Modern Microwave Cooking

Maida is steamed to lose its glutonous effect & used.Only 1 tsp oil is added.

Maida - 1 cup

Fried gram (pottukadalai) - 1 tbspRoasted groundnuts (skin removed) – 1 tbspRed chilli powder - 1 tspSaltHing - 1 tsp

Low fat curds - 2 tbsp

Oil - 1 tspLoosely tie the maida in a cloth & steam for minimum 15 mts.Cool, break completely by passing through a mixi for a few secs & sieve fine.Powder fine, fried gram & roasted peanuts.

Mix all the above with salt & red chilli powder.

Now add, 2 tbsp curds, 1 tsp oil and enough water to make a soft dough.

Put into a chakli mould and press out round whirls of the dough on a MW plate, 3 or 4 at a time.

MW Hi for about 5 mts till done. (time may vary by a mte in each oven)

Remove after a few mts.

Cool & store.

MW time differs with each oven.

Though crisp, it will not be crunchy because there is no oil.

This can be backed at 160 deg C in a tray in the oven for 10-12mts, turning it over once in the middle.

dear chithu

this mw chakli looks very tempting!!!

lov
sowmi

Dear chitvish,
Thanks a lot for your post abt microwave hints.they were very useful for beginners like me.i also saw your recipes done with Mw/they were very useful.do keep post.I will try these receipes and write to u soon.Planning to try them this week end
bye
love
priya

Dear Chitra,

I went thro all the pages in this thread. Amazing, you are really great. I have Microwave solo model. I will try few receipes and post my FB.

This is ennai kathirikkai curry – with a different filling !

Small round brinjals - 10

For filling:

Besan - ½ cup ( lightly roasted dry, till aroma comes)

Red chilli powder - 1-2 tsp

Dhaniya powder - 2 tsp

Haldi, hing, salt, sugar

Grated coconut - 2 tbsp

Chopped coriander leaves - 2 tbsp

Lime juice & little oil to bind the above.

Slit the brinjal into 4 keeping the bottom intact.

Insert the filling carefully without breaking the vegetable.

Steam in MW on Hi for 7-8 mts.

Spread on a MW plate, pour about 1-2 tbsp oil & grill for 5-7 mts.

This can be done on the stove-top also.

Paneer, pieces, 1” by 1 cm - 2 cups

Capsicum, cut the same way into strips - ½-3/4 cup

Kasoori Methi leaves - 1 tbsp

Ginger & green chilli juliennes - 1 tbsp, each

Ground garlic - 2 tsp

Onion, sliced thin & long - ¼ cup

Tomatoes, sliced - ¾ cup

Roast dry & powder:

Dhaniya - 1 tbsp

Red chillies -2

Salt, haldi

In a micro bowl, mix garlic paste in 1 tsp oil & MW Hi for 30 secs.

Add the capsicum pieces & dhaniya-red chilli powder.

Cover & cook for 3 mts.

Now add onion & tomatoes with ginger & green chillies.

Cover & cook for 3-4 mts.

Finally add kasuri methi & salt.

Mix well & MW Hi for 2 mts.

Add paneer strips and cover.

MW hi for 3 mts.

Rest for 10 mts & then garnish with coriander leaves.

tried this recipe came out really well.

Thankyou, very much, Raji!
Love,
Chithra.

Originally Posted by rajiasampath

tried this recipe came out really well.

Sambha wheat rawa (lapsi) - 1 level cup

Sugar - ½ kg

Boiling water - 3 cups

Ghee - ¾ cup

Saffron - ¼ tsp


cardamom pdr - 1 tsp


Edible colour - a dash

Soak wheat rawa for 2 hours in water.

Wash well, strain and grind in a liquidiser with 1 cup of water.

Strain well, squeezing the rawa.


Repeat this four more times.


Collect the strained liquid.

Allow it to stand for 3 - 4 hours in a tall vessel to settle well.

The thick milk which is used for the halwa settles at the bottom.

Remove the liquid on top carefully and retain only the thick sediment at the bottom.


Mix kesar powder well and keep ready.


Warm saffron and powder.

In a big Micro bowl take 2 cups of water and the sugar, mix thoroughly and
Micro Hi for 15-20 mts, stirring 3-4 times in between.

Test for a thin one string consistency.


When it is reached ,add the paste and 2 tbsp ghee.


Stir very well and Micro Hi for 5 mts.


Remove add 1 cup boiling water,2 tbsp ghee, mix thoroughly with a handblender and Micro Hi for 8 mts.


Repeat this twice more till 3 cups of boiling water are used.


This helps to cook the sediment well.


By this time halwa should be fairly thick.


Add 2 tbsp ghee and Micro Hi for 5mts


Remove ,mix spices, remaining ghee, and Micro Hi for 5 mts


Remove and stir for a few mts to prevent crust formation.


Empty on a greased plate and cool.

This recipe takes a long time on microwave as well ,but can be prepared without any physical strain , to a very foolproof consistency .
Less ghee is used than in the conventional method

Fresh corn - 1 cup

Mustard seeds & jeera - ½ tsp each

Green chillies - 2, slit into 2

Hing - a pinch

Milk - ½ cup

Oil - 2 tsp

Lime juice - few drops

Salt & sugar - to taste

In a micro bowl, mix oil, mustard seeds & jeera.

MW Hi for 2 mts.

Add green chillies & hing & MW hi for 30 secs.

Add corn, mix well & MW Hi for 2 mts.

Add milk, salt and sugar & MW Hi for 2 mts.

Remove, add lime juice, mix well & garnish with chopped coriander.

Serve hot.