaped tsp | |
Green chilli, chopped | 1 pc | |
Red chilli powder | 1 tsp | |
Turmeric | 1 tsp | |
Kale, chopped | 200 g | |
Green chilli, sliced for garnish | 1 pc | |
In a Microwave safe bowl, add chickpeas (soaked overnight). Select category and press start (You can use boiled chickpeas too).
After the microwave beeps, add oil, mustard seeds, cumin seeds, onion, garlic, tomatoes, kale, green chilli in another bowl and press start again (Add some water if required).
When the microwave beeps, mix the chickpeas and cooked mixture. Cover and press start again (Give standing time of 10 minutes).
Curry is ready to be served.
Weight Limit: 4 pcs
Utensil: Microwave safe glass bowl, High rack, Multicook tawa
List | Weight | |
|---|---|---|
For Stuffed Karela | Weight Limit | 4 pcs |
Bitter gourd (karela) | 4 pcs | |
Cumin seeds, crushed | 1 tsp | |
Onion, finely chopped | 1 large pc | |
Mustard oil | 3 tbsp | |
Cloves garlic, finely chopped | 4 pcs | |
Ginger, finely chopped | 3 cm piece | |
Salt | 1 tsp | |
Chillies, chopped | 2 pcs | |
Turmeric | 1 tsp | |
Amchoor | 1 tsp | |
Coriander seeds, crushed | 1 tsp | |
Fennel seeds, crushed | 1 tsp | |
Besan | 1 tbsp | |
Prepare the karela by washing and drying them; use a peeler to peel off the bumpy green skin and keep in a bowl.
Slice open the tummy of each karela without going all the way through and scrape out the insides including the seeds using a teaspoon into the same bowl. This will make the stuffing.
In a Microwave safe bowl add oil, cumin seeds, ginger, garlic and onions, amchoor, fennel, coriander, chilli, salt and turmeric. Select category and press start.
Once cooled, use a spoon or your hands and stuff the skins with equal amounts of the mixture. Hands are better as you will also cover the outside with the juices and oils from the stuffing as well.
Press the stuffing into the skins. You can use a little cotton thread to wrap around each to hold in the stuffing.
Now keep the stuffed the karelas on the greased multicook tawa and high rack and press start again.
When beeps, brush it with oil and turn the karelas and press start again.
After beep, remove the tawa and serve hot.
Weight Limit: 0.2 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Gwarfali Ki Subzi | Weight Limit | 0.2 kg |
Cluster beans (gawarfali), cut into 2.5 cm (1" pieces) | 2 cups | |
Oil | 2 tsps | |
Cumin seeds (jeera) | 0.5 tsp | |
Chopped onions | 0.5 cup | |
Garlic (lehsun) paste | 1 tsp | |
Turmeric powder (haldi) | 0.25 tsp | |
Salt | As per taste | |
Coriander-cumin seeds (dhaniajeera) powder | 2 tsps | |
Chilli powder | 1 tsp | |
Add the cumin seeds, onions, garlic paste and turmeric powder in a Microwave safe bowl and keep in MWO. Select category and weight and press start.
When the microwave beeps, add the cluster beans, salt and cup of water and mix well. Add the coriander-cumin powder and chilli powder and mix well. Cover and press start again.
When beeps, remove and mix. Cover and press start again.
Serve hot.
Weight Limit: 1 pc
Utensil: Multicook tawa, High rack
Ingredients | Weight | |
|---|---|---|
For Flax Seed Uttapam | Weight Limit | 0.3 kg |
Semolina (sooji) flour | 0.5 cup | |
Flax seed flour | 0.5 cup | |
Bengal g flour (besan) | 2 tbsps | |
Lemon juice | 1 tsp | |
Baking powder | 1 pinch | |
Salt | As per taste | |
Oil (for greasing and cooking) | 0.25 tsp | |
To be mixed into a Topping | Chopped onions | 0.25 cup |
Chopped tomatoes | 0.25 cup | |
Chopped capsicum | 0.25 cup | |
Finely chopped green chillies | 1 tsp | |
Finely chopped coriander (dhania) | 2 tbsps | |
Salt | As per taste | |
Combine the semolina flour, flax seed flour, besan and 0.5 cup of water in a deep bowl. Mix well using a whisk. Cover it with a lid and keep aside for 15 minutes.
