Modern Microwave Cooking

Hai,
sorry to butt in. MW idli plates are available in the market. Also, in Tupperware there is a set called the Multicook. It has a large square dish, steamer basket and 2 idli stands. It has a lid also. This is very useful. But, dhokla plate, no idea.

Varloo has given you the answer. I have not come across a dhokla plate so far in MW.
Love,
Chithra.

I refer to Ladies’ finger as bhindis.
Please remember, the timings will vary slightly with each MW.

Very tender, fresh ladies’ finger - 250 gms

Paneer - 200 gms ( grate)

Oil - 1 tsp

Tomato puree - ½ cup ( deskin 3 tomatoes & puree)

Red chilli powder - 1 tsp

White vinegar - 2 tsp

Salt & sugar to taste

& wipe dry bhindis.

Cut the tops & slit lengthwise.

Mix grated paneer ( after reserving 2 tbsp for garnishing ), with chilli powder, salt & oil.

Stuff the bhindis with this mixture.

At this stage, cut the bhindis into 2, 3 pieces, if you prefer.

In a shallow micro bowl, spread the stuffed bhindis.

Mix tomato puree, vinegar, salt & sugar.

Pour this over the bhindis, covering them.

Cover & MW medium for 10 mts.

Open & MW for a few more mts till the bhindis are cooked soft.

Remove & garnish with reserved paneer.

Serve with parathas.

I am giving the MW method. This can be prepared by the conventional stove top method also. This recipe holds good for Ashgourd ( Poosani), Cabbage, brinjals etc.
This is a delicious healthy dish which is an ideal accompaniment to Kalanda Sadams, specially Coconut rice. Can be mixed with plain rice also & eaten with a roast curry.
I am eliminating the use of coconut & substituting grated carrots. Those who prefer, can use coconut.
For this select banana-stem ( vazaithandu) which is very fresh and very tender.
First slice them thin, gathering the fibre in the fingers. Put the slices immediately in water to which a little buttermilk or vinegar is added, to prevent discolouration. Then chop the fine – do not use mincer.

Chopped banana stem pieces - 2 cups

Sour curds - 1 cup ( sourness is to suit individual taste)

Gram dhal - 2 tbsp

Red chillies - 2,3

Jeera - 1 tsp

Green chillies - 2, 3

Grated coconut or carrot - 2 tbsp

Salt

To temper:

Oil - ½ tsp (coconut oil gives the best flavour)

Red chillies - 2

Mustard seeds - ½ tsp

Methi powder - ¼ tsp

Curry leaves - few

Soak together gram dhal, red chillies & jeera together for one hour.

Drain & grind to a paste adding green chillies & coconut or carrot.

MW banana stem with just sufficient water on Hi for 5-6 mts.

Add ground paste, salt & mix thoroughly.

MW Hi for 3 mts.

Remove & add churned curds.

Mix well completely, adding little water, if necessary to get the required consistency.

MW for 2 mts, remove & mix well.

Temper as given.

Dear ChitVish,

VT Morekootu looks so tempting. My mother used to make it for my grandparents daily and would force us to eat when we were kids because of it's amazing digestive and healing qualities. We used to run away then, but I crave for it now. My list of things to eat in India keeps getting bigger and bigger.

Thanks so much for rekindling such a mouthwatering recipe!

Vidya

I really feel so emotional on reading your post. You are right, we never realise the worth of things, when we have them. Once we move away from them, the craving starts !
When you come to Chennai, try to run up to my house " in between" somehow ! I will keep ready whatever you feel nostalgic about - your mother can't be making all these in the "kalyana avasaram" !
Do consider this suggestion !!
Love,
Chithra.

This forms a perfect vegetable dish along with chappathi & dhal.

Chopped capsicum - 1 cup

Chopped onion - ½ cup

Oil - I tsp

Haldi, salt

Hing - ¼ tsp

Lime juice - 1 tsp

Fried gram (pottu kadalai) - 2 tbsp

Red chillies - 2

Fry on a dry kadai redchillies & powder with fried gram, salt, haldi & hing.

In a MW bowl, take capsicum pieces, smear ½ tsp oil & cover.

MW Hi for 5 mts.

Transfer to a plate & now take onion pieces in the same bowl.

Smear ½ tsp oil & MW Hi for 2 mts.

Now, add the capsicum pieces & powder & mix thoroughly.

MW Hi for 3 mts.

Remove & add 1 tsp lime juice.

Goes well with rice & sambar; also can be eaten with phulkas.

The advantage, fried gram powder over besan is, less oil is required and the taste is delicious.

This can be done on stove top also.

Onions are optional in this dish.

This is best prepared with greens like amarnath ( mulaikkerai) or araikkeerai.

This can be made more or less spicy to suit individual taste.

Wash & chop the greens fine.

Chooped greens - 3 cups

Tamarind paste - 2 tsp

Green chillies - 3,4 , chopped fine

Methi powder - ¼ tsp

Salt

To temper:

Oil - ½ tsp

Red chillies - 1-2

Mustard seeds - ½ tsp

Hing - ¼ tsp

In a bowl, take methi powder, tamarind paste, green chillies & greens.

Partially cover & MW for 6-8 mts.

Rest for 5 mts & take out.

Add salt & mash.

Temper as given.

Can be eaten with rice & ghee.

If made spicy, makes an excellent side dish for mulakootal.

Can be prepared on stove top, the same way.

Select fresh, tender ridgegourd.

& chop into 1 cm cubes.

Ridgegourd cubes - 3 cups

Oil - 1 tsp

Red chilli powder - 1 tsp

Dhaniya powder - 1 ½ tsp

Hing - ½ tsp

Salt, haldi

Take the vegetable n a broad shallo MW bowl & add haldi.

Cover & MW Hi for 7-8 mts.

Open & add oil mixed with masalas.

Cook on medium for 8-10 mts, depending on how dry you like it.

Serve hot.

1/4 cup besan

1/4 cup fine grated coconut

1/4 cup ghee

1/4 cup milk

3/4 cup sugar

Mix all ingredients together and Micro Hi for 5 mts till soft ball stage .

Remember, the timings vary with each M W oven.

Cool and cut into pieces