MW Masal roasted dhaliya / Uppu Kadalai - ideal tea-time snack! Fried whole gram with skin is used, as shown in the photo.This is also known as Bhuna Channa or kala channa dhuli. A pinch of citric acid (lemon crystals) gives a tangy taste to this. You can leave it by choice. whole gram with skin - 150 gms mixed with 3 tsp oil Mixture 1: ¼ tsp hing salt to taste Dhaniya powder - 2- 3 tsp Mixture 2: Red chilli powder – 1 tsp citric acid - a pinch sugar - 4-5 tsp oil – 1 tsp Mix fried gram + mixture 1 on Hi for 2 mtes. Remove & wait for 2-3 mtes. Add mixture 2, mix very well & MW Hi for 1 mte. Blend well, cool & store airtight.
MW Hakka Noodles - do it quick!! Noodles - 100 gms (Soak in plenty of water, after breaking to pieces, for 15 mtes) In a MW bowl, take Drained noodles + 2 tsp oil + 1`/3 cup water + a pinch of salt MW Hi for 2-3 mtes, stirring oonce. Add 2 tbsp more of water & MW Hi for 2 mtes. Remove, refresh in cold water & keep ready. In another MW bowl, take Oil - 3-4 tbsp Sliced onion - 1 MW hi for 2 mtes. Next add: Cabbage juliennes - ½ cup Carrot juliennes - ¾ cup Capsicum juliennes - ½ cup Choopped spring onions - ½ cup Ajinomoto - a pinch MW Hi for 3 mtes. Remove, add Drained noodles White pepper powder - 1 tsp Soya sauce - 2 tsp Vinegar - 1 tsp And mix well. MW Hi for 3 mtes.
MW Sprout – Anar Poha - very easy, very tasty!! I used the thick variety of poha. I crushed them & soaked in nearly the same volume of water for 15 mtes. You can use thin or medium poha also & adjust water suitably. Crushing them is optional. In a MW bowl, take Oil - 2 tbsp Red chilli - 1 Bay leaf - 1 piece Jeera - 1 tsp Hing - ½ tsp Curry leaves - few MW Hi for 2 mtes. Now, add fresh sprouts – ½ cup, 2 tbsp water & cover. Cook on Hi for 2-3 mtes. Add 1cup poha + ½ cup roasted peanuts+ 2 tsp chopped green chillies + salt + little sugar. If the poha is dry, add 2-3 tbsp water, cover & cook on Hi for 3-4 mtes. Remove & add lime juice to taste + a pinch of garam asala. Mix well, cover & cook on Hi for 2-3 mtes. Rest for 2mtes, open & add Pomegranate seeds + chopped coriander leaves. Garnish with green chilli & lemon wedge.
MW Bharwan Brinjal - minimum oil! Tender brinjals, slit into 4 - ½ kg Grind for stuffing: Grated coconut - 1 cup Ginger - 1” Garlic - 3-4 pcs Peanuts - 3 tbsp Til seeds - 1 tbsp Tamarind paste - 1 tsp For spice, I added 2 tbsp Bisibele Masala powder for a novel taste.. You can add 2 tsp red chilli powder Jaggery - little, optionally Suff the brinjals & steam in MW for 5-6 mtes. Cool, spread in a MW plate. Add 3 tsp oil & cook in combo mode (MW + grill) for 5 mtes. This step can be done on stove top, in a non-stick saucepan. I garnished with sauted onions – this is also optional.
MW oil free Alu Sabji - spare just 10 mtes! Medium sized potatoes - 2 (unpeeled & washed well) Grind together: Coriander leaves - ½ cup Green chillies - 2-3 Gnger - 1” Garlic - 2,3 pcs (optional) Jeera - a pinch Roasted methi powder - ½ tsp Cut the potatoes as for aviyal /French fries, with skin. Boil with ½ cup of water in a MW bowl for 5 mtes on Hi with a loose lid. Remove, add paste with enough water & MW hi for 2 more mtes. Rest for 3-4 mtes & remove.
MW Sabudhana Khichdi - exactly 5 mtes!! Select firm, good quality sago (sabudhana). Wash, drain & soak 1 cup in 1 cup of water overnight. Next morning add to that: Roasted & crushed peanuts - ½ cup Freshly grated coconut - ¼ cup Salt Keep this ready. Ina MW bowl, mix: Oil - 4 tsp Jeera - ½ tsp Minced green chillies - 1 tbsp MW Hi for 2 mtes. Remove, add the mixture + 1 tsp sugar. Mixwell. MW Hi for 2 mtes. Rest for 5 mtes & remove. Add lime juice – 1 tsp. Garnish with chopped coriander leaves + grated coconut.
MW White Chocolate Fudge - resist, if you can!! In a big MW bowl, mix together: Butter - ¼ cup Icing sugar - 2 tbsp Milk poder - 2 tbsp Fresh cream - ½ cup MW on Hi for 2 mtes, stirring once in between. Remove & add: Grated white chocolate - 1 cup MW hi for 1 mte. Open stir &MW hi for 1 moreminute. Remove, cool for 2-3 hrs. Transfer to small silicon muffin moulds & refrigerate. Umould when firm & transfer to paper cups. Best kept refrigerated.
MW Methi Mutter Malai - rich tasting, mild!! MW in a bowl the following: Oil - 2 tsp Jeera - 1 tsp Cleaned & chopped methi leaves - 4 cups (well squeezed) MW Hi for 3 mtes. Remove & boil ½ cup peas with 2 tbsp water on Hi for 3-4 mtes. Grind to a paste: Cashews - 5,6 Onion - 1, chopped Ginger-garlic paste - 1 tbsp Green chilli - 1-2 Khuskhus - 2 tsp In a MW bowl, take 1 tbsp oil & add the paste. Cook on Hi for 2 mtes. Now add methi, peas, salt, sugar & just enough milk to get the required consistency. Boil on Hi for 2 mtes to blend. Remove & top with cream,optionally.
MW Palak Paneer - everybody’s favourite!! Wash the palak leaves & chop fine. Cook, covered on MW Hi for 3 mtes with a pinch of sugar. cool & blend to a puree with water. Grid to a paste: Chopped onions - 12 cup Minced ginger-green chillies - 1 tbsp Salt Dhaniya & red chilli powder - 1 tsp, each Garam masala - ½ tsp Paneer cubes - ½ cup Heat 1 tbsp oil in a bowl, adding the ground paste for 2 mtes on hi. Open, add all other ingredients, mix well (add little water to get the desired consistency) & MW Hi for 3 mtes.
MW potato sabji - very quick!! Potatoes, peeled & cubed - 1 cup Boil the above with 2 tbsp of water in a MW bowl with cover, adding haldi, for 5 mtes on HI. Open after 3-4 mtes. In a small vessel, take: Oil - 1 tsp Jeera - ½ tsp Hing - a pinch Red chilli powder - ½ tsp Ginger-garic-green chilli minced - 2 tsp MW hi for 2 mtes. Add I chopped tomato, add & MW for 1 mte on high. Add the above to potatoes with 1 tsp dhaniya powder, 2 tsp sugar & salt. Cover & MW hi for 2 mtes. Stand for 5 mtes, remove & garnish with coriander leaves.