Step by Step Photos for Microwave Dishes!

MW Ukkarai - I used my FP as well!

Gram dhal - 1 cup
Jaggery - 1 ¼ cup
Gratd coconut - 2 tbsp
Cardamom powder - 1 tsp
Cashews - 6,7
Ghee - 4 tsp
Spread gram dhal in a plate & MW medium for 4-5 mts, stirring once in between, till aroma comes.
Remove, cool & soak in 2 cups of water for 2-3 hrs.
Pressurise with the same water for 7 mts on low after the first whistle comes.
Cool, open & drain.
Grind using the mincing bladeof FP, as fine as possible, adding maximum 1-2 tbsp of water, towards the end.
Grind adding the jaggery gradually.
It will become a paste.
Transfer to a shallow microbowl with 2 tsp ghee.
MW Hi for 5 mts.
Then MW on Med for about 20 mts, stirring every 5 mts & checking.
When it becomes small clusters, remove & cool.
When thoroughly cooled, run in the mixi for 1 mte to make it completely granular.
Spread coconut in a plate & MW medium for 3-4 mts till dry.
Heat 1 tsp ghee in a small ladle & fry cashews.
Add to the dish with cardamom powder.
Heat the remaining ghee & fry the coconut for a mte to golden colour.
Add to ukkarai.

 

MW Mint Thokku - goes with tiffins, bread, roti, rice…..

Mint leaves - 2 cups
Green chillies - 3-4 (or to taste)
Ginger - 1 “(or more)
Tamarind paste - 2-3 tsp
Salt
Grind all the above adding, minimum water, to a paste.
Oil - 1 tbsp
Mustard seeds - 1 tsp
In a shallow bowl, add oil & MW hi for 1 mte.
Add mustard seeds & MW hi for 2 mtes.
Add the paste & MW on nedium first & medium Lo till oil floats, stirring in between. It takes about 25-30 mts. Stir every 5 mts.
Served, here, with uthappam.

 

MW Tomato Thokku - keeps for a week.

Tomatoes - ½ kg
Red chillies - 8-10 (or to taste)
Salt
Oil - 2-3 tbsp
Mustard seeds - 1 tsp
Hing - ½ tsp
Chop tomatoes & immerse red chillies in warm water for 10 mts to facilitate grinding.
Grind tomatoes, red chillies & salt to a paste , without adding water.
Heat oil in a shallow casserole & MW hi for1 mte.
Add mustard seeds & hnig & MW Hi for 2 mts.
Add the paste &MW on medium for 15-20 mts, stiiring frequently or till oil floats.
On Stovetop:
Heat oil in a kadai & temper mustard seeds & hing.
Add paste & cook, stirring, on medium fire till oil floats.

 

MW Croutons - use up left over bread!

2, 3 day old bread is good enough.
Do not trim the edges.
Cut each slice into 9 or 12(if big) pieces.
The flavour can be minced garlic or jeera or ajwain.
Use butter or refined oil or olive oil.
Bread slices - 4, cubed
Garlic - 1-2, minced fine
Or
Jeera or ajwain ½ tsp
Take oil + flavouring in a bowl & MW Hi for 1 mte.
Remove & add bread cubes.
Mix well & MW Hi for 2 mts.
Remove & keep on stiring till they become crisp.
Some MW ovens may take 30 secs extra.
Can be preserved for 2-3 days.
Serve with hot soup.

 

MW Malai Burfi - spare just 7-8 mts?

Collect the malai that settles on top of the milk on cooling. Keep refrigerated till you get 1 cup.
Malai - 1 cup
Sugar - ¾ cup
Ghee - 1 tbsp
Nuts - to garnish
Mix the first 3 ingredients in a MW bowl.
MW Hi for 7-8 mts (stirring ever 2 mts) till the mass leaves the sides of the vessel.
Empty on a greased plate & garnish with nuts.
Cut when cool.

 

MW Carrot Curry - tastes delicious, cooked in milk!

Select fresh carrots. Wash, peel & grate.
Grated carrots - 2 cups
Milk - ¼ cup
Coconut - 1 tbsp (optional)
Salt
To temper:
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Red chilli - one, broken to bits
Curry leaves
Take carrots & mimilk in a MW vessel.
Heat a ladle on the stove & temper as given, to pour on carrots.
Cover & cook for 5 mts Hi.
Open, remove, add salt & mix well.
MW hi for one more mte.
Remove & add coconut & serve.
Addition of milk gives carrot a delicious taste.

 

MW Chowchow Thogayal - no oil!

I used the food processor for mincing the ingredients & MWed Hi, covered for 5 mts.
Then ground on cooling. The photos are self explanatory.
Makes a jiffy side-dish for all tiffins.

 

MW Carrot Thogayal - oil is optional

The photos are self explanatory.
Mince all ingredients in food processor.
MW covered on HI for 5mts, addinglittle oil optionally.
Cool & grind.

 

MW Chocolate Cake & Trifle Pudding - Jiffy O Jiffy!!

Mix together

maida - 1 cup

cocoa, sugar, oil - 1/2 cup each

baking powder - 3/4 tsp

boiling water - 3/4 cup

Vanilla essence - 1 tsp

Transfer to a greased round bowl & bake for 6 mts on Hi. Allow to stand for 15 mtes. Only then the cooking will be complete.

 

MW Chocolate Cake & Trifle Pudding (2)

For a trifle cake, the cake is well soaked in a fruit juice or sugar syrup. Here, I used orange juice. When completely absorbed, spread the top with either
Sweetened Cream
Or
Thick, sweetened custard.
I decorated with chocolate curls. Here, sky is the limit for your imagination!