Step by Step Photos for Microwave Dishes!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 24, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Doodh Peda (1)–can anything be more welcome than jiffy pedas?

    Condensed Milk - 1 tin (400 gms)


    Milk powder - 1 cup


    Melted butter - 2 tbsp


    Saffron - a pinch (warm & powder)


    Cardamom powder - 1 tsp


    Take in a MW big casserole, milk powder, condensed milk & butter.


    MW Hi for 3 mts.


    After every 1 mte, stir


    Remove, add spices & MW Hi for 1-2 mts.


    Remove, cool thoroughly & form pedas.

    Overcooking is disastrous! You cannot roll into pedas. Undercooking gives soft pedas which is a better option.


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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Doodh Pedas (2)

    Photos continue....................


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    Last edited: Oct 26, 2010
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Tomato Halwa - not jam, I assure you!!

    Cooking on stove top is not advised because this tends to get burnt.
    Do not MW for long; it will get very hard easily.
    Khoa & nuts give this hhalwa a rich taste.

    Tomato pulp - 1 cup

    Grated khoa - ½ cup

    Powdered nuts - 2 gtbsp (I used pista + cashew)

    Ghee - 3-4 tbsp

    Cardamom powder - 1 tsp

    MW tomatoes without water on Hi for 4 mtes.

    Cool & pass through a kitchen-machine to remove seeds.

    Mix all ingredients in a big bowl.

    MW Hi for 7-8 mtes,remove & stir.

    Now cook on medium MW testing ever 2-3 mtes, to see if it is set.

    If poured from a laddle, it will fall like a sheet – jam consistency.

    Remove & decorate with silver varq or chopped nuts.

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Sukhdi (1) - the traditional Gujarathi Sweet.

    Wheat flour - 1 cup

    Ghee - ½ cup

    Powdered jaggery - ¾ cup (good, clean variety)

    Cardamom powder - 1 tsp

    Chopped nuts to garnish

    Mix flour & ghee well.

    MW on medium for 3 mtes.

    Take out & mix well.

    MW on medium-lo for 2-3 mtes more till a nice aroma comes.

    Remove, mix cardamom powder & wait for 2mtes.

    Add jaggery,blend well & transfer to a greased plate or greased moulds.

    When set, remove & serve.

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    Last edited: Jan 8, 2011
  5. Chitvish

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    MW Sukhdi (2)

    Photos continue..........

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Halwasan - a delicious sweet of Gujarat!!

    This recipe uses edible gum called gond in North India. They are crystals, usually eaten in winter, after being roasted in ghee & powdered. They are very good for lactating mothers & and also helps to strengthen the backs.
    When roasted in medium flame in little ghee /oil, they puff up very well.Only then, they can be powdered
    I did this in MW. The same recipe is applicable to stove-top.

    In a MW bowl, take:

    ghee - 1 tbsp

    gond - 2 tbsp

    MW Hi for just 1 mte.

    The crystals puff up. Remove & keep aside.

    In the same bowl, take 1 tbsp + 2 tbsp wheat flour.

    mix & MW Hi for 1 mte.

    Remove, mix well & add gond.

    Add 500 ml of milk + 1 tbsp curd

    MW Hi for 5 mtes, definitely stirring twice in that time.

    Mix & MW medium for 10 mtes, stirring regularly.

    Add 5 tbsp good quality powdered jaggery.

    Mix well & continue to cook on medium & medium lo till it gathers in a mass.

    This will take roughly 20 mtes.

    Remove & add 12 tsp each of cardamom & nutmeg powder + a pinch of warm saffron.

    Leave to cool completely & pat into shapes of your choice.

    Garnish with nuts.

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    Last edited: Feb 10, 2011
  7. Chitvish

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    MW Stuffed Bittergourd in Tomato Gravy - 1tsp, only 1 tsp oil!

    I made this with karela. This can be made with brinjals also.

    karelas-(Bittergourd) - 2 medium

    Cut into 1” long pieces & scoop out the inside.

    For filling:

    Peas - ½ cup (mashed)

    Crushed sesame seeds - 1 tbsp

    Coconut - 2 tbsp

    Besan - 1 tbsp

    Green chilli – ginger paste - 1 tbsp

    Oil - 1 tsp

    Salt

    Mix the above & stuff inside the vegetable.

    Steam in MW for 6-8 mtes.

    Gravy:

    3 tomatoes - mashed & blended

    red chilli powder & dhaniya powder - to taste

    Temper in 1 tsp oil, jeera & hing.

    Add this, salt & little water to tomato puree.

    Add any remaining stuffing to this.

    Boil in MW medium for 4-5 mtes & pour over the stuffed vegetable.

    This can be made on stove-top the same way.


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW Spicy Vegetable Pulao - perfect with just plain curds!!

    Basmathi - 1 cup (soak for 10 mtes)

    Carrots & peas - each, ½ cup

    Mint leaves - 2 tbsp

    Curds - 2 tbsp

    Salt

    Oil + ghee - 2 tbsp

    Grind to a paste:

    Red chilli powder - 2 tsp (or less)

    Garlic - 5, 6 pcs

    Ginger - 1”

    Dhaniya – jeera powder - 2 tsp

    To sauté:

    Onions sliced - 3-4 tbsp (optional)

    Take a big MW casserole & mix:

    Oil + ghee + paste

    MW hi for 2 mtes.

    Remove, add vegetables, rice, salt, curds, 2 ½ cups of hot water.

    MW on Hi or 12mtes, loosely covered. Corelle with lid is ideal.

    Stir it every 4 mtes.

    Second time, when stirring, add mint leaves.

    Give a standing time of 10 mtes.

    In another plate add onions + 2 tsp oil.

    MW hi for 3-4 mtes,stirring once inbetween.

    Add to pulao.

    Serve hot.


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    Last edited: Apr 12, 2011
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  9. Chitvish

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    MW Tangy Paneer Pulao - goes with a simple raitha!

    Basmathi rice - 1 cup (soak for 10 mtes & drain)

    Paneer cubes - 1 cup

    Chopped capsicum - ½ cup

    Grind to a paste:

    Tomato, big - 1

    Green chilli-ginger paste - 1 tbsp

    Red chilli powder - 1 tsp (optional)

    Onion, chopped - 2-3 tbsp

    Garlic - 3, 4 pcs

    Try this recipe only with fresh, very soft paneer.

    MW paneer pieces under the grill for 3-4 mtes, smeared with oil – this step is optional.

    In a MW bowl, take

    Oil - 2 tbsp

    Add the paste & MW Hi for 2-3 mtes.

    Remove, add capsicum, rice, salt& mix well.

    Add 2 ½ cups of hot water.
    MW on Hi or 12mtes, loosely covered. Corelle with lid is ideal.

    Stir it every 4 mtes. Second time, add paneer pieces.

    Second time, when stirring, add paneer pieces.

    Give a standing time of 10 mtes.


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  10. Chitvish

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    MW Salted Peanuts - a perfect snack sans oil.

    Take 1 flat cup of raw peanuts + ½ cup of water in a mug.

    Add 1 tsp of salt. (or less by choice)

    MW Hi for 2 mtes.

    Remove & drain away the water.

    Arrange the peanuts in a MW plate, in single layer, without any overlapping of the nuts.

    MW Hi for 4 mtes, stirring thrice in between.

    Rest for 10-12 mtes & then remove.

    Crisp, salted peanuts are ready.

    If your MW power is less, MW for a minute more.

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