Add the lemon juice, baking soda, 5 tbsps of water and salt and mix well.
Pour a ladleful of the batter on the tawa, spread in a circular motion to make a 12.5 cm. (5") thick uttapam.
Now select category and press start (preheat).
After preheat is over, keep tawa on high rack with batter on it and press start.
After beep, turn the uttapam by greasing or brushing with little oil/ghee and press start again.
Now add the topping on the uttapam according to your taste.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Whole Wheat Vegetable Khichdi | Weight Limit | 0.3 kg |
Whole wheat, soaked for 6 hours (drained and ground into a paste) | 0.5 cup | |
Moong dal (soaked for 15-20 minutes and drained) | 0.5 cup | |
Oil | 1 tsp | |
Peppercorns (kali mirch) | 2 pcs | |
Cloves (laung) | 2 pcs | |
Cinnamon (dalchini) stick | 1 inch | |
Cumin seeds (jeera) | 1 tsp | |
Asafoetida (hing) | 1 pinch | |
Thinly sliced onions | 0.25 cup | |
Mixed vegetables (french beans, carrots and green peas) | 1 cup | |
Salt | As per taste | |
Turmeric powder (haldi) | 0.5 tsp | |
Chilli powder | 1.5 tsps | |
Coriander and cumin | 1.5 tsps | |
Water | 3.5 cups | |
For the Garnish | Finely chopped coriander | 1 tbsp |
In a Microwave safe bowl, add oil, peppercorns, cloves, cumin seeds, cinnamon, asafoetida and onions. Select category and press start.
When the microwave beeps, add turmeric powder, coriander-cumin seeds, chilli powder, mixed vegetables and press start again.
When the microwave beeps, add ground wheat and moong dal paste followed by salt and adding water. Cover and press start again.
Weight Limit: 0.3 kg
Utensil: Microwave safe glass bowl
List | Weight | |
|---|---|---|
For Brown Rice Daliya | Weight Limit | 0.3 kg |
Brown basmati rice soaked for 15 minutes, then drained | 0.5 cups | |
Water | 3 cups | |
Pure ghee | 1 tbsp | |
Almond milk | 2-3 cups | |
Raw cashews | 3-4 tbsps | |
Stevia | 3 drops | |
Chopped raw nuts like cashews, pistachios | 2-3 tbsps | |
Currants or raisins | 2-3 tbsps | |
In a Microwave safe bowl, take brown rice and water. Select category and press start.
When beeps, add ghee andamp; almond milk in another Microwave safe bowl and press start again.
After the beep, add nuts, cashews, stevia, raisins. Cover and press start again. (More water or milk may be added if required).
Serve warm or chilled. Garnish with almond/pistachio slivers.
Weight Limit: 0.2 kg
Utensil: Multicook tawa, High rack
List | Weight | |
|---|---|---|
For Roasted Garlic | Weight Limit | 0.2 kg |
Raw garlic | 200 g | |
Olive oil | For brushing | |
Salt and pepper | As per taste | |
Cut the top off each head of garlic, exposing the cloves within.
Place the garlic heads on tawa and drizzle with olive oil. Sprinkle lightly with salt and pepper.
Pour in about 1.5 tbsp water for each head of garlic.
Keep the tawa on high rack and press start.
When beeps, remove the tawa.
It can be consumed directly or as side dish.
Weight Limit: 0.2 kg
Utensil: Multicook tawa, High rack
List | Weight | |
|---|---|---|
For Roasted Flax Seeds | Weight Limit | 0.2 kg |
Flax seed | 200 g | |
Olive oil | For brushing | |
Take flax seeds and spread over metal tray.
Apply oil brushing over the seeds.
Now select category and press start (preheat).
When beeps keep the tawa and rack inside microwave oven.
After the beep, remove the tawa and let them cool.
Roasted flax seeds can be consumed directly on can be crushed into powder.